CA1154297A - Egg yolk replacement in products where the egg yolk is not heat set - Google Patents

Abstract

ABSTRACT

In a product normally containing egg yolk, where-in the egg yolk is not heat set, at least 50% of a portion of said egg yolk can be replaced, the per-centage being on a dry weight basis of the egg yolk replaced, with a composition comprising from about 50% to about 100% of partially soluble modified whey solids derived as a precipitate from a process selected from the group consisting of (1) adding a divalent metal ion to a cheese whey solution and adjusting the pH to a value between about 6 and about 8.0 to cause precipitation of the modified whey solids and (2) adjusting the pH of a cheese whey solution containing at least 20% acid cheese whey to a value of between about 6.0 and about 8.0 to cause precipitation of the modified whey solids, and from about 50% to about 0% of another whey protein containing product, said percentages being based on the dry weight of said composition. This invention is particularly effective in food compositions such as sauces and dressings.

Description

EGG YOLK REPLACEMENT IN PRODUCTS WHE~E
THE EGG YOLK IS NOT HEAT SET
.. . .. . _ . _ BAC~GROUND OF THE PRESENT INVENTION

The present invention relates the replacement of egg yolk in egg yolk-containing proclucts wherein the egg yolk is not heat set.
Various products rely on the functional capabili-ties of egg yolk. Egg yolks are used in cooked products such as cakes where the eg~ yolk is heat set in the final product~ Various products rely on the functional characteristics of the egg yolk without heat setting the ~inal product. For instance, mayonnaise is a semisolid food dressing prepared by emulsifying a mixture of raw eggs or eyg yolks, at least 65% ~egetable oil and vinegar or lemon juice us~ally together with various condiments. Salad dressing is prepared by using starch and 10ss egg yolk (generally above 4%).
Imitation mayonnaise usually contains similar ingredients with no limitations on amounts. There are numerous other food and non-food products (shampoo) which use egg yolks including frozen des serts, icings and the like. The egg yolk is generally utilized for its emulsification characteristics.
In recent times, the cost of producing egg yolk solids has increased to a point where it is economically desirable to loo~ for egg yolk substitutes. Various products are advocated for this use but many are adapted for replacing egg yolks in cooked systems, such as cakes. Many of these products are complex, m~lticomponent, and not inexpensive products of which some are gritty al.~ not . ! .
CIP of C-5898 ` .

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adopted to replace egg yolk in a creamy, uncooked system. It would be desirable to replace egg yolk in egg yolk-containing products where the egg yolk is not intended to be heat set with a relatively inexpensive composition which will provide the functionality of the egg yolk replaced without substantially affecting the te~ture, taste and appearance of the product.

THE INVENTION

In accordance with the present invention, it has been found that in products normally containing egg yolk where the egg yolk is not hea~ set,from about 5% to about 100~ of the egg yolk can be replaced, the percentage being on a dry weight basis of the egg yolk replaced, with a composition comprising from about 50% to about 100~ of a partially soluble modified whey solids derived as a precipitate from a process selected ~rom the group consisting of (1 adding a divalent metal ion to a cheese whey solu-tion and adjusting the pH to a value between about 6 and about 8.0 to cause pxecipitation of the modified whey solids and (2j adjusting the pH of a cheese whey solution containing at least 20~
acid chease whey to a value of between about 6.0 and about 8.0 to cause precipitation of the modified whey solids; and from about 50~ to about 0%
of another whey protein containing product, said percentage being based on the dry weight of said composition. Products pxepared in accordance with the present invention using a one to one replace-ment ratio are characteri~ed by physical properties CIP of C-5898 ,. ~ ~ .
t_ . ' A

'7 . -3-substantially equivalent to the product with no egg yolk replacement. The process of the present inven-tion is particularly adapted to prepaxing sauces and dressings, i.e., spoonable salad dressings and imitation mayonnaise.

DETAILF. :1 DESCRIPT:[ON OF THE INVENTION

~odified Whey Solids Produ t The modified whey solids product suitable for use in the present invention can be produced by either the process described in U.S. Patent No. 3,560,219 to Attebery, or the process described in ~.S. Patent ~ No. 4,036,999 to Grindstaff.

