Enhanced cholesterol extraction from egg yolk

Details Enhanced cholesterol extraction from egg yolk Enhanced cholesterol extraction from egg yolk

1993-07-26

2000-07-25

Weier, Anthony J.

Food or edible material: processes, compositions, and products

Processes

Extraction utilizing liquid as extracting medium

426614, 426519, A23L 128, A23L 132, A23P 100

Patent

active

060934344

ABSTRACT:
A method of removing cholesterol from egg yolk by shearing a mixture of oil:egg yolk:water ratio of about 3:1:0.8 to about 1.5:1:0.4 where the temperature of the mixture during shearing is between about 124.degree. to about 148.degree. F.

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