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WO/2024/010863A1 |
Compositions and coating mixtures for coating agricultural and other consumable products, and methods of preparing the compositions and coating mixtures.
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WO/2023/150694A1 |
The present disclosure provides compositions comprising two or more natural preservatives, wherein the natural preservatives are rosmarinic acid, dihydroquercetin, kaempferol, caffeic acid, apigenin, ferulic acid, p-coumaric acid, orcino...
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WO/2023/081686A1 |
A method for preparing a refrigerated, pre-cooked egg based product is disclosed. The method includes combining a liquid egg material with an antibacterial composition comprising nisin, citric acid, and an secondary organic acid having a...
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WO/2023/021123A1 |
The invention relates to an apparatus for pasteurising eggs (11), comprising: a feed device (2) for receiving and transferring eggs (11) to a carrier (10); a chamber (3) for heating and pasteurising the eggs (11); a conveying device for ...
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WO/2023/281457A1 |
This invention relates to a packaging system and method for packaging eggs (2). The packaging system comprises receiving means for receiving an egg, separation means (5) for breaking an egg (2) to separate egg content (7) from an eggshel...
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WO/2022/192099A1 |
A biocidal material includes a carrier, a plurality of copper-containing glass particles, and at least one co-biocide selected from isothiazolinones, bicyclic oxazolidines, and bromine nitrogen-based compounds. A minimum bactericidal con...
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WO/2022/166634A1 |
An electron irradiation-based egg and vegetable sterilization and disinfection system and a use method thereof. In view of the problems that the existing food sterilization methods are long in working procedure time, high in cost, and no...
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WO/2022/118993A1 |
The present invention relates to a production method for salted sea urchin roe which results in high consumer preference and whereby the shelf life of the salted sea urchin roe can be increased. When the production method for salted sea ...
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WO/2022/113010A1 |
The present invention relates to an apparatus and a process for treating eggs wherein the process comprises: - a phase A of loading eggs from a warehouse (11 ) to a transfer unit(12) by means of a suction cup manipulator (13); - a phase ...
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WO/2022/100853A1 |
The invention relates to a frozen coated mold shaped egg product and a method for preparing it.
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WO/2022/049461A1 |
A plant (1) for pasteurising egg products comprises a first and a second channel (2, 3) along which a flow of egg products can be conveyed, a homogeniser (4) disposed along the first channel (2) and a pasteuriser member (5) interposed be...
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WO/2022/035556A1 |
A method of producing individual cooked egg products including the steps of: providing a pan to a liquid egg station, wherein the pan comprises at least one pocket with a bottom wall from which a perimeter side wall extends generally upw...
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WO/2021/211107A1 |
A low or no refined sugar, high protein shelf stable food is described. A shelf stable food includes an aggregate component held together with a continuous phase that includes a water soluble protein and a soluble fiber, where the water ...
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WO/2021/130393A1 |
Disclosed is a machine for processing food products, comprising a tunnel (1) and transport means (2) for carrying the food products to be thermally treated along the tunnel (1); and supply elements (3) for driving a fluid, which project ...
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WO/2021/097025A1 |
This specification relates to a process for reducing oxidation of a foodstuff, an antioxidant composition for use in such a process, and a foodstuff wherein oxidation is reduced by such a process.
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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...
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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...
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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 150Â...
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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...
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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...
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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...
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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 ...
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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 ...
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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...
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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)...
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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...
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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...
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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...
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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 ...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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 ...
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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...
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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...
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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....
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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, ...
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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...
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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...
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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 ...
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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...
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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...
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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...
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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...
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