CA1104413A - Lipoprotein emulsions for food use, methods for preparing the same and food products including same - Google Patents

Abstract

C.T. Tan-G.P. Pulver-E.W. Turner 2-1-4 LIPOPROTEIN EMULSIONS FOR FOOD USE, METHODS FOR PREPARING THE SAME AND
FOOD PRODUCTS INCLUDING SAME

Abstract of the Disclosure Lipoprotein emulsions composed of protein, edible oil and other selected food ingredients are proposed and used to replace egg yolk and other natural materials in various food products. New and improved processes are described for the preparation of lipoprotein emulsions in a liquid or dry form for use in cake; protein beverages and other food compositions.
These processes includes methods to improve the solubility and functional properties of the protein component. The lipoprotein system can be used alone or in combination with egg white or other heat coagulable proteins to be a complete or partial substitute for whole eggs. Examples illustrate the practice of this invention to replace egg yolk in cake, donut, muffin, custard, and like products.

Description

~'~v ~1~4~3 C.T. Tan-G.P. P~llver-E.W. Turner 2-1-4 Back round of the Invent~on g This invention relates to processes for the preparation of lipoprotein systems for use in bakery products and other foods. It also relates to the composition of egg yolk replacers used alone or in combination with egg white or other heat coagulable proteins to replace all or at least part of the total egg used in bakery and other food products~
Eggs are a basic ingredient in cake and other baked products where they serve important functional properties and have an improving effect on product quality. Functions of egg and egg yolk which are important in cake batter include: emulsifying capacity; leavening action; protein binding to maintain cake volume and cell structure; tenderizing;
moisturizing effect to maintain freshness; provide protein nutrition and overall improvement in eating quality.
While eggs are commonly available, cost restricts their use in bakery products. An economical replacement which will provide the functional properties of egg yolk would be most desirable.
About a dozen egg yolk replacers are now commercially available and have been analyzed. Our study shows that they lack the desired functional properties for use in cake products and the lik~. The cake tests made using currently available egg yolk replacers resulted in cakes having varying degrees of low volume, coarse texture, non-uniform cell structure, weak texture, and unacceptable flavor.
Summary of the Invention It is, therefore, an object of the invention to provide an impro~ed composition and processes for the preparation of lipoprotein emulslon systems which possess the required functional properties for the replacement of all or a part .

.

~ 3Tan-G.P. Pulver-E.W. Turner 2-1-4 of the egg yolk in cake and other food products.
Another object of the invention is to provide processes which improve the solubility and functional properties of soy portein isolates for use in the preparation of egg yol~
replacers.
A further object of the invention is to provide egg yolk replacers which are comprised of an emulsion of a water soluble protein component, vegetable oil, lecithin and other selected food ingredients.
It is still another object of the invention to provide processes for the preparation of egg yolk replacers in a liquid or dry form for use in cake and other food products.
A still further object of the invention is to provide a - composition of egg yolk replacers used in combination with egg white or other heat coagulable proteins to replace a substantial part of the total egg used in cake and other food products.
And, it is yet another object of this invention to provide for the use of liquid or dried lipid-protein emulsions - 20 to replace egg yolk in cak~, donuts, muffins, custard and similar food products.
A further object of the invention is to produce stable lipoprotein emulsions which can be used to replace the fat globule membrane of whole milk for use in the manufacture of high protein beverages.
Another object is to prepare lipoprotein emulsions which can be used for special dietary purposes where protein nutrition, unsaturated fat, and low cholesterol are important.
Yet another object of the invention is to provide an easily digestable food system which can provide good protein and lipid nutrition for people who have malfunctions of the !~ - 3-.
: :
s ~

alimentary canal such as ulcers, liver or gall bladder disease.
According to the invention there is provided a process for the prep-aration of low cholesterol lipoprotein emulsions having protein binding and tenderizing properties and moisturizing effect suitable for use in edible food products, co~prising the steps of: dissolving about 2 to 4% surfactants selected from the group consisting of disodium phosphate, sorbitan mono-stearate, polysorbate 60, and sodium stearoyl-2-lactylate in warm water;
dispersing about 30 to 55% of a soluble soy protein isolate in the water with agitation; adjusting the pH of the dispersion to about 7.0 to 9.5 by the addition of alkali; heating the pH adjusted protein dispersion to about 135F. to 200~. with agitation; homogenizing the heated dispersion twice through homogenizer with first stage pressure set at about 2500 psi and second stage set at about 500 psi; adding about 10 to 25% edible soybean oil, about 7 to 12% lecithin, flavor, color, and a soluble carbohydrate in-gredient to the protein solution with agitation; emulsifying the total moist-ure in homogenizer with first stage set about 2500 psi and second stage set at about 500 psi; and cooling the emulsion, such process steps resulting in an emulsion having lipoprotein conjugates that are hydrophilic protein-lipid dipoles which reduce the interfacial tension between the oil and water phase and may be used as an ingredient in edible food products for tenderizing, moisturizing as well as protein binding.
The invention also provides a process for the preparation of low cholesterol lipoprotein emulsions having protein binding and tenderizing properties and moisturizing effect suitable for use in cake and other edible food products, comprising the steps of: dissolving about 30 to 55% of a soluble soy protein isolate by mixing in water containing about 2 to 4%
surfactants selected from the group consisting of disodium phosphate, sorb-itan monostearate, polysorbate 60 and sodium stearoyl-2-lactylate; adding about 10 to 25% edible soybean oil, about 7 to 12% lecithin, flavor, color, and a soluble carbohydrate ingredient with thorough mixing; emulsifying the ~ B ~4~

