| Liquid egg product -> Monitor Keywords |
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Liquid egg productRelated Patent Categories: Food Or Edible Material: Processes, Compositions, And Products, Products Per Se, Or Processes Of Preparing Or Treating Compositions Involving Chemical Reaction By Addition, Combining Diverse Food Material, Or Permanent Additive, Poultry Egg Is Basic IngredientLiquid egg product description/claimsThe Patent Description & Claims data below is from USPTO Patent Application 20070224334, Liquid egg product. Brief Patent Description - Full Patent Description - Patent Application Claims
FIELD OF INVENTION [0001] This invention relates to a liquid egg product which contains nutritional additives, namely omega-3 fatty acids. BACKGROUND TO THE INVENTION [0002] Liquid egg, i.e. egg out of the shell, is conventionally subjected to pasteurization to eliminate Salmonella but the pasteurization conditions employed do not destroy all organisms capable of spoiling egg products held under refrigeration temperature above freezing (about 4.degree. C.). The survival of spoilage organisms in pasteurized liquid whole egg product combined with conventional packaging technology, results in products with limited shelf-life, namely about 7 to 14 days at about 40.degree. F. (about 4.degree. C.). This requires freezing and frozen distribution systems to be employed. [0003] In general, there is a temperature/time relationship with respect to conventional pasteurization conditions. It is also known that the shelf-life of liquid egg products can be increased by increasing the severity of the pasteurization conditions by increasing the pasteurization temperature for the same time period or increasing the time period for the same pasteurization temperature. Such ultrapasteurization provides a functionally acceptable liquid egg product with a longer shelf-life, from about 4 to about 36 weeks. A predetermined time and temperature are chosen for the ultrapasteurization procedure to impart a preselected shelf-life to the liquid egg product. [0004] There has been increasing interest in the role of omega-3 fatty acids, found in fish and fish oils, for the prevention and management of cardiovascular disease as well as other health benefits. The omega-3 fatty acids (n-3 polyunsaturates) of particular interest for cardiovascular care include eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:5n-3). Omega-3 fatty acids also exist in plant sources, but mainly in the form of .alpha.-linolenic acid (ALA or LNA), which undergoes a small degree of metabolism to EPA and DHA. [0005] The mean daily intake of EPA+DHA in a typical North American diet, namely approximately one fish serving every 10 days, approaches 0.13 g/day, or approximately 0.15% of the total dietary fat intake, well below recommended minimum levels for EPA+DHA of at least about 0.65 g/day, preferably about 1 g/day. This deficiency may be improved by increasing fish intake or fish oil intake. [0006] However, many people find fish to have a "fishy" taste which militates against increased fish content in the diet. There is also a perception that fatty fish consumption is fattening. In addition, capsules of fish oil are sometimes found unacceptable for swallowing by many people. In addition, fish oil capsules can induce fishy tasting burpings, which many people find unpleasant, and nauseous. SUMMARY OF INVENTION [0007] The present invention provides a novel manner of delivering fish oil in sufficient quantity to meet dietary needs while avoiding the drawbacks of the prior art. In essence, the present invention uses liquid egg, i.e. egg out of the shell, as a carrier for omega-3 (n-3) fatty acids, particularly as found in fish oil. In accordance with the present invention, an emulsified liquid egg product is provided in which omega-3 fatty acids, including EPA and DHA, are homogeneously dispersed or dissolved. The liquid egg product masks any "fishy" taste and yet enables a daily minimum dosage of omega-3 fatty acids, particularly EPA and DHA, to be delivered. The liquid egg may be egg white, egg yolk or combinations thereof in any desired proportions, as discussed in more detail below. [0008] Accordingly, in one aspect of the present invention, there is provided a food composition comprising liquid egg and at least one omega-3 fatty acid contained therein, preferably in an amount of about 100 to about 1500 mg of omega-3 fatty acid per 100 g of composition, more preferably about 500 to about 1000 mg of omega-3 fatty acid per 100 g of composition. [0009] The omega-3 fatty acid preferably includes eicosapentaenoic acid (EPA) and/or docosahexaenoic acid (DHA). In a preferred embodiment, the omega-3 fatty acids are provided by fish oil, which is emulsified in the liquid egg. The fish oil may be present in an amount to provide about 0.65 or about 1.5 g of EPA+DHA per serving of 125 g of food composition, preferably in an amount of about 2 to about 5 wt % of the composition. However, plant sources of omega-3 fatting acids, including ALA, also may be used. [0010] In accordance with another aspect of the present invention, there is provided a method of forming a food composition, which comprises forming