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Effects of Fractionation and the Refining Process of Lard on Cholesterol Removal by β‐Cyclodextrin
Author(s) -
Yen G.C.,
Chen C.J.
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb16061.x
Subject(s) - fractionation , chemistry , cholesterol , refining (metallurgy) , food science , cyclodextrin , chromatography , biochemistry
Lard was fractionated into olein and stearine, and lard olein was further refined. The effects of fractionation and refining of lard on the removal of cholesterol by β‐ cyclodextrin (β‐CD) were investigated. The cholesterol in refined lard was more easily removed by β‐CD; more than 90% of cholesterol in bleached lard was effectively removed by stirring with 4%β‐CD. The oxidative stability of lard was increased after bleaching. Fractionation not only reduced the cholesterol content but also the saturated fatty acids in lard. Considering the cholesterol removal efficacy and lard quality, the optimal step for cholesterol removal in lard by β‐CD is between bleaching and deodorization.