Verfahren zur Reduktion des Gehalts an Triglyceriden im Eigelb und in eigelbhaltigen Produkten

摘要

The invention relates to a process for decreasing the content of triglycerides in egg yolk and in egg yolk-containing products, which is characterised in that a) egg yolk is diluted with water or an aqueous salt solution, b) at least one cyclodextrin is added to this solution, c) the cyclodextrin/triglyceride complex is separated off from this mixture and d) the added water or the added salt solution is separated off to the respective desired extent from the egg yolk thus treated.