11~4~3 total mixture in homogenizer with the first stage set at about 2500 p5i and second stage set at about 500 psi, such process steps resulting in an emul-sion having lipoprotein conjugates that are hydrophilic protein-lipid dipoles which reduce the interfacial tension between the oil and water phase and may be used as an ingredient in edible food products for tenderizing, moisturizing as well as protein binding.
Further, the invention provides a process for the preparation of low cholesterol lipoprotein emulsion having protein binding and tenderizing properties and moisturizing effect suitable for use in cake and other edible food products, comprising the steps of:
(a) dissolving about 2 to 4% surfactants selected from the group consisting of disodium phosphate, sorbitan monostearate, polysorbate 60 and sodium stearoyl-2-lactylate in warm water;
(b) dispersing about 30 to 55% soluble soy protein isolate in the water with agitation;
(c) adjusting the pH of the protein solution to about 7.0 to 9.5 by addition of sodium hydroxide solution;
(d) heating the pH adjusted solution to about 130F. to 212F. with agitation;
(e) homogenizing the heated solution through a homogenizer with first stage pressure set between 500 psi to 8000 psi and second stage set between 500 psi to 8000 psi;
(f) adding about 10 to 25% edible soybean oil, about 7 to 12%
licithin, flavor, color, and a soluble carbohydrate ingredient to the homogenized solution with agitation.
; (g) emulsifying the total mixture in homogenizer with first stage set between 500 psi to 8000 psi and second stage set between 500 psi and 8000 psi; and (h) cooling the emulsion, such process steps resulting in an emul-sion having lipoprotein conjugates that are hydrophilic protein-lipid dipoles which reduce the interfacial tension between the oil and water phase and may be used as an ingredient in edible food products for tenderizing, ~ -4a-:' moisturizing as well as protein binding.
Still further, the invention provides a process for the preparation of low cholesterol lipoprotein emulsion having protein binding and tender-izing properties and moisturizing effect suitable for use in cake and other edible food products, comprising the steps of:
(a) dissolving about 30 to 55% of soy protein isolate by mixing in water containing about 2 to 4% surfactants selected from the group consisting of sorbitan monostearate, disodium phosphate, polysorbate 60, and sodium stearoyl-2-lactylate;
(b) adjusting the pH of the dispersion of about 8.5 to 9.5 by the addition of sodium hydroxide solution;
(c) adding about 10 to 25% edible soybean oil, about 7 to 12%
lecithin, color, flavor, and a soluble carbohydrate ingredient with thor-ough mixing;
(d) heating to about 135F. to about 200F. with agitation;
~e) emulsifying in homogenizer with first stage set at about 2500 psi and second stage set about 500 psi; and (f) cooling the emulsion, such process steps resulting in an emulsion having lipoprotein conjugates that are hydrophilic protein-lipid dipoles which reduce the interfacial tension between the oil and water phase and may be used as an ingredient in edible food products for tenderizing, moisturiz-ing as well as protein binding.
Brief Description of the Drawings Other objects, features, and advantages of the invention will be best understood from the following description taken in conjunction with the draw-ings, in which:
Figure 1 is a schematic representation of the process for preparat-ion of lipoprotein emulsions starting with a protein solution.
Figure 2 is a schematic representation of the process for the prep-aration of lipoprotein emulsions using a dry protein which has high solubility ~ .

-4~-. - ' :
.

and is easily dissolved in water.
Figure 3 is a schematic representation of the process for the prep-aration of lipoprotein emulsions using protein which is difficult to dissolve.
Figure 4 is a schematic representation of a modified process of Figure 3 for the preparation of lipoprotein emulsions when using protein which is difficult to dissolve.
Description of the Preferred Embodiments Description of LiE~oproteins The functional properties of egg yolk in cake and other food systems which includes the emulsifying capacity, protein binding, tenderizing, : moisturizing effect etc., are due to properties of the lipoproteins con-tained in egg yolk. The lipoproteins of egg yolk, lipovitellin and lipovitellenin are conjugates of the proteins vitellin and vitellenin with the phospholipids lecithin (phosphotidylcholine) and cephalin (phosphoti-dylethanolamine). The proteins vitellin and vitellenin are insoluble ex-cept at alkaline pH and only a portion of the phospholipids, lecithin and cephalin are in equilibrium binding with these proteins.

.
-4c-,, , , ~

C.T. Tan-G.P. Pulver-E.W. Turner 2-1-4 There is a remarkable resemblance between the natural lipoproteins in egg yolk and the lipoprotein emulsion systems prepared according to the invention. The soy protein isolates or other protein sources used to prepare the egg yolk replacer emulsion are solubilized at an alkaline pH. This results in a strong net electronegative charge on the protein molecules.
The electronegatively charged protein molecules then form conjugates with the strong electropositive groups present in the lecithin (phosphotidylcholine) and cephalin (phosphotidylethanolamin~
which are contained in the soybean lecithin used in the emulsion system. The lipoprotein conjugates thus formed are hydrophilic (protein) ~ hydrophobic (lipid) dipoles which reduce the interfacial tension between the oil and water phase of the emulsion system and form fat globule membranes which serves as a protective colloid to stabilize the emulsion and provide the functional properties characteristic of the natural lipoproteins contained in egg yolk or the fat globule membrane in milk.
Thus lipoproteins prepared as described in the invention can be used to replace egg yolk in cakes and other food products. These emulsions can also be used to prepare fluid or dry protein drink mixes which have the physical stability of whole milk.
~he present lipoprotein emulsiQns of this invention result in a significant improvement in the quality and functional properties of egg yolk replacers for use in cake and other bakery products. A process has been developed for the formation of lipoprotein emulsions which possess the functional properties of egg yolk. These emulsions are prepared using soy or whey proteins and other low cost food ingredients. These emulsions are low in cholesterol which .. , , , , , . ., . , . _.. _. __ _ ~ , C.T. Tan-G.~. Pulver-E.W. Turner 2-1-4 offers a nu~ritional advantage to people who wish to restrict their dietary intake of cholesterol. Lipoprotein emulsions can be prepared in a liquid, frozen or solid dry form for use in different food products. They can also be blended with whole egg, egg white or otner heat coagulable proteins for use as whole egg replacers.
The lipoprotein system is compos~d of protein, edible - oil, lecithin, emulsifiers and coloring ingredients which are blended and homogenized to produce a stable emulsion.
When the lipoprotein emulsion is produced in a dry form by spray or freeze dxying, sucrose or other soluble carbohydrates such as maltodextrins or corn syrup solids are added to the emulsion before drying to inhibit protein denaturation during drying, to improve the emulsion stability, and to aid in solubilizing the dry product. The composition of the emulsion including the protein, edible oil and lecithin content can be varied to optimize the functional properties required for use in different food products.
We discovered that the solubility and gel or film-forming properties of the protein component are particularly important in preparing egg yolk replacers for use in cake.
The binding properties of the protein are also important in cake where binding is necessary to maintain cake volume, cell structure and texture. Commercially available low cost protein sources were evaluated including soy protein isolates, whey proteins. Examples of the different proteins evaluated are shown ln Table I.

