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Analytical characteristics of decholesterolized milk fat



Analytical characteristics of decholesterolized milk fat



Rivista della Societa Italiana di Scienza dell'Alimentazione 20(4): 195-202



Nutritional implications of cholesterol introduced by diet have brought to investigate the various physical and biological processes to reduce its content in fat milk and milk products. Physical processes are based on selectives fractionations, supercritical fluid extraction, molecular distillation and complexation processes. The removal of cholesterol from animal and butter fats with the formation of inclusion complexes between cyclodextrines and cholesterol and subsequent extraction of the complex can be applied in the decholesterolization of the fat matter of milk. This process, under patent, gives a product with a 30% lower cholesterol content than normal levels. Objective of this paper was to study the decholesterolized milk fat characteristics in relation to the starting raw material. In the study the composition of fatty acids, total and free cholesterol content, triglycerides and cyclodextrine contents have been taken into account and analyzed.

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Accession: 002301111

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