NEW MATERIAL:A substance existing in fresh whole egg protein of chicken and having sweet taste in itself. Color, almost white; solubility, insoluble in water and soluble in salt solution.

USE: A sweetener.

PREPARATION: Dozens of fresh chicken eggs are opened and gently dropped on a filter cloth laid on the bottom of a vessel keeping the yolk from breakage, scattered with a sufficient amount of table salt and left resting. The content of the container is filtered with a bag made of a loose fabric to remove the components insoluble in salt solution. The obtained liquid containing salt and salt-soluble component is sealed in a dialyzing tube made of cellulose and dialyzed with distilled water to remove the salt. The content of the tube is subjected to centrifugal separation at a low temperature to separate the content into produced white precipitate and a supernatant liquid. Finally, the precipitate is freeze-dried and pulverized.