US20080206407A1 - Sachets Comprising Plant Sterol - Google Patents

Sachets Comprising Plant Sterol Download PDF

Info

Publication number
US20080206407A1
US20080206407A1 US11/795,155 US79515505A US2008206407A1 US 20080206407 A1 US20080206407 A1 US 20080206407A1 US 79515505 A US79515505 A US 79515505A US 2008206407 A1 US2008206407 A1 US 2008206407A1
Authority
US
United States
Prior art keywords
sachet
plant sterol
emulsifier
sterol
tea
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
US11/795,155
Inventor
Yvonne Susanna J. Veldhuizen
Henk Husken
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Conopco Inc
Original Assignee
Conopco Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Conopco Inc filed Critical Conopco Inc
Assigned to CONOPCO, INC. D/B/A UNILEVER reassignment CONOPCO, INC. D/B/A UNILEVER ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: HUSKEN, HENK, VELDHUIZEN, YVONNE SUSANNA J.
Publication of US20080206407A1 publication Critical patent/US20080206407A1/en
Abandoned legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/56—Compounds containing cyclopenta[a]hydrophenanthrene ring systems; Derivatives thereof, e.g. steroids
    • A61K31/575—Compounds containing cyclopenta[a]hydrophenanthrene ring systems; Derivatives thereof, e.g. steroids substituted in position 17 beta by a chain of three or more carbon atoms, e.g. cholane, cholestane, ergosterol, sitosterol
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/14—Tea preparations, e.g. using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
    • A61K47/26—Carbohydrates, e.g. sugar alcohols, amino sugars, nucleic acids, mono-, di- or oligo-saccharides; Derivatives thereof, e.g. polysorbates, sorbitan fatty acid esters or glycyrrhizin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/0087—Galenical forms not covered by A61K9/02 - A61K9/7023
    • A61K9/009—Sachets, pouches characterised by the material or function of the envelope
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/0087—Galenical forms not covered by A61K9/02 - A61K9/7023
    • A61K9/0095—Drinks; Beverages; Syrups; Compositions for reconstitution thereof, e.g. powders or tablets to be dispersed in a glass of water; Veterinary drenches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to a porous sachet comprising plant sterol, emulsifier and a particulate component.
  • Plant sterols are known to be difficult to apply in foods because of their poor solubility in fat and in aqueous systems.
  • researchers have presented various ways to circumvent this problem.
  • EP 594612 teaches that the esterification of stanols to fatty acids will lead to increased solubility in fat. Therefore stanol fatty acid esters may be incorporated into fat based food products such as margarines or butter in a relatively high level of around 10 to 20 wt %, such that average daily intake of these products will lead to ingestion of a suitable dosage of stanol ester for cholesterol lowering.
  • EP-A-1059851 teaches that inclusion of sterols in suspensions is simplified by including a thickener in the system under ommission of emulsifier. The resulting compositions are claimed to be storage stable.
  • WO-A-02/28204 also addresses the problem of including sterols in an aqueous dispersion.
  • This document presents the finding that, when plant sterols and an emulsifier are heated together in the absence of other components, they are brought into homogeneous contact with each other while being fused, to form fine micelles which are as small as nanometers in size, when using subsequent homogenisation or high speed stirring processes. It is also allegedly found that in beverages, nanoscale micelles are superior in bioavailability, having no influence on the characteristic taste and flavor of the beverages, and applicable to almost all beverages such as tea.
  • the invention relates to a porous sachet comprising plant sterol, an emulsifier, and a particulate component.
  • the porous sachet comprises plant sterol, emulsifier and a particulate component.
  • Suitable particulate material is such that it can serve as a beverage precursor material.
  • the particulate component is preferably selected from the group comprising tea, coffee, bouillon, fat, herbs or a combination thereof.
  • the particulate component is preferably chosen such that by immersing the sachet in an aqueous component such as water, a suitable beverage such as tea, or a soup or a sauce can be made from the composition in the sachet.
