Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Poultry egg is basic ingredient
Reexamination Certificate
2005-08-30
2005-08-30
Weier, Anthony (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Poultry egg is basic ingredient
C426S442000
Reexamination Certificate
active
06936295
ABSTRACT:
The present invention is directed to a method of treating liquid egg white while not decreasing egg white functionality or causing difficulties in processing of the egg whites, such as gelation. In accordance with the invention, egg whites are blended with an amount of hydroxide solution which is effective for raising egg white pH to at least about 8.2.
REFERENCES:
patent: 3987212 (1976-10-01), Seeley et al.
patent: 4414240 (1983-11-01), Lee
patent: 5266338 (1993-11-01), Cascione et al.
patent: 5455054 (1995-10-01), Bryson et al.
patent: 6303176 (2001-10-01), Vandepopuliere et al.
Cotton Julie C.
Rikasrad Nathan
Roberts Donald R.
Sarrano Timothy Joseph
Taylor Jeff
Cargill Incorporated
Krueger James P.
Reyes Peter M.
Weier Anthony
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