FOOD TECHNOLOGY

Detailed explanation-1: -Cholesterol is also a key determinant of membrane fluidity: at high temperatures, cholesterol acts to stabilize the cell membrane and increase its melting point; while at low temperatures, it inserts into phospholipids and prevents them from interfering with each other to avoid aggregation [39].

Detailed explanation-2: -By decreasing the mobility of the first few CH2 groups of the hydrocarbon chains of the phospholipid molecules, cholesterol makes the lipid bilayer less deformable in this region and thereby decreases the permeability of the bilayer to small water-soluble molecules.