In accordance with this disclosure, a process for producing egg products is provided. The process comprises: (a) providing a raw egg mixture, wherein the raw egg mixture includes a plurality of egg components; (b) mixing the raw egg mixture; (c) lowering the temperature of the raw egg mixture to a level sufficient to cause the raw egg mixture to have a semi-solid state; and (d) after step (c), while maintaining the temperature of the raw egg mixture at a level sufficient to cause the raw egg mixture to have a semi-solid state, continuously forming the semi-solid raw egg mixture into a plurality of shaped and portioned semi-solid raw egg products.

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. From 5 to 45% 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. The matrix additionally comprises a binder additive in an amount effective so that the shaped, ready-to-cook or ready-to-eat egg product is self-supporting for at least two minutes at an ambient temperature of 40° F.

A coated shell-less cooked egg product and method for making same. The coated product includes a shell-less cooked egg product. And, a strip encircling at least 50% of a circumference of the egg product, the egg product having a first end and a second end. Also, a coating enclosing (i) substantially all of a surface area of the egg product and (ii) at least 75% of the strip and as much as 100% of the strip. At least a first end of the strip extends away from the egg product so the first end of the strip can be grasped to assist in removal of the coating from the egg product during a peeling phase. The coating may include a first coating layer and a second coating layer.

Engineered food to promote health and maintain homeostasis in a subject and methods of producing the food.

A nutritional or dietary egg supplement or food product is provided that may be eaten by children or adults. The food product is made solely of whole hen's eggs or egg whites that have been heat treated to selectively denature allergenic proteins contained therein.

Engineered food to promote health and maintain homeostasis in a subject and methods of producing the food.

A method is provided for manufacturing edible glitter flakes for use as cake décor. The method prescribes steps for combining egg white with up to three secondary liquid ingredients of food coloring, food flavoring, and sweetener to form a homogeneous liquid mixture, and the mixture is poured into a pan to a depth of a desired thickness of the flakes, without causing substantial denaturation of the egg white. The mixture is dried to solid form, then shredded using a scraping blade to shed the flakes having the desired thickness. Edible dust is mixed throughout and adhered to the flakes to form a homogenous solid mixture having a light-reflecting quality.

Disclosed herein is a composition for producing egg-free simulated egg food products. The composition comprises whey protein, a soy material comprising a lipoxygenase inactivated soy flour and a pH modifying agent effective to alkalinise the composition upon hydration. A simulated egg food product having organoleptic properties similar to those of the egg food product if produced using hen eggs is produced upon hydrating and then cooking the composition.

Shelf-stable dressing compositions that are readily sprayable are provided herein. The shelf-stable dressings are generally comprised of oil, water, a thickening agent, an acidic component, and an emulsifier in amounts effective to provide a stable emulsion with microbial stability. The shelf-stable dressing compositions provided herein are advantageously characterized by a sprayable viscosity that allows the emulsified dressings to be evenly dispersed via a spray nozzle.

An egg food product is provided that when mixed with baby food and given regularly to a baby will reduce the likelihood of the baby developing a food allergy to eggs. The egg food product is produced by taking whole eggs or egg whites and mixing or whipping them, either by themselves or with other ingredients such as rice, tapioca, wheat, corn, nut flours, soy flour, or bean flour. An acid or acid salt containing food product such as citric acid, lemon juice, and cream of tartar may be added while mixing or whipping the eggs in order to help firm the eggs or egg whites and allow them to retain more air. The resulting batter is then baked in order to produce a cake-like product. The resulting cake is then dried in order to remove substantially all moisture. The dried cake is then ground or milled into a powder.