Process for isolating lipid fractions from pulverulent egg products
摘要
A process is described for isolating lipid fractions from pulverulent egg products having a high content of phospholipids, the egg product being extracted a) firstly with liquid propane at a pressure </= 200 bar and a temperature </= 70 DEG C and b) then with a mixture of liquid propane and an entrainer composed of an aliphatic alcohol having 1 to 4 C atoms. It is possible in this manner to produce lipid fractions having good sensory properties, the phospholipid content of which is at least 25% by weight and is up to 80% by weight.
