US2007224334A1PendingUtilityA1

Liquid egg product

28
Individually held — no corporate assignee on recordPriority: Apr 6, 2001Filed: May 17, 2007Published: Sep 27, 2007
Est. expiryApr 6, 2021(expired)· nominal 20-yr term from priority
Inventors:Margaret F. HudsonPhillip WingElyse Beauregard
Y10S426/801Y10S426/80A23L 33/12A23V 2002/00A23L 33/115A23L 15/20A23L 15/00
28
PatentIndex Score
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References
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Claims

Abstract

A novel food composition is provided in which omega-3 fatty acids, preferably including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), particularly in the form of fish oil, is provided in a liquid egg product.

Claims

exact text as granted — not AI-modified
1 . A liquid egg composition consisting essentially of liquid egg and at least one omega-3 fatty acid added to said liquid egg and emulsified in said liquid egg.  
     
     
         2 . The composition of  claim 1  containing about 100 to about 1500 mg of added omega-3 fatty acid per 100 g of composition.  
     
     
         3 . The composition of  claim 2  wherein said amount of added omega-3 fatty acid is about 500 to about 1000 mg per 100 g of composition.  
     
     
         4 . The composition of  claim 1  wherein said added omega-3 fatty acid includes eicosapentaenoic acid (EPA) and/or docosahexaenoic acid (DHA).  
     
     
         5 . The composition of  claim 4  wherein said omega-3 fatty acid is provided by fish oil added to and emulsified in the liquid egg.  
     
     
         6 . The composition of  claim 5  wherein said fish oil is present in an amount to provide about 0.65 to about 1.5 g of EPA+DHA per serving of 125 g of food composition.  
     
     
         7 . The composition of  claim 5  wherein said fish oil is present in an amount of about 2 to about 5 wt % of the composition.  
     
     
         8 . The composition of  claim 5  wherein said liquid egg comprises egg white and egg yolk in the weight ratio of about 100:1 to about 1:100.  
     
     
         9 . The composition of  claim 5  wherein said liquid egg is liquid egg white.  
     
     
         10 . The composition of  claim 5  wherein said liquid egg is liquid egg yolk.  
     
     
         11 . The composition of  claim 5  further comprising an emulsifier added to said liquid egg.  
     
     
         12 . The composition of  claim 11  wherein the emulsifier is lecithin added to the liquid egg in an amount of about 0.1 to about 0.2 wt % of the composition.  
     
     
         13 . The composition of  claim 11  further comprising a food grade coloring added to said liquid egg.  
     
     
         14 . The composition of  claim 13  wherein the food grade coloring is beta carotene added to said liquid egg in an amount of about 0.04 to about 0.08 wt % of the composition.  
     
     
         15 . The composition of  claim 13  further comprising citric acid added to said liquid egg.  
     
     
         16 . The composition of  claim 15  wherein said citric acid is present in an amount of about 0.04 to about 0.08 wt % of the composition.  
     
     
         17 . The composition of  claim 15  further comprising a thickening agent.  
     
     
         18 . The composition of  claim 17  wherein said thickening agent is xanthan gum added to said liquid egg in an amount of about 0.03 to about 0.07 wt % of the composition.  
     
     
         19 . The composition of  claim 15  further comprising egg yolk flavour added to said liquid egg.  
     
     
         20 . The composition of  claim 19  wherein the amount of egg yolk flavour added to said liquid egg in an amount of about 0.02 to about 0.04 wt % of the composition.  
     
     
         21 . The composition of  claim 19  further comprising an alpha tocopherol as a preservative against oxidation.  
     
     
         22 . The composition of  claim 1  which is pasteurized.  
     
     
         23 . The composition of  claim 1  which is ultrapasteurized.  
     
     
         24 .- 36 . (canceled)

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