Abstract: The invention includes a composition when used for the subsequent prprat ion of an egg white foam, characterised in that the composition includes an amount of egg white material and at least one thickener. The amount of thickener(s) is at least about 2.0% w/w in the composition and the composition has been heat treated at or above about 40° C. prior to preparing the egg white foam. The invention also encompasses method of use, novel food produds, cooked or uncooked, and methods of manufacture.

Abstract: The present invention relates to a foaming apparatus wherein the apparatus includes an enclosure with a first and second cavity located therein wherein the enclosure includes at least one zone of constriction defined by internal surface(s) of the enclosure located between the first cavity and the second cavity in the enclosure, wherein the at least one zone of constriction allows the only transfer of a material between the first cavity and second cavity. The present invention also relates to a method of using a foaming apparatus to foam a material such as an egg white based liquid.

Abstract: The invention includes a composition when used for the subsequent preparation of an egg white foam, characterised in that the composition includes an amount of egg white material and at least one thickener. The amount of thickener(s) is at least about 2.0% w/w in the composition and the composition has been heat treated at or above about 40° C. prior to preparing the egg white foam. The invention also encompasses method of use, novel food products, cooked or uncooked, and methods of manufacture.