Abstract: A processed egg powder comprising water-insoluble dry egg yolk particles of substantially spherical shape and a process for producing a processed egg yolk powder, which comprises spray-drying an egg liquid containing egg yolk and thereafter denaturing the resulting dry egg powder substantially in the form as it is.

Abstract: A method of producing a cholesterol-reduced whole egg product by mixing cholesterol-reduced egg yolk with concentrated egg whites and vegetable oil at a ratio of about 1:0.7:0.05 to about 1:1.2:0.2, where the cholesterol-reduced egg yolk is produced by shearing a mixture of oil:egg yolk:egg white permeate at a ratio of about 4:1:0.8 to about 1.5:1:0.2: where the temperature of the mixture during shearing is between about 124.degree. F. to about 148.degree. F. in the mixture.

Abstract: A method to extract egg material cholesterol and esters thereof based on the specific affinity of a cyclodextrin, particularly .beta.-cyclodextrin. The method consists of a sequence of steps: pH adjustment, dilution with distilled water, heating, mixing, cooling, and centrifugation. The method removed about 95-96% of total egg yolk cholesterol and esters without removing or damaging other egg yolk components. Protein solubility, sponge cake volume and color were the same for a control and the reduced cholesterol egg material.

Abstract: There is disclosed a process for producing a lipoprotein-containing substance having a reduced lipid content. The lipid content is reduced by treating a lipoprotein-containing substance with at least one enzyme selected from the group consisting of proteolytic enzymes and lipolytic enzymes and then bringing the substance into contact with a sub- or supercritical fluid to extract a lipid from the substance. The lipid extracted from the substance is separated from the fluid which may be used again in the extraction step. Also disclosed is a food whose raw material is a lipoprotein-containing substance having a reduced lipid content obtained by the above process.

Abstract: A method for the rapid cooling of a raw egg in a shell, the shell egg being warm and having an internal temperature typically of about room temperature or higher. The method preferably involves placing the shell egg for about 1 to about 5 minutes in an atmosphere of cryogenic gas at a temperature of about -60.degree. F. (about -51.degree. C.) to about -120.degree. F. (about -84.degree. C.), whereby the internal temperature decreases sufficiently to inhibit residual pathogenic and/or spoilage microorganisms, such as Salmonella and/or Pseudomonas, respectively, present inside the shell egg. Also a cool raw shell egg in a shell that has been rapidly cooled in an atmosphere of cryogenic gas after having been warmed, typically to where the shell egg had an internal temperature typically of about room temperature or higher. The cool shell egg that has been so subjected to rapid cooling has fewer viable residual pathogenic and spoilage microorganisms, i.e.

Abstract: A method for extraction and removal of cholesterol from untreated liquid egg yolk with simultaneous production of cholesterol as a by-product. The removal of cholesterol from the untreated liquid egg yolk is achieved by the extraction of cholesterol into a vegetable oil by ultra high pressure homogenization producing liquid egg yolk having reduced amount of cholesterol. The cholesterol extracted into the vegetable oil is further removed from the oil by steam stripping method, allowing a recycling of the steam stripped extraction oil. Cholesterol is recovered as the extraction by-product from the aqueous steam stripping distillate.

Abstract: A process for the isolation of lipid fractions from egg products in powder form with a content of phospholipids is described in which the egg product is extracteda) with liquid propane at a pressure of .ltoreq.200 bar and a temperature of .ltoreq.70.degree. C. andb) an entraining agent consisting of an aliphatic alcohol with 1 to 4 C atoms.In this way it is possible to produce lipid fractions with good sensory properties whose content of phospholipids is at least 20% by weight.

Abstract: A composition which improves iron deficiency, which comprises an egg containing 8 to 15 mg of iron per 100 g of yolk and which improves bone composition, which comprises an egg containing 500 to 3000 IU of vitamin D.sub.3 per 100 g of egg yolk.

Abstract: The invention enables processing eggs, especially low-cholesterol egg products based principally on egg whites, at high temperatures to provide liquid, pasteurized egg products which exhibit improved stability during refrigerated storage. Liquid egg composition is heated to a temperature (e.g. 60.degree. to 75.degree. C.) and for a time effective to reduce the population of viable organisms with some coagulation of the conalbumin, but without significantly coagulating the ovalbumin. A dispersion of coagulated conalbumin in a liquid matrix is homogenized (average particle size is preferably less than 2 microns) to form a smooth-textured, liquid egg composition. The resulting liquid egg compositions have unique textural and visual characteristics.

