Michael Foods, Inc.

Herschell Ball

Jonathan A Merkle

The Aqueous Extraction Process To Selectively Remove Phospholipid From Egg Yolks in general utilizes an aqueous method to separate a majority of the proteins from the egg yolk material using ionic strength, pH and gravitational centrifuge forces. The method is initiated by the separation of the egg yolks from the albumen. Next the egg yolk material is mixed with water to dilute the egg yolk into a DY fraction. The pH of the mixed egg yolk material is then adjusted by the addition of acids, bases, and/or salts. The adjusted and mixed egg yolk material is then exposed to gravitational separation through the use of a centrifuge into layers of a DYS fraction and a DYP fraction. The DYS fraction is then separated from the DYP fraction. Viscosity agents are then added to the DYS fraction where blending occurs. The DYS fraction is exposed to gravitational separation forces for separation into a cream CMC P fraction and an aqueous fraction. The cream CMC P fraction is then separated from the aqueous fraction to provide the desired phospholipid separation. The method may also utilize a feeding regime of extruded whole soy beans and flax seed to egg laying hens to increase the concentration of omega-3 fatty acid (docosahexaenoic acid) within the starting egg yolk material.

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Waconia, MN, United States of America

Herschell Ball