WO2011012932A1 - Use of coated sterol or stanol particles for the preparation of food compositions having a low fat content and being essentially emulsifier-free - Google Patents

Use of coated sterol or stanol particles for the preparation of food compositions having a low fat content and being essentially emulsifier-free Download PDF

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Publication number
WO2011012932A1
WO2011012932A1 PCT/IB2009/054227 IB2009054227W WO2011012932A1 WO 2011012932 A1 WO2011012932 A1 WO 2011012932A1 IB 2009054227 W IB2009054227 W IB 2009054227W WO 2011012932 A1 WO2011012932 A1 WO 2011012932A1
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Prior art keywords
weight
homogenisation
comprised
liquid composition
sterol
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PCT/IB2009/054227
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French (fr)
Inventor
Anne Le Guillou-Scozzesi
Céline VALENTINI
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Compagnie Gervais Danone
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Priority to PCT/IB2009/054227 priority Critical patent/WO2011012932A1/en
Publication of WO2011012932A1 publication Critical patent/WO2011012932A1/en

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    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A23C11/106—Addition of, or treatment with, microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • 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 present invention relates to the use of coated sterol or stanol particles for the preparation of food compositions having a low fat content and being essentially emulsif ⁇ er-free.
  • Elevated levels of plasma low-density lipoprotein-cholesterol are recognized as a major risk factor for development of premature cardiovascular disease (CVD).
  • the main food companies actually manufacturing and selling dairy products containing some phytosterols use three main ingredients:
  • esters hydrochlorosulfate (hydrogenated sterols esters)
  • Free sterols and stands, because of their very high melting point are used in a powder form.
  • phytosterols have been incorporated into high-fat foods such as dressings, margarines or spreads, in order to facilitate their solubility.
  • the consumption of more than 2 g/d of phytosterols-enriched fat food products reduced LDL-C concentrations by 0.33 to 0.54 mmol/L (Law M 2000 Plant sterol and stanol margarines and health. Bmj 320:861-4).
  • the document EP 1 059 851 describes means of incorporating phytosterols, preferably in the form of powder.
  • this powder form is offered less and less by suppliers of sterols in favour of oily forms, which are in fact sterols which have been esterified with fatty acids.
  • One advantage of the sterol esters is that these ingredients have a lower melting point than free sterols. But because of their high hydrophobic feature, a lot of work have been done by many companies to find some effective means of incorporating phytosterols in this oily form into products with high water content. A solution was given in the patent EP 1 715 762.
  • sterol esters are made from 25 to 40 wt% of fat. Thus, these ingredients cannot be used easily to manufacture some dairy products with a very low fat content.
  • sterol esters Another disadvantage of sterol esters is that these ingredients have to be necessarily melted at 60-85 0 C. This represents a high expenditure of energy which can be costly and leads to an oxidation of the fatty acid part, giving a bad global quality and taste of the product.
  • One of the aims of the invention is to provide at least partially coated sterol or stanol particles for the manufacture of a "final" product having a low fat content, good organoleptic properties and the same efficacy as a product comprising sterol or stanol esters and essentially without using emulsifiers.
  • Another aim of the invention is to provide a process of manufacture of a "final" product having a low fat content.
  • Another aim of the invention is to provide compositions containing at least partially coated sterol or stanol particles intended for the manufacture of a product having a low fat content.
  • Still another aim of the invention is to provide a preparation process of such compositions.
  • the present invention relates to the use of particles selected from sterol or stanol particles, at least partially coated with a carrier which is emulsifier-free, said coated sterol or stanol particles having a particle size distribution (D(90)) comprised from about 0.1 ⁇ m to about 1 ⁇ m, and a mean diameter D(3,2) comprised from about 0.30 ⁇ m to about 0.35 ⁇ m, in particular 0.32 ⁇ m, for the preparation of a homogeneous and stable composition having a low fat content and being essentially emulsif ⁇ er-free.
  • D(90) particle size distribution
  • D(3,2) mean diameter
  • the inventors have unexpectedly found that use of coated sterol or stanol particles of small size allows to obtain a final product (i.e. the homogeneous and stable composition) with low fat content and in which the sterol or stanol particles are homogeneously distributed and with good organoleptic properties, in particular an appropriate mouth feeling.
  • Steprol or stanol particles correspond to particles constituted of at least one sterol or at least one stanol, or a mixture of sterols and stands.
  • carrier an ingredient that can comprise one or more substances that can be associated (that is with weak bond such as hydrogen bond or Van der Waals interactions but without covalent bond) to the sterol or stanol particles by covering it partially. By this association the sterol or stanol particles will be dispersible in an aqueous matrix.
  • the carrier fulfils several functions:
  • At least partially coated with a carrier it must be understood that at least one layer, (that is a thin quantity), of a carrier covers incompletely or completely the sterol or stanol particles.
  • the surface of sterol or stanol particles is partially or completely hidden by the carrier.
  • sterol or stanol it must be understood a steroid with long (8-10 carbons) aliphatic side-chains at position 17 and at least one alcoholic hydro xyl group, usually at position 3.
  • all the sterols or stands use are unesterified sterols or stands under a powdery form, and can also be named free sterols or stands (free meaning non esterified).
  • a coated sterol or stanol particle is a coated unesterified sterol or stanol particle or a coated free sterol or stanol particle
  • sterol plant sterols such as phytosterols that are a group of steroid alcohols, phyto chemicals naturally occurring in plants. They are white powders with mild, characteristic odor, insoluble in water and soluble in alcohols.
  • stanol plant stands such as phytostanols that are a group of steroid alcohols, phyto chemicals naturally occurring in plants or produced by hydrogenation of sterols.
  • emulsifier free in the expression “particles selected from sterol or stanol particles, at least partially coated with a carrier which is emulsifier-free”, it must be understood on the one hand that the at least partially coated sterol or stanol particles cannot play the role of emulsifier as sterol or stanol particles are in suspension in an aqueous phase, and on the other hand that the coated sterol or stanol particles are essentially emulsifier-free.
  • the final product (that is the homogeneous and stable composition) is essentially emulsifier-free.
  • Lecithins Polyoxyethylene (40) stearate, Polyoxy ethylene sorbitan monolaurate (Polysorbate 20), Polyoxyethylene sorbitan monooleate (Polysorbate 80), Polyoxyethylene sorbitan monopalmitate (Polysorbate 40), Polyoxyethylene sorbitan monostearate (Polysorbate 60), Polyoxyethylene sorbitan tristearate (Polysorbate 65), Ammonium phosphatides, Sodium, potassium and calcium salts of fatty acids, Magnesium salts of fatty acids, Mono- and diglycerides of fatty acids, Acetic acid esters of mono- and diglycerides of fatty acids, Lactic acid esters of mono- and diglycerides of fatty acids, Citric acid esters of mono- and diglycerides of fatty acids, Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids,
  • emulsifier free means that there is no ingredient of the above defined list, but the man skilled in the art will understand that some elements of the final product might have emulsifying properties for instance milk proteins, sterols or stands, thickeners, but cannot function as true emulsifiers.
  • PSD particle size distribution
  • the PSD can be determined according to example 1.
  • particle size distribution (D(90)) comprised from about 0.1 ⁇ m to about 1 ⁇ m means that 90 % (in number) of the coated sterol or stanol particles have a size ranging from 0.1 ⁇ m to 1 ⁇ m.
  • 90 % (in number) of the sterol or stanol particles have a size of 0.1 ⁇ m, 0.2 ⁇ m, 0.3 ⁇ m, 0.4 ⁇ m, 0.5 ⁇ m, 0.6 ⁇ m, 0.7 ⁇ m, 0.8 ⁇ m, 0.9 ⁇ m, or 1 ⁇ m.
  • a mean diameter D(3,2) comprised from about 0.30 ⁇ m to about 0.35 ⁇ m, in particular 0.32 ⁇ m means that coated sterol or stanol particles having the same surface have a mean diameter comprised from about 0.30 to 0.35 ⁇ m.
  • the mean diameter D(3,2) is also named Sauter mean diameter.
  • the mean diameter is defined as the diameter of a sphere that has the same volume/surface area ratio as a particle of interest.
  • the mean diameter is 0.30 ⁇ m, 0.31 ⁇ m, 0.32 ⁇ m, 0.33 ⁇ m, 0.34 ⁇ m, 0.35 ⁇ m or, in particular 0.35 ⁇ m.
  • Such small particles of sterol or stanol can thus be incorporated, homogeneously in a composition according to the invention, without the use of an emulsifier.
  • homogeneous or “homogeneously” means therefore that there is no poly disperse distribution of the sterol or stanol particles with small size sterol or stanol particles area (that is less than 0.1 ⁇ m) and big size sterol or stanol particles area (that is more than 1 ⁇ m).
  • the coated sterol or stanol particles are monodispersed and can be kept in suspension and that this suspension is stable over the time, that is coated particles are continuously kept in suspension in a solid organised state, i.e. in a crystalline state, from the end of the preparation and during several days of storage (from about 1 to about 45 days) of the composition after its manufacture.
  • a collection of objects are called monodispersed or monosized if they have the same size. Inconsistence size is called polydisperse.
  • the homogeneous and stable composition corresponds to the final product.
  • fat it must be understood a solid or liquid substance obtained from plants.
  • solid substance any of various soft, solid, or semisolid organic compounds constituting the esters of glycerol and fatty acids and their associated organic groups.
  • liquid substance is meant for example oil.
  • low fat content it must be understood that one takes into account only non dairy fat and oil, i.e. fat and oil other than milk fat used for the manufacture of the composition of the invention.
  • milk fat is meant natural fat already present in milk (animal) and milk ingredients (milk powder, whey protein concentrate, milk protein concentrate, skim milk powder).
  • other than milk fat thus means vegetal fat or animal fat from different the previous animal or vegetal fat cited, marine fat and single cell oil (including bacteria, yeast, mould, etc .).
