Sterol cream capable of blocking cholesterol absorption as well as preparation method and application of sterol cream

Abstract

The invention provides sterol cream capable of blocking cholesterol absorption as well as a preparation method and application of the sterol cream, and belongs to the technical field of foods. The sterol cream provided by the invention is prepared from the following raw materials in parts by weight: 20 to 200 parts of cheese, 50 to 500 parts of unsalted butter, 25 to 250 parts of milk and 10 to 100 parts of sterol. The sterol is beta-sitosterol and / or stigmasterol. The invention also provides a preparation method of the cream, and the cholesterol blocking agent is reasonably added, so that the cream has the effect of reducing the risk of cardiovascular diseases under the condition that the taste, the texture and the flavor of the cream are not different from those of common cream, and the cream has rich milk flavor and a good baking function. The cream is free of essence, pigment and preservative, is low in manufacturing cost and easy to operate, and has a good market prospect.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and particularly relates to a sterol cream capable of blocking cholesterol absorption, a preparation method and an application thereof. Background Art

[0002] As living standards improve, health problems such as cardiovascular disease and obesity caused by a high-cholesterol diet are becoming increasingly serious. As a key lipid component in the human body, excessive cholesterol intake can lead to elevated blood cholesterol levels, increasing the risk of diseases such as atherosclerosis and coronary heart disease. Therefore, effectively controlling cholesterol absorption has become a research hotspot in nutrition and food science.

[0003] Cream is an important raw material in the baking and dairy industries and has a wide range of uses. It can be used to make ice cream, decorate cakes, cook soups, brew coffee and tea, and play an excellent role. However, the proportion of light cream added to commercially available cream products is generally high, and its health risks mainly stem from two nutritional characteristics: first, animal-derived light cream has a high fat content and is rich in cholesterol, which can easily lead to excessive intake of saturated fatty acids; second, free sugars are often added to improve the taste, which can easily lead to excessive sugar intake. These reasons will cause a burden on the human body, leading to weight gain in the short term and tooth decay in the long term, increasing the incidence of chronic diseases such as hypertension, hyperlipidemia, and high cholesterol, as well as increasing the incidence of cardiovascular diseases. Therefore, there is an urgent need to develop a new type of cream product that blocks cholesterol absorption and expand its scope of application to meet the market's growing demand for functional foods. Summary of the Invention

[0004] In order to solve the problems existing in the prior art, the purpose of the present invention is to provide a sterol cream that blocks cholesterol absorption and a preparation method thereof. The cream has excellent taste, texture and flavor, and also has good baking function and can reduce the risk of cardiovascular disease.

[0005] The present invention also aims to provide the use of the above-mentioned sterol cream in the preparation of cholesterol-lowering, antioxidant and anti-inflammatory products.

[0006] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0007] The invention provides a sterol cream for blocking cholesterol absorption. The sterol cream is composed of the following raw materials in parts by weight: 20 to 200 parts of cheese, 50 to 500 parts of light cream, 25 to 250 parts of milk and 10 to 100 parts of sterol; the sterol is β-sitosterol and / or stigmasterol.

[0008] Preferably, the method is composed of the following raw materials in parts by weight: 50-100 parts of cheese, 100-200 parts of light cream, 100-200 parts of milk and 30-80 parts of sterols.

[0009] The present invention also provides a method for preparing the sterol cream, comprising the following steps: melting and cooling cheese; adding light cream and milk to the cooled cheese, stirring and mixing, then adding sterol and stirring to dissolve to obtain a mixed liquid; and whipping the mixed liquid to obtain the sterol cream.

[0010] Preferably, the cheese is melted in a water bath at 60-70°C.

[0011] Preferably, the cooling is cooling to 25-30°C.

[0012] Preferably, the stirring and mixing is performed at a speed of 300 to 500 r / min and for a time of 1 to 3 minutes.

[0013] Preferably, the method for stirring and dissolving the sterol comprises: adding the sterol in three portions, stirring at a speed of 800 to 1000 r / min for 30 to 60 seconds each time.

[0014] Preferably, the whipping includes low-speed premixing, high-speed whipping and low-speed finishing; the rotation speed of the low-speed premixing is 300-500 r / min, and the time is 2-5 min; the rotation speed of the high-speed whipping is 1200-1500 r / min, and the time is 5-7 min; the rotation speed of the low-speed finishing is 200-300 r / min, and the time is 1-3 min.

