Egg pasteurization

Details Egg pasteurization Egg pasteurization

1991-12-13

1993-11-30

Golian, Joseph

Food or edible material: processes, compositions, and products

Fermentation processes

Egg white per se, gelatin, collagen or blood

426 47, 4263301, 426614, A23J 300

Patent

active

052663388

ABSTRACT:
Egg products, particularly low cholesterol products, are pasteurized by contact with hydrogen peroxide at elevated temperature. The pasteurized egg is then contacted with catalase to convert the peroxide to water and diatomic oxygen, and the oxygen is then removed, preferably by in-line vacuum. The process enables the pasteurization of liquid eggs, particularly those based principally on egg whites, sufficiently to provide a storage-stable refrigerated liquid egg product.

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Mountney, G. J., 1976, Poultry Products Technology, 2nd Edition, p. 332, AVI Publishing Co., Westport, Ct.
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