Prepn. of powdered egg prod. with reduced fat and cholesterol content - by extn. with compressed propane at raised pressure and temp. above m.pt. of lecithin, avoiding removal of phospholipid

摘要

Powdered egg prods. with reduced content of fat and cholesterol derivs. are prepd. by extn. of the egg prod. with propane at 20-90 bars and a temp. which is above the liquefication temp. of lecithin at the relevant pressure. Extn. is at 50-95 deg.C, esp. at 20-40 bars and 50-65 deg.C, using 1-30kg (3-15kg) of propane gas, w.r.t. 1kg of material to be treated. The fats and cholesterol derivs. are sepd. from the propane by evapn. and/or pressure redn.. The propane may be mixed with butane. ADVANTAGE - The cholesterol content is reduced by 70-90%, and the fat content by 40-80%, without removal of phospholipids and esp. of lecithin.