Abstract: The present invention is directed to a stable meat product and method of making such a product by mixing a raw communicated meat with a salt mix and a carotenoid stabilizing composition to form a complex that after thermal processing allows the meat product to retain its interior and exterior color, flavor, and/or texture during storage in a food composition.

Abstract: The present invention is directed to a color stable meat product for storage in an egg product and the method of making such products by adding a color agent to a raw meat or by adding a color coating to a processed and/or cooked meat.

Abstract: A snack food product having a shaped core of a coherent mass of scrambled eggs enrobed in a breaded batter coating.

Abstract: A process is claimed for decapsulating crustacean or rotifer eggs wherein the outer shells of the eggs are removed by dissolving the outer shells of the eggs by means of a liquid medium containing permanganate. The decapsulation process can be either performed under conditions which are lethal for the eggs or under non-lethal conditions which enable to obtain viable decapsulated eggs. The advantage of decapsulating cysts with permanganate instead of with hypochlorite, which is the known decapsulation process, is that this process is practical to implement on a large scale in which it is not hampered by pollution caused by the chemicals incorporated in the process nor the environmental concerns that are raised for the disposal of such chemicals. This advantage can also be achieved by an alternative process which involves the step of dissolving the outer shells of the eggs in a liquid medium having a pH higher than 11 and a temperature higher than 600 C and/or which contains persulfate.

Abstract: 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 consumption by an individual. The process involves the initial step of acquisition of liquid eggs which may be scrambled. The liquid eggs are cooked whereupon the cooked liquid eggs are combined with other ingredients. The temperature of the combined ingredients is regulated and/or controlled during processing. The combined and mixed food product may then be inserted into a mold to provide a desired shape. After cooking the consumable food product may be separated from the mold whereupon the consumable food article may be refrigerated and/or frozen for future reheating as a portion of a breakfast or other consumable food article.

Abstract: A process of making a lubrication additive from an egg having a yolk and egg white includes the step of separating the egg yolk from the egg white. The yolk is heated and a paste is formed from the heated yolk for use as a lubricant or an additive. A lubricating oil may also be formed from the heated yolk for use as a lubricant or an additive.

Abstract: A snack food product having a shaped core of a coherent mass of scrambled eggs enrobed in a breaded batter coating.

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 method of impregnation treatment for foods comprises impregnating the foods with a liquid component or a gas component by contacting the foods with the liquid component or the gas component after vacuum treatment or in the vacuum state and/or cooling the foods in contact with the liquid component. The method of impregnation treatment for foods of the present invention enables readily impregnating various kinds of foods with various liquid components or gas components. The invention also provides a vitamin C-containing egg and a pidan-like egg.

Abstract: Baby-food compositions that enhance visual acuity upon feeding to an infant are shown. The compositions contain docosahexaenoic acid (DHA) in an amount of at least about 0.5 mg per gram of the composition. The source of the DHA can be from DHA-enriched coagulated egg yolk solids present in an amount of from about 5% to about 25% (grams/100 grams). The compositions have an organoleptically acceptable smooth texture as a result of contain an acidulant or as a result of being processed by a microcutter. Also shown are methods for enhancing visual acuity in infants and methods of providing the compositions to a consumer.

Abstract: The present invention provides a process for treating living fish having an improved meat quality or an elongated period of tasting time, or providing internal organs having an improved quality. According to the present invention, living fish are kept alive in an aqueous alkali solution and then washed with water or neutralized.

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 present invention is directed to a process and system for producing scrambled eggs having a homogenous firmness. The process and system maximizes scrambled egg product consistency and minimizes channeling, fouling and equipment wear previously associated with production of scrambled eggs by periodically interrupting the flow of egg through the system of the invention.

Abstract: The present invention provides a method of pasteurizing an in-shell chicken egg comprising measuring the lowest temperatures of albumen and yolk on time and their location according to a prescribed method, and maintaining the lowest temperatures at the pasteurization temperature or higher for the necessary time. The method increases the stability of the egg as a food product, extends egg life, and improves the quality of albumen and yolk in the in-shell egg. Also the method reduces a problem of weight loss caused by pasteurizing Salmonella in the shelled egg.

Abstract: The subject invention provides innovative methods of manipulating the structure and function of egg proteins, preferably albumen, through controlled acid and alkali unfolding and subsequent refolding. The subject invention provides techniques for manipulating egg protein structure to obtain desired optimal properties such as foaming. The subject invention uses a novel approach to induce a conformational change in egg albumen protein (to partially denature these proteins), which advantageously leads to egg albumen protein having improved properties.

