A low-energy material from egg albumin comprising a concentrated egg albumin as a basic component, from 1 to 2 % by weight of salt and from 0.01 to 3 % by weight of seasoning per the total weight of the egg albumin, obtainable by process which comprising a) incorporation of air into the mixture concentrated unpasteurized egg albumin with a dry matter minimum 15.5 % by weight, salt and flavoring substances, and b) extruding the mixture from step a) on surface of water with a temperature of 85 to 99 ø C to form a continuous strip of the resulting coagulated mass. The using this material as a replacement of meat and cheese in producing various kinds of dietetic foods, including vegetable and pasta salads, spreads or different kinds of meat products such as burgers or meatballs.A low-energy material from egg albumin comprising a concentrated egg albumin as a basic component, from 1 to 2 % by weight of salt and from 0.01 to 3 % by weight of seasoning per the total weight of the egg albumin, obtainable by process which comprising a) incorporation of air into the mixture concentrated unpasteurized egg albumin with a dry matter minimum 15.5 % by weight, salt and flavoring substances, and b) extruding the mixture from step a) on surface of water with a temperature of 85 to 99 ř C to form a continuous strip of the resulting coagulated mass. The using this material as a replacement of meat and cheese in producing various kinds of dietetic foods, including vegetable and pasta salads, spreads or different kinds of meat products such as burgers or meatballs.
