1920s
On September 19, 1922, Morris Ovson was awarded a patent for "Mocoyolk" (U.S. Patent No. 1,429,559), a product which is 95 percent yolk and 5 percernt glycerine which helps preserve the consistency of egg and keeps baked products moist.
In 1929, the Bowman-Priebe-Ovson Company was reorganized and became the Ovson Egg Company. Financial difficulties created by the Great Depression led the National Dairy Products Corporation (now Kraft Foods) to invest in the company and take a non-controlling majority interest in the firm.
Read more about this topic: Ovson Egg