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L. Morander, Teriaka Ltd., Siirakuja 3, Vantaa, 01490, Finland and L. SCHAVEY, Baltimore Spice, Inc., 9740 Reisterstown Rd., Owings Mills, MD 21117. Plant sterols decrease absorption of cholesterol by restricting micellar solubility of cholesterol in mixed bile salt micelle solutions. To achieve an effective and optimal decrease in cholesterol absorption, the plant sterol needs to be taken at the same meal. The problem in incorporating plant sterols into foods is their low solubility in fats. They are practically insoluble in water. We present a new method of adding free plant sterols or stanols to foods without any need for esterification or other chemical reaction. The method is described in detail in U.S. Patent 6,531,463 B1. First, plant sterols are dissolved in fat using heat and mechanical energy. The needed temperature is dependent on the quality of the fat and the amount of added plant sterols. Water is added while cooling to achieve quick change of liquid into a semisolid mass. The quick solidifying prevents crystal growth of plant sterols, and the resulting fat is smooth. The method is suitable for adding plant sterols to various kinds of food fats; for example, vegetable oils and milk fat. The amount of plant sterol can be from about 2% to 30% of the amount of fat or more, depending on the nature of the fat. The resulting product, Diminicol, is a butterlike semisolid mass. This mass is visually homogeneous and its mouthfeel is smooth. The taste of Diminicol is neutral and it is physically and chemically stable. There is no need for additives like surface-active agents. Diminicol lowers significantly LDL-Chol in humans by 10 to 12% when a daily dose of 1.5 g sterols is consumed.
Session 3, NEW PRODUCTS & TECHNOLOGIES: Innovations in nutritional ingredients and food processing
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |