US 2012.0034353A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2012/0034353 A1 Eggeling et al. (43) Pub. Date: Feb. 9, 2012

(54) HIGH PRESSURE HOMOGENIZATION IN Publication Classification COMBINATION WITH FUNCTIONALIZED (51) Int. Cl. EGG FOR PRODUCTION OF A2.3L I/24 (2006.01) EMULSON-BASED FOOD PRODUCTS A2.3L I/035 (2006.01) BOIF 3/08 (2006.01) (76) Inventors: Joerg Eggeling, Kolbermoor (DE); (52) U.S. Cl...... 426/330.6: 426/605 Anthony Russell Bucky, Neubiberg (DE) (57) ABSTRACT An emulsified food product and method of making and using are provided herein. The emulsified food product has a small (21) Appl. No.: 12/853,944 oil droplet size while also providing increased viscosity in a stable emulsion having a high fat content. The method (22) Filed: Aug. 10, 2010 achieves the increased viscosity and small oil droplet size by use of high pressure homogenization with enzyme-modified Related U.S. Application Data egg with a high fat content. The emulsified food product can be used directly as a mayonnaise product or combined with further ingredients to provide other products, including may (60) Provisional application No. 61/371,973, filed on Aug. onnaise products with lower fat content but desirable creamy 9, 2010. mouthfeel and Viscosity.

Combine water, enzyme-modified egg yolk, edible acidulant and oil

High pressure homogenization

Optional Additional r Ingredientsp

Optionally, reduce fat content of emulsion to desired level ------Patent Application Publication Feb. 9, 2012 Sheet 1 of 6 US 2012/0034353 A1

FIGURE 1.

Combine water, enzyme-modified egg yolk, edible acidulant and oil

High pressure homogenization

Optional - Additional e

a --- Ingredients

Optionally, reduce fat content of emulsion to desired level

------Patent Application Publication Feb. 9, 2012 Sheet 2 of 6 US 2012/0034353 A1

FIGURE 2

Combine water, enzyme-modified egg yolk, edible acidulant, and oil

High pressure homogenization

Emulsion Optional - Additional Ingredients

Optionally, reduce fat content of emulsion to desired level ------Patent Application Publication Feb. 9, 2012 Sheet 3 of 6 US 2012/0034353 A1

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HGH PRESSURE HOMOGENIZATION IN off flavors in the food product and consumers often perceive COMBINATION WITH FUNCTIONALIZED Such chemical emulsifiers as artificial and, thus, as undesir EGG FOR PRODUCTION OF able. EMULSON-BASED FOOD PRODUCTS 0007 Conventional mayonnaise products are typically homogenized using a colloid mill. Homogenization by col CROSS-REFERENCE TO RELATED loid mill provides low to medium shear and results in oil APPLICATION droplet sizes in the range of about 3 to about 50 microns. 0008 Attempts to incorporate increased shear, such as 0001. This application claims the benefit of U.S. Provi with high pressure homogenization, to provide emulsions sional Application No. 61/371,973, filed Aug. 9, 2010, which with smaller oil droplet sizes have generally encountered is hereby incorporated by reference in its entirety. difficulties that necessitated modifications to the formulation or processing, or which provided inferior products. FIELD 0009 EP 1222957 A1 to Société des Produits Nestlé S.A. describes preparing a pre-emulsion, then pumping the pre 0002 The field relates generally to emulsion-based food emulsion at a pressure between 10 to 100 bars, and obtaining products, and more specifically to mayonnaise products. an emulsion with an oil droplet size of less than 10 microns and a viscosity between 1 to 50 Pas, which indicates a rela BACKGROUND tively thin product. This reference also described use of a large amount (6 percent) of modified egg yolk to make its 0003. Many mayonnaise products, dips, salad dressings, emulsion. and other pourable or spoonable products are oil-in-water (0010 U.S. Pat. No. 5,773,072 discloses a process for pre emulsions in which egg yolk and/or whole egg function as the paring an oil-in-water emulsion involving combining 1 to 82 emulsifier. Conventional mayonnaise products also contain percent oil, 0.1 to 20 percent egg yolk, Salt and/or Sugar, Vinegar, lemon juice, and seasonings. Egg yolk contains a water, and 0.1 to 5 percent diacetyl tartaric acid ester of natural emulsifier, lecithin. Oil-in-water emulsions have dif monoglyceride (DATEM) and homogenizing at 50 to 150bar. ferent properties, including viscosity and physical stability. DATEM is a known emulsifier. The egg yolk is described as 0004 An emulsion is a preparation established with the commercially available egg yolk separated from egg white. use of an emulsifying agent and a deformable liquid (the The viscosity of the products is not described. internal or discontinuous phase) distributed in small globules (0011 U.S. Patent Application Publication No. 2002/ throughout the body of a second liquid (the external or con 0.197382 discloses a reduced-fat oil-in-water emulsion. The tinuous phase). The continuous phase of the emulsion forms reduced-fat emulsion is described as having a similar thick a layer adsorbed around the globules of the discontinuous ness to high fat mayonnaise. The emulsion includes 0.05 to 10 phase. This generally modifies the forces of cohesion percent egg yolk or a calculated amount of egg yolk-derived between these globules and the forces between these globules product (on the basis of raw egg yolk), 0.01 to 1 percent casein and the continuous phase. The globules of the discontinuous salt and 30 to 75 percent oil. The reference states that the phase may be held together by London-van der Walls attrac thickness of the product can be adjusted by varying homog tion forces and often form aggregates. Usually, the emulsifier enization pressure and amount of casein salt, with less pres is dissolved or dispersed in the continuous phase. An oil-in Sure being needed for homogenization when more casein salt water emulsion has oil as the discontinuous phase and an is used. The examples compared the viscosity of a formula aqueous solution as the continuous phase. tion with, among other ingredients, 50 percent oil, 5 percent 0005. It is generally advantageous to increase the viscosity fortified stabilized egg mix, and no water-soluble form of of spoonable or pourable oil-in-water emulsion-type food casein versus the same formulation with 0.15 percent sodium products because such an increase in the Viscosity of the caseinate. The formulation without casein had a Stevens emulsion permits the food products made therewith to value of only 43 and the formulation with sodium caseinate achieve a desired level of viscosity with the use of a smaller had a Stevens value of 189. Formulations with the same amount of oil. The reduced quantity of oil necessary for the amount of oil but higher amounts of Sodium caseinate and preparation of these food products advantageously results in fortified stabilized egg mix had higher viscosity levels. health benefits and/or cost savings for preparing the food (0012 U.S. Patent Application Publication No. 2008/ products. Additionally, the viscosity of oil-in-water emulsion 0254194 discloses a water-continuous oil-and-water emul food products is generally positively correlated with the sion containing fractionated egg. Specifically, the emulsion is physical stability of the food products. Thus, oil-in-water described as including 5 to 90 percent oil phase, 10 to 95 emulsion food products having a higher viscosity will gener percent aqueous phase, 0.3 to 30 percent egg yolk granule ally also be more stable. proteins by weight of the aqueous phase, and 0.05 to 10 0006 Conventional “full-fat mayonnaise typically percent egg yolk plasma protein by weight of the aqueous includes about 70-80 percent fat and about 6 to 9 percent phase. The emulsion is homogenized by colloid mill, high whole egg or about 3 to 7 percent egg yolk. Because egg pressure homogenizer, or inline homogenizer. The dispersed serves as the emulsifier for mayonnaise and is critical to oil phase of the emulsion is described as having a mean Sustaining the emulsion, reducing the egg content of the prod diameter (ds) in the range of 2 to 20 microns. The applica uct requires the use of additional thickeners, such as starch or tion reports that the egg yolk granule proteins have a promi gums, and/or chemical emulsifiers in order to achieve the nent stabilizing effect in acidic emulsions and result in necessary texture and consistency (e.g., viscosity) in the may increased firmness of the emulsion. Similar recipes without onnaise. However, incorporation of effective amounts of egg yolk granule proteins have Substantially lower viscosity. starch or gum can adversely affect the mouthfeel and flavor of 0013 There remains a need for emulsion-based food prod the product. Incorporating chemical emulsifiers can impart ucts that can be readily produced that provide creamy mouth US 2012/0034353 A1 Feb. 9, 2012

