Egg white powder with high gel strength and improved flavor

Abstract

To provide a method for producing egg white powder that has an improved, particularly neutral flavor, due to its low salt content, after dissolution in water. [Solution] In this method, after desalting and spray drying, the heat treatment is carried out at 60-90°C for a treatment period of 1-5 or 1-4 weeks, with a longer treatment period at lower temperatures. Preferably, the gel produced by dissolving and heating the desalted or demineralized egg white powder via heat treatment at high temperatures still has high gel strength and high moisture binding, which can be measured as slight water leakage.

Description

Technical Field

[0001] The present invention relates to an egg white powder that returns to water in water and has a high gel strength after denaturation, and a method for producing the egg white powder from the egg white of birds, particularly the egg white of chicken eggs. The improved flavor, also called a neutral flavor, is due to the low salt content of the egg white powder according to the present invention.

[0002] The egg white powder according to the present invention obtainable by using the method according to the present invention is suitable for use as a food additive, dissolves in water, and forms a gel after denaturation in a food mixture. The egg white powder produced by using this method is intended for secondary processing in food. In addition to the high gel strength of the gel produced by denaturation by rehydration and heating according to the above, the egg white powder is particularly desalted or demineralized, resulting in a significantly improved flavor, and still has particularly excellent functionality in secondary processing. The gel strength particularly relates to the gel strength of an aqueous gel. Furthermore, the present invention relates to an aqueous gel obtainable by dissolving the egg white powder in water, particularly by heating following complete dissolution, and a method for producing the gel by dissolving the egg white powder produced according to the present invention. Moreover, the egg white powder has excellent water-binding ability and excellent foaming properties. The combination of these properties is currently considered to be due to the solubility and dispersibility in water of the egg white powder produced by using the method according to the present invention. The advantages of the egg white powder are that it does not contain additives and consists of, for example, egg white protein, reduced salt content, and moisture.

Background Art

[0003] Egg Science and Technology, edited by Stadelman et al., 1995, page 180 (Non-Patent Document 1) basically describes a natural chloride content of 174 mg / 100 g for liquid egg white (87.9% moisture), which corresponds to a NaCl content of 0.29% when converted. Accordingly, the egg white powder has approximately 3.4% salt (7.5% moisture).

[0004] Baron et al., Journal of Food Protection 825-832 (2003) (Non-Patent Literature 2), treated conventionally manufactured egg white powder at 75°C for 15 days compared to 67°C for 15 days. At higher temperatures, gel strength and foaming properties improved considerably more than at lower temperatures, while solubility decreased slightly. Furthermore, bacteriostatic activity against Salmonella also improved at higher temperatures.

[0005] Egg Science and Biotechnology, edited by Mine, 2008, pp. 307-325 (Non-Patent Literature 3), describes how water can be separated by ultrafiltration or reverse osmosis without impairing foaming properties, particularly in relation to drying eggs by spray drying at 121-232°C, for the purpose of reducing costs. The gel strength of the egg white increased, which is attributed to the increased protein concentration. For egg white, it is described to inactivate natural catalase at 51.7°C for 1.5 minutes, followed by the addition of H2O2, maintenance at 51.7°C for 2 minutes, followed by cooling to 7°C, and the addition of catalase to remove H2O2. This treatment inactivates Listeria without destroying the heat-sensitive egg white protein. After drying, incubation of the dried egg white at 54.4°C for 7-10 days to inactivate Salmonella also improves foaming properties and gel strength.

