US 5,326,579 AGranted

Process to remove cholesterol from dairy products

AssigneeThe Regents of the University of California

InventorsThomas Richardson, Rafael Jimenez-Flores

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Abstract

The present invention relates to a process for the removal of cholesterol from a processed or un processed dairy product, which process comprises: (a) obtaining a processed or unprocessed dairy product containing cholesterol (b) contacting the dairy product at a temperature of between about 35.degree. and 80.degree. C. with an amount of saponin effective to bind up to about 90% of the cholesterol present in the dairy product; (c) contacting a temperature of between about 35.degree. and 80.degree. C. the cholesterol:saponin with an effective amount of diatomaceous earth; (d) separating the insoluble cholesterol: saponin/diatomaceous earth by filtration or centrifugation; and (e) recovering the dairy product having a reduced content of cholesterol. The process particularly useful wherein the dairy product is selected form raw milk, pasteurized milk, raw cream, pasteurized cream, butteroil or anhydrous fat. The dairy product having a lowered cholesterol level is useful as a food to restrict cholesterol intake in a human being.

Claims19

Dependent claims

A process for the removal of cholesterol from a processed or unprocessed daily product, which process comprises:

(a) obtaining a processed or unprocessed food-grade liquid daily product containing cholesterol, with the proviso that if water is not present in the foot-grade daily product, adding water in between 1 and 80 fold by weigh of the daily product to the daily product to produce a liquid oil phase and a liquid aqueous phase;
(b) containing with agitation the food-grade daily liquid product of step (a) at a temperature of between 35.degree. and 80.degree. C. as a liquid with a non-toxic food grade saponin present as an aqueous solution in an amount effective to bind up to about 80% or more of the cholesterol present in the liquid dairy product and to produce an insoluble cholesterol:saponin complex in the liquid oil/aqueous phases;
(c) contacting with agitation the cholesterol:saponin complex formed in the liquid oil and liquid aqueous phases of step (b) at a temperature of between about 35.degree. and 80.degree. C. with an effective amount of powdered solid adsorbent selected from the group consisting of diatomateous earth, silica, alumina, aluminum oxide, and bentonite to produce an insoluble cholesterol:
saponin:adsorbent complex in the liquid daily product and water;
(d) separating the insoluble cholesterol:
saponin:adsorbent complex formed in step (c) from the liquid daily product and water;
and
(e) separating the liquid dairy product and water of step (d) recovering the liquid food grade dairy product having a reduced content of cholesterol.

5 more elements

A process for the removal of cholesterol from a cholesterol containing food product, which process comprises:

(a) obtaining a liquid food-grade food product comprising cholesterol, with the proviso that if water is not present in the food-grade food product, adding water in between 1 and 80 fold by weight of the product to the liquid food product to produce a liquid oil phase and a liquid aqueous phase;
(b) contacting the liquid food-grade food product and oil/water mixture at a temperature of between about 35.degree. and 80.degree. C. with agitation with an amount of powdered food-grade saponin effective to bind the cholesterol present in the liquid food product and water to produce a cholesterol-saponin complex in the food product and water emulsion;
(c) contacting with agitation at a temperature of between about 35.degree. and 80.degree. C. the liquid food product and water containing the cholesterol:saponin formed in step (b) with an effective amount of solid adsorbent selected from the group consisting of diatomaceous earth, alumina, silica, aluminum oxide and bentonite;
(d) separating cholesterol:saponin:adsorbent complex of step (c) by sedimentation, filtration, or centrifugation from the liquid at between 35.degree. and 80.degree. C.;
and
(e) separating and recovering the liquid food-grade food product having about 80% or more of the cholesterol removed.

3 more elements

Dependencies are inferred from the claim text.

Facts

Application: 07/906,108Filed 6 Jul 1992 · continuation
Priority: 13 Oct 1989
Granted: 5 Jul 1994
Term ends: Not estimatedThe source records don’t support an estimate.

Classification5 codes

A23C 7/043
Removing unwanted substances other than lactose or milk proteins from milk: using chemicals in liquid or solid state, e.g. flocculating, adsorbing…
A23C 15/145
Butter powder; Butter oil, i.e. melted butter, e.g. ghee ; Anhydrous butter: removal of steroids, e.g. cholesterol or free acids; Fractionation of…
C11B 3/10
Refining fats or fatty oils: by adsorption
A23C
Dairy products