Egg product and process of manufacture

A process for producing an egg product comprising separately processing egg white and yolk, the processing of the egg white including coagulating the egg white to form both coagulated and uncoagulated egg white portions, applying high energy agitation with high shear forces to said egg white portions to form a homogeneous, flowable, cream-like, aerated dispersion, assembling predetermined amounts of the dispersion and processed yolk and then freezing the assembly, wherein the egg white, when the frozen assembly is thawed, is no longer flowable and has a gel structure.

A process for producing an egg product comprising separately processing pasteurized egg white material and yolk material, the processing of the egg white material including forming heat coagulated egg white material and uncoagulated egg white material, combining the heat coagulated and uncoagulated egg white materials, subjecting the combined materials to high energy agitation with high shear forces to form an aerated and homogeneous cream-like flowable egg white dispersion, combining a predetermined amount of the dispersion with a predetermined amount of the separately processed yolk material to form an assembly, and then freezing the assembly.

A process for producing an egg product comprising separately processing pasteurized egg white and yolk materials, the processing of the egg white material including forming heat coagulated egg white material and uncoagulated egg white material, combining the heat coagulated and uncoagulated egg white materials, subjecting the combined materials to high energy agitation with high shear forces to form an aerated and homogeneous cream-like flowable egg white dispersion, separately freezing the dispersion and the processed egg yolk material, subdividing the separately frozen dispersion and egg yolk material to form particulate frozen materials, and then combining the particulate frozen materials.

A composite egg product comprising a homogeneous aerated dispersion of coagulated and uncoagulated egg white and separate egg yolk material retained by the egg white dispersion, the product being in frozen condition and wherein the egg white, when the frozen product is thawed, has a gel structure without any substantial flowability.

A process for producing an egg product comprising separately freezing partially coagulated, homogenized and aerated egg white material and egg yolk material, subdividing the frozen materials, and assembling the subdivided materials in a product in predetermined proportions while retaining the identities of the egg white and yolk.

A process for the manufacture of an edible food product of the sandwich type comprising the steps of forming an assembly of partially coagulated, homogenized and aerated egg white and egg yolk, introducing the assembly between dough layers to form a sandwich, freezing the sandwich, and thereafter thawing the sandwich preparatory to eating the same.