Functional decholesterolized egg yolks
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
Aug 6, 1991
Grant Date -
N/A
app pub date -
Mar 16, 1990
filing date -
Mar 16, 1990
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
The invention herein is a method of reducing cholesterol in egg yolks by extracting cholesterol with substantially low moisture alcohol extractant and then hydrolyzing with selected proteolytic enzymes, such that the resulting product is useful in producing emulsified products like mayonnaise, salad dressings, and the like.
First Claim
Family
International Classification(s)
Cited Art Landscape
Patent Citation Ranking
Advertisement
Advertisement
Advertisement
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully