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The effect on removing cholesterol from a lard‐water mixture by β‐cyclodextrin (β‐CD) increased with increasing level of β‐CD (1–10%). About 90% of cholesterol was removed from lard by 5%β‐CD with 1: 1 ratio of lard‐to‐water and stirrina at 150 rpm and 27°C for 1 hr. The acid value of β‐CD treated lard was significantly decreased due to removal of free fatty acid. The peroxide value of β‐CD treated lard was slightly increased whereas the fatty acid composition apparently was not changed.
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Yen et al. (1995) studied this question.
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