Patent classifications
A
HUMAN NECESSITIES
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A23
FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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A23B
PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
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5/00
Preservation of eggs or egg products
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A23B5/02
Drying; Subsequent reconstitution
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A23B5/02

LIQUID-EGG REPLACEMENT COMPOSITION AND RELATED METHODS
20170071222 · 2017-03-16 ·

A composition having a blend that has 60-80% by weight dried whole egg; 20-40% by weight whey protein concentrate; 1-2% by weight xanthan gum; 0.3-0.7% by weight cream of tartar; and 0.1-0.2% by weight salt.

LIQUID-EGG REPLACEMENT COMPOSITION AND RELATED METHODS
20170071222 · 2017-03-16 ·

A composition having a blend that has 60-80% by weight dried whole egg; 20-40% by weight whey protein concentrate; 1-2% by weight xanthan gum; 0.3-0.7% by weight cream of tartar; and 0.1-0.2% by weight salt.