Intermediate-moisture frozen foods
US4244976A · kind A · utility
5Cited by
5References
16Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 26, 1979 |
| Grant date | Jan 13, 1981 |
| Priority date | — |
| Expiry date | Mar 26, 1999 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G2200/06
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A microbiologically stable intermediate moisture sugared egg yolk composition containing egg yolks, dextrose plus fructose, about water, and about stabilizer. This product is soft and non-crystalline at freezer temperature.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.