WO1995004473A1 - Removal of cholesterol from edibles - Google Patents
Removal of cholesterol from edibles Download PDFInfo
- Publication number
- WO1995004473A1 WO1995004473A1 PCT/US1994/008814 US9408814W WO9504473A1 WO 1995004473 A1 WO1995004473 A1 WO 1995004473A1 US 9408814 W US9408814 W US 9408814W WO 9504473 A1 WO9504473 A1 WO 9504473A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- cholesterol
- absorbent
- process according
- gum
- liquid
- Prior art date
Links
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 title claims abstract description 73
- 235000012000 cholesterol Nutrition 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 18
- 239000000416 hydrocolloid Substances 0.000 claims abstract description 9
- 239000002250 absorbent Substances 0.000 claims description 13
- 230000002745 absorbent Effects 0.000 claims description 13
- 235000014121 butter Nutrition 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 239000000758 substrate Substances 0.000 claims description 8
- 239000006071 cream Substances 0.000 claims description 6
- 229920002907 Guar gum Polymers 0.000 claims description 5
- 235000013601 eggs Nutrition 0.000 claims description 5
- 235000010417 guar gum Nutrition 0.000 claims description 5
- 239000000665 guar gum Substances 0.000 claims description 5
- 229960002154 guar gum Drugs 0.000 claims description 5
- 244000250129 Trigonella foenum graecum Species 0.000 claims description 4
- 235000001484 Trigonella foenum graecum Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 235000010491 tara gum Nutrition 0.000 claims description 4
- 239000000213 tara gum Substances 0.000 claims description 4
- 235000001019 trigonella foenum-graecum Nutrition 0.000 claims description 4
- 229920000161 Locust bean gum Polymers 0.000 claims description 3
- 229930182830 galactose Natural products 0.000 claims description 3
- 235000010420 locust bean gum Nutrition 0.000 claims description 3
- 239000000711 locust bean gum Substances 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 2
- 238000013019 agitation Methods 0.000 claims 1
- 235000016046 other dairy product Nutrition 0.000 claims 1
- 238000001727 in vivo Methods 0.000 abstract description 2
- 244000303965 Cyamopsis psoralioides Species 0.000 description 6
- 238000000605 extraction Methods 0.000 description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 2
- 239000011324 bead Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229920001206 natural gum Polymers 0.000 description 2
- 239000000377 silicon dioxide Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- DBMJMQXJHONAFJ-UHFFFAOYSA-M Sodium laurylsulphate Chemical compound [Na+].CCCCCCCCCCCCOS([O-])(=O)=O DBMJMQXJHONAFJ-UHFFFAOYSA-M 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 description 1
- 239000012736 aqueous medium Substances 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000006229 carbon black Substances 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000002939 deleterious effect Effects 0.000 description 1
- 239000003599 detergent Substances 0.000 description 1
- JMGZBMRVDHKMKB-UHFFFAOYSA-L disodium;2-sulfobutanedioate Chemical compound [Na+].[Na+].OS(=O)(=O)C(C([O-])=O)CC([O-])=O JMGZBMRVDHKMKB-UHFFFAOYSA-L 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000011491 glass wool Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- -1 isopropanol Chemical compound 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 230000003278 mimic effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000011369 resultant mixture Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000019333 sodium laurylsulphate Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C7/00—Other dairy technology
- A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
- A23C7/043—Removing unwanted substances other than lactose or milk proteins from milk using chemicals in liquid or solid state, e.g. flocculating, adsorbing or extracting agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
- A23C15/14—Butter powder; Butter oil, i.e. melted butter, e.g. ghee ; Anhydrous butter
- A23C15/145—Removal of steroids, e.g. cholesterol or free acids; Fractionation of anhydrous milkfat by extraction with solvents other than solvent crystallisation or with supercritical gases or by distillation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the invention relates to a novel process for the removal of at least part of cholesterol from edibles and to means for errecting such process.
- the process is especially effective in the removal of cholesterol from eggs, milk, cream, butter and the like, which can be brought to a liquid state.
- the process is effected by means of hydrocolloids.
- Preferred extractants are certain galactomannoses, such as galactose grafted on poly 1,4-0-mannose.
- Suitable extractants are certain natural gums such as guar gum, tara gum, Fenugreek, locust bean gum and the like.
