MXPA00008356A - Method for producing a fat mixture - Google Patents

Abstract

The present invention relates to a method for producing a fat mixture of&bgr;-sitosterol lowering the serum total cholesterol and LDL-cholesterol levels.&bgr;-sitosterol or a starting material containing&bgr;-sitosterol is dissolved in oil or fat, or in mixtures of oils and fats, using heat and mechanical energy, and water is added to the mixture during cooling.

Description

METHOD FOR PRODUCING A FAT MIXTURE FIELD OF THE INVENTION The present invention relates to a method for producing a fatty mixture of β-sitosterol, which is beneficial for health, homogeneous and stable, decreases the total cholesterol of the serum and the levels of LDL-cholesterol, and contains β-sitosterol in a partially dissolved and / or microcrystalline form. DESCRIPTION OF THE INVENTION A high serum level of total cholesterol, hypertension and smoking are the main risk factors associated with heart disease (1). There are several plant sterols that are distinguished from cholesterol only by the substituents of the side chain and by the degree of saturation. Most higher plants produce 24a-substituted sterols (24-methyl- and 24-ethylsterols). Sitosteroles are mixtures of β-sitosterol (stigmasta-5-en-3ß-ol) and certain saturated sterols, such as β-sitostanol, with a content of sterols not less than 95% and unsaturated sterols with a content not less than 85% Sitosterols are widely present in plants such as wheat and in rye germ oils, corn oil and commonly in seed oils. Sitosteroles are agents REF: 122592 antihipercolesterolémicos that inhibit the absorption of cholesterol in the intestine and through the internal walls of blood vessels (2). Sitosterols play a role in the treatment of atherosclerosis when administered in doses of 2 to 3 grams, three times a day. In the Western diet, the daily intake of β-sitosterol, stigmasterol and campesterol from food is approximately 200 to 400 mg (3), which is approximately the same order as our daily cholesterol intake in food. At the beginning of the 1950s it was recognized that as a result of the addition of β-sitosterol to the feed of chickens and rabbits fed cholesterol, the levels decreased in both test animals and, in addition, this addition of β-sitosterol prevented atherogenesis in rabbits (4). The use of sitosterol and soy sterols to lower cholesterol levels was studied intensively in the 1950s and 1960s (5) and, in fact, the preparations of these substances lowered cholesterol levels by approximately 10% (6). ). Later, it was discovered that the activity of β-sitosterol was based on the inhibition of cholesterol absorption and that plant sterols were poorly absorbed (7). The mechanism that inhibits the absorption of cholesterol was considered to be based on the crystallization and coprecipitation of cholesterol and β-sitosterol. Mattson et al (8) showed that 1 gram of β-sitosterol reduces cholesterol absorption by 42% in foods containing 500 mg of cholesterol. The reduction of plasma cholesterol may be due to the increased activity of LDL receptors. Β-Sitosterol is a lipophilic compound. In contact with the lipid membranes of the intestinal walls, ß-sitosterol will not be absorbed due to its low water solubility, or only a minor proportion of it will be absorbed: When administered orally, only less than 5% of the amount will be absorbed (9). The activity of β-sitosterol is based on a competitive inhibition of cholesterol absorption in the intestine (10). The β-sitosterol interferes with the absorption and reabsorption of cholesterol in the small intestine (11). This is considered to be the result of a similarity between the chemical structures of cholesterol and β-sitosterol (12). Several studies carried out under various conditions have shown that sitosterol decreases LDL-cholesterol levels. It is also recognized that serum sitosterol is correlated with HDL levels. Β-sitosterol reduces the synthesis of | i ^^^^^ to cholesterol in the liver, affecting the gene expression of the enzyme HMG-CoA reductase (13). Richter W et al (14) have shown that β-sitosterol decreases the level of total serum cholesterol by 10 to 15% and the level of LDL-cholesterol by 19%, by inhibiting the absorption of cholesterol in the intestine. In one study, 9 adult patients were given 500 mg of cholesterol for 5 days, as well as 1 gram of β-sitosterol or 2 grams of β-sitosteryl oleate. The absorption of cholesterol decreased by 42% when β-sitosterol was administered and by 33% when β-sitosteryl oleate was administered (15). Uchita et al (16) have recognized that in female rats, sitosterol inhibits the absorption of cholesterol and decreases the cholesterol balance in plasma and liver. Vahouny et al (17) have found that sitosterol inhibits the absorption of cholesterol in rats by 54%. Finnish Patent Application No. 964951 describes an agent for decreasing serum cholesterol level and the use thereof. This application relates to the use of an ester of β-sitostanol with a fatty acid or a mixture of esters of β-sitostanol with a fatty acid as a fatty component or as a fatty substitute in food products, to the use thereof to supplement the diet and the compound itself.

