Cholesterol Reduction in Liquid Egg Yolk using β‐Cyclodextrin

Abstract

ABSTRACT A process to reduce cholesterol in liquid egg yolk using β‐cyclodextrin (CD) was optimized by response surface methodology, based on cholesterol reduction and yield. The most important factors influencing cholesterol reduction were dilution of egg yolk to a defined water:solid ratio 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°C, and CD added at a CD:cholesterol molar ratio of 4.0. The slurry was mixed for 6.5 min at 1800 rpm, cooled to 4°C and centrifuged. Cholesterol in the supernatant was reduced by 89.2%. The yield, cholesterol and CD in the final product were adjusted by varying centrifugal force and CD concentration.