Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 1 - 50 out of 1,466

Document Document Title
WO/2021/045928A1
Disclosed herein are bio-based additives such as enzymes and peptides for reducing microbial contamination of food packaging coatings and food that contacts the food packaging coating. Methods of preparing and using a food packaging coat...  
WO/2021/021950A1
Embodiments of the present invention relate to domed metal containers, and more specifically to pressurized metallic food containers with liquid nitrogen wells and various closure mechanisms. In some embodiments, the metallic food contai...  
WO/2020/252259A1
Soft cooked egg products having a runny yolk are prepared by removing the eggs from their shells; cooking so that the egg white has a temperature of no more than about 175° F and the egg yolk has a temperature of no more than about 150...  
WO/2020/219326A1
A coated shell-less cooked egg product and method for making same. The coated product includes a shell-less cooked egg product. And, a strip encircling at least 50% of a circumference of the egg product, the egg product having a first en...  
WO/2020/164944A1
The invention relates to a device (1) and to a method for controlling the temperature of foods along a conveying path. The device (1) is characterized in that a buffer unit (8) is arranged in a region between a loading station (4) and an...  
WO/2020/158149A1
Provided is a sterilization device that irradiates a food having a shell or an outer skin that cover an edible portion with an electron beam more uniformly on the entire surface thereof and imparts a sterilizing effect by the electron be...  
WO/2020/131297A1
A handheld injector is provided for injecting liquid, such as flavoring or basting material, into meat or poultry. The injector includes a pistol-shaped housing which encloses a battery-powered motor for constant-rate delivery of liquid ...  
WO/2020/106261A3
The protective coating material for eggs and production method thereof basically comprises the usage of bio-sourced degradable, environmentally friendly products. These products have been basically obtained by mixing vegetable based wax ...  
WO/2020/106261A2
The protective coating material for eggs and production method thereof basically comprises the usage of bio-sourced degradable, environmentally friendly products. These products have been basically obtained by mixing vegetable based wax ...  
WO/2020/053549A1
A method of preparing a pre-cooked, packaged egg product comprises the steps of de-shelling an egg, sealing the egg in packaging pouch and performing a thermal treatment on the egg in the pouch so that the white of the egg is substantial...  
WO/2019/239994A1
A frozen sushi pack (500), defrosted by a dielectric heating process by means of a high-frequency electric field of HF waves or VHF waves. This frozen sushi pack (500) includes a container (530) and a plurality of sushi pieces (510, 520)...  
WO/2019/126732A4
This disclosure relates to techniques to sanitize eggs. More specifically to sanitizing eggs in a manner such that damage to the cuticle of the egg during sanitization is reduced or eliminated. A method includes the activation of photoac...  
WO/2019/126732A3
This disclosure relates to techniques to sanitize eggs. More specifically to sanitizing eggs in a manner such that damage to the cuticle of the egg during sanitization is reduced or eliminated. A method includes the activation of photoac...  
WO/2019/149491A1
The invention relates to a device (1) for the treatment of media, in particular the electroporation of foods, comprising a treatment chamber (2) for receiving the medium to be treated and at least two electrodes (10) for generating an el...  
WO/2019/133843A1
In one embodiment, a method for creating a food product is provided. The method may include providing a portion of egg base, the egg base including water and egg solids; providing a portion of cations; mixing the water, the egg solids, a...  
WO/2019/133315A1
The subject invention provides compositions and methods for preserving food products. Specifically, the subject compositions and methods can be used to prolong the consumable life of food products, as well as to reduce and/or prevent spo...  
WO/2019/130227A1
The present invention concerns a composition based on a mucous secretion of gastropods, preferably snail slime. In addition, this invention concerns a film or edible film obtained/obtainable with this composition and its use in the food ...  
WO/2019/126732A2
This disclosure relates to techniques to sanitize eggs. More specifically to sanitizing eggs in a manner such that damage to the cuticle of the egg during sanitization is reduced or eliminated. A method includes the activation of photoac...  
WO/2019/105284A1
A freshness retaining chamber, comprising a chamber body (1). The chamber body (1) is provided with a first accommodating area (11) used for retaining freshness, and the first accommodating area (11) is provided with: a humidifying and a...  
WO/2019/099898A1
A system for supercooling a product is provided, the system comprising: a chamber containing a supercooling medium; and disruptors that emit sound waves, ultrasound waves, and/or electromagnetic waves in the chamber; wherein during a coo...  
