Process for reducing cholesterol and free fatts acid content of animal fat and fat obtained thereby.

摘要

Process consisting in bringing the fatty matter into contact with a cyclodextrin, with stirring and in the presence of water, the water/fatty matter weight ratio, temperature and stirring being controlled so that a fine emulsion of the oil-in-water type is formed, and in then separating the cyclodextrin-cholesterol and cyclodextrin-free fatty acids complexes thus formed. <IMAGE>