Process for producing liquid egg having reduced cholesterol cont

Details Process for producing liquid egg having reduced cholesterol cont Process for producing liquid egg having reduced cholesterol cont

1990-10-19

1992-05-26

Paden, Carolyn

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Treating liquid material

426425, 426475, 426490, 426614, A23L 132

Patent

active

051166283

ABSTRACT:
A process for producing liquid egg having a reduced cholesterol content having flavor and taste comparable to conventional liquid egg having a normal cholesterol content is disclosed. The liquid egg having a reduced cholesterol content is produced by contacting liquid egg with a supercritical fluid to extract cholesterol from the liquid egg. Food whose raw material is the liquid egg having a reduced cholesterol content produced by the above process is also disclosed, as well as a new use for a wetted wall column system for producing the liquid egg noted above.

REFERENCES:
patent: 3563765 (1967-08-01), Melnick
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patent: 3862343 (1975-01-01), Breuking
patent: 4145455 (1979-03-01), Fujimaki
patent: 4234619 (1980-11-01), Yano
patent: 4333959 (1982-06-01), Bracco
patent: 5024846 (1991-06-01), McLachlan
patent: 5028449 (1991-07-01), Hatanaka
patent: 5037661 (1991-08-01), Merchant
Patent Abstracts of Japan, vol. 8, No. 255, JP-A-59 135 847.
Patent Abstracts of Japan, vol. 10, No. 245, JP-A-61 74 548.
Patent Abstracts of Japan, vol. 10, No. 94, JP-A-60 224 695.

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