CA2007527A1 - Low cholesterol egg product - Google Patents
Low cholesterol egg productInfo
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- CA2007527A1 CA2007527A1 CA002007527A CA2007527A CA2007527A1 CA 2007527 A1 CA2007527 A1 CA 2007527A1 CA 002007527 A CA002007527 A CA 002007527A CA 2007527 A CA2007527 A CA 2007527A CA 2007527 A1 CA2007527 A1 CA 2007527A1
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- egg product
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Abstract
ABSTRACT OF THE DISCLOSURE
A low fat, low cholesterol liquid egg product has a color which is essentially the same as the color of scrambled fresh whole eggs without the addition of non-egg coloring agents. Eggs having yolks with an intense yellow color are provided by controlling the feed of hens. A reduced amount of the intensely colored yolks is combined with an excess of egg white to form the liquid egg product. Optionally, non-egg ingredients including stabilizing agents, thickening agents and protein replacements may be added to the mixture. By pasteurizing and packaging the egg product in accordance with techniques generally known in the art an extended shelf life may be obtained.
A low fat, low cholesterol liquid egg product has a color which is essentially the same as the color of scrambled fresh whole eggs without the addition of non-egg coloring agents. Eggs having yolks with an intense yellow color are provided by controlling the feed of hens. A reduced amount of the intensely colored yolks is combined with an excess of egg white to form the liquid egg product. Optionally, non-egg ingredients including stabilizing agents, thickening agents and protein replacements may be added to the mixture. By pasteurizing and packaging the egg product in accordance with techniques generally known in the art an extended shelf life may be obtained.
Description
7~
LOW CHOLESTEROL EGG P~ODIJCT
This invention relates t~ a low cholesterol, low fat liquid egg product. More particularly, this invention relates to a low cholesterol, low fat liquid egg product comprised essentially of egg yolk and egg white, and having a color which is substantially the same as scrambled fresh whole eggs.
In view of the emphasis which the medical community is now placing on the importance of adopting diets low in cholesterol and saturated fats, many people are restricting their intake of eggs, or eliminating their use entirely. However, it is widely known that eggs have exceptional nutritional value, being an excellent source of protein. As a result, there have been many efforts to produce a liquid egg product which has the nutritional value of whole eggs without the high levels of cholesterol and saturated fat normally associated therewith. In fresh whole eggs, the saturated fat and cholesterol are concentrated in the yolk, while the protein is found in both the egg white and egg yolk. Therefore, most of the efforts to produce a low cholesterol, low fat liquid egg product have been directed at lowering or eliminating the egg yolk content of the product while at the same time maintaining or increasing the egg white content. To compensate for these changes, most prior art products include non-egg ingredients in their formulations. The effect of all of these alterations, however, is to cause the functional and organoleptic properties of the liquid egg product to differ significantly from the properties of ordinary whole eggs. One particular problem is that as the egg yolks provide substantially all of the color to a liquid whole egg product, a reduction in the level of egg yolk causes the liquid egg product to have a pale, milky color unacceptable to consumers.
Previous low cholesterol, low fat liquid egg products having reduced egg yolk contents have addressed this problem by incorporating natural or artificial 5~7 colorants into the formulations. Thus, in U.S. Patent No. 3,475,180 to Jones, U.S. Patent Nos. 3,843,811 and 4,200,663 to Seeley et al. and U.S. Patent No. 4,296,134 to Boldt, one or more certified U.S.
coloring agents are added to the blend in order to make the color of the product more appealing. Additionally, in U.S. Patent Nos. 3,840,683 and 3,911,144 to Strong et al., beta-carotene and an extract of plant xanthophylls were combined in suitable proportions to impart to the liquid egg product the characteristic color of whole eggs.
The addition of colorants in these low cholesterol, low fat liquid egg products has not met with consumer approval, in particular where the colorant is artificial in nature. Thus, the addition of colorants not only negatively effects other organoleptic properties of the product, but consumers perceive the addition of colorants as being ~unhealthyn.
Thus, the need exists for a low cholesterol, low fat liquid egg product which does not contain high levels of non-egg ingredients. Specifically, there is a need for a low cholesterol, low fat liquid egg product having the characteristic color of scrambled whole eggs which does not contain non-egg colorants. The present invention addresses these needs.