  • an aqueous component such as water, a suitable beverage such as tea, or a soup or a sauce
  • the particulate component may be chosen from components that give a taste and flavour on extraction with hot or cold water or may be a component that dissolves partly or entirely in water.
  • the sachet is suitable for use in an oily substance such as an emulsion of water and oil, or a cooking oil.
  • the particulate component is tea.
  • the wording tea covers tea leaves, including crushed and/or otherwise treated tea leaves, tea infusion composition, or any other form of particulate components derived from the tea plant.
  • sachet may also be referred to as bag or infusion package or pouch or the like, all suitably referred to as “sachet” in the context of this invention.
  • This sachet may have any 3 dimensional form such as round, square, rectangular, triangular.
  • the sachet is a porous sachet.
  • porous means that when the sachet is immersed in a liquid, components may diffuse in and out of the sachet through the pores.
  • the material that is used to make the sachet is preferably characterised by a density in gram per square meter (g/m 2 ) of from 10 to 40, preferably 11 to 30, most preferred from 12 to 20 g/m 2 .
  • the porosity of the sachet material is such that it shows the desired infusion properties.
  • Porosity in this context may be determined by air permeability and sand fall out tests.
  • the air permeability in l/m 2 s is more than 1000, more preferred more than 1500 l/m 2 s.
  • the sand fall out at a particle size of from 106 to 150 ⁇ m is less than 10%, more preferred less than 6%.
  • the sachet is suitably prepared from fibrous material such as cellulosic fibres.
  • fibrous material such as cellulosic fibres.
  • plastic fibres may be (partly) used.
  • the emulsifier is preferably selected from the group comprising monoglycerides, lecithins, diglycerides, diacetyl tartaric acid esters of mono- and diglycerides, sucrose esters of fatty acids, sodium steoroyl lactylate (SSL), citric acid esters of mono- and diglycerides, polyoxyethylene sorbitan esters, polyglycerol esters, or a combination thereof.
  • Preferred emulsifiers are selected from monoglyceride, lecithin, diglycerides, polyoxyethylene sorbitan esters, or a combination thereof.
  • emulsifiers are selected from monoglycerides, lecithins, diglycerides, polyoxyethylene sorbitan esters, polyglycerol esters, diacetyl tartaric acid esters of monoglyceride, sucrose esters and combinations thereof.
  • the most preferred emulsifier are polyoxyethylene sorbitan esters.
  • polyoxyethylene sorbitan esters are TweenTM60 and TweenTM20.
  • proteins are not included in the term emulsifier.
  • the amount of emulsifier is dependent on the type of emulsifier selected, but generally the level of emulsifier is from 1 to 70 wt % more preferred from 5 to 40 wt % on total weight of the composition present in the sachet. It will be appreciated that for each emulsifier there is an optimal amount for its functioning.
  • Plant sterols can be classified in three groups, 4-desmethylsterols, 4-monomethylsterols and 4,4′-dimethylsterols. In oils they mainly exist as free sterols and sterol esters of fatty acids although sterol glucosides and acylated sterol glucosides are also present. There are three major phytosterols namely beta-sitosterol, stigmasterol and campesterol. Schematic drawings of the components meant are as given in “Influence of Processing on Sterols of Edible Vegetable Oils”, S. P. Kochhar; Prog. Lipid Res. 22: pp. 161-188.
  • the plant sterol is selected from the group comprising ⁇ -sitosterol, ⁇ -sitostanol, campesterol, campestanol, stigmasterol, brassicasterol, brassicastanol or a mixture thereof.
  • the sterols in a preferred embodiment are esterified with a fatty acid. It was found that the invention provides the largest effect for esters and a smaller effect for free sterols.
  • plant sterols refers to both the free sterol and the ester of sterol with fatty acids, unless otherwise is specified.
  • the sterols are esterified with one or more C 2-22 fatty acids.
  • C 2-22 fatty acid refers to any molecule comprising a C 2-22 main chain and at least one acid group. Although not preferred within the present context the C 2-22 main chain may be partially substituted or side chains may be present.
  • the C 2-22 fatty acids are linear molecules comprising one or two acid group(s) as end group(s). Most preferred are linear C 8-22 fatty acids as occur in natural oils.
