DRINKABLE EGG WHITE

Abstract

The present invention relates to a new egg white, characterized in that it is liquid, white in color and without an aftertaste of egg or egg white, has a viscous modulus / elastic modulus ratio (G=G') of 0.35 to 1.20, when measured in a frequency sweep test at 22°C and 5 Hz, and a gel strength equal to or less than 35 g when subjected to heat treatment at 90°C, and is pasteurized at a temperature of 62°C to 145°C.

Description

DRINKABLE EGG WHITE SECTOR AND OBJECT OF THE INVENTION The present invention falls within the food sector, specifically referring to a liquid egg white with improved organoleptic properties. STATE OF THE ART The circumstances of illness, whether chronic or temporary, that lead a person to exclude or eliminate animal milk, particularly cow's milk, its derivatives, and all products containing this food, from their daily diet are diverse. Casein allergy and lactose intolerance are the most common conditions. Lactase deficiency causes lactose intolerance, a relatively frequent condition, especially in older adults. Specifically, lactose intolerance is the most common genetic disorder in humans, affecting more than 50% of the world's population. The current state of the art offers various alternatives aimed at providing consumers who must eliminate animal milk from their diet with non-dairy plant-based milk substitutes (such as soy, almond, rice, oat, or hazelnut milk). However, these beverages do not contain the same quantity of nutrients (e.g., protein) as animal milk and often include numerous additives, among other things, to try to mimic the texture of animal milk. The inclusion of these additives complicates the manufacturing process and is responsible for the final product being perceived by consumers as artificial and / or unhealthy. Several methods for preparing soy “milk” have been described in the prior art (e.g., EP334057 and EP521331). US4894242 and WO2007011685 describe processes for preparing rice milk, and WO9604800 refers to a method for preparing almond milk. Compared to cow's milk, these compositions do not contain lactose or cholesterol. The egg is a staple food in the diet due to its nutritional properties. It stands out for its high content of essential nutrients, which are also bioavailable, and because it provides other elements such as antioxidants and unsaturated fats. The egg is one of the foods richest in protein, and its proteins provide all the essential amino acids in the exact proportions the body needs for optimal growth and the maintenance of lean, metabolically active tissue. A whole egg contains approximately 12% protein by weight, the white 11%, and the yolk 16%. Egg whites contain minerals such as selenium, potassium, magnesium, calcium, and phosphorus; as well as vitamin B and folic acid. Egg whites have a very low percentage of carbohydrates and contain no fat or cholesterol, making them recommended for athletes and for those who want to achieve balanced, healthy, and low-calorie diets.Eggs, yolks, and whites are highly perishable products. Furthermore, egg whites coagulate when exposed to high temperatures (e.g., above 56°C). This makes it difficult, or even impossible, to prepare stable, liquid egg products. On the market, there are viscous, yellow egg white products with a strong, characteristic egg smell and taste (a strong, bitter aftertaste). There is also egg white powder, which requires the consumer to add water, although this does not eliminate the strong, bitter aftertaste (the smell and taste of egg). In fact, in both cases, even combining it with additives or flavorings (for example, coffee) does not result in a palatable combination where the egg taste and smell are mitigated or masked. Document US 20150173394 A1 describes a neutral-tasting egg-derived product; however, this product is not a liquid, but a product with a foam or gel texture. The inventors are unaware of any commercially available liquid egg white that is white, neutral in flavor, can be consumed directly, and exhibits improved storage stability. Therefore, the inventors of the present invention have developed a remarkable liquid egg white that is white, neutral in flavor, and can be ultra-pasteurized without losing its liquid state. This egg white is a perfect milk substitute, rich in protein. CQCC ίη / ZZΖΠZ / E / YΙΛΙ is fat and cholesterol free, and can be consumed directly. OBJECT OF THE INVENTION The present invention relates in a first aspect to egg white characterized by being liquid, white in color and having a neutral taste. A second aspect of the invention relates to a method for preparing the egg white of the first aspect of the invention (method 1 of the invention) comprising the following steps: a) Heat egg white to a temperature of 40 °C to 55 °C; b) acidify the pH with an acid to a pH of 4 to 7.5; c) add an aminopeptidase and incubate at a temperature of 45 °C to 55 °C for at least 1 hour; d) add minerals, salts and / or lactates and mix; e) dilute the mixture obtained in step d) with water until a total egg white protein content of 3 to 7% (w / v) is obtained; and f1) homogenize and then pasteurize, or f2) pasteurize and then homogenize. In a third aspect, the present invention relates to another method for preparing the egg white of the first aspect of the invention (method 2 of the invention), comprising the following steps: a) provide egg white; b) dilute the egg white from step a) with water until a total egg white protein content of 3 to 7% (w / v) is obtained; c) acidify the pH with an acid, to a pH of 4 to 7.5; d) add minerals, salts and / or lactates; and e1) homogenize and then pasteurize, or e2) pasteurize and then homogenize. In a fourth aspect, the present invention relates to an egg white obtainable by method 1 or 2 of the invention. COCO Ln / Zznz / E / YIAI In a fifth aspect, the present invention relates to a food composition or a food product comprising the egg white of the first or fourth aspect of the invention. In a sixth aspect, the present invention relates to the use of the egg white of the first or fourth aspect of the invention, or of the composition or product of the fifth aspect, as a food ingredient. Other objects, features, advantages, and aspects of the present application will be evident to those skilled in the art from the following description and accompanying claims. BRIEF DESCRIPTION OF THE FIGURES Figure 1: Photographs of the product of the invention obtained in Example 1, being dispensed into a glass (A) and packaged (B). The liquid texture and white color are visible. Figure 2: Photographs showing a glass with the product of the invention alone (glass 1), a glass with coffee (glass 2), and a glass with coffee and cow's milk (glass 3). In panel A, the coffee and the product of the invention have not yet been mixed. In panel B, the coffee is being poured over the product of the invention. Panel C shows the glasses with coffee and milk (3) and with coffee and egg white of the invention (1). It can be seen that the texture and color of the coffee and egg white of the invention is similar to that obtained by mixing the same amount of coffee with cow's milk. The product of the invention is the one described in Example 1. Figure 3: Photograph of the product of the invention being poured into a cup of coffee. The product of the invention is as described in Example 2 and, as can be seen, is white and liquid like milk. When mixed with coffee, it results in a product similar to coffee with milk. Figure 4: Photographs of the product of the invention obtained in Example 5 (panel A) and of skimmed milk (panel B), being mixed with espresso coffee. Photographs are shown at the following times: Start of addition (1), 50% UHT egg white and 50% coffee (2), 70% UHT egg white and 30% coffee (3) and final mixture (4). CQCC ίη / ΖΖΠΖ / Ε / ΥΙΛΙ Figure 5: Photographs of the product of the invention obtained in Example 5 (panel A) and of skimmed milk (panel B), being mixed with instant coffee. Photographs are shown at the following stages: Egg white or milk alone (1), Addition of instant coffee (2), Stirring (3), and Final mixing (4). Figure 6: Photographs of the product of the invention obtained in Example 5 (panel A) and of skimmed milk (panel B), being poured and transferred between glasses. Photographs are shown of the following moments: Start of pouring (1), Filling of the glass (2), Transfer from glass (3), End of both glasses (4). Figure 7: Photographs of products B (panel A) and '394 (panel B) from Example 7. Figure 8: Graph representing the results of Example 7.3 as elastic modulus (G') versus frequency (Hz). Figure 9: Graph representing the results of Example 7.3 as viscous modulus (G”) versus frequency (Hz). DESCRIPTION OF THE INVENTION As used in this application, singular forms, e.g., “a,” “an,” and “the,” include their corresponding plurals unless the context clearly indicates otherwise. Unless otherwise defined, all technical and scientific terms used herein have the meanings commonly understood by a person skilled in the art to which this invention pertains. The present invention relates in a first aspect to egg white characterized by being liquid, white in color and having a neutral taste. The egg white can be from