Herstellungsverfahren von cholesterolfreien Eiprodukten mit verlängerter Kühlhaltbarkeit und so hergestellte Produkte

摘要

A process and product produced thereby which involves subjecting an egg white product to turbulent flow at an elevated temperature not to exceed 162 DEG F. for a period of time not to exceed one minute followed by immediate rapid cooling to a temperature of from 25 DEG F. to 40 DEG F. to improve refrigerated shelf life. The chilled product is then filled and sealed in sterilized containers under aseptic or near sterile conditions. The refrigerated shelf life may be enhanced by freezing the packaged product for a finite period of time prior to placing it in refrigerated storage.