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Matches 51 - 100 out of 1,415

Document Document Title
WO/2010/120923A1
The invention provides novel microalgal food compositions comprising microalgal biomass that have been processed into flakes, powders and flours. The microalgal biomass of the invention is low in saturated fats, high in monounsaturated t...  
WO/2010/100613A1
A plant for pasteurizing an egg-containing food product comprises a heating section (3) for heating the product to a first operating temperature (T1) above 5O0C1 an overheating station (4) for overheating the product to a second operatin...  
WO/2010/028935A9
A method for preserving a food dressing composition is described. The method includes replacement of sodium chloride with potassium chloride or ammonium chloride in order to produce a food dressing composition free of spoilage and pathog...  
WO/2010/030039A1
An electrostatically atomizing unit generates a mist of charged minute water particles which is sprayed onto a perishable food wrapped with a plastic film permeable to the water particles. The perishable food wrapped with the plastic fil...  
WO/2010/028935A1
A method for preserving a food dressing composition is described. The method includes replacement of sodium chloride with potassium chloride or ammonium chloride in order to produce a food dressing composition free of spoilage and pathog...  
WO/2010/018186A1
The present invention relates to liquid nisin compositions having a high anti-microbial activity. The invention further relates to a method for preparing the liquid nisin compositions as well as their use as a preservative in food products.  
WO/2010/018186A9
The present invention relates to liquid nisin compositions having a high anti-microbial activity. The invention further relates to a method for preparing the liquid nisin compositions as well as their use as a preservative in food products.  
WO/2009/132856A2
The invention relates to a method wherein eggs in shells are subjected to a heat treatment by means of a liquid or gaseous vaporous medium, wherein pasteurisation is carried out. The invention also relates to a device for carrying out sa...  
WO/2009/132856A3
The invention relates to a method wherein eggs in shells are subjected to a heat treatment by means of a liquid or gaseous vaporous medium, wherein pasteurisation is carried out. The invention also relates to a device for carrying out sa...  
WO/2009/123680A1
The present disclosure relates to a soft frozen liquid egg product including liquid egg, and at least one of incorporated air amount and at least one functional ingredient; wherein the soft frozen liquid egg product comprises a temperatu...  
WO/2009/123680A4
The present disclosure relates to a soft frozen liquid egg product including liquid egg, and at least one of incorporated air amount and at least one functional ingredient; wherein the soft frozen liquid egg product comprises a temperatu...  
WO/2009/120747A1
Methods are provided for reducing or eliminating bacteria such as Salmonellae in eggs for human consumption through the use of at least one N,N-dihaio-5,5-dialkylhydantoin in which each of the alkyi groups independently comprises from 1 ...  
WO/2009/120748A1
Methods and containers suitable for reducing or eliminating bacteria such as Salmonella© in eggs for human consumption are provided. Such methods and containers use at teas! one N,N-dihalα-5,5-diaiky!hydantαin in which each of the alk...  
WO/2009/102450A1
A novel food composition is provided in which eggs whites are combined with phytosterols. Other ingredients, such as omega-3 fatty acids, preferably including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), may also be presen...  
WO/2009/086634A1
Fertilized egg isolate, methods for preparing the fertilized egg isolate and uses thereof for treating mental health disorders and disease or conditions mediated by or associated with one or more glutamate receptors or by the neurokinin ...  
WO/2009/046386A1
An apparatus and method are provided for formulating and aseptically filling liquid products. A first liquid source includes at least one first liquid component; a second liquid source includes at least one second liquid component; and a...  
WO/2009/027442A2
The present invention concerns an injection method for injecting a substance into eggs, and an injection head for implementing said method. The method comprises a step of piercing the shell and at least the shell membrane of an egg by mo...  
WO/2008/139477A3
A system and method for separating membranes from eggshells including a supply conduit supplying eggshells and eggshell membranes, a pulsed energy separation unit receiving the eggshells and eggshell membranes in a liquid medium and appl...  
WO/2008/132046A1
Method of UHT treatment of liquid foods susceptible to thermal damage, wherein the flow-rate is variable, and wherein the F value is kept constant between 2.5 minutes and 3.75 minutes by adjusting the temperature during operation.  
WO/2008/086431A1
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 (inedi...  
WO/2008/083216A1
The present invention relates to a process effective for reducing the number of spores, especially psychrotrophic spores, in compositions. More specifically, a method is provided for heating a composition at a temperature, pressure and f...  
WO/2008/046195A1
The invention relates to processes for preparing fertilized egg components using freeze-drying and/or extraction methods.  
WO/2007/144482A1
The present application relates to a novel treatment process for protecting eggs by applying a combination of ingredients that includes eugenol.  
WO/2007/146249A2
A reduced egg product produced by supercritical fluid extraction comprising egg yolk from a whole egg that has a portion of undesired components, such as cholesterol and triglycerides (including saturated fats), selectively removed from ...  
WO/2007/120719A2
A container is provided for storing a product, such as a fat containing liquid product, and includes a body defining a chamber for receiving the product; and a container closure including a sealing portion for sealing the product within ...  
WO/2007/098162A1
The present invention provides a method for washing eggs with a wash mixture of water and composite particles that comprise a mixture of microbial nutrients bound together by a solid fatty acid material. The shells of eggs are contacted ...  