: The modified whey solids product, generally, has the following typical analysis, (by weight):
Protein (~ x 6.38) - about lS~ to about 27~;
preferably about 15~ to about 18g;
and more preferably from about 16% to about 17~;
Lactose about ~3% to about 54%;
preferably ~bout 40% to about 50%, and more preferably from about 41% to about 42%;
Minerals - about 20% to abouk 60%, preferably from about 24% to about 35% and more preferably about 26% to about 27~;
Moisture - about 2% to about 6%;
preferably about 3% to a~out 5%;
Lactate - about 2% to about 4%;
preferably about 2~ to about 3%;
Citrate - about 2~ to about 4%;
preferably about 2.8% to about 3.4%;
Fat - about .5% to about 2.5%;
preerably about 0.5~ to about 1.5%.
A typical mineral analysis of the modified whey solids product (by weight) is:
CIP of C-5898 , ., .. . . , ... . " .. . . . . . . ..

~4--Phosphorus - about 3% to about 6%;
Calcium - ahout 5~ to abo~t 10%;
Potassium - about 1.0~ to about 3%;
Sodium - about 1.0% to about 3%;
Magnesium - about 0.1~ to about 1%.
The product also contains a calcium phosphate~
protein complex.
The process for forming the modi~ied whey solids produc~ by means of the Attebery patent comprises the addition of a divalent metal ion, such as calcium, to a xaw whey eed, preferably at least 50% sweet whey, at temperatures below about 60C.
and adjusting the pH to a value between about 6 and 8 thereby causing precipitation of the modi~ied whey solids product.
The process for foxming modified whey solids product by the Grinds:taff patent comprises adjusting the pH of a raw whey feed containing at least about 20%, preferably at least 60% and more preferably about 100% acid whey, the remainder being sweet whey to between about 6.0 to about 8 by the addition of a base whereby insoluble solids are formed withi~
the raw whey feed. These insoluble solids are separated from the whey ~eed and are collected as modified whey solids product.
~ he cheese whey used in preparing the materials used in the present invention can be acid cheese whey, sweet cheese whey, or mixtures thereof. More particularly, the cheese whey can be cottage cheese whey, casein whey, cheddar cheese whey, mozarella cheese whey, Swiss cheese whey or mixtures thereof as desired. No significant difference in the end use area as disclosed herein is known using products prepared from acid or sweet whey though CIP of C-5898 s~ /J

products prepared from acid whey are preferred.
The precipitates can be ~ormed at any temperature at which the whey solution is liquid at atmospheric pressure. The temperature is preferably from about 60C. to 95C. Yields increase with higher temperatures.
The separated insoluble solids are generally obtained in the form of an aqueous mixture. The solids content can vary according to the degree of water removal effected during the recovery of solids.
The aqueous mixture may be fur~her processed by adding calcium ion thereto at a concentration of between about .002 grams to about -.010 grams calcium ion per gram of insolublesolids (dry basis) contained in the mixture for the purpose of this invention. The calcium ion addition is effected by using a food grade calcium salt, as for example calcium dihydrogen phosphate, calcium chloride or calcium acetate, thouyh calcium dihydrogen phosphate is preferred.
The calcium treated mixture is then heated at an elevated temperature of between about 125F.
~51.5C.) to about 200~F. ~93~C.) for a period of time to form a "calcium-heat-conditioned mixture~'. Likewise, the aqueous mixture may be heat conditioned without calcium treatment.
The partially soluble modified whey solids precipitate can, after separation from the mother li.quor and any desired post treatment, be dried by any known means. Preferably, an atomizing dryer (vertical or horizontal), fluid bed dryer or flash or vacuum dryer or filter mat dryer is utilized~

CIP of C-5898 . _ .. .. , . , . , .. . .. .. .. . .. , ....... _ , . .. .... ..

