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Method for removing cholesterol and fat from egg yolk by chelation and reduced-cholesterol egg product
Method for removing cholesterol and fat from egg yolk by chelation and reduced-cholesterol egg product
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机译:通过螯合和降低胆固醇的蛋制品从蛋黄中去除胆固醇和脂肪的方法
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摘要
A method for removing cholesterol and fat from egg and a reduced cholesterol egg product. An anionic chelating agent which forms a complex with the lipoprotein fraction of egg yolk is added to dilute egg yolk to form a precipitate comprising a complex of lipoprotein and the anionic chelating compound. The solid, complex-containing precipitate is separated from the aqueous fraction. Thereafter, lipids and cholesterol are separated from the precipitated lipoprotein-containing complexes to obtain protein-containing complexes. The egg product comprises the protein-containing complex, fat essentially free of cholesterol, and liquid egg white.
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