Simulated egg yolk and method of making same

Details Simulated egg yolk and method of making same Simulated egg yolk and method of making same

1994-12-23

1996-05-28

Pratt, Helen

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

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.

REFERENCES:
patent: 3269297 (1966-08-01), Hilgeland
patent: 3650766 (1972-03-01), Smadar
patent: 3804951 (1974-04-01), Rapp
patent: 4141287 (1979-02-01), Becker et al.
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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