Abstract: A processed egg powder comprising water-insoluble dry egg yolk particles of substantially spherical shape and a process for producing a processed egg yolk powder, which comprises spray-drying an egg liquid containing egg yolk and thereafter denaturing the resulting dry egg powder substantially in the form as it is.

Abstract: A method for preparing fish-egg-like edible products like salmon roe consisting of capsules of thin gel membranes filled with an oil material and a viscous fluid separately contained therein comprising surrounding a viscous emulsion consisting of the viscous fluid and the oil material with calcium alginate membranes and separating the viscous emulsion into the viscous fluid and the oil material and the fish-egg-like edible product.

Abstract: A process for preparing encapsulated foods and drinks filled with a desired edible liquid is described below by conducting the following steps in order:(a) The step of preparing a core liquid by adding calcium salt to sugar liquid and if necessary, adding other additives;(b) The step of forming membranes of mainly calcium alginate on the surface of the core liquid by dropping the core liquid into alginic acid salt liquid and surrounding the core liquid with these membranes to form capsules;(c) The step of exchanging the core liquid inside the capsules with water by soaking the capsules in the water;(d) The step of exchanging the core liquid in the capsules with the desired digestible liquid by immersing the capsules in the digestible liquid.