US 5,370,890 A · Aqueous process to remove cholesterol from food products

Abstract

The present invention relates to a process for the removal of cholesterol from a processed food or unprocessed food (dairy) product, which process comprises: (a) obtaining a processed or unprocessed food product containing cholesterol; (b) contacting the food 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% or more of the cholesterol present in the dairy product; (c) contacting at a temperature of between about 35.degree. and 80.degree. C. the product of (b) with an effective amount of diatomaceous earth; d) separating the insoluble diatomaceous earth containing the cholesterol:saponin complex by decanting, filtration, or centrifugation; and (e) recovering the food product having a reduced content of cholesterol. Preferably, after contacting a food (dairy) product such as butter or butteroil with an aqueous saponin solution at elevated temperature, the aqueous phase containing the cholesterol-saponin complex is removed by centrifugation or decanting and the resulting fat phase is washed with water. No adsorbent is used. The process is without adsorbent particularly useful wherein the food product is a dairy product selected from raw cream, pasteurized cream, butter, butteroil or anhydrous fat. The dairy product having a lowered cholesterol level is useful as a food to reduce cholesterol intake in human beings.

Claims20

Dependent claims

An improved process for the removal of cholesterol from a processed or unprocessed food product, which process comprises:

(a) obtaining a processed or unprocessed food product containing cholesterol wherein said food product comprises a fat phase and an aqueous phase and if water is not present adding between about one and 5 fold by weight of water based on the weight of the food product;
(b) treating the food product or food product:
water mixture of step (a) with agitation at a temperature of between about 35.degree. and 80.degree. C. and for between about 0.1 and 16 hours with an amount of non-toxic food grade saponin effective to bind about 70% or more of the cholesterol present in the food product as a water soluble cholesterol:
saponin complex in the aqueous phase;
(c) separating the aqueous phase containing the water soluble cholesterol:saponin complex from the food product by mechanical means independently selected from centrifugation or decanting;
(d) mixing the food product, said food product obtained from step (c) at a temperature of between about 35.degree. and 80.degree. C. with water in about 1 to 5 fold amount by weight of the amount of food obtained in step (c) for about 0.1 to 2 hours to remove residues of water soluble saponin and water soluble cholesterol:saponin complex;
(e) separating said water of step (d) containing said residues of water soluble saponin and water soluble cholesterol:saponin complex from said food product by mechanical means, independently selected from centrifugation or decanting, and
(f) recovering the food 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 food product containing cholesterol wherein said food product comprises a fat phase and an aqueous phase and adding about 1 to 5 fold by weight of water;
(b) contacting the food product or food product:
water mixture of step (a) under agitation at a temperature of between about 35.degree. and 80.degree. C. with an amount of water soluble saponin effective to bind the cholesterol present in the food product as a water soluble cholesterol:
saponin complex in said aqueous phase;
(c) separating the aqueous phase containing the water soluble cholesterol:
saponin complex from the food product by mechanical means independently selected from centrifugation or decanting;
(d) mixing said food product obtained from step (c) at a temperature of between about 35.degree. and 80.degree. C. with an effective amount of water for about 0.1 to 2 hours to remove any residues of water soluble saponin and water soluble cholesterol:
saponin complex;
(e) separating the water of step (d) containing said residues of water soluble saponin and water soluble cholesterol:
saponin complex from the water insoluble food product by mechanical means independently selected from centrifugation or decanting;
(f) recovering the food product having about 70% or more cholesterol removed.

8 more elements

Dependencies are inferred from the claim text.

Aqueous process to remove cholesterol from food products

Life of this patent

Aqueous process to remove cholesterol from food products

Life of this patent

Abstract

Claims20