IL28943A - Lactalbumin phosphate as a replacement for egg white - Google Patents

Description

28943/2 p-iVri7 'η'Ύπη Tina I'sinYupV 7W DDDIS lactalbumin; phosphate as a replacement for- eg white STAUFFER ..CHEMICAL C0MPA1TY C. 27452 This invention relates to the use of lactalbumin phosphate as a partial or total replacement for egg white in food compositions.

Many baked goods and many preformulated packaged goods for baking such items as cakes and pastries utilize varying amounts of egg white. These amounts depend, of course, upon the particular use. For. example, breads and certain pastries which are glazed with egg white use relatively little. Angel food cake traditionally uses very large amounts. Other food compositions contain egg white and are not cooked. These include certain sauces and candies. In view of the acute shortage of food which is presently facing the world population and the growing shortage of most food products, such as eggs, it becomes imperative to find replacements for such natural foods when possible.

In the manufacture of various types of cheese, the curds are separated from the whey which is generally disposed of as waste. While relatively small quantities of the waste whey have found utility in animal foods prepared either by spray-drying or used as the whey liquid, the large proportion of thi-s waste has been generally discharged into streams and rivers contributing to the pollution thereof. It is believed, therefore, that the finding of a use for a product from this whey constitutes a major advance.

The precipitation of soluble proteins, such as albumin, with certain condensed phosphates has long been known. This action occurs only in acid media and has been the subject of considerable study, see, e.g., B. atchman et al.f Biochim. et Biophys. A.C.T.A., 14, 445 (1954).

Although there is some evidence that this precipitation may involve chemical reaction, it is presently thought to be mainly one of cation-anion interaction. At pH values below their isoelectric point., proteins act as high molecular weight cationic electrolytes, the overall charge of which depends on the exact pH. The higher the molecular weight of the given water-soluble protein, the less of a given phosphate is needed to give a precipitate, and conversely, the higher the molecular weight of the phosphate, the less of a given protein is needed ( atchman et al . , ibid.)- I is also known that the soluble protein in milk, contained in the milk whey, may be precipitated with long chain phosphates after removal of colloidally dispersed solids (casein) . About one-fourth of all of the proteins contained in milk are solubilized in the whey. The casein may be pre-cipitated from milk by acidification to pH 4.6, by salt precipitation 5 or by the action of rennet.

The lactalbumin phosphate contained in the improved food compositions of the instant invention has the major proportion of its protein moiety in substantially un-denatured water-soluble form. In this regard, it is important to note that a common problem in milk processing is denaturation of the protein. Heat denaturation is most common. The principal results of heat denaturation on whey proteins are a decreased solubility of the proteins in both acid and salt solutions and an increased activity of sulf-hydryl groups, see, Jenness, R., Effects of Heat Treatment on Serum Proteins, J. Agr. Food, 75» 19 4. Whey proteins are presently thought to be a mixture of cK -lactalbumin , and -^-lactoglobulin , Advances in Food Research, vol. 10, I960, pp. 45-49- Whole liquid cow milk has been found to contain from about 0.4 to about 0.5 percent by weight lactalbumin (mean value), and from about 0.11 to about 0.26 percent -lactoglobulin. In whey these proteins are believed to be present in a ratio of from about 2:1 to about 10:1 lactalbumin to ^-lactoglobulin. The effect of heat on ^-lactoglobulin is perhaps most pronounced.

Changes in whey protein, caused by heat denaturation , have limited its utility in food applications heretofore. The lactalbumin phosphate of the present invention, which contains its protein in an undenatured form, is not so limited and is useful in many applications where denatured protein is unsuitable.

The recovery of protein from whey as phosphate includes both lactalbumin and lactoglobulin. The term lactalbumin phosphate as used herein is intended to include both the lactalbumin and lactoglobulin. These components are generally not separated in their recovery.

In U. S. Patent 3,269,843 issued August 30, 1966 to McK.ee and Tucker., it is proposed to utilize LAP as a replacement for non-fat dry milk in baking compositions and comminuted meat products.