[0006] WO2017 / 136119A1 (Patent Document 1) describes how the removal of minerals and sugars from egg protein, for example from egg white, using nanofiltration or ultrafiltration, results in an egg powder suitable as an additive to acidic beverages due to its low gel strength and low foaming properties. It further describes how demineralization or decalcification leads to a decrease in the solubility and dispersibility of egg white powder, which can be improved, for example, by encapsulation with lecithin. [Prior art documents] [Patent Documents]

[0007] [Patent Document 1] WO2017 / 136119A1 [Non-patent literature]

[0008] [Non-Patent Document 1] Egg Science and Technology, edited by Stadelman et al., 1995, p. 180 [Non-Patent Document 2] Baron et al., Journal of Food Protection 825–832 (2003) [Non-Patent Document 3] Egg Science and Biotechnology, edited by Mine, 2008, pp. 307-325. [Overview of the Initiative] [Problems that the invention aims to solve]

[0009] The object of the present invention is to provide an alternative method for producing egg white powder, and preferably an egg white powder obtained in the same manner that has excellent functional properties, particularly high gel strength and high water binding with high solubility in aqueous heated gels, and more preferably high foaming ability at low salt content that improves flavor. [Means for solving the problem]

[0010] The present invention utilizes the features of the claims, particularly, a) The process of preparing liquid raw egg white from a bird's egg by separating the egg yolk from the egg white. b) Optionally, a step of adjusting the pH value of liquid raw egg white to a value between 4 and 10, for example, pH 4-8.5, 4-8.0, or 4-7.5, particularly pH 6.0-7.0 or pH 6.5-7.0. c) Optionally, a step of pasteurizing liquid raw egg white at a low temperature. d) A step of separating the salt from liquid egg white, desaccharifying it, and producing desalted and desaccharified liquid egg white, wherein the residual salt content is preferably a maximum of 2.6% by mass, 2.4% by mass, 2.2% by mass, 2.0% by mass, 1.8% by mass, 1.6% by mass, 1.4% by mass, 1.2% by mass, 1.0% by mass, 0.8% by mass, 0.6% by mass, more preferably a maximum of 0.4% by mass, for example 0.3 to 0.4% by mass, particularly preferably 0.3 to 0.31% by mass, and water is separated from the egg white to a protein content of optionally at least 12% by mass, more preferably 18 to 23% by mass. e) Optionally, a step of adjusting the pH of the desalted and desaturated liquid egg white to, for example, pH 4 to 8, preferably pH 5 to 7, and more preferably pH 6. f) A step of producing spray-dried egg white powder by spray-drying desalted and desaturated liquid egg white, wherein the salt content is preferably up to 2.6% by mass, preferably up to 2.4% by mass, up to 2.2% by mass, up to 2.0% by mass, up to 1.8% by mass, up to 1.6% by mass, up to 1.4% by mass, up to 1.2% by mass, up to 1.0% by mass, up to 0.8% by mass, and up to 0.6% by mass, relative to the dry mass. g) A step of heat-treating spray-dried egg white powder at a temperature of 60-90°C for 1-5 weeks or 1-4 weeks, wherein the heat treatment is preferably carried out at a temperature of less than 60-77°C for 4-5 weeks, at a temperature of 77-90°C for 1-3 weeks, and / or the heat treatment is particularly carried out at 60°C for 4-5 weeks, at 65-77°C or 65-75°C for 3-4 weeks, preferably at 75-90°C, more preferably at 77-90°C for 1-3 weeks, and optionally further drying the egg white powder in contact with air, wherein optionally a moisture content of 1-10% by mass, preferably up to 6% by mass, for example up to 4.6% by mass, is achieved. The problem is solved by a method having or consisting of the steps described herein, and by egg white powder obtainable using this method. Heat treatment of spray-dried egg white powder at a temperature of 60-90°C for 1-4 weeks or 1-5 weeks results in the production of a water-soluble egg white powder that has a solubility of preferably at least 80%, more preferably at least 90%, and even more preferably 100%, and forms a gel with high gel strength, more preferably with high water binding, which is produced by rehydration and heating.

[0011] Spray drying following the separation of salt from liquid egg white yields spray-dried egg white powder, and subsequent heat treatment at 60-70°C for 10 days in a vapor-permeable container or open air, which is considered microbiologically safe and normal, was found to result in a significant decrease in the solubility of the product. If the salt content of the egg white is not reduced before spray drying, this heat treatment reduces solubility to an even lower degree. In preliminary experiments, it was found that the separation of salt from egg white to a maximum of 2.6% by mass relative to the dry mass, both before spray drying and before this 10-day heat treatment at 60-70°C, significantly reduced solubility.

