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Formation of Cholesterol‐5,6‐Epoxides during Spray‐drying of Egg Yolk
Author(s) -
MORGAN JEFFREY N.,
ARMSTRONG DAVID J.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb14048.x
Subject(s) - yolk , spray drying , chemistry , nitrogen , food science , cholesterol , chromatography , organic chemistry , biochemistry
An indirect heated spray dryer with an evaporative capacity of up to 7 kg H 2 O/hr was used to identify factors responsible for formation of cholesterol‐5,6‐epoxides (CEs) in spray‐dried egg yolk. CEs were not formed under various operating conditions without addition of H 2 0 2 to liquid yolk. At 10% H 2 O 2 , 90° and 150°C outlet temperatures, concentrations of CEs were 27 and 37 ppm, respectively. At 5% H 2 O 2 , 90° and 150°C outlet temperatures, concentrations of CEs were undetected and 16 ppm, respectively. Antioxidants appeared to lower CEs. Small amounts of CEs were formed in products dried in the presence of low concentrations of nitrogen oxide gases (NO x ). CEs increased greatly during storage of products dried from liquid yolk containing H 2 O 2 .