Note: Descriptions are shown in the official language in which they were submitted.
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C.T. Tan-G.P. P~llver-E.W. Turner 2-1-4
Back round of the Invent~on
g
This invention relates to processes for the preparation
of lipoprotein systems for use in bakery products and other
foods. It also relates to the composition of egg yolk
replacers used alone or in combination with egg white or
other heat coagulable proteins to replace all or at least
part of the total egg used in bakery and other food products~
Eggs are a basic ingredient in cake and other baked
products where they serve important functional properties
and have an improving effect on product quality. Functions
of egg and egg yolk which are important in cake batter
include: emulsifying capacity; leavening action; protein
binding to maintain cake volume and cell structure; tenderizing;
moisturizing effect to maintain freshness; provide protein
nutrition and overall improvement in eating quality.
While eggs are commonly available, cost restricts their
use in bakery products. An economical replacement which
will provide the functional properties of egg yolk would be
most desirable.
About a dozen egg yolk replacers are now commercially
available and have been analyzed. Our study shows that they
lack the desired functional properties for use in cake
products and the lik~. The cake tests made using currently
available egg yolk replacers resulted in cakes having varying
degrees of low volume, coarse texture, non-uniform cell
structure, weak texture, and unacceptable flavor.
Summary of the Invention
It is, therefore, an object of the invention to provide
an impro~ed composition and processes for the preparation of
lipoprotein emulslon systems which possess the required
functional properties for the replacement of all or a part .
.
~ 3Tan-G.P. Pulver-E.W. Turner 2-1-4
of the egg yolk in cake and other food products.
Another object of the invention is to provide processes
which improve the solubility and functional properties of
soy portein isolates for use in the preparation of egg yol~
replacers.
A further object of the invention is to provide egg
yolk replacers which are comprised of an emulsion of a water
soluble protein component, vegetable oil, lecithin and other
selected food ingredients.
It is still another object of the invention to provide
processes for the preparation of egg yolk replacers in a
liquid or dry form for use in cake and other food products.
A still further object of the invention is to provide a
- composition of egg yolk replacers used in combination with
egg white or other heat coagulable proteins to replace a
substantial part of the total egg used in cake and other
food products.
And, it is yet another object of this invention to
provide for the use of liquid or dried lipid-protein emulsions
- 20 to replace egg yolk in cak~, donuts, muffins, custard and
similar food products.
A further object of the invention is to produce stable
lipoprotein emulsions which can be used to replace the fat
globule membrane of whole milk for use in the manufacture of
high protein beverages.
Another object is to prepare lipoprotein emulsions
which can be used for special dietary purposes where protein
nutrition, unsaturated fat, and low cholesterol are important.
Yet another object of the invention is to provide an
easily digestable food system which can provide good protein
and lipid nutrition for people who have malfunctions of the
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alimentary canal such as ulcers, liver or gall bladder disease.
According to the invention there is provided a process for the prep-
aration of low cholesterol lipoprotein emulsions having protein binding and
tenderizing properties and moisturizing effect suitable for use in edible
food products, co~prising the steps of: dissolving about 2 to 4% surfactants
selected from the group consisting of disodium phosphate, sorbitan mono-
stearate, polysorbate 60, and sodium stearoyl-2-lactylate in warm water;
dispersing about 30 to 55% of a soluble soy protein isolate in the water
with agitation; adjusting the pH of the dispersion to about 7.0 to 9.5 by
the addition of alkali; heating the pH adjusted protein dispersion to about
135F. to 200~. with agitation; homogenizing the heated dispersion twice
through homogenizer with first stage pressure set at about 2500 psi and
second stage set at about 500 psi; adding about 10 to 25% edible soybean
oil, about 7 to 12% lecithin, flavor, color, and a soluble carbohydrate in-
gredient to the protein solution with agitation; emulsifying the total moist-
ure in homogenizer with first stage set about 2500 psi and second stage set
at about 500 psi; and cooling the emulsion, such process steps resulting in
an emulsion having lipoprotein conjugates that are hydrophilic protein-lipid
dipoles which reduce the interfacial tension between the oil and water phase
and may be used as an ingredient in edible food products for tenderizing,
moisturizing as well as protein binding.
The invention also provides a process for the preparation of low
cholesterol lipoprotein emulsions having protein binding and tenderizing
properties and moisturizing effect suitable for use in cake and other edible
food products, comprising the steps of: dissolving about 30 to 55% of a
soluble soy protein isolate by mixing in water containing about 2 to 4%
surfactants selected from the group consisting of disodium phosphate, sorb-
itan monostearate, polysorbate 60 and sodium stearoyl-2-lactylate; adding
about 10 to 25% edible soybean oil, about 7 to 12% lecithin, flavor, color,
and a soluble carbohydrate ingredient with thorough mixing; emulsifying the
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total mixture in homogenizer with the first stage set at about 2500 p5i and
second stage set at about 500 psi, such process steps resulting in an emul-
sion having lipoprotein conjugates that are hydrophilic protein-lipid
dipoles which reduce the interfacial tension between the oil and water phase
and may be used as an ingredient in edible food products for tenderizing,
moisturizing as well as protein binding.
Further, the invention provides a process for the preparation of low
cholesterol lipoprotein emulsion having protein binding and tenderizing
properties and moisturizing effect suitable for use in cake and other edible
food products, comprising the steps of:
(a) dissolving about 2 to 4% surfactants selected from the group
consisting of disodium phosphate, sorbitan monostearate, polysorbate 60 and
sodium stearoyl-2-lactylate in warm water;
(b) dispersing about 30 to 55% soluble soy protein isolate in the
water with agitation;
(c) adjusting the pH of the protein solution to about 7.0 to 9.5 by
addition of sodium hydroxide solution;
(d) heating the pH adjusted solution to about 130F. to 212F. with
agitation;
(e) homogenizing the heated solution through a homogenizer with first
stage pressure set between 500 psi to 8000 psi and second stage set between
500 psi to 8000 psi;
(f) adding about 10 to 25% edible soybean oil, about 7 to 12%
licithin, flavor, color, and a soluble carbohydrate ingredient to the
homogenized solution with agitation.
