Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
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BACKGROUND OF THE INVENTION
Field of the Invention - A liquid egg blend, adapted to be kept
under refrigeration, is useful for preparing egg dishes, such as scrambled
eggs, omelets and souffles. It is particularly suited for those on a
restricted cholesterol intake diet, such as certain heart patients, and
for those whose diets are limited with respect to fat and/or calories.
Prior Art - Gorman (USP 3,207,609) provides a low fat, low calorie
and low cholesterol dry egg whlte product in powder form and which
comprises from about 30 to 50 percent by weight of dried egg albumen
~0 (dry egg white), about 15 to 30 percent by weight of water-binding carbohydrates,
from about 15 to 30 percent by weight of agglomerated milk solids and
from about 3 to 30 percent by weight of edible oil. The resulting product,
after hydration and frying, is described by Melnick (USP 3,563,765) as "so
different from scrambled eggs in odor, texture and taste as to be unaccept-
able to most users". Melnick's disclosure is directed to dried egg
yolk solids from which at least about 50 percent (but not more than 90
percent) of the original fat and at least about 50 percent of the original
cholesterol have been extracted.
According to Jones (USP 3,475,180) "considerable emphasis has been
placed upon low-calorie and low-fat diets. Since essentially all fat,
and a large proportion of the calorific content, of whole eggs is
` contributed by the egg yolk, restricted use of egg yolks is indicated for
those persons adopting low-calorie and/or low-fat diets. When attempts
were made to produce palatable products using egg whites alone, the
results have been notably unsatisfactory". Jones thus devised a low-calorie
high-protein dried egg product having a reduced fat content and comprising
(by weight) an intimate admixture (pH adjusted to at least 9) of approximately
150 parts of liquid egg white, 30 to 100 parts of liquid whole egg, 8 to 16
parts of non-fat milk solids and/or sweet whey solids, 0.5 to 4 parts of
` 30 isolated vegetable protein solids and 0.1 to 2 parts of hydrophilic thixotropic
material (sodium carboxymethylcellulose, pregelled starch, methyl cellulose,
guar gum, gum arabic, gum tragacanth, agar-agar, carrageen, alginic acid and/or
~k
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alginic acid saltsj. He makes it clear that the egg yolk is required for a
fully satisfactory product.
Greenlee (USP 1,438,232) is directed to an emulsified egg-white product
to replace egg yolks in baking. To make such a product, he adds fat to his
egg whites. He may also add protein solids. A typical composition according
to his invention contains 62 percent egg white, 24 percent cotton seed oil,
10 percent sugar, 3.9 percent milk powder and 0.1 percent vanilla and color.
Cotton seed oil is used as the principal replacement for the yolk; calories
and fats are not eliminated. Sugar is employed as a preservative and to
emulsify the composition, thus adding undesirable calories and carbohydrates.
This presence of sugar renders the product unsuitable for the preparation of
scrambled eggs and some types of omelets. The Greenlee product is for the
use of bakers (rather than for use as a substitute for fresh eggs in preparing
egg dishes) and is not suitable, because of the presence of fats and
carbohydrates, for patients on a restricted carbohydrate intake diet, such
- as persons on a restricted calorie diet.
Furber directed his attention to the artificial production of the white
of an egg (USP 458,419), to a substitute for egg yolks (USP 458,420) and to
- a substitute for whole eggs (USP 471,236), but none of these approximates
the compositions contemplated by the present invention.
:
SUMMARY OF THE INVENTION
An edible and highly palatable egg product is prepared from liquid
egg whites after the yolk is removed therefrom. The product is a blend which
is essentially free from fats, oils, cholesterol, yolk, sugars and calories;
it has an acceptable viscosity (texture), flavor (taste), odor and color
(appearance). The blend has a protein content of from about 7.5 to about
19 percent by weight, but the protein content is preferably from 11 to 15
percent by weight and, more specifically, about 12 percent by weight,
whereas that of fresh egg whites is about 10.9 percent by weight. Although
the blend is primarily one based on whites from chicken eggs, edible shell
eggs of other fowl are alternatively employed.
