Support of this research by the Northeast Dairy Foods Research Center is thankfully acknowledged.
Adsorption and Desorption of Cholesterol in Continuous Supercritical Fluid Processing of Anhydrous Milk Fat
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 61, Issue 4, pages 817–820, July 1996
How to Cite
LIM, S. and RIZVI, S.S.H. (1996), Adsorption and Desorption of Cholesterol in Continuous Supercritical Fluid Processing of Anhydrous Milk Fat. Journal of Food Science, 61: 817–820. doi: 10.1111/j.1365-2621.1996.tb12209.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 8/7/95; revised 1/19/96; accepted 1/24/96.
- supercritical fluid;
- milk fat;
The adsorption breakthrough volume of adsorbent for cholesterol reduction of anhydrous milk fat (AMF) was determined by passing supercritical carbon dioxide (SC-CO2) phase through an adsorption column with magnesium silicate at 40°C/241 bar. The breakthrough quantity for 76% cholesterol reduction was 2.0g fat/g adsorbent. With in-line adsorption on magnesium silicate, the cholesterol reduction in the extracts was 80 to 86%. Magnesium silicates saturated with cholesterol were regenerated with 10% ethanol in CO2 at 40°C and 64°C/241 bar. The adsorption capacity of the magnesium silicate regenerated with 10% ethanol in SC-CO2 at 40°C/241 bar was close to its original value. Its behavior was described by the Langmuir isotherm.