ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Lard was fractionated into olein and stearine, and lard olein was further refined. The effects of fractionation and refining of lard on the removal of cholesterol by β- cyclodextrin (β-CD) were investigated. The cholesterol in refined lard was more easily removed by β-CD; more than 90% of cholesterol in bleached lard was effectively removed by stirring with 4%β-CD. The oxidative stability of lard was increased after bleaching. Fractionation not only reduced the cholesterol content but also the saturated fatty acids in lard. Considering the cholesterol removal efficacy and lard quality, the optimal step for cholesterol removal in lard by β-CD is between bleaching and deodorization.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2000.tb16061.x
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