Abstract: Methods of treating liquid, semiliquid and solid foods to make them safer to eat and/or to improve the keeping quality of the product. Among the steps that can be employed are: the use of a biocidally active form of oxygen to reduce the population of indigenous microbes, the removal from the food of indigenous gases which may cause spoilage, the replacement of gases removed from the product with gases which are chemically inert or biologically sterile or both, and the asceptic packaging of the treated product. The selected process steps are carried out for a time and at a temperature sufficient to facilitate production of substantially more natural and safer foods than can be obtained if traditional methods of pasteurization are employed.

Abstract: A dietary product includes granules having an outer layer of a viscous aggregate-stable emulsion, with the following ratio of components forming the granules, % by mass:______________________________________ egg white 13-30 egg yolk 45-71 oil material 9.0-30 food colorant 1.0-3.0. ______________________________________heating of the egg white to a temperature not below 35.degree. C., introducing egg yolk, oil material and fool colorant in the indicated ratios until formation of a viscous emulsion which is fed dropwise into food vegetable oil heated to a temperature of 80.degree.-95.degree. C.

Abstract: Scrambled eggs are prepared by cooking a mass of a homogeneous mixture of eggs, water and starch in an enclosure by introducing steam under pressure into the mass from within the mass and by heating a wall of the enclosure. The steam may be introduced into the mass from holes in a coil immersed in the mass.

Abstract: The present invention relates to a method of electroheating and pasteurizing liquid egg and particularly liquid whole egg so as to provide an extended refrigerated shelf life. The method utilizes generally minimum pasteurization parameters coupled with packaging and storage at 40.degree. F. or below.

Abstract: Chickens are fed a composition including fish oil over a period of time. Modified eggs laid by such chickens contain substantial quantities of omega-3 polyunsaturated fatty acids. The modified eggs are fed to humans with the result that serum cholesterol, serum triglycerides and blood pressure are reduced as compared to humans eating a like number of regular eggs with a subsequent decrease in heart disease.

Abstract: Simulated egg yolk in the nature of a thermoreversible, preferably homogenized, gel which is non-flowable at room temperature is extruded into disk-like shapes. A restrictive barrier is formed around the egg yolk disks by a reverse method of first contacting the non-flowable yolk with a setting agent such as calcium chloride in water and then with a film former such as sodium alginate in water. The resulting simulated egg yolk looks and behaves like natural egg yolk and may be incorporated into natural egg white while preserving a separate phase, so one can make "sunny side up" and "easy over" eggs.

Abstract: The method for making a sauce base comprises mixing together lemon or lime juice, sugar, seasoning and egg yolks to produce a sauce-base mixture that is free from butter and butter substitutes. The sauce-base mixture is frozen, and then stored until its use is anticipated. The method for making the desired sauce includes thawing a quantity of said base to about room temperature, preparing liquid whole butter, and then mixing and homogenizing the base and liquid butter until the desired foamy sauce is produced.

Abstract: A method of extracting cholesterol from a milk product by shearing a mixture of oil:milk product in a ratio of between about 1:99 to about 1:4 and separating the decholesterolized milk product and oil phases.

Abstract: A process for the production of egg yolk with a reduced cholesterol content, whereina) 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 selectively complexed with .beta.-cyclodextrin,c) the .beta.-cyclodextrin loaded with cholesterol and/or cholesterol esters are separated from the diluted egg yolk,d) the added water is removed from the egg yolk,e) the residual amounts of .beta.-cyclodextrin present in the egg yolk are decomposed enzymatically with the help of .alpha.-amylase and/orf) the .beta.-cyclodextrin is recovered by treatment with water and/or an alcohol from the .beta.-cyclodextrin complexes and optionally returned to step b).

Abstract: A simulated hard cooked egg-yolk composition, shaped egg-yolks, eggs comprising such egg-yolks, as well as methods for making the same, by utilizing colored pureed egg-white, of preferably increased solids, along with a grain preserving agent. This invention also encompasses food products containing one or more of the above simulated entities.

