CA2040870A1 - Process for the removal of cholesterol from egg yolk - Google Patents
Process for the removal of cholesterol from egg yolkInfo
- Publication number
- CA2040870A1 CA2040870A1 CA002040870A CA2040870A CA2040870A1 CA 2040870 A1 CA2040870 A1 CA 2040870A1 CA 002040870 A CA002040870 A CA 002040870A CA 2040870 A CA2040870 A CA 2040870A CA 2040870 A1 CA2040870 A1 CA 2040870A1
- Authority
- CA
- Canada
- Prior art keywords
- egg yolk
- process according
- weight
- cholesterol
- referred
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 title claims abstract description 96
- 102000002322 Egg Proteins Human genes 0.000 title claims abstract description 67
- 108010000912 Egg Proteins Proteins 0.000 title claims abstract description 67
- 235000013345 egg yolk Nutrition 0.000 title claims abstract description 67
- 210000002969 egg yolk Anatomy 0.000 title claims abstract description 67
- 238000000034 method Methods 0.000 title claims abstract description 50
- 230000008569 process Effects 0.000 title claims abstract description 47
- 235000012000 cholesterol Nutrition 0.000 title claims abstract description 46
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 46
- 239000001099 ammonium carbonate Substances 0.000 claims abstract description 35
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims abstract description 29
- 235000012501 ammonium carbonate Nutrition 0.000 claims abstract description 25
- 239000000203 mixture Substances 0.000 claims abstract description 23
- 239000011780 sodium chloride Substances 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000002250 absorbent Substances 0.000 claims abstract description 10
- 230000002745 absorbent Effects 0.000 claims abstract description 10
- 239000008139 complexing agent Substances 0.000 claims abstract description 10
- 239000007787 solid Substances 0.000 claims abstract description 8
- 239000007864 aqueous solution Substances 0.000 claims abstract description 6
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 7
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims description 4
- 238000000909 electrodialysis Methods 0.000 claims description 3
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims description 2
- 238000000108 ultra-filtration Methods 0.000 claims description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 claims 7
- 150000003839 salts Chemical class 0.000 claims 4
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims 1
- 235000002639 sodium chloride Nutrition 0.000 claims 1
- 229940107161 cholesterol Drugs 0.000 description 36
- 230000009467 reduction Effects 0.000 description 8
- 229920000858 Cyclodextrin Polymers 0.000 description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 6
- 238000000926 separation method Methods 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 4
- 230000000536 complexating effect Effects 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000001569 carbon dioxide Substances 0.000 description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000012071 phase Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000001179 sorption measurement Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 150000001840 cholesterol esters Chemical class 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 238000011068 loading method Methods 0.000 description 2
- 210000002966 serum Anatomy 0.000 description 2
- 239000002594 sorbent Substances 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 150000003626 triacylglycerols Chemical class 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- JYYOBHFYCIDXHH-UHFFFAOYSA-N carbonic acid;hydrate Chemical compound O.OC(O)=O JYYOBHFYCIDXHH-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000020974 cholesterol intake Nutrition 0.000 description 1
- 150000001841 cholesterols Chemical class 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011065 in-situ storage Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000001575 pathological effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000011833 salt mixture Substances 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000007738 vacuum evaporation Methods 0.000 description 1
- 238000009489 vacuum treatment Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Steroid Compounds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
- Wire Bonding (AREA)
- Communication Cables (AREA)
- Medicines Containing Antibodies Or Antigens For Use As Internal Diagnostic Agents (AREA)
- Extraction Or Liquid Replacement (AREA)
- Food-Manufacturing Devices (AREA)
- Table Devices Or Equipment (AREA)
- Fats And Perfumes (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
ABSTRACT
Process for the removal of cholesterol from egg yolk The present invention provides a process for the removal of cholesterol from egg yolk, wherein 1. a diluted egg yolk mixture is produced by the addition of an aqueous solution of ammonium carbonate or of sodium chloride, 2. the diluted egg yolk mixture is mixed with a solid absorbent or complexing agent until the cholesterol is absorbed or complexed and thereafter 3. the solid absorbent loaded with cholesterol or the cholesterol complex is separated off from the egg yolk mixture and 4. subsequently ammonium carbonate or sodium chloride and possibly water is again removed.
Process for the removal of cholesterol from egg yolk The present invention provides a process for the removal of cholesterol from egg yolk, wherein 1. a diluted egg yolk mixture is produced by the addition of an aqueous solution of ammonium carbonate or of sodium chloride, 2. the diluted egg yolk mixture is mixed with a solid absorbent or complexing agent until the cholesterol is absorbed or complexed and thereafter 3. the solid absorbent loaded with cholesterol or the cholesterol complex is separated off from the egg yolk mixture and 4. subsequently ammonium carbonate or sodium chloride and possibly water is again removed.
