Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid...
Patent
1982-09-16
1984-01-10
Yoncoskie, Robert A.
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
426131, 426305, 4263301, 426614, 426407, A23L 132
Patent
active
044253672
ABSTRACT:
A method for producing a thermally processed, shelf-stable, egg product wh comprises adding a small amount of microcrystalline cellulose to raw eggs, preparing omelets and scrambled eggs, packing the cooked egg product in containers and heating the eggs sufficiently to sterilize the contents. This particular treatment results in an egg product with good textural and taste qualities.
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Bennett Alan B.
Berkowitz Daniel
Milette Debra A.
Secrist John L.
Gibson Robert P.
Goldberg Mark
Lane Anthony T.
The United States of America as represented by the Secretary of
Yoncoskie Robert A.
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