Patent ID: 9648897
Date: 2017-05-16
CPC Classifications: A23C,A23G,A23J,A23L,A23P,A23V

Claim:
1. A healthy food composition with a gel or foam texture that is lactose- and casein-free, comprising a neutral-flavored egg protein hydrolysate produced by a method comprising the following steps: a) acidifying an egg product pH with a concentrated food grade acid to a pH of between 5.0 and 7.0, b) adding an aminopeptidase in an amount of between 1 and 3 g per liter of egg product, c) incubating at a temperature of between 45 and 55° C. for a time period of between 30 and 180 minutes, and d) inactivating the aminopeptidase at a temperature of between 85 and 95° C. and for a time period of between 10 and 15 minutes, wherein the egg product is selected from whole egg, egg white and egg yolk, and wherein the whole egg, egg white or egg yolk is used directly in liquid state or in the form of a rehydrated product (previously dehydrated and then rehydrated), raw or pasteurized.