ZA200901854B - A process and formulation for making an egg product with increased functionality and flavor - Google Patents
A process and formulation for making an egg product with increased functionality and flavor Download PDFInfo
- Publication number
- ZA200901854B ZA200901854B ZA200901854A ZA200901854A ZA200901854B ZA 200901854 B ZA200901854 B ZA 200901854B ZA 200901854 A ZA200901854 A ZA 200901854A ZA 200901854 A ZA200901854 A ZA 200901854A ZA 200901854 B ZA200901854 B ZA 200901854B
- Authority
- ZA
- South Africa
- Prior art keywords
- egg yolk
- kda
- egg
- yolk
- composition
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims description 162
- 238000000034 method Methods 0.000 title claims description 134
- 239000000796 flavoring agent Substances 0.000 title claims description 85
- 235000019634 flavors Nutrition 0.000 title claims description 84
- 230000008569 process Effects 0.000 title claims description 20
- 238000009472 formulation Methods 0.000 title description 2
- 210000002969 egg yolk Anatomy 0.000 claims description 298
- 235000013345 egg yolk Nutrition 0.000 claims description 251
- 102000002322 Egg Proteins Human genes 0.000 claims description 243
- 108010000912 Egg Proteins Proteins 0.000 claims description 243
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 122
- 235000013305 food Nutrition 0.000 claims description 103
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 103
- 235000013601 eggs Nutrition 0.000 claims description 95
- 108091005804 Peptidases Proteins 0.000 claims description 69
- 102000004190 Enzymes Human genes 0.000 claims description 66
- 108090000790 Enzymes Proteins 0.000 claims description 66
- 235000010746 mayonnaise Nutrition 0.000 claims description 64
- 239000008268 mayonnaise Substances 0.000 claims description 63
- 239000004365 Protease Substances 0.000 claims description 53
- 102000015439 Phospholipases Human genes 0.000 claims description 50
- 108010064785 Phospholipases Proteins 0.000 claims description 50
- 102000004169 proteins and genes Human genes 0.000 claims description 35
- 108090000623 proteins and genes Proteins 0.000 claims description 35
- 238000011282 treatment Methods 0.000 claims description 35
- 239000007788 liquid Substances 0.000 claims description 34
- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 claims description 33
- 150000003904 phospholipids Chemical class 0.000 claims description 23
- 238000010438 heat treatment Methods 0.000 claims description 22
- 239000000839 emulsion Substances 0.000 claims description 15
- 108010013563 Lipoprotein Lipase Proteins 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 12
- 235000014438 salad dressings Nutrition 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 150000002632 lipids Chemical class 0.000 claims description 5
- 235000011950 custard Nutrition 0.000 claims description 4
- 235000012970 cakes Nutrition 0.000 claims description 3
- 235000015108 pies Nutrition 0.000 claims description 3
- 235000008429 bread Nutrition 0.000 claims description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims 9
- 102100022119 Lipoprotein lipase Human genes 0.000 claims 3
- 230000000415 inactivating effect Effects 0.000 claims 3
- 238000001816 cooling Methods 0.000 claims 1
- 239000000523 sample Substances 0.000 description 114
- 102000035195 Peptidases Human genes 0.000 description 60
- 229940088598 enzyme Drugs 0.000 description 58
- 239000000047 product Substances 0.000 description 44
- 235000019419 proteases Nutrition 0.000 description 36
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 26
- 230000000694 effects Effects 0.000 description 22
- 238000004458 analytical method Methods 0.000 description 15
- 238000006243 chemical reaction Methods 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 13
- 108010058864 Phospholipases A2 Proteins 0.000 description 12
- 235000012000 cholesterol Nutrition 0.000 description 12
- 102100031415 Hepatic triacylglycerol lipase Human genes 0.000 description 11
- 102100037611 Lysophospholipase Human genes 0.000 description 11
- 239000003995 emulsifying agent Substances 0.000 description 9
- 235000021588 free fatty acids Nutrition 0.000 description 9
- 239000003925 fat Substances 0.000 description 8
