DECHOLESTEROLED AND DETATTED EGG POWDER AND PREPARATION THEREOF

摘要

Decholesterolized and defatted egg powder is obtained by removing at least 95% of the cholesterol and neutral fat and retaining 30% or more of the phospholipids, based on the content thereof in the whole egg or yolk. Said powder is obtained by removing moisture from whole egg or yolk and extracting cholesterol and neutral fat from the dried whole egg or yolk with liquid dimethylether.