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Patent Searching and Data


Matches 101 - 150 out of 1,420

Document Document Title
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...  
WO/2004/045294A1
It is intended to uniformly and conveniently cook a food to be cooked by heating, which comprises animal protein as the main component and is stored in a frozen or chilled state, within a short time to give a food product excellent in fl...  
WO/2004/039180A1
The present invention is related to a method for inactivating biological contaminants in liquid high fat and/or protein containing food or feed products, comprising the steps of: Providing a reactor vessel (3) arranged to hold liquid or ...  
WO/2004/037012A2
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...  
WO2002102405B1
The present invention discloses a method and composition for the treatment of bacterial contamination of food by the use of a phage associated lysing enzyme, preferably blended with an appropriate carrier. The method for treating food st...  
WO/2004/026035A1
The present invention provides an edible film solution comprising incorporated organic acids; protein and glycerol useful for coating raw whole fruit, fresh cut fruit, vegetables, meat, poultry, seafood, cereals, nuts, etc. Moreover, the...  
WO/2003/099041A1
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 whit...  
WO/2003/070026A1
The present invention relates to a liquid which have been treated with an electroporation method and which comprises an effective amount of our antifungal compound.  
WO/2003/053170A1
The present invention discloses a composition and method of providing ionic forms or compounds of any combination of three metals to produce a product that can be used as a antimicrobial as defined by the U.S. Environmental Protection Ag...  
WO/2003/037092A1
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 te...  
WO2003009693A3
A method is described for producing a dehydrated egg product, which method is comprised of obtaining a liquid egg product comprising a liquid component, which is comprised of liquid whole egg, liquid yolk, liquid albumen or combinations ...  
WO/2003/024249A1
An in-shell pasteurization system configured to pasteurize and handle eggs includes a loading system (12) configured to accept and load an in-shell egg. The system also includes a microwave system (30) configured to impart microwave ener...  
WO2003001924A3
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...  
WO/2003/024248A1
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 o...  
WO2003001921A3
The invention relates to a composition for coating fruits, vegetables, fowl eggs, and especially for organically-grown produce, useful for protection and extension of the shelf life of said fruits, vegetables and fowl eggs, wherein said ...  
WO/2003/013278A1
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 he...  
WO/2003/011058A1
The present invention provides formulations comprising one or more compounds derived from natural sources that act to reduce the dose of irradiation required to inhibit the growth of micro-organisms in food. The present invention further...  
WO/2003/009693A2
A method is described for producing a dehydrated egg product, which method is comprised of obtaining a liquid egg product comprising a liquid component, which is comprised of liquid whole egg, liquid yolk, liquid albumen or combinations ...  
WO/2003/001924A2
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...  
WO/2003/001921A2
The invention relates to a composition for coating fruits, vegetables, fowl eggs, and especially for organically-grown produce, useful for protection and extension of the shelf life of said fruits, vegetables and fowl eggs, wherein said ...  
WO/2002/102405A1
The present invention discloses a method and composition for the treatment of bacterial contamination of food by the use of a phage associated lysing enzyme, preferably blended with an appropriate carrier. The method for treating food st...  
WO2001037683A9
This invention provides biofilms comprising one or more cross-linked proteins retained within a polymer matrix. When an edible polymer such as a polysaccharide is used as the polymer matrix, the biofilm will be edible.  
WO/2002/080689A1
Method for the preparation of disinfected, surface treated eggs, comprising that after disinfection the egg is coated with a protective layer, which is similar to the protective layer forming after oviposition. The eggs have excellent sh...  
WO/2002/055389A1
A method for preparing egg-based food portions, with each portion containing at least one egg. The invention is characterised by the fact that a cell (21) is formed (2) in a strip of plastic material (2), said cell (21) more or less corr...  
WO2002007516A3
Disclosed are methods for increasing production of food animals, treating or preventing of infection by a spore-forming bacterium in an animal, killing the vegetative cell of a spore-forming bacterium in an environment, treating a fungal...  
WO2002001960A3
The invention is relating to device for the controlled heating and cooling and conservation of eggs (18) that is provided with an oven space (13) with a carrier plate (7) with holders for the positioning of the eggs (18) substantially up...  
WO/2002/007516A2
Disclosed are methods for increasing production of food animals, treating or preventing of infection by a spore-forming bacterium in an animal, killing the vegetative cell of a spore-forming bacterium in an environment, treating a fungal...  
