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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...
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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...
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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...
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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...
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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...
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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 ...
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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.
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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), ...
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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...
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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...
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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...
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WO/2000/018246A1 |
The invention concerns a method for treating foods characterised in that it comprises a step which consists in contacting said food with a solution having an OH-concentration ranging between 0.02 and 0.2 and in that said solution further...
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WO/2000/018257A1 |
A process for producing powdery egg characterized by comprising adding an aqueous solution of an edible acid to the whole egg (including the egg shell) at a ratio of at least 150 ml of the solution per 100 g of the whole egg, thus immers...
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WO/2000/007453A1 |
Shell eggs are treated using cryogenic carbon dioxide gas to improve egg quality, extend shelf life, and/or reduce microbial numbers in the egg contents. The methods are suitable for use with checked eggs and with eggs obtained from hens...
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WO/2000/005969A1 |
The present invention relates to environmentally friendly processes and compositions for prevention of qualitative deterioration and quantitative loss of plant matter and foodstuffs, during all stages of storage and handling, including p...
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WO/1999/056557A1 |
An egg oiling apparatus for oiling the blunt egg of a passing egg to enable large throughparts with no wastage of oil. The apparatus comprises an oil microspray (14) and a photodetector (13). When an egg is detected, a signal to a pump (...
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WO/1999/056565A1 |
The invention relates to a method for removing cholesterol from liquid and dried egg yolk, which makes it possible to obtain liquid egg yolk, liquid whole egg, dried egg yolk or dried whole egg with a significantly reduced cholesterol co...
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WO/1999/051107A1 |
A method for producing feed for forming into pellets, and the feed therein referred to. The addition of the enzyme transglutaminase (EC 2.3.2.13) to a feed specially intended for carnivorous fish will catalyse a reaction between the amin...
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WO1999033360A9 |
An apparatus, a method and a flat (e.g. 2a) for pasteurizing a plurality of layers of in-shell eggs without substantially impairing the functionality of the in-shell eggs. The apparatus includes a fluid bath (120), heat exchangers (52, 5...
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WO/1999/044441A1 |
A powder composition characterized in that it comprises defatted yolk particles and a functional food material and that the functional food material has been infiltrated into pores present in the defatted yolk particles; a process for pr...
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WO/1999/033362A1 |
In a method and control system for controlling pasteurization of in-shell eggs, the internal temperature of the eggs, at least one log kill rate of Salmonella based on the internal temperature of the eggs and a cumulative log kill of Sal...
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WO/1999/033354A2 |
A method for chilling a plurality of layers of in-shell eggs (5) includes immersing at least one stack (10, 20) of a plurality of layers of in-shell eggs (5) in a cooled liquid (40) until the eggs (5) are cooled to a predetermined temper...
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WO/1999/033361A1 |
A process for waxing in-shell eggs and eggs prepared thereby. In one embodiment, the process for waxing in-shell eggs is directed to waxing an in-shell egg including passing the egg through a molten wax layer (41) disposed on the surface...
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WO/1998/025484A1 |
A modular loose egg cooling, storage, and transport system (9) includes first and second vertical members (30, 40) adapted to mate with each other and with deck boards (10) in a sandwich formation. The assembled system (9) comprises four...
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WO/1998/007328A2 |
In a method of providing a brief heat treatment to a liquid (2) by mixing steam (3) therein followed by flash cooling step (6) at reduced pressure with very short and easily adjustable holding time at elevated temperature is obtained by ...
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WO/1998/001038A1 |
The invention discloses a method for treating fresh egg products, consisting, after breaking the eggs and separating its constituents, in thermally treating non-concentrated egg-white and packaging it in airtight containers. The method i...
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WO/1997/038582A1 |
The invention relates to a composition for treating raw materials, products, water and/or production means in order to prevent pathogen formation, which composition is prepared from at least hydrogen peroxide, glycerol and glycol acid, a...
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WO/1997/029864A1 |
The instant invention is a decontaminating process for reducing the surface tension of a biofilm allowing for the removal of the biofilm and control of underlying bacteria. A solution consists of saponin and a soft acid such as food grad...
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WO/1997/010718A1 |
A method for treating a liquid egg product substantially consisting of egg white and/or egg yolk in order to obtain an extended shelf life ("ESL"). The egg product is subjected to a pasteurization treatment, whereby said egg product is m...
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WO/1997/007691A1 |
A method of pasteurizing in-shell chicken eggs by heating eggs until a central portion of the yolks of the eggs is at a temperature between 128 �F to 138.5 �F. That temperature is maintained and controlled for times within parameter ...