WO/2019/060793A1
A method for manufacturing a shelf-stable food product is provided. The method may include providing an egg base, providing a hydrocolloid set, providing a fat, homogenizing the egg base with at least the hydrocolloid set and the fat int...  
WO/2019/059162A1
Many bacteria are attached to the surface of a bird egg laid by a bird. Therefore, there is a demand for a method which is for sterilizing the surface of a bird egg, and which is capable of efficiently sterilizing the surface of a bird e...  
WO/2018/234089A1
The invention relates to the production of a food, in particular a snack product. In order to uniformly distribute additives in a food, in particular a snack product, and to achieve a more homogeneous product quality, the method accordin...  
WO/2018/210875A1
The application relates to the methods for preventing, treating, or reducing an infection by phytopathogenic, facultative saprophytic or saprotrophic microbes (e.g. phytopathogenic fungi) in a consumable product or on surfaces in contact...  
WO/2018/177955A1
The invention relates to a method for the treatment of fresh egg products, comprising a thermal treatment of the liquid, non-concentrated fresh egg product after breaking open the eggs, and, provided that the treated fresh egg product do...  
WO/2018/154422A1
An in-shell egg pasteurization process includes, in a temperature-raising stage (12), raising the temperature of yolk of a plurality of in-shell eggs (40), simultaneously and at least predominantly by means of microwave radiation, to a p...  
WO/2018/083224A1
A process of forming a reaction flavour solid composition, the process comprises the step of heating an aqueous slurry containing reaction flavour precursor compounds to form a reaction flavour, and concomitantly drying the slurry using ...  
WO/2018/045428A1
The invention relates generally to a process for flavouring raw eggs and egg components using smoke and to smoked raw eggs and egg components prepared by the process. In particular, the invention relates to a cold smoking process for imp...  
WO/2018/002112A1
The invention relates to a method and a device for treating poultry eggs using an electron beam to sterilise the calcareous shell, said method comprising the following steps: - moving at least one egg through the beam path of an electron...  
WO/2017/136119A1
This application relates generally to the processing of egg protein isolates for use in various food, sports nutrition and nutraceutical applications, methods of making egg protein isolates, and apparatus for making egg protein isolates....  
WO/2017/131256A1
An aged egg produced by the present invention is a novel form of a processed egg that has not been conventionally known, and the aged egg is aged under the conditions of a temperature of 23-45°C and a humidity of 20-75% for 15-40 days, ...  
WO/2017/094895A1
The present invention addresses the problem of providing: an α-glucan mixture having an appropriate range of molecular weight, wherein when the α-glucan mixture is molded into an edible film, the resulting film is transparent and has e...  
WO/2017/086784A1
The present invention relates to a process for fast and homogeneously heating a liquid product to a predetermined temperature by means of resistive heating. According to the invention, sufficient and effective microbial inactivation is a...  
WO/2017/074525A1
A method for decontaminating articles having porous outer surfaces. The method includes steps of: providing a decontamination chamber; conveying the articles through the decontamination chamber at a predetermined speed wherein the speed ...  
WO/2017/019621A8
Methods and systems for decontaminating food products includes arranging a first electrode and second electrode in an asymmetric relationship on opposite sides of a dielectric layer, providing an insulating covering on the first electrod...  
WO/2017/019621A1
Methods and systems for decontaminating food products includes arranging a first electrode and second electrode in an asymmetric relationship on opposite sides of a dielectric layer, providing an insulating covering on the first electrod...  
WO/2017/011757A1
Provided herein are methods, apparatuses, and systems for treating food articles, including meat, poultry, fish and other seafood, vegetables, fruits and other foods and food processing articles by spraying an antimicrobial or other agen...  
WO/2017/001502A1
The present invention relates to novel compositions for coating food products, made of shellac, solvent, emulsifier such as polysorbate and optionally water with a content of less than 8 wt.%, and to the uses thereof for coating food pro...  
WO/2016/196650A1
The D-value for pasteurizing chicken shell eggs that are not refrigerated prior to pasteurization, or shell eggs that are sufficiently tempered to room temperature prior to pasteurization, is less than the D-value for pasteurizing chicke...  
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/2015/121643A3
A container (100; 200; 400) for storing an egg (110) for transport and for reheating an egg is disclosed. In particular, a container (100; 200; 400) comprising: a chamber (130; 230; 430) for receiving an egg (110) to be reheated by hot w...  
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...  

Matches 1 - 50 out of 1,466