Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.

The present invention relates to the formulation and process for preparation of a fried egg product that may be frozen for future heating in a microwave or other oven or griddle, for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid egg yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid egg yolk portion is preheated and then added to the mold for placement on the egg white portion. Following a short period of cooking, the mold containing the formulated fried eggs is transported to a freezer unit for freezing, then is removed from the mold for packaging and storage. At a future time, the frozen formulated fried egg product may be thawed and reheated for consumption by an individual.

The present invention relates to the formulation and process for preparation of a fried egg product that may be frozen for future heating in a microwave or other oven or griddle, for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid egg yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid egg yolk portion is preheated and then added to the mold for placement on the egg white portion. Following a short period of cooking, the mold containing the formulated fried eggs is transported to a freezer unit for freezing, then is removed from the mold for packaging and storage. At a future time, the frozen formulated fried egg product may be thawed and reheated for consumption by an individual.

The present invention relates to omega-3 fatty acid enrichment, and n-6 to n-3 fatty acid ratio improvement, of poultry products using animal feed supplemented with defatted microalgae, and treatment methods involving such poultry products. One aspect of the present invention relates to a method of producing poultry eggs with elevated amounts of n-3 fatty acids. This method involves feeding poultry an amount of defatted microalgae under conditions effective for the poultry to produce an egg comprising about 300 mg to about 550 mg of n-3 fatty acids.

A composition having a blend that has 60-80% by weight dried whole egg; 20-40% by weight whey protein concentrate; 1-2% by weight xanthan gum; 0.3-0.7% by weight cream of tartar; and 0.1-0.2% by weight salt.

There is provided protein food products including Vicia faba and pea protein, wherein the total protein content is in the range of from 45 weight % to 55 weight % and the Vicia faba:pea protein ratio is in the range of from 1.1 to 1.8. There is also provided a process for making the disclosed protein food products.

Egg replacement compositions suitable for use in baked goods as a substitute to natural eggs or natural egg components are described. The egg replacement composition can include 50 to 70 wt. % wheat protein isolate, 25 to 50 wt. % whey protein isolate and greater than 0 to 25 wt. % modified food starch. Such egg replacement compositions are particularly well suited to be used with or as a substitute to egg whites. Alternatively, the egg replacement composition can include 40 to 60 wt. % whey protein isolate and 60 to 40 wt. % modified food starch. Such egg replacement compositions are particularly well suited to be used with or as a substitute to egg yolks.

The instant application describes cooked egg products with distinct egg yolk and white components that have a leavened, soft texture, and methods of producing them.

Formed, ready-to-cook or ready-to-eat egg products are prepared by mixing a liquid egg composition comprising liquid egg in an amount sufficient so that the liquid egg composition is flowable at 35 F. with solid food inclusions, wherein at least 50% of the solid food inclusions have a longest dimension size of from 0.6 to 12 cm. At least about 50% of the solid food inclusions are at a temperature of less than 34 F. at the time of mixing. The resulting extrudable egg-based matrix comprises from 50 wt % to 90 wt % of the solid food inclusions, and is formed into a predetermined shape to provide a shaped, ready-to-cook or ready-to-eat egg product that is self-supporting for at least two minutes at an ambient temperature of 40 F. The shaped, ready-to-cook egg product may then be cooked.

Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.