\
\

~ - 6 -1~4~.~3 TABLE I
EXAMPLES OF PROTEINS EVALUATED FOR USE
IN LIPOPROTEIN EMULSIONS
PRODUCT* MANUFACTURER RESULTS
Soy Protein Isolates:
Supro 700 Ralston Purina Co. Acceptable Supro 710 -do- -do-Supro 620 -do- -do-Supro 610 -do- Unacceptable Supro 630 -do- -do-Supro 900 -do- -do-ACP 90L Anderson Clayton Co. -do-Promine R Central Soya Co. -do-Promine D -do- -do-Promine F -do- -do-ProFam 90HS Grain Processing Corp. Acceptable ProFam 90LS -do- Unacceptable Whey Protein Concentrate:
Enrpro 50 Stauffer Chemical Co. Unacceptable Sodium Protolac Borden, Inc. Acceptable Calcium Protolac -do- Unacceptable Sodium-Calcium Protolac -do- Acceptable Good results with respect to cake volume, grain and texture were obtained using a lipoprotein egg yolk replacer made with Supro 700 soy protein isolate which has good solubility and film forming properties. We also obtain good results using other soy protein isolates when they are in a soluble liquid form or when they are processed to optimize protein solubility as hereinafter described.
Different types of fat and edible oil products were evaluated for use in egg yolk replacers. Good cake appearance *The names referred to are trademarks C.T. Tan-G.P. Pulver-E.W. Turner ~ 4 and grain structure were obtained using soybean oil which is readily availa~le. However, other vegetable oil~ can also be used and they give better results than solid fats such as hydrogenated shortenings and lard which were also tested.
Various lecithin products were tested as substitutes for the phospholipids, namely, the lecithin and cephalin present in natural egg yolk to provide the emulsification properties ~ssential for good functional performance in cake ~ batter. Commercial soybean lecithin, A.E. Staley's "Sta-Sol ; 10 which contains about 63~ phosphatides and about 37% soybean oil gave the desired result.
Beta-carotene was chosen for coloring the emulsions because this is a natural product and the cost is lower than the other natural pigments in egg such as xanthophylls and zeaxanthin.
Disodium phosphate and surfactants including `sorbitan monostearate, pholysorbate 60 and sodium stearoyl-2-lactylate ! were added to aid in solubilizing the protein and to provide emulsifying properties.
When protein solutions are used such as liquid supro 620 soy protein isolate, the pH is adjusted if necessary, the other ingredients are added and the mixture i5 emulsified.
As mentioned, processes were developed to improve the solubility and functional properties of dry soy protein isolates for use in lipoprotein emulsions. When using dried protein products which are difficult to dissolve, the required solubility is obtained by adjusting the pH of the protein dispersion to an alkaline p~, heating the solution to 150 to 180F. and homogenizing. The effect of alkaline pH on the solubility o soy protein is well known. The combined action of alkaline pH plus heating and homogenizing to break up the protein aggregates is particularly effective in dissolving soy protein isolates.
- 8 ~
~ ., C.T. Tan~ ver-~.W. Turner ~1-4 Protein solubility studies at different pH values showed that the desired results could be obtained by adjusting the pH of the protein dispersion to pH 9.5 to 10Ø Adjustment of protein dispersion to pH 9.5 improves the emulsifying ~, 5 capacity and the functional properties of the protein for use in egg yolk replacers. When the protein dispersion is adjusted to pH 9.5, the final pH of the lipoprotein emulsion is pH
8.4 to 8.8 which is about the same as the pH of commercially prepared dry whole egg products.
The effects of pH, heating and homogenization on the solubility of soy protein isolates are shown in Table II.
B ~ The solubility of Supro~ 620 soy protein isolate was increased from 27.9% to 96.6% by adjusting the pH to 9.5, heating to 180F. and homogenizing. The effect of pH on the functional properties of the egg yolk replacer Formula V-A (Table V) made using Supro 71Q soy protein isolate is shown in Table III.
The cake specific volume and quality scores were improved when the pH of the protein solutions were increased from 7 through lû
.

g U~3 C.T. Tan-G.P. Pulver-E.W. Turner 2-1-4 TABLE Il THE EFFECT OF pH~ HEArrING AND HOMOGENIZATION
ON THE SOLUBILITY OF SOY PROTEIN ISOLATES
% Soy protein isolate solu~ilized(l) ~ Protein Treatment Supro~710 Supro~620 No Treatment~ ) 52.0 27.9 Heated, Homogenized(3) 69.G 90.9 pH adjusted, p~pr to heating &
homogenization pH 7 69.0 90.9 pH 8 72.0 pH 9 76.0 pH 9.5 - 96.6 pH 10 80.5 pH 11 - 95.5 Note: (1) Protein solubility determined by diluting protein to 2% then centrifuging at 14,350G for 6 minutes, supernatant separated and protein concentration determined by Kjeldahl nitrogen, percent soluble protein calculated:
protein in supernatent X 100 % soluble protein = Total protein

(2) No Treatment: Soy protein isolate was dispersed in water and used as is.

(3) Soy protein isolate water slurry was heated to 180F. and homogenized using 2 passes through a Gaulin homogeni7er of 2500/500 p.s.i.

(4) p~ of soy protein isolate slurry was adjusted then ; 25 heated to 180F. and homogenized using 2 passes through a Gaulin homogenizer at 2500/500 p.s.i.
~ .

:, ' . ~
: . .

, -~ C.~. Tan-G.P. Pulver-E.W. Turner 2-1-4 TABLE III
Tl-~r~ ~'.FI~'~.C'l' 0~' pH US~.D TO SOLUBILlZI~ PROTE:IN ON Tl~:
r'UNCTIONAL PROPEI~TIE:S OF LIPOPRQTEIN EMULSIONS
-- '1`
IN SPONGE CAKE` ' Test Test Test Test Control~ ) (all egg) pH - P~otein Solution (Supro~710) 7 8 9 10 pH - Egg Yolk Replacer 7 7.5 7.9 8.6 8.8 Cake Batter, sp. gr. 0.73 0.73 0.74 0.73 0.76 pH 6.9 6.9 7.0 7.0 7.0 Cake, Volume, cc. 107 109 108 112 112 Weight, gm. 28.8 28.8 28.5 28.5 28.6 Sp. volume, cc/gm. 3.72 3.78 3.79 3.93 3.92 Cake Scores:
Symmetry (10) 7 8 8 8 8 Crust character (10) 8 8 8 8 8 Crumb character (10) 7 8 8 8 8 Internal uniformity (10) 7 8 8 8 8 Texture (12) 8 9 10 10 10 Grain (12) 7 9 10 11 11 Eating quality (13) 12 12 12 i2 12 Tenderness (13) 12 12 12 12 12 Flavor (12) 11 11 11 11 11 Total Score (100) 79 85 87 88 88 , Note (1) Sponge cake baked using 50% egg yolk replacement.
(2) Control - all egg, Henningsen's ~entex~70 whole egg blend was used.

The effect of increased protein solubility on the functional properties of egg yolk replacer was studied in cake baking tests in which 50% of the natural egg yolk in the battex was replaced with the lipoprotein emulsion. The results of this study are shown in Table IV. The cake volume as well as appearance, texture, grain, tenderness and eating quality were improved by treating Supro~620 or Supro 710 soy protein isolates to improve their solubility in the emulsion system.

, . . .
~ .

C.T. Tan-5.P. Pulver-E.W. Turner ~-1-4 TABLE IV
EFFECT GF PROCESS USE~ TO SOLU~,ILIZE PRO~'EIN ON THE
FUNCTIONAL PROPERTIES OF LIPOPROTEIN EMIJLSIONS
IN SPONGE CAKE( ) So Protein Isolate Su ro 710 Su ro 620 Y P P
Process Used to Solubilize A B C A C Control( ) Protein(23 _ (all egg) CAKE BAKE TEsrr RESULTS:
Cake vol~ne, cc. 105 110 111 93 112 111 Cake weight, g. 29.1 29.8 29.2 29.1 29.1 28.9 Sp. volume, cc./g. 3.61 3.69 3.80 3.20 3.85 3.84 Cake Scores:
Symmetry (10) 7 8 9 5 9 9 Crust 7 8 8 5 8 8 character(10) Crumb 7 7 7 7 7 7 characterl8) Internal 6 8 8 5 7 8 uniformity(10) Texture(12) 7 8 9 6 8 8 Grain(12) 7 7 9 6 8 8 Eating 7 11 12 9 12 12 quality (13) Tenderness(13) 7 1~ 12 8 12 12 Flavor(12) 11 11 11 11 11 11 Total Score(3) 66 79 85 62 82 83 Note. ~1) Sponge Cake baked using 50% egg yolk replacement.
` 20 (2) Process A - No treatment, soy protein isolate dispersed in water and used as lS.
Process B - A water slurry of the soy protein isolate was heated to 180F. then homogenized at 2500/500 p.s.i.
Process C - A water slurry of the soy protein isolate was adjusted to pH 9.5, heated to 180F.
then homogenized at 2500/500 p.s.i.