feel and good Viscosity. There also remains a need for emul less than about 0.6 percent protein in the emulsion. In another Sion-based food products that meet consumer demand for aspect, the amount of egg is selected so as to provide less than lower fat content than conventional products with similar about 0.5 percent protein in the emulsion. In another aspect, creaminess and Viscosity but with lower amounts of added the amount of egg is selected so as to provide less than about thickeners. 0.4 percent protein in the emulsion. In another aspect, the amount of egg is selected so as to provide less than about 0.3 SUMMARY percent protein in the emulsion. In yet another aspect, the 0014. A high fat emulsion-based food product and method amount of egg is selected so as to provide less than about 0.2 for preparing and using the high fat emulsion-based food percent protein in the emulsion. In another aspect, the amount product are provided. In one aspect, the emulsion-based food of egg is selected so as to provide less than about 0.1 percent product is provided by treating oil, water, edible acidulant, protein in the emulsion. and enzyme-modified egg in a high pressure homogenizer to 0020. The enzyme-modified egg that can be used in the provide an emulsion having about 55 to about 72 percent oil compositions and methods described herein include phos with significantly higher viscosity and Smaller average fat pholipase-treated egg. In one aspect, the treated egg is treated droplet size than provided in conventional products having egg yolk. In one aspect, about 50 to about 100 percent of the the same fat and stabilizer content. The high fat emulsion phospholipids in the egg yolk are converted to lysophospho based food products provided herein provide superior creamy lipids. In another aspect, at least about 50 percent of the mouthfeel and the sensorical impression of higher fat content. phospholipids in the egg yolk are converted to lysophospho This disclosure further provides an emulsion that allows for lipids. In another aspect, at least about 60 percent of the Substantially reduced levels of protein as compared to con phospholipids in the egg yolk are converted to lysophospho ventional emulsion-based products in order to provide the lipids. In another aspect, at least about 70 percent of the same or similar viscosity at the same fat content. phospholipids in the egg yolk are converted to lysophospho 0015. In another aspect, the high fat emulsion-based food lipids. In yet another aspect, at least about 80 percent of the product can be used to provide other food products having a phospholipids in the egg yolk are converted to lysophospho variety offat contents. Incorporation of the high fat emulsion lipids. In another aspect, at least 90 percent of the phospho into other products can advantageously provide food prod lipids in the egg yolk are converted to lysophospholipids. ucts having Substantially reduced levels of starch as com Lysophospholipids are believed to contribute to the emulsi pared to conventional products in order having the same or fying properties of egg. Generally, the egg has already been similar viscosity at the same fat content. treated with phospholipase prior to incorporation into the 0016 A process is provided for preparing an emulsion compositions and methods described herein. based food product having improved emulsification and vis 0021. Other ingredients may also be included in the initial cosity. The process comprises (1) combining water, enzyme mixing of the water, oil, edible acidulant, and enzyme-modi modified egg, edible acidulant, and oil to form a mixture; and fied egg prior to homogenization. In one aspect, a hydrocol (2) treating the mixture with high pressure homogenization loid stabilizer is added prior to high pressure homogenization for a time and at a pressure effective to provide an oil-in-water at about 0.01 percent to about 0.15 percent based on the emulsion having a viscosity of about 200 to about 400 Pa's weight of the emulsion. In another aspect, the hydrocolloid when measured at room temperature (i.e., about 20 to about stabilizer is added at about 0.03 percent to about 0.1 percent. 25 degrees Celsius) twenty-four hours after homogenization In another aspect, the hydrocolloid stabilizer is added at about and an average fat droplet size of about 0.8 to about 10 0.05 percent to about 0.09 percent. microns. 0022 Homogenization is carried out at high pressure to 0017. In another aspect, a process is provided for prepar provide the emulsion. Generally, pressures of about 10 to ing an emulsion-based food product having improved emul about 300 bar can be used. In another aspect, pressures of sification and Viscosity, the process comprising: (1) combin about 50 to about 200 bar can be used. The homogenization ing water, enzyme-modified egg, edible acidulant, and oil to pressure used may depend on whether the high pressure form a mixture; (2) forming the mixture into a pre-emulsion; homogenization is a one or two step homogenization process and (3) treating the pre-emulsion with high pressure homog and the type of equipment used. Generally, two stage homog enization for a time and at a pressure effective to provide an enization is preferred with the first stage at a pressure between emulsion having a viscosity of about 200 to about 400 Pa's about 10 to about 100 bar, in one aspect between about 50 to when measured at room temperature twenty-four hours after about 90 bar, and the second stage at a pressure between about homogenization and an average fat droplet size of about 0.8 to 10 to about 100 bar, in one aspect between about 20 to about about 10 microns. It was found that the viscosity of the 40bar. In some cases, it may be advantageous to have the first emulsion generally had a higher viscosity if a pre-emulsion stage of homogenization at a pressure greater than or equal to was formed prior to high pressure homogenization. the pressure in the second stage. By one approach, the pres 0018. In the methods provided herein, about 20 to about 40 sure used in the second stage may be about 10 to about 20 percent water, about 0.2 to about 2.0 percent enzyme-modi percent of the pressure used in the first stage. By another fied egg, about 55 to about 72 percent oil, and an acidulant are approach, homogenization may be carried out using a flow combined. The acidulant is added to provide an emulsion rate of about 7000 liters/hour. having a titratable acidity of about 0.3 to about 1 percent 0023 The high pressure homogenization advantageously (w/w) based on acetic acid equivalents. By one approach, the reduces the average droplet size of the oil phase of the emul acidulant is added immediately before homogenization (Such sion to about 0.8 to about 10 microns. In one aspect, the as within a few minutes) in order to provide maximal egg average oil droplet size is between about 0.8 to about 5 functionality. microns. In another aspect, the average oil droplet size is 0019. In one aspect, the amount of egg (and any other between about 0.8 to about 2 microns. In yet another aspect, protein-contributing ingredients) is selected so as to provide the average oil droplet size is between about 0.8 to about 1.5 US 2012/0034353 A1 Feb. 9, 2012

