Method for the ultrapasteurization of liquid whole egg

  • US 4,994,291 A
  • Filed: 06/11/1990
  • Issued: 02/19/1991
  • Est. Priority Date: 09/08/1986
  • Status: Expired due to Term
First Claim
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1. A method of ultrapasteurizing liquid whole egg, comprising passing the liquid whole egg as a continuous stream through a pasteurizing apparatus, during which the liquid whole egg is heated to a predetermined real temperature, by contacting said liquid whole egg to a heated surface wherein the total thermal treatment received by the liquid whole egg 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.

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