BE726950A - - Google Patents

Info

Publication number
BE726950A
BE726950A BE726950DA BE726950A BE 726950 A BE726950 A BE 726950A BE 726950D A BE726950D A BE 726950DA BE 726950 A BE726950 A BE 726950A
Authority
BE
Belgium
Prior art keywords
solvent
cholesterol
solids
egg yolk
sep
Prior art date
Application number
Other languages
English (en)
French (fr)
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed filed Critical
Publication of BE726950A publication Critical patent/BE726950A/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/02—Drying; Subsequent reconstitution
    • A23B5/025—Drying with addition of chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/08—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biochemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)
BE726950D 1969-01-16 1969-01-16 BE726950A (enrdf_load_stackoverflow)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BE726950 1969-01-16

Publications (1)

Publication Number Publication Date
BE726950A true BE726950A (enrdf_load_stackoverflow) 1969-07-16

Family

ID=3854112

Family Applications (1)

Application Number Title Priority Date Filing Date
BE726950D BE726950A (enrdf_load_stackoverflow) 1969-01-16 1969-01-16

Country Status (1)

Country Link
BE (1) BE726950A (enrdf_load_stackoverflow)

Similar Documents

Publication Publication Date Title
US3563765A (en) Low cholesterol dried egg yolk and process
FR2502903A1 (fr) Emulsion eau-dans-l'huile possedant de bonnes proprietes d'etalement, a base d'une fraction de graisse de beurre a haut point de fusion et d'une huile liquide, et sa preparation
Dijkstra et al. Production and refining of oils and fats
CH674014A5 (enrdf_load_stackoverflow)
EP0446151B1 (fr) Procédé pour obtenir des jus, des huiles et des tourteaux, directement stables, par pressage de produits biologiques frais
AU763067B2 (en) Fortification of food products with olive fruit ingredients
JP2000282080A (ja) 配合食用油およびその利用
US5468511A (en) Method for removal of cholesterol and fat from liquid egg yolk with recovery of free cholesterol as a by-product
FR2973716A1 (fr) Procede d'extraction d'un extrait odorant par un solvant alternatif aux solvants conventionnels
US6338865B1 (en) Process for preparing food products fortified with oleanolic acid
JP3937228B2 (ja) オリーブ抽出油の製造方法
BE726950A (enrdf_load_stackoverflow)
EP1013752A1 (en) Process for preparing food products fortified with oleanolic acid
JPS6332422B2 (enrdf_load_stackoverflow)
CH500670A (fr) Procédé de fabrication d'un produit comestible tiré du jaune d'oeuf
RU2240008C1 (ru) Способ производства сливочного масла
US20140314883A1 (en) Process for obtaining partially purified extracts of antioxidant compounds of palm fruits of the genus euterpe
FR2688384A1 (fr) Sauce alimentaire de type mayonnaise, procede de preparation d'une telle sauce et preparation alimentaire la contenant.
Drouche et al. Valorization of argan oil from tindouf and study of the influence of the origin of fruits (argan trees/goats) and the roasting process on its quality and chemical composition.
JP2020041110A (ja) オリーブ油及びその製造方法
DE2814922A1 (de) Verfahren zur reinigung und verbesserung der organoleptischen qualitaet von kartoffelproteinkoagulat fuer die menschliche ernaehrung
US20250019734A1 (en) Process for obtaining proteins from hemp
KR20220138971A (ko) 땅콩오일 정제방법
JPH07503840A (ja) 低コレステロールのダイエット用卵全体製品又は卵黄製品の製造方法並びにそれらの製品の食品への２次加工方法
JPH06507612A (ja) 植物抽出物の安定化