|
Match
|
Document |
Document Title |
|
|
5227189 |
Simulated raw egg composition
A simulated egg, preferably cholesterol-free, capable of having the yolk and liquid egg-white together but in separate phases, so that upon cooking, the simulated egg looks and behaves like a...
|
|
|
5223295 |
Process for the elimination of steroid compounds contained in substance of biological origin
The present invention relates to a novel process for the elimination of steroid compounds contained in a substance of biological origin by complexing the steroidal compounds by means of a...
|
|
|
5215776 |
Nonfat frozen dairy dessert with method and premix therefor
A nonfat aerated dairy dessert which includes at least about 9 weight percent milk solids nonfat; at least about 62 weight percent water; a sweetener; between about 2 and about 6 weight percent...
|
|
|
5192566 |
Whole poultry egg analogue composition and method
A whole egg analogue is disclosed wherein a yolk analogue is treated to form a membrane on its outer surface. The yolk analogue with its attendant membrane is combined with natural egg white,...
|
|
|
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...
|
|
|
5151293 |
Simulated raw egg and methods of making and packaging
A simulated egg, preferably cholesterol-free, capable of having the yolk and liquid egg-white together but in separate phases, so that upon cooking, the simulated egg looks and behaves like a...
|
|
|
5149561 |
Methods of making simulated raw eggs
Methods of preparing simulated eggs, preferably chloesterol-free, capable of having the yolk and liquid egg-white together but in separate phases, so that upon cooking, the simulated eggs look and...
|
|
|
5147677 |
Process for producing microparticulated protein and the product thereof
The present invention is directed to a process for the manufacture of microparticulated protein from egg white and gelatin protein phases, the product manufactured therefrom, and to the use of the...
|
|
|
5141765 |
Method of making egg food product
An egg food product is formed by enveloping rice or like filling material in a roasted egg film where a raw portion of the film remains and contacts the filling material and upon further cooking;...
|
|
|
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....
|
|
|
5126154 |
Method of processing mushrooms using starch, gum, protein and water
A salt-free treatment liquid for processing mushrooms comprising waxy rice starch, xanthan gum, pure dry egg white protein and water. After impregnation of the mushrooms, the mushrooms are blanched...
|
|
|
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...
|
|
|
5112956 |
Method for extraction of lipids and cholesterol
The present invention relates to a method for the removal of lipids and cholesterol from protein materials comprising the steps of (a) treating the protein with an extraction mixture comprising a...
|
|
|
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...
|
|
|
5091203 |
Method for removing cholesterol from eggs
Edible oil containing monoglyceride is emulsified with a mixture of cholesterol-containing egg in aqueous solution. Then, the mixture is heated and typically is stirred gently to ensure intimate...
|
|
|
5073399 |
Simulated uncooked egg with shaped egg-yolk and method of making
A simulated egg, preferably cholesterol-free, capable of having the yolk and liquid egg-white together but in separate phases, so that upon cooking, the simulated egg looks and behaves like a...
|
|
|
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...
|
|
|
5063077 |
Process for the removal of cholesterol and cholesterol esters from egg yolk
Cholesterol and cholesterol esters are removed from egg yolk by a process wherein a) optionally after the addition of an emulsion-breaking agent to the egg yolk, the egg yolk plasma is separated...
|
|
|
5061505 |
Process for the removal of cholesterol and/or cholesterol esters from foodstuffs
The present invention provides a process for the removal of cholesterol and/or cholesterol esters from foodstuffs by extraction with compressed carbon dioxide, wherein a) the...
|
|
|
5037661 |
Functional decholesterolized egg yolks
The invention herein is a method of reducing cholesterol in egg yolks by extracting cholesterol with substantially low moisture alcohol extractant and then hydrolyzing with selected proteolytic...
|
|
|
5028449 |
Process for the production of an egg lecithin
The product is an egg oil which is extracted from dried eggs yolks, primarily, the yolks of chicken eggs and the method associated therewith to produce a high quality capsule of egg oil (lecithin).
|
|
|
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.
|
|
|
5026566 |
Dried food containing trehalose and method for preparing same
A method of drying a water-containing foodstuff or beverage at a temperature above ambient, is characterized by incorporating trehalose into the foodstuff or beverage which is to be dried.
|
|
|
4994291 |
Method for the ultrapasteurization of liquid whole egg
Methods of ultrapasteurizing liquid whole egg products in continuous flow, high temperature, short time pasteurization equipment are provided. The equivalent point method is preferably used to...
|
|
|
4985270 |
Cream substitute ingredient and food products
Non-fat and reduced fat whipped frozen dessert products wherein part or all of the milk fat, vegetable fat or oil ordinarily incorporated therein is replaced by a proteinaceous macrocolloid of,...
|
|
|
4980180 |
Process for the removal of β-cyclodextrin from egg yolk or egg yolk plasma
A process for the removal of β-cyclodextrin from egg yolk or egg yolk plasma, wherein the material to be treated is mixed and incubated with an α-amylase selected from the α-amylases formed by...