; (g) emulsifying the total mixture in homogenizer with first stage
set between 500 psi to 8000 psi and second stage set between 500 psi and
8000 psi; and
(h) cooling the emulsion, such process steps resulting in an emul-
sion having lipoprotein conjugates that are hydrophilic protein-lipid
dipoles which reduce the interfacial tension between the oil and water phase
and may be used as an ingredient in edible food products for tenderizing,
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moisturizing as well as protein binding.
Still further, the invention provides a process for the preparation
of low cholesterol lipoprotein emulsion having protein binding and tender-
izing properties and moisturizing effect suitable for use in cake and other
edible food products, comprising the steps of:
(a) dissolving about 30 to 55% of soy protein isolate by mixing in
water containing about 2 to 4% surfactants selected from the group consisting
of sorbitan monostearate, disodium phosphate, polysorbate 60, and sodium
stearoyl-2-lactylate;
(b) adjusting the pH of the dispersion of about 8.5 to 9.5 by the
addition of sodium hydroxide solution;
(c) adding about 10 to 25% edible soybean oil, about 7 to 12%
lecithin, color, flavor, and a soluble carbohydrate ingredient with thor-
ough mixing;
(d) heating to about 135F. to about 200F. with agitation;
~e) emulsifying in homogenizer with first stage set at about 2500 psi
and second stage set about 500 psi; and
(f) cooling the emulsion, such process steps resulting in an emulsion
having lipoprotein conjugates that are hydrophilic protein-lipid dipoles
which reduce the interfacial tension between the oil and water phase and may
be used as an ingredient in edible food products for tenderizing, moisturiz-
ing as well as protein binding.
Brief Description of the Drawings
Other objects, features, and advantages of the invention will be best
understood from the following description taken in conjunction with the draw-
ings, in which:
Figure 1 is a schematic representation of the process for preparat-
ion of lipoprotein emulsions starting with a protein solution.
Figure 2 is a schematic representation of the process for the prep-
aration of lipoprotein emulsions using a dry protein which has high solubility
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and is easily dissolved in water.
Figure 3 is a schematic representation of the process for the prep-
aration of lipoprotein emulsions using protein which is difficult to dissolve.
Figure 4 is a schematic representation of a modified process of
Figure 3 for the preparation of lipoprotein emulsions when using protein
which is difficult to dissolve.
Description of the Preferred Embodiments
Description of LiE~oproteins
The functional properties of egg yolk in cake and other food systems
which includes the emulsifying capacity, protein binding, tenderizing,
: moisturizing effect etc., are due to properties of the lipoproteins con-
tained in egg yolk. The lipoproteins of egg yolk, lipovitellin and
lipovitellenin are conjugates of the proteins vitellin and vitellenin with
the phospholipids lecithin (phosphotidylcholine) and cephalin (phosphoti-
dylethanolamine). The proteins vitellin and vitellenin are insoluble ex-
cept at alkaline pH and only a portion of the phospholipids, lecithin and
cephalin are in equilibrium binding with these proteins.
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C.T. Tan-G.P. Pulver-E.W. Turner 2-1-4
There is a remarkable resemblance between the natural
lipoproteins in egg yolk and the lipoprotein emulsion systems
prepared according to the invention. The soy protein isolates
or other protein sources used to prepare the egg yolk replacer
emulsion are solubilized at an alkaline pH. This results in
a strong net electronegative charge on the protein molecules.
The electronegatively charged protein molecules then form
conjugates with the strong electropositive groups present in
the lecithin (phosphotidylcholine) and cephalin (phosphotidylethanolamin~
which are contained in the soybean lecithin used in the
emulsion system. The lipoprotein conjugates thus formed are
hydrophilic (protein) ~ hydrophobic (lipid) dipoles
which reduce the interfacial tension between the oil and
water phase of the emulsion system and form fat globule
membranes which serves as a protective colloid to stabilize
the emulsion and provide the functional properties characteristic
of the natural lipoproteins contained in egg yolk or the fat
globule membrane in milk.
Thus lipoproteins prepared as described in the invention
can be used to replace egg yolk in cakes and other food
products. These emulsions can also be used to prepare fluid
or dry protein drink mixes which have the physical stability
of whole milk.
~he present lipoprotein emulsiQns of this invention
result in a significant improvement in the quality and
functional properties of egg yolk replacers for use in cake
and other bakery products. A process has been developed for
the formation of lipoprotein emulsions which possess the
functional properties of egg yolk. These emulsions are
prepared using soy or whey proteins and other low cost food
ingredients. These emulsions are low in cholesterol which
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C.T. Tan-G.~. Pulver-E.W. Turner 2-1-4
offers a nu~ritional advantage to people who wish to restrict
their dietary intake of cholesterol. Lipoprotein emulsions
can be prepared in a liquid, frozen or solid dry form for
use in different food products. They can also be blended
with whole egg, egg white or otner heat coagulable proteins
for use as whole egg replacers.
The lipoprotein system is compos~d of protein, edible
- oil, lecithin, emulsifiers and coloring ingredients which
are blended and homogenized to produce a stable emulsion.
When the lipoprotein emulsion is produced in a dry form by
spray or freeze dxying, sucrose or other soluble carbohydrates
such as maltodextrins or corn syrup solids are added to the
emulsion before drying to inhibit protein denaturation
during drying, to improve the emulsion stability, and to aid
in solubilizing the dry product. The composition of the
emulsion including the protein, edible oil and lecithin
content can be varied to optimize the functional properties
required for use in different food products.
We discovered that the solubility and gel or film-
forming properties of the protein component are particularly
important in preparing egg yolk replacers for use in cake.
The binding properties of the protein are also important in
cake where binding is necessary to maintain cake volume,
cell structure and texture. Commercially available low cost
protein sources were evaluated including soy protein isolates,
whey proteins. Examples of the different proteins evaluated
are shown ln Table I.
