Use of polysorbate 80 to reduce cholesterol in dehydrated egg yolk

The lipid and cholesterol contents of freeze- and spray-dried egg-yolk were substantially reduced by extraction with 1% polyoxyethylene (20) sorbitan mono-oleate (polysorbate 80) in 10/90, 20/80, 50/50 and 80/20 (v/v) ethanol/water mixtures. the functionally important phospholipid content of the resulting yolk-protein concentrate was only marginally reduced when low ratio mixtures were used, but total yields were reduced. the influence of polysorbate 80 is attributed to the weakening of protein-protein bonds responsible for the stabilization of egg lipoprotein structures and subsequent release of lipids.