Michigan State University

Denise M Smith

Aziz C Awad

Allan R Hedges

Wen Shieh

Christopher Sikorski

Cyclodextrin, a base and water are mixed with egg yolk to reduce the cholesterol content of the egg yolk. The cholesterol is removed as a complex of cyclodextrin while the base prevents loss of protein from the egg yolk. The amount of base added is sufficient to adjust the pH to between 7.5 and 12.

Process for reducing sterols in eggs

A method to extract egg material cholesterol and esters thereof based on the specific affinity of a cyclodextrin, particularly .beta.-cyclodextrin. The method consists of a sequence of steps: pH adjustment, dilution with distilled water, heating, mixing, cooling, and centrifugation. The method removed about 95-96% of total egg yolk cholesterol and esters without removing or damaging other egg yolk components. Protein solubility, sponge cake volume and color were the same for a control and the reduced cholesterol egg material.

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DeWitt, MI, United States of America

Denise M Smith