Lipid analysis of a frozen egg substitute

The lipid composition of an egg substitute and fresh eggs was conpared. The total lipid was divided into fractions on a silicic acid column. Thin-layer-chromatographic analysis demonstrated that the egg substitute was practically void of cholesteryl esters. Gas-liquid-chromatographic analysis were used to ascertain the fatty acid composition of the various fractions. Eggs contained considerably higher concentrations of saturated and mono-unsaturated fatty acids than did the substitute. The polyunsaturated fatty acid concentration in the substitute was approximately three times that of eggs. In all fractions, the eggs contained several more individual fatty acids than did the egg substitute.