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US20130022731 HIGH PROTEIN, LOW CARBOHYDRATE MEAL REPLACEMENTS AND FOOD  
Protein-based meal replacements and foods, methods of manufacturing the protein-based meal replacements and foods, and different forms of the protein-based meal replacements and foods are...
US20100303989 Microalgal Flour  
Compositions of microalgae-derived flour are disclosed from multiple genera, species, and strains of edible microalgae. Microalgae used in the invention are free of algal toxins and contain...
US20130216687 METHODS AND COMPOSITIONS FOR REDUCING THE HEATING TIME OF AN EGG PATTY  
A method for reducing the heating time of an egg patty includes adding an effective amount of a calcium additive to the egg patty, where the calcium additive reduces the microwave heating time...
US20130129863 Lactic Acid-Fermented Egg Having Reduced Egg Protein Antigenicity Through Addition Of Sodium Citrate, Heating Treatment, And Lactic Acid Fermentation, And Method For Preparing Same  
The present invention relates to a lactic acid-fermented egg having reduced egg protein antigenicity and improved organoleptic quality through the addition of sodium citrate, heating treatment,...
US20130084366 ARTIFICIAL SHELL FOR COOKING  
An artificial shell for cooking includes, a top portion, having a fill opening therethrough, a bottom portion, and a fill opening cover. The top portion is removably attachable to the bottom...
US20150072063 PREMIUM FORMULATED EGG PRODUCT  
The present invention relates to the formulation and process for preparation of a fried egg product that may be frozen for future heating in a microwave or other oven or griddle, for consumption...
US20110097448 Protein Hydrolysate Compositions Stable Under Acidic Conditions  
The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein...
US20140234501 METHOD AND APPARATUS FOR PRODUCING DRIED WHOLE EGG  
The present concept is a method of producing dried whole egg, which includes the steps of de-shelling and separating the shell from the inner egg. Next the egg is cooked with live steam injection,...
US20120128851 NOVEL MICROALGAL FOOD COMPOSITIONS  
The invention provides novel microalgal food compositions comprising microalgal biomass that have been processed into flakes, powders and flours. The microalgal biomass of the invention is low in...
US20050244566 Egg boiling device  
Apparatus (21) for boiling an egg (24), including an egg-boiling container (2) which is adapted to contain the egg and a first volume of water (32), and a heater (11) which is adapted to boil the...
US20130236626 MEAT SUBSTITUTE PRODUCT  
A meat substitute product is disclosed. A meat substitute, such as vegetable protein, is blended with a starch, hydrocolloid, and an oil from a vegetable source.
US20140099414 READY-TO-EAT COLD EGG TARTS WITH INGREDIENTS  
Ready to eat cold egg tarts, with a variety of ingredient combinations suitable for healthy consumption. Serving size can be a single serving, or a six pack of servings for convenience such that...
US20130238118 fD  
The invention disclosed herein relates to methods and means for allocating, allotting, apportioning, dispensing, distributing, preparing, portioning, meting out and/or otherwise providing,...
US20110124587 Pure Rebaudioside A  
The invention provides a high throughput, high purity, high yield system and method of isolating and purifying rebaudioside A (“Reb A”), with acceptable water solubility for all commercial uses,...
US20070009645 Eggspooner  
Artificial lockable egg-cooking shell and so a cooking appliance for eggs and several ingredients, consisting of a receptacle and a screw cap. The screw cap has got a by a layer of PTFE isolated...
US20130224367 PROCESS FOR PRODUCTION OF PROTEIN-CONTAINING FOOD EMPLOYING CONTINUOUS HEATING METHOD BY INTERNAL HEATING  
Provided is a method for producing a processed food which is produced by continuously heating/molding a fluid raw material containing a protein, a lipid, and water. A method for heating a material...
US20140072692 GARLIC EGG YOLK COMPOSITION  
There is provided a garlic egg yolk composition in which the acrid taste and odor peculiar to garlic are suppressed even without using a special production device, chemicals, chemical additives...