  • Suitable examples of any such fatty acids are acetic acid, propionic acid, butyric acid, caproic acid, caprylic acid, capric acid.
  • Other suitable acids are for example citric acid, lactic acid, oxalic acid and maleic acid.
  • Most preferred are myristic acid, lauric acid, palmitic acid, stearic acid, arachidic acid, behenic acid, oleic acid, cetoleic acid, erucic acid, elaidic acid, linoleic acid and linolenic acid.
  • a mixture of fatty acids may be used for esterification of the sterols.
  • a naturally occurring fat or oil as a source of the fatty acid and to carry out the esterification via an interesterification reaction.
  • the emulsifier is present to ensure that the plant sterol is mostly present in emulsified state, such that the precipitation of plant sterol from the aqueous system is avoided.
  • the ratio plant sterol to emulsifier (determined by dividing the amount of plant sterol in terms of free weight equivalent plant sterol, by the amount of emulsifier) is preferably from 0.05 to 10, more preferred from 0.1 to 1.
  • the amount of plant sterol (calculated as equivalent free plant sterol) is from 2 to 80 wt %, more preferred from 5 to 80 wt % on total weight of the particulate component. It will be appreciated that this amount will depend on the type of product and the intake level of this product. In a more preferred embodiment, the amount of plant sterol is from 5 to 40 wt % based on the total weight of the particulate component, especially tea.
  • the sachet further comprises an ingredient selected from sugar, protein, fat, colouring agent, flavouring agent, antioxidant, health benefit agents such as vitamins, minerals, peptides, thickener, or a combination thereof.
  • these optional ingredients are included in the aqueous phase or partly in the sachet and partly in the aqueous phase of the final beverage.
  • the plant sterol or its ester and the emulsifier are melted to a temperature of at least 50° C. before they are included in the sachet.
  • the composition of plant sterol and emulsifier is cooled before combining it with the other ingredients but this is not required.
  • the plant sterol and emulsifier are melted to a temperature from 50 to 80° C., preferably from 55 to 70° C. before they are combined with the other components.
  • the sachet is infused with water.
  • the water is preferably hot water having a temperature from 60 to 100° C.
  • the infusion may be done by immersing the sachet in water, heating water wherein the sachet is placed in a microwave, or by any other suitable method.
  • the invention relates to the use of a sachet according to the invention for the preparation of a beverage, especially tea.
  • the sachet comprises herbs or other taste or flavour components as the particulate component and is immersed in water that is used for cooking rice or noodles or any other composition.
  • the immersing in this water will lead to a release of the herb or flavour components into the product that is cooked, together with a release of the plant sterols.
  • the particulate material is merely a filler material used to provide some weight to the sachet.
  • examples of such particulate material are fibres, porous material or insoluble salts such as CaCO 3 .
  • the sachet is sold in combination with a separately packed aqueous phase that optionally comprises further ingredients such as health benefit agents, flavouring composition, colouring agents. Therefore in another aspect the invention relates to a kit of parts comprising a sachet according to the invention and a separate packaging comprising an aqueous composition.
  • the surface weighted mean diameter D[3,2] and volume weighted mean diameter D[4,3] droplet sizes of the sterol esters are given in table 1.
  • the tea sterol ester/Tween 60TM mixture was prepared in the same way as described in example 1.
  • the mixture was put into an empty LiptonTM tea bag.
  • the bag was closed.
  • the bag was immersed in hot water (85° C.) and moved slowly up and down in the water for several times.
  • the tea drink was allowed to cool at room temperature.
  • the bag was left in the tea drink.
  • a drink was prepared in the same way as described in comparative example 1, however in this case no tea leaves were added to the mixture of sterol esters and Tween 60TM.
  • the sterolester/TweenTM composition was not in a sachet.
  • a drink was prepared in the same way as described in example 1, however in this case no tea leaves were added to the mixture of sterol esters and Tween 60TM.

