GB1217360A - Improved process for the pasteurization of egg whites - Google Patents
Improved process for the pasteurization of egg whitesInfo
- Publication number
- GB1217360A GB1217360A GB61293/68A GB6129368A GB1217360A GB 1217360 A GB1217360 A GB 1217360A GB 61293/68 A GB61293/68 A GB 61293/68A GB 6129368 A GB6129368 A GB 6129368A GB 1217360 A GB1217360 A GB 1217360A
- Authority
- GB
- United Kingdom
- Prior art keywords
- egg whites
- peroxide
- natural
- pasteurization
- pasteurizing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/08—Preserving with chemicals
- A23B5/12—Preserving with chemicals in the form of liquids or solids
- A23B5/18—Inorganic compounds
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
1,217,360. Pasteurizing egg whites. STAUFFER CHEMICAL CO. 24 Dec., 1968 [2 Jan., 1968], No. 61293/68. Heading A2D. Egg whites are preserved by raising their pH by 0.5-1.5 units above their natural pH; heating them to destroy natural catalase, e.g. to a temperature of 115-130F., adding 0.01-1.5% by weight of a peroxide; and then pasteurizing by reheating, e.g. to a temperature of 115-130F. for 0.5-5 minutes. Following pasteurization, the egg whites are quickly cooled to 40F. and catalase may be added to destroy the peroxide. The pH is raised by the addition of sodium, potassium, ammonium or calcium hydroxides, sodium carbonate, sodium phosphate, or mixtures thereof. The peroxide exemplified is hydrogen peroxide. The pH of the pasteurized egg whites may be readjusted to their natural level.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US69485068A | 1968-01-02 | 1968-01-02 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1217360A true GB1217360A (en) | 1970-12-31 |
Family
ID=24790508
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB61293/68A Expired GB1217360A (en) | 1968-01-02 | 1968-12-24 | Improved process for the pasteurization of egg whites |
Country Status (10)
| Country | Link |
|---|---|
| AT (1) | AT287464B (en) |
| BE (1) | BE726346A (en) |
| CH (1) | CH494536A (en) |
| DE (1) | DE1816898A1 (en) |
| FR (1) | FR1600693A (en) |
| GB (1) | GB1217360A (en) |
| IL (1) | IL31338A (en) |
| IT (1) | IT954033B (en) |
| NL (1) | NL6900028A (en) |
| NO (1) | NO128005B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2255893A (en) * | 1991-05-24 | 1992-11-25 | Papetti S Hygrade Egg Products | Pasteurization of liquid egg |
-
1968
- 1968-12-23 AT AT1256368A patent/AT287464B/en not_active IP Right Cessation
- 1968-12-24 GB GB61293/68A patent/GB1217360A/en not_active Expired
- 1968-12-24 DE DE19681816898 patent/DE1816898A1/en active Pending
- 1968-12-26 IL IL31338A patent/IL31338A/en unknown
- 1968-12-30 NO NO05239/68A patent/NO128005B/no unknown
- 1968-12-31 FR FR1600693D patent/FR1600693A/fr not_active Expired
- 1968-12-31 CH CH1945968A patent/CH494536A/en not_active IP Right Cessation
- 1968-12-31 BE BE726346D patent/BE726346A/xx unknown
- 1968-12-31 IT IT42302/68A patent/IT954033B/en active
-
1969
- 1969-01-02 NL NL6900028A patent/NL6900028A/xx unknown
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2255893A (en) * | 1991-05-24 | 1992-11-25 | Papetti S Hygrade Egg Products | Pasteurization of liquid egg |
| US5167976A (en) * | 1991-05-24 | 1992-12-01 | Papetti's Hygrade Egg Products Inc. | Method of producing extended refrigerated shelf life bakeable liquid egg |
| GB2255893B (en) * | 1991-05-24 | 1994-05-25 | Papetti S Hygrade Egg Products | Method and apparatus of producing extended refrigerated shelf life bakeable liquid egg |
Also Published As
| Publication number | Publication date |
|---|---|
| IL31338A (en) | 1971-11-29 |
| NL6900028A (en) | 1969-07-04 |
| CH494536A (en) | 1970-08-15 |
| DE1816898A1 (en) | 1969-07-31 |
| IL31338A0 (en) | 1969-02-27 |
| BE726346A (en) | 1969-06-30 |
| IT954033B (en) | 1973-08-30 |
| FR1600693A (en) | 1970-07-27 |
| AT287464B (en) | 1971-01-25 |
| NO128005B (en) | 1973-09-17 |
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