Matches 101 - 150 out of 386 < 1 2 3 4 5 6 7 8 >
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5700504 Method for maintaining interior quality of irradiated shell eggs  
A method for reducing irradiation-induced changes in shell eggs and shell-less intact packaged eggs undergoing irradiation sufficient to cause a three-log reduction in Salmonella sp. The method...
5694836 Modular loose egg cooling, storage and transport system and method  
A modular loose egg cooling, storage, and transport system for use in the egg industry to safely transport eggs and to facilitate rapid cooling of eggs to be stored. The modular egg system includes...
5670199 Method for pasteurizing liquid whole egg products  
An electroconductive heater for heating a liquid product such as a liquid whole egg product which has a conductivity which increases with temperature, is disclosed. The electroconductive heater...
5670198 Method for rapidly cooling liquid egg  
Provided herein is a method for electroheating liquid egg. Also provided herein is an apparatus specifically designed for heating and cooling materials and preferably liquid egg and apparatus for...
5665416 Simulated egg patty  
Simulated egg patties and simulated egg yolks, and methods of preparing them, are provided. The simulated egg patties and simulated egg yolks have superior mouthfeel and texture characteristics...
5656319 Food product with high concentrations of omega-3 highly unsaturated fatty acids  
A process for the heterotrophic or predominantly heterotrophic production of whole-celled or extracted microbial products with a high concentration of omega-3 highly unsaturated fatty acids,...
5616352 Process for the production of fat- and cholesterol-reduced powered products based on eggs which are characterized by a high phospholipid content  
The present invention provides a process for the production of fat- and cholesterol-reduced powdered products based on eggs with a high content of phospholipids by extraction with compressed gases,...
5616359 Process for the production of egg-based products in a powder form with a reduced fat and cholesterol content  
A process is described for the production of egg-based products in powder form with a reduced fat and cholesterol content in which the starting material in powder form is extracted with liquid...
5612076 Method for the pasteurization of egg products using radio waves  
A method of, and apparatus for, pasteurizing flowable egg products utilizing high frequency radio waves to heat the egg products being pasteurized.
5609900 Electroheating of food products using low frequency current  
An electroheating cell operating at low voltage and mains frequency, i.e., 60 Hz, is effective in heating a variety of food products including liquid egg products for general processing, as well as...
5589208 Methods for coating egg yolks and other articles  
Methods and apparatuses are claimed for coating egg-yolk disks containing egg-yolk materials. The egg-yolk is initially produced in the form of a cylinder, which is cut into disks, which disks...
5589211 Methods for processing poultry shell eggs  
Time at temperature methods of treating whole eggs which make them safer to eat without affecting the functionality or organoleptic properties of the eggs. The keeping quality of the eggs is also...
5589218 Method for making artificial egg yolks in the form of a cylinder  
Methods are claimed for producing egg-yolk containing artificial egg-yolk materials and egg-white or other thermally non-reversile gell formers. The egg-yolk is produced in the form of a cylinder,...
5571550 Methods for electroheating food employing concentric electrodes  
An electroheating apparatus to continuously treating pumpable food is made up of a number of connected electroheating cells. In one embodiment, all of the cells include a pair of concentric...
5571554 Process for reducing the content of triglycerides in egg yolk and in products containing egg yolk  
A process for reducing the content of triglycerides in egg yolk and in products containing egg yolk includes (a) diluting egg yolk with water or an aqueous salt solution, (b) adding at least one...
5543169 Protein-containing foods having stability to heat-treatment  
Lysolecithin/polymer compositions of lysolecithin and a polymer of pectin or of a food-quality gum or of mixtures thereof. The compositions, when added to protein-containing food products to be...
5527550 Egg yolk extracting method  
An egg yolk extractor device and method removes up to about 90% of the yolk of an egg in such a way that the remaining yolk and white each retain their integrity and appearance when removed from...
5520938 Low cholesterol eggs and method of selecting same  
Reduced cholesterol, low fat eggs are obtained. At least a twenty-five percent reduction in cholesterol is achieved over normal levels for the grade size. The reduction can be achieved by weight...
5514401 Supercritical fluid extraction of cholesterol from liquid egg yolk  
A method for extraction of cholesterol from untreated yolk with supercritical carbon dioxide. The supercritical carbon dioxide extraction of cholesterol from the liquid egg yolk is performed in the...
5503868 Animal feed and method of producing animal feed  
A method of manufacturing animal feed comprising combining liquid egg, a protein source and fat and homogenizing the combination. The combination is then spray dried. An animal feed product...
5498437 Process for the removal of cholesterol derivatives from egg yolk  
In a process for the removal of cholesterol and cholesterol esters from egg yolk, the egg yolk is diluted with an aqueous solution of a water-soluble salt of the cation potassium or/and calcium as...
5487911 Processed egg powder and process for production thereof  
A processed egg powder comprising water-insoluble dry egg yolk particles of substantially spherical shape and a process for producing a processed egg yolk powder, which comprises spray-drying an...
5487912 Method of producing cholesterol-reduced whole egg products  
A method of producing a cholesterol-reduced whole egg product by mixing cholesterol-reduced egg yolk with concentrated egg whites and vegetable oil at a ratio of about 1:0.7:0.05 to about...
5484624 Method for reduction of cholesterol in egg materials  
A method to extract egg material cholesterol and esters thereof based on the specific affinity of a cyclodextrin, particularly β-cyclodextrin. The method consists of a sequence of steps: pH...
