Food or edible material: processes – compositions – and products – Processes – Cooling – freezing – or treating cooled or frozen product,...
Patent
1975-08-18
1976-06-22
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Processes
Cooling, freezing, or treating cooled or frozen product,...
426605, 426614, 426644, A23L 124, A23B 406, A23B 504
Patent
active
039652726
ABSTRACT:
A method of freeze treating mayonnaise and mayonnaise-containing products, such as egg, chicken, or ham salad, in which the frozen product may be satisfactorily stored and upon thawing maintains the physical and chemical characteristics of its pre-frozen state, which method comprises immersing mayonnaise or a mayonnaise-containing product in an inert liquid which is maintained at a temperature of between approximately -50.degree.F. and 0.degree.F., maintaining the product therein until completely frozen and removing the product and storing it at temperatures of between approximately -50.degree.F. and 0.degree.F.
REFERENCES:
patent: 3093486 (1963-06-01), Krett
patent: 3297454 (1967-01-01), Webster et al.
patent: 3368363 (1968-02-01), Alaburda et al.
patent: 3425843 (1969-02-01), Japiske
patent: 3676157 (1972-07-01), Wintersdorff
Epstein Jacob J.
York Lawrence R.
Hunter Jeanette M.
Seymour Foods, Inc.
Ward Robert M.
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