Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Poultry egg is basic ingredient
Reexamination Certificate
2006-11-15
2010-11-16
McNeil, Jennifer C (Department: 1784)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Poultry egg is basic ingredient
C426S578000, C426S568000, C426S605000, C426S330100, C426S330000
Reexamination Certificate
active
07833562
ABSTRACT:
A liquid egg product including particulates and the methods of producing the same. The particulates are combined with starch and water or egg whites or egg substitute to form a particulate stream, which is thermally treated prior to combining with an appropriate amount of egg white or egg substitute. The resulting egg product is a ready to cook combination of egg white or egg substitute and particulates that has an extended refrigerated shelf life.
REFERENCES:
patent: 4882194 (1989-11-01), Rapp
patent: 4910036 (1990-03-01), Rapp
patent: 5741539 (1998-04-01), Knipper et al.
Premier Starch Products Pvt. Ltd., http://www.premierstarch.com/techbulletin.html, Technical Bulletin, accessed Jan. 28, 2009, p. 2.
Furia, T.E., CRC Handbook of Food Additives, Mar. 2, 1972, 2ndEdition, vol. 1, pp. 368-369.
Ball Hershell R.
Kurpgeweit Ted A.
Merkle Jonathan A.
Schlagel Kelli
Fredrikson & Byron , P.A.
McNeil Jennifer C
Mehta Hong
Michael Foods, Inc.
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