JP2009519721A - A composition comprising one or more phytosterols and / or phytostanols, or derivatives thereof, and a high HLB emulsifier. - Google Patents

Abstract

The present invention
a) one or more non-sterol emulsifiers each having an HLB value greater than 14; and b) one or more sterols or stanols or mixtures thereof;
It is related with the composition used for a foodstuff, a drink, and a nutrition supplement.
[Selection] Figure 1

Description

  The present invention relates to the field of compositions comprising certain naturally derived hydrophobic compounds, in particular sterols and stanols from plants or marine products, and such sterols or stanols or esters thereof are used in foods, beverages, dietary supplements and It relates to means that are easily incorporated into delivery vesicles such as pharmaceuticals.

Although recent advances in science and technology have improved the quality of life and prolonged life expectancy, the prevention of the underlying causes of atherosclerosis, or cardiovascular disease (“CVD”), is sufficient It has not been addressed. Atherosclerosis is a degenerative process that results from the interaction of inherited (genetic) factors and environmental factors such as diet and lifestyle. Studies to date have shown that cholesterol forms atherosclerotic plaques in blood vessels and ultimately cuts off blood supply to the myocardium or otherwise the brain or extremities, depending on the location of the plaques in the arterial tree , Suggesting that it may play a role in atherosclerosis ^{1, 2} . Early Framingham epidemiological studies have shown that increased serum cholesterol levels are associated with an increased risk of death from CVD ³ . More recent studies have confirmed that CVD is a major cause of death and an obstacle in industrialized countries ⁴ .

Studies have shown that 1% reduction in total serum cholesterol in humans results in a 2% reduction in risk of coronary events ^5. Statistically, 1 in mean serum cholesterol
A 0% reduction (eg, from 6.0 mmol / L to 5.3 mmol / L) can result in the prevention of 100,000 deaths each year in the United States ⁶ .

  Naturally sourced, safe and effective agents that can be easily incorporated into a wide variety of delivery methods for the root cause of CVD as individuals become more aware of the importance of maintaining cholesterol balance The need for is becoming more apparent.

  One center of such research for naturally occurring, safe and effective agents for the root cause of CVD is plant-derived sterols and stanols (also known as phytosterols and phytostanols). Sterols are naturally occurring compounds that perform many important cellular functions. Phytosterols such as campesterol, stigmasterol and β-sitosterol in plants, ergosterol in fungi and cholesterol in animals are the main components of cell and subcellular membranes in their respective cell types, respectively . Dietary sources of phytosterols in humans are derived from plant materials such as vegetable oils and vegetable oils. The estimated daily phytosterol content in a typical Western diet is about 60-80 mg compared to a vegetarian diet that supplies about 500 mg daily.

Phytosterols have gained much attention because of their ability to reduce serum cholesterol levels when fed to many mammalian species, including humans. The exact mechanism of action remains largely unknown, but the relationship between cholesterol and phytosterols is in line with the similarity between the individual chemical structures (difference occurs within the side chain of the molecule). Part obviously depends. Phytosterols are thought to drive cholesterol out of the micelle phase, thereby reducing absorption in the cholesterol absorption process or competing at receptor and / or carrier sites.

Over 40 years ago, Irai Lilly from tall oil and the sterol preparations called Cytellin (registered trademark) from soybean oil marketed after, which, according to some reports ^7, reducing serum cholesterol by about 9% It has been found. Various subsequent researchers have explored the sitosterol and campesterol effect ⁹ from soybean oil and tall oil origin of the effect ^8, and serum cholesterol sitosterol preparations on plasma lipid and lipoprotein concentrations. The composition comprises phytosterol or phytostanol (
It has been sought that their hydrogenated counterparts) are esterified to increase solubility. One composition of phytosterols that has been found to be very effective in reducing serum cholesterol is disclosed in US Pat. No. 5,770,749 to Kutney et al.

  Not only in the treatment of CVD and its underlying conditions like hypercholesterolemia, hyperlipidemia, atherosclerosis, hypertension, thrombosis, but others like type II diabetes, dementia, cancer and aging Despite the clear and now well documented benefits of phytosterols in the treatment of various diseases, the application of phytosterols and their incorporation into foods, pharmaceuticals and other delivery vehicles is due to the fact that they are very hydrophobic. Complex (ie they have low water solubility). The highly hydrophobic nature of this phytosterol only makes them insoluble and only slightly dispersible in aqueous media. Thus, phytosterols tend to be added to the lipid layer of lipid-based foods. Health-conscious consumers who wish to benefit from the cholesterol-lowering effect of phytosterols are therefore forced to consume lipid-rich foods despite the health risks of high lipid diets.

  Furthermore, decisively in the field of food and beverage production, phytosterols have a wax-like viscosity and a high melting point, creating solubility problems for food processors. While these are dispersible in oil to some extent in the raw form, the necessary amount to produce an effective effect of the final product can cause granulation. The current answer to this problem is esterification which produces something important for the equilibrium between phytosterol and liquid oil. Due to the limited physical properties of phytosterols, their use by food manufacturers is limited to lipid-based products such as margarine, salad dressings and more recently snack bars.

  In addition, it has been studied what effect the form in which phytosterol is added (eg, crystals, suspension, granular) has on its ability to lower serum cholesterol levels. Because of the high hydrophobicity of phytosterols, they do not dissolve to an appreciable extent in the micellar phase in the gastrointestinal tract and therefore do not have the ability to effectively inhibit cholesterol absorption. Fats and lipids can dissolve to some extent free phytosterols to a lesser extent. Only substantially dissolved phytosterols are believed to inhibit cholesterol absorption.

  As noted above, phytosterols have a high melting point (typically about 136-150 ° C.) and 80 ° C. or higher during dissolution of phytosterols in lipids or fats to avoid recrystallization of phytosterols. It is important to maintain a higher temperature. Crystalline phytosterols provide an undesirable granular, waxy texture to edible and currently interesting products. However, lipids and fats commonly used at 80 ° C. and above are susceptible to oxidation. Oxidized fats and fats particularly impair the sensory characteristics of food. Therefore, it is necessary to address this wax-like texture problem in order to make deliverable foods and beverages that are delicious and marketable.

  The problems associated with adding phytosterols to the lipid phase are complex in lower lipid, lipid based products and non-lipid products. The amount of phytosterol that can be dispersed in the lipid phase of a lipid-based emulsified product is directly related to the amount of lipid in the product. Thus, when the lipid component is reduced below a certain amount, it becomes technically impossible to incorporate phytosterols sufficient to obtain specific health benefits in edible products. The problems brought about by the need to disperse phytosterols in lipids become more serious as the lipid content of lipid-based products decreases.

  Early research on phytosterols focused on comminuting or grinding phytosterols to increase their solubility (both US Pat. No. 3,881,005 to Eli Lilly and No. 4,195,084). In addition, researchers have focused on the esterification of phytosterols to increase their solubility. German Patent No. 2035069 / January 28, 1971 (similar patent to US Pat. No. 3,751,569) describes the addition of phytosterol fatty acid esters to cooking oils. The esterification is carried out between free sterol and fatty acid anhydride with perchloric acid as catalyst. A significant drawback to this method is the use of non-food grade catalysts and reagents, among other things.

  Usually, phytosterols have been formulated into foods by melting sterols or stanols, blending into the oil phase, and mixing the oil phase with other ingredients, resulting in phytosterol-containing foods. However, the aforementioned high melting point can cause significant phytosterol recrystallization in the oil phase of such foods. Such crystallization provides a gritty and unacceptable texture to the food. A rough texture is detected especially when the oil / plant sterol phase is incorporated in food at high concentrations. The high melting and hydrophobic nature of such sterols also makes it difficult to mix them with the aqueous phase. Furthermore, the actual dissolution of plant sterols for incorporation into foods is energy intensive.

To solve these problems, for example, attempts have been made to use chemical modification of phytosterols. For example, as described above, esterification of phytosterols generally results in a low melting temperature. As such, such phytosterol esters can generally be more easily incorporated into foods due to their low melting points, and can provide foods that do not have a noticeably grainy texture. Although the problem of phytosterol lipid solubility can be improved by esterification, this is not a satisfactory solution to the above problem for two reasons: 1) phytosterol esters are more biological than non-esterified phytosterols. 2) When phytosterols or phytosterol esters are distributed in a small amount of the fatty phase of a low fat emulsion product, a high concentration of phytosterols in the fat is a waxy sensation in the mouth and on the tongue To adversely affect the taste of the product.

