About this document
Cholesterol-Reduced Egg Yolk Product by Patricia de Leon is a document available to read on EtoBox.
This patent describes a method for producing a low-cholesterol whole egg or egg yolk product. The method involves dehydrating whole eggs or egg yolks into grains sized 150-300 microns, suspending the grains in a liquid food oil, dispersing the cholesterol and lipid fraction into the oil, and removing the cholesterol-enhanced oil, yielding a reduced-cholesterol egg product similar in taste and attributes to untreated eggs.
- Author
- Patricia de Leon
- Language
- EN