(3) A total cake score of 80 indicates a satisfactory product.
." ~
B (4j Control-all egg-Hénningsen's Hentex 70 whole eg~ blend was used.

.

l7 C.T. Tan-C-.~ . Pulver-E.W. Tu.ner ~ 4 Illustrations or ~ne proc~sses which can be used to prepare lipoprotein emulsions with good functional properties for use in cake and other ~ak~ry products are shown in Figures 1 to 4~
Figure 1 shows the procedure employed when protein solution, such as liquid Supro~20 soy protein isolate, is used.
When soluble dried protein ing edients such as Sup.ro 700 soy protein isolate or Protolac, Lactalbumin Phosphate 10 are used to prepare egg yolk replacers effective results are obtained using the process illustrated in Figure 2. The protein is dissolved by high speed mixing in water at room . temperature containing disodium phosphate and surfactants such as sorbitan monostearate, polysorbate 60, and sodium ~; 15 stearyl-2-lactylate. Soybean oil, lecithin, beta-carotene and sucrose or other soluble carbohydrate are added with thorough mixing. The mixture is then emulsified using a Gaulin Homogenizer with the first stage set at 2500 p.s.i and the second stage at 500 p.s.i. The liquid emulsion can 20 be used to replaae egg yolk or it can be spray dried or freeze dried to replace egg yolk solids.
Figure 3 illustrates a process which gives good results with proteins which are difficult to solubilize. Preparation of the liquid was accomplished using the following formula 25 for process of Figure 3. j ~1 ' ' \
,i' \
~ .

~ :

4~3 C.T. ~an-G.P. Pul~er-E.W. Turner 2-1-4 LIPOPROTEIN EGG YOL~C REPLACER FORMULA
_ .

PERCENT WEIGHT
Disodium phosphat~ .81 0.1782 Sorbitan monostearate .34 0.0748 ~ Polysorbate 60 .64 0.1408 Sodium stearoyl-2-lactylate .97 0.2134 Soy protein isolate 53.50 11.7700 Sugar 20.00 4.4000 Lecithin concentrate 19.10 4.2020 Soybean oil 4.632 1.0190 ~eta-Carotene (30%) 0.008 0.0018 100.000 22.0000 Water ~ 838 178.00 938. 200.0 :
Sodium hydroxide Solution suitable Caustic to adjust to pH 9.5 0.50 200.50 The ~ollowing procedure was done.
PROCEDURE
1. The first four ingredients (3 emulsifiers and disodium hydrogen phosphate or polyphosphates) were mixed into warm water (approximately 110F.) in a 50-gallon jacketed kettle. - ;
2~. Soy protein was added slowly to water which wa~
agitated using a relatively slow speed, but large bladed mixer. Mixing rpm was approximately 200 - 300, with an agitator of approximately 10-inch diameter, 3-lobed propeller shape. The dry soy protein isolate dispersed well with no lumping. Th~rough mixing with good turbulence was obtained using the large mixing blade.

~i~

C.T. Tan-G.P. Pulver-E.W. Turner ~-1-4 3. The pH was adjusted to pH 9.5 with sodium hydroxide solution.
I 4. Mixture was heated slowly while agitation continued.
¦ Material went from 90F. to 180F in about 39 minutes with steam in/out of jacket at approximately 15 psi/5 psi. respectively.

5. Mix was homogenized using a Crepaco 2R positive pump to feed two Gaulin homogenizers in series. Each homogenizer had first/second stages at about 2500/500 psi.

6. Oil, lecithin, and beta-carotene were blended together then added to mix with agitation. Sugar was stirred into mix.

7. Mixture was again homogenized at similar pressures to step 5., but using only one homogenizer.

8. The emulsion was cooled to room temperature. It ; 15 can be used as such in liquid form or it may be spray or ; freeze dried to produce a substantially dry product.

9. Spray drying was accomplished using a 6-foot diameter, gas fired tower dryer, 35 feet tall.

10. Final product moisture should be maintained about 2-8~, and preferrable 4-5%.
The process shown in Figure 4 differs from the process described in connection with Figure 3 in that the initial homogenizing step to solubilize the protein is eliminated and protein solubilization and emulsification are carried out simultaneously. Using the process shown in Figure 4 the protein is dispersed and the pH adjusted the same as in Process 3. The soybean oil, lecithin, beta-carotene and sucrose or other carbohydrate are added and the entire mixture is homogenized twice through a Gaulin Homogenizer with the first stage set at 2500 p.s.i. and the second stage at 500 p.s.iO After cooling, the emulsified egg yolk replacer .

.; , . .

)4~1;;3 C.T. Tan-G.P. Pulver-E.W. Turner 2-1-4 can be used in the liquid form or dried the same ways as described above in reference ~o Process 3.
Both processes 3 and 4 give good results but method 3 is preferred since it is more effective with proteins that are difficult to dissolve.

Process Parameters and Preferred Conditions for the Preparation of Li onrotein Emulsions P .--(1) pH adjustment Range: pH 7.0 to 10.0 Preferred: pH 9.0 to 10.0 (2) Temperature Range: 70F. to 200F.
Preferred: 150F. to 180F.
(3) omogenization B Using a Gaulin Homogenizer:

Range: 500 p.s.i. to 8000 p.s~i Preferred: 2500 p.s.i. to 8000 p.s.i.
Other conditions can be used with a colloid mill or similar equipment.
(4) ~mulsify, Process I, Process II, and Process III

Using a Gaulin Homogenizer:
Range: 500 p.s.i. to 5000 p.s.i. plus Preferred: 1500 p.s.i. to 2500 p.s.i Response surface design experiments and other tests were conducted to determine the optimum combinations of the major ingredients including protein, soybean oil and lecithin required for the formulation of egg yolk replacers for use in cake and other bakery products. These studies showed that the formulation can be varied to achieve certain desired functional properties for particular product applications. Examples of lipoprotein emulsions which provide different functional properties for use in cake and other food applications are shown in Table V as follows:

- , ~ ^
4:~
,~, - C.T. Tan-G.P. Pulv~r-E.W. Turner 2-1-4 TABLE V
FO~MULAS FOR LIPOPROTEIN ~MULSIONS

Parts by Weight - Ingredient A B C D
Soy protein isolate(l) 40.0757.33 53.50 33.45 Soybean oil(2) 22.56 - 3.83 17.27 LPcithin concentrate(3) 13.8019.10 19.10 11.17 Sucrose or other 20.0020.0020.00 Carbohydrates such as - maltrodextrin, corn syrup solid etc.
Corn syrup solids(4) - - - 33.94 Sodium chloride - - - 1.29 I Disodium phosphate (anhyd.) 0.810.81 0.81 0.65 1 Sorbitan monostearate(5) 0.34 0.34 0.34 0.27 Polysorbate~60 (6) 0.640.64 0.64 0.52 Sodium steaxoyl-2- 0.970.97 0.97 0.79 lactylate(7) Beta-Carotene solution 0.81 0.81 0.81 0.65 ~1% in oil)~8) 10Q.00100.00100.00 100.00 Water 628.00898.00838.00 524.00 .
Total 728.00998.00938.00 624.00 Note: (1) Ralston Purina Co. SuproY620 or Supro 710 Soy protein isolates or proteins of comparable quality.
(2) Colfax Inc., Col-Fax~Brand refined soybean oil or other edible oil of comparable quality.
(3) A.E. Staley, "Sta-Sol~" Lecithin concentrate 63 phosphatides 37% soybean oil.
(4) American Maize Products Co., Fro-Dex~24 corn syrup solids or product of equivalent quality.
(5) ICI America Inc., Span 60.
(6~ ICI America Inc., Tween 60 . ;~ .
(7) Paniplus Co. Stearolac, sodium stearoyl-2-lactylate~
(8) ~offmann-La Roche Inc., Beta-carotene.
:

.