  • “Vegetal fat” means fat extracted from borage, evening primrose, soya, rapeseed, sunflower, palm, palm olein, hemp, camelina, kiwi seed oil, grape seed extract, blackcurrant, coconut oil, canola oil, safflower, all nuts oils, inca inchi, chia, etc...
  • the homogeneous and stable composition thus obtained is essentially emulsifier-free as defined above.
  • one of the advantages of the invention is to provide coated sterol or stanol particles as powdery ingredient having a size ranging from 0.1 ⁇ m to 1 ⁇ m and a low diameter such as 0.30 to 0.35 ⁇ m, such coated particles of low diameters being almost impossible to be provided by a supplier.
  • Another advantage of the invention is to provide coated sterol or stanol particles as powdery ingredient leading to a composition having no undesirable powdery mouth feel or taste in contrast to products containing non coated sterol or stanol particles, i.e. free sterol or stanol particles.
  • Still another advantage of the invention is to provide a homogeneous and stable composition which can be manufactured without using an emulsifier.
  • Such a composition of the invention can be used as an alimentary composition having further the capacity for reducing the blood LDL cholesterol in a subject.
  • coated sterol or stanol particles as defined above increase the texture, i.e. the viscosity of said composition by at lest 20% compared with a product manufactured with non coated sterol or stanol particles, i.e. free sterol or stanol or sterol particles or stanol ester particles (see example 3 and figure 4).
  • the small size of the sterol or stanol particles covered by the carrier leads to a denser protein network.
  • the homogeneous and stable composition prepared with the use of at least partially coated sterol or stanol particles with a carrier which is emulsifier free is a dairy and/or vegetal composition or a mixture thereof.
  • dairy composition is meant a milk based composition, (see example
  • vegetal juice such as soya juice or fruit such as almond juice or vegetable juice such as liquid vegetable preparation obtained from cereals (oats, rice, barley).
  • the present invention relates to the use of at least partially coated sterol or stanol particles with a carrier which is emulsifier free, wherein said carrier comprises milk proteins and water.
  • milk proteins is meant caseins, caseinates, whey proteins, skim milk proteins and mix thereof, in particular “milk proteins” are skim milk proteins.
  • the carrier as defined above further comprises lactose and minerals.
  • the minerals can be mineral naturally occurring in milk.
  • mineral calcium, sodium, potassium etc...can be cited.
  • the carrier consists in milk proteins, lactose, minerals and water.
  • the present invention relates to the use of at least partially coated sterol or stanol particles with a carrier which is emulsifier free and which comprises milk proteins, lactose, minerals and water, wherein the milk proteins are comprised from about 2 weight% to about 12 weight%, lactose is comprised from about 0 weight% to about 10 weight%, minerals are comprised from about 0 weight% to about 10 weight% and water is comprised from about 2 weight% to about 4 weight%.
  • the sterol or stanol particles must be at least partially covered by milk proteins with a determined amount of milk proteins to obtain on one hand monodispersed coated sterol or stanol particles and one the other hand good organoleptic properties.
  • the particles are not enough coated and sterol or stanol particles will agglomerate preventing the obtaining of monodispersed particles leading to a non homogeneous composition.
  • ingredients such as lactose, minerals and water are not critical for the product but must not be present in a too high amount in order to lead to a monodisperse product having good organoleptic properties.
  • the present invention relates to the use of at least partially coated sterol or stanol particles with a carrier which is emulsifier free and which comprises milk proteins, lactose, minerals and water, wherein milk proteins are comprised from about 2 weight% to about 4.2 weight%, lactose is comprised from about 4.08 weight% to about 6.12 weight%, minerals are comprised from about 1.04 weight% to about 1.56 weight% and water is comprised from about 2 weight% to about 4 weight%.
  • a carrier which is emulsifier free and which comprises milk proteins, lactose, minerals and water
  • milk proteins are comprised from about 2 weight% to about 4.2 weight%
  • lactose is comprised from about 4.08 weight% to about 6.12 weight%
  • minerals are comprised from about 1.04 weight% to about 1.56 weight%
  • water is comprised from about 2 weight% to about 4 weight%.
  • the present invention relates to the use of at least partially coated sterol or stanol particles with a carrier which is emulsifier free, wherein the weight ratio sterol or stanol particle versus carrier is from about 85: 15 to about 95:5, in particular 90:10.
  • the weight ratio sterol or stanol particle versus carrier is therefore crucial for the properties of the final product and leads to a "final" product having an optimised particle size and the minimum amount of milk proteins, that is advantageous for cost reason, and intolerance or allergy to milk proteins.
  • the amount of milk protein is too important and therefore the particles are too much coated having bad organoleptic properties (see for instance, example 5).
  • the amount of milk proteins is too low and sterol or stanol particles will agglomerate.
  • the present invention relates to the use of at least partially coated sterol or stanol particles with a carrier which is emulsifier free, wherein about 90% to about 100% of the surface of a sterol or stanol particle is coated with a carrier.
  • the sterol or stanol particles are not compulsorily completely coated with the carrier but must be at least coated with 90% of carrier.
  • the present invention relates to the use of at least partially coated sterol or stanol particles with a carrier which is emulsifier free, wherein sterol or stanol is selected from the list constituted of phytosterols and phytostanols, preferably 22- dihydroerogosterol, 7,24 (28)-erogostadienol, campesterol, neospongosterol, 7-ergostenol, cerebisterol, corbisterol, stigmasterol, focosterol, alpha- spinasterol, sargasterol, 7- dehydrocryonasterol, poriferasterol, chondrillasterol, 3-sitosterol, cryonasterol, gamma-sitosterol, 7-stigmasternol, 22-stigmastenol, dihydro-gamma-sitosterol, 3- sitostanol, 14-dehydroergosterol, 24 (28)-dehydro
  • the present invention relates to the use of at least partially coated sterol or stanol particles with a carrier which is emulsifier free, wherein the amount (weight %) of phytosterols or phytostanols in the homogeneous and stable composition is from about 0.5% to 2.6%, preferably from about 0.8% to about 2.2%.
  • the amount of phytosterols or phytostanols present in the homogeneous and stable composition is important. Indeed, it must not be higher than 2.6% to get a "final" product without too much fat and it must not be less than 0.5%, to keep the properties of the "final” product for reducing the blood LDL cholesterol in a subject.
  • the present invention relates to the use of at least partially coated sterol or stanol particles with a carrier which is emulsifier free, wherein the fat content of the composition, provided by non dairy fat and oil, is comprised from about O weight% to about 4 weight%, preferably from about 0 weight% to about 2.5 weight%.
  • non dairy fat and oil as stated above means that fat or oil come from another source than milk used for the manufacture of the composition of the invention.
  • the content of fat will be too important for the composition to be used for reducing the blood LDL cholesterol in a subject.
  • the present invention relates to a «liquid composition before homogenisation» comprising an aqueous solution and at least partially coated sterol or stanol particles with a carrier as defined above , wherein said coated sterol or stanol particles have a particle size distribution (D90) comprised from about 150 ⁇ m to about 200 ⁇ m, in particular 180 ⁇ m, and a mean diameter D(3,2) comprised from about 1.6 ⁇ m to about 2.0 ⁇ m, in particular 1.8 ⁇ m.
  • D90 particle size distribution
  • the present liquid composition corresponds to a composition before step 6 and after step 4 in figure 5 corresponding to a flow chart process or before step 7 but after step 4 of the figure 6 corresponding to another flow chart process.
  • Said liquid composition has not yet the particle size distribution (D90) and the mean diameter D(3,2) of the particles of the homogeneous and stable composition but has been subjected to a first reduction in global size, because the starting particles provided by the supplier (Cognis) and used here generally have a particle size distribution (D90) of 300 ⁇ m and a mean diameter D(3,2) of 4 ⁇ m.Therefore the particles undergo a first reduction in global size which has the property to increase the specific surface of the particles and thus the dispersibility of said particles.
  • the present invention relates to a «liquid composition before homogenisation» as defined above , wherein the aqueous solution is fruit and/or vegetal juice.
  • soya juice, almond juice or a liquid from cereals can be cited.
  • the present invention relates to a «liquid composition before homogenisation» as defined above, wherein the aqueous solution comprises some milk.
  • milk it must be understood milk powder, whey protein concentrate, milk protein concentrate, skim milk powder, or milk or its derivatives such as lactoserum, of animal origin ...
  • the present invention relates to a «liquid composition before homogenisation» as defined above, wherein said carrier comprises milk proteins and water.
  • the present invention relates to a «liquid composition before homogenisation» as defined above, said carrier further comprises lactose and minerals.
  • the present invention relates to a «liquid composition before homogenisation» as defined above, wherein milk proteins are comprised from about 2 weight% to about 12 weight%, lactose is comprised from about 0 weight% to about 10 weight%, minerals are comprised from about 0 weight% to about 10 weight% and water is comprised from about 2 weight% to about 4 weight%.
  • the particle size has been reduced while increasing the specific area
  • the particles have the same amount of carrier for a higher specific surface to cover.
  • said milk proteins of the carrier as defined above are comprised from about 2.8 weight% to about 4.2 weight%
  • lactose is comprised from about 4.08 weight% to about 6.12 weight%
  • minerals are comprised from about 1.04 weight% to about 1.56 weight%
  • water is comprised from about 2 weight% to about 4 weight%.
  • the present invention relates to a «liquid composition before homogenisation» as defined above, wherein the weight ratio sterol or stanol particle versus carrier is from about 85: 15 to about 95:5, in particular 90:10.
  • the present invention relates to a «liquid composition before homogenisation» as defined above, wherein about 90% to about 100% of the sterol or stanol particle is coated with the carrier.
