Optimizing Cholesterol Removal in Cream Using β-Cyclodextrin and Response Surface Methodology

• Published in: Journal of food science Vol. 64; no. 4; pp. 629 - 632
• Main Authors: Ahn, J., Kwak, H.S.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.07.1999; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Biological and medical sciences; Cholesterol; cholesterol reduction; cream; Dairy products; Food industries; Food science; Fundamental and applied biological sciences. Psychology; Milk and cheese industries. Ice creams; β-cyclodextrin; Glucan; Cyclodextrin; Physical parameter; Cream; Dairy product; Response surface; Response Surface Method; Cholesterol; Sterol
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1999.tb15098.x

ABSTRACT Average cholesterol reduction increased as β‐cyclodextrin concentration increased, regardless of other factors. The process was optimized using RSM. When β‐cyclodextrin addition was 10%, the effect of stirring speed was more noticeable than that of stirring time. When stirring speed was at 1,600 rpm, 94.2% of cholesterol was reduced in 30 min. When stirring time was 20 min, the cholesterol was reduced 97.99% using 15%β‐cyclodextrin. When stirring speed was 1,200 rpm, the effect of β‐cyclodextrin addition was greater than that of stirring time. Although the percentage of cholesterol reduction varied with different factors and conditions, about 94% of cholesterol was removed from cream.