Optimizing Cholesterol Removal in Cream Using β-Cyclodextrin and Response Surface Methodology

Authors

  • J. Ahn,

    1. Authors Ahn and Kwak are affiliated with the Dept. of Food Science & Technology, Sejong Univ., 98 Kunja-dong, Kwangjin-Ku, Seoul, 143-747, Korea. Direct inquiries to Dr. H.S. Kwak
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  • H.S. Kwak

    1. Authors Ahn and Kwak are affiliated with the Dept. of Food Science & Technology, Sejong Univ., 98 Kunja-dong, Kwangjin-Ku, Seoul, 143-747, Korea. Direct inquiries to Dr. H.S. Kwak
    Search for more papers by this author

  • This study was supported by the MAFF (Ministry of Agriculture Foresty and Fisheries-Special Grants Research Program) in Korea.

ABSTRACT

Average cholesterol reduction increased as β-cyclodextrin concentration increased, regardless of other factors. The process was optimized using RSM. When β-cyclodextrin addition was 10%, the effect of stirring speed was more noticeable than that of stirring time. When stirring speed was at 1,600 rpm, 94.2% of cholesterol was reduced in 30 min. When stirring time was 20 min, the cholesterol was reduced 97.99% using 15%β-cyclodextrin. When stirring speed was 1,200 rpm, the effect of β-cyclodextrin addition was greater than that of stirring time. Although the percentage of cholesterol reduction varied with different factors and conditions, about 94% of cholesterol was removed from cream.

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