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IMPROVEMENTS IN OR RELATING TO METHODS OF REMOVING STEROLS AND/OR OTHER STEROIDAL COMPOUNDS FROM EDIBLE FATS AND/OR OILS AND/OR FATS AND/OR OILS FROM WHICH SUCH STEROLS AND/OR OTHER STEROIDAL COMPOUNDS HAVE BEEN REMOVED
IMPROVEMENTS IN OR RELATING TO METHODS OF REMOVING STEROLS AND/OR OTHER STEROIDAL COMPOUNDS FROM EDIBLE FATS AND/OR OILS AND/OR FATS AND/OR OILS FROM WHICH SUCH STEROLS AND/OR OTHER STEROIDAL COMPOUNDS HAVE BEEN REMOVED
A solvent or solvent system to effect selected removal of the sterol or steroidal compound is added to and maintained in contact with liquid fat or oil for a desired time and the solvent and extracted components separate from the solvent. In the examples milk fat has cholesterol therein reduced and the milk fat containing a reduced amount of cholesterol used in foodstuffs. The extracted cholesterol is useful and fat remaining after the solvent has been removed is useful as a source of desirable flavours. The solvent may be subsected to a recovery process for reuse.
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