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Stanol composition and the use thereof

a technology of stanol and composition, which is applied in the direction of edible oils/fats with aqeous phase, organic active ingredients, metabolism disorders, etc., can solve the problems of limited absorption of sterols from healthy subjects' intestines, impaired elimination from the body via the biliary route, and not always well documented sterol composition of tested preparations

Inactive Publication Date: 2005-07-07
RAISIO BENECOL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

"This patent is about using plant stanol compositions containing sitostanol and campestanol to lower blood serum cholesterol levels. The invention expands the use of plant raw materials, such as oils and fats, that can be used to control cholesterol levels in blood. The composition can be used in various food substances and can also be consumed as a dietary component. The technical effect of the invention is to provide a novel and effective way to manage cholesterol levels in blood."

Problems solved by technology

However, the sterol composition of the tested preparations has not always been well documented, and the sterol preparations used in most studies have also contained different amounts of other sterols.
Additionally, their absorption from the intestine of healthy subjects is limited, and the limited amounts absorbed are excreted from the body in the bile.
In few rare diseases such as sitosterolemia plant sterols are absorbed exceptionally efficiently, and also the elimination from the body via the biliary route is impaired.
For people with this disease, an administration of unsaturated plant sterols in amounts greater than normally present in foods may lead to hazardous health effects.
In the discussion the authors stated very strongly that since the atherogenicity of campesterol is unknown, the use of a sitosterol preparation with a relatively high campesterol content like the Cytellin preparation used in their study cannot be recommended.
Thus again, even if the cholesterol-lowering effect of soy sterol was proved to be significant, the authors did not recommend its use as a cholesterol-lowering agent.
Based on the two studies cited above, it can be concluded that the use of vegetable oil based sterols such as soy sterol are strongly not recommendable.
However, this speculation does not explain the fact that several studies that have shown the poorer absorbability of sitostanol compared to that of sitosterol have been made under in vivo conditions.
However, in this patent no data showing either any clinical effects or the absorbtion of dietary sterols is presented.
From the disclosure of Eugster et al. it is hard to get a clear picture of how the end product is purified to yield a pure enough sterol ester in large amounts enough to be used as a food component.
The catalyst and reagent used cannot be accepted in food processes.
Accordingly there has been a strong prejudice against using campestanol in any substantial amounts as a substance to be added to foods and this has seriously limited the spectrum of phytosterol containing raw materials to such containing a relatively minor amount of campesterol and its saturated form, campestanol.

Method used

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  • Stanol composition and the use thereof

Examples

Experimental program
Comparison scheme
Effect test

example 1

Hydrogenation of Sterol Mixtures

[0050] A commercially available sterol mixture obtained from vegetable oil distillate (composition: brassicasterol 2.7%, campesterol 26.7%, stigmasterol 18.4% sitosterol 49.1% and sitostanol 2.9% ) was hydrogenated in a pilot scale reactor (25 l). 26 g of a fibrous Pd catalyst (Smop-20; Pd content 10 weight-%, Smoptech, Turku, Finland), 26 g distilled water for the activation of the catalyst and 11.7 kg propanol was feed into the reactor. The reactor was flushed with nitrogen and the activation of the catalyst was carried out under hydrogen gas at a pressure of 1 bar and at a temperature of 65° C. for 30 min. After the activation the blend was cooled to 40° C., after which 1.3 kg of the sterol blend was added.

[0051] The propanol sterol mixture was heated under nitrogen atmosphere to 65° C., after which nitrogen was displaced by hydrogen. After that a thorough flushing with hydrogen was done, the hydrogenation reaction was carried out at a hydrogen p...

example 2

Preparation of Stanol Fatty Acid Esters

[0053] A stanol fatty acid ester mixture was prepared on a pilot scale. 6 kg stanols obtained by combining several batches obtained by the hydrogenating procedure given in example 1 was dried overnight at 60° C. and esterified with a 8.6 kg low erucic acid rapeseed oil methyl ester mixture. The sterol composition of the stanol blends used was as follows: Campesterol 0.4%, campestanol (+24β-methyl cholestanol) 29.7%, stigmasterol 0.1%, sitosterol 0.4% and sitostanol 68.0%. The stanol content of the blend was 98.2%. The esterification was carried out as follows:

[0054] A mixture of stanols and low erucic rapeseed oil fatty acid methyl ester was heated in a reactor vessel at 90-120° C. under a vacuum of 5-15 mmHg. After drying for 1 hour, 21 g Na-ethylate was added and the reaction was continued for about 2 hours. The catalyst was destroyed by the addition of 30% water (by weight) at 90° C. After phase separation the water phase was removed and a...

example 3

Production of Margarines for the Clinical Studies

[0056] 80% margarines with tall oil stanol fatty acid esters and vegetable oil based stanol fatty esters were produced on a Gerstenberg & Agger 3×57 pilot scale perfector. Tall oil stanol fatty acid esters were obtained from the normal production of Benecol® margarine by Raision Margariini, Finland. A normal trans fatty acid free fat blend (composition: 30% non-hydrogenated interesterified vegetable fat and 70% liquid LEAR oil) to wich the stanol fatty acid mixtures were added was used. The stanol content of the final product was targeted to be 12 g / 100 g product, which would provide a daily intake of 3 g stanols at usage level of 25 g / day. The products were produced according to following recipe:

Fat blend including the stanol fatty acid esters80%Water19%Salt0.5%Emulsifier, Dimodan BPNa-bicarbonate and citric acid as pH-regulating agentsβ-carotene as colouring agentFlavours.

[0057] The obtained margarines were packed into 250 g poly...

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Abstract

A stanol composition containing in addition to sitostanol as the main component, also a substantial amount of at least 10% campestanol has been found to effectively lower serum cholesterol levels when incorporated in edible commodities. Upon esterification the composition is especially useful in edible fats and oils and in fat-containing foods.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a sitostanol containing composition of plant stanols especially for use as a serum cholesterol level lowering substance. The invention also relates to the corresponding esterified form of such a composition which advantagously can be used in edible oils and fats and in fat-containing foods. BACKGROUND OF THE INVENTION [0002] Plant sterols are essential components of all plants. Their functions in plants resemble the functions of cholesterol in mammals. The most abundant plant sterols in the flora are β-sitosterol, campesterol and stigmasterol. The chemical structure of these plant sterols is very similar to that of cholesterol the differences occuring in the side chain of the backbone of the molecule. For example, compared to cholesterol, the side chain of sitosterol contains an additional ethyl group and the side chain of campesterol an additional methyl group. [0003] Since 1950's plant sterols have been known to effect...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A61K31/575
CPCA23D7/013A61K31/575A23L1/3004A61K2300/00A23L33/11A61P3/00
Inventor WESTER, INGMARPALMU, TAPIOMIETTINEN, TATUGYLLING, HELENA
Owner RAISIO BENECOL