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Matches 51 - 100 out of 1,073

Document Document Title
WO/2016/178885A1
Chicken shell eggs pasteurized in a water bath set at a temperature of no more that substantially about 133°F (±0.5°F) result in eggs having measured albumen turbidity normally less than 200 Nephelometeric Turbidity Units.  
WO/2016/178940A1
An automated wax sprayer system for clean, washed or pasteurized shell eggs sprays a heated solution containing water and wax emulsion onto the eggs as they rotate and pass through a conveyer. The temperature of the wax coating on the su...  
WO/2016/179210A1
A shell egg pasteurization system uses radio frequency electromagnetic wave energy to heat the yolk. The radio frequency energy is applied in two stages as the shell egg is rotated and moved through the electric field. The system also ha...  
WO/2016/135547A1
Process for treatment of white liquid egg from chicken eggs or similar, comprising the steps of shelling said eggs so as to get a specific quantity of white liquid egg; filtering and immediately cooling said white liquid egg at a tempera...  
WO/2016/130376A1
An edible, aqueous emulsion coating is particularly suitable for coating washed or pasteurized chicken shell eggs to extend shelf life in high humidity climates. The edible, aqueous emulsion coating includes paraffin and carnauba wax as ...  
WO/2016/115501A1
There is a process which can pasteurize in-shell chicken eggs to inactivate pathogens when present which includes all strains of salmonella and all strains of viruses that historically have been known to exist within chicken eggs and cur...  
WO/2015/193931A1
In the present invention, frozen liquid egg whites contain 0.01-0.4 parts egg yolk mixed in for every 100 parts of liquid egg whites, wherein at least 0.1 parts α-cyclodextrin are added for every 100 parts of liquid egg whites, and the ...  
WO/2015/144945A1
Method for preparing frozen fried eggs in which fresh eggs are cracked into corresponding molds impregnated with oil and inserted into a convection oven at a temperature of between 232 and 252°C for between 130 and 150 seconds to be fri...  
WO/2015/121644A1
There is presented a process (200; 300) for producing in-shell soft boiled eggs (100; 410) is described. In particular, the process comprises applying (206; 300)a vacuum to the one or more eggs to at least partially remove any air beneat...  
WO/2015/122766A1
The present invent concerns a method for pasteurizing egg liquid, the method comprising the following sequence of steps, - in a first preparation step preparing at atmospheric pressure a well determined volume of egg liquid as to at leas...  
WO/2015/018739A1
The present invention relates to antimicrobial compositions which can be used in food preservation. The compositions according to the invention are based on the lactoperoxidase system (LPS), and comprise very low concentrations of lactop...  
WO/2015/003080A1
A continuous low temperature food pasteurization system (10) includes a conveyor system (20) for conveying food products (FP) through a pasteurization chamber (40). A pre heater (140) may be located upstream from the pasteurization chamb...  
WO/2014/164816A1
An apparatus for cooking eggs that differentiates the exposure of cooking heat to the yolk and albumin of the uncooked egg by controlling both the geometry of the yolk and the albumin and their relative exposures to cooking heat, which i...  
WO/2014/020625A1
Method for thermal treatment of food products (12) and like and plant for carrying out said method, said plant (10) comprising at least one heat treatment stage (11), suitable for cooking or for the enzymatic treatment comprising: - a tr...  
WO/2014/016826A1
An in- shell- scrambled-egg is disclosed. The scrambled egg is comprised of a natural poultry natural egg wherein the nested layers of the egg are scrambled and the shell of the egg is unbroken. In addition an in-shell egg scrambler is a...  
WO/2014/004804A1
In one aspect, the present invention relates to a method of disinfecting an eggshell surface. In various embodiments, the method may include wetting the eggshell surface with a disinfecting agent and exposing the eggshell surface to ultr...  
WO/2013/186234A1
The invention provides a process for producing a composition containing biologically active follistatin from avian eggs, the process comprising the preservation while maintaining a temperature below 38°C by non-thermal processing.  
