General Foods Limited

Joseph A Fioriti

Rex J Sims

Howard D Stahl

Jerome F Trumbetas

Clifford H Spotholz

John Joseph Mancuso

A process for making a protein stabilizer for an edible, frozen foamed emulsion in which proteins are modified by co-drying the protein with a selected emulsifier.

Stabilizer for frozen foamed emulsions and method therefore

Wet egg yolk is combined with edible oil by high energy, high shear mixing. During mixing cholesterol is extracted from the yolk by the oil. Simultaneously the ratio of polyunsaturated fat to saturated fat in the yolk is increased. The wet yolk is separated from the oil and can be made a constituent of various egg products.

Low cholesterol egg product and process

A batter composition which can be cold stored at temperatures below 32.degree.F, removed from the cold storage and immediately plastically deformed, such as by expressing from an orificed container, to suitable shape or spooned in desired amounts for cooking. The use of polyunsaturated oils and low-freezing materials, such as low molecular weight alcohols and glycols, in combination with a sugar or sugar-dextrin mixture maintains the dough flowable at reduced temperatures. The batter can be employed to make a number of products such as pancakes, waffles, muffins, cookies, cakes, snack items and the like.

Plastically deformable ready-to-use batter

Methional, its dimer or trimer or a combination of these, is added to polyunsaturated oils in small but effective amounts to stabilize the oils against oxidative rancidity.

Growing community of inventors

Hastings-on-Hudson, NY, United States of America

Joseph A Fioriti