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Egg oil and preparation method and application thereof

A technology of egg oil and egg yolk, applied in the field of chemical industry, can solve the problems of lack, loss of apolipoprotein, loss, etc.

Inactive Publication Date: 2015-02-04
AILEX TECH GRP CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Disadvantages of many of the prior art techniques include: formation of some unwanted new substances, introduction of impurities, changes in the properties of egg oil, loss or absence of apolipoproteins
[0009] In summary, there is still a lack of a safe and simple method for producing egg yolk with good water solubility without the use of organic solvents in the art

Method used

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  • Egg oil and preparation method and application thereof
  • Egg oil and preparation method and application thereof
  • Egg oil and preparation method and application thereof

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Effect test

preparation example Construction

[0052] How to prepare egg yolk

[0053] The present invention also provides the preparation method of egg oil of the present invention, comprises the following steps:

[0054] 1. Carefully remove the shell and egg white from fresh eggs, leaving only the yolk;

[0055] 2. Transfer the egg yolk into a centrifuge tube and balance;

[0056]3. Put it in a centrifuge, take it out after high-speed centrifugation, and it can be seen that there are obvious layers. The upper layer is a transparent orange-yellow liquid, and the lower layer is a light yellow precipitate. The centrifugation conditions are:

[0057] Centrifuge at 27000g-60000g, the centrifugation time is 20min-2h, and the centrifugation temperature is 2-20°C.

[0058] 4. Collect the orange-yellow transparent liquid on the upper layer, which is egg butter.

[0059] the application

[0060] The egg oil of the present invention has a wide range of uses in the fields of clinical medicine, health food and cosmetics. For exam...

preparation Embodiment 1

[0067] 1. Carefully remove the shell and egg white from fresh eggs, leaving only the yolk;

[0068] 2. Transfer the egg yolk into a centrifuge 50ml centrifuge tube, put the egg yolk of each egg in one tube (volume 14-16ml / tube, 12-14g / tube), and then balance each other;

[0069] 3. Put it in a centrifuge, centrifuge at 4°C and 20,000rpm for 30 minutes at high speed, then take it out, it can be seen that there are obvious layers, the upper layer is a transparent orange-yellow liquid, and the lower layer is a light yellow precipitate;

[0070] 4. Collect the upper layer of orange-yellow transparent liquid (volume 9-11ml, weight 8-10g), such as figure 1 As shown, egg butter No.1 was obtained. It was observed that the egg yolk was miscible with water.

preparation Embodiment 2

[0072] 1. Carefully remove the shell and egg white from fresh eggs, leaving only the yolk;

[0073] 2. Transfer the egg yolk into a centrifuge tube and balance;

[0074] 3. Put it in a centrifuge, centrifuge at 4°C and 18,000rpm for 60 minutes at high speed, then take it out, it can be seen that there are obvious layers, the upper layer is a transparent orange-yellow liquid, and the lower layer is a light yellow precipitate;

[0075] 4. Collect the upper layer of orange-yellow transparent liquid, such as figure 2 As shown, egg butter No.2 was obtained. It was observed that the egg yolk was miscible with water.

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Abstract

The invention provides egg oil and a preparation method and an application thereof. Specifically, the invention provides a preparation method of the egg oil. The prepared egg oil is a transparent liquid, can have mutual solubility with water, mainly contains cholesterol (TG) lipoprotein (including high-density lipoprotein cholesterol (HDL-C) and low-density lipoprotein cholesterol (LDL-C)) and mutually-combined triglyceride (TG) and lipoprotein and has high hydrophilicity. In addition, the preparation method is simple and suitable for industrial production.

Description

technical field [0001] The invention relates to the field of chemical industry, in particular to a technology for preparing egg yolk. Background technique [0002] Egg oil, also known as egg yolk lipid, is a product obtained by separating and purifying fresh poultry eggs. The main components of egg yolk are triglycerides (TG), cholesterol (TC) and phospholipids, as well as various nutrients such as protein amino acids, minerals, and vitamins. Because it has a wide range of applications in the fields of clinical medicine, health food and cosmetics, it has become a research hotspot in recent years. In some applications, the resulting egg yolk is required to have a certain degree of hydrophilicity. For example, when egg oil is added to make-up, if it has a moisturizing function, it will increase the quality of the product; when it is added to an aqueous solution or a certain process, it can prevent layering or turbidity. [0003] The preparation methods of egg oil include hi...

Claims

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Application Information

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IPC IPC(8): C11B1/00
CPCC11B1/00A61K8/98A61K35/57A61K2800/10A61Q19/00
Inventor 李子樵陈亮德
Owner AILEX TECH GRP CO LTD