Dispersion of phytosterols

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...

Images