Dried egg white, production method therefor, and food containing improved dried egg white
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United States of America Patent
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Sep 25, 2012
Grant Date -
Nov 10, 2011
app pub date -
Jul 22, 2011
filing date -
Sep 7, 2006
priority date (Note) -
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Abstract
A method for producing an improved dried egg white includes preparing a dried egg white by drying a liquid egg white so that the dried egg white after drying has a pH of 9 or more, and dissipating carbon dioxide contained in the dried egg white, wherein, by dissipating carbon dioxide contained in the dried egg white, the pH of the dried egg white is increased to 0.01 to 1 to obtain a pH of 9.5 or more and carbon dioxide concentration in a sealed 250 ml vial is decreased to 1% or less, when 25 g of the improved dried egg white is stored in the vial at 75° C. for 24 hours.
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