AU662713B2

AU662713B2 - Process for the removal of cholesterol from egg yolk

Info

Publication number: AU662713B2
Application number: AU74219/91A
Authority: AU
Inventors: Jan Cully; Heinz-Rudiger Vollbrecht
Original assignee: SKW Trostberg AG
Current assignee: Evonik Operations GmbH
Priority date: 1990-04-26
Filing date: 1991-04-09
Publication date: 1995-09-14
Anticipated expiration: 2011-04-09
Also published as: FI911364A7; YU48048B; DE59100518D1; NZ237736A; PL165810B1; IE911150A1; CA2040870A1; EP0454099B1; FI911364L; HUT60909A; ATE96286T1; HU209666B; EP0454099A1; HRP921066A2; NO911466D0; PL290029A1; DK0454099T3; JPH04222577A; FI911364A0; ZA912829B

Abstract

The procedure for removing cholesterol from egg yolk is carried out in such a manner that 1. a dilute egg yolk mixture is prepared by addition of an aqueous solution of ammonium carbonate or NaCl, 2. the dilute egg yolk mixture is mixed with a solid absorbent or complexing agent until the cholesterol is absorbed or complexed, respectively, and subsequently 3. the cholesterol-loaded solid absorbent or the cholesterol complex is separated from the egg yolk mixture and 4. ammonium carbonate or NaCl and, if necessary, water is then removed. c

Description

SO S o 1 66271 3 COMMONWEALTH OF AUSTRALIA PATENTS ACT 1952 COMPLETE SPECIFICATION NAME ADDRESS OF APPLICANT: SKW Trostberg Aktiengesellschaft Dr.-Albert-Frank-Strasse 32 D-8223 Trostberg Germany NAME(S) OF INVENTOR(S): Jan CULLY Heinz-Rildiger VOLLBRECHT ADDRESS FOR SERVICE: DAVIES COLLISON Patent Attorneys 1 Little Collins Street, Melbourne, 3000.

COMPLETE SPECIFICATION -OR THE INVENTION ENTITLED: Process for the removal of cholesterol from egg yolk 51r*1 *a S

S..'I

4) 90*4

S

The following statement is a full description of of performing it known to me/us:this invention, including the best method 1 1, -2- The present invention is concerned with a multistep process for the removal of cholesterol from egg yolk.

Cholesterol and cholesterol esters, both of which are designated in the following as cholesterol, are lipophilic substances which occur in numerous important foodstuffs of animal origin, for example egg yolk, meat, animal fats and the like.

As is known increased cholesterol levels in the blood serum of humans represent an increased risk factor for arteriosclerosis and for coronary heart disease.

By means of a reduction of the cholesterol intake, it is, in most pathological cases, possible again to achieve the normal cholesterol levels in blood serum.

For this reason, an important endeavour of the foodstuff industry is to carry out a marked reduction of the cholesterol in fat-rich foodstuffs of animal origin.

An important problem is thereby the substantial maintenance of the sensory and nutritional- Sphysiological properties of the foodstuffs.

According to the prior art, admittedly a number of processes are known for the isolation of cholesterol but, because of the chemical change of important components of the starting materiali for example of proteins, triglycerides and the like, these methods F

II

-3are not suitable for the reduction of the cholesterol content of foodstuffs.

A relatively gentle process which has only become known recently uses carbon dioxide high pressure extraction for the removal of cholesterol (cf.

V. Krukonis, Supercritical Fluid processing, International Symposium on Supercritical Fluids, Nice, 1988).

0o This process is admittedly characterised by the physiological harmlessness of the extraction agent, 0 0 S10 carbon dioxide, but working at a high pressure is 0 a o technically somewhat laborious. Furthermore, according to this process, cholesterol cannot be removed selectively under gentle conditions because triglycerides are also extracted at the same time. An improve- 000000 0 O oo0 15 ment of the selectivity by increasing the temperature 0 0 Ls admittedly possible in principle but this has a 4 00. negative effect on the loading of the carbon dioxide with cholesterol and on the quality of the product Sobtained.

