Method of making value egg products

Number of patents in Portfolio can not be more than 2000

United States of America

PATENT NO 12239148
APP PUB NO 20200205450A1
SERIAL NO

16641700

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ATTORNEY / AGENT: (SPONSORED)

Importance

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Abstract

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Formed, ready-to-cook or ready-to-eat egg products are prepared by mixing a liquid egg composition comprising liquid egg in an amount sufficient so that the liquid egg composition is flowable at 35° F. with solid food inclusions, wherein at least 50% of the solid food inclusions have a longest dimension size of from 0.6 to 12 cm. At least about 50% of the solid food inclusions are at a temperature of less than 34° F. at the time of mixing. The resulting extrudable egg-based matrix comprises from 50 wt % to 90 wt % of the solid food inclusions, and is formed into a predetermined shape to provide a shaped, ready-to-cook or ready-to-eat egg product that is self-supporting for at least two minutes at an ambient temperature of 40° F. The shaped, ready-to-cook egg product may then be cooked.

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Patent Owner(s)

  • CARGILL, INCORPORATED

International Classification(s)

Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Abeles-Allison, Bria Wayzata, US 1 1
Esquivel, Oscar Lakeland, US 5 24
Kessler, Samuel Edward Hopkins, US 2 3

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