WO/2002/007541A1
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 yoghurt type and is remarkable in that the entire properties of the eggs are preserve...  
WO/2002/001960A2
The invention is relating to device for the controlled heating and cooling and conservation of eggs (18) that is provided with an oven space (13) with a carrier plate (7) with holders for the positioning of the eggs (18) substantially up...  
WO2001037683A3
This invention provides biofilms comprising one or more cross-linked proteins retained within a polymer matrix. When an edible polymer such as a polysaccharide is used as the polymer matrix, the biofilm will be edible.  
WO2000041570A9
The present invention provides the discovery that efficient heating of shell eggs can be achieved using convection currents of humidity controlled air. The humidity controlled air heating process described herein provides an efficient an...  
WO/2001/056408A1
Food keeping agents which contain highly safe antibacterial substances and thus can improve the keeping qualities of foods without exerting any undesirable effects on the taste or flavor of the foods. 1,5-D-anhydrofructose is used togeth...  
WO/2001/039603A1
A process for producing pasteurized liquid egg product utilizing a vat or tank for holding raw egg product. The raw egg product is preheated as rapidly as possible to a temperature of about 60 °C and then, without holding the temperatur...  
WO/2001/037683A2
This invention provides biofilms comprising one or more cross-linked proteins retained within a polymer matrix. When an edible polymer such as a polysaccharide is used as the polymer matrix, the biofilm will be edible.  
WO/2001/035755A1
The invention includes a method of reducing the microbial population on food in a container. The method generally involves the application of both a surfactant and ozone containing wash liquor to the food. The method includes introducing...  
WO/2001/033979A1
A method and device for freezing a foodstuff with a liquid consistency is disclosed, whereby said liquid foodstuff is frozen on the surface of a chilled cylinder (1). The frozen layer of foodstuff is scraped from the surface of the cylin...  
WO2000056179B1
The invention relates to a method for treating products, which may contain cellular material of eukaryotic and/or prokaryotic origin and in particular micro-organisms, by bringing the product in device comprising two electrodes connected...  
WO2000041570A8
The present invention provides the discovery that efficient heating of shell eggs can be achieved using convection currents of humidity controlled air. The humidity controlled air heating process described herein provides an efficient an...  
WO/2000/057730A1
An antimicrobial and antiviral composition in powder form or in the form of a two part liquid concentrate for washing and sanitizing foods, food surfaces, food ware, process waters, animal quarters, and animal carcasses is described. The...  
WO/2000/057712A1
Food products can include dried microorganisms as a biocontrol agent. The dried cultures resist inactivation during pasteurization of the food product. The microorganisms are selected to be nontoxic and to inhibit growth of pathogenic mi...  
WO/2000/056179A1
The invention relates to a method for treating products, which may contain cellular material of eukaryotic and/or prokaryotic origin and in particular micro-organisms, by bringing the product in device comprising two electrodes connected...  
WO/2000/049899A1
This invention provides water-insoluble caseinate-whey covering agents. Methods are provided for forming a range of coatings and films, wherein the proportion of caseinate-to-whey is chosen to optimize the desired characteristics of the ...  
WO/2000/047051A1
Method for manufacturing egg on an aerosol bottle, thereby dissolving benzoic acid in ethanol, adding water to the mixture and adding the mixture in a mass of eggs, preferably a mass of pasteurised eggs.  
WO/2000/042859A1
A method for obtaining prolonged storage egg products, comprising the following stages: selection of at least one of the liquid fractions (9, 10, 11) that are to be treated and which are obtained when the eggs are broken: egg white (9), ...  
WO2000027215A8
The present invention relates to methods for preparing a dough, comprising incorporating into the dough a composition comprising an effective amount of one or more glucose isomerase(s) which improve one or more properties of the dough or...  
WO/2000/041570A1
The present invention provides the discovery that efficient heating of shell eggs can be achieved using convection currents of humidity controlled air. The humidity controlled air heating process described herein provides an efficient an...  
WO/2000/027225A1
The formulated cooked low moisture egg product in general includes physical chemical characteristics providing a water activity of approximately 0.94 or lower and preferably 0.93 which is significantly less than the normal water activity...  
WO/2000/027215A1
The present invention relates to methods for preparing a dough, comprising incorporating into the dough a composition comprising an effective amount of one or more glucose isomerase(s) which improve one or more properties of the dough or...  
WO/2000/019843A1
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 reco...  

Matches 101 - 150 out of 1,420