| 发明名称 |
Process for reducing sterols in eggs |
| 摘要 |
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. |
| 申请公布号 |
AU690843(B2) |
申请公布日期 |
1998.04.30 |
| 申请号 |
AU19960054380 |
申请日期 |
1996.03.28 |
| 申请人 |
BOARD OF TRUSTEES OPERATING MICHIGAN STATE UNIVERSITY |
发明人 |
CHRISTOPHER SIKORSKI;WEN SHIEH;ALLAN HEDGES;DENISE M SMITH;AZIZ AWAD |
| 分类号 |
A23L5/20;A23L15/00 |
主分类号 |
A23L5/20 |
| 代理机构 |
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代理人 |
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| 主权项 |
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| 地址 |
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