Abstract: The present invention relates to producing a safer shell egg through thermal treatment. The present invention provides methods of producing a shell egg wherein the albumen and the yolk of the shell egg receives a thermal treatment sufficient to pasteurize the shell egg and thereby combat the risk of salmonella. The present invention provides methods of providing thermal treatments to the shell egg through introduction of the shell egg into an aqueous solution of a predetermined temperature and maintaining the shell egg in the solution for a predetermined time sufficient to cause the required reduction in salmonella. The predetermined times and temperatures may be characterized by use of the equivalent point method of thermal evaluation, by use of the F0 line for shell egg or by other methods of determining the reduction in salmonella.

Abstract: The present invention is directed to a method of treating liquid egg white while not decreasing egg white functionality or causing difficulties in processing of the egg whites, such as gelation. In accordance with the invention, egg whites are blended with an amount of hydroxide solution which is effective for raising egg white pH to at least about 8.2.

Abstract: An egg replacer concentrate is provided that has a low cholesterol content. It includes 40-85% protein, 10-50% vegetable oil and 0.5-15% carbohydrate. The cholesterol content is less than 0.5%. The protein includes soy protein, milk protein and optionally egg white protein, at least half of the protein being soy protein. The PDI is at least 60%. The concentrate is dispersed in water, and optionally egg whites, to provide a liquid egg replacer. The liquid egg replacer includes egg white protein and has a moisture content of 75-84%. It contains 16-28% of the egg replacer concentrate, 45-82% water and optionally egg white.

Abstract: The invention generally relates to the use of natural anti-secretory protein (NASP) for the preparation of NASP-enriched functional food products or pharmaceutical products for the treatment and prophylaxis of disease-like conditions caused by extreme body fluid discharge. In particular, the invention relates to the use of NASP-enriched egg yolk as a source of NASP.

Abstract: A powder composition, characterized in that the powder composition includes delipidated egg yolk particles and a functional food material, the functional food material being impregnated in pores of the delipidated egg yolk particles; a method for preparing a powder composition characterized by mixing a delipidated egg yolk with water, spray-drying the resulting mixture, to prepare porous, delipidated egg yolk particles having pores on surfaces thereof; and mixing the resulting delipidated egg yolk particles with a functional food material, and drying the resulting mixture under reduced pressure; and a food including the powder composition mentioned above.

Abstract: The present process relates to forming of precooked egg patties for future heating within a microwave oven for consumption as a portion of a food article. The process involves the initial step of acquisition of liquid whole eggs, liquid egg whites and/or liquid egg yolks mixed with leavening ingredients (a mix of an acid and a base) to create an egg patty with improved texture and appearance for use within a breakfast sandwich following initial cooking. The following ingredients may be added to further improve the product: non-fat dry milk, modified food starch, gums, and emulsifiers. The process in summary involves adding to liquid eggs leavening ingredients or agents and then cooking of the mixed eggs and leavening ingredients prior to the dissipation of the leavening ingredients to form an egg patty having improved appearance and a light and airy texture.

Abstract: An egg-based powder is made available as a gelling and emulsifying component in fermented foods of the drinks, dessert, fromage frais and set or creamy yogurt type and is remarkable in that the entire properties of the eggs are preserved while ensuring the absence of salmonella by using only natural components.

Abstract: A feed for producing reduced-cholesterol brown eggs from brown-egg-laying fowl is provided. The feed contains organic chromium, bacterial culture for improving digestion, at least one enzyme for improving digestion, and at least about 2 wt. % fiber.

Abstract: Methods for reducing external and internal contamination of shell eggs by utilizing gaseous ozone applied under mild pressure, alone or in combination with UV-light for external contaminants and gaseous ozone under mild pressure, a mix of carbon dioxide and gaseous ozone, heat, vacuum, or combinations thereof for internal contaminants.

Abstract: The curved surface inside the egg shell of an edible boiled egg is decorated by patterning so as to satisfy consumes' needs for a tasteful table setting. The pattern is formed by using exclusively the inherent components of the egg without introducing any foreign matter thereinto, which causes no fear from the viewpoint of food sanitation management. On the albumen layer (9b or 21a), serving as the background, which has been formed by the coagulation of the albumen (3c) on the curved surface of the boiled egg, a pattern layer (19a) is formed by the coagulation of the yolk (3g). On the yolk layer (9a or 3gf), serving as the background, which has been formed by the coagulation of the yolk (3g) on the curved surface of the boiled egg, a pattern layer (3e) is formed by the coagulation of the albumen. These pattern layers (19a and 3e) are formed by site-selectively and intensively heating the outer surface of the egg shell (3d).

Abstract: 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 derived phospholipase A, and a process therefor, which is kosher, does not have a porcine or bovine source, and does not contain appreciable levels of amylase. The product is useful as an emulsifier in foodstuffs such as sauces, spreads, mayonnaise, dressings, salad dressings, and the like.

