Eggs Preservation By Freezing/Cooling TRIZ Cases
- Soft Frozen Liquid Egg Product Temperature Control
Soft frozen liquid egg product uses parameter changes to maintain a -25°F to 15°F temperature, eliminating thawing time while preserving food safety.
- Frozen Liquid Egg Whites Foaming Property via Alpha-Cyclodextrin Inclusion
Alpha-cyclodextrin forms inclusion compounds with egg yolks to maintain foaming property, preventing texture degradation during freezing and defrosting.
- Shaped Egg Product with Low Binder via Extrusion
Extrudable egg matrix forms self-supporting shapes using minimal binder additive, eliminating heavy metal pans and complex conveyor systems.