| 摘要 |
PURPOSE: To remove cholesterol without decreasing preferable functions and characteristics of egg yolk. CONSTITUTION: This method to remove cholesterol from egg yolk has the following features. A food-grade acid, salt, water, oil and egg yolk are mixed produce a mixture in such a manner that the ratio of the oil to yolk based on the weight of the yolk not treated with salt ranges about 2.4:1 to about 1:1 and that the ratio of water:salt:food-grade acid ranges about 0.30:0.14:0.003 to about 0.70:0.45:0.056. The mixture is subjected to shearing and centrifugal separation to divide into a first flow and a second flow. The first flow contains yolk, salt, food-grade acid and water, while the second flow contains oil and cholesterol. |
