Food or edible material: processes – compositions – and products – Treating unshelled egg – By fluent material
Reexamination Certificate
2006-10-18
2011-10-18
Weier, Anthony (Department: 1781)
Food or edible material: processes, compositions, and products
Treating unshelled egg
By fluent material
C426S643000, C426S519000
Reexamination Certificate
active
08039032
ABSTRACT:
A method for processing ovulated eggs of an aquatic animal into delicacy foods. Ovulated eggs are harvested without harmful intervention of the aquatic animal. The harvested ovulated eggs are exogenously treated in an aqueous solution by adding at least one signal transduction molecule. Accordingly the membrane of the egg is physiologically stabilized by ovoperoxidase activation. The signal transduction molecule is naturally occurring in the egg cell. The eggs are then preserved.
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International Search Report from PCT/DE2006/001867 mailed on Mar. 14, 2007.
Leydig , Voit & Mayer, Ltd.
Stiftung Alfred-Wegener-Institut Fuer Polar-und Meeresforschung
Weier Anthony
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