Improved dried egg white, production method therefor, and food containing improved dried egg white

An improved dried egg white has a pH of 9.5 or more and a carbon dioxide concentration is 1 % or less in a sealed 250 ml vial, when 25 g of the product is stored in the vial at 75°C for 24 hours.

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Bibliographische Detailangaben
Hauptverfasser:	TANAKA, TOSHIHARU, SUGIURA, KAYO, ABE, NANAKO, SASAHARA, RYO, WATANABE, TAKAYUKI, KOBAYASHI, HIDEAKI, INOUE, KAZUYUKI, KAYANUMA, MINORI, TANAKA, RYOJI
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	An improved dried egg white has a pH of 9.5 or more and a carbon dioxide concentration is 1 % or less in a sealed 250 ml vial, when 25 g of the product is stored in the vial at 75°C for 24 hours.