~ ne aspect of the present invention provides a low fat, low cholesterol egg product comprising a mixture including at least 90 wt.% egg white, and egg yolk, the mixture having a color which is essentially the same as the color of scrambled fresh whole eggs, wherein the color is provided substantially by the egg yolk. Desirably, the mixture includes at least 5 wt.%
of egg yol~.
In accordance with one embodiment of this aspect of the present invention, the egg product further includes very small amounts of non-egg ingredients.
Desirably, the non-egg ingredients are naturally occurring constituents including a stabilizing agent to ~ '7 stabilize the cooked color of the mixture and/or a thickening agent for increasing the viscosity of the mixture when in a liquid state. Preferably, selected stabilizing agents are added in amounts up to about 1 wt.% of the mixture, and more preferably in amounts up to about 0.02 wt.% of the mixture. Preferred thicXening agents are desirably added in amounts up to about 0.50 wt.% of the mixture; amounts between about 0.005 wt.% and about 0.02 wt.% being more desirable.
The low fat, low cholesterol egg product according to this aspect of the present invention is preferably produced in accordance with the following process. Liquid egg yolk having a naturally intense yellow color is combined with liquid egg white to form a substantially homogeneous mixture including the liquid egg yolk and at least 90 wt.% of the liquid egg white to provide a mixture having a color essentially identical to the color of scrambled whole eggs. Preferably, at least 5 wt.% of the liquid egg yolk is combined with the liquid egg white. The liquid egg yolk in accordance with this aspect of the invention desirably has an NEPA
value of at least 4.0, and more desirably an NEPA value of about 4.0 to about 4.2, to yield a mixture having a color value of about 8 ppm to about 10 ppm of beta-carotene equivalent.
The yolks in fresh whole eggs typically vary in color from a light yellow color to a deep orange-yellow color. This variation in color is due not only to differences in the breed of the hens, but is also due to variations in their feed. For instance, it has long been known that hens can be manipulated to produce eggs having a desired yolk color by feeding them a diet rich in ingredients which produce that color.
One process according to the present invention utilizes fresh whole eggs with yolks that have an intense yellow color. In order to obtain eggs having this characteristic, hens are fed a diet rich in 5~t7 ingredients which produce a yellow coloring. Examples of such ingredients include dried marigold extract, yellow corn, alfalfa meal and other xanthophyll containing materials. Hens maintained on such a diet will naturally produce eggs which have yolks that are an intense yellow color.
The color value of egg yolks is determined by reference to a standard developed by the National Egg Producers Association. Under that standard, egg yolks are assigned an NEPA number, the lower the number the paler the yellow color of the egg yolk and, conversely, the higher the number the more intense the yellow color.
Generally, normal egg yolks have an NEPA value of between about 0.8 and about 1.2, typically about 1Ø
NIntensely colored yolksn, as used in the present description, have an NEPA value of 4.0 or higher, preferably about 4.0 to about 4.2. NEPA values may be determined by utilizing conversion information provided in an article by Lee Campbell, Margaret Lally and R. Forsythe, and appearing in Poultry Processina and Marketing, May, 1960. Thus, egg yolks having an NEPA
value of 4.0 have a corresponding beta-carotene equivalent value of 88 ppm, while egg yolks having an NEPA value of 4.2 have a corresponding beta-carotene value of 9~ ppm. (An NEPA value of 4.1 corresponds to a 90 ppm beta-carotene equivalent.) The procedures for determining beta-carotene equivalent values for liquid egg products as established by the AOAC may be found in procedure numbers 17.002, 17.003, 17.004 and 17.005 as set forth in the Official Methods of Analysis of the Association of Official Analytical Chemists, (14th Ed.
1984, p. 320). These procedures basically require the spectrophotometric comparison of acetone extracts from the liquid egg product with a standardized curve produced from varying concentrations of b~ta-carotene.
Eggs having intensely colored yolks are combined with egg white to form a mixture. Desirably, the mixture constitutes between about 5 wt% and about 10 ~5J(~
wt~ egg yolk and between about 90 wt% and about 95 wt%
egg white. The mixture may be prepared by combining only the intensely colored yolks of whole eggs with egg white in the proportions set forth above. Preferably, however, the mixture is formed by combining whole eggs having intensely colored yolks with additional amounts of egg white. The whole eggs desirably constitute between about 10 wt% and about 20 wt% of the mixture, and more desirably, about 15 wt% of the mixture.
lo Consequently, the mixture desirably contains between about 80 wt% and about 90 wt% egg whi~e in addition to the egg white provided by the whole eggs.