It has now been found that undenatured LAP serves effectively as a replacement for egg white. This replacement can be made on a requirements basis broadly from 1:1 to 2:1 lactalbumin phosphate to egg white depending on the formulation and other ingredients utilizing them. Whole eggs have been used in baked goods historically. As various recipes developed, it was found that varying effects could be obtained by separating the yolks from the whites and utilizing them separately. The egg whites at some time fluffy character to cake compositions. Angel food cake is perhaps the best example of such a product. It was also found that when mixed with a sweetener, such as honey or sugar, and baked, a pastry topping resulted which retained the -foam characteristics. Breads not normally containing egg as an ingredient or as a minor ingredient were found to be glazed by coating the surface of the bread with egg white before cooking.

With the advent of free ze-drying in recent years, it was found that both egg whites and yolks could be dried and thereafter stored for an indefinite period of time. It. was this -discovery which made foods using large amounts of either egg white or egg yolk practical. Until eggs could be commercially separated and dried for storage, the householder preparing a cake requiring the whites from 12 eggs was left in a quandary as what to do with 12 egg yolks and vice-versa. Pastries requiring such ingredients were accordingly made only infrequently, except by bakeries which made such large quantities in such variety that adequate planning was feasible to reduce waste. Today, dried egg white and egg yolk can be purchased commercially as such or as ingredients in prepackaged mixes.

Lactalbumin phosphate can effectively replace egg white in all such food compositions. The importance of this discovery is enhanced by the fact that the avail-ability of egg products is dwindling with increasing population, and that lactalbumin phosphate is recovered in large measure from whey which has in most instances been discarded as waste, limited amounts being used in animal feeds, as indicated above. It should also be noted that lactalbum n dried condition and can even be used with eggs essentially alone in such food applications as omelets to enhance the fluffy light character of the food without adversely affecting the flavor.

It is, therefore, believed quite surprising, in accordance with this invention, to find that lactalbumin phosphate serves as a replacement for egg white in cooked compositions and compositions to be cooked normally using or containing egg white either totally, partially, or as a supplement* The amount of lactalbumin phosphate used in any of the compositions above will generally vary directly or proportionally with the amount of egg white normally used in the applicable food compositions. This amount will, of course, also vary dependent on whether or not the egg white is partially or wholly replaced by lactalbumin phosphate, or used merely as a supplement. For any given composition, however, the lactalbumin phosphate replaces egg white on a weight for weight basis within the range of from 1:1 to 2:1 parts lactalbumin phosphate to parts egg white. While the amount can also be varied to a limited extent by varying the formulation in respect to the other ingredients, preferred ratios have been found to be from about 1.1 to 1 to to 1 about 1.7 and most preferred from about 1.2 to 1 to about I. to 1. These preferred ranges are dictated by the ease of replacement without formulation changes in standard recipes when slightly greater amounts of lactalbumin phosphate is used.

When lactalbumin phosphate is used as a supple from about 0.01 to about 10 parts by weight based upon the weight of the total egg used. Although amounts of from about 0.1 to about 5·0' are preferred.

Lactalbumin phosphate can be used with egg white in these food compositions in a ratio of from about 0.1 to about 100 parts by weight lactalbumin' phosphate to about from 99.9 to about 0 parts of egg 'white by weight based on dry materials. It has been found, however, that it is more desirable to use from about 90 to about 10 parts lactalbumin to about 10 to about 90 par.ts egg white.

It has been further found that in addition to replacing egg white in such food compositions per function, lactalbumin phosphate provides to the food composition equal or superior nutritive values. This can be seen from Table I below wherein the approximate respective constituent amino acids of casein, egg. white, lactalbumin, lactoglobulin , and lactalbumin phosphate are set forth.

TABLE I +++ + Estimate based on 6o# value of combined Lactalbumin and Lactoglobulin +++ Units in percent, protein basis.

