Process for reducing sterols in eggs
US5738898A · kind A · utility
7Cited by
10References
20Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Aug 8, 1995 |
| Grant date | Apr 14, 1998 |
| Priority date | — |
| Expiry date | Aug 8, 2015 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L5/273
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Cyclodextrin, a base and water are mixed with egg yolk to reduce the cholesterol content of the egg yolk. The cholesterol is removed as a complex of cyclodextrin while the base prevents loss of protein from the egg yolk. The amount of base added is sufficient to adjust the pH to between 7.5 and 12.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.