Low-calorie composition having poultry-eggs-like organoleptic properties and improved nutritional properties and process for its preparation

摘要

The egg-based composition comprises from 75 to 85% of water, from 0.5 to 7% of inorganic matter, less than 0.3% of cholesterol, less than 3.5% of lipids, from 10 to 17% of proteins, including more than 0.80% of tyrosine. Food industry.