# US 8,784,926 B2 · Method of separating components of technical eggs, edible eggs, yolk and whites and products therefrom

> Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt

- Number: US 8,784,926 B2
- Document ID: US8784926B2
- Status: Granted
- Kind: B2
- Application number: 13/289,179
- Filed: 2011-11-04
- Published: 2012-03-01
- Granted: 2014-07-22
- Earliest claimed: 2007-01-09
- Assignees: Biova, L.L.C.
- Applicants: Ronald E. Strohbehn; Jesse I. Figgins
- Inventors: Ronald E. Strohbehn; Jesse I. Figgins
- Web page: https://patentgrep.com/patent/US8784926B2

## CPC

- A23K 20/179: Colouring agents, e.g. pigmenting or dyeing agents
- A23J 1/08: from eggs
- A23J 1/09: separating yolks from whites
- A23K 20/147: Polymeric derivatives, e.g. peptides or proteins
- A23K 50/10: for ruminants
- A23K 50/40: for carnivorous animals, e.g. cats or dogs
- A23K 50/75: for poultry
- A23L 5/00: Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L 33/17: Amino acids, peptides or proteins
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- A23K: FODDER
- A23J: PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## Abstract

The present invention relates to methods for the separation of various components from eggs. More particularly, the present invention relates to methods for the separation of proteins and lipids from eggs, including technical eggs (inedible) or edible eggs, yolks or whites, which comprises cross-linking the lipids of eggs with a cross-linking reagent. In an embodiment, the method includes separating the proteins from the cross-linked lipids. In an embodiment, the method includes the separation of various components associated with the cross-linked lipids. The methods disclosed herein allow for the isolation of multiple different components from the egg in an efficient, cost-effective manner without compromising the recovery process of the components or their subsequent utility in various applications or compositions. The compositions and isolated components obtained by the methods of the invention can be used in pharmaceutical, medical, nutritional, cosmetic or health applications.

## Claims

### Claim 1

A lipid composition comprising cross-linked lipids prepared by a method comprising:
adding a cross-linking reagent to an egg mixture comprising lipids and solubilized proteins to obtain cross-linked lipids;
adjusting the pH level of the egg mixture to a pH at which the cross-linking reagent is functional so that cross-linking of the lipids occurs; and
separating the cross-linked lipids from the egg mixture and solubilized proteins to obtain the lipid composition comprising cross-linked lipids.

### Claim 2 (depends on 1)

The cross-linked lipid composition of claim 1 wherein the cross-linked lipids comprise triglycerides, cholesterol, phospholipids, HDL, LDL, VLDL, arachadonic acid, lutein, and zeaxanthin.

### Claim 3 (depends on 1)

The cross-linked lipid composition of claim 1 wherein the cross-linked lipids comprise carotenoids.

### Claim 4 (depends on 3)

The cross-linked lipid composition of claim 3 wherein the carotenoids comprise lutein and zeaxanthin.

### Claim 5

A composition comprising cross-linked lipids and cross-linked proteins prepared by a method comprising:
(a) adding a cross-linking reagent to an egg mixture comprising lipids and solubilized proteins to obtain cross-linked lipids and cross-linked proteins;
(b) adjusting the pH level of the egg mixture to a pH at which the cross-linking reagent is functional so that cross-linking of the lipids and proteins occurs; and
(c) separating the cross-linked lipids and proteins from the egg mixture and solubilized proteins to obtain the lipid composition comprising cross-linked lipids and proteins.

### Claim 6 (depends on 5)

The lipid-and-protein composition of claim 5 wherein the cross-linked lipids and proteins comprise lysozyme, albumin, ovotransferrin, TGF-beta, transfer factors, triglycerides, cholesterol, phospholipids, HDL, LDL, VLDL, arachadonic acid, lutein, and zeaxanthin.