Process for preparing dairy products with a low content of stero

Details Process for preparing dairy products with a low content of stero Process for preparing dairy products with a low content of stero

1991-10-31

1993-11-23

Golian, Joseph

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426422, 426491, 426586, A23C 912

Patent

active

052642267

ABSTRACT:
The present invention relates to a process for preparing dairy products with a low content of sterols, particularly of cholesterol, characterized in that it consists essentially of contacting an oil-in-water emulsion comprising dairy fats with cyclodextrin in sufficient amount to form inclusion complexes with the sterols so that the latter can be extracted from the fat, and simultaneously or not, separating at least partly said complexes from the medium without inverting the starting oil-in-water emulsion.

REFERENCES:
patent: 3491132 (1970-01-01), Reiners et al.
patent: 4880573 (1989-11-01), Courregelongue et al.
Potter, N. N., Food Service, 1978, pp. 380-390, 404-411, 491-495, AVI, Westport, CT.
Starke, vol. 34, No. 11, 1982, pp. 379-385; J. Szejtli: "Cyclodextrins in Food, Cosmetics and Toiletries".
Patent Abstracts of Japan, vol. 6, No. 114 (C-110) [992], Jun. 25, 1982; & JP-A-57 43 639 (Toshiyoki Oota).

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