Process for obtaining ultrapure egg oil and its use

A process for obtaining ultrapure egg oil from avian or reptilian egg yolk, comprising the steps of:

• a) drying the egg yolk at temperatures up to 90.degree. C. and comminuting the dried egg yolk to give a pulverulent product (A),
• b) extracting the product (A) obtained in step (a) over a period of three to seven days using a fat-dissolving extractant,
• c) distilling off the extractant to obtain a viscous residue (B),
• d) aging the residue (B) obtained in step (c) at ambient temperature over a period of up to 10 hours,
• e) further aging the residue (B) at a temperature of between 7.degree. and 12.degree. C. over a period of up to 24 hours until distinct phase separation takes place,
• f) separating off a less viscous phase (C) formed upon phase separation in step (e),
• g) centrifuging the less viscous phase (C) obtained in step (f) for 20 to 40 minutes at a speed of up to 7000 revolutions per minute, and separating off a less viscous phase (D),
• h) mixing the phase (D) obtained in step (g) with demineralized water in a ratio of 1:2 to 1:5 by volume, and heating the mixture over a period of 30 to 90 minutes at a temperature of 90.degree. to 120.degree. C.,
• i) cooling the aqueous mixture obtained in step (h) to ambient temperature and separating off a less viscous phase (E),
• j) centrifuging the phase (E) obtained in step (i) for 20 to 40 minutes at a speed of up to 7000 revolutions per minute and separating off the less viscous phase (F),
• k) holding the phase (F) obtained in step (j) at temperatures from 7.degree. to 12.degree. C. over a period of up to 24 hours until distinct phase separation takes place, and separating off a less viscous phase (G),
• l) centrifuging the phase (G) obtained in step (k) for 20 to 40 minutes at a speed of up to 7000 revolutions per minute, and separating off the less viscous phase (H).