Abstract

The invention relates to a porous sachet comprising plant sterol, emulsifier and a particulate material such as tea leaves.

Description

    FIELD OF THE INVENTION
  • The invention relates to a porous sachet comprising plant sterol, emulsifier and a particulate component.
    • BACKGROUND ART
  • Today, a variety of products that claim to lower blood cholesterol levels is available from supermarkets. People consume these foods regularly to ingest a daily dosage of plant sterols which are known to lower cholesterol levels in blood. Examples of plant sterols are beta sitosterol and beta sitostanol.
  • Plant sterols are known to be difficult to apply in foods because of their poor solubility in fat and in aqueous systems. Researchers have presented various ways to circumvent this problem.
  • EP 594612 teaches that the esterification of stanols to fatty acids will lead to increased solubility in fat. Therefore stanol fatty acid esters may be incorporated into fat based food products such as margarines or butter in a relatively high level of around 10 to 20 wt %, such that average daily intake of these products will lead to ingestion of a suitable dosage of stanol ester for cholesterol lowering.
  • EP-A-1059851 teaches that inclusion of sterols in suspensions is simplified by including a thickener in the system under ommission of emulsifier. The resulting compositions are claimed to be storage stable.
  • WO-A-02/28204 also addresses the problem of including sterols in an aqueous dispersion. This document presents the finding that, when plant sterols and an emulsifier are heated together in the absence of other components, they are brought into homogeneous contact with each other while being fused, to form fine micelles which are as small as nanometers in size, when using subsequent homogenisation or high speed stirring processes. It is also allegedly found that in beverages, nanoscale micelles are superior in bioavailability, having no influence on the characteristic taste and flavor of the beverages, and applicable to almost all beverages such as tea.
  • We have found that this process might give suitable products for application of free sterols but certainly for the use of plant sterol fatty acid esters in tea or tea based beverages it is unlikely to lead to suitable products. We found that the general mixing of tea leaves with plant sterol fatty acid esters and emulsifier and inclusion of this mixture in tea results in quick formation of plant sterol ester droplets on the tea-surface. These droplets make a less attractive impression and therefore are preferably avoided or reduced. This phenomenon is also referred to as “creaming” of the plant sterols.
  • It is an object of the invention to provide at least a partial solution to the problem of creaming of plant sterols in tea or similar beverages.
    • SUMMARY OF THE INVENTION
  • We have surprisingly found that the inclusion of plant sterols with emulsifiers in a porous tea bag containing tea, significantly delays the formation of plant sterol droplets and also reduces the droplet size of any plant sterol droplets formed, which makes them less visible.
  • Therefore the invention relates to a porous sachet comprising plant sterol, an emulsifier, and a particulate component.
    • DETAILED DESCRIPTION
  • Where weight percentages are used they are based on total product weight unless otherwise is indicated.
  • The porous sachet comprises plant sterol, emulsifier and a particulate component. Suitable particulate material is such that it can serve as a beverage precursor material. The particulate component is preferably selected from the group comprising tea, coffee, bouillon, fat, herbs or a combination thereof.
  • The particulate component is preferably chosen such that by immersing the sachet in an aqueous component such as water, a suitable beverage such as tea, or a soup or a sauce can be made from the composition in the sachet.
  • The particulate component may be chosen from components that give a taste and flavour on extraction with hot or cold water or may be a component that dissolves partly or entirely in water. Optionally the sachet is suitable for use in an oily substance such as an emulsion of water and oil, or a cooking oil.
  • It is preferred that the particulate component is tea. In the context of the invention, the wording tea covers tea leaves, including crushed and/or otherwise treated tea leaves, tea infusion composition, or any other form of particulate components derived from the tea plant.
  • The sachet according to the invention may also be referred to as bag or infusion package or pouch or the like, all suitably referred to as “sachet” in the context of this invention.
  • This sachet may have any 3 dimensional form such as round, square, rectangular, triangular.
  • The sachet is a porous sachet.
  • In the context of the invention porous means that when the sachet is immersed in a liquid, components may diffuse in and out of the sachet through the pores. The material that is used to make the sachet is preferably characterised by a density in gram per square meter (g/m2) of from 10 to 40, preferably 11 to 30, most preferred from 12 to 20 g/m2.
  • In a preferred embodiment the porosity of the sachet material is such that it shows the desired infusion properties. Porosity in this context may be determined by air permeability and sand fall out tests. Preferably the air permeability in l/m2 s is more than 1000, more preferred more than 1500 l/m2 s. Preferably the sand fall out at a particle size of from 106 to 150 μm is less than 10%, more preferred less than 6%.
