DE2718632A1 - LIPOPROTEIN EMULSIONS FOR USE IN FOOD, METHODS OF MANUFACTURING THE SAME AND FOOD CONTAINING THESE LIPOPROTEINS - Google Patents

Description

CT. Tan et al 2-1-4

Lipoprotein emulsions for use in food, Process for making the same and foods containing these lipoproteins

The priority of application no. 682 298 filed May 3, 1976 in the United States of America is claimed.

The present invention relates to methods of making lipoproteins for use in baked goods and others Suitable for food. It also relates to the manufacture of egg yolk substitutes, alone or in combination with protein from eggs or other proteins that coagulate under the action of heat can be used to do all of this To replace eggs or at least part of them that are used in baked goods or other food products.

Eggs are a basic component of cakes and other baked goods, in which they fulfill important functions and improve Have an effect on product quality. Important functions of egg and yolk in cake batter are: Extent of emulsifiability. Proofing of the dough, solidification of the ^ protein to maintain the volume and cell structure of the cake, loosening

Dr.Rl./kn

April 26, 1977 - 4 -

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making the dough, moisturizing effect to maintain freshness, Generation of a protein nutrient and finally general Improvement of the food quality.

Obtaining eggs is usually not difficult, but the costs limit their use in baked goods. There is therefore a need for an economically producible substitute that has the functional properties of the egg yolk.

About a dozen substitutes are currently on the market and were analyzed. Our study shows that they lack the desired functional properties for use make suitable in baked goods and the like. The attempts made using commercially available egg yolk substitutes results in cakes with varying proportions of low volume, coarseness, and non-uniformity Cell structure, weak structure and unacceptable taste.

The invention is therefore based on the object of an improved To create lipoprotein emulsion and a process for its production, the lipoprotein emulsion having the required functional properties It is said that it possesses some or all of the egg yolk in cakes or other foods can replace.

It is to be created with the invention a method that the solubility and the functional properties of isolated Improved soy protein used in making egg yolk substitutes.

Another aim of the invention is to create egg yolk substitutes, made from an emulsion of a water-soluble protein, vegetable oil, lecithin and other selected food ingredients are composed.

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These substitutes should be used in liquid or dry form in cakes or other foods.

The egg yolk substitutes are said to be in conjunction with protein from Let eggs or other heat-coagulating proteins use to make up a substantial portion of in cakes or others Food products used to replace eggs.

Furthermore, a stable lipoprotein emulsion is to be created that can serve to reduce the fat layer in whole milk Purpose of making a high protein drink to replace.

A lipoprotein emulsion is also being considered, which is suitable for special diet purposes in which the supply of protein, Unsaturated fats and low cholesterol are important.

Furthermore, an easily ingestible food system is to be created which is a good protein and lipid food for people with digestive tract problems is not OK, e.g. B. in stomach, liver or gall bladder ailments.

The other features and advantages of the invention can be seen should be better understood from the following description in conjunction with the accompanying drawings. They represent:

1 shows a diagram of the process for producing the lipoprotein emulsion, starting from a protein solution,

Fig. 2 is a scheme of the process for preparing the lipoprotein emulsion using dried Protein, which has a high solubility and is easily soluble in water,

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Fig. 3 is a diagram of the process for preparing the lipoprotein emulsion using poorly soluble protein and

FIG. 4 is a diagram of a modified process according to FIG. 3 for the preparation of the lipoprotein emulsion, using poorly soluble protein.

Active properties of egg yolks in cakes and other foods, which have already been mentioned above are based on the properties of the lipoproteins contained in the egg yolk. The lipoproteins of the egg yolk, Lipovitellin and Lipoviteilenin, are composed from the proteins vitellin and vitellenin and the phosphorolipoids lecithin and cephalin. The proteins vitellin and vitellenin are only soluble in the alkaline range, and only part of the phospholipoids, lecithin and cephalin, are im Binding equilibrium with these proteins.

There is a remarkable similarity between the natural lipoproteins in egg yolk and the lipoprotein emulsions made according to the present invention. The soy protein or protein derived from other sources, which is used to make the egg yolk substitute, is dissolved in the alkaline range. This leads to strongly electronegatively charged protein molecules. The electronegatively charged protein molecules then form bonds with the highly electropositively charged groups in the lecithin and cephalin contained in the soy lecithin used in the emulsion. The lipoprotein bonds formed in this way are hydrophilic (protein) ^ -y hydrophobic (lipoids) dipoles, which reduce the interfacial tension between the oil and water phases of the emulsion system and form membranes from fat globules that act as protective colloids, stabilizing the emulsion and for the active properties the natural lipoproteins contained in the egg yolks or fat globules in milk.

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Such lipoproteins produced according to the invention can Used as a substitute for egg yolk in cakes and other foods will. These emulsions can also be used for the production of liquid or dried protein-containing mixed drinks which have the physical stability of whole milk.

The present lipoprotein emulsions according to the invention lead to a significant improvement in the quality and the active properties of egg yolk substitutes for use in cakes or other baked goods. A method has been developed for Formation of lipoprotein emulsions that have the properties of egg yolk. These emulsions are made using Soy or wheat protein and other cheap food ingredients. These emulsions have a low Cholesterol content, which is an advantage for those people who, for dietary reasons, have an intake of cholesterol want to restrict. Lipoprotein emulsions can be in liquid, frozen or solid, dry form for use in various Foods are produced. You can also use whole eggs, egg whites, or other heat-coagulating ones Proteins for use as egg substitutes.