Another known process for the removal of cholesterol derivatives is the complexing of these substances with -cyclodextrin. Thus, for example, according to published European Patent Specification Nc. 0,326,469, egg yolk powder, after homogenisation thereof with water, is stirred for 5 hours at 40 0

C.

with -cyclodextrin and the complex obtained is i separated off by centrifuging. In this way, however, -4j the cholesterol contents can only be reduced to at most 74% of the initial values.

I According to the process of non-prior published i Federal Republic of Germany Patent Application P 39 28 258.9, the egg yolk plasma, which has been obtained from egg yolk with the help of an emulsionbreaking agent (water) after centrifuging off the LDL granula fraction, is exclusively mixed with P-cyclodextrin. Subsequently, after separating off the cyclodextrin, the egg yolk plasma treated in this manner is again combined with the LDL granula fraction.

However, in some cases, the separation of the egg yolk plasma from the LDL granula fraction and from the Pcyclodextrin-cholesterol complex gives rise to difficulties.

Therefore, it is an object of tne present invention to provide a process for the removal of cholesterol from egg yolk which does not suffer from the above-mentioned disadvantages of the prior art and which makes possible a substantially selective reduction of these materials with a low technical expenditure and under gentle conditions.

SThus, according to the present invention, there is provided a process for the removal of cholesterol from egg yolk, wherein 1. a diluted egg yolk mixture is produced by the addition of an aqueous solution of ammonium carbonate or of sodium chloride, 1 I

TI-

2. the diluted egg yolk mixture is mixed with a solid absorbent or complexing agent until the chciesterol is absorbed or complexed and thereafter 3. the solid absorbent loaded with cholesterol or the cholesterol complex is separated from the egg yolk and 4. subsequently the ammonium carbonate or sodium S00 chloride and possibly water is again removed.

Surprisingly, we have found that, according to the process of the present invention, egg yolk products are obtained with a low total cholesterol content and with good sensory properties.

In the scope of the present invention, with the term "cholesterol" are designated not only -holesterol S, 15 per se but also cholesterol esters.

In the case of the jrocess according to the present invention, in the first step a diluted egg yolk mixture is produced by the addition of an aqueous solution of ammonium carbonate or of sodium chloride in which, by the addition of ammonium carbonate or sodium chloride, a breaking of the emulsion and the formation of an LDL granula fraction is prevented. The nount of ammonium carbonate solution can be varied within wide limits. It has proved to be especially advantageous so to choose the addition of ammonium carbonate that it is present in a concentration of 0.5 to by weight, referred to the total weight of the diluted L I; a egg yolk mixture. The ammonium carbonate solution can be produced before the addition to the egg yolk or can be produced in situ by the separate addition of water and ammonium carbonate.

Referred to the initial weight of the egg yolk, the ammonium carbonate should preferably be added in an amount of from 0.3 to 20% by weight and especiarly oae 4 o 3 *O preferably of from 1 to 5% by weight.

t In the scope of the present invention, the term ammonium carbonate includes ammonium carbonate per se ((NHQ4)2C0 3 as well as ammonium bicarbonate (NH 4 HC0 3 If, in the first step of the process according to the present invention, an aqueous solution of sodium chloride is added, then, in principle, what was stated U I 15 above with regard to the ammonium carbonate solution applies in the same way. With the sodium chloride solution, preferably so much sodium chloride is added that ,ere is obtained a sodium chloride concentration 4444 c of from 2 to 10% by weight, referred to the total weight of the diluted egg yolk mixture. A sodium chloride concentration of from 4 to 6% by weight is especially preferred.

The addition of water in the scope of the dilution of the egg yolk with the aqueous solution is preferably to amount to from 10 to 200% by weight and especially preferably to from 50 to 100% by weight, referred to the initial weight of the egg yolk.

I I i; -i -7- In the second step of the process according to the present invention, there then takes place the removal of the cholesterol from the egg yolk mixture ^orp-H"oAn by as pionon an appropriate solid material or by complexing with the help of an appropriate complexing agent.

