| 摘要 |
The process for preparing a food product with whole eggs or with egg yolk, comprises completely or partially replacing the egg by a broken egg yolk substitute having proteins, a portion of the carbohydrate fraction, broken dextrin made by pea flour, maltodextrin and sorbitol. The proteins are extracted by fractionating a non-fatty product using ultrafiltration method. The non-fatty product is a vegetable or animal milk and lactoserum. |
