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 end and a second end. Also, a coating enclosing (i) substantially all of a surface area of the egg product and (ii) at least 75% of the strip and as much as 100% of the strip. At least a first end of the strip extends away from the egg product so the first end of the strip can be grasped to assist in removal of the coating from the egg product during a peeling phase. The coating may include a first coating layer and a second coating layer.

An apparatus for assisting in removal of the eggshell of an hardboiled egg comprising a first body, a second body detachably couplable to the first body, upon coupling the first and second bodies form an inner cavity for receiving a hardboiled egg, wherein the inner cavity comprises an inner wall complementary to the shape of the hardboiled egg, the inner cavity is arranged to provide a space between the hardboiled egg and the inner wall, and the eggshell peeling apparatus further comprises at least one water outlet in fluidic communication with the inner cavity. A method of peeling eggshell of a hardboiled using the said apparatus is also disclosed.

An apparatus for assisting in removal of the eggshell of an hardboiled egg comprising a first body, a second body detachably couplable to the first body, upon coupling the first and second bodies form an inner cavity for receiving a hardboiled egg, wherein the inner cavity comprises an inner wall complementary to the shape of the hardboiled egg, the inner cavity is arranged to provide a space between the hardboiled egg and the inner wall, and the eggshell peeling apparatus further comprises at least one water outlet in fluidic communication with the inner cavity. A method of peeling eggshell of a hardboiled using the said apparatus is also disclosed.

Provided herein are methods for producing an adzuki bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more adzuki bean proteins from an adzuki bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.

A versatile culinary formulation is described. A mixture that includes the culinary formulation is prepared using any of the food preparation methods: cooking, baking, beverage crafting, refrigerating, or freezing. The culinary formulation is used in a plurality of recipes and reduces or eliminates the need for at least one ingredient in each recipe of the plurality of recipes. The flavor and texture of comestibles are enhanced by the culinary formulation. Comestibles prepared from the culinary formulation have a sweet, sour, salty, bitter, or savory taste. Accordingly, each time a comestible is prepared, its taste is the same as long as it is prepared using the culinary formulation. In addition, only the culinary formulation needs to be measured before it is added to a mixture. The ingredients already present in the formulation do not have to be measured or added individually. As a result, preparation of the comestible is more efficient. The culinary formulation may be dry or wet. The dry culinary formulation includes an egg powder, a dairy solid, and an additive. The wet culinary formulation includes an egg, a dairy product, and an additive. Furthermore, the additive is at least one of a flavor enhancer or a texture enhancer to improve the flavor or texture of the comestible, an anti-clumping agent or colorant to improve the appearance of the dry or wet culinary formulation, or a preservative to extend the shelf life of the dry or wet culinary formulation.

A process for producing a fat-encapsulated ingredient. A fat is metered into an extruder, the fat having a melting point of at least 50° C. The fat is heated in in the extruder during rotation of at least one screw. At least one ingredient is metered into a barrel of the extruder to produce a flowable mixture. The flowable mixture is cooled in a a downstream adjacent section of the extruder barrel. The mixture is subsequently discharged through an extruder die. After discharge, the mixture is comminuted.

Heat treated pulse flour, pulse protein isolates obtained from heat treated pulse flour, food compositions containing such isolates, and methods for preparing heat treated pulse flours and pulse protein isolates are disclosed. The amount of volatile small molecule compounds present in the heat treated pulse flour are decreased or increased.

The procedures for obtaining calcium oxide from eggshells with applications in food processes, refers to the plurality of procedures for obtaining Calcium Oxide (XAM), from eggshells, is based on a circular economy, in which waste eggshells are collected from different food establishments and agglomerated in the production center. The application of high temperatures (>900° C.) to the crushed eggshells, provides the transformation of calcium carbonate (CaCO3) into calcium oxide (CaO) with a pH that exceeds 12. The use of XAM as a raw material with the aforementioned characteristics, constitutes the ideal component to alkalinize different preparations in the production of different foods and particularly in the nixtamalization procedures for the production of corn dough prior to the production of tortillas, tamales, and other varieties of food.

The procedures for obtaining calcium oxide from eggshells with applications in food processes, refers to the plurality of procedures for obtaining Calcium Oxide (XAM), from eggshells, is based on a circular economy, in which waste eggshells are collected from different food establishments and agglomerated in the production center. The application of high temperatures (>900° C.) to the crushed eggshells, provides the transformation of calcium carbonate (CaCO3) into calcium oxide (CaO) with a pH that exceeds 12. The use of XAM as a raw material with the aforementioned characteristics, constitutes the ideal component to alkalinize different preparations in the production of different foods and particularly in the nixtamalization procedures for the production of corn dough prior to the production of tortillas, tamales, and other varieties of food.

A method for replacing eggs and/or egg materials, particularly egg yolks, and/or for replacing a significant proportion of its fat and/or sugar content in a food composition, the method comprising the step of providing, in the food product, cellulose-containing particles that are derived from a herbaceous plant and that comprise: less than 30 wt % extractable glucose; and extractable xylose in an amount of at least 3% of the amount of extractable xylose in the plant. The replacement method involves providing, in the composition, cellulose-containing particles made from a herbaceous plant material by a process of: i) comminuting the plant material to form particles of the plant having a mean major dimension of less than 10 mm, preferably less than 100 μm, ii) then treating the plant particles from i) with a peroxide and water, iii) then heating the peroxide-treated plant particles from ii), and iv) then isolating the cellulose-containing particles.