a chicken egg or from another bird species, such as quail, turkey, duck, pheasant, or ostrich. Thus, in a particular embodiment of the invention, the egg white is selected from the group consisting of chicken, quail, turkey, duck, pheasant, and ostrich egg whites, and mixtures thereof. In a preferred embodiment, the egg white is from a chicken egg. CQCC ίη / ΖΖΠΖ / Ε / ΥΙΛΙ In the context of the present invention, "neutral flavor" means flavor that is tasteless. Furthermore, it does not produce bitterness and does not leave an aftertaste. In particular, it does not produce an aftertaste of egg or egg white. As mentioned previously, US patent 20150173394 A1 describes neutral-flavored egg-derived products; however, these products are not liquids but rather have a foam or gel texture. The preparation method for these products involves incubation at 85°C to 95°C for 10 to 15 minutes, resulting in coagulation. In the present invention, the product does not coagulate, even at temperatures exceeding 100°C. This is a remarkable advantage, given that the product maintains its liquid state even under ultra-pasteurization treatments. As can be seen in Figure 1, the egg white of the invention is white and liquid, therefore mimicking the appearance and texture of milk. In the present invention, "milk" refers to animal and / or vegetable milk, unless otherwise specified. Animal milk may be skimmed, semi-skimmed, or whole, preferably skimmed or semi-skimmed. Animal milk may be of any origin, for example, from cows, sheep, goats, donkeys, or buffalo. In a preferred embodiment according to any of the preceding embodiments, the animal milk is cow, sheep, or goat milk, more preferably cow milk. Plant-based milk can be of any origin, for example, soy, rice, almond, oat, hazelnut, etc. In a preferred embodiment according to any of the above embodiments, the plant-based milk is soy, rice, or oat milk, more preferably soy milk. In a particular embodiment according to any of the preceding embodiments, the egg white of the present invention has a texture and / or rheology, particularly mouthfeel, similar to milk and / or liquid yogurt. More particularly, it has a texture and / or rheology, particularly mouthfeel, similar to animal milk (e.g., skimmed, semi-skimmed, or whole) or plant-based milk (e.g., oat milk, soy milk, etc.). The egg white of the present invention is lump-free. Furthermore, the egg white of The present invention does not require fermentation for its preparation. Likewise, it does not require centrifugation for its preparation (except if the chalaza is removed, which can be done by centrifugation). In this way, advantageously, the egg white of the present invention retains all the nutrients present in the original egg white. As shown in the examples, multiple texture and / or viscosity parameters are similar between the egg white of the present invention and liquid milk and / or yogurt. Thus, in a particular embodiment according to any of the preceding embodiments, the texture and / or viscosity parameter similar to milk and / or yogurt is selected from one, several, or all of the following: viscoelastic behavior, complex viscosity, density, particle size distribution, thermal sensitivity (particularly gel strength), and foaming ability. More particularly, the texture and / or viscosity parameter similar to milk and / or yogurt is selected from one, several, or all of the following: viscoelastic behavior, density, and thermal sensitivity (particularly gel strength). The viscoelastic behavior is characterized by the elastic modulus (G'), viscous modulus (G"), phase angle (delta (δ)), and tan δ (G7G').These parameters can be determined with a frequency sweep test, as was done in Example 7. This test also allows the viscosity of the complex to be determined. In another particular embodiment according to any one of the preceding embodiments, the egg white of the invention has a density similar to milk (Example 5). More particularly, it has a density of 1.0 to 1.1 g / ml. In another particular embodiment according to any one of the preceding embodiments, the egg white of the invention has a particle size distribution similar to that of milk (see Example 5). More particularly, it has the particle size distribution shown in Table 3, when measured according to ISO 13320:2020, as explained in Example 5. Interestingly, the liquid state of the product of the present invention is maintained even when the product is subjected to high temperatures for a long time (see Example 7, section 7.1). The product of the invention has a thermal behavior similar to that of milk and liquid yogurt when subjected to heat treatment; all maintain CQCC Ln / Zznz / E / YIAI a very low gel strength. In one particular embodiment, the product of the invention has a gel strength equal to or less than 35 g, more particularly equal to or less than 12 g, when subjected to heat treatment (e.g., incubation at 90 °C for 30 min, as described in Example 7). Advantageously, as shown in Example 7 (section 7.2), the egg white of the invention has a foaming capacity similar to, or even improved upon, animal milk and vegetable milk. As shown in Example 7 (section 7.3), the product of the invention has viscoelastic properties similar to liquid milk and / or yogurt. Thus, in a particular embodiment according to any of the preceding embodiments, the egg white of the invention has a viscoelastic behavior similar to that of milk and / or liquid yogurt. As shown in Example 7, G', G” and the phase angle are within the range of said parameters for animal and vegetable milk and liquid yogurt. In a preferred embodiment according to any of the preceding embodiments, the egg white of the invention has a phase angle of 20° to 60° and / or a G7G' of 0.35 to 1.20. More preferably, it has a G' of 0.20 to 8.00 Pa-s and a G” of 0.20 to 4.00, i.e., between the G' and G” of vegetable milk and whole milk. These values ​​are given when measured at 22 °C and 5 Hz, particularly as described in Example 7, section 7.3. As shown in Example 7, the product of the invention has a complex viscosity similar to that of milk and / or liquid yogurt. Thus, in a particular embodiment according to any of the preceding embodiments, the egg white of the present invention has a complex viscosity similar to that of milk and / or liquid yogurt at rest (5 Hz). These values ​​are given when measured at 22 °C and 5 Hz, particularly as described in Example 7, section 7.4. CQCC ίη / ΖΖΠΖ / Ε / ΥΙΛΙ Furthermore, the egg white of the present invention is clear, further simulating the appearance of animal or vegetable milk (e.g., soy, oat). Thus, in a particular embodiment according to any of the preceding embodiments, the appearance is similar to that of milk (animal and / or vegetable). In a preferred embodiment according to any of the foregoing embodiments, the egg white of the present invention has a texture similar to that of cow's milk and / or soy milk, as shown, for example, in Example 7. The egg white of the present invention is ready for consumption; it is a ready-to-eat product. Thus, in a particular embodiment according to any of the preceding embodiments, the egg white is ready for consumption. Thanks to its liquid texture, the egg white is a drinkable product. More specifically, the egg white is drinkable. Surprisingly, the egg white of the present invention can be pasteurized and even subjected to UHT (Ultra High Temperature) treatments while maintaining its liquid state, color, and neutral flavor. It does not coagulate, unlike egg white heated above 56°C and other advanced products such as the one described in US patent 20150173394 A1. Thus, in a particular embodiment according to any of the preceding embodiments, the egg white of the present invention is pasteurized. This product is stable and can be stored under refrigeration, where it has a shelf life of at least one month. In a preferred embodiment, the egg white of the present invention is ultra-pasteurized (e.g., subjected to UHT). This advantageously provides a product with improved stability that does not require refrigeration and can be stored at room temperature. It is a room-temperature stable product. Furthermore, it has a long shelf life at room temperature, in particular a shelf life of at least 3 months, and more specifically 4 to 6 months. Surprisingly, the egg white of the present invention can be subjected to enzymatic hydrolysis without affecting its liquid state, color, or neutral flavor. Thus, in a particular embodiment according to any of the preceding embodiments, the egg white of the present invention is enzymatically hydrolyzed. CQCC ίη / ZZΖΠZ / E / YΙΛΙ advantageous, this product provides peptides with greater bioavailability and are more digestible than the original egg white proteins. Advantageously, in a particular embodiment according to any one of the preceding embodiments, the egg white is pasteurized and hydrolyzed. More particularly, the egg white is ultra-pasteurized and hydrolyzed. As previously stated, the egg white of the present invention is drinkable. Thus, the first aspect of the invention also relates to a beverage or liquid product comprising or consisting of white, neutral-flavored egg white. The particular embodiments