Decholesterization of egg-yolk

Details Decholesterization of egg-yolk Decholesterization of egg-yolk

1980-09-26

1982-06-08

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Poultry egg is basic ingredient

426384, 426429, 426490, A23L 132

Patent

active

043339590

ABSTRACT:
A process of reducing the amount of cholesterol in egg-yolk which comprises reducing the pH of fresh wet egg-yolk to destabilize the emulsion, treating the destabilized emulsion with an edible oil to form a fine dispersion and centrifuging the dispersion to separate the egg-yolk phase from the oil-phase.

REFERENCES:
patent: 1277727 (1918-09-01), Hussey
patent: 3563765 (1971-02-01), Melnick
patent: 3717474 (1973-02-01), Fioriti et al.
patent: 3881034 (1975-04-01), Levin
patent: 4234619 (1980-11-01), Yano et al.

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