| 摘要 |
PURPOSE:The titled liquid egg which is liquid at low temperature, preservable for a long period, has almost no change in taste, flavor, emulsifying power, emulsion stability, etc., obtained by adding an antifreezing agent consisting of a protein modified with a higher alcohol to liquid egg. CONSTITUTION:100pts.wt. liquid egg is blended with preferably 0.03-5pts.wt. protein (e.g., succinylcaseinleucinedodecyl ester, etc.) modified with a higher alcohol (e.g., octyl alcohol, etc.) or an amino acid ester (e.g., ester of leucine, etc. and a fatty alcohol, etc.). EFFECT:Causing no freezing damage even if frozen. |
