A new short-path distillation system applied to the reduction of cholesterol in butter and lard |
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Authors: | Armando Lanzani Paolo Bondioli Carlo Mariani Liliana Folegatti Stefania Venturini Enzo Fedeli Pierre Barreteau |
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Affiliation: | (1) Microvis, 10100 Genova, Italy;(2) Stazione Sprimentale Oli e Grassi, via Giuseppe Colombo 79, 20133 Milano, Italy |
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Abstract: | A molecular distillation plant, built particularly to increase the separation efficiency and to obtain safer working conditions, was tested to remove cholesterol from anhydrous butter and lard. A preliminary experiment was carried out with butter to evaluate the fractionation obtained at temperatures between 190 and 250°C and residual pressures between 10−3 and 10−4 torr. A second experiment was carried out at 185°C and at the maximum operational vacuum, evaluating the fractionation achieved within a time scale between 30 and 180 min. Cholesterol was almost completely removed during the second hour with minimal loss of low-molecular weight triglycerides. An experiment was carried out with lard at 250°C and maximum achievable operational vacuum (10−4 Torr), lasting approximately 6 h, and cholesterol was removed almost completely during the second hour without significant modifications in the triglyceride composition. This situation remained constant throughout the duration of the test. |
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Keywords: | Cholesterol distillation fractionation lard milk fat short path |
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