Optimizing cholesterol removal in cream using β-cyclodextrin and response surface methodology

Average cholesterol reduction increased as beta-cyclodextrin concentration increased, regardless of other factors. The process was optimized using RSM. When beta-cyclodextrin addition was 10%, the effect of stirring speed was more noticeable than that of stirring time. When stirring speed was at 1,600 rpm, 94.2% of cholesterol was reduced in 30 min. When stirring time was 20 min, the cholesterol was reduced 97.99% using 15% beta-cyclodextrin. When stirring speed was 1,200 rpm, the effect of beta-cyclodextrin addition was greater than that of stirring time. Although the percentage of cholesterol reduction varied with different factors and conditions, about 94% of cholesterol was removed from cream.