The method of producing eggshell-derived nanoparticles may include steps of adding eggshell powder to methanol to form a solution; adding the solution dropwise to boiling water under ultrasonic conditions; incubating the resulting solution under continuous stirring at 200-800 rpm; and drying the resulting solution to obtain the eggshell-derived nanoparticles. The method produces nanoparticles of between 5 and 100 nm. Cytotoxicity testing shows that the nanoparticles exhibit anticancer activity against human breast cancer and lung cancer cell lines.

The method of producing eggshell-derived nanoparticles may include steps of adding eggshell powder to methanol to form a solution; adding the solution dropwise to boiling water under ultrasonic conditions; incubating the resulting solution under continuous stirring at 200-800 rpm; and drying the resulting solution to obtain the eggshell-derived nanoparticles. The method produces nanoparticles of between 5 and 100 nm. Cytotoxicity testing shows that the nanoparticles exhibit anticancer activity against human breast cancer and lung cancer cell lines.

The present invention discloses a method for efficiently and mildly reducing ovalbumin allergenicity. The present invention promotes the exposure of the ovalbumin allergenic site to the molecular surface by repeated freezing and thawing pretreatment, and combines transglycosylase and trypsinase for synergistic treatment to reduce the ovalbumin sugar chain and epitope to achieve the purpose of significantly reducing the allergenicity of ovalbumin and egg foods. Compared with other traditional methods such as high temperature and high pressure and other physical means to reduce egg allergenicity, the method significantly improves the specificity and effectiveness of egg desensitization, and minimizes the damage to the nutrition and quality of egg proteins, and is an efficient and mild egg desensitization method. The method has the prospects of being applied to the industrial development of low-allergenicity egg products.

The present invention discloses a method for efficiently and mildly reducing ovalbumin allergenicity. The present invention promotes the exposure of the ovalbumin allergenic site to the molecular surface by repeated freezing and thawing pretreatment, and combines transglycosylase and trypsinase for synergistic treatment to reduce the ovalbumin sugar chain and epitope to achieve the purpose of significantly reducing the allergenicity of ovalbumin and egg foods. Compared with other traditional methods such as high temperature and high pressure and other physical means to reduce egg allergenicity, the method significantly improves the specificity and effectiveness of egg desensitization, and minimizes the damage to the nutrition and quality of egg proteins, and is an efficient and mild egg desensitization method. The method has the prospects of being applied to the industrial development of low-allergenicity egg products.

The present invention relates in general to the field of pet food. In particular the present invention relates to a meat like chunk that can be incorporated into a complete pet food. One embodiment of the present invention is a method of using multiple scraped surface heat exchangers and a steam tunnel to produce a meat like chunk. Another embodiment is a composition of meat ingredients, dried egg product, egg whites, and pea protein that results in a meat like chunk having an improved appearance that closely resembles that of actual pieces of meat.

The present invention relates in general to the field of pet food. In particular the present invention relates to a meat like chunk that can be incorporated into a complete pet food. One embodiment of the present invention is a method of using multiple scraped surface heat exchangers and a steam tunnel to produce a meat like chunk. Another embodiment is a composition of meat ingredients, dried egg product, egg whites, and pea protein that results in a meat like chunk having an improved appearance that closely resembles that of actual pieces of meat.

The present invention relates to method for purifying proteins using silicates.

The present invention relates to method for purifying proteins using silicates.

A flavored protein beverages include egg whites, water, a plant-based milk, a juice component, flavoring, a thickening agent, and an acidifier. The egg whites constitute a majority of the weight of the beverage and serve as the primary source of protein. The acidifier is malic acid, and the pH of the protein beverage is between about 4 and about 4.6. The pH value of 4.6 is significant because Clostridium botulinum cannot grow and produce toxin below this value, whereas the taste of the beverage when the pH is below 4.0 has been found to be unacceptable. After pasteurization, the flavored beverage has a shelf life of up to about six (6) months without refrigeration and without the use of non-natural preservatives. A pH between about 4.2 and 4.3 is best to optimize taste throughout the entire shelf life.

A flavored protein beverages include egg whites, water, a plant-based milk, a juice component, flavoring, a thickening agent, and an acidifier. The egg whites constitute a majority of the weight of the beverage and serve as the primary source of protein. The acidifier is malic acid, and the pH of the protein beverage is between about 4 and about 4.6. The pH value of 4.6 is significant because Clostridium botulinum cannot grow and produce toxin below this value, whereas the taste of the beverage when the pH is below 4.0 has been found to be unacceptable. After pasteurization, the flavored beverage has a shelf life of up to about six (6) months without refrigeration and without the use of non-natural preservatives. A pH between about 4.2 and 4.3 is best to optimize taste throughout the entire shelf life.