Production of Low-Fat Coconut Milk Using -Cyclodextrin Column for Selective Removal of Saturated Fatty Acids
Keywords:Coconut milk, saturated fatty acids, -cyclodextrin, fatty acid recovery
The objective of this study was to develop a low-fat coconut milk product by selectively removing saturated fatty acids from coconut milk using b-cyclodextrin (b-CD). The optimal b-CD loading was 50% weight per milk volume at a temperature of 4°C and contact time of 30 min. Approximately 48.9±0.8% of the total fatty acids, especially lauric acid, were removed. A continuous process for fat removal was developed using consecutive b-CD columns. The fat contents in the coconut milk after passing through the first b-CD column were reduced from 18.9±0.4% to 10.5±0.3% and passing through the second b-CD column reduced the fat contents by a further 6.7±0.1%. Interestingly, these fatty acids can be recovered, and b-CD can be reused after elution by ethanol. The sensory evaluation showed that the low-fat coconut milk from the 1st column was acceptable and comparable to the raw material while having a lower fat content. This study has shown the practical and effective application of b-CD for removing medium-chain saturated fatty acids and may apply to other types of high-fat raw materials, creating healthy choices for consumers.
Keywords: Coconut milk, saturated fatty acids, b-cyclodextrin, fatty acid recovery
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