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 Title: |
US5401525:
Simulated egg yolk and method of making same
[ Derwent Title ]
>> View Certificate of Correction for this publication
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| Country: |
US United States of America
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| Inventor: |
Vassiliou, Eustathios; Newark, DE 19711
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| Assignee: |
None
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| Published / Filed: |
1995-03-28
/ 1993-06-11
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| Application Number: |
US1993000075106
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| IPC Code: |
Advanced:
A23L 1/32;
IPC-7:
A23L 1/32;
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| ECLA Code: |
A23L1/32H;
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| U.S. Class: |
Current:
426/614;
426/104;
426/512;
426/516;
426/518;
426/519;
426/520;
426/573;
426/575;
426/576;
426/577;
426/578;
Original:
426/614;
426/104;
426/512;
426/516;
426/518;
426/519;
426/520;
426/573;
426/575;
426/576;
426/577;
426/578;
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| Field of Search: |
426/614,573,575,576,577,578,104,512,516,518,519,520
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| Priority Number: |
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| Abstract: |
Simulated egg yolk in the nature of a thermoreversible, preferably homogenized, gel which is non-flowable at room temperature is extruded into disk-like shapes. A restrictive barrier is formed around the egg yolk disks by a reverse method of first contacting the non-flowable yolk with a setting agent such as calcium chloride in water and then with a film former such as sodium alginate in water. The resulting simulated egg yolk looks and behaves like natural egg yolk and may be incorporated into natural egg white while preserving a separate phase, so one can make "sunny side up" and "easy over" eggs.
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| Attorney, Agent or Firm: |
Fish & Neave ;
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| Primary / Asst. Examiners: |
Pratt, Helen;
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| Maintenance Status: |
E3 Expired Check current status
CC Certificate of Correction issued
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| INPADOC Legal Status: |
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Family Legal Status Report
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| Parent Case: |
This application is a Continuation-in-part of application Ser. No. 930,105 filed on Aug. 14, 1992, now U.S. Pat. No. 5,227,189, which is a Continuation of application Ser. No. 750,116 filed on Aug. 26, 1991, now U.S. Pat. No. 5,151,293, which is a Continuation-in-part of application Ser. No. 551,160 filed on Jul. 11, 1990, now U.S. Pat. No. 5,073,399 which are incorporated herein by reference.
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| Family: |
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First Claim:
Show all 36 claims |
What is claimed is:
1. A simulated egg yolk comprising a mixture of simulated egg yolk components, said components at least including an edible liquid and a positive thermoreversible gel former, said mixture having been heated to above room temperature in a manner so as to dissolve said gel former in said edible liquid, and subsequently having been cooled in accordance with a method selected from a group consisting of (i) mixing said components continuously until said mixture forms a homogenized gel, and (ii) forming a conventional gel, and then pureeing said conventional gel in a manner so as to form a homogenized gel, said homogenized gel having been extruded at a temperature lower than the melting point of said homogenized gel into a predetermined shape to form a shaped simulated egg yolk, said shaped egg yolk having been coated first with a setting agent and then with a film former which is reactive with said setting agent to form a restrictive barrier.
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| Background / Summary: |
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| Drawing Descriptions: |
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| Description: |
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| Forward References: |
Show 8 U.S. patent(s) that reference this one
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