Low cholesterol eggs and method of selecting same
AssigneeWisconsin Alumni Research Foundation
InventorJohn R. Brunnquell
Life of this patent
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Abstract
Reduced cholesterol, low fat eggs are obtained. At least a twenty-five percent reduction in cholesterol is achieved over normal levels for the grade size. The reduction can be achieved by weight monitoring of the egg, size monitoring of the yolk through candling, and selecting eggs from high producing, young, and high clutch chickens.
Claims18
A container containing at least six whole chicken eggs, wherein the eggs in the container average at least 1.5 ounce in weight per egg, wherein the average total cholesterol content of the eggs is less than 125 milligrams per 37.5 g of egg white and yolk, and wherein the cholesterol content was achieved without having to supply to a chicken or chickens that laid the eggs exogenously supplied steroid, sterol, or triparanol and wherein said eggs do not contain exogenously supplied steroid, sterol, or triparanol.
A method for selecting from a supply of whole chicken eggs six whole chicken eggs which have an average total cholesterol content of 125 mg or less per 37.5 g of egg white and yolk, wherein the eggs average at minimum 1.5 ounces in weight per egg, the method comprising:
- selecting only those eggs having a weight not more than 0.083 ounces above the minimum average weight;
- and
- candling the supply of eggs to select out and thus not include eggs having a yolk shadow above a selected size.
Dependencies are inferred from the claim text.