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| Number | Title | Issue Date |
| 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 individual. Various ingredients are added and mixed to each of the liqui... | 03/04/2008 |
| 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 individual. Various ingredients are added and mixed to each of the liqui... | 10/30/2007 |
| 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 refrigerated and/or frozen for future heating within a microwave oven for consum... | 07/10/2007 |
| 7074447 | Antimicrobial composition comprising potassium sorbate and LAE The invention relates to a novel composition with antimicrobial activity. It is in the food industry a well-known method to use the product L-arginine, Na-lauroyl-ethylester monohydrochloride (LAE). This product is well tolerated and suitable for use in the preserva... | 07/11/2006 |
| 6787178 | Health drink and method for production thereof A health drink is disclosed which is composed of (A) 3-15% by mass of soymilk calculated as a solid content, (B) 0.2-8% by mass of egg white calculated as a solid content, (C) 0.1-5% by mass of a sweetener calculated as a solid content, and (D) the balance of water ... | 09/07/2004 |
| 6660312 | Egg yolk-containing, reduced-cholesterol, oil-in-water emulsified food and the preparation thereof Disclosed herein is a method for producing an oil-in-water emulsified food having an egg yolk content as calculated in terms of raw egg yolk of 2.8% or more, a content of cholesterol derived from egg yolk of 7×10-4 % or more, and a total chole... | 12/09/2003 |
| 6642202 | Egg having active oxygen eliminating ability and method of producing same The object of the present invention is to allow an egg originally having almost no active oxygen eliminating ability, to strongly possess an active oxygen eliminating ability. It was found that an egg containing a high level of iodine (4.2 ppm or more) ha... | 11/04/2003 |
| 6616961 | Egg concentrate product and methods for making and utilizing the same An egg concentrate having a higher percentage of solids relative to whole eggs. A liquid yolk component is mixed with a dried albumen component to form the egg concentrate. This can be reconstituted by mixing it with water, and this reconstituted egg prod... | 09/09/2003 |
| 6461633 | Reducing sugar-containing fat emulsion and a method for its sterilization The invention provides a reducing sugar-containing fat emulsion comprising an oil-in-water fat emulsion available upon emulsification of a fat with an emulsifier wherein a reducing sugar and at least one buffer substance selected from among organic acids ... | 10/08/2002 |
| 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 described herein provides an efficient and attractive means... | 09/24/2002 |
| 6391371 | Low water activity egg product The invention provides an egg product having a reduced amount of free water comprising at least 30 wt-% whole egg; glycerol; maltodextrin; egg white powder; powdered shortening; liquid egg yolk, and salt. This egg product has a Aw of about 0.80... | 05/21/2002 |
| 6358554 | Process for producing powdery acid-treated egg According to the present invention, production processes for pickled egg powder which includes either adding an aqueous solution of edible acid to whole eggs (including egg shell) at a rate of at least 150 ml per 100 g of the whole eggs, effecting the pic... | 03/19/2002 |
| 6348230 | Egg concentrate product and methods for making and utilizing the same An egg concentrate having a higher percentage of solids relative to whole eggs. A liquid yolk component is mixed with a dried albumen component to form the egg concentrate. This can be reconstituted by mixing it with water, and this reconstituted egg prod... | 02/19/2002 |
| 6090425 | Egg processing system and method of using same to extend the refrigerated shelf life of liquid egg product A process for producing pasteurized liquid egg product utilizing a vat or tank for holding raw egg product. The raw egg product is preheated as rapidly as possible to a temperature of about 140° F. and then, without holding the temperature at a constant ... | 07/18/2000 |
| 6054169 | Process for the production of a kiwi juice and product thereof The present invention relates to a process for the production of a kiwi juice while preserving the original color. The process includes peeling the kiwis, subjecting the kiwis to a pressure treatment at between about 100 and 800 MPa for a period of at lea... | 04/25/2000 |
| 6024999 | Process for producing pasteurized liquid egg products A process for producing pasteurized liquid egg products utilizing a vat or tank for holding raw egg product. The raw egg product is transferred to a suitable package at amibient temperatures or after preheating. The package containing the raw egg product ... | 02/15/2000 |
