Decholesterolized and defatted egg powder and method for produci

Details Decholesterolized and defatted egg powder and method for produci Decholesterolized and defatted egg powder and method for produci

1978-11-03

1980-11-18

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

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

Poultry egg is basic ingredient

426385, 426429, 426471, 426472, 426480, 426490, A23L 128, A23L 132

Patent

active

042346193

ABSTRACT:
Decholesterolized and defatted egg powder is obtained by removing at least 95% of the cholesterol and neutral fat and retaining 30% or more of the phospholipids, based on the content thereof in the whole egg or yolk. Said powder is obtained by removing moisture from whole egg or yolk and extracting cholesterol and neutral fat from the dried whole egg or yolk with liquid dimethylether.

REFERENCES:
patent: 2950204 (1960-08-01), Peebles
patent: 3162540 (1964-12-01), Kline et al.
patent: 3563765 (1971-02-01), Melnick
patent: 3795750 (1974-03-01), Levine
patent: 3958034 (1976-05-01), Nath et al.
patent: 4069351 (1978-01-01), Yano et al.
Van Arsdel et al., Food Dehydration, 2nd ed., vol. 2, 1973, pp. 366-369, Gp. 170.

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