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7074447 Antimicrobial composition comprising potassium sorbate and LAE  
The invention relates to a novel composition with antimicrobial activity. It is in the food industry a well-known method to use the product L-arginine, Na-lauroyl-ethylester monohydrochloride...
6787178 Health drink and method for production thereof  
A health drink is disclosed which is composed of (A) 3-15% by mass of soymilk calculated as a solid content, (B) 0.2-8% by mass of egg white calculated as a solid content, (C) 0.1-5% by mass of a...
6660312 Egg yolk-containing, reduced-cholesterol, oil-in-water emulsified food and the preparation thereof  
Disclosed herein is a method for producing an oil-in-water emulsified food having an egg yolk content as calculated in terms of raw egg yolk of 2.8% or more, a content of cholesterol derived from...
6642202 Egg having active oxygen eliminating ability and method of producing same  
The object of the present invention is to allow an egg originally having almost no active oxygen eliminating ability, to strongly possess an active oxygen eliminating ability. It was found that an...
6461633 Reducing sugar-containing fat emulsion and a method for its sterilization  
The invention provides a reducing sugar-containing fat emulsion comprising an oil-in-water fat emulsion available upon emulsification of a fat with an emulsifier wherein a reducing sugar and at...
6455094 Treatment of food products using humidity controlled air  
The present invention provides the discovery that efficient heating of shell eggs can be achieved using convection currents of humidity controlled air. The humidity controlled air heating process...
6391371 Low water activity egg product  
The invention provides an egg product having a reduced amount of free water comprising at least 30 wt-% whole egg; glycerol; maltodextrin; egg white powder; powdered shortening; liquid egg yolk,...
6358554 Process for producing powdery acid-treated egg  
According to the present invention, production processes for pickled egg powder which includes either adding an aqueous solution of edible acid to whole eggs (including egg shell) at a rate of at...
6090425 Egg processing system and method of using same to extend the refrigerated shelf life of liquid egg product  
A process for producing pasteurized liquid egg product utilizing a vat or tank for holding raw egg product. The raw egg product is preheated as rapidly as possible to a temperature of about 140°...
6054169 Process for the production of a kiwi juice and product thereof  
The present invention relates to a process for the production of a kiwi juice while preserving the original color. The process includes peeling the kiwis, subjecting the kiwis to a pressure...
6024999 Process for producing pasteurized liquid egg products  
A process for producing pasteurized liquid egg products utilizing a vat or tank for holding raw egg product. The raw egg product is transferred to a suitable package at amibient temperatures or...
6019999 Process for making liposomal ion-exchange whey protein and products thereof  
Described is a process for making a liposomal, ion-exchange whey protein and products thereof, which result in the sustained release of amino acids into the body's circulation to generally promote...
5904945 Egg yolk phospholipid composition  
Disclosed is an egg yolk phospholipid composition comprising 80% or less of the composition of phospholipids and 0.10% by weight or less of glucose on the basis of the phospholipids. Such an egg...
5455054 Egg pasteurization  
The invention enables processing eggs, especially low-cholesterol egg products based principally on egg whites, at high temperatures to provide liquid, pasteurized egg products which exhibit...
5283072 Modified and simulated liquid poultry egg products and methods of making the same  
A blended yolk composition is disclosed comprised of a fat, an emulsifier and an aqueous component, at least one of the fat and the aqueous component containing a chicken-type flavoring. The yolk...
5266338 Egg pasteurization  
Egg products, particularly low cholesterol products, are pasteurized by contact with hydrogen peroxide at elevated temperature. The pasteurized egg is then contacted with catalase to convert the...
5238694 Liquid egg having reduced cholesterol content  
A liquid egg having a reduced cholesterol content and a flavor and taste which is comparable to conventional liquid egg is disclosed. The liquid egg is produced by contacting liquid egg with a...
5167976 Method of producing extended refrigerated shelf life bakeable liquid egg  
The present invention relates to methods and apparatus for the production of liquid egg having both extended refrigerated shelf life and retained baking functionality. The method involves first...
5130155 Processed raw egg preservable at room temperature and process therefor  
The processed raw egg preservable at room temperature according to the present invention is a uniformly kneaded paste like substance comprising 100 wt. parts of egg yolk or egg white, 1-10 wt....
5116628 Process for producing liquid egg having reduced cholesterol content  
A process for producing liquid egg having a reduced cholesterol content having flavor and taste comparable to conventional liquid egg having a normal cholesterol content is disclosed. The liquid...
5096728 Egg pasteurization utilizing an organosulfur compound  
The addition of a coagulation suppressing organosulfur compound to egg prior to pasteurization permits the use of higher temperatures without denaturing the protein. In one embodiment the addition...