Description
7 ~
.
The present invention i5 concerned with a multi-step process for the removal of cholesterol from egg yolk.
Cholesterol and cholesterol esters 7 both of which are designated in the following as cholesterol, are lipophilic substances which occur in numerous important foodstuffs of animal origin, for example egg yolk, meat, animal fats and the like.
As is known increased cholesterol levels in the blood serum of humans represent an increased risk factor for arteriosclerosis and for coronary heart disease.
By means of a reduction of the cholesterol intake, it is, in most pathological cases, possible again to achieve the normal cholesterol levels in blood serum.
For this reason, an important endeavour of the food-stuff industry is to carry out a marked reduction of the cholesterol in fat-rich foodstuffs of animal origin.
An important problem is thereby the substantial maintenance of the sensory and nutritional-physiological properties of the foodstuffs.
According to the prior art, admittedly a number of processes are known for the isolation of cholesterol but, because of the chemical change of important components of the starting material, for example of proteins, triglycerides and the like 9 these methods 7 ~3 ~- -3-are not suitable for the reduction of the cholesterol content of Eoodstuffs.
A relatively gentle process which has only become known recently uses carbon dioxide high pressure extraction for the removal of cholesterol (cf.
V. Krukonis~ Supercritical Fluid processing, Inter-; national Symposium on Supercritical Fluids, Nice, 1988).
This process is admittedly characterised by thephysiological harmlessness of the extraction agent, carbon dioxide, but working at a high pressure is technically somewhat laborious. Furthermore, according to this process, cholesterol cannot be removed selec-tively under gentle conditions because triglycer-ides are also extracted at the same time. An improve-ment of the selectivity by increasing the temperatureis admittedly possible in principle but this has a negative effect on the loading of the carbon dioxide with cholesterol and on the quality of the product obtained.
Another known process for the removal of cholesterol derivatives is the complexing of these substances with ~-cyclodextrin. Thus, for example, according to published European Patent Specification No. 0,326,469, egg yolk powder, after homogenisation -thereof with water, is stirred for 5 hours at 40C.
with ~-cyclodextrin and the complex obtained is separated off by centrifuging. In this way, however, 7 ~
l~
the cholesterol conten~s can on]y be reduced to at most 7~% of the initial values.
According to the process of non-prior published Federal Republic oÇ Germany Patent Application P 39 28 258.9, the egg yolk plasma, which has been obtained from egg yolk with the help oE an emulsion-~reaking agent (water) after centriEuging off the LDL
granula fraction, is exclusively mixed with ~-cyclo-dextrin. Subsequently~ after separating off the ~-cyclodextrin, the egg yolk plasma treated in this manner is again combined with the LDL granula fraction.
Ilowever, in some cases, the separation oE the egg yolk plasma from the LDL, granula fraction and from the ~-cyclodextrin-cholesterol complex gives rise to difficulties.
Therefore, the present invention seeks to provide a process for the removal of cholesterol from egg yolk which does not suffer from the above-mentioned disadvantages of the prior art and which makes possible a substantially selective reduction of these materials with a low technical expenditure and under gentle conditions.
Thus, according to the present invention, there is provided a process for the removal of cholesterol Erom egg yolk, wherein 1. a diluted egg yolk mixture is produced by the addition of an aqueous solution o~ ammonium carbonate or of sodium chloride, .
.
The present invention i5 concerned with a multi-step process for the removal of cholesterol from egg yolk.
Cholesterol and cholesterol esters 7 both of which are designated in the following as cholesterol, are lipophilic substances which occur in numerous important foodstuffs of animal origin, for example egg yolk, meat, animal fats and the like.
As is known increased cholesterol levels in the blood serum of humans represent an increased risk factor for arteriosclerosis and for coronary heart disease.
By means of a reduction of the cholesterol intake, it is, in most pathological cases, possible again to achieve the normal cholesterol levels in blood serum.
For this reason, an important endeavour of the food-stuff industry is to carry out a marked reduction of the cholesterol in fat-rich foodstuffs of animal origin.
An important problem is thereby the substantial maintenance of the sensory and nutritional-physiological properties of the foodstuffs.
According to the prior art, admittedly a number of processes are known for the isolation of cholesterol but, because of the chemical change of important components of the starting material, for example of proteins, triglycerides and the like 9 these methods 7 ~3 ~- -3-are not suitable for the reduction of the cholesterol content of Eoodstuffs.
A relatively gentle process which has only become known recently uses carbon dioxide high pressure extraction for the removal of cholesterol (cf.
V. Krukonis~ Supercritical Fluid processing, Inter-; national Symposium on Supercritical Fluids, Nice, 1988).
This process is admittedly characterised by thephysiological harmlessness of the extraction agent, carbon dioxide, but working at a high pressure is technically somewhat laborious. Furthermore, according to this process, cholesterol cannot be removed selec-tively under gentle conditions because triglycer-ides are also extracted at the same time. An improve-ment of the selectivity by increasing the temperatureis admittedly possible in principle but this has a negative effect on the loading of the carbon dioxide with cholesterol and on the quality of the product obtained.