US20100297325 Egg Products Containing Microalgae  
The compositions and methods of the invention relate to the creation of food products based on eggs, wherein the productions contain various raw materials made from microalgae in different forms....
US20110104359 Lecithin Based Composition And Its Use In Food  
Isolated egg yolk lecithin product comprising a total fat content comprising an ω6 long chain polyunsaturated fatty acid (LCPUFA) portion having at least a phospholipidic fraction ranging from 30...
US20130251851 EGG WHITE HYDROLYSATE AND PRODUCTION METHOD THEREFOR  
An egg white hydrolysate having a reduced sulfur smell characteristic to egg white and a production method therefor are provided. An egg white hydrolysate having a low hydrogen sulfide content and...
US20140220225 High protein whipped collet extrusion crunchy snack product and manufacturing apparatus and process  
The invention described herein comprises a crunchy egg product, formulae, manufacturing apparatus, and manufacturing processes to produce a desirable consumer product that is nutritious and...
US20140255331 EGG PREPARATION WITH REGENERATING, ANALGESIC AND/OR ANTI-INFLAMMATORY PROPERTIES  
It comprises an egg preparation comprising a mixture of the yolk and the white extracted from a fertilized egg incubated for a period comprised between 18 hours and 36 hours, wherein the mixture...
US20090263561 METHOD OF MAXIMISING UTILISATION OF EGG ALBUMEN  
A food product formulation which includes dried hen egg albumen (white), wherein the level of said albumen in said formulation is based on the water absorption or water binding (gelling) capacity...
US20110217412 CHOLESTEROL LOWERING SUPPLEMENT AND LOW CHOLESTEROL EGG PRODUCED BY USING THE SAME  
This invention provides compositions and methods for producing low cholesterol poultry eggs using hypocholesterolemic compounds, cholesterol lowering supplements, and feeds therefrom. The...
US20120183664 Liquid seasoning, beverages, method of seasoning food, and seasoned food  
With a conventional method of causing impregnation of a liquid seasoning into food, it takes many hours for the liquid seasoning to substantially make permeation. Occasionally, impregnation was...
US20050123669 Nutritional supplement of garlic and yolk mixtures  
As natural ingredients are used in the production of the garlic-yolk product, it has been impossible to keep the delicate balance in the final product. It has brought differences in the quality of...
US20120331575 TRANSGENIC NON-HUMAN ANIMALS  
The invention provides a non-human transgenic animal comprising a transgene encoding angiogenin and food products comprising or obtained from the non-human transgenic animal and uses thereof.
US20110151093 USES OF BRAN FROM TANNIN AND BLACK SORGHUM AS A COCOA EXTENDER AND NATURAL COLORANT  
The present invention contemplates a formulation comprising an amount by weight of cocoa and an amount by weight of a sorghum bran-based cocoa extender wherein the bran fraction is selected from...
US20080110348 Egg making device  
An egg making assembly, comprising: a refrigerating container holding chilled eggs at a predetermined temperature; a cooking container; a portioning mechanism structured and arranged to supply a...
US20080206437 Combined Steaming/Poaching and Sauce Preparation  
A combined egg poacher and sauce-making utensil having a pan for holding the water to be heated and a perforated steamer plate positioned in the pan spaced above the surface of the water in the...
US20070224333 Shelled egg staging device, method of storing shelled eggs and method of cooking shelled eggs  
A food staging device particularly suited for shelled eggs, a method of storing shelled eggs, and a method of cooking shelled eggs are provided. The shelled egg staging device comprises an...
US20060029716 Device for shaping eggs for cooking in a microwave  
A device for cooking eggs in the microwave, which device may have the ability to shape the eggs to match the shapes of various types of bread. The abstract of the disclosure is submitted herewith...
