Egg Hydrolysis Study Yields New Applications for Culinary Use

Egg foams, gels, and dairy-free cheese


Hydrolyzing eggs not only leads to lactose-free products but are also easier to digest. 

Eggs are widely known for their versatility, and a group of researchers in Madrid has expanded applications for the protein.

Under the direction of Marta Garcés-Rimón, the researchers “enzymatically hydrolyzed different solutions of whole egg, egg whites, and egg yolk using a food-grade aminopeptidase.”

By breaking down the protein with a chemical reaction, the scientists were able to develop “healthy and value-added novel gels and foam” of different textures, from a cottage cheese-type product to a creamy custard that could be frozen to make dairy-free ice cream.

“These results are promising and it is envisaged that they will promote new investigations in the development of foods with novel textures,” according to the study from the International Journal of Gastronomy and Food Science.

The benefits of these “egg-derived products” include affordability, few additives, and a neutral taste profile. There are applications for manufacturers interested in developing dairy-free foods as well as those seeking to develop foods for individuals with difficulty chewing.

These products are free of lactose and milk protein, and the hydrolyzed proteins “are more easily digested and absorbed in the gut than intact proteins.”

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