Highly concentrated egg white or salted whole egg product and it

Details Highly concentrated egg white or salted whole egg product and it Highly concentrated egg white or salted whole egg product and it

1981-10-14

1985-06-18

Smith, William

Food or edible material: processes, compositions, and products

Contacting food in liquid or solid state with exteriorly...

4263301, 426614, 210651, A23L 132

Patent

active

045240825

ABSTRACT:
Process for preparing a concentrated egg white or salted whole egg product capable of containing other food ingredients and flavorings and of being preserved protected from the air, according to which the initial egg white is concentrated to a dry solids content of at least 55% compared with the final egg product, in such a manner that at all times and at all points the temperature of the product being processed never exceeds 47.degree. C.; or else the initial whole egg is concentrated to a dry solids content of at least 51% compared with the final egg product, in such a manner that at all times and at all points the temperature of the product being processed never exceeds 60.degree. C., with an amount of between 2 and 4% by weight of added salt compared with the final egg product being added before, during or after concentration. The product obtained can be preserved at least three months at ambient temperature and a further week at 37.degree. C.
After rehydration it is used in making confectionery or for any food preparation in a similar way to that of fresh egg white or whole egg.

REFERENCES:
patent: 2377644 (1945-06-01), Parsons et al.
patent: 3222194 (1965-12-01), Gorman et al.
patent: 3640731 (1972-02-01), Kaplow et al.

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