|
Match
|
Document |
Document Title |
|
|
7597923 |
Oil-in-water emulsified food product
The present invention provides an oil-in-water emulsified food product containing plant sterol, which has the effect of reducing the level of cholesterol in the blood, and having a smooth texture...
|
|
|
7595081 |
Non-flour containing baked and related food compositions
Non-flour containing baked and related food compositions are made with egg protein and soy protein isolate stabilized with a hydrocolloid component. Fats and oils may be added without collapsing...
|
|
|
7595077 |
Complex
Plant sterol is stably dispersed in a water-based food product or emulsified food product without detracting from the flavor of the food product. A complex of plant sterol and egg yolk lipoprotein...
|
|
|
7579035 |
Method for forming a scrambled egg snack food
A snack food product having a shaped core of a coherent mass of scrambled eggs enrobed in a breaded batter coating.
|
|
|
7572475 |
Eggs with balanced lipid composition
The present invention is related to an egg obtained from a domesticated bird, in particular a layer, having a lipid fraction balanced in ω6 and ω3 fatty saturated fatty acids according to the...
|
|
|
7491417 |
Process for ozone-based decontamination of shell eggs
Methods for reducing external and internal contamination of shell eggs by utilizing gaseous ozone applied under mild pressure, alone or in combination with UV radiation for external contaminants...
|
|
|
7476407 |
Pasteurized refrigerated liquid egg and stable meat product and a method for making such a product
The present invention is directed to a food product containing a liquid egg product and a stable meat product that retains its color, flavor, and/or texture while being stored for an extended...
|
|
|
7442400 |
Egg replacer composition and method for making a bakery product therewith
An egg replacer composition is provided that has a low cholesterol content and that can be used for preparing bakery products. It includes, calculated on dry matter, 35-85 wt % protein, 10-50 wt %...
|
|
|
7413759 |
Method of enhancing cognitive ability in infant fed DHA containing baby-food compositions
Methods for enhancing cognitive ability in infants are shown. The methods comprise feeding infants baby-food compositions containing docosahexaenoic acid (DHA) in an amount of at least about 0.5 mg...
|
|
|
7374790 |
Method of processing granulated soft-shelled turtle eggs
A method to process soft-shelled turtle eggs into fine granules by rinsing and removing foreign matter from eggs, blending eggshells, and egg white and egg yolk; then having the harder eggshells...
|
|
|
7338681 |
Process to prepare a premium formulated fried egg
The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an...
|
|
|
7338680 |
Manufacturing method of processed food containing konnyaku material, and the processed food manufactured with this manufacturing method
It is an object of the present invention to provide a method for manufacturing processed food that has no a specific smell and flavor of konnyaku, easily absorbs flavors, has good texture, feels...
|
|
|
7288279 |
Formulated fried egg product
The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an...
|
|
|
7285302 |
Device and method for the thermal treatment of unshelled eggs
The invention is relating to device for the controlled heating and cooling and conservation of eggs ( 18 ) that is provided with an oven space ( 13 ) with a carrier plate ( 7 ) with holders for the...
|
|
|
7264840 |
Process of making a scrambled egg snack food
A snack food product having a shaped core of a coherent mass of scrambled eggs enrobed in a breaded batter coating.
|
|
|
7258890 |
Process for decapsulating crustacean or rotifer eggs
A process is claimed for decapsulating crustacean or rotifer eggs wherein the outer shells of the eggs are removed by dissolving the outer shells of the eggs by means of a liquid medium containing...
|
|
|
7241469 |
Formulation and process to prepare a pre-formed filing unit
The present process relates to a formulation for a food product and preparation of a pre-formed filling unit for the provision of a consumable food product containing eggs, which may be...
|
|
|
7235515 |
Method of making a lubrication additive
A process of making a lubrication additive from an egg having a yolk and egg white includes the step of separating the egg yolk from the egg white. The yolk is heated and a paste is formed from the...
|
|
|
7229660 |
Scrambled egg snack food
A snack food product having a shaped core of a coherent mass of scrambled eggs enrobed in a breaded batter coating.
|
|
|
7211287 |
Egg Products
Presented herein are methods of treating egg products to increase shelf life, which include treating the egg products with high pressure. In addition, the egg products may be pasteurized before,...
|
|
|
7166314 |
Method of impregnation of food and vitamin C-containing egg and pidan-like egg obtained by this method
The method of impregnation treatment for foods comprises impregnating the foods with a liquid component or a gas component by contacting the foods with the liquid component or the gas component...
|
|
|
7141266 |
Baby-food compositions enhancing visual acuity and methods therefor
Baby-food compositions that enhance visual acuity upon feeding to an infant are shown. The compositions contain docosahexaenoic acid (DHA) in an amount of at least about 0.5 mg per gram of the...
|
|
|
7108874 |
Process for treating fresh fish
The present invention provides a process for treating living fish having an improved meat quality or an elongated period of tasting time, or providing internal organs having an improved quality....
|
|
|
7094438 |
Frozen concentrated liquid whole egg and method of making same
The invention is directed to a frozen concentrated liquid whole egg product and a process for making the frozen concentrated product. The product has from about 33 to about 49 weight solids, from...
|
|
|
7069844 |
Continuous process for production of scrambled eggs
The present invention is directed to a process and system for producing scrambled eggs having a homogenous firmness. The process and system maximizes scrambled egg product consistency and minimizes...
|
|
|
7052726 |
Method of pasteurizing chicken shell egg
The present invention provides a method of pasteurizing an in-shell chicken egg comprising measuring the lowest temperatures of albumen and yolk on time and their location according to a prescribed...
