Patent ID: 7851008

Claim:
A process for preparing a dried high egg yolk fat to protein ratio egg yolk which comprises: (a) separating an egg yolk from a whole egg; (b) concentrating the fat to protein ratio of the egg yolk so that the ratio is greater than 2.0:1 by immersing the egg yolk in an acceptable solvent which is selected from the group consisting of water, alcohol and other acceptable food grade solvent and permitting the egg yolk and the solvent to rest for at least 48 hours so that the egg yolk and the solvent separate into an upper hydrophilic fraction and a lower lipophilic fraction containing the high egg yolk fat to protein ratio egg yolk; (c) separating the lower lipophilic fraction from the upper hydrophilic fraction; and (d) drying the concentrated egg yolk in the lower fraction to produce the dried high egg yolk fat to protein ratio egg yolk.