Low water activity egg product
AssigneeThe Pillsbury Company
InventorsUsha B. Bhatia, John R. Graves
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Abstract
The invention provides an egg product having a reduced amount of free water comprising at least 30 wt-% whole egg; glycerol; maltodextrin; egg white powder; powdered shortening; liquid egg yolk, and salt. This egg product has a Aw of about 0.80 to 0.95. Further, the invention provides food products comprising this egg product, including baked goods and other products having the egg product as a filling or topping, that may be frozen and reheated without the egg product developing a tough or rubbery texture.
Claims19
An egg product comprising:
- (a) about 30 to 70 wt-% of an egg source;
- (b) about 4.5 to 20 wt-% of a humectant system;
- (c) about 10 to 40 wt-% of a tenderizing component comprising a shortening, a cheese powder, or a combination thereof;
- and
- (d) about 0.5 to 5.0 wt-% of a flavor enhancing agent.
An egg product comprising:
- (a) at least about 30 wt-% of an egg source;
- (b) a humectant system comprising a mixture of an alcohol, a saccharide and salt;
- and
- (c) a tenderizing component comprising a shortening, a cheese powder, or a combination thereof.
An egg product comprising:
- (a) at least about 30 wt-% of an egg source;
- (b) a humectant system comprising a combination of glycerol, maltodextrin, and salt;
- and
- (c) a tenderizing component comprising a shortening, a cheese powder, or a combination thereof.
An egg product comprising:
- (a) at least about 30 wt-% of an egg source;
- (b) a humectant system comprising about 4.5 to 20 wt-% of the product and is a combination of glycerol, maltodextrin, and salt;
- and
- (c) a tenderizing component comprising a shortening, a cheese powder or a combination thereof.
Dependencies are inferred from the claim text.