- the present invention provides natural foodstuffs from which a predetermined percentage of cholesterol has been removed, yet which retain their original appearance and the taste of which is substantially not impaired.
- the invention relates to a process for the removal of a predetermined percentage of cholesterol from edibles which contain such cholesterol, to mean for such removal and to the products obtained by such process.
- the invention also relates to use of extracts according to the invention to provide in vivo control of cholesterol levels.
- the preferred extractants according to the invention are certain hydrocolloids.
- Preferred are galactomannoses, and especially galactose grafted on poly-l,4-0-mannose.
- Suitable extractants are based on natural gums, such as Fenugreek, guar gum, tara gum, locust bean gum and the like.
- Further possible extractants are hydrocolloids based on polyglucosides derived from cereals, such as brans. The effectivity of these is generally less than that of the mentioned gums.
- the gums used in the extraction process of the present invention can be prepared by conventional processes. There may be used an extraction from used seed germ by hot water, sometimes with the addition of a suitable alcohol, such as isopropanol, which can be evaporated at the end of the extraction to leave the desired product as precipitation.
- a suitable alcohol such as isopropanol
- the extraction can be effected by contacting the substrate with the extractant in a variety of embodiments of the invention.
- the extractants can be applied to an inert carrier and used in column form.
- Suitable carriers are inert materials such as silica, alumina, carbon black, Ca CO, or other minerals.
- the process of extraction is generally carried out by preparing an aqueous medium containing the appropriate concentration of the hydrocolloiud and by adding the substrate (liquid egg, milk, butter, cream etc.) in a gradual manner and at a temperature where the said substrate is in liquid form (about 45 degrees for butter, about 60 degrees for shortening, ambient temperature for milk, cream and eggs) , stirring for a predetermined period of time, generally of the order of about 5 to 10 minutes, and centrifuging to attain full separation of the gum. Good results were obtained by centrifugation at about 2000 RPM for about 10 minutes.
- the liquid edible, from which part of the cholesterol has been removed, is worked up, and the solid can be used subsequently for treating further batches of substrate. At least two or three cycle can be carried out without appreciable decrease in the efficiency of the removal.
- the absorbed cholesterol can be washed out of the absorbent by treating the "mixture" with surfactant solution such as sodium lauryl sulfate, sodium sulfo succinate and other detergents.
- surfactant solution such as sodium lauryl sulfate, sodium sulfo succinate and other detergents.
- the gum is dried and can be used. Good results were obtained with an aqueous extractant which contains about 5 to 10 percent of the hydrocolloid, by weight.
- an absorbent of the invention in column form A column is packed with the hydrocolloid (gum, etc.), and the substrate is passed through such column at a predetermined flow rate. Experiments were carried out with columns which contain 5 to 10 grams of the hydrocolloid with 5 to 10 ml of water, and the edible containing the cholesterol was passed through the column.
- the foodstuff can be passed through the column by gravity. There can also be applied a certain pressure.
- the degree of cholesterol removal can be controlled within rather wide limits, and it depends on the parameters of the column, on the retention time and whether it is passed only once or a number of times through such columns.
- a glass column of 4 cm internal diameter was filled with a layer of 5 mm glass wool, with 2 cm height 3 mm diameter glass beads, with 4.5 cm of hydrocolloid (guar gum) (15.35 gr is the weight of gum) followed by further 2 cm glass beads.
- the total quantity of absorbent was 15.35 gr.
- a quantity of 200 gr of whipping cream, containing about 150 mg of cholesterol in 100 gr sample was stirred with an equal volume of water during 30 minutes, and a quantity of about
Abstract
A process for the removal of a predetermined percentage of cholesterol from edibles which contain such cholesterol by hydrocolloid extractants according to the inventions, preferably galactomannoses, is disclosed. Also disclosed is the in vivo use of such extractants to provide control of cholesterol levels.
Description
REMOVAL OF CHOLESTEROL FROM EDIBLES
FIELD OF THE INVENTION The invention relates to a novel process for the removal of at least part of cholesterol from edibles and to means for errecting such process. The process is especially effective in the removal of cholesterol from eggs, milk, cream, butter and the like, which can be brought to a liquid state.
The process is effected by means of hydrocolloids.
Preferred extractants are certain galactomannoses, such as galactose grafted on poly 1,4-0-mannose. Suitable extractants are certain natural gums such as guar gum, tara gum, Fenugreek, locust bean gum and the like.
