Abstract

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.

IPC Classes  ?

• A23C 20/02 - Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers

Abstract

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.

IPC Classes  ?

• A23C 20/02 - Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates

Abstract

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.

IPC Classes  ?

• A23C 20/02 - Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers

Goods & Services

(1) Pancake and waffle batter, namely gluten-free pancake and waffle batter, vegan pancake and waffle batter, plant-based pancake and waffle batter, and egg-less pancake and waffle batter

Goods & Services

(1) Pancake and waffle batter, namely gluten-free pancake and waffle batter, vegan pancake and waffle batter, plant-based pancake and waffle batter, and egg-less pancake and waffle batter

Goods & Services

(1) Non-dairy yogurt, vegan yogurt, non-dairy yogurt beverage, frozen burritos, frozen sandwich wraps, frozen entrees consisting primarily of meat substitutes, frozen entrees consisting primarily of vegetable-based meat substitutes, frozen entrees consisting primarily of cheese substitutes, frozen entrees consisting primarily of vegan meat substitutes, frozen entrees consisting primarily of vegan vegetable-based meat substitutes, frozen entrees consisting primarily of vegan cheese substitutes; frozen breakfast entrees consisting primarily of vegan meat substitutes, frozen breakfast entrees consisting primarily of vegan vegetable-based meat substitutes, frozen breakfast entrees consisting primarily of vegan cheese substitutes, frozen breakfast entrees consisting primarily of meat substitutes, frozen breakfast entrees consisting primarily of vegetable-based meat substitutes, frozen breakfast entrees consisting primarily of cheese substitutes; frozen side dishes consisting primarily of meat substitutes, frozen side dishes consisting primarily of vegetable-based meat substitutes, frozen side dishes consisting primarily of cheese substitutes; non-dairy desserts namely, brownies, cakes, pies, dessert mousse, and cookies, non-dairy confections, namely, non-dairy frostings and non-dairy icings, non-dairy chocolate; ready-to-eat meals, namely, meatless burritos, meatless and/or non-dairy pizzas, meatless sandwich wraps. (2) Snacks, namely, cereal-based snacks. (3) Non-dairy food beverage, namely, non-dairy yogurt beverages.

Goods & Services

PANCAKE AND WAFFLE BATTER, INCLUDING GLUTEN-FREE PANCAKE AND WAFFLE BATTER, VEGAN PANCAKE AND WAFFLE BATTER, PLANT-BASED PANCAKE AND WAFFLE BATTER, AND EGG-LESS PANCAKE AND WAFFLE BATTER

Abstract

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.

IPC Classes  ?

• A21D 10/00 - Batters, dough or mixtures before baking
• A23L 15/00 - Egg productsPreparation or treatment thereof
• A23L 27/60 - Salad dressingsMayonnaiseKetchup
• A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
• A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
• A23L 29/262 - CelluloseDerivatives thereof, e.g. ethers
• A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran

Abstract

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.

IPC Classes  ?

• A21D 10/00 - Batters, dough or mixtures before baking
• A23L 15/00 - Egg productsPreparation or treatment thereof
• A23L 27/60 - Salad dressingsMayonnaiseKetchup
• A23L 29/262 - CelluloseDerivatives thereof, e.g. ethers
• A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
• A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
• A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran

Abstract

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.

IPC Classes  ?

• A23L 15/00 - Egg productsPreparation or treatment thereof
• A21D 10/00 - Batters, dough or mixtures before baking
• A23L 27/60 - Salad dressingsMayonnaiseKetchup
• A23L 29/262 - CelluloseDerivatives thereof, e.g. ethers
• A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
• A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
• A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran

Abstract

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.

IPC Classes  ?

• A23L 15/00 - Egg productsPreparation or treatment thereof
• A21D 13/064 - Products with modified nutritive value, e.g. with modified starch content with modified protein content
• A23L 1/0534 - Cellulose; Derivatives thereof, e.g. ethers
• A23L 1/054 - of microbial origin, e.g. xanthan, dextran
• A23L 1/304 - Inorganic salts, minerals, trace elements
• A23L 1/32 - Egg products
• A23L 1/337 - Edible seaweed
• A21D 10/00 - Batters, dough or mixtures before baking
• A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
• A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
• A23L 29/262 - CelluloseDerivatives thereof, e.g. ethers
• A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
• A23L 27/60 - Salad dressingsMayonnaiseKetchup

Abstract

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.

IPC Classes  ?

• A23L 15/00 - Egg productsPreparation or treatment thereof
• A21D 13/064 - Products with modified nutritive value, e.g. with modified starch content with modified protein content
• A21D 10/00 - Batters, dough or mixtures before baking
• A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
• A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
• A23L 29/262 - CelluloseDerivatives thereof, e.g. ethers
• A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
• A23L 27/60 - Salad dressingsMayonnaiseKetchup

Goods & Services

(1) Dairy product substitutes, namely cheese substitutes and non-dairy bread spreads (2) Cream cheese substitutes; sour cream substitutes (3) Plant-protein based meat substitutes; egg substitutes (4) Bakery products, namely, bread, tortillas, bagels, pancakes, instant pancake mixes, gluten-free bread; salad dressings (5) Salad dressing that may also be used as a bread spread

Goods & Services

MANUFACTURING FOOD PRODUCTS FOR OTHERS