A heat-sterilizable water and oil emulsion, preferably an O/W-emulsion, is obtained by incorporating from 0.05-5 wt. % each of a lyso-phospholipid (I) and a lipid-binding protein (II). Preferably the weight ratio between (I) and (II) is about 1:1. (I) is preferably obtained by treating a phospholipid or phospholipid-fraction with phospholipase A, and (II) is preferably blood serum albumin. Also a process of preparing the heat-sterilizable emulsions has been described.
The present invention relates to glycophospholipids represented by the general formula [I]: ##STR1## The glycophospholipid of the present invention can be obtained by extracting lipid fraction of whey, butter milk, etc. with a mixed solvent of chloroform/methanol and purifying by silica gel chromatography. The glycophospholipid of the present invention is that having a novel structure and existing in milk lipid, and utilized as a biochemical reagent, a starting material for medicine and foodstuff or a surfactant.
5082674 - Food product - Owned by Thomas J. Lipton Co., Division of Conopco, Inc. (Englewood Cliffs, NJ)
A process for the manufacture of a lysophospholipoprotein (LPLP)-comprising foodstuff by incorporating dried LPLP or dried LPLP-comprising material, preferably having a moisture content of at most 10 wt %, at a level of 0.1-90 wt.% therein. The dried LPLP serves as a texture-modifying agent, a glossing agent, a freeze-thaw stabilizing agent, a heat-stabilizing agent and a syneresis-inhibiting agent.
Lysolecithin/polymer compositions of lysolecithin and a polymer of pectin or of a food-quality gum or of mixtures thereof. The compositions, when added to protein-containing food products to be subjected to heating, effect stabilization of protein to heat, and the composition may be combined with an oil for preparation of emulsions with water.
The invention relates to a food product comprising 0.1 to 1.5 wt % of one or more anti-spattering agents comprising no native soy lecithin or native soy lecithin in an amount of from 0 to 0.05 wt % on total product, whereby the anti-spattering agent is preferably selected from the group comprising hydrolyzed lecithin, fractionated lecithin, citric acid esters or combinations thereof; optionally one or more emulsifiers in a total amount of from 0 to 0.5 wt %; optionally one or more browning agents in a total amount of from 0 to 0.07 wt %; one or more salts in an amount of from 0.5 to 3 wt %.
The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid yolk portion is preheated and then is added to the mold for placement on the egg white portion. Following a short period of cooking the mold containing the formulated fried eggs is transported to a freezer unit for freezing, packaging, and storage. At a future time the frozen formulated fried egg product may be retrieved for thawing and cooking for consumption by an individual.