BACKGROUND OF THE INVENTION The deleterious effect of excess ingestion of cholesterol is well established, and is especially serious with patients who suffer from certain blocking of blood vessels. Many attempts have been made to remove cholesterol, or to provide edibles which resemble natural food, but which are at least of partial artificial nature. Consumers prefer natural foods, which have a certain appearance and taste. Thus any artificial products which do not mimic the natural products to near identity, are generally not accepted.
The present invention provides natural foodstuffs from which a predetermined percentage of cholesterol has been removed, yet which retain their original appearance and the taste of which is substantially not impaired.
SUMMARY OF THE INVENTION
The invention relates to a process for the removal of a predetermined percentage of cholesterol from edibles which contain such cholesterol, to mean for such removal and to the products obtained by such process. The invention also
relates to use of extracts according to the invention to provide in vivo control of cholesterol levels.
The preferred extractants according to the invention are certain hydrocolloids. Preferred are galactomannoses, and especially galactose grafted on poly-l,4-0-mannose. Suitable extractants are based on natural gums, such as Fenugreek, guar gum, tara gum, locust bean gum and the like. Further possible extractants are hydrocolloids based on polyglucosides derived from cereals, such as brans. The effectivity of these is generally less than that of the mentioned gums.
The gums used in the extraction process of the present invention can be prepared by conventional processes. There may be used an extraction from used seed germ by hot water, sometimes with the addition of a suitable alcohol, such as isopropanol, which can be evaporated at the end of the extraction to leave the desired product as precipitation. The extraction can be effected by contacting the substrate with the extractant in a variety of embodiments of the invention.
The extractants can be applied to an inert carrier and used in column form. Suitable carriers are inert materials such as silica, alumina, carbon black, Ca CO, or other minerals. The process of extraction is generally carried out by preparing an aqueous medium containing the appropriate concentration of the hydrocolloiud and by adding the substrate (liquid egg, milk, butter, cream etc.) in a gradual manner and at a temperature where the said substrate is in liquid form (about 45 degrees for butter, about 60 degrees for shortening, ambient temperature for milk, cream and eggs) , stirring for a predetermined period of time, generally of the order of about 5 to 10 minutes, and centrifuging to attain full separation of the gum. Good results were obtained by centrifugation at about 2000 RPM for about 10 minutes.
The liquid edible, from which part of the cholesterol has been removed, is worked up, and the solid can be used subsequently for treating further batches of substrate. At least two or three cycle can be carried out without appreciable decrease in the efficiency of the removal.
The absorbed cholesterol can be washed out of the absorbent by treating the "mixture" with surfactant solution such as sodium lauryl sulfate, sodium sulfo succinate and other detergents. The gum is dried and can be used. Good results were obtained with an aqueous extractant which contains about 5 to 10 percent of the hydrocolloid, by weight. According to yet another embodiment of the invention, there is used an absorbent of the invention in column form. A column is packed with the hydrocolloid (gum, etc.), and the substrate is passed through such column at a predetermined flow rate. Experiments were carried out with columns which contain 5 to 10 grams of the hydrocolloid with 5 to 10 ml of water, and the edible containing the cholesterol was passed through the column. The foodstuff can be passed through the column by gravity. There can also be applied a certain pressure. The degree of cholesterol removal can be controlled within rather wide limits, and it depends on the parameters of the column, on the retention time and whether it is passed only once or a number of times through such columns.
Rather short times (of the order of a few minutes) , resulted in about 20 to 30 percent removal of the cholesterol present, whereas longer contact times or repeat passage results in a much higher percentage of removal. Factors influencing the rate and degree of removal are those conventional with columns of absorbents: contact area, particle size, packing density, retention time, pressure etc. Practically all the parameters known to influence gel permeation chro atography apply to this system. It is clear that each type of substrate requires an optimization of the process parameters.
DESCRIPTION OF THE PREFERRED EMBODIMENT EXAMPLE:
A glass column of 4 cm internal diameter was filled with a layer of 5 mm glass wool, with 2 cm height 3 mm diameter glass beads, with 4.5 cm of hydrocolloid (guar gum) (15.35 gr is the weight of gum) followed by further 2 cm glass beads. The total quantity of absorbent was 15.35 gr. A quantity of 200 gr of whipping cream, containing about 150 mg of cholesterol in 100 gr sample was stirred with an equal volume of water during 30 minutes, and a quantity of about
200 ml of the liquid was applied to the column at a rate of
60 to 65 drops per minute. The extracted product, Ca 150 g
(75%) was analyzed by a UV spectrophotometer and the cholesterol was determined. After one pass the cholesterol content was decreased by
50%.