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TABLE I
EXAMPLES OF PROTEINS EVALUATED FOR USE
IN LIPOPROTEIN EMULSIONS
PRODUCT* MANUFACTURER RESULTS
Soy Protein Isolates:
Supro 700 Ralston Purina Co. Acceptable
Supro 710 -do- -do-
Supro 620 -do- -do-
Supro 610 -do- Unacceptable
Supro 630 -do- -do-
Supro 900 -do- -do-
ACP 90L Anderson Clayton Co. -do-
Promine R Central Soya Co. -do-
Promine D -do- -do-
Promine F -do- -do-
ProFam 90HS Grain Processing Corp. Acceptable
ProFam 90LS -do- Unacceptable
Whey Protein Concentrate:
Enrpro 50 Stauffer Chemical Co. Unacceptable
Sodium Protolac Borden, Inc. Acceptable
Calcium Protolac -do- Unacceptable
Sodium-Calcium Protolac -do- Acceptable
Good results with respect to cake volume, grain and texture
were obtained using a lipoprotein egg yolk replacer made with
Supro 700 soy protein isolate which has good solubility and film
forming properties. We also obtain good results using other soy
protein isolates when they are in a soluble liquid form or
when they are processed to optimize protein solubility as hereinafter
described.
Different types of fat and edible oil products were
evaluated for use in egg yolk replacers. Good cake appearance
*The names referred to are trademarks
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C.T. Tan-G.P. Pulver-E.W. Turner ~ 4
and grain structure were obtained using soybean oil which is
readily availa~le. However, other vegetable oil~ can also be
used and they give better results than solid fats such as
hydrogenated shortenings and lard which were also tested.
Various lecithin products were tested as substitutes
for the phospholipids, namely, the lecithin and cephalin
present in natural egg yolk to provide the emulsification
properties ~ssential for good functional performance in cake
~ batter. Commercial soybean lecithin, A.E. Staley's "Sta-Sol
; 10 which contains about 63~ phosphatides and about 37% soybean
oil gave the desired result.
Beta-carotene was chosen for coloring the emulsions
because this is a natural product and the cost is lower than
the other natural pigments in egg such as xanthophylls and
zeaxanthin.
Disodium phosphate and surfactants including `sorbitan
monostearate, pholysorbate 60 and sodium stearoyl-2-lactylate
! were added to aid in solubilizing the protein and to provide
emulsifying properties.
When protein solutions are used such as liquid supro
620 soy protein isolate, the pH is adjusted if necessary,
the other ingredients are added and the mixture i5 emulsified.
As mentioned, processes were developed to improve the
solubility and functional properties of dry soy protein
isolates for use in lipoprotein emulsions. When using dried
protein products which are difficult to dissolve, the required
solubility is obtained by adjusting the pH of the protein
dispersion to an alkaline p~, heating the solution to 150
to 180F. and homogenizing. The effect of alkaline pH on the
solubility o soy protein is well known. The combined
action of alkaline pH plus heating and homogenizing to break
up the protein aggregates is particularly effective in
dissolving soy protein isolates.
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C.T. Tan~ ver-~.W. Turner ~1-4
Protein solubility studies at different pH values
showed that the desired results could be obtained by adjusting
the pH of the protein dispersion to pH 9.5 to 10Ø Adjustment
of protein dispersion to pH 9.5 improves the emulsifying
~, 5 capacity and the functional properties of the protein for use
in egg yolk replacers. When the protein dispersion is adjusted
to pH 9.5, the final pH of the lipoprotein emulsion is pH
8.4 to 8.8 which is about the same as the pH of commercially
prepared dry whole egg products.
The effects of pH, heating and homogenization on the
solubility of soy protein isolates are shown in Table II.
B ~ The solubility of Supro~ 620 soy protein isolate was increased
from 27.9% to 96.6% by adjusting the pH to 9.5, heating to
180F. and homogenizing. The effect of pH on the functional
properties of the egg yolk replacer Formula V-A (Table V)
made using Supro 71Q soy protein isolate is shown in Table III.
The cake specific volume and quality scores were improved when
the pH of the protein solutions were increased from 7 through
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C.T. Tan-G.P. Pulver-E.W. Turner 2-1-4
TABLE Il
THE EFFECT OF pH~ HEArrING AND HOMOGENIZATION
ON THE SOLUBILITY OF SOY PROTEIN ISOLATES
% Soy protein isolate solu~ilized(l)
~ Protein Treatment Supro~710 Supro~620
No Treatment~ ) 52.0 27.9
Heated, Homogenized(3) 69.G 90.9
pH adjusted, p~pr to heating &
homogenization 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
Note: (1) Protein solubility determined by diluting protein
to 2% then centrifuging at 14,350G for 6 minutes,
supernatant separated and protein concentration
determined by Kjeldahl nitrogen, percent soluble
protein calculated:
protein in supernatent X 100
% soluble protein = Total protein
(2) No Treatment: Soy protein isolate was dispersed
in water and used as is.
(3) Soy protein isolate water slurry was heated to
180F. and homogenized using 2 passes through a
Gaulin homogeni7er of 2500/500 p.s.i.
(4) p~ of soy protein isolate slurry was adjusted then
; 25 heated to 180F. and homogenized using 2 passes
through a Gaulin homogenizer at 2500/500 p.s.i.
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-~ C.~. Tan-G.P. Pulver-E.W. Turner 2-1-4
TABLE III
Tl-~r~ ~'.FI~'~.C'l' 0~' pH US~.D TO SOLUBILlZI~ PROTE:IN ON Tl~:
r'UNCTIONAL PROPEI~TIE:S OF LIPOPRQTEIN EMULSIONS
-- '1`
IN SPONGE CAKE` '
Test Test Test Test Control~ )
(all egg)
pH - P~otein Solution
(Supro~710) 7 8 9 10
pH - Egg Yolk Replacer 7 7.5 7.9 8.6 8.8
Cake Batter, sp. gr. 0.73 0.73 0.74 0.73 0.76
pH 6.9 6.9 7.0 7.0 7.0
Cake, Volume, cc. 107 109 108 112 112
Weight, gm. 28.8 28.8 28.5 28.5 28.6
Sp. volume, cc/gm. 3.72 3.78 3.79 3.93 3.92
Cake Scores:
Symmetry (10) 7 8 8 8 8
Crust character (10) 8 8 8 8 8
Crumb character (10) 7 8 8 8 8
Internal uniformity (10) 7 8 8 8 8
Texture (12) 8 9 10 10 10
Grain (12) 7 9 10 11 11
Eating quality (13) 12 12 12 i2 12
Tenderness (13) 12 12 12 12 12
Flavor (12) 11 11 11 11 11
Total Score (100) 79 85 87 88 88
,
Note (1) Sponge cake baked using 50% egg yolk replacement.