  During the last 6-8 years, several different approaches have been used to incorporate plant sterols into food. For example, EP-A-0866671 (issued February 24, 1999) melts phytosterols and emulsifiers to form a molten mixture and then disperses the molten mixture in water using high-speed shear. Provides a water-soluble dispersion of phytosterol. This is because the process of melting high boiling phytosterols with surfactants, before or after being dispersed in water with or without surfactants, is greatly enhanced by the use of high shear agitation or homogenization of phytosterols or other molten lipids. Has been reported to contribute significantly to the ability to produce fine dispersions. Phytosterols have been reported to be less than 15 microns in an aqueous dispersion and preferably have a particle size of less than 10 microns. Such phytosterol dispersions can be incorporated into foods without the gritty feel normally associated with phytosterols.

  In WO2003 / 105611, Coca-Cola attempted to solve the problem of incorporating highly hydrophobic compounds such as phytosterols into fruit drinks. The application documents show that “hydrophobic raw materials have a different density than water, so that at the time of product purchase and consumption, the hydrophobic compounds can separate and float on the surface or sink to the bottom. The hydrophobic ingredients suspended in the water produce undesirable "annular products" found in juice-like beverages containing hydrophobic ingredients with a density lower than water, and result in a non-uniform product in the container. It has been mentioned. Coca-Cola attempted to solve this problem by producing water-soluble sterol dispersions without any additional emulsifiers or thickeners.

  Initially, researchers have attempted to overcome formulation limitations for phytosterols by using several methods including homogenization, encapsulation and / or addition of stabilizers, gums, and the like. However, these methods increase the cost of the product and in some cases are illegal in certain standard products such as citrus juices.

  Tianen et al., US Pat. No. 6,129,944, describes a method for producing a product comprising plant sterols by forming a uniform suspension of microcrystalline plant sterols and sweeteners in an aqueous solution. Is disclosed.

  WO00 / 41491, including Wolfson et al., Includes oleo margarine products, beverages, soups, sauces, dips, salad dressings, mayonnaise, confectionery products, bread, cakes, biscuits, breakfast cereals and yogurt type products Hydrophobic compounds such as plant sterols and lycopene are disclosed as supplements to foods and beverages such as In the combination of plant sterols and lycopene with foods, Vulson et al. Theorize that foods having both hydroxyl and carboxyl groups interact with the surface of the sterol or lycopene.

  Haarasilta et al., WO 98/58554, particularly in powder form for use in the food industry containing ground plant sterols and conventional food ingredients such as fruit, vegetable or berry type materials. The premix of and the manufacturing method of this premix are described.

  Zawistowski, WO 00/45648 disperses and suspends plant sterols and plant stanols in a semi-fluid, fluid or viscous vehicle, and the vehicle so formed A process for the production of microparticles of plant sterols and plant stanols or mixtures of both by exposure to impact forces is described. The process involves dispersing or otherwise suspending plant sterols and / or plant stanols in a suitable semi-fluid, fluid or viscous vehicle to produce microparticles, followed by impact force on the vehicle. Involved in applying. Zawistowsky is made by creating high shear with an air spray nozzle, compressed air nozzle, high shear mixer or colloid mill, but is preferably commercially available from Microfluidics Corporation of Newton, Massachusetts. These impact forces are generated by available microfluidizers. Zawistowsky has found that plant sterols and / or plant stanols produced in this way have greater “solubility” in oil-based delivery systems as well as other media and colas, juices or diets. It has been found that it can be incorporated into beverages such as food supplements and / or milk replacement beverages.

In order to improve the solubility of plant sterols, several researchers have synthesized various derivatives of plant sterols. For example, as described in U.S. Pat. No. 3,881,005, through the homogenization, degassing, sterilization and evaporation steps, sitosterol is converted to starch hydrolysate, silicon dioxide and polyoxylene sorbitan monostearate. Mixed with rate at a specific ratio to form a pharmaceutical powder for oral use.

  US Pat. No. 5,932,562 discloses an aqueous homogeneous micelle mixture of plant sterols, lecithin and lysolecithin, which is dried to a finely divided water-soluble powder. Other water soluble plant sterols can be found in US Pat. No. 6,054,144 and US Pat. No. 6,110,502. According to these patent specifications, a water-dispersible plant sterol is mixed in water with a fixed ratio of oryzanol or plant sterol, a monofunctional surfactant and a multifunctional surfactant, and the mixture is Manufactured by drying. This production method employs polyoxylene sorbitan monopalmitate and sorbitan monopalmitate as a monofunctional surfactant and a polyfunctional surfactant, respectively, and is characterized by no homogenization step and degassing step. To do.

  US Pat. No. 6,190,720 discloses food ingredients that can be used as cholesterol-lowering agents, the food ingredients comprising one or more molten plant sterols and one or more fats and It teaches that it can be produced by combining one or more emulsifiers into a homogenous and cooling the homogenous mixture to about 60 ° C. under stirring to form a paste. This food ingredient can be applied to oil-based foods such as salad dressings and margarines.

  WO 00/33669 describes that plant sterols can be dissolved or mixed in a solution of a food emulsifier, mixed with a protein-containing food such as milk or yogurt, homogenized, and added to food Teach you to do that. The dispersion stability of edible products that lower cholesterol is maintained only in the presence of protein-containing substances.

US Pat. No. 6,267,963 discloses that plant sterol-emulsifiers are difficult to crystallize during or after the manufacture of food due to the reduced melting point, the melting point of the plant sterol having a melting point of at least 30 ° C. A plant sterol emulsifier complex characterized in that it can be incorporated into foods in an effective amount that reduces serum cholesterol levels in foods consumed by humans without having an undesirable effect on the texture of the food. ing.
US Pat. No. 5,770,749 US Pat. No. 3,881,005 US Pat. No. 4,195,084 German Patent No. 2035069 US Pat. No. 3,751,569 European Patent Application No. 0896671 International Publication No. 2003/105611 Pamphlet US Pat. No. 6,129,944 International Publication No. 00/41491 Pamphlet WO 98/58554 pamphlet International Publication No. 00/45648 Pamphlet US Pat. No. 3,881,005 US Pat. No. 5,932,562 US Pat. No. 6,054,144 US Pat. No. 6,110,502 US Pat. No. 6,169,720 International Publication No. 00/33669 Pamphlet US Pat. No. 6,267,963 Law, M.M. R. Waldo, N .; J. et al. Wu. Hacksaw, ZA. Bailey, A .; , An overall underestimation of the relationship between serum cholesterol levels and ischemic heart disease in observational studies: data from the BUPA study, Br. Med. J. et al. 1994; 308: 363-366. Law, M.M. R. Waldo, N .; J. et al. Thompson, S .; G. How much and how quickly the reduction in serum cholesterol levels reduces the risk of ischemic heart disease? Br. Med. J. et al. 1994; 308: 367-373. Canel, WB, Castelli, WP, Goldon, T, et al. Lipoprotein cholesterol in the prediction of atherosclerosis: a new view based on the Framingham heart study, Ann. Intern. Med. 1995; 90, 85-91. Sin, BK, Meter, JL, Management of Dyslipidemia in Primary Prevention of Coronary Heart Disease, Curr. Opin. Cardiol. 2002; 17: 503-11. Larosa, J.A. C. Hanninghake, D .; Bush, D.C. Et al., Cholesterol Facts: Summary of Evidence for Dietary Fat, Serum Cholesterol, and Cyclic Heart Disease: Joint Presentation by the American Heart Association and the National Heart, Lung and Blood Institute, Circulation 1990; 81: 1721-1733. Havel, R.D. J. et al. Rapaport, E.C. Drug therapy: management of early hyperlipidemia, New England Journal of Medicine, 1995; 332: 1491-1498. Kukodocal et al., Effects of plant sterols on cholesterol metabolism, Atherosclerosis, 1976; 23: 239-248. Lease, R.D. S. Lease, A. M.M. Effect of sitosterol therapy on plasma fat and lipoprotein concentrations, Greten H (edit), Lipoprotein metabolism, Springer-Farlag, Berlin, Heidelberg, New York, 1976: 119-124. Lease, A. M.M. Moku, H .; Y. I. Lease, R.A. S. McClassky, M.M. A. Grundi, S .; M.M. Plant sterols as cholesterol-lowering agents: clinical trials and sterol balance studies in patients with hypercholesterolemia, Atherosclerosis, 1977; 28: 325-338.