The lipoprotein system is made up of protein, cooking oil, lecithin, emulsifiers and color additives that are mixed and added be homogenized into a stable emulsion. If the lipoprotein emulsion becomes drier by spray or freeze drying Form, sucrose or other soluble carbohydrates such as. B. Malt dextrin or solids from corn syrup Emulsion added before drying to prevent denaturation of the protein during the drying process To improve the stability of the emulsion and to support the dissolution of the dry product. The composition of the emulsion from which protein, cooking oil and lecithin can be varied with

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the aim of the active properties, which are suitable for use in different Foods needed to be tweaked.

It has been shown that the solubility and the gel or film-forming Properties of the protein component are particularly important in the manufacture of egg yolk substitutes for use in cakes are. The binding properties of the protein are also important where they help maintain the cell structure and volume of the structure are required. Commercially available, cheap protein sources such as soy protein and wheat proteins were examined. examples for the various proteins tested are shown in Table I.

TABLE I

EXAMPLES OF USE IN LIPO PROTEIN EMULSIONS TESTED PROTEINS

PRODUCT MANUFACTURER Borden, Inc. RESULT Soy protein: M. Supro 700 Ralston Purina Co. acceptable Supro 710 Il Il Supro 620 Il η Supro 610 not acceptable Supro 6 30 Il η η Supro 900 It η η ACP 9OL Anderson Clayton Co. η π Promine R Central Soya Co. η η Promine D Il N M Promine F Il Ii η ProFam 9OHS Grain Processing Corp. acceptable ProFam 9OLS It not acceptable Wheat Protein Concentrate:
Enrpro 50 Stauffer Chemical Co. not acceptable Sodium Protolac acceptable Calcium Protoiac not acceptable

Sodium Calcium Protolac "

acceptable

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Good results in terms of volume, grain and texture obtained through the use of a lipoprotein egg yolk substitute, made with Supro 700, which has good solubility and film-forming properties. Good results could also be obtained with other soy proteins when they were in in soluble, liquid form or when they were processed so that the solubility of the protein was improved, such as will be described later.

Various fats and edible oils have been made with regard to their uses appraised in egg yolk substitutes. Cake good appearance and texture were obtained with soy that is easily accessible. However, other vegetable oils can be used and they will give better results than solid fats such as B. hydrogenated shortening and lard, which were also tested.

Various lecithins were tested for their suitability, phosphorolipoids, namely lecithin and cephalin, which are present in the natural egg yolk, to replace the emulsifying properties which are essential for a good formation of the cake batter. Commercially available soy lecithin that contains 63% phosphatides and containing 37% soybean oil gave the desired result.

Beta-carotene was chosen to color the emulsions because it is a natural product and the costs for this are lower than for other natural pigments in egg yolks such as B. xanthophyll and zeaxanthin.

Disodium phosphate and surface treatment agents such as sorbitol monostearate, Pholysorbat 60 and sodium stearoyl-2-lactylate were added to the resolution to support the protein and to ensure the emulsifying properties.

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If you use protein solutions such as liquid soy protein, the pH value is adjusted if necessary, and the other additives are added and the mixture is then emulsified.

As mentioned, methods of improving the solubility and potency of dry soy protein have come into use Developed in lipoprotein ions. When using The solubility of poorly soluble, dried protein products was achieved by setting the pH of the alkaline Protein dispersion, heating the solution to 65.5 to 82 C and homogenization. The effect of alkaline pH on the Soy protein solubility is well known. The combined action of alkaline pH plus heating and homogenization for breaking the protein agglomeration is particularly effective when dissolving soy protein.

Studies of protein solubility at different pH values showed that the desired results could be achieved by adjusting the pH of the protein dispersion to 9.5-10. Adjusting the pH of the protein dispersion to 9.5 improves the emulsifiability and properties of the protein in relation to its use in egg yolk substitutes. Will If the protein dispersion is adjusted to a pH of 9.5, the pH of the lipoprotein emulsion is 8.4 to 8.8, which is shown in FIG Approximately the pH of a factory-made dry egg product.

Table II shows the effect of pH, heating and homogenizing on the solubility of soy protein. The solubility of Supro 620 soy protein could be increased from 27.9% to 96.6% by adjusting the pH to 9.5, heating to 82 C and homogenization. The influence of the pH on the active properties of the egg yolk substitute according to the formula VA (Table V), prepared using Supro 710 soy protein, is shown in Table III. The cake voluraen and the

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Quality could be improved by increasing the pH of the Protein solution increased from 7 to 10.

TABLE II

THE INFLUENCE OF pH VALUE, HEATING AND HOMOGENIZING ON THE SOLUBILITY OF SOY PROTEIN

dissolved soy protein in% (1)

Protein treatment Annotation: Supro 710 Supro 620 untreated ⁽²⁾ 52.0 27.9 heated, homogenized 69.0 90.9 pH adjustment before
Heating and homogeni
sizing (4) 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

(1) Protein solubility determined by making a 2% Protein solution, centrifugation at 40.35 OG for six minutes, separation of the supernatant and determination of the protein concentration via Kjeldahl nitrogen, the soluble Protein is calculated as follows:

", ..,., _. . Protein in the supernatant "., _._

% Soluble Protein = - - ^ χ r—: X 100

Total protein

(2) Untreated: soy protein was dispersed in water and so treated.

