Process for producing liquid egg having a reduced cholesterol and food containing liquid egg thus produced content.

摘要

A process for the production of liquid egg HAVING A LOW IN CHOLESTEROL AND HAVING A AROMA AND TASTE LIKE TO EGG LIQUID CONVENTIONAL CONTAINING NORMAL CHOLESTEROL CONSISTING contacting liquid egg with a supercritical LIQUID FOR REMOVING CHOLESTEROL LIQUID EGG. Liquid egg HAVING A low cholesterol GOT INDICATED BY THE PROCESS MAY BE ABOVE THE RAW MATERIAL OF A FOOD PRODUCT.