Cholesterol removal from a lard-water mixture with beta-cyclodextrin

The effect on removing cholesterol from a lard-water mixture by beta-cyclodextrin (beta-CD) increased with increasing level of beta-CD (1-10%). About 90% of cholesterol was removed from lard by 5% beta-CD with 1:1 ratio of lard-to-water and stirring at 150 rpm and 27 degrees C for hr. The acid value...

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Veröffentlicht in:	Journal of food science 1995-05, Vol.60 (3), p.561-564
Hauptverfasser:	Yan, G.C. (National Chung Hsing University, Taichung, Taiwan, ROC.), Tsai, L.J
Format:	Artikel
Sprache:	eng
Schlagworte:	ACIDE GRAS ACIDOS GRASOS AGUA Biological and medical sciences CHOLESTEROL COLESTEROL DEXTRINAS DEXTRINE EAU fatty acid Food industries Fundamental and applied biological sciences. Psychology lard LARD GRAS Meat and meat product industries Oils & fats TOCINO DORSAL β-cyclodextrin
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Beschreibung
Zusammenfassung:	The effect on removing cholesterol from a lard-water mixture by beta-cyclodextrin (beta-CD) increased with increasing level of beta-CD (1-10%). About 90% of cholesterol was removed from lard by 5% beta-CD with 1:1 ratio of lard-to-water and stirring at 150 rpm and 27 degrees C for hr. The acid value of beta-CD treated lard was significantly decreased due to removal of free fatty acid. The peroxide value of beta-CD treated lard was slightly increased whereas the fatty acid composition apparently was not changed
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.1995.tb09827.x