Did You Know...
...that Thomas Edison's patent application on his phonograph was approved by the Patent Office in just seven weeks? In contrast, it took Gordon Gould, the inventor of the laser, 30 years to obtain his patent -- finally awarded in 1988!
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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 |
| 7232571 | Methods for reducing cholesterol using spores, systems and compositions The invention describes therapeutic compositions including a lactic acid-producing bacteria, such as isolated Bacillus coagulans, in combination with a bifidogenic oligosaccharides or other cholesterol-reducing agents for use in reducing LDL cholesterol and s... | 06/19/2007 |
| 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 about 51 to about 67 weight percent water and a viscosity at 40° F. o... | 08/22/2006 |
| 6998397 | Method for decreasing cholesterol level in blood A method for improving blood cholesterol and its conjugates levels in a mammal, which is based on the administration of steroidal plant hormone 24-epibrassinolide. ... | 02/14/2006 |
| 6863908 | Universal sauce base A universal sauce base, i.e. an edible composition, having a low pH for use in hot or cold food applications that is microbiologically stable, heat stable and freeze-thaw tolerant. The universal sauce base has an oil-in-water emulsion and comprises water, vegetable ... | 03/08/2005 |
| 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 lysophospholipoprotein from a phospholipoprotein modified using a non-animal de... | 08/10/2004 |
| 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 |
| 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 plasma-enhanced food compositions. These improved compositions... | 04/01/2003 |
| 6537550 | Use of avian antibodies The present invention relates to use of avian antibodies and/or antigen binding fragments thereof, for the production of a drug for treatment and/or prevention of respiratory tract infection. The drug is administered through local application at the oral ... | 03/25/2003 |
| 6534100 | Methods for treating cholesterol-containing foodstuffs using live ciliates The present invention provides methods for changing the composition of a cholesterol-containing foodstuff. The methods comprise the step of culturing a member of the family Tetrahymenidae in a liquid, cholesterol-containing foodstuff under conditions that... | 03/18/2003 |
| 6391351 | Methods for treating foodstuffs using cell free extracts from ciliates The present invention provides methods for: (a) concentrating cholesterol-desaturase activity in a cell free extract, wherein the cell free extract can be a homogenate fraction, a microsomal fraction or a desaturase-enriched fraction from a Tetrahymenidae... | 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 |
| 6348223 | Milk replacer composition and method 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. These improved compositions include one or more high quality ine... | 02/19/2002 |
| 6312739 | Processed egg product and method for producing the same A processed egg product obtained by partially hydrolyzing, with a use of protease, the yolk to which a saccharide and lysophospholipids have been added. A method for producing a processed egg product, comprising the step of partially hydrolyzing yolk cont... | 11/06/2001 |
| 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 |
| 5750164 | Method of decreasing cholesterol concentration in food Shown is a method of decreasing cholesterol concentration in eggs or processed egg foodstuffs, which includes hydrolyzing phospholipids in the eggs or processed egg foodstuffs with one member selected from the group of phospholipase A1, A2... | 05/12/1998 |
| 5565226 | Immobilized enzyme for removal of residual cyclodextrin The immobilized enzyme for removal of residual cyclodextrins is either a combination of an alpha-amylase and a CGTase which has been immobilized or a fungal alpha-amylase which has been immobilized. In addition to either the fungal alpha-amylase or the CG... | 10/15/1996 |
| 5532005 | Process for removal of residual cyclodextrin The process entails treating a system such as a food system which contains residual cyclodextrin with both CGTase and an amylase at a temperature of 40° C. to 80° C., a pH of 4 to 6 for a time of 1 to 48 hours to hydrolyze the residual cyclodextrin. The... | 07/02/1996 |
| 5520933 | Method for the production of foods and beverages The present invention relates to a method for producing foods and beverages having a desirable flavor which comprises bringing an animal-derived, ethyl butyrate-synthesizing enzyme having a potency in the range of 0.1 unit/mg protein or higher under the c... | 05/28/1996 |
| 5508048 | Enzymatic transesterification starting from high erucic cruciferae oils High erucic cruciferae oils are interesterified with C16 or higher fatty acids or derivatives thereof. The use of a 1,3-selective lipase leads to the introduction of the fatty acid groups in the 1,3-positions. The liberated erucic acid (derivat... | 04/16/1996 |
| 5493994 | Non-invasive forced oxygen enrichment of fertilized avian eggs A method and products are disclosed in which a fertilized egg is non-invasively infused with oxygen such that the structural integrity of the shell of the egg is not compromised. The method comprises the step of subjecting the external surface of the eggs... | 02/27/1996 |
| 5342633 | Process for the production of egg yolk with reduced cholesterol content A process for the production of egg yolk with a reduced cholesterol content, wherein a) the egg yolk is diluted by the addition of water or of an aqueous salt solution, b) cholesterol and cholesterol esters which are contained in the diluted egg yolk are ... | 08/30/1994 |
| 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 |
| 5080911 | Process for modifying the properties of egg yolk A process for modifying the properties of egg yolk, which comprises treating egg yolk with an effective amount of phospholipase D derived from a microorganism, thereby to convert phospholipids contained in said egg yolk into phosphatidic acid.... | 01/14/1992 |
| 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 enzymes, such that the resulting product is useful in produci... | 08/06/1991 |
| 5021338 | Enzyme extract from germinated sorghum for hydrolysis of protein material An enzyme system for hydrolysis of protein material from plant and animal sources is obtained by extracting germinated sorghum seeds. The enzyme system contains a proteolytic component active on intact proteins and large peptides at an optimum pH of 3.2 t... | 06/04/1991 |
| 4980180 | Process for the removal of ଲ-cyclodextrin from egg yolk or egg yolk plasma A process for the removal of ଲ-cyclodextrin from egg yolk or egg yolk plasma, wherein the material to be treated is mixed and incubated with an -amylase selected from the -amylases formed by or derived from micro-organisms of the group... | 12/25/1990 |
| 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 |
| 4440791 | Cultured egg-milk product A cultured egg-milk product is formed by combining whole or skim milk, skim milk powder, sugar and liquid, whole or powdered egg, adding selected bacterial cultures such as LB1 strain of Lactobacillus bulgaricus and TS2 strain of Str... | 04/03/1984 |
| 4076852 | Edible compositions having a meat flavor and processes for making same Processes for imparting a meat flavor to foodstuffs comprising adding thereto a small amount of a processed product of (I) the whole internal contents of a poultry egg or egg white or egg yolk or enzymatic digest of same, with (II) a poultry meat or other... | 02/28/1978 |
