Egg-based powder

Details Egg-based powder Egg-based powder

2011-03-29

2011-03-29

Weier, Anthony (Department: 1781)

Food or edible material: processes, compositions, and products

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

Poultry egg is basic ingredient

C426S634000, C426S426000, C426S428000, C426S429000, C426S430000

Reexamination Certificate

active

07914840

ABSTRACT:
A process for preparing a texturizing powder by creating a mixture of egg and milk protein components, pasteurizing the mixture at a temperature that is sufficiently high to eliminate bacteria, and drying the pasteurized mixture to form a powder that retains the functional and organoleptic properties of the egg when reconstituted in an aqueous medium is provided. A texturizing powder and edible compositions including the powder are also described.

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Gorsline et al., “Pasturization of Liquid Whole Egg Under Commercial Conditions to EliminateSalmonella,” Circ. No. 897, Oct. 1951, USDA, pp. 1-15.

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