| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426558000 | Egg containing | 9 |
| 20090304892 | HYDROLYSED EGG PROTEINS - This invention relates to a process for the production of enzymatically hydrolysed egg proteins comprising a first hydrolysis step in which intact egg proteins are subjected to enzymatic hydrolysis by a first protease, an intermediate heating step in which the product of the first hydrolysis is heated to a temperature not exceeding 75° C., a second hydrolysis step in which the product of the intermediate heating step is subjected to enzymatic hydrolysis by a second protease and an inactivation step in which the product of the second hydrolysis is heated to a temperature between 85 and 90° C. and maintained at this temperature for at least 30 minutes. The invention extends to an egg pasta product containing hydrolysed whole egg. | 12-10-2009 |
| 20120171347 | FOOD PRECURSOR COMPOSITION METHOD FOR ITS PRODUCTION AND USES THEREOF - There is disclosed a fluid or semi-fluid ready-to-use food precursor product being suitable for producing sauces, thickenings or pastry such as waffles, pancakes, muffins, sugar bread etc. The food precursor composition has improved storage stability and provides an improved end product as compared to corresponding known compositions. There is also disclosed a process for producing such food precursor products. | 07-05-2012 |
| 20120308709 | EDIBLE POLYMER BASED FOOD SYSTEM - A frozen or refrigerated food product is disclosed which comprises a polymer component, an egg component and water. The egg component comprises uncooked liquid eggs or egg substitutes. | 12-06-2012 |
| 20130095222 | BREAD AND METHOD FOR MAKING - A bread product including oat bran, a thickened product and egg whites is disclosed. The bread product is a nutritional food item having about 10 grams of protein per serving. The bread product is dense taking form as a pita and is not cakey like a pancake or muffin. | 04-18-2013 |
| 20130122174 | MANUFACTURE OF COOKIES HAVING REDUCED LIPID CONTENT - Flour-based cookies having any standard commercial cookie formulation which includes at least the presence of flour, sugar, and fat, as well as any other cookie ingredients as required, are prepared so that the fat constituent of the commercial cookie formulation comprises a cookie-compatible lipid which has been combined with 0.2% to 7.0% of an organically derived phospholipid, based on the weight of fat solids of the cookie-compatible lipid. The fat constituent is thoroughly mixed with the sugar constituent of said commercial cookie formulation prior to the mixture of the fat constituent and the sugar constituent being added to all other cookie ingredients of the specific commercial cookie formulation. | 05-16-2013 |
| 20140363558 | ASSEMBLY, DISCHARGE DEVICE AND METHOD FOR THE PRODUCTION OF PANCAKES - The invention relates to an assembly, discharge device and method for the production of pancakes. The assembly includes a conveyor having a heatable carrier on which the pancakes to be made are conveyed; and, a first discharge device wherein the first discharge device is provided with several nozzles for each time discharging a preset quantity of pancake batter for the nozzle in question onto the carrier. The preset quantity of pancake batter for the nozzle in question and a conveyance speed of the conveyor are set such that the preset quantity of pancake batter for the nozzle in question forms a line on the carrier in the conveyance direction. The several nozzles may be connected to a reservoir for the pancake batter. The discharge device may include a pressure regulator for keeping the pressure in the reservoir substantially constant during discharging pancake batter. | 12-11-2014 |
| 20150351413 | Shelf-Stable, Brownie Product - A shelf stable, brownie product. The brownie avoids off tastes and staling, due to reducing the likelihood of recrystallization of sugars and oils, but managing the moisture in the brownie, the fat level, the protein level, and the level and type of sweetener used. | 12-10-2015 |
| 20160150798 | Ready-To-Bake Gluten-Free Pizza Dough Formulations | 06-02-2016 |
| 20160165943 | STARCH-BASED EGG WHITE EXTENDER IN BAKED FOODSTUFFS | 06-16-2016 |
