Frozen concentrated liquid whole egg and method of making same
US7094438B2 · kind B2 · utility
0Cited by
7References
23Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Oct 10, 2003 |
| Grant date | Aug 22, 2006 |
| Priority date | — |
| Expiry date | Oct 10, 2023 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L15/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention is directed to a frozen concentrated liquid whole egg product and a process for making the frozen concentrated product. The product has from about 33 to about 49 weight solids, from about 51 to about 67 weight percent water and a viscosity at 40° F. of from about 1,000 to about 5,000 cps before or after thawing. The process includes heating liquid whole egg for a time and temperature which are effective for not coagulating the egg.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.