[0012] An advantage of the present invention is that the egg white powder obtained using this method has an improved, particularly neutral flavor, due to its low salt content, after subsequent dissolution in water. The heat treatment is carried out at 60-90°C for a period of 1-5 or 1-4 weeks, however, the treatment period is longer at lower temperatures, for example, 4-5 weeks at 60-75°C or 60-70°C; the treatment period is shorter at higher temperatures, for example, 3 weeks at 70-77°C, especially 3 weeks at 75-77°C, preferably 3 weeks to 1 week at at least 77°C; and the period is shorter at higher temperatures, for example, 1-3 weeks at 80-90°C, preferably 1-2 weeks. The gel produced by dissolving and heating the desalted or demineralized egg white powder, preferably via heat treatment at higher temperatures, especially at least 77°C, preferably at least 80°C, for example up to 90°C, still has high gel strength and high water binding, which can be measured as slight water leakage. [Modes for carrying out the invention]

[0013] This method has the advantage that the resulting egg white powder has storage stability, excellent functional properties, and a neutral flavor compared to egg white powder with natural salt content, particularly a more neutral flavor for gels produced from the egg white powder. A more neutral flavor corresponds to less saltiness and egginess. Accordingly, the present invention also relates to a method for producing food products, wherein the egg white powder produced by the present invention is mixed into the aqueous fraction of a mixture, preferably until the egg white powder is dissolved, particularly until it is completely dissolved, and then the mixture is heated to at least a temperature at which the dissolved egg white denatures or forms a gel.

[0014] This method has the advantage of being suitable for industrial-scale applications in particular, because it allows heat treatment of spray-dried egg white powder in contact with air and with ventilation, i.e., without sealing the spray-dried egg white powder in a vapor-impermeable and / or airtight container. For the heat treatment in step g), the spray-dried egg white powder may be loose (in loser Schuettung) in a vapor-permeable and / or airtight container. The container may be dimensionally stable or deformable, for example, a bag or a large pouch. During the heat treatment, the spray-dried egg white powder may be rearranged or left undisturbed, especially when the egg white powder is filled in a container. During the heat treatment, the air in contact with the egg white powder may be moved along the egg white powder or remain without active circulation. Preferably, water vapor may be separated from the air. Preferably, the egg white powder is filled into a container after spray drying and heat-treated in the container. Optionally, the egg white powder in this method may be filled into an airtight and / or water vapor-resistant container only after the heat treatment of the spray-dried egg white powder in contact with air in step g).

[0015] The bird egg used for separating the liquid raw egg white is preferably a chicken egg (Gallus domesticus), and the separation in a) is performed by cracking the shell and separating the yolk from the egg white.

[0016] The pH value of the liquid raw egg white is preferably adjusted, for example, in step b) and / or step e), preferably to a value of 4 to 10, for example pH 6.0 to 7.5, by adding an appropriate acid or alkaline solution for food use.

[0017] The optional pasteurization in step c) is carried out by passing through a heat exchanger while moving, preferably by heating to 53°C to 60°C for 250 seconds to 450 seconds.

[0018] As an alternative to pasteurization by heating, pasteurization can be carried out by high-pressure treatment, for example, by applying at least 200 bar, for example up to 500 bar or up to 400 bar, to the egg white. This high-pressure treatment pasteurization is carried out while moving the egg white, for example, by stirring in a container or pumping through a pipe, preferably at a temperature of less than 25°C, more preferably less than 20°C, of the egg white before the high-pressure treatment. The high-pressure treatment is preferably carried out for 2 minutes, 60 seconds, 45 seconds, more preferably 30 seconds or 20 seconds. Preferably, the egg white is temperature-controlled to a maximum of 25°C, more preferably a maximum of 20°C, before the high-pressure treatment. During this high-pressure treatment, preferably the movement is in a turbulent flow state. Instead, the pulsed electric fields method can also be used.

[0019] The separation of salt and water in d) can be carried out by a membrane separation method, for example, ultrafiltration.

