Simulated egg yolk and method of making same

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition

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426104, 426512, 426516, 426518, 426519, 426520, 426576, 99485, 99516, 99534, A23L 132

Patent

active

055209475

ABSTRACT:
Simulated egg yolk in the nature of a thermoreversible, preferably homogenized, gel which is non-flowable at room temperature is extruded into disk-like shapes. A restrictive barrier is formed around the egg yolk disks by a reverse method of first contacting the non-flowable yolk with a setting agent such as calcium chloride in water and then with a film former such as sodium alginate in water. The resulting simulated egg yolk looks and behaves like natural egg yolk and may be incorporated into natural egg white while preserving a separate phase, so one can make "sunny side up" and "easy over" eggs.

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patent: 4251547 (1981-02-01), Liggett
patent: 4409249 (1983-10-01), Forkner
patent: 5073399 (1991-12-01), Vassilou
patent: 5192566 (1993-03-01), Cox et al.
patent: 5227189 (1993-07-01), Vassilou

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