an emulsion of at least one omega-3 fatty acid in liquid egg. The omega-3 fatty acids preferably include eicosapentaenoic acid (EPA) and/or docosahexaenoic acid (DHA), preferably provided in the form of fish oil. The fish oil is preferably utilized in an amount to provide about 0.65 to about 1.5 g of EPA+DHA per 125 g of food composition. BRIEF DESCRIPTION OF DRAWINGS [0011] FIG. 1 is a schematic representation of a procedure employed in one embodiment for the production of the product of the present invention. GENERAL DESCRIPTION OF THE INVENTION [0012] As noted above, the present invention provides a nutritious source of omega-3 fatty acids. The source of omega-3 fatty acids may be any convenient material containing such fatty acids, particularly those materials rich in EPA and/or DHA. Such source of omega-3 fatty acids is particularly provided by fish oils and the invention is described herein particularly with reference thereto. However, other sources of such fatty acids may be used, including algae, seal oil, flax oil, walnut oil and soybean oil. A mixture of such omega-3 fatty acid sources may be employed. [0013] The amount of omega-3 fatty acid present in the liquid egg product may vary widely, depending on the source of the omega-3 fatty acid and its fatty acid profile. In general, the liquid egg product of the present invention contains about 100 to about 1500 mg of omega-3 fatty acids per 100 g of liquid egg product, preferably about 500 to about 1000 mg/100 g of liquid egg product. [0014] In producing the liquid egg product of the invention, eggs may be first separated into albumen and yolks. Normally, whole eggs have about 60% white and about 40% yolk. In providing an egg product in accordance with one embodiment of the invention, a weight ratio of about 100:1 to about 1:100 albumen: yolk, preferably about 92:8, is employed. By reducing the proportion of egg yolk in relation to that present in whole eggs, the cholesterol and fat level of the product of the invention can be reduced in comparison to regular shell eggs. Egg white alone may be used, if desired, in providing the product of the invention. In addition, fish oil or other source of omega-3 fatty acids may be added to egg yolks alone to provide a concentrate for mayonnaise manufacturers and other products, to provide a more nutritional mayonnaise. [0015] When employing both egg yolk and egg white, egg yolk and part of the egg white are first mixed together before the remainder of the egg white is blended into the mixture, in order to obtain a well blended and uniform mixture of egg white and egg yolk. Usually, about 40 to about 60% of the egg white is initially blended with all the egg yolk before the remainder of the egg white is blended in. [0016] In addition, during blending in the remainder of the egg white, lecithin may be added as an emulsifier to assist in binding the fish oil into the liquid egg. Generally, about 0.1 to about 0.2 wt % of lecithin may be used, preferably about 0.125 to about 0.175 wt %. Other food-grade surface active agents may be employed including emulsifiers and modified starch, trogacanth gum, trogacanth replacers. [0017] Since it is preferable to have a product similar in colour to fresh eggs, when less than the full yolk proportion of the egg is used, food-grade coloring may be added to increase the yellowness of the product. In general, beta carotene is used for this purpose, generally in an amount of about 0.04 to about 0.08 wt %, preferably about 0.05 to about 0.07 wt %. Other food-grade additives may be used to obtain similar results, including carrot extracts, anatto and various natural and synthetic colorants. [0018] Another additive which may be employed is citric acid, which assists in holding the color when the liquid egg product is cooked, such as in making scrambled eggs or omelettes. Generally, about 0.04 to about 0.08 wt % of such citric acid, preferably about 0.05 to about 0.07 wt %, may be employed. Other materials which may be employed for this purpose include sodium pyrophosphate and monosodium phosphate. [0019] A thickening agent, which may be prehydrated xanthan gum, also may be added, generally in an amount of about 0.03 to about 0.07 wt %, preferably about 0.04 to about 0.06 wt %. The presence of the xanthun gum imparts an additional mouth feel to the final cooked product. The xanthun gum also assists in particulate suspension and control of separation of oils and fats. The xanthun gum may be used in a blend with arabic gum. Other food-grade gums which may be used include guar, locust bean gum, karaya, carrageenans, arabic gum, agar gum, alginates, gum trogacanth, or blends of two or more of such gums. Continue reading about Liquid egg product... Full patent description for Liquid egg product Brief Patent Description - Full Patent Description - Patent Application Claims Click on the above for other options relating to this Liquid egg product patent application. ###  How KEYWORD MONITOR works... a FREE service from FreshPatents1. Sign up (takes 30 seconds). 2. Fill in the keywords to be monitored. 3. Each week you receive an email with patent applications related to your keywords. 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