Method for the ultrapasteurization of liquid whole egg products

  • US 5,019,408 A
  • Filed: 12/17/1990
  • Issued: 05/28/1991
  • Est. Priority Date: 09/08/1986
  • Status: Expired
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(a) heated to a predetermined holding temperature by contacting said liquid whole egg product to a heated surface, then(b) maintained at said predetermined holding temperature for a predetermined holding time, and then(c) cooled, wherein the total thermal treatment received by the liquid whole egg product is defined 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, and then(d) aseptically packaged to provide a packaged liquid whole egg product characterized by a refrigerated shelf life of about four weeks to about 36 weeks.

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