| abstract |
A texturizing powder for food products, this powder comprising a pasteurized mixture of undiluted liquid whole egg and milk protein components, said milk protein components being derived from a legume vegetable milk concentrate, or a whey concentrate. cow's milk containing, from 35% to 80% by weight of protein, where the mixture is pasteurized at a temperature above 67 ° C and at most at 78 ° C, and then dried to form a powder in which the egg component is uncoagulated and that can be used with safety assurance in uncooked food products and that retains the functional and organoleptic properties of the egg after reconstitution in an aqueous medium. |