Egg product and production method

A food product made from an egg product, the egg product comprising a portion of egg yolk obtained from a whole egg, the egg containing food product comprising:

• protein from the portion of egg yolk;
• nutrients from the portion of egg yolk;
• and
• phospholipids from the portion of egg yolk,
• wherein an amount of the phospholipids naturally found in the portion of the egg yolk are retained while reducing an amount of at least one of cholesterol or triglycerides from the total amount naturally found in the portion of the egg yolk by supercritical fluid extraction.

A system for producing an egg product comprising a portion of egg yolk obtained from a whole egg, the egg product comprising protein from the portion of egg yolk;

• nutrients from the portion of egg yolk;
• and phospholipids from the portion of egg yolk, wherein an amount of the phospholipids naturally found in the portion of the egg yolk is retained while reducing an amount of at least one of cholesterol or triglycerides from the total amount naturally found in the portion of the egg yolk, the system comprising:
• a separator for substantially separating the portion of egg yolk from the whole egg;
• a dryer for drying the separated portion of the egg yolk;
• and
• an extractor for selectively extracting the amount of at least one of the cholesterol or the triglycerides from the separated portion of egg yolk,
• wherein the extractor utilizes a supercritical fluid for extracting the amount of at least one of the cholesterol or the triglycerides.

A method of producing a dried egg yolk with an average diameter from about 30 microns to about 2200 microns, comprising:

• blending an antioxidant with a liquid egg yolk;
• pasteurizing the liquid egg yolk with heat;
• adding at least one of an N2 gas or a CO2 gas to the liquid egg yolk;
• and
• spraying the heated liquid egg yolk through a heating medium in a spray dryer to form the dried egg yolk with the average diameter of about 30 microns to about 2200 microns.

A method of producing dried egg yolk with a honeycomb type structure, comprising:

• blending an antioxidant with a liquid egg yolk;
• distributing the liquid egg yolk onto a belt of a vacuum belt dryer;
• and
• drying the distributed liquid egg yolk with a temperature gradient across the length of the belt of the vacuum belt dryer to form the dried egg yolk with the honeycomb type structure.

A method of reconstituting dried egg yolk, comprising:

• adding a liquid to the dried egg yolk;
• mixing the liquid and the dried egg yolk with ultra high shear;
• and
• mixing the liquid and the dried egg yolk in a temperature controlled vacuum chamber to produce the reconstituted egg yolk.

A method for producing an egg product, the egg product comprising a portion of egg yolk obtained from whole egg, the method comprising:

• separating an egg shell, an egg white, and an egg yolk from the whole egg;
• pasteurizing the separated egg yolk;
• drying the pasteurized egg yolk;
• and
• reducing the dried egg yolk with a supercritical fluid by extracting at least one of cholesterol or triglycerides while selectively not extracting phospholipids.

A method for producing a food product made from an egg product, the egg product comprising a portion of egg yolk obtained from whole egg, the method comprising:

• separating an egg shell, an egg white, and an egg yolk from the whole egg;
• pasteurizing a separated egg yolk;
• drying the pasteurized egg yolk;
• reducing the dried egg yolk with a supercritical fluid to extract at least one of cholesterol or triglycerides white selectively not extracting phospholipids;
• and
• utilizing the reduced egg yolk in an egg containing food product.