[0020] For the purposes of the present invention, the salt content is measured as the NaCl content. This method measures the chloride content by titration according to Mohr (§64 LFGB L 05.02-1). For this, 3 g of the egg white sample is diluted to 100 mL by adding distilled water, 5 mL of a 0.25 M aqueous potassium chromate solution is mixed, and a 0.1 M aqueous silver nitrate solution is added and titrated until the color changes to a pale pink, and calculated using the following formula:

Number

[0021] Desaccharification in step d) can be carried out before, during, or after the separation of salt and water, for example, by using ultrafiltration during the separation of salt and water. Desaccharification can be carried out by conventional methods such as the addition of glucose oxidase and oxygen and / or ozone, or by the addition of lactic acid bacteria, such as Lactobacillus plantarum and / or Lactobacillus cremoris and / or yeast, such as Saccharomyces cerevisiae, and fermentation, for example at 30-35°C, preferably until glucose is no longer present in the egg white. Desaccharification improves the shelf life of the food and minimizes the Maillard reaction during subsequent drying and heat treatment. Spray drying is preferably carried out at 121-232°C.

[0022] Spray drying can be carried out to, for example, a maximum of 10% by mass of moisture, preferably a maximum of 8.0% by mass, a maximum of 7.5% by mass, a maximum of 7.0% by mass, more preferably a maximum of 6.5% by mass, a maximum of 6% by mass, for example, at least 1% by mass, at least 2% by mass, at least 3% by mass, or at least 4% by mass of water, more preferably a maximum of 5.5% by mass, a maximum of 5.0% by mass, a maximum of 4.5% by mass, a maximum of 4.0% by mass, a maximum of 3.5% by mass, a maximum of 3.0% by mass, a maximum of 2.5% by mass, a maximum of 2.0% by mass, a maximum of 1.5% by mass, a maximum of 1.0% by mass, or a maximum of 0.5% by mass of moisture.

[0023] The heat treatment is carried out to a maximum of 1.0 mass%, 0.8 mass%, 0.6 mass%, 0.4 mass%, or 0.2 mass%, for example, down to 0.2 mass%, until a moisture content of up to 4.3 mass%, more preferably up to 4.1 mass%, up to 3.9 mass%, up to 3.7 mass%, up to 3.5 mass%, up to 3.3 mass%, up to 3.1 mass%, up to 2.9 mass%, up to 2.7 mass%, up to 2.5 mass%, up to 2.3 mass%, up to 2.1 mass%, up to 1.9 mass%, up to 1.7 mass%, up to 1.5 mass%, up to 1.3 mass, or up to 1.1 mass%, is achieved.

[0024] In this invention, the salt content is measured as the NaCl content, and more specifically as the mass % of the dry mass of the egg white powder.

[0025] The egg white powder obtained using this method, after spray drying and heat treatment, contains a maximum of 2.6% by mass, preferably a maximum of 2% by mass, a maximum of 1.5% by mass, more preferably a maximum of 1.2% by mass, even more preferably a maximum of 1.0% by mass, a maximum of 0.8% by mass, a maximum of 0.6% by mass, a maximum of 0.4% by mass, or a maximum of 0.3% by mass of salt, and more preferably a maximum of 4.3% by mass, with up to, for example, 0.2% by mass of moisture.

[0026] This method may include the steps of dissolving the egg white powder obtained after the heat treatment in step g) in water that can be a component of a food mixture, and subsequently heating the food mixture to form a gel that optionally contains water. The heating is carried out to a temperature at which the protein in the egg white powder denatures, for example, 58 to 100°C.

[0027] In step g), the heat treatment of the spray-dried egg white powder is carried out at 60°C to 75°C for 4 to 5 weeks, preferably for a shorter period at higher temperatures, for example, preferably at least 3 weeks at 75°C, at least 2 weeks at 77.5°C, preferably at least 3 weeks, and at least 1 week at 80°C to 90°C, for example, 1, 2, or 3 weeks. Preferably, the heat treatment in step g) is carried out at least at 77.5°C for at least 3 weeks, and at higher temperatures for at least 1 week, for example, 1 to 3 weeks. At a temperature of at least 80°C in step g), the heat treatment is preferably carried out for at least 1 week, for example, 1 to 3 weeks, for example, 1, 2, or 3 weeks.