  • the present invention relates to a «liquid composition before homogenisation» as defined above, wherein sterol or stanol is selected from the list constituted of phytosterols and phytostanols, preferably 22-dihydroerogosterol, 7,24 (28)- erogostadienol, campesterol, neospongosterol, 7-ergostenol, cerebisterol, corbisterol, stigmasterol, focosterol, alpha- spinasterol, sargasterol, 7-dehydrocryonasterol, poriferasterol, chondrillasterol, 3-sitosterol, cryonasterol, gamma-sitosterol, 7-stigmasternol, 22-stigmastenol, dihydro-gamma-sitosterol, 3- sitostanol, 14-dehydroergosterol, 24 (28)-dehydroergosterol, ergosterol, brassica
  • the amount of phytosterols or phytostanols as defined above is from about 0.5% to 2.6%, preferably from about 0.8% to about 2.2%.
  • the fat content of said «liquid composition before homogenisation» provided by non dairy fat and oil is comprised from about 0 weight% to about 4 weight%, preferably from about 0 weight% to about 2.5 weight%.
  • the present invention relates to the use of a «liquid composition before homogenisation» as defined above, for the preparation of a homogeneous and stable composition having a low fat content, and being essentially emulsif ⁇ er-free.
  • Such a liquid composition is an intermediate composition, the organoleptic properties and the particle size of which are not those of the homogeneous and stable composition but having already coated particles of sterol or stanol, an appropriate fat content, and being essentially emulsif ⁇ er-free, said liquid composition can thus be further transformed to give the homogenous and stable composition.
  • the present invention relates to the use of a preparation process of a «liquid composition before homogenisation» as defined above, comprising a step of predispersion and a step of hydration of a mixture containing an aqueous solution, powdery ingredients and coated sterol or stanol particles, said coated sterol or stanol particles being prealably introduced into said aqueous solution under the form of powder not prealably blended in the said powdery ingredients, said sterol or stanol particles having an initial D(90) of about 300 ⁇ m and a D(3,2) of about 4 ⁇ m.
  • said liquid composition has not yet the particle size distribution (D90) and the mean diameter D(3,2) of the particles of the homogeneous and stable composition but is subjected to a first reduction in size, because starting particles provided by the supplier (Cognis) and used here have a particle size distribution (D90) of 300 ⁇ m and a mean diameter D(3,2) of 4 ⁇ m.
  • the first reduction in size is carried out by:
  • a step of predispersion in a high shear mixer for example a high shear mixer of Dynamic grip type (Sylverson) with a square hole high shear screen (SQHS)
  • a high shear mixer for example a high shear mixer of Dynamic grip type (Sylverson) with a square hole high shear screen (SQHS)
  • SQLHS square hole high shear screen
  • the first reduction size allows to get particles having a (D90) comprised from about 150 ⁇ m to about 200 ⁇ m, in particular 180 ⁇ m, starting from an initial D(90) of about 300 ⁇ m and a mean diameter D(3,2) comprised from about 1.6 ⁇ m to about 2.0 ⁇ m, in particular 1.8 ⁇ m starting from a mean diameter D(3,2) of 4 ⁇ m.
  • D90 comprised from about 150 ⁇ m to about 200 ⁇ m, in particular 180 ⁇ m, starting from an initial D(90) of about 300 ⁇ m and a mean diameter D(3,2) comprised from about 1.6 ⁇ m to about 2.0 ⁇ m, in particular 1.8 ⁇ m starting from a mean diameter D(3,2) of 4 ⁇ m.
  • the step of predispersion can be carried out with a couette shear rate (that is a shear rate due to the passage into the rotor stator system in movement) comprised from about 80 000s “1 to about 100 000 s “1 , preferably from 85 000s “1 to about 95 000 s “1 , in particular 90 000s "1 , and a hydraulic shear rate (that is shear rate due to the moving fluid through the geometry but without movement) comprised from about 400s "1 to about 1 600 s "1 , in particular 800s "1 while shaking, at ambiante temperature.
  • a couette shear rate that is a shear rate due to the passage into the rotor stator system in movement
  • a hydraulic shear rate that is shear rate due to the moving fluid through the geometry but without movement
  • the flow rate (corresponding to the flow of the entire mix, i.e. all ingredients plus sterol or stanol particles) and the shaking time must be adapted to make five times the cutting as defined above .
  • the hydration step and the predispersion step are carried out together.
  • the hydration step and the predispersion step are carried out in the same vessel at the same time.
  • the present invention relates to a preparation process of a «liquid composition before homogenisation» as defined above , comprising the following steps: a. introducing an aqueous solution comprising milk proteins from about 0% to about 3.5% and powdery ingredients, such as thickeners, sweeteners and preservatives at ambient temperature, into a high shear mixer, to obtain a premixture, b.
  • a premixture of a blend of at least partially coated sterol or stanol particles having an initial D(90) of about 300 ⁇ m and a D(3,2) of about 4 ⁇ m to carry out a predispersion and a hydration at ambient temperature, in particular from 10 0 C to about 25°C, during about 30 to 45 minutes, to obtain a predispersed and hydrated composition before homogenisation, having a D(90) of about 180 ⁇ m and a D(3,2) of about 1.8 ⁇ m, to obtain a predispersed and hydrated mixture consisting in the «liquid composition before homogenisation».
  • the expression "ambient temperature” means a temperature from about 10°C to about 25°C.
  • the first step consists in making a pre-mixture without sterol or stanol particles.
  • thickener is defined a family of food ingredients generally used as technological additives in order to increase the viscosity of the medium.
  • ingredients are generally hydrophilic polymers which, when they are introduced into an aqueous medium, are capable of absorbing water and therefore increase volume, thus developing the viscosity.
  • sweetener is meant is a food additive which adds the basic taste of sweetness to a food, such as sugar, honey, fruit, syrup...
  • preservatives is meant a. preservative is a natural or synthetic chemical that is added to products such as foods, pharmaceuticals, paints, biological samples, wood, etc. to prevent decomposition by microbial growth or by undesirable chemical changes.
  • sweeteners or thickeners or preservatives is not essential and depends on the composition manufactured.
  • the second step consists in the predispersion step and the hydration step wherein coated sterol or stanol particles are introduced in the high shear mixer containing the premixture while recirculating the premixture containing sterol or stanol particles introduced.
  • the time of 30 to 45 minutes in the second step is essential for the hydration and the cutting of the particles.
  • the hydration step and the predispersion step are carried out separately.
  • Hydration step can be carried out before the predispersion step in the same vessel but at different times or in different vessels and therefore at different times.
  • the present invention relates to a preparation process of a «liquid composition before homogenisation» as defined above, comprising the following steps:
  • aqueous solution comprising milk proteins from 0% to 3.5%, other ingredients, such as thickeners, sweeteners and preservatives and at least partially coated sterol or stanol particles having an initial D(90) of about 300 ⁇ m and a D(3,2) of about 4 ⁇ m at ambient temperature, to carry out a hydration step at ambient temperature to obtain a hydrated mixture containing hydrated coated sterol or stanol particles,
  • Thickeners, sweeteners and preservatives are the same as above.
  • the hydration step of particles is carried out.
  • the present invention relates to a product, i.e. a "liquid composition before homogenisation" as obtained with the process as defined above.
  • the product obtained by the process as defined above corresponds thus to a «liquid composition before homogenisation» having a D(90) of about 180 ⁇ m and a D(3,2) of about 1.8 ⁇ m.
  • the present invention relates to a «liquid composition after homogenisation» comprising an aqueous solution and at least partially coated sterol or stanol particles with a carrier as defined above, wherein said coated sterol or stanol particles have a particle size distribution (D90) comprised from about 0.1 ⁇ m to about 1 ⁇ m, and a mean diameter D(3,2) comprised from about 0.30 ⁇ mto about 0.35 ⁇ m, in particular 0.32 ⁇ m.
  • D90 particle size distribution
  • D(3,2) mean diameter
  • the «liquid composition after homogenisation» is obtained just after step 6 and before step 7 (figure 5) or just after step 7 and before the following step (figure 6).
  • the «liquid composition after homogenisation» has the good particle size distribution (D90) and a mean diameter D(3,2) to have the required organoleptic properties without any powdery taste.
  • the aqueous solution is fruit and/or vegetal juice.
  • the aqueous solution comprises some milk.
  • the present invention relates to a «liquid composition after homogenisation» as defined above, wherein said carrier comprises milk proteins and water.
  • sterol or stanol particles coated with a carrier comprising milk proteins have a smaller distribution in size and a mean diameter lower than with free sterol or stanol particles and uncoated sterol or stanol ester particles.
  • said carrier further comprises lactose and minerals.
  • the present invention relates to a «liquid composition after homogenisation» as defined above, wherein milk proteins are comprised from about 2 weight% to about 12 weight%, lactose is comprised from about 0 weight% to about 10 weight%, minerals are comprised from about 0 weight% to about 10 weight% and water is comprised from about 2 weight% to about 4 weight%.
  • milk proteins of the carriers are comprised from about 2.8 weight% to about 4.2 weight%
  • lactose is comprised from about 4.08 weight% to about 6.12 weight%
  • minerals are comprised from about 1.04 weight% to about 1.56 weight%
  • water is comprised from about 2 weight% to about 4 weight%.
  • the present invention relates to a «liquid composition after homogenisation» as defined above, wherein the weight ratio sterol or stanol particle versus carrier is comprised from about 85:15 to about 95:5, in particular 90:10.
  • the «liquid composition after homogenisation» as defined above about 90% to about 100% of the sterol or stanol is coated with the carrier.
  • the present invention relates to a «liquid composition after homogenisation» as defined above, wherein sterol or stanol is selected from the list constituted of phytosterols and phytostanols, preferably 22-dihydroerogosterol, 7,24 (28)- erogostadienol, campesterol, neospongosterol, 7-ergostenol, cerebisterol, corbisterol, stigmasterol, focosterol, alpha- spinasterol, sargasterol, 7-dehydrocryonasterol, poriferasterol, chondrillasterol, 3-sitosterol, cryonasterol, gamma-sitosterol, 7-stigmasternol, 22-stigmastenol, dihydro-gamma-sitosterol, 3- sitostanol, 14-dehydroergosterol, 24 (28)-dehydroergosterol, ergosterol, brassica
  • the amount of phytosterols or phytostanols is comprised from about 0.5% to about 2.6%, preferably from about 0.8% about 2.2%.