The lactalbumin phosphate of the instant application can be succinctly defined as the product produced by "reacting" long chain polyphosphates with liquid whey and drying the resulting precipitate without denaturation of the protein. Suitable long chain polyphosphates are the glassy sodium and potassium metaphosphates of the formulas (NaP03)x and KP03)X, respectively, having an average chain length (represented by x) of at least 30· These straight chain inorganic polymers, which are sometimes known as hexametaphosphates, are to be distinguished from the cyclic or ring metaphosphates. Where potassium metaphosphate is used, it is preferable to first react the metaphosphate in solution with a sodium salt such as sodium sulfate, sodium chloride, sodium pyrophosphate, sodium hexa metaphosphate (short chain) etc., to improve solubility. Mixtures of sodium and potassium glassy . metaphosphates are also suitable for precipitating lactalbumin phosphate. The preparation of undenatured protein metaphosphates by reaction between an alkali metal metaphosphate and soluble protein is described in an article by Briggs, David R., The Journal of Biological Chemistry, vol. 134. June 194-0, pp. 261-272. After treatment of the whey protein with a glassy metaphosphate by the preferred process of the present invention, the whey is centrifuged to collect a heavy gumlike coagulum of lactalbumin phosphate which is then dried. To prevent denaturation of the protein, the whey temperature is normally maintained below 180° F., preferably below a,bout l6o° F. For the same reason, it is preferable to dry the coagulum by spray-drying at low tem of the soluble proteins from the whey is essentially quantative, with only minor processing losses. The following specific example will further illustrate the preparation of undenatured lactalbumin phosphate. e EXAMPLE 1 J To 1400 pounds of bovine whey at 140-180° F. is added 80 pounds of a 10% solution of eight parts sodium, meta- phosphate and one part potassium metaphosphate . The treated whey is then passed into a De Laval-type centrifuge where a 0 heavy, gun-like coagulum is recovered. The coagulum is then spray-dried and recovered as a white particulate product.

In general, the characteristics and prdperties of the lactalbumin phosphate produced according to the aforesaid procedure will be somewhat dependent upon processing conditions (temperature, etc.), the pH of the whey, and the chain length of the glassy metaphosphate starting material.

As normally produced, the product contains between A- % and 70% protein and between about 15% and 25% phosphate. A preferred lactalbumin phosphate for food applications con-0 tains between about 0 and &5% protein. Also, the lactalbumin phosphate will range in pH from about 5 to 7> while a preferred product has a pH of about 6.0. We will now more specifically illustrate the application of undenatured lactalbumin phosphates in various food products.

For purposes of the present invention, all ratios and percentages by weight are based upon, the dry weight, i.e., solids of egg albumin or egg white unless otherwise specified. This basis is utilized herein because of the because of this variation in composition, the undenatured albumin phosphate can be added to whole liquid eggs for purposes of increasing the function produced by the egg white. This can be added to the egg in its normal proportions in varying amounts generally under 10% of the total egg weight. In the examples given below and throughout this specification, all parts and percentages are by weight unless otherwise specified.

Furthermore, in the formulations which are given below, a typical formulation is first given and a weight percent range of ingredients is also given. These recipes can vary as is well known in the art. Egg white can be replaced in these recipes by undenatured lactalbumin phosphate in an amount of from 0.1 to about 100% by weight.

In those recipes wherein the formulation is not eventually baked, egg white can be completely replaced or replaced by a very high value without any modification to the recipe or noticeable difference in product appearance and taste. In those cases, however, where the formulation contains a relatively high percentage of egg white and the formulation is eventually to be baked, it has been found desirable to replace up to about 0% by weight as higher amounts may require slight modification of the formula in order to bind the water during the cooking process, although this is not always necessary and acceptable results are obtained even in the absence of such modifications.

Minor modifications, however, can improve the aesthetic qualities of the product, i.e., appearance.

When dried egg yolks or egg white are used, they can be used in any percentage ratio dependent upon the in however, to attempt to approximate the ratio of yolk to white as would occur in normal liquid whole eggs. While the composition of such eggs does vary dependent upon the size and variety of egg, as indicated above, the values given below approximate the average percentage values found in eggs.

Liquid Whole Eggs 26% Solids I , % % WWhhiittee % Yolk White 64% 12.1 7.7 Yolk 36 50.6 EXAMPLE 2 White Cake The formulation given below is typical of a white cake formula or recipe. The first column designated as quantity in grams is typical of a commercial white cake formulation. The second column is the percentage .based on such a formulation. The third column sets forth the percentage range normally. found in such formulations. Unde-natured lactalbumin phosphate can be used to replace the egg white present in these formulations on an equal weight basis, i.e., 1 to 1, although up to 1 to 2 parts replacement can be used effectively if desired. Similarly, the egg white can be partially replaced within the limits set forth above.

White Gake Formulation Typical General Quantity Percent In Grams Perceht . Ranqe Sugar 200.0 38.0 30-50.

Flour 192.0· 35.3 30- 5 Shortening 94.0 I7.8 ' 6-20 Milk dr basis 19.0 .6 1- White Cake Formulation (Continued) Typical " General Quantity Percent in Grams Percent Range Salt 1. 0.3 0.2-1.0 Vanilla (dry basis) 0.5 0.1 :> 0.1-1.0 E q White (dry basis) 16.0 3-0 1-6 530.2 100.0 A standard white cake formulation was compounded in the laboratory having the following composition.

