Optimizing Cholesterol Removal in Cream Using β‐Cyclodextrin and Response Surface Methodology

ABSTRACT Average cholesterol reduction increased as β‐cyclodextrin concentration increased, regardless of other factors. The process was optimized using RSM. When β‐cyclodextrin addition was 10%, the effect of stirring speed was more noticeable than that of stirring time. When stirring speed was at 1,600 rpm, 94.2% of cholesterol was reduced in 30 min. When stirring time was 20 min, the cholesterol was reduced 97.99% using 15%β‐cyclodextrin. When stirring speed was 1,200 rpm, the effect of β‐cyclodextrin addition was greater than that of stirring time. Although the percentage of cholesterol reduction varied with different factors and conditions, about 94% of cholesterol was removed from cream.