  • the fat content of said «liquid composition before homogenisation» provided by non dairy fat and oil is comprised from about 0 weight% to about 4 weight%, preferably from about 0 weight% to about 2.5 weight%.
  • the present invention relates to the use of a « liquid composition after homogenisation» as defined above, for the preparation of a homogeneous and stable composition having a low fat content, and being essentially emulsifier-free.
  • the «liquid composition after homogenisation» has a particle size distribution (D90) comprised from about 0.1 ⁇ m to about 1 ⁇ m, and a mean diameter D(3,2) comprised from about 0.30 ⁇ m to about 0.35 ⁇ m, in particular 0.32 ⁇ m thus giving the required organoleptic properties, i.e. having not a powdery taste and thus can be used to give the homogeneous and stable composition.
  • the fat content of the homogeneous and stable composition provided by non dairy fat and oil is comprised from about 0 weight% to about 4 weight%, preferably from about 0 weight% to about 2.5 weight%.
  • the present invention relates to a preparation process of a «liquid composition after homogenisation» according to claim 30 to 40, comprising the following steps:
  • a homogenisation step which is carried out after a step of preheating or after a step of preheating followed by a step of heating, is essential to reduce further the coated particle size leading to the coated particles having the required organoleptic properties.
  • the step b) and c) can be carried out during from about 3 seconds to about 15 seconds and more preferably about 10 seconds.
  • the present invention relates to a product, i.e. a "liquid composition after homogenisation", as obtained with the process as defined above.
  • the present invention relates to a homogeneous and stable composition
  • a homogeneous and stable composition comprising water, milk ingredients and at least partially coated sterol or stanol particles with a carrier, said coated sterol or stanol particles having a particle size distribution (D(90)) comprised from about 0.1 ⁇ m to about 1 ⁇ m, and a mean diameter D(3,2) comprised from about 0.30 ⁇ m to about 0.35 ⁇ m, in particular 0.32 ⁇ m, a low fat content and good organoleptic properties, and optionally a ferment selected from the group consisting of Lactobacillus, Leuconostoc, Streptococcus, Lactococcus, Bifidobacterium, Enterococcus, and Pediococcus, and without emulsifier.
  • D(90) particle size distribution
  • D(3,2) mean diameter
  • a ferment selected from the group consisting of Lactobacillus, Leuconostoc, Streptococc
  • the fat content of the homogeneous and stable composition provided by non dairy fat and oil is comprised from about 0 weight% to about 4 weight%, preferably from about 0 weight% to about 2.5 weight%.
  • the water content of the homogeneous and stable composition is from about 60% to about 90%, prefereably from about 70% to 85%, in particular 85%.
  • the homogeneous and stable composition according to the invention comprises probiotic bacteria from a species selected from the group consisting of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Lactobacillus delbrueckii subspecies lactis.
  • Said probiotic bacteria may be selected from a genus selected from the group consisting of Lactobacillus, Leuconostoc, Streptococcus, Lactococcus, Bifidobacterium, Enterococcus, and Pediococcus. More particularly, said probiotic bacteria may be selected from a species selected from the group consisting of Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei subsp. casei, Lactobacillus casei subsp.
  • Lactobacillus lactis Lactobacillus helveticus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus cremoris, Lactobacillus rhamnosus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus delbrueckii subsp.
  • Lactococcus lactis Lactococcus lactis subsp. cremoris, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium lactis, Bifidobacterium animalis, Bifidobacterium animalis subsp. lactis, Bifidobacterium infantis, and Bifidobacterium adolescentis.
  • the homogeneous and stable composition as defined above is characterized in that this composition is a dairy composition or a fruit juice or a vegetal juice or a mix thereof.
  • Example 4 shows that the homogeneous and stable composition has the same efficacy as a standard product using a static in vitro digestion model
  • Example 5 shows that the homogeneous and stable composition has good tasting properties without any powdery taste in mouth.
  • the present invention relates to a homogeneous and stable composition as defined above, wherein milk proteins of the carrier are comprised from about 2.8 weight% to about 4.2 weight%, lactose is comprised from about 4.08 weight% to about 6.12 weight%, minerals are comprised from about 1.04 weight% to about 1.56 weight% and water is comprised from about 2 weight% to about 4 weight%.
  • the present invention relates to a homogeneous and stable composition as defined above, wherein the weight ratio of said sterol or stanol particle versus carrier is from about 85: 15 to about 95:5, in particular 90: 10.
  • the present invention relates to a homogeneous and stable composition as defined above , wherein sterol or stanol is selected from the list constituted of phytosterols and phytostanols, preferably 22-dihydroerogosterol, 7,24 (28)-erogostadienol, campesterol, neospongosterol, 7-ergostenol, cerebisterol, corbisterol, stigmasterol, focosterol, alpha- spinasterol, sargasterol, 7-dehydrocryonasterol, poriferasterol, chondrillasterol, 3-sitosterol, cryonasterol, gamma-sitosterol, 7-stigmasternol, 22-stigmastenol, dihydro-gamma-sitosterol, 3- sitostanol, 14-dehydroergosterol, 24 (28)-dehydroergosterol, ergosterol, brassicaste
  • the ratio (by weight) of phytosterols or phytostanols in the homogeneous and stable composition is from about 0.5% to 2.6%, preferably from about 0.8% to about 2.2%.
  • the present invention relates to a homogeneous and stable product as defined above, wherein the fat content, provided by non dairy fat and oil, is comprised from about 0 weight% to about 4 weight%, preferably from about 0 weight% to about 2.5 weight%.
  • the present invention relates to a preparation process of a homogeneous and stable composition as defined above, comprising the following stages:
  • This process uses the «liquid composition after homogenisation» as raw material, that can be, for instance, manufactured separately and stored before used for the manufacture of the homogeneous and stable composition.
  • the final product can be prepared without using the «liquid composition after homogenisation» as defined above but with any process by adding ferments to a composition comprising sterol or stanol particles with a particle size distribution (D(90)) comprised from about 0.1 ⁇ m to about 1 ⁇ m, and a mean diameter D(3,2) comprised from about 0.30 ⁇ mto about 0.35 ⁇ m, in particular 0.32 ⁇ m.
  • D(90) particle size distribution
  • D(3,2) mean diameter
  • the present invention relates to the use of a product as obtained with the process as defined above.
  • the product corresponds to the homogeneous and stable composition.
  • the present invention relates to a preparation process of a homogeneous and stable composition as defined above comprising the following stages:
  • aqueous solution comprising milk proteins from 0% to 3.5% and powdery ingredients, such as thickeners, sweeteners and preservatives at ambient temperature, into a high shear mixer, to obtain a premixture
  • This process use as raw material the premixture and the coated sterol or stanol particles before the two reduction size in order to manufacture the homogeneous and stable composition.
  • the present invention relates to a non therapeutic use of a homogeneous and stable composition defined above, for reducing the blood LDL cholesterol in a subject.
  • Another advantage of the invention is to provide a food composition that have benefits on the cholesterol level by aiding or participate to the decrease of the blood LDL cholesterol in a subject due to the presence of coated sterol or stanol particles in said composition without being a medicament as such.
  • Figure 1 represents the analysis of the structure of the composition by electronic microscopy.
  • Figure 2A to 2C represents the comparison of the structure of the different samples:
  • Figure 2A free sterol particles: the distribution is polydispersed with small size sterol particles area and big size area.
  • Figure 2B uncoated sterol ester particles: distribution in size is smaller than with free sterol particles.
  • Figure 2C sterol coated with milk proteins: protein and sterol particles cannot be distinguished (range of size from 0.1 to 1 ⁇ m).
  • Figures 3A to 3C present the confocal microscopy.
  • Figure 3A uncoated sterol ester particles (xl28).
  • Figure 3B free sterol particles (xl28).
  • Figure 3C coated sterol particles: sterol particles covered by milk proteins (fat appears in white).
  • Figure 4 presents the measurement of the viscosity of the final product.
  • y-axis 2.1 corresponds to a sterol ester product.
  • the others (2.2 to 2.9) are all coated sterol particles, in the same amount, and with the same size of the particles but different sterol origin.
  • soya sterol 90/ Carrier 10
  • pine 80/carrier 20 (different supplier )
  • soya 80/carrier 20 (different supplier )
  • the four histograms correspond from left to right to J7, J14, J21 and J28 respectively.
  • Figure 5 shows one possible process of preparation of the final product of the invention in which addition of coated sterol particles is done after introduction of the aqueous solution comprising some milk and addition of other ingredients in a high shear mixer to carry out the predispersion and the hydration step, and the homogenisation step is carried out before heating:
  • steps which follow are classical steps of the manufacture of dairy composition well known from a man skilled in the art such as introducing ferments, fermentation and then stopping the fermentation.
  • the dispersion and hydration steps are essential to obtain a final product having a particle size distribution (D(90)) comprised from about 0.1 ⁇ m to about 1 ⁇ m, and a mean diameter D(3,2) comprised from about 0.30 ⁇ m to about 0.35 ⁇ m, in particular 0.32 ⁇ m.
  • D(90) particle size distribution
  • D(3,2) mean diameter
  • Figure 6 shows one possible process of preparation of the composition of the invention in which addition of coated sterol particles is done after introduction of the aqueous solution comprising some milk and addition of other ingredients in a high shear mixer to carry out the predispersion and the hydration steps, and the homogenisation step is carried out after heating.