After the egg whites have been combined with either the whole eggs or egg yolks to form a mixture, non-egg ingredients may optionally be added in order to provide particular characteristics to the liquid egg product as desired. The addition of any non-egg ingredients is in such small quantities as to not noticeably affect the color of the liquid egg product.
Cooked egg products typically evidence a change in color upon standing for extended periods of time. Therefore, the mixture preferably has added thereto a non-egg ingredient which will act as a color stabilizing agent to stabilize the cooked color of the egg product produced from the mixture. Typically, the stabilizing agent will consist of a weak acid, such as citric acid, acetic acid, lactic acid, malic acid, propionic acid, succinic acid, monosodium phosphate, disodium EDTA or combinations thereof. Preferably, the stabilizing agent is added in amounts of about 1% or less of the weight of the mixture. More preferably, the stabilizing agent is added in amounts up to about 0.2 wt.% of the mixture; about 0.1 wt.%
stabilizing agent being most preferred. Typically, the mixture without the stabilizing agent additions has a pH
of about 8.5. Upon the addition of the weak acid stabilizing agent, the mixture will preferably have a pH
of between about 6.5 and about 6.8.
~&CP~r~;~ 7 Thickening agents may optionally be added to the mixture. The thickening agents not only act to increase the viscosity of the liquid egg product, but also serve to improve the texture of the cooked product and aid in releasing the cooked product from the heated cooking surface. Preferred thickening agents include xanthan gum, guar gum, gum agar, carageenan, methyl cellulose and carboxymethyl cellulose. The total weight of the thickening agent is desirably about 0.50% or less of the weight of the mixture. Additions of between about 0.005 wt.% and about 0.02 wt.% are more desirable, with additions of about 0.01 wt.~ most desirable.
Other non-egg ingredients may be added to the mixture as desired. For example, should it be desired to increase the protein content of the liquid egg product one or more non-egg protein replacements may be added. Preferred protein replacements include soy protein, sodium caseinate, whey protein and dry non-fat milk solids. Preferably, the protein replacement is added in amounts of up to about 10% of the weight of the mixture. When dry non-fat milk solids are used as the protein replacement, additions of about 2 wt.% to about 5 wt.% are preferred.
Typically, after the egg whites have been combined with either the whole eggs or egg yolks, a substantially homogeneous mixture is formed in accordance with homogenization techniques generally known in the art. The non-egg ingredients may be added to the mixture ~efore the mixture is homogenized, when the mechanical steps used in homogenization will not damage these materials so they are no longer useful for their intended purpose. Thus, the homogenization process serves to disperse the non-egg ingredients in the mixture. Otherwise, they are added and dispersed in the mixture after homogenization has been completed.
The mixture, including any non-egg ingredients, may be directed to a pasteurizing apparatus for pasteurization in accordance with procedures which 7~
are well known in the art. Pasteurization may take place either before, during, or after the homogenization step. Thus, the mixture may be pasteurized either before or after the addition of any non-egg ingredients.
Following pasteurization, the egg product may be packaged to exhibit an extended shelf life. The term ~extended shelf life~ i5 meant to reflect the fact that the egg product produced in accordance with the present invention will maintain its functional and organoleptic properties for at least about four ~eeks without spoiling. By way of example, the egg product may achievP an extended shelf life in a frozen condition or in a refrigerated condition, although other conditions under which an extended shelf life may be achieved are also contemplated. Using known pasteurization procedures and packaging techniques which are well known in the art, including aseptic packaging, the shelf life of the product may be extended even further.
By substantially following the process as described above, a low cholesterol, low fat liquid egg product is formed. The liquid egg product desirably has a color which is essentially the same as the characteristic color of scrambled fresh whole eggs. In this regard, the color of the liquid egg product is determined by the AOAC method for determining beta-carotene equivalent described above using a 5.0 gm sample. Although 5.0 gm represents the sample size to be used to determine the color of a liquid whole egg specimen, the same sample size of the liquid egg product of the present invention contains the approximate color equivalent of whole eggs, even though it contains significantly less egg yolk solids than whole eggs. Generally, conventional scrambled fresh whole eggs have a color value of about 8 ppm to about 10 ppm of beta-carotene equivalent. By utilizing fresh whole eggs with yolks having an NEPA value of about 4.0 to about 4.2 in the amounts specified above, the liquid egg product of the present invention will similarly have a color value of about ~ ppm to about 10 ppm of beta-carotene equivalent.
