| 摘要 |
1,266,292. Dried egg product. R. LIOT and E. LIOT. 9 Oct., 1970 [21 Oct., 1969], No. 48192/70. Heading A2D. A dried egg product is prepared by a process that comprises incorporating into the liquid egg a sucroglyceride (the trans-esterification products of sucrose and natural triglycerides) or a sucrose ester of a fatty acid. All or part of the reducing sugars may be previously removed from the liquid egg. |
