CHOLESTEROL REDUCTION IN LIQUID EGG-YOLK USING BETA-CYCLODEXTRIN

A process to reduce cholesterol in liquid egg yolk using P-cyclodextri n (CD) was optimized by response surface methodology, based on cholest erol reduction and yield. The most important factors influencing chole sterol reduction were dilution of egg yolk to a defined water:solid ra tio and CD concentration. In the final process, egg yolk was adjusted to pH 10.5, diluted to a water:solid ratio of 2.9, heated to 50 degree s C, and CD added at a CD:cholesterol molar ratio of 4.0. The slurry w as mixed for 6.5 min at 1800 rpm, cooled to 4 degrees C and centrifuge d. Cholesterol in the supernatant was reduced by 89.2%. The yield, cho lesterol and CD in the final product were adjusted by varying centrifu gal force and CD concentration.