(3) Soy protein was slurried in water, heated up 82 C and homogenized, v / obei was passed twice through a Gaulin homogenizer at 2500/500 p.s.i.

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(4) The pH of the soy protein slurry has been adjusted

then it was heated to 82 C and homogenized by adding twice through a Gaulin HoiRogenizer at 25OO / 500 p.s.i. was left.

TAB ELLE III

THE INFLUENCE OF THE pII VALUE APPROPRIATE TO SOLVE THE PROTEIN ON THE EFFECTIVE PROPERTIES OF LIPOPHOTEINEMULSIOKEU IN CAKE Dough ^{1)

Test test test test comparison * '

pH of the protein solution 7th 73 8th 5 9 , 9 1O , 6 (only 1 Si) (Supro 71O) 7th 9 7, 73 7th , 74 8th , 73 pO value of the egg yolk substitute O, O, 9 O ,O O ,O 8th ,8th Cake batter, sp. gr. 6, 8th 6, 7th 7th O , 76 PH value 1O7 72 1O9 8th 1O8 , 5 112 , 5 7th ,O Cake, volume in cm 28, 28, 78 28 , 79 28 , 93 112 Weight in g 3, 3, 3 3 28 , 6 spec. volume 3 , 92 in CTiVg Scores for the cake: 7th 8th 8th 8th Symmetry (1O) 8th 8th 8th 8th 8th Crustacean character (1O) 7th 8th 8th 8th 8th Crumbling (1O) 7th 8th 8th 8th 8th Uniformity (1O) 8th 9 1O 1O 8th Texture (12) 7th 9 1O 11 1O Grain (12) 12th 12th 12th 12th 11 Eat quality (13) 12th 12th 12th 12th 12th Delicacy (13) 11 11 11 11 12th Taste (12) 11

Total (KX) 79 85 87 88 88

Note (1) Cake baked using 5O% egg

substitute.

(2) Comparison - made using only eggs from Henningsen's Hentcx 7O, a total admixture.

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The influence of increased protein solubility on the active properties of egg yolk substitute was studied using a series of baking samples in which 50 % of the egg yolk in the batter was replaced by lipoprotein emulsion. The result is shown in Table IV. The volume of the cake as well as its external shape, texture, grain, tenderness and eating quality could be improved by treating Supro 62Ο or Supro 710 soy protein to improve the solubility in the emulsion .

TABKLLK IV

INFLUENCE OF THE PROCEDURE USED TO SOLVE THE PKOTEiNS ON THE WlRia · ".IGENSCIiAFTEN DDP, LIPOPROTEIN EMULSIONS IM

CAKE DOUGH * ¹ '

Soy protein

zui: solution veivoncletoe. PROCEDURE A B

Protein ⁽²⁾

Supro 710 ι C

Test result ·,: L> ei iu baked cake:

Cake volumes in cm Child weight in g -. npez. Volume in σηVg

Scores for the cake:

Synmetry (10) Crustal Chara]; ter (10) Crumbling (0) Uniformity (1O) Texture (12) Grain (12)
Eating quality (13) Delicacy (13) Flavor (12)

105 110 111 29.1 29.0 29.2 3.61 3.69 3.8

12th

12th

11

7th ü 7th 0 7th 7th 6th 8th 7th 8th 7th 7th 7th 11 7th 11 11 11

Sup ro 62Ο Λ C

Comparison (only egg)

93 112 29.1 29.1 I 3.2 3.85

5 9

5 8

7 7

5 7

6 8 6 8 9 12

8 12 11 11

Total number

(3)

66

85

111 28.9 3.84

12th

12th

11

83

Note (1) Cake batter baked using 50% egg yolk substitute.

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ORIGINAL INSPECTED

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(2) Method A - Untreated, soy protein in water

di SVK- certified and then as such

used.

Method B - A Viasser slurry of the soy protoin was ^{heated to 82 0} C, then box 250/500 psi homogenized.

Method C - A water slurry of the soy

protein was adjusted to a pH value of 9.5, heated to 82 ⁰ C and then homogenized at 25O0 / 50O psi.

(3) A score of 80 indicates a satisfactory result

Product.

(4) Comparison - Henningsen's Hentex 70 total admixture made only with eggs.

Illustrations of the processes used for the preparation of lipoprotein emulsions with good active properties for use in cakes or other baking ovens can be used in the 1 to 4 shown.

Fig. 1 shows the method used in a protein solution such as. B. liquid Supro (> 20 soy) »rotein is used.

Are soluble, dried protein additives like Supro 7OO soy protein or Protolac, Lact.albuminphosphate used in the The production of protein seeds openly produces useful results by using the method of Figure 2. The protein is mixed at high temperature by high speed mixing Dissolved in water, which is DinaIriumphosphat and surface treatment agent such as sorbi tiuono ^ tearate, polysorbate 60 and sodium stearoyl-2-lactylate contains. Soy bean oil, lecithin, beta-carotene and sucrose or other soluble carbohydrates are used during of mixing added. The mixture is then emulsified using a Gaulin homogenizer, for the first stage

2 2

at 175 kg / cm and the second stage 35 kg / cm. the

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liquid emulsion can be used as a substitute for F.igelb, it can also be spray-calculated or frozen in order to then to replace solid egg yolks.

