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Application filed by Национальный Университет Пищевых ТехнологийfiledCriticalНациональный Университет Пищевых Технологий
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A method for making crude eggwhite cream includes whipping eggwhites with white sugar. The whipping is carried out at a rotational frequency of a working element of a whipping machine of 80-100 rev/min in four stages. During the first stage mixing of reconstituted eggwhite is carried out at a temperature of 18-22 °C in the course 2-3 minutes. During the second stage pectiny is introduced and the mixture is whipped for 3-4 minutes. During the third stage sodium alginate is added and the mixture is whipped for 1-2 minutes. During the fourth stage the white sugar is introduced and the mixture is whipped for 5-7 minutes.
UAU201308430U2013-07-042013-07-04Method for making crude eggwhite cream
UA86346U
(en)