Low-cholesterol egg product and process

Details Low-cholesterol egg product and process Low-cholesterol egg product and process

1974-07-01

1976-03-02

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Imitated, simulated, ornamental, three-dimensional product...

426250, 426515, 426585, 426614, A23L 132

Patent

active

039418928

ABSTRACT:
A sunnyside up egg product which is low in cholesterol, preferably cholesterol-free, and relatively high in unsaturated fats is provided. It can be taken directly from the freezer and fried to give a product virtually identical to a natural egg fried sunnyside up. The egg product is made by molding a low cholesterol egg yolk portion of critical formulation together with an egg white portion consisting essentially of liquid egg white, and subjecting the molded egg to freezing. In the preferred embodiment of the invention, the mold employed in forming the egg product is employed as the package.

REFERENCES:
patent: 3475180 (1969-10-01), Jones
patent: 3640732 (1972-02-01), Johnson
patent: 3843825 (1972-10-01), Hawley

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