FORM 2
THE PATENTS ACT 1970
(39 of 1970)
&
The Patents Rules, 2003
PROVISIONAL SPECD7ICATION
(See section 10 and rulel3)
1. TITLE OF THE INVENTION: "Whole egg replacing novel premix concentrate specially designed for cake and cake related products"
(a) NAME: ADVANCED ENZYME TECHNOLOGffiS LIMITED.
(b) NATIONALITY: An Indian Company incorporated under the
Indian Companies ACT, 1956
(c) ADDRESS: "A" Wing, Sun Magnetica, 5th Floor,
Accolade Galaxy, L.I.C. Service Road, Louiswadi, Thane - 400 604. India.
3. PREAMBLE TO THE DESCRIPTION
The following specification particularly describes the invention.

Technical field:
The present invention relates to a whole egg replacing dry concentrated powder premix specially used for vegetarian cake preparation comprising of scientifically blended isolates of protein from vegetative origin which in combination with blend of emulsifier selected from aeration or foam stability property and along with emulsification providing emulsifier or crumb softening emulsifier alone or in combination to give a complete organoleptic and rheological property similar to whole egg. The whole egg replacing dry concentrated powder premix is cholesterol free which in turn makes the human diet a complete.
Background and prior art:
A Cake is a form of food that normally combine some kind of flour, sweetening agent such as sugar, binding agents especially egg, fat, a liquid such as milk, water or juice and leavening agent such as baking powder or yeast.
Ready to use cake mixes simply require adding the package contents to eggs and oil in a bowl and mixing for two to three minutes. The mixture is then ready to be poured in pans and baked. But in the case of the present invention of whole egg replacing dry concentrated powder premix, the user has to mix the flour, sugar and liquid with the premix concentrate and then bake to get a cake.
Egg is a versatile food and food component. Although eggs are relatively low in calories and have high nutritional value, eggs are often restricted in the diet for reasons of the relatively high amount of saturated fats and cholesterol in the egg yolk. Natural egg whites also contain about 0.05% of avidin, a glycoprotein that combines with biotin or vitamin B6, making the biotin biologically unavailable. Biotin deficiency is known to cause adverse effects on the human immune system.
As organoleptic properties are influenced by the protein composition. The egg replacer composition requires to provide good rheological and organoleptic properties as the
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preparation of products such as cakes and cake related products depends heavily on the functional and organoleptic contribution from eggs.
The whole egg replacing dry concentrated powder premix is cholesterol free, and devoid of avidin since it is free of whole egg and egg related products. The present invention attributes nutritional benefit as well as better organoleptic and rheological properties to the cakes and cake related products such as pastry etc. similar to that of whole egg.
WO/2004/073423 discloses egg replacer concentrate with low cholesterol content. It includes 40-85% protein, 10-50% vegetable oil and 0.5-15% carbohydrate. The cholesterol content is less than 0.5%. The protein includes soy protein, milk protein and optionally egg white protein, at least half of the protein being soy protein. The PDI is at least 60%. The concentrate is dispersed in water, and optionally egg whites, to provide a liquid egg replacer. The liquid egg replacer includes egg white protein and has a moisture content of 75-84%. It contains 16-28% of the egg replacer concentrate, 45-82% water and optionally egg white.
US 4103038 discloses an egg replacer composition based on ultra filtration whey protein, fats and emulsifier.
US 4120986 discloses the preparation of a high protein content material that contains 25 -55% protein, 5-15% fat and 25-50% carbohydrate, which is further processed with emulsifier, lecithin, starch and gums to provide an egg replacer.
US 4360537 discloses the preparation of a lipoprotein emulsion system based on soya isolate that can be used to replace egg yolk in various food products. In the preparation high amount of soluble carbohydrates and lecithin are included.
US 5 725 899 discloses the preparation of a composition from soya flour and soy oil which on reconstitution in water forms a milk like protein beverage.
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For the foregoing reasons, substantial efforts were made in the art to provide egg replacers sufficiently palatable yet free in saturated fats and cholesterol to be accepted by the vegetarians and dieters.
Many approaches have been proposed to replace the egg yolk or whole egg in the food
products. But none of them had replaced the foaming, whipping and rheological properties similar to that of egg.
Therefore it was necessary to provide a dry powder premix concentrate which provides foaming, whipping and rheological properties which resembles to whole egg and also free from cholesterol and avidin.
Object of the invention:
The main object of present invention is to provide whole egg replacing dried powder concentrated premix comprising of scientifically blended isolates of protein from vegetative origin which in combination with the blend of emulsifiers for aeration/ foam stability, emulsification or crumb softening, alone or in combination.