4.~.3 C,T. Tan-G,P, Pulver-E.W. Turner 2-1-4 , Experiments on the above formulas for egg yolk replacer have shown that the following ingredients are not absolutely essential when the pH of the protein solution is adjusted to pH 9.O to 10.0: disodium phosphate, sodi~m stearoyl-2-lac~ylate, polysorbate 60 and sorbitan monostearate. However,the texture of certain cake products are improved when these ingredients are added singly or in various combinations to the basic egg yolk replacer formula and are included in the preferred embodiments.

Replacements for whole egg solids were prepared by blending about 70 parts by weight of the dried egg yolk replacer, farmula V-A, V-B or V-C with abbut 30 parts by weight of dried egg white which is approximately the ratio of egg yolk to white contained in dried whole egg or an equivalent amount of a heat coagulab e protein such as Borden' 8 protolac lactalbumin phosphate, These blends of yolk replacer and egg white were then used to replace about 50~ of the whole egg solids used in sponge cake, Egg yolk replacer V-A produced cakes with a fine internal grain structure and tender texture with a specific volume ~c.c./g.) equal to the control. Replacex V-B which contains no added oil other than the oil contained in the lecithin ingredient resulted in a uniform grain which was more open than the control and a firm texture less tender than obtained with replacer V-A or the control but excellent cake volume. Replacer V-C which contains a small amount of added soybean oil produced a very acceptable grain structure and the cakes had a more tender textuxe than cakes made using replacer V-B and better volume than V-A. Formula V-C was selected as a general purpose egg yolk replacer for use in cake; V-A is useful where tenderness and moistness of mouth feel are most importanti and V-B can be used where cake volume and structural strength are of primary importance.

.

C.T. Tan-C.P. Pulver-E.W. Turner 2-1~4 Formula V-~ was developed as an egg yolk replacer for use in combination with whole egg solids to produce yolk fortified whole egg or use in cake formulas which require added egg yolk. A blend of approximately 38.6 parts by weight of emulsion V-D with approximately 61.4 parts per weight who~e egg solids was e~aluated to replace a commercial yolk fortified whole egg solids product in chocolate snack cakes. The test cakes had very good volume, grain, texture and eating quality and were comparable to control cakes made using commercially available fortified whole egg solids.
The following examples illustrate the practice of the invention:
Example I SPONGE CAKE-A
As an example of the use of the invention, sponge cakes were made using Egg Yolk Replacer, Formula V-C to replace 50 percent of the egg yolk solids and the results compared with control cakes.
The cakes contained the following ingredients.

Approximate Percent by Weight Ingredients Control Test Cake flour 29.00 29.00 Sugar 27.83 27.83 Water 31.32 31.32 Nonfat dry milk 3.00 3.00 ; Leavening 1.50 1.50 Salt 0.80 0.80 Emulsifier 0.50 0 50 Flavor 0.20 0.20 Whole egg blend(l) 5.85 2.92 Lipoprotein emulsion (V-C) - 2.05 Egg white solids - 0.88 ' 100 100 ; ~

C.T. Tan-C.P. Puiver-E.W. Turner 2-1-4 ~1) Comercial whole egg blend containing 80% whole egg solids and 20% sucrose.
The cakes were pr~pared according to the following procedure. Combine and blend all the dry ingredients except the leavening in a Model C100 Hobart Mixer (Hobart~Manufacturing Co., Troy, Ohio) at low (first) speed for 2 minutes with four wing beater. Add one half of the water and mix at high (third) speed for 3 minutes. Add the remaining water and leavening and mix 2 minutes at low (first) speed. Bake in a snack cake pan for 12 minutes at 400F. This procedure was used for both the Test and Control cakes.
Results:
Cakes were evaluated at 24 hours and five days after baking for volume and overall cake quality. The test cakes were rated equal to the control at 24 hours and after 5 days storage. The cake quality scores of the test and control cakes at 24 hours were as follows:
Control Test Cake volume, c.c. 119.5 119.8 Specific volume7 c.c./g. 4.00 3.95 .
C~ke scores: Symmetry (10) 10 10 Crust character (10)10 10 Crumb character (8) 8 8 Internal uniformity (10) 9 9 Texture (12) 11 11 Grain (12) 12 11 Eating quality (13) 13 13 Tenderness (13) 12 12 Flavor (12) 12 11 ~otal Score 97 95 C.T. ~an-C.PO Pulve~-E.W. Turner 2 1-4 Example ~I SPONG~ CAKE-B
As a different example of the use of the invention, sponge cakes were made by replacing 50% of the whole egg solids with a combination of Egg Yolk Replacer, Formula V-C, and a heat coagulable whey protein concentrate which was used in place of egg white. The ingredients used in the control and Test cakes were as follows:
Approximate Percent by Weight Ingredients Control Test Cake Flour 29.00 29.00 Sugar 27.83 27.~8 Water 31.32 31.32 Nonfat dry milk 3.00 3.00 Leavening 1.50 1.50 Salt 0.80 0.80 Emulsifier 0.50 0.50 Flavor 0.20 0.20 Commercial whole egg blend(l) 5.85 2.92 Lipoprotein emulsion (V-C) - 2.05 Whey protein concentrate(2) - 1.23 Note (1) Commercial whole egg blend contains approximately 80% whole egg solids and 20% sucrose.
B (2) Borden, Inc. "Protola~-Sodium" heat coagulable whey protein concentrate containing 57% protein.
The cakes were prepared according to the procedure as described in Example 1. Combine and blend all the dry ingredients except the leavening in a Model C100 Hobart~ Mixer at low (first) speed for 2 minutes with a four wing beater. Add one half of the water and mix at high tthird) speed for 3 minutes. Add the remaining water and leavening and mix 2 minutes at low (first) speed. Bake in a snack cake pan for 12 minutes at 400~F. This procedure was used for both the Test and Control cakes.

