Method for crosslinking β-cyclodextrin for cholesterol...

Food or edible material: processes – compositions – and products – Processes – Separating a starting material into plural different...

Reexamination Certificate

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C426S580000, C426S614000, C426S417000, C426S581000, C426S585000, C426S586000, C426S664000, C426S330200, C426S491000, C426S422000

Reexamination Certificate

active

07919130

ABSTRACT:
Shown herein is the use of crosslinked beta-cyclodextrin as a trap for removing cholesterol. The crosslinked beta-cyclodextrin is prepared by crosslinking beta-cyclodextrin in the presence of a crosslinking agent. Treatment with the crosslinked beta-cyclodextrin results in cholesterol-depleted foods. After application to foods, the crosslinked beta-cyclodextrin which traps cholesterol therein can be readily regenerated with organic solvents. The crosslinked beta-cyclodextrin can be applied to almost all cholesterol-containing foods, such as dairy products, meat products, and egg products, with excellent cholesterol removal rates.

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Kwak, et al. “Removal of Cholesterol from Cheddar Cheese by β-Cyclodextrin,” J. Agric. Food Chem. 2002, 50, 7293-7298.
Shim, et al. “Functinoal Properties of Cholesterold-Removed Whipping Cream Treated by β-Cyclodextrin,” J. Dairy Sci. 2003, 86:2767-2772.
Kim, et al. “Crosslinking of β-Cyclodextrin on Cholesterol Removal from Milk,” Arch Pharm Res. vol. 27, No. 121, 1183-122187, 2004.

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