'7 Preferably, a spray dryer having an inlel temperature within the range of from about 168C.
to about 182C. and an outlet temperature within the ranges from about 110C. to about 116C is used The temperature in the dryer is not critical.
However 3 the temperature must be high enouyh to effectively dry the product without causiny burning or b-owning. The conditions of drying such as feed rate, residence time and the like can be easily discerned by one skilled in the art.
If desired, one can also~include in the partially soluble modified whey solids, a small portion of a drying agent or a flow control agent selected from the group consisting of tricalcium phosphate, dicalcium phosphate, kaolin, diatomaceous earth, silica gel, calcium silicate hydrate and mixtures thereof~ ~
This invention envisions that any of the aore-mentioned compositions which contain the insoluble solids ma~ be used as the modified whey solids product. It is preferred that the modified whey solids product be the product prepared by neutralizing acid whey with base followed by iolating and drying the precipitate.
In some cases, from about 50% to about 0%
and preferably from about 25% to 0% of the composition used to replace the egg yolk can be another whey protein containing product. Illustra-tive of such compositions are dried whey, delactosed whey, skim milk (NFDM), alkali metal caseinate, delactosed demineralized whey, whey protein concentrate, permeate and delactosed permeate resultiny from the ultrafiltration concentration CIP of C-5898 of whey protein and the like and mixtures thereof.
Preferably, the additional whey protein containing product is a whey protein concentrate and more pref-erably a heat denatured whey protein concentrate. A
practical amount of the additional whey protein prod uct is not more than about 10% due ~o cost and/or dilution of the effect of the modified whey solids proauct. A reduction in the o~erall protein content should be avoided.
In the egg yolk containing products wherein the egg yolk is not heat set, which generally contain from about 1~ to about 20% egg yolk, on a dry solids basis at least a portion o~ the egg yolk can be~replaced with the modified whey solids composition discussed hereinbe ore. Ef~ective results can be achieved replacing any small;amounts, i.e., as little as 5% or up to and including alI o~ the egg yoIk.
Preferably, at least 25%, i.e., ~rom about 25~ to about 100%, and more preferably from about 25%~to about 75% of the egy yolk is replaced with ~he modified whey protein compositions. The amount replaced depends on the final area of use and the properties desired. For example, in the area of spoonable dressings and imitation mayonnaise, it is not suggested that more than abou~ 60~ of the egg yolk be~ replaced due to a slight loss in viscosity.
It has~also~been found in some areas of use that at least~50~ of the portion of egg yolk removed can be replaced with the modified w~ey solids composi-tion. Prefera~lyj at least 75% ~ the egg , ` CIP of C-5898 :'.

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yolk portion removed is replaced and more preferably, the egg yolk portion xemoved is replaced on about a one to one dry weight basis with the modified whey solids composition. Amou~ts over a one to one replacement le~el can be used though signiicant excesses can adversely af~ect the fina~ pxoduci.
Egg yolk containing products where the egg yolk is not heat set are generally food pxOaUcts though egg yolk is also found in various non-food areas such as cosmetics, e.g., shampoos. The ~ood area wherein not heat set e~g yolk i~s found include sauces, dressings (either pourable or spoonable) such as pourable and spoonable salad dressings, and imitation mayonnaise, fro~en desser~s, con-fections and instan~ custards. The~preferred area of use is ~he food area in sauces and dressings, particularly dressings. A particularly preerred area of dxessings is the spoonabIe type such as spoonable salad dress~ing and imitation mayonnaise.
As used herein,~a spoonable dressing is de~ined as having a consistency sufficie~ntly thick that it cannot~be~poured. A typical imitation mayonnaise may compr~ise from~bout 2~ to about 7~ and preferably from about 3% to~about 6%~ starch, preferably a cooked starch which~thickens on cooking so that a paste can~formj from about 20% to about 40~ and pref-erably from about~28% to about 35% water, from a~out 3% to about~15~ and~ preferably~ from about 9% to about 14~ sugar, from about 14% ~o about 30% and preferably from about 18% to about 23% vinegar, from about 8%
to about 50~ and preferably from about 22% to about 28% oil, from about 1~ t~ about 8% and preferably from about 1% to about 5% egg yolk and any desired CIP of C-5898 condiments. The egg yolk can be replaced in accordance with the present invention. Preferablyl less than about 75% and more preferably less than about 60~ of the egg yolk in the recipe is replaced.
If it is considered desirable to produce emulsified oil dressings having higher ~at levels up to about 85~, a supplementary emulsifying agent may be used.
Suitable supplementary emulsifying agents are mono-and di-esters of higher fatty acids and glycerin, mono-esters of high fatty acids and sorbitan~ mono-esters oE higher fatty acids and propylene glycol, higher fatty acids of polyethylene, esters of higher fatty acids and polyglycerols and mono-esters of higher fatty acids and polyoxyethylene sorbitans.
By higher fatty acids is meant those fatty acids having a carbon chain length of from 14 to 20.
The supplementary emulsifiers are used at a level of from about 0~1% to about 0.4% by weight of the supplementary emulsifier, based on the weight of the dressing. As indicated, however, the supple-mentary emulsifiers are required only when the Eat level of the dressing exceeds about 50% by weight.
All percentages used herein are by weight unless otherwise specified.

