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Article: Low-cost cholesterol removal from liquid egg yolk
- Article from:
- Emerging Food R&D Report
- Article date:
- December 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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Team of scientists at the University of California (Department of Avian Sciences, Highlander Hall 138, Riverside, CA 92521) has developed an alternative to current techniques for extracting cholesterol from liquid egg yolk. The new process, which has been patented, entails mixing the egg yolk with edible vegetable oil and shearing it at high pressure to do the job. Depending upon processing variables, researchers have been able to extract up to 90% of cholesterol and about 50% of egg lipids from yolk without altering the properties of the yolk.
The technique has three stages. The first involves homogenization of a mixture of liquid egg yolk and an edible oil, such as ...