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Perfect Ingredients perfect Value-Added Eggs ingredients Food Ingredients Portfolio | 2019 every step of the way Overview Overview > Michael Foods, Inc. Company visit MichaelFoods.com to learn more... Sustainability Dried Eggs What you need to make it your own Products We work in partnership with you to develop a deep understanding of your Refrigerated business strategy and to recommend the ingredient solutions that will help Liquid you reach your goals. Our egg products are known throughout the food industry for their quality and dependability, so you can be sure you are working with a partner you can count on. Packaging Leader in Customization Frozen Liquid Our expertise in customization is second to none, with the capabilities, Conversion capacity and versatility to create exactly what you need within your unique manufacturing and packaging requirements. Enzyme Research & Culinary Expertise Modified Insights gleaned from industry research help direct your way to success. Our world-class R&D team of more than 20 dedicated food scientists and a 10,000 sq. ft. pilot plant is here to help you identify appropriate products that meet your needs and specifications. Precooked Eggs Dedicated & Reliable Supply Chain You will receive dedicated support from a team of skilled marketers, procurement experts and logistics professionals. With 14 strategically French Toast located, state-of-the-art egg processing facilities across the country, we boast the largest industrial egg capacity, multiple distribution points, export capabilities and an overall broader reach than our competitors. Hard Cooked Real Eggs, Real Results Eggs Our egg products deliver the flavor and consistency you can only get with For ordering, information, or customer real eggs in a host of varieties and formats to suit almost any need. From dried to liquid to precooked, all of our egg product facilities are SQF Level service assistance, call 3 Certifiedto provide unmatched product quality and superior food safety. 1-800-328-5474. Or visit michaelfoods.com. ©2018 Michael Foods, Inc. All Rights Reserved. EGG710 10.18 Overview Overview > Sustainability Company Michael Foods' Commitment to Sustainability Sustainability Dried Eggs Animal Well-Being The health and well-being of our laying hens is a top priority Products Environment - Providing fresh air and proper lighting in a safe setting Refrigerated Nutrition - Designing diets to meet each hen's age-related needs Liquid Disease Prevention - Taking critical steps to ensure hen health Packaging Environment Frozen Liquid We are committed to reducing our environmental impact Conversion Compliance - Establishing environmental standards that meet laws and regulations Communication - Making information available about our environmental activities Enzyme Resource Management & Conservation - Reducing environmental impacts by Modified managing process generated waste Continuous Improvement - Continually looking to improve our environmental management system Precooked Eggs Human Welfare Maintaining a portfolio of healthy, better-for-you offerings Food Safety - All eggs manufactured according to FDA approved processes French Toast Better-For-You - Options available across our portfolio • Clean Label • Low or No Cholesterol • Gluten-Free Hard Cooked • Specialty Products Eggs • Whole-Grain Options ©2018 Michael Foods, Inc. All Rights Reserved. EGG710 10.18 Overview Overview > Product Categories Company Dried Eggs • Choose from Whole Eggs, Egg Whites, Yolks • Exceptionally convenient, mixable and dependable, and Specialty Blends use dried eggs in a variety of ingredient applications. • Cage-Free Options Available Sustainability Dried Eggs Liquid Eggs (Refrigerated & Frozen) • Choose from Whole Eggs, Egg Whites, Yolks, Products Refrigerated Low/No Fat & Cholesterol and Scrambled Egg • Our Liquid Eggs are pre-cracked