US3093487A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Egg products and processes for preparing same
Assignee: Roberts Dairy Co
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Filing: 1961-02-27
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Granted: 1963-06-11
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Expires: 1981-02-27
Abstract
No abstract record available.
Inventors
- 👤 Jones Eynon
- 👤 Oliver H Tracy
- 👤 Clarence B Deffenbaugh
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-07 09:26
CPC Classifications
A; A23; A23B; A23B5/00; A23B5/08; A23B5/12; A23B5/14; A23B5/04; A23B5/041; A23L; A23L15/00; A23L15/20
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
187 words
THE METHOD OF PREPARING A SALMONELLA-FREE HOMOGENIZED AND PASTEURIZED EGG PRODUCT WITHOUT COAGULATING THE SAME COMPRISING ADDING TO NATURAL SHELLED EGGS A MIXTURE OF OIL AND MILK SOLIDS IN SUCH AMOUNT THAT THE END PRODUCT HAS THE RATIO OF TOTAL SOLIDS TO TOTAL WATER PLUS SOLIDS THAT IS THE SAME AS THE RATIO OF TOTAL SOLIDS OF A NATURAL EGG TO TOTAL SOLIDS AND WATER IN A NATURAL EGG, THE OIL BEING SELECTED FROM THE GROUP COMPRISING ANIMAL OIL AND VEGETABLE OIL, THE TOTAL AMOUNT OF THE OIL AMD MILK SOLIDS BEING LESS THAN THE WEIGHT OF THE NATURAL SHELLED EGGS, MIXING THHE NATURAL SHELLED EGG AND THE ADDED MMATERIAL, PRE-HEATING THE MIXTURE TO APPROXIMATELY 135* F. TO MAKE TO NATURAL FATS IN THE NATURAL SHELLED EGGS FREE FLOWING, REDUCING THE MIXTURE TO A STATE OF FINE DISPERSION, HEATNG SAID DISPERSION TO A PASTEURIZATION TEM PERATURE OF WITHIN THE RANGE OF 150*F. TO 170*F. BY BRINGING THE SAME INTO CONTACT WITH THE PLATES OF A HEAT EXCHANGER, AND HOLDING THE DISPERSION AT SAID TEMPERATURE TO DESTROY SUBSTANTIALLY ALL OF THE PATHOGENIC BACTERIA CONTAINED IN THE EGG PRODUCT.
Claim 2
Independent Claim
187 words
THE METHOD OF PREPARING A SALMONELLA-FREE HOMOGENIZED AND PASTEURIZED EGG PRODUCT WITHOUT COAGULATING THE SAME COMPRISING ADDING TO NATURAL SHELLED EGGS A MIXTURE OF OIL AND MILK SOLIDS IN SUCH AMOUNT THAT THE END PRODUCT HAS THE RATIO OF TOTAL SOLIDS TO TOTAL WATER PLUS SOLIDS THAT IS THE SAME AS THE RATIO OF TOTAL SOLIDS OF A NATURAL EGG TO TOTAL SOLIDS AND WATER IN A NATURAL EGG, THE OIL BEING SELECTED FROM THE GROUP COMPRISING ANIMAL OIL AND VEGETABLE OIL, THE TOTAL AMOUNT OF THE OIL AMD MILK SOLIDS BEING LESS THAN THE WEIGHT OF THE NATURAL SHELLED EGGS, MIXING THHE NATURAL SHELLED EGG AND THE ADDED MMATERIAL, PRE-HEATING THE MIXTURE TO APPROXIMATELY 135* F. TO MAKE TO NATURAL FATS IN THE NATURAL SHELLED EGGS FREE FLOWING, REDUCING THE MIXTURE TO A STATE OF FINE DISPERSION, HEATNG SAID DISPERSION TO A PASTEURIZATION TEM PERATURE OF WITHIN THE RANGE OF 150*F. TO 170*F. BY BRINGING THE SAME INTO CONTACT WITH THE PLATES OF A HEAT EXCHANGER, AND HOLDING THE DISPERSION AT SAID TEMPERATURE TO DESTROY SUBSTANTIALLY ALL OF THE PATHOGENIC BACTERIA CONTAINED IN THE EGG PRODUCT.
References Cited (Backward Citations)
GB324637A
Cited
US1897775A
Cited
US2395587A
Cited
US2479310A
Cited
US2920954A
Cited
US2982663A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1966-06-10 | 1966-12-10 | 1967-06-11 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1970-06-10 | 1970-12-10 | 1971-06-11 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1974-06-10 | 1974-12-10 | 1975-06-11 | $7700.00 | Window Closed / Lapsed |