US20050186321 Frozen heat and serve egg patty  
The present invention relates to egg patties that can be cooked, frozen and then reheated to provide an egg patty that resembles fresh eggs. The egg patty includes liquid whole egg, an edible oil,...
US20080003335 Egg product and production method  
A reduced egg product produced by supercritical fluid extraction comprising egg yolk from a whole egg that has a portion of undesired components, such as cholesterol and triglycerides (including...
US20150079233 PROCESS FOR THE COAGULATION OF WASTED EGGS  
A process to coagulate wasted eggs which includes an acidification step of the liquid egg, followed by a coagulation step using a heat exchanger, such as a scraped surface heat exchanger, and...
US20060003068 Frozen vegetables  
The present invention relates to a process for the production of a frozen vegetable or part thereof, wherein said process comprises the steps: (i) heat-treating a vegetable or part thereof; (ii)...
US20060003079 METHOD OF MAKING A HEALTH SUPPLEMENT  
A process for making a health supplement from an egg having a yolk and an egg white includes separating the yolk from the egg white. At least a portion of the yolk is placed in a closed heating...
US20050276902 Method for producing cooked rice having egg flavor  
A method for producing a cooked rice having not only a composite flavor to be generated when an edible oil, an egg and cooked rice are simultaneously heated but also an egg flavor which is...
US20070212469 FOOD CONTAINMENT COOKING DEVICE  
A multi-purpose device for holding food items for cooking, storage and other purposes is disclosed. One use of the device is for the poaching of one or more eggs. The device is formed and...
US20110256302 Assembly for cooking elongated food products  
An assembly for cooking food products in a substantially upright orientation comprising a mold housing including one or more food mold chambers, each structured to configure the food product being...
US20080063777 EGG PRODUCTS AND METHODS OF FORMING EGG PRODUCTS  
Shaped egg fillings for use in pre-cooked food products such as breakfast sandwiches and breakfast burritos are described. The shaped egg filling are cooked in an egg pan having a plurality of...
US20060073257 Egg slicing apparatus  
The present invention is a handheld apparatus which slices the white portion of a boiled egg in a manner allowing the egg to then be processed into and used as a deviled egg. Specifically, the...
US20150064334 High protein egg product and manufacturing apparatus and process  
The invention described herein comprises a crunchy egg product, manufacturing apparatus, and manufacturing processes to produce a desirable consumer product that is nutritious and fulfills a gap...
US20080226805 DRIED EGG WHITE, PRODUCTION METHOD THEREFOR, AND FOOD CONTAINING IMPROVED DRIED EGG WHITE  
An improved dried egg white has a pH of 9.5 or more and a carbon dioxide concentration is 1% or less in a sealed 250 ml vial, when 25 g of the product is stored in the vial at 75° C. for 24 hours.
US20050037126 Reduced cholesterol brown 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...
US20050136172 Methods and devices for automatically making large quantities of pre-cooked eggs having a natural appearance  
The present invention includes methods and devices for mass producing cooked, cooled egg products having a grill fried egg appearance. One device includes a portion for positioning whole, intact,...
US20090238943 Process for removal of pathogens from liquid eggs  
A method of treating liquid eggs, involving (a)(i) homogenizing liquid eggs to form homogenized liquid eggs and diluting the homogenized liquid eggs with water to form diluted homogenized liquid...
US20050202150 Egg nuggets  
An egg-based material that includes an egg-based substance, a water-absorbent thickener distributed throughout the egg-based material, and pieces of supplemental food distributed throughout the...
US20120093994 Meat Analog Compositions and Process  
Analog meat compositions produced from vegetable protein and processes for producing the analog meat compositions are described. The compositions are produced with high moisture content, low...
US20090214696 Lycopene Incorporation Into Egg Yolks  
The present invention includes an egg comprising lycopene, methods of producing eggs comprising feeding poultry with standard ingredients supplemented with an amount of lycopene effective to be...

Matches 1 - 50 out of 100 1 2 >