| 6019999 | Process for making liposomal ion-exchange whey protein and products thereof Described is a process for making a liposomal, ion-exchange whey protein and products thereof, which result in the sustained release of amino acids into the body's circulation to generally promote skeletal muscle protein synthesis, decrease body fat in as... | 02/01/2000 |
| 5932276 | Low water activity egg product An egg product having a reduced amount of free water comprising at least 30 wt-% whole egg; glycerol; maltodextrin; egg white powder; powdered shortening; liquid egg yolk, and salt. This egg product has a Aw of about 0.80 to 0.95. Food products... | 08/03/1999 |
| 5904945 | Egg yolk phospholipid composition Disclosed is an egg yolk phospholipid composition comprising 80% or less of the composition of phospholipids and 0.10% by weight or less of glucose on the basis of the phospholipids. Such an egg yolk phospholipid composition scarcely undergoes browning du... | 05/18/1999 |
| 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 improved stability during refrigerated storage. Liquid egg compo... | 10/03/1995 |
| 5283072 | Modified and simulated liquid poultry egg products and methods of making the same A blended yolk composition is disclosed comprised of a fat, an emulsifier and an aqueous component, at least one of the fat and the aqueous component containing a chicken-type flavoring. The yolk composition can be used in baking or combined with egg whit... | 02/01/1994 |
| 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 peroxide to water and diatomic oxygen, and the oxygen is the... | 11/30/1993 |
| 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 supercritical fluid to extract cholesterol from the liquid egg... | 08/24/1993 |
| 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 pasteurizing liquid egg and then subjecting the pasteurized l... | 12/01/1992 |
| 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. parts of a preservative, 5-20 wt. parts of a lower alcohol, an... | 07/14/1992 |
| 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 egg having a reduced cholesterol content is produced by cont... | 05/26/1992 |
| 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 of L-cysteine to a low-cholesterol egg product comprised p... | 03/17/1992 |
| 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 surface-modified adsorbent is prepared by (a) treating an adsorbent with... | 11/12/1991 |
| 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 the sterol. The surface-modified carbonate is prepared by (a... | 11/05/1991 |
| 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.... | 07/02/1991 |
| 4989668 | Liquid heating or cooling circulator A liquid heating or cooling circulator in which a liquid such as liquid egg is heated and cooled and flows easily and which is easily cleaned. The circulator includes a casing which holds a number of vertically disposed pipes held between upper and lower ... | 02/05/1991 |
| 4973487 | Quick-cooking thin-wall pasta The invention describes an improved quick-cooking, thin-wall dry uncooked macaroni. The dough utilized to produce the macaroni contains 0.5 to 5.0% of dried egg white solids. The dried egg white solids must critically have a pH value within the range of f... | 11/27/1990 |
| 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 the following steps: mixing a starch and water to form a ... | 03/20/1990 |
| 4612197 | Sauce enhancer in tubes A sauce enhancer in tubes which is microbiologically stable, without the addition of preservatives or heat treatment, comprising cream, egg yolk modified with phospholipase A2 and a fat component of a liquid butter fat fraction, alone or in admixture with... | 09/16/1986 |
| 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 deterioration that would result in any noticeable change in a... | 06/18/1985 |
| 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 which the initial egg white is concentrated to a dry solids ... | 06/18/1985 |
| 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 discrete pieces of egg include from about 0.5 to about 4.0% of w... | 09/04/1984 |
| 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 the cooked egg product in containers and heating the eggs ... | 01/10/1984 |
| 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 temperature of the egg albumen, the solution having a pH within t... | 11/08/1983 |
| 4337269 | Preservative compositions A biocidal composition containing the product produced by the reaction of glycine, an alkyl substituted glycinate, or salts of these compounds with formaldehyde is disclosed. The composition effectively inhibits growth of bacteria, yeast and mold in a var... | 06/29/1982 |
