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Michigan State University

Christopher Sikorski

Allan R Hedges

Wen Shieh

Aziz C Awad

Joel L Schwartz

Denise M Smith

Gerald Shklar

Complexes of .beta. carotene with cyclodextrin are described, having reduced color intensity and a shift of color to tones more neutral than the deep red of uncomplexed .beta. carotene. When these complexes are added to topical compositions such as typical skin cream bases in amounts up to 1.0% .beta. carotene w/v, the result is a cream having a pinkish to beige color which is cosmetically acceptable, as opposed to the mustard orange to red color seen in creams containing like amounts of uncomplexed .beta. carotene.

Process for preparing decolorized carotenoid-cyclodextrin complexes

Cyclodextrin, a base and water are mixed with egg yolk to reduce the cholesterol content of the egg yolk. The cholesterol is removed as a complex of cyclodextrin while the base prevents loss of protein from the egg yolk. The amount of base added is sufficient to adjust the pH to between 7.5 and 12.

Process for reducing sterols in eggs

Growing community of inventors

Whiting, IN, United States of America

Christopher Sikorski