[0015] The present invention also provides the use of the sterol cream in any of the following applications:

[0016] (1) preparing cholesterol-lowering foods and / or health products;

[0017] (2) Preparation of antioxidant foods and / or health products.

[0018] The present invention also provides application of the sterol cream in preparing anti-inflammatory medicines.

[0019] Compared with the prior art, the technical solution of the present invention has the following beneficial effects:

[0020] This invention achieves targeted blocking of cholesterol absorption through the precise addition of the functional ingredient sterols, while avoiding the health drawbacks of traditional cream. Its advantages are: (1) Functionality: Directly reducing cholesterol absorption and preventing cardiovascular disease; (2) Safety: No trans fatty acids, and the risk of saturated fat is offset by sterols; (3) Nutritional comprehensiveness: Combining the synergistic effects of dairy nutrition and plant active ingredients. DETAILED DESCRIPTION

[0021] The present invention provides a sterol cream that blocks cholesterol absorption, which is composed of the following raw materials in parts by weight: 20-200 parts of cheese, 50-500 parts of light cream, 25-250 parts of milk, and 10-100 parts of sterols. The sterol cream of the present invention is preferably composed of the following raw materials in parts by weight: 50-100 parts of cheese, 100-200 parts of light cream, 100-200 parts of milk, and 30-80 parts of sterols. The light cream of the present invention is animal cream, more preferably Anchor light cream. The sterols of the present invention are plant sterols, more preferably β-sitosterol and / or stigmasterol. The cheese of the present invention is preferably ripened cheese derived from cow's milk.

[0022] The present invention uses light cream as a base, which is naturally trans-fatty acid-free, providing high-quality milk fat, vitamin A, and essential fatty acids, while retaining a natural frankincense. The addition of cheese and milk also supplements calcium, protein, and B vitamins, enhancing the nutritional value of the product. The addition of sterols enhances the health properties of the product, offsetting the potential negative effects of saturated fat in animal cream on cholesterol, creating a complementary function. In addition to lowering cholesterol, the cream also has antioxidant and anti-inflammatory effects, potentially reducing the risk of cancer. The sterol cream prepared by the present invention completely avoids trans fatty acids and, through the targeted action of sterols, directly blocks cholesterol absorption, achieving a more pronounced effect with a balanced taste, functionality, and safety.

[0023] The present invention also provides a method for preparing the sterol cream, comprising the following steps: melting and cooling cheese; adding light cream and milk to the cooled cheese, stirring and mixing, then adding sterol and stirring to dissolve to obtain a mixed liquid; and whipping the mixed liquid to obtain the sterol cream.

[0024] The present invention preferably places the cheese in an oil-free and water-free container and melts it in a water bath at 60-70°C. The water bath temperature is more preferably 61°C, 62°C, 63°C, 64°C, 65°C, 66°C, 67°C, 68°C, or 69°C. The melting process of the present invention is preferably performed with continuous stirring, which can be performed for 5-8 minutes, until completely melted. By controlling the melting temperature, the present invention allows the cheese to melt rapidly while avoiding milk fat separation or protein denaturation.

[0025] After the cheese of the present invention is melted, it is cooled to 25-30° C., preferably 26° C., 27° C., 28° C. or 29° C. The cooling of the present invention is preferably static cooling, which avoids the influence of high temperature on subsequent whipping and ensures the activity of sterols.

[0026] In the present invention, light cream and milk are added to the cooled cheese for preliminary mixing. The preliminary mixing of the present invention is preferably performed by stirring and mixing at a speed of 300 to 500 r / min, more preferably 350 to 450 r / min or 400 to 420 r / min; and the stirring and mixing time is 1 to 3 minutes, preferably 2 minutes.

[0027] The present invention continues to add sterol to the preliminarily mixed system. The sterol is preferably sieved into the mixed solution in three batches and stirred and dissolved. Each stirring is performed at a speed (medium speed) of 800 to 1000 r / min for 30 to 60 seconds. The speed of the stirring and dissolving is more preferably 850 to 950 r / min or 900 to 920 r / min. The present invention adds the sterol in batches, disperses at a medium speed and prevents agglomeration. In addition, the sterol has high fat solubility compatibility with light cream, which can avoid the loss of sterol during processing.