The blend is that of fresh liquid egg whites, water, protein, ~-
coloring, stabilizer and flavoring. the blend can be fortified with vitamins
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and/or minerals, but such are not essential to the invention. Further
additives, such as monosodium glutamate, can be incorporated into the blend,
as desired, but sodium-containing additives are counterindicated for those
whose diets are restricted with regard to sodium intake.
It is a general object of the present invention to provide a sub-
stantially cholesterol-free fresh egg blend product in liquid or frozen-
liquid (i.e., as opposed to freeze-dried) form which can be used to prepare
many egg dishes in the same way that fresh natural eggs are used.
A further object of the invention is to provide a liquid egg blend
product which is substantially free of fat and low in calories, which
contains at most only a trace of cholesterol, but which is high in protein
and nutrition so as to be comparable to natural whole eggs in this respect,
and which can be employed to prepare egg dishes which have an acceptable flavor
and essentially the same appearance as egg dishes prepared from fresh natural
eggs. (The whole egg is listed /"Nutritional Data", 3rd edition, Mellon
Institute, Heinz Nutritional Research Division, H.J. Heinz Co., Pittsburgh,
Penna., PØ Box 57, 19567 second only to human whole milk in decreasing order
of biological value. Even though the whole egg contains about 74 percent
moisture, it is such a rich source of high-quality protein that many experi-
mental nutritionists often use it as a standard for measuring the qualityof other food proteins. According to Norman N. Potter /"Food Science" 3
AVI Publishing Co., Inc., Westport, Conn., 19687, the true comparative value
of different proteins depends upon their different amino acid components,
; particularly their content of essential /those which the body does not synthesiz~
amino acids.
; The concern of the Government with the quality of protein in consumer
goods is reflected in "Recommended Dietary Allowances" (RDA), NAS-NCR Report
cf. Federal Register, Vol. 38, No. 13, Part III, Jan. 19, 1973 (HEW, FDA,
Food Labelling)7, 1968, where guidelines for high- and low-quality protein
are provided. The report lists 45.5 grams of "ideal" protein as the RDA.
Thus the 45.5 grams, or the intergral value of 45 grams, is considered a
reasonable figure for high-quality protein.
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High-quality protein is provided by the following foods in decending
order:
Essential
Amino Acid*
(%)
Whole Milk (human) 95
Whole Egg 94
Whole Milk (cow) 90
Egg Albumen 83
Corn Germ (defatted) 78
Animal Liver 77
Beef 76
Fish Muscle 76
Wheat Germ 75
Soy Bean Meal (low fat) 75
Whole Rice 75
Casein 73
* in the food protein and corrected on the basis of an
ideal protein containing 16% of nitrogen on a moisture
and ash-free basis.
The common measure of the quality of all protein in a food is the
Protein Efficiency Ratio (PER), which is obtained by an expensive and time-
consuming biological feeding study wherein test animals, usually rats of a
specific age, are maintained on a strictly-controlled diet and under close
surveillance. By established standards the size, weight and various other
physical characteristics are thus shown to be influenced by the quality of
dietary intake. By a simplified approach the Government assigns a value of
45 grams of total protein as the U.S. RDA for high-quality protein, i.e.
protein having a PER value equal to or greater than that of casein, and a value
of 65 grams of total protein as the U.S. RDA for low-quality protein, i.e.
protein having a PER value less than that of casein.)
Another object of the invention is to provide a liquid egg blend
product which is particularly useful in the diets of certain heart
patients, and in the diets of others who are concerned with cholesterol
content and with low fat and sugar content.
Still further objects of the invention are apparent from the
detailed description and claims which follow.
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DETAILS
The invention comprises an essentially fat-, oil-, cholesterol-,
calorie- and yolk-free fresh egg liquid product which has the appearance
of a blend of fresh whole eggs, is highly palatable and nutritious and
is useful, without reconstitution, for preparing scrambled eggs and
omelets in the same manner as employed for whole fresh eggs. This product
is, e.g., a liquid egg blend which comprises (by weight) from 60 to 96 parts
of liquid natural egg whites, from zero to 18 parts of water, from 2.0 to
10.5 parts of protein replacement, e.g. non-fat dried milk solids (NFDM),
powdered egg albumen and soy protein, from 0.2 to 0.95 part of stabilizer,
from 0.5 to 2.5 parts of flavouring and from 0.01 to 0.20 part of coloring.
The blend has a cholesterol content of at most 5.5 milligrams (mg) per 100
grams (g~ and is thus at least 99 percent cholesterol free; it has at most
1.25 percent by weight of fat and has a ma~mum of 0.80 calorie per gram. The
pH (from about 6.5 to about 8.5 and, in any event, less than 9.0) of the
blend is essentially that of a freshly laid whole egg; the pH is not es-
pecially adjusted during the making of the blend.
Although the invention is not so restricted, the blend preferably
has about the protein content of whole fresh eggs (about 12.9 grams per
100 grams of product) or slightly in excess thereof. The protein content
of the blend is thus usually within the range of from about 11.0 g to about
13.0 g per 100 g of blend or slightly more, e.g. up to 15.0 g per 100 g of
blend. As the protein content of fresh egg whites is about 10.9 percent by
weight, the amount of protein replacement depends on the particular proportion
of fresh egg whites (most suitably from fresh shell eggs) employed in the
blend.
The proportion of solids in the blend is determined more from the
standpoint of acceptance by the user than by any other single criterion.
Although the solids may range, e.g., from 10 to 20 percent by weight, the
range is more suitably limited to from 16 to 18 percent by weight and is
preferably 17 percent by weight. As the average user is not familiar with
the appearance of a homogenized blend of whole egg, the solids for the subject
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blend may vary considerably from that of a whole natural egg.
The ingredients are admixed in any combination and in any order which
will produce a homogeneous blend. Part cr all of any water (hot - at a
temperature of, e.g., from 90 to 120 F) is, e.g., admixed with the stabilizer
and each of the ingredients (in finely-divided form) which is not readily
water-soluble. The resulting dispersion (suspension and/or solution) is fed
promptly (after preparation), but gradually, into a conduit through which
the egg whites are being pumped. The resulting admixture is pumped back into
a main reservoir of liquid egg whites. Thoseingredients which are readily
soluble in water are either concurrently introduced into the conduit or are
added directly into the main reservoir, which is maintained under sufficient
separate agitation, i.e. beyond that provided by the pump in the recirculation
conduit, to keep the resulting blend essentially homogeneous.
Alternatively, water is mixed with flavoring and coloring and the
resulting admixture is heated under agitation until it is essentially
homogeneous. It is then cooled to from 40 to 50 F before the protein
replacement and stabilizer are blended in. Thereafter natural egg whites (from
which the yolks have been removed) are added, and the resultant mixture is
agitated until a smooth texture is formed.
Best results are presently obtained by stirring liquid egg whites
(after separating yolks therefrom) in a refrigerated holding tank, pumping
the liquid egg whites from the holding tank at a rate which is at least about
30 gallons per minute to and through a triblender /pumping equipment
designed for hydrating (wetting or dispersing) dries (powdered components)
into liquids7, pumping effluent from the triblender (provided with a hopper
for introducing ingredients) back into the holding tank, continuing circulation
of the liquid egg whites from the holding tank through the triblender and back
to the holding tank, slowly introducing a mixture of all of the dries
into the triblender, heating the flavoring material (which is in a semi-solid
state) in the water until the resulting admixture is in the liquid state,
blending the coloring and any Vitamin A with the liquefied admixture of
flavoring and water and introducing the thus-obtained product into the
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triblender, replacing the triblender (in the circuit) with a shear pump
and continuing circulation of what is now a liquid egg white blend from
the holding tank through the shear pump (which insures uniform di persion
of all of the ingredients) and back to the holding tank for a period
of from three to five minutes for each 1000 pounds of total product.
When the formulation of the fresh egg white product lacks added water,
the last noted procedure is also used. The only change is that the flavoring
material (which is in a semi-solid state a.ld is ordinarily supplied in
double plastic bags) is submerged (while still in closed plastic bags) in hot
water until it melts (liquefies). Thus-melted flavoring material is blended
with the liquid coloring and any Vitamin A before introducing it in that
form into the triblender.