Another object of present invention is to provide the whole egg replacing dried powder concentrated premix comprising scientifically blended isolates of protein from vegetative origin which improves the solubility and functionality.
A still another objective of the invention is to provide emulsifier for aeration/ foam stability, emulsification or crumb softening, alone or in combination which resembles the same property as that of whole egg attributing nutritional benefit as well as organoleptic properties to the cakes.
Yet another object of the invention is to provide whole egg replacement which is a dried powder mixture, which doesn't require any processing other than the blending of dry ingredients, easy to use, convenient in all process without modifying baker's recipes and process conditions.
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Summary of the invention:
The present invention discloses a whole egg replacing dried powder concentrate premix comprising of scientifically blended isolates of protein from vegetative origin which in combination with the blend of emulsifiers for aeration/ foam stability, emulsification or crumb softening, alone or in combination.
The invention further discloses a whole egg replacing dried powder premix concentrate comprising of blend of isolates of protein from vegetative origin, in combination with emulsifier blend, leavening system which gives combined synergistic effect with stabilizer such as calcium and sodium salts in combination with the filler selected from vegetative origin includes starch and starch hydrolyzates.
The whole egg replacing dried powder concentrate premix comprising of isolates of protein from gramineae family as well as milk based origin used in conjunction with the blend of emulsifiers for aeration/ foam stability, emulsification or crumb softening, alone or in combination selected includes the various emulsifiers such as Distilled monoglyceride Polyglycerol ester of fatty acids, Propylene glycol fatty acid ester, Caseinate, stabilizers such as calcium, sodium salts, leavening system which consists of leavening agent in combination and filler is selected from vegetative origin specially designed starch and starch hydrolyzates.
Description of drawings:
Figure 1 describes Diagrammatic representation of Eggless cake.
Figure2 describes a graph for the interpretation of softness of cake by texture analyzer TA plus (Llyods) in example-1
Figure3 describes a graph for the interpretation of cutting strength of cake by texture analyser TA plus(Llyods) in example-1
Figure 4 describes a graph for the interpretation of softness of cake by texture analyzer TA plus(Llyods) in example-2
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Figure 5 describes a graph for the interpretation of cutting strength of cake by texture analyser TA plus (Llyods) in example-2
Figure 6 describes a graph for the interpretation of softness of cake by texture analyzer TA plus (Llyods) in example-3
Figure 7 describes a graph for the interpretation of cutting strength of cake by texture analyzer TA plus (Llyods) in example-3
Figure 8 describes a graph for the interpretation of softness of cake by texture analyser TA plus (Llyods) in example-4
Figure 9 describes a graph for the interpretation of cutting strength of cake by texture analyzer TA plus (Llyods) in example-4
Detailed description:
The present invention describes replacement of the whole egg with the dried powder concentrate premix comprising scientifically blended isolates of protein are from vegetative origin.
In one embodiment the invention describes the isolates of protein are selected from gramineae family includes cereals such as barley, wheat, oats, rye or maize as well as isolates of milk based origin in conjunction with the blend of emulsifiers for aeration/ foam stability, emulsification or crumb softening, alone or in combination includes Distilled monoglyceride Polyglycerol ester of fatty acids, Propylene glycol fatty acid ester,, stabilizers such as calcium, sodium, potassium salts and filler as starch and starch hydrolyzates.
In another embodiment the invention describes the range of composition of isolates of protein from gramineae family - 10- 30% with isolates of milk based protein ranging from 20-40% and in conjunction with the emulsifier ranging from 5 -15%, leavening
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system comprising in the range of 1-10%, stabilizers such as calcium, sodium or potassium salts at 7-10% with fillers like starch of starch hydrolyzates as Q.S.
(1) Isolates of Milk protein: Milk protein is a very high quality complete protein with rich amounts of all the essential amino acids which are absorbed quickly and efficiently into the body. It also contains bioactive ingredients, like immunoglobulin and lactoferrin that supports the immune system. The mechanism of Isolates of Milk protein application in cakes is as follows:

Isolates of milk protein

Helps to entrap the air and C02 Produced by leavening system

Results in better body and viscosity to the cakes

Presence of lactose content

Results in browning Of cakes

(2) Isolates of gramineae protein: The isolate of protein obtained from botanical Gramineae family includes cereals such as barley, wheat, oats, rye or maize which delivers extensibility, film forming properties and moisture management in cakes. The mechanism of Isolates of gramineae family protein is as follows