WO/2013/163359A1
Disclosed herein are anti-microbial wash compositions and methods for using such compositions in controlling microbe growth on a non-meat food product (e.g., fruits, vegetables, grains, eggs, etc.) by applying or contacting the anti-micr...  
WO/2013/141703A1
The invention relates to an apparatus for fast and homogeneously heating a liquid product to a heating temperature by means of resistive heating, the apparatus comprising at least two vertically mounted, longitudinal, heating chambers th...  
WO/2013/142412A1
Apparatus and method for treating items with a treatment gas to decontaminate the items includes a chamber which receives the items. The chamber has a gas inlet in fluid communication with a distribution duct positioned within the chambe...  
WO/2013/097949A1
The present invention relates to a method for processing tobacco. First, a tobacco leaf is cured until the lamina of the tobacco leaf reaches a yellow color, and then at least the stem of the yellow tobacco leaf is flattened. The inventi...  
WO/2013/008237A1
The food product of the present invention is within an aqueous solution, the solution includes: at least one edible acid; and at least one osmotic agent, wherein after the solution reaches equilibrium with the food product, the pH of the...  
WO/2012/149992A1
The invention relates to a device for preserving fresh goods, wherein the interior of the device can be irradiated with light. The invention further relates to the use of an organic electroluminescence device for irradiating fresh goods.  
WO/2012/085881A1
The present invention provides a composition comprising (a) allyl isothiocyanate; and (b) an organic acid selected from acetic acid, propionic acid and mixtures thereof and optionally further comprising (c) green tea [Camellia sinensis] ...  
WO/2012/075553A1
The present invention relates to an ozone application system for disinfecting and treating air (in egg laying farms, cold rooms, egg incubation facilities, egg incubators, egg hatchers, silent rooms, swine gestation and farrowing crates,...  
WO/2012/069685A1
The invention relates to a method for producing a foodstuff for tortillas, comprising submerging the base product in a container containing oil, cooking the product from the previous step at a temperature of between 100 and 200º C, addi...  
WO/2012/055531A1
A method for cooking pizza, comprising the steps of spreading a dough ball on a surface and forming a pie within a ring; sliding the pie, contained in the ring, into an oven while allowing the pie to rest directly in contact with the bot...  
WO/2011/152897A1
A batch processing control system for a shell egg pasteurizer controls the time and temperature in which batches of shell eggs are held in a pasteurization bath in accordance with a predetermined pasteurization protocol for designated eg...  
WO/2011/124944A1
Disclosed are methods and apparatus for stabilizing labile biomolecules in an aqueous solution, the methods involvin the step of exposing an aqueous solution of a labile biomolecule, such as a protein, to light energy to stabilize the bi...  
WO/2011/110992A1
The present invention concerns a seasoned meat product, in particular a cold cut product, comprising at least one portion (55) of a front limb (2) of an animal (1), preferably pork, located below an ideal line (50) that starts from a pre...  
WO/2011/050169A2
An egg dryer incorporating a rotating spool bar conveyor extending between an inlet end and an outlet end and upon which are supported a plurality of eggs conveyed through the body. An airflow exhibiting a humidity less than that associa...  
WO/2011/045757A1
The present invention provides an anti-oxidant composition comprising (a) an extract obtained from or obtainable from a plant of the Labiatae family, (b) an extract obtained from or obtainable from a plant of the genus Matricaria or of t...  
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/2010/149330A1
The invention relates to a method and a device, by which eggs in shells are subjected to a heat treatment using a liquid or gaseous or vaporous medium, wherein a pasteurization process is carried out at a temperature ranging between 70 a...  
WO/2010/136405A1
The invention is a method for the treatment of food products, wherein the food product is cut in slices or in cubes, and the slices or cubes are treated with an antimicrobial solution in the form of a cloud of droplets, characterized in ...  
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/2010/018186A9
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/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/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/2009/123680A1
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/2009/120747A1
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/2008/132046A1
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...  

Matches 51 - 100 out of 1,073