HK1036199B - Method for producing a fat mixture - Google Patents
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- HK1036199B HK1036199B HK01106863.0A HK01106863A HK1036199B HK 1036199 B HK1036199 B HK 1036199B HK 01106863 A HK01106863 A HK 01106863A HK 1036199 B HK1036199 B HK 1036199B
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Description
The present invention relates to a process for the production of a fat blend of beta-sitosterol which is healthful, homogeneous, stable, lowers serum total and LDL-cholesterol levels, and contains beta-sitosterol in partially dissolved and/or microcrystalline form.
High serum total cholesterol levels, hypertension and smoking are major risk factors associated with heart disease (1). Some sterols originate from plants and differ from cholesterol only in side chain substituents and degree of saturation. Most higher plants produce 24 α -substituted sterols (24-methyl-and 24-ethyl sterols). Sitosterol is a mixture of beta-sitosterol (stigmast-5-en-3 beta-ether) with certain saturated sterols such as beta-stigmasterol, with a sterol content of not less than 95% and an unsaturated sterol content of not less than 85%. Sitosterol is widely present in plants, for example in the germ oil, corn oil of wheat and rye, and often in seed oils. Sitosterol is an antihypercholesterolemic agent that inhibits the absorption of cholesterol in the intestine and through the inner walls of blood vessels (2). Sitosterol plays a role in the treatment of atherosclerosis when administered in doses of 2-3 g/three times a day. In the western diet, β -sitosterol, stigmasterol and campesterol are ingested from food at about 200-400mg per day (3), which is about the same order of magnitude as our daily intake of cholesterol from food.
During the early 50 s of the 20 th century, it was recognized that the addition of β -sitosterol to cholesterol feed for chickens and rabbits reduced cholesterol levels in both test animals, and in addition, this addition of β -sitosterol prevented the formation of atherosclerosis in rabbits (4). The use of sitosterol and soyasterol to reduce cholesterol levels was intensively studied in the 50 s of the 20 th century and in the 60 s of the 20 th century (5), and in fact its formulation reduced cholesterol levels by about 10% (6). Further, it was found that the activity of β -sitosterol is based on the inhibition of cholesterol absorption, and that plant-derived sterol itself has poor absorption (7). The mechanism of inhibition of cholesterol absorption is believed to be based on the crystallization and co-precipitation of cholesterol and beta-sitosterol. Mattson et al (8) indicated that 1g of β -sitosterol reduced cholesterol absorption by 42% from foods containing 500mg of cholesterol. The decrease in plasma cholesterol may be due to an increase in LDL-receptor activity.
Beta-sitosterol is a lipophilic compound. In contact with the lipid membrane of the intestinal wall, β -sitosterol is not absorbed, or only a small fraction is absorbed, due to its poor water solubility; when administered orally, only less than 5% of the beta-sitosterol (9) is absorbed. The activity of β -sitosterol is based on competitive inhibition of intestinal cholesterol absorption (10). B-sitosterol interferes with the absorption and resorption of cholesterol in the small intestine (11). This is believed to be due to the similarity in chemical structure of cholesterol and β -sitosterol (12). Several studies conducted under various conditions have shown that phytosterols reduce LDL-cholesterol levels. It is further recognized that serum phytosterols are associated with HDL-content. Beta-sitosterol reduces cholesterol synthesis in the liver by affecting the gene expression of HMG-CoA reductase (13). Richter W et al (14) indicate that beta-sitosterol reduces total serum cholesterol by 10-15% and LDL-cholesterol by 19% by inhibiting the absorption of cholesterol in the intestine. In the study, 9 adult patients were administered 5 days 500mg cholesterol, together with 1g β -sitosterol or 2g β -sitosterol oleate. Cholesterol absorption was reduced by 42% when beta-sitosterol was administered and by 33% when beta-sitosterol oleate was administered (15). Uchita et al (16) believe that sitosterol inhibits cholesterol absorption and lowers the cholesterol balance in plasma and liver in female rats. Vahouny et al (17) found that sitosterol inhibited cholesterol absorption by 54% in rats.