(2) Control - all egg, Henningsen's ~entex~70 whole egg blend
was used.
The effect of increased protein solubility on the
functional properties of egg yolk replacer was studied in
cake baking tests in which 50% of the natural egg yolk in
the battex was replaced with the lipoprotein emulsion. The
results of this study are shown in Table IV. The cake
volume as well as appearance, texture, grain, tenderness and
eating quality were improved by treating Supro~620 or Supro
710 soy protein isolates to improve their solubility in the
emulsion system.
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C.T. Tan-5.P. Pulver-E.W. Turner ~-1-4
TABLE IV
EFFECT GF PROCESS USE~ TO SOLU~,ILIZE PRO~'EIN ON THE
FUNCTIONAL PROPERTIES OF LIPOPROTEIN EMIJLSIONS
IN SPONGE CAKE( )
So Protein Isolate Su ro 710 Su ro 620
Y P P
Process Used to Solubilize A B C A C Control( )
Protein(23 _ (all egg)
CAKE BAKE TEsrr RESULTS:
Cake vol~ne, cc. 105 110 111 93 112 111
Cake weight, g. 29.1 29.8 29.2 29.1 29.1 28.9
Sp. volume, cc./g. 3.61 3.69 3.80 3.20 3.85 3.84
Cake Scores:
Symmetry (10) 7 8 9 5 9 9
Crust 7 8 8 5 8 8
character(10)
Crumb 7 7 7 7 7 7
characterl8)
Internal 6 8 8 5 7 8
uniformity(10)
Texture(12) 7 8 9 6 8 8
Grain(12) 7 7 9 6 8 8
Eating 7 11 12 9 12 12
quality (13)
Tenderness(13) 7 1~ 12 8 12 12
Flavor(12) 11 11 11 11 11 11
Total Score(3) 66 79 85 62 82 83
Note. ~1) Sponge Cake baked using 50% egg yolk replacement.
` 20 (2) Process A - No treatment, soy protein isolate dispersed in water and used as lS.
Process B - A water slurry of the soy protein isolate
was heated to 180F. then homogenized at
2500/500 p.s.i.
Process C - A water slurry of the soy protein isolate
was adjusted to pH 9.5, heated to 180F.
then homogenized at 2500/500 p.s.i.
(3) A total cake score of 80 indicates a satisfactory product.
." ~
B (4j Control-all egg-Hénningsen's Hentex 70 whole eg~ blend
was used.
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C.T. Tan-C-.~ . Pulver-E.W. Tu.ner ~ 4
Illustrations or ~ne proc~sses which can be used to
prepare lipoprotein emulsions with good functional properties
for use in cake and other ~ak~ry products are shown in
Figures 1 to 4~
Figure 1 shows the procedure employed when protein
solution, such as liquid Supro~20 soy protein isolate, is
used.
When soluble dried protein ing edients such as Sup.ro
700 soy protein isolate or Protolac, Lactalbumin Phosphate
10 are used to prepare egg yolk replacers effective results are
obtained using the process illustrated in Figure 2. The
protein is dissolved by high speed mixing in water at room
. temperature containing disodium phosphate and surfactants
such as sorbitan monostearate, polysorbate 60, and sodium
~; 15 stearyl-2-lactylate. Soybean oil, lecithin, beta-carotene
and sucrose or other soluble carbohydrate are added with
thorough mixing. The mixture is then emulsified using a
Gaulin Homogenizer with the first stage set at 2500 p.s.i
and the second stage at 500 p.s.i. The liquid emulsion can
20 be used to replaae egg yolk or it can be spray dried or
freeze dried to replace egg yolk solids.
Figure 3 illustrates a process which gives good results
with proteins which are difficult to solubilize. Preparation
of the liquid was accomplished using the following formula
25 for process of Figure 3. j
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C.T. ~an-G.P. Pul~er-E.W. Turner 2-1-4
LIPOPROTEIN EGG YOL~C REPLACER FORMULA
_ .
PERCENT WEIGHT
Disodium phosphat~ .81 0.1782
Sorbitan monostearate .34 0.0748
~ Polysorbate 60 .64 0.1408
Sodium stearoyl-2-lactylate .97 0.2134
Soy protein isolate 53.50 11.7700
Sugar 20.00 4.4000
Lecithin concentrate 19.10 4.2020
Soybean oil 4.632 1.0190
~eta-Carotene (30%) 0.008 0.0018
100.000 22.0000
Water ~ 838 178.00
938. 200.0
:
Sodium hydroxide Solution
suitable Caustic to adjust to
pH 9.5 0.50
200.50
The ~ollowing procedure was done.
PROCEDURE
1. The first four ingredients (3 emulsifiers and
disodium hydrogen phosphate or polyphosphates) were mixed
into warm water (approximately 110F.) in a 50-gallon jacketed
kettle. - ;
2~. Soy protein was added slowly to water which wa~
agitated using a relatively slow speed, but large bladed
mixer. Mixing rpm was approximately 200 - 300, with an
agitator of approximately 10-inch diameter, 3-lobed propeller
shape. The dry soy protein isolate dispersed well with no
lumping. Th~rough mixing with good turbulence was obtained
using the large mixing blade.
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C.T. Tan-G.P. Pulver-E.W. Turner ~-1-4
3. The pH was adjusted to pH 9.5 with sodium hydroxide
solution.
I 4. Mixture was heated slowly while agitation continued.
¦ Material went from 90F. to 180F in about 39 minutes with
steam in/out of jacket at approximately 15 psi/5 psi. respectively.
5. Mix was homogenized using a Crepaco 2R positive
pump to feed two Gaulin homogenizers in series. Each homogenizer
had first/second stages at about 2500/500 psi.
6. Oil, lecithin, and beta-carotene were blended
together then added to mix with agitation. Sugar was stirred
into mix.
7. Mixture was again homogenized at similar pressures
to step 5., but using only one homogenizer.
8. The emulsion was cooled to room temperature. It
; 15 can be used as such in liquid form or it may be spray or
; freeze dried to produce a substantially dry product.
9. Spray drying was accomplished using a 6-foot diameter,
gas fired tower dryer, 35 feet tall.
10. Final product moisture should be maintained about
2-8~, and preferrable 4-5%.
