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Title: US5073399: Simulated uncooked egg with shaped egg-yolk and method of making
[ Derwent Title ]


Country: US United States of America

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29 pages

 
Inventor: Vassiliou, Eustathios; Newark, DE 19711

Assignee: None

Published / Filed: 1991-12-17 / 1990-07-11

Application Number: US1990000551160

IPC Code: Advanced: A23L 1/32;
Core: more...
IPC-7: A23L 1/05; A23L 1/32;

U.S. Class: Current: 426/614; 426/089; 426/104; 426/573;
Original: 426/614; 426/089; 426/104; 426/573;

Field of Search: 426/089,104,614,573,575,576,578

Priority Number:
1990-07-11  US1990000551160

Abstract: A simulated egg, preferably cholesterol-free, capable of having the yolk and liquid egg-white together but in separate phases, so that upon cooking, the simulated egg looks and behaves like a natural egg.

Attorney, Agent or Firm: Vassiliou, E. ;

Primary / Asst. Examiners: Czaja, Donald E.; Pratt, Helen

Maintenance Status: E3 Expired  Check current status

INPADOC Legal Status: Show legal status actions          Buy Now: Family Legal Status Report

Family: Show 8 known family members

First Claim:
Show all 43 claims
What is claimed is:     1. A simulated raw egg comprising: egg-white, the egg-white being liquid at room temperature; and
  • a homogeneous shaped monolithic separate phase of a simulated, non-flowable, egg-yolk disposed in the egg-white, said egg-yolk comprising an edible liquid, a colorant, and a thixotropic viscosity modifier which modifier comprises a positive thermoreversible gel former, said gel former being in an effective amount to render the edible liquid
    • non-flowable, as to substantially retain its monolithic status in, and be substantially immiscible with the liquid egg-white at room temperature after the egg-yolk has been chilled, and
    • flowable at serving temperatures between cooking temperatures and room temperature for at least a finite period of time, after the egg-yolk has been brought to said serving temperatures from a higher temperature at which the egg-yolk becomes flowable.


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Forward References: Show 29 U.S. patent(s) that reference this one

       
U.S. References: Go to Result Set: All U.S. references   |  Forward references (29)   |   Backward references (12)   |   Citation Link

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Patent  Pub.Date  Inventor Assignee   Title
Get PDF - 3pp US3510315  1970-05 Hawley   EGG PRODUCT
Get PDF - 4pp US3640732  1972-02 Johnson  General Mills, Inc. SIMULATED COOKED EGG
Get PDF - 6pp US3843825  1972-10 Hawley  Ralston Purina Company METHOD OF FORMING A PACKAGED EGG PRODUCT
Get PDF - 5pp US3911144  1975-10 Strong et al.  Standard Brands Incorporated Egg product
Get PDF - 6pp US3941892  1976-03 Glasser et al.  General Foods Corporation Low-cholesterol egg product and process
Get PDF - 10pp US3987212  1976-10 Seeley et al.  Anheuser-Busch, Incorporated Cholesterol free egg product
Get PDF - 5pp US4046922  1977-09 Burkwall, Jr.  The Quaker Oats Company Shelf stable, semi-moist simulated egg
Get PDF - 9pp US4103038  1978-07 Roberts  Beatrice Foods Co. Egg replacer composition and method of production
Get PDF - 5pp US4103040  1978-07 Floriti et al.  General Foods Corporation Low cholesterol egg product and process
Get PDF - 9pp US4296134  1981-10 Boldt   Liquid egg blend
Get PDF - 21pp US4409249  1983-10 Forkner   Egg product and process of manufacture
Get PDF - 6pp US4469708  1984-09 Rapp et al.  Nabisco Brands, Inc. Egg product and process
       
Foreign References: None

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