Finnish patent application 964951 discloses an agent for reducing the cholesterol content in serum and its use. This application relates to the use of esters of beta-stigmasterol with fatty acids, or mixtures of esters of beta-stigmasterol with fatty acids, as a fat component in food products or as a fat substitute, to its use as such a supplementary diet, and to the compounds themselves.
Finnish patent publication 98730 discloses a method for producing a substance for reducing high serum cholesterol levels. In this method, using beta-stigmasterol obtained by hydrogenating beta-sitosterol in an organic solvent in the presence of a palladium catalyst supported on carbon and a vegetable oil, an ester of beta-stigmasterol with a fatty acid or a mixture of such esters is produced by using a transesterification technique in the presence of a sodium ethoxide catalyst.
Both of these patent publications disclose methods for modifying beta-sitosterol to obtain its fat-soluble derivatives, producing soluble beta-stigmasterol fatty acid esters therefrom, and using the resulting compounds as agents for lowering serum cholesterol levels.
Naturally occurring beta-sitosterol is a crystalline compound. It is well known that free sterols like β -sitosterol are hardly soluble in oils and fats, and therefore β -sitosterol derivatives, such as esters that are significantly more soluble in fats, are produced for practical use, although according to some studies (15), these derivatives do not inhibit cholesterol absorption as effectively as free β -sitosterol. Such fat soluble derivatives can be more easily incorporated into nutritional products to form a homogeneous mixture than solid insoluble crude beta-sitosterol powder. However, such processing to obtain the β -sitosterol derivative incurs additional costs to the product. In addition, hydrogenation of β -sitosterol to β -stigmasterol entails the use of organic solvents, and thus, trace amounts of organic solvents and trace amounts of metal catalysts used may be present in the final product of esterification. Furthermore, the esterified product is no longer a naturally occurring substance but an artificial mimetic compound.
It is an object of the present invention to provide a process for the production of a fat blend of beta-sitosterol which is healthful, homogeneous, stable, reduces the total serum cholesterol and LDL-cholesterol levels, and contains beta-sitosterol in partially dissolved and/or microcrystalline form. It is another object of the present invention to use such a homogeneous stable beta-sitosterol fat mixture containing beta-sitosterol in partially dissolved and/or microcrystalline form as an agent for lowering the cholesterol content in serum in a fat preparation or food product, and to use the mixture as such a substance for supplementing the diet.
The main features of the method and use according to the invention are disclosed in the appended claims.
We have found that β -sitosterol can be made partially soluble and/or microcrystalline by the following steps. The problems and disadvantages associated with the prior art are avoided with the solutions of the present invention. According to the process of the present invention, beta-sitosterol is mixed with food grade oil and the mixture is heated until all solids are dissolved in the oil. After cooling, water at this temperature was added to the mixture, thereby dispersing it. A homogeneous, stable, fat-like, almost white substance is obtained, the consistency of which is very similar to that of butter or an oily mixture, depending on the amount of components. The homogeneous stable paste is particularly suitable for mixing into e.g. food products.
The starting material in the process is beta-sitosterol which may contain 80-100% beta-sitosterol and beta-stigmasterol and 0-20% other sterols and beta-sitosterol of stanol as impurities. The raw material containing beta-sitosterol or beta-sitosterol can be mixed with food grade oil in an amount of 0.5-80 wt.%, preferably 10-30 wt.%, and the resulting pasty product has a very butter-like appearance and viscosity and is easy to handle. The higher the percentage of beta-sitosterol in the mixture, the harder the material. On the other hand, if the amount of β -sitosterol present in the mixture is less than 10%, calculated on the amount of oil, the viscosity of the material will decrease, with a consistency that is significantly more similar to oil. As food grade oil, any cooking oil or any food grade oil or fat, or an oil or oily compound derived from animals and suitable for human consumption, such as cod liver oil, or any edible oily substance derived from plants or animals, or mixtures thereof, may be used. Preferred oils are rapeseed oil, turnip seed oil, sunflower oil, soybean oil, corn oil and olive oil. The amount of oil is from 5 to 90%, preferably from 60 to 85%, by weight of the mass of the mixture. The water used may be any food grade water in a percentage of 5 to 30%, preferably 10 to 20% by weight of the mass of the mixture.