In view of the technical difficulties of adding phytosterols to foods and beverages, and considering the practicality that these ingredients can broadly supplement a wide variety of prepared products, phytosterols in high concentrations in aqueous media obtained are very advantageous for the creation of means of delivering phytosterol focus on finding an effective way of dispersing or suspending or wax-like accompanying the powder formulation sensory and gummy like sensory problems, therefore, The possibility of providing low-fat or non-fat products (ie, water-based products) containing phytosterols in various forms has been developed.

  The object of the present invention is to eliminate or alleviate the above disadvantages and to find a solution to the problems that plague manufacturers who wish to use hydrophobic compounds such as phytosterols extensively in these various commercial forms. It is.

SUMMARY OF THE INVENTION The present invention is used in foods, beverages and dietary supplements, each comprising one or more non-sterol emulsifiers having an HLB greater than 14, and one or more sterols or stanols or mixtures thereof. A composition is provided.

The present invention further comprises sterols or stanols or mixtures thereof with one or more non-sterol emulsifiers, each having an HLB value greater than 14, which has been coated and spray-dried for best food and nutritional use. provide.

The present invention further provides: a) preparing a premix of one or more sterols and / or stanols with one or more high HLB non-sterol emulsifiers;
b) adding the premix into the desired food, beverage or dietary supplement,
Provide a method for reducing and / or preventing undesirable sensory and sensory attributes (including gummy texture and waxy texture) in formulating sterols and stanols and mixtures thereof into foods, beverages or dietary supplements, including steps To do.

  The present invention incorporates into various foods, beverages and dietary supplements, each comprising one or more non-sterol emulsifiers with an HLB greater than 14, and one or more sterols or stanols or mixtures thereof. To provide a useful premix.

  The present invention further provides foods, beverages and dietary supplements formed by addition or formed with compositions as provided herein.

  The present invention further includes CVD and atherosclerosis, hypercholesterolemia, hyperlipidemia, hypertension, its underlying conditions including thrombosis, and related diseases such as type II diabetes, as well as dementia, aging and A method for the treatment or prevention of other diseases involving oxidative damage as part of an underlying disease process such as cancer, wherein the animal has one or more non-sterol emulsifiers each having an HLB value of 14 or more, and Methods are provided by administering foods, beverages or dietary supplements comprising one or more sterols, stanols or mixtures thereof.

The invention comprises combining one or more non-sterol emulsifiers or mixtures thereof each having an HLB value of 14 or more and adding one or more sterols and / or stanols to the food product. A method for preserving food from both degradations due to the growth of microorganisms that may be present in the food is provided.

  The present invention further includes an antimicrobially effective amount of one or more sterols and / or stanols in combination with one or more non-sterol emulsifiers, each having an HLB value of 14 or more, or mixtures thereof. Provide food, including.

In one aspect, the present invention combines the antibacterial properties of one or more sterols and / or stanols in combination with one or more non-sterol emulsifiers or mixtures thereof each having an HLB value of 14 or more. A method of reducing bacterial contamination of particulate food ingredients comprising mixing or forming the food material with an effective amount is provided.

In yet another aspect, the invention relates to a production comprising one or more sterols and / or stanols in combination with one or more non-sterol emulsifiers or mixtures thereof each having an HLB value of 14 or more. Food product, wherein the food product is pathogenic and / or spoilage that causes pathogenicity and / or spoilage compared to the same food product without such additions after processing to manufacture the product and during storage prior to consumption. Includes a reduced number of numbers.

BRIEF DESCRIPTION OF THE DRAWINGS The present invention is illustrated by the following non-limiting drawings, wherein:
FIG. 1 illustrates the effect of a dispersible Reducol® mixture with a high HLB emulsifier, as counted on a plate for cryogenic bacteria in 1% milk fat milk stored at 4-7 ° C. Values are averages of 3 specimens (N = 6) performed in duplicate. The mixture consists of carrageenan, maltodextrin, Reducol® and sodium stearoyl lactate. Both mixtures were added so that their final concentration in milk was 0.72% by weight (w / v).
FIG. 2 shows the effect of dispersible Reducol® mixture on the P.O. in 1% milk fat milk stored at 4 ° C. It is a figure shown by proliferation of fluorescens (P. Fluorescens). Values are averages of 3 specimens (N = 6) performed in duplicate. Error bars indicate the standard deviation of the mean. The mixture consists of carrageenan, maltodextrin, Reducol® and sodium stearoyl lactate. Both mixtures were added so that their final concentration in milk was 0.72% by weight (w / v).
FIG. 3 shows the effect of 1% milk fat milk SPC stearoyl sodium lactate (SSL) and phytosterol mixture stored at 4-7 ° C. with the effect of a dispersible Reducol® mixture with high HLB emulsifier. It is. Values are averages of 3 specimens (N = 6) performed in triplicate. Error bars indicate the standard deviation of the mean. SSL was added into milk at a concentration of 0.03% by weight (w / v). The mixture consists of carrageenan, maltodextrin, Reducol® and sodium stearoyl lactate. Both mixtures were added so that their final concentration in milk was 0.72% by weight (w / v).

DETAILED DESCRIPTION OF THE INVENTION The following detailed description is provided to assist those skilled in the art in practicing the present invention. However, this detailed description should not be construed to unduly limit the scope of the present invention. Modifications and variations of the embodiments discussed herein may be made by those skilled in the art without departing from the spirit and scope of the specification.

  As used herein, the term “sterol” includes, without limitation, all sterols such as sitosterol, campesterol, stigmasterol (from any origin and any form: α, β and γ). , Brush casterol (including dihydrobrass castrol), desmosterol, carinosterol, polyferasterol, cryonasterol, ergosterol, coprosterol, codysterol, isofukosterol, fucostosterol, clerolosterol, nervisterol, latosterol, stella Sterols, spinasterols, chondirasterols, pepostosterols, avenasterols, isoavenasterols, fecostosterols, polynasterosterols, cholesterol and all natural forms It includes its derivatives, including synthetic forms and isomers.

  The term “stanol” refers to saturated or hydrogenated sterols including, for example: (from any origin and any form: α, β and γ) all natural or synthetic forms and derivatives thereof including isomers, Sitostanol, campestanol, stigmasteranol, brush castanol (including dihydrobrush castanol), desmostanol, carinostanol, polyferrastanol, cryonastanol, ergostanol, coprostanol, codistanol, isofucostanol, fucostanol, clerostanol , Nervistanol, Latostanol, Stearastanol, Spinastanol, Condrithranol, Pepostanol, Avenastanol, Isoavenastanol, Fecostanol and Polynastus Including the Nord.

Modifications of sterols and stanols should be understood as including side chains and within the scope of the present invention. Unless otherwise specified, the term “sterol” refers to both sterols and stanols, unless otherwise specified. The terms “phytosterol” and “phytostanol” can also be used and can all refer to plant-derived sterols or stanols, respectively.

  The sterols and stanols used in forming derivatives according to the present invention can be made from a variety of natural sources or can be artificially synthesized. For example, they are vegetable oils (including aqueous plants) and fish (and others) such as corn oil and other vegetable oils, wheat germ oil, soybean extract, rice extract, rice bran, rapeseed oil, sunflower oil, sesame oil. Marine sources) can be obtained from oil processing. They are also derived from yeasts and fungi, for example ergosterol. Thus, the present invention is not limited to any one phytosterol source. U.S. Pat. No. 4,420,427 teaches the production of sterols from vegetable oil sludge using a solvent such as methanol. Alternatively, phytosterols and phytostanols are tall oils or soaps, which are forestry by-products described in US Pat. No. 5,770,749, incorporated herein by reference. Can be obtained from A further method for extracting sterols and stanols from tall oil is described in Canadian Patent No. 2,230,373 filed Feb. 20, 1998 (international patent application filed Feb. 19, 1999). No. 10 / 060,022, filed Jan. 28, 2002, the entire contents of which are incorporated herein by reference.