EXAMPLE:
A quantity of butter was mixed with 7 percent by weight of guar gum, at a temperature of 80 degrees C. In another run eggs were used at ambient temperature. The mixture of the substrate was stirred by means of a magnetic stirrer during 30 minutes. The resultant mixture was inserted into centrifuge vessels and centrifuged during 10 minutes at 2000 RPM at 30 degrees C. The material obtained from butter was kept at 80 degrees C and the precipitate was separated from the suspension. Each of these was weighed and the cholesterol content was determined. In the precipitate obtained from the treatment of butter there was found 75% of the initial cholesterol content. The overall yield was 67%.
TABLE OF CHOLESTEROL ANALYSIS IN BUTTER
SUPERNATANTE PRECIPITATE
Mg Reagent & a Cholesterol Reagent Reagent Butter in H,0 Fat Cholesterol % % H,0 Fat Solid Total in lOOg % Butter & Butter centrifuge % % % in 100g Cholesterol recombined % % % % % dried Iruit <0) (a) (a) la) lβ> (gi (g) dried fruit absorbed cholesterol (g) (g) (g) (g) Λ 250.36 Guar Gum 25.25 26.51 26.25 70.21 0.0 100.0 69,80 72.1 1 27.89 29.79 67.02 17.38 15.60 D 5% (1 ,26) (18,48) ( 18,481 (7.82) (5.24) (1 .36) (1 ,22) 100 O
250.36 Fenugreek 25.17 26.43 26 10 70.46 0.0 100.0 104.3 58.32 1 .63 29.54 46.27 37,37 16.36
5% (18.39) (18,39) (7,71 ) (3.57) (2,89) (1.26) 100
(1 ,26) O 250.36 Konjak 25,87 27.16 27, 1 6 67.93 0.0 100.0 1 15.4 53.39 6.1 32.07 40.27 44.90 14.83 100 -rπ Gum (18,45) (18.45) (8,71) (3.51) (3.911 (1.29)
IPropol A) 5% (1.291 3 = 250.36 Vidogen 49.94 52.44 52.4 74.55 0.0 100.0 1 15,52 53.8 46.2 25.42 60.39 20.80 18.71 100 S P 200 (39,14) (39,14) (13.3 (8.08) (2,78) (2.5) (Tara gum) 6) 5% (2,5)
250.36 Gum 25.79 27.07 26.59 70.52 0.0 100.0 112,70 54,97 45.03 29.48 52.34 31.36 16.30 100 Kazaya (18,75) (18,75) (7,84) (4.10) (2,46) (1.28) 5% (2,5)
Table I
Table I (Cont)
% Cholesterol Adsorbent
Supernatante Mg/100g
505 Blank
330,53 Guar N1
316,82 N2
402 Gum ** N1
283.04 •* •• N2 6,68 350.9 Centrifuge Supernatante
5% 2000/10 248,96 Blank
1 . 1 8,70 141 ,90 5% Centrifuge Supernatante 1 . 1 232,82 Blank 1 , 1
5,25 158.9 Guar Centrifuge Sup. 3% 2000/10 1 . 1 2,99 325,37 Silica FK-500 Centrifuge Sup. 5% 2000/10
Table II
% - Cholesterol
Fat Solid H20 % H20 % Cholesterol % % Lyophilyzed Fisher mg/100g Conditions Sample N
41.44 5.1 1 54.34 52.57 155 - Cream
28.52 16.79 56.04 55.66 100 N1 . 5 % GUAR
34.64 10.96 54.00 54.42 127 N2 3 % GUAR
30.89 20.80 56.13 57.00 52.5 N3 7 % GUAR
26.85 17.23 54.99 55.27 50.3 N4 7 % GUAR
35.33 14.56 50.10 - 81.0 Remained in Repeat Column Run
Table III
Claims
1. A process for the removal of a predetermined percentage of cholesterol from liquid of liquefiable foodstuffs, which contain cholesterol, which comprises contacting the liquid edible material with an absorbent hydrocolloid or equivalent until the desired percentage of cholesterol is removed, and separating the liquid depleted in cholesterol from the absorbent material.
