Egg yolk extender
AssigneeStauffer Chemical Company
InventorWilliam B. Chess
Life of this patent
Estimating the term…
Abstract
The present invention relates to a composition which can be used to extend egg yolks up to about a 75% replacement on a per weight basis of the yolk replaced depending on the area of use of the yolk without the need of modifying the final recipe by the user. The compositions can be liquid or dry and can be used to replace liquid or dry egg yolks respectively.
Claims42
An egg yolk extender comprising full fat soy flour, a grain flour, lecithin, said grain flour being present in a ratio to said full fat soy flour within the range of from about 1:10 to about 1:1 and said lecithin being present in a ratio to said full fat soy flour within the range of from about 1:100 to about 20:100, all ratios being on a weight basis and from about 1 to about 12 parts of a food grade emulsifier other than lecithin and from about 1 to about 12 parts of a humectant, said parts being by weight per 100 parts of full fat soy flour.
An egg yolk extender comprising full fat soy flour, a grain flour, lecithin, said grain flour being present in a ratio to said full fat soy flour within the range of from about 1:10 to about 1:1 and said lecithin being present in a ratio to said full fat soy flour within the range of from about 1:100 to about 20:100, all ratios being on a weight basis and from about 1 to about 12 parts of a food grade emulsifier other than lecithin and from about 0.5 parts to about 3 parts of a food grade gum, said parts being by weight per 100 parts of full fat soy flour.
An egg yolk extender comprising:
- A. full fat soy flour;
- B. wheat flour in a ratio to said full fat soy flour within the range of from about 1:10 to about 1:1;
- C. lecithin in a ratio to said full fat soy flour within the range of from about 1:100 to about 20:100;
- D. a humectant in an amount of from about 1 part to about 12 parts per 100 parts full fat soy flour;
- E. a food grade emulsifier other than lecithin in an amount of from about 1 to about 12 parts per 100 parts full fat soy flour;
- and
- F. carrageenan in an amount of from about 0.5 parts to about 3 parts per 100 parts full fat soy flour;
- all parts and ratios being on a weight basis.
A process for preparing an egg yolk extender comprising:
- A. forming a mixture of full fat soy flour and grain flour;
- B. heating lecithin to a temperature within the range of between about 40.degree. C and about 60.degree. C to make the same fluid;
- C. incrementally blending said heated lecithin with said flour mixture at a rate sufficient to allow said lecithin to be absorbed into said flour, and;
- D. milling the product of step C until particles of 60 mesh or finer are obtained, said grain flour being present in an amount in a ratio to said full fat soy flour within the range of from about 1:10 to about 1:1, and said lecithin being present in an amount in a ratio to said full fat soy flour within the range of from about 1:100 to about 20:100 all parts and ratios being on a weight basis.
Dependencies are inferred from the claim text.