  Thus, the broadest possible definition should be understood to be found in the terms “sterol” and “stanol” as used herein and includes the following: free sterols and stanols, aliphatic or aromatic acids Esterified sterols and stanols (and thus form aliphatic or aromatic esters respectively), phenolic esters, cinnamic esters, ferulic acid esters, phytosterols and phytostanol glycosides and acylated glycosides or acyl glycosides Including, but not limited to. Thus, the terms “sterol” and “stanol” further have a double bond in the 5-position in the cyclic unit as in most natural sterols, or one or more double bonds. Have bonds at other positions in the ring (eg, 6, 7, 8 (9), 8 (14), 14 5/7) or have no double bonds in the cyclic unit as in stanols Includes all derivatives. In addition, it may have additional methyl groups such as α1-sitosterol.

  Once released from its origin, phytosterols and / or phytostanols are generally formed into solid powders by precipitation, filtration and drying, spray drying, freeze drying or other conventional purification techniques. It has provided many challenges to formulate many phytosterols into various food and beverage matrices, such as powder viscosity, handling difficulties, sensory problems, wax-like texture, gummy-like texture, etc. Powder form. Within the scope of the present invention, it has been surprisingly found that these handling and other sensory difficulties have been overcome when phytosterols are mixed with one or more high HLB emulsifiers.

The term “non-sterol emulsifier” as used herein is intended to encompass high HLB compounds, particularly emulsifiers having an HLB value of 14 or higher. The HLB system is a scale used to describe the properties of surfactants. Detailed information in the HLB system and determination of HLB values can be found in Kirk-Othmer Encyclopedia of Chemical Technology (3rd edition) 8: 910-918, which is incorporated herein by reference. Emulsifiers having an HLB value in the range of 7 to 18, especially 8 to 18, are often referred to as water-in-oil (O / W) emulsions. The W / O emulsifier has an HLB value in the range of 1 to 9, in particular 1 to 6. Since the HLB number is additive, the overall HLB value of a blend of emulsifiers known to HLB can be easily calculated.

In one preferred form of the invention, any non-sterol emulsifier used has an HLB value of 17 or greater. In another preferred form of the invention, any non-sterol emulsifier used has an HLB value of 20 or greater. The most preferred non-sterol emulsifier used in the present invention is a conventional emulsifier having an HLB in the range of 16-25. Most emulsifiers that fall into this class are ethoxylates, most frequently nonionic ethoxylated fatty acids, esters, sorbitan esters, fats and alkylphenols.

  In general, such emulsifiers typically contain from about 10 to about 100 alkylene oxides, especially alkoxylate emulsifiers having ethylene oxide residues; sugar mono-esters and polyglycerol mono-esters, hydrocarbyls, especially alkyls, polysaccharides. Including non-alkoxylate emulsifiers, fatty acid glycerol esters where the fatty acid has 8 to 12 carbon atoms, such as glycerol mono-laurate, and fatty acid N-sugar amides such as glucamide. However, any type of liquid emulsifier that meets the HLB requirement can be used. Examples of other emulsifiers of this type can be found in McCutcheon's, Volume 1: Emulsifiers & Detergents, 2000, which is incorporated herein by reference.

  Specific examples of emulsifiers that may be selected in accordance with the present invention include, but are not limited to: sodium stearoyl lactylate (“SSL” HLB 21), sucrose monostearate, HLB 16; sucrose monolaurate, sodium oleate HLB 18 Sodium oleate (HLB 18); polyoxyethylene-20-sorbitan monopalmitate (HLB 15.6); polyoxyethylene-40-stearate (HLB 16.9); Tween 20 (POE) (20) sorbitan monolaurate) (approximately 16.7 HLB), polyoxyethylene sorbitan monopalmitate, and polyoxyethylene stearic acid monoester. In addition, Emultop (registered trademark: Emultop) can be used.

  The most preferred non-sterol emulsifier for use within the scope of the present invention is to mix lactic acid and stearic acid, and then react the product with sodium hydroxide or calcium hydroxide to produce a sodium or calcium salt. SSL that can be manufactured. This is used as an emulsifier in processed foods and as a dough strengthener for baked foods. To date, it has not been discovered that in combination with high HLB emulsions with sterols or stanols, the problem of extensive and concomitant wax and gummy textures has been well addressed.

Within the scope of the present invention, a) producing a premix of one or more sterols / stanols and one or more high HLB non-sterol emulsifiers;
b) Undesirable functionality of mixing sterols and stanols and mixtures thereof into foods, beverages or dietary supplements, including the step of adding the premix to the desired foods, beverages or dietary supplements during or after production And methods for reducing and / or preventing sensory attributes (including but not limited to gummy texture and wax texture). Alternatively, and within the scope of the present invention, the high HLB non-sterol emulsifier and sterol / stanol may be added during manufacture as a component of the desired food, beverage or dietary supplement material rather than as a premix. That is, it does not form in a separate premix prior to blending. Selected high HLB non-sterol emulsifiers and one or more sterols / stanols are specified for use, for example, as powders that are added (by the consumer) in water to form a healthy beverage Can be incorporated into sachets that can be made with various colorants and / or flavors and / or sweeteners.

Similarly, the non-negligible and important advantages of combining sterol / stanol and high HLB emulsifiers to achieve antimicrobial effects in foods and beverages have not been highly appreciated. These have critical advantages with the combined benefits of maintaining food quality. While each benefit is considered individually important, it is a combination of these effects that will most significantly affect the food industry. By means of the present invention, reducing the growth of microorganisms in the food by the agent which is non-toxic, naturally derived and does not negatively affect (and indeed positively enhance) any sensory properties of the food Provide a means to

  Additional, optional ingredients can be present in the compositions, premixes and sachets and can be stabilizers, thickeners, flavors, vitamins, sweeteners, salt, protein (dairy, soy, etc.). ..) and colorants. Preferably, within the scope of the present invention, the high HLB non-sterol emulsifier and sterol / stanol are mixed with one or more hydrocolloids. In a preferred form, the hydrocolloid is carrageenan, most preferably a saddle type. In a more preferred form, the modified starch is present in the compositions, premixes and sachets of the present invention, most preferred is maltodextrin.

  Preferably, the compositions, premixes and sachets of the present invention comprise one or more sterols and / or stanols, one or more high HLB non-sterol emulsifiers and carrageenan. In a further preferred form of the invention, the compositions, premixes and sachets comprise one or more sterols and / or stanols, SSL and carrageenan. In a further preferred form of the invention, the compositions, premixes and sachets comprise one or more sterols and / or stanols, SSL, carrageenan and maltodextrins.

This premix of high HLB non-sterol emulsifier and sterol / stanol composition or can be added to a wide range of foods, beverages and dietary supplements. They are,
1) Fat-based products-eg margarine, spreads (not including dairy products and dairy ingredients), peanut butter, peanut spreads, mayonnaise (many of which are formed using emulsions), shortening, cooking 2) Grain-based articles-eg baked goods, bread and pasta, cookies, even if these articles have been cooked, baked or otherwise processed;
3) Confectionery-eg chocolate, candy, chewing gum, dessert, non-dairy toppings (eg Cool Fip, registered trademark: CoolWhip), sorbets, dairy and non-dairy shakes, sugar coatings and other fillings;
4) Beverages-Fruit Juice; Dietary Supplements and Meal Replacement Beverages such as those sold under the trade names Boost and Trademark Ensure, and any drinkable containing added fat or oil An emulsion;
5) Various products-including processed foods such as soups, cooked pasta sauces, cooked meals, etc .; and 6) Dairy products-butter, dairy spreads, cheese, yogurt, yogurt drinks and beverages such as shakes and Any emulsion containing added fat or oil;
Including, but not limited to.

  In addition, a more detailed list can be helpful to those skilled in the art in identifying various food products for which the premixes and compositions of the present invention can be advantageously used.

