Reference : Chemical Changes in Dairy Products Resulting from Cholesterol Removal using Beta Cycl...
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/214582
Chemical Changes in Dairy Products Resulting from Cholesterol Removal using Beta Cyclodextrins
English
Malik, Priyanka mailto [Université de Liège - ULiège > > > Doct. sc. agro. & ingé. biol. (Paysage)]
Blecker, Christophe mailto [Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Microbial, food and biobased technologies >]
Feb-2017
Current Nutrition and Food Science
Bentham Science Publishers Ltd.
13
1-10
Yes (verified by ORBi)
International
1573-4013
[en] ß Cyclodextrin ; Dairy Products ; Cholesterol Removal ; Chemical Composition ; Regulatory status ; Physico-chemical Properties
[en] Beta cyclodextrin (ß CD) has emerged as one of the most preferred cholesterol removal aids in dairy products. In this review the characteristics of ß CD and practical aspects of utilizing these compounds as a processing aid to remove cholesterol from dairy products are discussed. The structural characteristics of ß CD and processing conditions involved in cholesterol removal indicates possible loss of non-cholesterol molecules. It is relevant to summarize these changes from technological point of view as removal of cholesterol and non-cholesterol molecules also alters characteristics of dairy products such as storage stability and sensorial acceptability. The magnitude of these changes can be minimized by optimizing conditions of cholesterol removal. The present paper addresses the effect of ß CD on the chemical composition and other physico-chemical properties of dairy products. In addition, this review also presents the global regulatory status and usage of ß CD.
http://hdl.handle.net/2268/214582
10.2174/1573401313666170301143651

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