The process shown in Figure 4 differs from the process
described in connection with Figure 3 in that the initial
homogenizing step to solubilize the protein is eliminated
and protein solubilization and emulsification are carried
out simultaneously. Using the process shown in Figure 4 the
protein is dispersed and the pH adjusted the same as in
Process 3. The soybean oil, lecithin, beta-carotene and
sucrose or other carbohydrate are added and the entire
mixture is homogenized twice through a Gaulin Homogenizer
with the first stage set at 2500 p.s.i. and the second stage
at 500 p.s.iO After cooling, the emulsified egg yolk replacer
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C.T. Tan-G.P. Pulver-E.W. Turner 2-1-4
can be used in the liquid form or dried the same ways as
described above in reference ~o Process 3.
Both processes 3 and 4 give good results but method 3
is preferred since it is more effective with proteins that
are difficult to dissolve.
Process Parameters and Preferred Conditions for the Preparation
of Li onrotein Emulsions
P .--
(1) pH adjustment
Range: pH 7.0 to 10.0
Preferred: pH 9.0 to 10.0
(2) Temperature
Range: 70F. to 200F.
Preferred: 150F. to 180F.
(3) omogenization
B Using a Gaulin Homogenizer:
Range: 500 p.s.i. to 8000 p.s~i
Preferred: 2500 p.s.i. to 8000 p.s.i.
Other conditions can be used with a colloid mill
or similar equipment.
(4) ~mulsify, Process I, Process II, and Process III
Using a Gaulin Homogenizer:
Range: 500 p.s.i. to 5000 p.s.i. plus
Preferred: 1500 p.s.i. to 2500 p.s.i
Response surface design experiments and other tests were
conducted to determine the optimum combinations of the major
ingredients including protein, soybean oil and lecithin required
for the formulation of egg yolk replacers for use in cake and
other bakery products. These studies showed that the formulation
can be varied to achieve certain desired functional properties
for particular product applications. Examples of lipoprotein
emulsions which provide different functional properties for
use in cake and other food applications are shown in Table V as
follows:
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- C.T. Tan-G.P. Pulv~r-E.W. Turner 2-1-4
TABLE V
FO~MULAS FOR LIPOPROTEIN ~MULSIONS
Parts by Weight
- Ingredient A B C D
Soy protein isolate(l) 40.0757.33 53.50 33.45
Soybean oil(2) 22.56 - 3.83 17.27
LPcithin concentrate(3) 13.8019.10 19.10 11.17
Sucrose or other 20.0020.0020.00
Carbohydrates such as
- maltrodextrin, corn
syrup solid etc.
Corn syrup solids(4) - - - 33.94
Sodium chloride - - - 1.29
I Disodium phosphate (anhyd.) 0.810.81 0.81 0.65
1 Sorbitan monostearate(5) 0.34 0.34 0.34 0.27
Polysorbate~60 (6) 0.640.64 0.64 0.52
Sodium steaxoyl-2- 0.970.97 0.97 0.79
lactylate(7)
Beta-Carotene solution 0.81 0.81 0.81 0.65
~1% in oil)~8)
10Q.00100.00100.00 100.00
Water 628.00898.00838.00 524.00
.
Total 728.00998.00938.00 624.00
Note: (1) Ralston Purina Co. SuproY620 or Supro 710 Soy protein
isolates or proteins of comparable quality.
(2) Colfax Inc., Col-Fax~Brand refined soybean oil or
other edible oil of comparable quality.
(3) A.E. Staley, "Sta-Sol~" Lecithin concentrate 63
phosphatides 37% soybean oil.
(4) American Maize Products Co., Fro-Dex~24 corn syrup solids
or product of equivalent quality.
(5) ICI America Inc., Span 60.
(6~ ICI America Inc., Tween 60
. ;~ .
(7) Paniplus Co. Stearolac, sodium stearoyl-2-lactylate~
(8) ~offmann-La Roche Inc., Beta-carotene.
:
- 17 -
.
4.~.3
C,T. Tan-G,P, Pulver-E.W. Turner 2-1-4
, Experiments on the above formulas for egg yolk replacer
have shown that the following ingredients are not absolutely
essential when the pH of the protein solution is adjusted to
pH 9.O to 10.0: disodium phosphate, sodi~m stearoyl-2-
lac~ylate, polysorbate 60 and sorbitan monostearate. However,the texture of certain cake products are improved when these
ingredients are added singly or in various combinations to
the basic egg yolk replacer formula and are included in the
preferred embodiments.
Replacements for whole egg solids were prepared by
blending about 70 parts by weight of the dried egg yolk
replacer, farmula V-A, V-B or V-C with abbut 30 parts by
weight of dried egg white which is approximately the ratio
of egg yolk to white contained in dried whole egg or an
equivalent amount of a heat coagulab e protein such as
Borden' 8 protolac lactalbumin phosphate, These blends of
yolk replacer and egg white were then used to replace about
50~ of the whole egg solids used in sponge cake,
Egg yolk replacer V-A produced cakes with a fine internal
grain structure and tender texture with a specific volume
~c.c./g.) equal to the control. Replacex V-B which contains
no added oil other than the oil contained in the lecithin
ingredient resulted in a uniform grain which was more open than
the control and a firm texture less tender than obtained with
replacer V-A or the control but excellent cake volume. Replacer
V-C which contains a small amount of added soybean oil produced
a very acceptable grain structure and the cakes had a more tender
textuxe than cakes made using replacer V-B and better volume
than V-A. Formula V-C was selected as a general purpose egg yolk
replacer for use in cake; V-A is useful where tenderness and
moistness of mouth feel are most importanti and V-B can be used where
cake volume and structural strength are of primary importance.
- 18 -
.
C.T. Tan-C.P. Pulver-E.W. Turner 2-1~4
Formula V-~ was developed as an egg yolk replacer for
use in combination with whole egg solids to produce yolk
fortified whole egg or use in cake formulas which require
added egg yolk. A blend of approximately 38.6 parts by
weight of emulsion V-D with approximately 61.4 parts per
weight who~e egg solids was e~aluated to replace a commercial
yolk fortified whole egg solids product in chocolate snack
cakes. The test cakes had very good volume, grain, texture
and eating quality and were comparable to control cakes made
using commercially available fortified whole egg solids.
