Method of making a liquid egg composition with fish oil

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Poultry egg is basic ingredient

Reexamination Certificate

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C426S605000, C426S800000, C426S801000

Reexamination Certificate

active

07824727

ABSTRACT:
A novel food composition is provided in which omega-3 fatty acids, preferably including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), particularly in the form of fish oil, is provided in a liquid egg product.

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