Process for the removal of cholesterol derivatives from egg yolk

Details Process for the removal of cholesterol derivatives from egg yolk Process for the removal of cholesterol derivatives from egg yolk

1994-08-25

1996-03-12

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

426422, 426442, A23L 132

Patent

active

054984378

ABSTRACT:
In a process for the removal of cholesterol and cholesterol esters from egg yolk, the egg yolk is diluted with an aqueous solution of a water-soluble salt of the cation potassium or/and calcium as well as the anion chloride and/or sulfate or/and an organic anion with a molecular weight of .ltoreq.150. The diluted egg yolk is subsequently mixed with .beta.-cyclodextrin until complexation of cholesterol and cholesterol esters with .beta.-cyclodextrin has taken place. The formed complexes are separated and after separation of the complexes from the egg yolk mixture the added salt as well as, if desired, water is removed again. Low sodium egg yolk products with a low total cholesterol content and good sensorial properties are obtained.

REFERENCES:
patent: 4880573 (1989-11-01), Courregelongue et al.
patent: 5045242 (1991-09-01), Roczniak et al.
patent: 5063077 (1991-11-01), Vollbrecht et al.
patent: 5223295 (1993-06-01), Maffrand et al.
patent: 5232725 (1993-08-01), Roderbourg et al.
patent: 5264226 (1993-11-01), Graille et al.
patent: 5264241 (1993-11-01), Graille et al.

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