232 results about "Phytosterol esters" patented technology

Fatty acid esters, such as the unsaturated fatty acid esters of sterols and / or stanols, are used as a replacement for a substantial portion or all of the undesirable saturated and trans-unsaturated fats used as structure giving hardstocks in edible foods such as margarines, mayonnaise, cooking oils, cheeses, butter and shortening. Because of the similarity in the crystallinity and physical properties of the esters to those of the undesirable hardstock fats, the substitution or replacement contributes favorably to the flavor, texture and other sensory properties of the foods. Only the fatty acid portion of the phytosterol esters defined herein as texturizing agent is digested or absorbed with the sterol part being unabsorbable, thereby resulting in a reduction in total caloric uptake. Furthermore, the phytosterol fatty acid esters reduce the absorption of both dietary and biliary cholesterol from the digestive tract, thereby lowering the blood serum cholesterol level, especially the LDL-cholesterol.

The invention relates to a method for preparing functional grease rich in phytosterol ester and diglyceride. The method is characterized by comprising the following steps of: (1) adding reaction raw materials: adding phytosterol, triglyceride, a reaction solvent and molecular sieves into a reaction kettle in a manner that the mole ratio of the phytosterol to the triglyceride is 1: 2 to 1: 6, the proportioning ratio of the phytosterol to the reaction solvent is 100-200mmol: 1L, and the added amount of the molecular sieves is 50 g / L, thereby obtaining a premix; (2) carrying out non-aqueous enzymatic transesterification reaction: adding 5-20 g / L of lipase into the premix, adding 100-200ppm of antioxidant, and carrying out stirring reaction for 8-12 h at the temperature of 50-65 DEG C and normal pressure; and (3) carrying out after-treatment on a product: after the reaction is completed, carrying out centrifugation so as to remove the lipase and the molecular sieves, and carrying out rotary evaporation under reduced pressure so as to remove the reaction solvent, thereby obtaining the functional grease rich in phytosterol ester and diglyceride. The method has the advantages that the functional grease rich in two nutritional active ingredients can be obtained through one-step reaction, the product does not need separation and purification, and the operation is simple and convenient.