Journal of the American Oil Chemists’ Society

, Volume 65, Issue 7, pp 1136–1139

Solvent extraction of lipid components from egg yolk solids

Authors

  • M. W. Warren
    • Department of Food ScienceUniversity of Arkansas
  • H. G. Brown
    • Department of Food ScienceUniversity of Arkansas
  • D. R. Davis
    • Department of Food ScienceUniversity of Arkansas
Technical

DOI: 10.1007/BF02660569

Cite this article as:
Warren, M.W., Brown, H.G. & Davis, D.R. J Am Oil Chem Soc (1988) 65: 1136. doi:10.1007/BF02660569

Abstract

The effects of solvent systems on extraction of lipid components from commercially spray-dried egg yolks were investigated. Hexane, hexane:isopropanol (2:1), and chloroform:methanol (2:1) were studied, and the effects of temperature of extraction and ratio of solvent to egg were examined in a 3×2×2 factorial design. Hexane removed more fat and phospholipid and less cholesterol and pigment than the more polar solvents. Increased solvent ratio extracted more of the lipid components, although temperature of the extraction had little effect on removal of the lipid components.

Copyright information

© American Oil Chemists’ Society 1988