The following Examples illustrate certain features of the invention as described above.
EXAMPLE I:
Intensely colored egg yolks are separated from the egg whites of whole eggs produced by hens fed a diet rich in ingredients which produce a yellow coloring.
Thus, the egg yolks utilized have an NEPA yellow value of about 4.1, corresponding to a beta-carotene equivalent of 90 ppm. By weight percentage, 10% of this egg yolk is combined with 89.5% egg white and 0.5%
citric acid to form a mixture. The mixture is pasteurized at 140F for a hold time of 3.7S minutes.
The liquid egg product formed according to this Example has a pH of 6.5 and a solids content of 15.04 wt.% which is less than the 24.2 - 24.7 wt.%
solids content of fresh whole eggs. More importantly, however, this egg composition contains cholesterol in amounts of merely 150 mg/100 g of sample which is approximately 1/3 of the 400 - 450 mg cholesterol/100 g of sample typically found in fresh whole eggs. In addition, this egg composition has a fat content of only about 2.7 wt.%, which is approximately 1/4 the 9.5 - 10 wt. % fat content generally found in fresh whole eggs. This egg product when cooked has the typical flavor of cooked scrambled fresh whole eggs and a light texture.
EXAMPLE II:
A liquid egg product was formed from the whole eggs from which the intensely colored yolks of Example I
were derived, along with an additional amount of egg white. Thus, the yolks of the whole eg~s utilized in this Example have an NEPA value of 4.1, which again corresponds to a beta-carotene equivalent of 90 ppm. A
mixture is formed by combining 22.0 wt. % of these whole eggs with 77.8 wt.% of egg white in addition to the egg white provided by the whole eggs, and 0.2 wt.% of citric 75~ ,' acid. The mixture is then pasteurized as in Example I.
The egg product produced in accordance with this Example has a pH of 6.8, a solids content of 14.8 wt.%, a cholesterol level of 136 mg/100 g of sample and a fat content of 2.2 wt~%. When cooked, this egg product has a light egg flavor and a puffy texture.
Although the invention herein has been described with reference to particular embodiments, it is to be understood that these embodiments are merely illustrative of the principles and applications of the present invention. It is therefore to be understood that numerous modifications may be made to the illustrative embodiments and that other arrangements may be devised without departing from the spirit and scope of the present invention as defined by the appended claims.
LOW CHOLESTEROL EGG P~ODIJCT
This invention relates t~ a low cholesterol, low fat liquid egg product. More particularly, this invention relates to a low cholesterol, low fat liquid egg product comprised essentially of egg yolk and egg white, and having a color which is substantially the same as scrambled fresh whole eggs.
In view of the emphasis which the medical community is now placing on the importance of adopting diets low in cholesterol and saturated fats, many people are restricting their intake of eggs, or eliminating their use entirely. However, it is widely known that eggs have exceptional nutritional value, being an excellent source of protein. As a result, there have been many efforts to produce a liquid egg product which has the nutritional value of whole eggs without the high levels of cholesterol and saturated fat normally associated therewith. In fresh whole eggs, the saturated fat and cholesterol are concentrated in the yolk, while the protein is found in both the egg white and egg yolk. Therefore, most of the efforts to produce a low cholesterol, low fat liquid egg product have been directed at lowering or eliminating the egg yolk content of the product while at the same time maintaining or increasing the egg white content. To compensate for these changes, most prior art products include non-egg ingredients in their formulations. The effect of all of these alterations, however, is to cause the functional and organoleptic properties of the liquid egg product to differ significantly from the properties of ordinary whole eggs. One particular problem is that as the egg yolks provide substantially all of the color to a liquid whole egg product, a reduction in the level of egg yolk causes the liquid egg product to have a pale, milky color unacceptable to consumers.
