Abstract: A process for preparing fish bone powder according to this invention generally comprising at least 4 steps: pre-heating, removing of impurity, drying and milling to derive a calcium-rich bone powder product that contains calcium in the range of 18-22 g/100 g of the fmal product. In addition, the bone powder particle size obtained is less than 100 microns and contains high levels of protein, fat, and essential minerals, such as sodium and phosphorus. The source of bone can be obtained from any fishes, preferably from tuna.

Abstract: A process to coagulate wasted eggs which includes an acidification step of the liquid egg, followed by a coagulation step using a heat exchanger, such as a scraped surface heat exchanger, and optionally a drying step. The obtained coagulated egg product has useful properties and can be used as animal food. The process allows the disposal of wasted eggs generated in the poultry and related industries and the production of a valuable by-product with high protein and fat content.

Abstract: A process to coagulate wasted eggs which includes an acidification step of the liquid egg, followed by a coagulation step using a heat exchanger, such as a scraped surface heat exchanger, and optionally a drying step. The obtained coagulated egg product has useful properties and can be used as animal food. The process allows the disposal of wasted eggs generated in the poultry and related industries and the production of a valuable by-product with high protein and fat content.

Abstract: The present invention relates to a composition which comprises: an oligosaccharide which is free of sialyloligosaccharide, and free sialic acid.

Abstract: Particular aspects provide methods for converting glucosinolate in a glucosinolate-containing plant material to glucosinolate breakdown products (GBPs), comprising: providing an amount of processed glucosinolate-containing plant material, the processed material being depleted of oil and glucosinolate converting enzyme activity by virtue of said processing; providing an amount of glucosinolate converting enzyme activity; mixing the processed material with the amount enzyme activity; hydrating the mixture; and incubating the hydrated mixture, wherein the glucosinolates are enzymatically converted to GBPs. Preferably, the processed plant material comprises a oilseed-derived seedmeal material (e.g., meadowfoam seedmeal) from which the oil has been removed by the processing (e.g., solvent extraction and/or heat treatment). In particular embodiments, the glucosinolate converting enzyme activity comprises at least one of a myrosinase activity and a nitrile-forming activity.

Abstract: The present invention relates to hydrolysed protein-polysaccharide complexes, and more specifically to those complexes formed by complex formation of a protein with a polysaccharide followed by hydrolysis. The resulting complexes have good emulsifying and stabilizing properties and can be used in food, cosmetic or pharmaceutical products. The invention further relates to the method of manufacture of such complexes.

Abstract: The present invention relates to a lactic acid-fermented egg having reduced egg protein antigenicity and improved organoleptic quality through the addition of sodium citrate, heating treatment, and lactic acid bacteria fermentation, and more specifically, to a lactic acid-fermented egg having reduced egg protein antigenicity, which comprises a series of steps of adding to whole egg liquid a fixed amount of filtered water, sugar, and sodium citrate, heating treating and lactic acid-fermenting same, and a method for preparing same. The present invention reduces the antigenicity of ovomucoid and ovalbumin, which are allergy inducing factors existing inside an egg, has excellent solubility, and excellent organoleptic quality.

Abstract: The present invention relates to a method for preparing a variant lipolytic enzyme comprising expressing in a host organism a nucleotide sequence which has at least 90% identity with a nucleotide sequence encoding a fungal lipolytic enzyme and comprises at least one modification at a position which corresponds in the encoded amino acid sequence to a) the introduction of at least one glycosylation site in the amino acid sequence compared with the original fungal lipolytic enzyme; b) the introduction of at least one amino acid at a surface position and at a location in an external loop distal to the active site of the enzyme which is more hydrophilic; or c) a substitution or insertion at one or more of positions disclosed herein or a deletion at one or more positions disclosed herein. The invention also relates to polypeptide produced by the method and to novel nucleic acids.

Abstract: The present invention relates to methods for preparing a cake using phospholipase variants and cake and cake mix compositions comprising same.

Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.

Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.

Abstract: The invention encompasses the use of a lipolytic enzyme obtainable from one of the following genera: Streptomyces, Corynebacterium and Thermobifida in various methods and uses, wherein the lipolytic enzyme hydrolyzes a glycolipid or a phospholipid or transfers an acyl group from a glycolipid or phospholipids to an acyl acceptor. The present invention also relates to a lipolytic enzyme that hydrolyzes at least a galactolipid or transfers an acyl group from a galactolipid to one or more acyl acceptor substrates, wherein the enzyme is obtainable from Corynebacterium species.

Abstract: The invention encompasses the use of a lipolytic enzyme obtainable from one of the following genera: Streptomyces, Corynebacterium and Thermobifida in various methods and uses, wherein the lipolytic enzyme hydrolyzes a glycolipid or a phospholipid or transfers an acyl group from a glycolipid or phospholipids to an acyl acceptor. The present invention also relates to a lipolytic enzyme that hydrolyzes at least a galactolipid or transfers an acyl group from a galactolipid to one or more acyl acceptor substrates, wherein the enzyme is obtainable from Corynebacterium species.

Abstract: The present invention relates to a method for producing fermented edible plants or edible animal/plants, to fermented edible plants or edible animal/plants produced by same, and to foods containing same. The method for producing fermented edible plants or edible animal/plants includes the steps of: producing crushed edible plants or edible animal/plants; culturing a liquid mixture of grains, saccharides, filamentous fungi, and yeast for 24 to 36 hours to produce a mixed microbial broth; inoculating the edible plants or edible animal/plants with the mixed microbial broth, and firstly fermenting the edible plants or edible animal/plants for 3 to 8 days to produce first fermented edible plants or edible animal/plants; and inoculating the first fermented edible plants or edible animal/plants with bacteria, and secondly fermenting the first fermented edible plants or edible animal/plants for 6 to 12 days to produce second fermented edible plants or edible animal/plants.

Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.

Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.

Abstract: The present invention relates of a method of producing an enzymatic digest of proteinaceous material which can improve the palatability and health value of foodstuffs to which it is added. In particular but not exclusively, the invention involves a method where bioactive compounds are released to increase the health value of the product.

Abstract: Treated egg products are provided for imparting the flavor of egg to foods that include egg yolk treated simultaneously with protease and phospholipase. Food flavoring composition are also provided for imparting the flavor egg that can be used in lower amounts than whole egg or egg yolk. Additionally, methods are provided for preparing the egg flavored food compositions. Such egg yolk compositions are prepared by the simultaneous application of phospholipase enzyme and protease enzyme. The method further includes egg flavored food products, such as mayonnaise and salad dressings, which are prepared with the food flavoring composition. The egg flavor compositions can be used in a variety of food products to provide egg flavor and enhanced functionality.

Abstract: A universal sauce base, i.e. an edible composition, having a low pH for use in hot or cold food applications that is microbiologically stable, heat stable and freeze-thaw tolerant. The universal sauce base has an oil-in-water emulsion and comprises water, vegetable oil, starch, phospholipase A2 modified egg yolk and inorganic acid acidulent including at least phosphoric acid and other ingredients. The universal sauce base has a bland and non-sour flavor, can be used in a wide variety of food applications and can be combined with a wide range of flavors and other ingredients.

Abstract: This invention pertains to a novel liquid egg yolk product which contains lysophospholipoprotein. More particularly, this invention pertains to a novel liquid egg yolk product containing lysophospholipoprotein from a phospholipoprotein modified using a non-animal derived phospholipase A, and a process therefor, which is kosher, does not have a porcine or bovine source, and does not contain appreciable levels of amylase. The product is useful as an emulsifier in foodstuffs such as sauces, spreads, mayonnaise, dressings, salad dressings, and the like.

Abstract: This invention pertains to a novel liquid egg yolk product which contains lysophospholipoprotein. More particularly, this invention pertains to a novel liquid egg yolk product containing lysophospholipoprotein from a phospholipoprotein modified using a non-animal derived phospholipase A, and a process therefor, which is kosher, does not have a porcine or bovine source, and does not contain appreciable levels of amylase. The product is useful as an emulsifier in foodstuffs such as sauces, spreads, mayonnaise, dressings, salad dressings, and the like.

Abstract: Disclosed herein is a method for producing an oil-in-water emulsified food having an egg yolk content as calculated in terms of raw egg yolk of 2.8% or more, a content of cholesterol derived from egg yolk of 7×10−4% or more, and a total cholesterol content of less than 6×10−3%. This method comprises the steps of subjecting an egg yolk fluid to enzymatic processing, thereby converting phospholipids contained in the egg yolk into lysophospholipids; subjecting the enzymatically processed egg yolk to processing for reducing cholesterol, thereby obtaining processed dry egg yolk retaining at least 0.1% of cholesterol; and mixing the processed dry egg yolk with other ingredients in an amount of at least 0.7% of all the ingredients used. The product obtained by this method has a significantly reduced cholesterol content although its egg yolk content is high. Further, this product is excellent in emulsion stability and thus scarcely undergoes separation during storage.

Abstract: Described is an acid oil-in-water emulsified composition comprising an oil phase having a diglycerides content of 30 wt. % or greater and a yolk, wherein a ratio of lysophospholipids to the whole phospholipids is at least 15% in terms of a phosphorus amount. The composition has excellent storage stability, appearance, taste and physical properties even if it contains diglycerides in a high concentration without decreasing the amount of the yolk.

Abstract: Improved milk replacer and dry feed compositions for young mammals are provided that employ a high quality inedible egg product to minimize or eliminate the need for milk source ingredients or plasma-enhanced food compositions. These improved compositions include one or more high quality inedible egg products in an amount from about 1% to 100% of the total weight of the composition. The balance of these improved compositions may consist of any ingredient(s) in any combination when such composition is capable of meeting or exceeding the nutritional requirements of the species to be fed.

Abstract: The present invention relates to use of avian antibodies and/or antigen binding fragments thereof, for the production of a drug for treatment and/or prevention of respiratory tract infection. The drug is administered through local application at the oral cavity and/or pharynx.

Abstract: The present invention provides methods for changing the composition of a cholesterol-containing foodstuff. The methods comprise the step of culturing a member of the family Tetrahymenidae in a liquid, cholesterol-containing foodstuff under conditions that enable one or more (or all) of the following changes in the composition of the foodstuff: (a) reduction in the level of cholesterol in the treated foodstuff; (b) reduction in the level of saturated fatty acids in the treated foodstuff; (c) increase in the level of unsaturated fatty acids in the treated foodstuff; (d) increase in the level of at least one vitamin D precursor in the treated foodstuff and (e) reduction in the level of at least one protein in the treated foodstuff. The foodstuff can be a dairy product, such as milk or egg yolk.

Abstract: The present invention provides methods for: (a) concentrating cholesterol-desaturase activity in a cell free extract, wherein the cell free extract can be a homogenate fraction, a microsomal fraction or a desaturase-enriched fraction from a Tetrahymenidae family microorganism and (b) decreasing the cholesterol content of a foodstuff of animal origin, such as a dairy product. The methods comprise the step of treating a foodstuff by incubating the same with a cell free extract in a effective amount to enable changes in the foodstuff: (a)reduce the level of cholesterol; and (b) increase the level of at least one desaturated cholesterol derivative: &Dgr;7-dehydrocholesterol, &Dgr;22 dehydrocholesterol and/or &Dgr;7,22 bisdehydrocholesterol.

Abstract: According to the present invention, production processes for pickled egg powder which includes either adding an aqueous solution of edible acid to whole eggs (including egg shell) at a rate of at least 150 ml per 100 g of the whole eggs, effecting the pickling treatment at temperatures of from about 0° to about 50° C., optionally filtering the so formed pickled egg solution and spray-drying the same under the conditions of an inlet temperature of at least 180° C. and an outlet temperature of at least 120° C.; or adding an aqueous solution of edible acid and hydrolytic enzyme to whole eggs (including a egg shell), carrying out the decomposition treatment at temperatures of from about 0° to about 50° C., optionally heat-sterilizing and/or filtering the so formed liquid decomposition product, and powderizing the same by drying, are provided.

Abstract: Improved milk replacer and dry feed compositions for young mammals are provided that employ a high quality inedible egg product to minimize or eliminate the need for milk source ingredients. These improved compositions include one or more high quality inedible egg products in an amount from about 1% to 100% of the total weight of the composition. The balance of these improved compositions may consist of any ingredient(s) in any combination when such composition is capable of meeting or exceeding the nutritional requirements of the species to be fed. One aspect of the present invention provides a method for producing a high quality inedible egg product. This invention also provides an improved diet program wherein a young mammal is initially fed a milk replacer according to the present invention, and then when it is time to wean the animal of the milk replacer, a dry feed according to the present invention is introduced.

