A method for the quantitation of cholesterol α‐oxide in egg and egg products is described. Total lipids extracted from dry egg samples were fractionated on a silicic acid column to concentrate cholesterol oxides which were then quantitatively determined by gas liquid chromatography (GLC). Those samples which showed cholesterol oxides by GLC were further analyzed by high pressure liquid chromatography (HPLC) for the ratio of cholesterol α‐oxide and cholesterol β‐oxide. Cholesterol α‐oxide content was calculated from the combined results of GLC and HPLC.
its investigation should lead to appreciable reductions in large scale plant costs.The over-all process used a t the demonstration plant and mechanical operability have been proved. Much additional work remains, particularly in the development of process improvements and in the field of confirming the reliability of various pieces of equipment, which should lead to the reduction of both equipment and spares in large size units. Only extended test periods can prove these points.
AcknowledgmentThe authors wish to acknowledge and thank C. of the operating section, for collection of the original data; E. A. of the analytical section, for analyses of the stream samples. For help in preparing the manuscript, the authors are grateful to E. A. Clarke of the planning section and to J. P. Allen of the operating section.
SUMMARY
Commercially blended, pasteurized liquid whole eggs were used for resting methods of preparing products that would be suitable for scrambling after frozen storage. The eggs were subjected to separate end combined effects of homogenizing, colloid milling, mixing end addition of various levels of liquid skim milk, salt, sugar or dextrose. After removal from frozen storage the products were thawed end evaluated for the effect of treatment on appearance, viscosity end sweetness. Products were developed having good appearance end low viscosity with a low enough level of sweetness to prevent detection.
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