~ - llQ~

C.T. Tan-C.P. Pulver-E.W. Turner 2-1-4 Results:
Cakes were evalua~d at 24 hours and five days after baking for volume and overall cake quality. The test cakes were rated comparable to the control at 24 hours and after 5 days storage. The cake quality scores of the test and control cakes at 24 hours were as follows:
Control Test Cake Volume, c.c. 119.5 119.0 Specific Volume, c.c./g. 4.0 4.0 Cake Scores: Symmetry (10) 10 10 Crust character (10~ 10 9 Crumb character (~) 8 8 Internal uniformity ~10)9 9 Texture (12) 11 11 Grain (12) 12 11 Eating quality (13) 13 13 Tenderness (13) 12 12 Flavor ~12) 12 11 Total Score 97 94 Example III. LAYER CAXE

As a third example of the practice of this invention, layer cakes were baked using Egg Yolk Replacer, Formula V-C, to replace 50 percent of the egg yolk solids and the results compared with control cakes. The ingredients used in these cakes were as follows: \

\
\

,' C.T. Tan-C.P. Pulver-E.W. Turner ~-1-4 Approximate Percent by Weight lngredients Control Test Cake flour 24.50 24.50 Sugar 28.75 28.75 Shortening 7.00 7.00 Nonfat dry milk 3.00 3.00 Leavening 1.50 1.50 Salt 0 75 0 75 Emulsifier 0.50 0.50 Whole egg blend~l~ 3.75 1.88 Lipoprotein emulsion (V-C) - 1.31 Egg white solids _ 0.56 Water 30.25 30.25 Note: (1) Commercial whole egg blend containing 80~ whole egg solids and 20% sucrose.
Proceduxe:
The cakes were prepared according to the following procedure. Combine and blend all the dry ingredients except B the leavening in a Model C100 Hobart~Mixer (Hobart Manufacturing Co., Troy, Ohio) at low (first) speed for 2 minutes. Add shortenin~ and two-thirds of the water while mixing at low (irst) speed with a four wing beater. Mix 2-1/2 minutes at high (third) speed, add the remaining water and mix 2 minutes at low (first) speed.
Weigh 13 ounces of batter into a greased 8" round layer cake pan. Bake 25 minutes at 375F.
The same procedure was used for both the test and control cakes.
R~sul~s:
The cakes were evaluated at 24 hours and 5 days for volume and overall quality. The test cake was rated equal to the control at 24 hours and after 5 days. The cake quality scores after 24 hours were as follows:

I C.T. Tan-C.P. Pu~ver-E.W. Turner ~ 4 I Control Test I, Cake volume, c.c. 1139 1135 I Specific Volume, c.c./g. 3.39 3.37 : Cake scores: Symmetry l10) 10 10 Crust character (10) 9 10 . Crumb character (8) 8 8 Internal uniformity (10) 9 9 Texture (12) 11 11 Grain (12) 11 10 ~ating quality ~13) 13 13 Tenderness (13) 12 12 Flavor (12) 12 12 Total Score 95 95 Example IV. CHOCOLATE CUP CAXE
Forti~ied whole egg solids which contain added egg yolk are a common ingredient in many cake formulas. As a fourth applicable example of the practice of this invention, chocolate cup cakes were prepared using fortified whole egg solids for the Control Cake and Test Cakes were prepared using whole egg solids fortified with Egg yolk Replacer, Formula V-D.
20 The following constituents were used in the Control and Test Cakes: :

C.T. Tan-C.P. Pulver-E.W. Turner2 -1-4 Approximate Percent by Weight Ingredients Control Test Cake flour 23.30 23.30 Sugar 26.90 26.90 Shortening, emulsified 6.30 6.30 Cocoa 4.90 4.90 Nonfat dry milk 2.60 2.60 Salt 0.60 0.60 Baking Powder -0.70 0.70 Baking Soda 0.60 0.60 Water 30.60 30.60 Fortified whole egg 3.50 Commercial Whole Egg Blend(l) - 2.15 ~ipoprotein emulsion (V-D) - 1.35 5 Note: (1) Commercial Fortified Whole Egg Blend containing added egg yolk.
Procedure:
The cakes were prepared according to the following procedure:
Combine and blend the dry ingredients add the shortening and two-thirds of the water, mix 1 minute at low (first) speed and B 2 minutes at medium (second) speed in a C100 Hobart~Mixer using a four wing beater. Add baking powder, soda and the remaining water and mix 2 minutes at low (firsi) speed on the Hobar~ mixer.
Weigh 30 gram portions into greased cup cake pans and bake 14 minutes at 380F.
Results:
The cakes were evaluated after 24 hours and 5 days for volume and eating quality. The Test cakes had volume, appearance internal texture and flavor, equal to the Control. Details of the cake quality scores were as follows:

.

4q~ ~
C.T. Tan-C.P. Pulver-E.W. Turner 2~1-4 Control Test Cake Volume, c.c. 89.5 89.3 Specific volume, c.c./g. 3.35 3.34 Cake scores: Symmetry (10) 9 9 Crust charact~r (10) 8 8 Crumb character (8) 7 7 Internal uniformity (10) 8 9 Texture (12) 11 11 Grain (12) 11 11 Eating quality (13) 12 12 Tenderness (13) 11 11 Flavor (12) 11 10 Total Score 88 88 Example V. CAKE DONUTS
As anothe~ example of the practice of this invention, two different lots of cake donuts were prepared, a donut Control which contained egg yolk solids and Test donuts made with the addition of Egg Yolk Replacer (V-C) to supplement the egg yolk. The cake donuts contained the following ingredients.
\

118~13 C.T. Tan-C.P. Pulver-E.W. Turner ~ 4 Approximate Percent by Weight Ingredients Control Test Pillsbury donllt flour 46.35 45.08 Sugar 14.61 14.21 Dextrose 1.76 1.71 Nonfat dry milk 2.32 2.26 Vegetable oil 1.41 1.37 Salt 0.70 0.68 Emulsifier 0.20 0.19 Sodium acid pyrophosphate 0.81 0.79 Soda 0.58 0.57 Seasoning and flavoring 0.27 0.26 Egg yolk solids 1.41 1.37 Lipoprotein em~lsion (V-C) - 1.37 Water 29.58 30.14 100.00 100.00 Procedure:
The donuts were prepared according to the following proçedure:
Combine ingredients in bowl and mix 1 minute at low (first) ~ speed on C100 Hobart~Mixer using a dough hook, mix 2 minutes at medium (second) speed. Allow a floor time of 10 minutes for the dough to develop. A DCA Lincoln~model fryer was used to fry the donuts. Donuts were fried 60 secqnds per side in 380f. fat.
Results:
The addition of 2% egg yolk replacer significantly improved the volume, overall quality and prolonged the shelf life of the donuts. Over a period of eight days the test donuts were consistently rated higher in freshness~ tenderness and overall eating quality. A ~uality comparison is shown in the following table.

, g~ ~LlQ4~ 3 C.T. Tan-C.P. Pulver-E.W. Turner 2-1-4 Control Test Weight, g. 32.69 33.25 Volume, c.c. 81.5 89.75 Sp. Volume, c.c./g. 2.49 2.70 Appearance (15~ 15 15 Crust Color (10) 9 9 Crumb Color (15) 15 14 Crumb Uniformity (15) 14 14 Texture (15) 13 15 Eating Quality (15) 14 15 Flavor (15) 15 15 Total Score 95 97 % Fat 24.84 22.6 ~ Moisture 22.45 24.08 Example VI. MUFFINS
As yet another applicable example of the prac~ice of the invention, common muffins were prepared using lipoprotein emulsion ~Formula Y-C) to replace 100% of the egg yolk in the muffin formula.

