Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Poultry egg is basic ingredient
Patent
1988-07-25
1989-11-21
Paden, Carolyn
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Poultry egg is basic ingredient
426602, A23L 132
Patent
active
048821934
ABSTRACT:
A process for producing a low fat content egg product is disclosed which relies upon the production of eggs having a yolk with a dark color, such as a dark yellow or a dark orange-yellow color content and which eggs also have a strong egg taste. The desired taste and color of the yoke of the egg is achieved by adjusting the feed to the chickens which produce the eggs. The contents of the egg which is removed from the shell, that is the yolk and egg white (albumen) are separated and the yolk is mixed with a substantial quantity of albumen to, in effect, dilute the yolk of the egg. The ratio of albumen to yolk is based upon that required to dilute the yolk to render an egg product having a normal yellow egg color and a normal egg taste. However, in view of the fact that there is substantially less yolk content there is also substantially less fat content including, but not limited to cholesterol content.
REFERENCES:
patent: 3843811 (1974-10-01), Seeley
patent: 4234619 (1980-11-01), Yano
patent: 4333959 (1982-06-01), Bracco
patent: 4409249 (1983-10-01), Forkner
patent: 4675202 (1987-06-01), Wenger
Paden Carolyn
Schaap Robert J.
The Careau Group
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