HIGH EMULSIFIABILITY EGG WHITE HYDROLYZATE

PROBLEM TO BE SOLVED: To provide an egg white hydrolyzate that has emulsifiability, emulsion stability, and heat coagulability.SOLUTION: There is provided an egg white hydrolyzate that is obtained by that albumen is subjected to hydrolysis using a protease. The egg white hydrolyzate is that a weight...

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Bibliographische Detailangaben
Hauptverfasser:	NAGATA SAKI, HATTA HAJIME, TAKAGI MAYUKO, SO SAKIKO, ISE SHUNTARO
Format:	Patent
Sprache:	eng
Schlagworte:	ADHESIVES CHEMISTRY DYES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MATERIALS FOR MISCELLANEOUS APPLICATIONS, NOT PROVIDED FORELSEWHERE METALLURGY MISCELLANEOUS APPLICATIONS OF MATERIALS MISCELLANEOUS COMPOSITIONS NATURAL RESINS PAINTS PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS POLISHES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide an egg white hydrolyzate that has emulsifiability, emulsion stability, and heat coagulability.SOLUTION: There is provided an egg white hydrolyzate that is obtained by that albumen is subjected to hydrolysis using a protease. The egg white hydrolyzate is that a weight of a deposition object when 0.4 M of trichloroacetic acid (TCA) that is a 9 times amount based on the egg white hydrolyzate is added to perform deposition is 60% or more of a dry weight when the albumen is subjected to the same treatment.