An egg separating apparatus for use in separating an egg white and an egg yolk when cracking a raw egg. More particularly, a cooking and/or baking apparatus for use in being able to concurrently separate a plurality of egg whites and a plurality of egg yolks at a relatively fast pace, thus saving a user valuable time. More particularly still, a relatively light weight and manageable kitchen apparatus for use in efficiently and effectively separating multiple egg whites and multiple egg yolks at once.

An egg separating apparatus for use in separating an egg white and an egg yolk when cracking a raw egg. More particularly, a cooking and/or baking apparatus for use in being able to concurrently separate a plurality of egg whites and a plurality of egg yolks at a relatively fast pace, thus saving a user valuable time. More particularly still, a relatively light weight and manageable kitchen apparatus for use in efficiently and effectively separating multiple egg whites and multiple egg yolks at once.

A method of preparing a food item includes the steps of placing a first food element in a package base, placing a second food element in the package base, adding a package top to create a package, and drawing the first food element around the second food element by vacuum sealing the package. The method also includes the step of forming a food item in which the first food element substantially envelops the second food element by cooking the first and second food elements in the sealed package. Each food element retains its identity after cooking.

Provided is a method that enables sufficient separation of an egg shell and an egg shell membrane from each other even in a small scale, using a simpler configuration than conventional methods. The method for separating an egg shell and an egg shell membrane from each other includes a step of adding an egg shell with an egg shell membrane attached thereto to a swirling flow of an alkaline solution.

This application relates generally to the processing of egg protein isolates for use in various food, sports nutrition and nutraceutical applications, methods of making egg protein isolates, and apparatus for making egg protein isolates. More particularly, the application relates to a method of deflavoring egg products and concentrating the protein content to. The method can include providing liquid egg; deashing the liquid egg; concentrating the liquid egg; and desugaring the liquid egg, wherein deashing is accomplished at a pressure of less than 100 psi; and optionally the volume of water used is 0.5 to 7 diafiltration volumes.

Provided is an egg replacer, and compositions comprising such egg replacer, and methods for producing the same.

Provided are a nitrite substitute including a mixture of plasma-treated vegetables and egg white, a food including the nitrite substitute, and a method of preparing a food, the method including mixing the nitrite substitute with raw materials of a food to prepare a food emulsion. Foods having added thereto the nitrite substitute may exhibit colors and effects similar to those in conventional foods without an unpleasant taste.

Provided are a nitrite substitute including a mixture of plasma-treated vegetables and egg white, a food including the nitrite substitute, and a method of preparing a food, the method including mixing the nitrite substitute with raw materials of a food to prepare a food emulsion. Foods having added thereto the nitrite substitute may exhibit colors and effects similar to those in conventional foods without an unpleasant taste.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

A mutant transglutaminase (mutant TG) having high thermostability and/or high pH stability is provided. A mutant TG having a mutation at amino acid residue(s) such as D1, Y24, R48, S101, G102, N139, D142, L147, K152, G157, R167, N176, K181, E182, H188, D189, R208, T245, S246, G250, G275, S284, H289, G301, and K327 and/or a mutation of introducing a disulfide bond.