[0028] The present invention whips the system after adding sterols, and the whipping includes low-speed premixing, high-speed whipping and low-speed finishing. Through three-stage speed control, the stability of the obtained cream is improved by 30%.

[0029] The low-speed premixing of the present invention has a rotation speed of 300-500 r / min, preferably 400 r / min, and a time of 2-5 min, preferably 3-4 min. The low-speed premixing allows the raw materials to be further fully integrated, avoids local concentration unevenness, and prevents sterol precipitation.

[0030] The high-speed whipping process of the present invention is performed at a speed of 1200-1500 rpm, preferably 1300-1400 rpm, for 5-7 minutes, preferably 6 minutes. The high-speed whipping process forms a stable emulsion through mechanical shear force, while simultaneously introducing air to increase volume. In the initial stage of high-speed whipping, the mixture gradually expands, increasing in volume by 1.5 times. In the middle stage, fine lines appear, and the texture thickens while remaining fluid. Finally, when the whisk is lifted, the cream slowly drips out in a ribbon-like pattern, leaving no bubbles.

[0031] The low-speed finishing of the present invention has a rotation speed of 200 to 300 r / min, preferably 250 r / min, and a time of 1 to 3 minutes, preferably 2 minutes. The low-speed finishing of the present invention eliminates large bubbles and makes the texture more delicate.

[0032] The sterol cream prepared by the method of the present invention achieves the ideal texture and stability of the cream while retaining the functionality of the sterols. The taste, texture, and flavor of the cream are no different from those of ordinary cream, and the cream is free of particles, has a smooth and delicate texture, and also has a rich milky flavor. It has good application functions such as baking, and can also reduce the risk of cardiovascular disease and significantly reduce LDL-C levels. The sterol cream of the present invention can compete with cholesterol for binding sites in the intestine, inhibiting the absorption of cholesterol, that is, unabsorbed cholesterol will form co-crystals with the sterols in the sterol cream and be excreted from the body with feces. The sterol cream prepared by the present invention does not contain added flavors, pigments, and preservatives, has a low production cost and is easy to operate, and has high promotion potential. The food prepared using the sterol cream of the present invention is mellow and rich, natural and healthy, has a rich taste, a long-lasting milky flavor, is low in fat and highly nutritious.

[0033] The present invention also provides the use of the sterol cream in preparing cholesterol-lowering and antioxidant products, preferably, the products include food and / or health products. The present invention also provides the use of the sterol cream in preparing anti-inflammatory drugs.

[0034] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions of the present invention. Obviously, the embodiments described are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0035] In a specific embodiment of the present invention, β-sitosterol and stigmasterol (phytosterol powder) are conventionally purchased from an e-commerce platform.

[0036] In the following examples, unless otherwise specified, all methods are conventional.

[0037] Unless otherwise specified, the materials and reagents used in the following examples can be obtained from commercial sources.

[0038] Example 1

[0039] A sterol cream that blocks cholesterol absorption:

[0040] Weighing of raw materials: 20 grams of cheese, 50 grams of Anchor light cream, 25 grams of milk, 10 grams of sterols (plant sterol powder, β-sitosterol).

[0041] Production steps:

[0042] (1) Prepare a blender (equipped with a whisk), a stainless steel container, an electronic scale, a thermometer, and a water-proof heating pot; ensure that the container and tools are free of oil and water to avoid affecting the stability of the whipping.

[0043] (2) Melting and mixing cheese: Cut the cheese into pieces and place it in a stainless steel container. Place it in a 60°C water bath and continue stirring until it is completely melted (about 8 minutes). After the cheese is melted, let it stand until it reaches 25°C.

[0044] (3) Raw material mixing and sterol dispersion: Add Anchor light cream and milk to the melted cheese in sequence, and stir with a blender at low speed (300 r / min) for 1 minute to initially mix evenly.

[0045] (4) Addition of sterols: Sift the sterol powder into the mixture three times, stirring at medium speed (800 r / min) for 30 seconds after each sieving to ensure that there is no agglomeration and it is completely dissolved.

