公开(公告)号：US5091203A

公开(公告)日：1992-02-25

申请号：US444198

申请日：1989-12-01

申请人： Joseph A. Conte, Jr. ,  Bobby R. Johnson ,  Rudolf J. Hsieh ,  Sandy S. Ko

发明人： Joseph A. Conte, Jr. ,  Bobby R. Johnson ,  Rudolf J. Hsieh ,  Sandy S. Ko

IPC分类号： A23L5/20 ,  A23L15/00

CPC分类号： A23L15/00 ,  A23L5/23 ,  A23V2002/00

摘要： Edible oil containing monoglyceride is emulsified with a mixture of cholesterol-containing egg in aqueous solution. Then, the mixture is heated and typically is stirred gently to ensure intimate admixture of the oil phase in the aqueous phase. The monoglyceride serves to facilitate oil/lipoprotein interaction in the presence of aqueous phase. The fat in the egg is partitioned into the monoglyceride-containing oil phase. Agitation is continued for a time sufficient to exchange or extract cholesterol and fat from the aqueous phase to the oil phase. The cholesterol- and fat-reduced aqueous phase is the desired low-cholesterol egg product, and is separated from the cholesterol-enriched oil phase.

摘要翻译： 含有单甘油酯的食用油用含胆固醇的鸡蛋在水溶液中的混合物乳化。 然后，将混合物加热并通常缓慢搅拌以确保油相在水相中的紧密混合。 单酸甘油酯用于在水相存在下促进油/脂蛋白相互作用。 蛋中的脂肪被分配成含单酸甘油酯的油相。 搅拌持续足以将胆固醇和脂肪从水相交换或提取到油相的时间。 胆固醇和脂肪减少的水相是所需的低胆固醇蛋制品，并且与富含胆固醇的油相分离。

公开(公告)号：US5302405A

公开(公告)日：1994-04-12

申请号：US937404

申请日：1992-08-31

申请人： Rudolf J. Hsieh ,  Donald P. Snyder ,  Eugene W. Ford

发明人： Rudolf J. Hsieh ,  Donald P. Snyder ,  Eugene W. Ford

IPC分类号： A23L15/00 ,  A23L1/29 ,  A23L1/32

CPC分类号： A23L15/00 ,  A23V2002/00

摘要： A method for removing cholesterol and fat from egg and a reduced cholesterol egg product. An anionic chelating agent which forms a complex with the lipoprotein fraction of egg yolk is added to dilute egg yolk to form a precipitate comprising a complex of lipoprotein and the anionic chelating compound. The solid, complex-containing precipitate is separated from the aqueous fraction. Thereafter, lipids and cholesterol are separated from the precipitated lipoprotein-containing complexes to obtain protein-containing complexes. The egg product comprises the protein-containing complex, fat essentially free of cholesterol, and liquid egg white.

摘要翻译： 一种从鸡蛋中去除胆固醇和脂肪以及降低胆固醇蛋制品的方法。 加入与蛋黄脂蛋白部分形成复合物的阴离子螯合剂稀释蛋黄，形成包含脂蛋白和阴离子螯合化合物的复合物的沉淀物。 将含固体的含络合物的沉淀物与水性馏分分离。 此后，从沉淀的含有脂蛋白的复合物中分离脂质和胆固醇以获得含蛋白质的复合物。 蛋制品包含含蛋白质的复合物，基本上不含胆固醇的脂肪和液体蛋清。