CIP of C-5898 . .

The modified whey solids can be easily included in the product by blending the modified whey solids with the egg yolk solids at any time subseguent to any cooking stage. For instance, in preparing an ~ tation mayonnaise, a s~arch paste is first prepared by cookin~ and the egg yol~ is added after the paste is cooled. If liquid egg yolks are used, the modified whey solias can be diluted with the liquid egg yolks and hlended : with other dry ingredients for uniform admixture :~ prior to the addition of~any oily component.
~ As used~herein, egg yolk is intende~ to include : . dried as welI as liquid egg yolk separated from the albumen~ Any amounts of egg yolk or replace-ment thereof are ba:sed on dried egg yolk solids.:
The present invention is further illustrated in the examples which follow. ~ ::
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CIP ~f C-5898 ___.__ .. , _: _ _ .. _ __ , _ ., _ _ . _ _ . , , ~ . " , . _ _ . .. " _, .. _ . . _ .. ,, . _.. _ _ . _ . _ ~ ~ ... ~ . ~
. . ~ :_ _.. ,.. _ _ ~_ . ~ . , _.. , . . . . _, .. , .: ~, . ~ .

llS~

An imitation mayonnaise type product is prepared using a partially soluble modified whey solids in place of egg yolk normally present in the composi-tion. The partially soluble modified whey solids are prepared by neutralizing acid whey with base followed by isolating the precipitated modified whey solids. The composition of the products is shown in Table I below tpercent by ~eight basis):

TABLE I

EXAMPLE _ 1 2 3 4 Modified Food Starch 5.0 Water 31.0 " " "
Sucrose 11.8 Distilled White 21.1 " " "
Vinegar Salt 1.7 " " "
Dry Mustard 0.39 l - -Dry Paprika 0.07 " " "
Soy Bean O.il ~ 25.94 " "
Dried Egg~Yolk 3.0 2.25 1.50 0.75 Solids (36 Protein) Modified Whey ~ 0.75 1.50 2.25 Solids ~
100 . 00 100 . 00100 . 001~0 . 00 - . , :

The imitation mayonnaise type product is prepared by forming a starch paste by mixing the starch, wa~er, vinegar, salt, mustard, paprika and 3/4 of the sucrose, heating to about 88C. for five minutes and cooling to about 14C. The egg yolk ~ `
i CIP of C-5898 .... , , . . .. . ~ " .. ,, . . . . . ... , ~.. . ...... .. . . . .. .... .

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'7 solids, the modified whey solids if present, and the remaining sucrose are dry blended. The starch paste at about 14C. is placed in the bowl of a high speed blender and the egg yolk solids ble~d is added slowly. The mixture is blended for 30 seconds and then the oil is added slowly. After ~lendiny further for 30 seconds, the product is homogenized at 2000 psi and refrigerated.
The viscosity of the a~ove prepared imitation mayonnaise products is tested a~ 5C. using a Brookfield RVT viscometer using spindle C at 5 rpm with the following results:
TABLE II

_ _ ~__ % MODIFIED WHEY VISCOSITY
EX~MPLE % YOLKPRODUCT _ (CPS) l ~00% 0~ 7.g x 10

2 25% 25% 9.4 x 104 ~ 50~ 50% 8,3 x 104 4 25% 75% 4.3 x 10 The viscosity of Example 3 (50% replacement~ is equivalent to the control (Example l). Replacement of 75% of the egg yolk ~Example 4) provides a product with a viscosity too thin to be called "spoonable" but useful as a pourable dressing.
The products of Example l (100% yolk) and Example

3 (50% replacement) are centrifuged at 19,000 rpm for 1.5 hours to measure stability. Both products separate similarly into two fractions. No visual differences are detected.
The products of Example 1 (100% yolk) and Example 3 (50~ replacement) are submitted to a ten-member * Trademark , . . . ~ .~ ...... . . . . ................................ .

