Method for preserving the degree of freshness of eggs

Details Method for preserving the degree of freshness of eggs Method for preserving the degree of freshness of eggs

1992-10-27

1994-08-23

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Treating unshelled egg

By fluent material

426298, 426300, 426614, A23B 500

Patent

active

053405960

ABSTRACT:
A method for preserving the degree of freshness of poultry shell eggs is disclosed which comprises spraying the surface of a shell egg with an effective amount of a composition comprising a triglyceride of saturated fatty acids (I) of the following general formula: ##STR1## wherein: R.sup.1, R.sup.2 and R.sup.3 are the same or different, linear aliphatic hydrocarbon groups containing from 5 to 21 carbon atoms, and as an essential ingredient, a fatty acid (II) containing from 12 to 20 carbon atoms in an amount of from 0.01 to 0.5% by weight on the basis of the total weight of the composition.

REFERENCES:
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patent: 2618562 (1952-11-01), Mulvany
patent: 3148649 (1964-09-01), Moore et al.
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Ootsuka et al., Patent Abstracts of Japan, 55-81568, (1980), abstract only.
Nagao et al., Patent Abstracts of Japan, 56-18540, (1981), abstract only.
Romanoff, A. L. and Yushok, W. D., 1947, Preservation of intact eggs by sealing with chemical agents, Cornell University Agricultural Experiment Station, pp. 331-335.
Yamauchi et al, "Chemical Abstracts", vol. 91, abstract no. 191563X (1979).
Yamane et al, "Chemical Abstracts", vol. 92, abstract no. 196658n (1980).
Derwent Publications, Abstract of JP-A-55001019 (Taka Shokuhin Kogyo) (1980).

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