After an essentially homogeneous blend (having a smooth texture) is
prepared, the blend is ready for pasteurization, which is accomplished by
standard procedures forpasteurizing egg whites. It is preferred to pasteurize
at a temperature of from 134 to 138 F without either adjusting the p~ or
adding any metal salt, e.g. aluminum sulfate, to the blend. Pasteurization
: . .
is effected in the noted temperature range without egg-white coagulation
(which occurs at 139 F) or protein degradation. When a homogenized product
is desired, homogenization is preferably effected during and prior to the
completion of pasteurization with standard available equipment.
Although pasteurization is the preferred treatment, antioxidant and a
suitable antibiotic are alternatively incorporated into the fresh blend to
- accomplish essentially the same result. Suitable antioxidants and antibiotics
are known and do not constitute the essence of the subject invention.
When the fresh blend is suitably preserved, either by pasteurization or
by antibiotics, it is packaged in containers which are kept ref r-igerated
at a temperature between 33 and 38 F or in frozen condition.
Egg Whites - Whole fresh liquid egg whites constitute about 64 percent
by weight of a whole shell egg. Their solids content is about 12 percent by
weight (according to Melnick), which is primarily protein. Fresh liquid egg
whites have a protein content of about 10.9 percent by weight; they have a
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pH of about 7.6 /corresponding to a pH for freshly laid whole eggs
which is ordinarily within the range of from 7.2 to 7.67 (when freshly laid),
arevir~ally free from fat, oil, sugar and cholesterol and have only about
51 calories per 100 g. They constitute an excellent protein source and,
based upon the subject invention, are a substitute for whole eggs in the pre-
paration of egg dishes, such as scrambled eggs, omelets and souffles.
Throughout the disclosure all references to fresh egg whites are to
fresh whites separated from yolk. However, in each instant, fresh frozen
egg whites (with or withoutpasteurization) can be substituted for the fresh
egg whites. Of course, the fresh egg whites are preferred.
Viscosity - The viscosity of the blend is essentially controlled by the
- amount and type of stabilizer, but is clearly dependent upon the amount of
protein replacement. The actual viscosity is not critical as long as the
liquid blend can be handled in the same fashion as whole shell eggs in the
preparation of scrambled eggs, omelets and souffles. The viscosity may
thus range from about 9 centipoises ~cp) to about 2000 cp, and is preferably
` from about 300 to 900 cp /Brookfield* Viscometer, Model LVT, #1 to #3
spindles, at 50 to 60 rpm and at about 40F7.
Protein Replacement - The protein replacement may be any relatively high
protein source of high-quality protein which is compatible with liquid egg
whites. NFDM /about 35 percent by weight (using a 6.25 protein nitrogen factor)
protein7 egg albumen solids (about 80 percent by weight protein) and soy protein
solids (about 88 to 90 percent by weight protein) are excellent protein
sources and are used separately or in any combination. Alternatively or in
combination therewith any other non-fat dry milk solids, e.g., whey, are
used.
When NFDM is employed in the blend, care must be taken not to use too
great a concentration as an excess can adversely affect the flavor and the
consistency of the blend as well as increasing the carbohydrate (and thus
calorie) content. When most of the protein is furnished by NFDM, the latter
is reinforced by other protein sources to boost the protein content without
altering the flavor. This reinforcing of the protein may be accomplished by
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the use of dried egg albumen or soy bean products. Also the principal
source of protein may be a blend ofsweet whey solids and soy flour with
a reinforcement of dried albumen.
The entire problem of protein replacement is a prime concern of the
subject invention. When the yolk is separated from whole fresh eggs, the
remaining whites have a protein content of about 10.9, as opposed to about
12.9 for whole fresh eggs, grams per 100 grams of product. To reinforce the
protein content and thus provide a product which more closely resembles a whole
fresh egg in food value requires addition of high-quality protein sources to
fresh egg whites. Those sources which are most compatible with fresh egg
whites include NFDM, egg albumen, soy protein or soy proteinate, soy flour,
defatted soy flour and casein. A comparative breakdown for some of these
provides the following data (based on 100 grams of product):
Egg NFDM Soy SoyDefatted
Albumen Protein FlourSoy Flour
Calories 372 359 312 421326
Water (grams, g) 8.8 4.0 5.5 8 8
Protein (g)80.2 35.8 80.6 36.747
Fat (g) 0.2 0.7 0.1 200.9
Carbohydrate (g) 5.7 51.6 7.7 30 30.8
Sodium (mg)1103 526 1200
The choice of protein preplacement is not simple and is related to the
amount (if any) of water added. Although there is a tendency to add water
in the formulation for ease of incorporating solid ingredients and presumably
to lower the overall cost, the addition of water concurrently lowers the
; protein concentration and thus requires greater supplementation. In
practice, the reduction or elimination of added water has actually reduced
the time, labor and equipment required to an extent which effects an overall
saving. Through extensive experimentation, it has been found that the weight
ratio of fresh egg whites to added water should be at least 4.1 (corresponding
to a maximum watet content of about 1.3 times that provided by the fresh egg
whites) and preferrably at least about 7.1. Especially with the latter limi-
tation, but even with the former, the problems of selecting suitable com-
binations of reinforcing protein sources are minimized.
