Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Poultry egg is basic ingredient
Patent
1995-08-08
1998-04-14
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
426422, A23L 132
Patent
active
057388989
ABSTRACT:
Cyclodextrin, a base and water are mixed with egg yolk to reduce the cholesterol content of the egg yolk. The cholesterol is removed as a complex of cyclodextrin while the base prevents loss of protein from the egg yolk. The amount of base added is sufficient to adjust the pH to between 7.5 and 12.
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Awad Aziz
Hedges Allan
Shieh Wen
Sikorski Christopher
Smith Denise M.
Board of Trustees operating Michigan State University
Weier Anthony J.
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