Johnson, Peter Stuart,Lee, Sung Je,Altalhi, Arwa Saleh D.
申请号：
AU2019268060
公开号：
AU2019268060A1
申请日:
2019.11.19
申请国别(地区):
AU
年份:
2019
代理人:
摘要：
#$%^&*AU2019268060A120191212.pdf#####Abstract 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 °C prior to preparing the egg white foam. The invention also encompasses method of use, food products, cooked or uncooked, and methods of manufacture.
