Method of producing cholesterol-free egg products with an extend

Details Method of producing cholesterol-free egg products with an extend Method of producing cholesterol-free egg products with an extend

1990-04-19

1990-11-20

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Poultry egg is basic ingredient

426521, 426399, A23L 300

Patent

active

049718274

ABSTRACT:
A process and product produced thereby which involves subjecting an egg white product to turbulent flow at an elevated temperature not to exceed 162.degree. F. for a period of time not to exceed one minute followed by immediate rapid cooling to a temperature of from 25.degree. F. to 40.degree. F. to improve refrigerated shelf life. The chilled product is then filled and sealed in sterilized containers under aseptic or near sterile conditions. The refrigerated shelf life may be enhanced by freezing the packaged product for a finite period of time prior to placing it in refrigerated storage.

REFERENCES:
patent: 4808425 (1989-02-01), Swartzel

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