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Method for the ultrapasteurization of liquid whole egg products

DC
  • US 4,957,759 A
  • Filed: 02/16/1989
  • Issued: 09/18/1990
  • Est. Priority Date: 09/08/1986
  • Status: Expired due to Term
First Claim
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1. A method of making a packaged liquid whole egg product characterized by a preselected refrigerated shelf life of about four weeks to about 36 weeks, comprising passing the liquid whole egg product as a continuous stream through a pasteurizing apparatus, during which the liquid whole egg product is heated by contacting said liquid whole egg product to a heated surface for a predetermined time and to a predetermined temperature while at least periodically subjecting said continuous stream of liquid whole egg product to turbulence, wherein the liquid while egg product is heated for a predetermined time and to a predetermined temperature insufficient to cause more than a 5% soluble protein loss from said product, 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, and wherein said predetermined temperature and said predetermined time are chosen to impart said preselected shelf life to said liquid whole egg product, followed by aseptically packaging the liquid whole egg product.

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