Process for lowering the thermogelation temperature of egg albumen

摘要

The thermogelation temperature of egg albumen can be decreased by cooling an alkaline solution of egg albumen heated to a temperature within the range of from about 60° C. and the gelation temperature of the egg albumen, the solution having a pH within the range of from about 8 and about 10 and an egg albumen content in said solution of less than about 20%, to a temperature sufficient to arrest further modification of the protein.