Ingredients Per cent Cake flour 40.19 Salt 1.00 Soda (NaHC03) 0.69 Wheat starch (gelatinized) 2.00 Corn sugar 0.50 Sodium aluminum phosphate ' Ο.77 Milled sugar 44.00 Shortening ( hydrogenat ed vegetable oil) 9.35 Lactalbumin phosphate I.50 100.00 methods This formulation was compounded following me*n-s- generally known to the art, i.e., two egg whites and 300 cubic centimeters of water are added to the dry ingredients which are then mixed for about four minutes at medium speed in a standard household mixer. The batter is placed in two eight inch diameter cake tins and baked at an oven temperature of 350° for a period of from 30 to 35 minutes. In this teristicsi Batter, specific gravity 0.89 Volume, cubic centimeters 1170 Symmetry + 4.00 Specific volume 3 · 2 These values indicated that this formulation was acceptable even though the egg white had been omitted* In addition, two additional white cake formulations were compounded in the laboratory* These formulations had the following composition: Percent Ingredients II Cake flour 40.19 40.19 Salt l.GO 1.00 Wheat starch (gelatinized) 2.00 2.00 Corn sugar 0,50 0. 50 Sodium aluminum phosphate 0.77 Q.77 Milled sugar 44.00 44.00 Shortening ( hydrogenated vegetable oil) 9- 35 9.35 Lactalbumin phosphate 1. 50 Non-fat dry milk i, 5o 100.00 100.00 Formulation I and formulation II were each divided into two parts, one part was utilized without the addition of egg and one part of each was utilized with the addition of two egg whites. The cakes were prepared for baking as previously described above and the following characteristics ι' Batter Specific Volume Specific Sa_rnplje Gravity (cc) Symmetry Volume I without egg 0.87 940 0 2.6 I with egg 0.82 980 - .6· .2.70 II without egg 0.34 1100 + 2 3.I2 II with egg 0.81 1120 0 3-09 The values shown above indicate that the lactalbumin phosphate was sufficient to impart acceptable structure to. the cake without the addition of egq white* A more direct comparison of the effect of egg white and lactalbumin phosphate in white cake formulation was made by utilizing formula I immediately above, and preparing the batter as previously described. In one sample, fresh egg whites were used and in the other the fresh egg white was replaced totally with lactalbumin phosphate solids equivalent to the egg white solids and water. The resulting cakes had the following characteristics: Batter Specific Volume Specific Sample Gravity (cc) Symmetry Volume I fresh egg 0.92 1040 + 4 2,73 white I LAP solids 0.93 1110 + 6 2,95 in water The values shown above indicate that the cake prepared with lactalbumin phosphate had a slightly greater volume. The cakes looked identical, both having a fine grain.

■EXAMPLE 3 Yellow Cake In a similar manner to that described in Example · 2, a yellow cake formulation is set forth below. As indicated formulation and a general formulation.

Yellow Cake Formulation Typical General Quantity Percent In Grams Pe cent Range Sugar 200 41.5 30-50 Flour 168 34.5 3Ο- .5 Shortening . 6.5 I3.3 6-20 Milk (dry basis) 19 3-9 1-5 Leavening 7.2 1.5 I.O-2.5 Salt 1.5 O.3 0.2-1.0 Flavor (dry basis) 1.0 0.2 0.1-1.0 Egg (dry basis) 25.0 5-0 3.Ο-8.Ο 486.7 100.0 Total water: From milk 141 From egg 75 216 In a comparison study of cakes made with egg white and cakes made with lactalbumin phosphate, replacing the egg white values, yellow base cake mix, similar to that indicated as typical above, were prepared as directed in the mix and baked for 30 and 35 minutes at 350° F. The results of this baking are shown below: Batter Sample Specific Volume Specifi Yellow Base Cake Mix Gravity ( cc) Symmetry Volume Egg yolk solids ) .77 1075 - 2 3.08 With e white solids Bake 1120 + 2 3.I9 The cakes containing undenatured lactalbumin phosphate were compared with those containing the egg white. In respect to the cakes which had been baked for minutes on the basis of. volume were just slightly below the cakes containing egg whites. Slight modification of this formulation brings the cakes to a comparable l eve l .

