Provided are egg replacers, comprising chickpea protein and substantially free from rising agent. Also provided are egg replacers, comprising 40-95 wt % starch; 5-40 wt % alternative protein; 1-10 wt % gellant; and 1-10 wt % soluble fiber, for example an egg replacer, comprising: 15-40 wt % potato starch; 8-30 wt % chickpea protein; 30-54 wt % modified food starch; 1-7 wt % dextrose; 0.5-5 wt % sucrose; 1-6 wt % xanthan gum; and 2-7 wt % methylcellulose. Also provided are mixes for a food product comprising the egg replacer, methods of using the egg replacer, and food products comprising an egg replacer.

Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.

The invention provides cocoa pod husk powder having a concentration of insoluble dietary fibre of at least 55 wt. % of the total weight of the cocoa pod husk and/or having a concentration of total fibre of at least 68 wt. % of the total weight of the cocoa pod husk, and wherein the total ash content of the powder is no more than 6.0 wt. %. The invention further provides methods of making cocoa pod husk powders of the invention comprising the steps of: reducing cocoa pod husk in a wet-milling process to a paste; and drying the paste at a temperature of at least 80° C., or at least 85° C.

An egg boiler device for a refrigerator appliance is provided. In one aspect, a refrigerator appliance has a refrigerator door that defines a dispenser recess. The egg boiler device includes an end cap and a canister for receiving one or more eggs for cooking. The egg boiler device is positioned within the dispenser recess and the end cap is mounted to a dispenser assembly. A dispenser of the dispenser assembly directs a volume of heated water into the egg boiler device. The heated water imparts thermal energy to the eggs, and consequently, the eggs are cooked.

An egg boiler device for a refrigerator appliance is provided. In one aspect, a refrigerator appliance has a refrigerator door that defines a dispenser recess. The egg boiler device includes an end cap and a canister for receiving one or more eggs for cooking. The egg boiler device is positioned within the dispenser recess and the end cap is mounted to a dispenser assembly. A dispenser of the dispenser assembly directs a volume of heated water into the egg boiler device. The heated water imparts thermal energy to the eggs, and consequently, the eggs are cooked.

Shelf-stable dressing compositions that are readily sprayable are provided herein. The shelf-stable dressings are generally comprised of oil, water, a thickening agent, an acidic component, and an emulsifier in amounts effective to provide a stable emulsion with microbial stability. The shelf-stable dressing compositions provided herein are advantageously characterized by a sprayable viscosity that allows the emulsified dressings to be evenly dispersed via a spray nozzle.

An egg food product is provided that when mixed with baby food and given regularly to a baby will reduce the likelihood of the baby developing a food allergy to eggs. The egg food product is produced by taking whole eggs or egg whites and mixing or whipping them, either by themselves or with other ingredients such as rice, tapioca, wheat, corn, nut flours, soy flour, or bean flour. An acid or acid salt containing food product such as citric acid, lemon juice, and cream of tartar may be added while mixing or whipping the eggs in order to help firm the eggs or egg whites and allow them to retain more air. The resulting batter is then baked in order to produce a cake-like product. The resulting cake is then dried in order to remove substantially all moisture. The dried cake is then ground or milled into a powder.

An egg food product is provided that when mixed with baby food and given regularly to a baby will reduce the likelihood of the baby developing a food allergy to eggs. The egg food product is produced by taking whole eggs or egg whites and mixing or whipping them, either by themselves or with other ingredients such as rice, tapioca, wheat, corn, nut flours, soy flour, or bean flour. An acid or acid salt containing food product such as citric acid, lemon juice, and cream of tartar may be added while mixing or whipping the eggs in order to help firm the eggs or egg whites and allow them to retain more air. The resulting batter is then baked in order to produce a cake-like product. The resulting cake is then dried in order to remove substantially all moisture. The dried cake is then ground or milled into a powder.

A nutritional or dietary egg supplement or food product is provided that may be eaten by children or adults. The food product is made solely of whole hen's eggs or egg whites that have been heat treated to selectively denature allergenic proteins s compared to a natural hen's egg.

A nutritional or dietary egg supplement or food product is provided that may be eaten by children or adults. The food product is made solely of whole hen's eggs or egg whites that have been heat treated to selectively denature allergenic proteins s compared to a natural hen's egg.