Industrial application of β-cyclodextrin for manufacturing low cholesterol butter

Abstract

The aim of the present study was to evaluate the use of β-cyclodextrin (β-CD) with pasteurized whole milk in an industrial process after churning the cream for making low cholesterol butter with the purpose of manufacturing commercial reduced cholesterol butter. Fatty acids and chemical gross composition (total fat, lactose, protein and total solids) of the untreated and 0.6% β-cyclodextrin (β-CD) treated butter were determined. Gas chromatography of the individual methyl esters fatty acids (saturated, monounsaturated and polyunsaturated acids) showed no significant effect by the addition of β-CD. Cholesterol reduction of the commercial butter was 95.53 ± 2.81% with a residual content of β-CD of 0.04 ± 0.01%. The rest of β-CD remains in the whey during the churning of the cream and in the skim milk. This process provides a considerable reduction of cholesterol in butter without altering the fatty acid composition of the milk fat.