Isolates of protein of gramineae family Outstanding film forming properties Controls water migration

Film coating

Results in freshness and extended shelf life to cakes
Results in softness Of cakes

(3) Emulsifiers: Emulsifiers play a vital role in cake formulation. There are different types of emulsifiers such as sodium and calcium stearoyl lactylate, ethoxylated mono and
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di glycerides, polysorbates, succinylated mono glycerides, diacetyl tartaric acid esters of mono glycerides etc.
Emulsifier for aeration and foam stability: The emulsifiers such as Acetic acid ester of mono glycerides, lactic acid ester of mono glycerides, Propylene Glycerol Esters of Fatty Acids, coat the air cell in foams to provide foam stabilization. These emulsifiers decrease the surface tension of aqueous phase thereby increasing the whipping rate of cake batter.
Emulsifier for Emulsification: The emulsifiers such as mono and di glycerides, Polyglycerol Esters of Fatty Acids, Polyglycerol Polyricinoleate stabilizes emulsions and provides uniform and stable water dispersion.
Emulsifier for protein interaction: The emulsifiers such as calcium and sodium stearoyl lactylate interact with these proteins to build a stronger gluten network. The emulsifier also helps the protein molecules to associate with one another through hydrophobic interactions, hydrogen bonding or ionic interactions.
Emulsifier for crumb softening system: The emulsifier such as Diacetyl Tartaric Acid Esters possess excellent dough strengthening properties due to their ability to interact with the gluten in dough thereby enhance gas retention and improve dough tolerance to mechanical handling.
Stabilizers: The stabilizers such as the chlorides of sodium, calcium, potassium salts are usually used in cakes are known to enhance the sweetness and the flavors of other ingredients. They also play important role in strengthing proteins in flour and contributing to a golden, crisp crust in the final cake.
Leavening system: The leavening system used in cake mainly includes sodium bi carbonate, sodium acid pyro phosphate; sodium aluminum sulphate etc. cakes are
leavened entirely by physical means such as air incorporation by Mixer during mixing and the oven spring in the oven which happens due to vapour pressure created during baking.
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Filler: Basically fillers used in cakes are starch and starch hydrolyzates to provide a softer texture to the cake. They also increase the penetration values and shelf life of cakes by delaying the staling rate.
According of the present invention, whole egg replacing dried powder concentrated premix is prepared hygienically by maintaining the moisture content up to less than 4% so that the product has extended shelf life.
According to the present invention whole egg replacing dried powder concentrated premix prepared can be used in the range of 20-40% on flour weight basis.
The cakes prepared in the laboratory by the application of SINMAG BAKERY EQUIPMETS OF TAIWAN.
Schematic Representation of Flow Chart:
Weighing of the ingredients Dissolve sugar in water Add gel + flour+ whole egg replacing driec powder concentrate premix (20-40%) Slow speed (1st speed) for 1 minute, scrap it uniformly High speed (3rd speed) for 2iminutes Mix it for medium speed (2nd speed )for 30 sees
Bake it in cake pans at 180-200 degrees for 30 minutes
I
Cool and then pack for further analysis
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Examples:
The composition of whole egg replacing dried powder concentrate premix is followed as described in the following examples Example 1, batch 1