In the present process, the mixture of beta-sitosterol-containing raw material and oil is heated at a temperature of 80-140 ℃, preferably 100-120 ℃, until the solid beta-sitosterol-containing raw material is dissolved in the oil. After cooling the mixture to 40-80 c, preferably to 50-70 c, in a known manner, water is added thereto, essentially at the temperature of the mixture. A structure-stabilizing surfactant, such as polysorbate (Tween 80, polysorbate 80), lecithin or soya lecithin (known emulsifiers), may optionally be added to the mixture in an amount of 0.05-8.0 wt%. If desired, stabilizers, antioxidants or other suitable food additives known in the art, such as sodium chloride, mineral salts, preservatives and flavorings, and/or various vitamins such as vitamins A and E, food colors and plant phenols (phytophenols), or mixtures thereof, may be added. The mixture thus prepared is homogeneous and stable under conditions of conventional storage of food products. In the mixture, the beta-sitosterol is in partially dissolved and/or microcrystalline form. If desired, the beta-sitosterol may also be dissolved in oil as described above, and the beta-sitosterol/oil mixture may be used as such in the production of food products.
The process of the present invention makes it possible to produce in a simple and economical manner a fat mixture of beta-sitosterol which is beneficial for health, homogeneous and stable, reduces the intestinal absorption of cholesterol and thus the total serum cholesterol and LDL-cholesterol levels, and contains beta-sitosterol in partially dissolved and/or microcrystalline form. The process uses naturally occurring beta-sitosterol and a food grade oil or fat without any organic solvents or complex process steps. Even the resulting high dose of the resulting homogeneous stable fat blend containing naturally occurring beta-sitosterol can be safely consumed daily in food products and can be used in food production and cooking to replace fat partially or completely. Beta-sitosterol cannot be detected from food by means of the sensory method. The food prepared by the method can inhibit the absorption of cholesterol in intestine, and can remarkably reduce the contents of total serum cholesterol and LDL-cholesterol. Furthermore, since the fat-substituted β -sitosterol is not substantially absorbed, the proportion of fat absorbed is reduced, thereby reducing energy intake.
The fat blend containing beta-sitosterol may be added to a food product containing fat of animal or vegetable origin or a mixture thereof. Suitable food products are various processed meat products such as sausage and minced meat cooked food; processing the fish product; food products containing natural fatty acids; dairy products, such as cheese; and other food products containing edible fats or mixtures thereof, such as sauces and dressings (dressings), mayonnaises, spice and spice mixtures, cereals, noodles and pasta, ice cream, candies, chocolate, cakes, baked goods, and the like; and edible fats for cooking and baking; and mixtures thereof.
The invention will now be illustrated by some of its preferred embodiments described in the following examples, which are intended to illustrate and not to limit the invention.
Examples method for the production of a mixture of beta-sitosterol and fat, the so-called base mixture
In the examples, the starting material was a mixture containing a total of 89.2% beta-sitosterol and beta-stigmasterol, an amount of 0.1% alpha-sitosterol, a total of 8.9% campesterol and campestanol, and a total of 0.9% of aryltenols. The raw material has a solid content of 98.8%, a melting range of 137-138 deg.C, and a density of 0.49kg/dm3。
For convenience, the raw material will be referred to hereinafter as a β -sitosterol-containing raw material, depending on its main components.
Example 1 base mixture containing beta-sitosterol
A mixture containing 20 wt.% beta-sitosterol and 80 wt.% rapeseed oil was prepared. The mixture was heated in a glass bottle with stirring until the beta-sitosterol-containing starting material was dissolved in the oil. At this point, the temperature was about 110 ℃ and the test was carried out at standard atmospheric pressure.
After the mixture was cooled to about 60 c, tap water in an amount of about 15% (by weight of the amount of the mixture) equivalent to the temperature of the mixture (60 c) was added thereto and ground in a mortar.