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The prime protein reinforcing agent is NFDM, which has a favorable
cost per unit weight of provided protein and provides very high-quality
protein. However, NFDM is high in carbohydrates and the amino-acids
analysis of protein supplied by NFDM varies somewhat from that of whole egg.
Egg albumen protein supplemen~s that found in NFDM to approximate more
closely that found in whole egg. Unfortunately, there are some definite
limits to the amount of egg albumen (employed in powdered or dried form)
used since it imparts a distinct flavor of its own and can be detected on
this basis at as low a concentration as about 1.5 percent by weight if not
sufficiently masked by flavorant. To a lesser degree than egg albumen soy
protein (or soy proteinate) supplements some aminoacid deficiencies (in
approximating the amino-acid content of whole fresh egg) of NFDM. Soy
protein also provides the resulting product with a "fatty mouth feel" which
simulates a corresponding property of whole fresh egg. At a concentration
of 1.5 percent by weight, however, soy protein imparts a characteristic
flavor and a reddish color. The flavor is actually detectable at concentra-
tions as low as 0.9 percent by weight.
In the formulations presented in the working examples the protein sources
are selected and combined to provide essential amino acids found in fresh whole
egg in approximately their respective proportions and amounts.
A still further and complicating factor is the sodium content if care
is to be taken to minimize the amount of this element in the resulting product.
An attempt is made to maintain the egg-white blend at a sodium level which
is at most 200 milligrams per 100 grams of blend.
Stabilizer - The stabilizer comprises one or a plurality of constituents
which serve to emulsify as well as to stabilize the blend; it prevents or deters
the ingredients from separating out and improves the texture so that the product
resembles natural egg in liquid form. Thus, moisture is retained in dispersion
when the product is frozen or refrozen so that water droplets do not form
and crystalize out; stratification and grainy texture are prevented. As
previously noted, the stabilizer is employed to control (increase) the viscosity.
One or a combination of vegetable gums, e.g. locust (carob) bean gum,
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lgar gum, carrageenin, guar and gum tragacanth, is suitable for this
purpose. The combination of all of the noted gums (standardized with
dextrose) is completely satisfactory. Also, one or both of agar gum and
gum tragacanth are alternatively omitted from such combination. Other
similarly useful stabilizers include certified starch, propylene glycol
alginate, carrageenin and mono- and diglycerides, which are useful in any
combination with each other or with any of the previous-noted vegetable
gums.
Stabiliæers specifically prepared for foods are particularly advantageous.
One such marketed food stabilizer (standardized with dextrose) contains guar
gum, locust bean gum and gum tragacanth, has a pH between 6.0 and 7.0 and
has a viscosity of from 1500 to 2000 centipoises /Food Stabilizer #242*7;
another /GM 510*7 comprises guar gum, carrageenin and mono- and diglycerides.
/Both of these stabilizers (usable in any desired combination) are marketed by
Germantown Manufacturing Company 7
Flavoring - The flavor of fresh eggs is, at once, delicate, elusive,
neutral and extremely difficult to define, much less reproduce. As the
flavor is attributable to egg yolk, researchers have given up the possibility
of providing a palatable and tasty fresh egg product which is free from egg
yolk and still acceptable for preparing such egg dishes as scrambled eggs,
omelets and souffles.
