Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1995-08-30
1998-05-19
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, A23L 10522, A23L 10532
Patent
active
057532931
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: 5073399 (1991-12-01), Vassilou
patent: 5227189 (1993-07-01), Vassilou
LandOfFree
Simulated egg yolk and method of making same does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Simulated egg yolk and method of making same, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Simulated egg yolk and method of making same will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1850726