Fig. 3 shows a method that gives good results with poor soluble proteins. The solution is prepared using the continuation for the method according to FIG. 3.

Yolk formula

percent weight Disodium phosphate 0.81 O, 1782 Sorbitol monostearate O, 34 O, O748 Polysorbate GO 0.64 O, 14O8 Sodium stearoyl-2-lactylate O, 97 O, 2134 Soy protein 53, 5O 11.77OO sugar 2O, OO 4,4OOO Lecithin concentrate 19.1O 4.2O2O Soy subscription 1 4,632 1, O19O P -carotene (3O%) O, OO8 O, OO18 100,000 22, OOOO water 838 178, OO

938

Sodium hydroxide solution,

suitable base for setting the

pH to 9.5

2OO, OO

O, 5O

2OO, 5O

1. The first four ingredients (3 emulsifiers and disodium hydrogonphoEphat or Polyphonphat) were in about 43 ° C warm Hasiicr mixed in a 19O 3 jacketed kettle.

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ORIGINAL INSPECTED

away

2. Soy protein was slowly added to water / which was stirred at a relatively low speed in a large volume mixer. The speed of rotation was 200-300 with a three-bladed propeller stirrer approximately 25.4 cm in diameter. The dry soy protein dispersed well without lumping. A confusion with good turbulence was obtained by using the large propeller.

3. The pH was adjusted to 5.9 with sodium hydroxide solution.

1. The mixture was heated slowly with stirring. The components heated up in approx. 39 minutes from 32 to 89 ⁰ C using steam, which has a pressure of approx.

2 2

1 kg / cm and outside 0.35 kg / cm.

>. The mixture was pumped using a CREPACO 2R homogenized, which fed two Gaulin homogenizers connected in series. Each of them had two levels

2
with 175 and 35 kg / cm pressure.

i. oil, lecithin, [J -carotene were mixed together and then added to the mixture with stirring. Sugar was stirred into the mixture.

'. The mixture was homogenized again at similar pressures as in step 5, but only one homogenizer was used.

·. The emulsion was cooled to room temperature. she can used in liquid form, but it can also be spray-dried or freeze-dried to a largely dry product will.

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9. Spray drying is carried out using a gas-fired Drying tower with a diameter of 182 cm and a height of 10.80 m.

10. The humidity of the final product should be 2-8%, preferably 4-5%.

The method of FIG. 4 differs from the method described in connection with FIG. 3 in that the first homogenization step to dissolve the protein is omitted and that the dissolution and emulsification of the protein are carried out simultaneously be performed. When using the method of Figure 4, the protein is dispersed and the pH is as in the method 3 set. The soybean oil, the lecithin, the β-carotene and the sucrose or other carbohydrates are added and the entire mixture twice using a Gaulin homogenizer

homogenized, the pressure in the first stage being 175 kg / cm

2
and that of the second stage is 35 kg / cm. After cooling, the emulsified egg yolk substitute is used in liquid form or dried in the same manner as described in connection with method 3.

Both methods 3 and 4 give good results, but method 3 is preferred because it involves poorly soluble proteins is more effective.

Process parameters and preferred conditions for the production of lipoprotein emulsions

¹ ) pH adjustment

Range: pH 7 to 10

preferably: pH 9 to 10

2) temperature

Range: 21 ° C to 93 ⁰ C

preferably: ⁰ 65.5 C to 82 C

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3) Homogenization

When using a Gaulin homogenizer:

2

Range 35 kg / cm to 560 kg / cm

2

preferably 175 kg / cm to 560 kg / cm

Other conditions may be used with a colloid mill or similar device.

4) Emulsification , Method I, Method II, and Method III

When using a Gaulin homogenizer:

2

Range 35 kg / cm to 350 kg / cm

2

preferably 105 kg / cm to 175 kg / cm

Experiments that respond to surface properties, and other TesLs were done to find the optimal combinations The main ingredients like protein, soybean oil, and lecithin determine those responsible for the formation of the egg yolk substitutes are used in cakes and other baked goods. These studies showed that the manufacture can be used to achieve certain active properties can be varied for an application in special products. Examples of lipoprotein emulsions, which have different properties listed in Table V:

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TABLE V

COMPOSITIONS OF LIPOPROTEIN EMULSIONS

Parts by weight

Components

Soy protein

(D
(2)

(3)

Soybean oil
Lecithin concentrate

Sucrose or other carbohydrates such as B. Maltrodextrin, Corn Syrup Solids, etc.

Corn Syrup Solids (4) Sodium Chloride
Disodium phosphate (anhydr.) Sorbitol monostearate * ^ 'Polysorbate 60 (6)
Sodium stearoyl-2-lactylate * ⁷ '(-carotene solution
(1% in oil) (8)

water

A. 57 B. 53 C. 33 D. 40 , 07 , 33 3 , 50 17th , 45 22nd , 56 19th - 19th , 83 11 , 27 13th , 80 , 10 , 10 , 17th

20.00 20.00 20.00

- - - 33.94 - - - 1.29 0.81 0.81 0.81 0.65 0.34 0.34 0.34 0.27 0.64 0.64 0.64 0.52 0.97 0.97 0.97 0.79 0.81 0.81 0.81 0.65

100 , 00 100 , 00 100 , 00 100 , 00 628 , OO 898 , 00 838 , 00 524 , 00

Total

728.00 998.00 938.00 624.00

Annotation:

(1) Ralston Purina Co. Supro 620 or Supro 710 soy proteins or proteins of comparable quality.

