They develop a clear of egg ‘hidrolizada' with culinary applications

Researchers of the Upper Council of Scientific Investigations (CSIC) have patented a new product derived of the clear of egg that provides a more spongy foam, brilliant, light, uniform and that besides results handier for his application in high kitchen. The ingredient was presented the past 24 January by the cook Mario Sandoval and the repostero Francisco Torreblanca in Madrid Fusion, the forum of diffusion of the last tendencies in gastronomy.

The new product has, according to the researchers, “properties tecnofuncionales new and antihipertensivas”. It obtains after treating the clear of egg pastaurised with an enzyme that breaks the proteins in fragments of lower size, a process designated hydrolysis.

“The foam that is possible to obtain with this product can go back to mount passed a time, a capacity that does not have the clear of egg that all know. His neutral flavour and his white colour allow to mix it with different ingredients, like purees, pulpas or saborizantes, to obtain new textures and flavours”, explains Marta Miguel Castro, researcher of the CSIC in the Institute of Investigation in Sciences of Feeding (CSIC-Autonomous University of Madrid).