Engineered food to promote health and maintain homeostasis in a subject and methods of producing the food.

An apparatus and method for cooking at least one egg with an eggshell The apparatus comprises a housing provided with a device for providing microwave radiation in a confined space in the housing and a holder located in the confined space. The holder is provided with at least one cavity adapted to the shape of the egg with the eggshell. The apparatus further comprises means to insert a liquid into the holder for filling the cavity with the liquid to at least partly surround the eggshell of the egg located in the cavity. The apparatus comprises also means to control the amount of liquid in the holder during a cooking process of the at least one egg, wherein: a first amount of liquid is inserted into the cavity before providing microwave radiation in the cavity, which first amount of liquid surrounds the eggshell of the egg located in the cavity; a second amount of liquid is gradually inserted into the cavity.

An apparatus and method for cooking at least one egg with an eggshell The apparatus comprises a housing provided with a device for providing microwave radiation in a confined space in the housing and a holder located in the confined space. The holder is provided with at least one cavity adapted to the shape of the egg with the eggshell. The apparatus further comprises means to insert a liquid into the holder for filling the cavity with the liquid to at least partly surround the eggshell of the egg located in the cavity. The apparatus comprises also means to control the amount of liquid in the holder during a cooking process of the at least one egg, wherein: a first amount of liquid is inserted into the cavity before providing microwave radiation in the cavity, which first amount of liquid surrounds the eggshell of the egg located in the cavity; a second amount of liquid is gradually inserted into the cavity.

A food product involving an integral combination of an egg layer and an edible, grain-based solid substrate can be provided by a method that involves providing a precursor product which then is heated to provide the food product. The precursor product can be provided by introducing an egg mixture to a primary surface of the edible solid substrate. The heating of the precursor converts the egg mixture into the at least partially cooked egg layer of the food product.

A food product involving an integral combination of an egg layer and an edible, grain-based solid substrate can be provided by a method that involves providing a precursor product which then is heated to provide the food product. The precursor product can be provided by introducing an egg mixture to a primary surface of the edible solid substrate. The heating of the precursor converts the egg mixture into the at least partially cooked egg layer of the food product.

An object of the present invention is to provide a means for improving or maintaining physical properties of a substance (in particular, a composition) (e.g., food). The object is achieved by a foam-containing composition that contains welan gum.

The present invention relates to a foaming apparatus wherein the apparatus includes an enclosure with a first and second cavity located therein wherein the enclosure includes at least one zone of constriction defined by internal surface(s) of the enclosure located between the first cavity and the second cavity in the enclosure, wherein the at least one zone of constriction allows the only transfer of a material between the first cavity and second cavity. The present invention also relates to a method of using a foaming apparatus to foam a material such as an egg white based liquid.

The present invention relates to a foaming apparatus wherein the apparatus includes an enclosure with a first and second cavity located therein wherein the enclosure includes at least one zone of constriction defined by internal surface(s) of the enclosure located between the first cavity and the second cavity in the enclosure, wherein the at least one zone of constriction allows the only transfer of a material between the first cavity and second cavity. The present invention also relates to a method of using a foaming apparatus to foam a material such as an egg white based liquid.

An object of the present invention is to provide a protein-containing food having a smooth, grittiness-free texture without aggregation or roughness of the protein, even after severe sterilization such as retort sterilization.

The object of the present invention is achieved by a protein aggregation inhibitor comprising welan gum.

To provide a processed egg capable of making a puffed egg product which has good restorability when restored with hot water wherein said puffed egg product is characterized in that the whole egg powder has a total free amino acids content of 500 mg/100 g or more. There is also provided a whole egg powder which is suitable to be puffed, characterized in that the whole egg powder has a free methionine content of 10 mg/100 g or more. There is further provided a whole egg powder which is suitable to be puffed, characterized in that the whole egg powder has a free lysine content of 40 mg/100 g or more.