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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...
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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...
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WO/2008/046195A1 |
The invention relates to processes for preparing fertilized egg components using freeze-drying and/or extraction methods.
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WO/2007/144482A1 |
The present application relates to a novel treatment process for protecting eggs by applying a combination of ingredients that includes eugenol.
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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 ...
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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 ...
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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 ...
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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...
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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...
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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...
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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...
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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...
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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 ...
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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...
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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...
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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 ...
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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.
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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 ...
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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...
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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...
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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...
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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...
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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.
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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...
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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...
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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...
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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...
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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...
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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...
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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 ...
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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...
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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 ...
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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.
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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