title: Properties of low-fat, low-cholesterol egg yolk prepared by supercritical CO2 extraction.
abstract: A dry egg yolk ingredient called Eggcellent has 74% less fat and 90% less cholesterol than liquid egg yolks, when reconstituted on an equal protein basis. The phospholipids and proteins are retained, enabling the ingredient to have the taste and texturizing properties of fresh egg yolk. Using the new yolk, it is possible to significantly improve the acceptability of low-fat, low-cholesterol bakery products, scrambled eggs and mayonnaise dressings without losing nutritional claims. The structures and functional properties of egg yolk components and the conditions required to optimize their benefits in foods are reviewed. The lipoproteins of low-fat, low-cholesterol yolk have valuable properties as flavorants, texturizers, foaming agents, emulsifiers, antioxidants, colorants, and nutraceuticals.
authors.affiliation: Ceregen, Unit of Monsanto Company, St. Louis, MO 63198, USA.
authors.forename: N A
authors.initials: NA
authors.lastname: Bringe
mesh_terms: D002245:Carbon Dioxide / Q000737:chemistry; D002791:Cholesterol, Dietary / Q000032:analysis*; D004041:Dietary Fats / Q000032:analysis*; D015387:Egg Proteins, Dietary / Q000032:analysis*; D004530:Egg Yolk / Q000737:chemistry*; D008074:Lipoproteins / Q000737:chemistry
chemical_list: D002791:Cholesterol, Dietary; D004041:Dietary Fats; D015387:Egg Proteins, Dietary; D008074:Lipoproteins; D002245:Carbon Dioxide