Dying Easter Eggs has not changed much in over the 100 years it has been around. There are many methods and products on the market today, but nothing has ever been introduced to stop a particular dye to adhere to an eggshell. This has many advantages, which could allow an individual to dye eggs in 1, 2, 3 or more colors. This would be accomplished through the use of stickers (which would eventually be removed) and an egg paste formulated to a soft, spreadable, wax like consistency for easy application to an eggshell. Once applied, it will block a food grade dye penetrating to the egg's surface with the ability for an individual to easily wipe off the eggshell.

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.

An object of the present invention is to provide a method for producing a saccharide polycondensate which is inexpensive and is applicable to a food or beverage product. Disclosed is a method for producing a saccharide polycondensate, which comprises carrying out a saccharide polycondensation reaction in the presence of activated carbon.

A method for preparing frozen or refrigerated fried eggs from whole, fresh eggs, the method comprising: breaking whole, fresh eggs (1) into a support (3) impregnated with edible fat; introducing the support (3) carrying the broken whole fresh eggs (2) into an oven (4) comprising ventilation means; heating the oven until the inner part of the yolk of the broken whole fresh eggs reaches a temperature of 65 to 73 C.; taking said support carrying the eggs out of the oven, wherein said eggs are fried eggs; cooling the fried eggs for reducing their residual heat in order to prevent the inner part of the yolk to exceed 73 C.; freezing or refrigerating the cooled fried eggs.

The present invention concerns an ethanol with an alcohol by volume between 85% and 99%, and comprising a Hydroxy-Alkyl-Cellulose, the dosage of Hydroxy-Alkyl-Cellulose being limited so as to obtain a dynamic viscosity of less than 100 Pa.Math.s.

This invention also concerns the use of such ethanol as combustible for cooking a foodstuff, or part of a foodstuff, in particular for safely cooking in the immediate vicinity of the person for whom the food is intended, so as to use cooking as a show.

The present invention relates to frozen liquid egg whites in which are admixed 0.01-0.4 parts of egg yolks for every 100 parts of egg whites, wherein 0.1-2 parts inclusive of -cyclodextrin are added for every 100 parts of liquid egg whites, and the turbidity H1 (degrees) calculated by means of the belowmentioned formula (1) is 18 or more: H1=H2H3 . . . (1). Here, H2 indicates the turbidity (degrees) of the frozen liquid egg whites measured immediately after being defrosted, and H3 indicates the egg-derived turbidity y (degrees) calculated by means of the belowmentioned approximation formula (2): y=380.75x.sup.2+272.42x+17.257 . . . (2). Here, x indicates the admixed amount (parts) of egg yolks for every 100 parts of liquid egg whites.

Composition containing egg yolk powder and a second muscle enhancing product for use in enhancing muscle growth and slowing muscle degeneration in mammals are provided. Embodiments of the present invention are generally related to muscle enhancing products. More specifically, embodiments of the present invention relate to egg-based products in combination with one or more muscle enhancing products, and methods of manufacturing and use of the same.

A method of manufacturing food additives uses banana stem inner core (banana pseudostem) as a flavor enhancer, texture modifier, and/or process improvement additive. Such banana-pseudostem food additives can be used in food product recipes as taste modifiers, carriers of tasting agents, flavor enhancers, flavor retainers, flavor accepters, or flavoring agents. Also, such banana-pseudostem food additives can be used as texture modifiers, food product softeners, water retainers, volume modifiers, and color modifiers.

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

Provided are methods of manufacturing a cooked egg product having irregular shaped egg curds similar in shape, size, and mouthfeel to that of freshly cooked scrambled eggs. Liquid egg product is optionally first preheated then transferred to a belt oven and cooked to form a layer of cooked egg product. The layer of cooked egg product is then transported through an agitator, which initially breaks down the layer of cooked egg product, and subsequently is passed through a forming plate to shape the cooked egg product into irregular shaped egg curds similar in appearance to that of freshly cooked scrambled eggs. This process allows for a simplified ingredient deck and reduces the number of fines present in the final product.