Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Poultry egg is basic ingredient
Patent
1989-12-01
1992-02-25
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Poultry egg is basic ingredient
426417, 426480, A23L 132
Patent
active
050912038
ABSTRACT:
Edible oil containing monoglyceride is emulsified with a mixture of cholesterol-containing egg in aqueous solution. Then, the mixture is heated and typically is stirred gently to ensure intimate admixture of the oil phase in the aqueous phase. The monoglyceride serves to facilitate oil/lipoprotein interaction in the presence of aqueous phase. The fat in the egg is partitioned into the monoglyceride-containing oil phase. Agitation is continued for a time sufficient to exchange or extract cholesterol and fat from the aqueous phase to the oil phase. The cholesterol- and fat-reduced aqueous phase is the desired low-cholesterol egg product, and is separated from the cholesterol-enriched oil phase.
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Conte, Jr. Joseph A.
Hsieh Rudolf J.
Johnson Bobby R.
Ko Sandy S.
Campbell Soup Company
Czaja Donald E.
Wood Leslie
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