Another known process for the removal of cholesterol derivatives is the complexing of these substances with ~-cyclodextrin. Thus, for example, according to published European Patent Specification No. 0,326,469, egg yolk powder, after homogenisation -thereof with water, is stirred for 5 hours at 40C.
with ~-cyclodextrin and the complex obtained is separated off by centrifuging. In this way, however, 7 ~
l~
the cholesterol conten~s can on]y be reduced to at most 7~% of the initial values.
According to the process of non-prior published Federal Republic oÇ Germany Patent Application P 39 28 258.9, the egg yolk plasma, which has been obtained from egg yolk with the help oE an emulsion-~reaking agent (water) after centriEuging off the LDL
granula fraction, is exclusively mixed with ~-cyclo-dextrin. Subsequently~ after separating off the ~-cyclodextrin, the egg yolk plasma treated in this manner is again combined with the LDL granula fraction.
Ilowever, in some cases, the separation oE the egg yolk plasma from the LDL, granula fraction and from the ~-cyclodextrin-cholesterol complex gives rise to difficulties.
Therefore, the present invention seeks to provide a process for the removal of cholesterol from egg yolk which does not suffer from the above-mentioned disadvantages of the prior art and which makes possible a substantially selective reduction of these materials with a low technical expenditure and under gentle conditions.
Thus, according to the present invention, there is provided a process for the removal of cholesterol Erom egg yolk, wherein 1. a diluted egg yolk mixture is produced by the addition of an aqueous solution o~ ammonium carbonate or of sodium chloride, .
2 ~ 7 $
2. the diluted egg yolk mixture is mixed with a solid absorbent or complexing agent until the choles-terol is a~sorbed or complexed and thereafter 3. the solid absorbent loaded with cholesterol or the 5cholesterol complex is separated from the egg yolk and 4. subsequently the arnmonium carbonate or sodium chloride and possibly water is again removed.
Surprisingly, we have found that, according to the process of the present invention, egg yolk products are obtained with a low total cholesterol content and with good sensory properties.
In the scope of the present invention, with the term "cholesterol" are designated not only cholesterol per se but also cholesterol esters.
In the case of the process according to the present invention, in the first step a diluted egg yolk mi~ture is produced by the addition of an aqueous solution of ammonium carbonate or of sodium chloride in which, by the addition of ammonium carbonate or sodium chloride, a breaking of the emulsion and the formation of an LDL granula fraction is prevented. The amount of ammonium carbonate solution can be varied within wide limits. It has proved to be especially advantage ous so to choose the addition of ammonium carbonate that it is present in a concentration of 0.5 to 2.5%
by weight, referred to the total weight of the diluted 2 ~
egg yolk mixture. The ammonium carbonate solution can be produced before the addition to the egg yolk or can be produced in situ by the separate addition of water and ammonium carbonate.
Referred to the initial weight of the egg yolk, the ammonium carbonate should preferably be added in an amount of from 0.3 to 20% by weight and especial~ly ` preferably of from l to 5% by weight, In the scope of the present invention, the term ammonium carbonate includes ammonium carbonate per se ((NH4)2C03?, as well as ammonium bicarbonate (Ni-14HC03).
If, in the first step of the process according to the present invention, an aqueous solution of sodium chloride is added, then, in principle, what was stated above with regard to the ammonium carbonate solution applies in the same way. With the sodium chloride solution, preferably so much sodium chloride is added that there is obtained a sodium chloride concentration of from 2 to 10% by weight, referred to the total weight of the diluted egg yolk mixture. A sodium chloride concentration of from 4 to 6% by weight is especially preferred.
The addition of water in the scope of the dilution of the egg yolk with the aqueous solution is preferably to amount to from lO to 200% by weight and especially preferably to from 50 to 100% by weight, referred to the initial weight of the egg yolk.
2 ~ 7 ~
- In the second step of the process according to the present invention, there then takes place the removal of the cholesterol from the egg yolk mixture by adsorption on an appropriate solid material or by complexing with the help of an appropriate complexing agent.
As adsorption agent, there can be used the conventional non-polar materials, for example activated carbon, reverse phase silica gel and the like.
The use of complexing agents, for example ~-cyclodextrin, which makes possible an especially selective separation of the cholesterol, has proved to be especially advantageous.
The amount of adsorption agent or of complexing agent can be varied within wide limits but there is preferably used 3 to 40% by weight of a~sorbentor complexing age`nt referrea to the dry wei~ht of the egg yolk.
