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US 2026/0206805 A1Published application
Enzyme-modified egg yolk products
AssigneeMichael Foods, Inc.
InventorSiquan LI
Life of this patent
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Abstract
An enzyme-modified egg yolk product can be provided in liquid or powder form. It can be used to make a mayonnaise with a very high viscosity, even in the absence of any thickening additives, and exhibiting good stability at temperatures of greater than 90° C. (e.g., 200° F.).
Claims13
A method for providing a modified egg yolk product, said process comprising:
- (a) heating liquid egg yolk to a temperature of from about 134-142° F.;
- (b) reducing the yolk temperature to about 110-130° F.;
- (c) adding a sufficient amount of an aqueous basic solution to the yolk to provide a caustic yolk having a pH of 8.05±0.25;
- (d) adding an enzymatic liquid to the caustic yolk;
- and
- (e) holding the resulting mixture at a temperature of from about 115-125° F. for about 50-250 minutes to provide the modified egg yolk product.
3 more elements
Dependencies are inferred from the claim text.