Set forth below are various formulations of food, compositions normally utilizing egg white in whjc undenatured lactalbumin phosphate can be effectively substituted. The replacement can be total or partial, without substantially adversely aff ecting . the resulting food product.

These products are prepared by normal procedures available to and known by the art. As indicated above, the egg white replacement by lactalbumin phosphate can be on an equal weight or equal requirement basis or can be as high · as a ratio of two parts of lactalbumin phosphate per part 6 egg white. Similarly, when egg white is utilized with undenatured lactalbumin phosphate as when the egg white is partially replaced the percentages of lactalbumin phosphate can be from 0.1 to 100% although it is more preferred to use replacement of from about 5 to about 90% undenatured lactalbumin phosphate and still more preferred to use from about 7 to about 30% replacement.

Ancel Food Cake Formulation Typical General Quantity Percent In Grams Percent Range Egg white (dry basis) • 56 12.2 8-14 Sugar 300 65 58-73 Flour 96 21 18-25 Tartar .6.2 1.4 1.0-1.8 . • .2- .

Sponge Cake Formulation Typical General Quantity Percent In Grams Percent Range Egg yolks (dry basis) 60 16 12-20 Egg whites (dry basis) 23 6 4.5-7.5 Flour 96 25 . 18-30 Sugar 200.5 52.3 44-60 Juice (dry basis) 1 0.3 0.2-0.5 Salt I. 0.4 0.2-0.6 100.0 Donut Formulation General Percent Range Flour, soft ) 39-62 hard ) Sugar 10-30 Salt 0- 2 Eggs 0-1 Non-fat dry milk 0-10 Leavening .5-3.5 Soya flour or potato flour 0-8 Emulsifier 0-2 CMC ( or .gum) 0-2 Vegetable oil 0-18 Cerelose 0-20 Water 39-47 Alternatives: Yeast leavening system 0-4 yeast French type donut ( 0% chemical Waffle Formulation Typical General Quantity Percent In Grams Percent Range 1 1/4 c. flour 140 gm 25.75 20-30 2 c. baking powder 7.2 I.32 1-2 2/3 t. salt 4.0 Ο. 4 0-I.5 1 t. sugar... 12.5 2.30 1-3 1 c. milk 240.0 44.14 35-55 2 egg yolks, beaten ( 40 gm) 7.36 5-iO thick 3 shortening, liquid (40) 7.36 5-1.5 2 egg whites, beaten (60 gm) 11.04 5-20 stiff 543.7 100.00 Pour Batter Formulation Typical General Quantity Percent Popovers . In Grams Percent Range 1 c. flour o (112.0 gm) 24.62 20-30 1/2 t. salt ( 3-0 gm) 0.66 0-1 2 eggs (100 gm) 21.98 - 15-30 1 c. milk (140 cc) 52.75 45-60 455 100.00 Cream Puffs 1/2 c .' water (120 cc) 36.98 30-45 i/4 c. shortening (47) 14.48 10-20 1/4 t. salt ( 1.5 gm) 0.46 0-1 1/2 c flour (56) 17.26 10-25 white 6o 18.49 ) 0 20-40 2 e99s yolk 40 100 gm 12.33 )3° Batter Bread (Spoon Bread) Formulation Typical General Quantity Percent In Grams Percent Range 1 c. cornmeai. ( I46 , gm) 13.74 10-15 2 c. water, boiling (480 cc) 45.19 35-60 1 c. milk (240 cc) 22.59 15-30 1 t. salt (12 gm) I.I3. 0-2 3 t. baking powder 10.8 gm 1.02 5-1.! 3 eggs, well beaten white - 60-120 90 (8.4-7* 100-200 gms)14( 10-20 yolk 40-80 60 [5.65 2 t. fat (23.5 gm) 2.21 1-3 IO62.3 100.00 Sweet Dough (Dinner Rolls) Formulation Typical General Quantity Percent In Grams Percent Range 2 cakes yeast (57·) ( 60 gm) 5.31 3-7 with 1/4 c water 80°-85° F. 1 c. milk, lukewarm (240 gm) 21.22 15-25 1/2 c. sugar (100 gm) 8.84 5-12 1/4 c. shortening ( 47 gm) 4.16 2-6 2 t. salt ( 24 gm) 2.12 0-3 2 eggs White - 60 5.3I ) 100 gms 5-15 Yolk - 40 3.54 ) c. flour approx. 