HIGH EMULSIFIABILITY EGG WHITE HYDROLYZATE

摘要

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.