Ingredients Quantity in grams
Isolate of Protein from milk base 10-30%
Isolate of Protein from gramineae family 20-40%
Emulsifier system 5-15%
Leavening system 1-10%
Stabiliser 7-10%
Filler Q.S
Recipe: (For 1kg batter weight of cake)Cake flour- 285 gms, sugar- 255 gms, water-
307ml, gel- 23 gm, oil - 40 gm, eggless premix concentrate-100 gm.Note: Gel usage 8%
and Eggless premix concentrate 35% on the weight of flour basis.
Equipment used: Planetary Mixer Model Q70 (From Sinmag bakery equipments of
Taiwan)
Procedure: Sugar and water is whisked first. Once the sugar is dissolved, then add gel,
flour mixed with the eggless concentrate with 60 revolutions speed. Once it is uniformly
mixed, scrap it from side and then mix it in a high speed of revolutions of 180. Add oil
and mix it in slow speed of 60 revolutions for 30 seconds. Bake it in cake pan of smaller
size (6"-2") and larger pan size of (6 1/2 - 2 1/2 inch) of batter weight 250 gms and 600 gms
respectively.
Observations of cake batter:
Cake batter density is measured by cake batter density (gm/cc) = weight of batter volume.
Laboratory internal standards for
SOFTNESS / FIRMNESS OF CAKE: (by Texture Analyser):
For eggless cake: 2 to 4
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CUTTING STRENGTH OF CAKE: (by texture analyzer) Breaking strength: SO to 60
Deformation: 5 to 6
HUNTER LAB COLORIMETERIC READING
L value a value b value
83.91 0.25 17.10
L equals 0-100 (0=black and 100=white)
a equals red to green (+ = red and - = green)
b equals yellow to blue (+ = yellow and - = blue)
Deflection At
Maximum Load
SOFTNESS OF CAKE BY TEXTURE ANALYSER TA PLUS(LLYODS)
Test Speed Test Parameter Firmness
20.011
Preload No
l0mm/Min Stop At 20mm 2.2468
More the firmness value, more hard the cake is. Lower the firmness value, more soft the Cake is.
CUTTING STRENGTH OF CAKE BY TEXTURE ANALYSER TA PLUS(LLYODS)
Test Speed Test Parameter Break Strength
Deformation
TRIGGER: -
50mm/Min 0.5 N 55.14 N 5.86
LIMIT: - 15mm
Lower the value of break strength, cutting is proper and uniform
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Deformation value also show how much the texture got distorted due to that particular load
Example 2: Batch 2
Ingredients Quantity in grams
Isolate of Protein from milk base 10-30%
Isolate of Protein from gramineae family 20-40%
Emulsifier system 1 3 -7%
Emulsifier system 2 2-8%
Leavening system 1-10%
Stabiliser 7-10%
Filler Q.S
Recipe:(For 1kg batter weight of cake)Cake flour- 285 gms, sugar- 255 gms, water-
307ml, gel- 23 gm, oil - 40 gm, eggless premix concentrate-100 gm.Note: Gel usage 8%
and Eggless premix concentrate 35% on the weight of flour basis.
Equipment used: Planetary Mixer Model Q70 (From Sinmag bakery equipments of
Taiwan)
Procedure: Sugar and water is whisked first. Once the sugar is dissolved, then add gel,
flour mixed with the eggless concentrate with 60 revolutions speed. Once it is uniformly
mixed, scrap it from side and then mix it in a high speed of revolutions of 180. Add oil
and mix it in slow speed of 60 revolutions for 30 seconds. Bake it in cake pan of smaller
size (6"-2") and larger pan size of (6 l/2 - 2 1/2 inch) of batter weight 250 gms and 600 gms
respectively.
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Observations:
HUNTERLAB COLORMETERIC READING
L value a value b value
84.61 0.31 16.98
L equals 0-100 (0=black and 100=white)
a equals red to green (+ = red and - = green)
b equals yellow to blue (+ = yellow and - = blue)
TEXTURE ANALYSER TA PLUS(LLYODS)
Deflection At
Maximum Load
Test Speed Test Parameter Firmness
20.011
Preload No
l0mm/Min Stop At 20mm 2.2145
More the firmness value, more hard the cake is. Lower the firmness value, more soft the cake is.
CUTTING STRENGTH OF CAKE BY TEXTURE ANALYSER TA PLUS(LLYODS)
Deflection At
Maximum Load
Test Speed Test Parameter Firmness
20.011
Preload No
l0mm/Min Stop At 20mm 2.2145
Lower the value of break strength, cutting is proper and uniform Deformation also show how much the texture got distorted due to that particular load.
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Example 3: batch 3

Ingredients Quantity in grams
Isolate of Protein from milk base 10-30%
Isolate of Protein from gramineae family 20-40%
Emulsifier system 1 3-7%
Emulsifier system 2 2-8%
Leavening system 1 1-5%
Leavening system 2 1-10%
Stabiliser 7-10%
Filler Q.S
Recipe:(For 1kg batter weight of cake)Cake flour- 285 gms, sugar- 255 gms, water-
307ml, gel- 23 gm, oil - 40 gm, eggless premix concentrate- 100 gm.Note: Gel usage 8%
and Eggless premix concentrate 35% on the weight of flour basis.
Equipment used: Planetary Mixer Model Q70 (From Sinmag bakery equipments of
Taiwan)
Procedure: Sugar and water is whisked first. Once the sugar is dissolved, then add gel, flour mixed with the eggless concentrate with 60 revolutions speed. Once it is uniformly mixed, scrap it from side and then mix it in a high speed of revolutions of 180. Add oil and mix it in slow speed of 60 revolutions for 30 seconds. Bake it in cake pan of smaller size (6"-2") and larger pan size of (6 1/2 - 2 1/2 inch) of batter weight 250 gms and 600 gms respectively.
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Observations:
HUNTERLAB COLORIMETERIC READING
L value a value b value
83.90 0.31 16.98
L equals 0-100 (0=black and 100=white)
a equals red to green (+ = red and - = green)
b equals yellow to blue (+ = yellow and - = blue)
TEXTURE ANALYSER TA PLUS(LLYODS)
Test Speed Test Parameter Firmness Deflection At
Maximum Load
Preload No
lOmm/Min Stop At 20mm 2.1345 20.011
More the firmness value, more hard the cake is. Lower the firmness value, more soft the cake is.
CUTTING STRENGTH OF CAKE BY TEXTURE ANALYSER TA PLUS(LLYODS)
Test Speed Test Parameter Break Strength
Deformation
TRIGGER: -
50mm/Min 0.5 N 53.01 N 5.72
LIMIT: - 15mm
Lower the value of break strength, cutting is proper and uniform Deformation also show how much the texture got distorted due to that particular load.
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Example 4: batch 4

