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.