Claims
- 1. A texturizing powder for food products, the powder comprising a pasteurized mixture of egg and milk protein components, wherein the mixture is pasteurized at a temperature that is sufficiently high to eliminate bacteria and then dried to form a powder that can be safely utilized in uncooked food products and that retains the functional and organoleptic properties of egg, wherein the egg component comprises 20.1 wt. % to 100 wt. % of egg yolk and 0 to 79.9 wt. % of egg albumen.
- 2. The texturizing powder of claim 1, wherein the egg component comprises 25 to 90 wt. % of egg yolk and 10 to 75 wt. % of egg white and the powder is free of additives selected from the group consisting of thickening agents, stabilisers, emulsifiers, gellifying agents, texturizing agents, hydrocolloids, gelatine, and any mixtures comprising at least two of these additives.
- 3. The texturizing powder of claim 1, wherein the egg component comprises 30 to 90 wt. % of egg yolk and 10 to 70 wt. % of egg white and the powder is free of any thickening agent or thickener.
- 4. The texturizing powder of claim 1, wherein the egg component comprises 40 to 80 wt. % of egg yolk and 20-60 wt. % of egg white and the power is free of any thickening agent selected from the group consisting of methyl cellulose, methoxy methyl cellulose, its salts, and any mixtures of at least two of these agents.
- 5. The texturizing powder of claim 1, wherein the egg component in the mixture is non-coagulated egg and the components are pasteurized at a temperature of above 65° C.
- 6. The texturizing powder of claim 1, obtainable by creating a mixture of the egg and milk protein components, pasteurizing the mixture at a temperature above 65° C., and then drying the pasteurized mixture.
- 7. The texturizing powder of claim 6, which is obtainable without adding stabilizing or emulsifying additives, and without adding water before pasteurizing.
- 8. The texturizing powder of claim 6, wherein the pasteurization temperature is above 67° C.
- 9. The texturizing powder of claim 1, which has the property of being easily reconstitutable in water.
- 10. The texturizing powder of claim 1, in which the milk protein comprises a whey concentrate containing 35 to 80% by weight of proteins.
- 11. The texturizing powder of claim 1, in which at least 30% by weight of the dry matter content is derived from whey.
- 12. The texturizing powder of claim 1, wherein the egg component is a low temperature pasteurized whole egg.
- 13. An edible composition comprising a food product or beverage which contains the texturizing powder of claim 1.
- 14. The composition of claim 13 which is reconstitutable in water.
- 15. The composition of claim 13 which is a mayonnaise.
- 16. The composition of claim 13 in the form of a gelled dessert, a set or creamy fermented milk or yogurt, an acid drink, a dessert mousse, a fromage frais or a mayonnaise.
- 17. A dairy product chosen from milk drinks, fromage frais, yogurts and desserts that contain from 0.5 to 10% by weight of the texturizing powder of claim 1.
- 18. An egg replacement composition for use as a replacement for egg in an egg-containing food product, comprising the texturizing powder of claim 1.
- 19. A texturizing powder for food products, the powder comprising a dried, pasteurized mixture of egg and milk protein components, wherein the egg component comprises 20.1 wt. % to 100 wt. % of egg yolk and 0 to 79.9 wt. % of egg albumen, and the pasteurized mixture, before being dried, is bacteria-free due to pasteurization at a temperature above 65° C. and does not include a coagulated egg component, such that the powder can be safely utilized in uncooked food products and, after reconstitution in an aqueous medium, will retain the functional and organoleptic properties of the egg component.
Priority Claims (1)
Number |
Date |
Country |
Kind |
00115708.0 |
Jul 2000 |
EP |
|
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application is a continuation-in-part of application Ser. No. 10/347,465 filed Jan. 21, 2003, which is a continuation of International application PCT/EP01/08095 filed Jul. 12, 2001, the content of each of which is expressly incorporated herein by reference thereto.
Continuations (1)
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Number |
Date |
Country |
Parent |
PCT/EP01/08095 |
Jul 2001 |
US |
Child |
10347465 |
Jan 2003 |
US |
Continuation in Parts (1)
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Number |
Date |
Country |
Parent |
10347465 |
Jan 2003 |
US |
Child |
10852489 |
May 2004 |
US |