GB296462A - Improved process for preserving eggs, egg yolks and egg whites - Google Patents
Improved process for preserving eggs, egg yolks and egg whitesInfo
- Publication number
- GB296462A GB296462A GB1405727A GB1405727A GB296462A GB 296462 A GB296462 A GB 296462A GB 1405727 A GB1405727 A GB 1405727A GB 1405727 A GB1405727 A GB 1405727A GB 296462 A GB296462 A GB 296462A
- Authority
- GB
- United Kingdom
- Prior art keywords
- yolks
- egg
- whites
- improved process
- mixture
- 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
- 210000002969 egg yolk Anatomy 0.000 title abstract 6
- 235000014103 egg white Nutrition 0.000 title 1
- 210000000969 egg white Anatomy 0.000 title 1
- 235000013345 egg yolk Nutrition 0.000 title 1
- 235000013601 eggs Nutrition 0.000 title 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract 4
- 235000011187 glycerol Nutrition 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 238000001035 drying Methods 0.000 abstract 1
- 238000001704 evaporation Methods 0.000 abstract 1
- 230000000266 injurious effect Effects 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 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)
Abstract
296,462. Egg Patents, Ltd., and Milroy, A. May 25, 1927. Preserving liquid egg materials.-Egg yolks or white or mixed yolks and whites are preserved by mixing glycerine. therewith and then evaporating at a non-injurious temperature to desiccation or substantial desiccation. The amount of glycerine employed may in the case of the whites only be 0.1-5.5 per cent, and in the case of the yolks only or the mixture of yolks and whites be 2ยข-15 per cent. A smaller amount is used when the yolks and whites are treated separately and then mixed. Drying may be effected bv spraying the mixture into a chamber through which hot dry air or other gas is passed or by using the apparatus described in Specification 261,194. The product is obtained in flake or powder form.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1405727A GB296462A (en) | 1927-05-25 | 1927-05-25 | Improved process for preserving eggs, egg yolks and egg whites |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1405727A GB296462A (en) | 1927-05-25 | 1927-05-25 | Improved process for preserving eggs, egg yolks and egg whites |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB296462A true GB296462A (en) | 1928-08-27 |
Family
ID=10034201
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB1405727A Expired GB296462A (en) | 1927-05-25 | 1927-05-25 | Improved process for preserving eggs, egg yolks and egg whites |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB296462A (en) |
-
1927
- 1927-05-25 GB GB1405727A patent/GB296462A/en not_active Expired
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