(2) Colfax Inc., Col-Fax Brand Refined Soybean Oil or other edible oils of comparable quality.

(3) AE Stiiley, "Sta-Sol", lecithin concentrate 63% phosphatide 37% soybean oil ·

(4) American Maize Products Co., Fro-Dex 24 corn syrup fats or products of appropriate quality.

(5) ICI America Inc., Span 60.

(6) ICI / unerica Inc., Tween 60.

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(7) Paniplus Co. Stearolac, sodium stearoyl-2-lactylate.

(8) Hoffmann-La Roche Inc., β-carotene.

Experiments with the yolk replacement formulas listed above have shown that the following ingredients are not necessarily important if the pH of the protein solution is adjusted to 9 to 10: disodium phosphate, sodium stearoyl-2-lactylate, Polysorbate 60 and sorbitol monostearate. The nature of certain Baked goods can, however, be improved if these ingredients are used alone or in various combinations of the Basic gel replacement formula can be added and make them the preferred ones Embodiments include.

Substitutes for the dry portion of a whole egg were made by mixing approx. 70 parts by weight of dried egg yolk substitute, Formula Vh, Formula VB or Formula VC with approx. 30 parts by weight of dried protein from eggs, which is roughly the ratio of egg yolk to protein in the dry! ^ or an equivalent amount of heat coagulating protein such as Borden's "protolac lactalbumin" phosphate. These mixtures of EigeJ.bersatz and egg white are then used to replace around 50% of the eggs used in the cake batter.

Egg yolk substitute according to the formula V-Λ results in cakes with a fine-grain Structure and loose texture and a specific volume that corresponds to the comparison sample. The replacement V-B, which does not contain any oil additives other than the oil contained in the lecithin, leads to a uniform grain size, the was more open than the comparison and results in a firm texture that was less loose than the substitute V-A or by comparison, however, the volume of the cake was good.

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Substitute V-C contains a small amount of soybean oil and provides very usable grit, the cakes have one more loose texture than those using of substitute V-B and a better volume than those made with V-A. Formula V-C was selected as general Valid egg yolk substitute for cakes, V-Λ is beneficial where a loose texture and moisture are important, and V-B can be used where volume and strength are of paramount importance.

Formula V-D was developed to use in combination ctls egg yolk substitute to be used with whole eggs to produce more yolks in cakes that require a lot of yolk. One Mixture of approx. 38.6 parts by weight of the emulsion V-D with approx. 61.4 parts by weight of egg powder was tested as a substitute for commercial powder fortified with egg yolk in chocolate cake. The test cakes had a good volume, good grain and texture as well as good EG quality and were comparable to the samples, made using commercially available fortified egg powder.

The following examples show the practical application of the invention:

EXAMPLE I BISCUIT TABLES A

As an example of the application of the invention, sponge cake was made using egg yolk substitute, whereby the egg yolk substitute according to formula V-C replaced 50% of the egg yolk powder. The results were with control cake compared. The cakes contained the following ingredients.

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Weight percentage (approx.)

Components comparison sample Cake flour 29.00 29.00 sugar 27.83 27.83 water 31, 32 31.32 non-fat dry milk 3.00 3.00 Propellant 1.50 1.50 salt 0.80 0.80 Emulsifier 0.50 0.50 Aroma 0.20 0.20 Egg mixture * ' 5.85 2.92 Lipoprotein emulsion (V-C) - 2.05 Protein powder - 0.88

100

100

(1) Commercial egg mixture, consisting of 80% dry egg and 20% sucrose.

The cakes were made according to the following procedure. Except for the propellant, the dry ingredients were mixed and in a Hobart mixer model CIOO two minutes at lower Mixing speed with a four-blade stirrer. Then half the water was added and at high speed mixed for three minutes. The remaining water and the propellant were added for a further two minutes mixed at the first low speed. The cake was then cooked for 12 minutes at 204 ° C in a Form baked. The procedure was used for both the comparative and test cakes.

Results:

The cakes were after 24 hours and after five days after Baking assessed for volume and general quality.

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The test cakes were rated the same as the comparison cakes both after 24 hours and after five days of storage. The scores for the quality of test and comparison cakes after 24 hours were as follows:

Comparison test

Cake volume, cm 119.50 119.80

specific volume, cm / g 4.00 3.95

Score: Symmetry (10) 10 10

Crust character (10) 10 10

Crumpling (8) 8 8

Uniformity (10) 9 9

Condition (12) 11 11

Grit (12) 12 11

Eating quality (13) 13 13

Delicacy (13) 12 12

Taste (12) 12 11

Total points 97 95

Example II BISCUIT CAKE B

As another example of the use of the invention a sponge cake made with 50% of the egg powder by a combination of egg yolk substitute, formula V-C, and one with Heat coagulating wheat protein concentrate that was used in place of chicken egg / egg was replaced. The in the comparison and the ingredients used in the test cake were as follows:

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Weight percent (approx.)