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:~1S~2~

taste panel for flavor and texture e~aluation. The results set forth in Table III below indicate that the product o~ Example 3 is pre~erred over the control and rated higher in both flavor and texture.

TABLE III

Taste panel results - IMITATIO~ MAYONNAI SE

PRODUCT PRODUCT _ _ EXAMPLE 1 EXAMPLE 3 :
PRODUCT (Control (50% re- ~ NO
TESTED : 100% yolk) placed PREFERENCE
Preference (out of 10;) ~ 8 ~: : - _ .
Average Flavor Texture Flavor Texture ~; Product ~
Rating a 4 o ~ 3.0 3.0 2.8 ___ A~erage ~ Flavor Texture Similar~t~ _ Rating ~ ___ ~ - - 3.8 2~.7 _=_ ' ~ ; a _ Scale of 1 to 7; I- like extremely, 2 - like very mu~h, 3 - like, 4 - neither like or dislike, ~' 5 - dislike, 6 - disliké very much and ~ 7 - dislike extremely.
i b = Scale of~l ~o 6; 1 - extremely similar, 2 - very similar, 3 -~similar, 4 - slightly dissimilar, 5 - very dissimilar, 6 - extremely dissimilar.

As can be seen~fr~om the ~ata, the panel preferred the product of the invention 8 to 1. The panel considered the flavor and texture of the product o~
; the invention to be improved over the control without jeopardiziny the similarity of the control.
,1 CIP of C-5898 ~ ' ~

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ExAMæLEs 5-~

The procedure of Examples 1 and 3 are repeated as Examp'es 5 and 6, Example 5 being a control.
In Example 5, one-hal~ of the egg yolk solids (1.50%) is replaced with a blen~ of 90% modi~ied whey solids as used in Example 1 and 10~ o~ a heat denatured whey protein concentrate prepared by dissolving a dried 50% whey protein concentrate prepared by the ultrafiltration o~ acid whey to 20-25~ solids, heating until the temperature reaches 65C., cooling and drying. The procedure of Exam~le 1 is ~ollowed except 90% of the sucrose is added in the initial starch paste and the mixture is blended for only 15 seconds prior to the addition of the oil. Viscosity data using the test d2scribed in Example 1 indicates that the product of Example 6 (5.52 x 104 cp~ at pH 3.9 and 6C.) is slightly thinner than the cont:rol Example (6.0 x 10 cps at pH 3.6 and 6C.). llowever, visual observations did not indicate that this was a significant problem and the product i~ considered acceptable.
The finished imitation mayonnaise products are evaluated ~or stability using both cent:rifugation and heat. Based on the results o~ the centrifuga-tion test, both the control of Example 5 and the test product o~ Example 6 are more stable than a commercially available imitation mayonnaise and a commercially available mayonnaise. The product of the invention is at least as stable as the control. This test is conducted by placing 50 grams of each sample in a test tube, heating the CIP of C-5898 fl samples to about 38~C. for one hour, centrifuging the samples for one hour at approximately 2250 rpm and measuring the separation~ The ollowing results are obtained:

TABLE IV

PRODUCT SEPP~ IO~I r 96 BY WEIGHT
Product Example 6 0 Product Example 5 (Control) Imitation Mayonnaise ~1 Mayonnaise 3.0 In the heat stability test, the product of Example 6, the product of Example 5 ~Control), 4 imitation yolk-containing mayonnaises and one mayonnaise were tested or stability at about 22C. with and without agitation and at about 35C. without; agitation.
Samples are rated visuaIly over a period of time for water ana oil separation. The results indicated that all products are stable at about 22C. and no agitation for 33 days. When held at: 35C., one imitation mayonnaise separates after four days as did the mayonnaise after 33 days. All other products were stable a~ter 33 days. With agitation, all products break down after four days. The results of the test indicate that the laboratory prepared products are at least as stable as the commercial products and the product of the invention can be used to replace 50% of the egg yolk in imitation mayonnaise with no adverse ~ffect.
The 1avor and texture are evaluated using a 25-member taste test panel. The product of the CIP of C--5898 , . . . ~ ...... . . .. .. ... .. . . ....... . .. ... ..... . . .... .. . . .... ... .. . .