Actually, flavor can be and is imparted to the blend by any one or a
combination of such ingredients as salt, dextrose, monosodium glutamate and
spice extracts, e.g. onion, turmeric, celery and white pepper. However, a
feature of one phase of the subject invention is based on the recognition of
the desirability of the flavor imparted to eggs by frying them, e.g. as
scrambled eggs or omelets, in butter. The obtained taste is actually that
of butter (which predominates) rather than anything attributable to egg
flavor.
There are many butter flavorings available on the market. Those made from
butter, non-fat milk solids, BHT and BHA (to improve stability) or lipase-
modified milk fat products have proved satisfactory for imparting a suitable
* Trade Mark
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butter taste to the suhject blends. However, many of the wholly artificial
butter flavorings have proved completely unsatisfactory and yield only
- unacceptable products when incorporated in an egg white blend. Thus, butter
flavoring derived at least in part from a natural butter source has been
found useful for imparting a desirable taste to blends of this invention.
Coloring - Coloring is important from the standpoint of marketability
for use in the preparation of such egg dishes as scrambled eggs and omelets.
It is also important for acceptability by those who actually use the blend for
any purpose.
For imparting an appropriate color to the blend, minor proportions of
FD&C Yellow No. 5 and Yellow No. 6 or any similar FDA- approved color, e.g.
Durkee's "Egg Shade"*, is employed.
Additives - As whole egg contains Vitamin A, Vitamin D, iron and
thiamine, such constituents may be incorporated in the blend. The Vitamin
; A is incorporated in the form, e.g., of Vitamin A palmitate. Other
additives are likewise incorporated in the blend, as desired.
From the preceding description the artisan can readily practice the
present invention. The following examples include the preferred embodiments
and are to be construed as merely illustrative and not, in any way, limitative
of the remainder of the disclosure.
. Overall ranges in parts by weight for the several essential ingredients
- are as follows:
Parts (wt.)%(wt.)
Liquid natural egg whites 60 to 9665.3 to 96.8
Water zero to 18zero to 19.4
Protein replacement 2.0 to 10.51.7 to 17.2
Stabilizer and emulsifier 0.2 to 0.950.2 to 1.2
Flavoring 0.1 to 2.50.1 to 4.0
Coloring 0.01 to 0.200.01 to 0.2
For protein replacement from 0.5 to 5.5 parts by weight of NFDM,
from 1.0 to 5.5 parts by weight of powdered albumen andZ/or from 0.5 to 5.5,
but preferably not more than 1.5 parts by weight of soy protein are
illustrative. Where the protein replacement is a combination of NFDM
and egg albumen, it is most convenient to use from 3.75 to 6 parts by weight
*Trade Mark
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f NFDM and from 1 to 3 parts by weight of egg albumen.
As one aspect of the invention is independen~ of the specific stabilizer,
flavoring or color, a number of the following examples do not state the
corresponding ingredients; in each of those cases it is understood that
any of the disclosed counterparts is suitable in the stated amount. In
the following examples all figures are in parts by weight based on the total
number of parts of the respective compositions.
Example I Example II
Fresh egg whites 75 60
Water 15 15
NFDM 5.0 0.7
Powdered albumen 5.0 2
Soy proteinate 0.5 1.2
Stabilizer and emulsifier 0.75 0.5
Flavoring 2.5 2.0
Coloring (Egg Coloring) 0.2 0.15
Example III
Fresh egg whites 70
Water 17
Blended soy protein, comprising
Sweet whey solids 3.13 5.3
Soy flour 2.13
Powdered albumen 3.7
Stabilizer and emulsifier 0.3
Flavoring 1.0
Coloring 0.1
Example IV Example V Example VI
Fresh egg whites 68.1 70 70.8
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Example IV Example V Example VI cont.
NFDM 4.3 3 2.1
Powdered albumen 2.7 4
Soy Proteinate - 0.8 2.1
Stabilizer and emulsifier 0.4 0.6 0.4
Flavoring 1.1 1.5 1.1
Coloring 0.1 0.05 0.14
Example VII
Fresh Egg Whites 78.9
Water 11.3
NFDM 4.7
Powdered albumen* 1.4
Soy proteinate** 0.9
Vegetable gum stabilizer (guar gum,
locust bean gum, gum tragacanth),
standarized with dextrose 0.33
Stabilizer (guar gum, carrageenin and
mono- and diglycerides) 0.38
Butter Powder /Beatreme 743 (Trade Mark)~ 0:94
Lipase modified milk fat product
"LB0"-50 (Trade Mark) 0.07
"LB0"-1100 (Trade Mark) 0.05
Coloring 0.1
* Powdered albumen is e.g., pan-dried powdered albumen solids or spray-dried egg white solids; the latter is preferred. Each is
commercially available in a form which has a minimum of 80 percent
by weight of protein and a granulation such that 100 percent passes
through a U.S.B. No. 60 Screen.