The following examples illustrate the practice of the
invention:
Example I SPONGE CAKE-A
As an example of the use of the invention, sponge cakes were
made using Egg Yolk Replacer, Formula V-C to replace 50 percent
of the egg yolk solids and the results compared with control cakes.
The cakes contained the following ingredients.
Approximate Percent by Weight
Ingredients Control Test
Cake flour 29.00 29.00
Sugar 27.83 27.83
Water 31.32 31.32
Nonfat dry milk 3.00 3.00
; Leavening 1.50 1.50
Salt 0.80 0.80
Emulsifier 0.50 0 50
Flavor 0.20 0.20
Whole egg blend(l) 5.85 2.92
Lipoprotein emulsion (V-C) - 2.05
Egg white solids - 0.88
' 100 100
- 19 -
; ~
3 3
C.T. Tan-C.P. Puiver-E.W. Turner 2-1-4
~1) Comercial whole egg blend containing 80% whole egg
solids and 20% sucrose.
The cakes were pr~pared according to the following
procedure. Combine and blend all the dry ingredients except
the leavening in a Model C100 Hobart Mixer (Hobart~Manufacturing
Co., Troy, Ohio) at low (first) speed for 2 minutes with
four wing beater. Add one half of the water and mix at high
(third) speed for 3 minutes. Add the remaining water and
leavening and mix 2 minutes at low (first) speed. Bake in a
snack cake pan for 12 minutes at 400F. This procedure was
used for both the Test and Control cakes.
Results:
Cakes were evaluated at 24 hours and five days after
baking for volume and overall cake quality. The test cakes
were rated equal to the control at 24 hours and after 5 days
storage. The cake quality scores of the test and control
cakes at 24 hours were as follows:
Control Test
Cake volume, c.c. 119.5 119.8
Specific volume7 c.c./g. 4.00 3.95
.
C~ke scores: Symmetry (10) 10 10
Crust character (10)10 10
Crumb character (8) 8 8
Internal uniformity (10) 9 9
Texture (12) 11 11
Grain (12) 12 11
Eating quality (13) 13 13
Tenderness (13) 12 12
Flavor (12) 12 11
~otal Score 97 95
- 20 -
13
C.T. ~an-C.PO Pulve~-E.W. Turner 2 1-4
Example ~I SPONG~ CAKE-B
As a different example of the use of the invention, sponge
cakes were made by replacing 50% of the whole egg solids with a
combination of Egg Yolk Replacer, Formula V-C, and a heat coagulable
whey protein concentrate which was used in place of egg white. The
ingredients used in the control and Test cakes were as follows:
Approximate Percent by Weight
Ingredients Control Test
Cake Flour 29.00 29.00
Sugar 27.83 27.~8
Water 31.32 31.32
Nonfat dry milk 3.00 3.00
Leavening 1.50 1.50
Salt 0.80 0.80
Emulsifier 0.50 0.50
Flavor 0.20 0.20
Commercial whole egg blend(l) 5.85 2.92
Lipoprotein emulsion (V-C) - 2.05
Whey protein concentrate(2) - 1.23
100 100
Note (1) Commercial whole egg blend contains approximately
80% whole egg solids and 20% sucrose.
B (2) Borden, Inc. "Protola~-Sodium" heat coagulable whey
protein concentrate containing 57% protein.
The cakes were prepared according to the procedure as described
in Example 1. Combine and blend all the dry ingredients
except the leavening in a Model C100 Hobart~ Mixer at low
(first) speed for 2 minutes with a four wing beater. Add
one half of the water and mix at high tthird) speed for 3
minutes. Add the remaining water and leavening and mix 2
minutes at low (first) speed. Bake in a snack cake pan for
12 minutes at 400~F. This procedure was used for both the
Test and Control cakes.
- 21 -
~ - llQ~
C.T. Tan-C.P. Pulver-E.W. Turner 2-1-4
Results:
Cakes were evalua~d at 24 hours and five days after
baking for volume and overall cake quality. The test cakes
were rated comparable to the control at 24 hours and after 5
days storage. The cake quality scores of the test and
control cakes at 24 hours were as follows:
Control Test
Cake Volume, c.c. 119.5 119.0
Specific Volume, c.c./g. 4.0 4.0
Cake Scores: Symmetry (10) 10 10
Crust character (10~ 10 9
Crumb character (~) 8 8
Internal uniformity ~10)9 9
Texture (12) 11 11
Grain (12) 12 11
Eating quality (13) 13 13
Tenderness (13) 12 12
Flavor ~12) 12 11
Total Score 97 94
Example III. LAYER CAXE
As a third example of the practice of this invention, layer
cakes were baked using Egg Yolk Replacer, Formula V-C, to replace
50 percent of the egg yolk solids and the results compared with
control cakes. The ingredients used in these cakes were as
follows: \
\
\
- 22 -
,'
C.T. Tan-C.P. Pulver-E.W. Turner ~-1-4
Approximate Percent by Weight
lngredients Control Test
Cake flour 24.50 24.50
Sugar 28.75 28.75
Shortening 7.00 7.00
Nonfat dry milk 3.00 3.00
Leavening 1.50 1.50
Salt 0 75 0 75
Emulsifier 0.50 0.50
Whole egg blend~l~ 3.75 1.88
Lipoprotein emulsion (V-C) - 1.31
Egg white solids _ 0.56
Water 30.25 30.25
100 100
Note: (1) Commercial whole egg blend containing 80~ whole
egg solids and 20% sucrose.
Proceduxe:
The cakes were prepared according to the following
procedure. Combine and blend all the dry ingredients except
B the leavening in a Model C100 Hobart~Mixer (Hobart Manufacturing
Co., Troy, Ohio) at low (first) speed for 2 minutes. Add
shortenin~ and two-thirds of the water while mixing at low
(irst) speed with a four wing beater. Mix 2-1/2 minutes at
high (third) speed, add the remaining water and mix 2 minutes
at low (first) speed.
Weigh 13 ounces of batter into a greased 8" round layer
cake pan. Bake 25 minutes at 375F.
The same procedure was used for both the test and
control cakes.
