Method of decreasing cholesterol concentration in food

Details Method of decreasing cholesterol concentration in food Method of decreasing cholesterol concentration in food

A - Human Necessities

23

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A23L 1/29 (2006.01) A23L 1/015 (2006.01) A23L 1/31 (2006.01) A23L 1/314 (2006.01) A23L 1/32 (2006.01) A23L 1/325 (2006.01) C07J 9/00 (2006.01)

Patent

CA 2058056

Disclosed is a method of decreasing cholesterol concentration in eggs or processed egg foodstuffs, which comprises hydrolyzing phospholipids in the eggs or processed egg foodstuffs with one member selected from the group consisting of phospholipase A1, A2, B, D, lysophospholipase and a mixture thereof, and subjecting the phospholipid- hydrolyzed eggs or processed egg foodstuffs to a conventional cholesterol-decreasing treatment. Further, provided is a method of decreasing cholesterol concentration in meat, fish meat, dairy products, processed foodstuffs thereof, which comprises hydrolyzing phospholipids in the meat, fish meat, dairy products, processed foodstuffs thereof with an enzyme having an activity of hydrolyzing the phospholipids in meat, fish meat, dairy products, processed foodstuffs thereof, and subjecting the phospholipid-hydrolyzed meat, fish meat, dairy products, processed foodstuffs thereof to a conventional cholesterol-decreasing treatment.

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