Abstract: A method for preserving the degree of freshness of poultry shell eggs is disclosed which comprises spraying the surface of a shell egg with an effective amount of a composition comprising a triglyceride of saturated fatty acids (I) of the following general formula: ##STR1## wherein: R.sup.1, R.sup.2 and R.sup.3 are the same or different, linear aliphatic hydrocarbon groups containing from 5 to 21 carbon atoms, and as an essential ingredient, a fatty acid (II) containing from 12 to 20 carbon atoms in an amount of from 0.01 to 0.5% by weight on the basis of the total weight of the composition.

Abstract: The present invention is directed to a method for extracting cholesterol from egg yolk. In accordance with the method, a mixture of egg yolk solids, water and oil is provided. The mixture is then subjected to moderate shear extraction conditions by repetitively pumping the mixture in a flowing stream through a conduit provided with at least one small diameter orifice and at least one screen mounted transversely to the direction of flow of the flowing stream. The mixture is then separated into water and oil phases by centrifugation to provide an oil phase which retains the cholesterol and a water phase which contains the egg solids.

Abstract: The method generally comprises removing cholesterol from egg yolk by combining both/or either a food grade acid and salt with water and oil to form a blend. This blend is combined with egg yolk to form a mixture, wherein the ratio of oil to yolk is in the range of between about 2.4:1 to about 1:1, and the ratio between water:salt:food grade acid is in the range of between about 0.30:0.14:0.003 to about 0.70:0.45:0.056, based upon the weight of the unsalted egg yolk. The mixture is sheared and centrifuged to separate the mixture into a first and a second stream, wherein the first stream contains the egg yolk and water and the second stream contains the cholesterol and oil.

Abstract: A method for removing cholesterol and fat from egg and a reduced cholesterol egg product. An anionic chelating agent which forms a complex with the lipoprotein fraction of egg yolk is added to dilute egg yolk to form a precipitate comprising a complex of lipoprotein and the anionic chelating compound. The solid, complex-containing precipitate is separated from the aqueous fraction. Thereafter, lipids and cholesterol are separated from the precipitated lipoprotein-containing complexes to obtain protein-containing complexes. The egg product comprises the protein-containing complex, fat essentially free of cholesterol, and liquid egg white.

Abstract: The present invention provides a process for the removal of cholesterol from egg yolk, wherein1. a diluted egg yolk mixture is produced by the addition of an aqueous solution of ammonium carbonate or of sodium chloride,2. the diluted egg yolk mixture is mixed with a solid adsorbent or complexing agent until the cholesterol is adsorbed or complexed and thereafter3. the solid adsorbent loaded with cholesterol or the cholesterol complex is separated from the egg yolk mixture and4. subsequently ammonium carbonate or sodium chloride and possibly water is removed.

Abstract: Provided herein is a method for electroheating liquid egg. Also provided herein is an apparatus specifically designed for heating and cooling materials and preferably liquid egg and apparatus for pasteurizing liquid egg by electroheating.

Abstract: 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 then removed, preferably by in-line vacuum. The process enables the pasteurization of liquid eggs, particularly those based principally on egg whites, sufficiently to provide a storage-stable refrigerated liquid egg product.

Abstract: Chicken eggs are provided which contain controlled amounts of vitamin E and iodine. No more than about 34% of the fatty acid content of the eggs comprises saturated fatty acid. The eggs may be eaten in the context of a standard low fat diet, without increasing the dieter's serum cholesterol concentration. The eggs are produced by maintaining egg laying chickens on a diet free of animal fat, wherein conventional feed is supplemented with controlled amounts of unsaturated fatty acid, iodine and vitamin E.

Abstract: In a method and apparatus for continoulsy producing a heated roll-shaped food, a horizontal type of cylindrical or bell-shaped heating drum is rotated and heated while coated with a scorch-retarding oil film on the inner peripheral surface thereof and raw material is poured onto the inner peripheral surface thereof. The raw material is heated while spreading out on the inner peripheral surface of the heating drum with aid of fluidity of the raw material and the rotation of the drum. The heated raw material swells up along the inner peripheral surface of the heating drum, and is exfoliated from the inner peripheral surface due to its weight and reversed at a head edge portion thereof.

Abstract: A liquid egg having a reduced cholesterol content and a flavor and taste which is comparable to conventional liquid egg is disclosed. The liquid egg is produced by contacting liquid egg with a supercritical fluid to extract cholesterol from the liquid egg.

