An object of the present invention is to provide a method for producing a saccharide polycondensate which is inexpensive and is applicable to a food or beverage product. Disclosed is a method for producing a saccharide polycondensate, which comprises carrying out a saccharide polycondensation reaction in the presence of activated carbon.

Liquid egg yolk can be fractionated into water soluble and precipitated lipophilic fractions without the need to freeze or add carbohydrate(s). A composition that includes egg yolk and an excess of water has its pH downwardly adjusted before being gravitationally separated into low and high density fractions, with the former including no more than 5% of the granules from the egg yolk.

An egg processing apparatus is provided. Such an apparatus includes a processing head and processing devices associated therewith. Each processing device has an end configured to interact with an avian egg. Each processing device is capable of being selectively held in a non-contact or contact position with respect to an avian egg during a processing sequence such that a first subset of the processing devices is in the non-contact position while simultaneously having a second subset of the processing devices in the contact position. An associated method is also provided.

An egg processing apparatus is provided. Such an apparatus includes a processing head and processing devices associated therewith. Each processing device has an end configured to interact with an avian egg. Each processing device is capable of being selectively held in a non-contact or contact position with respect to an avian egg during a processing sequence such that a first subset of the processing devices is in the non-contact position while simultaneously having a second subset of the processing devices in the contact position. An associated method is also provided.

Processes for production of a composition containing active follistatin via spray/heat drying of a biological source containing follistatin as well as compositions containing this active follistatin and methods it use increasing muscle mass are provided.

Processes for production of a composition containing active follistatin via spray/heat drying of a biological source containing follistatin as well as compositions containing this active follistatin and methods it use increasing muscle mass are provided.

An egg mold configured to create a hard-boiled egg made of egg whites only. The mold can be made of silicone and has at least one opening configured for receiving uncooked egg whites. The opening is closed and the mold is placed in boiling water with or without a stand designed for the same. Once cooked, the at least one opening or another means is provided to remove the hard-boiled egg white egg from the mold.

An egg mold configured to create a hard-boiled egg made of egg whites only. The mold can be made of silicone and has at least one opening configured for receiving uncooked egg whites. The opening is closed and the mold is placed in boiling water with or without a stand designed for the same. Once cooked, the at least one opening or another means is provided to remove the hard-boiled egg white egg from the mold.

In some embodiments, the present disclosure relates to an avian-free egg white composition comprising 45-63% Ovalbumin, 9-15% Ovotransferrin, 0-15% Ovomucoid, 3-5% Ovoglobulin G2, 3-5% Ovoglobulin G3, 2.5-5% Ovomucin, 3-5% Lysozyme, 1-2% Ovoinhibitor, 0.8-1.5% Ovoglycoprotein, 0.6-1.0% Flavoprotein, 0.3-0.8% Ovomacroglobulin, 0.02-0.1% Avidin, and 0.02-0.1% Cystatin. In some embodiments, the composition comprises an edible yeast and one or more of the preceding proteins. In some embodiments, the avian-free egg white further comprises one or more of: flavor enhancers, calcium supplements, added vitamins, and a gelling agent. In some embodiments, the present disclosure pertains to a non-allergenic egg-white composition for human consumption. In some embodiments, the present disclosure pertains to methods of making the avian-free egg-white composition.

A method for preparing frozen or refrigerated fried eggs from whole, fresh eggs, the method comprising: breaking whole, fresh eggs (1) into a support (3) impregnated with edible fat; introducing the support (3) carrying the broken whole fresh eggs (2) into an oven (4) comprising ventilation means; heating the oven until the inner part of the yolk of the broken whole fresh eggs reaches a temperature of 65 to 73 C.; taking said support carrying the eggs out of the oven, wherein said eggs are fried eggs; cooling the fried eggs for reducing their residual heat in order to prevent the inner part of the yolk to exceed 73 C.; freezing or refrigerating the cooled fried eggs.