Egg yolk phospholipid composition

Details Egg yolk phospholipid composition Egg yolk phospholipid composition

1996-08-29

1999-05-18

Paden, Carolyn

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Treating liquid material

426605, 426 47, 435267, 554 83, 554 8, 554 20, A23B5/16

Patent

active

059049456

ABSTRACT:
Disclosed is an egg yolk phospholipid composition comprising 80% or less of the composition of phospholipids and 0.10% by weight or less of glucose on the basis of the phospholipids. Such an egg yolk phospholipid composition scarcely undergoes browning during the preservation thereof although the phospholipids purity of the composition is not so high, that is, the phospholipids content of the composition is only 80% or less.

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Stadelman & Cotterill 1977 Egg Science & Technology 2nd. Edition AVI Publishing Co. Inc. Westport CT p. 69-73, 79-80.

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