Matches 201 - 250 out of 386 < 1 2 3 4 5 6 7 8 >
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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...
4522117 Apparatus for preparing scrambled eggs  
An apparatus for preparing scrambled eggs on a grill surface, wherein liquid scrambled eggs mix are placed within egg rings, each having a lower edge portion in intimate contact with a heated grill...
4512250 Apparatus for cooking eggs  
A method and apparatus for cooking an egg is disclosed wherein a grill surface is provided for supporting an egg thereon and wherein a steam containment enclosure is provided to cover the grill...
4488479 Portable apparatus for cooking eggs on a heated cooking surface  
A portable apparatus is provided for cooking eggs on a heated cooking surface or grill and includes a frame with a plurality of rings carried on the frame. Each ring is adapted to be disposed on...
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...
4460615 Process for improving the quality of whey protein  
A process for improving the quality of whey protein, characterized by maintaining whey protein solution at a pH of from 8.5 to 11.5 and a temperature of from 35° to 50° C., adding to the solution...
4442132 Light bakery products for diabetics and method for the preparation of these products  
The products contain less than 10% by weight of digestible carbohydrate and are prepared in the conventional way from a dough or batter comprising egg in the form of whole egg or egg albumin, 2-30%...
4433001 Method for preparing scrambled eggs  
A method for preparing scrambled eggs on a grill surface, wherein liquid scrambled eggs mix are placed within an egg ring having a lower edge portion in intimate contact with a heated grill surface...
4426400 Deviled egg process  
Deviled eggs are prepared by an improved method, starting with a blended mixture of liquid egg whites. The mixture is evacuated to remove air and other gases, then dispensed into a multiplicity of...
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...
4421770 Method of preparing high protein snack food from egg protein  
A high protein snack food is prepared from egg protein, preferably in the form of egg white, by a process involving the heat-coagulation of a molded body of the egg protein composition, cutting the...
4419103 Method and apparatus for coloring Easter eggs  
Apparatus and method for coloring or patterning Easter eggs in which a dish-shaped container having an inner surface that is non-absorbent of liquid dye is provided with inwardly-extending...
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...
4409249 Egg product and process of manufacture  
High energy agitation is applied to coagulated and uncoagulated egg white portions to form a homogeneous, aerated egg white dispersion. The egg white dispersion is then assembled with processed egg...
4388340 Process for the production of a frozen chopped egg product  
A cooked and frozen chopped egg product is disclosed which is suitable as a condiment for foodstuffs. The chopped egg product is produced by a process comprising; dynamically or continuously...
4371555 Method for dyeing eggs  
There is disclosed a method for dyeing avian eggs whereby a pleasing decorative mottled appearance results. The method involves the temporary application of a hydrophobic granular water-insoluble...
4364966 Blends of egg albumen and whey protein having improved gel strength  
A dried blend of egg albumen and whey protein-containing composition which exhibits improved gel strength is prepared by subjecting desugared dried egg albumen to a heat treatment for a period of...
4362761 Use of heat coagulated whey protein concentrate as a substitute for gelled egg white  
Gelled egg white of the type normally found in hard boiled eggs can be replaced with substantially equivalent taste and mouth feel with a whey protein concentrate which is heat coagulated at a...
4360537 Lipoprotein emulsions for food use and methods for preparing the same  
Liproprotein emulsion system composed of protein, edible oil and other selected food ingredients are proposed and used to replace egg yolk and other natural materials in various food products. New...
4346122 Low-viscosity, high-NSI, heat-gelling soy isolates  
High NSI dry vegetable protein isolates may be effectively utilized to replace egg albumin and/or milk caseinates in food recipes. The isolates are characterized as having an NSI of at least 90,...
4341808 Frozen raw custard  
A freezable raw custard preparation, especially for quiche having a substantial proportion which is whole egg or egg white based whole egg replacer. The composition also has an effective amount of...
4333959 Decholesterization of egg-yolk  
A process of reducing the amount of cholesterol in egg-yolk which comprises reducing the pH of fresh wet egg-yolk to destabilize the emulsion, treating the destabilized emulsion with an edible oil...
4320699 Flexible separable, non-stick liners for heated cooking surfaces  
A flexible non-stick liner of thin plastic sheet material such as tetrafluoroethylene polymers is arranged to rest in readily removable covering relation on a heated cooking surface, keeping the...
4308290 Method for peeling shell from boiled eggs  
Peeling of the shells of boiled eggs is realized continuously, promptly and simply by introducing the boiled eggs into a cylinder through which water is flowing, the cylinder performing circular...
4307119 Process for making a feed product  
Method for processing and manufacture of chicken feed in using hatchery waste products, egg shells, dead chickens and spoiled eggs, blood, offal, by-products of waste water treatment, and fat in...
4297382 Process for drying compositions containing derived protein-containing _compositions and additives  
The drying of solutions of derived protein-containing compositions and particularly mineral containing deproteinized whey byproducts and additives such as gelatin and sodium hexametaphosphate can...
