Journal
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Volume 60, Issue 1, Pages 31-36Publisher
WILEY-BLACKWELL
DOI: 10.1111/j.1471-0307.2007.00296.x
Keywords
cholesterol removal; cream; cross-linked beta-CD; recycling
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The present study was carried out to optimize the different conditions for cross-linked beta-cyclodextrin (beta-CD) using adipic acid on cholesterol removal in cream. Different factors were beta-CD concentration, mixing temperature, mixing time and mixing speed. Cross-linked beta-CD was prepared with adipic acid. When the cream was treated with 10% cross-linked beta-CD, cholesterol removal was the highest at 90.7%, which was not significantly different from treatments with 15% and 20% cross-linked beta-CD. Cholesterol removal was significantly influenced by mixing temperature, mixing time and mixing speed. After cholesterol removal from cream, the used cross-linked beta-CD was washed for cholesterol dissociation and reused. For recycling study, the cholesterol removal in first trial was 91.5%, which was mostly same as that using new cross-linked beta-CD. However, after 10 repeated trials using the same sample, only 83.4% of the cholesterol was removed from cream. Therefore, the present study indicated that the optimum conditions for cholesterol removal using cross-linked beta-CD were 10% beta-CD addition, 30 min mixing with 1400 r.p.m. speed at 40 degrees C with over 90% cholesterol removal. In addition, recycled beta-CD cross-linked with adipic acid showed a similarly high recycling efficiency to unused beta-CD of about 90% up to the seventh trial.
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