Intermediate-moisture frozen foods

Details Intermediate-moisture frozen foods Intermediate-moisture frozen foods

1979-03-26

1981-01-13

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Treating liquid material

426614, 426327, A23L 132

Patent

active

042449766

ABSTRACT:
A microbiologically stable intermediate moisture sugared egg yolk composition containing egg yolks, dextrose plus fructose, about water, and about stabilizer. This product is soft and non-crystalline at freezer temperature.

REFERENCES:
patent: 1724078 (1929-08-01), Fousek
patent: 2395587 (1946-02-01), Scott et al.
patent: 3409446 (1968-11-01), Van Olphen
patent: 4001449 (1977-01-01), Reardanz et al.
patent: 4046922 (1977-09-01), Burkwall

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