GB673765A - An improved method for use in the preservation of eggs - Google Patents

An improved method for use in the preservation of eggs

Info

Publication number
GB673765A
GB673765A GB2490850A GB2490850A GB673765A GB 673765 A GB673765 A GB 673765A GB 2490850 A GB2490850 A GB 2490850A GB 2490850 A GB2490850 A GB 2490850A GB 673765 A GB673765 A GB 673765A
Authority
GB
United Kingdom
Prior art keywords
eggs
fluid
pressure
per cent
sodium caseinate
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
GB2490850A
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to GB2490850A priority Critical patent/GB673765A/en
Publication of GB673765A publication Critical patent/GB673765A/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
    • A23B5/06—Coating eggs with a protective layer; Compositions or apparatus therefor
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)

Abstract

673,765. Preserving eggs. NAPPER, A. Sept. 28, 1949, No. 24908/49. [A Specification was laid open to inspection under Sect. 91 of the Acts, May 3, 1950.] Class 49. Eggs are preserved by submerging them in an aqueous fluid containing 3 to 10 per cent of casein in the form of calcium and/or sodium caseinate and 3 per cent of precipitated calcium carbonate in suspension, reducing the pressure so that air is sucked from the eggs and then restoring the pressure so that the fluid impregnates the shells and coats them with a sealing film. Any sodium caseinate present in the fluid may be rendered insoluble by adding formaldehyde.
GB2490850A 1949-09-28 1949-09-28 An improved method for use in the preservation of eggs Expired GB673765A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB2490850A GB673765A (en) 1949-09-28 1949-09-28 An improved method for use in the preservation of eggs

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB2490850A GB673765A (en) 1949-09-28 1949-09-28 An improved method for use in the preservation of eggs

Publications (1)

Publication Number Publication Date
GB673765A true GB673765A (en) 1952-06-11

Family

ID=10219156

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2490850A Expired GB673765A (en) 1949-09-28 1949-09-28 An improved method for use in the preservation of eggs

Country Status (1)

Country Link
GB (1) GB673765A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3120834A (en) * 1961-11-01 1964-02-11 Vineland Poultry Lab Method of introducing adjusvants into avian egg interiors
US3123045A (en) * 1964-03-03 Vacuum process of treating hatching eggs
US3148649A (en) * 1963-06-28 1964-09-15 Wilbur E Fernandes Method of treating eggs
WO1993003622A1 (en) * 1991-08-19 1993-03-04 Qed, Inc. Hyperpasteurization of food

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3123045A (en) * 1964-03-03 Vacuum process of treating hatching eggs
US3120834A (en) * 1961-11-01 1964-02-11 Vineland Poultry Lab Method of introducing adjusvants into avian egg interiors
US3148649A (en) * 1963-06-28 1964-09-15 Wilbur E Fernandes Method of treating eggs
WO1993003622A1 (en) * 1991-08-19 1993-03-04 Qed, Inc. Hyperpasteurization of food

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