Method for removing cholesterol and fat from egg yolk by chelati

Details Method for removing cholesterol and fat from egg yolk by chelati Method for removing cholesterol and fat from egg yolk by chelati

1992-08-31

1994-04-12

Pratt, Helen F.

Food or edible material: processes, compositions, and products

Involving ion exchange, sequestering or chelating material

426425, 426429, 426478, 426573, 426575, 426614, A23L 129, A23L 132

Patent

active

053024052

ABSTRACT:
A method for removing cholesterol and fat from egg and a reduced cholesterol egg product. An anionic chelating agent which forms a complex with the lipoprotein fraction of egg yolk is added to dilute egg yolk to form a precipitate comprising a complex of lipoprotein and the anionic chelating compound. The solid, complex-containing precipitate is separated from the aqueous fraction. Thereafter, lipids and cholesterol are separated from the precipitated lipoprotein-containing complexes to obtain protein-containing complexes. The egg product comprises the protein-containing complex, fat essentially free of cholesterol, and liquid egg white.

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