microns. The Viscosity of the emulsion can be measured at a product are provided. In one aspect, the high fat emulsion variety of time points. Generally, the viscosity of the emul based food product is provided by treating oil, water, edible sion increases significantly within about twenty-four hours acidulant, and enzyme-modified egg in a high pressure after homogenization. When measured immediately (i.e., less homogenizer to provide significantly smaller fat droplets than than about 3 minutes) after high pressure homogenization, the provided by conventional mayonnaise production. Generally, emulsion has a viscosity ranging from about 150 to about 250 the high fat emulsion-based food product contains about 55 to Pas. In another aspect, the emulsion has a viscosity from about 72 percent fat. It was found that emulsions with about about 160 to about 240 Pas. In another aspect, the emulsion 55 to about 72 percent fat and a small fat droplet size provide has a viscosity from about 180 to about 220 Pas. When the Viscosity is measured at room temperature twenty-four hours Superior creamy mouthfeel and the sensorical impression of after homogenization, the Viscosity ranges from about 200 to higher fat content. This disclosure further provides an emul about 400 Pas. In another aspect, the emulsion has a viscosity sion that allows for substantially reduced levels of protein as from about 250 to about 350 Pas. In another aspect, the compared to conventional emulsion-based products in order emulsion has a viscosity from about 275 to about 325 Pas. to provide the same or similar viscosity at the same fat con 0024. After homogenization, additional ingredients, such tent. as flavorings, spices, thickeners, Sweeteners, and water can be 0034. It was advantageously found that the high fat emul added, if desired. In one aspect, ingredients added after high sion produced by high pressure homogenization could be pressure homogenization can be utilized to reduce the per used to provide food products having a variety offat contents centage of fat in the final product while still providing desir having Superior mouthfeel, creaminess, and Viscosity as com able viscosity and creamy mouthfeel in the final product. In pared to conventional products having the same fat content. one aspect, it is preferred to add about 0.5 to about 2.5 percent This disclosure further provides an emulsion that allows for starch when the amount of oil in the product is decreased to Substantially reduced levels of starch as compared to conven about 40 to about 55 percent based on the weight of the final tional emulsion-based products in order to provide the same product. or similar viscosity at the same fat content. 0025. In one aspect, the emulsion produced by high pres 0035 FIG. 1 provides a flow chart illustrating a process in Sure homogenization can be used as a pre-mix for making a accordance with one embodiment presented herein. It has mayonnaise-type or other dressing-type product. In this been found that preparing a high fat emulsion-based food aspect, the pre-mix is combined with a cooked and cooled product under the conditions described herein provides a water-starch mixture to provide a mayonnaise-type dressing composition with improved viscosity and emulsification. In having Substantially lower oil content than the emulsion upon this aspect, the process comprises: (1) combining water, which it was based yet still provide a desirable spoonable edible acidulant, enzyme-modified egg, and oil to form a viscosity of about 40 to about 175 Pas, in another aspect mixture; and (2) treating the mixture with high pressure about 50 to about 125 Pas, and in another aspect about 50 to homogenization for a time and at a pressure effective to about 90 Pa's when measured within three minutes of mixing provide a high fat emulsion having a viscosity of about 200 to the product. When measured at room temperature at twenty about 400 Pa's when measured at room temperature (i.e., four hours after mixing, the viscosity is typically between about 20 to about 25 degrees Celsius) twenty-four hours after about 150 to about 300 Pas, in another aspect between about homogenization and having an average fat droplet size of 175 to about 250 Pas, and in another aspect between about about 0.8 to about 10 microns. 180 to about 220 Pars. 0026. The emulsion-based food products described herein 0036 FIG. 2 provides a flow chart illustrating a process in can be used to make mayonnaise, Savory sauces, dressings, accordance with one embodiment presented herein for pre paring a high fat emulsion-based food product. It has been and the like. The emulsified egg product can also be used in found that preparing a high fat emulsion-based food product bakery items and desserts, such as custards, cakes, pies, and under the conditions described herein provides a composition the like. with improved emulsification and viscosity. In this aspect, the BRIEF DESCRIPTION OF THE DRAWINGS process comprises: (1) combining water, edible acidulant, enzyme-modified egg, and oil to form a mixture; (2) forming 0027 FIG. 1 is a flow chart generally illustrating the the mixture into a pre-emulsion; and (3) treating the pre preparation of an emulsion-based food product in accordance emulsion with high pressure homogenization for a time and at with an exemplary embodiment. a pressure effective to provide a high fat emulsion having a 0028 FIG. 2 is a flow chart generally illustrating the viscosity of about 200 to about 400 Pa's when measured at preparation of an emulsion-based food product in accordance room temperature twenty-four hours after homogenization with an exemplary embodiment. and having an average fat droplet size of about 0.8 to about 10 0029 FIG.3(A) is an NMR spectrogram for an inventive microns. The pre-emulsion formed prior to high pressure emulsion prepared according to Example 1. homogenization generally is an oil-in-water emulsion in 0030 FIG. 3(B) is an NMR spectrogram of a commer which the oil droplets are much larger in size than in the final cially-available mayonnaise product. emulsion after high pressure homogenization. The pre-emul 0031 FIG. 3(C) is an NMR spectrogram of a commer sion can be provided by any suitable instrument or machine, cially-available mayonnaise product. including, for example, a pin mixer. By one approach, a 0032 FIG. 4 is an NMR spectrogram of a mayonnaise LeuSomix apparatus from Luishuis Projects & Engineering product produced with the inventive emulsion of Example 1. B.V., (Hengolo, Netherlands) can be used. It was found that forming a pre-emulsion prior to high pressure homogeniza DETAILED DESCRIPTION tion provided a higher viscosity emulsion after homogeniza 0033. A high fat emulsion-based food product and method tion than when a pre-emulsion was not formed prior to high for preparing and using the high fat emulsion-based food pressure homogenization. US 2012/0034353 A1 Feb. 9, 2012

