Modifying The Composition Of Eggs By Processing

The composition of egg products can be modified rather easily by utilizing yolk, white, or whole egg in various amounts. Much interest has been shown in reducing the amount of cholesterol in eggs. The cholesterol can be removed from the yolk by using supercritical extraction techniques with carbon dioxide as the extracting solvent. Much of the research has been with dried egg yolk, but it is possible to remove more than 80% of the cholesterol from the liquid yolk by supercritical extraction techniques (23).

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