New Developments in Processing of Cholesterol Reduced Egg Products


YÜCEER M. , Özçelik B.

7. Uluslararası Nutrasötikler ve Fonksiyonel Gıdalar Kongresi ve Fuarı - 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, İstanbul, Turkey, 14 - 17 October 2014, vol.11, pp.11

  • Publication Type: Conference Paper / Full Text
  • Volume: 11
  • City: İstanbul
  • Country: Turkey
  • Page Numbers: pp.11

Abstract

Egg products provide excellent functional properties (e.g. foaming, gelling and emulsifying) to a variety of food products as multifunctional ingredients such as cake, mayonnaise, ice cream, bakery products and salad dressings. The demand for low or free cholesterol egg products has promoted food and pharmaceutical industries to develop food with desired characteristics, e.g., egg yolk with reduced content of fat and cholesterol. Therefore, different processes to separate egg cholesterol were tested and investigated by many researches in liquid egg products, including extraction with organic solvents, supercritical fluid extraction, vegetable oil, high methoxyl pectin, cholesterol bio-transformation to an inactive product by enzyme action cholesterol reductase, blending of components, cholesterol complexing using β-cyclodextrins, Quilaia saponaria saponins, and gum arabic.  Separation of cholesterol from egg components is a complex process, which sometimes involves undesirable property changes in egg products such as composition, color, and viscosity change etc.

This investigation reviews latest developments on the potential use and production of cholesterol reduced egg products as functional ingredient in food industry.

 

Keywords: egg, egg yolk, cholesterol reduced, composition, and function.