Compositions and methods of producing cooked egg products
US12239149B1 · kind B1 · utility
0Cited by
74References
15Claims
0Family size
Inventor
Key dates
| Filing date | Sep 26, 2023 |
| Grant date | Mar 4, 2025 |
| Priority date | — |
| Expiry date | Sep 26, 2043 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA47J29/02
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The instant application describes cooked egg products with distinct egg yolk and white components that have a leavened, soft texture, and methods of producing them.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.