  • the dispersion and hydration steps are essential to obtain a final product having a particle size distribution (D(90)) comprised from about 0.1 ⁇ m to about 1 ⁇ m, and a mean diameter D(3,2) comprised from about 0.30 ⁇ m to about 0.35 ⁇ m, in particular 0.32 ⁇ m.
  • D(90) particle size distribution
  • D(3,2) mean diameter
  • Figure 7 shows a comparative process that does not give a composition of the invention in which coated sterol particles are mixed with the other ingredients and the obtained mixture is introduced in the aqueous solution comprising some milk and then the overall mixture is introduced in a high shear mixer to carry out the predispersion and the hydration steps, and in which homogenisation is carried out before heating.
  • steps which follow are classical steps of the manufacture of dairy composition well known from a man skilled in the art such as introducing ferments, fermentation and then stopping the fermentation.
  • Example 1 Measurement of the distribution in size of the fat globules
  • MSS MASTERSIZER S
  • HSS Helium-Neon laser
  • 300 mm focal lens a laser beam
  • SDS Sodium Dodecyl Sulfate
  • D(v, 0.1), D(v, 0.5) et D(v, 0.9) represent the maximum mean diameter in volume of 10%, 50% et 90% respectively of the total particles
  • Sterol particles covered by milk proteins has a smaller distribution in size and a mean diameter lower than with free sterol and sterol ester particles.
  • Sterol ester particles and free sterol particles have the same type of distribution in size. The difference is in the crystalline form (it means in a solid organised form and in opposition to a liquid form): free sterol particles are in crystalline form when sterol ester particles are not completely in this form. These physicochemical parameters are linked to the organoleptic features of the final product.
  • Sterol ester particles can be felt in mouth (oily taste) whereas the free sterol particles makes the product powdery.
  • the final product is not powdery.
  • the inventors have selected an ingredient with no added fat and no negative impact on the taste of the composition.
  • Example 2 Analysis of the structure of the composition by microscopy
  • Electronic microscopy at transmission has a resolution below 1 nm. It allows observation of yogurts from the protein network scale to the casein micelles and fat globules scale.
  • Samples are introduced in agar capsule, chemically fixed with glutaraldehyde, coloured with tetroxide osmium and uranyl acetate, dehydrated by successive ethanol baths. There are impregnated and included in araldite resin.
  • a step of ultramicrotomie gives thin cuts (below lOOnm). These cuts are disposed on a copper bar and ready for observation.
  • Figure 2A to 2C compare the results obtained with free sterol particles, sterol ester particles and coated sterol particles respectively.
  • the colorant used is a solution of Nile Blue / Nile Red in alcohol.
  • Fat is coloured in white and proteins in grey. Observation is done with a laser at 488nm and another one at 633nm.
  • Figures 3A to 3C presents the results obtained with sterol ester particles, free sterol particles and coated sterol particles respectively.
  • Example 3 Measurement of the viscosity of the final product
  • the viscosity can be measured according to methods known to an expert and especially by a 108 rheometer (Gontraves Brand) to a cut of 1290 s "1 at 10 0 C.
  • phytosterol particles covered by proteins increase the texture of the final product of about 20%.
  • the protein network is more viscous :NO : the protein network is denser due to the small size of the sterols particles covered by proteins (see confocal microscopy in example 2). And a denser network makes the product more viscous.
  • Example 4 Validation of the efficacy of the composition with a standard static in vitro digestion model
  • This method describes the batch digestion of food samples.
  • the digestion in the stomach and the small intestine is simulated in a fast and easy way.
  • the steps of digestion are simulated by exposing the test material to an enzyme solution at a fixed pH and temperature during a fixed period.
  • test material or the food used in this model must be liquid. Normally an amount of 100 ml will be used.
  • the gastric digestion is simulated by exposing the test material to gastric juice containing lipase and pepsin at a pH of 3. After one hour incubation in a stirring water bath at 37°C the pH is brought to 6.5 and the pancreas-bile juice is added followed by another hour of incubation at 37°C, which simulates the small intestinal digestion.
  • 12 samples can be digested.
  • the food samples are some drinkable fermented dairy composition comprising either sterol ester particles or free sterol particles, at least partly coated by milk proteins. Bring the food samples at 37 °C before starting the digestion. The food must be liquid and homogeneous at the start of the digestion.
  • T 65 min. Bring sample 1 on pH 6.5 with 1.0 M and/or 0.1M NaHCO 3 . Add 50 ml small intestinal juice (4.1.8) and 2 ml phosphate buffer (4.1.9) Weight the sample.
  • the objective was to compare the release of the sterol particles covered by proteins with sterol ester particles which are known by the inventors to have an effect to help to decrease the cholesterol.
  • the inventors stopped the enzymatic reaction by modification the pH from 3 to 7.
  • the inventors have done a dilution in volume (10 times) with hydrochloric acid to be in acidic conditions.
  • sterol particles To extract covered sterol particles, not released by enzymatic activities, the inventors had to introduce an alcohol (iso-propanol). It has the function to denature the protein structure. Separated from the protein, sterol particles can be extracted by chloroform and dosed by CPG.
  • alcohol iso-propanol
  • a dairy composition has been tasted in which the ingredient "sterol particles from pine, at least partly coated with milk proteins and having a ratio of sterol particles to carrier of 80:20 (i.e a ratio of sterol particles to proteins of 75:5) was put.
  • This composition was acidic and had some off flavors. This ingredient was thus eliminated.
  • compositions have been manufactured with sterol particles from pine, at least partly coated with milk proteins and having a ratio of sterol particles to carrier of 90:10.

Abstract

The present invention relates to the use of coated sterol or stanol particles for the preparation of food compositions having a low fat content and being essentially emulsifϊer-free.

Description

USE OF COATED STEROL OR STANOL PARTICLES FOR THE PREPARATION OF FOOD COMPOSITIONS HAVING A LOW FAT CONTENT AND BEING ESSENTIALLY EMULSIFIER-FREE
The present invention relates to the use of coated sterol or stanol particles for the preparation of food compositions having a low fat content and being essentially emulsifϊer-free.
Elevated levels of plasma low-density lipoprotein-cholesterol (LDL-C) are recognized as a major risk factor for development of premature cardiovascular disease (CVD).
Therapeutic strategies aiming to reduce LDL-C focus on dietary recommendations as a first step. Among these recommendations, the daily consumption of dietary constituents enriched in plant sterols has been shown to reduce plasma levels of LDL-C by approximately 10% (Katan MB, Grundy SM, Jones P, Law M, Miettinen T, Paoletti R, 2003, Efficacy and safety of plant stands and sterols in the management of blood cholesterol levels. Mayo Clin Proc 78:965-78).
Thus, a daily intake of plant sterols in the range of 1 to 2 g/d is now recommended for hypercholesterolemic patients (2001 Executive Summary of The Third Report of The National Cholesterol Education Program (NCEP) Expert Panel on Detection, Evaluation, And Treatment of High Blood Cholesterol In Adults (Adult Treatment Panel III). Jama 285:2486-97).
The main food companies actually manufacturing and selling dairy products containing some phytosterols (sterols and stands) use three main ingredients:
free sterols or stands
stands esters (hydrogenated sterols esters)
sterols esters.
Free sterols and stands, because of their very high melting point are used in a powder form.
These compounds are incorporated in fatty foods such as margarines. In most previous studies, phytosterols have been incorporated into high-fat foods such as dressings, margarines or spreads, in order to facilitate their solubility. In a meta-analysis, the consumption of more than 2 g/d of phytosterols-enriched fat food products reduced LDL-C concentrations by 0.33 to 0.54 mmol/L (Law M 2000 Plant sterol and stanol margarines and health. Bmj 320:861-4).
Few studies have examined the hypocholesterolemic effect of low-fat dairy products such as milk (Clifton PM, Noakes M, Sullivan D, Erichsen N, Ross D, Annison G, Fassoulakis A, Cehun M, Nestel P 2004 Cholesterol-lowering effects of plant sterol esters differ in milk, yoghurt, bread and cereal. Eur. J. Clin. Nutr. 58:503-9; Thomsen AB, Hansen HB, Christiansen C, Green H, Berger A, 2004, Effect of free plant sterols in low-fat milk on serum lipid profile in hypercholesterolemic subjects. Eur. J. Clin. Nutr. 58:860-70) or yoghurt (Hansel B, Nicolle C, Lalanne F, Tondu F, Lassel T, Donazzolo Y, Ferrieres J, Krempf M, Schlienger JL, Verges B, Chapman MJ, Bruckert E 2007 Effect of low- fat, fermented milk enriched with plant sterols on serum lipid profile and oxidative stress in moderate hypercholesterolemia Am. J. Clin. Nutr., 86:790-6; Mannarino E, Pirro M, Cortese C, Lupattelli G, Siepi D, Mezzetti A, Bertolini S, Parillo M, Fellin R, Pujia A Effects of a phytosterol-enriched dairy product on lipids, sterols and 8-isoprostane in hypercholesterolemic patients: A multicenter Italian study Nutrition, Metabolism and Cardiovascular Diseases, VoI 19, Issue 2, 84-90; Plana N, Nicolle C, Ferre R, Camps J, Cos R, Villoria J , Masana L 2008 Plant sterol-enriched fermented milk enhances the attainment of LDL-cholesterol goal in hypercholesterolemic subjects Eur. J. Nutr.;47:32-39), or drinks (Stein DT, Devaraj S, Balis D, Adams-Huet B, Jialal I 2001 Effect of statin therapy on remnant lipoprotein cholesterol levels in patients with combined hyperlipidemia. Arterioscler Thromb Vase Biol 21:2026-31; Jones PJ, Vanstone CA, Raeini-Sarjaz M, St-Onge MP 2003 Phytosterols in low- and nonfat beverages as part of a controlled diet fail to lower plasma lipid levels. J. Lipid Res. 44:1713-9) comprising phytosterols.