invention ~Example 6) i5 slightly pre~erred over the control (Example 5). The products are rated slightly simila~ in flavor and texture. The results are reported in Table V below:

TAB~E V
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(Control.) PREFERENCE
:~ Number of ~ : :
panelists :7 ; 14 4 - % of Panel- : : :
ists 28% : : 56% 16%
_ ~
~: : Average Flavor Texture Flavor Texture Sample : . : : :~
~: Ratin~ 3.92 : 3.48 ~ 3.36 3.48 - - -- : : _ _ . _ Fla~or~ ~ : Texture : :
: ` Similarityb 3~43~ . : 2.65 , _ _ . ~ _ , ~ Basis of_Ratin~s: See:Bxample 1 , 1.~ , ' :
,i. . : : , ~:

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CIP of C-5898 , . " , . , ., ., , , ., . . . . .. . .. , .. ~ . . ....... . . . . . . .... ......... . . - - - - -^ -EXAMPLES 7-g Spoonable salad dressing having high and low oil contents were prepared from the following formulations.

TAB~E VI

_ Ingredients % High Oil Low Oil L~ ~il CCAtlOI
Soybean OilA 45.00 11.011.0 Water 24.34 37.337.3 Vinegar 16.63 25.425.4 Sucrose 4.55 13.813.8 Egg Yolk SolidsC2.84 2.0 4.0 Whey Blend~ 2.84 2.0 ___ Starch-CookupD 1O98 6.0 6.0 Starch-InstantE 1.00 ~ ___ Salt 0.67 2.0 2.0 Dry MustardP o 15 0.5 0.5 ;, 100 . O 100 . O100 . O

*

A - Star Brand - Soy Bean Salad Oil.

B - Distilled White Vinegar.

C - Henningsen Foods, Inc.

36% Protein *

D - Purity 420-A, Modified Food Starch, National Starch and Chemi~al Corp.

E - Instant Clearjel, Modified Food Starch, National Starch and Chemical Corp.

F - Colman's Dry Mustard G - Blend of 90% modified whey solids/10% heat denatured whey protein concentrate as described in Example 5.

The salad dressing of Example 7 was prepared using the following procedure:

* Trademark : .
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1. Prepare starch paste as ~ollows:
Cook 50% of water, 50% of vinegar, sucrose, mustard, and cook starch on hot plate with stirrer to 87.8C. for 5 minutes.
2. Cool paste to approximately 15.6C; Add to blender.
3. Premix egg yolk solids and whey blend in remaining waterj then add with mixlng instant starah~

4. Blend mixture in Step No. 3 with starch paste (approximately 30 seconds).

5. Add oil (ahout 4.4~C.) ~ery slowly while blending.

6. Slowly add remaining ~inegar.

7. Scrape sides.
: :

8. Continue blendiny (approximately 1 minute).;

9. Pass through homogenizer twice (approximately ~` ~ 20~0 psi~. -

10. Refrigerate (4.4C.~.
! ~
The salad dressing of Examples 8 and 9 were prepared uslng the following procedure:

1. Prepare starch paste~ as follows;
Cook water, vinegar, 90~sucrose, mustard, salt and starch on hot plate with a stirrer to 87.8C.
for 5~minutes.
2. Cool paste to 15.6C.
3. Preblend remaining dry ingredients.

