CSIC develops healthy "snacks" from egg proteins

Abstract

Researchers at the Spanish National Research Council (CSIC) have developed snacks using a technique based on egg hydrolysis. Scientifics think that these new products could become into a healthy alternative to sweet or salty food people consume between hours, and which is unhealthy due to the large quantities of salt, fat and sugar it contains. The aperitifs are obtained after treating the egg white with an enzyme, which break the proteins into smaller pieces, a process called hydrolysis, which allows obtaining a wide range of new textures. The development of these products, protected by a patent, is licensed to an American enterprise and it is in the commercial phase.