- 238000002032 lab-on-a-chip Methods 0.000 description 8
- 238000012733 comparative method Methods 0.000 description 7
- 238000004945 emulsification Methods 0.000 description 7
- 108010007119 flavourzyme Proteins 0.000 description 7
- 238000001962 electrophoresis Methods 0.000 description 6
- 239000011521 glass Substances 0.000 description 6
- 230000009467 reduction Effects 0.000 description 6
- 239000002002 slurry Substances 0.000 description 6
- 235000012976 tarts Nutrition 0.000 description 6
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 6
- 108010059378 Endopeptidases Proteins 0.000 description 5
- 102000005593 Endopeptidases Human genes 0.000 description 5
- 102000018389 Exopeptidases Human genes 0.000 description 5
- 108010091443 Exopeptidases Proteins 0.000 description 5
- 102000004882 Lipase Human genes 0.000 description 5
- 108090001060 Lipase Proteins 0.000 description 5
- 239000004367 Lipase Substances 0.000 description 5
- 230000002378 acidificating effect Effects 0.000 description 5
- 238000005251 capillar electrophoresis Methods 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 235000019421 lipase Nutrition 0.000 description 5
- 230000004048 modification Effects 0.000 description 5
- 238000012986 modification Methods 0.000 description 5
- 239000013618 particulate matter Substances 0.000 description 5
- 230000000007 visual effect Effects 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 4
- 241000220317 Rosa Species 0.000 description 4
- 230000002411 adverse Effects 0.000 description 4
- 235000013365 dairy product Nutrition 0.000 description 4
- 235000011850 desserts Nutrition 0.000 description 4
- 235000014103 egg white Nutrition 0.000 description 4
- 210000000969 egg white Anatomy 0.000 description 4
- 239000003550 marker Substances 0.000 description 4
- 230000000813 microbial effect Effects 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000012591 Dulbecco’s Phosphate Buffered Saline Substances 0.000 description 3
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 3
- 108010009736 Protein Hydrolysates Proteins 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 238000007865 diluting Methods 0.000 description 3
- VHJLVAABSRFDPM-QWWZWVQMSA-N dithiothreitol Chemical compound SC[C@@H](O)[C@H](O)CS VHJLVAABSRFDPM-QWWZWVQMSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 230000007062 hydrolysis Effects 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 239000007791 liquid phase Substances 0.000 description 3
- 238000011068 loading method Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000031787 nutrient reservoir activity Effects 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 239000003531 protein hydrolysate Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 230000000087 stabilizing effect Effects 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241001137251 Corvidae Species 0.000 description 2
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 229940009098 aspartate Drugs 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 238000004581 coalescence Methods 0.000 description 2
- 230000000875 corresponding effect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 230000008030 elimination Effects 0.000 description 2
- 238000003379 elimination reaction Methods 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 229940066758 endopeptidases Drugs 0.000 description 2
- 230000002538 fungal effect Effects 0.000 description 2
- 238000001502 gel electrophoresis Methods 0.000 description 2
- 230000014509 gene expression Effects 0.000 description 2
- 229930195712 glutamate Natural products 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000005457 ice water Substances 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 230000001404 mediated effect Effects 0.000 description 2
- 230000003362 replicative effect Effects 0.000 description 2
- 238000002943 spectrophotometric absorbance Methods 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 101710184263 Alkaline serine protease Proteins 0.000 description 1
- 108091005658 Basic proteases Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000005158 Subtilisins Human genes 0.000 description 1