560 gm 49.51 40-60 II3I 100.00 Brownies Formulation Typical General Quantity Percent In Grams Percent Range 2 sq. chocolate 57 10.48 5-15 1/3 c. fat, melted 73 13-4-2 10-16 2 eggs, beaten 100 11.03) 7-35) 15-25 1 c. sugar 200 36.75 30-40 1/2 t. salt 3.0 0.55 0-1 1/2 c . flour 56 10.29 5-15 1/2 c. nuts, chopped 50 9.19 5-12 1 t. vanilla 5 0.92 O-I.5 544 100.00 Chocolate Cocoanut Macaroons Formulation Typical General Quantity Percent In Grams Percent Range 2 egg whites 6l .0 12.38 8-I6 1/4 t. salt (I.5 gm) 1.5 O.30 0-15 1/8 t. cream of tartar 0.4 0.08 0-1 1/2 c . sugar ( 100 gm) 100.0 20.29 10-30 1 t. vanilla 5.O 0.10 0-.2 6 oz. package semi- 170 34.49 30-40 sweetA mel Ltteedd chocol.aEte 1 1/2 c. cocoanut, 130 26.38 20-30 shredded 1/4 c. nuts, chopped - 25 5.Ο7 2-8 optional 492.9 100.00 •4* Boiled Frosting Formulation Typica1 General Quantity Percent In Grams Percent Range 1 c. sugar (200 gm) 56.71 40-65 1/2 c. water (120 cc) 34.73 20-50 l/l6 t. cream of tartar (0-2) 0.05 0-01 Few grains salt to taste 1 egg white, beaten stiff (30 gm) 8.51 5-20 Flavoring to taste (2.5) 352.7 100.00 Meringue Formulation Typical Percent 2 egg whites (όθ gm) 53-57 1/8 t. salt 0-75 gm Ο.67 4 t. sugar 50.00 44.64 1/4 t. vanilla 1.25 1.15 112.00 100.00 4 egg whites ( 1/2 (120 gm) 36.95 1/4 t. salt ( 1-5 gm) 0.46 1/4 t. cream of tartar ( 78 gm) 0.20 1 c. sugar, granular (200 gm) 61.58 1/2 t. vanilla ( 2.5 gm) Ο.7 324.78 100.00 General Formulation Percent Range Egg white 35-55 Salt O.45-O.70 Uncooked Fondant Formulation Typical General Quantity Percent In Grams Percent Range 1 egg white, unbeaten . 30 8.31 5-10 1/2 tbsp- water, cold ■ . 7.5 2.10 1-3 3/4 t. flavoring 3-75 1.00 0-2 2 1/2 c. sugar, pwd'd 320.OO 88.53 75-94 301.25 100.00 Divinity Formulation General Typical Per cent Percent Range 3 c. sugar (600 gm) 48.19 40-60 3/4 c. corn syrup (246) 19.76 15-25 3/4 c. water (180 cc) 14.46 10-20 3 eqq whites, beaten stiff ( 90 gm) 7.23 5-9 1 c nuts (124) 9.96 5-15 1 t. vanilla (5) 0.40 0-1 1245 100.00 Cooked Salad Dressing Formulation General Typical Percent Percent Range · 3/4 t. salt 4.5 gm) I.27 0-2 1 t. mustard 2.4 g. 0.68 0-1 1 1/2 t. sugar 18.75 5.29 , 2-8 2 t. flour 12. 4 gm 3. O 2-5 1 speck cayenne 1 egg, slightly beaten white 30 gm 8.47) 14 yolk 20 gm . 10-20 4) 14 Foamy Egg Sauce Formulation Typical General Quantity Percent In Grams Percent Range 1 egg white, beaten (30 gm) 12.79 10-15 stiff 1/2 c. powdered sugar 64 gm 27.2 20-35 1/2 t. vanilla 2.5 gm 1.07 0-1.5 1 egg yolk, well beaten 20 gm 8.53 5-12 1/2 c. cream, whipped 118 gm 50.32 40-60 234.5 100.00 Basic Custard Formulation Typical General Quantity Percent In Grams Percent Range 1 c. milk (240 cc) 70.00 60-80 2 t. sugar 25 gm 7.30 5-10 1-2 eggs (50-100 gm) 13.12)22 15-30 8.75)22 1/16: t . salt 0.38 0.11 0-1 1/4 - 1/2 t. flavoring 2.5 gm 0.73 0-1 342.88 100.00 Lemon Chiffon Filling Formulation Typical General Quantity Percent In Grams Percent Range 1 t . gelatin in -- 1/4 c. water, cold ( 60 cc) •7.31 5-10 4 egg yolks, beaten ( 80 gm) 9.75 5-15 1/2 c. lemon juice (120 cc) 14.62 10-20 1 c. sugar (200 gm) 24.37 18-30 1/8 t. salt ( 0.75 gm) 0.09 0-1 Lemon Pie Filling Formulation Typical General Quantity Percent In Grams Percent Range 4 egg yolk, beaten ( 80 gm) 16. 37 10-20 thick 1 c . sugar (200 gm) 40. 92 30-50 1/8 t. salt ( o. 75 ) o. 15 0-2 1/4 c . lemon uice 60 cc 12. 28 8-16 2 t . butter • 28 gm 5. 73 2-10 4 egg whites, beaten (120 gm) 24. 55 20-30 •stiff 488. 75 100-00 Lemon Sponge Pudding Formulation .

