Title:
EGG WHITE FOAM COMPOSITION AND METHOD FOR PRODUCING SAME
Document Type and Number:
WIPO Patent Application WO/2018/051914
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide a method for improving not only the temporal stability of meringue but also the quality of foam, the workability, and, even more, the quality of the final products. By adding water-soluble soybean polysaccharides and pullulan together to egg white and whipping the egg white while adjusting the pH to 5.5 to 7.9, it is possible to prepare an egg white foam composition having good temporal stability and a foam quality that is fine and smooth. The texture of the final products, which are the foods, such as chiffon cakes and souffles, produced with the egg white foam composition is very light, and the foods melt smoothly in the mouth.
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Inventors:
KANATANI HIROYUKI (JP)
YOKOMIZO EIJI (JP)
YOKOMIZO EIJI (JP)
Application Number:
PCT/JP2017/032459
Publication Date:
March 22, 2018
Filing Date:
September 08, 2017
Export Citation:
Assignee:
FUJI OIL HOLDINGS INC (JP)
FUJI OIL CO LTD (JP)
FUJI OIL CO LTD (JP)
International Classes:
A23L15/00; A23J3/04; A23L5/00; A21D13/80
Foreign References:
| JPH05244880A | 1993-09-24 | |||
| JPH02177873A | 1990-07-10 | |||
| JPH09313100A | 1997-12-09 | |||
| JP2012095598A | 2012-05-24 | |||
| JP2004194519A | 2004-07-15 |
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