Beef Tallow Cholesterol Removal Using Crosslinked β-Cyclodextrin
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Solution Overview
Problem
Existing methods for reducing cholesterol in beef tallow, such as β-cyclodextrin adsorption, are insufficient for practical applications due to low adsorption capacity, and no highly effective methods have been found to significantly reduce cholesterol content while maintaining flavor and nutritional properties.
Innovation Solution
A method involving the use of β-cyclodextrin complexes crosslinked with chitosan or pectin is applied to beef tallow, where the tallow is melted and mixed with water and the complex is added, followed by stirring and centrifugation to extract cholesterol, achieving a higher adsorption capacity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If β-cyclodextrin adsorption method is used to remove cholesterol from beef tallow, then the method has advantages of low cost, food safety, non-toxicity, and ease of operation, but the adsorption capacity is insufficient for practical application
Solution Approach 1:
The patent applies composite materials by combining β-cyclodextrin with chitosan or pectin to create crosslinked complexes. This composite structure integrates the adsorption capability of β-cyclodextrin with the structural advantages of chitosan/pectin, achieving both high adsorption capacity and ease of operation. The composite material maintains the non-toxic and food-safe properties while significantly enhancing cholesterol removal efficiency.
Solution Approach 2:
The patent employs parameter changes by modifying the molecular structure of β-cyclodextrin through crosslinking with chitosan or pectin. This structural modification alters the adsorption parameters, increasing the maximum adsorption capacity from 5.70 mg/g to significantly higher values. The crosslinking degree and type are optimized to achieve peak performance while maintaining operational simplicity.
2Quantity of substance
If cholesterol content in beef tallow is reduced using existing methods, then some cholesterol removal is achieved, but no highly effective methods have been found to significantly reduce cholesterol content while maintaining flavor and nutritional properties
Solution Approach 1:
The patent applies the extraction principle by selectively removing cholesterol from beef tallow using β-cyclodextrin crosslinked complexes. The complexes specifically bind to cholesterol molecules through inclusion complexes, extracting them from the tallow matrix while leaving other nutritional components and flavor compounds intact. This selective extraction achieves significant cholesterol reduction while preserving the desirable sensory and nutritional properties of beef tallow.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method effectively reduces cholesterol content in beef tallow by up to 73.43%, enhances flavor performance, and adjusts hardness, expanding its application range.
Implementation Method 1
the use of β-cyclodextrin (β-CD) adsorption or inclusion method to remove cholesterol has attracted considerable attention
Implementation Method 2
β-cyclodextrin, chitosan-crosslinked β-cyclodextrin complex, or pectin-crosslinked β-cyclodextrin complex
Implementation Method 3
centrifuging after stirring is completed, extracting an upper sample
Data Source
AI summary
The present application discloses a method for reducing cholesterol in beef tallow and use thereof, and relates to the field of food engineering technology. The present application effectively reduces the cholesterol content in beef tallow by adsorbing cholesterol in the beef tallow using β-cyclodextrin and pectin-crosslinked or chitosan-crosslinked β-cyclodextrin complex. In terms of flavor performance, after treatment with the pectin-crosslinked β-cyclodextrin complex, the beef tallow shows significant improvement over untreated beef tallow and beef tallow treated with the chitosan-crosslinked β-cyclodextrin complex. The use of β-cyclodextrin and pectin- or chitosan-crosslinked complex can adjust the hardness of beef tallow, and the prepared beef tallow can be applied in a wider range of scenarios.