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Article: Extraction of Egg-Yolk Lecithin
- Article from:
- JAOCS, Journal of the American Oil Chemists' Society
- Article date:
- August 1, 2005
- Author:
CopyrightCopyright AOCS Press Aug 2005. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT:
In this research, the extraction of egg-yolk lecithin with ethanol was studied. Extraction was performed with deoiled and undeoiled yolks and with heated and unheated yolks. The yield of the extracted fraction relative to the initial material, phospholipid (PL) purity, and cholesterol content of both the PC-enriched fractions and the remaining PL fractions were determined. The yield and PL purity of the PC-enriched fractions obtained from the undeoiled yolks were 23.9 and 35.7%, and those obtained from deoiled yolks were 13.5 and 53.3%. The recovery of total PL in the two fractions was higher from the undeoiled (70%) than from the deoiled yolks (60%). However, heating had a ...
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Article: Chicken salad dressing worth the work, egg yolks
The Milwaukee Journal Sentinel;
August 22, 1999 ;
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... ... Algonquin Books, 1999, $19.95), uses egg yolks with wild abandon, but it's good to ... Cousin Mildred's Chicken Salad 9 egg yolks 6 tablespoons sugar 1 tablespoon cornstarch ... tarragon for garnish In large bowl, beat egg yolks. In medium bowl, mix sugar, cornstarch ...
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