| 摘要 |
PROBLEM TO BE SOLVED: To provide a freezing resistant egg white composition, not releasing water even on coagulating by heating and freezing once, having an eat feeling similar to the egg white of a boiled egg and also having a color tone similar to the white color of the boiled egg even after its coagulation by heating. SOLUTION: This egg white composition obtained by coagulating with heating a composition containing egg white, a fatty acid and starch. The egg white composition contains 0.4-16 pt.wt. fatty acid and 4-80 pt.wt. starch based on 100 pts.wt. solid portion of the egg white. |
