Dried egg product and method of preparation

Whole eggs, yolks, or whole eggs to which some additional yolk has been added, are treated with corn syrup or malt syrup with a dextrose equivalent of 20-35%, in quantities varying from 5-20% by weight and drying, preferably to a moisture content not greater than 8%. The dried product is preferably...

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Bibliographische Detailangaben
Hauptverfasser:	GORMAN JAMES M, KEITH ARTHUR C
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING CHEMICAL RIPENING OF FRUIT OR VEGETABLES EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	Whole eggs, yolks, or whole eggs to which some additional yolk has been added, are treated with corn syrup or malt syrup with a dextrose equivalent of 20-35%, in quantities varying from 5-20% by weight and drying, preferably to a moisture content not greater than 8%. The dried product is preferably stored in a moisture-proof container at 45 DEG \sB 5 DEG F.