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| Cholesterol removal from lard with β-cyclodextrin |
| Xiao Yang;Luo Yongkang;Yu Haiyan;He Gangqiang |
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Abstract This study was carried out to determine the effects of three different factors (mixing temperature, mixing time and β-cyclodextrin concentration)i nr eductiono f cholesteroli nl ard-water mixture by application of β-cyclodextrin. Three factors quadratic rotating design was applied in the experiment.The regression equation of cholesterol reduction with mixing temperature, mixing time and β-cyclodextrin concentration was established. The optimized conditions for the process was addition of 8.5% β-cyclodextrin, mixing temperature of 45℃ and 90-min mixing time.β-cyclodextrin concentration was the most effective factor. Among other factors, mixing time (30 to 150 min) did nots ignificantly affectc holesterolr emoval.
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2005, Vol. 19 