Previous low cholesterol, low fat liquid egg products having reduced egg yolk contents have addressed this problem by incorporating natural or artificial 5~7 colorants into the formulations. Thus, in U.S. Patent No. 3,475,180 to Jones, U.S. Patent Nos. 3,843,811 and 4,200,663 to Seeley et al. and U.S. Patent No. 4,296,134 to Boldt, one or more certified U.S.
coloring agents are added to the blend in order to make the color of the product more appealing. Additionally, in U.S. Patent Nos. 3,840,683 and 3,911,144 to Strong et al., beta-carotene and an extract of plant xanthophylls were combined in suitable proportions to impart to the liquid egg product the characteristic color of whole eggs.
The addition of colorants in these low cholesterol, low fat liquid egg products has not met with consumer approval, in particular where the colorant is artificial in nature. Thus, the addition of colorants not only negatively effects other organoleptic properties of the product, but consumers perceive the addition of colorants as being ~unhealthyn.
Thus, the need exists for a low cholesterol, low fat liquid egg product which does not contain high levels of non-egg ingredients. Specifically, there is a need for a low cholesterol, low fat liquid egg product having the characteristic color of scrambled whole eggs which does not contain non-egg colorants. The present invention addresses these needs.
~ ne aspect of the present invention provides a low fat, low cholesterol egg product comprising a mixture including at least 90 wt.% egg white, and egg yolk, the mixture having a color which is essentially the same as the color of scrambled fresh whole eggs, wherein the color is provided substantially by the egg yolk. Desirably, the mixture includes at least 5 wt.%
of egg yol~.
In accordance with one embodiment of this aspect of the present invention, the egg product further includes very small amounts of non-egg ingredients.
Desirably, the non-egg ingredients are naturally occurring constituents including a stabilizing agent to ~ '7 stabilize the cooked color of the mixture and/or a thickening agent for increasing the viscosity of the mixture when in a liquid state. Preferably, selected stabilizing agents are added in amounts up to about 1 wt.% of the mixture, and more preferably in amounts up to about 0.02 wt.% of the mixture. Preferred thicXening agents are desirably added in amounts up to about 0.50 wt.% of the mixture; amounts between about 0.005 wt.% and about 0.02 wt.% being more desirable.
The low fat, low cholesterol egg product according to this aspect of the present invention is preferably produced in accordance with the following process. Liquid egg yolk having a naturally intense yellow color is combined with liquid egg white to form a substantially homogeneous mixture including the liquid egg yolk and at least 90 wt.% of the liquid egg white to provide a mixture having a color essentially identical to the color of scrambled whole eggs. Preferably, at least 5 wt.% of the liquid egg yolk is combined with the liquid egg white. The liquid egg yolk in accordance with this aspect of the invention desirably has an NEPA
value of at least 4.0, and more desirably an NEPA value of about 4.0 to about 4.2, to yield a mixture having a color value of about 8 ppm to about 10 ppm of beta-carotene equivalent.
The yolks in fresh whole eggs typically vary in color from a light yellow color to a deep orange-yellow color. This variation in color is due not only to differences in the breed of the hens, but is also due to variations in their feed. For instance, it has long been known that hens can be manipulated to produce eggs having a desired yolk color by feeding them a diet rich in ingredients which produce that color.
One process according to the present invention utilizes fresh whole eggs with yolks that have an intense yellow color. In order to obtain eggs having this characteristic, hens are fed a diet rich in 5~t7 ingredients which produce a yellow coloring. Examples of such ingredients include dried marigold extract, yellow corn, alfalfa meal and other xanthophyll containing materials. Hens maintained on such a diet will naturally produce eggs which have yolks that are an intense yellow color.
The color value of egg yolks is determined by reference to a standard developed by the National Egg Producers Association. Under that standard, egg yolks are assigned an NEPA number, the lower the number the paler the yellow color of the egg yolk and, conversely, the higher the number the more intense the yellow color.
Generally, normal egg yolks have an NEPA value of between about 0.8 and about 1.2, typically about 1Ø
NIntensely colored yolksn, as used in the present description, have an NEPA value of 4.0 or higher, preferably about 4.0 to about 4.2. NEPA values may be determined by utilizing conversion information provided in an article by Lee Campbell, Margaret Lally and R. Forsythe, and appearing in Poultry Processina and Marketing, May, 1960. Thus, egg yolks having an NEPA
value of 4.0 have a corresponding beta-carotene equivalent value of 88 ppm, while egg yolks having an NEPA value of 4.2 have a corresponding beta-carotene value of 9~ ppm. (An NEPA value of 4.1 corresponds to a 90 ppm beta-carotene equivalent.) The procedures for determining beta-carotene equivalent values for liquid egg products as established by the AOAC may be found in procedure numbers 17.002, 17.003, 17.004 and 17.005 as set forth in the Official Methods of Analysis of the Association of Official Analytical Chemists, (14th Ed.
