Novel food product and method of use

Author: Johnson, PS; Lee, S; Altalhi, ASD

Type: Patent

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Massey University


The invention includes a composition when used for the subsequent preparation of an egg white foam, characterised in that the composition includes an amount of egg white material and at least one thickener. The amount of thickener(s) is at least about 2.0%w/w in the composition and the composition has been heat treated at or above about 40┬░Cprior to preparing the egg white foam. The invention also encompasses method of use, novel food products, cooked or uncooked, and methods of manufacture.