In the case of this loading of the absorbent or of the complexing, which can take place according to known methods, for example by simple mixing or stirring, depending upon the nature and amount of a~sorbent or complexing agent used, about 80 to ~5% of the cholesterol is removed, whereas the other components of the egg yolk remain substantially in the liquid phase.
The second step can be carried out at ambient temperature but lt is preferable to work at a temper-ature lowered to 0 to 10C.
2 ~
In the third step of the process according to the present invention, the a~sorbent loaded with cholesterol or the cholesterol complex is separated off from the liquid egg yolk mixture, in which case there can be employed the technically usual processes and methods for the separation of solids and liquids.
Because of the rapid and complete separation, accord-ing to the present invention, centrifuging is preferred.
However, other separation processes, for example filtration, can also be used.
In general, after recovery thereof, the absorbent or complexing agent can be used again.
The egg yolk mixture freed from cholesterol in the third step of the process according to the present invention can be further worked up directly to give egg yolk products. However, for reasons of quality of taste, it is recommended again to remove the ammonium carbonate or sodium chloride. Therefore, in the fourth step of the process according to the present invention, the sodium chloride and/or ammonium carbonate and possibly also water are again removed from the egg yolk.
In the case of ammonium carbonate, the removal can take place by heating to temperatures of from ~0 to 90C. and preferably of from 55 to 70C., the heating preferably being carried out in a vacuum.
- 2~87~
_9_ Sodium chloride is preferably removed by ultra-filtration and/or electrodialysis. If desired, the water can also be removed completely or partially at the same time or separately, for example by simple spray drying or vacuum evaporation. In this way, according to the degree of drying, there is obtained a liquid egg material or an egg yolk powder with a total cholesterol content reduced by about 80 to 95%.
On the basis of this good reduction of the cholesterol content, together with the further advantages, such as low technical expense and good sensory quality of the egg yolk products obtained, the process according to the present invention is especially suitable for carrying out on a large scale.
The following Examples are given for the purpose of illustrating the present invention.
Example 1.
2 kg. of egg yolk with a total cholesterol content of 1.2% by weight were diluted with 2 kg. of dis-tilled water. Thereafter, 50 g. of ammonium carbonate were added thereto.
Subsequently, the diluted egg yolk mixture was mixed with 280 g. of ~-cyclodextrin and stirred for 30 minutes at 10C. Thereafter, the loaded ~-cyclo-dextrin was separated from the egg yolk mixture bycentrifuging.
7 ~1 The diluted egg yolk mixture was finally subjected to a brief vacuum treatment at 50C., the ammonium carbonate and the added water thereby being removed.
As product, there was obtained an egg yolk with a total cholesterol content of 0.18% by weight 7 which corresponds to an 85% reduction in comparison with the untreated egg yolk.
Example 2.
2 kg. of egg yolk with a total cholesterol content of 1.2% by welght were diluted with 1 kg. of distilled water and mixed with 75 g. of ammonium bicarbonate.
Thereafter, to the egg yolk mixture obtained was added 280 g. of ~-cyclodextrin, followed by stirring for 60 minutes a-t 15C. and subsequent centrifuging.
In this way, there was obtained a diluted egg yolk-ammonium carbonate mixture with a total cholesterol content of 0.14% by weight. This was freed from ammonium bicarbonate and water by spray drying at 75C. and worked up to give an egg yolk powder with a total cholesterol content of 0.4% by weight, which corresponds to an 83% reduction of cholesterol in comparison with an untreated egg yolk powder.
Example 3.
2 kg. of egg yolk with a cholesterol content of 1.2% by weight were treated in such a manner that the - 2~g7~
egg yolk was mixed with 2 kg. of an aqueous 10% by weigh-t solution of sodium chloride.
Subsequently, the egg yolk-salt mixture was mixed with 280 g. of 3-cyclodextrin and stirred for 30 minutes at 5C. Thereafter, the loaded ~-cyclo-dextrin was separated from the egg yolk phase by centrifuging.
The diluted egg yolk phase was thereupon subjected to a cross-flow ultrafiltra~ion, the moisture content thereby being adjusted to the initial value and the sodium chloride content about halved.
Finally, the sodium chloride content was reduced to a value of about 0.3% by means of an electro-dialysis step.
As product, there was obtained an egg yolk with a total cholesterol content of 0~12% by weight, which corresponds to a 90% reduction in comparison with untreated egg yolk.
2. the diluted egg yolk mixture is mixed with a solid absorbent or complexing agent until the choles-terol is a~sorbed or complexed and thereafter 3. the solid absorbent loaded with cholesterol or the 5cholesterol complex is separated from the egg yolk and 4. subsequently the arnmonium carbonate or sodium chloride and possibly water is again removed.
Surprisingly, we have found that, according to the process of the present invention, egg yolk products are obtained with a low total cholesterol content and with good sensory properties.
