http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-930017509-A
Outgoing Links
| Predicate | Object |
|---|---|
| filingDate | 1993-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1993-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-930017509-A |
| titleOfInvention | Cholesterol reduction method of egg yolk by addition of salts or acids or salts and acids |
| abstract | The present invention relates to a process for removing cholesterol from egg yolk by preparing a blend by mixing edible acid and / or salt with water and oscillation. The blend is about 2.4: 1 to about 1: 1 ratio of egg to egg, based on the weight of unsalted yolk mixed with yolk, and the ratio of water, salt, and edible acid is about 0.30: 0.14: 0.003 to about 0.70: Form a mixture that is 0.56. The mixture is sheared and centrifuged to separate into a second stream containing cholesterol and oil under the first stream containing eggs and water. |
| priorityDate | 1992-02-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 17.