A company in the United States has successfully developed a kind of egg yolk base material with low fat and low cholesterol. The new product only adds a small amount of sorbitol to the liquid egg yolk of the fresh egg, removes the water by drying, and then removes the fat and cholesterol by supercritical carbon dioxide extraction. Lecithin remains in the product. One serving of this yolk kiko plus 3 servings of water has the same functional liquid egg yolk, and a comparable amount of egg white mixed and reduced product has 74% less fat and 90% less cholesterol than fresh eggs. The protein particle size distribution of the product is exactly the same as that of fresh egg yolk. There is no denaturation and damage. Its emulsification is better than that of ordinary egg yolk. When applied in mayonnaise, it can provide similar flavor and tissue structure to the egg. When applied in ice cream and other products, Can enhance product flavor and improve organizational structure. China Agricultural Network Editor
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