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Type: Artigo de periódico
Title: Reduction in cholesterol and fractionation of butter oil using supercritical CO2 with adsorption on alumina
Author: Mohamed, RS
Neves, GBM
Kieckbusch, TG
Abstract: Cholesterol reduction together with the fractionation of triglycerides in butter oil was obtained using a combined supercritical CO2 extraction/alumina adsorption process in a high-pressure apparatus that allows the independent control of temperature and pressure. Cholesterol levels in butter oil fractions extracted at 40 degrees C and 27.6 MPa were reduced from 2.5 to 0.1 mg g(-1) of oil. Butter oil was also fractionated into low-, intermediate- or high-molecular-weight triglycerides. This single-stage combined process is a clear indication of the important technological possibilities with a more efficient multistage fractionation followed by the subsequent blending and formation of desired milk fat products. A comparison of solubility data of pure cholesterol in CO2 with those for cholesterol contained in butter oil revealed the co-solvency effects of triglycerides on the solvation of cholesterol.
Subject: anhydrous milk fat
food ingredients
triglyceride selectivity
Country: Inglaterra
Editor: Blackwell Science Ltd
Citation: International Journal Of Food Science And Technology. Blackwell Science Ltd, v. 33, n. 5, n. 445, n. 454, 1998.
Rights: fechado
Identifier DOI: 10.1046/j.1365-2621.1998.00195.x
Date Issue: 1998
Appears in Collections:Unicamp - Artigos e Outros Documentos

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