Reduction of cholesterol in egg yolk by the addition of...

Details Reduction of cholesterol in egg yolk by the addition of... Reduction of cholesterol in egg yolk by the addition of...

A - Human Necessities

23

L

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

Patent

CA 2088541

REDUCTION OF CHOLESTEROL IN EGG YOLK BY THE ADDITION OF EITHER SALT OR ACID, OR BOTH Abstract of the Disclosure The method generally comprises removing cholesterol from egg yolk by combining both/or either a food grade acid and salt with water and oil to form a blend. This blend is combined with egg yolk to form a mixture, wherein the ratio of oil to yolk is in the range of between about 2.4:1 to about 1:1, and the ratio between water:salt:food grade acid is in the range of between about 0.30:0.14:0.003 to about 0.70:0.45:0.056, based upon the weight of the unsalted egg yolk. The mixture is sheared and centrifuged to separate the mixture into a first and a second stream, wherein the first stream contains the egg yolk and water and the second stream contains the cholesterol and oil.

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