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    PLANT-BASED EGG SUBSTITUTE COMPOSITIONS
    1.
    发明申请
    PLANT-BASED EGG SUBSTITUTE COMPOSITIONS 审中-公开
    基于植物的EGG替代组合物

    公开(公告)号：US20170020166A1

    公开(公告)日：2017-01-26

    申请号：US14956100

    申请日：2015-12-01

    申请人： Earth Island

    发明人： Erin Keys ,  Robert Goldberg

    IPC分类号： A23L1/32

    CPC分类号： A23L1/3216 ,  A21D10/005 ,  A21D13/064 ,  A23L1/0534 ,  A23L1/0545 ,  A23L1/304 ,  A23L1/337 ,  A23L15/35 ,  A23L17/60 ,  A23L27/60 ,  A23L29/238 ,  A23L29/256 ,  A23L29/262 ,  A23L29/272 ,  A23L33/16 ,  A23V2002/00 ,  A23V2250/5026 ,  A23V2250/5036 ,  A23V2250/5054 ,  A23V2250/507 ,  A23V2250/51086

    摘要： An egg substitute composition includes a substantially egg-less dry mixture that includes a starch and/or lipid source and/or a protein source, and a hydrocolloid system. The hydrocolloid system includes a mixture of hydrocolloids and a crosslinking agent. The crosslinking agent is adapted to crosslink the mixture of hydrocolloids upon the introduction of a liquid. The mixture of hydrocolloids includes a lower-temperature gelling hydrocolloid and a higher-temperature gelling hydrocolloid. The compositions may further include a liquid activator, which may be added to the dry mix to hydrate the composition, and enable use of the composition in any application typically calling for raw eggs, e.g., scrambled eggs, omelets, frittatas, etc. The compositions (in dry or hydrated form) may also be used as egg-substitutes in various different applications, such as in emulsions (e.g., mayonnaise), and baking mixes.

    摘要翻译： 蛋替代组合物包括基本上无蛋的干混合物，其包括淀粉和/或脂质源和/或蛋白质来源，以及水胶体系统。 水胶体体系包括水胶体和交联剂的混合物。 交联剂适于在引入液体时交联水胶体的混合物。 水胶体的混合物包括低温胶凝水胶体和较高温度胶凝水胶体。 组合物还可以包括液体活化剂，其可以加入到干混合物中以水合该组合物，并且使得组合物能够在通常要求生鸡蛋，例如炒鸡蛋，煎蛋卷，花生等的任何应用中使用。组合物 （干燥或水合形式）也可用作各种不同应用中的卵替代品，例如乳液（例如蛋黄酱）和烘焙混合物。

    CHEESE ANALOGUE COMPOSITIONS
    2.
    发明申请
    CHEESE ANALOGUE COMPOSITIONS 有权

    公开(公告)号：US20220287320A1

    公开(公告)日：2022-09-15

    申请号：US17694531

    申请日：2022-03-14

    申请人： EARTH ISLAND

    发明人： Chandrani Atapattu

    IPC分类号： A23C20/02

    摘要： A cheese analogue (or substitute) composition includes a fat source, a starch source and/or a protein source, a leavening agent, and a water source. A method of making the cheese analogue (or substitute) composition includes mixing the fat source, the dry ingredient mixture, the leavening agent, and the water source to form a composition mixture, and heating the composition mixture to form curds.

    PLANT-BASED EGG SUBSTITUTE COMPOSITIONS
    3.
    发明申请
    PLANT-BASED EGG SUBSTITUTE COMPOSITIONS 审中-公开

    公开(公告)号：US20170020167A1

    公开(公告)日：2017-01-26

    申请号：US15164790

    申请日：2016-05-25

    申请人： EARTH ISLAND

    发明人： Erin Keys ,  Robert Goldberg

    IPC分类号： A21D10/00

    CPC分类号： A21D13/064 ,  A21D10/005 ,  A23L15/35 ,  A23L27/60 ,  A23L29/238 ,  A23L29/256 ,  A23L29/262 ,  A23L29/272 ,  A23V2002/00 ,  A23V2250/5026 ,  A23V2250/5036 ,  A23V2250/5054 ,  A23V2250/507 ,  A23V2250/51086

    摘要： An egg substitute composition includes a substantially egg-less dry mixture that includes a starch and/or lipid source and/or a protein source, and a hydrocolloid system. The hydrocolloid system includes a mixture of hydrocolloids and a crosslinking agent. The crosslinking agent is adapted to crosslink the mixture of hydrocolloids upon the introduction of a liquid. The mixture of hydrocolloids includes a lower-temperature gelling hydrocolloid and a higher-temperature gelling hydrocolloid. The compositions may further include a liquid activator, which may be added to the dry mix to hydrate the composition, and enable use of the composition in any application typically calling for raw eggs, e.g., scrambled eggs, omelets, frittatas, etc. The compositions (in dry or hydrated form) may also be used as egg-substitutes in various different applications, such as in emulsions (e.g., mayonnaise), and baking mixes.