Method of producing cholesterol-reduced whole egg products

Details Method of producing cholesterol-reduced whole egg products Method of producing cholesterol-reduced whole egg products

1995-05-01

1996-01-30

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

426429, 426437, 426519, A23L 132

Patent

active

054879124

ABSTRACT:
A method of producing a cholesterol-reduced whole egg product by mixing cholesterol-reduced egg yolk with concentrated egg whites and vegetable oil at a ratio of about 1:0.7:0.05 to about 1:1.2:0.2, where the cholesterol-reduced egg yolk is produced by shearing a mixture of oil:egg yolk:egg white permeate at a ratio of about 4:1:0.8 to about 1.5:1:0.2: where the temperature of the mixture during shearing is between about 124.degree. F. to about 148.degree. F. in the mixture.

REFERENCES:
patent: 5019407 (1991-05-01), Swartzel et al.
patent: 5091203 (1992-02-01), Conte, Jr. et al.
patent: 5096730 (1992-03-01), Singer et al.

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