- 108010056079 Subtilisins Proteins 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 239000007961 artificial flavoring substance Substances 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 238000002036 drum drying Methods 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000003116 impacting effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 238000010850 salt effect Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000012723 sample buffer Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 230000003335 steric effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US12/059,776 US20090246319A1 (en) | 2008-03-31 | 2008-03-31 | Process And Formulation For Making An Egg Product With Increased Functionality And Flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ZA200901854B true ZA200901854B (en) | 2010-04-28 |
Family
ID=40848512
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ZA200901854A ZA200901854B (en) | 2008-03-31 | 2009-03-16 | A process and formulation for making an egg product with increased functionality and flavor |
Country Status (11)
| Country | Link |
|---|---|
| US (2) | US20090246319A1 (fr) |
| EP (2) | EP2517578A1 (fr) |
| AR (1) | AR071115A1 (fr) |
| AU (1) | AU2009200995A1 (fr) |
| BR (1) | BRPI0901305A2 (fr) |
| CA (1) | CA2658073A1 (fr) |
| ES (1) | ES2397566T3 (fr) |
| MX (1) | MX2009003421A (fr) |
| PH (1) | PH12013000226A1 (fr) |
| RU (1) | RU2009111840A (fr) |
| ZA (1) | ZA200901854B (fr) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012175466A1 (fr) * | 2011-06-20 | 2012-12-27 | Nestec S.A. | Émulsion comprenant des lysophospholipides |
| ES2539735B1 (es) | 2013-12-20 | 2016-02-02 | Consejo Superior De Investigaciones Científicas (Csic) | Composiciones alimentarias saludables que presentan texturas de gel o espuma y que comprenden ovoproductos hidrolizados |
| EP2910129A1 (fr) * | 2014-02-21 | 2015-08-26 | Clariant Produkte (Deutschland) GmbH | Composition pour la démucilagination enzymatique d'huiles |
| CN106954809B (zh) * | 2017-03-08 | 2017-11-17 | 苏州欧福蛋业股份有限公司 | 一种极耐高温不胶凝蛋液的制备和应用 |
| CA3018403A1 (fr) * | 2018-09-24 | 2020-03-24 | William A. Perrin | Composition de phospholipide hydrolyse et son procede de fabrication |
| CN109497449A (zh) * | 2018-12-27 | 2019-03-22 | 华中农业大学 | 一种高乳化性蛋黄液的制备方法及其产品 |
| CN109645121A (zh) * | 2019-02-01 | 2019-04-19 | 河南科技大学 | 一种鸡蛋多肽凝固型风味酸奶的制备方法 |
| WO2022159404A1 (fr) * | 2021-01-20 | 2022-07-28 | Michael Foods, Inc. | Produits à base de de jaune d'œuf modifié par des enzymes |
| CN114246303B (zh) * | 2021-12-27 | 2022-10-04 | 无锡江大百泰科技有限公司 | 一种用于蛋黄制品的食品添加剂及其制备方法和应用 |
Family Cites Families (25)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3114645A (en) * | 1961-05-19 | 1963-12-17 | Borden Co | Method of making a readily dispersible egg yolk powder and product |
| GB1525929A (en) * | 1974-11-25 | 1978-09-27 | Unilever Ltd | Stabilised emulsions comprising phospholipoprotein |
| JPS5820764A (ja) | 1981-07-24 | 1983-02-07 | 信越化学工業株式会社 | セメント系混練物のコテ塗り作業性改良方法 |
| JPS6131065A (ja) | 1984-07-21 | 1986-02-13 | Q P Corp | 加工卵黄 |
| JP2877439B2 (ja) * | 1989-05-17 | 1999-03-31 | 協和醗酵工業株式会社 | 卵の改質方法 |
| US5213968A (en) * | 1989-08-21 | 1993-05-25 | Nestec S.A. | Process for preparing emulsifying agents |
| CA2077020A1 (fr) * | 1991-09-03 | 1993-03-04 | Yoshikazu Isono | Methode de production d'une substance a base de lipoproteines a faible teneur en lipides et aliment renfermant la substance ainsi produite |
| JP3556009B2 (ja) * | 1995-03-24 | 2004-08-18 | 太陽化学株式会社 | 易吸収性ミネラル含有飲食物 |
| JP3863965B2 (ja) * | 1997-04-02 | 2006-12-27 | 太陽化学株式会社 | 卵黄低分子ペプチド |
| JPH11289979A (ja) | 1998-02-13 | 1999-10-26 | Asahi Denka Kogyo Kk | 水中油型乳化物 |
| JP3912929B2 (ja) * | 1999-05-12 | 2007-05-09 | 株式会社Ａｄｅｋａ | 酸性水中油型乳化物 |
| JP3051744B1 (ja) | 1999-09-16 | 2000-06-12 | クノール食品株式会社 | 卵加工品並びにその製造方法 |
| WO2001039613A1 (fr) * | 1999-11-29 | 2001-06-07 | Kyowa Hakko Kogyo Co., Ltd. | Procede et agent de renforcement du gout sale, assaisonnement au gout sale et aliment au gout sale renforce |
| JP4148622B2 (ja) * | 2000-01-11 | 2008-09-10 | 株式会社Ａｄｅｋａ | 水中油型乳化組成物 |
| JP2002233334A (ja) | 2001-02-07 | 2002-08-20 | Knorr Foods Co Ltd | 卵加工品とその製造方法、並びに該卵加工品を用いた水中油型乳化食品とその製造方法 |