As -dP~-s--pti. agent, there can be used the conventional non-polar materials, for example activated oo carbon, reverse phase silica gel and the like.

o o, .oi 10 The use of complexing agents, for example P- 0 00 00, cyclodextrin, which makes possible an especially 0 Ott selective separation of the cholesterol, has proved to be especially advantageous.

Ssorpo H BThe amount of.adas-pt-o agent or of complexing 15 agent can be varied within wide limits but there is O preferably used 3 to 40% by weight of absorbentor complexing S a t agent referred to.the dry weight of the egg yolk.

In the case of this loading of the absorbent or of the complexing, which can take place according to known methods, for example by simple mixing or stirring, depending upon the nature and amount of absorbent or complexing agent used, about 80 to 95% of 1 the cholesterol is removed, whereas the other components of the egg yolk remain substantially in the liquid phase.

The second step can be carried out at ambient I temperature but it is preferable to work at a temperature lowered to 0 to 10 0

C.

j p\^4 K f.

-8- In the third step of the process according to the present invention, the absorbent loaded with cholesterol or the cholesterol complex is separated off from the liquid egg yolk mixture, in which case there can be employed the technically usual processes and methods for the separation of solids and liquids.

Because of the rapid and complete separation, according to the present invention, centrifuging is preferred.

However, other separation processes, for example filtration, can also be used.

In general, after recovery thereof, the absorbent or complexing agent can be used again.

The egg yolk mixture freed from cholesterol in Sthe third step of the process 'according to the present invention can be further worked up directly ko give egg yolk products. However, for reasons of quality of taste, it is recommended again to remove the amnmonium carbonate or sodium chloride. Therefore, in the fourth step of the p ocess according to the present invention, the sodium chloride and/or ammonium carbonate and possibly al.o qater are again removed from the egg yolk.

In the case of ammonium carbonate, the removal can take place by heating to temperatures of from to 90'C. and preferably of from 55 to 70 0 the Sheating preferably being carried out in a vacuum.

I-

-9- Sodium chloride is preferably removed by ultrafiltration and/or electrodialysis. If desired, the water can also be removed completely or partially at the same time or separately, for example oy simple s- ray drying or vacuum evaporation. In this way, according to the degree of drying, there is obtained a liquid egg material or an egg yolk powder with a total cholesterol content reduced by about 80 to On the basis of this good reduction of the cholesterol content, together with the further advantages, such as low technical expense and good sensory quality of the egg yolk products obtained, the process according to the present invention is especially suitable for carrying out on a large scale.

15 The following Examples are given for the purpose of illustrating the present invention.

Example 1.

2 kg. of egg yolk with a total cholesterol ;content of 1.2% by weight were diluted with 2 kg. of distilled water. Thereafter, 50 g. of ammonium carbonate were added thereto.

Subsequently, the diluted egg yolk mixture was mixed with 280 g. of p-cyclodextrin and stirred for minutes at 10°C. Thereafter, the loaded p-cyclodextrin was separated from the egg yolk mixture by centrifuging.

I r -r

I

The diluted egg yolk mixture was finally subjected to a brief vacuum treatment at 50 0 the ammonium carbonate and the added water thereby being removed.

As product, there was obtained an egg yolk with a total cholesterol content of 0.18% by weight, which corresponds to an 85% reduction in comparison with the untreated egg yolk.

Example 2.

2 kg. of egg yolk with a total cholesterol content of 1.2% by weight were diluted with 1 kg. of distilled water and mixed with 75 g. of ammoi4um bicarbonate.

Thereafter, to the egg yolk mixture obtained was O' 15 added 280 g. of 3-cyclodextrin, followed by stirring for 60 minutes at 15 0 C. and subsequent centrifuging.

In this way, there was obtained a diluted egg yolk-ammonium carbonate mixture with a total 0e 0 cholesterol content of 0.14% by weight. This was freed from ammonium bicarbonate and water by spray drying at 0 C. and worked up to give an egg yolk powder with a total cholesterol content of 0.4% by weight, which corresponds to an 83% reduction of cholesterol in comparison with an untreated egg yolk powder.

