Egg hydrolysis

This technique is based on obtaining egg products with unique textures from the hydrolysis of whole eggs, egg yolks or egg whites. Its objective is to obtain textures, such as fresh cheese from egg protein if salt is added, curd if sugar is added, or gluten-free cream if citrus product is added.These egg products obtained do not include lactose or dairy derivatives in their composition, which is beneficial for people with food intolerances