Reduction of cholesterol in egg yolk by the addition of either salt or acid, or both
1996
Lombardo, S.P. | Kijowski, M.
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 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 second stream, wherein the first stream contains the cholesterol and oil
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