5478585 Process for producing lipoprotein-containing substance having reduced lipid content  
There is disclosed a process for producing a lipoprotein-containing substance having a reduced lipid content. The lipid content is reduced by treating a lipoprotein-containing substance with at...
5474794 Rapid chilling of shell eggs using cryogenic gases  
A method for the rapid cooling of a raw egg in a shell, the shell egg being warm and having an internal temperature typically of about room temperature or higher. The method preferably involves...
5468511 Method for removal of cholesterol and fat from liquid egg yolk with recovery of free cholesterol as a by-product  
A method for extraction and removal of cholesterol from untreated liquid egg yolk with simultaneous production of cholesterol as a by-product. The removal of cholesterol from the untreated liquid...
5466842 Process for the isolation of lipid fractions from EGG products in powder form  
A process for the isolation of lipid fractions from egg products in powder form with a content of phospholipids is described in which the egg product is extracted a) with liquid propane at a...
5464637 Egg containing iron or vitamin D.sub.3 in high content  
A composition which improves iron deficiency, which comprises an egg containing 8 to 15 mg of iron per 100 g of yolk and which improves bone composition, which comprises an egg containing 500 to...
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...
5431934 Dietary product similar to caviar and method for its production  
A dietary product includes granules having an outer layer of a viscous aggregate-stable emulsion, with the following ratio of components forming the granules, % by mass: TBL ...
5431939 Hyperpasteurization of food  
Methods of treating liquid, semiliquid and solid foods to make them safer to eat and/or to improve the keeping quality of the product. Among the steps that can be employed are: the use of a...
5427816 Process for cooking a mass of scrambled eggs  
Scrambled eggs are prepared by cooking a mass of a homogeneous mixture of eggs, water and starch in an enclosure by introducing steam under pressure into the mass from within the mass and by...
5415879 Method of reducing heart related disease in humans using eggs having relatively high percentage of long chain fatty acids  
Chickens are fed a composition including fish oil over a period of time. Modified eggs laid by such chickens contain substantial quantities of omega-3 polyunsaturated fatty acids. The modified eggs...
5415882 Producing extended refrigerated shelf life food without high temperature heating  
The present invention relates to a method of electroheating and pasteurizing liquid egg and particularly liquid whole egg so as to provide an extended refrigerated shelf life. The method utilizes...
5387428 Method for making a base for a hollandaise-type sauce and products thereof  
The method for making a sauce base comprises mixing together lemon or lime juice, sugar, seasoning and egg yolks to produce a sauce-base mixture that is free from butter and butter substitutes. The...
5378487 Oil extraction of cholesterol from milk products  
A method of extracting cholesterol from a milk product by shearing a mixture of oil:milk product in a ratio of between about 1:99 to about 1:4 and separating the decholesterolized milk product and...
5342633 Process for the production of egg yolk with reduced cholesterol content  
A process for the production of egg yolk with a reduced cholesterol content, wherein a) the egg yolk is diluted by the addition of water or of an aqueous salt solution, b) cholesterol and...
5340596 Method for preserving the degree of freshness of eggs  
A method for preserving the degree of freshness of poultry shell eggs is disclosed which comprises spraying the surface of a shell egg with an effective amount of a composition comprising a...
5340601 Simulated egg-yolk compositions, products, and methods of making  
A simulated hard cooked egg-yolk composition, shaped egg-yolks, eggs comprising such egg-yolks, as well as methods for making the same, by utilizing colored pureed egg-white, of preferably...
5316780 Method for extracting cholesterol from egg yolk  
The present invention is directed to a method for extracting cholesterol from egg yolk. In accordance with the method, a mixture of egg yolk solids, water and oil is provided. The mixture is then...
5312640 Reduction of cholesterol in egg yolk by the addition of either acid or both salt and acid  
The method generally comprises removing cholesterol from egg yolk by combining both/or either a food grade acid and salt with water and oil to form a blend. This blend is combined with egg yolk to...
5302405 Method for removing cholesterol and fat from egg yolk by chelation and reduced-cholesterol egg product  
A method for removing cholesterol and fat from egg and a reduced cholesterol egg product. An anionic chelating agent which forms a complex with the lipoprotein fraction of egg yolk is added to...
5292546 Process for the removal of cholesterol from egg yolk  
The present invention provides a process for the removal of cholesterol from egg yolk, wherein 1. a diluted egg yolk mixture is produced by the addition of an aqueous solution of ammonium...
5290583 Method of electroheating liquid egg and product thereof  
Provided herein is a method for electroheating liquid egg. Also provided herein is an apparatus specifically designed for heating and cooling materials and preferably liquid egg and apparatus for...
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...
5246717 Eggs compatible with cholesterol-reducing diet and method of producing the same  
Chicken eggs are provided which contain controlled amounts of vitamin E and iodine. No more than about 34% of the fatty acid content of the eggs comprises saturated fatty acid. The eggs may be...
5240729 Continuously heat-cooking and shaping method for food  
In a method and apparatus for continoulsy producing a heated roll-shaped food, a horizontal type of cylindrical or bell-shaped heating drum is rotated and heated while coated with a...
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...
5229157 Method of preparing a food product  
A method of preparing an aerated vegetable product comprising starch, oil and a heat-setting material. The method involves mixing the individual components and thereafter aerating with a gaseous...
Matches 101 - 150 out of 386 < 1 2 3 4 5 6 7 8 >