In the scope of the present invention, with the term "cholesterol" are designated not only cholesterol per se but also cholesterol esters.
In the case of the process according to the present invention, in the first step a diluted egg yolk mi~ture is produced by the addition of an aqueous solution of ammonium carbonate or of sodium chloride in which, by the addition of ammonium carbonate or sodium chloride, a breaking of the emulsion and the formation of an LDL granula fraction is prevented. The amount of ammonium carbonate solution can be varied within wide limits. It has proved to be especially advantage ous so to choose the addition of ammonium carbonate that it is present in a concentration of 0.5 to 2.5%
by weight, referred to the total weight of the diluted 2 ~
egg yolk mixture. The ammonium carbonate solution can be produced before the addition to the egg yolk or can be produced in situ by the separate addition of water and ammonium carbonate.
Referred to the initial weight of the egg yolk, the ammonium carbonate should preferably be added in an amount of from 0.3 to 20% by weight and especial~ly ` preferably of from l to 5% by weight, In the scope of the present invention, the term ammonium carbonate includes ammonium carbonate per se ((NH4)2C03?, as well as ammonium bicarbonate (Ni-14HC03).
If, in the first step of the process according to the present invention, an aqueous solution of sodium chloride is added, then, in principle, what was stated above with regard to the ammonium carbonate solution applies in the same way. With the sodium chloride solution, preferably so much sodium chloride is added that there is obtained a sodium chloride concentration of from 2 to 10% by weight, referred to the total weight of the diluted egg yolk mixture. A sodium chloride concentration of from 4 to 6% by weight is especially preferred.
The addition of water in the scope of the dilution of the egg yolk with the aqueous solution is preferably to amount to from lO to 200% by weight and especially preferably to from 50 to 100% by weight, referred to the initial weight of the egg yolk.
2 ~ 7 ~
- In the second step of the process according to the present invention, there then takes place the removal of the cholesterol from the egg yolk mixture by adsorption on an appropriate solid material or by complexing with the help of an appropriate complexing agent.
As adsorption agent, there can be used the conventional non-polar materials, for example activated carbon, reverse phase silica gel and the like.
The use of complexing agents, for example ~-cyclodextrin, which makes possible an especially selective separation of the cholesterol, has proved to be especially advantageous.
The amount of adsorption agent or of complexing agent can be varied within wide limits but there is preferably used 3 to 40% by weight of a~sorbentor complexing age`nt referrea to the dry wei~ht of the egg yolk.
In the case of this loading of the absorbent or of the complexing, which can take place according to known methods, for example by simple mixing or stirring, depending upon the nature and amount of a~sorbent or complexing agent used, about 80 to ~5% of the cholesterol is removed, whereas the other components of the egg yolk remain substantially in the liquid phase.
The second step can be carried out at ambient temperature but lt is preferable to work at a temper-ature lowered to 0 to 10C.
2 ~
In the third step of the process according to the present invention, the a~sorbent loaded with cholesterol or the cholesterol complex is separated off from the liquid egg yolk mixture, in which case there can be employed the technically usual processes and methods for the separation of solids and liquids.
Because of the rapid and complete separation, accord-ing to the present invention, centrifuging is preferred.
However, other separation processes, for example filtration, can also be used.
In general, after recovery thereof, the absorbent or complexing agent can be used again.
The egg yolk mixture freed from cholesterol in the third step of the process according to the present invention can be further worked up directly to give egg yolk products. However, for reasons of quality of taste, it is recommended again to remove the ammonium carbonate or sodium chloride. Therefore, in the fourth step of the process according to the present invention, the sodium chloride and/or ammonium carbonate and possibly also water are again removed from the egg yolk.
In the case of ammonium carbonate, the removal can take place by heating to temperatures of from ~0 to 90C. and preferably of from 55 to 70C., the heating preferably being carried out in a vacuum.
- 2~87~
_9_ Sodium chloride is preferably removed by ultra-filtration and/or electrodialysis. If desired, the water can also be removed completely or partially at the same time or separately, for example by simple spray drying or vacuum evaporation. In this way, according to the degree of drying, there is obtained a liquid egg material or an egg yolk powder with a total cholesterol content reduced by about 80 to 95%.
On the basis of this good reduction of the cholesterol content, together with the further advantages, such as low technical expense and good sensory quality of the egg yolk products obtained, the process according to the present invention is especially suitable for carrying out on a large scale.
The following Examples are given for the purpose of illustrating the present invention.
Example 1.
2 kg. of egg yolk with a total cholesterol content of 1.2% by weight were diluted with 2 kg. of dis-tilled water. Thereafter, 50 g. of ammonium carbonate were added thereto.
Subsequently, the diluted egg yolk mixture was mixed with 280 g. of ~-cyclodextrin and stirred for 30 minutes at 10C. Thereafter, the loaded ~-cyclo-dextrin was separated from the egg yolk mixture bycentrifuging.