Typical General Quantity Percent In Grams Percent Range 3 egg whites ( 90 gm) 10.41 5-15 3 egg yolks . ( 60 gm) 6.94 4-10 1/4 t. salt ( 1. gm) 0.17 O-. 3/4 c. sugar (i5o gm) 17.35 12-22 4 1/2 t. lemon juice ( 63 cc) 7.29 5-10 3 t. butter, melted (42.0 gm) 4.86 3-7 1/3 c. sugar ( 67 gm) 7-75 5-10 41/2 t. flour ( 30.92 gm) 3-58 2-5 1 1/2 c. milk (360 cc) 41.65 35-47 864.42 100.00 Lemon Cream Formulation Typical General Quantity Percent In Grams Percent Range 4 eggr yolks slightly ( 80 gm) 18.12 15-20 bea: en 1/2 c. sugar (100 gm) 22.6 18^-27 1/4 t. salt ( 1.5 gm) 0.34 0- . 5 6 t. lemon juice 90.0 cc 20.39 15-25 4 egg whites, beaten ( 120 gm) 2?.18- 20-3 stiff 1/4 c. sugar ( 50 gm) 11 . 33 7-15 441.50 100- 00 As indicated initially, lactalburrrin phosphate can serve in the foregoing formulations as a total or partial replacement for egg white. It has been further found that undenatur d 1 actalbumin phosphate can be effectively used with liquid whole egg, or dry whole egg to provide enhanced nutrient value as well as to provide enhanced characteristics of the eggs-. One particular area where this is important is in the preparation of omelets . Egg white serves in omelet formulations to provide a light and fluffy character to the combined formula. In respect to liquid eggs from about 0.01 parts by weight to about parts by weight based on the total egg of lactalbumin phosphate can be added to enhance the fluffy character and nutrient value of the said omelet. Dried eggs, such as are used in prepared omelet mixes, are available separately as dried egg yolk and dried egg white and can be from about .1 to. about 100% by weight of the original egg white normally present, without impairing the flavor or aesthetic appearance of the cooked omelet. It is preferred, however, to partially replace the dried egg white in an amount of from about 1% to about 0% by weight with undenatured lactalbumin phosphate and yet more preferred to replace it in an amount of from about 10% to about 25% by weight. It is, of course, understood that while most omelet compositions have either added to it qr which contain other ingredients such as spices, salt, flavorings and. solid ingredients such as mushrooms, cheeses, and meats, the weights and percentages given above relate only to the egg portion of the formulation.

Another area wherein undenatured lactalbumin phosphate can be used to advantage is' in the preparation of confectioneries, such as marzipan. Marzipan can be prepared by admixture of about 2 parts volume of ground nut meats (conventionally almonds) with 1/4 part by volume whole egg white and a sufficient amount of powdered sugar to form a stiff workable paste. Dry marzipan mixtures can be prepared utilizing dry egg white proportionally therewith on a solids basis and by blending/a small amount of water* cream, milk, sour cream or other like liquid.

When a paste of the desired consistency is formed, portions are formed to shape, dusted with powdered sugar and chilled to set and harden.