Ingredients Quantity in grams
Isolate of Protein from milk base 10-30%
Isolate of Protein from gramineae family 20-40%
Emulsifier system 1 3-7%
Emulsifier system 2 2-8%
Leavening system 1 1-5%
Leavening system 2 1-10%
Stabiliser 7-10%
Filler 1 Q.S
Filler 2 Q.S
Recipe:(For 1kg batter weight of cake)Cake flour- 285 gms, sugar- 255 gms, water-
307ml, gel- 23 gm, oil - 40 gm, eggless premix concentrate-100 gm.Note: Gel usage 8%
and Eggless premix concentrate 35% on the weight of flour basis.
Equipment used: Planetary Mixer Model Q70 (From Sinmag bakery equipments of
Taiwan)
Procedure: Sugar and water is whisked first. Once the sugar is dissolved, then add gel,
flour mixed with the eggless concentrate with 60 revolutions speed. Once it is uniformly
mixed, scrap it from side and then mix it in a high speed of revolutions of 180. Add oil
and mix it in slow speed of 60 revolutions for 30 seconds. Bake it in cake pan of smaller
size (6"-2") and larger pan size of (6 l/2 - 2 1/2 inch) of batter weight 250 gms and 600 gms
respectively.
Observations:

HUNTERLAB COLORIMETERIC READING
L value a value
84.62 0.31

b value 16.98

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L equals 0-100 (0=black and 100=white)
a equals red to green (+ = red and - = green)
b equals yellow to blue (+ = yellow and - = blue)
TEXTURE ANALYSER TA PLUS(LLYODS)
Firmness Deflection At
Maximum Load
Test Speed Test Parameter
2.1145 20.011
Preload No
l0mm/Min Stop At 20mm
More the firmness value, more hard the cake is. Lower the firmness value, more soft the cake is.
CUTTING STRENGTH OF CAKE BY TEXTURE ANALYSER TA PLUS(LLYODS)
Test Speed Test Parameter Break Strength
Deformation
TRIGGER: -
50mm/Min 0.5 N 51.01 N 5.68
LIMIT: - 15mm
Lower the value of break strength, cutting is proper and uniform Deformation also show how much the texture got distorted due to that particular load.
Sensory Evaluation:
The above cakes which were prepared are analyzed for its sensory properties such as crumbliness, grittiness, cell size and cereal like flavour. The panel of 12 members was trained. The pulled results are as follows:
SENSORY EVALUATION OF CAKES
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Cakes Crumbliness moistness Cereal like sweetness
flavour
Batch 1 4 8 3 6.5
Batch 2 2 8.14 3 6.8
Batch 3 2 8.2 3 6.8
Batch 4 2 8.15 3 6.9
Scores are based on 0-15 headonic scale
0 = fine cell size, low degree of crumbliness, dry, no grittiness, low degree of sweetness,
or no cereal-like flavor.
15 = coarse, cell size, high degree of crumbliness, high degree of moistness, high degree
Of grittiness, high degree of sweetness, or high degree of cereal-like flavor.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative examples and that the present invention may be embodied in other specific forms without departing from the essential attributes thereof, and it is therefore desired that the present embodiments and examples be considered in all respects as illustrative and not restrictive, reference being made to the appended claims, rather than to the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Dated this 20th day of February 2007

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Name of the Applicant: Advanced enzyme technologies limited Total No. of Sheets: 9
Application No.: /MUM/2007 No. of Sheet: 1
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