Functional decholesterolized egg yolks
US5037661A · kind A · utility
25Cited by
3References
9Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 16, 1990 |
| Grant date | Aug 6, 1991 |
| Priority date | — |
| Expiry date | Mar 16, 2010 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention herein is a method of reducing cholesterol in egg yolks by extracting cholesterol with substantially low moisture alcohol extractant and then hydrolyzing with selected proteolytic enzymes, such that the resulting product is useful in producing emulsified products like mayonnaise, salad dressings, and the like.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.