Verfahren zur Herstellung von Flüssigei mit erniedrigtem Cholesterolgehalt und Nahrungsmittel enthaltend auf diese Weise hergestelltes Flüssigei.

摘要

A process for producing liquid egg having a reduced cholesterol content having flavor and taste comparable to conventional liquid egg having a normal cholesterol content comprises contacting liquid egg with a supercritical fluid to extract cholesterol from the liquid egg. The liquid egg having a reduced cholesterol content produced by the above process can be the raw material of a foodstuff.