Abstract: A method of preparing an aerated vegetable product comprising starch, oil and a heat-setting material. The method involves mixing the individual components and thereafter aerating with a gaseous material. The method is for example well suited to the preparation of an aerated potato product which has a different taste and texture compared to mashed potato. Other vegetable products can be made from for example sweetcorn, carrot or pea. Furthermore, products made according to the invention can retain their structure after being frozen and subsequently reheated.

Abstract: A simulated egg, preferably cholesterol-free, capable of having the yolk and liquid egg-white together but in separate phases, so that upon cooking, the simulated egg looks and behaves like a natural egg. Migration of ingredients from the egg-yolk to the egg-white and vice versa is minimized. The egg is preferably packaged in individual portions in flexible inexpensive pouches.

Abstract: The present invention relates to a novel process for the elimination of steroid compounds contained in a substance of biological origin by complexing the steroidal compounds by means of a cyclodextrin, in an aqueous medium, under agitation at a temperature between 20.degree. and 80.degree. C. and then separating the complexes so formed.

Abstract: Anti-cholesterolemic eggs are disclosed, said eggs being obtained from animals hyperimmunized against at least one anti-cholesterolemic antigen. A vaccine producing said anti-cholesterolemic egg is disclosed, said vaccine comprising at least one anti-cholesterolemic antigen. Further, a dietary supplement for humans and other animals which does not elevate serum lipid concentrations is disclosed, said supplement comprising the anti-cholesterolemic eggs or fractions thereof. A method for treating vascular disorders in humans and other animals is also disclosed which comprises administering to said subjects said anti-cholesterolemic eggs for a time and in amounts sufficient to produce anti-arteriosclerotic effects, anti-aging vascular effects, and/or serum lipid-lowering effects.

Abstract: A nonfat aerated dairy dessert which includes at least about 9 weight percent milk solids nonfat; at least about 62 weight percent water; a sweetener; between about 2 and about 6 weight percent dextrin type solids; between about 0.25 and about 1.25 weight percent egg albumen; between about 0.08 and about 0.42 weight percent stabilizer; and between about 0.05 and about 0.45 weight percent emulsifier. An improved nonfat aerated dessert is obtained by coating the egg albumen with the emulsifier.

Abstract: A whole egg analogue is disclosed wherein a yolk analogue is treated to form a membrane on its outer surface. The yolk analogue with its attendant membrane is combined with natural egg white, treated egg white or an egg white analogue to form the whole egg analogue.

Abstract: The present invention relates to methods and apparatus for the production of liquid egg having both extended refrigerated shelf life and retained baking functionality. The method involves first pasteurizing liquid egg and then subjecting the pasteurized liquid egg to further treatment.

Abstract: A simulated egg, preferably cholesterol-free, capable of having the yolk and liquid egg-white together but in separate phases, so that upon cooking, the simulated egg looks and behaves like a natural egg. Migration of ingredients from the egg-yolk to the egg-white and vice versa is minimized. The egg is preferably packaged in individual portions in flexible inexpensive pouches.

Abstract: Methods of preparing simulated eggs, preferably chloesterol-free, capable of having the yolk and liquid egg-white together but in separate phases, so that upon cooking, the simulated eggs look and behave like natural eggs. This is achieved by heating the simulated yolks, which contain a negative thermoreversible gel former, such as albumin, until a shell or crust is formed around each yolk, while the inside of the yolk remains still liquid. It may also be achieved by breading a frozen simulated yolk with special types of hydrocolloids. Also, yolks made according to the above methods.

Abstract: The present invention is directed to a process for the manufacture of microparticulated protein from egg white and gelatin protein phases, the product manufactured therefrom, and to the use of the product manufactured in accordance with the process as a replacement of at least a portion of fat in formulated edible foods manufactured for human use.

Abstract: An egg food product is formed by enveloping rice or like filling material in a roasted egg film where a raw portion of the film remains and contacts the filling material and upon further cooking; forms a self-adherent body. This egg food product has the advantage of being easily manufactured, handled, and can also be prepared as a frozen food.

Abstract: The processed raw egg preservable at room temperature according to the present invention is a uniformly kneaded paste like substance comprising 100 wt. parts of egg yolk or egg white, 1-10 wt. parts of a preservative, 5-20 wt. parts of a lower alcohol, and 1-6 wt. parts of an adhesive paste. The preservative prevents bacteria proliferation, the adhesive paste imparts an optimum viscosity, the lower alcohol uniformly disperses the component particles without separation or sedimentation, thereby maintaining the constant quality of the egg even when it is left standing at room temperature for more than a year.

