Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Poultry egg is basic ingredient
Patent
1994-09-08
1996-11-05
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
426417, 426422, 426480, A23L 1015, A23L 132
Patent
active
055715540
ABSTRACT:
A process for reducing the content of triglycerides in egg yolk and in products containing egg yolk includes (a) diluting egg yolk with water or an aqueous salt solution, (b) adding at least one cyclodextrin to this solution, (c) separating off the cyclodextrin/triglyceride complex from this mixture, and (d) separating off to the respective desired extent the added water or the added salt solution from the egg yolk thus treated.
REFERENCES:
patent: 3607304 (1971-09-01), Levin
patent: 4980180 (1990-12-01), Cully et al.
patent: 5063077 (1991-11-01), Vollbrecht et al.
patent: 5232725 (1993-08-01), Roderbourg et al.
patent: 5292546 (1994-03-01), Cully et al.
patent: 5342633 (1994-08-01), Cully et al.
Derwent Abstract 86-049249 of DE 34 29 703.
Database WPI, Week 8751, Derwent Publications Ltd., London, GB; AN 87-359752 & JP-A-62263143 (KAO Corp.), Nov. 16, 1987.
Database WPI, Week 7710, Derwent Publications Ltd. London, GB: AN 77-17257Y & JP-A-52 010 448 (Teijin KK et al.) Jan. 26, 1977.
Food Science and Technology Abstracts AN-92:13111 DN-92-09-N0051 International Food Information Service Berkshire, Reading, GB.
K. Shimada et al.: "Structure of inclusion complexes of cyclodextrins with triglyceride at vegetable oil/water interface" & Journal of Food Science, vol. 57 No. 3, 1992, pp. 655-656.
Database WPI, Week 9127, Derwent Publications Ltd., London, GB; AN 91-198602 & JP-A-3 124 795 (I. Furuya), May 28, 1991.
Amann Manfred
Dressnandt Gunter
Rockinger-Mechlem Jodoca
Consortium fur Elektrochemische
Weier Anthony J.
LandOfFree
Process for reducing the content of triglycerides in egg yolk an does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Process for reducing the content of triglycerides in egg yolk an, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for reducing the content of triglycerides in egg yolk an will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2013388