| US6660312B2 (en) * | 2001-04-20 | 2003-12-09 | Kewpie Kabushiki Kaisha | Egg yolk-containing, reduced-cholesterol, oil-in-water emulsified food and the preparation thereof |
| JP2002325559A (ja) | 2001-05-01 | 2002-11-12 | Knorr Foods Co Ltd | 卵加工品とその製造法 |
| JP2003018972A (ja) * | 2001-07-06 | 2003-01-21 | Asahi Denka Kogyo Kk | 水中油型乳化物 |
| US6773731B2 (en) * | 2002-10-18 | 2004-08-10 | James S. Campbell | Liquid egg yolk product comprising lysophospholipoprotein |
| JP2004305021A (ja) * | 2003-04-02 | 2004-11-04 | Asahi Denka Kogyo Kk | 酵素処理卵黄の製造方法 |
| JP4312003B2 (ja) * | 2003-08-04 | 2009-08-12 | 株式会社Ａｄｅｋａ | 酵素処理卵黄の製造方法 |
| EP1802205A1 (fr) * | 2004-04-16 | 2007-07-04 | Inovatech Egg Products | Produit a base de jaune d'oeuf liquide comprenant une lysophospholipoproteine |
| KR20060082015A (ko) * | 2005-01-11 | 2006-07-14 | 가부시키 가이샤 파마 푸즈 연구소 | 난유래 골 강화 조성물 |
| JP2007053934A (ja) * | 2005-08-23 | 2007-03-08 | Kaneka Corp | 酸性水中油型乳化組成物 |
| EP1900282A1 (fr) * | 2006-08-28 | 2008-03-19 | Puratos N.V. | Procédé de préparation d'un cake avec ajout de phospholipase |
-
2008
- 2008-03-31 US US12/059,776 patent/US20090246319A1/en not_active Abandoned
-
2009
- 2009-03-11 CA CA002658073A patent/CA2658073A1/fr not_active Abandoned
- 2009-03-12 AU AU2009200995A patent/AU2009200995A1/en not_active Abandoned
- 2009-03-16 ZA ZA200901854A patent/ZA200901854B/en unknown
- 2009-03-25 ES ES09156228T patent/ES2397566T3/es active Active
- 2009-03-25 EP EP12166684A patent/EP2517578A1/fr not_active Withdrawn
- 2009-03-25 EP EP09156228A patent/EP2106706B8/fr not_active Not-in-force
- 2009-03-27 BR BRPI0901305-9A patent/BRPI0901305A2/pt not_active Application Discontinuation
- 2009-03-30 AR ARP090101131A patent/AR071115A1/es not_active Application Discontinuation
- 2009-03-30 RU RU2009111840/13A patent/RU2009111840A/ru not_active Application Discontinuation
- 2009-03-31 MX MX2009003421A patent/MX2009003421A/es active IP Right Grant
-
2013
- 2013-07-19 PH PH12013000226A patent/PH12013000226A1/en unknown
-
2020
- 2020-08-26 US US17/003,466 patent/US20210000149A1/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| EP2106706A1 (fr) | 2009-10-07 |
| AU2009200995A1 (en) | 2009-10-15 |
| AR071115A1 (es) | 2010-05-26 |
| EP2517578A1 (fr) | 2012-10-31 |
| EP2106706B1 (fr) | 2012-12-05 |
| CA2658073A1 (fr) | 2009-09-30 |
| PH12013000226A1 (en) | 2015-11-09 |
| US20090246319A1 (en) | 2009-10-01 |
| RU2009111840A (ru) | 2010-10-10 |
| ES2397566T3 (es) | 2013-03-07 |
| BRPI0901305A2 (pt) | 2009-11-17 |
| US20210000149A1 (en) | 2021-01-07 |
| EP2106706B8 (fr) | 2013-01-09 |
| MX2009003421A (es) | 2009-09-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20210000149A1 (en) | Process and Formulation for Making An Egg Product With Increased Functionality and Flavor | |
| JP2022063269A (ja) | 小豆由来の機能性組成物 | |
| JP2005080668A (ja) | 優れた機能特性を有する可溶性大豆タンパク質 | |
| KR20050083570A (ko) | 디아실글리세롤을 함유하는 식음료 | |
| JP4800911B2 (ja) | リゾ化卵黄及びこれを用いた食品 | |
| MX2014006742A (es) | Lipidos mediante enzima hidrolizados como ingredientes del sabor. | |
| WO2013031335A1 (fr) | Composition d'huile ou de graisse du type huile dans l'eau et son procédé de fabrication | |
| AU784059B2 (en) | A process for making partially digested soy protein-containing dressing | |
| JP7149684B2 (ja) | パン生地 | |
| EP3106042B1 (fr) | Compositions alimentaires saines présentant des textures de gel ou de mousse et comprenant des produits à base d' oeufs hydrolysés | |
| JP5660018B2 (ja) | 卵黄代替組成物及びそれを使用した食品 | |
| CA2316747C (fr) | Compositions ameliorees de jaune d'oeuf | |
| JP4527016B2 (ja) | 酸性水中油型乳化食品の製造方法 | |
| JP2007275026A (ja) | チーズ様呈味食品 | |
| JP2008237124A (ja) | ホワイトソース用添加剤及び該添加剤を使用した食品 | |
| JP3464152B2 (ja) | 耐熱性酸性水中油型乳化食品 | |
| US20220395005A1 (en) | Enzyme-modified egg yolk products | |
| JP3124153B2 (ja) | 卵風味食品 | |
| GB2404326A (en) | Soy protein - containing dressings | |
| JP5071368B2 (ja) | ハードキャンディ | |
| WO2023248862A1 (fr) | Composition d'huile et de matière grasse | |
| JP2023114277A (ja) | 卵感向上剤及び食品の卵感を向上させる方法 | |
| JP2020036548A (ja) | 水中油型乳化組成物を含有する食品及びその製造方法 | |
| EP2819526A1 (fr) | Produits nutritionnels ayant une intensité d'arrière-goût modulée et leurs procédés de fabrication et d'utilisation | |
| JP2004057124A (ja) | 水中油型乳化食品 |