5064668 Process for separation of sterol compounds from fluid mixtures  
Cholesterol and other sterols are separated from fluid mixtures, especially foodstuffs such as egg yolk, using a surface-modified adsorbent which selectively adsorbs the sterols. The...
5063070 Processes for separation of sterol compounds from fluid mixtures using substantially insoluble compounds  
Cholesterol and other sterols are separated from fluid mixtures, especially foodstuffs such as egg yolk, using a surface-modified substantially insoluble carbonate salt which selectively adsorbs...
5028448 Process for preparing an egg concentrate  
An egg concentrate comprising egg, sugar, glycerol, alginate and maltodextrin which has a long storage life time and is stable to sugar crystallization.
4989668 Liquid heating or cooling circulator  
A liquid heating or cooling circulator in which a liquid such as liquid egg is heated and cooled and flows easily and which is easily cleaned. The circulator includes a casing which holds a number...
4973487 Quick-cooking thin-wall pasta  
The invention describes an improved quick-cooking, thin-wall dry uncooked macaroni. The dough utilized to produce the macaroni contains 0.5 to 5.0% of dried egg white solids. The dried egg white...
4910036 Process of treating vegetables for use in a vegetable omelette mix  
A low cholesterol vegetable omelette mix is prepared by blending a biologically-stable vegetable sauce with a low calorie liquid egg product. The vegetable sauce is prepared by a process comprising...
4612197 Sauce enhancer in tubes  
A sauce enhancer in tubes which is microbiologically stable, without the addition of preservatives or heat treatment, comprising cream, egg yolk modified with phospholipase A2 and a fat component...
4524082 Highly concentrated egg white or salted whole egg product and its method of preparation  
Process for preparing a concentrated egg white or salted whole egg product capable of containing other food ingredients and flavorings and of being preserved protected from the air, according to...
4524083 Reserved liquid eggs and method of preparation  
A salted- or sugared-raw egg mixture capable of prolonged shelf life comprises whole or separated egg substantially devoid of sufficient oxygen whereby there is avoided recognizable spoilage or...
4469708 Egg product and process  
Disclosed are a freeze-thaw stable egg product and a process for preparing it. The product comprises discrete pieces of egg, bound together and covered with a batter coating. Preferably, the...
4425367 Method of producing thermally processed egg products  
A method for producing a thermally processed, shelf-stable, egg product wh comprises adding a small amount of microcrystalline cellulose to raw eggs, preparing omelets and scrambled eggs, packing...
4414240 Process for lowering the thermogelation temperature of egg albumen  
The thermogelation temperature of egg albumen can be decreased by cooling an alkaline solution of egg albumen heated to a temperature within the range of from about 60° C. and the gelation...
4337269 Preservative compositions  
A biocidal composition containing the product produced by the reaction of glycine, an alkyl substituted glycinate, or salts of these compounds with formaldehyde is disclosed. The composition...
3947601 Food for sea life comprising homogenized mixture of sea urchin eggs and sodium sulfite preservative  
A food for fish and invertebrates which is compatible with the ecology in a closed circuit salt water aquarium containing both fish and invertebrates contains broken sea urchin eggs, water, sodium...
3911144 Egg product  
A substantially cholesterol free liquid egg product comprising egg white and a sufficient amount of xanthan gum to impart to said liquid egg product a degree of freeze-thaw stability greater than...
3658558 PREPARATION OF WHOLE EGG MAGMA PRODUCT  
Whole egg magma is treated to free it of viable Salmonella organisms by heating the magma in the temperature range of about 130°-150° F. (preferably 134°-136° F.) in the presence of about...
3640731 SHELF STABLE EGG PRODUCTS  
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...
3615705 PROCESS FOR THE PASTEURIZATION OF EGG WHITES  
A process for pasteurizing egg whites which comprises the steps of raising the pH of the egg whites about 0.5 to 1.5 units above the natural pH thereof. The egg whites are then heated to destroy...
3409446 Process for preparing an egg concentrate  
3408207 Process for making a freezable egg food product  
3364037 Hydrogen peroxide treatment of eggs  
3328175 Egg white composition containing triethyl phosphate having enhanced whipping properties  
3293044 Method of making an egg product  
3251697 Process for pasteurizing egg white  
3232769 Method of preparing eggs and food products having cooked eggs therein  
3212906 Process for preserving eggs  
3156570 Heat treatment of albumen to reduce the microbiological population therein  
3073704 Egg food products and processes for preparing same  
3028245 Treatment of egg material  
Matches 1 - 50 out of 54 1 2 >