GB1208666A - Egg compositions - Google Patents

Egg compositions

Info

Publication number
GB1208666A
GB1208666A GB21429/68A GB2142968A GB1208666A GB 1208666 A GB1208666 A GB 1208666A GB 21429/68 A GB21429/68 A GB 21429/68A GB 2142968 A GB2142968 A GB 2142968A GB 1208666 A GB1208666 A GB 1208666A
Authority
GB
United Kingdom
Prior art keywords
egg
phosphorus compound
eggs
composition
colour
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
Application number
GB21429/68A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Standard Brands Inc
Original Assignee
Standard Brands Inc
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 Standard Brands Inc filed Critical Standard Brands Inc
Priority to GB21429/68A priority Critical patent/GB1208666A/en
Publication of GB1208666A publication Critical patent/GB1208666A/en
Expired legal-status Critical Current

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
    • 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
    • A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Feed For Specific Animals (AREA)

Abstract

1,208,666. Egg compositions. STANDARD BRANDS Inc. 6 May, 1968, No. 21429/68. Headings A2D and A2E. An egg composition comprises a mixture of egg yolk and egg white and a small amount of a water soluble edible phosporous compound, said composition containing such an amount of phosphorus compound and being at such a pH that the phosphorus compound is effective to impart a fresh egg-like flavour to said composition but insufficient to substantially affect the normal coagulation characteristics and the bacterial decomposition of the composition. The phosphorus compound may be an edible ortho-, pyro-, trilinear, polylinear or polycyclic phosphoric acid or salt thereof and is preferably present in an amount of about 0.5%. For liquid eggs the pH is adjusted, e.g. by the addition of orthophosphoric acid, to lie between 5.5 and 7.0. For scrambled eggs the maximum pH may be slightly higher, depending on the particular phosphorus compound used, e.g. up to 8.5 when pyrophosphates are used. The addition of the phosphorus compound both preserves the colour of fresh eggs and restores the fresh egg-like colour of eggs that have already turned a muddy brown colour,
GB21429/68A 1968-05-06 1968-05-06 Egg compositions Expired GB1208666A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB21429/68A GB1208666A (en) 1968-05-06 1968-05-06 Egg compositions

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB21429/68A GB1208666A (en) 1968-05-06 1968-05-06 Egg compositions

Publications (1)

Publication Number Publication Date
GB1208666A true GB1208666A (en) 1970-10-14

Family

ID=10162813

Family Applications (1)

Application Number Title Priority Date Filing Date
GB21429/68A Expired GB1208666A (en) 1968-05-06 1968-05-06 Egg compositions

Country Status (1)

Country Link
GB (1) GB1208666A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0179946A1 (en) * 1984-11-02 1986-05-07 Societe Des Produits Nestle S.A. Processing of egg yolk
US4882193A (en) * 1988-07-25 1989-11-21 The Careau Group Process for producing a low fat content egg product

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0179946A1 (en) * 1984-11-02 1986-05-07 Societe Des Produits Nestle S.A. Processing of egg yolk
US4882193A (en) * 1988-07-25 1989-11-21 The Careau Group Process for producing a low fat content egg product

Similar Documents

Publication Publication Date Title
US2828212A (en) Stable dry curing salt compositions
Ishioroshi et al. Heat-induced gelation of myosin filaments at a low salt concentration
US4517208A (en) Composition for treating fish to increase fish yield
GB1459539A (en) Fungicidal compositions based on compounds which contain the phosphite anion
GB1459740A (en) Cat food
US2596067A (en) Preparing cooked cured meats
GB1454192A (en) Stabilized hydrogen peroxide
DE3168815D1 (en) Highly concentrated egg white product or salted whole egg and process of preparation
IE791609L (en) Milk substitutes.
GB1208666A (en) Egg compositions
US2735777A (en) Process for the improvement of taste
US3383221A (en) Egg compositions containing soluble phosphorous compounds effective to impart fresh egg color
US4948621A (en) Composition for treatment meat
US2658001A (en) Liquid glue composition
US3028246A (en) Phosphate mixtures for curing meats
GB1381655A (en) Cheese flavour amino acids
US3961092A (en) Method for preserving high moisture content agricultural grains
US1686393A (en) Method for preventing the blackening of tinned foods
GB1076948A (en) Seasoning compositions
US2445299A (en) Dried egg powder
SU1635955A1 (en) Method of forage preparation for poultry
GB1456276A (en) Process of preparing an ointment
GB1382335A (en) Flavouring agents
US2213619A (en) Fertilizer mixture
GB1219519A (en) Improved process for the pasteurization of egg whites

Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee