Low water activity egg product

Details Low water activity egg product Low water activity egg product

A - Human Necessities

23

L

A23L 1/32 (2006.01) A21D 13/08 (2006.01) A23B 5/025 (2006.01) A23B 5/05 (2006.01) A23B 5/14 (2006.01)

Patent

CA 2217720

The invention provides an egg product having a reduced amount of free water comprising at least 30 wt.% whole egg; glycerol; maltodextrin; egg white powder, powdered shortening; liquid egg yolk, and salt. This egg product has a Aw of about 0.80 to 0.95. Further, the invention provides food products comprising this egg product, including baked goods and other products having the egg product as a filling or topping, that may be frozen and reheated without the egg product developing a tough or rubbery texture.

L'invention décrit un produit à base d'oeufs comportant une quantité réduite d'eau libre, comprenant au moins 30 %, en poids, d'oeuf entier; du glycérol, de la maltodextrine, de la poudre de blancs d'oeufs, du shortening en poudre, du jaune d'oeuf liquide et du sel. Ledit produit à base d'oeufs présente un Aw compris entre 0,8 et 0, 95 environ. De plus, l'invention décrit des denrées alimentaires contenant ledit produit à base d'oeufs, y compris produits de boulangerie et autres produits comportant ledit produit comme remplissage ou garniture, pouvant être congelés et réchauffés sans que le produit à base d'oeufs développe une texture dure ou caoutchouteuse.

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