described in the first aspect of the invention are applicable to such a beverage (e.g., color, flavor, (ultra)pasteurized, hydrolyzed, parameter, etc.). This beverage or liquid product does not contain dairy derivatives (e.g., lactose, casein); that is, it is a non-dairy beverage or liquid product. In one particular embodiment, this beverage or liquid product is a substitute for milk of animal origin or plant-based milk. In another particular embodiment, this beverage or liquid product is a substitute for liquid yogurt made from animal milk or plant-based liquid yogurt.In one particular embodiment, this beverage is liquid as specified above in the first aspect of the invention. More particularly, the liquid beverage or product comprises or consists, preferably consisting, of the egg white of the present invention as defined in any one of the embodiments of the first aspect of the invention. The clarified beverage or liquid product of the first aspect of the invention may be a substitute for milk or liquid yogurt, so that in one particular embodiment according to any one of the embodiments of the first aspect of the invention, the clarified beverage or liquid product of the first aspect of the invention is a substitute for animal or vegetable milk. In another particular embodiment, the clarified beverage or liquid product of the first aspect of the invention is a substitute for liquid yogurt (of animal or vegetable origin). The main technical advantages of the clear version of the present invention are listed below: - It is healthy, it is a source of high-quality protein without fat or cholesterol; - It has antioxidant properties; CQCC ίη / ΖΖΠΖ / Ε / ΥΙΛΙ - It is drinkable, which favors its consumption especially by people with chewing or swallowing problems; - It is lactose and casein free, making it suitable for people intolerant to these proteins; - it is ready for consumption; - It has improved stability and shelf life compared to commercially available raw or pasteurized egg white; - It is an economical product in relation to other protein foods (e.g., fish, meat); - a liquid yogurt-like texture can be achieved without any fermentation. - has a foaming capacity similar to, and even improved upon, milk; - It can be ultra-pasteurized without losing its liquid state. These advantages are applicable to the beverage or liquid product that consists of said egg white. The advantages and particular and preferred embodiments described for the first aspect of the invention are applicable to the remaining aspects of the invention. In a second aspect, the present invention relates to a method for preparing the egg white, beverage or liquid product of the first aspect of the invention (method 1 of the invention) comprising the following steps: a) Heat egg white to a temperature between 40 °C and 55 °C; b) acidify the pH with an acid to a pH between 4 and 7.5; c) add an aminopeptidase and incubate at a temperature between 45 °C and 55 °C for at least 1 hour; d) add minerals, and / or mineral salts and / or lactates and mix; e) dilute with water to obtain an egg white protein content of 3% to 7% w / v; and f1) homogenize and then pasteurize, or f2) pasteurize and then homogenize. CQCC ίη / ΖΖΠΖ / Ε / ΥΙΛΙ The percentage of protein content is given by weight based on the total volume (g / 100mL of the total (mixture obtained in stage d) + water)). This method yields a white, neutral-tasting beverage, liquid product, or liquid egg white. This beverage, product, or egg white is ready for consumption. Advantageously, this beverage, product, or egg white is pasteurized or ultra-pasteurized and enzymatically hydrolyzed. The enzymatic hydrolysis of proteins involves a change in the properties of food (related to its digestibility, nutritional quality, sensory quality (such as texture and flavor) and health benefits due to the formation of bioactive peptides or the reduction of allergens) that are interesting as a strategy when developing novel food products; however, it is not always evident that enzymatic hydrolysis leads to an improvement of these properties, which in many cases could be harmed. On the other hand, a problem frequently associated with the production of protein hydrolysates is the appearance of bitter flavors, depending on the size, sequence and, fundamentally, hydrophobicity of the amino acids that form the peptides, especially the amino acids valine, leucine, isoleucine, phenylalanine, tyrosine and tryptophan. Surprisingly, thanks to the combination of the particular conditions of method 1 of the invention, the inventors have managed to solve the problem of bitterness in protein hydrolysates and have developed a beverage, liquid product or egg white with a neutral flavor, which is also liquid and white, and can be (ultra)pasteurized without losing these characteristics. In another particular embodiment according to any one of the above embodiments, the pH of step b) is from more than 5 to 7.5, more particularly from 6 to 7.5, preferably from 6.5 to 7.5 and more preferably from 6.5 to 7. With said pH and the rest of the conditions of method 1, a product similar to liquid milk and / or yogurt is obtained, as shown in the Examples. Advantageously, as shown in the examples, the aminopeptidase is an aminopeptidase from Aspergillus spp., preferably A. oryzae. In a particular embodiment according to any one of the foregoing embodiments, the aminopeptidase is an aminopeptidase from Aspergillus spp., preferably A. oryzae. Such enzymes are readily available and widely known to those skilled in the art. In a preferred embodiment according to any one of the above embodiments, the enzyme is a casein protease, more preferably the enzyme is Hydrozyme™ (ND Pharma, UK), thereby obtaining, as shown in the examples, a product similar to liquid milk or liquid yogurt, both in texture and color. In another particular embodiment according to any of the above embodiments, the aminopeptidase is added in an amount of 1 to 4 g per liter of starting egg white, preferably 1 to 3 g per liter. In another particular embodiment according to any one of the preceding embodiments, the incubation of step c) is carried out for a period of time from 1 to 3.5 h, preferably from 1 to 2.5 h. More particularly, step c) is carried out at 45 to 50 °C. Advantageously, as shown in the examples, the conditions described in the last three paragraphs result in an egg white with a neutral texture, color, and flavor. In a particular embodiment according to any one of the above embodiments, step d) is taken to a temperature of 40 °C to 60 °C, preferably from 40 °C to 50 °C. As shown in Example 7, the combination of the specific conditions of this method, particularly the dilution, is essential to obtaining a liquid product. In a preferred embodiment according to any of the preceding embodiments, the dilution in step (e) is carried out by adding water so that the protein content is 3%–5.5%, more preferably 4.5%–5.5% w / v. Preferably, reverse osmosis water is added. CQCC ίη / ΖΖΠΖ / Ε / ΥΙΛΙ Advantageously, dilution allows control of the protein content and / or flow level of the final product. In another particular embodiment according to any of the preceding embodiments, homogenization is carried out at a temperature of 50 °C to 80 °C. Preferably, homogenization is carried out at a temperature of 50 to 60 °C or at a temperature of 55 °C to 77 °C. More preferably, homogenization is carried out at 60 °C or 73 °C. In another particular embodiment according to any of the above embodiments, homogenization is carried out at a pressure of 50x105Pa (50 bar) to 400x105Pa (400 bar). In another particular embodiment according to any one of the above embodiments, pasteurization is carried out at a temperature of 62 °C to 145 °C, preferably at a temperature of 80 to 145 °C and more preferably from 100 °C to 145 °C and most preferably from 110 °C to 145 °C. In another particular embodiment according to any of the preceding embodiments, pasteurization is carried out at a temperature of 62 °C to 140 °C, more particularly from 80 to 140 °C, preferably from 100 °C to 140 °C, and more preferably from 110 °C to 140 °C. Depending on the temperature of the heat treatment, a pasteurized or ultra-pasteurized product is obtained, with the advantages that each of these methods provides, which are well known to those experienced in the art. Those experienced in the technique know how long to subject the product to heat treatment to achieve (ultra)pasteurization. For example, a pasteurization treatment can last at least 2 minutes, particularly from 2 to 7 minutes. An ultra-pasteurization treatment can last as little as 2 seconds, particularly from 2 to 15 seconds. In a preferred embodiment according to any of the preceding embodiments, pasteurization is carried out at a temperature of 110 °C to 145 °C, more preferably from 110 °C to 140 °C, for at least 2 seconds, more preferably CQCC ίη / ZZΖΠZ / E / YΙΛΙ for a period of time of 2 to 15 seconds, even more preferably 3 to 10 seconds. In another preferred embodiment according to any of the preceding embodiments, pasteurization is carried out at a temperature of 80°C to 95°C, more preferably at 85°C, for at least 180 seconds. Preferably, pasteurization