Optimization of β-Cyclodextrin Recycling Process for Cholesterol Removal in Cream

  • Kwak, H.S. (Department of Food Science and Technology, Sejong University) ;
  • Suh, H.M. (Department of Food Science and Technology, Sejong University) ;
  • Ahn, J. (Department of Food Science and Technology, Sejong University) ;
  • Kwon, H.J. (Department of Food Science and Technology, Sejong University)
  • Received : 2000.07.18
  • Accepted : 2000.10.02
  • Published : 2001.04.01


This study was designed to find optimum conditions of four different factors (ratio of solvent to cholesterol-$\beta$-cyclodextrin complex, mixing speed, mixing temperature, and mixing time) for cholesterol dissociation in cream. Using the ratio of 6 to 1 (solvent to the complex) showed the highest cholesterol dissociation rate (82.50%) when mixed at 100 rpm at $50^{\circ}C$ for 1 h. Mixing speed did not significantly affect the cholesterol dissociation. Also, mixing time appeared to be insignificant. The optimum mixing temperature was $50^{\circ}C$ and mixing at $40^{\circ}C$ resulted in a significantly lower rate, compared with that at $50^{\circ}C$. In a subsequent experiment, using recycled $\beta$-cyclodextrin only showed 75.07% of cholesterol removal in cream, while the mixture of recycled to unused $\beta$-CD with the ratio of 6 to 4 increased cholesterol removal to 95.59%, which is highly close to that of 100% unused $\beta$-CD.

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