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Functional Properties of Cholesterol-Removed Whipping Cream Treated by ß-Cyclodextrin

Department of Food Science and Technology, Sejong University, Seoul, Korea 143-747

Corresponding Author: H. S. Kwak; e-mail: kwakhs{at}sejong.ac.kr.

The present study was carried out to examine the changes in functional properties of cholesterol-removed whipping cream by ß-cyclodextrin (ß-CD) treatment. The cholesterol removal rate reached over 90% in cream before whipping in all conditions (different stirring time and speed) applied. The apparent viscosity of ß-CD treated cream after whipping increased with increased stirring time and speed. Comparatively, the overrun percentage reached to 150%, and foam instability was measured as 2.5 ml deformed cream with lower stirring time (10 min) and speed (400 rpm). The thiobarbituric acid value of cholesterol-removed whipping cream increased from 0.08 to 0.14 stored at 4°C during 4 wk; however, no difference was found compared with that of control. Above results indicated that ß-CD treatment process for cholesterol removal did not show a profound adverse effect on functional properties of cream after whipping.

Key Words: whipping cream • cholesterol removal • ß-CD treatment • functional properties

Abbreviation key: ß-CD = ß-cyclodextrin, TBA = thiobarbituric acid

This article has been cited by other articles:

				J. J. Kim, T. H. Jung, J. Ahn, and H. S. Kwak Properties of Cholesterol-Reduced Butter Made with {beta}-Cyclodextrin and Added Evening Primrose Oil and Phytosterols J Dairy Sci, December 1, 2006; 89(12): 4503 - 4510. [Abstract] [Full Text] [PDF]