发明名称 |
HIGH FAT TO PROTEIN RATIO EGG YOLK PRODUCT AND METHODS FOR MAKING AND UTILIZING SAME |
摘要 |
The present invention relates to a high fat to protein ratio egg yolk product and a method of preparing same. More particularly, the invention pertains to a dried high fat to protein ratio egg yolk product which substantially maintains the functional characteristics of whole egg yolk, is convenient to use, and has a long shelf life. The present invention also relates to a method of utilizing such a high fat to protein ratio product in making egg containing bakery products, mayonnaise and other food products. A process for preparing a dried high fat to protein ratio egg yolk which comprises: (a) separating an egg yolk from a whole egg; (b) concentrating the fat to protein ratio of the egg yolk so that the ratio is greater than 2.0:1, and (c) drying the concentrated egg yolk.
|
申请公布号 |
US2008268124(A1) |
申请公布日期 |
2008.10.30 |
申请号 |
US20070742392 |
申请日期 |
2007.04.30 |
申请人 |
IRI SEPARATION TECHNOLOGIES, INC. |
发明人 |
CAMPBELL JAMES STEWART;COOKE IAN GORDON |
分类号 |
A23L1/32;A21D10/04;A23B4/03;A23B4/037;A23D7/005 |
主分类号 |
A23L1/32 |
代理机构 |
|
代理人 |
|
主权项 |
|
地址 |
|