High fat to protein ratio egg yolk product and methods for...

Details High fat to protein ratio egg yolk product and methods for... High fat to protein ratio egg yolk product and methods for...

2007-04-30

2010-12-14

McNeil, Jennifer C (Department: 1784)

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Poultry egg is basic ingredient

C426S299000, C426S298000, C426S431000, C426S425000, C426S429000, C426S417000, C426S490000

Reexamination Certificate

active

07851008

ABSTRACT:
The present invention relates to a high fat to protein ratio egg yolk product and a method of preparing same. More particularly, the invention pertains to a dried high fat to protein ratio egg yolk product which substantially maintains the functional characteristics of whole egg yolk, is convenient to use, and has a long shelf life. The present invention also relates to a method of utilizing such a high fat to protein ratio product in making egg containing bakery products, mayonnaise and other food products. A process for preparing a dried high fat to protein ratio egg yolk which comprises: (a) separating an egg yolk from a whole egg; (b) concentrating the fat to protein ratio of the egg yolk so that the ratio is greater than 2.0:1, and (c) drying the concentrated egg yolk.

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W.S. Mueller, F.C. Burrow, “The Use of Dehydrated Egg Products in the Manufacture of Ice Cream”, Journal of Dairy Science, vol. XII, No. 4, 1929.

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