1. Dairy products a. Milk b. Sweetened condensed milk c. Sugar-free condensed milk d. Powdered milk e. Yogurt (stirring, coagulation, drying, etc.)
f. Yogurt drink g. Other fermented milk products h. Smoothies i. Cheese i). Hard cheese (mozzarella, cheddar, etc.)
ii). Soft cheese (cottage, cream, ricotta, etc.)
j. Cream and cream substitutes (liquid and powder)
k. Creamer and creamer-like food (liquid and powder)
l. Cheese-like food m. Eggnog n. Dairy dip o. Dairy premix (with powdered milk, or starch, or protein isolate)

2. Dessert a. Ice cream b. Ice milk c. Frozen yogurt, sherbet d. Frozen fruit juice e. Sunday f. pudding

3. Egg a. Egg powder b. Egg substitute

4). Serial a. Serial bar b. Cereal-fruit bar c. Breakfast cereal

5. Baking product a. Bread (whole grain, rye, wheat, etc.)
b. Crisp bread c. Biscuit / roll d. Croissant e. Bagels f. Tortilla g. Stick bread h. Cracker i. Toast (eg, Melba Toast)
j. Cookies k. Muffin l. Brownie m. Donut n. Cake o. Hot cake p. Waffle q. Pizza dough r. Pastries and pies (puffs, Danish, etc.)
s. Cake mix t. Bread mix powder u. Pasta i. Durum wheat pasta ii. Rice pasta iii. Vegetable pasta iv. Dried, instant pasta v. Yakisoba noodles vi. Other noodles

6). Lipids and fats a. Low fat plant spread b. Salad dressing c. Mayonnaise d. Butter substitute e. Milk powder without cream (creamer)

7). Juice a. Fruit juice b. Vegetable juice c. Nectar d. Fruit and vegetable drink

8). Beverage a. Carbonated and non-carbonated beverages b. Herbal tea and non-herbal tea

9. Confectionery products and confectionery a. Hard and soft candy b. Chewing candy c. Chocolate and chocolate candies d. Marshmallow e. Jam, jelly, etc. f. Fruit bar

10. Snack a. Chips b. Pretzel c. Fruit-based snacks d. Cereal based snacks e. Extruded snacks

11. Soup a. Regular soup b. Concentrated soup c. Dried premix soup

12 Sauce, dip, gravy and spices a. Sauce (pasta sauce, pizza sauce, cheese sauce, orange sauce, tartar, sweet and sour, fish sauce, etc. b. Gravy (mushroom, meat, etc.)
c. Dip (dairy base, non-dairy base salsa, bean dip, etc.)
d. Spices (ketchup, marinade, steak sauce, soy sauce, teriyaki, etc.)
e. Condiments (vegetables such as pickles, fruits such as cranberries and avocados)

13. Sachet-for ready-to-drink beverages

14 Dish replacement a. Snack bar b. Energy bar c. Beverages (eg, Boost, Shake)
d. Dry mix e. Protein concentrate (dairy products, free of dairy ingredients)

15. Chewing gum

16. Dietary supplements a. Supplement bar b. Supplement beverage c. Mastication d. Tablet, soft gel capsule, etc.

  Although it is not clearly understood why or by the mechanism, high HLB emulsifiers can be applied to the mouthfeel (bitterness, texture, on-grain) of phytosterols in various media including in water-soluble dispersions or in the aqueous phase of emulsions. Clearly improve the feel). The methods and compositions of the present invention allow phytosterols to be included in effective amounts in the aqueous phase of a wide range of cooked products, thus developing new formulation opportunities, such as low fat and non-fat formulations. did.

The means by which the phytosterol / high HLB emulsifier composition will be added or incorporated into or onto the food will depend largely on the particular food type. In many cases, subsequent additions may also be possible, but it is expected that such blending will be present during the manufacture of the food product. The preferred form for many foods is that the sterol / stanol is formulated with a high HLB emulsifier and then coated (or microencapsulated) with other food grade materials.
This formulation and subsequent coating can be accomplished by spray drying or many other conventional methods. These methods include spray drying, fluid layer coating, wet granulation and the like.

Many types of coating materials are appropriate:
Table 1. Types of coating materials used in the manufacture of microcapsules

  There are many ways to encapsulate food, and many can be used successfully here to coat sterol / stanol / high HLB emulsifier blends. Spray drying is the most used encapsulation method and is the least expensive. An emulsion is formed between the core and the coating, and the emulsion is dried in a hot air drying chamber. This process allows the coating material to confine the core material.

  The microencapsulation process occurs in spray-drying and the process generally comprises three steps: first, the preparation of the emulsion or dispersion to be treated; second, homogenization of the dispersion; and finally This process is atomization of the mass in the drying chamber. Dispersion of the active material in the coating material that does not mix creates a dispersion. The emulsifier is then added into the dispersion and the dispersion is then heated and homogenized. This homogenization creates a water-in-oil emulsion. The emulsion is then sprayed into a stream of hot air supplied to the drying chamber. As they fall through the gaseous medium, these atomized particles take the form of spheres and the material is encased in the aqueous phase. The rapid removal of water from the coating material by the cyclone keeps the core material below 100 ° C., even though the temperature in the drying chamber is very high.

  In the most preferred form, the sterol / stanol is mixed with a high HLB emulsifier such as SSL and then coated with starch, most preferably modified starch.

In a preferred embodiment, the sterol / stanol is a powdered composition comprising 30 to 75% sitosterol, 2 to 10% campesterol, 5 to 20% sitostanol, 2 to 10 campestanol. In order to facilitate exposure to bile salts, phytosterols are preferably administered in a very finely divided form. The smaller the particle size, the better the dispersion and the less “gritty” feel in the mouth. Low average particle size (eg 10 to 100 microns, preferably 50 microns or less) is obtained by grinding and sieving or subsequently performed in WO 00/4564.
It can be achieved by the impact force technique described in No. 8 pamphlet.

  To aid formulation into various foods, phytosterol / high HLB emulsifier compositions are incorporated into emulsions, suspensions, solutions, solid dispersions, macroemulsions, microemulsions, self-emulsifying systems, hydrogenated lipid systems. It can be solubilized or dispersed, formed into cyclodextrin or bile and inclusion chelate compounds, or formed into a hydrotope.

  In another preferred embodiment of the invention, the phytosterol / high HLB emulsifier composition is first localized to the aqueous phase of the emulsion. The emulsified lipid-based product created by the present invention is water-in-oil (O / W or water continuity) or oil-in-water, depending on the particular emulsifier that may be selected to produce the emulsion. It can be a water (W / O or oil continuous) emulsion. Most preferred are oil-in-water emulsions (W / O or oil continuous emulsions). It is common to form W / O emulsions for the manufacture of enteral pharmaceuticals or nutritional products such as edible spreads, margarines, and powdered sugar / cane sugar.

  The following examples are provided by way of illustration and are not intended to limit the scope of the invention.

Example 1: Dairy beverage
Prescription
%
Milk (skin, homo, 1 or 2% milk fat) 98.96
Modified tapioca starch ("Instant Textra" -Nacan) 0.5
SSL (K-Eplex “-AIC) 0.3
Reducol (registered trademark) (phyto sauce) 0.24
(Reducol is a composition of phytosterol and phytostanol)

Reducol®: SSL from 1: 1.25 (from 0.24% Reducol® and 0.3% SSL examples) to 3: 1 (1.8% Reducol® and 0. Various formulations having a ratio of 6% SSL). Reducol is a mixture of phytosterol and phytostanol (mainly sitosterol, sitostanol, campesterol, campestanol) extracts from forest by-products.

Procedure 1. Warm milk to 45 ° C.
2. Add premixed starch, Reducol® and SSL.
3. Homogenize using a 1/2 stage homogenizer at 2,000 / 2500 psi.
4. Pasteurize at 3.82 ° C. for 3 and a half minutes (or a combination of approved time and temperature).
5. Immediately cool to 4-10 ° C.
6). Packaging.