R~sul~s:
The cakes were evaluated at 24 hours and 5 days for
volume and overall quality. The test cake was rated equal
to the control at 24 hours and after 5 days. The cake
quality scores after 24 hours were as follows:
- 23 -
I C.T. Tan-C.P. Pu~ver-E.W. Turner ~ 4
I Control Test
I, Cake volume, c.c. 1139 1135
I Specific Volume, c.c./g. 3.39 3.37
: Cake scores: Symmetry l10) 10 10
Crust character (10) 9 10
. Crumb character (8) 8 8
Internal uniformity (10) 9 9
Texture (12) 11 11
Grain (12) 11 10
~ating quality ~13) 13 13
Tenderness (13) 12 12
Flavor (12) 12 12
Total Score 95 95
Example IV. CHOCOLATE CUP CAXE
Forti~ied whole egg solids which contain added egg yolk
are a common ingredient in many cake formulas. As a fourth
applicable example of the practice of this invention, chocolate
cup cakes were prepared using fortified whole egg solids for
the Control Cake and Test Cakes were prepared using whole
egg solids fortified with Egg yolk Replacer, Formula V-D.
20 The following constituents were used in the Control and Test
Cakes: :
- 24 -
C.T. Tan-C.P. Pulver-E.W. Turner2 -1-4
Approximate Percent by Weight
Ingredients Control Test
Cake flour 23.30 23.30
Sugar 26.90 26.90
Shortening, emulsified 6.30 6.30
Cocoa 4.90 4.90
Nonfat dry milk 2.60 2.60
Salt 0.60 0.60
Baking Powder -0.70 0.70
Baking Soda 0.60 0.60
Water 30.60 30.60
Fortified whole egg 3.50
Commercial Whole Egg Blend(l) - 2.15
~ipoprotein emulsion (V-D) - 1.35
100 100
5 Note: (1) Commercial Fortified Whole Egg Blend containing
added egg yolk.
Procedure:
The cakes were prepared according to the following procedure:
Combine and blend the dry ingredients add the shortening and two-
thirds of the water, mix 1 minute at low (first) speed and
B 2 minutes at medium (second) speed in a C100 Hobart~Mixer using
a four wing beater. Add baking powder, soda and the remaining water
and mix 2 minutes at low (firsi) speed on the Hobar~ mixer.
Weigh 30 gram portions into greased cup cake pans and bake
14 minutes at 380F.
Results:
The cakes were evaluated after 24 hours and 5 days for
volume and eating quality. The Test cakes had volume, appearance
internal texture and flavor, equal to the Control. Details of
the cake quality scores were as follows:
- 25 -
.
4q~ ~
C.T. Tan-C.P. Pulver-E.W. Turner 2~1-4
Control Test
Cake Volume, c.c. 89.5 89.3
Specific volume, c.c./g. 3.35 3.34
Cake scores: Symmetry (10) 9 9
Crust charact~r (10) 8 8
Crumb character (8) 7 7
Internal uniformity (10) 8 9
Texture (12) 11 11
Grain (12) 11 11
Eating quality (13) 12 12
Tenderness (13) 11 11
Flavor (12) 11 10
Total Score 88 88
Example V. CAKE DONUTS
As anothe~ example of the practice of this invention, two
different lots of cake donuts were prepared, a donut Control which
contained egg yolk solids and Test donuts made with the addition
of Egg Yolk Replacer (V-C) to supplement the egg yolk. The cake
donuts contained the following ingredients.
\
- 26 -
118~13
C.T. Tan-C.P. Pulver-E.W. Turner ~ 4
Approximate Percent by Weight
Ingredients Control Test
Pillsbury donllt flour 46.35 45.08
Sugar 14.61 14.21
Dextrose 1.76 1.71
Nonfat dry milk 2.32 2.26
Vegetable oil 1.41 1.37
Salt 0.70 0.68
Emulsifier 0.20 0.19
Sodium acid pyrophosphate 0.81 0.79
Soda 0.58 0.57
Seasoning and flavoring 0.27 0.26
Egg yolk solids 1.41 1.37
Lipoprotein em~lsion (V-C) - 1.37
Water 29.58 30.14
100.00 100.00
Procedure:
The donuts were prepared according to the following proçedure:
Combine ingredients in bowl and mix 1 minute at low (first)
~ speed on C100 Hobart~Mixer using a dough hook, mix 2 minutes at
medium (second) speed. Allow a floor time of 10 minutes for
the dough to develop. A DCA Lincoln~model fryer was used to fry
the donuts. Donuts were fried 60 secqnds per side in 380f. fat.
Results:
The addition of 2% egg yolk replacer significantly improved
the volume, overall quality and prolonged the shelf life of the
donuts. Over a period of eight days the test donuts were
consistently rated higher in freshness~ tenderness and overall
eating quality. A ~uality comparison is shown in the following
table.
,
- 27 -
g~ ~LlQ4~ 3
C.T. Tan-C.P. Pulver-E.W. Turner 2-1-4
Control Test
Weight, g. 32.69 33.25
Volume, c.c. 81.5 89.75
Sp. Volume, c.c./g. 2.49 2.70
Appearance (15~ 15 15
Crust Color (10) 9 9
Crumb Color (15) 15 14
Crumb Uniformity (15) 14 14
Texture (15) 13 15
Eating Quality (15) 14 15
Flavor (15) 15 15
Total Score 95 97
% Fat 24.84 22.6
~ Moisture 22.45 24.08
Example VI. MUFFINS
As yet another applicable example of the prac~ice of the
invention, common muffins were prepared using lipoprotein emulsion
~Formula Y-C) to replace 100% of the egg yolk in the muffin formula.
Muffins were prepared using the following ingredients:
Approximate Percent by Weight
Ingredients Contro Test
Flour 39.00 39.00
Sugar 8.50 8.50
Yegetable oil 5.00 5.00
Nonfat dry milk 3.00 3.00
Leavening 2.00 2.00
Salt 0.65 0.65
Water 37 35 37 35
Whole e~g solids(l) 4.50
Lipoprotein emulsion (V-C) - 3.15
Egg white solids - 1.35 _
- 100 100
~0
- 28 -
- - - .
1 ~ 4 ~ .T. Tan-C.P. Pulver-E.W. Turner2 -]-4
Note: (l) Commcrcial whole egg blend containing 80~ whole egg
solids and 20~ sucrose.
Procedurc:
The muffins were prepared using the following procedure:
~5 Combine and blend the dry ingredients, add the shortening and
water, mix 5 seconds at low (first) speed in a ClO0 Hobart Mixer,
scrape the bowl, and mix an additional 5 seconds on low speed.
