Cholesterol removal from lard with crosslinked β-cyclodextrin

The present study was carried out to determine the optimum conditions of different factors (ratio of lard to water, beta-CD concentrations, mixing temperature, mixing time and mixing speed) on cholesterol reduction from lard by using crosslinked beta-CD. Crosslinked beta-CD was prepared with adipic acid. When the lard was treated under different conditions, the range of cholesterol removal was 91.2 to 93.0% with 5% crosslinked beta-CD, which was not significantly different among treatments. In a recycling study, cholesterol removal with crosslinked beta-CD in the first trial was 92. 1 %, which was similar to that with new crosslinked beta-CD. In up to eight time trials, over 90% of cholesterol removal was found. The present study indicated that the optimum conditions for cholesterol removal using crosslinked beta-CD were a 1:3 ratio of lard to water, 5% crosslinked beta-CD concentration, 40 degrees C mixing temperature, 1 h mixing time and 150 rpm mixing speed. In addition, crosslinked beta-CD made by adipic acid resulted in an effective recycling efficiency.