发明名称 |
Reduction of cholesterol in egg yolk by the addition of either salt or acid, or both. |
摘要 |
The method generally comprises removing cholesterol from egg yolk by combining both/or either a food grade acid and salt with water and oil to form a blend. This blend is combined with egg yolk to form a mixture, wherein the ratio of oil to yolk is in the range of between about 2.4:1 to about 1:1, and the ratio between water:salt:food grade acid is in the range of between about 0.30:0.14:0.003 to about 0.70:0.45:0.056, based upon the weight of the unsalted egg yolk. The mixture is sheared and centrifuged to separate the mixture into a first and a second stream, wherein the first stream contains the egg yolk and water and the second stream contains the cholesterol and oil. <IMAGE> |
申请公布号 |
EP0557097(A1) |
申请公布日期 |
1993.08.25 |
申请号 |
EP19930301201 |
申请日期 |
1993.02.18 |
申请人 |
KRAFT GENERAL FOODS, INC. |
发明人 |
LOMBARDO, STEPHEN PETER;KIJOWSKI, MARK |
分类号 |
A23L5/20;A23L15/00;C07J9/00;C07J75/00 |
主分类号 |
A23L5/20 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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