PROTEINS FOOD

Brand Owner (click to sort) Address Description
GROPLEX GLANBIA NUTRITIONALS LIMITED Glanbia House Kilkenny R95E866 Ireland Proteins for the food and dietary supplement industries including enriched proteins, isolated proteins, whey proteins and dairy proteins; amino acids for the food and dietary supplement industries including enriched amino acids, isolated amino acids, whey and dairy amino acids;
NOVOX EGGY FOOD GmbH & Co. KG Hörster Wall 1 49434 Neuenkirchen-Vörden Germany Proteins for food, namely, albumen for culinary purposes; protein in the form of egg whites; eggs; yolk of eggs; full egg; preparations for the making of scrambled eggs and omelets;Non-prescription dietary supplements made of protein;Non-alcoholic beverages, in particular energy drinks enhanced with albumin;
NOVOX OVOBEST Eiprodukte GmbH & Co. KG Hörster Wall 1 49434 Neuenkirchen-Vörden Germany Proteins for food, namely, albumen for culinary purposes; protein in the form of egg whites; eggs; yolk of eggs; full egg; preparations for the making of scrambled eggs and omelets;Non-prescription dietary supplements made of protein;Non-alcoholic beverages, in particular energy drinks enhanced with albumin;
PROTHERMA GLANBIA NUTRITIONALS LIMITED Glanbia House Kilkenny R95E866 Ireland Proteins for the food, beverage and nutritional supplement industries; whey proteins and whey protein concentrates for the food, beverage and nutritional supplement industry;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. A process for cooking a food in oil and/or fat is provided. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a food prior to cooking. The dry protein mixture, dry alkaline protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.