Components comparison test Cake flour 29.00 29.00 sugar 27.83 27.48 water 31.32 31.32 non-fat dry milk 3.00 3.00 Propellant 1.50 1.50 salt 0.80 0.80 Emulsifier 0.50 0.50 Aroma 0.20 0.20 Commercial egg powder mix 5.85 2.92 Lipoprotein emulsion (V-C) - 2.05 Wheat protein concentrate ^ ² ) - 1.23

100

100

Note (1) Commercial egg mixture, consisting of approx. 80% egg powder and 20% sucrose.

(2) Borden, Inc. "Protolac Sodium", heat coagulating Wheat protein concentrate with 57% protein.

The cakes were made according to the procedure of Example 1.

Results:

The cakes were again assessed for volume and overall quality for 2-4 hours and five days after baking, respectively. the Test cakes were classified like the comparison cakes after storage for 24 hours and five days. The numerical values of the test and comparison cakes after 24 hours were as follows:

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Compare test

Cake volume, cm 119.5 119.0

specific volume, cm / g 4.0 4.0

Score: Symmetry (10) 10 10

Crust character (1O) 10 9

Crumpling (8) 8 8

Uniformity (10) 9 9

Condition (12) 11 11

Grit (12) 12 11

Eating quality (13) 13 13

Delicacy (13) 12 12

Taste (12) 12 11

Total points 9 7 9 4

Example III LAYER CAKE

As a third example of the practical application of the invention, layer cakes were made using egg yolk substitute, formula V-C, with the latter replacing 50% of the egg yolk powder. The results were related to comparative cakes. the Components of the cake were as follows:

Weight percent (approximate ) components

Cake flour sugar · shortening non-fat dry milk leavening agent Salt * Emulsifier Mixture Lipoprotein Emulsion (V-C) Chickens re iwe i ßpu1ve r water

comparison test 24.50 24.50 28.75 28.75 7.00 7.00 3.00 3.00 1, 50 1.50 0.75 0.75 0.50 0.50 3.75 1.88 - 1.31 - 0.56 30.25 30.25

100

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CT. Tan et al 2-1-4 971 & R32

Note: (1) Commercial egg mixture, consisting of 80% egg powder and 20% sucrose.

Procedure:

The cakes were made according to the following procedure. Except for the propellant, the dry ingredients were combined and placed in a Model C100 Hobart mixer for two minutes mixed at a slow speed. The shortening and two-thirds of the water were blending with a four-bladed Stirrer added. Mixing was continued for an additional 2 1/2 minutes at a higher speed and the remaining water was then added and stirred for two minutes at the first low speed.

369 g of the dough were placed in a greased springform pan measuring 20 cm Diameter filled; the baking time was 25 minutes at 190 C.

The same procedure was followed for the test and comparison cakes applied.

Results:

The cakes were assessed for volume and overall quality after 24 hours and five days. The test cakes corresponded thereby the comparison cake. The scores after 24 hours of storage were as follows:

comparison test Cake volume, cm ₃ 1139 1135 specific volume, cm / g 3.39 3.37 Score: Symmetry (10) 10 10 Crusty character (10) 9 10 Crumbling (8) 8th 8th uniformity (10) 9 9 Condition (1 2) 11 11 Grain (12) 11 10 Eat quality (13) 13th 13th Delicacy (13) 12th 12th Taste (12) 12th 12th 95 | 5 7098 46/0861

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CT. Tan et al 2-1-4

Example IV

CHOCOLATE CAKE

Fortified egg powder, which also contains egg yolks, is a common ingredient in many cake recipes. As a fourth example of the practice of the invention, chocolate cakes were made using fortified Egg powder for both the control cake and the test cake, with the enrichment with egg yolk substitute according to the Formula V-D took place. The following ingredients were used in the control and test cakes:

Weight percent (approx.) Components

Cake flour, sugar, emulsified leavening agent, cocoa

non-fat dry milk salt

Baking soda baking soda water

fortified egg powder fortified egg mixture lipoprotein emulsion (V-D)

comparison test 2 3.30 23.30 26.90 26.90 6.30 6.30 4.90 4.90 2.60 2.60 0.60 0.60 0.70 0.70 O, 6O 0.60 30.60 30.60 3.50 - - 2.15 - 1.35

100

1OO

Note: (1) The commercial enriched egg mix contains additional egg yolks.

Procedure:

The production was carried out according to the following procedure: The dry bentand parts were combined and mixed, and the propellant and two thirds of the water were added,

709846/0861

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CT. Tan et al 2-1-4

Mixed in a Hobart mixer for one minute on low speed and two minutes on medium speed type C100 mixed using a four blade stirrer. Baking soda, soda, and the remaining water were added and the batch was slowed down for two minutes mixed.

30 g portions were weighed into greased molds and 14 minutes long baked at 193 C.

Results;

The cakes were checked for volume and eating quality after 24 hours and after five days. Volume, appearance, texture and taste of the test cakes were the same as those of the comparison cakes. The individual point values were as follows:

Cake volume, cm
specific volume, cm / g

Score: Symmetry (10)

Crust character (10) 8 Crumbling (8) Uniformity (10) 8 Texture (12) Grain (12) Eating quality (13) Delicacy (13) Taste (12)

Total score 88 88

Example V. DONUTS

As a further example, two different batches of donuts were made, the comparison batch being egg yolk powder

709846/0861 - 28 -

comparison test 89.5 89.3 3.35 3.34 9 9 8th 8th 7th 7th 8th 9 11 11 11 11 12th 12th 11 11 11 10

CT. Tan et al 2-1-4

and the test cakes were made with the addition of egg yolk substitute (V-C) as a supplement to the egg yolk. The donuts contained the following components:

Weight percent (approx.)

