Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Poultry egg is basic ingredient
Patent
1995-09-07
1998-05-12
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
426425, 426429, 426417, 554 83, 554206, A23L 132, C07F 902
Patent
active
057501807
DESCRIPTION:
BRIEF SUMMARY
DESCRIPTION
The present invention concerns a process for obtaining lipid fractions from egg products in powder form with a high content of phospholipids.
Egg-based lipid fractions have a variety of uses in the food sector (in particular in the production of dietary products) as well as in the pharmaceutical and cosmetic industry due to their physiological and functional properties. With regard to nutritional physiology those lipid fractions are particularly interesting which have a high content of phospholipids (lecithin) since these fractions contain valuable polyunsaturated fatty acids above all arachidonic acid.
These lipid fractions have been obtained from egg products according to previously known processes (cf. for example EP-A 74251) by extraction with organic solvents such as e.g. chloroform or acetone. Apart from the fact that the extraction in any case has to be carried out in several steps, the solvents used have the disadvantage that the respective solvent residues are a risk to health. In addition they can cause changes in the taste of the products concerned (in particular in the case of acetone) resulting in a major impairment of their sensory quality.
The object of the present invention is therefore to develop a process for obtaining powdery lipid fractions from egg products which does not have the said disadvantages of the state of the art but which enables lipid fractions to be obtained in a technically simple procedure with a relatively high content of phospholipids and good sensory properties.
This object is achieved according to the invention by extracting the egg product of.ltoreq.70.degree. C. and composed of an aliphatic alcohol with 1 to 4 C atoms.
Surprisingly it turned out that lipid fractions with a phospholipid content of more than 20% by weight and having good sensory properties can be gently produced with the aid of this solvent mixture. The process according to the invention uses powdery egg-based products such as e.g. egg-yolk powder or whole egg powder or products which contain these materials that have a phospholipid content which is worthwhile to process, preferably of at least 5% by weight. It is essential for the invention that the extraction is carried out with propane in a liquid state at a pressure of.ltoreq.200 bar and at a temperature of.ltoreq.70.degree. C. (step a) and subsequently with a mixture of liquid propane and an entraining agent composed of an aliphatic alcohol with 1 to 4 C atoms (step b). The lower limit for pressure and temperature is determined by the requirement that the propane has to be used as a liquid for each selected temperature and pressure condition from the phase diagram of propane. The invention ensures that the fats as well as the phospholipids (especially lecithin) are dissolved in the extraction medium. Due to the sensitive properties of the other components of egg products in particular the proteins, the extraction in step a) is preferably carried out in a pressure range of 10 to 100 bar and at an extraction temperature between 20 and 60.degree. C. In this way a denaturation of the proteins in the extraction residue is avoided so that this protein-rich egg fraction can also be utilized further. This first extraction step enables a "lecithin-poor" lipid fraction to be obtained with a phospholipid content of.ltoreq.15% by weight. In the second extraction step (step b) the egg product is then extracted with a mixture of liquid propane and an entraining agent composed of an aliphatic alcohol.
In the process according to the invention short-chained aliphatic alcohols with 1 to 4 C atoms, namely methanol, ethanol, propanol, isopropanol, butanol, isobutanol or tertiary butanol are used as the entraining agent which is preferably used in an amount of 1 to 20% by weight relative to the amount of propane gas. For toxicological reasons ethanol is preferably used.
A "lecithin-rich" lipid fraction is obtained in this second extraction step b) which has a phospholipid content of at least 25% by weight. The extraction conditions such as pressure and
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Database Abstract AN 94-112057 for JP 6058934 Pub. Mar. 4, 1994.
Cully Jan
Heidlas Jurgen
Michlbauer Franz
Vollbrecht Heinz-Rudiger
SKW Trostberg Aktiengesellschaft
Weier Anthony J.
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