** Soy protein isolate /Carna-Pro 90 (Trade Mark) 7, having a protein
content of 90 percent, was used for this example.
*** Made from butter, nonfat milk solids, and (BHT and BHA to improve
stability).
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Example VIII Example IX
Fresh egg whites 85 96
Water 7.2 0.5
NFDM 4 0 5
Powdered albumen 1 1.8
Soy proteinate 1.3 0.5
Stabilizer and emulsifier 0.4 0.2
Flavoring 1.0 0.5
Coloring 0.1 0.01
The present invention involves a new liquid egg prcduct which is a blend
of wholesome ingredients and which closely resembles whole egg in appearance
and flavor. The blend (when properly preserved - as by pasteurization) is
storage stable under refrigeration and will keep almost indefinitely in
frozen-liquid condition. Desirable ingredients, such as protein, removed with
-~ the yolk have been replaced, but the final product is virtually free of
fat and has only a trace of cholesterol. The calories have been reduced to
a maximum of 0.8 calorie per gram of blend. While the product has been produced
to enable those on special diets to enjoy nutritious scrambled eggs, omelets
and souffles, it also provides a convenience food for any use, including baked
goods and further processed foods. It does not have to be reconstituted,
as do powdered or freeze-dried products, and can be kept in the refrigerator
with dairy products.
Products based on Example VII, but fortified with additional iron,
Vitamin A palmitate, Vitamin D and thiamine, provided the following
~ analysis (per 100 grams~ when compared with whole egg;
;~ Whole Egg Blend
Calories 163.0 64 to 65
Carbohydrates, g 0.9 3.7 to 4.7
Protein, g 12.9 11.6 to 12.6
Total fat, g 11.5 1.25 or less
Ash, g 1.0 1.2
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Whole Egg Blend cont.
Moisture, g 73.7 82.6 to 83.0
Cholesterol, mg 550.0 1.65 to 5.5
Iron 2.3 0.2 to 2.3
Vitamin A, I.U. 1180.0 1840
Thiamine, mg 0.11 0.02 to 0.11
Vitamin D., I.U. 25.0 40
pH 7.6 7.6
Although the following examples are directed specifically to khe compounding
of the blend represented by Example VII, any blend according to this invention
is readily conpounded by the method of either of these examples.
Example X
Mix 4.7 of Peake* /product of Galloway-West Company~ nonfat dry milk,
, 1.4 parts of Angel Type* egg white solids /spray-dried egg white solids of
Marshall Produce Company7, 0.9 part of Carna-Pro 90* /Carnation Company
Industrial Products7, 0.33 part of Food Stabilizer #242* /Germantown Manufac-
turing Company7 and 0.38 part of GM #510* /Germantown Manufacturing Company7
in a dry mixer until an essentially uniform dry admixture is formed.
Place 11.3 parts of hot (at a temperature of about 110 F) water in a
churn /suitably of the type generally employed for adding sugar to yolks,
but any high speed (Lightning* -type), e.g. bottom impeller, mixing tank is
alternatively used7 and disperse 0.94 part of Beatreme 743* /Beatrice Foods
Co 7, 0.07 part of "LB0"-50* and 0.05 part of "LB0"-110* /products of
Dairyland Food Laboratories, Inc 7 in the hot water while the latter is
subjected to severe agitation in the churn. Then add the previously pre-
pared dry admixture slowly to the thus-formed dispersion under agitation
in the churn to avoid any caking of the dry admixture.
When the churning constituents form an essentially homogeneous
admixture, add thereto (while continuing the agitation~ about 15 parts of
the fresh egg whites and 0.1 part of an equal admixture of FD&C ~ellow #5
and Yellow #6. Continue the churning for 20 minutes, and then pump the
thus-churned product through a filter into a reservoir containing the
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:emainder of the fresh egg whites under agitation.
