GB356134A - A process for preserving egg products such as yolk of egg and the like - Google Patents

A process for preserving egg products such as yolk of egg and the like

Info

Publication number
GB356134A
GB356134A GB6694/30A GB669430A GB356134A GB 356134 A GB356134 A GB 356134A GB 6694/30 A GB6694/30 A GB 6694/30A GB 669430 A GB669430 A GB 669430A GB 356134 A GB356134 A GB 356134A
Authority
GB
United Kingdom
Prior art keywords
acid
egg
materials
excess
yolk
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
GB6694/30A
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.)
CH Boehringer Sohn AG and Co KG
Original Assignee
CH Boehringer Sohn AG and Co KG
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 CH Boehringer Sohn AG and Co KG filed Critical CH Boehringer Sohn AG and Co KG
Publication of GB356134A publication Critical patent/GB356134A/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
    • 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

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)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Liquid egg materials such as the yolks, whites, or whole eggs are preserved by maintaining them in a slightly acid state in the presence of mouldinhibiting agents such as benzoic acid, benzoates, salicylic acid, or salicylates. The acidity is obtained by addition of buffer substances to give a pH value of 4,5-7, the substances used including mixtures of weak organic acids with an excess of their salts or acid salts such as disodium citrate or acid phosphates, or phosphate-buffer mixtures. The excess of acid in the materials may be neutralized before use. The materials may be worked up to dried egg products.
GB6694/30A 1929-03-23 1930-02-28 A process for preserving egg products such as yolk of egg and the like Expired GB356134A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE356134X 1929-03-23

Publications (1)

Publication Number Publication Date
GB356134A true GB356134A (en) 1931-08-31

Family

ID=6290210

Family Applications (1)

Application Number Title Priority Date Filing Date
GB6694/30A Expired GB356134A (en) 1929-03-23 1930-02-28 A process for preserving egg products such as yolk of egg and the like

Country Status (1)

Country Link
GB (1) GB356134A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2413044A1 (en) * 1977-12-30 1979-07-27 Perry Daniel Preserving fresh or cooked food e.g. hard boiled eggs - in soln. contg. organic acid and alkaline metal salt
EP0179946A1 (en) * 1984-11-02 1986-05-07 Societe Des Produits Nestle S.A. Processing of egg yolk
NL9402016A (en) * 1994-11-30 1996-07-01 Pap Eieren En Eiprodukten B V Substance for pouring onto boiled and shelled eggs

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2413044A1 (en) * 1977-12-30 1979-07-27 Perry Daniel Preserving fresh or cooked food e.g. hard boiled eggs - in soln. contg. organic acid and alkaline metal salt
EP0179946A1 (en) * 1984-11-02 1986-05-07 Societe Des Produits Nestle S.A. Processing of egg yolk
NL9402016A (en) * 1994-11-30 1996-07-01 Pap Eieren En Eiprodukten B V Substance for pouring onto boiled and shelled eggs

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