Process for reducing the content of cholesterol and of free fatty acids in an animal fat
AssigneeS.A.N. Corman
InventorsHubert Roderbourg, Daniel Dalemans, Robert Bouhon
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Abstract
Process for reducing the content of cholesterol and of free fatty acids of an animal fat material, consisting of placing the fat in contact with cyclodextrin, under stirring and in the presence of water, the ratio by weight water/fat, the temperature and the stirring being regulated so that a fine emulsion of the "oil in water" type is formed, and separating the cyclodextrin-cholesterol and cyclodextrin-free fatty acid complexes so formed.
Claims20
A process for reducing the content of cholesterol and of free fatty acids in a fat of animal origin comprising forming a fine emulsion of the oil-in-water type by contacting under vigorous stirring the fat with a cyclodextrin in the presence of water in a ratio by weight water/fat between 0.4/1 and 1.9/1 so that complexes between the cyclodextrin and the cholesterol and the free fatty acids are formed, and then separating said complexes from said fat whereby, in a single operation, the cholesterol content of the fat is reduced by at least about 37%.
A process for reducing the content of cholesterol in a fat of animal origin, comprising forming a fine emulsion of the oil-in-water type by contacting under vigorous stirring the fat with a cyclodextrin in the presence of water in a ratio by weight water/fat between 0.4/1 and 1.9/1 so that complexes between the cyclodextrin and the cholesterol are formed, and then separating said complexes from said fat whereby, in a single operation, the cholesterol content of the fat is reduced by at least about 37%.
Dependencies are inferred from the claim text.