Esterified Plant Sterol Snack for Meal-Independent Cholesterol Reduction
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Solution Overview
Problem
Current snack products containing plant sterols and stanols do not provide optimal serum LDL cholesterol lowering efficacy when consumed without a meal, and there is a need for a convenient, non-drinkable snack that can deliver the effective daily dose in a single portion without requiring simultaneous meal ingestion.
Innovation Solution
A snack product comprising 0.8-15 g of total plant sterol and stanol equivalents, with 5-30% in free form and the rest in esterified form, combined with 3-15 g of triglyceride fat and at least one additional edible ingredient, having a water content of no more than 15%, designed to maintain at least 70% of the cholesterol lowering effect when consumed without a meal.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If plant sterols and stanols are added to snack products for cholesterol lowering, then serum LDL cholesterol lowering effect is improved, but the efficacy is not optimal when consumed without a meal
Solution Approach 1:
The patent applies parameter changes by modifying the physical and chemical properties of plant sterols and stanols through esterification. The snack product contains plant sterol and stanol esters (0.5-1.5 g per portion) combined with free plant sterols and stanols (0.1-0.5 g per portion), creating a mixed form that maintains stability and efficacy independent of meal consumption. This chemical modification allows the product to deliver optimal cholesterol lowering effects whether consumed with or without a meal.
Solution Approach 2:
The patent uses composite materials by combining plant sterol and stanol esters with free plant sterols and stanols in specific ratios within the snack matrix. This composite approach creates a synergistic formulation where the esterified forms provide stability and sustained release, while the free forms provide immediate bioavailability, ensuring reliable cholesterol lowering efficacy across different consumption conditions.
2Ease of operation
If the effective daily dose of plant sterols and stanols is concentrated in a single portion, then convenience is improved, but the formulation complexity increases
Solution Approach 1:
The patent merges multiple functions into a single snack portion by combining the effective daily dose of plant sterols and stanols (1.6-3.0 g total) with triglyceride fat (3.0-15 g), carbohydrates, and other edible ingredients. This consolidation allows consumers to obtain the complete cholesterol lowering effect in one convenient serving, eliminating the need for multiple doses or special consumption timing relative to meals.
Solution Approach 2:
The patent adjusts the concentration parameters of plant sterols and stanols to achieve the effective daily dose (1.6-3.0 g) within a single snack portion while maintaining appropriate fat content (3.0-15 g triglycerides) for optimal absorption. This parameter optimization balances efficacy, convenience, and formulation feasibility.
3Reliability
If esterified plant sterols and stanols are used instead of free forms, then cholesterol lowering efficacy is improved, but the product stability and shelf life requirements become more stringent
Solution Approach 1:
The patent applies parameter changes by controlling the degree of esterification and the specific fatty acid chains used in esterification. The plant sterol and stanol esters are formulated with stable fatty acid structures that resist oxidation and hydrolysis, maintaining product stability while preserving cholesterol lowering efficacy. The mixed formulation with both esterified and free forms optimizes both stability and bioavailability.
Solution Approach 2:
The patent uses composite materials by combining esterified plant sterols and stanols with free forms, triglyceride fats, and antioxidant ingredients. This composite structure provides mutual protection: the esterified forms offer stability, while the free forms ensure bioavailability, and the triglyceride matrix provides a protective environment that enhances overall product stability and shelf life.
Data Source
AI summary
The invention relates to a snack product and a snack portion with serum LDL cholesterol lowering effect and a pack containing them. The invention is also related to a method for lowering serum LDL cholesterol in a subject in need thereof, wherein the subject ingests the snack.