Chemical Changes in Dairy Products Resulting from Cholesterol Removal using Beta Cyclodextrins

[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.

Disciplines :

Food science

Author, co-author :

Malik, Priyanka ; Université de Liège - ULiège > Doct. sc. agro. & ingé. biol. (Paysage)

Blecker, Christophe ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Microbial, food and biobased technologies

Language :

English

Title :

Chemical Changes in Dairy Products Resulting from Cholesterol Removal using Beta Cyclodextrins

Publication date :

February 2017

Journal title :

Current Nutrition and Food Science

ISSN :

1573-4013

Publisher :

Bentham Science Publishers Ltd.

Volume :

Issue :

1-10

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 26 September 2017

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