Back to results
US 12,635,716 B2Granted
Drinkable egg white
AssigneeInterlaap Corporation
InventorLuis Antonio Aular Peralta
Life of this patent
Estimating the term…
Abstract
The invention relates to a liquid egg white, with novel organoleptic and texture and/or rheological characteristics. It also relates to the methods to produce it and to compositions and food products comprising it.
Claims20
Egg white characterized in that it is liquid, white in color and has no egg or egg white aftertaste, has a viscous modulus/elastic modulus (G″/G′) ratio of 0.35 to 1.20, when measured by frequency sweep assay at 22° C. and 5 Hz, and a gel strength equal or lower to 35 g when subjected to thermal treatment at 90° C., and which is pasteurized at a temperature of 62° C. to 145° C.
Dependencies are inferred from the claim text.