Modified and simulated liquid poultry egg products and methods o

Details Modified and simulated liquid poultry egg products and methods o Modified and simulated liquid poultry egg products and methods o

1991-03-25

1994-02-01

Hunter, Jeannette

Food or edible material: processes, compositions, and products

Contacting food in liquid or solid state with exteriorly...

426298, 426299, 426300, 426313, 4263301, A23B 510, A23B 516

Patent

active

052830721

ABSTRACT:
A blended yolk composition is disclosed comprised of a fat, an emulsifier and an aqueous component, at least one of the fat and the aqueous component containing a chicken-type flavoring. The yolk composition can be used in baking or combined with egg white, a modified egg white or a simulated egg white to produce a simulated blended whole poultry egg composition.
Alternatively the yolk composition may utilize a modified yolk, such as decholesterolized yolk. Also disclosed are methods of preparing the compositions.

REFERENCES:
patent: 2236773 (1941-04-01), Fischer
patent: 2776214 (1957-01-01), Lloyd et al.
patent: 3028245 (1962-04-01), Mink et al.
patent: 3144342 (1964-08-01), Collier et al.
patent: 3364037 (1968-01-01), Mink
patent: 3658558 (1972-04-01), Rogers et al.
patent: 4524082 (1985-06-01), Loit
patent: 4524083 (1985-06-01), Loit

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