7 ~1 The diluted egg yolk mixture was finally subjected to a brief vacuum treatment at 50C., the ammonium carbonate and the added water thereby being removed.
As product, there was obtained an egg yolk with a total cholesterol content of 0.18% by weight 7 which corresponds to an 85% reduction in comparison with the untreated egg yolk.
Example 2.
2 kg. of egg yolk with a total cholesterol content of 1.2% by welght were diluted with 1 kg. of distilled water and mixed with 75 g. of ammonium bicarbonate.
Thereafter, to the egg yolk mixture obtained was added 280 g. of ~-cyclodextrin, followed by stirring for 60 minutes a-t 15C. and subsequent centrifuging.
In this way, there was obtained a diluted egg yolk-ammonium carbonate mixture with a total cholesterol content of 0.14% by weight. This was freed from ammonium bicarbonate and water by spray drying at 75C. and worked up to give an egg yolk powder with a total cholesterol content of 0.4% by weight, which corresponds to an 83% reduction of cholesterol in comparison with an untreated egg yolk powder.
Example 3.
2 kg. of egg yolk with a cholesterol content of 1.2% by weight were treated in such a manner that the - 2~g7~
egg yolk was mixed with 2 kg. of an aqueous 10% by weigh-t solution of sodium chloride.
Subsequently, the egg yolk-salt mixture was mixed with 280 g. of 3-cyclodextrin and stirred for 30 minutes at 5C. Thereafter, the loaded ~-cyclo-dextrin was separated from the egg yolk phase by centrifuging.
The diluted egg yolk phase was thereupon subjected to a cross-flow ultrafiltra~ion, the moisture content thereby being adjusted to the initial value and the sodium chloride content about halved.
Finally, the sodium chloride content was reduced to a value of about 0.3% by means of an electro-dialysis step.
As product, there was obtained an egg yolk with a total cholesterol content of 0~12% by weight, which corresponds to a 90% reduction in comparison with untreated egg yolk.
Claims (26)
1. A process for the removal of cholesterol from egg yolk, wherein i) a diluted egg yolk mixture is produced by the addition of an aqueous solution of a salt selected from ammonium carbonate, ammonium bicarbonate and sodium chloride, ii) the diluted egg yolk mixture is mixed with a solid absorbent or complexing agent until the cholesterol is absorbed or complexed, and thereafter, iii) the solid absorbent loaded with cholesterol or the cholesterol complex is separated off from the egg yolk mixture, and iv) subsequently the salt is removed.
2. A process according to claim 1 in which step iv) additionally comprises removing water.
3. A process according to claim 1 in which said salt is ammonium carbonate or bicarbonate.
4. A process according to claim 1 in which said salt is sodium chloride.
5. A process according to claim 1 or 2, wherein, in the first step, aqueous ammonium carbonate or bicarbonate solution is added until the ammonium carbonate or bicar-bonate concentration amounts to 0.5 to 2.5% by weight, referred to the total weight of the diluted egg yolk mixture.
6. A process according to claim 5, wherein 0.3 to 20% by weight of ammonium carbonate or bicarbonate is added, referred to the initial weight of the egg yolk.
7. A process according to claim 6, wherein 1 to 5 by weight of ammonium carbonate or bicarbonate is added.
8. A process according to claim 1 or 2, wherein, in the first step, aqueous sodium chloride solution is added until the sodium chloride concentration amounts to 2 to 10% by weight, referred to the total weight of the diluted egg yolk mixture.
9. A process according to claim 8, wherein there is adjusted a sodium chloride concentration of from 4 to 6%
by weight, referred to the total weight of the diluted egg yolk mixture.
by weight, referred to the total weight of the diluted egg yolk mixture.
10. A process according to claim 1, 2, 3, 4, 6, 7 or 9, wherein, in the first step i), water is added in an amount of from 10 to 200% by weight, referred to the initial weight of the egg yolk.
11. A process according to claim 5, wherein, in the first step i), water is added in an amount of from 10 to 200% by weight, referred to the initial weight of the egg yolk.
12 A process according to claim 8, wherein, in the first step i), water is added in an amount of from 10 to 200% by weight, referred to the initial weight of the egg yolk.
13. A process according to claim 10, wherein water is added in an amount of from 50 to 100% by weight, referred to the initial weight of the egg yolk.
14. A process according to claim 11 or 12, wherein water is added in an amount of from 50 to 100% by weight, referred to the initial weight of the egg yolk.
15. A process according to claim 1, 2, 3, 4, 6, 7, 9, 11, 12 or 13, wherein in step ii) the diluted mixture is mixed with B-cyclodextrin as complexing agent.