and pasteurized to Mixes Liquid make your back-of-house both efficient and safe. • Cage-Free Options Available • Extended and Short Shelf Life. Packaging Enzyme Modified • Choose from Dried, Frozen and Refrigerated Frozen Liquid • Enhanced functionality in emulsion applications, delivering savings, a cleaner label and less ingredient Conversion handling. Enzyme Precooked Eggs • Choose from Egg Patties, Fried Eggs, Omelets, Modified • Starting with pasteurized eggs, we’ve fully cooked Frittatas and Scrambled Eggs (verified +165 F) each item to ensure consistency and • Cage-Free Options Available safety, while decreasing prep - just heat and serve! Precooked Eggs Hard Cooked Eggs • Choose from shell-on, peeled or diced • Fully cooked eggs utilizing a rotational cook process • Cage-Free Options Available to deliver centered yolks and tender whites. French Toast Organic, Cage-Free and Non-GMO Options Available! Organic Cage-Free Non-GMO Hard Cooked Our organic egg products come Our American Humane Michael Foods is a Non-GMO Eggs from chickens only fed organic Certified products allow you certified organization offering feed, while also meeting specific to menu cage-free dishes with Non-GMO egg products across housing requirements. confidence and convenience. our value-added eggs portfolio. ©2018 Michael Foods, Inc. All Rights Reserved. EGG710 10.18 Look for Our Newly Designed Overview Overview > Packaging Overview Papetti's Packaging Company Coming Late-2018! Small Sizes|Cartons Sustainability Dried Eggs Category 1 Lb 2 Lb 5 Lb Refrigerated Liquid- ESL Products Frozen Liquid Refrigerated Liquid Medium Sizes|Boxes, Bags & Tubs Packaging 5 Lb 20 Lb 30 Lb 30 Lb Bulk Frozen Liquid Category Cook-in- Bags Bags Tubs Boxes Bags Conversion Refrigerated Liquid- ESL Enzyme Refrigerated Liquid- SSL Modified Frozen Liquid Dried Precooked Eggs Precooked Large Sizes|Super Sacks, Totes & Tankers French Toast Super Category Totes Tankers Sacks Hard Cooked Refrigerated Liqid- ESL Eggs Refrigerated Liquid- SSL Dried ©2018 Michael Foods, Inc. All Rights Reserved. EGG710 10.18 Overview Overview > Egg Product Conversions Company Always Ready to Go! Traditional Shell to Liquid Eggs: No more wasteful cracking, mixing or mess. Our liquid eggs are pre-cracked and ready to pour! Sustainability Dried Eggs Liquid Whole & Blend Liquid Yolks Liquid Whites Products 1 Large 3 Tablespoons 1 Large Egg Yolk 1 Tablespoon 1 Large Egg White 2 Tablespoons Refrigerated Liquid 2 Large 1/3 Cup 3 Large Egg Yolks 1/4 Cup 2 Large Egg Whites 1/4 Cup Packaging 3 Large 2/3 Cup 5 Large Eggs 1/3 Cup 3 Large Egg Whites 1/3 Cup Frozen Liquid 4 Large 3/4 Cup 12 Large Egg Yolks 3/4 Cup 4 Large Egg Whites 1/2 Cup Conversion 5 Large 1 Cup 14 Large Egg Yolks 1 Cup 5 Large Egg Whites 2/3 Cup Enzyme 9 Large 1 Pound 21 Large Egg Yolks 1 1/2 Cup 7 Large Egg Whites 1 Cup Modified 18 Large 2 Pounds 27 Large Egg Yolks 1 Pound 14 Large Egg Whites 1 Pound 24 Large 4 3/4 Cup 53 Large Egg Yolks 2 Pounds 27 Large Egg Whites 2 Pounds Precooked Eggs 45 Large 5 Pounds 134 Large Egg Yolks 5 Pounds 69 Large Egg Whites 5 Pounds 534 Large Egg 275 Large Egg 181 Large 20 Pounds 20 Pounds 20 Pounds Yolks Whites 800 Large Egg 412 Large Egg 272 Large 30 Pounds 30 Pounds 30 Pounds French Toast Yolks Whites Hard Cooked Eggs ©2018 Michael Foods, Inc. All Rights Reserved. EGG710 10.18 Overview Dried Eggs > Features & Benefits Whole Eggs Dried Egg Products Egg Dried Eggs Whites Reliable Functionality • Easy to store • Extended Shelf Life Yolks Refrigerated • Instantized products dissolve quickly Liquid • Low pH level formats available Specialty • Free Flow Whole and Yolk Blends products help eggs flow through Frozen Liquid machinery easier A Formula for Any Application Dried Egg Products • High-whip egg white products designed as a whipping agent Enzyme Convenient. Mixable. Dependable. • Dark yolk products result in deep, rich Modified color in end