Finnish Patent Publication No. 98,730, describes a method for producing a substance to lower high serum cholesterol concentrations. In the method, the β-sitostanol obtained from β-sitosterol by hydrogenation in an organic solvent in the presence of palladium in carbon as a catalyst and a plant oil, were used to produce a β-sitostanol ether with a fatty acid, or a mixing of such esters, using the transesterification technique in the presence of a sodium ethylate catalyst. Both of the aforementioned patent publications describe a method for modifying ß-sisterol to obtain a fat-soluble derivative thereof, wherein soluble ß-sitostanol fatty acid esters are produced therefrom, as well as the use of the compounds obtained as agents to lower the serum cholesterol concentration. The ß-sitosterol of natural origin is a crystalline compound. As is known, free sterols such as β-sitosterol dissolve only sparingly in oil and fat and, therefore, β-sitosterol derivatives, for example esters that are significantly more fat soluble, are produced for reasons practices, even when according to some studies (15) these derivatives do not inhibit cholesterol absorption as effectively as free β-sitosterol. Such fat-soluble derivatives can be mixed much more easily in nutritive products to form a homogeneous mixture, as compared to a solid, insoluble, thick powder of β-sitosterol. However, such processing to obtain a β-sitosterol derivative results in additional costs for the product. In addition, the hydrogenation of β-sitosterol to obtain β-sitostanol is necessarily carried out using an organic solvent, so that traces thereof, as well as traces of the metal catalysts used, may be present in the esterified end product. In addition, the esterified product is no longer a substance of natural origin, but an artificial chemical compound made by man. An objective of the present invention is to provide a method for producing a fatty mixture of β-sitosterol, which is beneficial for health, homogeneous and stable, decreases the total serum concentration of cholesterol and the concentration of LDL-cholesterol, and contains β-sitosterol in a partially dissolved and / or microcrystalline form. Another objective of the present invention is to use such a homogeneous stable fatty mixture of β-sitosterol containing it in partially dissolved and / or microcrystalline form, in fat preparations or food products as an agent that decreases the serum concentration of cholesterol, as well as to the use of This mixture as a component for the diet. The main characteristics of the method and use in accordance with the present invention are described in the appended claims. It has been discovered that β-sitosterol can be prepared partially soluble and / or microcrystalline by the following procedure. The problems and disadvantages associated with the state of the art can be avoided with the solution of the present invention. In accordance with the method of the present invention, β-sitosterol and food-grade oil are mixed and this mixture is heated until all the solids in the oil are dissolved. After cooling, water is added to the mixture at the temperature of the mixture, dispersing it. The result will be a homogenous, stable, fat-like mass, almost white, with a consistency that resembles that of butter, or an oily mixture, depending on the amounts of the components. This homogeneous and stable paste is particularly suitable, for example, to be mixed in food products.

