| abstract |
The biochemical, chemical and/or physical treatment of cholesterol-containing foodstuffs in order to obtain a cholesterol-reduced product is improved by treatment of the foodstuff with a hydrolytic enzyme, e.g. phospholipase A, capable of hydrolysing ester bonds in phospholipids contained in the foodstuff, that hydrolytic treatment taking place either before, or simutaneously with, the cholesterol-reducing treatment, especially when that treatment is itself biochemical. |