Zusammensetzung und Verfahren zur Stabilisierung von Eigelbproteinen vor einer Wärmebehandlung

摘要

Egg proteins, more specifically egg yolk proteins, or emulsions containing egg yolk proteins which are intended to subsequent thermal treatment, e.g. heat sterilization, are stabilized by addition thereto of an acidic amylaceous fermented composition resulting from a process wherein a) a slurry of cereal flour and at least one additional non-cereal starch material is first subjected to gelatinization and further homogenized; b) inoculated with an acidifying strain or a mixture of acidifying strains selected from Lactobacillus species and Streptococcus thermophilus; c) then subjected to a fermentation over a period and at a temperature such as to afford a pH of about 4.0 to 4.2 of the fermented material; and d) finally stabilized. Stabilizing composition useful therefor and foodstuffs containing same.