The raw material in this method is ß-sitosterol, which can comprise from 80 to 100% of ß-sitosterol and ß-sitostanol, and can contain as impurities from 0 to 20% other steels and tinols. This raw material contains ß-sitosterol or ß-sitosterol can be mixed with food-grade oil in an amount of 0.5 to 80%, preferably from 10 to 30%, obtaining a paste having an appearance and viscosity that resemble those of butter and which is easy to handle. The higher the percentage of ß-sitosterol in the mixture, the harder the dough will be. On the other hand, if the amount of ß-sitosterol present in the mixture is less than 10%, calculated from the amount of oil, the viscosity of the dough will decrease and the consistency of it will be much more similar to that of the oil . As food grade oil, any cooking oil or any food grade oil or fat, or oil or an oily compound of animal origin, and suitable for human consumption, for example cod liver oil, or any other substance, can be used. edible oil of plants or animals, or mixtures thereof. The preferred oils are rape seed 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, based on the mass of the mixture. The water used can be any potable water, the percentage of which is between 5 and 30%, preferably between 10 and 20% by weight, with respect to the mass 5 of the mixture. In this method, a mixture of the raw material containing β-sitosterol and oil is heated to a temperature of 80 to 140 ° C, preferably 100 to 120 ° C, until the solid raw material containing the β-10 sitosterol dissolves in oil. After cooling the mixture in a known manner to a temperature of 40 to 80 ° C, preferably 50 to 70 ° C, water is added essentially at the temperature of the mixture. Texture stabilizing surfactants can be added, such as polysorbate (Tween 80, Polysorbate 80), egg lecithin or soy lecithin, which are known emulsifying agents, to the mixture in an amount of 0.05 to 8.0% by weight. If necessary, stabilizing agents, antioxidants or other suitable additives can be added for foods well known in the art, such as sodium chloride, mineral salt, preservatives and flavoring agents, and / or various vitamins for example vitamins A and B, food dyes and phytophenols. The mixture prepared in this way is homogeneous and stable under the * - «Conventional conditions for storing food products. In the mixture, the β-sitosterol is in partially dissolved and / or microcrystalline form. If required, ß-sitosterol can also be dissolved in an oil in the manner described above and this ß-sitosterol / oil mixture can be used as such for food production. The method of the present invention makes it possible to produce, in a simple and economical way, a fatty mixture of ß-sitosterol that is beneficial for health, homogeneous and stable, reduces and absorbs cholesterol in the intestine, thus decreasing the concentration total serum cholesterol and the concentration of LDL-cholesterol, and contains the β-sitosterol in partially dissolved and / or microcrystalline form. This method uses ß-sitosterol of natural origin and a food-grade oil or fat, without any organic solvent or complicated process steps. In food products, even higher doses of the resulting homogeneous stable fat blend containing a naturally occurring β-sitosterol can be safely consumed and can be used in food and kitchen production to partially replace the fat or total. The ß-sitosterol can not be detected with the senses in food products. By food products prepared in this way, the absorption of cholesterol in the intestine can be inhibited and the total serum concentration of cholesterol and the concentration of LDL-cholesterol can decrease significantly. Furthermore, since the β-sitosterol replacing the fat is not substantially absorbed, the proportion of absorbed fat is reduced and, thus, the energy input is decreased. The fat mixture containing β-sitosterol can be added to food products comprising fats of animal or plant origin, or mixtures thereof. Suitable food products are various processed meat products such as sauces and cold cuts, processed fish products, food products containing natural fatty acids, dairy products such as cheese and various other food products containing edible fats or mixtures thereof, for example sauces and dressings, mayonnaise, spices and mixtures of spices, cereals, noodles and pasta products, ice cream, sweets, chocolate, cakes, cookies and the like, as well as edible fats for cooking and baking, and mixtures thereof. The present invention will now be illustrated with respect to some preferred embodiments thereof which are described in the following examples; however, they are not intended to limit the present invention in any way. EXAMPLES Method to produce a mixture of β-sitosterol and fat, i.e. a mixture called basic In the examples, the raw material was a mixture containing β-sitosterol and β-sitostanol in a total amount of 89.2%, a-sitosterol in an amount of 0.1%, campesterol and campestanol in a total amount of 8.9 % and artenoles in a total amount of 0.9%. The raw material had a solids content of 98.8%, a melting range of 137-138 ° C and a density of 0.49 kg / dm3. For convenience, this raw material will be referred to hereinafter as raw material containing be a-si osterol, in accordance with the main component thereof. EXAMPLE 1 Basic mixture containing β-sitosterol A mixture containing 20% by weight of β-sitosterol and 80% by weight of rapeseed oil was prepared. The mixture was heated under stirring in a glass jar until the raw material containing β-sitosterol was dissolved in the oil. At that point, the temperature was - - - * • * - - of approximately 110 ° C and the test was carried out at normal atmospheric pressure. After the mixture was cooled to a temperature of about 60 ° C, tap water was added having the same temperature as the mixture (60 ° C) in an amount of about 15% by weight with respect to the amount of mixture, and was ground in a mortar The mixture was initially clear and oily yellow when examined with the naked eye. Suddenly, when the addition of water was almost over, the mixture became opaque and whitish. The mixture was allowed to cool to room temperature (22 ° C) under stirring. The final composition of the mixture is shown in Table 1. Table 1. Composition of the basic mixture containing β-sitosterol.