The mixture was initially clear and yellow oil when observed with the naked eye. Suddenly, almost completely with water, the mixture became opaque and pale in color. The mixture was allowed to cool to room temperature (22 ℃) while mixing. The final composition of the mixture is shown in table 1.
TABLE 1 composition of base mixtures containing beta-sitosterol
| Composition (I) | Content (wt%) |
| Beta-sitosterol-containing raw material | 17 |
| Rapeseed oil | 68 |
| Water (W) | 15 |
| Total of | 100 |
According to sensory tests, the mixture of table 1 is a white fatty substance, with a consistency very similar to butter, and containing β -sitosterol in partially dissolved and/or microcrystalline form. The mixture is virtually odorless.
The base mix of table 1 remained unchanged according to sensory testing when stored in the refrigerator. To date, the mixture has been stored for about 6 months.
Example 2 concentration variation of beta-sitosterol-containing raw material in a mixture containing oil and water
A mixture was prepared according to the method of example 1, wherein the proportion of the beta-sitosterol-containing raw material was 2.5-60% of rapeseed oil. It was observed that the consistency of the base mixture is most preferred when the concentration of the beta-sitosterol-containing raw material is between 10 and 20%. The mixture then has an appearance and viscosity similar to butter and is easy to handle.
The higher the proportion of beta-sitosterol-containing starting material in the mixture, the harder its consistency. As described in example 11, even high proportions of beta-sitosterol-containing raw material can be used (addition of beta-sitosterol-containing raw material to pasta) despite the mixture being hard.
Example 3 preparation of blends Using various food grade oils
The mixture was prepared according to the method of example 1, substituting sunflower oil, corn oil and olive oil for rapeseed oil. With each of these oils, three different percentages of beta-sitosterol were used to prepare mixtures: 5%, 10% and 20%.
These mixtures were similar to those prepared with rapeseed oil, except that the olive oil containing mixtures were greenish according to sensory and microscopic examination. This indicates that all food grade oils are well suited for use in the process of the present invention.
Example 4 surfactant was added to the base mixture of example 1
It is generally known that surfactants are necessary for the preparation and stabilization of dispersions, in particular emulsions. The use of surfactants capable of stabilizing the consistency of the dispersion is often important, in particular for long-term storage, for example to prevent any separation or crystallization of the emulsion components.
The mixture of example 1 is essentially prepared containing 2% by weight (in proportion to the aqueous phase) of an emulsifier, which is generally known as a surfactant, such as polysorbate (Tween 80, Polysorbat 80), lecithin or soya lecithin. The resulting compositions are essentially as shown in table 1, except that each contains about 0.3 wt% surfactant. Adding fat mixture containing beta-sitosterol into food
Example 5 the mixture described in example 1 was added to a conventional commercial butter
The 50% by weight base mixture according to example 1 was mixed with 50% by weight butter (Meijerivoi by Valio, low salt content) in a common steel mortar at room temperature (about 22 ℃). The mixing is easy to carry out without any difficulty.
According to the sensory evaluation, a homogeneous yellowish mass of butter color was obtained, which was perceived as a normal butter in every aspect. The taste of the mixture was good and could not be distinguished from real butter, except perhaps for a lower salt content.
Example 6 the mixture described in example 1 was added to conventional commercial rapeseed margarine
50% by weight of the base mixture according to example 1 were mixed with 50% by weight of rapeseed margarine (Kultarypsis margariini 60, Vander Bergh, Sweden) in a common steel mortar at room temperature (about 22 ℃). The mixture was slightly softer, but otherwise similar in consistency to example 3 above. The mixing is easy to carry out without any difficulty.
According to the sensory evaluation, a homogeneous yellowish substance of the original rapeseed margarine colour is obtained, which substance feels in every respect like ordinary rapeseed margarine. The resulting mixture has a good taste, possibly indistinguishable from the starting margarine except for a low salt content.
Example 7 the mixture described in example 1 was added to a conventional commercially available light spread
50% by weight of the base mixture according to example 1 were mixed with 50% by weight of a light spread (Kevyt Voilevi 40% by Valio, low salt content) in a common steel mortar. The mixing was easy to perform without any problems.