  • The sachet is suitably prepared from fibrous material such as cellulosic fibres. Optionally if heat sealable properties are desired, plastic fibres may be (partly) used.
  • The emulsifier is preferably selected from the group comprising monoglycerides, lecithins, diglycerides, diacetyl tartaric acid esters of mono- and diglycerides, sucrose esters of fatty acids, sodium steoroyl lactylate (SSL), citric acid esters of mono- and diglycerides, polyoxyethylene sorbitan esters, polyglycerol esters, or a combination thereof. Preferred emulsifiers are selected from monoglyceride, lecithin, diglycerides, polyoxyethylene sorbitan esters, or a combination thereof. Even more preferred emulsifiers are selected from monoglycerides, lecithins, diglycerides, polyoxyethylene sorbitan esters, polyglycerol esters, diacetyl tartaric acid esters of monoglyceride, sucrose esters and combinations thereof. The most preferred emulsifier are polyoxyethylene sorbitan esters. Examples of polyoxyethylene sorbitan esters are Tween™60 and Tween™20.
  • In the context of the invention proteins are not included in the term emulsifier.
  • The amount of emulsifier is dependent on the type of emulsifier selected, but generally the level of emulsifier is from 1 to 70 wt % more preferred from 5 to 40 wt % on total weight of the composition present in the sachet. It will be appreciated that for each emulsifier there is an optimal amount for its functioning.
  • Plant sterols can be classified in three groups, 4-desmethylsterols, 4-monomethylsterols and 4,4′-dimethylsterols. In oils they mainly exist as free sterols and sterol esters of fatty acids although sterol glucosides and acylated sterol glucosides are also present. There are three major phytosterols namely beta-sitosterol, stigmasterol and campesterol. Schematic drawings of the components meant are as given in “Influence of Processing on Sterols of Edible Vegetable Oils”, S. P. Kochhar; Prog. Lipid Res. 22: pp. 161-188.
  • The respective 5 alpha-saturated derivatives such as sitostanol, campestanol and ergostanol and their derivatives are also encompassed in the term plant sterol.
  • Preferably the plant sterol is selected from the group comprising β-sitosterol, β-sitostanol, campesterol, campestanol, stigmasterol, brassicasterol, brassicastanol or a mixture thereof.
  • The sterols in a preferred embodiment are esterified with a fatty acid. It was found that the invention provides the largest effect for esters and a smaller effect for free sterols. In the context of this invention the term plant sterols refers to both the free sterol and the ester of sterol with fatty acids, unless otherwise is specified.
  • Preferably the sterols are esterified with one or more C2-22 fatty acids. For the purpose of the invention the term C2-22 fatty acid refers to any molecule comprising a C2-22 main chain and at least one acid group. Although not preferred within the present context the C2-22 main chain may be partially substituted or side chains may be present. Preferably the C2-22 fatty acids are linear molecules comprising one or two acid group(s) as end group(s). Most preferred are linear C8-22 fatty acids as occur in natural oils.
  • Suitable examples of any such fatty acids are acetic acid, propionic acid, butyric acid, caproic acid, caprylic acid, capric acid. Other suitable acids are for example citric acid, lactic acid, oxalic acid and maleic acid. Most preferred are myristic acid, lauric acid, palmitic acid, stearic acid, arachidic acid, behenic acid, oleic acid, cetoleic acid, erucic acid, elaidic acid, linoleic acid and linolenic acid.
  • When desired a mixture of fatty acids may be used for esterification of the sterols. For example, it is possible to use a naturally occurring fat or oil as a source of the fatty acid and to carry out the esterification via an interesterification reaction.
  • The emulsifier is present to ensure that the plant sterol is mostly present in emulsified state, such that the precipitation of plant sterol from the aqueous system is avoided. The ratio plant sterol to emulsifier (determined by dividing the amount of plant sterol in terms of free weight equivalent plant sterol, by the amount of emulsifier) is preferably from 0.05 to 10, more preferred from 0.1 to 1.
  • In view of the desired effect on blood cholesterol levels it is preferred that the amount of plant sterol (calculated as equivalent free plant sterol) is from 2 to 80 wt %, more preferred from 5 to 80 wt % on total weight of the particulate component. It will be appreciated that this amount will depend on the type of product and the intake level of this product. In a more preferred embodiment, the amount of plant sterol is from 5 to 40 wt % based on the total weight of the particulate component, especially tea.
  • Optionally the sachet further comprises an ingredient selected from sugar, protein, fat, colouring agent, flavouring agent, antioxidant, health benefit agents such as vitamins, minerals, peptides, thickener, or a combination thereof.
  • In another alternative embodiment these optional ingredients are included in the aqueous phase or partly in the sachet and partly in the aqueous phase of the final beverage.
