A method for preparing frozen fried eggs from fresh eggs, in which the fresh eggs are broken into corresponding molds impregnated with oi, introduced into a convection oven at a temperature of 232 to 252? C. for a period of 130 to 150 seconds to be fried, and subsequently introduced into a blast chiller at a temperature of ?23 to ?13? C. for a period of 15 to 25 minutes to be frozen, and ultimately packaged in a unitary manner so that, when defrosted, each fried egg has a similar texture to that of a recently made fried egg.

A method for preparing frozen fried eggs from fresh eggs, in which the fresh eggs are broken into corresponding molds impregnated with oi, introduced into a convection oven at a temperature of 232 to 252? C. for a period of 130 to 150 seconds to be fried, and subsequently introduced into a blast chiller at a temperature of ?23 to ?13? C. for a period of 15 to 25 minutes to be frozen, and ultimately packaged in a unitary manner so that, when defrosted, each fried egg has a similar texture to that of a recently made fried egg.

Provided are methods of manufacturing a cooked egg product having irregular shaped egg curds similar in shape, size, and mouthfeel to that of freshly cooked scrambled eggs. Liquid egg product is optionally first preheated then transferred to a belt oven and cooked to form a layer of cooked egg product. The layer of cooked egg product is then transported through an agitator, which initially breaks down the layer of cooked egg product, and subsequently is passed through a forming plate to shape the cooked egg product into irregular shaped egg curds similar in appearance to that of freshly cooked scrambled eggs. This process allows for a simplified ingredient deck and reduces the number of fines present in the final product.

Provided are methods of manufacturing a cooked egg product having irregular shaped egg curds similar in shape, size, and mouthfeel to that of freshly cooked scrambled eggs. Liquid egg product is optionally first preheated then transferred to a belt oven and cooked to form a layer of cooked egg product. The layer of cooked egg product is then transported through an agitator, which initially breaks down the layer of cooked egg product, and subsequently is passed through a forming plate to shape the cooked egg product into irregular shaped egg curds similar in appearance to that of freshly cooked scrambled eggs. This process allows for a simplified ingredient deck and reduces the number of fines present in the final product.

A whole-egg replacement or imitation egg product may be provided. The whole-egg replacement may have an extended shelf life and may be available in a variety of commercial markets. The imitation egg product may be formulated to be vegan and/or allergy friendly based on the specific ingredients chosen. The imitation egg product may also provide a sensory experience similar to that of a natural egg, by being of the approximate size and shape of a chicken egg and being able to be cracked open in a similar manner.

Disclosed is a method of producing an egg replacement food product that includes mixing a protein microbial biomass powder with water to obtain a wet mixture, hydrating the wet mixture at room temperature, mixing the wet mixture at high speed, hydrating the mixed wet mixture at 6 C degrees, mixing the hydrated wet mixture with an oil at high speed and emulsifying the mixed wet mixture, homogenizing the emulsified mixed wet mixture, heating the homogenized wet mixture up to from 85 C up to 90 C degrees, and adding sodium chloride (NaCl) and citric acid to the heated wet mixture and mixing to obtain pH from 3.5 up to 4.0.

Ovotransferrins with a degree of iron saturation from 0 to 15% are useful in the treatment of iron deficiency and iron deficiency anaemia, increasing the cell viability on gastric and intestinal cell models with respect to the holo-OvT 100%, when tested at the same concentrations, showing also a surprisingly better time dependent absorption of iron ions and a physiological trend allowing a single oral administration in 24 hours.

The present invention relates to a process for producing an egg yolk with a very high content of antisecretory factor (AF) proteins, in particular with a very high content of AF protein fragment consisting essentially of the amino acid sequence as shown in SEQ.ID.NO.1 (AF-16) and/or in SEQ.ID.NO.2 (AF-8), said process comprising for at least 4 weeks feeding a poultry, such as a hen, an AF-16 inducing pelleted feed for poultry comprising at least 0.14% free tryptophan, such as 1-2 g tryptophan/kg feed, and thereafter harvesting egg from said poultry, separating egg yolk from egg white, and alternatively spray-drying, grinding, leaching, extracting, evaporating, membrane filtrating, and/or or freeze-drying said egg yolk.

The present invention further relates to said egg yolk with a very high content of antisecretory factor (AF) proteins, produced according to the herein described process, and to their use for the preparation of functional food products and pharmaceutical products for the treatment and prophylaxis of abnormal physiological conditions caused e.g. by exceptionally high levels of body fluid discharge. The invention also relates to food products and pharmaceutical products so prepared.

The present invention relates to a process for producing an egg yolk with a very high content of antisecretory factor (AF) proteins, in particular with a very high content of AF protein fragment consisting essentially of the amino acid sequence as shown in SEQ.ID.NO.1 (AF-16) and/or in SEQ.ID.NO.2 (AF-8), said process comprising for at least 4 weeks feeding a poultry, such as a hen, an AF-16 inducing pelleted feed for poultry comprising at least 0.14% free tryptophan, such as 1-2 g tryptophan/kg feed, and thereafter harvesting egg from said poultry, separating egg yolk from egg white, and alternatively spray-drying, grinding, leaching, extracting, evaporating, membrane filtrating, and/or or freeze-drying said egg yolk.

The present invention further relates to said egg yolk with a very high content of antisecretory factor (AF) proteins, produced according to the herein described process, and to their use for the preparation of functional food products and pharmaceutical products for the treatment and prophylaxis of abnormal physiological conditions caused e.g. by exceptionally high levels of body fluid discharge. The invention also relates to food products and pharmaceutical products so prepared.

A cooking device suitable for cooking an associated food item includes a body including an upper portion, a lower portion, and an aperture between the upper and lower portions. Each of the upper and lower portions is configured to receive the associated food item and the aperture adapted to allow the associated food item to travel from the upper potion to the lower portion. The lower portion has at least one opening arranged to allow an associated cooking fluid to flow into the lower portion allowing the lower portion in use to become at least partially submerged in the associated cooking fluid.