Decholesterization of egg-yolk
US4333959A · kind A · utility
24Cited by
5References
13Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 26, 1980 |
| Grant date | Jun 8, 1982 |
| Priority date | — |
| Expiry date | Sep 26, 2000 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process of reducing the amount of cholesterol in egg-yolk which comprises reducing the pH of fresh wet egg-yolk to destabilize the emulsion, treating the destabilized emulsion with an edible oil to form a fine dispersion and centrifuging the dispersion to separate the egg-yolk phase from the oil-phase.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.