GB1253452A - Dried egg yolk solids and process for preparing the same - Google Patents

Dried egg yolk solids and process for preparing the same

Info

Publication number
GB1253452A
GB1253452A GB2710/69A GB271069A GB1253452A GB 1253452 A GB1253452 A GB 1253452A GB 2710/69 A GB2710/69 A GB 2710/69A GB 271069 A GB271069 A GB 271069A GB 1253452 A GB1253452 A GB 1253452A
Authority
GB
United Kingdom
Prior art keywords
egg yolk
solids
fat
yolk solids
dried egg
Prior art date
Legal status (The legal status 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 status listed.)
Expired
Application number
GB2710/69A
Inventor
Daniel Melnick
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever Bestfoods North America
Original Assignee
Unilever Bestfoods North America
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 by Unilever Bestfoods North America filed Critical Unilever Bestfoods North America
Priority to GB2710/69A priority Critical patent/GB1253452A/en
Publication of GB1253452A publication Critical patent/GB1253452A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • 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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/02—Drying; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

1,253,452. Dried egg yolk solids. CORN PRODUCTS CO. 16 Jan., 1969, No. 2710/69. Heading A2E. Dried egg yolk solids are prepared, from which solids at least 50% of the original fat and cholesterol content has been extracted and which retain at least 10% of the original bound fat. The solids may be prepared by extracting with a solvent from egg yolk solids a portion of fat and cholesterol, separating and recovering the residual egg yolk solids free from solvents. Non-polar solvents such as hexane are preferred, optionally mixed with a minor proportion of a polar solvent. The solution of fat and chloresterol may be fractionated to separate the solvent therefrom for further use in the extraction process.
GB2710/69A 1969-01-16 1969-01-16 Dried egg yolk solids and process for preparing the same Expired GB1253452A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB2710/69A GB1253452A (en) 1969-01-16 1969-01-16 Dried egg yolk solids and process for preparing the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB2710/69A GB1253452A (en) 1969-01-16 1969-01-16 Dried egg yolk solids and process for preparing the same

Publications (1)

Publication Number Publication Date
GB1253452A true GB1253452A (en) 1971-11-17

Family

ID=9744438

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2710/69A Expired GB1253452A (en) 1969-01-16 1969-01-16 Dried egg yolk solids and process for preparing the same

Country Status (1)

Country Link
GB (1) GB1253452A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2654901A1 (en) * 1989-11-27 1991-05-31 Ouest Laitiere PROCESS FOR FRACTIONING YELLOW OIL OF POULE.

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2654901A1 (en) * 1989-11-27 1991-05-31 Ouest Laitiere PROCESS FOR FRACTIONING YELLOW OIL OF POULE.
EP0430757A1 (en) * 1989-11-27 1991-06-05 EUROPE PROTEINES INDUSTRIES BRETAGNE Société Anonyme Process for fractioning of chicken egg yolk

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