[0028] Solubility was measured as follows: 15 g of egg white powder was mixed for 1 minute in a container containing 105 mL of water, for example in a homogenizing bag (stomacher), then filled into a glass graduated cylinder, allowed to stand for 30 minutes, and the volume fraction of insoluble components accumulating at the bottom and optionally on the surface of the mixture was measured, added, and calculated as a percentage. The egg white powder obtained after the heat treatment in step g) by this method may be dissolved in water and then heated to form a gel, which can be a component of a food mixture. The egg white powder has the advantage of forming a smooth, i.e., homogeneous solid gel with high water binding and high gel strength after dissolution in water and subsequent heating to a temperature at which the dissolved egg white denatures.

[0029] Gel strength is measured as follows: Mix 30g of egg white powder with 170g of redistilled water, let stand for 2 hours, then heat to 75°C for 60 minutes, preferably in a water bath, without trapping any air bubbles. Fill a plastic tube (Krehalon Seam DX390 Clear, PVDC, 38.2mm in diameter) with the egg white powder mixture, preferably without trapping any air bubbles, and heat it inside. Then, cool it overnight (12 hours) at 2-7°C, and then warm it to room temperature in air. Cut a cylinder from the gel that is 15mm thick and 38.2mm in diameter.

[0030] Measurements were performed using a Texture Analyzer ZwickiLine Z 0.5 TN with a 200N load cell and Software testXpert III (manufacturer: Zwick Roell, Ulm, Germany). The measurement stamp (Messstempel) was spherical, 8mm in diameter, with a front surface of 1.005cm. 2 The measurement stamp's speed toward the gel was 1 mm / second. Each sample was measured once, achieving 90% compression of the sample (13.5 mm). Gel strength is expressed as the breaking load against the front surface of the measurement stamp (g / cm²). 2 ), the average value from at least five measurements is shown here.

[0031] The gel produced from the egg white powder manufactured according to the present invention preferably contains at least 490 g / cm³ of gel. 2, especially at least 600 g / cm³ 2 More preferably, at least 800 g / cm³ 2 It has gel strength.

[0032] Moisture binding was measured by the following method. Moisture binding is expressed as moisture release (%): 20 g of egg white powder is dissolved in 120 g of water, heated to 80°C for 40 minutes without bubbles, preferably filled into a plastic tube (Krehalon Seam DX390 Clear, PVDC, 38.2 mm diameter) and stored at 5°C for 24 hours, then stored at room temperature for at least 3 hours to allow the gel to reach room temperature, cut into a cylinder (38.2 mm diameter, 3 cm thickness), measure the mass of the cylinder, place the flat cut surface on filter paper (5 layers, 110 mm diameter), measure the mass of the cylinder after 1 hour, and calculate the moisture release:

number

[0033] A gel produced from egg white powder manufactured according to the present invention, having a content of 20 g of egg white powder in 120 g of water, preferably has a water release of up to 6% by mass, preferably up to 4.5% by mass, and more preferably up to 1% by mass.

[0034] This method has the advantage of being suitable for industrial-scale application. For the heat treatment in step g), the spray-dried egg white powder may be present in various containers that may optionally be vapor-permeable and / or permeable. The containers may be dimensionally stable or deformable, for example, bags or tubs with a variable filling mass of 1 to 25 kg. The treatment is preferably carried out in a heated space. During the heat treatment, the containers may be individual or stacked on a pallet, and the air in contact with the egg white powder may move along the containers of egg white powder or remain without active circulation. [Examples]

