[Object] To provide a method of producing dried egg white capable of easily and stably obtaining dried egg white having high gel strength, and the dried egg white.

[Solving Means] In this dried egg white, a proportion of an egg white protein having a molecular weight of not less than 97,400 and not more than 340,000 is not less than 35% of a proportion of an egg white protein having a molecular weight of not less than 20,100 and not more than 340,000

[Object] To provide a method of producing dried egg white capable of easily and stably obtaining dried egg white having high gel strength, and the dried egg white.

[Solving Means] In this dried egg white, a proportion of an egg white protein having a molecular weight of not less than 97,400 and not more than 340,000 is not less than 35% of a proportion of an egg white protein having a molecular weight of not less than 20,100 and not more than 340,000

The present disclosure provides plant-derived protein-rich concentrates for use as a plant-based whole egg and/or egg-white substitute in various industries including food preparation, pharmaceuticals, and cosmetics. Specifically, the disclosure is directed to a method of manufacturing cowpea-derived protein-rich concentrates and also provides edible compositions comprising the said protein-rich concentrates. The plant-based substitute of the present disclosure overcomes the deficiencies in the art by alleviating the disadvantages associated with the use of normal eggs.

An egg food product and a method for making the same. In one embodiment the method of making a food product comprises feeding a liquid composition into a cavity, the liquid composition comprising at least 80% liquid egg comprising albumen and yolk; mixing the liquid composition in the cavity; raising the temperature of the mixed liquid composition to above 175 F.; and after raising the temperature, extruding the mixed liquid composition through a die cavity having a temperature greater than 175 F. to solidify and shape the mixed liquid composition into a solid composition; and cutting the solid composition to a desired length.

A composition and method for easily removing the shell from a boiled egg. The composition is an amount of citric acid, an amount of ascorbic acid, and an amount of sodium chloride are in a ratio of 1.2:0.1:0.05, respectively. The composition is added to the water used to boil the eggs. After boiling, the eggs may be cooled and the shell removed more easily than normal without the need for special equipment.

A composition and method for easily removing the shell from a boiled egg. The composition is an amount of citric acid, an amount of ascorbic acid, and an amount of sodium chloride are in a ratio of 1.2:0.1:0.05, respectively. The composition is added to the water used to boil the eggs. After boiling, the eggs may be cooled and the shell removed more easily than normal without the need for special equipment.

Composition containing egg yolk powder and a second muscle enhancing product for use in enhancing muscle growth and slowing muscle degeneration in mammals are provided. Embodiments of the present invention are generally related to muscle enhancing products. More specifically, embodiments of the present invention relate to egg-based products in combination with one or more muscle enhancing products, and methods of manufacturing and use of the same.

Composition containing egg yolk powder and a second muscle enhancing product for use in enhancing muscle growth and slowing muscle degeneration in mammals are provided. Embodiments of the present invention are generally related to muscle enhancing products. More specifically, embodiments of the present invention relate to egg-based products in combination with one or more muscle enhancing products, and methods of manufacturing and use of the same.

A protein-rich composition can be provided from egg albumen via a process that involves diafiltering with purified water an egg albumen concentrate. Collected retentate from the diafiltration step constitutes a protein-rich composition which, on a dry basis, can include less than 1% (w/w) lipids. The composition can be spray dried to a protein isolate solid which is substantially free of sugars.

A protein-rich composition can be provided from egg albumen via a process that involves diafiltering with purified water an egg albumen concentrate. Collected retentate from the diafiltration step constitutes a protein-rich composition which, on a dry basis, can include less than 1% (w/w) lipids. The composition can be spray dried to a protein isolate solid which is substantially free of sugars.