0037. In the methods provided herein, about 20 to about 40 yolk product is Emultherm KSMS from OVOBEST percent water, about 0.2 to about 2.0 percent enzyme-modi Eiprodukte GmbH & Co. KG (Germany). fied egg, about 55 to about 72 percent oil, and an acidulant are 0042 Presuming a powdered egg product is used, the combined. The acidulant is added to provide an emulsion amount of enzyme-modified egg is generally between about having a titratable acidity of about 0.3 to about 1 percent 0.2 to about 2 percent based on the weight of the emulsion (w/w) based on acetic acid equivalents. By one approach, the based food product. In another aspect, the emulsion-based acidulant is added immediately before homogenization (Such food product includes about 0.5 to about 1.5 percent enzyme as within a few minutes) in order to provide maximal egg modified egg. In another aspect, the emulsion-based food functionality. product includes about 0.8 to about 1.3 percent enzyme 0038. The combination ofusing enzyme-modified egg and modified egg. If liquid enzyme-modified egg is used, the high pressure homogenization was found to be important for amount of egg added should be increased appropriately to providing the desired Viscosity and Small particle size in the adjust for the water content of the liquid egg. resulting emulsion when the emulsion has a fat content of 0043. In one aspect, the amount of egg (and any other about 55 percent to about 72 percent. Use of the same or protein-contributing ingredients) is selected so as to provide similar amount of natural egg (i.e., egg that has not been less than about 0.6 percent protein in the emulsion. In another treated enzymatically) in a similar recipe with Substantially aspect, the amount of egg is selected so as to provide less than the same fat content during high pressure homogenization about 0.5 percent protein in the emulsion. In another aspect, would result in an unacceptably low viscosity emulsion. the amount of egg is selected so as to provide less than about While not wishing to be bound by theory, it is believed that, 0.4 percent protein in the emulsion. In another aspect, the during high pressure homogenization, the enzyme-modified amount of egg is selected so as to provide less than about 0.3 egg is able to coat the Small oil droplets to provide the emul percent protein in the emulsion. In yet another aspect, the Sion. Unmodified egg is unable to coat the large Surface area amount of egg is selected so as to provide less than about 0.2 of the Small oil droplets created during high pressure homog percent protein in the emulsion. In another aspect, the amount enization, which results in a failure to form a viscous emul of egg is selected so as to provide less than about 0.1 percent S1O. protein in the emulsion. 0039. The enzyme-modified egg that can be used in the 0044) The oil used herein can be any food grade oil that is compositions and methods described herein includes egg that liquid at refrigeration temperatures. Suitable oils include, for has been functionalized. By one approach, the egg has been example, canola oil, Soybean oil, Safflower oil, Sunflower oil, functionalized by treatment with phospholipase. By one peanut oil, corn oil, winterized olive oil, and combinations approach, the enzyme-modified egg includes egg yolk that thereof. About 55 to about 72 percent oil is used based on the has been treated with phospholipase, Such as phospholipase weight of the emulsion-based food product. In another aspect, A1 or A2, but generally phospholipase A2 is preferred. One about 60 to about 72 percent oil is used. In another aspect, suitable enzyme is MAXAPALR A2, which is a phospholi about 65 to about 68 percent oil is used. pase A2 which hydrolyzes phospholipids in egg yolk to lyso 0045. The amount of water from all sources in the emul phospholipids and fatty acids. sion-based food product ranges from about 20 to about 40 0040. By one approach, a large percentage of the phospho percent of the total weight of the product. In one aspect, the lipids in the yolk are converted to lysophospholipids. In one amount of water is about 25 to about 35 percent and, in aspect, about 50 to about 100 percent of the phospholipids in another aspect, the amount of water is about 28 to about 32 the egg yolk are converted to lysophospholipids. In another percent. Generally, the temperature of the water before being aspect, at least about 50 percent of the phospholipids in the combined with the enzyme-modified egg, edible acidulant, egg yolk are converted to lysophospholipids. In another and oil is between about 5 to about 30 degrees Celsius, in one aspect, at least about 60 percent of the phospholipids in the aspect between about 10 to about 20 degrees Celsius. egg yolk are converted to lysophospholipids. In another 0046. Other ingredients may also be included in the initial aspect, at least about 70 percent of the phospholipids in the mixing of the water, oil, acidulant, and enzyme-modified egg egg yolk are converted to lysophospholipids. In yet another prior to high pressure homogenization. In one aspect, a aspect, at least about 80 percent of the phospholipids in the hydrocolloid stabilizer is added prior to high pressure homog egg yolk are converted to lysophospholipids. In another enization. In one form, Xanthan gum can be used as the aspect, at least 90 percent of the phospholipids in the egg yolk hydrocolloid. Other suitable hydrocolloids include, for are converted to lysophospholipids. Lysophospholipids are example, locust bean gum and guar gum. Generally, the believed to contribute to the emulsifying properties of egg hydrocolloid stabilizer is added at about 0.01 to about 0.15 yolk. The conversion of phospholipids to lysophospholipids percent based on the total weight of the ingredients of the can be determined by HPLC, such as described by Lesnefsky emulsion after high pressure homogenization. In another et al., Analytical Biochemistry, 285: 246-54 (2000), which is aspect, the hydrocolloid stabilizer is added at about 0.05 to incorporated herein by reference in its entirety. about 0.08 percent. In one aspect, the hydrocolloid stabilizer 0041 Generally, the egg yolk has already been treated can be added prior to the high pressure homogenization step. with phospholipase prior to incorporation into the composi 0047. The inclusion of an edible acidulant (i.e., a food tions and methods described herein. A variety of sources of grade acidulant), or a mixture of edible acidulants, as a pre egg may be employed to prepare the food products described servative in the emulsion-based food product provides micro herein. Sources of egg yolk include, for example, non-salted bial stability, lowers the pH, and imparts desirable flavor to egg yolks, salted egg yolks, and egg yolk powder that com the emulsion. For example, any of a wide variety of edible prises yolk that has been treated with phospholipase. Pow acids, salts thereof, other preservatives, and combinations dered enzyme-modified egg yolk products are preferred. One thereof can be used to prepare the emulsion-based food prod exemplary commercially-available enzyme-modified egg uct. Suitable edible acidulants include, for example, vinegar, US 2012/0034353 A1 Feb. 9, 2012

