CH526919A - Verfahren zur Herstellung von Eimassen - Google Patents

Verfahren zur Herstellung von Eimassen

Info

Publication number
CH526919A
CH526919A CH968270A CH968270A CH526919A CH 526919 A CH526919 A CH 526919A CH 968270 A CH968270 A CH 968270A CH 968270 A CH968270 A CH 968270A CH 526919 A CH526919 A CH 526919A
Authority
CH
Switzerland
Prior art keywords
egg masses
making egg
making
masses
egg
Prior art date
Application number
CH968270A
Other languages
German (de)
English (en)
Inventor
Reveley Anthony
John Smith Brian
Original Assignee
British Celanese
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by British Celanese filed Critical British Celanese
Publication of CH526919A publication Critical patent/CH526919A/de

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
    • A23B5/14—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)
CH968270A 1969-06-25 1970-06-25 Verfahren zur Herstellung von Eimassen CH526919A (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB3204369 1969-06-25
GB4018069 1969-08-12

Publications (1)

Publication Number Publication Date
CH526919A true CH526919A (de) 1972-08-31

Family

ID=26261187

Family Applications (1)

Application Number Title Priority Date Filing Date
CH968270A CH526919A (de) 1969-06-25 1970-06-25 Verfahren zur Herstellung von Eimassen

Country Status (5)

Country Link
BE (1) BE752530A (it)
CH (1) CH526919A (it)
DE (1) DE2030951A1 (it)
IT (1) IT954113B (it)
NL (1) NL7009062A (it)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006107894A1 (en) * 2005-04-04 2006-10-12 Cargill, Incorporated Liquid egg material

Also Published As

Publication number Publication date
IT954113B (it) 1973-08-30
BE752530A (fr) 1970-12-01
DE2030951A1 (de) 1971-04-22
NL7009062A (it) 1970-12-29

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Legal Events

Date Code Title Description
PL Patent ceased