16. A process according to claim 1, 2, 3, 4, 6, 7, 9, 11, 12 or 13, wherein the solid absorbent or the complexing agent is used in an amount of from 3 to 40% by weight, referred to the dry weight of the egg yolk.
17. A process according to claim 1, 2, 3, 4, 6, 7, 9, 11, 12 or 13, wherein a temperature of from 0 to 10°C.
is maintained in the second step ii).
is maintained in the second step ii).
18. A process according to claim 1, 2, 3, 4, 6, 7, 9, 11, 12 or 13, wherein, in the third step iii), the absorbent loaded with cholesterol or the cholesterol complex is centrifuged off from the diluted egg yolk mixture.
19. A process according to claim 1, 2, 3, 4, 6, 7, 9, 11, 12 or 13, wherein, in the fourth step iv), the ammonium carbonate or bicarbonate is removed by heating to a temperature of from 40 to 90°C.
20. A process according to claim 19, wherein water is removed with the carbonate or bicarbonate in step iv).
21. A process according to claim 19, wherein said heating is carried out to a temperature of from 55 to 70°C.
22. A process according to claim 20, wherein said heating is carried out to a temperature of from 55 to 70°C.
23. A process according to claim 19, wherein heating is carried out in a vacuum.
24. A process according to claim 20, 21 or 22, wherein heating is carried out in a vacuum.
25. A process according to claim 1, 2, 4, 9, 11, 12 or 13, wherein, in the fourth step iv), sodium chloride is removed by at least one of ultrafiltration and electro-dialysis.
26. Egg yolk freed from cholesterol by the process according to claim 1, 2, 3, 4, 6, 7, 9, 11, 12, 13, 20, 21, 22 or 23.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE4013367A DE4013367A1 (en) | 1990-04-26 | 1990-04-26 | METHOD FOR REMOVING CHOLESTERIN OR CHOLESTERINE STARS FROM EGG YELLOW |
| DEP4013367.2 | 1990-04-26 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2040870A1 true CA2040870A1 (en) | 1991-10-27 |
Family
ID=6405170
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002040870A Abandoned CA2040870A1 (en) | 1990-04-26 | 1991-04-19 | Process for the removal of cholesterol from egg yolk |
Country Status (19)
| Country | Link |
|---|---|
| EP (1) | EP0454099B1 (en) |
| JP (1) | JPH04222577A (en) |
| AT (1) | ATE96286T1 (en) |
| AU (1) | AU662713B2 (en) |
| CA (1) | CA2040870A1 (en) |
| DE (2) | DE4013367A1 (en) |
| DK (1) | DK0454099T3 (en) |
| ES (1) | ES2046818T3 (en) |
| FI (1) | FI911364A (en) |
| HR (1) | HRP921066A2 (en) |
| HU (1) | HU209666B (en) |
| IE (1) | IE66456B1 (en) |
| MX (1) | MX172733B (en) |
| NO (1) | NO911466L (en) |
| NZ (1) | NZ237736A (en) |
| PL (1) | PL165810B1 (en) |
| RU (1) | RU2002431C1 (en) |
| YU (1) | YU48048B (en) |
| ZA (1) | ZA912829B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2666345B1 (en) * | 1990-09-04 | 1994-10-14 | Roquette Freres | PROCESS FOR THE EXTRACTION OF MINOR FATTY COMPOUNDS CONTAINED IN MATERIAL OF ORGANIC ORIGIN. |
| DE4029287A1 (en) * | 1990-09-14 | 1992-03-19 | Sueddeutsche Kalkstickstoff | METHOD FOR PRODUCING CHOLESTERIN-REDUCED EGG YELLOW |
| DE4313919A1 (en) * | 1993-04-28 | 1994-11-03 | Sueddeutsche Kalkstickstoff | Process for removing cholesterol derivatives from egg yolk |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NZ222728A (en) * | 1987-11-27 | 1991-08-27 | New Zealand Dairy Res Inst | Method of removing sterols and or sterol oxides from edible fats and oils |
| FR2626145B1 (en) * | 1988-01-22 | 1990-07-06 | Monserbio | PROCESS FOR THE REMOVAL OF STEROID COMPOUNDS CONTAINED IN A SUBSTANCE OF BIOLOGICAL ORIGIN |
| FR2633936B1 (en) * | 1988-07-05 | 1991-04-12 | Sanofi Sa | PROCESS FOR THE EXTRACTION OF CHOLESTEROL CONTAINED IN FAT MATERIAL OF ANIMAL ORIGIN |
| AU633084B2 (en) * | 1989-05-10 | 1993-01-21 | Commonwealth Scientific And Industrial Research Organisation | Cholesterol removal |
| AU630446B2 (en) * | 1989-05-19 | 1992-10-29 | Commonwealth Scientific And Industrial Research Organisation | Cholesterol removal from eggs, dairy products and other aqueous emulsions |