Components comparison test Pillsbury donut flour 46.35 45.08 sugar 14.61 14.21 Dextrose 1.76 1.71 non-fat dry milk 2.32 2.26 Vegetable oil 1.41 1.37 salt 0.70 0.68 Emulsifier 0.20 0.19 Sodium pyrophosphate 0.81 0.79 soda 0.58 0.57 Spices and flavor additives 0.27 0.26 Egg yolk powder 1.41 1.37 Lipoprotein emulsion (V-C) - 1.37 water 29.58 30.14

100.00

100.00

Procedure:

The donuts were made as follows: The ingredients were combined in a bowl and mixed with a Hobart mixer C1OO using a dough hook for one minute at low speed and two minutes at higher speed. The dough was then left to rise for ten minutes. The donuts were then s fried in a deep fryer at 193 ⁰ C 60 on each side.

Results:

The addition of 2% egg yolk substitute significantly improves the volume, the overall quality and extends the shelf life.

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CT. Tan et al 2-1-4

speed of the donuts, over a period of eight days the Test donuts rated higher for freshness, tenderness and general eating quality. A quality comparison is in listed in the following table.

comparison

test

Weight, g % Fat 32.69 33.25 Volume, cm % Humidity 81.5 89.75 specific volume, cm / g 2.49 2.70 Appearance (15) 15th 15th Crust Color (10) 9 9 Crumb Color (15) 15th 14th Crumb Uniformity (15) 14th 14th Texture (15) 13th 15th Eat quality (15) 14th 15th Taste (15) 15th 15th total score 95 97 24.84 22.6 22.45 24.08

Example VI

FLAT CAKES (MUFFINS)

Using lipoprotein emulsion (Fottel V-C), the 100% replaced the egg yolks in the recipe, flat cakes (muffins) were made. These are made up as follows:

Weight percent (approx.)

Components comparison test flour 39.00 39.00 sugar 8.50 8.50 Vegetable oil 5, OO 5, OO non-fat dry milk 3.00 3.00 Propellant 2, OO 2, OO salt 0.65 0.65 Water .... 37.35 37.35 Egg powder ' 4.50 - Lipoprotein emulsion (V-C) - 3.15 Protein powder 1.35

1OO

709846 / QM1

1OO

CT. Tan et al 2-1-4

Note: (1) Commercial egg mixture, consisting of 80% egg powder and 20% sucrose.

Procedure:

The dry ingredients were combined and mixed, the shortening and water added, all for five seconds at a lower rate Mix speed in a Hobart C100 mixer, scrape the dough from the bowl and add another five seconds carried out at a low speed.

50 g portions were weighed into greased molds and ^{baked at 218 °} C. for 18 minutes.

Results:

Comparison and test cakes had the same volume. Appearance, texture and eating quality also corresponded to one another.

Example VII VANILLA PUDDING (CUSTARD)

Another example of using the invention was custard made using egg yolk substitute according to formula V-A, the latter being 100% the egg powder in the recipe replaced. The egg yolk substitute for this application was made using Sodium Protolac, a wheat protein concentrate from Industrial Food Products, Borden, Inc., instead of soy protein as the protein ingredient, and the egg yolk substitute was produced according to process I, FIG. The ingredients of the pudding were as follows:

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709846/0861

CT. Tan et al 2-1-4

Weight percent (approx.)

Components 7, OO Lipoprotein emulsion VL
(Sodium protolac) 3, OO Protein powder 6.55 non-fat dry milk 5.75 sugar O, 5O salt O, 2O Aroma 77, OO water

1OO

Procedure;

The preparation of the pudding was as follows: the dry ingredients were mixed in a bowl, hater was added and stirred at high speed to dissolve the ingredients. The Puddingiaischung was poured into 17Og comprehensive baking molds which were baked for 45 minutes in a water bath (haters height 2.5 meters) in the oven at 177 ⁰ C.

Results:

The test pudding set in the same heat as a comparison pudding made with whole eggs. Taste and The texture of the test pudding, which was prepared using egg yolk substitute, corresponded to the comparison pudding.

Example VIII SALAD DRESSING

A creamy salad dressing was another example of that Application of the invention using lipoprotein emulsion prepared according to formula V-A. Protein in the natural

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CT. Tan et al 2-1-4

ratio of egg yolk to egg white v. ^ rde added to normal whole To replace eggs. The result of the test sauce was with a comparison sauce comparable to that made using egg powder. The recipe for making the salad dressings is as follows:

Weight percent (approx.)

Components comparison % test g% 1.25 1.22 paprika Weight in g 1.16 Weight in 1.13 salt 4.40 0.85 4.40 0.83 sugar 4.10 0.01 4.10 O, OI Cayenne pepper 3, OO 21.55 3.00 21.O2 vinegar 0.05 14.2O O.O5 - dried egg yolks 76, OO _ 76, OO 15.10 Lipoprcteinervclsicn,
Formula VA 50.00 - - 1.22 Protein powder 6O, 98 54.60 59.47 Salad oil - 4.40 215, OO 215.00

total

352.55

100.00

361.55

100.00

Procedure:

The salad sauce was made as follows: The dry Ingredients were selected, vinegar and egg (in the test sample protein powder was premixed with the liquid lipoprotein emulsion) added, then oil was slowly added and the whole thing beaten with an electric mixer until all the oil was mixed in.

