Reduction of cholesterol in egg yolk by the addition of either acid or both salt and acid
AssigneeKraft General Foods, Inc.
InventorsStephen P. Lombardo, Mark Kijowski
Life of this patent
Estimating the term…
Abstract
The method generally comprises removing cholesterol from egg yolk by combining both/or either a food grade acid and salt with water and oil to form a blend. This blend is combined with egg yolk to form a mixture, wherein the ratio of oil to yolk is in the range of between about 2.4:1 to about 1:1, and the ratio between water:salt:food grade acid is in the range of between about 0.30:0.14:0.003 to about 0.70:0.45:0.056, based upon the weight of the unsalted egg yolk. The mixture is sheared and centrifuged to separate the mixture into a first and a second stream, wherein the first stream contains the egg yolk and water and the second stream contains the cholesterol and oil.
Claims32
A method of removing cholesterol from egg yolk which comprises combining a food grade acid, salt, water, oil and egg yolk to form a mixture, wherein the mixture contains a ratio in a range of between about 2.4:1 to about 1:1 oil to yolk and a ratio in a range of between about 0.30:0.14:0.003 to about 0.70:0.45:0.56 water:salt:food grade acid, based upon 1.0 part of egg yolk, shearing said mixture without forming an emulsion and centrifuging the mixture to separate the mixture into a first and a second stream, where the first stream contains the egg yolk, salt, food grade acid and water and the second stream contains oil and cholesterol.
A method of removing cholesterol from egg yolk which comprises combining a food grade acid, water, and oil to egg yolk to form a mixture, where the ratio of oil:yolk is in a range of between about 2.4:1 to about 1:1 and the ratio of water:food grade acid is in a range of between about 0.30:0.003 to about 0.70:0.040, based upon 1 part unsalted egg yolk, shearing said mixture without forming an emulsion and centrifuging the mixture to separate the mixture into a first and a second stream, where the first stream contains the egg yolk, food grade acid, and water and the second stream contains oil and cholesterol, wherein the food grade acid is combined with the oil prior to combining with the egg yolk.
Dependencies are inferred from the claim text.