According to sensory evaluation, a pale yellow homogeneous mass was obtained, which throughout felt like a light spread used at the beginning. The resulting mixture tastes good and may in fact be indistinguishable from the starting light spread except possibly for a low salt content.
Example 8 to the mixtures prepared as described in examples 1 and 2, salt (sodium chloride) was added
Mixtures were prepared as described in examples 1 and 2, to which 0.9% (by final weight of material) of sodium chloride was added using generally known methods. According to the sensory evaluation, the addition of salt did not impair the properties of these base mixtures in any way.
EXAMPLE 9 evaluation of frying Properties of the above-mentioned substances
The behavior of the butter-or vegetable margarine-containing mixtures described in examples 5 and 6 was investigated under simulated frying conditions by frying them in a beaker. For comparison, frying of pure butter and margarine was also investigated. The mixture containing the light spread is not fried because the light spread used as the starting material is not used for frying.9.1 butter per se
Initially, when pure yellow oil is heated, it forms a bright yellow oil with small bubbles. As heating continued, a brown precipitate layer appeared. This is how often butter turns brown.9.2 mixture containing butter and beta-sitosterol
When the mixture of example 5 is fried, it melts slightly slower and gives more Michler's sound than the equally heated butter. Like butter, it forms a bright yellow oil. When heating is continued, a brown spot appears that is the same color as the spot in butter but smaller in size. This shows the embodiment5 is as suitable for frying as is commercially available butter.9.3 margarine itself
Pure margarine also forms a bright yellow oil when melted. It gives more Michler's sound than grease when heated. Upon heating, a brown point appeared on the mixture of example 5, which contained butter and the base mixture of example 1.9.4 mixture containing margarine and beta-sitosterol
When the mixture of example 6 was fried, it was observed to behave in the same manner in the frying test as pure margarine and essentially the same as the mixture of example 5. This indicates that the mixture is as suitable for heating as a commercial margarine.9.5 conclusions of the test in example 9
In this frying test, the difference in fat browning appears to be due to the type of fat used (butter or rapeseed margarine) and not to the presence of the base mix containing β -sitosterol.
Example 10 the mixture described in example 1 was added to a dairy product
50% by weight of the base mixture according to example 1 was mixed with 50% by weight of Mayonnaise (Heinz Mayonnaise, h.j.heinz b.v., the netherlands) in a common steel mortar at room temperature (about 22 ℃). The mixture was mixed in the same way with an acid dairy product (Smitana by Valio) and a cheese product (Hovi cheese by Valio). Mixing with these foods is easy to carry out without any difficulty.
EXAMPLE 11 addition of beta-sitosterol-containing raw Material to pasta
The beta-sitosterol is heated with the amount of oil required to prepare the pasta product until the beta-sitosterol dissolves in the oil or forms an opalescent, uniformly flowing liquid, depending on the ratio of beta-sitosterol to oil. The liquid was allowed to cool while being milled. To the resulting cooled mixture is added water, or an egg mixture and water, or an egg mixture, while grinding to form an emulsion. The appropriate amount of durum flour and salt is then added by kneading the dough. Water is added as required during the kneading process. A homogeneous pasta product is obtained in which the beta-sitosterol cannot be detected visually and cannot be tasted. The amount of beta-sitosterol in the pasta product is up to 2g per 100g of fresh pasta product. This amount does not have to be exceeded in view of the weight of pasta part (125g fresh pasta/part) and considering a suitable concentration of beta-sitosterol for its activity. Table 2 gives examples of dough compositions for pasta products.
A dough piece is prepared from the pasta dough in the usual manner. The pasta product can be eaten as fresh pasta or dried for a longer period of storage. Both fresh and dry pasta products were cooked in sufficient water for up to 10 minutes. The beta-sitosterol is not released from the pasta and does not enter either the cooking water or the rinse water of the cooked pasta.
The characteristics of the cooked wheaten food are completely consistent with those of ordinary cooked wheaten food prepared without beta-sitosterol.
