| abstract |
The present invention provides an egg spread that prevents separation of oils and fats over time and is excellent in melting in the mouth. [MEANS FOR SOLVING PROBLEMS] 2-8% of egg white protein and 5-20% of edible fat / oil are blended, the viscosity is 800 mPa · s or more (product temperature 10 ° C.), the pH is 3.8 to 4.5, and the average particle size is 40 μm or less. An egg spread comprising a processed liquid egg white made of an oil-in-water emulsion, wherein the processed liquid egg white is lactic acid fermented. [Selection figure] None |