US2010260911A1PendingUtilityA1

Liquid egg product

56
Individually held — no corporate assignee on recordPriority: Apr 6, 2001Filed: Jun 21, 2010Published: Oct 14, 2010
Est. expiryApr 6, 2021(expired)· nominal 20-yr term from priority
Inventors:Margaret F. HudsonPhillip WingElyse Beauregard
A23L 33/12A23L 15/20Y10S426/801A23L 33/115A23V 2002/00Y10S426/80A23L 15/00
56
PatentIndex Score
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Claims

Abstract

A novel liquid egg 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 added to and emulsified in liquid egg.

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 are emulsified in the liquid egg and containing about 100 to about 1500 mg of added omega-3 fatty acid per 100 g of composition. 
     
     
         2 . The liquid egg composition of  claim 1  wherein the amount of added omega-3 fatty acid is about 500 to about 1000 mg per 100 g of composition. 
     
     
         3 . The liquid egg composition of  claim 1  wherein said added omega-3 fatty acid is eicosapentaenoic acid (EPA) and/or docosahexaenoic acid (DHA). 
     
     
         4 . A liquid egg composition consisting essentially of liquid egg and fish oil containing at least one omega-3 fatty acid added to said liquid egg and emulsified in the liquid egg and containing about 100 to about 1500 mg of added omega-3 fatty acid per 100 g of composition. 
     
     
         5 . The composition of  claim 4  wherein said amount of added omega-3 fatty acid is about 500 to about 1000 mg per 100 g of composition. 
     
     
         6 . The composition of  claim 4  wherein said added omega-3 fatty acid in fish oil includes eicosapentaenoic acid (EPA) and/or docosahexaenoic acid (DHA). 
     
     
         7 . The composition of  claim 4  wherein said liquid egg comprises egg white and egg yolk in the weight ratio of about 100:1 to about 1:100. 
     
     
         8 . The composition of  claim 4  wherein said liquid egg is liquid egg yolk. 
     
     
         9 . The composition of  claim 4  wherein said fish oil is present in an amount to provide about 0.65 to about 1.5 of EPA+DHA per serving of 125 g of composition. 
     
     
         10 . The composition of  claim 4  wherein said fish oil is present in an amount of about 2 to about 5 wt % of the composition. 
     
     
         11 . A liquid egg composition consisting essentially of liquid egg and fish oil added to said liquid egg and emulsified in the liquid egg and containing about 100 to about 1500 mg of added omega-3 fatty acid per 100 g of composition, lecithin added to said liquid egg as an emulsifier. 
     
     
         12 . The composition of  claim 11  wherein the amount of lecithin added to said liquid egg is about 0.1 to about 0.2 wt % of the composition. 
     
     
         13 . A liquid egg composition consisting essentially of liquid egg and fish oil added to said liquid egg and emulsified in the liquid egg and containing about 100 to about 1500 mg of added omega-3 fatty acid per 100 g of composition, lecithin added to said liquid egg as an emulsifier, and beta carotene added to said liquid egg as a food grade coloring. 
     
     
         14 . The composition of  claim 13  wherein the amount of the beta carotene added to said liquid egg is about 0.04 to about 0.08 wt % of the composition. 
     
     
         15 . A liquid egg composition consisting essentially of liquid egg and fish oil added to said liquid egg and emulsified in the liquid egg and containing about 100 to about 1500 mg of added omega-3 fatty acid per 100 g of composition, lecithin added to said liquid egg as an emulsifier, beta carotene added to said liquid egg as a food grade coloring, and citric acid added to said liquid egg. 
     
     
         16 . The composition of  claim 15  wherein said citric acid is added to said liquid egg in an amount of about 0.04 to about 0.08 wt % of the composition. 
     
     
         17 . A liquid egg composition consisting essentially of liquid egg and fish oil added to said liquid egg and emulsified in the liquid egg and containing about 100 to about 1500 mg of added omega-3 fatty acid per 100 g of composition, lecithin added to said liquid egg as an emulsifier, beta carotene added to said liquid egg as a food grade coloring, citric acid added to said liquid egg, and xanthan gum added to said liquid egg as a thickening agent. 
     
     
         18 . The composition of  claim 17  wherein said xanthan gum is added to said liquid egg in an amount of about 0.03 to about 0.07 wt % of the composition. 
     
     
         19 . A liquid egg composition consisting essentially of liquid egg and fish oil added to said liquid egg and emulsified in the liquid egg and containing about 100 to about 1500 mg of added omega-3 fatty acid per 100 g of composition, lecithin added to said liquid egg as an emulsifier, beta carotene added to said liquid egg as a food grade coloring, citric acid added to said liquid egg, and an alpha tocopherol added to said liquid egg as a preservative against oxidation. 
     
     
         20 . The composition of  claim 4  which is pasteurized. 
     
     
         21 . The composition of  claim 4  which is ultrapasteurized.

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