[0046] (5) Phased dispatch and final state control:

[0047] Low-speed premixing (300r / min): Continue stirring for 2 minutes to fully blend the raw materials.

[0048] High-speed whipping (1200r / min): Increase the speed to high speed and whip for 5 minutes. Observe the status until the whipping head is lifted and the cream drips slowly in the shape of a ribbon without any bubbles remaining.

[0049] Low speed finishing (200r / min): Stir at low speed for 1 minute until there are no bubbles and the milk cap is in a continuous flowing state.

[0050] Example 2

[0051] A sterol cream that blocks cholesterol absorption:

[0052] Weighing of raw materials: 200 grams of cheese, 500 grams of Anchor light cream, 250 grams of milk, 100 grams of sterols (phytosterol powder, stigmasterol).

[0053] Production steps:

[0054] (1) Prepare a blender (equipped with a whisk), a stainless steel container, an electronic scale, a thermometer, and a water-proof heating pot; ensure that the container and tools are free of oil and water to avoid affecting the stability of the whipping.

[0055] (2) Melting and mixing cheese: Cut the cheese into pieces and place them in a stainless steel container. Place the container in a 70°C water bath and continue stirring until the cheese is completely melted (approximately 5 minutes). After the cheese is melted, let it stand until it cools to 30°C.

[0056] (3) Raw material mixing and sterol dispersion: Add Anchor light cream and milk to the melted cheese in sequence, and stir with a blender at low speed (500 r / min) for 1 minute to initially mix evenly.

[0057] (4) Addition of sterols: Sift the sterol powder into the mixture three times, stirring at medium speed (1000 r / min) for 30 seconds after each sieving to ensure that there is no agglomeration and it is completely dissolved.

[0058] (5) Phased dispatch and final state control:

[0059] Low-speed premixing (500r / min): Continue stirring for 2 minutes to fully blend the raw materials.

[0060] High-speed whipping (1500r / min): Increase the speed to high speed and whip for 5 minutes. Observe the status until the whipping head is lifted and the cream drips slowly in the shape of a ribbon without any bubbles remaining.

[0061] Low speed finishing (300r / min): Stir at low speed for 1 minute until there are no bubbles and the milk cap is in a continuous flowing state.

[0062] Example 3

[0063] A sterol cream that blocks cholesterol absorption:

[0064] Weighing of raw materials: 100 grams of cheese, 200 grams of Anchor light cream, 150 grams of milk, 40 grams of sterols (phytosterol powder, β-sitosterol).

[0065] Production steps:

[0066] (1) Prepare a blender (equipped with a whisk), a stainless steel container, an electronic scale, a thermometer, and a water-proof heating pot; ensure that the container and tools are free of oil and water to avoid affecting the stability of the whipping.

[0067] (2) Melting and mixing cheese: Cut the cheese into pieces and place it in a stainless steel container. Place it in a 65°C water bath and continue stirring until it is completely melted (about 6 minutes). After the cheese is melted, let it stand until it reaches 26°C.

[0068] (3) Raw material mixing and sterol dispersion: Add Anchor light cream and milk to the melted cheese in sequence, and stir with a blender at low speed (400 r / min) for 1 minute to initially mix evenly.

[0069] (4) Addition of sterols: Sift the sterol powder into the mixture three times, stirring at medium speed (900 r / min) for 30 seconds after each sieving to ensure that there is no agglomeration and it is completely dissolved.

[0070] (5) Phased dispatch and final state control:

[0071] Low-speed premixing (400r / min): Continue stirring for 2 minutes to fully blend the raw materials.

[0072] High-speed whipping (1400r / min): Increase the speed to high speed and whip for 6 minutes. Observe the status until the whipping head is lifted and the cream drips slowly in the shape of a ribbon without any bubbles remaining.

[0073] Low speed finishing (250r / min): Stir at low speed for 1 minute until there are no bubbles and the milk cap is in a continuous flowing state.

