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Cholesterol-reducing beverage

A cholesterol-lowering and beverage technology, applied in the food field, can solve problems such as poor solubility and difficulty in applying beverages, and achieve the effect of improving bioavailability and reducing the risk of cardiovascular disease

Inactive Publication Date: 2014-12-10
张锐源
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Despite these useful functions, phytosterols are difficult to apply in beverages due to their physical properties, i.e., poor solubility in water and oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A mixture of 20 g of phytosterols and 10 g of polyglycerol fatty acid ester was thermally melted at 110°C; the melted mixture was combined with 300 g of apple juice and 700 g of water; the resulting amalgamation was stirred at 7000 rpm to obtain a dispersion in the form of micelles Body; Wherein, the hydrophilic lipophilic equilibrium value of polyglycerol fatty acid ester is 12.

Embodiment 2

[0013] A mixture of 50 g of phytosterols and 30 g of sucrose fatty acid ester was thermally melted at 120°C; the melted mixture was combined with 350 g of mango juice and 650 g of water; the resulting combination was stirred at 8000 rpm to obtain a dispersion in the form of micelles ; Wherein the hydrophilic-lipophilic equilibrium value of sucrose fatty acid ester is 14.

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PUM

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Abstract

The invention discloses a cholesterol-reducing beverage which comprises phytosterol and polyglycerol fatty acid ester, or sucrose fatty acid ester. The cholesterol-reducing beverage is characterized by being prepared through following method including steps of: performing thermal-melting to a mixture of the phytosterol and the polyglycerol fatty acid ester, or the sucrose fatty acid ester, at 110-200 DEG C; mixing the melted mixture with fruit juice and water to obtain a mixing material; and stirring the mixing material at a rotary rate of 5000-10000 rpm to obtain a dispersion in the form of micelle, wherein the weight of the phytosterol accounts for 0.2-5% of the total weight of the aqueous beverage. The cholesterol-reducing beverage is beneficial to reduction of the content of cholesterol in human body.

Description

technical field [0001] The invention relates to the field of food, in particular, the invention relates to a beverage for lowering cholesterol. Background technique [0002] It is well known that endogenous and food cholesterol moves to the small intestine, where approximately 50% is absorbed into the intestine (Bosner, M.S., Ostlund, R.E., JR., Osofisan, O., Grosklos, J., Fritschle, C., Lange, L.G. 1993). In light of these facts, the mechanisms that prevent cholesterol from being absorbed by the intestine are of particular interest to those who strive to discover the prevention and treatment of cholesterol-related diseases. [0003] Phytosterols or phytostanols, which occur naturally in many plants such as beans, grains, wood, tallow, etc., are non-toxic. Phytosterols include sitosterol, campesterol, and stigmasterol, while phytostanols include sitostanol, campesterol. For convenience, they are referred to herein as phytosterols. [0004] Although phytosterols have thes...

Claims

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Application Information

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IPC IPC(8): A23L2/52
CPCA23L2/52A23L33/11A23L33/12A23V2002/00A23V2200/222A23V2200/3262A23V2250/21368A23V2250/30
Inventor 张锐源
Owner 张锐源
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