Egg pasteurization
US5266338A · kind A · utility
24Cited by
13References
18Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Dec 13, 1991 |
| Grant date | Nov 30, 1993 |
| Priority date | — |
| Expiry date | Dec 13, 2011 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23B5/18
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Egg products, particularly low cholesterol products, are pasteurized by contact with hydrogen peroxide at elevated temperature. The pasteurized egg is then contacted with catalase to convert the peroxide to water and diatomic oxygen, and the oxygen is then removed, preferably by in-line vacuum. The process enables the pasteurization of liquid eggs, particularly those based principally on egg whites, sufficiently to provide a storage-stable refrigerated liquid egg product.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.