290results about "Protein composition from eggs" patented technology

Analog meat compositions produced from vegetable protein and processes for producing the analog meat compositions are described. The compositions are produced with high moisture content, low vegetable protein content, carbohydrate, and, optionally, an edible lipid material and provides a product that simulates the fibrous structure of animal meat and has a desirable meat-like moisture, texture, mouthfeel, flavor and color.

The invention provides a method and system of processing a starchy material that can advantageously produce ethanol, sugar syrup, or starch as the chief products along with food-grade co-products such as, but not limited to oil, protein, fiber, and gluten meal. The invention can apply such a force to a starchy material that is at a superambient temperature with a high shear processor to mill, mix, and gelatinize some of the starch. A liquefaction enzyme can be introduced into the high shear processor to liquefy the processed product. The moisture content of the processed starchy material can be reduced, which preferably occurs in the high shear processor. Some of the co-products such as the oil, protein, fiber and gluten meal can be separated prior to the sugar syrup purification or ethanol fermentation steps.

Disclosed is a method of producing a polyphenol-containing composition derived from grapes, the method including: preparing a liquid grape extract which includes polyphenols; contacting the liquid extract with a separation medium which fractionates the components of the extract; and recovering that fraction in which the polyphenols are present. Also disclosed is a method of enriching the composition with added flavonol.

The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise polypeptide fragments having primarily either an arginine residue or a lysine residue at each carboxyl terminus.

A liquid crystal display device of the present invention includes a pair of substrates and a liquid crystal layer provided between the substrates, wherein liquid crystal molecules in the liquid crystal layer have a negative dielectric anisotropy, and the liquid crystal molecules are aligned in a direction substantially vertical to the substrates when no voltage is being applied and are axis-symmetrically aligned in each of a plurality of pixel regions under application of a voltage.

A method of processing a starchy plant material to produce a processed material having an increased solubility in alcohol comprising mixing the starchy plant material and a liquid at an elevated temperature to form a mixture and applying shear force to the mixture to produce the processed material. The processed material is one or more or a combination or complex of protein, zein, and oil.

The process for preparing the novel inulin products includes extracting inulin with water from subdivided plant materials, holding the inulin rich extraction water in a settling tank while maintaining the temperature from about 0° C. to 7° C. which causes higher molecular weight polysaccharides to separate from water soluble lower molecular weight polysaccharides, and separating the higher molecular weight inulin fructose fractions from the more water soluble lower molecular weight inulin fractions.

A method for processing unseparated egg shells is provided. The method includes placing the unseparated egg shells in a fluid tank containing a fluid mixture, applying cavitation to the fluid mixture to thereby assist in separating the egg shell membranes from the egg shells, and recovering the egg shell membranes. Preferably, the fluid mixture is recirculated to thereby provide for continuous processing of unseparated egg shells. The method may further include drying the egg shell membranes to produce dried egg shell membranes which may then be vacuum packaged for storage and / or transport. The dried egg shell membranes may then be subjected to an extraction process for extracting at least one type of polypeptide from the egg shell membranes. Collagen, hyaluronic acid, or amino acids of interest may be extracted from the egg shell membrane and purified for numerous uses.

The process for preparing the novel inulin products includes extracting inulin with water from subdivided plant materials, holding the inulin rich extraction water in a settling tank while maintaining the temperature from about 0° C. to 7° C. which causes higher molecular weight polysaccharides to separate from water soluble lower molecular weight polysaccharides, and separating the higher molecular weight inulin fructose fractions from the more water soluble lower molecular weight inulin fractions.

The present invention provides novel protein hydrolysates with anti-hypertensive properties, as well as food products and food supplements comprising these.

A water purifying and flavor infusion device that includes a lower reservoir for storing filtered water, and a pitcher top removably affixed to the lower reservoir. The pitcher top includes a lid, an upper reservoir, and a filter housing affixed to and extending below the upper reservoir. The filter housing is adapted to contain a filter cartridge wherein the upper reservoir and the filter housing are in liquid communication. The device also includes an infusion tube for infusing filtered water with an additive.

The present invention relates in general to the field of pet food. In particular the present invention relates to a meat like chunk that can be incorporated into a complete pet food. One embodiment of the present invention is a method of using multiple scraped surface heat exchangers and a steam tunnel to produce a meat like chunk. Another embodiment is a composition of meat ingredients, dried egg product, egg whites, and pea protein that results in a meat like chunk having an improved appearance that closely resembles that of actual pieces of meat.

