Frozen concentrated liquid whole egg and method of making same

Details Frozen concentrated liquid whole egg and method of making same Frozen concentrated liquid whole egg and method of making same

A - Human Necessities

23

L

A23L 1/32 (2006.01) A23B 5/005 (2006.01) A23B 5/02 (2006.01) A23B 5/04 (2006.01)

Patent

CA 2451108

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.

L'invention concerne un oeuf entier liquide concentré, surgelé, et un procédé de fabrication d'un produit concentré, surgelé. Le produit renferme entre 33 et 49 % en masse environ de matière solide et entre 51 et 67 % en masse d'eau et possède une viscosité à 40 ·F comprise entre 1'000 et 5'000 cps environ, avant ou après décongélation. Le procédé de fabrication consiste à chauffer l'oeuf entier liquide pendant un temps donné et à une température donnée pour que l'oeuf ne coagule pas.

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