1984, p. 320). These procedures basically require the spectrophotometric comparison of acetone extracts from the liquid egg product with a standardized curve produced from varying concentrations of b~ta-carotene.
Eggs having intensely colored yolks are combined with egg white to form a mixture. Desirably, the mixture constitutes between about 5 wt% and about 10 ~5J(~
wt~ egg yolk and between about 90 wt% and about 95 wt%
egg white. The mixture may be prepared by combining only the intensely colored yolks of whole eggs with egg white in the proportions set forth above. Preferably, however, the mixture is formed by combining whole eggs having intensely colored yolks with additional amounts of egg white. The whole eggs desirably constitute between about 10 wt% and about 20 wt% of the mixture, and more desirably, about 15 wt% of the mixture.
lo Consequently, the mixture desirably contains between about 80 wt% and about 90 wt% egg whi~e in addition to the egg white provided by the whole eggs.
After the egg whites have been combined with either the whole eggs or egg yolks to form a mixture, non-egg ingredients may optionally be added in order to provide particular characteristics to the liquid egg product as desired. The addition of any non-egg ingredients is in such small quantities as to not noticeably affect the color of the liquid egg product.
Cooked egg products typically evidence a change in color upon standing for extended periods of time. Therefore, the mixture preferably has added thereto a non-egg ingredient which will act as a color stabilizing agent to stabilize the cooked color of the egg product produced from the mixture. Typically, the stabilizing agent will consist of a weak acid, such as citric acid, acetic acid, lactic acid, malic acid, propionic acid, succinic acid, monosodium phosphate, disodium EDTA or combinations thereof. Preferably, the stabilizing agent is added in amounts of about 1% or less of the weight of the mixture. More preferably, the stabilizing agent is added in amounts up to about 0.2 wt.% of the mixture; about 0.1 wt.%
stabilizing agent being most preferred. Typically, the mixture without the stabilizing agent additions has a pH
of about 8.5. Upon the addition of the weak acid stabilizing agent, the mixture will preferably have a pH
of between about 6.5 and about 6.8.
~&CP~r~;~ 7 Thickening agents may optionally be added to the mixture. The thickening agents not only act to increase the viscosity of the liquid egg product, but also serve to improve the texture of the cooked product and aid in releasing the cooked product from the heated cooking surface. Preferred thickening agents include xanthan gum, guar gum, gum agar, carageenan, methyl cellulose and carboxymethyl cellulose. The total weight of the thickening agent is desirably about 0.50% or less of the weight of the mixture. Additions of between about 0.005 wt.% and about 0.02 wt.% are more desirable, with additions of about 0.01 wt.~ most desirable.
Other non-egg ingredients may be added to the mixture as desired. For example, should it be desired to increase the protein content of the liquid egg product one or more non-egg protein replacements may be added. Preferred protein replacements include soy protein, sodium caseinate, whey protein and dry non-fat milk solids. Preferably, the protein replacement is added in amounts of up to about 10% of the weight of the mixture. When dry non-fat milk solids are used as the protein replacement, additions of about 2 wt.% to about 5 wt.% are preferred.
Typically, after the egg whites have been combined with either the whole eggs or egg yolks, a substantially homogeneous mixture is formed in accordance with homogenization techniques generally known in the art. The non-egg ingredients may be added to the mixture ~efore the mixture is homogenized, when the mechanical steps used in homogenization will not damage these materials so they are no longer useful for their intended purpose. Thus, the homogenization process serves to disperse the non-egg ingredients in the mixture. Otherwise, they are added and dispersed in the mixture after homogenization has been completed.
The mixture, including any non-egg ingredients, may be directed to a pasteurizing apparatus for pasteurization in accordance with procedures which 7~
are well known in the art. Pasteurization may take place either before, during, or after the homogenization step. Thus, the mixture may be pasteurized either before or after the addition of any non-egg ingredients.