Weigh 50 gram portions into greased cup cake pans and
bake 18 minutes at 425F.
Results:
The Test and Control muffins had equal volume. The Test
muffins had appearance, texture and eating quality equal to the
Control.
Example VII. CUSTARD
As still another example of the use of the invention, custard
was prepared using Egg Yolk Replacer, Formula V-A, to replace lO0
percent of the egg yolk solids in the custard formula. For this
application the Egg Yolk Replacer V-A was prepared using Sodium
Protolac~ whey protein concentrate received from Industrial
Food Products, Borden, Inc. in place of soy protein isolate as the
protein ingredient and the Egg Yolk Replacer was prepared using
Process I, Figure 1. The ingredients used in the custard were
as follows:
Approximate Percent by-Weight
Ingredients
Lipoprotein emulsion V-A 7.00
~Sodium Protolac)
Fgg White Solids 3.00
Nonfat dry milk 6.55
Sugar 5.75
Salt 0.50
Flavor 0.20
Water 77.00
100
- 29 -
`J
C.T. Tan-G.P. Pulver-E.W. Turner 2-1-4
Proc~dure:
The custard was prepared acco~ding to the following procedure:
The dry ingredients were blended in a mixing bowl, water was added
and mixed at high speed to dissolve the ingredients. The custard
mix was poured into 6 ounce baking dishes which were placed in a
pan of water ( 1 inch deep) and baked in a 350~F. oven ~or 45 minutes.
Results:
The test custard jelled in the same manner as a control made
using whole eggs. The flavor and texture of the test custard made
using Egg Yolk Replacer was considered comparable to the control custard.
Example VIII. SALAD DRESSING
As an example of another application of the invention, a
creamy salad dressing was prepared using lipoprotein emulsion
Formula V-A, plus egg white in the natural solids ratio of
lS yolk to white, to replace whole egg. The results of the test
salad dressing were comparable to a control made using whole egg
solids. The formula used to prepare the salad dressings is as
follows:
Approximate Percent by Weight
Ingredients Control Test
Weight in gms. % Weight in gms. %
Paprika 4.40 1.25 4.40 1.22
Salt 4.10 1.16 4.10 1.13
.I Sugar 3.00 .85 3.00 .83
¦ 25 Cayenne Pepper 0.05 .01 0.05 .01
j Vinegar 76.00 21.55 76.00 21.02
Egg Yolk, Dried 50.00 14.20 - -
Lipoprotein emulsion, - - 54.60 15.10
Formula V-A
Egg White solids - - 4.40 1.22
Salad oil 215.00 60.98 215.00 59.47
To~al 352.55100.00 361.55 100.00
- 30 -
4~13 ~
C.T. Tan-C.P, Pulver-E.W~ Turner 2-1-4
Procedure:
The salad dressings were prepared using the following procedure:
Pre-mix dry ingredients, add vinegar and egg (in ~he test sample
egg white solids are pre-mixed with the liquid lipoprotein emulsion~,
add oil slowly, and beat with an electric mixer until all the oil
is added.
Results:
Both the control and test samples were considered satisfactory in
texture and organoleptic quality. The test sample was slightly
thicker than the control which is a plus for this product. However,
the consistency of the test sample could be made thinner by reducing
the amount of lipoprotein emulsion and egg white solids used.
Example IX. HIGH PROTEIN BEVERAGE
High protein beverages are an example of another type of
food which can be made using the lipoprotein systems described
in the invention. Soy protein isolates or a combination of soy
portein isolate with whey protein concentrates can be used to
prepare physically stable beverages which have approximately the
same protein and fat content as whole milk. Representative
formulas are as follow~:
\
\
\
- 31 - \
C~T. Tan-C.P. Pulver-E.W. Turner ~1-4
Percent by Wei~ht
In~redien~s Formula A Formula B
-
Soy protein isolate 3.50 2.00
Whey protein concentrate - 2.50
Soy oil 3.00 3-00
5 Lecithin G.40 0.20
Disodium phosphate 0.20 0.20
Sorbitan monostearate 0.10 0.10
Pol~sorbate 60 0.09 0 09
Sodium stearoyl-2-lactylate0.40 0.40
10 Carageenan 0. ns o. 07
Sugar 8.00 9.00
Cocoa powder 2.00 1.92
Flavoring 0.01 0.01
Water 82.25 80.51
10~.00 100.00
Procedure:
The procedure used to prepare the high protein beverage was
~s follows:
1. Add disodium phosphate, sorbitan monostearate, polysorbate
60 and sodium stearoyl-2-lactylate to water of about 120F. and
disperse well using an electric stirrer.
2. Add soy protein isolate and whey protein concentrate
and homogenize with pressure settings at 2500 psi for first stage
and 500 p5i ~or second stage.
3. Add sugar, carrageenan and cocoa powder to the homogenized
protein solution. Pasteurize the mixture at 160F. for 40 minutes.
4. Add soy oil, lecithin and fla~ors and mix well. Homogenize
again under same conditions as described in step 2.
5. Cool to 40 ~. and bottle, store under refrigeration.
:
Results:
The high protein beverages prepared were comparable to milk
in protein and fat content. The flavor and consistency were
- 32 -
C.T. Tan-C.P. Pulver-E.W. Turner ~1-4
evaluated and considered comparable in quality to chocolate
milk.
The practice of the invention has been demonstrated in
providing total or partial replacement of egg yolk in cake,
donut, muffin, custard and like products as well as in salad
dressings, high protein beverages and other foods. The lipoproteins
products of this invention have nutritional properties which are
useful for spec~al dietary purposes. The lipoproteins are high
in protein, contain unsaturated fat and are low in cholesterol,
which can be useful where dietary control of total calories,
lipid composition, and low cholesterol intake are important.
Digestability of the lipid components is enhanced by the highly
emulsified state of the lipoprotein system and this property
can be helpful in the control of certain digestive disorders such
as billiary colic.
While we have described above the principles of our invention
in connection with specific examples and method steps, it is to be
clearly understood that the description and examples are made only
to enable practicing of the invention and not as a limitation to
the scope of the invention as set forth in the objects thereof
and in the accompanying claims.
TMM:gs
April 23, 1976