Based on a sensory examination, the mixture in Table 1 was a white fat mass having a butter-like consistency and containing β-sitosterol in partially dissolved and / or microcrystalline form. The mixture was practically unsatisfying. When stored in a refrigerator, the basic mixture in Table 1 remained unchanged, based on the sensory examination. To date, the mixture has been stored for approximately 6 months. Example 2 Variation of the concentrations of the raw material containing β-sitosterol in the mixture containing oil and water With the method of Example 1, mixtures were prepared in which the proportion of the raw material containing β-sitosterol was from 2.5 to 60. % rapeseed oil. It was observed that the consistency of the basic mixture was more preferable when the concentration of the raw material containing β-sitosterol was between 10 and twenty%. Then, the mixture had an aspect and a viscosity comparable to that of butter and was easy to handle. The higher the proportion of the raw material that contains β-sitosterol in the mixture, the harder the consistency of the mixture will be. In spite of the hardness of the mixture, even high proportions of the raw material containing β-sitosterol can be used, as described in Example 11 (Addition of the raw material containing β-sitosterol to a paste product) . Example 3 Preparation of the mixture using various edible oils With the method of Example 1, mixtures were prepared by replacing the rape seed oil with sunflower oil, corn oil and olive oil. Mixtures were prepared with each of these oils using three different percentages of β-sitosterol: 5%, 10% and 20%. Based on a sensory and microscopic examination, the mixtures were similar to those prepared with rape seed oil, except that the mixture containing olive oil had a greenish color. This suggests that all food grade oils are very suitable for use in the method of the present invention. Example 4 Addition of a surfactant to the basic mixture of Example 1 It is generally known that surfactants are necessary for the preparation and stabilization of dispersed systems, particularly emulsions. It is often important to use surfactants capable of stabilizing the consistency of the dispersions, especially for long-term storage, for example to prevent any separation of the components of the emulsion or the crystallization thereof. Essentially, the mixtures of Example 1 were prepared containing 2% by weight, calculated from the proportion of the aqueous phase, of emulsifiers generally known as surfactants such as polysorbate (Tween 80, Polysorbate 80), egg lecithin or lecithin. of soy. The resulting compositions were essentially as shown in Table 1, but each containing about 0.3% by weight of a surfactant. Addition of a mixture of fat containing β-sitosterol to a food product Example 5 Addition of the mixture described in Example 1 to commercially available butter 50% by weight of the basic mixture was mixed according to Example 1 and 50% by weight of butter (Meijerivoi of Valió, low salt content) in an ordinary steel mortar at room temperature (approximately 22 ° C). The mixing could be carried out easily and without difficulties.

Based on a sensory evaluation, the result was a uniform mass of the light yellow color of butter that felt like ordinary butter in all aspects. The flavor of the mixture was good and could not be distinguished from the real butter, except perhaps for a lower salt content. EXAMPLE 6 Addition of the mixture described in Example 1 to commercially available rape seed margarine 50% by weight of the basic mixture according to Example 1 and 50% by weight of rapeseed margarine were mixed ( Kultarypsi margariini 60, Van der Bergh, Sweden) in an ordinary steel vessel at room temperature (approximately 22 ° C). The mixture was slightly softer, but had a consistency similar to that of Example 3 above. The mixing could be carried out easily and without difficulties. Based on a sensory evaluation, the result was a uniform mass of the original light yellow color of rapeseed butter, which felt like ordinary rapeseed margarine in all aspects. The flavor of the resulting mixture was good and could not be distinguished from that of the initial margarine, except perhaps for a lower salt content.

