Methods of egg yolk fractionation

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United States of America Patent

PATENT NO 12022847
APP PUB NO 20200113205A1
SERIAL NO

16626562

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Abstract

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Liquid egg yolk can be fractionated into water soluble and precipitated lipophilic fractions without the need to freeze or add carbohydrate(s). A composition that includes egg yolk and an excess of water has its pH downwardly adjusted before being gravitationally separated into low and high density fractions, with the former including no more than 5% of the granules from the egg yolk.

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Patent Owner(s)

Patent OwnerAddress
JPMORGAN CHASE BANK N A AS SUCCESSOR ADMINISTRATIVE AGENT10 SOUTH DEARBORN FLOOR L2 SUITE IL1-0480 CHICAGO IL 60603

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Rudie, Noel G Chaska, US 11 44
Stube, Alicia Chaska, US 7 1
Vance, Daniel L Acworth, US 4 6

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