Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1987-06-11
1989-08-01
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426524, 426614, A23L 132
Patent
active
048532444
ABSTRACT:
An omelette mix is prepared from a liquid egg product, which may be, for example, whole egg, egg white, egg yolk, a de-cholesterized or artificial mix, or any combination of two or more of the foregoing, by adjusting its pH, preferably with citric acid, then adding to it a hydrocolloid, comprising an alginate, adding a multivalent metal salt of only low solubility in water, e.g. calcium sulphate dihydrate, in order to facilitate any required cross-linking of the hydrocolloid molecular chains, mixing thoroughly to form a homogeneous material, forming this material into any desired shape and freezing or chilling it to produce a stable intermediate material that can readily be quickly heated to give an omelette in form ready for consumption. In general sodium chloride will be introduced into the mix, conveniently with the hydrocolloid, in order to enhance the flavor of the omelette. A sequestrant is desirably added to control the release of the multivalent metal salt and thus regulate the speed of the cross-linking reaction.
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O'Brien et al., J. of Food Sci., 47, 412-417, 1982.
Clare Kenneth
Findlay Medeana
Gaisford Susan E.
McMullen James H.
Callahan Celine T.
Czaja Donald E.
Kelco International Limited
Lopez Gabriel
Pfeiffer Hesna J.
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