METHOD OF PRODUCING FOOD ADDITIVE FROM ALCOHOL-SOLUBLE FRACTION OF EGG YOLK Russian patent published in 2024 - IPC A23J7/00 A23L33/00 

FIELD: food industry.

SUBSTANCE: method of producing a food additive from an alcohol-soluble fraction of egg yolk containing dry unfermented egg yolk, soybean, sunflower vegetable fat solution, and ethyl alcohol in the following ratio of components: dry unfermented egg yolk—50 wt. %, soybean, sunflower vegetable fat solution—25 wt. %, ethyl alcohol—25 wt. %, which includes placing dry unfermented egg yolk into a reactor, characterized by that ethyl alcohol in a volume of two liters with temperature of 18–20 °C is manually poured into the reactor through a nozzle, stirring is carried out for 18–20 minutes, then the reactor is manually unloaded, the mass is transferred to the press, then ethanol with the substance dissolved in it is squeezed, filtered until removal of visible particles of insoluble impurities, then the squeezed mass is released, transferred into a reactor with a mixer, and extraction is repeated, wherein treatment with ethyl alcohol is carried out three times.

EFFECT: invention simplifies production and reduces time.

1 cl, 3 tbl