TABLE 2 example composition of pasta dough
1)The amount of water suitable may vary depending on, for example, the type of durum flour.
| Composition (I) | Egg-free flour food amount (g)/100g flour dough | Egg-containing flour food amount (g)/100g flour dough |
| Beta-sitosterol | 1.7 | 1.7 |
| Rapeseed oil | 1.3 | 1.3 |
| Hard substanceWheat flour | 62.6 | 61.8 |
| Egg | - | 29.0 |
| Water (W) | About 341) | About 51) |
| Salt (salt) | 0.8 | 0.8 |
Example 12 base mixture containing beta-sitosterol to pizza
TABLE 3 pizza recipe
*The composition of the base mixture used is shown in Table 1.
| Ingredients | Pizza | Pizza comprising base mixture containing beta-sitosterol | |
| Dough | Water (W) | 200.0g | 200g |
| Yeast | 25.0g | 25.0g | |
| Salt (salt) | 3.0g | 3.0g | |
| Wheat flour | 298.8g | 298.8g | |
| Decorative dish | Minced meat (pork and beef) | 250.0g | 250.0g |
| Onion (onion) | 130.0g | 130.0g | |
| Crushed tomato | 400.0g | 400.0g | |
| Oregano (oregano) | 1.2g | 1.2g | |
| Basil herb | 1.0g | 1.0g | |
| Garlic pieces | 3.0g | 3.0g | |
| Salt (salt) | 6.0g | 6.0g | |
| Black pepper powder | 0.5g | 0.5g | |
| Chili powder | 0.5g | 0.5g | |
| Base mixture containing beta-sitosterol* | 0.00g | 59.0g | |
| Top decoration material (capping) | Crushed cheese | 150.0g | 150.0g |
| Total of | 1471.0g | 1530.0g |
The pizza is baked at 225 deg.C for about 25-30 minutes.
The characteristics of the pizza containing the beta-sitosterol are completely consistent with the pizza prepared without the beta-sitosterol.
Example 13 base mixture containing beta-sitosterol to meatballs
TABLE 4 meatball formula
| Ingredients | ％ | g |
| Mixture of prefabricated meatballs** | 10.5 | 52.5 |
| Water (W) | 36.5 | 182.5 |
| Minced meat (pork and beef) | 53 | 265.0 |
| 100 | 500.0 |
TABLE 5 meat ball formula with base mix containing beta-sitosterol
*The composition of the base mixture used is given in Table 3**Meat ball mixes are industrially produced dry ingredient mixtures for Northern-type meat balls containing seasonings, starch, soy flour and breadcrumbs.
| Ingredients | ％ | g |
| Mixture of prefabricated meatballs** | 10.1 | 52.5 |
| Water (W) | 35 | 182.5 |
| Minced meat (pork and beef) | 50.8 | |
| Base mixture containing beta-sitosterol* | 4.1 | 21.25 |
| 100 | 521.25 |
Meatballs were baked at 225 ℃ for 20 minutes.
The meat mixture is not sticky and the properties of the meat balls containing beta-sitosterol are similar to those of ordinary meat balls without any beta-sitosterol.
EXAMPLE 14 addition of a base mixture containing beta-sitosterol to a bagel
TABLE 6 formula of bread roll
| Ingredients | ％ | g |
| Water (W) | 44 | 461.0 |
| Yeast | 4.5 | 47.5 |
| Salt (salt) | 1.1 | 11.7 |
| Syrup | 0.3 | 3.6 |
| Bread flour mixture | 46.3 | 525.3 |
| Oatmeal | 3.8 | 40.0 |
| 100 | 1089.1 |
TABLE 7 bagel formula with base mix containing beta-sitosterol
*The composition of the base mixture containing beta-sitosterol is shown in table 1.
| Ingredients | ％ | g |
| Water (W) | 3.7 | 461.0 |
| Yeast | 3.8 | 47.5 |
| Salt (salt) | 0.9 | 11.7 |
| Syrup | 0.2 | 3.6 |
| Bread flour mixture | 42.2 | 525.3 |
| Oatmeal | 3.2 | 40.0 |
| Base mixture containing beta-sitosterol* | 12.7 | 158.0 |
| 100 | 1247.1 |
The base mix containing beta-sitosterol mixes well into the dough and is easy to handle and knead because the dough is not sticky. The dough doughs containing beta-sitosterol had characteristics identical to doughs prepared without beta-sitosterol.
