Cholesterol free products

A very interesting field in membrane bioreactors is the production of cyclodextrins or oligosaccharides. In general, they have applications in food pharmaceutical, cosmetic agricultural, and plastics industries as emulsifiers, antioxidant, and stabilizing agents. In the food industry cyclodextrins are employed for the preparation of cholesterol-free products. The use of enzymatic membrane reactors to produce... 

The interior of the cavities are less hydrophilic than the aqueous environment and is able to host hydrophobic analytes. This is also why cydodextrins have been used for preparation of cholesterol-free products in the food industry. Some cydodextrins are also made with hydrophobic substituents on the top of the cavity. 

Recombined milk does not have the same properties as the original milk because, e. g., the membrane composition of the fat globule changes in the process. Cheese made from milk of this t) e can exhibit texture defects. Since skim milk with a fat content of 0.2% still contains about 18 mg/1 of cholesterol, skim milk must also be freed of cholesterol for the production of cholesterol-free products. 

Cost is a significant factor in the consumer s acceptance of substitute dairy foods. Table 20 shows the relative cost of substitute fat and protein in the various substitute foods. A comparison of retail prices of selected dairy products and corresponding substitutes in four supermarkets in the midwestem United States in the Fall of 1992 are shown in Table 21. In all cases the prices for the substitutes are lower than the prices of the respective dairy product. The smallest price margin is in the area where the substitute products are advertised as fat-reduced or cholesterol-free. 

As mentioned earlier, oxidation of LDL is initiated by free radical attack at the diallylic positions of unsaturated fatty acids. For example, copper- or endothelial cell-initiated LDL oxidation resulted in a large formation of monohydroxy derivatives of linoleic and arachi-donic acids at the early stage of the reaction [175], During the reaction, the amount of these products is diminished, and monohydroxy derivatives of oleic acid appeared. Thus, monohydroxy derivatives of unsaturated acids are the major products of the oxidation of human LDL. Breuer et al. [176] measured cholesterol oxidation products (oxysterols) formed during copper- or soybean lipoxygenase-initiated LDL oxidation. They identified chlolcst-5-cnc-3(3, 4a-diol, cholest-5-ene-3(3, 4(3-diol, and cholestane-3 3, 5a, 6a-triol, which are present in human atherosclerotic plaques. 

Chang, Y.H., Abdalla, D.S., and Sevanian, A., 1997, Characterization of cholesterol oxidation products formed by oxidative modification of low density lipoprotein. Free Radio. Biol. Med. 23 202-214. 

Lai, S.-M., Gray, J.I., Buckley, D.J., Kelly, P.M. 1995. Influence of free radicals and other factors on formation of cholesterol oxidation products in spray-dried whole egg. J. Agric. Food Chem. 43, 1127-1131. 

Salad dressings—pourable and spoonable normal and low-calorie Relishes and tart sauces Cheeses and cheese products Egg substitute (cholesterol-free)... 

The pathway for de novo synthesis of dolichol phosphate is the same as for cholesterol until production of famesyl pyrophosphate (Chapter 19). Two salvage pathways provide for the reutilization of dolichol and dolichol pyrophosphate once transfer of oligosaccharide from the dolichol to glycoprotein has occurred. A significant portion of the dolichol in liver is present as the free alcohol or as a fatty acid ester, and dolichol absorbed from the diet may enter this pool. Phosphorylation of dolichol is catalyzed by a dolichol kinase via cytidine triphosphate (CTP). Removal of one phosphate... 

Many vegetable oils for cooking are promoted as being cholesterol-free. Because cholesterol occurs only in animal tissues, all plant products— fruits, vegetables, and all vegetable oils—are cholesterol-free. 

Tofu is inexpensive, nutritious, versatile, and can be served as a meat or cheese substitute. Yet, compared with meat or cheese, tofu contains fewer calories because of its higher protein/fat ratio. Tofu is also cholesterol-free, lactose-free, and lower in saturated fat. Because of its bland taste and porous texture, tofu can be prepared with virtually any other food. It is frequently served in soups or separate stir-fried dishes with meat and/or vegetables. Tofu can also be further processed into secondary products such as deep-fried tofu, savory tofu, and fermented tofu (sufu). 

Although cholesterol is about 10-fold less reactive in autoxidation than PUFA there is still interest in the products that have been associated with oxidant stress. Cholesterol, free and bound to ester, is measured after separation into free and ester cholesterol by selective extraction and hydrolysis using gas chromatography-tandem mass spectrometry (GC/MS/MS) [61]. Oxidized cholesterol, oxysterols, can be analyzed using LC-MS/MS with a minimum of manipulation or by using GC/MS/MS after derivatization [62-66]. 

Sevanian, A., Seraglia, R., Traldi, P. et al. (1994) Analysis of plasma cholesterol oxidation products using gas- and high-performance liquid chromatography/mass spectrometry. Free Rad. Biol Med., 17, 397 09. 

Kinsella, J.E., Hwang, D.H. Enzymes of Penicillium roqueforti involved in the biosynthesis of cheese flavor. Ciit. Rev. Food Sci. Nutr. 8, 191 (1977) Kosikowski, F.V Cholesterol-free milks and milk products Limitations in production and labeling. Food Technol. 44 (11), 130 (1990)... 

One frozen dessert is made with Simplesse, a protein-based fat mimetic that contains no fat (37). Other dairy product developments include a fat flavor, produced by encapsulating milk fatty acids in maltodextrins (38) fat-free cottage cheeses and 2% fat milk, prepared by steam stripping cream with partial fat addback, with a cholesterol level about 60% lower than the starting material (39). 

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