[0035] Production of egg white powder having high gel strength according to the present invention: Raw egg whites obtained from chicken eggs by mechanically cracking and separating the yolks were adjusted to a pH of 7.0-7.5 by adding acid, and then optionally pasteurized by passing the solution through a heat exchanger. Water and salt were separated by membrane separation until the residual salt content, measured as NaCl, was 0.2-0.4% by mass relative to the dry material, preferably achieving a protein content of 24% by mass of the liquid egg white. For desaccharification, lactic acid bacteria, such as Lactobacillus plantarum and / or Lactobacillus cremoris and / or yeast, such as Saccharomyces cerevisiae, were added, and fermentation was carried out at, for example, 30-35°C, preferably until glucose was no longer present in the egg white. Optionally, the mixture was separated by centrifugation after incubation, or by adding glucose oxidase, oxygen, and / or ozone. The pH of the thus desalted and desaccharified liquid egg white was adjusted to 6. To produce spray-dried egg white powder, spray drying was performed at 121-232°C until the residual moisture content was approximately 5.7% by mass.

[0036] Spray-dried egg white powder was placed in large, water vapor-permeable bags, each containing 1 kg, and heat-treated in cardboard boxes at different temperatures for a range of 1 to 3 weeks to produce the egg white powder according to the present invention. The table shows the heat treatment temperature, as well as the moisture content (mass%), gel strength, and solubility in water measured after different treatment periods of 1 week (W1), 2 weeks (W2), or 3 weeks (W3).

[0037] [Table 1]

[0038] These results indicate that egg white powder with low salt content exhibits low solubility after spray drying and heat treatment at 60-75°C for 1-3 weeks. The salt content is approximately 1.3% by mass before heat treatment. The moisture content of the egg white powder decreases with increasing heat treatment duration and temperature. Surprisingly, egg white powder heat-treated at at least 77°C for 3 weeks or at higher temperatures for 1-3 weeks exhibits 100% solubility and significantly higher gel strength. In the case of heat treatment at 60-70°C, higher solubility and gel strength are only achieved after a treatment period of 4-5 weeks.

[0039] Similarly, we were able to significantly increase moisture binding. Treatment at 60°C for 1-3 weeks resulted in moisture release of over 15%, while treatment at at least 77°C for 3 weeks resulted in less than 4%, and treatment at higher temperatures for 1-3 weeks resulted in a maximum of 2.5% or less. [Brief explanation of the drawing]

[0040] [Figure 1] Figure 1 shows a photograph of a cross-section of a gel produced from egg white powder heat-treated at 60°C for three weeks. The cross-section showed an irregular surface, and the gel was watery and easily crumbled. [Figure 2] Figure 2 shows a photograph of a cross-section of a gel prepared from egg white powder that was heat-treated at 80°C for three weeks. The cross-section showed a smooth surface, and the gel was firm and homogeneous. [Example 2]

[0041] Production of egg white powder having high gel strength and foaming properties according to the present invention: The first step in the production of egg white powder was carried out as shown in Example 1, involving cracking eggs, separating the yolk from the egg white, adjusting the pH value, pasteurization, and desalting, desaccharification, and spray drying.

[0042] In this case, spray-dried egg white was filled into individual cardboard boxes, each containing 25 kg. These boxes were then stacked 20 times on a pallet and processed at 83°C in a high-temperature room for a total of three weeks.

[0043] Solubility increased from 60% before heat treatment to 100%, reaching 840 g / cm³. 2High gel strength was also achieved. Furthermore, increased foaming ability was observed, with a foam volume of 3340 mL. The foam volume was measured as follows: 25 g of egg white powder was dissolved in 175 g of tap water while stirring and the temperature was adjusted to 20°C. The solution was foamed for 2 minutes at speed level 3 using a mixer (Hobart N50), and the foam volume was measured. The reliquefaction of this foam was 0% after 5 minutes and 0.27% after 1 hour. As an indicator of foam stability, foam was produced using 15 g of egg white powder and 150 g of water, and a weight of 90 g (approximately 6 cm in diameter) was placed in the center of the foam. Immediately after placement, the weight sank less than 1 cm.

[0044] Therefore, the egg white powder according to the present invention can be incorporated into food products that rely on the increased foaming properties of the powder, without having to accept any sensory loss due to the NaCl contained in them. In such food products, the egg white powder is dissolved in water and then foamed.

