Cholesterol-reduced whole egg product.

摘要

A method of producing a cholesterol-reduced whole egg product by mixing cholesterol-reduced egg yolk with concentrated egg whites and vegetable oil at a ratio of about 1:0.7:0.05 to about 1:1.2:0.2, where the cholesterol-reduced egg yolk is produced by shearing a mixture of oil:egg yolk:egg white permeate at a ratio of about 4:1:0.8 to about 1.5:1:0.2, where the temperature of the mixture during shearing is between about 124 DEG and about 148 DEG F (about 51.1 DEG C and about 64.4 DEG C) in the mixture.