Healthy 'Snacks' (IMAGE) Spanish National Research Council (CSIC) Caption The aperitifs are obtained after treating the egg white with an enzyme, which break the proteins into smaller pieces, a process called hydrolysis, which allows obtaining a wide range of new textures. Credit Comunicación CSIC Usage Restrictions The image may only be used with appropriate credit. License Licensed content Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.