Disclosed is a method for texturing food and/or nutraceutical products of the “sponge cake” or “solid foam” type including at least: (a). A transformation by controlled grinding of a preparation of at least one food, able to preserve the desired organoleptic properties, able to obtain a ground material, (b). Addition of a molecule with an inactive structure to the ground material to obtain a mixture, (c). Pressurization of the mixture obtained in step (b) by the incorporation of dissolved gas into the mixture, (d). Mechanical expansion obtained by reducing the pressure of the mixture obtained in step (b), (e). Activation of the structure molecule, wherein the mechanical expansion is achieved by reducing the pressure by at least 6 bar, preferably between 6 and 20 bar, preferably between 10 and 18 bar.

Disclosed is a method for texturing food and/or nutraceutical products of the “sponge cake” or “solid foam” type including at least: (a). A transformation by controlled grinding of a preparation of at least one food, able to preserve the desired organoleptic properties, able to obtain a ground material, (b). Addition of a molecule with an inactive structure to the ground material to obtain a mixture, (c). Pressurization of the mixture obtained in step (b) by the incorporation of dissolved gas into the mixture, (d). Mechanical expansion obtained by reducing the pressure of the mixture obtained in step (b), (e). Activation of the structure molecule, wherein the mechanical expansion is achieved by reducing the pressure by at least 6 bar, preferably between 6 and 20 bar, preferably between 10 and 18 bar.

The invention relates to minced meat analogue comprising the following components: (a) 30-80% by weight of the minced meat analogue of hydrated textured vegetable protein (TVP) pieces; (b) 20-45% by weight of the minced meat analogue of a binder emulsion containing the following ingredients: (b1) 8-50% by weight of the binder emulsion of liquid oil having a saturated fatty acid content of less than 30 wt. % (b2) 8-50% by weight of the binder emulsion of particles of solid fat having a saturated fatty acid content of more than 50 wt.; (b3) 25-70% by weight of the binder emulsion of water; wherein the combination of ingredients (b1), (b2) and (b3) constitutes at least 70 wt. % of the binder emulsion;
wherein the combination of components (a) to (b) constitutes at least 80 wt. % of the minced meat analogue.

The invention relates to minced meat analogue comprising the following components: (a) 30-80% by weight of the minced meat analogue of hydrated textured vegetable protein (TVP) pieces; (b) 20-45% by weight of the minced meat analogue of a binder emulsion containing the following ingredients: (b1) 8-50% by weight of the binder emulsion of liquid oil having a saturated fatty acid content of less than 30 wt. % (b2) 8-50% by weight of the binder emulsion of particles of solid fat having a saturated fatty acid content of more than 50 wt.; (b3) 25-70% by weight of the binder emulsion of water; wherein the combination of ingredients (b1), (b2) and (b3) constitutes at least 70 wt. % of the binder emulsion;
wherein the combination of components (a) to (b) constitutes at least 80 wt. % of the minced meat analogue.

Described herein are egg white protein formulations, dosage containers containing the egg white protein formulations, methods of making the egg white protein formulations and dosage containers, and methods of controlling the quality of the egg white protein formulations, materials for manufacturing the egg white protein formulation (such as dried egg white protein powder), and the dosage containers. Further described herein are oral immunotherapy methods for treating an egg allergy. The method includes orally administering to the patient doses of a pharmaceutical composition comprising egg white protein according to an oral immunotherapy schedule. Also described herein are methods of adjusting a dosage of the pharmaceutical composition during oral immunotherapy if the patient experiences an adverse event related to the administration of a dose or a concurrent factor associated with increased sensitivity to an allergen that is not related to the administration of the dose.

Described herein are egg white protein formulations, dosage containers containing the egg white protein formulations, methods of making the egg white protein formulations and dosage containers, and methods of controlling the quality of the egg white protein formulations, materials for manufacturing the egg white protein formulation (such as dried egg white protein powder), and the dosage containers. Further described herein are oral immunotherapy methods for treating an egg allergy. The method includes orally administering to the patient doses of a pharmaceutical composition comprising egg white protein according to an oral immunotherapy schedule. Also described herein are methods of adjusting a dosage of the pharmaceutical composition during oral immunotherapy if the patient experiences an adverse event related to the administration of a dose or a concurrent factor associated with increased sensitivity to an allergen that is not related to the administration of the dose.

The invention includes a composition when used for the subsequent preparation of an egg white foam, characterised in that the composition includes an amount of egg white material and at least one thickener. The amount of thickener(s) is at least about 2.0% w/w in the composition and the composition has been heat treated at or above about 40° C. prior to preparing the egg white foam. The invention also encompasses method of use, novel food products, cooked or uncooked, and methods of manufacture.

The invention includes a composition when used for the subsequent preparation of an egg white foam, characterised in that the composition includes an amount of egg white material and at least one thickener. The amount of thickener(s) is at least about 2.0% w/w in the composition and the composition has been heat treated at or above about 40° C. prior to preparing the egg white foam. The invention also encompasses method of use, novel food products, cooked or uncooked, and methods of manufacture.

An egg-based liquid mixture includes egg white and egg yolk. The total cholesterol content is reduced by at least 50% with respect to the total cholesterol content of a natural egg and the caloric content is reduced by at least 40% with respect to the caloric content of a natural egg.

An egg-based liquid mixture includes egg white and egg yolk. The total cholesterol content is reduced by at least 50% with respect to the total cholesterol content of a natural egg and the caloric content is reduced by at least 40% with respect to the caloric content of a natural egg.