Real difficulties exist in incorporating phytosterols into aqueous products such as yogurts and dairy products in general. The dispersion of these compounds in this kind of matrix is quite difficult and this bad dispersion causes a decrease of the product efficacy (Katan MB, Grundy SM, Jones P, Law M, Miettinen T, Paoletti R, 2003, Efficacy and safety of plant stands and sterols in the management of blood cholesterol levels. Mayo Clin Proc 78:965-78).
Another very important constraint is that the food compositions containing these ingredients have to be tasty for the consumers. These compounds cause some important organoleptic problems. The product is "chalky" and so, not appreciated by the consumers.
The document EP 1 059 851 describes means of incorporating phytosterols, preferably in the form of powder.
However, this powder form is offered less and less by suppliers of sterols in favour of oily forms, which are in fact sterols which have been esterified with fatty acids. One advantage of the sterol esters is that these ingredients have a lower melting point than free sterols. But because of their high hydrophobic feature, a lot of work have been done by many companies to find some effective means of incorporating phytosterols in this oily form into products with high water content. A solution was given in the patent EP 1 715 762.
Many work have been done to optimise the phytosterols ingredients in this oily form by changing the origin of the sterols and the fatty acids used for the esterification, to optimise the use of these ingredients in production and to optimise the taste and the texture of the products containing these ingredients.
One disadvantage of sterol esters is that these ingredients are made from 25 to 40 wt% of fat. Thus, these ingredients cannot be used easily to manufacture some dairy products with a very low fat content.
Another disadvantage of sterol esters is that these ingredients have to be necessarily melted at 60-850C. This represents a high expenditure of energy which can be costly and leads to an oxidation of the fatty acid part, giving a bad global quality and taste of the product.
In a plant, these ingredients have to be easily handled and their use must have a low risk in term of contamination of the production lines.
All the prior art documents mention the use of stabilizers, essentially thickeners and sometimes emulsifiers to improve the incorporation of sterol or stanol particles in aqueous medium.
One of the aims of the invention is to provide at least partially coated sterol or stanol particles for the manufacture of a "final" product having a low fat content, good organoleptic properties and the same efficacy as a product comprising sterol or stanol esters and essentially without using emulsifiers.
Another aim of the invention is to provide a process of manufacture of a "final" product having a low fat content.
Another aim of the invention is to provide compositions containing at least partially coated sterol or stanol particles intended for the manufacture of a product having a low fat content.
Still another aim of the invention is to provide a preparation process of such compositions.
The present invention relates to the use of particles selected from sterol or stanol particles, at least partially coated with a carrier which is emulsifier-free, said coated sterol or stanol particles having a particle size distribution (D(90)) comprised from about 0.1 μm to about 1 μm, and a mean diameter D(3,2) comprised from about 0.30 μm to about 0.35 μm, in particular 0.32 μm, for the preparation of a homogeneous and stable composition having a low fat content and being essentially emulsifϊer-free.
The inventors have unexpectedly found that use of coated sterol or stanol particles of small size allows to obtain a final product (i.e. the homogeneous and stable composition) with low fat content and in which the sterol or stanol particles are homogeneously distributed and with good organoleptic properties, in particular an appropriate mouth feeling.
"Sterol or stanol particles" correspond to particles constituted of at least one sterol or at least one stanol, or a mixture of sterols and stands.
By the term "carrier" it must be understood an ingredient that can comprise one or more substances that can be associated (that is with weak bond such as hydrogen bond or Van der Waals interactions but without covalent bond) to the sterol or stanol particles by covering it partially. By this association the sterol or stanol particles will be dispersible in an aqueous matrix.
The carrier fulfils several functions:
covering the sterol or stanol particles,
allowing the dispersion of the sterol or stanol particles in the composition,
preventing the aggregation of sterol or stanol particles.
By the term "coated" it must be understood the association or covering as defined above.
By the expression "at least partially coated with a carrier", it must be understood that at least one layer, (that is a thin quantity), of a carrier covers incompletely or completely the sterol or stanol particles.
Thus, the surface of sterol or stanol particles is partially or completely hidden by the carrier.
By the term « sterol or stanol» it must be understood a steroid with long (8-10 carbons) aliphatic side-chains at position 17 and at least one alcoholic hydro xyl group, usually at position 3.
In this specification, all the sterols or stands use are unesterified sterols or stands under a powdery form, and can also be named free sterols or stands (free meaning non esterified).
Thus a coated sterol or stanol particle is a coated unesterified sterol or stanol particle or a coated free sterol or stanol particle)
By the word "sterol" it must be understood plant sterols such as phytosterols that are a group of steroid alcohols, phyto chemicals naturally occurring in plants. They are white powders with mild, characteristic odor, insoluble in water and soluble in alcohols.
By the word "stanol" it must be understood plant stands such as phytostanols that are a group of steroid alcohols, phyto chemicals naturally occurring in plants or produced by hydrogenation of sterols.
By "emulsifier free", in the expression "particles selected from sterol or stanol particles, at least partially coated with a carrier which is emulsifier-free", it must be understood on the one hand that the at least partially coated sterol or stanol particles cannot play the role of emulsifier as sterol or stanol particles are in suspension in an aqueous phase, and on the other hand that the coated sterol or stanol particles are essentially emulsifier-free.
Further, the final product (that is the homogeneous and stable composition) is essentially emulsifier-free.
By the word "emulsifier", it must be understood an ingredient selected from the following list:
Lecithins, Polyoxyethylene (40) stearate, Polyoxy ethylene sorbitan monolaurate (Polysorbate 20), Polyoxyethylene sorbitan monooleate (Polysorbate 80), Polyoxyethylene sorbitan monopalmitate (Polysorbate 40), Polyoxyethylene sorbitan monostearate (Polysorbate 60), Polyoxyethylene sorbitan tristearate (Polysorbate 65), Ammonium phosphatides, Sodium, potassium and calcium salts of fatty acids, Magnesium salts of fatty acids, Mono- and diglycerides of fatty acids, Acetic acid esters of mono- and diglycerides of fatty acids, Lactic acid esters of mono- and diglycerides of fatty acids, Citric acid esters of mono- and diglycerides of fatty acids, Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids, Sucrose esters of fatty acids, Sucroglycerides, Polyglycerol esters of fatty acids, Polyglycerol polyricinoleate, Propane- 1,2-diol esters of fatty acids, Thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids, Sodium stearoyl-2-lactylate, Calcium stearoyl-2-lactylate, Sorbitan monostearate, Sorbitan tristearate, Sorbitan monolaurate, Sorbitan monooleate, Sorbitan monopalmitate.
When it is applied to the homogeneous and stable composition, the expression "emulsifier free" means that there is no ingredient of the above defined list, but the man skilled in the art will understand that some elements of the final product might have emulsifying properties for instance milk proteins, sterols or stands, thickeners, but cannot function as true emulsifiers.
The particle size distribution (PSD) of a powder, or granular material, or particles dispersed in fluid, is a list of values or a mathematical function that defines the relative amounts of particles present, sorted according to size.
The PSD can be determined according to example 1.
The expression "particle size distribution (D(90)) comprised from about 0.1 μm to about 1 μm" means that 90 % (in number) of the coated sterol or stanol particles have a size ranging from 0.1 μm to 1 μm.
According a preferred embodiment, 90 % (in number) of the sterol or stanol particles have a size of 0.1 μm, 0.2 μm, 0.3 μm, 0.4 μm, 0.5 μm, 0.6 μm, 0.7 μm, 0.8 μm, 0.9 μm, or 1 μm.
The expression "a mean diameter D(3,2) comprised from about 0.30 μm to about 0.35 μm, in particular 0.32 μm" means that coated sterol or stanol particles having the same surface have a mean diameter comprised from about 0.30 to 0.35 μm. The mean diameter D(3,2) is also named Sauter mean diameter. The mean diameter is defined as the diameter of a sphere that has the same volume/surface area ratio as a particle of interest.
In an advantageous embodiment, the mean diameter is 0.30 μm, 0.31 μm, 0.32 μm, 0.33 μm, 0.34 μm, 0.35 μm or, in particular 0.35 μm.
Such small particles of sterol or stanol can thus be incorporated, homogeneously in a composition according to the invention, without the use of an emulsifier.
The expression "homogeneous" or "homogeneously" means therefore that there is no poly disperse distribution of the sterol or stanol particles with small size sterol or stanol particles area (that is less than 0.1 μm) and big size sterol or stanol particles area (that is more than 1 μm).
By the expression "homogeneous and stable composition" it must be understood that the coated sterol or stanol particles are monodispersed and can be kept in suspension and that this suspension is stable over the time, that is coated particles are continuously kept in suspension in a solid organised state, i.e. in a crystalline state, from the end of the preparation and during several days of storage (from about 1 to about 45 days) of the composition after its manufacture.
A collection of objects are called monodispersed or monosized if they have the same size. Inconsistence size is called polydisperse.
The homogeneous and stable composition corresponds to the final product. By the word "fat", it must be understood a solid or liquid substance obtained from plants.
By "solid substance" is meant any of various soft, solid, or semisolid organic compounds constituting the esters of glycerol and fatty acids and their associated organic groups.
By "liquid substance" is meant for example oil.
By "low fat content" it must be understood that one takes into account only non dairy fat and oil, i.e. fat and oil other than milk fat used for the manufacture of the composition of the invention.
By "milk fat" is meant natural fat already present in milk (animal) and milk ingredients (milk powder, whey protein concentrate, milk protein concentrate, skim milk powder...).
The expression "other than milk fat" thus means vegetal fat or animal fat from different the previous animal or vegetal fat cited, marine fat and single cell oil (including bacteria, yeast, mould, etc .).
"Vegetal fat" means fat extracted from borage, evening primrose, soya, rapeseed, sunflower, palm, palm olein, hemp, camelina, kiwi seed oil, grape seed extract, blackcurrant, coconut oil, canola oil, safflower, all nuts oils, inca inchi, chia, etc...
