Abstract
A yolk protein concentrate containing ~45 and 75% less total lipids and cholesterol, respectively, than the original yolk was prepared by treating spray-dried yolk with supercritical CO 2. The yolk protein concentrate exhibited emulsion-stabilizing ability similar to that of dried yolk. A mayonnaise-like emulsion prepared with the yolk concentrate had lower consistency index and yield stress values, and less pronounced pseudoplasticity, than mayonnaise prepared with the original dried yolk. Both the foaming activity and the foam liquid stability were considerably greater in the case of yolk protein concentrate. Finally, the concentrate performed satisfactorily in cake preparation, but the texture of cake obtained, as assessed by panel tests, was different to the texture of cake prepared with dried yolk.
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