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Investigators Consejo Superior de Investigaciones CientÃficas (CSIC) in Spain, developed a new type of egg white with antihypertensive properties.
The product was presented yesterday by Spanish chefs Mario Sandoval and Francisco Torreblanca on the last day of the Madrid Fusión, festival coverage of the latest trends in cuisine.
The ingredient provides a more spongy foam, bright, mild, uniform and more flexible for use in high cuisine.
The new product, which has new properties techno-functional and antihypertensive, is obtained by treating the pasteurized egg white with an enzyme that breaks down the protein into smaller fragments, a process called hydrolysis.
The foam that power gets back to shape up after some time, a feature that has no clear standard. "The white color and neutral taste allow can be added to different ingredients," explained lead researcher Marta Miguel Castro.
As is derived from egg white, the product has a protein composition exclusively containing no fats or sugar. It can also keep refrigerated to be used fresh or may be kept by lyophilization.
Palavras-chave: Egg
Owned antihypertensive hydrolysis
Consejo Superior de Investigaciones CientÃficas
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