|
|
|
7005158 |
Methods of improving the properties of egg proteins
The subject invention provides innovative methods of manipulating the structure and function of egg proteins, preferably albumen, through controlled acid and alkali unfolding and subsequent...
|
|
|
6974599 |
Method of controlling salmonella in shell eggs
The present invention relates to producing a safer shell egg through thermal treatment. The present invention provides methods of producing a shell egg wherein the albumen and the yolk of the shell...
|
|
|
6936295 |
Method for treating liquid egg whites
The present invention is directed to a method of treating liquid egg white while not decreasing egg white functionality or causing difficulties in processing of the egg whites, such as gelation. In...
|
|
|
6878394 |
Egg replacer concentrate and liquid egg replacer
An egg replacer concentrate is provided that has a low cholesterol content. It includes 40-85% protein, 10-50% vegetable oil and 0.5-15% carbohydrate. The cholesterol content is less than 0.5%. The...
|
|
|
6863903 |
Pharmaceutical product comprising anti-secretory protein from egg yolk
The invention generally relates to the use of natural anti-secretory protein (NASP) for the preparation of NASP-enriched functional food products or pharmaceutical products for the treatment and...
|
|
|
6824800 |
Method of preparing a powder composition
A powder composition, characterized in that the powder composition includes delipidated egg yolk particles and a functional food material, the functional food material being impregnated in pores of...
|
|
|
6814999 |
Enhanced precooked egg product and process for formulation of precooked egg products
The present process relates to forming of precooked egg patties for future heating within a microwave oven for consumption as a portion of a food article. The process involves the initial step of...
|
|
|
6805886 |
Feed composition for egg-laying fowl
A feed for producing reduced-cholesterol brown eggs from brown-egg-laying fowl is provided. The feed contains organic chromium, bacterial culture for improving digestion, at least one enzyme for...
|
|
|
6800315 |
Methods for decontaminating shell eggs
Methods for reducing external and internal contamination of shell eggs by utilizing gaseous ozone applied under mild pressure, alone or in combination with UV-light for external contaminants and...
|
|
|
6773742 |
Patterned boiled egg and process for producing the same
The curved surface inside the egg shell of an edible boiled egg is decorated by patterning so as to satisfy consumes' needs for a tasteful table setting. The pattern is formed by using exclusively...
|
|
|
6773731 |
Liquid egg yolk product comprising lysophospholipoprotein
This invention pertains to a novel liquid egg yolk product which contains lysophospholipoprotein. More particularly, this invention pertains to a novel liquid egg yolk product containing...
|
|
|
6759076 |
Continuous process for production of scrambled eggs
The present invention is directed to a process and system for producing scrambled eggs having a homogenous firmness. The process and system maximizes scrambled egg product consistency and minimizes...
|
|
|
6726951 |
Egg concentrate product and methods for making and utilizing the same
A method is described for producing a dehydrated egg product, which method including obtaining a liquid egg product having a liquid component, which has of liquid whole egg, liquid yolk, liquid...
|
|
|
6692784 |
Pasteurized eggs
There is provided a process for pasteurizing in shell chicken eggs ( 2 ) carried in stacks ( 1 ) by placing the eggs in a heated fluid bath ( 4 ) having a temperature of between about 128 to 145...
|
|
|
6660321 |
Frozen concentrated liquid whole egg and method of making same
The invention is directed to a frozen concentrated liquid whole egg product and a process for making the frozen concentrated product. The product has from about 33 to about 49 weight solids, from...
|
|
|
6635301 |
Method and apparatus for the manufacture of meat
A method of manufacturing a texturised proteinaceous meat analogue product, including: subjecting, in a food extruder a mixture containing: about 40 to 95% by weight edible proteinaceous materials...
|
|
|
6632464 |
Method for production of pasteurized in-shell chicken eggs
A method of pasteurizing in-shell chicken eggs by heating eggs until a central portion of the yolks of the eggs is at a temperature between 128° F. to 138.5° F. That temperature is maintained and...
|
|
|
6630181 |
Method of reducing cholesterol and altering fatty acid content of eggs
The present invention provides a method of reducing cholesterol and/or altering fatty acid profiles in eggs and products derived from eggs. The method includes feeding to the animals a high oleic...
|
|
|
6586037 |
Method for improving gelling properties of protein
The present invention provides a method for improving gelation properties of protein by irradiation of the protein with an electron beam, in particular, a method of improving the gelation...
|
|
|
6579551 |
Baby-food compositions containing egg yolk and methods therefor
Baby-food compositions containing about 5% to about 25% egg-yolk solids and an acidulant in an acceptable, shelf-stable, baby-food preparation is set forth. The acidulant can be an acid, a cultured...
|
|
|
6541047 |
Milk replacer and dry feed compositions and methods
Improved milk replacer and dry feed compositions for young mammals are provided that employ a high quality inedible egg product to minimize or eliminate the need for milk source ingredients or...
|
|
|
6537588 |
Food-induced antisecretory proteins in egg yolk
The invention generally relates to the use of natural anti-secretory proteins (NASP) for the preparation of NASP-enriched functional food products or pharmaceutical products for the treatment and...
|
|
|
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...
|
|
|
6436451 |
Method of reducing cholesterol in chicken eggs
A feed for producing reduced-cholesterol brown eggs from brown-egg-laying fowl is provided. The feed contains organic chromium, bacterial culture for improving digestion, at least one enzyme for...
|