citric acid, lactic acid, phosphoric acid, and Sorbic acid, each homogenization. Viscosity can be measured with a Brook of which are effective to inhibit the growth of bacteria, yeasts, field viscometer (spindle T-C at 2.5 rpm). When measured and mold. immediately (i.e., less than about 3 minutes) after high pres 0048. The amount of the edible acidiculant employed in Sure homogenization, the emulsion has a viscosity ranging the compositions described herein should generally provide from about 150 to about 250 Pas. In another aspect, the about 0.3 to about 1 percent titratable acidity based upon emulsion has a viscosity from about 160 to about 240 Pas. In acetic acid, and, in one aspect between, ranges from about 0.4 another aspect, the emulsion has a viscosity from about 180 to percent to about 0.7 percent. A sufficient amount of the edible about 220 Pas. When the viscosity is measured at room acidiculant should be employed in the preparation of the food temperature (i.e., about 20 to about 25 degrees Celsius) product to maintain the pH of the emulsion-based food prod twenty-four hours after homogenization, the viscosity ranges uct below about pH 4.0 and, in one aspect, below about pH 3.8. If such a pH for the composition is not maintained, the from about 200 to about 400 Pas. In another aspect, the microstability of the composition (the ability of the compo emulsion has a viscosity from about 250 to about 350 Pas. In sition to be stored for periods of time without the growth of another aspect, the emulsion has a viscosity from about 275 to various molds or the invasion of other undesirable microor about 325 Pars. ganisms) will be significantly reduced. 0053. The oil-in-water emulsions produced herein can be 0049. The above described ingredients can be combined evaluated for physical stability using known methods. Such all at once or in a variety of combinations. In one aspect, the as, for example, the procedure described by Titus et al., oil can be added all at once. In another aspect, the oil can be “Emulsifier Efficiency in Model Systems of Milk Fator Soy added in two more steps. By one approach, the enzyme bean Oil and Water.” Food Technology, 22:1449 (1968); and modified egg can be combined with oil prior to mixing with by Acton et al., “Stability of Oil-in-Water Emulsions. 1. the remaining ingredients. In one aspect, the enzyme-modi Effects of Surface Tension, Level of Oil, Viscosity and Type fied egg is combined with oil, with the oil being added in of Meat Protein.” J. Food Sci., 35:852 (1970). Additional amount of about five times to about 15 times the amount of information concerning the formation and testing of oil-in enzyme-modified egg. In another aspect, oil in an amount of water emulsions is present in Becher, Encyclopedia of Emul about 8 to about 12 times the amount of enzyme-modified egg sion Technology (Volume 1, Basic Theory, Marcel Dekker, is used. By one approach, the oil and enzyme-modified egg Inc., New York (1983)), and Sherman, Emulsion Science can then be combined with the hydrocolloid prior to being (Academic Press, New York (1968)). Each of these references combined with the remaining quantity of oil, as well as the is incorporated herein in their entireties. water and edible acidulant. 0054 The fat content of the emulsion generally should be 0050. In the methods described herein, homogenization is less than about 72 percent in order to achieve the desired small carried out at high pressure to provide the emulsion. Gener droplet size. A fat content greater than about 72 percent gen ally, pressures of about 10 to about 300 bar can be used. In erally fails to achieve the desired droplet size. It was surpris another aspect, pressures of about 50 to about 200 bar can be ingly found that the emulsion-based food product was able to used. The homogenization pressure used may depend on achieve the desired viscosity at such high fat levels (i.e., about whether the high pressure homogenization is a one or two step 55 to about 72 percent fat). It had been conventionally thought homogenization process and the type of equipment used. that at these fat levels, particularly at the higher end of the Generally, two stage homogenization is preferred with the range, the water content is too low to drive the emulsification first stage at a pressure between about 10 to about 100 bar, in process to Such an extent that Sufficiently small droplets and another aspect between about 50 to about 90 bar, and the high viscosities can be achieved. second stage at a pressure between about 10 to about 100 bar, 0055. The emulsion produced by high pressure homogeni in another aspect between about 20 to about 40 bar. In some Zation is Suitable for use as an emulsion-based food product cases, it may be advantageous to have the first stage of without further addition of ingredients. By one approach, the homogenization at a pressure greater than or equal to the emulsion is substantially free of starch. By the term “substan pressure in the second stage. By one approach, the pressure tially free of starch, it is meant that the emulsion includes less used in the second stage may be about 10 to about 20 percent than a functional (e.g., thickening) amount of starch. By one of the pressure used in the first stage. By another approach, approach, the emulsion contains less than about 1 percent homogenization may be carried out using a flow rate of about starch. By another approach, the emulsion contains less than 7000 liters/hour. about 0.5 percent starch. By another approach, the emulsion 0051. The high pressure homogenization advantageously contains less than about 0.1 percent starch. By another reduces the average droplet size (mean Volume diameter) of approach, the emulsion contains 0 percent starch. a the oil phase of the emulsion to about 0.8 to about 10 microns. 0056. In another aspect, the emulsion is substantially free In one aspect, the average oil droplet size is between about 0.8 of emulsifiers other than the enzyme-modified egg added to about 5 microns. In another aspect, the average oil droplet prior to high pressure homogenization. By the term 'substan size is between about 0.8 to about 2 microns. In yet another tially free of emulsifiers, it is meant that the emulsion aspect, the average oil droplet size is between about 0.8 to includes less than a functional (e.g., emulsifying) amount of about 1.5 microns. Oil droplet size can be measured by any emulsifier other than the enzyme-modified egg. By one known methods, such as by laser diffraction using known approach, the emulsion contains less than about 1 percent techniques and instruments. For example, a Mastersizer 2000 emulsifier other than the enzyme-modified egg. By another (Malvern Instruments of Malvern, Worchestershire, United approach, the emulsion contains less than about 0.5 percent Kingdom) can be used. emulsifier other than the enzyme-modified egg. By another 0052. The viscosity of the emulsion can be measured at a approach, the emulsion contains less than about 0.1 percent variety of time points. The viscosity of the emulsion typically emulsifier other than the enzyme-modified egg. By another increases significantly during the first twenty-four hours after approach, the emulsion contains no emulsifier other than the US 2012/0034353 A1 Feb. 9, 2012

