Cholesterol-Reduced Dairy Product via Beta-Cyclodextrin Extraction
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Solution Overview
Problem
Dairy products, rich in saturated fat and cholesterol, contribute to cardiovascular diseases and have a negative nutritional image due to their high cholesterol content, which existing methods only partially address by physical extraction methods or bio-availability reduction techniques.
Innovation Solution
A cholesterol-reduced ruminant dairy product with 60-70% saturated fat and 30-150 mg cholesterol per 100 g fat, supplemented with ω3 fatty acids like ALA, EPA, and DHA, is developed to treat and prevent liver diseases, particularly steatosis, by using β-cyclodextrin treatment to reduce cholesterol content and enhance nutritional profile.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If physical extraction methods (molecular encapsulation by cyclodextrin or steam stripping) are used to reduce cholesterol content, then cholesterol content is reduced by minimum 75%, but manufacturing complexity and processing costs increase
Solution Approach 1:
The patent uses β-cyclodextrin to extract and remove cholesterol from milk fat through molecular encapsulation, achieving a 75-90% reduction in cholesterol content while maintaining the milk fat's functional properties and saturated fat content
Solution Approach 2:
β-cyclodextrin acts as an intermediary substance that selectively binds to cholesterol molecules through its hydrophobic cavity, forming inclusion complexes that can be easily separated from the milk fat, thereby reducing cholesterol without affecting other components
2Object-affected harmful factors
If cholesterol content is reduced to improve nutritional image, then cardiovascular disease risk factors are reduced, but the dairy product loses its natural composition and may require additional processing
Solution Approach 1:
The patent converts the naturally occurring cholesterol in milk fat into a beneficial outcome by using β-cyclodextrin to selectively remove it, transforming a harmful component into a health-promoting product while preserving the natural saturated fat content and flavor properties
3Stability of the object's composition
If saturated fat content is maintained for flavor and technical properties, then dairy product quality is preserved, but cardiovascular health risks increase due to high cholesterol content
Solution Approach 1:
The patent selectively extracts cholesterol from milk fat using β-cyclodextrin molecular encapsulation, removing the harmful cholesterol component while leaving the beneficial saturated fat content intact, thereby decoupling quality from health risk
Solution Approach 2:
The patent applies local quality modification by targeting only the cholesterol molecules for removal through β-cyclodextrin binding, while preserving the local properties and functions of saturated fats, creating a product with differentiated compositional qualities
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 dairy product significantly reduces blood cholesterol and triglycerides, increases HDL cholesterol, and decreases the atherogenic ratio, improving cardiovascular risk factors while maintaining safety and nutritional benefits, even with high saturated fat content.
Implementation Method 1
extraction of cholesterol from milk fat is achieved industrially by physical methods, such as molecular encapsulation by contact with a cyclodextrin
Implementation Method 2
extraction of cholesterol from milk fat is achieved industrially by physical methods, such as molecular encapsulation by contact with a cyclodextrin or by steam stripping
Data Source
AI summary
The present invention relates to a ruminant reduced-cholesterol dairy product as a medicament.