Process for reducing sterols in eggs

Details Process for reducing sterols in eggs Process for reducing sterols in eggs

A - Human Necessities

23

L

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

Patent

CA 2215205

A mixture of cyclodextrin, a base and water (10) are mixed with egg yolk (14) to reduce the cholesterol content of the egg yolk. The cholesterol is removed as a complex of cyclodextrin (24) while the base prevents loss of protein from the egg yolk. The amount of base added is sufficient to adjust the pH to between 7.5 and 12.

Un mélange de cyclodextrine, une base et de l'eau (10) sont mélangés au jaune d'oeuf (14) afin de réduire le cholestérol contenu dans ce dernier. Le cholestérol est retiré sous forme d'un complexe de cyclodextrine (24) tandis que la base permet d'empêcher les pertes en protéines du jaune d'oeuf. La quantité de base ajoutée doit être suffisante pour pouvoir ajuster le pH entre 7,5 et 12.

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