Patents Assigned to Worthington Foods, Inc.
  • Method of treating liquid egg and egg white with microwave energy to increase refrigerated shelf life
    Patent number: 4853238
    Abstract: A method of treating liquid egg white and liquid whole egg and the produce obtained thereby which comprises subjecting the liquid egg white or the liquid whole egg to microwave energy for a time sufficient to inactivate or destroy a sufficient amount of micro-organism contained therein without significantly reducing the egg protein functionality so as to provide extended shelf life of the egg white or whole egg.
    Type: Grant
    Filed: July 21, 1988
    Date of Patent: August 1, 1989
    Assignee: Worthington Foods, Inc.
    Inventor: Frank Huang
  • Fiber/tofu food product and method for making the same
    Patent number: 4818558
    Abstract: A process for making a fibrous tofu food product having a unique structure, texture, and mouthfeel. Proteinaceous fibers, such as chopped and fluffed wet spun soy isolate fibers, are dispersed in soymilk to form a mixture. A selected edible acid (or acids), calcium and/or magnesium salts, are added to the mixture. The co-precipitate mixture exhibits physical and chemical binding which produces the unique structure or texture. The resulting coagulative mixture can then be formed into desired sizes and shapes.
    Type: Grant
    Filed: August 4, 1987
    Date of Patent: April 4, 1989
    Assignee: Worthington Foods, Inc.
    Inventors: Warren E. Hartman, Richard S. Leiss, Robert S. Updegraff