[0074] Test Example 1

[0075] 1. Evaluation Method

[0076] Ten people with relevant research and development experience were selected as sensory assessors to conduct sensory evaluation on samples of sterol cream (Example 2) and commercially available traditional brand (Anchor) cream. During the evaluation, the assessors rinsed their mouths with warm water to eliminate interference between samples. At the same time, a spoon and biscuits were placed next to each sample to evaluate the spreadability of the sample. The evaluation indicators include texture, taste, appearance, flavor, color, spreadability and evaluation level (excellent, good, and average). The higher the index score, the better the effect and the higher the evaluation. The scoring standard is applicable to professional evaluation of animal cream / margarine / mixed cream:

[0077] Table 1 Scoring criteria

[0078]

[0079]

[0080] 2. Evaluation results and analysis

[0081] (1) The evaluation index results are shown in the following table:

[0082] Table 2 Scoring results

[0083] index Example 2 Commercially available brand (Anchor) texture 82 points 85 points Taste 88 points 82 points Appearance 90 points 90 points Flavor 83 points 79 points Color 81 points 82 points Spreadability 80 points 80 points

[0084] Texture: The texture score of the sterol cream (Example 2) was slightly lower than that of traditional cream, but still relatively high. This may be due to the addition of sterols, which makes the cream different from traditional cream in texture, but this difference does not have a significant negative impact on the overall eating experience.

[0085] Taste: Sterol cream scored significantly higher than conventional cream on the market. This suggests that sterol cream has a distinct advantage in taste, perhaps due to its more delicate and smooth texture, providing a better taste experience for the taster.

[0086] Appearance: The appearance scores of the two products were the same, indicating that sterol cream and traditional cream are equally excellent in appearance and can both meet consumers' expectations for cream appearance.

[0087] Flavor: Sterol cream had a significantly higher flavor score than conventional cream. Sterol cream's higher flavor score likely reflects its unique flavor profile, which appeals more to tasters than conventional cream.

[0088] Color: The color score of sterol cream is similar to that of traditional brand cream on the market, both are at a good level, and there is no obvious difference in color.

[0089] Spreadability: The spreadability scores of the two are the same, indicating that sterol cream and traditional cream have the same spreadability. Both are easy to spread on bread, cakes and other foods, meeting the needs of consumers.

[0090] (2) Comparison of evaluation levels

[0091] In terms of evaluation ratings, the sterol cream received 8 votes of "Excellent," 1 vote of "Good," and 1 vote of "Fair." Traditional brands of cream received 7 votes of "Excellent," 3 votes of "Fair," and 0 votes of "Fair." Calculating the percentage of "Excellent" ratings, sterol cream received 80% and traditional cream received 70%. The higher percentage of "Excellent" ratings for sterol cream indicates that more assessors rated sterol cream superior in overall sensory evaluation. Although traditional cream received more "Good" ratings than sterol cream, the difference in "Excellent" ratings indicates that sterol cream has a clear advantage in the overall sensory evaluation.

[0092] Based on the scores and evaluation levels of various sensory indicators, sterol cream (Example 2) has certain advantages over commercially available traditional brand cream. In terms of taste and flavor, sterol cream performs more prominently and can bring better taste experience to consumers; in terms of the proportion of excellent evaluations, sterol cream is also higher than traditional cream, indicating that its comprehensive sensory performance is more recognized by professional assessors. Although sterol cream is slightly inferior to traditional cream in texture and color, the gap is small, and it performs comparable to traditional cream in appearance and spreadability. In summary, sterol cream has obvious competitive advantages in terms of sensory aspects, especially in taste and flavor, which makes it have great potential in the market.

[0093] Test Example 2

[0094] Test on the inhibition of cholesterol absorption by sterol cream (Example 2):

[0095] A total of 120 subjects aged 30 to 75 years were enrolled and randomly divided into a sterol cream group (60 subjects) and a placebo control group (60 subjects), ensuring that the two groups were gender-matched. The sterol cream group consumed 10 g of cream once in the morning and evening, while the placebo group consumed cream without plant sterols (sterols were removed from the formula of Example 2, and the rest was the same as Example 2) and consumed 10 g of cream once in the morning and evening. The experimental period was 8 weeks, with the cream consumed in the morning and evening for weeks 1 to 3 and 5 to 7, and not consumed in weeks 4 and 8. After 8 weeks, serum lipid indicators such as total cholesterol (TC), low-density lipoprotein cholesterol (LDI-C), high-density lipoprotein cholesterol (HDL-C), and triglycerides (TG) were tested to evaluate the effect. The specific results are as follows:

