METHOD FOR PRODUCING BEVERAGES BASED ON EGG WHITE
A method for producing beverages based on egg white, which comprises performing a first thermal treatment for heating a solution of egg white at a temperature comprised between 58° C. and 75° C. The method then comprises performing a first homogenization of the previously-heated solution of egg whit...
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| creator | HINTERSTEINER-WENZEL, Martin GHERARDI, Alessandro PIRAZZINI, Roberto CRISTOFORI, Gabriele |
| description | A method for producing beverages based on egg white, which comprises performing a first thermal treatment for heating a solution of egg white at a temperature comprised between 58° C. and 75° C. The method then comprises performing a first homogenization of the previously-heated solution of egg white, at a pressure higher than 70 bar, in order to obtain a beverage that has microbiological and organoleptic characteristics similar to cow's milk. |
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| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS 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 |
| title | METHOD FOR PRODUCING BEVERAGES BASED ON EGG WHITE |
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