Egg pasteurization

Details Egg pasteurization Egg pasteurization

A - Human Necessities

23

L

A23L 1/32 (2006.01) A23B 5/005 (2006.01) A23B 5/04 (2006.01) A23B 5/05 (2006.01) A23B 5/14 (2006.01) A23B 5/18 (2006.01)

Patent

CA 2100618

ABSTRACT EGG PASTEURIZATION The invention enables processing eggs, especially low-cholesterol egg products based principally on egg whites, at high temperatures to provide liquid, pas- teurized egg products which exhibit improved stability during refrigerated storage. Liquid egg composition is heated to a temperature (e.g. 60° to 75°C) and for a time effective to reduce the population of viable organisms with some coagulation of the conalbumin, but without significantly coagulating the ovalbumin. A dispersion of coagulated conalbumin in a liquid matrix is homogenized (average particle size is preferably less than 2 microns) to form a smooth-textured, liquid egg composition. The resulting liquid egg compositions have unique textural and visual characteristics.

Affiliated with

Also associated with

Rating

Egg pasteurization does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Egg pasteurization, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Egg pasteurization will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-1489490