As soon as the resulting blend is homogeneous, pasteurize it at atemperature within the range of from 134 to 138 F without altering its
pH or adding a metal salt, e.g. aluminum sulfate, to it.
If desired, homogenize the blend prior to completing pasteurization
to obtain a homogenized egg blend. All pasteurized products of this invention
are similarly subject to homogenization to provide a homogenized blend.
Example XI
Maintain 78.9 parts of fresh liquid shell-egg whites under agitation
in a reservoir. Pump /positive displacement, 25 D0, pump7 the liquid whites
through a 10 horsepower, 3600 rpm, direct drive shear pump at the rate of
about 30 gallons per minute from the bottom (outlet) of the reservoir through
a conduit and back to the upper portion (but below the surface) of the
reservoir. At a venturi (eductor) in the conduit between the positive
displacement pump and the shear pump slowly introduce (from a hopper through
a valve) the dry admixture ~prepared as in Example X) into liquid egg whites
; circulating through the conduit.
.
At a second venturi (eductor) in the conduit (downstream from the
first and just upstream from the shear pump) similarly introduce dispersion
in hot water (prepared as in Example X) of the flavoring to which the
~, coloring has been added.
Pasteurize (as in Example X) when a homogeneous blend is obtained in
the reservoir.
Example XII
Fresh Egg whites 89.15
NFDM 5.12
Water 3.05
Powdered albumen 1.02
Stabilizer l7.4 parts GM 510
to 1 part #242) 0.84
Soy proteinate 0.56
"LR0"-50 0.11
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Example XII cont.
"LB0"-1100 0.05
Coloring /Durkee's "Egg Shade''7 0.07
Vita~in A and minerals (traces)
Maintain the fresh egg whites (separated from yolk) in a refrigerated
; holding tank under continuous agitation. From the bottom of the holding
tank pump (at a rate of at least 30 gallons per minute) the egg whites
through a conduit, to and through a Tri-blender* /equipment which disperses
introduced powdered dry materials into liquid being pumped therethrough, the
Tri-blender having a feed inlet (usually in the form of the conical hopper)
for components to be introduced at this stage of the process7 and back to a
; different part (usually at or near the top) of the holding tank continuously
throughout the preparation.
Mix the NFDM, powdered albumen, stabilizer and soy proteinate and
introduce the resulting admixture slowly into the hopper of the Tri-blender.
; Heat the water (to a temperature high enough to melt or liquefy the flavoring)
before mixing it with the flavoring /"LB0"-50 and "LB0"-11007 and then add
thereto the coloring and any Vitamin A and minerals before introducing the
thus-obtained admixture into the Tri-blender hopper.
After all of the ingredients have been added to what is then a
fresh egg white blend, reroute the circulating blend through a shear pump
(at approximately the same rate) and back to the holding tank and maintain
this shear-pump treatment for a period of from three to five minutes for each
1000 pounds of total product.
Pasteurize (as in Example X) when a homogeneous blend is obtained in
the holding tank.
The entire process is effected without introducing air into the egg
whites or the blend produced therefrom or with minimizing any air introduced.
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Example XIII
Fresh egg whites 92.80
NFDM 5.12
Powdered albumen 0.75
Soy proteinate 0.36
Stabili~er (same as in Example
XII) 0.70
Durkee's "Egg Shade" 0.07
"LB0"-50 0.13
"LB0"-1100 0-05
Vitamin A and minerals (traces)
Following the procedure of Example XII except for the introduction of
the flavor into the Tri-blender. While retaining the "LB0"-50 and "LB0"-1100
in the closed water-impervious plastic containers in which they are supplied
(in premeasured lots according to specifications), submerge the plastic con-
tainers in hot water until the contents are completely liquefied. Remove the
plastic containers from the water and admix their contents together and with
the coloring and any Vitamin A and minerals before introducing the resulting
admixture into the Tri-blender hopper. Thereafter proceed precisely as in
Example XII.
The invention and its advantages are apparent from the foregoing
description. Various changes may be made in the process or compositions
without departing from the spirit and scope of the invention or sacrificing
its material advantages.
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