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 holder comprises at least a first holder part and a second holder part being movable with respect to each other between a first position in which an egg with an eggshell can be positioned in the cavity to a second position wherein the holder parts enclose the cavity. 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 housing comprises at least a first housing part provided with the first holder part and a second housing part provided with the second holder part. The first housing part is located at least partly below the second housing part. The first housing part with the first holder part is movable between the first and second position with respect to the second housing part with the second holder part.

An apparatus for cooking at least one egg with an eggshell, 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 holder comprises at least a first holder part and a second holder part being movable with respect to each other between a first position in which an egg with an eggshell can be positioned in the cavity to a second position wherein the holder parts enclose the cavity. 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 a container for holding the liquid and a dosing unit to add at least one component to the liquid.

The invention describes an ink composition for marking a substrate, said ink composition comprising at least one water miscible C.sub.1 to C.sub.4 aliphatic alcohol,water and a colorant. The colorant can be obtained from a natural source and can comprise one or more compounds selected from the group consisting of: anthocyanins, curcumin and carminic acid. The invention also concerns the use of the ink composition in the marking of food products and particularly in the marking of eggshells. Methods of applying the ink composition are also disclosed.

The invention describes an ink composition for marking a substrate, said ink composition comprising at least one water miscible C.sub.1 to C.sub.4 aliphatic alcohol,water and a colorant. The colorant can be obtained from a natural source and can comprise one or more compounds selected from the group consisting of: anthocyanins, curcumin and carminic acid. The invention also concerns the use of the ink composition in the marking of food products and particularly in the marking of eggshells. Methods of applying the ink composition are also disclosed.

The present invention is directed to plant-based simulated egg white compositions comprising sucrose ester, gum, and water, which can be used as an egg white substitute in beverages such as cocktails, and to methods of producing such compositions.

A production method of an egg-like food is provided, including a step (A) of obtaining a gel-like material by mixing a liquid preparation containing alginic acids and a calcium salt aqueous solution and gelling the mixture, in which a concentration of the alginic acids is in a range of 0.1% to 10.0% by mass with respect to the liquid preparation, and a concentration of the calcium salt aqueous solution is in a range of 0.1% to 5.0% by mass.

An oven comprises a cooking cavity, a stirring member extending, in use, into foodstuff contained in a vessel disposed in the cooking cavity as well as drive means to provide, in use, relative movement between the stirring member and the vessel. The drive means comprises means to rotate, in use, the vessel with respect to the stirring member about a rotating axis. The oven comprises a swivel means comprising a motor to swivel, in use, the stirring member by means of the motor about a swivel axis extending at an angle of between 60-120 degrees, preferably substantially perpendicular to the rotating axis.

An oven comprises a cooking cavity, a stirring member extending, in use, into foodstuff contained in a vessel disposed in the cooking cavity as well as drive means to provide, in use, relative movement between the stirring member and the vessel. The drive means comprises means to rotate, in use, the vessel with respect to the stirring member about a rotating axis. The oven comprises a swivel means comprising a motor to swivel, in use, the stirring member by means of the motor about a swivel axis extending at an angle of between 60-120 degrees, preferably substantially perpendicular to the rotating axis.

The present invention refers to new methods for the production of food, and/or drinks, and/or dietary supplements with a low content of cholesterol and/or with a high content of dicarboxylic acids. The present invention refers also to foodstuffs and/or drinks and/or dietary supplements that can be obtained with these methods and to their utilization, for instance in the prevention and treatment of diseases where carbohydrates and/or lipids are not correctly metabolized or in any of the pathologic states associated with insulin resistance, diabetes, hyperlipidemia, obesity, and Alzheimer disease. Specifically, the present invention refers to methods to produce low-cholesterol eggs and to methods to produce plants both terrestrial and aquatic plants and/or algae for food use, and/or dietary supplements and/or drinks enriched with dicarboxylic acids.

The present invention refers to new methods for the production of food, and/or drinks, and/or dietary supplements with a low content of cholesterol and/or with a high content of dicarboxylic acids. The present invention refers also to foodstuffs and/or drinks and/or dietary supplements that can be obtained with these methods and to their utilization, for instance in the prevention and treatment of diseases where carbohydrates and/or lipids are not correctly metabolized or in any of the pathologic states associated with insulin resistance, diabetes, hyperlipidemia, obesity, and Alzheimer disease. Specifically, the present invention refers to methods to produce low-cholesterol eggs and to methods to produce plants both terrestrial and aquatic plants and/or algae for food use, and/or dietary supplements and/or drinks enriched with dicarboxylic acids.