Functional decholesterolized egg yolks

• Main Authors: MERCHANT, ZOHAR M, KRISHNAMURTHY, RAMAMANATHAPUR, GAONKAR, ANILKUMAR
• Format: Patent
• Language: English; French; German
• Published: 09.10.1991
• Subjects: CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOIDCHEMISTRY; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PERFORMING OPERATIONS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR RELEVANT APPARATUS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TRANSPORTING; WORKING-UP PROTEINS FOR FOODSTUFFS

The invention herein is a method of reducing cholesterol in egg yolk 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.