Development of New Food Additive using Egg Shell Membrane
Bibliographic Information
- Other Title
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- 卵殻膜を用いた新しい食品添加物の開発
Abstract
The Egg Shell Membrane (ESM) is the inner membrane of the eggshell and is considered a waste product. Our group has been studying the development of recycled materials by exploiting the specific function of ESM. This year, we successfully used ESM as a novel food additive to prevent food deterioration.Three main results were generated from this study. First, ESM showed superior suppression of food deterioration compared to other food additives. We revealed that ESM is capable of adsorbing the melanin produced during the enzymatic browning of avocado flesh. Second, colored ESM, which is ESM adsorbed to water-soluble dye molecules, is also capable of suppressing melanin production. Third, we succeeded in applying these functions to the suppression of browning in other foods. In this study, the interesting point is shown in these images. ESM synergistically suppresses food deterioration using two properties
Journal
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- Proceedings of the Annual Conference of Japan Society of Material Cycles and Waste Management
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Proceedings of the Annual Conference of Japan Society of Material Cycles and Waste Management 25 (0), 197-, 2014
Japan Society of Material Cycles and Waste Management
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Details 詳細情報について
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- CRID
- 1390001205590192768
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- NII Article ID
- 130005477685
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- Data Source
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- JaLC
- CiNii Articles
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- Abstract License Flag
- Disallowed