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Article: Reduce cholesterol levels in egg yolk with polysorbate
- Article from:
- Emerging Food R&D Report
- Article date:
- January 1, 1996
CopyrightCOPYRIGHT 1996 Food Technology Intelligence, 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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Undoubtedly, removing cholesterol from egg yolk makes the food more appealing to consumers. But you also have to retain the yolk's functional properties. One extraction process entails using organic solvents to remove cholesterol. Petroleum ether extracts about 65% of yolk cholesterol without also causing emulsifying and foaming properties of the product to deteriorate. Using a mix of petroleum ether and ethanol for extraction leads to a yolk protein concentrate that has low cholesterol content but poor emulsifying properties. Moreover, there might be traces of petroleum ether left in the final product.
But Greek scientists (Aristotle University of Thessaloniki, ...
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