Results :

Both the comparative and test samples were tested for found to be satisfactory in terms of their condition and quality. The test samples were slightly thicker than the comparison thing

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ORIGINAL INSPECTED

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CT. Tan et al 2-1-4

means a plus for this product. The consistency of the test sample however, it can be easily diluted by reducing the Part of lipoprotein oil and egg powder.

Example IX

HIGH PROTEIN DRINK

High protein drinks are examples of others Types of foods made using lipoprotein systems can be made according to the present invention. Soy protein or a combination of soy protein with wheat protein concentrates J-ar.n are used in the production of physically stable beverages that contain almost the same protein and have fat content like whole milk. Representative recipes are the following:

Weight percent

Components Recipe A. Recipe B Soy protein 3.50 2, OO Wheat protein concentrate - 2.5O Soybean oil 3, OO 3, OO Lecithin O, 4O O, 2O Disodium phosphate O, 2O O, 2O Sorbitol monostearate O, 1O O, 1O Polysorbate 60 O, O9 O, O9 Sodium stearoyl-2-lactylate O, 4O O, 4O Carageenan O, O5 O, O7 sugar 8, OO 9, OO Cocoa powder 2, OO 1.92 Aroma O, O1 O, O1 Wetter 82.25 8O, 51

100.00

1OO, OO

709 * 46/0161

- 34 -

ORIGINAL INSPECTED

Procedure :

The drink was made as follows:

1. Dinatriumpho-phosphate, sorbitan monostearate, polysorbate 60, and Natriumstearoylri-lactylate are stirred into Kasser of about 50 ⁰ C and nit means of an electric stirrer well dispersed.

2. Soy protein and wheat protein concentrate are added,

and the whole thing is homogenized under pressure, with

2
175 kg / cm in ι

second stage.

2 2

175 kg / cm in the first stage and 35 kg / cm in the

3. sugar, cocoa powder and carrageenan are added to the homogenized protein solution, the mixture is then sterilized 4O minutes at 71 ⁰ C.

4. Soybean oil, lecithin and flavor are added and mixed well. The homogenization takes place under the same conditions as those of stage 2.

5. After cooling to 5 ^° C., it is bottled and stored in the cold.

Results:

The high protein drinks were comparable to milk for protein and fat content. The taste and the consistency have been tested and found to be comparable to the quality of chocolate milk.

The examples have shown that the invention makes it possible all or part of the egg yolk in cakes, donuts, flat cakes (muffin), pudding and the like as well as in salad dressings, high protein drinks and other foods

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ORIGINAL INSPECTED

CT. Tan et al 2-1-4

to replace. The lipoprotein products of the invention have
Nutritional properties that are useful for special diet purposes. The lipoproteins have a high protein content,
have unsaturated fats and have little cholesterol, which can be useful when a control of calorie intake, the lipid composition and low cholesterol intake are important. The highly emulsified state of the lipoprotein system improves the digestibility of the lipid components and this property can be useful in controlling certain digestive disorders such as: B. in biliary colic.

709846/0861

Claims (8)

GERMAN: ITT IHDUSTRIEf. OKSELLSv'iIAVT WITH LU] f; Ci! KftN] < ^! .! T: R LIABILITY FKEIDURG I. DR. CT. Tan et al 2-1-4 Claims A process for preparing a Lipoproteinemulsion, characterized gekennz e i net that disodium phosphate, sorbitan monostearate, polysorbate CC and sodium stearoyl-2-lactylate is dissolved in warm water that soy protein is dispergiect in the water with stirring, that the addition of alkali the pH-value the dispersion is adjusted to about 9 to 10, that the protein dispersion is then heated to 57 to 93 ° C. with stirring, that the heated dispersion is then homogenized by means of a homogenizer, the pressure being in the first stage at 2 2 175 kg / cm and in the second stage at 35 kg / cm, that then oil, lecithin, aroma, I'arbe and a soluble one Hydrocarbon again while stirring the protein solution be added so that the entire mixture emulsifies again in a homogenizer under the conditions mentioned and that ultimately the emulsion is cooled. Dr.Rl./kn April 26, 1977 - 2 - 709846/0861 ORIGINAL INSPECTED CT. Tan et al 2-1-4 ^ 2. The method according to claim 1, characterized in that the emulsion to a final product with a moisture from 2 to 8%. 3. Egg yolk substitute, produced according to claims 1 and 2. 4. A method for producing a baked good, characterized in that that at least part of the required egg yolk is replaced by the product according to claim 3. 5. A method for preparing a cake mix, characterized in that by a lipoprotein emulsion Claim 3 25 to 100% of the required natural egg yolks are replaced. 6. A method for preparing a cake mix, characterized in that the yolk substitute according to claim 50% of the required egg powder can be replaced. 7. A method for producing a baked product, characterized in that that 2 percent by weight of lipoprotein emulsion according to claim 3 is added to the required natural egg yolk will. 8. Baked goods produced according to one or more of claims 1 to 7. 70S646 / O861