; The ViSCOSlty, oi~ stability and flavor ~ata .
was determined as~follows:

CIP of C-5898 .:_: .. ,.. __ .:__: . _ _ _ __ .. ~.. _ .: ._ _ .. _ _.. _ _.. _ . ___ _ .,_ _.:. __:_. _____.__. : .. __ . _ __ . __.. _ __.. _ .. . _.. ~, ..
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TABLE VII
VISCOSITY,~ STABILITY AND FLAVOR DATA
OF SPOONABLE S~LAD DRESSINGS OF EXAMPLES 7~9 -viscosltyA StabilityB ___ (CPS) ~% Separation) Flavor Fxample 7 (45~ oil) 3.25 x 104 No separation Acceptable _ Example 9 (11% oil-control 4.66 x 104 No separation_ Accep-table ~--Example 8 (11% oil -2% whey blend) 4.1 x 104 No separation Acceptable Mayonnaise_3.84 x 104 3Acceptable . . _ Commercial Salad Dressing (42.8% oil)4.36 x 104 8_ Acceptable `~ A. Brookied RVT Viscometer/ 5 RPM, Spindle C at 7.2C.
B. S-tability - ~ Separation 1. 50 gra~s of each sample in centrifuge tube -graduated.
2 Heat samples or 1 hr. in waterbath at 37.8C.
` 3 Centrifuge 1 hr. approximately 2250 rpm 4. Measure separation - mL separation x 100 =
% separation ~ ~ < ~ ~ <~} , : ` _ :: ., . _ __ _ _ ~_ _ _ _ , _ ., . , __. _ $~7 EX~MPLES 10-12 .
Salad dressings having low, ~edium and high oil content were prepared and compared to egg yolk i controls using the formulation and procedure of Example 6 for the medium oil product and the formulation and procedure of Examples 7 and 8 for the high and low oil prdducts, respectively. The egg yolk solids used in these examples were obtained from Marshall Foods. All the products were stable with no oil separation. The following viscosity results were~obtained.

TABI.E VIII
: ~ :
Viscosity Data for~ExampLes 10-12 ~ ~ , VIscosity A
~-~ Product of ExamPle (CPS) Control.
10 (Low Oil)~ ~5.3 x 104 4.41 x 1a4 ;
Medium Oil) 5.16 x 104 5.28 x 104 12 (High Oil) ~ 7.3 x 104 8~1;x 104 , ~

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:~ ' CIP of C-5898

Claims (22)

WHAT IS CLAIMED IS:

1. In a product containing from about 1% to about 20% egg yolk on a dry solids basis wherein the egg yolk is not heat set, the improvement which comprises replacing from about 5% to about 100% of said egg yolk, the percentage being on a dry weight basis of the egg yolk replaced, with a composi-tion comprising from about 50% to about 100% of a partially soluble modified whey solids derived as a precipitate from a process selected from the group consisting of (1) adding a divalent metal ion to a cheese whey solution and adjusting the pH to a value between about 6.0 and about 8.0 to cause precipitation of the modified whey solids and (2) adjusting the pH of a cheese whey solution containing at least 20%
acid cheese whey to a value of between about 6.0 and about 8.0 to cause precipitation of the modified whey solids which modified whey solids comprises by weight about 23-54%
lactose, about 20-60% minerals and about 15-27% protein;
and from about 50% to about 0% of a member selected from the group consisting of a whey protein containing product other than said partially soluble modified whey solids defined above and alkali metal caseinates, said percentage being based on the dry weight of said composition.

2. The product as recited in Claim 1 wherein said modified whey solids is derived by adding a divalent metal ion to a cheese whey solution and adjusting the pH to a value between about 6.0 and about 8.0 to cause precipitation of the modified whey solids.

3. The product as recited in Claim 1 wherein said modified whey solids is derived by adjusting the pH of a cheese whey solution containing at least 60% acid cheese whey to a value of between about 6.0 and about 8.0 to cause precipitation of said modified whey solids.

4. The product as recited in Claim 3 wherein said cheese whey solution is 100% acid whey.

5. The product as recited in Claim 1 wherein said egg yolk replaced comprises from about 25% to about 75% of the egg yolk in said product.

6. The product as recited in Claim l wherein said composition comprises from about 75% to about l00%
of said modified whey solids and from about 75% to O% of said other whey protein containing product.

7. The product as recited in Claim l wherein said other whey protein containing product is selected from the group consisting of dried whey, delactosed whey, skim milk, non-fat dried milk, delactosed demineralized whey, whey protein concentrate, denatured whey protein concentrate, permeate and delactosed permeate from the ultrafiltra-tion of whey and mixtures thereof.

