Egg Products
US7211287B2 · kind B2 · utility
2Cited by
27References
27Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jun 24, 2004 |
| Grant date | May 1, 2007 |
| Priority date | — |
| Expiry date | Jun 24, 2024 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L15/30
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Presented herein are methods of treating egg products to increase shelf life, which include treating the egg products with high pressure. In addition, the egg products may be pasteurized before, during, or after the pressure-treatment. Optionally, the egg products may include one or more antimicrobial agents and/or acidifying agents. The method may be useful for producing a packaged egg product that has an extended shelf life as determined by bacteria population density in the product and/or organoleptic properties.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.