enzyme-modified egg. Specifically, by one approach, the should be noted that starch should not be added prior to high emulsion includes no DATEM. pressure homogenization because its thickening ability will 0057. In another aspect, the emulsion includes no protein be greatly reduced due to destruction of the granular structure other than that contributed by the enzyme-modified egg. By within the homogenizer. The starch may be provided by one approach, the emulsion is free of dairy proteins, meat wheat, maize, waxy maize, rice or other food Starches. Modi proteins, vegetable proteins, and any other type of protein not fied waxy maize starch is particularly preferred, because it contributed by the enzyme-modified egg added prior to high provides a stable desirable texture during shelf life in such pressure homogenization. acidified products. 0058. By another approach, the emulsion consists essen 0064. By one approach, the additional ingredients can be tially of about 55 to about 72 percent oil, about 0.2 to about added in amounts effective to reduce the fat content of the 2.0 percent enzyme-modified egg, about 20 percent to about final product to a desired level. While products having very 40 percent water, and edible acidulant. By another approach, low fat contents (i.e., down to about 10 percent fat) can be the emulsion consists essentially of about 55 to about 72 provided in accordance with the methods herein, generally, percent oil, about 0.2 to about 2.0 percent enzyme-modified however, it is not recommended to reduce the fat content egg, about 20 percent to about 40 percent water, about 0.01 to below about 40 percent if a full fat-like texture is desired, about 0.15 percent hydrocolloid stabilizer, and edible acidu because it is the emulsion which provides the creamy mouth lant. feel, and even with the very small oil droplets provided, 0059 By yet another approach, the emulsion includes an creaminess will eventually be compromised as the fat level is emulsion-modifying ratio of oil to enzyme-modified egg that reduced. is effective to achieve the desired viscosity and oil droplet 0065. In one aspect, ingredients can be added which con size. By one approach, the oil and enzyme-modified egg are tribute to the flavor of the product. Sweeteners may, option provided in a ratio from about 27.5:1 to about 360:1. By ally, be employed in the emulsion-based food products in an another approach, the oil and enzyme-modified egg are pro amount ranging from about 0 to about 10 percent of the total vided in a ratio from about 36:1 to about 144:1. By another weight of the food products and, in one aspect, ranging from approach, the oil and enzyme-modified egg are provided in a about 2 percent to about 5 percent. Sweeteners, such as ratio from about 42:1 to about 90:1. Sucrose, dextrose, fructose, glucose, mannose, galactose, 0060. After the effective treatments described above, if Xylose, Sorbose, tagatose, ribulose, Xylulose, maltose, lac desired, the high fat emulsion can be used as a premix or tose, cellobiose, raffinose, erythritol, mannitol, lactilol, Sor intermediate to provide food products having a wide variety bitol. Xylitol, light or dark corn syrup, and synthetic Sweet offat contents. As shown in the dotted lines of FIGS. 1 and 2, eners, may be employed, if desired. Salt may, optionally, be these optional additional ingredients can be added after the employed in the emulsion-based food products in an amount high pressure homogenization step to reduce the total fat ranging from about 0 to about 2.5 percent of the total weight content of the emulsion to a desired level. By use of the high of the dressings, and, in one aspect, ranging from about 1 fat emulsion prepared by high pressure homogenization as percent to about 2 percent. Spices and flavoring may also be described herein, it was advantageously found that food prod added. Examples of spices include pepper, garlic powder, ucts having a variety of fat contents could be provided that onion powder, parsley, and the like. Examples of flavorings had Superior mouthfeel, creaminess, and viscosity as com which include vegetable flavors, meat flavors, dairy flavors, pared to conventional products having the same fat content. lemon juice or lemon juice concentrate, vinegar, and the like. This disclosure further provides an emulsion that allows for As those skilled in the art will recognize, other ingredients, Substantially reduced levels of starch as compared to conven Such as water, can also be included, if desired, so long as tional emulsion-based products in order to provide the same incorporation of the ingredient does not Substantially disrupt or similar viscosity. the stability of the emulsion. 0061. In this respect, the emulsion produced from high 0066. In one aspect, the final product having less than 55 pressure homogenization can be used as a pre-mix and com percent fathas a desirable spoonable viscosity of about 40 to bined with other ingredients to provide a lower fat product about 175 Pas, in another aspect about 50 to about 125 Pas, while still providing remarkable emulsion stability and vis and in another aspect about 50 to about 90 Pa's when mea cosity Suitable for use as a spoonable mayonnaise product. sured within three minutes of mixing the product. When For example, if the emulsion produced from high pressure measured at room temperature at twenty-four hours after homogenization has an oil content of about 55 to about 72 mixing, the viscosity is typically between about 150 to about percent, the emulsion can then be combined with other ingre 300 Pas, in another aspect between about 175 to about 250 dients, including, for example, a cooked and cooled starch Pas, and in another aspect between about 180 to about 220 water mix, to reduce the amount of oil in the final product to PaS. about 40 to about 55 percent. By one approach, addition of 0067. In one aspect, the emulsion produced by high pres about 0.5 to about 2.5 percent starch can be advantageous Sure homogenization can be used as a pre-mix for making a when the amount of oil in the product is decreased to about 40 mayonnaise-type or other dressing-type product. In this to about 55 percent. The resulting product may be a mayon aspect, the pre-mix is combined with a cooked and cooled naise-type dressing having Substantially lower oil content water-starch mixture (e.g., mixture of starch and water than the emulsion upon which it was based. cooked at about 92 degrees Celsius for about five minutes and 0062. In one aspect, the optional ingredients can be added cooled to about 35 degrees Celsius) to provide a mayonnaise to the emulsion produced by high pressure homogenization to type dressing having Substantially lower oil content than the provide a mayonnaise-type dressing having a wide range of emulsion upon which it was based yet still provide a desirable fat contents, with Viscosity being built progressively more by spoonable viscosity of about 40 to about 175 Pas, in another thickening agents like starch and hydrocolloids as the fat aspect about 50 to about 125 Pas, and in another aspect about content and emulsion contribution to the texture is reduced. 50 to about 90 Pa's when measured within three minutes of 0063 Starch generally contributes to the shelf-stability mixing the product. When measured at room temperature at and taste of the final product, particularly when the final twenty-four hours after mixing, the Viscosity is typically product has an oil content of less than about 72 percent. It between about 150 to about 300 Pas, in another aspect US 2012/0034353 A1 Feb. 9, 2012