-
1990
- 1990-04-26 DE DE4013367A patent/DE4013367A1/en not_active Withdrawn
-
1991
- 1991-03-20 FI FI911364A patent/FI911364A/en not_active Application Discontinuation
- 1991-03-21 HU HU91957A patent/HU209666B/en not_active IP Right Cessation
- 1991-03-22 YU YU51491A patent/YU48048B/en unknown
- 1991-04-05 IE IE115091A patent/IE66456B1/en not_active IP Right Cessation
- 1991-04-08 NZ NZ237736A patent/NZ237736A/en unknown
- 1991-04-09 AU AU74219/91A patent/AU662713B2/en not_active Ceased
- 1991-04-11 JP JP3079018A patent/JPH04222577A/en active Pending
- 1991-04-15 NO NO91911466A patent/NO911466L/en unknown
- 1991-04-16 ZA ZA912829A patent/ZA912829B/en unknown
- 1991-04-19 CA CA002040870A patent/CA2040870A1/en not_active Abandoned
- 1991-04-24 MX MX025508A patent/MX172733B/en unknown
- 1991-04-24 DK DK91106619.9T patent/DK0454099T3/en active
- 1991-04-24 AT AT91106619T patent/ATE96286T1/en active
- 1991-04-24 DE DE91106619T patent/DE59100518D1/en not_active Expired - Fee Related
- 1991-04-24 EP EP91106619A patent/EP0454099B1/en not_active Expired - Lifetime
- 1991-04-24 ES ES199191106619T patent/ES2046818T3/en not_active Expired - Lifetime
- 1991-04-25 RU SU914895152A patent/RU2002431C1/en active
- 1991-04-25 PL PL91290029A patent/PL165810B1/en unknown
-
1992
- 1992-10-16 HR HR921066A patent/HRP921066A2/en not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| NO911466D0 (en) | 1991-04-15 |
| DE4013367A1 (en) | 1991-10-31 |
| NO911466L (en) | 1991-10-28 |
| DE59100518D1 (en) | 1993-12-02 |
| HU910957D0 (en) | 1991-10-28 |
| MX172733B (en) | 1994-01-10 |
| PL290029A1 (en) | 1991-11-04 |
| JPH04222577A (en) | 1992-08-12 |
| FI911364A (en) | 1991-10-27 |
| NZ237736A (en) | 1993-03-26 |
| YU51491A (en) | 1994-05-10 |
| IE66456B1 (en) | 1995-12-27 |
| AU7421991A (en) | 1991-11-07 |
| HU209666B (en) | 1994-10-28 |
| RU2002431C1 (en) | 1993-11-15 |
| PL165810B1 (en) | 1995-02-28 |
| ES2046818T3 (en) | 1994-02-01 |
| AU662713B2 (en) | 1995-09-14 |
| EP0454099B1 (en) | 1993-10-27 |
| ATE96286T1 (en) | 1993-11-15 |
| HUT60909A (en) | 1992-11-30 |
| YU48048B (en) | 1996-10-18 |
| DK0454099T3 (en) | 1993-11-22 |
| HRP921066A2 (en) | 1995-04-30 |
| ZA912829B (en) | 1992-01-29 |
| EP0454099A1 (en) | 1991-10-30 |
| IE911150A1 (en) | 1991-11-06 |
| FI911364A0 (en) | 1991-03-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5063077A (en) | Process for the removal of cholesterol and cholesterol esters from egg yolk | |
| RU2039469C1 (en) | Method for obtaining low-cholesterene egg yolk | |
| US5061505A (en) | Process for the removal of cholesterol and/or cholesterol esters from foodstuffs | |
| JPH07505521A (en) | tobacco processing | |
| JP2987682B2 (en) | Concentration of acidic phospholipids | |
| CN1059834A (en) | During soluble coffee is produced, improve the method for secondary coffee extract | |
| US5498437A (en) | Process for the removal of cholesterol derivatives from egg yolk | |
| US5292546A (en) | Process for the removal of cholesterol from egg yolk | |
| CA2040870A1 (en) | Process for the removal of cholesterol from egg yolk | |
| JP2821946B2 (en) | Purification method of anthocyanin dye | |
| EP0285576A2 (en) | A method for the selective deproteinization of whey | |
| CZ279513B6 (en) | Process for removing cholesterol from yolk | |
| JP3049369B2 (en) | Separating cyclodextrin from complex | |
| JPH0751064A (en) | Liquid papain and its production | |
| JP6951736B2 (en) | Cerebroside manufacturing method and cerebroside purification kit | |
| Chakawa | Extraction and downstream processing of Black soldier fly larvae protein | |
| JP2667371B2 (en) | Method for reducing the content of triglycerides and mixed glycerin esters in egg yolk and yolk-containing products | |
| JPS59159754A (en) | Extract of dried fish |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Discontinued |