In low-salt aqueous solution, egg yolk was fractionated into
delipidated fraction, plasma and granule fractions were obtained using
centrifugation. The following determinations were made on each
fraction: Emulsifying activity (EA) and stability (ES), foam capacity
and stability, protein solubility index, total cholesterol, lipid and
protein. Fractionation of egg yolk into plasma resulted in five fold
reduction in cholesterol. In decreasing order, EA of yolk products in
distilled water was: whole egg yolk > delipidated egg yolk >
plasma > granules