WO/2007/096534A1
The present invention relates to the use of a nucleic acid comprising: a) a sequence encoding a protein CYP98A9 represented by SEQ ID NO: 2, or b) a sequence encoding a protein homologous to CYP98A9 which exhibits at least 60% identity w...  
WO/2007/092565A3
A process for hot filling and quick chilling a premium juice, while retaining the premium qualities of the juice, by quickly chilling the juice following the hot fill process and by maintaining refrigeration of . the juice through out st...  
WO/2007/092565A2
A process for hot filling and quick chilling a premium juice, while retaining the premium qualities of the juice, by quickly chilling the juice following the hot fill process and by maintaining refrigeration of . the juice through out st...  
WO/2007/008089A1
A continuous processing apparatus which includes: at least one process chamber in which a process is undertaken; a first horizontal conveyor system; a plurality of trays on which, in use, items to be processed are placed, wherein the fir...  
WO2005107543A3
A cooker has circular pan (12) with an open upper end (14) receiving a circular lid (16) and a bottom (26) having apertures (28) therein. A disk shaped drip tray (20) disposed below the pan and having upstanding lugs (30) thereon is sele...  
WO/2006/092879A1
A process for producing a frozen water-boiled egg whose refrigeration degeneration is prevented or inhibited and whose taste and configuration are maintained even after long-term frozen storage; and a process for producing a frozen proce...  
WO2005097063A3
The invention relates to a natamycin dosage form comprising a tablet, which consists of physiologically acceptable components, said tablet containing an effective food preserving amount of natamycin. The invention also relates to a proce...  
WO2005018794A8
The present invention relates to microcapsules, and more particularly to microcapsules where an aqueous bead or beads comprising the active ingredient is encapsulated in or by a hydrophobic shell matrix. The present invention relates als...  
WO2005013729A8
A method for substantially reducing the development of fungal spoilers of perishable produce such as fruit, salads and vegetables comprising the steps of arranging the products in a matrix in a substantially closed environment and introd...  
WO/2006/012085A1
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. O...  
WO/2005/102064A1
An in-shell egg pasteurization process (10) includes, in a temperature raising stage (16), raising the temperature of albumen of an in-shell egg predominantly by means of microwave radiation to a temperature between 57°C and 60°C, the ...  
WO/2005/097063A2
The invention relates to a natamycin dosage form comprising a tablet, which consists of physiologically acceptable components, said tablet containing an effective food preserving amount of natamycin. The invention also relates to a proce...  
WO/2005/055741A1
The invention relates to a method for treating the surface of food products by applying a polymer film, wherein a polyvinyl alcohol-polyether graft copolymer in the form of an aqueous dispersion is applied on the food product as the film...  
WO/2005/053437A1
Disclosed herein is a processed raw egg, and a method of and apparatus for manufacturing the same, in which various edible compositions are added and mixed to a raw egg so that it can be served as a healthy food. The method comprises: a ...  
WO/2005/049188A1
The invention relates to a method for thawing frozen, water-containing products during which the frozen product is heated in a horizontal mixer and simultaneously mixed.  
WO/2005/029975A1
The invention relates to a moisture -barrier coating layer for foods, to a method for applying such a coating layer to a food, and to a food provided with such a coating layer. According to the invention, it has been found that transport...  
WO/2005/018333A1
The present invention provides a composition comprising (a) an antimicrobial material; and (b) an extract obtained from or obtainable from a plant of the Labiatae family, wherein (a) and (b) are different; wherein the composition contain...  
WO/2005/018794A1
The present invention relates to microcapsules, and more particularly to microcapsules where an aqueous bead or beads comprising the active ingredient is encapsulated in or by a hydrophobic shell matrix. The present invention relates als...  
WO/2005/018322A1
The present invention provides an antimicrobial material in an encapsulated form, comprising (i) a core comprising an antimicrobial material and (ii) a shell of encapsulating material, wherein the shell of encapsulating material is imper...  
WO/2005/013729A1
A method for substantially reducing the development of fungal spoilers of perishable produce such as fruit, salads and vegetables comprising the steps of arranging the products in a matrix in a substantially closed environment and introd...  
WO/2004/107883A1
The invention provides an additive for a beverage. The additive comprises a mixture containing one or more normally bitter/cardboard-tasting proteins and trehalose. Although the additive contains at least one normally bitter/cardboard-ta...  
WO/2004/080190A1
The invention relates to a method and device for treating eggs with shells to remove contaminants from a surface of the eggs and to reduce microorganisms of the eggs before packaging thereof, comprising a washing device (10) for cleaning...  
WO2004037012A3
A microwave apparatus is used to pasteurize eggs (Figure 1). The apparatus may include means for preferentially microwave heating yolk of the eggs (Figure 2). The albumen may be separately heated (Figure 3) or may be pre-cooled. Alternat...  
WO/2004/052900A1
The present invention concerns a process for the production of a carbohydrate composition from lactose comprising a mixture of 10-50% galactose, 0-48% glucose, 1-25% fructose, 1-48% gluconic acid and 0-25% unconverted lactose and non-lac...  

Matches 51 - 100 out of 1,415