By the expression "good organoleptic properties" is meant in particular the absence of an undesirable powdery mouth feel or taste.
The homogeneous and stable composition thus obtained is essentially emulsifier-free as defined above.
Thus one of the advantages of the invention is to provide coated sterol or stanol particles as powdery ingredient having a size ranging from 0.1 μm to 1 μm and a low diameter such as 0.30 to 0.35 μm, such coated particles of low diameters being almost impossible to be provided by a supplier.
Another advantage of the invention is to provide coated sterol or stanol particles as powdery ingredient leading to a composition having no undesirable powdery mouth feel or taste in contrast to products containing non coated sterol or stanol particles, i.e. free sterol or stanol particles.
Still another advantage of the invention is to provide a homogeneous and stable composition which can be manufactured without using an emulsifier.
Such a composition of the invention can be used as an alimentary composition having further the capacity for reducing the blood LDL cholesterol in a subject. In an advantageous embodiment, coated sterol or stanol particles as defined above increase the texture, i.e. the viscosity of said composition by at lest 20% compared with a product manufactured with non coated sterol or stanol particles, i.e. free sterol or stanol or sterol particles or stanol ester particles (see example 3 and figure 4).
The small size of the sterol or stanol particles covered by the carrier leads to a denser protein network.
In an advantageous embodiment, the homogeneous and stable composition prepared with the use of at least partially coated sterol or stanol particles with a carrier which is emulsifier free, is a dairy and/or vegetal composition or a mixture thereof.
By the expression "dairy composition" is meant a milk based composition, (see example
4)
By the expression "vegetal composition" is meant vegetal juice such as soya juice or fruit such as almond juice or vegetable juice such as liquid vegetable preparation obtained from cereals (oats, rice, barley).
In an advantageous embodiment, the present invention relates to the use of at least partially coated sterol or stanol particles with a carrier which is emulsifier free, wherein said carrier comprises milk proteins and water.
By "milk proteins" is meant caseins, caseinates, whey proteins, skim milk proteins and mix thereof, in particular "milk proteins" are skim milk proteins.
In an advantageous embodiment, the carrier as defined above further comprises lactose and minerals.
The minerals can be mineral naturally occurring in milk. As an example of mineral, calcium, sodium, potassium etc...can be cited.
In an advantageous embodiment, the carrier consists in milk proteins, lactose, minerals and water.
In an advantageous embodiment, the present invention relates to the use of at least partially coated sterol or stanol particles with a carrier which is emulsifier free and which comprises milk proteins, lactose, minerals and water, wherein the milk proteins are comprised from about 2 weight% to about 12 weight%, lactose is comprised from about 0 weight% to about 10 weight%, minerals are comprised from about 0 weight% to about 10 weight% and water is comprised from about 2 weight% to about 4 weight%. The sterol or stanol particles must be at least partially covered by milk proteins with a determined amount of milk proteins to obtain on one hand monodispersed coated sterol or stanol particles and one the other hand good organoleptic properties.
Consequently, above about 12% of milk proteins, the particles are too much coated and will lead to a powdery taste in mouth.
Below about 2% of milk proteins, the particles are not enough coated and sterol or stanol particles will agglomerate preventing the obtaining of monodispersed particles leading to a non homogeneous composition.
Other ingredients such as lactose, minerals and water are not critical for the product but must not be present in a too high amount in order to lead to a monodisperse product having good organoleptic properties.
In an advantageous embodiment, the present invention relates to the use of at least partially coated sterol or stanol particles with a carrier which is emulsifier free and which comprises milk proteins, lactose, minerals and water, wherein milk proteins are comprised from about 2 weight% to about 4.2 weight%, lactose is comprised from about 4.08 weight% to about 6.12 weight%, minerals are comprised from about 1.04 weight% to about 1.56 weight% and water is comprised from about 2 weight% to about 4 weight%.
The content of milk proteins, lactose minerals and water as defined above lead to an advantageous "final" product having the good properties in term of monodispersion and organoleptic properties.
In an advantageous embodiment, the present invention relates to the use of at least partially coated sterol or stanol particles with a carrier which is emulsifier free, wherein the weight ratio sterol or stanol particle versus carrier is from about 85: 15 to about 95:5, in particular 90:10.
The weight ratio sterol or stanol particle versus carrier is therefore crucial for the properties of the final product and leads to a "final" product having an optimised particle size and the minimum amount of milk proteins, that is advantageous for cost reason, and intolerance or allergy to milk proteins.
Above 15% of carrier, the amount of milk protein is too important and therefore the particles are too much coated having bad organoleptic properties (see for instance, example 5). Below 5% of carrier, the amount of milk proteins is too low and sterol or stanol particles will agglomerate.
In an advantageous embodiment, the present invention relates to the use of at least partially coated sterol or stanol particles with a carrier which is emulsifier free, wherein about 90% to about 100% of the surface of a sterol or stanol particle is coated with a carrier.
The percentages are given in surface
The sterol or stanol particles are not compulsorily completely coated with the carrier but must be at least coated with 90% of carrier.
If this is not the case, sterol or stanol particles will agglomerate.
In an advantageous embodiment, the present invention relates to the use of at least partially coated sterol or stanol particles with a carrier which is emulsifier free, wherein sterol or stanol is selected from the list constituted of phytosterols and phytostanols, preferably 22- dihydroerogosterol, 7,24 (28)-erogostadienol, campesterol, neospongosterol, 7-ergostenol, cerebisterol, corbisterol, stigmasterol, focosterol, alpha- spinasterol, sargasterol, 7- dehydrocryonasterol, poriferasterol, chondrillasterol, 3-sitosterol, cryonasterol, gamma-sitosterol, 7-stigmasternol, 22-stigmastenol, dihydro-gamma-sitosterol, 3- sitostanol, 14-dehydroergosterol, 24 (28)-dehydroergosterol, ergosterol, brassicasterol, ascosterol, episterol, fecosterol et 5- dihydroergosterol, their hydrogenated derivatives and mixtures thereof and is more preferably selected from beta-sitosterol, beta-sitostanol, campesterol or campestanol or brassicasterol or brassicastanol.
In an advantageous embodiment, the present invention relates to the use of at least partially coated sterol or stanol particles with a carrier which is emulsifier free, wherein the amount (weight %) of phytosterols or phytostanols in the homogeneous and stable composition is from about 0.5% to 2.6%, preferably from about 0.8% to about 2.2%.
The amount of phytosterols or phytostanols present in the homogeneous and stable composition is important. Indeed, it must not be higher than 2.6% to get a "final" product without too much fat and it must not be less than 0.5%, to keep the properties of the "final" product for reducing the blood LDL cholesterol in a subject.
In an advantageous embodiment, the present invention relates to the use of at least partially coated sterol or stanol particles with a carrier which is emulsifier free, wherein the fat content of the composition, provided by non dairy fat and oil, is comprised from about O weight% to about 4 weight%, preferably from about 0 weight% to about 2.5 weight%.
The expression "non dairy fat and oil" as stated above means that fat or oil come from another source than milk used for the manufacture of the composition of the invention.
Above 4%, the content of fat will be too important for the composition to be used for reducing the blood LDL cholesterol in a subject.
In another aspect, the present invention relates to a «liquid composition before homogenisation» comprising an aqueous solution and at least partially coated sterol or stanol particles with a carrier as defined above , wherein said coated sterol or stanol particles have a particle size distribution (D90) comprised from about 150 μm to about 200 μm, in particular 180 μm, and a mean diameter D(3,2) comprised from about 1.6 μm to about 2.0 μm, in particular 1.8 μm.
The present liquid composition corresponds to a composition before step 6 and after step 4 in figure 5 corresponding to a flow chart process or before step 7 but after step 4 of the figure 6 corresponding to another flow chart process.
Said liquid composition has not yet the particle size distribution (D90) and the mean diameter D(3,2) of the particles of the homogeneous and stable composition but has been subjected to a first reduction in global size, because the starting particles provided by the supplier (Cognis) and used here generally have a particle size distribution (D90) of 300 μm and a mean diameter D(3,2) of 4 μm.Therefore the particles undergo a first reduction in global size which has the property to increase the specific surface of the particles and thus the dispersibility of said particles.
In an advantageous embodiment, the present invention relates to a «liquid composition before homogenisation» as defined above , wherein the aqueous solution is fruit and/or vegetal juice.
As an example, soya juice, almond juice or a liquid from cereals (oats, rice, barley) can be cited.
In an advantageous embodiment, the present invention relates to a «liquid composition before homogenisation» as defined above, wherein the aqueous solution comprises some milk.
By "milk" it must be understood milk powder, whey protein concentrate, milk protein concentrate, skim milk powder, or milk or its derivatives such as lactoserum, of animal origin ... In an advantageous embodiment, the present invention relates to a «liquid composition before homogenisation» as defined above, wherein said carrier comprises milk proteins and water.
In an advantageous embodiment, the present invention relates to a «liquid composition before homogenisation» as defined above, said carrier further comprises lactose and minerals.
In an advantageous embodiment, the present invention relates to a «liquid composition before homogenisation» as defined above, wherein milk proteins are comprised from about 2 weight% to about 12 weight%, lactose is comprised from about 0 weight% to about 10 weight%, minerals are comprised from about 0 weight% to about 10 weight% and water is comprised from about 2 weight% to about 4 weight%.
As above defined, the particle size has been reduced while increasing the specific area Thus the particles have the same amount of carrier for a higher specific surface to cover.
In an advantageous embodiment, said milk proteins of the carrier as defined above are comprised from about 2.8 weight% to about 4.2 weight%, lactose is comprised from about 4.08 weight% to about 6.12 weight%, minerals are comprised from about 1.04 weight% to about 1.56 weight% and water is comprised from about 2 weight% to about 4 weight%.
In an advantageous embodiment, the present invention relates to a «liquid composition before homogenisation» as defined above, wherein the weight ratio sterol or stanol particle versus carrier is from about 85: 15 to about 95:5, in particular 90:10.
