Dispersion of phytosterols

一种植物甾醇、分散体的技术，应用在食物科学、药物组合、有机活性成分等方向，能够解决产品低稳定性、产品不稳定、均质机阀磨损等问题

Active Publication Date: 2012-05-09
托马斯·弗朗西斯·哈廷格莱德 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0028] Among the disadvantages of the disclosed method, the following can be listed: the range of available emulsifiers is restricted exactly to emulsifiers with an HLB value below 5, which eliminates the need for important emulsifiers in some applications; Very unstable before the step, and even after this homogenization step, the product still has low stability; moreover, the product uses a very large excess of emulsifiers relative to the amount of phytosterols, which may be a problem for its application in cholesterol-lowering foods. Cons, cholesterol-lowering foods often need to be low-calorie foods as well
[0029] Another drawback of the disclosed method, like other methods in the prior art, is inherent in the homogenization step of the aqueous dispersion of solid sterols, since it causes severe wear of the homogenizer valves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0082] Stability of phytosterol dispersions prepared according to Test No. 5 of Example 1 of US Patent Application 20040029844.

[0083] 250g phytosterols, 25g sucrose stearate (Sisterna SP50) and 17.5g sorbitan lauroyl ester (Span 20) were mixed together at 135°C. The molten mixture was added to 5000 g of water kept at 80°C. The mixture was stirred at 7000 rpm for 15 minutes. 100 g of the dispersion formed were removed and allowed to cool to room temperature (sample 1.1). Furthermore, 500 g of the dispersion formed were fed into a homogenizer (APV-Gaulin, model MR-15) and homogenized in the next step at 480 bar. The homogeneous mixture was subsequently cooled to room temperature (sample 1.2).

[0084] The stability of both samples was determined according to Equation 1. The non-homogeneous mixture (sample 1.1) yielded a stability of 28.2%. A homogeneous mixture (sample 1.2) yielded a stability of 41.5%.

[0085] Both samples contained about 4.7% phytosterols by weight o...

Embodiment 2

[0087] Stability of phytosterol dispersions prepared according to Example 1 of US Patent Application 20070031570.

[0088] 500 g of water were heated to 49°C in a vessel. Then 33.3 g of soybean lecithin were added and stirred for 20 minutes. Next, 16.7 g of phytosterol and 50 g of maltodextrin were added to the container, and the resulting mixture was further stirred for another 20 minutes. Subsequently, the mixture was heated to 74 °C and placed in a high pressure 1 liter laboratory Parr reactor. The mixture was then heated to 152° C. for 1.5 minutes by adding live steam through a valve located in the reactor head. Next, the reactor was rapidly cooled to a mixture temperature of 79°C. When the reactor was opened, 200 g of the dispersion were removed and allowed to cool to room temperature (sample 2.1). Furthermore, at 79° C., 300 g of the dispersion were fed into a homogenizer (APV-Gaulin, type MR-15) and homogenized in two stages at 240 and 35 bar, respectively, and then...

Embodiment 3

[0092] Stability of Phytosterol Dispersions Prepared by the Process of the Invention Using the Emulsifiers of Examples 1 and 2.

[0093] Test 3.1

[0094] A 1 liter Parr reactor (Parr Instrument Company, Moline, IL. USA) equipped with a turbo stirrer, nitrogen and vacuum lines, and controlled electric heating was charged with demineralized water, phytosterols, and one or more emulsifiers according to Table 4. . The closed reactor was evacuated over the course of 2 minutes, using 30 rpm stirring. Then, the stirrer speed was increased to 700 rpm and the contents of the reactor were heated to 160°C during 10 minutes. Next, the reactor was cooled to 25° C., and the internal pressure was equalized to atmospheric pressure using nitrogen. Samples were removed from the dispersion and their percent stability was determined.

[0095] Table 4

[0096]

[0097] Test 3.2

[0098] The previous experiment was repeated under the conditions of experiment 3.1, but varying the amount of...

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Abstract

The invention relates to a method for the production of highly stable aqueous dispersions of phytosterols, phytostanols and derivatives thereof, which allows the use of a wide range of emulsifiers in relatively small concentrations in relation to the phytosterols and which allows the preparation of dispersions with high concentrations of phytosterols. Said dispersions are obtained using a method in which one or more phytosterols, an aqueous medium and one or more emulsifiers are dispersed in a disperser at a temperature of at least 140 DEG C in order to obtain an emulsion and the resulting emulsion is subsequently cooled in order to obtain a dispersion of sterols in an aqueous medium.

Description

field of invention [0001] The present invention relates to methods of producing highly stable aqueous dispersions of phytosterols and utilizing these dispersions as ingredients in cholesterol-lowering foods and pharmaceuticals. Background of the invention [0002] In summary, sterols, primarily plant sterols or phytosterols, currently have a variety of applications, most commonly as food ingredients. Such applications require the use of phytosterols dispersed in aqueous media (eg milk drinks, aqueous beverages, fruit juices) or fatty media (eg margarine and mayonnaise). Since the applications of dispersed phytosterols are so numerous, it is important to have high stability aqueous dispersions which can be stored for a long time before being used in different applications and at the same time provide a homogeneous product when used in a specific application, Wherein the phytosterol remains dispersed without phase separation, and the product has good palatability. The food i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A61K31/56A23L27/60
CPCA23L1/3004A23C2240/10A23D7/0053A23C9/13A23L1/24A23D7/0056A23C9/152A23L27/60A23L33/11A61P3/06A61K31/56
Inventor 托马斯·弗朗西斯·哈廷格莱德米格尔·安赫尔·富恩萨利达迪亚斯亚历杭德罗·毛尔科维奇·罗哈斯
Owner 托马斯·弗朗西斯·哈廷格莱德
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