Eggs are highly nutritious food whose high cholesterol content has been always an inconvenience due to concerns about the relationship between dietary cholesterol and atherosclerotic cardiovascular risk. As this remains uncertain, low cholesterol intake is recommended. This review deals with the techniques employed to reduce the cholesterol content in egg yolk once the egg is shelled. There are four main techniques: i) solvent extraction, ii) fractionation by centrifugation, iii) cholesterol chelates or adsorbents and iv) cholesterol biotransformation. Analyse of techniques, descriptions and recent advances are included in this review. Solvent extraction and cholesterol biotransformation allow to reduce up to 94.7% and 93.4%, respectively. However, both methods have not been scaled up due to food safety and economic reasons. Nowadays, fractionation by centrifugation and cholesterol chelates are the only feasible methods with industrial applications, obtaining up to 82% and 99%, respectively. Fractionation method can be considered the best because no substances are added.

中文翻译：

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降低蛋黄中胆固醇的技术进展：综述

鸡蛋是高营养食品，由于担心饮食中胆固醇与动脉粥样硬化性心血管风险之间的关系，因此高胆固醇含量始终给人们带来不便。由于仍不确定，因此建议低胆固醇摄入。这篇综述涉及蛋去壳后降低蛋黄中胆固醇含量的技术。主要有四种技术：i）溶剂萃取，ii）离心分离，iii）胆固醇螯合剂或吸附剂，iv）胆固醇生物转化。对技术，描述和最新进展的分析均包含在本综述中。溶剂萃取和胆固醇生物转化可分别减少多达94.7％和93.4％。但是，由于食品安全和经济原因，两种方法都没有扩大规模。如今，离心分离法和胆固醇螯合剂是工业应用中唯一可行的方法，分别获得高达82％和99％的分离率。分馏方法被认为是最好的，因为不添加任何物质。