Stabilization of whipped eggs with highly refined cellulose stabilizer
AssigneeFiberstar Bio-Ingredient Technologies, Inc.
InventorsOlivia Richardson, Brock M. Lundberg, Amanda Wagner
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Abstract
The present technology may include a stabilized mass of egg composition comprising both yolk and albumin components whipped together and stabilized against separation by highly refined cellulose fiber material. The yolk and albumin components may be whipped into a foam in which at least 1% by volume of the foamed material comprises a gas, such as air, carbon dioxide, or nitrogen. The mass may flow as a liquid at 20 C and 760 mm Hg atmospheric pressure and 40% relative humidity. The mass may be in a frozen state. The mass may be in a dried powder state or dried solid mass.
Claims19
A mass of egg composition comprising both yolk and albumin components whipped together and stabilized against separation by highly refined cellulose fiber material.
A method of manufacturing a stabilized egg composition with steps of:
- providing a liquid mass of egg composition comprising both yolk and albumin;
- combining the liquid mass of egg composition with a highly refined cellulose fiber material present as at least 0.005% by weight of the liquid egg composition;
- and
- stirring the combined egg composition and fiber material into a foamed material.
Dependencies are inferred from the claim text.