is carried out for 180 to 300 seconds, more preferably for 180 to 210 seconds. In another preferred embodiment according to any of the preceding embodiments, pasteurization is carried out at a temperature of 62°C to 79°C, more preferably at 72°C, for at least 180 seconds. Preferably, pasteurization is carried out for 180 to 300 seconds, more preferably for 180 to 210 seconds. The (ultra)pasteurization temperature affects the product's shelf life. Surprisingly, the product of the present invention can be subjected to different (ultra)pasteurization temperatures without losing its properties (e.g., texture, color), allowing it to be prepared for different shelf lives. As shown in Example 5, the product of the present invention, when subjected to UHT, has the same sterility as commercial UHT skim milk (less than 1 colony-forming unit per milliliter), thus achieving a shelf life of 3-6 months at room temperature. In a third aspect, the present invention relates to another method for preparing the clarified beverage of the first aspect of the present invention (method 2 of the invention). Specifically, it relates to a method comprising the following steps: a) provide egg white; b) dilute with water until you have an egg white protein content of 3% to 7% w / v; c) acidify the pH with an acid, to a pH between 4 and 7.5; d) add minerals, salts and / or lactates; and e1) homogenize and then pasteurize, or e2) pasteurize and then homogenize. CQCC ίη / ΖΖΠΖ / Β / ΥΙΛΙ The percentage of protein is given by weight based on the total volume (g / 100mL of the total (water + egg white)). Regarding Method 1, the combination of the specific conditions of Method 2, particularly the dilution, is essential to obtaining a liquid product. In a particular embodiment of the third aspect of the invention, the dilution in step b) is carried out by adding water so that the protein content is from 3% to 5.5%, preferably from 4.5% to 5.5% w / v. Preferably, the water is reverse osmosis water. In one particular embodiment according to any of the preceding embodiments, the pH of step c) is from 5 to 7.5. Advantageously, in a preferred embodiment according to any of the preceding embodiments, the pH of step c) is from 6 to 7.5, more preferably from 6.5 to 7.5, and even more preferably from 6.5 to 7. With these pH values ​​and the other conditions of Method 2, a product similar to liquid milk and / or yogurt is obtained, as shown in the Examples. In another particular embodiment in accordance with any one of the above embodiments, the homogenization is carried out as defined in any of the embodiments of method 1 of the second aspect of the invention. In another particular embodiment in accordance with any one of the above embodiments, pasteurization is carried out as defined in any of the embodiments of method 1 of the second aspect of the invention. In a particular embodiment according to any one of the preceding embodiments, step e1) is carried out. Homogenization is carried out at a temperature of 50 °C to 70 °C, more particularly from 50 °C to 60 °C, and pasteurization is carried out at a temperature of 62 °C to 72 °C. More particularly, pasteurization is carried out for at least 180 seconds, preferably from 180 to 300 seconds, more preferably from 180 to 210 seconds. In another particular embodiment according to any one of the preceding embodiments, step e2) is carried out. Pasteurization is carried out at a temperature of 62 °C to 72 °C, and then homogenization is carried out at a temperature of 50 °C to 66 °C, more particularly from 50 °C to 60 °C. More particularly, pasteurization is carried out for at least 180 seconds, preferably from 180 to 300 seconds, more preferably from 180 to 210 seconds. In both method 1 and method 2, the egg white from step a) can be raw or pasteurized, preferably raw egg white. It can also be used directly or as a rehydrated product (previously dehydrated and then rehydrated), preferably the egg white is used directly without prior dehydration and rehydration. In one particular embodiment, the egg white is first clarified (e.g., by centrifugation) to remove the chalaza. In a particular embodiment according to any one of the preceding embodiments of the second and third aspects, the acid used to acidify the egg white is selected from the group consisting of tartaric acid, lactic acid, hydrochloric acid, acetic acid, and combinations thereof. Preferably, the acid is tartaric acid and / or lactic acid; more preferably, the acid is tartaric acid, which, as shown in the examples, results in a suitable product. Since the product of the invention is for human consumption, the acids used and the other ingredients are food grade, i.e., suitable for consumption. In one particular embodiment, according to any of the preceding embodiments of the second and third aspects of the invention, the method does not comprise fermentation and / or centrifugation. In particular, the method does not comprise any centrifugation after the acidification step. That is, if the egg white is first clarified to remove the chalazae, centrifugation may be used to carry out said clarification, but no further centrifugation is performed, and in particular, no centrifugation is performed after acidification. In one particular embodiment according to any one of the preceding embodiments of the second and third aspects, minerals and / or salts thereof and / or lactates thereof are added. In another particular embodiment according to any one of the In the previous embodiments of the second and third aspects, 2 to 10 g, preferably 3 to 7 g, of minerals, salts and / or lactates are added per liter of the starting egg white. Advantageously, in a particular embodiment, these minerals, salts and / or lactates are added in solution, i.e., a solution comprising these minerals, salts and / or lactates is added. In one particular embodiment according to any one of the preceding embodiments of the second and third aspects, the mineral is a natural mineral. In another particular embodiment according to any one of the embodiments of the second and third aspects, the mineral is selected from the group consisting of calcium, magnesium, iron, sodium, potassium, zinc, and combinations thereof, preferably calcium, magnesium, iron, sodium, potassium, and combinations thereof, most preferably calcium. In another particular embodiment according to any one of the preceding embodiments, the minerals are a mineral concentrate. In another particular embodiment according to any one of the preceding embodiments of the second and third aspects, the salt is selected from carbonate, citrate, pyruvate, sulfate, phosphate, and combinations thereof, and preferably is selected from carbonate, citrate, pyruvate, sulfate, phosphate, and combinations thereof. Preferably, the salts of this paragraph are salts of the minerals mentioned in the preceding paragraph. More preferably, the salt is selected from calcium carbonate, calcium citrate, calcium malate, calcium pyruvate, and combinations thereof. In another preferred embodiment according to any of the previous embodiments of the second and third aspects, the salt does not comprise NaCl, more preferably it is chloride-free quantum satis, and even more preferably it is chloride-free. In another particular embodiment according to any one of the preceding embodiments of the second and third aspects, the lactates are selected from calcium lactate, magnesium lactate, ferrous lactate, sodium lactate, potassium lactate, zinc lactate, and combinations thereof, preferably calcium lactate, magnesium lactate, ferrous lactate, sodium lactate, potassium lactate, and combinations thereof, most preferably calcium lactate. In another particular embodiment according to a CQCC Ln / Zznz / E / YIAI any of the above, lactates are a lactate concentrate. In a preferred embodiment according to any of the preceding embodiments of the second and third aspects of the invention, a combination of minerals, mineral salts, and mineral lactates is added. More preferably, these are added in solution. This solution comprises minerals, mineral salts, and mineral lactates, and more preferably also includes double-distilled water. Such solutions are readily available and widely known to those skilled in the art. In particular, this solution is LactoForce™ (ND Pharma, UK); more specifically, 3 to 7 ml of LactoForce™ are added per liter of starting egg white. In a particular embodiment according to any one of the above embodiments of the second and third aspects of the invention, the method comprises a final additional dosing and packaging step. Advantageously, and as explained above, the combination of the steps, order, and conditions defined in Methods 1 and 2 of the invention results in a white, liquid, neutral-tasting egg white with improved stability and enhanced organoleptic characteristics (e.g., state, mouthfeel, and / or color). Furthermore, it retains the nutritional benefits of raw egg, and in the case of Method 1, it increases the bioavailability of peptides. In fact, hydrolysis and bioavailability are particularly enhanced by the initial heating step of Method 1. The product resulting from these methods can also be considered a beverage or liquid product, particularly