  • In the preparation of the sachets, it is preferred that the plant sterol or its ester and the emulsifier are melted to a temperature of at least 50° C. before they are included in the sachet. Optionally the composition of plant sterol and emulsifier is cooled before combining it with the other ingredients but this is not required. In a preferred embodiment the plant sterol and emulsifier are melted to a temperature from 50 to 80° C., preferably from 55 to 70° C. before they are combined with the other components.
  • To produce a beverage or other fluid food such as soup, the sachet is infused with water. The water is preferably hot water having a temperature from 60 to 100° C. The infusion may be done by immersing the sachet in water, heating water wherein the sachet is placed in a microwave, or by any other suitable method.
  • In one aspect the invention relates to the use of a sachet according to the invention for the preparation of a beverage, especially tea.
  • In an alternative embodiment, the sachet comprises herbs or other taste or flavour components as the particulate component and is immersed in water that is used for cooking rice or noodles or any other composition. The immersing in this water will lead to a release of the herb or flavour components into the product that is cooked, together with a release of the plant sterols.
  • In a further alternative embodiment the particulate material is merely a filler material used to provide some weight to the sachet. Examples of such particulate material are fibres, porous material or insoluble salts such as CaCO3.
  • Optionally the sachet is sold in combination with a separately packed aqueous phase that optionally comprises further ingredients such as health benefit agents, flavouring composition, colouring agents. Therefore in another aspect the invention relates to a kit of parts comprising a sachet according to the invention and a separate packaging comprising an aqueous composition.
  • The invention is illustrated by the following non limiting examples.
    • EXAMPLES Comparative Example 1
  • 0.47 grams of phytosterol ester (tall oil sterols (primarily beta sitosterol) esterified with sunflower fatty acids) and 1.25 grams of Tween 60™ were mixed at 60° C. and allowed to cool to room temperature (20° C.). Subsequently 2.0 grams of black tea leaves were added and mixed. 250 ml of hot water (85° C.) was added and stirred with a teaspoon. The tea drink was allowed to cool to room temperature. The tea leaves were not removed during cooling of the drink. The droplet size of the sterol esters was measured at different temperatures during cooling of the tea drink. The method of static light scattering, using a Malvern Mastersizer 2000™, was used for measuring droplet sizes. Samples were taken with a pipette 3 cm below the surface and directly added to the 130 ml water (20° C.) of the cell unit, Hydro 2000S™.
  • Visual evaluation showed that sterol ester droplets were formed on the surface of the tea drink. The amount of droplets on the surface increased upon cooling of the tea and was found unacceptable.
  • The surface weighted mean diameter D[3,2] and volume weighted mean diameter D[4,3] droplet sizes of the sterol esters are given in table 1.
  • TABLE 1
    Temp. Time D [3, 2] D [4, 3]
    (° C.) (min.) (μm) (μm)
    83.5 0 0.76 28.6
    60.1 15 0.50 11.3
    47.4 30 0.46 8.8
    39.7 43 0.43 8.2
    35.5 57 0.43 8.2
    • Example 1
  • The tea sterol ester/Tween 60™ mixture was prepared in the same way as described in example 1. The mixture was put into an empty Lipton™ tea bag. The bag was closed. The bag was immersed in hot water (85° C.) and moved slowly up and down in the water for several times. The tea drink was allowed to cool at room temperature. The bag was left in the tea drink.
  • Visual evaluation showed that the amount of sterol ester droplets on the surface was less compared to comparative example 1. Even when the tea was cooled to 35° C. the total amount of sterol esters on the surface was less compared to the tea of comparative example 1 at 35° C. The average droplet size of the sterol esters expressed as D[3,2] and D[4,3] are given in table 2 and generally show a reduction of the average sterol ester droplet size compared to comparative example 1.
  • TABLE 2
    Temp. Time D [3, 2] D [4, 3]
    (° C.) (min.) (μm) (μm)
    84.3 0 0.51 61.1
    59.0 14 0.19 8.0
    46.1 29 0.17 3.9
    40.1 43 0.17 2.9
    34.6 57 0.18 3.2
    • Comparative Example 2
  • A drink was prepared in the same way as described in comparative example 1, however in this case no tea leaves were added to the mixture of sterol esters and Tween 60™. In this comparative example the sterolester/Tween™ composition was not in a sachet.
  • Visual evaluation showed the quick formation of an unacceptable amount of sterol ester droplets on the surface. The average droplet size of the sterol esters expressed as D[3,2] and D[4,3] are given in table 3.
  • TABLE 3
    Temp. Time D [3, 2] D [4, 3]
    (° C.) (min.) (μm) (μm)
    87.1 0 7.3 47.0
    67.4 10 1.75 20.1
    47.2 33 1.35 14.0
    • Comparative Example 3
  • A drink was prepared in the same way as described in example 1, however in this case no tea leaves were added to the mixture of sterol esters and Tween 60™.
  • Visual evaluation showed the quick formation of an unacceptable amount of sterol esters droplets on the surface. The average droplet size of the sterol esters expressed as D[3,2] and D[4,3] are given in table 4.
  • TABLE 4
    Temp. Time D [3, 2] D [4, 3]
    (° C.) (min.) (μm) (μm)
    87.1 0 6.86 52.5
    66.8 11 1.67 23.0
    47.3 33 1.25 14.1