Example 7 Addition of the mixture described in Example 1 to ordinary commercially available light paste 50% by weight of the basic mixture was mixed according to Example 1 and 50% by weight of light paste (Kevyt Voilevi 40% de Valió with a low salt content) in an ordinary steel container. The mixing could be carried out easily and without problems. Based on a sensory evaluation, the result was a uniform mass of light yellow color and felt similar to the initial light paste used. The flavor of the resulting mixture was good and could hardly be distinguished from the flavor of the initial light batter, except perhaps for a lower salt content. EXAMPLE 8 Addition of salt (sodium chloride) to the mixtures prepared in the manner described in Examples 1 and 2 Mixtures were prepared in the manner described in Examples 1 and 2, 0.9% sodium chloride was added thereto with respect to final weight of the dough, using a generally known method. Based on a sensory evaluation, the addition of salt did not alter in any way the properties of these basic mixtures. EXAMPLE 9 Evaluation of the frying properties of the masses described above The behavior of the mixtures containing butter or margarine described in Examples 5 and 6, under simulated frying conditions, was studied by frying in beakers. For comparison, the frying of pure butter and margarine was also studied. The mixture containing light pasta was not fried because the light paste used as raw material is not for frying. 9.1 Butter as such Initially, when the pure butter was heated, it formed a bright yellow oil with few bubbles. When heating was continued, brown layers were precipitated. This is how butter usually turns brown. 9.2 Mixture containing butter. and ß-sitosterol When the mixture of Example 5 was fried, it melted a little more slowly and bubbled more than similarly heated butter. Like butter, it formed a bright yellow oil. When the heating was continued, brown spots appeared that had the same color as the butter spots, but smaller in size. This suggests that the mixture of Example 5 is suitable for frying in commercial butters. 9.3 Margarine as such Pure margarine also formed a bright yellow oil when melted. It bubbled more than butter when it got hot. In the heating brown spots were formed as in the mixture of Example 5 containing butter and the basic mixture of Example 1. 9.4 Mixture containing margarine and β-sitosterol When the mixture of Example 6 was fried, it was observed that it behaved in the frying test in the same manner as the pure margarine and in substantially the same manner as the mixture of Example 5. This suggests that the mixture is suitable to be heated as commercial margarine. 9.5 Conclusions of the tests of Example 9 In this frying test,. the differences in the formation of brown spots seemed to be due to the type of fat used (rapeseed butter or margarine), not to the presence of the basic mixture containing β-sitosterol. EXAMPLE 10 Addition of the mixture described in Example 1 to dairy products 50% by weight of the basic mixture according to Example 1 and 50% by weight of mayonnaise was mixed. ^ * and ^ * ^^^^^^^ ¿< «? ^^^^^ (Heinz Mayonnaise, H.J. Heinz B.V., The Netherlands) in an ordinary steel container at room temperature (approximately 22 ° C). The mixture was mixed in the same way with a sour cream product (Smetana de Valió) and with a cream cheese product (Hovi cream cheese de Valió). The mixture with these food products could be carried out easily and without any difficulty. Example 11 Addition of the raw material containing β-sitosterol to a paste product β-sitosterol was heated with the amount of oil necessary for the paste preparation until the β-sitosterol was dissolved in oil or formed an opalescent liquid flow uniform, depending on the amount of β-sitosterol in the oil. This liquid was allowed to cool while being crushed. To the resulting cold mixture was added either water or a mixture of egg and water, or an egg mixture while grinding at the same time, to form an emulsion. Then an adequate amount of wheat flour and salt was added and kneading continued. Water was added as necessary during the kneading. The result was a uniform paste in which ß-sitosterol could not be detected visually or by taste. The amount of ß-sitosterol in the pasta was as high as 2 g / 100 g of fresh pasta. No amounts exceeding this value are necessary in view of the weight of a portion of pasta (125 g of fresh pasta / serving) and considering the adequate concentration of β-sitosterol for the activity thereof. Table 2 shows examples of paste dough compositions. Pasta sheets were prepared in the usual manner from this pasta dough. The pasta could be served either as fresh pasta, or it could be dried for longer storage. Both the fresh pasta product and the dried pasta product were cooked in water for up to 10 minutes. The β-sitosterol was not released from the paste when it was cooked with water or when the cooked pasta was rinsed with water. The properties of the pasta completely corresponded to those of the ordinary pasta prepared without β-sitosterol. Table 2. Examples of pasta dough compositions 11The appropriate amount of water may vary, depending for example on the type of wheat flour used. Ejepplo 12 Addition of the basic mixture containing β-sitosterol to pizza Table 3. Pizza recipe J * -aa- * The composition of the basic mixture used is shown in Table 1. The pizzas were baked at 225 ° C for approximately 25-30 minutes. The properties of the pizza containing β-sitosterol completely corresponded to those of a pizza prepared without β-sitosterol. Example 13 Addition of the basic mixture containing β-sitosterol to meatballs Table 4. Recipe of the meatball _MM _-__ i ^ -ii _- ^. dta? alii Table 5. Recipe of the meatballs to which the basic mixture containing β-sitosterol was added * Table 3 shows the composition of the basic mixture used. ** The meatball mix is an industrially produced blend of dry ingredients for meatballs from • * - "-? - northern type, containing seasoning, starch, soybean meal and bread crumbs Meatballs were baked at 225 ° C for 20 minutes.The meat mixture did not adhere to the hands and the properties of the meatballs containing ß-sitosterol were comparable to those of ordinary meatballs without ß-sitosterol Example 14. Addition of the basic mixture containing β-sitosterol to bread pieces Table 6. Recipe of the bread pieces Table 7. Recipe of bread pieces to which was added a basic mixture containing β-sitosterol.

