Cholesterol and Other Lipid Extraction from Egg Yolk Using Organic Solvents: Effects on Functional Properties of Yolk

摘要

ABSTRACTCholesterol extraction from dehydrated egg yolk, using petroleum ether or petroleum ether‐ethanol (35:65) resulted in decreased cholesterol content with petroleum ether and almost complete removal with petroleum ether‐ethanol. Yolk extracted with petroleum ether gave emulsions of similar rates of coalescence to those prepared with dried yolk and mayonnaise‐like emulsions of higher Theological properties. Yolk extracted with petroleum ether‐ethanol gave emulsions of lower stability and did not lead to preparation of mayonnaise‐like emulsions. Both yolk protein concentrates showed better foaming activity and foam stabilizing ability than d