EMULSIFYING PROPERTIES OF LOW-FAT, LOW-CHOLESTEROL EGG-YOLK PREPARED BY SUPERCRITICAL CO2 EXTRACTION

Comparisons were made with native egg yolk, dried egg yolk and a comme rcial yolk substitute (soy lecithin). Aqueous emulsions were prepared by sonicating water containing 0-5% NaCl, 20% peanut oil, HCl or NaOH as needed for pH adjustment, and 1-3% emulsifier expressed as the tota l of phospholipids, glycolipids and proteins contributed by yolk ingre dients or soy lecithin. The median diameters of fat particles in the e mulsions with and without dispersing fat droplet flocs using Triton X- 100, were evaluated by laser light diffraction. The emulsifying proper ties of low-fat, low-cholesterol egg yolk were similar to or better th an those of native yolk and dried egg yolk. Soy lecithin had less effe ctive emulsifying properties than yolk ingredients with respect to coa lescence of fat droplets during storage and separation during 70 degre es C treatment.