Procedure for obtaining food products based on starches and starch-flours with reduced phosphorus and potassium content, using noble proteins derived from egg white

摘要

This describes a procedure for preparing food products based on starches and starch-flours mixed together with proteins from egg whites. The process involves adding the egg white to a prepared mixture of starches and starch-flours, at a lower temperature than that at which the proteins are denatured.IMAGE