Properties of Cholesterol-Reduced Butter Made with β-Cyclodextrin and Added Evening Primrose Oil and Phytosterols

Changes in the thiobarbituric acid value in cholesterol-reduced butter with added evening primrose oil and phytosterols. Control, not treated with crosslinked β-cyclodextrin (β-CD) and with no added evening primrose oil (EPO) and phytosterols; Trt A, treated with 10% crosslinked β-CD; Trt B, treated with 10% crosslinked β-CD and with 3% EPO and 5% phytosterols added.

Comparison of the microstructure of the control butter (top), butter treated with crosslinked β-CD (Trt A, middle), and butter treated with crosslinked β-CD and with EPO and phytosterols added (Trt B, bottom) as observed by photomicroscopy.