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Article: Nutrasweet's Eggcellent adventure: hatching the first low-fat, low-cholesterol egg yolk.
- Article from:
- Food Processing
- Article date:
- June 1, 1995
- Author:
CopyrightCOPYRIGHT 1995 Putman Media, Inc. 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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Ever since scientists identified cholesterol as a quick way to a heart attack in the late '60s, egg consumption has declined. In fact, 87 percent of consumers now identify cholesterol as a dietary concern, second only to fat.
That has left food scientists scrambling to remove both fat and cholesterol from foods. In most cases, that has meant removing the eggs - not an easy task because of their unique and complex functionality. In the meantime, more and more consumers have turned to low-fat, low-cholesterol egg substitutes, made up mostly of egg whites.
This last bit of information, along with the obvious functional benefits of egg yolks, is what has led a ...