|
|
|
4971827 |
Method of producing cholesterol-free egg products with an extended refrigerated shelf life and products produced thereby
A process and product produced thereby which involves subjecting an egg white product to turbulent flow at an elevated temperature not to exceed 162° F. for a period of time not to exceed one...
|
|
|
H000847 |
Methods of using crystalline fructose
Methods of using fructose as a sweetener, particularly crystalline fructose, are disclosed. Also disclosed are methods of using dry foodstuff mixes containing fructose in a crystalline form to...
|
|
|
4961953 |
Fat emulating protein products and process
The present invention provides proteinaceous, water-dispersible macrocolloids which in a hydrated state have a substantially smooth, emulsion-like, organoleptic character. The macrocolloids may be...
|
|
|
4957760 |
Ultrapasteurization of liquid whole egg products with direct heat
A method of continuously ultrapasteurizing liquid whole egg products is disclosed. The method provides improved run times and product viscosity control. In an embodiment of the method, the product...
|
|
|
4935253 |
Process and installation for the manufacture of a complex egg-based product
The invention consists of the following steps: (a) continuously feeding n1 containers with fresh liquid egg white and n2 containers with fresh liquid egg yolk, the containers having the same...
|
|
|
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...
|
|
|
4889741 |
Processed egg product
Egg products, such as deviled eggs, are prepared by an easily automatable method starting with separate quantities of raw egg whites and egg yolks. The uncooked egg whites are mixed and evacuated...
|
|
|
4882194 |
Liquid egg compositions containing storage-stable solids
The present invention involves a liquid egg product combined with discrete moisture and melt stable cheese solid particles that may be cooked after extended storage to produce an egg dish having...
|
|
|
4882193 |
Process for producing a low fat content egg product
A process for producing a low fat content egg product is disclosed which relies upon the production of eggs having a yolk with a dark color, such as a dark yellow or a dark orange-yellow color...
|
|
|
4862793 |
Apparatus for preparing scrambled eggs
An apparatus to facilitate producing scrambled eggs on a heated grill surface comprises a frame. At least one egg ring having a lower edge portion is adapted to be disposed in intimate contact with...
|
|
|
4853240 |
Method for dyeing eggs using a water soluble dyeing composition in a shaped container
A shaped container having therein a water-soluble dyeing composition and a method of dyeing eggs using the shaped containers and a kit containing various shaped containers having therein different...
|
|
|
4853244 |
Method of preparing a gelled omelette mix and the product produced thereby
An omelette mix is prepared from a liquid egg product, which may be, for example, whole egg, egg white, egg yolk, a de-cholesterized or artificial mix, or any combination of two or more of the...
|
|
|
4844926 |
Egg lecithin process
The product is an egg oil which is extracted from eggs, primarily, the yolks of chicken eggs and the method associated therewith to produce a high quality capsule of egg oil (lecithin).
|
|
|
4822628 |
Process for manufacturing a product based on hard-boiled egg
This invention relates to a process for manufacturing a product based on egg in the hard-boiled state, constituted by a plurality of superposed, fast-joined layers, one layer of white alternating...
|
|
|
4738855 |
Strengthened gelling material and manufacturing methods thereof
A strengthened gelling material containing dried egg albumen and one or more vitamin C compounds selected from the group consisting of vitamin C and vitamin C salts, and methods for manufacturing...
|
|
|
4714571 |
Process for purification of phospholipids
A process for the separation and purification of individual phospholipids, especially phosphatidylcholine or lecithin and phosphatidylethanolamine, from mixtures containing members of the sub-class...
|
|
|
4675201 |
Protein composition characterized by lower thermogelation temperature and improved acid solubility
The thermogelation temperature of protein in a solution having a pH above the isoelectric point of the protein can be lowered within the range of the thermogelation temperature of egg albumen and...
|
|
|
4675202 |
Processing of egg yolk
A process for sterilizing egg yolk wherein an aqueous slurry of egg yolk is acidified to a pH of less than 6.0 and then sterilized under ultra high temperature processing conditions. There is also...
|
|
|
4664925 |
Dyed eggs
A means and compositions for pretreating whole intact eggs in a boiling solution at about pH 3.2-3.6 with a buffer, preferably cream of tarter, prior to dyeing and coating with a flavor fragrance....
|
|
|
4656928 |
Apparatus for molding and cooking multiple egg products
An apparatus for molding and cooking multiple egg products at one time has a plurality of egg-shaped cups. Each cup has a top section and a bottom section removably engageable with one another to...
|
|
|
4617860 |
Egg cooking device
An egg cooking device, including a lower cup-shaped member with an upward projecting cylindrical skirt member and a cap member having a dome surrounded by a cylindrical guide wall, slideably...
|
|
|
4537788 |
Egg jerky product and method of preparation
There is disclosed a product and a process for preparing a jerky-type product from whole eggs, flavoring ingredients and with or without added textured vegetable protein. A fluid mixture containing...
|
|
|
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...
|