A method that entails blending an egg-based substance, a water-absorbent thickener, and pieces of supplemental food together to form an egg-based material, the egg-based substance including a natural liquid egg component, the water-absorbent thickener distributed throughout the egg-based material, and the water-absorbent thickener effective to maintain distribution of the pieces of supplemental food throughout the egg-based material.

 
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> Method for the industrial production of ambient stable, packed pasta

> Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce
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