The present invention includes methods and devices for mass producing cooked, cooled egg products having a grill fried egg appearance. One device includes a portion for positioning whole, intact, shelled eggs positioned laterally across and above a cooking mold conveyor, and a portion for cracking the eggshells and depositing the eggs into cooking molds on the conveyor. Some devices and methods include an egg yolk splitter for rupturing the egg yolk sac to deposit a whole egg having a ruptured egg yolk into each mold. Other devices and methods include irregular shaped egg molds for providing a mass produced cooked egg having a natural, irregular shaped outlines and / or surfaces. Devices and methods according to the present invention can be used to produce irregular, outlined shaped cooked egg products including whole eggs, formulated eggs, or eggs made from scrambled egg mixes. The pre-cooked eggs can be delivered pathogen free to fast food establishments and reheated for consumers in less time than required to cook the egg.

A food preparation apparatus is provided, the apparatus comprises: a main frame having a central opening for receiving a food preparation implement and having opposing ends; and at least one interchangeable food preparation implement designed to be inserted within the central opening and locked onto the main frame during usage and being removable for cleaning and storage during non-use, the food preparation implement is selected from a group consisting of mandolins, graters, cutting devices, potato fry cutters, slicers, corers, peelers, pressing devices, food mashers, food presses and mixtures thereof.

A method and apparatus for separating the organic membrane portion of waste egg shells from the hard inorganic mineral portion thereof, so that each can be used or further processed as desired, thereby addressing the environmental and economic issues associated with disposing of waste egg shells. The membrane and shell are separated by first processing waste eggshells so as to yield small waste eggshell particles. During this processing, the waste eggshell particles are at least slightly abraded, whereby the linking structure between the membrane and shell is at least partially disrupted. Thereafter, the waste eggshell particles are conveyed to a device, which isolates the two components based on their size and weight differences. The methods listed above can provide products from the eggshell waste including precipitated calcium carbonate, membrane, protein, amino acids, collagen and other important components.

The invention relates to vegetable oil products, including palm oil products, containing one or more constituents from a group which includes monoacylglycerols, diacylglycerols, triacylglycerols, carotenes, tocols, phytosterols, squalene and free fatty acids, from vegetable oil sources and a process for the production thereof by using supercritical fluid extraction.

Biogenic silica is produced by combusting a biogenic source material such as rice hulls to give rich hull ash (RHA), and the combusted biogenic silica may be subsequently treated to improve the filtration or adsorption properties thereof e.g. by changing the surface charge, the surface tension, the surface area, the average pore size, the pore size distribution, particle size distribution, and / or the permeability thereof. Such biogenic silica is useful to remove a species, such as an impurity, from a fluid to purify the fluid and / or to recover the species therefrom. RHA may be used to remove species including organic, inorganic or microbial particulates, surfactants, metal ions, non-metallic anions, organic compounds, color bodies, odor-producing species, chlorinated compound, pigment, free fatty acids, phospholipids, peroxides, oil and / or grease different from the non-aqueous fluid, algae, bacteria, and combinations thereof.

An expanded extruded high protein product comprising an extrudate of a composition comprising about 10-50% by dry weight of egg white and about 50-90% by dry weight of an edible starch, wherein the product has a moisture content of less than 8%, a protein content of at least 10%, and a density of less than 100 grams per liter.

The process of utilizing albumen of salted duck egg comprehensively includes the following steps: 1. diluting albumen of salted duck egg with water, adding protease to enzymolyze, and centrifuging to obtain clear liquid and precipitate; 2. nanometer filtering the clear liquid and replenishing deionized water to desalt and to obtain albumen peptide liquid and filtrate, and concentrating and spray drying albumen peptide liquid to obtain albumen peptide powder; 3. vacuum concentrating the filtrate at 50-60 deg.c to obtain concentrated seasoning liquid; and 4. mixing the precipitate with flour, corn powder, milk powder and salad oil, sterilizing the mixture, cooling and pelletizing to produce pet feed. The process has high utilization rate of albumen of salted duck egg.

The present invention relates to methods for the separation of various components from eggs. More particularly, the present invention relates to methods for the separation of proteins and lipids from eggs, including technical eggs (inedible) or edible eggs, yolks or whites, which comprises cross-linking the lipids of eggs with a cross-linking reagent. In an embodiment, the method includes separating the proteins from the cross-linked lipids. In an embodiment, the method includes the separation of various components associated with the cross-linked lipids. The methods disclosed herein allow for the isolation of multiple different components from the egg in an efficient, cost-effective manner without compromising the recovery process of the components or their subsequent utility in various applications or compositions. The compositions and isolated components obtained by the methods of the invention can be used in pharmaceutical, medical, nutritional, cosmetic or health applications.

The present invention relates to methods for the separation of various components from eggs. More particularly, the present invention relates to methods for the separation of proteins and lipids from eggs, including technical eggs (inedible) or edible eggs, yolks or whites, which comprises cross-linking the lipids of eggs with a cross-linking reagent. In an embodiment, the method includes separating the proteins from the cross-linked lipids. In an embodiment, the method includes the separation of various components associated with the cross-linked lipids. The methods disclosed herein allow for the isolation of multiple different components from the egg in an efficient, cost-effective manner without compromising the recovery process of the components or their subsequent utility in various applications or compositions. The compositions and isolated components obtained by the methods of the invention can be used in pharmaceutical, medical, nutritional, cosmetic or health applications.

The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise a mixture of oligopeptides having an average molecular size of less than about 10,000 Daltons, wherein at least about 60% of the oligopeptides are soluble at a pH of less than about 7.0.

An object of the present invention is to provide an unfermented malt beverage that has a reduced unpleasant wort flavor and has a beer flavor, and to provide a method for producing the same. The present invention provides a method for producing an unfermented beer-flavored malt beverage, comprising contacting a wort with an adsorbent to thereby reduce an unpleasant wort flavor, and an unfermented beer-flavored malt beverage produced by this method.

The vegetable peeler for separating the peel from fruits and vegetables includes a handle, a tool head or blade mount, and a blade. The handle is configured to be able to receive and store at least one spare cutting blade such that the blade can be removed from the tool head and replaced with a different blade stored in the handle.

A confectionery bar made up of a proteinaceous material and a carbohydrate material in a relative weight ratio higher than 1 and low in calorie content. The bar is made from (A) a proteinaceous material having a water absorption property of less than 2.5 grams of water per gram of protein at pH 5.5, and that is capable of emulsification with (B) a carbohydrate material that is digestible or indigestible. The bar is produced by cold extrusion. The proteinaceous material and the carbohydrate material are both present in a protein to carbohydrate ratio higher than 1. The proteinaceous material has a filler protein and a binding protein. The bar produced is very palatable, easy to masticate and has good organoleptic properties. It may be coated or not as desired.

The invention relates to a powder, such as an amino acid and / or protein powder that is optimized for human beings in the respect that its combined amino acid profile reflects the amino acid profile of human mother's milk protein. The invented powder, such as an amino acid and / or protein powder is suitable to be used as a nutrition supplement and relates also to tablets, capsules or pellets comprising said protein mixture, as well as food products comprising said protein mixture.

Provided herein are recombinant animal-free food compositions comprising egg-white proteins such as ovalbumin, ovotransferrin and lysozyme and methods of making such food compositions.

The present invention relates to a method for deacidifying fruit juice comprising the steps of providing a resin having a tertiary amine functionality and contacting the fruit juice with said resin to extract the uncharged free organic acids from said juice. Preferably, this is accomplished by using different column processes that are serially connected such that the substance or material exiting one column process is fed to another column process. The term “column process” is defined herein as the chemical or physical process that occurs in the

An extract of an oak aged alcoholic product is produced by adding a food grade solvent, such as ethyl acetate, to the oak aged alcoholic product and mixing the two liquids. The resulting mixture is allowed to separate into two layers, a first layer and a second layer. The first layer, including the food grade solvent, flavors, color, alcohol (i.e., ethanol) and water, is separated from the second layer. The solvent is then removed from the first layer to produce the extract. The extract can be added to a less costly alcoholic beverage, such as grain neutral spirits, or sugar beet spirits, to produce a beverage having the taste of a mature oak aged alcoholic beverage. Also disclosed is an accelerated whisky maturation method, including combining an alcoholic distillate with toasted oak chips, heating and aerating and / or oxygenating the resulting mixture to produce an accelerated oak aged alcoholic product. The toasted oak chips are then removed.