Example 2: Fat spread (dairy product)
Prescription
Lipid phase %
Canola oil ('Clear Valley 65'-Cargill) 35.046
Sterol ester (Wood Sterols) 5.025
Solid fat (Magfat CAF50, higher vegetable oil) 2.000
Fragrance (BuFlaCon 15X oil, Daily Chem) 0.020
Mono- and di-glycerides (MONO-DI HV 60, Danisco) 0.300
Lecithin (Leciprime 1800 IPM, Cargill) 0.080
β-carotene (22% HS HP, BASF) 0.002
Aqueous %
Water 47.090
Reducol (registered trademark) (Phyto sauce) 4.743
Buttermilk powder 1.000
Pectin (Grindsted Pectin RS400,
Danisco) 0.500
Starch (EmTex12688, Cerestar) 2.400
SSL (K Complex 26850508, AIC) 0.200
Potassium sorbate (Kenko Reipu Sorbate Co.) 0.048
Fragrance Dairy Chem
(BuFlaCon number 200NND) 0.040
Citric acid (to pH 4.8) (ADM) 0.006
Salt (Morton) 1.500

Comments Reducol®: SSL from 25: 1 (from 7.5% Reducol® and 0.3% SSL examples) to 75: 1 (7.5% Reducol® and 0.1) Various formulations with a ratio of% SSL example).
-Potassium sorbate content = 0 to 0.048%
-Salt content = 0.7 to 1.5%

Procedure 1. Weigh Reducol®, Buttermilk Powder, Starch, SSL, Potassium Sorbate, Citric Acid and Salt to make a premixed uniform powder.
2. The water is heated to 85 ° C. and pectin is added slowly while stirring with a high speed shear stirrer until the solution is clear. Soak for 5 minutes.
3. Gradually add the premix powder to the pectin solution and stir well with a high speed shear stirrer until uniform (make sure there are no lumps left in the suspension).
4). Add water-soluble fragrance.
5. Pasteurize at 60 ° C. for 15 minutes (or a combination of different times and temperatures).
6). Weigh the canola oil and add it to the wiped surface emulsion tank. Heat the oil to 85 ° C.
7). Solid fat is added and stirring is continued until it is completely dissolved.
8). The sterol ester is added with continuous stirring.
9. After the oil phase becomes clear, mono and di-glycerides, lecithin, fat-soluble fragrances and colorants are added with stirring until uniform.
Start adding the aqueous phase to the fat phase while maintaining a temperature of 10.65 to 70 ° C and stir continuously until the emulsion is uniform.
11. Pump the emulsified mixture to a clean surface heat exchanger and pin worker.
12 Packaging.

Example 3: Fat spread (no dairy ingredients)
Prescription
Lipid phase %
Canola oil ('Clear Valley 65'-Cargill) 35.046
Sterol ester (Wood Sterols) 5.025
Solid fat (Magfat CAF50, higher vegetable oil) 2.000
Fragrance (BuFlaCon 15X oil, Daily Chem) 0.020
Mono- and di-glycerides (MONO-DI HV 60, Danisco) 0.300
Lecithin (Leciprime 1800 IPM, Cargill) 0.080
β-carotene (22% HS HP, BASF) 0.002
Aqueous %
Water 48.090
Reducol (registered trademark) (Phyto sauce) 4.743
Pectin (Grindsted Pectin RS400, Danisco) 0.500
Starch (Em Tex12688, Cerestar) 2.400
SSL (K Complex 26850508, AIC) 0.200
Potassium sorbate (Kenko Reipu Sorbate Co.) 0.048
Fragrance Dairy Chem
(BuFlaCon number 200NND) 0.040
Citric acid (to pH 4.8) (ADM) 0.006
Salt (Morton) 1.500

Comments- Reducol® I: SSL from 25: 1 (from 7.5% Reducol® and 0.3% SSL example) to 75: 1 (7.5% Reducol® and 0) Various formulations with a ratio of (from the 1% SSL example).
-Potassium sorbate content = 0 to 0.048%
-Salt content = 0.7 to 1.5%

Procedure 1. Weigh Reducol (R), starch, SSL, potassium sorbate, citric acid and salt to make a uniform powder premix.
2. Water is heated to 85 ° C., and pectin is gradually added while stirring with a high speed shear stirrer until the solution is clear. Soak for 5 minutes.
3. Gradually add the premix powder to the pectin solution and stir well with a high speed shear stirrer until uniform (make sure there are no lumps left in the suspension).
4). Add water-soluble fragrance.
5. Pasteurize at 60 ° C. for 15 minutes (or a combination of different times and temperatures).
6). Weigh the canola oil and add it to the wiped surface emulsion tank. Heat the oil to 85 ° C.
7). Solid oil is added and stirring is continued until it is completely dissolved.
8). The sterol ester is added with continuous stirring.
9. After the oil phase becomes clear, mono and di-glycerides, lecithin, fat-soluble fragrances and colorants are added with stirring until uniform.
Start adding the aqueous phase to the fat phase while maintaining a temperature of 10.65 to 70 ° C and stir continuously until the emulsion is uniform.
11. Pump the emulsified mixture to a clean surface heat exchanger and pin worker.
12 Packaging.

Example 4: Premix
Prescription %
Water 80.54
Reducol 11.00
SSL (K Complex 26850508, AIC) 0.30
Carrageenan (CM750, Food Specialties) 0.016
Maltodextrin (01960, Cerestar / Cargill) 8.14

-Reducol®: SSL from 10: 1 (from the example of 3% Reducol® and 0.3% SSL) to 43.3: 1 (13% Reducol® and 0.3% SSL) Various formulations having a ratio of
-Reducol®: Carrageenan from 187.5: 1 (from the example of 3% Reducol® and 0.016% Carrageenan) to 812.5: 1 (13% Reducol® and 0.016) Various formulations with a ratio of% carrageenan).
-Various formulations with a ratio of SSL: carrageenan of 18.75: 1 (from the example of 0.3% SSL and 0.016% carrageenan).

Procedure 1. Weigh Reducol®, maltodextrin, and SSL into a uniform powder premix.
2. Heat a small amount of water (up to ˜1 / 10 of the total) to 85 ° C. and stir well until carrageenan is added and completely dissolved.
3. The remaining water is heated to 55-60 ° C. and the powder premix is added slowly with stirring until uniform.
4). Add the carrageenan suspension to the remaining water and stir well.
5. Homogenize using either a Gaulin homogenizer or a Turrax homogenizer depending on the viscosity of the final suspension.
6). At T inlet = 210-230 ° C. and T exhaust = 75-105 ° C. at a speed of 8-15 rpm (equipment used: A / Snecro Niro atomizer, Copenhagen, Denmark, “Minor” M-02 / a type; and Spray drying is performed with a Master Flex Digi-Static pump, model 7525-34, Barant Co., Burlington, II).
7). Packaging.

  The premix obtained above is dispersible in water as opposed to free phytosterol / phytostanol (such as Reducol®) alone being completely hydrophobic. This premix can therefore be formulated in various liquid food and beverage substrates such as, for example, milk and milk-based beverages, fruit juices, water and the like.

Example 5: Orange juice beverage
Formulation Pure orange juice (not from concentrate, free of pulp) 99.57%
Dispersible Reducol (registered trademark) (including SSL) ^★ 0.43%

Procedure 1. The juice is poured into a stainless steel container and brought to room temperature (~ 20 ° C).
2. Gradually add the dispersible Reducol® and stir for 1-2 minutes until all of the powder is hydrated.
3. The first stage is homogenized at 2800 psi and the second stage at 2600 psi (device: Gaulin homogenizer).
4). Paste the juice beverage to ~ 65 ° C for 30 minutes (or other possible time and temperature combinations).
5. Cool the beverage to 10 ° C and package.

^★ Dispersible Reducol (registered trademark) powder formulation
%
Water 80.54
Reducol 11.00
SSL (K Complex 26850508, AIC) 0.30
Carrageenan (CM 750, Food Specialties) 0.016
Maltodextrin (01960, Cerestar / Cargill) 8.14

Comments -various ratios can be used:
a) Reducol (R): SSL 10: 1 (from 3% Reducol (R) and 0.3% SSL examples) to 43.3: 1 (13% Reducol (R) and 0.3%) (From the SSL example)
b) Reducol®: Carrageenan from 187.5: 1 (from the example of 3% Reducol® and 0.016% Carrageenan) to 812.5: 1 (13% Reducol® and 0. (From the example of 016% carrageenan)
c) SSL: Carrageenan 18.75: 1 (from the example of 0.3% SSL and 0.016% carrageenan)
One particularly advantageous aspect of this formulation is that it significantly simplifies the procedure for manufacturing orange juice beverages and eliminates the need to dissolve stabilizers and evenly distribute Reducol® in the liquid. can do.