Muffins were prepared using the following ingredients:
Approximate Percent by Weight Ingredients Contro Test Flour 39.00 39.00 Sugar 8.50 8.50 Yegetable oil 5.00 5.00 Nonfat dry milk 3.00 3.00 Leavening 2.00 2.00 Salt 0.65 0.65 Water 37 35 37 35 Whole e~g solids(l) 4.50 Lipoprotein emulsion (V-C) - 3.15 Egg white solids - 1.35 _ ~0 - - - .

1 ~ 4 ~ .T. Tan-C.P. Pulver-E.W. Turner2 -]-4 Note: (l) Commcrcial whole egg blend containing 80~ whole egg solids and 20~ sucrose.
Procedurc:
The muffins were prepared using the following procedure:
~5 Combine and blend the dry ingredients, add the shortening and water, mix 5 seconds at low (first) speed in a ClO0 Hobart Mixer, scrape the bowl, and mix an additional 5 seconds on low speed.
Weigh 50 gram portions into greased cup cake pans and bake 18 minutes at 425F.
Results:
The Test and Control muffins had equal volume. The Test muffins had appearance, texture and eating quality equal to the Control.

Example VII. CUSTARD
As still another example of the use of the invention, custard was prepared using Egg Yolk Replacer, Formula V-A, to replace lO0 percent of the egg yolk solids in the custard formula. For this application the Egg Yolk Replacer V-A was prepared using Sodium Protolac~ whey protein concentrate received from Industrial Food Products, Borden, Inc. in place of soy protein isolate as the protein ingredient and the Egg Yolk Replacer was prepared using Process I, Figure 1. The ingredients used in the custard were as follows:
Approximate Percent by-Weight Ingredients Lipoprotein emulsion V-A 7.00 ~Sodium Protolac) Fgg White Solids 3.00 Nonfat dry milk 6.55 Sugar 5.75 Salt 0.50 Flavor 0.20 Water 77.00 `J
C.T. Tan-G.P. Pulver-E.W. Turner 2-1-4 Proc~dure:
The custard was prepared acco~ding to the following procedure:
The dry ingredients were blended in a mixing bowl, water was added and mixed at high speed to dissolve the ingredients. The custard mix was poured into 6 ounce baking dishes which were placed in a pan of water ( 1 inch deep) and baked in a 350~F. oven ~or 45 minutes.
Results:
The test custard jelled in the same manner as a control made using whole eggs. The flavor and texture of the test custard made using Egg Yolk Replacer was considered comparable to the control custard.
Example VIII. SALAD DRESSING
As an example of another application of the invention, a creamy salad dressing was prepared using lipoprotein emulsion Formula V-A, plus egg white in the natural solids ratio of lS yolk to white, to replace whole egg. The results of the test salad dressing were comparable to a control made using whole egg solids. The formula used to prepare the salad dressings is as follows:
Approximate Percent by Weight Ingredients Control Test Weight in gms. % Weight in gms. %
Paprika 4.40 1.25 4.40 1.22 Salt 4.10 1.16 4.10 1.13 .I Sugar 3.00 .85 3.00 .83 ¦ 25 Cayenne Pepper 0.05 .01 0.05 .01 j Vinegar 76.00 21.55 76.00 21.02 Egg Yolk, Dried 50.00 14.20 - -Lipoprotein emulsion, - - 54.60 15.10 Formula V-A
Egg White solids - - 4.40 1.22 Salad oil 215.00 60.98 215.00 59.47 To~al 352.55100.00 361.55 100.00 4~13 ~
C.T. Tan-C.P, Pulver-E.W~ Turner 2-1-4 Procedure:
The salad dressings were prepared using the following procedure:
Pre-mix dry ingredients, add vinegar and egg (in ~he test sample egg white solids are pre-mixed with the liquid lipoprotein emulsion~, add oil slowly, and beat with an electric mixer until all the oil is added.
Results:
Both the control and test samples were considered satisfactory in texture and organoleptic quality. The test sample was slightly thicker than the control which is a plus for this product. However, the consistency of the test sample could be made thinner by reducing the amount of lipoprotein emulsion and egg white solids used.

Example IX. HIGH PROTEIN BEVERAGE
High protein beverages are an example of another type of food which can be made using the lipoprotein systems described in the invention. Soy protein isolates or a combination of soy portein isolate with whey protein concentrates can be used to prepare physically stable beverages which have approximately the same protein and fat content as whole milk. Representative formulas are as follow~:
\

\
\

- 31 - \

C~T. Tan-C.P. Pulver-E.W. Turner ~1-4 Percent by Wei~ht In~redien~s Formula A Formula B
-Soy protein isolate 3.50 2.00 Whey protein concentrate - 2.50 Soy oil 3.00 3-00 5 Lecithin G.40 0.20 Disodium phosphate 0.20 0.20 Sorbitan monostearate 0.10 0.10 Pol~sorbate 60 0.09 0 09 Sodium stearoyl-2-lactylate0.40 0.40 10 Carageenan 0. ns o. 07 Sugar 8.00 9.00 Cocoa powder 2.00 1.92 Flavoring 0.01 0.01 Water 82.25 80.51 10~.00 100.00 Procedure:
The procedure used to prepare the high protein beverage was ~s follows:
1. Add disodium phosphate, sorbitan monostearate, polysorbate 60 and sodium stearoyl-2-lactylate to water of about 120F. and disperse well using an electric stirrer.
2. Add soy protein isolate and whey protein concentrate and homogenize with pressure settings at 2500 psi for first stage and 500 p5i ~or second stage.
3. Add sugar, carrageenan and cocoa powder to the homogenized protein solution. Pasteurize the mixture at 160F. for 40 minutes.
4. Add soy oil, lecithin and fla~ors and mix well. Homogenize again under same conditions as described in step 2.
5. Cool to 40 ~. and bottle, store under refrigeration.
:
Results:

The high protein beverages prepared were comparable to milk in protein and fat content. The flavor and consistency were C.T. Tan-C.P. Pulver-E.W. Turner ~1-4 evaluated and considered comparable in quality to chocolate milk.
The practice of the invention has been demonstrated in providing total or partial replacement of egg yolk in cake, donut, muffin, custard and like products as well as in salad dressings, high protein beverages and other foods. The lipoproteins products of this invention have nutritional properties which are useful for spec~al dietary purposes. The lipoproteins are high in protein, contain unsaturated fat and are low in cholesterol, which can be useful where dietary control of total calories, lipid composition, and low cholesterol intake are important.
Digestability of the lipid components is enhanced by the highly emulsified state of the lipoprotein system and this property can be helpful in the control of certain digestive disorders such as billiary colic.
While we have described above the principles of our invention in connection with specific examples and method steps, it is to be clearly understood that the description and examples are made only to enable practicing of the invention and not as a limitation to the scope of the invention as set forth in the objects thereof and in the accompanying claims.