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WO/1997/002751A1 |
A process for pasteurization of intact shell eggs is provided wherein whole eggs are subjected to mild heat processing conditions effective to reduce or eliminate the microbial load in the egg white and egg yolk while retaining whole egg...
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WO/1996/039873A1 |
The invention provides an egg product having a reduced amount of free water comprising at least 30 wt.% whole egg; glycerol; maltodextrin; egg white powder; powdered shortening; liquid egg yolk, and salt. This egg product has a Aw of abo...
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WO/1996/038045A1 |
Methods of and apparatus for producing shelf-stable liquid egg are provided. In particular, methods of and apparatus for producing liquid egg having a shelf life of at least 5 days when stored at about 70 �F (about 21 �C) are provide...
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WO/1996/032019A1 |
A method for the prevention of the secretion of the yellowish liquid with peeled cooked eggs characterized in that the eggs are provided with an eatable elastic coating.
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WO/1996/023424A1 |
Simulated egg patties and simulated egg yolks, and methods of preparing them, are provided. The simulated egg patties and simulated egg yolks have superior mouthfeel and texture characteristics which are similar to a fried egg prepared f...
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WO/1995/033485A1 |
A method and products are disclosed in which a fertilized egg is non-invasively infused with oxygen such that the structural integrity of the shell of the egg is not compromised. The method comprises the step of subjecting the external s...
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WO/1995/026636A1 |
A method of and apparatus for hard cooking egg products such as shell eggs and prepackaged liquid egg products utilizing high frequency radio waves.
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WO/1995/018538A1 |
The present invention relates to producing a safer shell egg through thermal treatment. The present invention provides methods of producing a shell egg wherein the albumen and the yolk of the shell egg receives a thermal treatment suffic...
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WO/1995/014388A1 |
Time at temperature methods of treating whole eggs which make them safer to eat without affecting the functionality or organoleptic properties of the eggs. The keeping quality of the eggs is also improved.
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WO/1995/012320A1 |
Proteinaceous food product is heated by immersing the product in a liquid bath and maintaining the bath at a controlled temperature within a range that treats the proteinaceous food product without substantial loss of functionality.
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WO/1995/010943A1 |
Methods and apparatus for pasteurizing egg products utilizing high frequency radio waves generator (14) to heat the egg products being pasteurized. Suitable products to be treated include liquid egg products, packaged liquid egg products...
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WO/1995/004126A1 |
A process for the washing and/or disinfection of eggs is provided. The process comprises contacting the eggs with a nonionic surfactant, an amphoteric surfactant and an aqueous solution of a peracid. The surfactants and peracid solution ...
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WO/1995/001420A2 |
The invention relates to a method of producing a protein disulfide redox agent, comprising i) cloning a DNA sequence coding for said protein disulfide redox agent from a donor cell, ii) making a DNA construct wherein said DNA sequence is...
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WO/1995/001425A1 |
Novel protein disulfide redox agents, DNA sequences expressing these agents, and methods for their production are disclosed. Furthermore, compositions comprising (i) a protein disulfide redox agent in combination with (ii) at least one r...
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WO/1995/000636A1 |
A fungal protein disulfide isomerase obtainable from fungal species belonging to Aspergillus, especially A. oryzae, or A. niger, is disclosed. Furthermore sequences for recombinant production of the protein disulfide isomerase are disclo...
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WO/1994/018845A1 |
Disclosed is a method of combatting Bacillus-induced coagulation in a liquid whole egg product characterized by a refrigerated shelf life of about four weeks to about 36 weeks, comprising adding a lanthionine bacteriocin to said product ...
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WO/1993/019629A1 |
A method of processing and/or preserving a food which comprises contacting the food with a noble gas, a mixture of noble gases or a gas mixture containing at least one noble gas and a carrier.
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WO/1993/019620A1 |
An electroconductive heater (20) for heating a liquid product such as a liquid whole egg product which has a conductivity which increases with temperature, is disclosed. The electroconductive heater comprises an enclosed chamber (40) def...
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WO/1993/003622A1 |
Methods of treating liquid, semiliquid and solid foods to make them safer to eat and/or to improve the keeping quality of the product. Among the steps that can be employed are: the use of a biocidally active form of oxygen to reduce the ...
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WO/1991/011107A1 |
Disclosed is a method of pasteurizing a liquid whole egg product in a continuous stream. The method comprises the steps of: (a) providing an egg yolk product stream and an egg white product stream; (b) heating the egg yolk product stream...
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