PURPOSE: To obtain processed egg white suitable as a diet for renopathy by reducing the amounts of sodium and potassium by a specific value or more based on the raw material egg white.
CONSTITUTION: The afore-mentioned processed egg white is prepared by reducing the contents of sodium and potassium by ≥30% based on raw material egg white. The above-mentioned processed egg white preferably has ≤11mg sodium content and ≤11mg potassium content based on 1g protein in the egg white. The afore-mentioned egg white is produced by using at least one of the following methods (a) to (c). Egg white is converted into an aqueous solution of a suitable concentration and then subjected to (a) a method for selectively removing or exchanging cations through a water-insoluble interface, (b) a method for selectively removing a low-molecular weight solute and (c) a method for selectively forming proteins into water-insoluble precipitates and separating the precipitates from water-insoluble cations.
YAMADA TOSHIHIKO
FUKUYAMA KAZUHIRO