Abstract: A salt-free treatment liquid for processing mushrooms comprising waxy rice starch, xanthan gum, pure dry egg white protein and water. After impregnation of the mushrooms, the mushrooms are blanched in water having a temperature of approximately 90.degree. C. to 100.degree. C. In the blancher the treatment liquid jells within the mushrooms.

Abstract: A process for producing liquid egg having a reduced cholesterol content having flavor and taste comparable to conventional liquid egg having a normal cholesterol content is disclosed. The liquid egg having a reduced cholesterol content is produced by contacting liquid egg with a supercritical fluid to extract cholesterol from the liquid egg. Food whose raw material is the liquid egg having a reduced cholesterol content produced by the above process is also disclosed, as well as a new use for a wetted wall column system for producing the liquid egg noted above.

Abstract: The present invention relates to a method for the removal of lipids and cholesterol from protein materials comprising the steps of (a) treating the protein with an extraction mixture comprising a lower alcohol, water and an acid, in concentrations selected to extract cholesterol and lipids from the protein, and (b) removing the extraction mixture from the protein.

Abstract: The addition of a coagulation suppressing organosulfur compound to egg prior to pasteurization permits the use of higher temperatures without denaturing the protein. In one embodiment the addition of L-cysteine to a low-cholesterol egg product comprised principally of egg white enables pasteurization at temperatures 5.degree. F. higher than without it.

Abstract: Edible oil containing monoglyceride is emulsified with a mixture of cholesterol-containing egg in aqueous solution. Then, the mixture is heated and typically is stirred gently to ensure intimate admixture of the oil phase in the aqueous phase. The monoglyceride serves to facilitate oil/lipoprotein interaction in the presence of aqueous phase. The fat in the egg is partitioned into the monoglyceride-containing oil phase. Agitation is continued for a time sufficient to exchange or extract cholesterol and fat from the aqueous phase to the oil phase. The cholesterol- and fat-reduced aqueous phase is the desired low-cholesterol egg product, and is separated from the cholesterol-enriched oil phase.

Abstract: A simulated egg, preferably cholesterol-free, capable of having the yolk and liquid egg-white together but in separate phases, so that upon cooking, the simulated egg looks and behaves like a natural egg.

Abstract: Cholesterol and other sterols are separated from fluid mixtures, especially foodstuffs such as egg yolk, using a surface-modified adsorbent which selectively adsorbs the sterols. The surface-modified adsorbent is prepared by (a) treating an adsorbent with a sterol compound so that the sterol compound becomes adsorbed on the adsorbent surface; (b) treating the sterol-modified adsorbent with a surface-modifying agent, this surface-modifying agent having a reactive group capable of reacting with the surface of the adsorbent, and an elongate hydrophobic portion, so that the surface of the adsorbent not covered by the adsorbed sterol compound reacts with the surface-modifying agent; and (c) desorbing the sterol compound from the adsorbent.

Abstract: Cholesterol and cholesterol esters are removed from egg yolk by a process whereina) optionally after the addition of an emulsion-breaking agent to the egg yolk, the egg yolk plasma is separated from the LDL-granula fraction,b) cholesterol and cholesterol esters which are contained in the egg yolk plasma are adsorbed on a solid adsorption agent andc) the solid material loaded with cholesterol and/or cholesterol esters is separated from the liquid plasma phase and optionally the egg yolk plasma and the separated granula fraction are again mixed together.

Abstract: Cholesterol and other sterols are separated from fluid mixtures, especially foodstuffs such as egg yolk, using a surface-modified substantially insoluble carbonate salt which selectively adsorbs the sterol. The surface-modified carbonate is prepared by (a) treating a substantially insoluble carbonate salt with a sterol compound so that the sterol compound becomes adsorbed on the carbonate surface; (b) treating the sterol-modified carbonate with a surface-modifying agent, said surface-modifying agent having a reactive group capable of reacting with the surface of the carbonate, and an elongate hydrophobic portion, so that the surface of the carbonate not covered by the adsorbed sterol compound reacts with the surface-modifying agent; and (c) desorbing the sterol compound from the carbonate.