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R Ingredients to Provide Other Products, Including May (60) Provisional Application No 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 (V)9EINIQ?IH Patent Application Publication Feb. 9, 2012 Sheet 4 of 6 US 2012/0034353 A1 (-, et. If Patent Application Publication Feb. 9, 2012 Sheet 5 of 6 US 2012/0034353 A1 E. E. x ity, el Jr. (A Patent Application Publication Feb. 9, 2012 Sheet 6 of 6 US 2012/0034353 A1 s s r Ex, & lift.”, US 2012/0034353 A1 Feb. 9, 2012 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.
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