Method for reduction of cholesterol in egg materials
US5484624A · kind A · utility
4Cited by
9References
17Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 31, 1995 |
| Grant date | Jan 16, 1996 |
| Priority date | — |
| Expiry date | Mar 31, 2015 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L5/273
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method to extract egg material cholesterol and esters thereof based on the specific affinity of a cyclodextrin, particularly .beta.-cyclodextrin. The method consists of a sequence of steps: pH adjustment, dilution with distilled water, heating, mixing, cooling, and centrifugation. The method removed about 95-96% of total egg yolk cholesterol and esters without removing or damaging other egg yolk components. Protein solubility, sponge cake volume and color were the same for a control and the reduced cholesterol egg material.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.