METHODS AND COMPOSITIONS FOR REDUCING THE HEATING TIME OF AN EGG PATTY
A method for reducing the heating time of an egg patty includes adding an effective amount of a calcium additive to the egg patty, where the calcium additive reduces the microwave heating time required to achieve a target temperature as compared to an egg patty in which the calcium additive is not present.
1 . A method for reducing the heating time of an egg patty comprising adding an effective amount of a calcium additive to the egg patty, wherein the calcium additive reduces the microwave heating time required to achieve a target temperature as compared to an egg patty in which the calcium additive is not present.
2 . The method of claim 1 , wherein the target temperature is the average temperature of the egg patty.
3 . The method of claim 2 , wherein the average temperature of the egg patty is from about 48° C. to about 88° C.
4 . The method of claim 2 , wherein the average temperature of the egg patty is from about 66° C. to about 71° C.
5 . The method of claim 2 , wherein the average temperature of the egg patty is at least 71° C.
6 . The method of claim 1 , wherein the calcium additive comprises calcium chloride, calcium caseinate, calcium carbonate, calcium citrate, calcium phosphates, calcium lactate, calcium gluconate, calcium lactate gluconate, dehydrated whey, and a fraction or a mixture of any two or more thereof.
7 . The method of claim 1 , wherein the calcium additive is present at about 0.02 wt % to about 0.15 wt %.
8 . The method of claim 1 , wherein the calcium additive comprises calcium chloride.
9 . The method of claim 8 , wherein the calcium chloride comprises anhydrous calcium chloride.
10 . The method of claim 1 , wherein the calcium chloride comprises anhydrous calcium chloride.
11 . The method of claim 1 , wherein the calcium additive comprises dehydrated whey.
12 . The method of claim 1 , wherein the heating time required to reach the target temperature is from about 60 seconds to about 120 seconds.
13 . A composition comprising:
whole eggs, egg whites, egg yolks, a fraction thereof, or a mixture of any two or more thereof; and
a calcium additive;
wherein:
the composition is an egg patty; and
the composition exhibits a reduced microwave heating time required to achieve a target temperature, as compared to an egg patty in which the calcium additive is not present.
14 . The composition of claim 13 , wherein the composition is a pre-cooked egg patty.
15 . The composition of claim 13 , wherein calcium additive comprises calcium chloride, calcium caseinate, calcium carbonate, calcium citrate, calcium phosphates, calcium lactate, calcium gluconate, calcium lactate gluconate, or dehydrated whey.
16 . The composition of claim 13 , wherein the calcium additive is calcium chloride.
17 . The composition of claim 13 , wherein the calcium additive is dehydrated whey.
18 . The composition of claim 13 , wherein the calcium additive is present from about 0.02 wt % to about 0.15 wt %.
19 . The composition of claim 13 , wherein the calcium additive is present at about 0.1 wt %.
20 . The composition of claim 13 , wherein the microwave heating time is from about 60 second to about 75 seconds.
21 . A comestible comprising the composition of claim 13 , a bread product, and optionally one or more meat products.
22 . The comestible of claim 21 that is a sandwich of the bread product and the composition.