Abstract: A modified oilseed material formed from oilseed-based material is described. The modified oilseed material can be utilized in a variety of nutritional applications, including the preparation of protein supplemented food products such as beverages, processed meats, frozen desserts, confectionery products, dairy-type products, and cereal grain products. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis), at least about 40 wt % of the protein in the modified oilseed material has an apparent molecular weight of at least 300 kDa, and/or the modified oilseed material has a MW50 of at least about 200 kDa.

Abstract: The present invention is directed to a process and system for producing scrambled eggs having a homogenous firmness. The process and system maximizes scrambled egg product consistency and minimizes channeling, fouling and equipment wear previously associated with production of scrambled eggs by periodically interrupting the flow of egg through the system of the invention.

Abstract: Baby-food compositions that enhance visual acuity upon feeding to an infant are disclosed. The compositions contain docosahexaenoic acid (DHA) in an amount of at least about 0.5 mg per gram of the composition. The source of the DHA can be from DHA-enriched coagulated egg yolk solids present in an amount of from about 5% to about 25% (grams/100 grams). The compositions have an organoleptically acceptable smooth texture as a result of contain an acidulant or as a result of being processed by a microcutter. Also disclosed are methods for enhancing visual acuity in infants and methods of providing the compositions to a consumer.

Abstract: A method is described for producing a dehydrated egg product, which method including obtaining a liquid egg product having a liquid component, which has of liquid whole egg, liquid yolk, liquid albumen or combinations thereof, and a particulate solid component selected from a group of animal derived protein, modified animal derived protein, vegetable derived protein, modified vegetable protein, spray dried albumen or combinations thereof wherein the particulate solid component is disbursed in the liquid component and then applying the liquid egg product to a drying apparatus having a thin film of material floating on the surface of medium which is maintained at a temperature within the range of 150° to 180° Fahrenheit and maintaining the liquid egg product on the drying apparatus until sufficient water has evaporated from the liquid egg product to result in the formation of a dehydrated egg product.

Abstract: The present invention is directed to a process and system for producing scrambled eggs having a homogenous firmness. The process and system maximizes scrambled egg product consistency and minimizes channeling, fouling and equipment wear previously associated with production of scrambled eggs by periodically interrupting the flow of egg through the system of the invention.

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: There is provided a process for pasteurizing in shell chicken eggs (2) carried in stacks (1) by placing the eggs in a heated fluid bath (4) having a temperature of between about 128 to 145 degrees F., allowing the eggs to dwell in the heated fluid bath until there is a log reduction of at least 4.6 of any Salmonella bacteria within the eggs, removing the eggs from the heated liquid bath and into a gaseous atmosphere (26), and contacting the eggs with an antibacterial fluid (28) containing an antibacterial agent. Preferably, the eggs are thereafter contacted with a sealant such as wax. In the gaseous atmosphere the eggs further pasteurize to at least a 5 logs reduction of the bacteria by way of residual heat in the eggs. During cooling in the gaseous atmosphere, the eggs suck the antibacterial fluid into the eggs between the inside of the shells and the membranes and provide antibacterial barriers in the eggs.

Abstract: The present invention is related to an egg obtained from a domesticated bird, in particular a layer, having a lipid fraction balanced in seed and green plant-type &ohgr;6 and &ohgr;3 fatty acids according to the ratio of seeds plant-type &ohgr;6 fatty acids/green plant-type &ohgr;3 fatty acids=1:1±10% and having a lipid fraction is balanced between polyunsaturated and saturated fatty acids according to the ratio of polyunsaturated/saturated fatty acids=1:1±10%. The present invention is also related to a feed composition of exclusive vegetarian origin and suitable for poultry and a method for obtaining such egg from said poultry animals.

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 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 consumption by an individual. The process involves the initial step of acquisition of liquid eggs which may be scrambled. The liquid eggs are cooked whereupon the cooked liquid eggs are combined with other ingredients. The temperature of the combined ingredients is regulated and/or controlled during processing. The combined and mixed food product may then be inserted into a mold to provide a desired shape. After cooking the consumable food product may be separated from the mold whereupon the consumable food article may be refrigerated and/or frozen for future reheating as a portion of a breakfast or other consumable food article.

Abstract: The present invention is directed to a method of treating liquid egg white while not decreasing egg white functionality or causing difficulties in processing of the egg whites, such as gelation. In accordance with the invention, egg whites are blended with an amount of hydroxide solution which is effective for raising egg white pH to at least about 8.2.

Abstract: Described is an acid oil-in-water emulsified composition comprising an oil phase having a diglycerides content of 30 wt. % or greater and a yolk, wherein a ratio of lysophospholipids to the whole phospholipids is at least 15% in terms of a phosphorus amount. The composition has excellent storage stability appearance, taste and physical properties even if it contains diglycerides in a high concentration without decreasing the amount of the yolk.

