Method for treating a liquid egg product
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United States of America Patent
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Nov 21, 2000
Grant Date -
N/A
app pub date -
Sep 17, 1996
filing date -
Sep 21, 1995
priority date (Note) -
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status (Latency Note)
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Abstract
A method for treating a liquid egg product containing egg white and/or egg yolk in order to obtain an extended shelf life. The egg product is subjected to a pasteurization treatment, whereby the egg product is maintained at a temperature of about 60.degree. C. or more for some time. The egg product is also briefly heated to a temperature of about 78.degree. C. or more. Cooling then takes place with a quick temperature decrease.
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