OPTIMIZATION OF THE EXTRACTION OF CHOLESTEROL FROM DEHYDRATED EGG-YOLK USING ACETONE

The extraction of cholesterol from dehydrated hen egg yolk was investi gated, using acetone as solvent. Using the most important variables, a rotational second-order design was applied for the optimization of ch olesterol yield by surface response analysis Cholesterol and phospholi pid content and emulsion stability of mayonnaises were determined unde r optimized conditions. A sensory rest was carried out to check the su itability of the low-cholesterol dehydrated egg yolk as an emulsifying agent in mayonnaise. Results showed that the most significant variabl es were solvent-solid mass ratio (L/S) and temperature. The second-ord er model fitted the experimental points well, and the corresponding su rface response indicated that the highest cholesterol yield was obtain ed by increasing the WS and decreasing the temperature. The stability of the mayonnaise emulsions was not significantly different when compa red to that obtained with the egg yolk control (without cholesterol ex traction). Based on the sensory tests the product can be considered to be acceptable by about 55% of consumers. The overall results indicate this process as a promising technology. (C) 1996 Academic Press Limit ed