product Product Variety • Whole Eggs Precooked Eggs • Egg Whites • Egg Yolks • Specialty Blends (contain sugar or other ingredients for added French Toast convenience) Hard Cooked Eggs ©2018 Michael Foods, Inc. All Rights Reserved. EGG710 10.18 Overview Dried Eggs > Whole Eggs Whole Eggs Whole Eggs Egg Dried Eggs Whites Product Code Description Pack Size Net Wt. Gross Wt. Case Cube Cases/Pallet Shelf Life More Info Dried Plain Whole Eggs 1/50 Lb Box 50 Lbs 55.021 Lbs 2.19 FT3 30 365 days ⊲ 46025-41003 Yolks Refrigerated Whole Eggs Liquid Dried Free Flow Whole Eggs 1/50 Lb Box 50 Lbs 55.021 Lbs 2.19 FT3 30 365 days ⊲ Specialty 46025-41102 Blends Whole Eggs, Sodium Silicoaluminate Frozen Liquid Reconstitution Rate: 1 part egg to 3 parts water Enzyme Modified Precooked Eggs French Toast Hard Cooked Eggs ©2018 Michael Foods, Inc. All Rights Reserved. EGG710 10.18 Overview Dried Eggs > Egg Whites Whole Eggs Egg Whites Egg Dried Eggs Whites Product Code Description Pack Size Net Wt. Gross Wt. Case Cube Cases/Pallet Shelf Life More Info Dried Standard Whites 1/50 Lb Box 50 Lbs 55.021 Lbs 2.21 FT3 30 365 days ⊲ 46025-40001 Yolks Refrigerated Egg Whites Liquid Dried Hi Whip Whites w/ SLS 1/50 Lb Box 50 Lbs 55.021 Lbs 2.21 FT3 30 365 days ⊲ Specialty 46025-40102 Blends Egg Whites, Sodium Lauryl Sulfate as a whipping aid Frozen Liquid Dried Hi Whip Whites w/SLS 1/50 Lb Box 50 Lbs 54.459 Lbs 2.21 FT3 32 365 days (Lysozyme & Avidin Reduced) ⊲ 46025-40095 Enzyme Egg Whites, Sodium Lauryl Sulfate as a whipping aid Reconstitution Rate: 1 part egg to 7 parts water Modified Precooked Eggs French Toast Hard Cooked Eggs ©2018 Michael Foods, Inc. All Rights Reserved. EGG710 10.18 Overview Dried Eggs > Yolks Whole Eggs Yolks Egg Dried Eggs Whites Product Code Description Pack Size Net Wt. Gross Wt. Case Cube Cases/Pallet Shelf Life More Info Dried Plain Yolks 1/50 Lb Box 50 Lbs 55.021 Lbs 2.19 FT3 30 365 days ⊲ 46025-42001 Yolks Refrigerated Egg Yolks Liquid Dried Free Flow Yolks 1/50 Lb Box 50 Lbs 55.021 Lbs 2.19 FT3 30 365 days ⊲ Specialty 46025-42101 Blends Egg Yolks, Sodium Silicoaluminate Frozen Liquid Reconstitution Rate: 1 part egg to 1.25 parts water Enzyme Modified Precooked Eggs French Toast Hard Cooked Eggs ©2018 Michael Foods, Inc.
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  • Hydrophobic Guar Gum Derivatives Prepared by Controlled Grafting
    Louisiana State University LSU Digital Commons LSU Doctoral Dissertations Graduate School 2005 Hydrophobic guar gum derivatives prepared by controlled grafting processes for hydraulic facturing applications Ahmad Bahamdan Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_dissertations Part of the Chemistry Commons Recommended Citation Bahamdan, Ahmad, "Hydrophobic guar gum derivatives prepared by controlled grafting processes for hydraulic facturing applications" (2005). LSU Doctoral Dissertations. 3384. https://digitalcommons.lsu.edu/gradschool_dissertations/3384 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Doctoral Dissertations by an authorized graduate school editor of LSU Digital Commons. For more information, please [email protected]. HYDROPHOBIC GUAR GUM DERIVATIVES PREPARED BY CONTROLLED GRAFTING PROCESSES FOR HYDRAULIC FRACTURING APPLICATIONS A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Doctor of Philosophy In The Department of Chemistry by Ahmad Bahamdan B.S., King Fahd University of Petroleum and Minerals, Saudi Arabia, 1989 M.S., University of Arkansas at Little Rock, AR, 1995 August 2005 ACKNOWLEDGEMENTS First of all I would like to express my sincere appreciation to my advisor and mentor, Professor William H. Daly, for his kindness, guidance, and encouragement during the entire course of this work. His encouragement, advices, patience helped me going through the difficulties and crises I met during the path of this work. I would like to thank everyone who has contributed to this work.
