Nutrasweet's Eggcellent adventure: hatching the first low-fat, low-cholesterol egg yolk.: An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on June 1, 1995. The length of the article is 2137 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: NutraSweet Co. has developed a new low-fat, low-cholesterol egg yolk called Eggcellent. Initially, the company developed Eggcellent to enhance the quality of its Simple Pleasures ice cream products. However, NutraSweet discovered that Eggcellent could be used effectively to replace egg yolks in numerous food products. The FDA has approved the process and its 'low-fat, ;ow-cholesterol' labelling.

Citation Details
Title: Nutrasweet's Eggcellent adventure: hatching the first low-fat, low-cholesterol egg yolk.
Author: Kitty Kevin
Publication:Food Processing (Magazine/Journal)
Date: June 1, 1995
Publisher: Putman Media, Inc.
Volume: v56 Issue: n6 Page: p77(3)

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