| 摘要 |
The concentrate contains, amongst other components: 150 pts. of liquid albumen (white of eggs), 30-100 pts. of liquid whole eggs, 8-16 pts. of solid selected from non-fatty milk solids sweet solid whey substance (or pref. 1/1 mixtures), 0.5-4 pts. of separated solid vegetable protein, and 0.1-2 pts. of hydrophilic substance (pref. Na-carboxymethylcellulose, pregelled starch, methylcellulose, gums etc.). The product is made 100% salmonella negative by a special heat treatment, without impairing other properties. pH is pref. 9 or above. The product is better than frozen eggs for simplicity, economy, hygiene and taste. It can be stored as dried powder or liquid. |