Abstract: A processed egg product obtained by partially hydrolyzing, with a use of protease, the yolk to which a saccharide and lysophospholipids have been added. A method for producing a processed egg product, comprising the step of partially hydrolyzing yolk containing 1 to 30% of a saccharide based on the weight of the yolk and 3 to 20% of lysophospholipids based on the weight of the yolk with 0.01 to 0.3% of a protease based on the weight of the yolk.

Abstract: Disclosed is an egg yolk phospholipid composition comprising 80% or less of the composition of phospholipids and 0.10% by weight or less of glucose on the basis of the phospholipids. Such an egg yolk phospholipid composition scarcely undergoes browning during the preservation thereof although the phospholipids purity of the composition is not so high, that is, the phospholipids content of the composition is only 80% or less.

Abstract: Shown is a method of decreasing cholesterol concentration in eggs or processed egg foodstuffs, which includes hydrolyzing phospholipids in the eggs or processed egg foodstuffs with one member selected from the group of phospholipase A.sub.1, A.sub.2, B, D, lysophospholipase and a mixture thereof, and subjecting the phospholipid-hydrolyzed eggs or processed egg foodstuffs to a conventional cholesterol-decreasing treatment. Further, provided is a method of decreasing cholesterol concentration in meat, fish meat, dairy products, processed foodstuffs thereof, which includes hydrolyzing phospholipids in the meat, fish meat, dairy products, processed foodstuffs thereof with an enzyme having an activity of hydrolyzing the phospholipids in meat, fish meat, dairy products, processed foodstuffs thereof, and subjecting the phospholipid-hydrolyzed meat, fish meat, dairy products, processed foodstuffs thereof to a conventional cholesterol-decreasing treatment.

Abstract: The immobilized enzyme for removal of residual cyclodextrins is either a combination of an alpha-amylase and a CGTase which has been immobilized or a fungal alpha-amylase which has been immobilized. In addition to either the fungal alpha-amylase or the CGTase and alpha-amylase, a debranching enzyme can also be employed. When using a debranched enzyme, the debranched enzyme is also immobilized. By using the immobilized enzyme, the step of inactivating the enzyme is eliminated and the contamination due to the inactivated enzyme is also eliminated.

Abstract: The process entails treating a system such as a food system which contains residual cyclodextrin with both CGTase and an amylase at a temperature of 40.degree. C. to 80.degree. C., a pH of 4 to 6 for a time of 1 to 48 hours to hydrolyze the residual cyclodextrin. The process is especially adapted for food systems such as eggs, dairy, meat, fruit juices, coffee and tea. It is also suited for use in starch hydrolysates and protein hydrolysates. Residual cyclodextrins are contained in a system after the system has been subjected to a process wherein cyclodextrins have been employed either to remove an unwanted component or where the cyclodextrin was separated from the system.

Abstract: The present invention relates to a method for producing foods and beverages having a desirable flavor which comprises bringing an animal-derived, ethyl butyrate-synthesizing enzyme having a potency in the range of 0.1 unit/mg protein or higher under the conditions that ethyl butyrate is formed by reacting 0.5% (w/w) ethanol with 2.6% (w/w) butyric acid, or a substance containing the enzyme into contact with the foods and beverages during their production process.

Abstract: High erucic cruciferae oils are interesterified with C.sub.16 or higher fatty acids or derivatives thereof. The use of a 1,3-selective lipase leads to the introduction of the fatty acid groups in the 1,3-positions. The liberated erucic acid (derivative) can be hydrogenated; the behenyl acid (or derivative) thus formed can be recirculated to provide at least 50% of the behenyl acid (derivative) needed in the process. The products obtainable by these processes, display good anti-blooming properties.

Abstract: A method and products are disclosed in which a fertilized egg is non-invasively infused with oxygen such that the structural integrity of the shell of the egg is not compromised. The method comprises the step of subjecting the external surface of the eggshell to the oxygen under a condition of at least one of vacuum and positive pressure. The oxygen is from a substance selected from the group consisting of oxygen, nascent oxygen, liquid oxygen, oxone, ozone, hydrogen peroxide, and potassium permanganate.

Abstract: A process for the production of egg yolk with a reduced cholesterol content, whereina) the egg yolk is diluted by the addition of water or of an aqueous salt solution,b) cholesterol and cholesterol esters which are contained in the diluted egg yolk are selectively complexed with .beta.-cyclodextrin,c) the .beta.-cyclodextrin loaded with cholesterol and/or cholesterol esters are separated from the diluted egg yolk,d) the added water is removed from the egg yolk,e) the residual amounts of .beta.-cyclodextrin present in the egg yolk are decomposed enzymatically with the help of .alpha.-amylase and/orf) the .beta.-cyclodextrin is recovered by treatment with water and/or an alcohol from the .beta.-cyclodextrin complexes and optionally returned to step b).

Abstract: Egg products, particularly low cholesterol products, are pasteurized by contact with hydrogen peroxide at elevated temperature. The pasteurized egg is then contacted with catalase to convert the peroxide to water and diatomic oxygen, and the oxygen is then removed, preferably by in-line vacuum. The process enables the pasteurization of liquid eggs, particularly those based principally on egg whites, sufficiently to provide a storage-stable refrigerated liquid egg product.

Abstract: A process for modifying the properties of egg yolk, which comprises treating egg yolk with an effective amount of phospholipase D derived from a microorganism, thereby to convert phospholipids contained in said egg yolk into phosphatidic acid.

Abstract: The invention herein is a method of reducing cholesterol in egg yolks by extracting cholesterol with substantially low moisture alcohol extractant and then hydrolyzing with selected proteolytic enzymes, such that the resulting product is useful in producing emulsified products like mayonnaise, salad dressings, and the like.

Abstract: An enzyme system for hydrolysis of protein material from plant and animal sources is obtained by extracting germinated sorghum seeds. The enzyme system contains a proteolytic component active on intact proteins and large peptides at an optimum pH of 3.2 to 4.2 and a peptidase component active on small peptides at an optimum pH of 4.5 to 6.5. A protein hydrolyzate having an average molecular weight within a selected range can be obtained by varying the pH so as to depress activity of the proteolytic component or the peptidase component. The protein hydrolysates which are obtained are characterized by the absence of bitter taste. Furthermore, by suitably adjusting the enzyme concentration in the reaction medium, the temperature and the hydrolysis time, protein hydrolyzates with an average molecular weight lower than 700 and a low percentage of free amino acids can be obtained.

Abstract: A process for the removal of .beta.-cyclodextrin from egg yolk or egg yolk plasma, wherein the material to be treated is mixed and incubated with an .alpha.-amylase selected from the .alpha.-amylases formed by or derived from micro-organisms of the group Aspergillus niger, Aspergillus oryzae, Bacillus polymyxa, Bacillus coagulans and Flavobacterium or domestic hog pancreas amylase.

Abstract: A sauce enhancer in tubes which is microbiologically stable, without the addition of preservatives or heat treatment, comprising cream, egg yolk modified with phospholipase A2 and a fat component of a liquid butter fat fraction, alone or in admixture with vegetable oil, wherein the sauce enhancer has a pH value of from 5.6 to 6.8 and a water activity value (a.sub.w -value) between 0.84 and 0.9, with which other milk components and flavor intensifiers may be incorporated.

Abstract: A cultured egg-milk product is formed by combining whole or skim milk, skim milk powder, sugar and liquid, whole or powdered egg, adding selected bacterial cultures such as LB.sub.1 strain of Lactobacillus bulgaricus and TS.sub.2 strain of Streptococcus thermophilus, and fermenting until a predetermined degree of bacterial growth has been achieved to produce a cultured egg-milk product having desired qualities of texture and taste.

Abstract: Processes for imparting a meat flavor to foodstuffs comprising adding thereto a small amount of a processed product of (I) the whole internal contents of a poultry egg or egg white or egg yolk or enzymatic digest of same, with (II) a poultry meat or other meat powder or enzymatic digest thereof and, in addition, (III) a sulfur compound such as cysteine or taurine and, if desired, (preferably) (IV) thiamine and/or thiazole alkanols and (V) other free amino acids and/or polypeptides and, in addition, if desired, a monosaccharide and/or a disaccharide, such as sucrose and/or a polysaccharide; as well as flavoring compositions and flavor enhancing compositions containing such processed products and optional materials and the foodstuffs so obtained.