Method of preparing a dietary, cholesterol-reduced whole egg or

Details Method of preparing a dietary, cholesterol-reduced whole egg or Method of preparing a dietary, cholesterol-reduced whole egg or

1996-05-20

1998-07-14

Weier, Anthony J.

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 132

Patent

active

057800952

ABSTRACT:
A dietetic, cholesterol-reduced whole egg or egg yolk product and its method of preparation in which the whole egg or the yolk is dehydrated, a grain size of about 150.mu. to about 300.mu. is formed, the grains are suspended in a low-cholesterol liquid food oils, the cholesterol is dispersed into the liquid food oil, and the cholesterol enhanced liquid food oil is removed, wherein the grain size is maintained throughout the cholesterol reduction process.

REFERENCES:
patent: 3594183 (1971-07-01), Melnick et al.
patent: 5063077 (1991-11-01), Vollbrecht et al.
patent: 5116628 (1992-05-01), Ogasahara et al.
patent: 5487911 (1996-01-01), Ueda et al.

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