Frozen concentrated liquid whole egg and method of making same
AssigneeCargill, Incorporated
InventorJohn D. Efstathiou
Life of this patent
Estimating the term…
Abstract
The invention is directed to a frozen concentrated liquid whole egg product and a process for making the frozen concentrated product. The product has from about 33 to about 49 weight solids, from about 51 to about 67 weight percent water and a viscosity at 40° F. of from about 1,000 to about 5,000 cps before or after thawing. The process includes heating liquid whole egg for a time and temperature which are effective for not coagulating the egg.
Claims13
A frozen concentrated liquid whole egg having not more than about 67 weight percent water, from about 33% to about 49% solids and a viscosity at about 40° F. after thawing of from about 1,000 to about 5,000 cps, wherein the liquid whole egg is not coagulated before freezing and wherein after thawing the concentrated liquid whole egg product has less than about 1000 plate count per gram of concentrated egg, less than about 10 E. coli and coliforms per gram of concentrated egg, negative salmonellae and negative listeria.
A frozen concentrated liquid whole egg which is made from liquid whole egg by
- heating the liquid whole egg for a time and temperature which are effective for not coagulating the egg and which are effective for removing water from the liquid whole egg such that the egg will be concentrated from about 1.5 to about 2.1 times to provide a non-coagulated concentrated liquid whole egg;
- and
- freezing the concentrated liquid whole egg to provide the frozen concentrated liquid whole egg,
- the frozen concentrated liquid whole egg having a mean particle size after thawing of not more than about 11 microns and from about 33% to about 49% solids,
- wherein after thawing the concentrated liquid whole egg product has less than about 1000 plate count per gram of concentrated egg, less than about 10 E. coli and coliforms per gram of concentrated egg, negative salmonellae and negative listeria.
A frozen concentrated liquid whole egg which is made from liquid whole egg by
- heating liquid whole egg for a time and temperature which are effective for removing water from the liquid whole egg such that the egg will have from about 33% to about 49% weight percent solids, from about 51 to about 67 weight percent water and a viscosity at about 40° F. of from about 1,000 to about 5,000 cps to provide a non-coagulated concentrated liquid whole egg;
- and
- freezing the concentrated liquid whole egg to provide the frozen concentrated liquid whole egg,
- wherein after thawing the concentrated liquid whole egg product has less than about 1000 plate count per gram of concentrated egg, less than about 10 E. coli and coliforms per gram of concentrated egg, negative salmonellae and negative listeria.
A frozen concentrated liquid whole egg which is made from liquid whole egg by
- passing a film of liquid whole egg over the surface of a plate evaporator to heat the liquid whole egg for a time and temperature which are effective for not coagulating the egg and which are effective for removing water from the liquid whole egg such that the egg will have from about from about 33% to about 49 weight percent solids, from about 51 to about 67 weight percent water, and a viscosity at about 40° F. of from about 1,000 to about 5,000 cps to provide a concentrated liquid whole egg;
- and
- freezing the concentrated liquid whole egg to provide a frozen concentrated liquid whole egg,
- wherein after thawing the concentrated liquid whole egg product has less than about 1000 plate count per gram of concentrated egg, less than about 10 E. coli and coliforms per gram of concentrated egg, negative salmonellae and negative listeria.
A frozen concentrated liquid whole egg having not more than about 51 weight percent water, a viscosity of not more than about 5000 cps at about 40° F., a mean particle size after thawing of not more than about 11 microns and from about 33% to about 49% solids, wherein the liquid whole egg is not coagulated before freezing,
- wherein after thawing the concentrated liquid whole egg product has less than about 1000 plate count per gram of concentrated egg, less than about 10 E. coli and coliforms per grams of concentrated egg, negative salmonellae and negative listeria.
A frozen concentrated liquid whole egg having a mean particle size after thawing of not more than about 11 microns and from about 33% to about 49% solids, less than about 1000 plate count per gram of concentrated product, less than about 10 E. coli and coliforms per gram of concentrated product, negative salmonellae and negative listeria and after thawing a viscosity at about 40° F. of from about 1,000 to about 5,000 cps.
Dependencies are inferred from the claim text.