Following pasteurization, the egg product may be packaged to exhibit an extended shelf life. The term ~extended shelf life~ i5 meant to reflect the fact that the egg product produced in accordance with the present invention will maintain its functional and organoleptic properties for at least about four ~eeks without spoiling. By way of example, the egg product may achievP an extended shelf life in a frozen condition or in a refrigerated condition, although other conditions under which an extended shelf life may be achieved are also contemplated. Using known pasteurization procedures and packaging techniques which are well known in the art, including aseptic packaging, the shelf life of the product may be extended even further.
By substantially following the process as described above, a low cholesterol, low fat liquid egg product is formed. The liquid egg product desirably has a color which is essentially the same as the characteristic color of scrambled fresh whole eggs. In this regard, the color of the liquid egg product is determined by the AOAC method for determining beta-carotene equivalent described above using a 5.0 gm sample. Although 5.0 gm represents the sample size to be used to determine the color of a liquid whole egg specimen, the same sample size of the liquid egg product of the present invention contains the approximate color equivalent of whole eggs, even though it contains significantly less egg yolk solids than whole eggs. Generally, conventional scrambled fresh whole eggs have a color value of about 8 ppm to about 10 ppm of beta-carotene equivalent. By utilizing fresh whole eggs with yolks having an NEPA value of about 4.0 to about 4.2 in the amounts specified above, the liquid egg product of the present invention will similarly have a color value of about ~ ppm to about 10 ppm of beta-carotene equivalent.
The following Examples illustrate certain features of the invention as described above.
EXAMPLE I:
Intensely colored egg yolks are separated from the egg whites of whole eggs produced by hens fed a diet rich in ingredients which produce a yellow coloring.
Thus, the egg yolks utilized have an NEPA yellow value of about 4.1, corresponding to a beta-carotene equivalent of 90 ppm. By weight percentage, 10% of this egg yolk is combined with 89.5% egg white and 0.5%
citric acid to form a mixture. The mixture is pasteurized at 140F for a hold time of 3.7S minutes.
The liquid egg product formed according to this Example has a pH of 6.5 and a solids content of 15.04 wt.% which is less than the 24.2 - 24.7 wt.%
solids content of fresh whole eggs. More importantly, however, this egg composition contains cholesterol in amounts of merely 150 mg/100 g of sample which is approximately 1/3 of the 400 - 450 mg cholesterol/100 g of sample typically found in fresh whole eggs. In addition, this egg composition has a fat content of only about 2.7 wt.%, which is approximately 1/4 the 9.5 - 10 wt. % fat content generally found in fresh whole eggs. This egg product when cooked has the typical flavor of cooked scrambled fresh whole eggs and a light texture.
EXAMPLE II:
A liquid egg product was formed from the whole eggs from which the intensely colored yolks of Example I
were derived, along with an additional amount of egg white. Thus, the yolks of the whole eg~s utilized in this Example have an NEPA value of 4.1, which again corresponds to a beta-carotene equivalent of 90 ppm. A
mixture is formed by combining 22.0 wt. % of these whole eggs with 77.8 wt.% of egg white in addition to the egg white provided by the whole eggs, and 0.2 wt.% of citric 75~ ,' acid. The mixture is then pasteurized as in Example I.
The egg product produced in accordance with this Example has a pH of 6.8, a solids content of 14.8 wt.%, a cholesterol level of 136 mg/100 g of sample and a fat content of 2.2 wt~%. When cooked, this egg product has a light egg flavor and a puffy texture.
Although the invention herein has been described with reference to particular embodiments, it is to be understood that these embodiments are merely illustrative of the principles and applications of the present invention. It is therefore to be understood that numerous modifications may be made to the illustrative embodiments and that other arrangements may be devised without departing from the spirit and scope of the present invention as defined by the appended claims.
Claims (24)
1. A low fat, low cholesterol egg product comprising a mixture including at least 90 wt% egg white and egg yolk, said mixture having a color which is essentially the same as the color of scrambled fresh whole eggs, wherein said color is provided substantially by said egg yolk.
2. A low fat, low cholesterol egg product according to claim 1 wherein said egg yolk is provided in an amount consisting of at least 5 wt% of said mixture.
3. A low fat, low cholesterol egg product according to claims 1 and 2 wherein said mixture has a color value of about 8 ppm to about 10 ppm of beta-carotene equivalent.
4. A low fat, low cholesterol egg product according to claims 1, 2 or 3 wherein said mixture further includes non-egg ingredients which are naturally occurring.
5. A low fat, low cholesterol egg product according to claim 4 wherein said non-egg ingredients include a stabilizing agent to stabilize the cooked color of the mixture.
