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Article: Egg yolks without the cholesterol or fat.
- Article from:
- Prepared Foods
- Article date:
- May 1, 1995
- Author:
CopyrightCOPYRIGHT 1995 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Per capita egg consumption (including shell eggs to egg products used in other food-stuffs) declined from 1989 to 1991, according to the American Egg Board. However, despite 1995 year-to-date totals that indicate an increase in egg consumption, consumers continue to be health-conscious and concerned about fat and cholesterol.
Now processors can choose an alternative to meet the challenge of reducing the fat and cholesterol in egg-based products.
Eggcellent[TM], from NutraSweet Co., Deerfield, Ill., is a lowfat, low cholesterol ingredient made from liquid egg yolks. The yolks are dried to remove water with a small amount of sorbitol used as a processing aid.
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