Claims (10)

1. A porous sachet comprising plant sterol, an emulsifier, and a particulate component.
2. A sachet according to claim 1 wherein the plant sterol is a plant sterol fatty acid ester.
3. A sachet according to claim 1 wherein the plant sterol is selected from the group comprising β-sitosterol, β-sitostanol, campesterol, campestanol, stigmasterol, brassicasterol, brassicastanol or a mixture thereof.
4. A sachet according to claim 1 wherein the emulsifier is selected from monoglycerides, lecithins, diglycerides, polyoxyethylene sorbitan esters, polyglycerol esters, diacetyl tartaric acid esters of monoglyceride, sucrose esters and combinations thereof.
5. A sachet according to claim 1 wherein the particulate component is selected from the group comprising tea, coffee, bouillon, fat, herbs or a combination thereof.
6. A sachet according to claim 5 wherein the particulate component is tea.
7. A sachet according to claim 1 wherein the ratio plant sterol to emulsifier is from 0.01 to 10 (based on the free weight equivalent of the plant sterol to the weight of the emulsifier).
8. A sachet according to claim 1 wherein the amount of plant sterol (calculated as free sterol equivalent) is from 5 to 40% on total weight of the particular component.
9. A kit of parts comprising a sachet according to claim 1 and a separate packaging comprising an aqueous composition.
10. Use of a sachet according to claim 1 for the preparation of a beverage.
US11/795,155 2005-01-14 2005-11-18 Sachets Comprising Plant Sterol Abandoned US20080206407A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP05075107.2 2005-01-14
EP05075107 2005-01-14
PCT/EP2005/012500 WO2006074752A1 (en) 2005-01-14 2005-11-18 Sachets comprising plant sterol

Publications (1)

Publication Number Publication Date
US20080206407A1 true US20080206407A1 (en) 2008-08-28

Family

ID=34937997

Family Applications (1)

Application Number Title Priority Date Filing Date
US11/795,155 Abandoned US20080206407A1 (en) 2005-01-14 2005-11-18 Sachets Comprising Plant Sterol

Country Status (6)

Country Link
US (1) US20080206407A1 (en)
EP (1) EP1835819A1 (en)
AU (1) AU2005324945A1 (en)
BR (1) BRPI0517590A (en)
WO (1) WO2006074752A1 (en)
ZA (1) ZA200705739B (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102013011271B4 (en) 2012-07-05 2019-05-09 Papierindustrie Maasmond B.V. Improved sealed paper bag made from recycled soda kraft paper

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3267808B1 (en) 2015-03-11 2019-04-24 Tubitak Water dispersible sterol/stanol enriched polyphenol rich herbal teas in aqueous or powdered forms to reduce total and ldl cholesterol levels

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5552165A (en) * 1993-11-08 1996-09-03 Thomas J. Lipton Co., Division Of Conopco, Inc. Infusion package
US6372270B1 (en) * 1999-05-26 2002-04-16 Sean P. Denny Drink mix apparatus for making personal quantities of beverage
US20030129217A1 (en) * 2001-11-30 2003-07-10 Norberto Festo Hypocholesterolemic composition and methods of use
US20040253327A1 (en) * 2003-06-12 2004-12-16 Niazi Sarfaraz K. Compositions and methods for reducing or controlling blood cholesterol, lipoproteins, triglycerides, and sugar and preventing or treating cardiovascular diseases
US20050031761A1 (en) * 2003-08-05 2005-02-10 Donald Brucker Methods of producing a functionalized coffee