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  • GUAR GUM Chemical and Technical Assessment
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  • Effect of Adding Guar Gum to Yogurt Free Fat and Studying Some of Its Properties
    Khairi et al (2020): Profile of yogurt free fat September 2020 Vol. 23 Issue 13B Effect of adding guar gum to yogurt free fat and studying some of its properties Shaymaa Rifaat Khairi1*, Shaymaa Saady Lafta1, and Ebtisam F. Mousa1 1. Department of Food Science, Collage of Agricultural engineering science, University of Baghdad, Baghdad, Iraq * Corresponding author: Shaymaa R. Khairi; e-mail: [email protected] Abstract The dairy industry is in dire need to master the means of developing low-fat or low-fat dairy products in order to meet the requirements of the consumer. Such products are not easy due to the role played by fats in improving the texture, texture and taste of dairy products called fat alternatives The low-fat low-energy produced yoghurt from a sorting milk with the fat substitute of gum Arabic (GUAR GUM) with three levels of 0.1, 0.2 and 0.3% in addition to the positive control experiment in which the yogurt was made from whole milk and the negative control experiment in which the yogurt was made from Milk sorted without any addition. The best results to improve additives by determining the rheological tests, which included viscosity examination , clarity of automatic whey , water retention and the excelled treatment was yogurt with 0.2% guar gum (The treatment A2). The rolls above are very close to the treatment of positive control and outperformed the treatment of negative control. The results of sensory evaluation showed that the treatment (A2) was also the best. Keywords: guar gum, yogurt free fat, properties How to cite this article: Khairi SR, Lafta SS, Mousa EF (2020): Effect of adding guar gum to yogurt free fat and studying some of its properties, Ann Trop Med & Public Health; 23(S13B): SP231385.
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  • Recent Approaches in Guar Gum Hydrogel Synthesis for Water Purification
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  • Effect of Gel-Forming Gums on the Intestinal Unstirred Layer and Sugar Transport in Vitro
    Gut: first published as 10.1136/gut.22.5.398 on 1 May 1981. Downloaded from Gut, 1981, 22, 398-403 Effect of gel-forming gums on the intestinal unstirred layer and sugar transport in vitro I T JOHNSON AND JENNIFER M GEE ARC Food Research Institute, Colney Lane, Norwich SUMMARY The effect of two gel-forming polysaccharide gums, guar gum and Na-carboxymethyl- cellulose (CMC), on glucose transport in vitro was investigated using everted sacs of rat jejunum. The gums were added to the mucosal bathing media to give apparent viscosities in the range 1-110 Pascal seconds x 10-3, mPa.s(cP). Serosal glucose transport fell steeply by about 60% as the vis- cosities of the mucosal media rose to 20mPa.s, and levelled off thereafter. A similar effect was observed in sacs preincubated with guar gum (15 minutes) and exposed to glucose in a subsequent guar-free incubation. Glucose transport with and without the addition of guar gum was found to be sensitive to mucosal stirring, so that, when shaken at 130 oscillations per minute, sacs exposed to guar gum (0.25 %, viscosity c.a. 16 mPa.s (cP) transported glucose at a similar rate to sacs incubated without guar at 80 oscillations per minute. By measuring the time course for the establishment of osmotic induced potentials, it was shown that incubation with guar or CMC led to an increase in the apparent thickness of the unstirred fluid layer overlying the mucosa (guar-free thickness =317±15[*, guar treated thickness =468+25tx). It is suggested that the presence of a polysaccharide gum in the fluid film surrounding the villi increases its viscosity, and thus gives rise to a thickening of the rate-limiting unstirred layer.
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