between about 175 to about 250 Pas, and in another aspect between about 180 to about 220 Pa S. TABLE 1 0068. By one approach, the starch can be combined with flavorings, salt, and Sweetenerprior to cooking the starch. The Ingredient Amount starch can be cooked at about 92 degrees Celsius for about Soybean oil 53.6 percent five minutes and cooled to about 35 degrees Celsius to pro Water? Vinegar Mix 31.7 percent vide a starch base that can be combined with additional ingre Egg-Oil-Xanthan Mix 14.7 percent dients or added directly to the emulsion from the high pres Sure homogenization step to form a food product having less than 55 percent oil. 0075. The pre-emulsion is homogenized in two stages at 0069. In one aspect, the emulsion-based food product hav high pressure, with the first step at 70 bar and the second step ing less than 55 percent fat includes no protein other than that at 30 bar, using a Tetra Pak TAM 25/315 bar from Tetra Pak contributed by the enzyme-modified egg. By one approach, Processing Components (Lund, Sweden). the emulsion is free of dairy proteins, meat proteins, Veg 0076. The resulting emulsion had a viscosity of about 200 etable proteins, and any other type of protein not contributed Pa's as measured with a Brookfield viscometer (spindle T-C at by the enzyme-modified egg added prior to high pressure 2.5 rpm) within three minutes of completion of homogeniza homogenization. tion at about 20 degrees Celsius. The emulsion has a white, 0070 The optional ingredients can be added by conven creamy appearance and thick texture, a fat content of about tional mixing techniques and equipment. The pressure 66.9 percent, and a protein content of about 0.37 percent. employed, the shear rate, and/or the time for mixing may vary widely dependent upon the particular equipment employed. Example 2 For example, a pin or other rotor stator mixer can be used. 0071. Because the optional ingredients are generally mixed into the emulsion using conventional, non-high pres 0077. The inventive emulsion of Example 1 is compared to Sure homogenization techniques, the resulting product is two commercially-available mayonnaise products: (1) typically characterized by a bimodal particle size distribution. THOMYR Mayonnaise referred to herein as “THOMYR) For example, as shown in FIG. 4 and as described in more Full Fat' (Nestle, Germany; advertized as including 80 per detail in Example 3, a first mode corresponds to the oil drop cent Sunflower oil, 7 percent egg yolk, and vinegar, Sugar, lets of the emulsion produced by high pressure homogeniza mustard, salt, and spices); and (2) THOMY(R) Salat Mayon tion and the second mode having larger particle sizes than the naise referred to herein as “THOMYR Low Fat” (Nestlé, first mode can be attributed to ingredients added after high Germany; advertized as including 50 percent sunflower oil, pressure homogenization. By one approach, the bimodal dis water, spirit vinegar, Sugar, mustard, milk Sugar, salt, modi tribution includes more particles in the first mode than in the fied Starch, egg yolk, citric acid, and flavors). second mode. In one aspect, the first mode ranges from about (0078. The viscosities of the THOMYR) products were 0.4 microns to about 10 microns and the second mode ranges measured using a Brookfield viscometer (spindle T-C at 2.5 from about 0 microns to about 100 microns with a saddle rpm) at about 20 degrees Celsius. The THOMYR Low Fat point between the two modes at about 10 microns. product had a viscosity of about 150 Pa's and the THOMYR) 0072 The high fat emulsion-based food products Full Fat product had a viscosity of 120 Pas. As described described herein may be prepared in batch, semi-continuous, herein, generally the viscosity is measured either immedi or continuous processes. The high fat emulsion-based food ately after homogenization or after twenty-four hours at room products described herein can be used to make mayonnaise, temperature. However, as both THOMYIR products are com savory sauces, dressings, and the like. The high fat emulsions mercial products, it is not known when the products were can also be used in bakery items and desserts, such as cus manufactured or how long it had been since homogenization. tards, cakes, pies, and the like. 007.9 Oil droplet sizes of the inventive and commercial 0073. These and other advantages of the emulsion-based products were measured using a Mastersizer 2000 particle food products described herein will become apparent to those size analyzer (Malvern Instruments of Malvern, Worchester skilled in the art upon consideration of the present specifica shire, United Kingdom). The oil droplet size of the inventive tion. product was measured twenty-four hours at room tempera ture after homogenization. The oil droplet data is presented in EXAMPLES the NMR spectrograms shown in FIG.3(A)-(C). FIGS. 3(A). Example 1 3B), and 3(C) show the oil droplet size data for the inventive emulsion, THOMYR Full Fat, and THOMYR Low Fat, 0.074. A mayonnaise premix can be prepared according to respectively. The numerical data is presented in Table 2 the following process and recipe. A “Water/Vinegar Mix' is below. first prepared by mixing 78.86 percent water and 21.14 per cent Spirit Vinegar (10 percent). Also, 90.9 percent soybean TABLE 2 oil and 9.1 percent enzyme-modified egg yolk powder (Emul d(0.025) d(0.5) d(0.975) therm KSMS from OVOBEST Eiprodukte GmbH & Co. KG microns microns microns (Germany)) is mixed to form an egg/oil mixture. Then 99.28 percent of the egg/oil mixture is combined with 0.72 percent Inventive Sample xanthan gum to provide an “Egg-Oil-Xanthan Mix. The Average (n = 3) 2.0 3.2 5.5 ingredients of Table 1 below are then mixed in a Leusomix STDEV O.2 O.1 O.2 apparatus from Luishuis Projects & Engineering B.V., (Hen RSD 7.8 3.6 3.1 golo, Netherlands) at 50 Hz to form a pre-emulsion. US 2012/0034353 A1 Feb. 9, 2012