* The composition of the basic mixture containing β-sitosterol is shown in Table 1. The basic mixture containing β-sitosterol could be mixed in the paste very well and the paste was easy to handle and knead, as it was not It was sticky. The properties of the pieces of bread containing β-sitosterol corresponded totally to those of the roles prepared without β-sitosterol. Ejepplo 15 Addition of the basic mixture containing ß-sitosterol to a sauce prepared with milk Table 8. Recipe of the sauce with milk Table 9. Recipe of a sauce with milk to which was added a basic mixture containing β-sitosterol * The composition of the basic mixture containing β-sitosterol is shown in Table 1. Fat was melted in a sauce container and then flour was added. The mixture was allowed to boil and ^ - ^ ta ^^^^^^^ diháuu-, added cold milk in two portions. The fat was mixed well and evenly in the sauce. The properties of a milky sauce in which the fat was replaced by the basic mixture containing β-sitosterol, completely corresponded to those of the sauce prepared using ordinary fat.

«Huiü ^^^^ táHteaH ^ References: 1) Jousilahti P. Vartiainen E. Tuomilehto J. Puska P: The Lancet 348/9027). pp 567-572. 1996. 2) Claus EP, Tyler VE & Brady LR: Pharmacognosy 6th 5 edition. Read & Febiger, London, 1970, pp. 165- 157. 3) Jones PJH et al: Canadian Journal of Physiology & Pharmacology 75 (3): 217-227, 1997. 4) Pollak OJ, Kritchecsky D: Monogr Atheroscler. 10 10: 1-219, 1981. 5) Vahoyny GV, Kritchavsky D.: Plant and marine sterols and cholesterol metabolism. In Spiller GA, ed. Nutritional Pharmacology. New York, NY: Alan R Liss Inc: 1981 pp. 31-72 15 6) Vahoyny GV, Kritchevsky D.: Plant and marine sterols and cholesterol metabolism. In Spiller GA, ed. Nutritional Pharmacology. New York, NY: Alan R Liss Inc: 1981 pp. 31-72. 7) Tilvis RS, Miettinen TA: Am J Clin Nutr. : 43: 20 92-97, 1986. 8) Mattson FH; Grundy SM, Crouse JR: Am J. Clin Nutr. 35, 697-700, 1982. 9) Steinegger E & Hnsel R: Pharmakognosie, 5. a "1" Auf1. , Springer-Lehrbuch, Berlin-Haidelberg-New York, 1992, p. 195. 10) Hánsel R & Haas H.: Therapie with Phutopharmaka, Springer-Verlag, Berlin-Heidelberg-New York-Tokyo, 1983 pp. 187-188. 11) Hnsel R: Phutopharmaka, Grundlagen und Praxis, 2. Auflage, Springer-Verlag, Berlin-Heidelberg-New York, 1991 pp. 192-193. 12) Jones PJH et al: Canadian Journal of Physiology & Pharmacology 75 (3): 217-227, 1997. 13) Field, FJ et al: Journal of Lipid Research. 38 (2): 348-360, 1997. 14) Richter W et al: Current Research. 57 (7): 497-505, 1996. 15) Mattson FH et al: / American Journal of Clinical Nutrition 35 (4): 697-700, 1982. 16) Uchita E et al: Japanese Journal of Pharmacology. 33 (1): 103-12, 1983. 17) Vahouny GB et al: American Journal of Clinical Nutrition. 37 (5): 805-9, 1983. It is noted that in relation to this date, the best method known to the applicant to carry out the aforementioned invention is that which is clear from the present description of the invention.

