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publicationDate 2007-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber EP-1867237-A1
titleOfInvention Hypoallergenic Egg
abstract A process for the production of enzymatically hydrolysed egg proteins comprising a first hydrolysis step in which intact egg proteins are subjected to enzymatic hydrolysis by a first protease, an intermediate heating step in which the product of the first hydrolysis is heated to a temperature not exceeding 75°C, a second hydrolysis step in which the product of the intermediate heating step is subjected to enzymatic hydrolysis by a second protease and an inactivation step in which the product of the second hydrolysis is heated to a temperature between 85 and 90°C and maintained at this temperature for at least 30 minutes.
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