TMM:gs April 23, 1976

Claims (24)

THE EMBODIMENTS OF THE INVENTION IN WHICH AN EXCLUSIVE
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:

1. A process for the preparation of low cholesterol lipoprotein emulsions having protein binding and tenderizing properties and moistur-izing effect suitable for use in edible food products, comprising the steps of: dissolving about 2 to 4% surfactants selected from the group consisting of disodium phosphate, sorbitan monostearate, polysorbate 60, and sodium stearoyl-2-lactylate in warm water; dispersing about 30 to 55% of a soluble soy protein isolate in the water with agitation; adjusting the pH of the dispersion to about 7.0 to 9.5 by the addition of alkali; heating the pH
adjusted protein dispersion to about 135°F. to 200°F. with agitation;
homogenizing the heated dispersion twice through homogenizer with first stage pressure set at about 2500 psi and second stage set at about 500 psi; adding about 10 to 25% edible soybean oil, about 7 to 12% lecithin, flavor, color, and a soluble carbohydrate ingredient to the protein solution with agitation;
emulsifying the total moisture in homogenizer with first stage set about 2500 psi and second stage set at about 500 psi; and cooling the emulsion, such process steps resulting in an emulsion having C.T. Tan-G.P. Pulver-E.W. Turner-lipoprotein conjugates that are hydrophilic protein-lipid dipoles which reduce the interfacial tension between the oil and water phase and may be used as an ingredient in edible food products for tenderizing, moisturizing as well as protein binding.

2. The process of claim 1, including spray drying the emulsion to a final product moisture of about 2 to 8%.

3. The process of claim 1, wherein the soy protein isolate used has film forming properties which enhance the cell structure and texture of the lipoprotein emulsion when used in baked food products.

4. A lipoprotein emulsion product obtained in accordance with the process of claim 2.

5. A process for the preparation of low cholesterol lipoprotein emulsions having protein binding and tenderizing properties and moisturizing effect suitable for use in cake and other edible food products, comprising the steps of:
dissolving about 30 to 55% of a soluble soy protein isolate by mixing in water containing about 2 to 4% surfactants selected from the group consisting of disodium phosphate, sorbitan monostearate, polysorbate 60 and sodium stearoyl-2-lactylate;
adding about 10 to 25% edible soybean oil, about 7 to 12% lecithin, flavor, color, and a soluble carbohydrate ingredient C.T. Tan-G.P. Pulver-E.W. Turner with thorough mixing;
emulsifying the total mixture in homogenizer with the first stage set at about 2500 psi and second stage set at about 500 psi, such process steps resulting in an emulsion having lipoprotein conjugates that are hydrophilic protein-lipid dipoles which reduce the interfacial tension between the oil and water phase and may be used as an ingredient in edible food products for tenderizing, moisturizing as well as protein binding.

6. The process of claim 5, including spray drying the emulsion to a final egg yolk replacer product moisture of about 2 to 8%.

7. The process of claim 5, wherein the soy protein isolate used has film forming properties which enhance the cell structure and texture of the lipoprotein emulsion when used in baked food products.

8. A lipoprotein emulsion product obtained in accordance with the process of claim 6.

9. A process for the preparation of low cholesterol lipoprotein emulsion having protein binding and tenderizing properties and moisturizing effect suitable for use in cake and other edible food products, comprising the steps of:
(a) dissolving about 2 to 4% surfactants selected from the group consisting of disodium phosphate, sorbitan monostearate, polysorbate 60 and sodium stearoyl-2-lactylate in warm C.T. Tan-G.P. Pulver-E.W. Turner water;
(b) dispersing about 30 to 55% soluble soy protein isolate in the water with agitation;
(c) adjusting the pH of the protein solution to about 7.0 to 9.5 by addition of sodium hydroxide solution;
(d) heating the pH adjusted solution to about 130°F. to 212°F. with agitation;
(e) homogenizing the heated solution through a homogenizer with first stage pressure set between 500 psi to 8000 psi and second stage set between 500 psi to 8000 psi;
(f) adding about 10 to 25% edible soybean oil, about 7 to 12% lecithin, flavor, color, and a soluble carbohydrate ingredient to the homogenized solution with agitation;
(g) emulsifying the total mixture in homogenizer with first stage set between 500 psi to 8000 psi and second stage set between 500 psi and 8000 psi; and (h) cooling the emulsion, such process steps resulting in an emulsion having lipoprotein conjugates that are hydrophilic protein-lipid dipoles which reduce the interfacial tension between the oil and water phase and may be used as an ingredient in edible food products C.T. Tan-G.P. Pulver-E.W. Turner for tenderizing, moisturizing as well as protein binding.

10. The process of claim 9, including spray drying the emulsion to a final product moisture of about 2 to about 8%.

11. The process of claim 9, wherein the soy protein isolate used has film forming properties which enhance the cell structure and texture of the lipoprotein emulsion when used in baked food products.

12. A lipoprotein emulsion product obtained in accordance with the process of claim 10.

13. A process for the preparation of low cholesterol lipoprotein emulsion having protein binding and tenderizing properties and moisturizing effect suitable for use in cake and other edible food products, comprising the steps of:
(a) dissolving about 30 to 55% of soy protein isolate by mixing in water containing about 2 to 4% surfactants selected from the group consisting of sorbitan monostearate, disodium phosphate, polysorbate 60, and sodium stearoyl-2-lactylate;
(b) adjusting the pH of the dispersion of about 8.5 to 9.5 by the addition of sodium hydroxide solution;
(c) adding about 10 to 25% edible soybean oil, about 7 to 12% lecithin, color, flavor, and a soluble carbohydrate ingredient with thorough mixing;

(d) heating to about 135°F. to about 200°F. with agitation;
(e) emulsifying in homogenizer with first stage set at about 2500 psi and second stage set about 500 psi; and (f) cooling the emulsion, such process steps resulting in an emulsion having lipoprotein conjugates that are hydrophilic protein-lipid dipoles which reduce the interfacial tension between the oil and water phase and may be used as an ingredient in edible food products for tenderizing, moisturizing as well as protein binding.

14. The process of claim 13 including spray drying the emulsion to a final product moisture of about 2 to 8%.

15. A lipoprotein emulsion product obtained in accordance with the process of claim 14.

16. The process of claim 13, wherein the soy protein isolate used has film forming properties which enhance the cell structure and texture of the lipoprotein emulsion when used in baked food products.

17. The process of claim 13, wherein the pH of the dispersion is adjusted to about 9.

18. The process of claim 1, wherein the pH of the dispersion is adjusted to about 9.

19. The process of claim 1 or 5 wherein the soluble carbohydrate is selected from the group consisting of sucrose, maltodextrin and corn syrup.

20. The process of claim 9 or 13 wherein the soluble carbohydrate is selected from the group consisting of sucrose, maltodextrin and corn syrup.

21. The process of claim 1 or 5 wherein about 53% soy protein isolate, about 11% soybean oil, about 12% lecithin and 20% sucrose are used.

22. The process of claim 9 or 13 wherein about 53% soy protein isolate, about 11% soybean oil, about 12% lecithin and 20% sucrose are used.

23. The process of either claim 1 or 5 wherein about 33% soy protein isolate, about 22% soybean oil, about 7% lecithin and 34% corn syrup are used.

24. The process of either claim 9 or 13 wherein about 33% soy protein isolate, about 22% soybean oil, about 7% lecithin and 34% corn syrup are used.