Processing of egg yolk

Details Processing of egg yolk Processing of egg yolk

1985-10-10

1987-06-23

Yoncoskie, Robert

Food or edible material: processes, compositions, and products

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

Poultry egg is basic ingredient

426521, A23L 132, A23L 300

Patent

active

046752021

ABSTRACT:
A process for sterilizing egg yolk wherein an aqueous slurry of egg yolk is acidified to a pH of less than 6.0 and then sterilized under ultra high temperature processing conditions. There is also disclosed a process for preparing sterilized food products containing said sterilized egg yolk.

REFERENCES:
patent: 1996801 (1935-04-01), Fischer
patent: 2910366 (1959-10-01), Leo et al.
patent: 3212906 (1965-10-01), Jones
patent: 3579631 (1971-05-01), Stewart, Jr. et al.
patent: 4333959 (1982-06-01), Bracco et al.
Stadelman, W. J., et al., "Egg Science and Technology", Avi. Publ. Co., Inc., Westport, Conn., 1977, pp. 170 and 171.

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