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IN185730B (en) * 1998-02-19 2001-04-14 Mcneil Ppc Inc
MXPA02004511A (en) * 1999-11-04 2002-10-11 Monsanto Technology Llc Cholesterol reducing stanol compositions, preparation and method of use.
AU2001292108A1 (en) * 2000-10-09 2002-04-22 Dynamic Products Limited A beverage infusion package with improved freshness and reduced dusting
EP1511468A1 (en) * 2002-06-10 2005-03-09 Elan Pharma International Limited Nanoparticulate sterol formulations and sterol combinations

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5552165A (en) * 1993-11-08 1996-09-03 Thomas J. Lipton Co., Division Of Conopco, Inc. Infusion package
US6372270B1 (en) * 1999-05-26 2002-04-16 Sean P. Denny Drink mix apparatus for making personal quantities of beverage
US20030129217A1 (en) * 2001-11-30 2003-07-10 Norberto Festo Hypocholesterolemic composition and methods of use
US20040253327A1 (en) * 2003-06-12 2004-12-16 Niazi Sarfaraz K. Compositions and methods for reducing or controlling blood cholesterol, lipoproteins, triglycerides, and sugar and preventing or treating cardiovascular diseases
US20050031761A1 (en) * 2003-08-05 2005-02-10 Donald Brucker Methods of producing a functionalized coffee

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102013011271B4 (en) 2012-07-05 2019-05-09 Papierindustrie Maasmond B.V. Improved sealed paper bag made from recycled soda kraft paper

Also Published As

Publication number Publication date
WO2006074752A1 (en) 2006-07-20
AU2005324945A1 (en) 2006-07-20
ZA200705739B (en) 2009-01-28
BRPI0517590A (en) 2008-10-14
EP1835819A1 (en) 2007-09-26

Similar Documents

Publication Publication Date Title
KR100458624B1 (en) Method for dispersing plant sterol for beverage and a plant sterol-dispersed beverage, of which particle size is nanometer-scale in dispersed beverage
US20060121174A1 (en) Compositions and methods to deliver consumable water dispersible phytosterols
US20090136645A1 (en) Granules Comprising Sterol
AU2001292421A1 (en) Method for dispersing plant sterol for beverage and a plant sterol-dispersed beverage, of which particle size is nanometer-scale in dispersed beverage
CA2332450A1 (en) Esterified and subsequently hydrogenated phytosterol compositions and use thereof in foods, beverages, pharmaceuticals, nutraceuticals and the like
WO2007096962A1 (en) Plant sterol-containing milk beverage and process for production thereof
AU2005276686B2 (en) Composition comprising statin
CA2334449A1 (en) Compositions comprising phytosterol, phytostanol or mixtures of both having enhanced solubility and dispersability and incorporation thereof into foods, beverages, pharmaceuticals, nutraceuticals and the like
WO2006054627A1 (en) Sitosterol compound-containing composition and process for producing the same
EP2571374B1 (en) Edible fat continuous spreads
WO2006090840A1 (en) Vegetable sterol-containing milk drink and method of producing the same
JP2006051015A (en) Vegetable sterol-containing milk beverage, and method for producing the same
US20080206407A1 (en) Sachets Comprising Plant Sterol
EP2744355B1 (en) Edible composition comprising sterol
EP1648238A1 (en) Food product comprising phytosterols
CN101991127A (en) Powdery mixture containing phytosterol and oryzanol and preparation method thereof
JP2005269941A (en) Phytosterol composition
US8029845B2 (en) Compositions of sugar-containing sterol solids dispersions
AU2005232369A1 (en) Water continuous product comprising sterol or stanolester and a tocopherol
Amar-Yuli et al. Sterols: Functionality, Solubilization, and Delivery Vehicles
JP2006333828A (en) Vegetable sterol-containing milk beverage and emulsifier for the same

Legal Events

Date Code Title Description
AS Assignment

Owner name: CONOPCO, INC. D/B/A UNILEVER, NEW JERSEY

Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:VELDHUIZEN, YVONNE SUSANNA J.;HUSKEN, HENK;REEL/FRAME:021251/0915;SIGNING DATES FROM 20070607 TO 20070620

Owner name: CONOPCO, INC. D/B/A UNILEVER,NEW JERSEY

Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:VELDHUIZEN, YVONNE SUSANNA J.;HUSKEN, HENK;SIGNING DATES FROM 20070607 TO 20070620;REEL/FRAME:021251/0915

STCB Information on status: application discontinuation

Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION