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1.
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EGG REPLACEMENT COMPOSITIONS
| Application Number |
18567235 |
| Status |
Pending |
| Filing Date |
2022-06-20 |
| First Publication Date |
2024-08-15 |
| Owner |
ZERO EGG LTD. (Israel)
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| Inventor |
- Nimrodi, Liron
- Bernhardt, Samuel
- Hanoch, Yael
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Abstract
The present invention provides egg replacement compositions comprising at least 14 wt% of protein(s) from a vegetable source, sodium chloride, natural vegetable oil and water, wherein the composition comprises less than 4% of hydrocolloids or polycarbohydrates. The present invention further provides food products comprising the egg replacement composition. The food products of the present invention have organoleptic properties similar to those of a natural egg.
IPC Classes ?
- A23J 3/16 - Vegetable proteins from soybean
- A21D 2/16 - Fatty acid esters
- A21D 2/26 - Proteins
- A23D 9/04 - Working-up
- A23L 5/44 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
- A23L 15/00 - Egg productsPreparation or treatment thereof
- A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
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2.
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EGG SUBSTITUTE MIXTURE
| Application Number |
18440103 |
| Status |
Pending |
| Filing Date |
2024-02-13 |
| First Publication Date |
2024-06-13 |
| Owner |
ZERO EGG LTD. (Israel)
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| Inventor |
David, Amiel
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Abstract
The present invention is directed to compositions comprising inter alia, protein. Fabaceae flour and polysaccharide and use thereof, such as egg substitute compositions.
IPC Classes ?
- A23L 15/00 - Egg productsPreparation or treatment thereof
- A21D 2/02 - Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
- A21D 2/18 - Carbohydrates
- A21D 2/26 - Proteins
- A21D 13/045 - Products made from materials other than rye or wheat flour from leguminous plants
- A21D 13/064 - Products with modified nutritive value, e.g. with modified starch content with modified protein content
- A23L 11/00 - Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereof
- 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 33/145 - Extracts
- A23L 33/185 - Vegetable proteins
- A23L 33/24 - Cellulose or derivatives thereof
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3.
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EGG REPLACEMENT COMPOSITIONS
| Application Number |
IL2022050661 |
| Publication Number |
2022/269606 |
| Status |
In Force |
| Filing Date |
2022-06-20 |
| Publication Date |
2022-12-29 |
| Owner |
ZERO EGG LTD. (Israel)
|
| Inventor |
- Nimrodi, Liron
- Bernhardt, Samuel
- Hanoch, Yael
|
Abstract
The present invention provides egg replacement compositions comprising at least 14 wt% of protein(s) from a vegetable source, sodium chloride, natural vegetable oil and water, wherein the composition comprises less than 4% of hydrocolloids or polycarbohydrates. The present invention further provides food products comprising the egg replacement composition. The food products of the present invention have organoleptic properties similar to those of a natural egg.
IPC Classes ?
- A23L 33/185 - Vegetable proteins
- A21D 2/26 - Proteins
- A23J 3/14 - Vegetable proteins
- A23J 3/16 - Vegetable proteins from soybean
- A23L 11/00 - Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereof
- A23L 15/00 - Egg productsPreparation or treatment thereof
- A21D 13/00 - Finished or partly finished bakery products
- A21D 2/18 - Carbohydrates
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4.
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ZERO EGG.
| Application Number |
1563099 |
| Status |
Registered |
| Filing Date |
2020-06-10 |
| Registration Date |
2020-06-10 |
| Owner |
ZERO EGG LTD. (Israel)
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| NICE Classes ? |
29 - Meat, dairy products, prepared or preserved foods
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Goods & Services
Egg products; egg substitute; vegetable-based food;
vegetable-based meat substitutes; formed textured vegetable
protein for use as a meat substitute.
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5.
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0 ZERO EGG.
| Application Number |
206777400 |
| Status |
Registered |
| Filing Date |
2020-06-10 |
| Registration Date |
2023-09-27 |
| Owner |
ZERO EGG LTD. (Israel)
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| NICE Classes ? |
29 - Meat, dairy products, prepared or preserved foods
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Goods & Services
(1) Plant based egg substitute; egg substitute; vegetable-based meal and snack food; vegetable-based meat substitutes; formed textured vegetable protein for use as a meat substitute.
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6.
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EGG SUBSTITUTE MIXTURE
| Application Number |
IL2019050538 |
| Publication Number |
2019/220431 |
| Status |
In Force |
| Filing Date |
2019-05-13 |
| Publication Date |
2019-11-21 |
| Owner |
ZERO EGG LTD. (Israel)
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| Inventor |
David, Amiel
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Abstract
The present invention is directed to compositions comprising inter alia, protein, Fabaceae flour and polysaccharide and use thereof, such as egg substitute compositions.
IPC Classes ?
- A23L 15/00 - Egg productsPreparation or treatment thereof
- A23L 35/00 - Foods or foodstuffs not provided for in groups Preparation or treatment thereof
- A21D 13/045 - Products made from materials other than rye or wheat flour from leguminous plants
- A23J 3/16 - Vegetable proteins from soybean
- A23L 11/00 - Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereof
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7.
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ZERO EGG
| Serial Number |
87664277 |
| Status |
Registered |
| Filing Date |
2017-10-30 |
| Registration Date |
2019-03-19 |
| Owner |
ZERO EGG, LTD. (Israel)
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| NICE Classes ? |
29 - Meat, dairy products, prepared or preserved foods
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Goods & Services
Egg product; Egg substitute
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