Patents Assigned to Rembrandt Enterprises, Inc.
  • Isolated egg protein and egg lipid materials, and methods for producing the same
    Patent number: 8916156
    Abstract: A method for separating proteins and fats from an egg mixture is disclosed herein. The method includes a step of microfiltration of the egg mixture, wherein microfiltration includes pumping across a filter an egg mixture containing egg yolk and egg whites (albumen). An egg powder obtained from egg and a high gel strength egg powder are also disclosed.
    Type: Grant
    Filed: November 21, 2013
    Date of Patent: December 23, 2014
    Assignee: Rembrandt Enterprises, Inc.
    Inventor: David Mason
  • Isolated egg protein and egg lipid materials, and methods for producing the same
    Patent number: 8642038
    Abstract: A method for separating proteins and fats from an egg mixture is disclosed herein. The method includes a step of microfiltration of the egg mixture, wherein microfiltration includes pumping across a filter an egg mixture containing egg yolk and egg whites (albumen). An egg powder obtained from egg and a high gel strength egg powder are also disclosed.
    Type: Grant
    Filed: October 22, 2010
    Date of Patent: February 4, 2014
    Assignee: Rembrandt Enterprises, Inc.
    Inventor: David Mason
  • ISOLATED EGG PROTEIN AND EGG LIPID MATERIALS, AND METHODS FOR PRODUCING THE SAME
    Publication number: 20120004399
    Abstract: A method for separating proteins and fats from an egg mixture is disclosed herein. The method includes a step of microfiltration of the egg mixture, wherein microfiltration includes pumping across a filter an egg mixture containing egg yolk and egg whites (albumen). An egg powder obtained from egg and a high gel strength egg powder are also disclosed.
    Type: Application
    Filed: October 22, 2010
    Publication date: January 5, 2012
    Applicant: Rembrandt Enterprises, Inc.
    Inventor: David Mason
  • Egg based foodstuff resembling french fries and the method of making same
    Patent number: 7943191
    Abstract: A method of making an egg based product includes providing a selected amount of a liquid egg base that is poured onto a cooking surface such that the egg base has a selected thickness. The egg base is heated to a selected temperature such that the liquid egg base coagulates into a solid mass. The solid mass is formed into French fry shaped pieces and transferred to an oven where the French fry shaped pieces are subsequently baked for a selected amount of time. The French fry shaped pieces are removed from the oven for consumption or refrigerated or placed in frozen storage for reheating by an end user or consumer.
    Type: Grant
    Filed: November 14, 2006
    Date of Patent: May 17, 2011
    Assignee: Rembrandt Enterprises, Inc.
    Inventor: Marc Tillis
  • Deep fried egg-based foodstuff
    Patent number: 7939123
    Abstract: A method of making an egg based product includes providing a selected amount of a liquid egg base that is poured onto a cooking surface such that the egg base has a selected thickness. The egg base is heated to a selected temperature such that the liquid egg base coagulates into a solid mass. The solid mass is cut and transferred to a deep fryer where the solid mass is deep fried for a selected amount of time in a selected oil or fat. The deep fried solid mass is removed from the selected oil or fat for consumption or storage.
    Type: Grant
    Filed: November 13, 2006
    Date of Patent: May 10, 2011
    Assignee: Rembrandt Enterprises, Inc.
    Inventor: Marc Tillis