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filingDate 1993-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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publicationDate 1994-03-17-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber WO-9405166-A1
titleOfInvention Product and process of removing cholesterol and fat from egg yolk
abstract A method for removing cholesterol and fat from egg and a reduced cholesterol egg product. In accordance with the method, an anionic chelating agent which forms a complex with the lipoprotein fraction of egg yolk is added to dilute egg yolk to form precipitate comprising a complex of lipoprotein and the anionic chelating compound. The solid, complex-containing precipitate is separated from the aqueous fraction. Thereafter, lipids and cholesterol are separated from the precipitated lipoprotein-containing complexes to obtain protein-containing complexes. The egg product comprises the protein-containing complex, fat essentially free of cholesterol, and liquid egg white.
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priorityDate 1992-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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