Method for treating liquid egg whites
AssigneeRoger Liot
InventorsRoger Liot, Laurence Anza
Life of this patent
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Abstract
Process for treating fresh egg products which includes, after breaking fresh eggs and separating the constituents, a heat treatment of the non-concentrated liquid egg white and packaging in air tight containers, characterized in that the eggs are broken at a temperature of between 0° and 18° C., the temperature of the liquid egg white for the heat treatment then being raised slowly, in a tank 6 equipped with a heat exchanger 9, over a period of time of between at least 30 and 240 minutes up to a temperature of between 40° and 48° C. and preferably between 42° and 45° C., and then the temperature is maintained at this level for a period of between 1 and 5 days (oven 24).
Claims20
A process of treating liquid egg whites, comprising:
- heating liquid egg whites slowly, over a period of 30 to 240 minutes, to a temperature of 40° to 48° C.;
- introducing the liquid egg whites into an air tight container;
- and
- maintaining said temperature of the liquid egg whites for a period of 1 to 5 days.
Dependencies are inferred from the claim text.