non-dairy, comprising or consisting of white, neutral-tasting egg white with improved stability and enhanced organoleptic characteristics (e.g., state, texture, and / or color).In one particular embodiment, this beverage is liquid, as specified above in the first aspect of the invention. Remarkably, under the conditions of the method of the invention, products similar to animal milk, plant-based milk, or liquid yogurt can be obtained. These products constitute an ideal substitute for milk and liquid yogurt for those intolerant to milk or its components. Furthermore, they provide an adjustable protein content and are fat- and cholesterol-free, as explained in the first aspect of the invention. CQCC ίη / ΖΖΠΖ / Ε / ΥΙΛΙ In a fourth aspect, the present invention relates to egg white, a beverage, or a liquid product obtainable by the methods defined in the second and third aspects of the invention. This egg white or beverage is white, liquid, and neutral in flavor. Furthermore, it is pasteurized or ultra-pasteurized. The advantages and preferential characteristics of this egg white, beverage, and product have been described in the first aspect of the present invention and are applicable to the fourth aspect of the invention. The egg white of the present invention can be mixed with other ingredients to form a food composition, a food, or a food product. Accordingly, in a fifth aspect, the present invention relates to a food composition comprising the egg white, beverage, or liquid product of the first or fourth aspect of the invention. More particularly, this composition is a beverage. It also refers to a food or food product comprising egg white, beverage or liquid product of the first or fourth aspect of the invention. The term "food" or "food product" is used herein in a broad sense and encompasses food for human consumption as well as animal feed (i.e., animal feed). Preferably, the food is for human consumption. The food may be in liquid or solid form, depending on its use, method of application, and / or method of administration. In one particular embodiment, said food composition or product comprises the egg white, beverage, or liquid product of the first or fourth aspect of the invention as a major component, more particularly comprising at least 80%, 85%, 90%, or 95% egg white, beverage, or liquid product. More particularly, said composition or product is one that would typically contain animal milk, but in which the animal milk is replaced by the egg white, beverage, or liquid product of the first or fourth aspect of the present invention. CQCC ίη / ΖΖΠΖ / Β / ΥΙΛΙ The food composition or product of the invention may comprise other ingredients. In a particular embodiment according to any of the foregoing, it comprises a health-related supplement, i.e., a food additive intended to provide a health benefit to the consumer. Non-limiting examples of health-related supplements include calcium carbonate (CaCO3), vitamins such as vitamin A, vitamin B2, vitamin B12, vitamin D, and vitamin E, zinc, fiber, potassium, phosphorus, fatty acids (e.g., omega-3, omega-6), oligosaccharides, and / or any other suitable health-related supplement. Another optional ingredient that can be included is a source of calcium. Examples of suitable calcium sources, but not limited to, are tricalcium citrate and tricalcium phosphate. Surprisingly, and thanks to its neutral flavor, the egg white, beverage, or liquid product of the invention can be mixed with any ingredient without imparting an eggy taste. Thus, in another particular embodiment according to any of the preceding embodiments, the composition and the food product further comprise another ingredient, for example, coffee or another infusion (e.g., tea). For instance, if mixed with coffee, it results in a product similar to coffee with milk (see Examples 3 and 5). Advantageously, as mentioned above, the egg white, beverage, or liquid product of the first and fourth aspects of the invention has improved foaming capacity, making it suitable for cappuccino. In another particular embodiment, the food composition or product comprises the egg white, beverage, or liquid product of the invention according to any one of the embodiments of the first and fourth aspects of the invention, and a flavoring, particularly a natural flavoring. "Flavoring" means any ingredient capable of acting on the senses of taste and smell, but not exclusively, either to enhance the food's own (inherent) flavor or to impart a specific flavor and / or aroma. These are usually products in liquid, powder, or paste form, and may also be defined as concentrated substances. The flavoring agent of the present invention is preferably non-dairy based, thus producing a food composition free of dairy derivatives, for example, free of casein and / or lactose. One or more flavoring agents may be added.Examples of flavoring agents include sucrose and other non-nutritive sweeteners or those that slowly raise blood glucose levels, such as stevia, fructose, or aspartame, which allow for the production of functional foods suitable for [unclear - possibly "foods" or "consumers"]. CQCC ίη / ZZΖΠZ / E / YΙΛΙ diabetic people. Any other type of sweetener such as xylitol, sorbitol, maltitol, fructose, and galacto-oligosaccharides can be used. Low-calorie sugar substitutes, preferably of natural origin, can be used. Other examples of flavoring agents include purees, fruit or vegetable pulps, colorings, or flavorings in powder, freeze-dried, or infused form. With purees, fruit or vegetable pulps, a product similar to smoothies would be obtained. In one particular embodiment, the other additional ingredients are added after the homogenization / pasteurization step of Method 1 or Method 2 (step f1 or f2 of Method 1, step e1 or e2 of Method 2). More particularly, after this addition, an additional homogenization / pasteurization step is carried out. These embodiments are applicable to the second and third aspects of the invention. Advantageously, the food compositions or products of the invention are rich in protein, low in fat and cholesterol, and have antioxidant properties, given that they comprise the egg white, beverage, or liquid product of the first or fourth aspect of the invention, especially when said egg white, beverage, or liquid product is the main component of the food composition or product. The antioxidant properties of the food compositions of the invention can contribute to reducing food spoilage (lipid oxidation), which results in alterations in aroma and flavor (rancidity), color, loss of certain nutrients, and the formation of potentially harmful substances, which can affect not only the quality of the food but also its safety for consumption. As previously stated, egg white, egg white beverage, and compositions or products comprising them can be consumed directly. They can also be used as ingredients in other culinary preparations. Thus, a sixth aspect of the present invention relates to the use of egg white, the beverage or liquid product of the first or fourth aspect of the invention, or the food composition or product of the fifth aspect, as a food ingredient. The term food ingredient, as used herein, refers to a formulation that is added or may be added in the preparation of other products CQCC ίη / ZZΖΠZ / E / YILI food ingredients. The food ingredient may be in the form of a solution or as a liquid or solid, depending on the use and / or the method of application and / or the method of administration. The following are some specific examples of the implementation of the invention that serve to illustrate the invention without limiting its scope. EXAMPLES Example 1. Ultra-pasteurized egg white Raw egg white is used, which is heated to 45°C. The pH is acidified to 7 with food-grade tartaric acid. Then, 2 grams of food-grade aminopeptidase (casein protease) derived from Aspergillus oryzae (Hydrozyme™, ND Pharma) per liter of egg white is added, and the mixture is incubated at 45°C for 100 minutes. After hydrolysis, 4 ml of a mineral, salt, and lactate solution (LactoForce™, ND Pharma) per liter of egg white is added and mixed. The solution is then diluted to 50% with reverse osmosis water. Finally, it undergoes upstream pasteurization (homogenization followed by pasteurization). Specifically, homogenization is carried out at 60 °C and then the product is subjected to a temperature of 136 °C for 4 seconds, thus achieving an ultra-pasteurized product. The resulting beverage consists of white, neutral-tasting egg white. Surprisingly, it is as liquid as milk (see Figure 1) and tastes nothing like egg white. Furthermore, it is high in protein, fat-free, cholesterol-free, and stable at room temperature with a shelf life of over three months. Example 2. Pasteurized egg white Raw egg white is used, which is diluted to 40% (60% reverse osmosis water is added). The pH is then acidified to 7 with food-grade tartaric acid. Next, 3 ml per liter of starting egg white of a solution of minerals, salts, and lactates (LactoForce™, ND Pharma) are added and mixed. The product then undergoes upstream pasteurization (homogenization followed by pasteurization). Specifically, homogenization is carried out at 60 °C and the CQCC ίη / ΖΖΠΖ / Ε / ΥΙΛΙ pasteurization at 70 °C for 3 minutes. The resulting beverage consists of white egg white with a neutral flavor. Surprisingly, it is as liquid as milk (see Figure 3) and doesn't taste like egg white at all. Furthermore, it is high in protein, fat-free, cholesterol-free, and has a shelf life of one month when refrigerated. Example 3. Drink similar to coffee with milk The egg white from Example 1 was prepared and mixed with coffee. Semi-skimmed cow's milk was mixed with coffee in the same proportion. The texture, taste, and smell of both preparations were compared. As shown in Figure 2, the final product is similar to coffee with milk made with cow's milk. Furthermore, the taste and smell were not affected by using the egg white beverage instead of milk. The same result was obtained when performing this test with the egg white from Example 2. Example 4. Egg white similar to liquid yogurt Raw egg white is used, which is heated to 45 °C. The pH is acidified to 4.5 with food-grade tartaric acid. Then, 2 grams of food-grade aminopeptidase derived from Aspergillus oryzae (Hydrozyme™, ND Pharma) per liter of egg white is added, and the mixture is incubated at 45 °C for 150 minutes. After hydrolysis, 4 ml of a solution of minerals, mineral salts, and lactates (LactoForce™, ND Pharma) per liter of egg white is added and mixed. The mixture is then diluted with reverse osmosis water to achieve a 5% protein content by volume (w / v). Finally, it undergoes upstream pasteurization (homogenization followed by pasteurization). Specifically, homogenization is carried out at 60 °C and then the product is subjected to a temperature of 85 °C for 210 seconds, thus obtaining a pasteurized product. A liquid egg white similar to liquid yogurt is obtained—white and with a neutral flavor. Advantageously, a liquid yogurt texture is achieved without the need for cultures. Furthermore, it is a high-protein product, fat-free and cholesterol-free, and stable at controlled room temperature for more than 30 days. CQCC ίη / ΖΖΠΖ / Ε / ΥΙΛΙ Example 5. Ultra-pasteurized egg white 5.1. Preparation Raw egg white is used, which is heated to 47 °C. The pH is acidified to 6.8 with food-grade tartaric acid. Then, 2 grams of food-grade aminopeptidase (casein protease) derived from Aspergillus oryzae (Hydrozyme™, ND Pharma) are added per liter of starting egg white, and the mixture is incubated at 47 °C for 150 minutes. After hydrolysis, 3 ml of a mineral, salt, and lactate solution, LactoForce™, ND Pharma, are added per liter of starting egg white and mixed. The mixture is then diluted to 70% with reverse osmosis water (30% hydrolyzed egg white, 70% reverse osmosis water). Finally, it undergoes direct UHT treatment and downward homogenization. Specifically, the UHT treatment was carried out at 145 °C for 6 seconds, after which the product was homogenized at 70 °C. The homogenization pressure was 250 / 50 bar and the outlet temperature was 20 °C. The resulting product was packaged in a controlled environment in 500 ml bottles and stored at room temperature. The resulting beverage consists of liquid egg white, white, and with a neutral flavor. Various parameters of this product were characterized and compared with those of commercial UHT skimmed milk (Pascual Quality). 5.2. Physicochemical analysis The total solids, protein, and fat content of the product of the invention and of UHT skimmed milk were determined. The results are shown in Table 1. Table 1. Parameter Hydrolyzed Egg White UHT Skimmed Milk Method Total Solids 3.33% 9.16% Oven drying according to ISO 6731 Protein 3.02% 3.27% Kjeldahl, according to ISO 8968-1 Fat 0.00% 0.26% Rose-Gotlieb, according to ISO 1211 The hydrolyzed UHT egg white of the invention contains no fat. However, milk contains 0.26% fat and, in particular, saturated fats (approximately 0.18%). Although not listed in this table, it also contains no sugars and therefore no lactose. The total solids in skimmed milk and egg white do not significantly affect texture. In the case of skimmed milk, most of the total solids are lactose (5.0% according to the manufacturer's nutritional information), which gives the milk some sweetness but contributes almost no texture. Generally, the more dissolved solids, the greater the viscosity of the product. In the case of hydrolyzed egg white, despite having fewer solids (it contains no fat or lactose), the viscosity is similar to that of skimmed milk (see below). Skimmed milk has a slightly higher protein content, although the protein content of UHT egg white can be adjusted upwards to match this component by making less dilution with osmotic water. 5.3. Density Density was analyzed using a TQC VF 2098-367 (ISO 2811) 50 ml pycnometer at 20 °C. The results are shown in Table 2. Table 2. Density Parameter UHT hydrolyzed clear UHT skimmed milk Density 1,008.04 kg / m3 1,032.02 kg / m3 UHT egg whites have a lower density than skimmed milk. This is partly due to the sugar (lactose) content of skimmed milk, which increases its density. However, this difference is not noticeable to the consumer, and the density can be considered similar to that of cow's milk or plant-based milk, given that the typical densities of dairy or plant-based beverages range between 1000 and 1100 kg / m³. 5.4. Particle size Particle size data were determined using Mastersizer 2000 (Malvern CQCC Lñ / 77Π7 / Β / YILI Instruments), in accordance with ISO 13320:2020, and are listed in Table 3: CQCC ίη / ΖΖΠΖ / Β / ΥΙΛΙ Table 3. Particle size distribution values Sample D (4.3) d(0.1) d(0.5) d(0.9) Hydrolyzed UHT egg white 1.728 0.086 0.322 4.502 Skimmed UHT milk 0.470 0.660 0.134 0.568 While UHT egg whites have a slightly larger particle size, it remains low, similar to other UHT beverages such as oat and rice milk. Furthermore, the particle size is not noticeable to the consumer, resulting in a mouthfeel similar to that of animal or plant-based milks. 5.5. Microbiological analysis A microbiological analysis was carried out by means of the total count of mesophilic aerobes, according to method ISO 4833-1. The results are shown in Table 4. Table 4. Mesophilic aerobe count Parameter Hydrolyzed egg white UHT skimmed milk Mesophilic aerobes < 1 cfu / ml < 1 cfu / ml The heat treatments of both products allow the same commercial sterility to be achieved, so no growth of microorganisms is expected in the egg white or the milk, allowing a shelf life of 3-6 months at room temperature. Example 6·- Comparative application study This section presents three practical examples of different consumption times for UHT skimmed milk and UHT egg white, in which a similar behavior of both products can be observed: A. Addition of milk to espresso coffee (Figure 4). B. Addition of freeze-dried soluble coffee to UHT egg white and UHT milk (Figure 5). C. Filling the glass and transferring UHT egg white and UHT milk (Figure 6). As shown in Figures 4 and 5, the UHT egg white of the present invention behaves like skimmed milk when mixed with espresso or instant coffee. The resulting food products are also similar. Furthermore, as shown in Figure 6, UHT egg white behaves like skimmed milk when poured and transferred. Neither leaves any residue adhering to the glass wall. Example 7.- Comparison and additional characterization Pasteurized egg white was used to prepare the products shown in Table 5. CQCC ίη / ΖΖΠΖ / Ε / ΥΙΛΙ Table 5.- Preparation conditions Product Heat Hydrolysis Salt Dilute Homogenize Pasteurize A 48 °C 45 °C / 100 min 4 ml / l 50% 60 °C 136 °C / 4 s B 48 °C 45 °C / 100 min 4 ml / l No 60 °C 136 °C / 4 s C 47 °C 47 °C / 150 min 6 ml / l 66% 69 °C 72 °C / 7 min The heating prior to acidification was carried out at 47 or 48 °C as shown in Table 5. The pH was acidified to 7.0 with food-grade tartaric acid. Then, 2 grams of food-grade aminopeptidase derived from Aspergillus oryzae (Flavorpro 750 MDP, Biocatalyst) per liter of starting egg white were added, and the mixture was incubated at 45 or 47 °C for 100 or 150 minutes as shown in Table 5. After hydrolysis, 4 or 6 ml of a mineral, salt, and lactate solution, LactoForce™, ND Pharma, per liter of starting egg white were added and mixed. Subsequently, the mixture was diluted to 50% or 66% with reverse osmotic water or left undiluted, as shown in Table 5. Finally, homogenization and pasteurization were carried out. The homogenization pressure was 200 bar for all products except C, for which it was 150 bar. Homogenization was performed first, followed by pasteurization. Products A and B were packaged in the cabin, in 500 ml bottles. Product C was mixed with tricalcium phosphate and vitamin D after homogenization / pasteurization, and then subjected to UHT treatment (140 °C, 4 s) followed by homogenization (65 °C, 200 / 50 bar). The product was subsequently packaged in a vacuum chamber in 500 ml bottles. This product is an enhanced version of the egg white of the present invention. All the products were liquid, white, and neutral in flavor. In addition to products A to C, a product was also prepared in accordance with US 20150173394 A1 as follows: Pasteurized egg white was acidified to 5.5% with concentrated food-grade HCl (37%). Then, 2 g of aminopeptidase (Flavorpro® 750 MDP, Biocatalyst) were added per liter of egg white, and the mixture was incubated in a water bath with stirring at 50 °C for 100 minutes. Subsequently, the enzyme was inactivated by incubation at 95 °C with stirring for 10 minutes. The resulting product is referred to herein as product '394'. Products A and C were prepared without incident. However, product B, in which the dilution step of Method 1 was not performed, began to coagulate at 77–78 °C and coagulated completely at 79 °C (see Figure 7, panel A). Similarly, when dilution was not performed in Method 2, the product also coagulated (data not shown). Furthermore, product '394 also began to coagulate at 77–78 °C and coagulated completely at 79 °C (see Figure 7, panel B). This demonstrates that dilution is an essential step in the methods of the present invention and that the product described in US patent 20150173394 A1 is a completely different product from that of the present invention. Product 394 is not a liquid. Due to coagulation, these products (B and '394) could not be included in the following characterization tests. The remaining products were further characterized as follows, as well as the following commercial products: - Skimmed UHT milk (Pascual) - UHT whole milk (Pascual) CQCC Ln / Zznz / E / YIAI Soy milk (Vivesoy) - Liquid yogurt (Actimel Natural 0%). 7.1. Thermal sensitivity To determine the thermal sensitivity of the products, the inventors chose to analyze the gel's resistance by performing a penetration test with the help of a texture tester. The procedure for determining the strength of the gel was as follows: - Filling containers with 100 ml of product. - Heat treatment at 90 °C for 30 minutes in a thermostatic bath and subsequent cooling to 21 ± 1°C. - Penetration analysis of the "gel" formed in a TA-XTplus texture analyzer from Stable Micro Systems, using a cylindrical probe of 12.7 mm, a penetration speed of 1 mm / s and a penetration distance of 30 mm, taking firmness as the force obtained at that penetration distance. All tests were carried out at 22°C in triplicate. This test measures the force required to penetrate the cylindrical probe into the product. During this penetration, the force decreases to a point where the gel breaks. The firmness of the product is taken as the force obtained after a penetration of 30 mm into the product (it should be in N, but simplified to ag). CQCC ίη / ΖΖΠΖ / Ε / ΥΙΛΙ Table 6.- Gel resistance results Product Gel strength (g) At 6.64 C 9.9 Skimmed milk 4.4 Whole milk 5.6 Soy milk 4.6 Liquid yogurt 5.2 As shown in Table 6, under the coagulation heat treatment conditions used, all commercial products, with the exception of pasteurized egg white, have very low gel strength, remaining in a liquid state. The same is true for all products according to the invention. Therefore, it is clear that the products of the invention are liquids that maintain their liquid state even when subjected to high temperatures for extended periods (as indicated by the very low gel strength). Furthermore, it is clear that the products of the present invention cannot be considered similar to other egg-derived products that have a gel texture and a much higher gel strength. In fact, in the present test, pasteurized liquid egg white (Pascual) exhibits a gel strength of 501.8 g. Therefore, the product of the invention has a thermal sensitivity similar to that of milk and liquid yogurt. This thermal sensitivity is characterized by a very low gel strength, like that of milk and liquid yogurt. This similar thermal sensitivity is maintained even when the product is supplemented with calcium and vitamin D, as is common practice in many commercially available milks today. 7.2 · Foaming capacity The determination of the foaming capacity of the products, as well as the stability of the foam obtained, is based on the analysis of the overflow and the volume of product drained after aeration. The following tests were carried out: - Mounting / aeration of 600 to 700ml of sample at room temperature (21 ± 1°C) in a Hobbart mounter for 3 minutes at speed 3. - Determination of product density before and after aeration using a 50 ml pycnometer and calculation of overflow for each sample. Overflow indicates the amount of air incorporated into a product after an aeration process. For example, an overflow of 100 means that the product doubles its volume after aeration or that its density is reduced by half. CQCC ίη / ΖΖΠΖ / Ε / ΥΙΛΙ The overflow percentage was determined by the weight of the product contained in the 50 ml pycnometer container. The formula used was: % overflow = ((weight of liquid - weight of foam) / weight of foam) x 100. - Stability analysis: - The glass tubes, graduated from 0 to 30 ml, are filled with 45 ml of sample and left to stand for 70 minutes. - After this time, the drainage of the aqueous phase is measured as the drained volume, - The product is left to stand until the liquid is completely drained, and the % of the drained volume at 70 minutes is calculated with respect to the initial volume used. Table 7.- Foam capacity results CQCC ίη / ΖΖΠΖ / Ε / ΥΙΛΙ Product Drained Volume (ml) % Overflow A 10 74.2 C 2 88.1 Skimmed Milk 5 75.0 Whole Milk 45 0.2 Soy Milk 9 67.0 Liquid Yogurt 45 8.1 As shown in Table 7, product C has a greater foaming capacity than either of the commercial products and product C. Product A has a foaming capacity similar to that of skimmed milk. Regarding the stability of the foam formed, product C is the one that best maintains the foam, even better than skimmed milk, while product A maintains it like soy milk. Therefore, the products of the invention have a foaming capacity similar to or even improved upon that of milk and liquid yogurt. This is a very important advantage for applications where a stable foam is desired, for example, when preparing a cappuccino. 7.3 · Viscoelastic behavior To study the Teological behavior of the samples, frequency sweeps were carried out between 5 and 50 Hz with a TA Instruments AR-G2 voltage-controlled rheometer, equipped with a Peltier temperature control system. The samples were placed between two parallel plates (d = 60 mm) and a distance of 1 mm between the plates was selected. All tests were conducted with a strain amplitude within the linear viscoelastic range of each specimen by means of frequency sweeps. All tests were performed at 22 °C. The results are shown in Figures 8 and 9. Frequency sweep allows the determination of the viscoelastic properties of the sample as a function of time. The term viscoelasticity is important because it implies that most materials are neither completely solid nor completely liquid; that is, they exhibit both viscous and viscous characteristics. Therefore, by studying the elastic modulus (G'), the viscous modulus (G"), and the phase angle (delta, δ), it is possible to determine whether the material behaves as a gel or a liquid. The modulus G' is used as a measure of the elastic component of the sample, and similarly, G" describes the viscous component. The phase angle can be calculated from the equation: CQCC ίη / ΖΖΠΖ / Ε / ΥΙΛΙ Tan δ = G” / G' CQCC ίη / ΖΖΠΖ / Β / ΥΙΛΙ Table 8.- Rheology results: Viscoelastic behavior at 5 Hz Product G' (Pa) G” (Pa) G7G' δ(°) A 0.94 0.43 0.46 24.6 C 0.67 0.75 1.12 48.2 Skimmed milk 0.23 0.20 0.87 41.0 Whole milk 7.91 3.48 0.44 23.7 Soy milk 0.38 0.22 0.58 30.1 Liquid yogurt 0.59 0.61 1.03 46.0 Therefore, if the beverage is elastic (G' » G"), the phase angle (δ) will be close to 0°. Conversely, if the beverage is viscous (G” » G'), the phase angle (δ) will be close to 90°. Therefore, the larger the phase angle (δ), the more liquid the beverage will be. Foods typically exhibit intermediate behavior, resulting in phase angle values ​​between 0 and 90°. According to the results obtained, product C is the UHT product with the largest phase angle (δ), which indicates that it is the beverage with the most viscous liquid character of the commercial UHT samples, although all products of the invention have liquid viscosity values. 7.4 · Complex viscosity Once the viscous liquid behavior of the products of the invention was confirmed, their viscosity was studied. Generally, for liquid foods, viscosity varies according to the conditions of the product at the time of measurement, such as temperature or its state: at rest or flowing. By taking measurements at 5 Hz, it is possible to understand the behavior of the beverage over long periods of time (at rest). Based on the G' and G” data obtained in the frequency sweep test of the section 7.3, the complex viscosity (η*) was calculated as follows: CQCC Ln / Zznz / E / YIAI G* = V(G')2+ |G)2η* = G* / w where ω is the angular frequency (ω = frequency x 2π). At a frequency of 5 Hz, the complex viscosities are those shown in the Table. Table 9.- Rheology results: Complex viscosity at 5 Hz Product η* (Pa-s) A 0.033 C 0.032 Skimmed milk 0.010 Whole milk 0.028 Soy milk 0.014 Liquid yogurt 0.027 The results obtained in the studies show that commercial UHT dairy drinks, liquid yogurt and the product of the invention have a viscosity at 5 Hz that makes them similar to liquid fluids, with slight differences between them, but perceived as similar by consumers at the time of ingestion (values ​​obtained at 90 Hz, data not shown).

