Cholesterol free egg product

Details Cholesterol free egg product Cholesterol free egg product

1974-07-18

1976-10-19

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Poultry egg is basic ingredient

426804, A23L 132

Patent

active

039872122

ABSTRACT:
This disclosure covers a frozen egg product which can be used to make scrambled eggs, omelets, etc., and which contains in the egg-derived solids essentially none of the fat and cholesterol of whole egg solids. The product is comprised of a mixture of liquid egg whites and egg white solids and may contain other ingredients such as non-fat milk solids, water, carboxymethyl cellulose, vegetable gums, edible alkaline salts, flavor enhancers etc., to improve the eating quality of the egg product cooked under a variety of conditions. The product containing egg whites is made by blending egg whites and small amounts of non-fat milk solids, vegetable gums, and flavor enhancers and preferably raising the pH between 9.0 and 10.0 with an alkaline salt, packaging and freezing. The egg white solids may be derived from liquid egg whites, concentrated egg whites, reconstituted freeze-dried egg whites, or reconstituted spray dried egg whites.

REFERENCES:
patent: 3475180 (1969-10-01), Jones
patent: 3591391 (1971-07-01), Kinoshita et al.
patent: 3627539 (1971-12-01), Ikeda et al.
patent: 3840683 (1974-10-01), Strong

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