Liquid egg product

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.

1 .- 23 . (canceled)  
     
     
         24 . A method of forming a food composition, which comprises: 
 forming an emulsion of at least one omega-3 fatty acid in liquid egg.    
     
     
         25 . The method of  claim 24  wherein said omega-3 fatty acid includes eicosapentaenoic acid (EPA) and/or docosahexaenoic acid (DHA).  
     
     
         26 . The method of  claim 25  wherein said omega-3 fatty acid is provided in the form of fish oil and said fish oil is emulsified into the liquid egg.  
     
     
         27 . The method of  claim 26  wherein said fish oil is utilized in an amount to provide about 0.65 to about 1.5 g of EPA+DHA per 125 g of food composition.  
     
     
         28 . The method of  claim 26  wherein said liquid egg comprises liquid egg white and liquid egg yolk, about 40 to about 60% of the egg white initially is blended with the egg yolk and then the remainder of the egg white is blended with the blend of egg white and egg yolk.  
     
     
         29 . The method of  claim 28  wherein, during blending of the remainder of said egg white, at least one additional component of the composition is added selected from the group consisting of an emulsifier, a food grade color when less than the full yolk proportion of the egg is used, citric acid and a thickening agent.  
     
     
         30 . The method of  claim 29  wherein, following addition of the remainder of the egg white, the fish oil is blended into the mixture.  
     
     
         31 . The method of  claim 30  wherein, following blending of the fish oil, the product is homogenized and pasteurized.  
     
     
         32 . The method of  claim 31  wherein said homogenization step is effected at a pressure of about 100 to about 2000 psi.  
     
     
         33 . The method of  claim 31  wherein said pasteurization step is effected at a temperature and for a time under conditions to cause at least a 9D reduction in  Salmonella  in the product.  
     
     
         34 . The method of  claim 31  wherein said pasteurization step is effected at a temperature and for a time under conditions to achieve ultrapasteurization.  
     
     
         35 . The method of  claim 34  wherein said time and temperature are about 90 seconds at 69° C. or about 210 seconds at about 65° C.  
     
     
         36 . The method of  claim 31  wherein the pasteurized product is cooled to refrigeration temperature and packaged.