EGG YOLK PRODUCTS HAVING CHOLESTEROL EXTRACTED AND PROTEIN HYDROLYSED WITH ENZYME

摘要

The invention herein is a method of reducing cholesterol in egg yolk by extracting cholesterol with substantially low moisture alcohol extractant and then hydrolyzing with selected proteolytic enzymes, such that the resulting product is useful in producing emulsified products like mayonnaise, salad dressings, and the like.