This process or components of this process may be used as a method of harvesting and processing for food consumption for many types of insects in various stages of development. Also the process may be used as a dual purpose for both harvesting protein and restoration of land for such invasive insects like red fire ants and their associated fire ant mounds.

This process or components of this process may be used as a method of harvesting and processing for food consumption for many types of insects in various stages of development. Also the process may be used as a dual purpose for both harvesting protein and restoration of land for such invasive insects like red fire ants and their associated fire ant mounds.

A process for the coupled production of sweet whey and lactic acid from acid whey is suggested, comprising the following steps: (a) providing acid whey having a lactic acid content of about 0.1 to about 1% by weight; (b) nanofiltration of the acid whey, obtaining a first permeate P1 and a first retentate R1; (c) optionally, redilution of the first retentate R1 with water to reconstitute the initial dry matter content, and preparation of the second nanofiltration step; (d) nanofiltration or nano-diafiltration of the retentate R1, obtaining a second permeate P2 and sweet whey as a second retentate R2; (e) combining the two permeates P1 and P2 and subjecting the mixture to reverse osmosis, obtaining a third permeate P3 which, substantially, only contains water, and a concentrate of lactic acid as a third retentate R3.

This invention relates to a packaging system and method for packaging eggs (2). The packaging system comprises receiving means for receiving an egg. separation means (5) for breaking an egg (2) to separate egg content (7) from an eggshell of the egg, a container (6) for receiving the egg content (7) therein. radiation means for sterilising the container (6) with the egg content (7) therein, and scaling means for scaling the opening of the container.

The invention provides flaked fish analogs comprising from about from about 18 to about 25% protein, from about 3 to about 9% fat, and from about 60 to about 85% moisture. The compositions have a realistic fish-like appearance and texture, mostly due to the presence of flakes that mimic the flakes of real fish.

The present invention addresses the problem of providing an albumen hydrolysate that has emulsifiability, emulsion stability and heat coagulability. An albumen hydrolysate obtained by hydrolysis of albumen with a protease, wherein the dry weight of a precipitate formed by adding nine times the amount of 0.4 M trichloroacetic acid (TCA) to the albumen hydrolysate is 60% or more relative to the dry weight of albumen treated in the same manner.

The present invention addresses the problem of providing an albumen hydrolysate that has emulsifiability, emulsion stability and heat coagulability. An albumen hydrolysate obtained by hydrolysis of albumen with a protease, wherein the dry weight of a precipitate formed by adding nine times the amount of 0.4 M trichloroacetic acid (TCA) to the albumen hydrolysate is 60% or more relative to the dry weight of albumen treated in the same manner.

The invention relates to healthy food compositions with a gel or foam texture that have antioxidant properties, are rich in proteins, low-fat, lactose- and casein-free and easy-to-chew, comprising a neutral-flavored egg hydrolysate as a basic ingredient. These compositions are presented as an alternative to sweet and salty dishes using dairy products as a base because they have similar flavor, appearance and texture characteristics. These compositions are also presented as new foods that are particularly indicated for being consumed by people who are lactose intolerant or who have obesity issues.

The invention relates to healthy food compositions with a gel or foam texture that have antioxidant properties, are rich in proteins, low-fat, lactose- and casein-free and easy-to-chew, comprising a neutral-flavored egg hydrolysate as a basic ingredient. These compositions are presented as an alternative to sweet and salty dishes using dairy products as a base because they have similar flavor, appearance and texture characteristics. These compositions are also presented as new foods that are particularly indicated for being consumed by people who are lactose intolerant or who have obesity issues.

A method for enhancing sauce flavor including steps of: collection, dilution, denaturation, enzymolysis, enzyme deactivation, centrifugation, secondary enzymolysis, deodorization, Maillard reaction, seasoning, dosing and flexible sterilization of a raw material, salted duck egg white. The by-product, salted duck egg white, not fully used in the food processing industry is recycled as a raw material, which not only saves the cost but also can protect the environment. Hydrolyzed animal protein is obtained through double-enzyme fractional hydrolysis. The degree of hydrolysis is high. The obtained hydrolyzed protein contains no trichloropropanol and is relatively safe, and flavourzyme decomposes bitter peptide, to make the hydrolysate not taste bitter. Some yeast, cooking wine and essence with unique flavor are chosen. Each ingredient is in a reasonable proportion, and the obtained product is delicious and of mellow flavor.