Liquid egg product
a liquid egg and egg technology, applied in food processing, food preparation, food science and other directions, can solve the problems of limited shelf life of products, inability to swallow capsules of fish oil by many people, and fattening of fatty fish consumption
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example 1
[0042] This Example describes the preparation of liquid egg product in accordance with one aspect of the invention (see FIG. 1).
[0043] Whole egg was separated into albumen and yolk and the albumen and yolk blended together at a ratio of 92% to 8% respectively. Liquid egg was filtered using 1.6 mm mesh to eliminate foreign materials, such as pieces of egg shell. 30.82 kg of yolk and 165 kg albumen were mixed for 60 seconds. During such mixing, the remaining 190 kg of albumen was added along with 600 g of powdered lecithin, 200 g of beta-carotene, 240 g of citric acid and 240 g of prehydrated. xanthan gum, added over a period of 45 seconds. To this mixture was added, 120 g of egg yolk flavour, 80 g of vitamin E and 12.80 kg of menhaden fish oil and the mixture blended thoroughly for 2 minutes at 1735 rpm.
[0044] The resulting 400 kg of emulsified liquid egg product was again filtered using a 1.6 mm mesh filter to ensure elimination of foreign materials, including shell, and subjected...
example 2
[0045] This Example shows the results of a clinical trial conducted using the whole liquid egg product of Example 1.
[0046] Two groups of 16 healthy males aged 30 to 65 and having normal to moderately elevated fasting triglycerides (>1.0 mmol / L) were served breakfast for 21 straight days, each serving amounting to 2500 calories. All subjects had not consumed fish or fish oil capsules two weeks prior to the study. One group was fed scrambled eggs prepared from the liquid egg product of Example 1 containing 1.7 g of total omega-3 fatty acids and 1.4 g total of EPA+DHA (0.7 g / day of each), with toasted white bread, non-hydrogenated light margarine, orange or apple juice, and tea or coffee with milk and / or sugar. The control group had a breakfast consisting muffins, back bacon, frozen waffles, non-hydrogenated light margarine and syrup, orange or apple juice and tea or coffee with milk and / or sugar, which provided 0.05 g / day EPA and 0.2 g / day DHA. The two different breakfasts were balan...
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