Food or edible material: processes – compositions – and products – Packaged or wrapped product
Patent
1994-07-25
1995-10-03
Weier, Anthony J.
Food or edible material: processes, compositions, and products
Packaged or wrapped product
4263301, 426399, 426521, 426614, A23B 5005, A23B 518, B65D 8100
Patent
active
054550548
ABSTRACT:
The invention enables processing eggs, especially low-cholesterol egg products based principally on egg whites, at high temperatures to provide liquid, pasteurized egg products which exhibit improved stability during refrigerated storage. Liquid egg composition is heated to a temperature (e.g. 60.degree. to 75.degree. C.) and for a time effective to reduce the population of viable organisms with some coagulation of the conalbumin, but without significantly coagulating the ovalbumin. A dispersion of coagulated conalbumin in a liquid matrix is homogenized (average particle size is preferably less than 2 microns) to form a smooth-textured, liquid egg composition. The resulting liquid egg compositions have unique textural and visual characteristics.
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Food Product Formulary, 1974 vol. 2, Tressler and Sultan pp. 374 and 375.
Bryson Janice L.
Cascione Alexander S.
Chedid Lisa
Michaels Jean M.
Rapp Harold
Nabisco Inc.
Weier Anthony J.
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