Example 6: Small sachet raw material
%
Water 73.435
Reducol 11.000
SSL (K Complex 26850508, AIC) 0.300
Carrageenan (CM750, Food Specialties) 0.0160
Maltodextrin (01960, Cerestar / Cargill) 8.140
Fructose 6.000
Fragrance 0.500
Citric acid 0.600
Coloring 0.005

Procedure 1. Weigh Reducol®, maltodextrin, fructose, fragrance, citric acid, colorant and SSL into a uniform powder premix.
2. Heat a small amount of water (up to ˜1 / 10 of the total) to 85 ° C. and stir well until carrageenan is added and completely dissolved.
3. The remaining water is heated to 55-60 ° C. and the powder premix is added slowly and stirred until uniform.
4). Add the carrageenan suspension to the remaining water and stir well.
5. Homogenize using either a Gaulin homogenizer or a Turrax homogenizer depending on the viscosity of the final suspension.
6). At T inlet = 210-230 ° C. and T exhaust = 75-105 ° C. at a speed of 8-15 rpm (equipment used: A / Snecro Niro atomizer, Copenhagen, Denmark, “Minor” M-02 / a type; and Spray drying is performed with a Master FlexDigi-Static pump, model 7525-34, Barant Co., Burlington, II).
7). The final weight of the packaged and spray-dried powder is 0.6 g or 1.8 g of Reducol® per serving.

Comments <br/> Pouches are made in the following concentration ranges:
-Reducol range 3-13%
-SSL range 0.1 to 0.5%

Example 7: Granola rubber (Crunchy)
Prescription
Serial mix %
Automatic oats 27.780
Chris Price 5.780
Flax seeds (ground) 6.000
All-Bran (registered trademark) Bud (Kellogg) 12.400
Reducol 3.610
Salt 0.190
Sodium bicarbonate 0.190
Binder <br/> White sugar 7.580
Canola oil 8.400
Honey 12.600
Molasses 9.640
Vanilla 2.020
Reducol 3.610
SSL
(K Complex 26850508, AIC) 0.200

Procedure 1. Preheat oven to 325 ° C.
2. Mix cereal and half of Reducol (ie corresponding to the cereal portion) in a large bowl.
3. The remaining Reducol (ie, corresponding to the binder portion) is melted while boiling the oil. Remove the pot from the heat source, add honey, molasses, sugar and SSL and stir well while the binder cools and thickens.
4). Just before mixing the cereal mixture, add vanilla to the binder and homogenize with a hand mixer.
5. Binder is added to the cereal mixture.
6). Transfer the granola mixture to a baking sheet, spread evenly and press evenly; cut the bar.
7. Bake at 325 ° F. in a normal oven for 15-20 minutes, or bake in a dwell oven for 10-15 minutes.
8). Allow the bar to cool for 30-60 minutes by placing it at room temperature or with a cooler.
9. Pack the bar.

Comments Free sterol range: 2-8%

Example 8: Granola rubber (with chewing)
Prescription
Serial mix %
Automatic oats 32.970
Chris Price 13.700
Coconut 8.000
Reducol 3.610
Binder Canola oil 3.330
White sugar 7.500
Molasses 3000
Corn syrup 28.500
Salt 0.200
Vanilla flavor 0.800
SSL (Keplex 26850104, AIC) 0.200
Reducol 3.600

Procedure 1. Mix cereal and half of Reducol (ie corresponding to the cereal portion) in a large bowl.
3. The other remaining Reducol (ie, corresponding to the binder portion) is melted while boiling the oil. Remove the pot from the heat source, add honey, molasses, sugar, SSL and sugar and stir well while the binder cools and thickens.
3. Add perfume to the binder and mix well.
4). Add the binder to the cereal mixture while hot (60-70 ° C.), otherwise it will be too hard and cannot be mixed.
5. Cut the bars and cool and package them.

Comments -free sterol range 2-8%
-SSL range 0.1 to 0.5%
Depending on the total sterol concentration, Reducol® can be added completely to the binder layer (up to ˜6%) or can be distributed between the two layers.

Example 9: Premix prescription water Reducol
SSL (Keplex 26850104, AIC)
Ingredients are prepared as in Example 4.

Example 10: Premix Formulated Water Sitostanol Stearoyl Calcium Lactate Component is prepared as in Example 4.

Example 11: Milk product beverage formulation%
Milk (skin, homo, 1 or 2% milk fat) 98.96
Modified tapioca starch ("Instant Textra" -Nacan) 0.5
Stearoyl calcium lactate 0.3
Reducol (registered trademark) (Physical) 0.24
Ingredients are prepared as in Example 1.

Example 12: Orange Juice Beverage Formula Pure Orange Juice (Not from Concentration, Free of Flesh) 99.57%
Dispersible Reducol® powder (including SSL) ^★ 0.43%
Procedure-according to Example 5.

^★ Dispersible Reducol (registered trademark) powder formulation
%
Water 80.54
Reducol 11.00
SSL (K Complex 26850508, AIC) 0.50
Carrageenan (CM750, Food Specialties) 0.016
Maltodextrin (01960, Cerestar / Cargill) 7.96

Example 13: Spray drying
Manufacturing Process Description-Reducol Plus200
A weighed amount of Reducol and sodium stearoyl lactate ("SSL") was added to the fluidized bed spray granulation unit. The unit was only in air circulation, mixing the two components. The Reducol-SSL blend was now spray-coated with a weighed amount of modified corn starch ("Pure-Coat") dissolved in water and dried in the unit. This produces a coated agglomerate of the raw dry material that has better handling and dispersion properties.

  The end product “Reducol Plus 200” contains 2% SSL, 5% pure-coat and 93% Reducol.

Example 14: Spray drying
Manufacturing Process Description-ReducolPlus500
A weighed amount of Reducol and sodium stearoyl lactate ("SSL") was added to the fluidized bed spray granulation unit. The unit was only in air circulation, mixing the two components. The Reducol-SSL blend was now spray-coated with a weighed amount of modified corn starch ("Pure-Coat") dissolved in water and dried in the unit. This produces a coated agglomerate of the raw dry material that has better handling and dispersion properties.

  The final product “Reducol Plus 500” contains 5% SSL, 5% pure-coat and 93% Reducol.

Example 15: Spray drying
Explanation of manufacturing process-
A weighed amount of Reducol and calcium stearoyl lactate (“CSL”) was added to the fluidized bed spray granulation unit. The unit was only in air circulation, mixing the two components. The Reducol-CSL blend was now spray-coated with a weighed amount of modified corn starch ("Pure-Coat") dissolved in water and dried in the unit. This produces a coated agglomerate of the raw dry material that has better handling and dispersion properties.

  The end product “Reducol Plus 200” contains 2% CSL, 5% pure-coat and 93% Reducol.

Example 16: Antimicrobial Effect Fresh pasteurized milk containing 10 mL parts of 0.03 wt% w / v SSL (ADM Arkady, Olathe, KS) is added to a series of sterile test tubes and 4-7 Incubated for 14 days at ° C. A similar protocol was prepared using a 57% dispersible phytosterol preparation ((Reducol® with 0.03% SSL). SPC of milk stored at 4-7 ° C Measured over 2 weeks.
The results are shown in Tables 1 to 3.

As shown in Table 1, the time course profile of SPC with or without SSL added milk remained similar. On day 14, the SPC for both treatment methods exceeded 2 log ₁₀ cfu / mL. As a comparison, milk containing the Reducol® mixture was relatively constant ≦ 1 log ₁₀ cfu / mL throughout the entire shelf life.

  The use of Reducol® comprising a dispersible blend, maltodextrin, carrageenan and sodium stearoyl lactate according to the present invention, however, has a long-term (up to 23 days) inhibitory effect in SPC and low temperature bacteria in milk maintained at 4 ° C. Showed growth. In general, it is postulated that the antimicrobial activity of a dispersible Reducol® mixture may be due to its increased solubility in milk. For example, regular Reducol® will separate during processing, and many will float on top of milk after several hours of incubation. Since SSL is an anionic hydrophobic emulsifier (Ultra Chemical Co., 2000), the ability to disperse Reducol (R) on its surface is due to the interaction of hydrophobic antimicrobial agents with the target organism's membrane Depending on the ability to move through the aqueous phase of the solution.

In this study, the use of SSL without Reducol® is
It is important to note that it has no effect on PC and therefore should not be considered a major antimicrobial activity. Similarly, the desired effect was not achieved with sterol / stanol alone. Also, neither carrageenan or maltodextrin showed an antimicrobial effect on SPC in milk (data not shown). The dispersibility provided by the sterol / stanol combination and the high HLB emulsifier is required.

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9. Lease, A. M.M. Moku, H .; Y. I. Lease, R.A. S. McClassky, M.M. A. Grundi, S .; M.M. Plant sterols as cholesterol lowering agents: clinical trials and sterol balance studies in hypercholesterolemic patients, Atherosclerosis, 1977; 28: 325-338.