6. A low fat, low cholesterol egg product according to claim 5 wherein said stabilizing agent is selected from the group consisting of citric acid, acetic acid, lactic acid, malic acid, propionic acid, succinic acid, monosodium phosphate, disodium EDTA and combinations thereof.
7. A low fat, low cholesterol egg product according to claims 5 or 6 wherein said stabilizing agent is added in an amount up to about 1 wt.% of said mixture.
8. A low fat, low cholesterol egg product according to claim 7 wherein said stabilizing agent is added in an amount up to about 0.02 wt.% of said mixture.
9. A low fat, low cholesterol egg product according to claims 4 or 5 wherein said non-egg ingredients include a thickening agent for increasing the viscosity of said mixture when in a liquid state.
10. A low fat, low cholesterol egg product according to claim 9 wherein said thickening agent is selected from the group consisting of xanthan gum, guar gum, gum agar, carageenan, methyl cellulose and carboxymethyl cellulose.
11. A low fat, low cholesterol egg product according to claims 9 or 10 wherein said thickening agent is added in an amount up to about 0.50 wt.% of said mixture.
12. A low fat, low cholesterol egg product according to claim 11 wherein said thickening agent is added in an amount between about 0.005 wt.% and about 0.02 wt.% of said mixture.
13. A low fat, low cholesterol egg product comprising a mixture including egg white, egg yolk, and non-egg ingredients, wherein the color of said egg product is essentially the same as the color of scrambled fresh whole eggs, and wherein said color is provided substantially by said egg yolk.
14. A method of producing a low fat, low cholesterol egg product comprising the steps of providing liquid egg yolk having a naturally intense yellow color, combining said liquid egg yolk with liquid egg white to form a substantially homogeneous mixture including said liquid egg yolk and at least 90 wt.% of said liquid egg white, wherein said mixture has a color essentially identical to the color of scrambled whole eggs.
15. A method according to claim 14 wherein at least 5 wt.% of said liquid egg yolk is combined with said liquid egg white.
16. A method according to claims 14 or 15 wherein said liquid egg yolk has an NEPA value of at least 4Ø
17. A method according to claim 16 wherein said liquid egg yolk has an NEPA of about 4.0 to about 4.2.
18. A method according to claims 14, 15 or 16 wherein said mixture has a color value of about 8 ppm to about 10 ppm of beta-carotene equivalent.
19. A method according to claims 14, 15 or 16 wherein said liquid egg yolk is provided in the form of whole eggs.
20. A method according to claims 14, 15 or 16 wherein further comprising the step of adding a color stabilizing agent to said mixture to stabilize the cooked color of said mixture.
21. A method according to claim 20 further comprising the step of adding a thickening agent to said mixture to increase the viscosity of said mixture when in a liquid state.
22. A method according to claims 14, 15 or 16 further comprising the step of pasteurizing said mixture.
23. A method according to claim 22, further comprising the step of packaging said pasteurized mixture to enable said mixture to exhibit an extended shelf life.
24. A method according to claim 23 wherein said step of packaging said pasteurized mixture comprises aseptically packaging said mixture.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US44477489A | 1989-12-01 | 1989-12-01 | |
| US444,774 | 1989-12-01 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2007527A1 true CA2007527A1 (en) | 1991-06-01 |
Family
ID=23766304
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002007527A Abandoned CA2007527A1 (en) | 1989-12-01 | 1990-01-10 | Low cholesterol egg product |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2007527A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1378180A1 (en) * | 2002-07-03 | 2004-01-07 | Wade Mussawir-Key Frederick | Egg substitutes |
| WO2021014034A1 (en) * | 2019-07-22 | 2021-01-28 | Alvarez Camacho, S.L. | Egg-based liquid mixture with low cholesterol content |
-
1990
- 1990-01-10 CA CA002007527A patent/CA2007527A1/en not_active Abandoned
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1378180A1 (en) * | 2002-07-03 | 2004-01-07 | Wade Mussawir-Key Frederick | Egg substitutes |
| WO2021014034A1 (en) * | 2019-07-22 | 2021-01-28 | Alvarez Camacho, S.L. | Egg-based liquid mixture with low cholesterol content |
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| Date | Code | Title | Description |
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| EEER | Examination request | ||
| FZDE | Dead |