GB346794A - Improvements in or relating to egg products and processes for producing the same - Google Patents

Abstract

To modify the colloidal properties of liquid egg material, particularly egg yolks, an edible hydrophyllic colloidal substance capable of dispersing uniformly in water at about room temperature, e.g. gum tragacanth, gum acacia, or citrous or other pectin is added. The colloid is first mixed with an edible non-aqueous medium such as corn oil, cotton seed oil, sesame oil, glycerine, or other liquid, or with finely powdered water-soluble solids, e.g. common salt, sucrose, dextrose, lactose or other crystalline carbohydrates and the mixture dispersed through the egg material. The mixture may be added to water to hydrate the colloid before addition to the egg material. The treated material may be used directly, or may be stored in cans or other receptacles in the frozen state or at a temperature above freezing but below that at which bacterial decomposition takes place. An acid substance such as lactic, tartaric, acetic or phosphoric acid, or sugar, glycerine or common salt may be added before storage to prevent bacterial decomposition during and after thawing. To prevent denaturing of the egg material during freezing edible water-soluble organic hydroxyl compounds, e.g. glycerine or common salt, edible acid or sugar may be added to the egg material before addition of the colloid. The egg material treated may have an excess of egg white added thereto. The product may be employed in preparing salad dressings.