[0096] Before the trial began, there were no significant differences in any blood lipid indexes between the sterol cream group and the placebo control group (P>0.05). The specific values ​​are as follows:

[0097] Table 3 Blood lipid indexes before the experiment

[0098] Group TC (mmol / L) LDL-C (mmol / L) HDL-C (mmol / L) TG (mmol / L) Sterol cream group 6.23±0.58 4.32±0.45 1.35±0.21 1.89±0.32 Placebo control group 6.18±0.61 4.28±0.47 1.33±0.23 1.91±0.30

[0099] After the 8-week trial, the TC and LDL-C levels in the sterol cream group were significantly lower than those in the placebo control group (P<0.05). However, there were no significant differences in HDL-C and TG levels between the two groups (P>0.05). The detailed data are as follows:

[0100] Table 4 Blood lipid indexes after the experiment

[0101] Group TC (mmol / L) LDL-C (mmol / L) HDL-C (mmol / L) TG (mmol / L) Sterol cream group 5.12±0.45 3.21±0.32 1.38±0.20 1.90±0.31 Placebo control group 6.15±0.59 4.25±0.46 1.34±0.22 1.92±0.33

[0102] The difference in TC between the two groups was 1.03 mmol / L, and the difference in LDL-C was 1.04 mmol / L. After the experiment, TC and LDL-C levels in the sterol cream group decreased by 17.8% and 25.7%, respectively. Results showed that TC and LDL-C levels in the sterol cream group were significantly lower than before the experiment (P < 0.05), while HDL-C and triglyceride levels remained unchanged (P > 0.05). There were no significant differences in any lipid profile in the placebo control group before and after the experiment (P > 0.05). Independent and paired t-tests revealed that phytosterol intervention effectively lowered serum total cholesterol and low-density lipoprotein cholesterol levels, while having no significant effect on high-density lipoprotein cholesterol and triglyceride levels, confirming the inhibitory effect of phytosterols on cholesterol absorption. In contrast, no significant changes in lipid profiles were observed in the placebo control group, further confirming the specificity of the phytosterol intervention effect.

[0103] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A sterol cream for blocking cholesterol absorption, characterized in that: The invention is composed of the following raw materials in parts by weight: 20-200 parts of cheese, 50-500 parts of light cream, 25-250 parts of milk and 10-100 parts of sterol; the sterol is beta-sitosterol and / or stigmasterol.

2. The sterol cream according to claim 1, characterized in that The invention is composed of the following raw materials in parts by weight: 50-100 parts of cheese, 100-200 parts of light cream, 100-200 parts of milk and 30-80 parts of sterol.

3. The method for preparing the sterol cream according to claim 1 or 2, characterized in that: The method comprises the following steps: melting and cooling cheese; adding light cream and milk to the cooled cheese, stirring and mixing, then adding sterol and stirring and dissolving to obtain a mixed liquid; and beating the mixed liquid to obtain sterol cream.

4. The preparation method according to claim 3, characterized in that The cheese is placed in a 60-70° C. water bath and melted.

5. The preparation method according to claim 3, characterized in that The cooling is cooling to 25-30°C.

6. The preparation method according to claim 3, characterized in that The stirring and mixing is performed at a rotation speed of 300 to 500 r / min and for a time of 1 to 3 minutes.

7. The preparation method according to claim 3, characterized in that The method for stirring and dissolving the sterol comprises: adding the sterol in three times, and stirring for 30 to 60 seconds each time at a rotation speed of 800 to 1000 r / min.

8. The preparation method according to claim 3, characterized in that The whipping process includes low-speed premixing, high-speed whipping and low-speed finishing; the rotation speed of the low-speed premixing is 300-500 r / min, and the time is 2-5 minutes; the rotation speed of the high-speed whipping is 1200-1500 r / min, and the time is 5-7 minutes; the rotation speed of the low-speed finishing is 200-300 r / min, and the time is 1-3 minutes.

9. Use of the sterol cream according to claim 1 or 2 in any of the following: (1) preparing cholesterol-lowering foods and / or health products; (2) Preparation of antioxidant foods and / or health products.

10. Use of the sterol cream according to claim 1 or 2 in the preparation of anti-inflammatory drugs.

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