FIG. 1 illustrates the effect of a dispersible Reducol® mixture with a high HLB emulsifier, as counted on a plate for cryogenic bacteria in 1% milk fat milk stored at 4-7 ° C. Values are averages of 3 specimens (N = 6) performed in duplicate. The mixture consists of carrageenan, maltodextrin, Reducol® and sodium stearoyl lactate. Both mixtures were added so that their final concentration in milk was 0.72% by weight (w / v). FIG. 2 shows the effect of dispersible Reducol® mixture on the P.O. in 1% milk fat milk stored at 4 ° C. It is a figure shown by proliferation of fluorescens (P. Fluorescens). Values are averages of 3 specimens (N = 6) performed in duplicate. Error bars indicate the standard deviation of the mean. The mixture consists of carrageenan, maltodextrin, Reducol® and sodium stearoyl lactate. Both mixtures were added so that their final concentration in milk was 0.72% by weight (w / v). FIG. 3 shows the effect of 1% milk fat milk SPC stearoyl sodium lactate (SSL) and phytosterol mixture stored at 4-7 ° C. with the effect of a dispersible Reducol® mixture with high HLB emulsifier. It is. Values are averages of 3 specimens (N = 6) performed in triplicate. Error bars indicate the standard deviation of the mean. SSL was added into milk at a concentration of 0.03% by weight (w / v). The mixture consists of carrageenan, maltodextrin, Reducol® and sodium stearoyl lactate. Both mixtures were added so that their final concentration in milk was 0.72% by weight (w / v).

Claims (27)

a) one or more non-sterol emulsifiers each having an HLB value greater than 14; and b) one or more sterols or stanols or mixtures thereof;
A composition for use in foods, beverages and dietary supplements. The sterol is sitosterol, campesterol, stigmasterol, brassicasterol (including dihydrobrass castrol), desmosterol, carinosterol, polyferasterol, cryonasterol, ergosterol, coprosterol, codysterol, isofucosterol, fucosterol From the group consisting of, clerosterol, nervisterol, latosterol, stellaterol, spinasterol, chondirasterol, pepostolol, avenasterol, isoavenasterol, fecosterol, and polyasterosterol The composition according to claim 1, which is selected. The stanol is sitostanol, campestanol, stigmasteranol, brush castanol (including dihydrobrush castanol), desmostanol, carinostanol, polyferastanol, cryonastanol, ergostanol, coprostanol, codystanol, isofukostanol, fucostanol , Clerostanol, nervistanol, latostanol, stellastanol, spinastanol, chondrastanol, pepostanol, avenastanol, isoavenastanol, fecostanol, and polystastanol The composition according to claim 1. The sterol or stanol is a derivative selected from the group consisting of aliphatic esters, aromatic esters, phenolic acid esters, cinnamic acid esters, ferulic acid esters, glycosides, acylated glycosides and acyl glycosides. Composition. The composition of claim 1, wherein the non-sterol emulsifier has an HLB value equal to or greater than 17. The composition of claim 1, wherein the non-sterol emulsifier has an HLB value equal to or greater than 20. The non-sterol emulsifier is sodium stearoyl lactate (“SSL” HLB21), sucrose monostearate, HLB16; sucrose monolaurate, sodium oleate HLB18, calcium stearoyl lactate; sodium oleate (HLB18); polyoxyethylene-20 Sorbitan monopalmitate (HLB 15.6); polyoxyethylene-40-stearate (HLB16.9); Tween 20 (POE (20) sorbitan monolaurate) (approximately 16.7 HLB), polyoxyethylene sorbitan mono The composition of claim 1, selected from the group consisting of palmitate and polyoxyethylene stearic acid monoester. The composition of claim 1, wherein the emulsifier is sodium stearoyl lactate. 2. The composition of claim 1 manufactured as a premix that can be added to various foods, beverages and dietary supplements during or after the manufacturing process. a) one or more sterols and / or stanols and one or more high HLBs
Producing a premix with non-sterol emulsifiers,
b) adding the premix to the desired food, beverage or dietary supplement during or after the manufacturing process;
Including steps,
Method for reducing and / or preventing unpleasant sensory acceptance and perceptual qualities (including gummy and waxy textures) of sterols and stanols and mixtures thereof incorporated into foods, beverages or dietary supplements . The sterol is sitosterol, campesterol, stigmasterol, brassicasterol (including dihydrobrass castrol), desmosterol, carinosterol, polyferasterol, cryonasterol, ergosterol, coprosterol, codysterol, isofucosterol, fucosterol From the group consisting of, clerosterol, nervisterol, latosterol, stellaterol, spinasterol, chondirasterol, pepostolol, avenasterol, isoavenasterol, fecosterol, and polyasterosterol The method according to claim 10, which is selected. The stanol is sitostanol, campestanol, stigmasteranol, brush castanol (including dihydrobrush castanol), desmostanol, carinostanol, polyferastanol, cryonastanol, ergostanol, coprostanol, codystanol, isofukostanol, fucostanol , Clerostanol, nervistanol, latostanol, stellastanol, spinastanol, chondrastanol, pepostanol, avenastanol, isoavenastanol, fecostanol, and polystastanol The method of claim 10. 11. The sterol or stanol is a derivative selected from the group consisting of aliphatic esters, aromatic esters, phenolic acid esters, cinnamic acid esters, ferulic acid esters, glycosides, acylated glycosides and acyl glycosides. Method. 11. The method of claim 10, wherein the non-sterol emulsifier has an HLB value equal to or greater than 17. 11. The method of claim 10, wherein the non-sterol emulsifier has an HLB value equal to or greater than 20. The non-sterol emulsifier is sodium stearoyl lactate (“SSL” HLB21), sucrose monostearate, HLB16; sucrose monolaurate, sodium oleate HLB18, calcium stearoyl lactate; sodium oleate (HLB18); polyoxyethylene-20 Sorbitan monopalmitate (HLB 15.6); polyoxyethylene-40-stearate (HLB16.9); Tween 20 (POE (20) sorbitan monolaurate) (approximately 16.7 HLB), polyoxyethylene sorbitan mono 11. The method of claim 10, selected from the group consisting of palmitate and polyoxyethylene stearic acid monoester. The method of claim 10, wherein the emulsifier is sodium stearoyl lactate. A lipid-based food product comprising one or more sterols or stanols, or mixtures thereof, and one or more non-sterol emulsifiers each having an HLB value greater than 14. A lipid-based food product comprising one or more sterols or stanols, or mixtures thereof, and one or more non-sterol emulsifiers each having an HLB value equal to or greater than 17. A lipid-based food product comprising one or more sterols or stanols, or mixtures thereof, and one or more non-sterol emulsifiers each having an HLB value equal to or greater than 20. A non-lipid based food product comprising one or more sterols or stanols, or mixtures thereof, and one or more non-sterol emulsifiers each having an HLB value equal to or greater than 17. A non-lipid based food product comprising one or more sterols or stanols, or mixtures thereof, and one or more non-sterol emulsifiers each having an HLB value equal to or greater than 20. A spread comprising one or more sterols or stanols or mixtures thereof in the constituent aqueous phase and one or more non-sterol emulsifiers having an HLB value equal to or greater than 17 in the aqueous phase. . The emulsifier is sodium stearoyl lactate (“SSL” HLB21), sucrose monostearate, HLB16; sucrose monolaurate, sodium oleate HLB18, calcium stearoyl lactate; sodium oleate (HLB18); polyoxyethylene-20-sorbitan mono Palmitate (HLB 15.6); polyoxyethylene-40-stearate (HLB16.9); Tween 20 (POE (20) sorbitan monolaurate) (about 16.7 HLB), polyoxyethylene sorbitan monopalmitate, 24. The spread of claim 23, selected from the group consisting of: and polyoxyethylene stearic acid monoester. A spoonable yoghurt comprising one or more sterols or stanols or mixtures thereof and one or more non-sterol emulsifiers having an HLB value equal to or greater than 17. Milk comprising one or more sterols or stanols or mixtures thereof and one or more non-sterol emulsifiers having an HLB value equal to or greater than 17. A yogurt beverage comprising one or more sterols or stanols or mixtures thereof and one or more non-sterol emulsifiers having an HLB value equal to or greater than 17.

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