Egg pasteurization utilizing an organosulfur compound

Details Egg pasteurization utilizing an organosulfur compound Egg pasteurization utilizing an organosulfur compound

1991-04-15

1992-03-17

Paden, Carolyn

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Treating liquid material

426535, 426614, A23B 5005

Patent

active

050967282

ABSTRACT:
The addition of a coagulation suppressing organosulfur compound to egg prior to pasteurization permits the use of higher temperatures without denaturing the protein. In one embodiment the addition of L-cysteine to a low-cholesterol egg product comprised principally of egg white enables pasteurization at temperatures 5.degree. F. higher than without it.

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CA108(23)202447k.

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