4296134 Liquid egg blend  
An edible liquid egg blend product which is at least 99 percent cholesterol free, which has no more than 1.25 percent by weight of fat and a maximum of 0.80 calorie per gram, comprises (by weight)...
4267100 Process for forming an egg white substitute  
An egg white substitute is formed from whey proteins by adjusting a water solution containing the whey protein to a pH of from about 11 to about 13 and thereafter reducing the pH to a value of...
4247573 Protein binder in food compositions  
A protein micellar mass is used to replace or extend egg white normally used in various food compositions, as a binder. The protein micellar mass exhibits similar binding and heat coagulation...
4238519 Egg albumen extender prepared from derived protein-containing compositions and additives  
New egg albumen extenders are provided comprising a derived protein-containing composition obtained from plant or animal sources, wherein said derived protein-containing composition has a molecular...
4234619 Decholesterolized and defatted egg powder and method for producing same  
Decholesterolized and defatted egg powder is obtained by removing at least 95% of the cholesterol and neutral fat and retaining 30% or more of the phospholipids, based on the content thereof in the...
4228193 Method for making scrambled eggs  
A method is provided for cooking scrambled eggs wherein a container is provided for holding a charge of uncooked, shelled eggs and is adapted to be matingly and sealingly engaged with a cover...
4225628 Citrus fiber additive product and process for making same  
Preparing a citrus fiber additive for food products, made from about 80% orange and 20% grapefruit waste containing the peel, membrane, pulp and seed. After washing the fruit, removing the oil from...
4219585 Process for extracting oil from egg yolks  
An efficient simplified process for extracting the maximum amount of oil from egg yolks by use only of heat. The primary product thus obtained is unadulterated, sterilized and medically pure egg oil.
4214009 Replacement of egg albumen in food compositions  
Depending on the application, up to 100% of the egg albumen requirement of a food composition can be replaced with a composition comprising a whey protein concentrate and 0.5-15%...
4207354 Method for processing fish contaminated with sporozoa  
Sporozoa-contaminated fish meat can be processed to coagulated fish meat paste ("neriseihin") by admixing about 4 to 40 parts of egg white with 100 parts of the fish meat.
4200663 Cholesterol-free egg product having improved cooking tolerance  
An essentially cholesterol-free egg product which may be cooked to make scrambled eggs, omelets, egg patties, etc. contains egg white solids in amount greater than that contained in whole egg, plus...
4182779 Egg yolk extender  
The present invention relates to a composition which can be used to extend egg yolks up to about a 75% replacement on a per weight basis of the yolk replaced depending on the area of use of the...
4181745 Method for decorating the shells of eggs  
A process for dyeing the shells of eggs by applying a dry granular dyeing medium to the hydrated shell. The dyeing medium includes dye and rock salt. The shell may be wetted in whole or in part...
4167586 Process for preparing blood albumin product and the resulting product  
A high proteinic composition, useful for preparing human foods, is made with a lipophilic phase composed of microparticles of fatty material, a continuous hydrophilic phase surrounding said...
4161548 Making long yolk hard cooked eggs  
Making hard cooked eggs with elongated yolks so that when the egg is transversely sliced, each section of the egg including the ends, contain a part of the yolk.
4157404 Process for obtaining yolk lecithin from raw egg yolk  
A process for obtaining yolk lecithin from a raw egg yolk which comprises subjecting a raw egg yolk to extraction with liquid dimethyl ether to obtain an extract and dehydrating the extract to an...
4145455 Modified protein compositions and preparation thereof  
A modified protein composition which is produced by contacting a water-soluble protein, such as plant seed proteins, cow milk protein, animal meat proteins, fish meat proteins, egg proteins and...
4138507 Coagulated egg-white foodstuffs  
Coagulated egg-white foodstuffs comprising coagulated egg-white, a water-combinable material, a viscosity increasing agent, a starch hydrolyzate. These foodstuffs exhibit little or no water...
4132809 Contextured semimoist meat analogs  
This invention relates generally to formulation and manufacture of a meat substitute (and meat extender) base derived from textured soy protein particles and a "functional protein source" such as...
4120981 Method of cooking food  
Significantly improved cooking of food is achieved in machines which tumble the food in a rotating heated vessel. In one embodiment a food-containing vessel rotates past an electric heater which...
4120986 Whole egg replacer  
A whole egg replacer is prepared by combining non-elastic protein material, oil and salt and heating at a low simmering temperature, adding a mild acid to the foregoing and continuing heating for a...
4115592 Instant dissolving egg white  
A process for preparing dried egg white having improved flow and water solubility characteristics includes spray coating dried egg white particles with an aqueous 40%-80% solution of sucrose to...
4115313 Bile acid emulsions  
The invention is directed to emulsion compositions of, or including, bile acids, their conjugates, lower alcohol esters or salts of said acids or conjugates; water to effect solution of one or more...
4103040 Low cholesterol egg product and process  
Wet egg yolk is combined with edible oil by high energy, high shear mixing. During mixing cholesterol is extracted from the yolk by the oil. Simultaneously the ratio of polyunsaturated fat to...
Matches 201 - 250 out of 386 < 1 2 3 4 5 6 7 8 >