Example 15 addition of a base mixture containing beta-sitosterol to a milk sauce
TABLE 8 formula of milk sauce
| Ingredients | ％ | g |
| Milk | 93.7 | 390.0 |
| Salt (salt) | 1 | 4 |
| Bread flour mixture | 5.4 | 22.3 |
| 100 | 416.3 |
TABLE 9 dairy sauce formulations with the addition of a base mix containing beta-sitosterol
*The composition of the base mixture containing beta-sitosterol is shown in table 1.
| Ingredients | ％ | g |
| Milk | 85.9 | 390 |
| Salt (salt) | 0.9 | 4 |
| Bread flour mixture | 4.9 | 22.3 |
| Base mixture containing beta-sitosterol* | 8.3 | 37.5 |
| 100 | 453.8 |
The fat was melted in a pan and then flour was added thereto. The mixture was boiled and cold milk was added in two portions. The fat is thoroughly and uniformly mixed in the sauce. The characteristics of a milky sauce in which fat was replaced with a base mix containing beta-sitosterol were completely identical to those of a sauce prepared with normal fat.
Reference documents: 1) jousilahti P, Vartiainen E, Tuomilehto J, Puska P: the Lancet348/9027), pp.567-572, 19962) Claus EP, Tyler VE & Brady LR: pharmacognosy, 6 th edition, Lea & Febiger, London, 1970, pp.165-1573) Jones PJH, etc.: journal of Canadian physiology and Pharmacology (Canadian Journal of physiology & Pharmacology), 75 (3): 217-227, 19974) Pollak OJ, Kritchecsky D: monogr Atheroscher.10: 1-219, 19815) Vahoyny GV, Kritchavsky d.: plant and sea sterol and cholesterol metabolism, by Spiller GA, dietetic Pharmacology, new york, NY: alan R Liss Inc; 1981 pp.31-726) Vahoyny GV, Kritchevsky D: plant and sea sterol and cholesterol metabolism, by Spiller GA, nutriologic (nutrional Pharmacology), NY: alan R Liss Inc; 1981 pp31-727) silver RS, Miettihen TA: am J Clin Nutr: 43; 92-97, 19868) Mattson FH; grundy SM, Crouse JR: am J Clin Nutr.35, 697-700, 19829) Steineger E & H die R: pharmakognosie, 5. autof., Springer-Lehrbuch, Berlin-Haidelberg, N.C., 1992, p.19510) Ampdie R & Haas H.: therapie mit Phutophanaka, Springer-Verlag, Berlin-Haidelberg, New York-Tokyo, 1983 pp.187-18811) Ampelopsis R: phutopharmaka, Grundlagen und Praxis, 2. Aufiage, Springer-Verlag, Berlin-Haidelberg-New York, 1991 pp.192-19312) Jones PJH, etc.: journal of physiology and pharmacology of canada, 75 (3): 217-227, 199713) Field FJ, etc.: journal of Lipid Research 38 (Journal of Lipid Research) 2: 348-360, 199714) Richter W, etc.: current research.57 (7): 497-505, 199615) Mattson FH et al: journal of clinical Nutrition of the United states (American Journal of clinical Nutrition) 35 (4): 697-700, 198216) Uchia E et al journal of Japan Pharmacology, 33 (1): 103-12, 198317) Vahouny GB et al: journal of clinical nutrition of U.S. 37 (5): 805-9, 1983
Claims (14)
1. A process for producing a fat blend of β -sitosterol, or a fat blend of β -sitosterol and β -stigmasterol which reduces the total cholesterol and LDL-cholesterol content of serum, characterized in that 0.5-80 wt.% of a raw material containing β -sitosterol, or β -sitosterol and β -stigmasterol, is dissolved in 5-90 wt.% of an oil, fat, or mixture of oil and fat by heating at 80-140 ℃ until the raw material containing β -sitosterol, or β -sitosterol and β -stigmasterol is dissolved, then the mixture is cooled to 40-80 ℃, 5-30 wt.% of water at the same temperature as the mixture is added to the mixture, and the mixture is stirred to obtain a homogeneous and stable mixture, wherein the raw material containing β -sitosterol, or β -sitosterol and β -stigmasterol is in partially dissolved and/or microcrystalline form.
