Cholesterol-reduced whole egg product

Details Cholesterol-reduced whole egg product Cholesterol-reduced whole egg product

A - Human Necessities

23

L

A23L 1/32 (2006.01) A23L 1/015 (2006.01)

Patent

CA 2087816

CHOLESTEROL-REDUCED WHOLE EGG PRODUCT Abstract of the Invention 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° to about 148°F in the mixture.

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