Method for removing cholesterol from milk and cream
US6110517A · kind A · utility
4Cited by
6References
2Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jul 29, 1998 |
| Grant date | Aug 29, 2000 |
| Priority date | — |
| Expiry date | Jul 29, 2018 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C13/12
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
There is disclosed a method for removing cholesterol from milk and cream at a high efficiency without deleteriously affecting the product quality. After homogenization, milk is added with .beta.-cyclodextrin at an amount of 0.5-5% (w/v). The milk is stirred at 4-30.degree. C. and at 200-2,000 rpm for 5-30 min, followed by centrifugation at 22-555.times.g for 5-30 min. Similarly, cream is added with .beta.-cyclodextrin at an amount of 1-20% (w/v) and then, treated by stirring at 20-60.degree. C. and at 400-4,000 rpm for 5-60 min and centrifuging at 222-444.times.g.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.