31 results about "Stanol ester" patented technology

The invention relates to solids dispersions in the form of a solid solution containing a) at least about 0.1% by weight of sterols and / or stanols and / or esters thereof, and b) at least about 50% by weight of sugars and / or sugar alcohols, based on the total weight of the solids dispersion. These solids dispersions provide for simple further processing of the hydrophobic sterols and stanols, and sterol or stanol esters, through improved dispersion behavior in foods, and are distinguished by excellent stability upon storage.

The invention relates to a substance which lowers LDL cholesterol levels in serum and which is fat soluble β-sitostanol fatty acid ester, and to a method for preparing and using the same. The substance can be taken orally as a food additive, food substitute or supplement. A daily consumption of the β-sitostanol ester in an amount between about 0.2 and about 20 g / day has been shown to reduce the absorption of biliary and endogenic cholesterol.

The invention discloses application of phytosterol ester and conjugated linoleate in a functional meat product. The invention also discloses a processing method for preparing the functional meat product by using the phytosterol ester and the conjugated linoleate, and a processed functional meat product. Based on 100 parts of the functional meat product, the functional meat product consists of thefollowing raw materials in part by weight: 75 to 90 parts of lean meat, 0.05 to 0.30 parts of the phytosterol ester with the purity of 55 to 97 percent, 0.4 to 2.0 parts of the conjugated linoleate with the purity of 78 to 84 percent, 0.01 to 7.5 parts of auxiliary materials, a proper amount of flavoring agent and 0 to 9 parts of fatty meat. The functional meat product added with the phytosterol ester and the conjugated linoleate obtained by the processing method of the invention has the characteristics of good mouthfeel, health-care effect of reducing serum cholesterol level after being eaten, contribution to preventing cardiovascular and cerebrovascular diseases caused by high cholesterol, and suitability for middle-aged and elderly people and people with high cholesterol.

The present invention relates to a water-in-oil emulsion comprising 15-90 wt. % of a fat phase having a solid fat content at 20° C. (N20) of at least 10%; and 10-85 wt. % of aqueous phase, said fat phase comprising: •60-85% by weight of the fat phase of glycerides selected from triglycerides, diglycerides, monoglycerides, phospholipids and combinations thereof, including at least 70% of triglycerides by weight of said glycerides •15-40% by weight of said fat phase of phytosterol esters selected from sterol esters, stanol esters and combinations thereof; wherein ω-3 fatty acids selected from EPA, DHA and combinations thereof represent 4-70% by weight of the fatty acids contained in the emulsion. Despite the high levels of EPA and DHA contained in the emulsion, off-flavor development as a result of oxidation of these ω3-fatty acids is minimized due to the presence of sterol esters.

A method for preparing a dairy product in a production line, includes a step of continuously injecting at least one sterol and / or stanol ester through the production line at a predetermined temperature T1 no lower than the melting point of the ester, and particularly at a temperature of 35-80° C., and into a dairy composition at a predetermined temperature T2 no lower than the temperature T1, which composition consists of an initial emulsifier-free milk-based composition containing milk proteins, to give a mixture, wherein the step of injecting at least one sterol and / or stanol ester is carried out before a step of homogenizing the mixture.