Example 3.

2 kg. of egg yolk with a cholesterol content of 1.2% by weight were treated in such a manner that the

M-

1 -11ji egg yolk was mixed with 2 kg. of an aqueous 10% by I weight solution of sodium chloride.

(I Subsequently, the egg yolk-salt mixture was mixed with 280 g. of 3-cyclodextrin and stirred for 30 minutes at 5°C. Thereafter, the loaded 9-cyclodextrin was separated from the egg yolk phase by centrifuging.

The diluted egg yolk phase was thereupon subjected to a cross-flow ultrafiltration, the moisture content thereby being adjusted to the initial value and the sodium chloride content about halved.

Finally, the sodium chloride content was reduced to a value of about 0.3% by means of an electrodialysis step.

As product, there was obtained an egg yolk with a total cholasterol content of 0.12% by weight, which corresponds to a 90% reduction in comparison with untreated egg yolk.

i l

Claims

1. Process for the removal of cholesterol from egg yolk, wherein i. a diluted egg yolk mixture is produced by the addition of an aqueous solution of ammonium carbonate or of sodium chloride, ?it 2. the diluted egg yolk mixture is mixed with a solid absorbent or complexing agent until the cholesterol is absorbed or complexed and thereafter

3. the solid absorbent loaded with cholesterol or the cholesterol complex is separated off from the egg yolk mixture and

4. subsequently ammonium carbonate or sodium chloide and possibly water is again removed. 2. Process according to claim i, wherein, in the first step, aqueous ammonium carbonate solution is added until the ammonium carbonate concentration amounts to 0.5 to 2.57% by weight, referred to the total weight of the diluted egg yolk mixture. 3. Process according to claim 1 or 2, wherein 0.3 to by weight of ammonium carbonate is added, referred to the initial weight of the egg yolk. 4. Process according to claim 3, wherein 1 to 5% by weight of ammonium carbonate is added.

5. Process according to claim 1, wherein, in the first step, aqueous sodium chloride solution is added until the sodium chloride concentration amounts to 2 to I.o -13- by weight, referred to the total weight of the diluted egg yolk mixture.

6. Process according to claim 5, wherein there is adjusted a sodium chloride concentration of from 4 to 6% by weight, referred to the total weight of the diluted egg yolk mixture.

7. Process according to any of the preceding claims, wherein, in the first step, water is added in an amount of from 10 to 200% by weight, referred to the initial weight of the egg yolk.

8. Pro-ess according to claim 7, wherein water is added in an amount of from 50 to 100% by weight, referred to the initial weight of the egg yolk.

9. Process according to any of the preceding claims, wherein P-cyclodextrin is used as complexing agent in the second step. Process according to any of the preceding claims, wherein the solid absorbent or the complexing agent is used in an amount of from 3 to 40% by weight, referred to the dry weight of the egg yolk.

11. Process according to any of the preceding claims, wherein a temperature of from 0 to 10 0 C. is maintained in the second step.

12. Process according to any of the preceding claims, wherein, in the third step, the absorbent loaded with cholesterol or the cholesterol complex is centrifuged off from the diluted egg yolk mixture. 14

13. Process according to any of the preceding claims, wherein, in the fourth step, the ammonium carbonate, possibly together with water, is removed by heating to a temperature of from 40 to 90 0 C. I 14. Process according to claim 14, wherein heating is V carried out to a temperature of from 55 to 70 0 C. Process according to claim 13 or 14, wherein heating is carried out in a vacuum. S16. Process according to any of the preceding claims, I wherein, in the fourth step, sodium chloride is removed I by ultrafiltration and/c- electrodialysis.

17. Process for the removal of cholesterol from egg yolk, substantially as hereinbefore described with reference to the Examples.

18. Egg yolk, whenever freed from cholesterol by the process according to any of claims 1 to 17. Dated this 20th day of October, 1992. o SKW Trostberg Aktiengesellschaft, By its Patent Attorneys, DAVIES COLLISON CAVE 921020,p:\oper\jms,74219/91,14