Process for preparing dairy products with a low content of sterols, particularly of cholesterol
AssigneeRoquette Freres
InventorsJean Graille, Daniel Pioch, Michel Serpelloni, Leon Mentink
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Abstract
The present invention relates to a process for preparing dairy products with a low content of sterols, particularly of cholesterol, characterized in that it consists essentially of contacting an oil-in-water emulsion comprising dairy fats with cyclodextrin in sufficient amount to form inclusion complexes with the sterols so that the latter can be extracted from the fat, and simultaneously or not, separating at least partly said complexes from the medium without inverting the starting oil-in-water emulsion.
Claims17
In a process for manufacturing dairy products reduced in sterol content, including cholesterol content, wherein an oil-in-water emulsion comprising dairy fat is used as a starting material, fat is separated from said emulsion in an intermediate step of said manufacturing process and treated with cyclodextrin to remove sterols as inclusion complexes of cyclodextrin and sterols, oil-in-water emulsion with said treated fat is reformed and used to complete said dairy product manufacture, the improvement comprising directly contacting said oil-in-water emulsion starting material with cyclodextrin during said manufacturing process, without any intermediate step of separating said fat from said oil-in-water emulsion, to form inclusion complexes with the sterols and separating directly from the contacted oil-in-water emulsion at least part of said complexes.
Dependencies are inferred from the claim text.