BE351453A - - Google Patents
Info
- Publication number
- BE351453A BE351453A BE351453DA BE351453A BE 351453 A BE351453 A BE 351453A BE 351453D A BE351453D A BE 351453DA BE 351453 A BE351453 A BE 351453A
- Authority
- BE
- Belgium
- Prior art keywords
- glycerin
- egg
- white
- alone
- yolk
- Prior art date
Links
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 34
- 235000013601 eggs Nutrition 0.000 claims description 17
- 235000011187 glycerol Nutrition 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 12
- 210000002969 egg yolk Anatomy 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- 238000001704 evaporation Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims 2
- 230000002411 adverse Effects 0.000 claims 1
- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical compound OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 claims 1
- 102000002322 Egg Proteins Human genes 0.000 description 6
- 108010000912 Egg Proteins Proteins 0.000 description 6
- 235000013345 egg yolk Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000003921 oil Substances 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B5/00—Preservation of eggs or egg products
- A23B5/02—Drying; Subsequent reconstitution
- A23B5/025—Drying with addition of chemicals
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (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)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE351453A true BE351453A (enrdf_load_stackoverflow) |
Family
ID=26393
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE351453D BE351453A (enrdf_load_stackoverflow) |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE351453A (enrdf_load_stackoverflow) |
-
0
- BE BE351453D patent/BE351453A/fr unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| FI60808B (fi) | Foerfarande foer att bilda pulver av mjoelk eller liknande vaetskor | |
| BE351453A (enrdf_load_stackoverflow) | ||
| US3468674A (en) | Method of processing fresh meat and fish | |
| EP0340500B1 (fr) | Protection d'un aliment contre l'oxydation | |
| CN102917594B (zh) | 有机产品的保存方法和保存的有机产品的加工方法 | |
| US20130261241A1 (en) | Methods for controlling water amount in a polymer composition or substrate | |
| EP0470017B1 (fr) | Procédé pour stabiliser des plantes végétales | |
| CA3098803A1 (en) | A process for drying fruits and vegetables | |
| EP2048238B1 (fr) | Procédé de préparation d'un extrait végétal | |
| RU2804537C1 (ru) | Способ получения пищевых волокон из свекловичного жома (варианты) | |
| US353017A (en) | Method of drying distillers slops | |
| KR790001229B1 (ko) | 단백성 물질로부터 용매를 제거하는 방법 | |
| US653645A (en) | Process of treating distillery-slop. | |
| CH641829A5 (en) | Process for the preparation of antioxygen substances | |
| Hachana et al. | Influence of raw milk quality on skimmed milk powder quality. | |
| Furukawa et al. | Deodorization by superheated steam drying | |
| FR2707454A1 (fr) | Procédé pour la décontamination microbiologique des bulbes comestibles, notamment d'ail et d'oignon. | |
| BR102015029259A2 (pt) | uso e obtenção de espuma seca e pó de quitosana e/ou nanoquitosana por processo de secagem pelo método de camada de espuma | |
| CA3098229A1 (en) | A process for drying water-rich fruits and vegetables | |
| BE533925A (enrdf_load_stackoverflow) | ||
| BE547801A (enrdf_load_stackoverflow) | ||
| BE490199A (enrdf_load_stackoverflow) | ||
| BE442859A (enrdf_load_stackoverflow) | ||
| BE351429A (enrdf_load_stackoverflow) | ||
| CH686810A5 (fr) | Procédé de stérilisation d'un produit alimentaire. |