8. The product as recited in Claim 7 wherein said other whey protein containing product is a denatured whey protein concentrate.

9. The product as recited in Claim 1 wherein said uncooked food product is selected from the group consisting of sauces and dressings.

10. A spoonable dressing comprising:
Starch from about 2% to about 7%;
Water from about 20% to about 40%;
Sugar from about 3% to about 15%;
Vinegar from about 14% to about 30%;
Oil from about 8% to about 50%; and from about 1% to about 8% egg yolk on a dry solids basis wherein from about 50% to about 100% of said egg yolk is replaced, the percentage being on a dry weight basis of the egg yolk replaced, with a composition comprising from about 50% to about 100% of a partially soluble modified whey solids derived as a precipitate from a process selected from the group consisting of (l) adding a divalent metal ion to a cheese whey solution and adjusting the pH
to a value between about 6 and about 8.0 to cause precipitation of the modified whey solids and (2) adjusting the pH of a cheese whey solution containing at least 20% acid cheese whey to a value of between about 6.0 and about 8.0 to cause precipitation of the modified whey solids and from about 50% to about 0% of a member selected from the group consisting of a whey protein containing product other than said partially soluble modified whey solids defined above and alkali metal caseinates, said percentage being based on the dry weight of said composition.

11. The product as recited in Claim 10 wherein said modified whey solids is derived by adjusting the pH of a cheese whey solution containing at least 60%
acid cheese whey to a value of between about 6.0 and about 8.0 to cause precipitation of said modified whey solids.

12. The product as recited in Claim 11 wherein said cheese whey solution is 100% acid whey.

13. The product as recited in Claim 10 wherein said egg yolk replaced comprises from about 25% to about 75% of the egg yolk of said product.

14. The product as recited in Claim 10 wherein said other whey protein containing product is selected from the group consisting of dried whey, delactosed whey, skim milk, non-fat dried milk, delactosed demineralized whey, whey protein concentrate, denatured whey protein concentrate, permeate and delactosed permeate from the ultrafiltration of whey and mixtures thereof.

15. The product as recited in Claim 14 wherein said other whey protein containing product is a denatured whey protein concentrate.

16. In a process for preparing a product contain-ing from about 1% to about 20% egg yolk on a dry solids basis wherein the egg yolk is not heat set, the improvement which comprises replacing from about 5% to about 100% of said egg yolk, the percentage being on a dry weight basis of the egg yolk replaced, with a composition comprising from about 50%
to about 100% of a partially soluble modified whey solids derived as a precipitate from a process selected from the group consisting of (1) adding a divalent metal ion to a cheese whey solution and adjusting the pH to a value between about 6.0 and about 8.0 to cause precipitation of the modified whey solids and (2) adjusting the pH of a cheese whey solution containing at least 20% acid cheese whey to a value of between about 6.0 and about 8.0 to cause precipitation of the modified whey solids; and from about 50% to about 0% of a member selected from the group consisting of a whey protein containing product other than said partially soluble modified whey solids defined above and alkali metal caseinates, said percentage being based on the dry weight of said composition.

17- The process as recited in Claim16 wherein said modified whey solids is derived by adjusting the pH of a cheese whey solution containing at least 60%
acid cheese whey to a value of between about 6.0 and 8.0 to cause precipitation of said modified whey solids.

~ . The process as recited in Claim 17 wherein said cheese whey solution is 100% acid whey.

19. The process as recited in Claim 16 wherein said egg yolk replaced comprises from about 25% to about 75% of the egg yolk in said product.

20. The process as recited in Claim 16 wherein said other whey protein containing product is selected from the group consisting of dried whey, delactosed whey, skim milk, non-fat dried milk, delactosed demineralized whey, whey protein concentrate, denatured whey protein concentrate, permeate and delactosed permeate from the ultrafiltration of whey and mixtures thereof.

21. The process as recited in Claim 20 wherein said other whey protein containing product is a denatured whey protein concentrate

22. The process as recited in Claim 16 wherein said uncooked food product is selected from the group consisting of sauces and dressings.