Claims

1. A method for producing egg white powder, a) The process of preparing liquid raw egg white from a bird's egg by separating the egg yolk from the egg white. b) Optionally, adjust the pH of the liquid egg white to 4-10. c) Optionally, a step of pasteurizing liquid raw egg white at a low temperature. d) A process of separating the salt from liquid egg white to a maximum salt content of 1.4% by mass of NaCl relative to the dry material, desaturating, desalting, and producing desaturated liquid egg white. e) Optionally, a step to adjust the pH of the desalted and desaturated liquid egg white to pH 4-8. f) A process to produce spray-dried egg white powder by spray-drying the desalted and desaturated liquid egg white, g) A process in which spray-dried egg white powder is heat-treated at a temperature of 77°C to 90°C for 1 to 3 weeks in contact with air, further drying the egg white powder to a maximum moisture content of 6% by mass. A method of having.

2. The method according to claim 1, characterized in that in step g), the heat treatment is performed at a temperature of at least 77°C for at least two weeks, or at a higher temperature for one to three weeks.

3. The method according to claim 1 or 2, characterized in that in step d), the salt is separated to a salt content of 1.3 to 1.0% by mass of the dry mass.

4. The method according to any one of claims 1 to 3, characterized in that in step d), the separation of salt is carried out by an initial ultrafiltration, subsequent addition of water, and a second ultrafiltration.

5. The method according to any one of claims 1 to 4, characterized in that, in step g), the egg white powder is further dried in contact with air to a maximum moisture content of 4.6% by mass, and then heat-treated.

6. The method according to any one of claims 1 to 5, characterized in that the pH value is adjusted to 4.0 to 7.5 in step b) and / or to 4.0 to 8.0 in step e).

7. The method according to any one of claims 1 to 6, characterized by separating the salts from liquid egg white to a protein content of at least 12% by mass.

8. The method according to claim 7, characterized by separating the salts from liquid egg white to a protein content of 18 to 23% by mass.

9. The method according to any one of claims 1 to 8, characterized in that spray drying is performed at 121 to 232°C.

10. The method according to any one of claims 1 to 9, characterized in that the heat treatment is performed at 77°C for 3 weeks or at 80°C to 90°C for 1 to 3 weeks.

11. The method according to any one of claims 1 to 10, characterized in that the air in contact with the egg white powder is replaced and / or dried during the heat treatment.

12. The method according to any one of claims 1 to 11, characterized by mixing heat-treated egg white powder with water, dissolving it in water, and heating it to at least a temperature at which the dissolved egg white denatures and forms a gel.

13. The method according to claim 12, characterized in that the water used to dissolve the egg white powder contains up to 0.04% by mass of NaCl, or at least 1% by mass or at least 2% by mass of NaCl.

14. Egg white powder that can be obtained by the method according to any one of claims 1 to 12, characterized in having a maximum of 1.4% by mass of salt and a maximum of 6% by mass of moisture relative to the dry material.

15. Having 100% solubility in water, the gel produced by dissolving it in 15% by mass of water and subsequently heating it to 75°C releases up to 6% by mass of water and at least 490 g / cm³. 2 The gel has a gel strength of (g / cm²), where the gel strength is the breaking force (g / cm²) on the surface of the measurement stamp in a sample obtained by mixing 30g of egg white powder and 170g of redistilled egg white. 2 The mixture was measured as follows: water was added and left for 2 hours, then heated at 75°C for 60 minutes, ensuring no air bubbles were trapped. The mixture of water and egg white powder was then filled into a plastic tube, heated, cooled at 2°C to 7°C for 12 hours, and the air was warmed to room temperature. The resulting gel measured 15mm thick, 38.2mm in diameter, with a spherical measuring stamp, 8mm in diameter, and 1.005cm at the end. 2 The egg white powder according to claim 14, characterized by cutting out a cylinder at a speed of 1 mm / second and pressing a measurement stamp onto the gel until the sample compression ratio reaches 90%.

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