METHODS OF EGG YOLK FRACTIONATION
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United States of America Patent
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Issued Date -
Jun 6, 2024
app pub date -
Feb 13, 2024
filing date -
Jun 26, 2017
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Abstract
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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