2. A process according to claim 1, where the absorbent is a galactomannose.
3. A process according to claim 1 or 2, where the absorbent is poly 1,4-0-mannose on which there is grafted galactose.
4. A process according to claim 1 or 2, where the absorbent is a gum selected from Fenugreek, guar gum, tara gum, locust bean gum and from chemically modified gums of this type.
5. A process according to any of claims 1 to 4, where the liquid foodstuff is contacted with the absorbent, left in contact with agitation, and where the absorbent is separated by centrifugation.
6. A process according to any of claim 1 to 4, where the liquid foodstuff is passed through a column of an absorbent supported by a suitable carrier.
7. A process according to any of claims 1 to 6, where the substrate from which cholesterol is removed is selected from milk, cream, butter, eggs and other dairy products.
8. A process according to any of claims 1 to 7, where the absorbent is recovered and used for the treatment of one or more further batches.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU75539/94A AU7553994A (en) | 1993-08-04 | 1994-08-04 | Removal of cholesterol from edibles |
| EP94925730A EP0788316A1 (en) | 1993-08-04 | 1994-08-04 | Removal of cholesterol from edibles |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IL106581 | 1993-08-04 | ||
| IL10658193A IL106581A (en) | 1993-08-04 | 1993-08-04 | Removal of cholesterol from edibles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO1995004473A1 true WO1995004473A1 (en) | 1995-02-16 |
Family
ID=11065115
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/US1994/008814 WO1995004473A1 (en) | 1993-08-04 | 1994-08-04 | Removal of cholesterol from edibles |
Country Status (4)
| Country | Link |
|---|---|
| EP (1) | EP0788316A1 (en) |
| AU (1) | AU7553994A (en) |
| IL (1) | IL106581A (en) |
| WO (1) | WO1995004473A1 (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3148114A (en) * | 1959-11-20 | 1964-09-08 | American Cyanamid Co | Method of reducing cholesterol levels |
| JPS5142077A (en) * | 1974-08-09 | 1976-04-09 | Bayer Ag | |
| JPS60219202A (en) * | 1984-04-16 | 1985-11-01 | Daicel Chem Ind Ltd | Polysaccharide derivative |
| EP0260135A2 (en) * | 1986-09-12 | 1988-03-16 | John H. Hatton | Fluid absorbent composition and method |
| WO1991005836A1 (en) * | 1989-10-13 | 1991-05-02 | Regents Of The University Of California | Process to remove cholesterol from dairy products |
| WO1991011114A1 (en) * | 1990-01-23 | 1991-08-08 | Commonwealth Scientific And Industrial Research Organisation | Cholesterol reduction |
| WO1991016824A1 (en) * | 1990-05-08 | 1991-11-14 | Commonwealth Scientific And Industrial Research Organisation | Cholesterol removal |
| EP0481225A1 (en) * | 1990-09-19 | 1992-04-22 | Chemische Fabrik Stockhausen GmbH | Swelling and water adsorbing agent based on polymer and its use in the manufacturing of sanitary articles and in soil amelioration |
| WO1994005166A1 (en) * | 1992-08-31 | 1994-03-17 | Campbell Soup Company | Product and process of removing cholesterol and fat from egg yolk |
| WO1994012044A1 (en) * | 1992-11-24 | 1994-06-09 | The Regents Of The University Of California | Aqueous process to remove cholesterol from food products |
-
1993
- 1993-08-04 IL IL10658193A patent/IL106581A/en not_active IP Right Cessation
-
1994
- 1994-08-04 EP EP94925730A patent/EP0788316A1/en not_active Withdrawn
- 1994-08-04 WO PCT/US1994/008814 patent/WO1995004473A1/en not_active Application Discontinuation
- 1994-08-04 AU AU75539/94A patent/AU7553994A/en not_active Abandoned
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3148114A (en) * | 1959-11-20 | 1964-09-08 | American Cyanamid Co | Method of reducing cholesterol levels |
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Also Published As
| Publication number | Publication date |
|---|---|
| EP0788316A1 (en) | 1997-08-13 |
| AU7553994A (en) | 1995-02-28 |
| IL106581A0 (en) | 1993-12-08 |
| IL106581A (en) | 2000-08-31 |
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