2.A process according to claim 1, characterized in that the oil or fat is a food-grade oily substance of vegetable or animal origin, or a mixture thereof.
3. A method according to claim 1 or 2, characterized in that the oil is sunflower oil, rapeseed oil, turnip seed oil, soybean oil, olive oil and corn oil.
4. A method according to claims 1-3, characterized in that in the method, a surfactant or a mixture thereof is added to the mixture.
5.A method according to any one of claims 1-4, characterized in that a food additive or vitamin, or a mixture thereof, is added to the mixture.
6. Fat composition containing beta-sitosterol, or beta-sitosterol and beta-stigmasterol, for lowering the total cholesterol and LDL-cholesterol content of serum, characterized in that the composition contains 0.5-80 wt.% of a raw material containing beta-sitosterol, or beta-sitosterol and beta-stigmasterol, which is dissolved in 5-90 wt.% of an oil or fat or a mixture thereof, and 5-30 wt.% of water, the raw material containing beta-sitosterol, or beta-sitosterol and beta-stigmasterol being in partially dissolved and/or microcrystalline form, the composition being stable and homogeneous.
7. Composition according to claim 6, characterized in that the oil or fat is a food-grade oily substance of vegetable or animal origin, or a mixture thereof.
8. Composition according to any one of claims 6 or 7, characterized in that the oil is sunflower oil, rapeseed oil, turnip seed oil, soybean oil, olive oil and corn oil.
9. Composition according to any one of claims 6 to 8, characterized in that the composition contains a surfactant or a mixture thereof.
10. Composition according to any one of claims 6 to 9, characterized in that the composition contains a food additive or a vitamin, or a mixture thereof.
11. Use of a composition according to any one of claims 6 to 10 in a food product.
12. Use according to claim 11, characterized in that the composition is used in food grade oils and fats, food products containing fats of animal or vegetable origin or mixtures thereof and food products containing natural fatty acids.
13. Use according to claim 11 or 12, characterized in that the composition is used in butter, butter-containing fat mixtures, light fat spreads, vegetable margarines and mixtures thereof, fats for cooking and baking, processed meat and fish products, dairy products, sauces, dressings, mayonnaises, spices, spice mixtures, cereal products, confectionery, chocolate, cakes and bakery products.
14. A method for adding beta-sitosterol, or beta-sitosterol and beta-stigmasterol, which reduce the content of serum total cholesterol and LDL-cholesterol, to a food product, characterized in that 0.5-80 wt.% of a raw material containing beta-sitosterol, or beta-sitosterol and beta-stigmasterol, is dissolved in 5-90 wt.% of an oil, fat, or mixture thereof by heating at 80-140 ℃ until the raw material containing beta-sitosterol, or beta-sitosterol and beta-stigmasterol is dissolved, the mixture is then cooled to 40-80 ℃, 5-30 wt.% of water having the same temperature as the mixture is added to the mixture, the mixture is stirred so as to obtain a homogeneous and stable mixture, wherein the raw material containing beta-sitosterol, or beta-sitosterol and beta-stigmasterol is partially dissolved and/or in microcrystalline form, and mixing the resulting mixture into food ingredients during the food production process.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FI980450 | 1998-02-27 | ||
| FI980450A FI109327B (en) | 1998-02-27 | 1998-02-27 | Process for the preparation of a fat-like mixture of beta-sitosterol which lowers total serum and LDL cholesterol levels |
| PCT/FI1999/000121 WO1999043218A1 (en) | 1998-02-27 | 1999-02-15 | Method for producing a fat mixture |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| HK1036199A1 HK1036199A1 (en) | 2001-12-28 |
| HK1036199B true HK1036199B (en) | 2004-05-07 |
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