| abstract |
Preparation of shelf stable egg products wherein dried egg whites, whole egg solids, or egg yolks are blended with 20 percent to 40 percent by product weight edible polyhydric alcohol to form a homogeneous mixture, combining the mixture with starch hydrolyzate solids and an antimycotic to form an emulsion containing about 9.7 percent to 35 percent starch hydrolyzate solids and about 14 percent to 32 percent moisture, and heat setting the emulsion. |