Method for the ultrapasteurization of liquid whole egg products

  • US 4,808,425 A
  • Filed: 09/08/1986
  • Issued: 02/28/1989
  • Est. Priority Date: 09/08/1986
  • Status: Expired due to Term
First Claim
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1. A method of ultrapasteurizing a liquid whole egg product, comprising passing the liquid whole egg product as a continuous stream through a pasteurizing apparatus, during which the liquid whole egg product is heated to a predetermined real temperature, by contacting said liquid whole egg product to a heated surface wherein the total thermal treatment received by the liquid whole egg product is described by an equivalent temperature and an equivalent time defining a point above the 5% SPL (BATCH) line of FIG. 3, but insufficient to cause coagulation of the liquid whole egg product.

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