ENZYME-MODIFIED EGG YOLK PRODUCTS
An enzyme-modified egg yolk product that can be provided in liquid or powder form can be used to make a mayonnaise having a low viscosity, e.g., no more than 3500 cP, and exhibiting good stability at temperatures of greater than 90° C. (e.g., 200° F.).
1 . A hydrolyzed liquid egg yolk comprising from 6.5 to 12% (w/w) oleic acid.
2 . The hydrolyzed liquid egg yolk of claim 1 comprising from 7.5% to 9.5% (w/w) oleic acid.
3 . The hydrolyzed liquid egg yolk of claim 1 wherein the pH of said egg yolk, measured at from 49° to 51° C., is from 6.3 to 7.0.
4 . The hydrolyzed liquid egg yolk of claim 1 exhibits a viscosity of 3800±250 cP when measured on Brookfield LV viscometer (Model DV-II+ Pro) at 30 rpm, #63 spindle, and 300 seconds elapsed time.
5 . A modified egg yolk powder provided from the hydrolyzed liquid egg yolk of claim 4 .
6 . The modified egg yolk powder of claim 5 wherein a differential scanning calorimetry thermograph thereof includes an endothermic peak at a temperature no greater than −18° C.
7 . The modified egg yolk powder of claim 6 wherein the enthalpy of said endothermic peak is at least 25 J/g.
8 . The modified egg yolk powder of claim 5 wherein a differential scanning calorimetry thermograph thereof includes an exothermic peak having a peak temperature of no greater than 63° C.
9 . The modified egg yolk powder of claim 8 wherein the enthalpy of said exothermic peak is at least 7.5 J/g.
10 . A modified egg yolk powder provided from the hydrolyzed liquid egg yolk of claim 1 .
11 . The modified egg yolk powder of claim 10 wherein a differential scanning calorimetry thermograph thereof includes an endothermic peak at a temperature no greater than −18° C.
12 . The modified egg yolk powder of claim 11 wherein the enthalpy of said endothermic peak is at least 25 J/g.
13 . The modified egg yolk powder of claim 10 wherein a differential scanning calorimetry thermograph thereof includes an exothermic peak having a peak temperature of no greater than 63° C.
14 . The modified egg yolk powder of claim 13 wherein the enthalpy of said exothermic peak is at least 7.5 J/g.
15 . A mayonnaise comprising a hydrolyzed egg yolk product, said mayonnaise being heat stable up to at least 93° C. and having a dynamic viscosity at 20° C. of no more than 3800 cP when measured at or after 100 seconds and a shear speed of 160 rpm.
16 . The mayonnaise of claim 15 wherein said viscosity is from 3100 to 3600 cP when measured at 300 seconds.
17 . The mayonnaise of claim 16 wherein said viscosity is no more than 3500 cP.
18 . The mayonnaise of claim 15 wherein said mayonnaise exhibits no visible oil separation when heated to a temperature of 105° C.
19 . The mayonnaise of claim 18 wherein said viscosity is no more than 3500 cP.
20 . The mayonnaise of claim 15 wherein said viscosity is no more than 3500 cP.