Frozen concentrated liquid whole egg and method of making same

Details Frozen concentrated liquid whole egg and method of making same Frozen concentrated liquid whole egg and method of making same

2006-08-22

2006-08-22

Weier, Anthony (Department: 1761)

Food or edible material: processes, compositions, and products

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

Poultry egg is basic ingredient

C426S521000, C426S524000

Reexamination Certificate

active

07094438

ABSTRACT:
The invention is directed to a frozen concentrated liquid whole egg product and a process for making the frozen concentrated product. The product has from about 33 to about 49 weight solids, from about 51 to about 67 weight percent water and a viscosity at 40° F. of from about 1,000 to about 5,000 cps before or after thawing. The process includes heating liquid whole egg for a time and temperature which are effective for not coagulating the egg.

REFERENCES:
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patent: 4524082 (1985-06-01), Liot
patent: 4524083 (1985-06-01), Liot
patent: 4877625 (1989-10-01), Dieu et al.
patent: 6162441 (2000-12-01), Chae et al.
patent: 6348230 (2002-02-01), Campbell et al.
patent: 58116659 (1983-07-01), None

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