It is noted that in relation to this date the best method known by the applicant to carry out the aforementioned invention, is that which is clear from the present description of the invention. ^ > ^ É? U.¿ ^^ dAd¿d

Claims (13)

1. REVERSALS Having described the invention as background, the claim is claimed as contained in the following claims: 1. A method for producing a fatty mixture of β-sitosterol or β-sitosterol and β-sitostanol, which decreases the total serum concentration of cholesterol and LDL-cholesterol, characterized in that 0.5 to 80% by weight of a raw material containing β-sitosterol or β-sitosterol and β-sitostanol is dissolved in 5 to 90% by weight of oil, fat or oil mixture and fats, when heated to a temperature of 80 to 140 ° C until the raw material containing β-sitosterol or β-sitosterol and β-sitostanol dissolves, then the mixture is cooled to a temperature of 40 to 80 ° C and , during the cooling, 5 to 30% by weight of water is added with a temperature essentially similar to that of the mixture, and the mixture is stirred, obtaining a homogeneous and stable mixture in which the raw material containing β-sitosterol and ß-sitosterol and ß Sitostanol is in partially dissolved form and / or microcrystalline.
2. 2. The method according to claim 1, characterized in that the oil or fat is any food grade oily substance of vegetable or animal origin, or a mixture thereof.
3. 3. The method according to any of claims 1 or 2, characterized in that the oil comprises sunflower oil, rape seed oil, turnip seed oil, soybean oil, olive oil or corn oil.
4. 4. The method according to any of claims 1 to 3, characterized in that in the method a surfactant, an emulsifying agent, polysorbate, lecithin of vegetable or animal origin or a mixture thereof is added or added to the mixture. The method according to any of claims 1 to 4, characterized in that an additive for food, sodium chloride, mineral salt, preservatives or flavoring agents or vitamins such as vitamin A and vitamin E or added to the mixture is added or added to the mixture. mixtures thereof. 6. A fatty composition containing β-sitosterol or β-sitosterol and β-sitostanol which decreases the total serum concentration of cholesterol and LDL-cholesterol, characterized in that the composition comprises from 0.5 to 80% by weight of a raw material containing β -sitosterol or β-sitosterol and β-sitostanol, oil or fat or mixtures thereof, and from 5 to 30% by weight of water, wherein the raw material containing β-sitosterol or β-sitosterol and β-sitostanol is in partially dissolved and / or microcrystalline form and the composition is stable and homogeneous at both room and refrigerator temperatures, based on physical and sensory evaluations. The composition according to claim 6, characterized in that the oil or fat is any food grade oil of vegetable or animal origin, or a mixture thereof. The composition according to any of claims 6 or 7, characterized in that the oil comprises sunflower oil, rape seed oil, turnip seed oil, soybean oil, olive oil or corn oil. The composition according to any of claims 6 to 8, characterized in that the composition comprises a surfactant, an emulsifying agent, polysorbate, lecithin of vegetable or animal origin, or a mixture thereof. The composition according to any of claims 6 to 9, characterized in that the composition comprises any additive for food, sodium chloride, mineral salt, preservatives or flavoring agents or various vitamins such as vitamin A and vitamin E, or mixtures of the same. 11. The use of a composition according to any of claims 6 to 10 in food products, in food-grade oils and fats such as butter, in butter-containing fat mixes, in light-fat pastes, in vegetable margarine and in several mixtures of them, as well as in fats for cooking and baking. 12. The use of a composition according to any of claims 6 to 10 in food products, in food products comprising fats of animal or vegetable origin, or mixtures thereof, such as processed meat and fish products, in products foodstuffs containing natural fatty acids, in dairy products, in food products containing edible fats or mixtures thereof, for example sauces and dressings, mayonnaise, spices and spice mixtures, cereal products, ice cream, sweets, chocolate, cakes and biscuits. 13. A method for adding β-sitosterol or β-sitosterol and β-sitostanol to decrease the total serum concentration of cholesterol and the concentration of LDL-cholesterol in food products, characterized in that 0.5 to 80% by weight of a material are dissolved premium containing β-sitosterol or β-sitosterol and β-sitostanol in 5 to 90% by weight of an oil, fat or mixture thereof, j * - »* •« "- * - by heating to a temperature of 80 to 140 ° C until the raw material containing β-sitosterol or β-sitosterol and β-sitostanol dissolves, then the mixture is cooled to a temperature from 40 to 80 ° C and during cooling is added from 5 to 30% by weight of water with a temperature essentially similar to that of the mixture, and the mixture is stirred to obtain a homogeneous and stable mixture, where the raw material containing β-sitosterol or β-sitosterol and beta-sitostanol is in partially dissolved and / or microcrystalline form, and the resulting mixture is mixed with food ingredients during a food production process.