Abstract: The present disclosure relates to a soft frozen liquid egg product including liquid egg, and at least one of incorporated air amount and at least one functional ingredient; wherein the soft frozen liquid egg product comprises a temperature ranging from about ?25° F. to about 31° F. prior to heating. Methods of making the soft frozen liquid egg product are also disclosed. The soft frozen liquid egg product can be used to make various food products. Methods of making various food products comprising the disclosed soft frozen liquid egg product are also disclosed.

Abstract: The present disclosure relates to a soft frozen liquid egg product including liquid egg, and at least one of incorporated air amount and at least one functional ingredient; wherein the soft frozen liquid egg product comprises a temperature ranging from about ?25° F. to about 31° F. prior to heating. Methods of making the soft frozen liquid egg product are also disclosed. The soft frozen liquid egg product can be used to make various food products. Methods of making various food products comprising the disclosed soft frozen liquid egg product are also disclosed.

Abstract: The present invention relates to a process for the production of polar lipid-rich materials and preferably phospholipids. Preferably the polar lipid-rich materials are separated and recovered from de-oiled native raw materials by extraction with water and alcohol and use of density separation to separate the resulting mixture. The invention also includes an improved process for de-oiling the native raw material before extraction and recovery of the polar lipids.

Abstract: Described are homogenized liquid egg products, which may be prepared by subjecting liquid whole egg material to sufficient ultrasonic energy to prepare a homogenized liquid egg product. Also disclosed are methods for treating liquid egg material with ultrasonic energy to prepare homogenized liquid egg products.

Abstract: 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, during, or after the pressure-treatment. Optionally, the egg products may include one or more antimicrobial agents and/or acidifying agents. The method may be useful for producing a packaged egg product that has an extended shelf life as determined by bacteria population density in the product and/or organoleptic properties.

Abstract: 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. of from about 1,000 to about 5,000 cps before or after thawing. The process includes heating liquid whole egg for a time and temperature which are effective for not coagulating the egg.

Abstract: 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. of from about 1,000 to about 5,000 cps before or after thawing. The process includes heating liquid whole egg for a time and temperature which are effective for not coagulating the egg.

Abstract: 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. of from about 1,000 to about 5,000 cps before or after thawing. The process includes heating liquid whole egg for a time and temperature which are effective for not coagulating the egg.

Abstract: 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. of from about 1,000 to about 5,000 cps before or after thawing. The process includes heating liquid whole egg for a time and temperature which are effective for not coagulating the egg.

Abstract: Simulated egg patties and simulated egg yolks, and methods of preparing them, are provided. The simulated egg patties and simulated egg yolks have superior mouthfeel and texture characteristics which are similar to a fried egg prepared from a fresh, natural egg. The simulated egg yolks are prepared by freezing a predetermined amount of egg yolk in a predetermined shape whereby the egg yolk structure is modified so that, upon thawing, the egg yolk is gel-like and essentially maintains its shape. The frozen egg yolk can be combined with, or essentially surrounded with, egg white and then cooked to form a simulated egg patty. Preferably the egg yolk is pre-cooled prior to freezing and the frozen egg yolk is tempered prior to cooking. Upon cooking, the egg yolk portion of the simulated egg patty or the simulated egg yolk has similar mouthfeel and texture to cooked fresh egg yolk.

Abstract: Simulated egg patties and simulated egg yolks, and methods of preparing them, are provided. The simulated egg patties and simulated egg yolks have superior mouthfeel and texture characteristics which are similar to a fried egg prepared from a fresh, natural egg. The simulated egg yolks are prepared by freezing a predetermined amount of egg yolk in a predetermined shape whereby the egg yolk structure is modified so that, upon thawing, the egg yolk is gel-like and essentially maintains its shape. The frozen egg yolk can be combined with, or essentially surrounded with, egg white and then cooked to form a simulated egg patty. Preferably the egg yolk is pre-cooled prior to freezing and the frozen egg yolk is tempered prior to cooking. Upon cooking, the egg yolk portion of the simulated egg patty or the simulated egg yolk has similar mouthfeel and texture to cooked fresh egg yolk.

Abstract: A process for fortifying an R-T-E cereal (especially puffed or shredded) with beta carotene is provided. By adding the heat labile beta carotene to a cooked cereal mass prior to piece forming and finish drying, a beta carotene fortified R-T-E cereal is obtained which surprisingly not only has not lost significant vitamin activity, but even more surprisingly exhibits superior vitamin stability upon storage than when equivalent amounts are applied topically to the cereal.

Abstract: A process for fortifying an R-T-E cereal with beta carotene is provided. By adding the heat labile beta carotene to a cooked cereal mass prior to piece forming and finish drying, a beta carotene fortified R-T-E cereal is obtained which surprisingly not only has not lost significant vitamin activity, but even more surprisingly exhibits superior vitamin stability upon storage than when equivalent amounts are applied topically to the cereal.

Abstract: Disclosed are puffed ready-to-eat breakfast cereal products having a high Total Dietary Fiber content which nonetheless exhibit desirable crispness. The cereal products are characterized by specific densities of about 0.075 to 0.35 g/cc. The Total Dietary Fiber content of the cereal compositions is about 2.5-12 g/oz or about 9% to 42%. The total fat content of the puffed cereal is less than about 4%. The cereal base is in the form of a hollow, pillow shaped piece comprising a thin shell surrounding the hollow core. In preferred embodiments, the cereal is provided with a low level of a sugar presweetening coating. Also disclosed are processes for preparing the puffed high fiber R-T-E cereals from pellets in sheet form.

Abstract: Disclosed are puffed, barley based ready-to-eat breakfast cereal products having a high soluble fiber content. The cereal products are characterized by specific densities of about 0.2 to 0.35 g/cc. The soluble fiber content of the cereal compositions is about 3 g/oz or about 10%. The insoluble fiber content is less than about 1.5 g/oz or about 5%. The soluble fiber to insoluble fiber ratio is at least about 2:1. The total insoluble fiber content is less than about 19%. The total fat content of the puffed cereal is less than about 4%. The cereal comprises about 15% to 90% of a barley flour fraction high in soluble fiber. Also disclosed are processes for preparing the puffed barley R-T-E cereals.

Abstract: Disclosed are high temperature, high pressure, short residence time methods for heat treating whole cereal grains which upon milling form raw whole grain flours which exhibit enhanced storage stability. The heat treatment step involves introducing the cereal grain into a zone of high pressure and temperature. Conventional continuous cereal puffing gun apparatus are useful to practice the process. Thereafter, the whole grain is introduced to a second zone of lower pressure but wherein the pressure differential is insufficient to cause puffing. After cooling without further drying, the treated grains can be milled to form the raw whole grain flours. The whole grain flours are especially useful in the preparation of whole grain cereal products such as whole grain R-T-E corn flakes.

Abstract: Disclosed are juice-milk beverages exhibiting minimal curdling and/or precipitation; new juice components and milk components for such beverages; and ion exchange methods of preparing such components and beverages. The milk component is prepared by first decationizing milk by contacting with a cation exchanging resin to a pH of below 3.2 to 1.5, and then anion exchanging to a pH of 3.5 to 4.5. The juice component is decationized to a pH of 2.5 to 1.3, deanionized to a pH of 8-11.5, and then acidulated by cation exchange to a pH of 3.0 to 4.5. Blends of the juice and milk are then essentially homogenized and then optionally pasteurized or sterilized and/or carbonated to prepare the new beverages.