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62 results about "Egg Food Product" patented technology
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Egg products are comparable to shell eggs in flavor, nutritional value and most functional properties. Convenience foods – such as cake and pudding mixes, pasta, ice cream, mayonnaise, candies and bakery goods – utilize egg products.
System for gluten replacement in food products
InactiveUS20080038434A1Process safetyQuality improvementDough treatmentBaking mixturesAdditive ingredientGluten intolerance
The present invention is a system for replacing gluten in food products. Preferably, the gluten replacement system of the present invention utilizes gluten-free ingredients that mimic the functions of gluten in a dough and in a final product made from the dough. The gluten replacement system can be used to formulate food products that are safe for consumption by those who have a gluten intolerance, allergy or sensitivity, or by those who follow a gluten-free diet. The present invention is also directed to a composition for making a gluten-free product. The composition preferably mimics the functions of gluten in a food product. This composition may include a gluten-free gas-retaining polymer and a gluten-free setting polymer, and it may also include a hydrocolloid or a starch, or both.
Owner:CARGILL INC
Food product flavoring apparatus
InactiveUS7082891B2Easy to operateUniform coverageLiquid surface applicatorsMovable measuring chambersEngineeringEgg Food Product
Owner:WATSON TRAVIS L
Food product and method of manufacturing a food product
A food product (10) comprises at least two components (14, 16) with different moisture and / or fat contents and at least one pouch (18, 24), at least partially enclosing one of the components (16), preferably a high-moisture component, and is characterized in that the open end (22) of the pouch (18) is turned back so as to form a cuff and so as to be exposed to the outside of the food product (10). In a method of making a food product comprising at least two components with different moisture and / or fat contents and at least one pouch at least partially enclosing one of the components, preferably a high-moisture component, the open end of the pouch is turned back so as to form a cuff, the component is filled into the pouch, and the pouch is enclosed with another component so as to seal the pouch and expose the open end of the pouch to the outside of the food product.
Owner:KRAFT FOODS R & D INC
Sulfur Compounds for Enhancing Coffee Aroma and Resultant Products Containing Same
Methods and uses of one or more straight chain C4-C5 mercapto-alkanones in an amount sufficient to increase the organoleptic properties of a coffee flavor provided in a food or beverage. The compounds may be used to replace or reinforce flavors or aromas that were at least partially removed during preparation of soluble coffee powder. The aroma-providing compound(s) may be added to soluble coffee powder prior to its incorporation or addition to the food or beverage in an amount sufficient to increase the coffee flavor thereto. Food products and beverages containing one or more of these aroma-providing substances are also included. Depending on which flavor notes and aromas are desired in the final product, other aroma-providing substances may be added to the food products and beverages. It has been found that particularly suitable additional aroma-providing compounds for use in the present invention are 4-methoxy-2-methylbutan-2-thiol alone or in combination with other sulfur containing coffee odorants.
Owner:NESTEC SA
Compound premix for laying period of layers
The invention discloses compound premix for the laying period of layers. The premix comprises the following raw materials according to parts by mass: 27 to 33 parts of DL-methionine, 11.25 to 13.75 parts of choline chloride, 2 to 2.2 parts of phytic acid enzyme (5000 units / gram), 180 to 220 parts of dicalcium phosphate, 135 to 165 parts of stone powder, 72 to 88 parts of salt, 429.3 to 526.5 parts of fleurage, 25 parts of compound trace element and 10 parts of compound vitamin. Experiments indicate that the compound premix product (green productive material) for the layers has the characteristics of greenness, safety, high laying rate, stable laying performance, strong disease resistance and stress resistance, low feed-egg ratio, good quality of eggs and the like and can be used for producing green egg foods.
Owner:北农大科技股份有限公司
Material for confectionery production or breadmaking and heat-processed food product of grain flour using the same
The invention provides an addition material for confectionery production or breadmaking, a preparation method thereof and a farina heat-processed food product using the same, and relates to the addition material for confectionery production or breadmaking, the preparation method thereof and the farina heat-processed food product using the same, which solves problems of high product cost and high preparation technique demand caused by limited increased starch content due to machine limit in the ingot-shaping process, low yield for ingot production grain by grain, as well as big apparatus scale and large initial investment working cash in the prior art. The addition material for the confectionery production or breadmaking takes saccharides, starch, or saccharides, starch and tackify polysaccharides and water as well as water raw material and pigment generally for various foods as the essential components and is prepared by pelleting shaping and drying. The addition material for the confectionery production or breadmaking is blended in a dough of a thermally processed farina food and then heated and made to the farina heat-processed food.
Owner:斋藤进一
System for gluten replacement in food products
InactiveUS8088427B2Quality improvementFood safetyDough treatmentBaking mixturesGluten intoleranceAdditive ingredient
Owner:CARGILL INC
System for gluten replacement in food products
InactiveUS20090098270A1Process safetyQuality improvementDough treatmentBakery battersGluten intoleranceGluten-Free Diets
The present invention is a system for replacing gluten in food products. In certain embodiments, the gluten replacement system of the present invention utilizes gluten-free ingredients that mimic the functions of gluten in a dough and in a final product made from the dough. The gluten replacement system can be used to formulate food products that are safe for consumption by those who have a gluten intolerance, allergy or sensitivity, or by those who follow a gluten-free diet. The present invention is also directed to a composition for making a gluten-free product. The composition in certain embodiments mimics the functions of gluten in a food product. This composition may include a gluten-free gas-retaining agent and a gluten-free setting agent, and it may also include a hydrocolloid or a starch, or both.
Owner:CARGILL INC
Formulation and process to prepare a pre-formed filing unit
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.
Owner:MICHAEL FOODS INC
Method for covering a food product with collagen
InactiveUS6541053B2Corrosion problemThicken collagenProtein composition from fishMeat processingLiquid smokeEgg Food Product
Owner:MASTERTASTE
Edible Composition as Moisture Barrier and Moisture Resistant Structure
An edible composition suitable to be used as barrier layer in significant amounts in food products and to prevent transfer of moisture into or from the food product to the environment as well as between different components in the food product is provided. The composition generally contains a demineralized dairy ingredient, a demineralized cocoa component, an emulsifier, a fatty component, and a sugar or polyol.
Owner:KRAFT FOODS R & D INC
Manufacture of a frozen food product
A process for the preparation of a coated frozen confectionery product whereby an aqueous solution in the supercooled state is caused to freeze while applied on at least part of the surface of a pre-frozen element of the product.
Owner:GOOD HUMOR BREYERS ICE CREAM DIV OF CONOPCO
Food product steamer
A food product steamer includes rotatable platforms that can be covered and uncovered by one or more rotatable, concave hoods. In a first position for the platform(s), the platform(s) supports a food product over a steam-emitting opening above a steam generator. In a first position for the hood, the hood covers the food product such that steam from the steam generator is trapped within the hood to steam the food product. In a second, open position, the hood is rotated where it can receive the food product when the food product slides or falls off the platform as the platform is rotated from its first position to a second, elevated position. At least one embodiment enables food products to be removed from either side of the steam generating base by using a double-acting hinge.
Owner:RESTAURANT TECH
Method of reducing bacteria and fat content of food products
InactiveUS6896921B2Eliminates and reduces disadvantageEliminates and reduces and problemGrain huskingGrain polishingOrganic acidSalt content
In one embodiment of the present invention a method for processing a plurality of food products includes loading the food products into a vacuum tumbler, filling the vacuum tumbler to a predetermined level with a processing solution having a pH level within a predetermined range, withdrawing air from the vacuum tumbler to create a partial vacuum, rotating the vacuum tumbler for a predetermined time period to expose the food products to the processing solution and the partial vacuum, periodically adding, during the predetermined time period, a predetermined amount of an organic acid to the processing solution to maintain the pH level within the predetermined range, and removing the food products from the vacuum tumbler after the predetermined time period.
Owner:GROVAC SYST INT L C
Meat based food product comprising lactobionic acid
InactiveUS20090214752A1Water loss upon freezing and subsequent thawing and/or upon cooking is reducedWort preparationAlcoholic beverage preparationEgg Food ProductFood products
The inventor has found that a meat based food product comprising lactobionic acid shows a reduced water loss upon freezing and subsequent thawing and / or upon cooking compared to a similar product without lactobionic add.
Owner:NOVOZYMES AS
Box for food products
ActiveUS20160137339A1Lean structureSynthetic resin layered productsPaper/cardboard layered productsCardboardThin membrane
The invention provides a box for food products having a prismatic body provided with a bottom base, sidewalls and a top opening, and a closure cover of the top opening. The body and the cover are formed from a sheet of corrugated cardboard having an outer face covered with water-proof and water-repellent paint or varnish and an inner face covered with waterproof sheets or films of polyethylene (PE) or vinyl polymer. The box of the invention is water-proof and resistant for transporting food products.
Owner:SUMBOX WORLDWIDE SL
Production process of recombinant protein product
InactiveCN104921178AReduce salt contentReduce adverse effectsYeast food ingredientsFood ingredient as taste affecting agentAnimal scienceEgg product
The present invention discloses a production process of a recombinant protein product. The process includes: separating salted egg white from salted egg yolk, desalting the salted egg white, fermenting the salted egg white, adding fresh eggs and seasoning in the salted egg white, shaping the above mixture and egg yolk in a mold, cooking and pressurizing during the salted egg white process, and stripping. The invention realizes better desalting on salted egg white, and is applicable to reutilization of salted egg white in subsequent process, allows more delicious taste of egg products, and better forms egg white products.
Owner:广州宝旺农副产品有限公司
Packaged fresh food product and method for packaging fresh food products
InactiveCN101253096AExtension of timeQuality improvementPackaging meatPackaging under vacuum/special atmosphereFresh foodEngineering
A packaged fresh food product, particularly a meat product (10) is disclosed that comprise a hygroscopic insert (22) provided with a perforated humidity barrier layer as well as a foil separating both the hygroscopic insert (20) 2and the product (10) from the atmosphere outside the package. The foil is sealed by a seam prepared under vacuum conditions to enclose the product and the hygroscopic insert (22). Preferably, the foil is a bag (30). A method for producing packaged fresh food product (10) is also disclosed, wherein the product (10) is prepared, cut as needed and / or seasoned, then together with a hygroscopic insert (22) is sealed by a foil. Said foil is sealed under vacuum conditions and it is preferred to use a bag (30) as a foil.
Owner:SYLVAIN HUSIPARI
Preparation method for preserving cooked fish-based food products
InactiveUS20060240172A1Altered propertyGuaranteed shelf lifeMeat/fish preservation using chemicalsFood preparationAlcoholSugar
“The present invention relates to a method of preparation for preserving raw food products from fishing, the method including, in the following order, filleting the products, washing them, then pricking them, and salting the fillets obtained using a dry mixture of marinade comprising dry salt, pepper, and sugar, and at least one vaporized alcohol and / or at least one vaporized aromatic oil, and leaving the products to marinate in contact with said dry marinade, in a pickling cold room at a controlled temperature, for a period of between 5 minutes and 48 hours, and rinsing the products, and drying the products in a drying room for a period of between 1 hour and 36 hours, and finally packaging the products.”
Owner:TACHET JEAN MARC
Method for covering a food product with collagen
InactiveUS20010022985A1Corrosion problemThicken collagenAlcoholic beverage preparationCocoaLiquid smokeEgg Food Product
A collagen processing method for thickening or hardening the collagen sufficiently, by application of a liquid smoke fraction obtained from a liquid smoke derivative (a derivative being commercially available as Code V), so that the resultant treated collagen is useful as a casing for a food product. The liquid smoke fraction may be obtained by treating Code V with both carbon and a pH adjustment whereby the method is without an effect on the taste of the food product. In another embodiment, the Code V is only pH adjusted.
Owner:MASTERTASTE
Food product with an encapsulated lecithin material
InactiveUS20090258108A1Stable lifeEasy to disassembleContainers for annular articlesConfectioneryMedicinePhospholipid
A composition includes a first component containing phospholipids and a second component encapsulating the first component. The composition includes between about 10% and about 80% by weight phospholipids. The composition may be used in chewing gum to provide a gum cud that does not adhere to concrete and does not dissolve in the mouth while chewing.
Owner:WM WRIGLEY JR CO
Method of manufacturing a meat replacement product and a meat replacement food product
A method of manufacturing a textured food product and a texturized food product comprises the steps of preparing a slurry, the dry matter of which comprises at least 35 weight-% legume protein, 10 to 45 weight-% oat bran, wholegrain oat flour or a mixture thereof, and 3.5 to 35% weight-% oat protein, wherein the oat bran, wholegrain oat flour and oat protein add up to no more than 65 weight-%. The slurry further comprises water 20-80%, preferably 30-40%, most preferably 35-40%, of the weight of the dry matter. The method further includes cooking the slurry in an extruder cooker and extruding it to form a texturized food product.
Owner:VALIO OY
Food products having caffeine incorporated therein
InactiveUS20080152763A1Without disrupting or lessening the favorable organoleptic properties of the food productDough treatmentOrganic chemistryCaffeineEgg Food Product
The invention provides food products having additives useful for providing a desired effect, such a stimulating effect. In one embodiment, the invention is directed to a food product having an additive amount of caffeine incorporated therein. In specific embodiments, the food product is a doughnut, a bagel, or a breakfast bar.
Owner:ENCAFF PRODS
Process for production of a frozen food product
Owner:DUPONT NUTRITION BIOSCIENCES APS
Animal protein-containing food products having improved moisture retention and method of preparing
InactiveUS7001630B2Good moisturizing effectProtein composition from fishMeat/fish preservationAdditive ingredientAnimal protein
An animal protein-containing food product contains animal protein, water and an amount of an alkali silicate effective to enhance the moisture retention of the muscle food product. A method for treating an animal protein-containing food product to improve the moisture retention of the food product includes the step of contacting the muscle food product or food product ingredient with an alkali silicate.
Owner:DUPONT NUTRITION BIOSCIENCES APS
Red date and longan cake and making method thereof
InactiveCN104719412AMeet the needs of fast consumptionQuick refillDough treatmentBakery productsBiotechnologyFood additive
The invention discloses a red date and longan cake and the making method thereof. The cake is prepared from wheatmeal, brown sugar, longan, red date, refined vegetable oil, margarine, egg, food additives (sorbitol, calcium propionate, potassium sorbate, dehydroacetic sodium and natamycin), edible salt, edible alcohol, edible essence, and the balance water. Based on the traditional Chinese technology, the characteristics of Chinese pastry are reserved, the western cake technology is also adopted, technology innovation and improvement are achieved, and the obtained red date and longan cake is high in nutrition value, sanitary and safe and tastes quite good.
Owner:FUJIAN TIAN XIAN BAO BAO FOOD
Accelerated Method For Drying And Maturing Sliced Food Products
InactiveUS20070202240A1Food shapingApparatus for dispensing fluids/granular materialsEnergy supplyProcess engineering
It includes the stages of a) Slicing that product in slices with a 5 determined thickness, b) Partially drying those slices with a pressure lower than the atmospheric pressure and, optionally, with a simultaneous energy supply, c) Applying a modified atmosphere to the 10 product, d) Maturing that sliced food product in that modified atmosphere and in a controlled temperature. This process allows to reduce considerably the time elapsed in the stages of drying and maturing food 15 products.
Owner:INST DE RECERCA I TECHA AGROALIMENTARIES
Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products
ActiveUS20090238917A1Prevent excessive browning of the cheese during heatingControl browningMilk preparationOxidoreductasesAdditive ingredientOxidoreductase
Owner:LEPRINO FOODS
Egg powder
An egg food product is provided that when mixed with baby food and given regularly to a baby will reduce the likelihood of the baby developing a food allergy to eggs. The egg food product is produced by taking whole eggs or egg whites and mixing or whipping them, either by themselves or with other ingredients such as rice, tapioca, wheat, corn, nut flours, soy flour, or bean flour. An acid or acid salt containing food product such as citric acid, lemon juice, and cream of tartar may be added while mixing or whipping the eggs in order to help firm the eggs or egg whites and allow them to retain more air. The resulting batter is then baked in order to produce a cake-like product. The resulting cake is then dried in order to remove substantially all moisture. The dried cake is then ground or milled into a powder.
Owner:LIL MIXINS LLC
Food Product
Disclosed are a food product and a method of preparing the food product. The food product includes at least one fruit and at least one fruit juice. The at least one fruit juice is mixed with the at least one fruit for forming a mixture. Thereafter, the mixture is frozen to prepare the food product. The food product is provided with a food product package.
Owner:WILLIAMS MARY ELIZABETH
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