The present invention relates to a method of preparing native protein of a microorganism comprising lysing the microorganism, separating lipids from the supernatant, filtering the supernatant and optionally separating nucleic acids, sterilizing the supernatant and/or drying the supernatant. The native proteins can be used for preparing protein preparations which are applied in the production of food or dietary supplements. The invention also relates to food products or dietary supplements comprising the protein preparations.

A food ingredient conversion method includes activating at least one of an enzyme or a coenzyme by applying a voltage from an external power supply located outside a reaction vessel and connected to a working electrode and a counter electrode to cause a current to flow between the working electrode and the counter electrode, transferring a proton between an organic compound and an external liquid by an enzymatic reaction using at least one of the activated enzyme or coenzyme, acquiring information on the current that has been caused to flow by the external power supply, and determining, based on the acquired information on the current, an amount of a pH adjusting agent to be fed for adjusting a pH of a reaction system.

A process for producing a fat-encapsulated ingredient. A fat is metered into an extruder, the fat having a melting point of at least 50 C. The fat is heated in in the extruder during rotation of at least one screw. At least one ingredient is metered into a barrel of the extruder to produce a flowable mixture. The flowable mixture is cooled in a a downstream adjacent section of the extruder barrel. The mixture is subsequently discharged through an extruder die. After discharge, the mixture is comminuted.

The present invention provides highly effective and safe means capable of preventing or treating an egg allergy in infants. An oral immunotolerance agent or a food composition for preventing or treating an egg allergy according to the present invention contains a degraded product of heat-denatured egg white with an aspartic protease (e.g. pepsin) or a metal protease (e.g. thermolysin).

An integrated liquid and egg system is disclosed. The system includes a bottom microwave-safe enclosure for pre-made coffee and a top enclosure for a hardboiled egg. A protective lid is securely attached to the bottom enclosure. The enclosures are sealed using a seal and can be removed to consume the coffee and the egg. In one embodiment, a temperature indicator and a built-in heating element are included for maintaining optimal coffee temperature. In use, the enclosures are separated, the coffee is heated, and the egg is placed into the coffee (i.e., steeped) to achieve the desired temperatures for both the coffee and the egg. The system offers convenience, portability, and a healthy breakfast option for consumers on the go.

A composition of matter including dried whole eggs and/or lyophilized whole eggs dissolved in a solvent comprising formic acid, nitric acid, or a combination of formic and nitric acid, and a method of making the same.

A composition of matter including dried whole eggs and/or lyophilized whole eggs dissolved in a solvent comprising formic acid, nitric acid, or a combination of formic and nitric acid, and a method of making the same.

A method for reducing the heating time of an egg patty includes adding an effective amount of a calcium additive to the egg patty, where the calcium additive reduces the microwave heating time required to achieve a target temperature as compared to an egg patty in which the calcium additive is not present.

Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.

Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.