Undenatured lactalbumin phosphate can successfully replace egg white in such marzipan formulations effectively in amounts up to and including 100%, although it can be used with equal effectiveness as a partial re In the formulations above, and throughout the specification, undenatured lact lbumin. phosphate is referred to in certain instances as LAP. This abbreviation is utilized for convenience only.

Similarly, in the above formulations and through out the specification certain terms are used generically such as gum stabilizers, shortenings and emulsifiers.

These ingredients are conventionally known and used in the art. They may be exemplified, however, as follows. Such gums as are normally used in foods include: Carageenin, . guar, tragacanth and carboxymethyl cellulose. Shortening includes any of the known animal and vegetable fats and oils such as butt erfat, lard, fat renderings, vegetable oil, hydrogenated vegetable oils such as corn oils and other seed oils, peanut oils, cocoanut oil and the like. Emulsifiers which are most commonly used include the mono-and diglycerides of the fatty acids and generally a mixture of such mono- and diglycerides. Leavening agents include yeast and baking powders, such as those containing sodium bicarbonate, and an acid or partial acidic salts, such as sodium aluminum phosphate, sodium acid tartrate, sodium acid citrate, and the like.

Flavorings can be added to the various formula- . tions where desired. Such flavorings are well known to the art and include vanilla, chocolate, spices, nut and fruit extracts and the like.

Baking times and temperatures utilized herein are those generally used in the art. Such temperatures are generally in the range of 300° F. to 400° F. for times of from 60 to 2 minutes respectively and usually in the ventional cookbooks provides specific times where desired.

Clearly, many variations and modifications are within the scope and spirit of this invention and, therefore, no unnecessary limitations should be implied from the foregoing specification.

Claims (3)

1. HAVING NOW particularly described and ascertained the nature of our said invention and in what manner the same is to be performed, we declare that we claim is ' 1. A composition of matter comprising from about 99· 9 to about 5 egg white and from about 0.1 to about 95$ undenatured lactalbumin phosphate by weight, based upon the combined lactalbumin phosphate and egg white present.

2. The composition of Claim 1 wherein the egg white is present in an amount of from about 0 to about 10$ and the undenatured lactalbumin phosphate is present in an amount of from about 10 to about 90$ by weight, based upon the combined egg white and lactalbumin phosphate* 3-· A food composition comprising egg yolk and undenatured lactalbumin phosphate. h. A composition of Claim 3 which also contains egg white. 5. A composition of Claim 3 wherein the undenatured lactalbumin phosphate is present in an amount of from about 5 to about 90$ based upon the combined weight of lactalbumin phosphate and egg yolk. 6. A composition of Claim 3 wherein the food composition is based on dry egg yolk arid dry undenatured lactalbumin phosphate. 7. A food composition normally containing egg white containing as a replacement for said egg white from about 0.5 to about 100$ undenatured lactalbumin phosphate on a requirements basis of from about 1:1 to about 1:2 parts by weight. 8. The composition of Claim 7 wherein the lactalbumin phosphate is present in a replacement amount of from about 5 to about ¾5- by weight based upon the egg white. 9· The composition of Claim 7 wherein the lactalbumin phosphate is present in a replacement amount of from about 5 to about 15$ by weight based upon the egg white. 10. A dry cake mix composition containing as a replacement for the egg white normally required from about 0.5 to about 100$ undenatured lactalbumin phosphate based upon the weight of the dried egg white normally required. 11. A food composition comprising sugar and undenatured lactalbumin phosphate. 12. A composition of Claim 11 containing nutmeats as an additional ingredient. 1

3. A food composition comprising flour, shortening, milk and lactalbumin phosphate. i . A,white cake formulation comprising from about 30 to about 50 parts sugar, from about 30 to about +5 parts flour, from. about 6 to about 20 parts dry milk, from about 1 to about 5 parts leavening, from about 0.2 to 1.0 parts salt, from about 0.1 to about 1.0 parts flavoring and from about l to about 6 parts of a composition comprising from about 0 to about 99 parts by weight dry egg white and from about 100 to about 1 part by weight undenatured lactalbumin phosphate. 15. A dry yellow cake composition comprising from about 30 to about 50 parts sugar, from about 30 to about k k . 5 parts flour, from about 6 to. about 20 parts shortening, from about 1 to about 5 parts dry milk, from about 1 to about 2.5 parts leavening, from about 0.2 to about 1.0 parts salt, from about 0.1 to about 1.0 dry flavoring and from about 3 to about 8 parts of a