Phytosterol esterification product and method of make same

Abstract

An ingredient suitable for use in the manufacture of specialty margarines and bakery shortenings with nutritional and functional benefits is the reaction product of a phytosterol material esterified with a saturated fatty acid material. The reaction product is substantially solid at ambient temperature, and thus is suitable for use as an ingredient in solid shortening products, yet without the adverse health effects believed to be associated with saturated fatty acids. In the method of making the product, the esterification reaction is carried out at elevated temperatures, under vacuum, and for a relatively longer duration than prior art procedures. The esterification reaction may be carried out in the presence of a catalyst and optionally, high oleic canola oil. The reaction product is neutralized, then filtered at least once and preferably twice to remove any residual catalyst.

Description

[0001] This invention relates to a class of phytosterol esters that are useful as ingredients in food products. More particularly, this invention relates to a class of phytosterol esters that are useful as ingredients in the preparation of specialty shortening products with nutritional and functional benefits, and that are substantially solid at ambient temperatures, and to methods of their manufacture. BACKGROUND OF THE INVENTION [0002] The term “phytosterols” as used herein covers both plant sterols, plant stanols, wood sterols, and wood stanols. Plant sterols are naturally occurring substances that are components of edible vegetable oils. Plant stanols, occurring in nature at a lower level, are saturated fatty acid compounds of the respective plant sterols. Wood sterols and wood stanols are also naturally occurring substances that are present in whole or in part from tall oil, a product derived during the processing of paper from wood. Commercial quantities of plant stanols are d...

AI Technical Summary

Benefits of technology

[0017] It is another object of the invention to provide a phytosterol-based product that is substantially solid at room temp...

Problems solved by technology

It is difficult to incorporate free sterols into edible fats or oils because of their insolubility, whereas sterols esterified to fatty acids are more fat soluble.

While phytosterols possess desirable qualities in terms of potential for lowering cholesterol, they can pose challenges in the manufacture of food products for consumer use.

While conventional fatty acids tend to form round crystal structures that promote spreadability and ease of handling, phytosterols tend to form sharp needle-like crystals at a...

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