TABLE 2-continued TABLE 3 d(0.025) d(0.5) d(0.975) Final Mayonnaise d(0.025) d(0.5) d(0.975) microns microns microns Product microns microns microns THOMY (RFI Fat Average (n = 3) 2.2 3.8 6.5 STDEV O.2 O.1 O.6 Average (n = 3) 7.8 9.8 12.2 RSD 6.8 1.5 9.6 STDEV O.3 O.1 O.S RSD 3.7 O6 4.2 THOMY (R. Low Fat I0089. As can be seen in FIG.4, the particle size of the final Average (n = 3) 13.6 19.7 30.6 product has a bimodal distribution, with the smaller particle STDEV 3.3 0.7 9.3 sizes provided by the high pressure homogenization of the RSD 24.7 3.7 30.3 emulsion of Example 1 and the larger sizes provided by the ingredients added after homogenization. * d0.025) means that 2.5 percent of the volume is due to droplets having a diameter less than or equal to “x” microns; d0.5) means that 50 percent of the volume is due to droplets having 0090 While the emulsions, food products, and methods a diameter less than or equal to “x” microns; and d(0.975) means that 97.5 percent of the herein disclosed have been described by means of specific volume is due to droplets having a diameter less than or equal to “x” microns, embodiments, examples and applications thereof, numerous 0080. As can be seen in the data above and as shown in modifications and variations could be made thereto by those FIGS. 3(A)-(C), the THOMYR) products had larger oil drop skilled in the art without departing from the scope of the let particle sizes than the inventive sample. It is believed that disclosure as set forth in the claims. Unless specified other the THOMYR mayonnaise products are produced with con wise, all percentages and ratios are by weight. ventional colloid mill technology and unmodified egg yolk. What is claimed is: Example 3 1. A method for preparing an emulsion-based food product, the method comprising: 0081. The inventive emulsion of Example 1 is then com combining about 55 to about 72 percent oil, about 0.2 to bined with additional ingredients to provide a mayonnaise about 2.0 percent enzyme-modified egg, about 20 per dressing as described below. cent to about 40 percent water, and edible acidulant to I0082. A starch dry mix of 66.4 percent sugar, 17.5 percent provide a mixture; and modified waxy maize starch from Tate & Lyle (London, treating the mixture with high pressure homogenization for United Kingdom), 15.7 percent salt, 0.23 percent beta-caro a time and at a pressure effective to provide an emulsion, tene (1 percent) powder, and 0.18 percent paprika extract are the emulsion having an average oil droplet size of about combined using a batch tank with stirrer. 0.8 to about 10 microns and a viscosity of about 200 to 0083. Then, 4.1 percent Spirit vinegar (10 percent), 60.7 about 400 Pa's when measured at room temperature percent water, and 35.2 percent of the starch dry mix as made twenty-four hours after homogenization. above are combined to form a starch base using a batch tank 2. The method according to claim 1, wherein the enzyme with stirrer. modified egg is egg yolk treated with phospholipase. 0084. A flavored starch base is then prepared by combin 3. The method according to claim 1, wherein the method ing 99.43 percent starch base with 0.41 percent Spice Emul further comprises treating the mixture to provide a pre-emul sion 15822531 IFF from International Flavors & Fragrances sion prior to the high pressure homogenization step. (Oberhausen, Germany), and 0.16 percent Curcuma essence 4. The method according to claim 1, wherein the amount of 615508 from Symrise AG (Holzminden, Germany). egg is selected so as to provide less than about 0.3 percent 0085. The starch base is heated with direct steam injection protein in the emulsion. to 92 degrees Celsius and held for about 5 minutes to cook-out 5. The method according to claim 4, wherein the amount of the starch. The starch base is allowed to cool to about 35 egg is selected so as to provide less than about 0.25 percent degrees Celsius. protein in the emulsion. I0086 Finally, 24.55 percent flavored starch base is com 6. The method according to claim 1, wherein the amount of bined with 75.45 percent of the emulsion prepared according oil is about 60 to about 72 percent. to Example 1 and mixed in a pin mixer at about 500 rpm for 7. The method according to claim 1, wherein the emulsion four seconds (continuous with 9 to/h flowspeed). has a mean oil droplet size of about 0.8 to about 5 microns. 0087. The resulting mayonnaise product has a total fat 8. The method according to claim 1, wherein the emulsion content of about 51 percent, a starch content of about 1.3 has a mean oil droplet size of about 0.8 to about 2 microns. percent, a protein content of about 0.3 percent, a titratable 9. The method according to claim 1, wherein the emulsion acidity of about 0.59 percent, pH of about 3.25, and a viscos further comprises about 0.01 to about 0.15 percent hydrocol ity of about 70 Pa's when measured within three minutes after loid stabilizer. mixing. After twenty-four hours at room temperature, the 10. The method according to claim 1, wherein the method viscosity was about 197 Pas. further comprises forming a pre-emulsion prior to high pres 0088 Oil droplet size of the final product is measured Sure homogenization. using a Mastersizer 2000 particle size analyzer (Malvern 11. The method according to claim 1, wherein the emulsion Instruments of Malvern, Worchestershire, United Kingdom) is substantially free of starch. four weeks after homogenization. The oil droplet data is 12. The method according to claim 1, wherein the oil and presented in the NMR spectrogram of FIG. 4. The numerical enzyme-modified egg are provided in a ratio from about data is presented in Table 3 below. 27.5:1 to about 360:1 US 2012/0034353 A1 Feb. 9, 2012

13. An emulsion comprising: vided in amounts effective to reduce the weight percent about 55 to about 72 percent oil, about 0.2 to about 2.0 of oil to less than about 55 weight percent based on the percent enzyme-modified egg, about 20 percent to about weight of the mayonnaise product. 40 percent water, and edible acidulant, 18. The method according to claim 17, wherein the wherein the emulsion has an average oil droplet size of enzyme-modified egg is egg yolk treated with phospholipase. about 0.8 to about 10 microns and a viscosity of about 19. The method according to claim 17, wherein the method 200 to about 400 Pa's when measured at room tempera further comprises treating the mixture to provide a pre-emul ture twenty-four hours after the emulsion is formed. sion prior to the high pressure homogenization step. 20. The method according to claim 17, wherein the amount 14. The emulsion of claim 13, wherein the amount of oil is of egg is selected so as to provide less than about 0.3 percent about 60 to about 72 percent. protein in the emulsion. 15. The emulsion of claim 13, wherein the emulsion has a 21. The method according to claim 17, wherein the amount mean oil droplet size of about 0.8 to about 5 microns. of egg is selected so as to provide less than about 0.25 percent 16. The emulsion of claim 13, wherein the emulsion is protein in the emulsion. substantially free of starch. 22. The method according to claim 17, wherein the amount 17. A method for preparing a mayonnaise product, the of oil in the emulsion is about 60 to about 72 percent. method comprising: 23. The method according to claim 17, wherein the emul combining about 55 to about 72 percent oil, about 0.2 to sion has a mean oil droplet size of about 0.8 to about 5.0 about 2.0 percent enzyme-modified egg, about 20 per microns. cent to about 40 percent water, and edible acidulant to 24. The method according to claim 17, wherein the may provide a mixture; and onnaise product includes less than about 2.5 percent starch. treating the mixture with high pressure homogenization for 25. The method according to claim 17, wherein the may a time and at a pressure effective to provide an emulsion, onnaise product includes about 40 to about 55 percent oil. the emulsion having an average oil droplet size of about 26. The method according to claim 17, wherein the may 0.8 to about 10 microns and a viscosity of about 200 to onnaise product has a viscosity of about 180 to about 220 about 400 Pa's when measured at room temperature when measured at room temperature twenty-four hours after twenty-four hours after homogenization; mixing. mixing the emulsion with additional ingredients to provide a mayonnaise product, the additional ingredients pro