The invention herein is a method of reducing cholesterol in egg yolk by extracting cholesterol with substantially low moisture alcohol extractant and then hydrolyzing with selected proteolytic enzymes, such that the resulting product is useful in producing emulsified products like mayonnaise, salad dressings, and the like. <IMAGE>
申请公布号
DE69109169(T2)
申请公布日期
1995.09.14
申请号
DE1991609169T
申请日期
1991.03.07
申请人
KRAFT FOODS, INC., 80331 WHITE PLAINS, N.Y., US
发明人
MERCHANT, ZOHAR M., WILMETTE, ILLINOIS 60091, US;GAONKAR, ANILKUMAR, VERNON HILLS, ILLINOIS 60061, US;KRISHNAMURTHY, RAMAMANATHAPUR, GLENVIEW, ILLINOIS 60025, US