Healthy food compositions having gel or foam textures and comprising hydrolyzed egg products

A process for obtaining a neutral-flavored egg hydrolysate, comprising the following steps:

• a) acidifying an egg product pH with a concentrated food grade acid to a pH of between 5.0 and 7.0,
• b) adding an aminopeptidase in an amount of between 1 and 3 g per liter of egg product,
• c) incubating at a temperature of between 45 and 55° C. for a time period of between 30 and 180 minutes, and
• d) inactivating the aminopeptidase at a temperature of between 85 and 95° C. and for a time period of between 10 and 15 minutes.

A process for obtaining a healthy food composition with a foam texture that is lactose- and casein-free, comprising the following steps:

• a) acidifying an egg product pH with a concentrated food grade acid to a pH of between 5.0 and 7.0, wherein the egg product is egg white,
• b) adding an aminopeptidase in an amount of between 1 and 3 g per liter of egg product,
• c) incubating at a temperature of between 45 and 55° C. for a time period of between 30 and 180 minutes,
• d) inactivating the aminopeptidase at a temperature of between 85 and 95° C. and for a time period of between 10 and 15 minutes, and
• wherein, before or after step d) comprises a step c1) or d1), respectively, of adding a flavoring agent and, after step d) or c1), respectively, comprises steps:
• e) centrifuging the product obtained in step d) at least at 2500 g for a time period of between 10 and 20 minutes and collecting the supernatant, and
• f) whipping the supernatant collected in step e) for a time period of between 25 seconds and 15 minutes.