Abstract: A method of manufacturing a texturised proteinaceous meat analogue product, including: subjecting, in a food extruder a mixture containing: about 40 to 95% by weight edible proteinaceous materials selected from the group of predetermined mixtures of defatted soy flour, soy meal, soy concentrate, cereal gluten in vital or starch-containing form and egg white, and up to about 7% by weight of edible mineral binding and cross-linking compounds; to mechanical pressure and added heat sufficient to convert the mixture into a hot, viscous protein lava; extruding the protein lava through and from a temperature controlled cooling die which cools and reduces the viscosity of the protein lava to obtain a cohesive, texturised, extrudate slab or ribbon in which vapour-flashing is substantially inhibited; and subjecting the solidified extrudate slab or ribbon to mechanical shredding in a hammer mill having a cage plate with a plurality of elongate discharge openings and a plurality of hammer bars hinged to discs attached to

Abstract: A method of pasteurizing in-shell chicken eggs by heating eggs until a central portion of the yolks of the eggs is at a temperature between 128° F. to 138.5° F. That temperature is maintained and controlled for times within parameter line A and parameter line B of FIG. 1 and sufficient that any Salmonella species present in the yolk is reduced by at least 5 logs but insufficient that an albumen functionality of the egg measured in Haugh units is substantially less than the albumen functionality of a corresponding unpasteurized in-shell egg.

Abstract: The present invention provides a method of reducing cholesterol and/or altering fatty acid profiles in eggs and products derived from eggs. The method includes feeding to the animals a high oleic feed source and obtaining the eggs produced by the animals.

Abstract: 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 product can be used itself as a food product, or mixed with other ingredients to make such things as bakery products, mayonnaise, etc. In one preferred embodiment, the concentrate is combined with an ingredient or ingredients (e.g. sugar and/or salt) to lower its water activity and make the concentrate shelf stable for relatively long periods (e.g. 2 months or much longer). In an alternative embodiment, another procedure is employed where a similar result of the dispersion of the powder in the yolk component is accomplished.

Abstract: An egg-based powder is made available as a gelling and emulsifying component in fermented foods of the drinks, dessert, fromage frais and set or creamy yogurt type and is remarkable in that the entire properties of the eggs are preserved while ensuring the absence of salmonella by using only natural components.

Abstract: 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 liquid egg white and liquid yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid yolk portion is preheated and then is added to the mold for placement on the egg white portion. Following a short period of cooking the mold containing the formulated fried eggs is transported to a freezer unit for freezing, packaging, and storage. At a future time the frozen formulated fried egg product may be retrieved for thawing and cooking for consumption by an individual.

Abstract: The present invention provides a method for improving gelation properties of protein by irradiation of the protein with an electron beam, in particular, a method of improving the gelation properties of the protein by raising a gelation temperature of the protein higher than an inherent gelation temperature or increasing a ratio of the protein to be gelated.

Abstract: 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 liquid egg white and liquid yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid yolk portion is preheated and then is added to the mold for placement on the egg white portion. Following a short period of cooking the mold containing the formulated fried eggs is transported to a freezer unit for freezing, packaging, and storage. At a future time the frozen formulated fried egg product may be retrieved for thawing and cooking for consumption by an individual.

Abstract: Baby-food compositions containing about 5% to about 25% egg-yolk solids and an acidulant in an acceptable, shelf-stable, baby-food preparation is set forth. The acidulant can be an acid, a cultured food substance containing lactic acid or a fruit or vegetable component which contributes acidity to the composition or a combination thereof. Also described are methods for preparing and using the compositions.

Abstract: The present process relates to forming of precooked egg patties for future heating within a microwave oven for consumption as a portion of a food article. The process involves the initial step of acquisition of liquid whole eggs, liquid egg whites and/or liquid egg yolks mixed with leavening ingredients (a mix of an acid and a base) to create an egg patty with improved texture and appearance for use within a breakfast sandwich following initial cooking. The following ingredients may be added to further improve the product: non-fat dry milk, modified food starch, gums, and emulsifiers. The process in summary involves adding to liquid eggs leavening ingredients or agents and then cooking of the mixed eggs and leavening ingredients prior to the dissipation of the leavening ingredients to form an egg patty having improved appearance and a light and airy texture.

Abstract: Nucleic acid sequences coding for a protein having &bgr;,&bgr;-carotene 15,15′-monooxygenase activity and their uses in diagnostics, the synthesis of vitamin A and methods for the introduction of the &bgr;,&bgr;-carotene 15,15′-monooxygenase cDNA into host cells are disclosed.

Abstract: 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 include one or more high quality inedible egg products in an amount from about 1% to 100% of the total weight of the composition. The balance of these improved compositions may consist of any ingredient(s) in any combination when such composition is capable of meeting or exceeding the nutritional requirements of the species to be fed.