Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Poultry egg is basic ingredient
Patent
1995-08-31
1997-04-01
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
476425, 476429, 554206, A23L 132
Patent
active
056163592
ABSTRACT:
A process is described for the production of egg-based products in powder form with a reduced fat and cholesterol content in which the starting material in powder form is extracted with liquid propane at a pressure of .ltoreq.200 bar and at a temperature of .ltoreq.70.degree. C. In this way low-cholesterol and low-fat egg powder products with good sensory properties are produced without the phospholipids and in particular lecithin being removed to a substantial extent in this process.
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patent: 5041245 (1991-08-01), Benado
patent: 5061505 (1991-10-01), Cully et al.
patent: 5091117 (1992-02-01), Athnasios et al.
patent: 5238694 (1993-08-01), Ogasahara et al.
patent: 5288619 (1994-02-01), Brown et al.
patent: 5446842 (1995-11-01), Heidlas et al.
Abstract Produced by International Food Information Services (FSTA) for EP 41723, 1986. Accession No. 86(07):VO16S.
Moates, G., et al., Food Science and Technology Today 4:213-214 (1990).
Cully Jan
Heidlas Jurgen
Vollbrecht Heinz-Rudiger
SKW Trostberg Aktiengesellschaft
Weier Anthony J.
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