Claims

1Egg white characterized by being liquid, white in color and having a neutral taste.

2. Egg white according to claim 1, characterized in that it is pasteurized.

3. Egg white according to claim 1, characterized in that it is ultra-pasteurized.

4. Egg white according to any one of claims 1 to 3, characterized in that it is ready to eat.

5. Egg white according to any one of claims 1 to 4, characterized in that the egg white is enzymatically hydrolyzed.

6. Egg white according to any one of claims 1 to 5, characterized in that the egg white has a texture and / or rheology similar to milk or liquid yogurt.

7. Egg white according to any one of the preceding claims, characterized in that the product has a viscous modulus / elastic modulus (G7G') similar to milk and / or liquid yogurt.

8. Egg white according to any one of the preceding claims, characterized in that the product has a G7G' of 0.35 to 1.20, when measured at 22 °C and 5 Hz.

9. Egg white according to any one of the preceding claims, characterized in that the resistance of the gel at 90 °C is equal to or less than 35 g.

10. A method for preparing egg white according to any one of claims 1 to 9, characterized in that it comprises the following steps: a) heating egg white to a temperature of 40 °C to 55 °C; b) acidifying the pH with an acid to a pH of 4 to 7.5; c) adding an aminopeptidase and incubating at a temperature of 45 °C to 55 °C for at least 1 hour; d) adding minerals, salts and / or lactates and mixing; e) diluting the mixture obtained in step d) with water to obtain a total egg white protein content of 3% to 7% w / v; and f1) homogenizing and then pasteurizing, or f2) pasteurizing and then homogenizing.

11. - Method according to the preceding claim, characterized in that the CQCC ίη / ZZΖΠZΖ / Β / YΥΙΛΙ aminopeptidase is an aminopeptidase from Aspergillus spp., preferably A. oryzae.

12. - Method according to the preceding claim, characterized in that the aminopeptidase is an aminopeptidase from Aspergillus oryzae. 13.- Method according to any one of claims 10 to 12, characterized in that the aminopeptidase is a casein protease. 14.- Method according to any one of claims 10 to 13, characterized in that the aminopeptidase is added in an amount of 1 to 4 g per liter of egg white, preferably 1 to 3 g per liter.

15. - Method according to any one of claims 10 to 14, characterized in that the incubation of step c) is carried out during a time period of 1 to 3.5 hours.

16. - Method for preparing egg white according to any one of claims 1 to 9, characterized in that it comprises the following steps: a) providing egg white; b) diluting the egg white with water to have a total protein content of 3% to 7% w / v; c) acidifying the pH with an acid, to a pH of 4 to 7.5; d) adding minerals, salts and / or lactates; and e1) homogenizing and then pasteurizing, or e2) pasteurizing and then homogenizing.

17. - Method according to any one of claims 10 to 16, characterized in that the acid is selected from the group consisting of tartaric acid, lactic acid, hydrochloric acid, acetic acid and combinations thereof.

18. - Method according to claim 17, characterized in that the acid is tartaric acid.

19. - Method according to any one of claims 10 to 18, characterized in that 3 to 7 g of minerals, salts and / or lactates are added per liter of the starting egg white.

20. - Method according to any one of claims 10 to 19, characterized in that the salt does not comprise NaCl. 21.- Method according to any one of claims 10 to 20, characterized in that the pasteurization is carried out at a temperature of 62 °C to 145 °C.

22. - Method according to claim 21, characterized in that the pasteurization is carried out at a temperature of 100 °C to 145 °C.

23. - Method according to claim 22, characterized in that the pasteurization is carried out at a temperature of 110 °C to 145 °C. 24.- Egg white characterized in that it is obtainable by the method of any one of claims 10 to 23.

25. - Food composition or product characterized in that it comprises the egg white of any one of claims 1 to 9 and 24.

26. - Food composition or product according to the preceding claim, characterized in that egg white is the main ingredient of said composition or product. 27.- Use of egg white of any of claims 1 to 9 and 24, as a food ingredient.