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

1993-06-11

1995-03-28

Pratt, Helen

Food or edible material: processes, compositions, and products

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

Poultry egg is basic ingredient

426104, 426512, 426516, 426518, 426519, 426520, 426573, 426575, 426576, 426577, 426578, A23L 132

Patent

active

054015251

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: 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: 4624856 (1986-11-01), Vanderveer et al.
patent: 5192566 (1993-03-01), Cox et al.

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