Process for modifying the properties of egg yolk

Details Process for modifying the properties of egg yolk Process for modifying the properties of egg yolk

1990-05-17

1992-01-14

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Egg white per se, gelatin, collagen or blood

426 47, 426602, 426605, 426613, 426654, A23J 108, A23J 700

Patent

active

050809113

ABSTRACT:
A process for modifying the properties of egg yolk, which comprises treating egg yolk with an effective amount of phospholipase D derived from a microorganism, thereby to convert phospholipids contained in said egg yolk into phosphatidic acid.

REFERENCES:
patent: 3260606 (1966-07-01), Azuma
patent: 4034124 (1977-07-01), van Dam
patent: 4478866 (1984-10-01), Ohta et al.
Dutilh et al., "Improvement of Product Attributes of Mayonnaise by Enzymatic Hydrolysis of Egg Yolk with Phospholipase A.sub.2 ", J. Science of Food and Agriculture, 32, 451-458, 1981,

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