In an advantageous embodiment, the present invention relates to a «liquid composition before homogenisation» as defined above, wherein about 90% to about 100% of the sterol or stanol particle is coated with the carrier.
In an advantageous embodiment, the present invention relates to a «liquid composition before homogenisation» as defined above, wherein sterol or stanol is selected from the list constituted of phytosterols and phytostanols, preferably 22-dihydroerogosterol, 7,24 (28)- erogostadienol, campesterol, neospongosterol, 7-ergostenol, cerebisterol, corbisterol, stigmasterol, focosterol, alpha- spinasterol, sargasterol, 7-dehydrocryonasterol, poriferasterol, chondrillasterol, 3-sitosterol, cryonasterol, gamma-sitosterol, 7-stigmasternol, 22-stigmastenol, dihydro-gamma-sitosterol, 3- sitostanol, 14-dehydroergosterol, 24 (28)-dehydroergosterol, ergosterol, brassicasterol, ascosterol, episterol, fecosterol et 5-dihydroergosterol, their hydrogenated derivatives and mixtures thereof and is more preferably selected from beta- sitosterol, beta-sitostanol, campesterol or campestanol or brassicasterol or brassicastanol.
In an advantageous embodiment, the amount of phytosterols or phytostanols as defined above is from about 0.5% to 2.6%, preferably from about 0.8% to about 2.2%.
The fat content of said «liquid composition before homogenisation» provided by non dairy fat and oil, is comprised from about 0 weight% to about 4 weight%, preferably from about 0 weight% to about 2.5 weight%.
In another aspect, the present invention relates to the use of a «liquid composition before homogenisation» as defined above, for the preparation of a homogeneous and stable composition having a low fat content, and being essentially emulsifϊer-free.
Such a liquid composition is an intermediate composition, the organoleptic properties and the particle size of which are not those of the homogeneous and stable composition but having already coated particles of sterol or stanol, an appropriate fat content, and being essentially emulsifϊer-free, said liquid composition can thus be further transformed to give the homogenous and stable composition.
In another aspect, the present invention relates to the use of a preparation process of a «liquid composition before homogenisation» as defined above, comprising a step of predispersion and a step of hydration of a mixture containing an aqueous solution, powdery ingredients and coated sterol or stanol particles, said coated sterol or stanol particles being prealably introduced into said aqueous solution under the form of powder not prealably blended in the said powdery ingredients, said sterol or stanol particles having an initial D(90) of about 300 μm and a D(3,2) of about 4 μm.
As above stated, said liquid composition has not yet the particle size distribution (D90) and the mean diameter D(3,2) of the particles of the homogeneous and stable composition but is subjected to a first reduction in size, because starting particles provided by the supplier (Cognis) and used here have a particle size distribution (D90) of 300 μm and a mean diameter D(3,2) of 4 μm.
The first reduction in size is carried out by:
- a step of predispersion in a high shear mixer (for example a high shear mixer of Dynamic grip type (Sylverson) with a square hole high shear screen (SQHS)) wherein the sterol or stanol particles are cut and, - a step of hydration of said mixture.
The first reduction size allows to get particles having a (D90) comprised from about 150 μm to about 200 μm, in particular 180 μm, starting from an initial D(90) of about 300 μm and a mean diameter D(3,2) comprised from about 1.6 μm to about 2.0 μm, in particular 1.8 μm starting from a mean diameter D(3,2) of 4 μm.
It has further been surprisingly found by the inventors that the addition of sterols or stands particles to a mixture containing an aqueous solution, powdery ingredients in the high shear mixer and recirculation of the mixture formed during the addition of sterol or stanol particles, is essential for the invention because mixing the ingredients in powder form together: i.e. powdery ingredients and sterol or stanol particles, or all the raw materials (an aqueous solution, powdery ingredients and sterol or stanol particles) in a high shear mixture and carrying out the hydration as in figure 7 gives to a final product with a (D90) equal to 5 μm and a D(3,2) equal to 0.42 μm having not the organoleptic properties required.
Thus the step of predispersion can be carried out with a couette shear rate (that is a shear rate due to the passage into the rotor stator system in movement) comprised from about 80 000s"1 to about 100 000 s"1, preferably from 85 000s"1 to about 95 000 s"1, in particular 90 000s"1, and a hydraulic shear rate (that is shear rate due to the moving fluid through the geometry but without movement) comprised from about 400s"1 to about 1 600 s"1, in particular 800s"1 while shaking, at ambiante temperature..
The flow rate (corresponding to the flow of the entire mix, i.e. all ingredients plus sterol or stanol particles) and the shaking time must be adapted to make five times the cutting as defined above .
In an advantageous embodiment, in the preparation process of a «liquid composition before homogenisation» as defined above, the hydration step and the predispersion step are carried out together.
The hydration step and the predispersion step are carried out in the same vessel at the same time.
In an advantageous embodiment, the present invention relates to a preparation process of a «liquid composition before homogenisation» as defined above , comprising the following steps: a. introducing an aqueous solution comprising milk proteins from about 0% to about 3.5% and powdery ingredients, such as thickeners, sweeteners and preservatives at ambient temperature, into a high shear mixer, to obtain a premixture, b. introducing, into said high shear mixer, a premixture of a blend of at least partially coated sterol or stanol particles having an initial D(90) of about 300 μm and a D(3,2) of about 4 μm to carry out a predispersion and a hydration at ambient temperature, in particular from 100C to about 25°C, during about 30 to 45 minutes, to obtain a predispersed and hydrated composition before homogenisation, having a D(90) of about 180 μm and a D(3,2) of about 1.8 μm, to obtain a predispersed and hydrated mixture consisting in the «liquid composition before homogenisation».
In step a and b, the expression "ambient temperature" means a temperature from about 10°C to about 25°C.
The first step consists in making a pre-mixture without sterol or stanol particles.
By "thickener", is defined a family of food ingredients generally used as technological additives in order to increase the viscosity of the medium.
These ingredients are generally hydrophilic polymers which, when they are introduced into an aqueous medium, are capable of absorbing water and therefore increase volume, thus developing the viscosity.
By "sweetener" is meant is a food additive which adds the basic taste of sweetness to a food, such as sugar, honey, fruit, syrup...
By "preservatives" is meant a. preservative is a natural or synthetic chemical that is added to products such as foods, pharmaceuticals, paints, biological samples, wood, etc. to prevent decomposition by microbial growth or by undesirable chemical changes.
The presence of sweeteners or thickeners or preservatives is not essential and depends on the composition manufactured.
Examples of thickeners, sweeteners and preservatives used can be found in CODEX ALIMENTARIUS GENERAL STANDARD FOR FOOD ADDITIVES : CODEX STAN 192- 1995. The second step consists in the predispersion step and the hydration step wherein coated sterol or stanol particles are introduced in the high shear mixer containing the premixture while recirculating the premixture containing sterol or stanol particles introduced.
The time of 30 to 45 minutes in the second step is essential for the hydration and the cutting of the particles.
In a preferred embodiment, in the preparation process of a «liquid composition before homogenisation» as defined above, the hydration step and the predispersion step are carried out separately.
By "separately" is meant in different vessels or in the same vessel but at different times.
It is not essential to carry out the predispersion and the hydration step together, in the same vessel.
Hydration step can be carried out before the predispersion step in the same vessel but at different times or in different vessels and therefore at different times.
In an advantageous embodiment, the present invention relates to a preparation process of a «liquid composition before homogenisation» as defined above, comprising the following steps:
a. introducing an aqueous solution comprising milk proteins from 0% to 3.5%, other ingredients, such as thickeners, sweeteners and preservatives and at least partially coated sterol or stanol particles having an initial D(90) of about 300 μm and a D(3,2) of about 4 μm at ambient temperature, to carry out a hydration step at ambient temperature to obtain a hydrated mixture containing hydrated coated sterol or stanol particles,
b. introducing the above hydrated mixture into a high shear mixer to carry out a predispersion step at ambient temperature during about 30 to 45 minutes, to obtain said «liquid composition before homogenisation» having a D(90) of about 180 μm and a D(3,2) of about 1.8 μm.
Thickeners, sweeteners and preservatives are the same as above.
In the first step, the hydration step of particles is carried out.
In another aspect, the present invention relates to a product, i.e. a "liquid composition before homogenisation" as obtained with the process as defined above. The product obtained by the process as defined above corresponds thus to a «liquid composition before homogenisation» having a D(90) of about 180 μm and a D(3,2) of about 1.8 μm.
In another aspect, the present invention relates to a «liquid composition after homogenisation» comprising an aqueous solution and at least partially coated sterol or stanol particles with a carrier as defined above, wherein said coated sterol or stanol particles have a particle size distribution (D90) comprised from about 0.1 μm to about 1 μm, and a mean diameter D(3,2) comprised from about 0.30 μmto about 0.35 μm, in particular 0.32 μm.
The «liquid composition after homogenisation» is obtained just after step 6 and before step 7 (figure 5) or just after step 7 and before the following step (figure 6).
The «liquid composition after homogenisation» has the good particle size distribution (D90) and a mean diameter D(3,2) to have the required organoleptic properties without any powdery taste.
Thus the «liquid composition after homogenisation» is homogeneous and stable and therefore has monodispersed particles.
In an advantageous embodiment, in the «liquid composition after homogenisation» as defined above, the aqueous solution is fruit and/or vegetal juice.
In an advantageous embodiment, in the «liquid composition after homogenisation» as defined above, the aqueous solution comprises some milk.
In an advantageous embodiment, the present invention relates to a «liquid composition after homogenisation» as defined above, wherein said carrier comprises milk proteins and water.
As can be seen from example 1, another advantage of the invention is that sterol or stanol particles coated with a carrier comprising milk proteins have a smaller distribution in size and a mean diameter lower than with free sterol or stanol particles and uncoated sterol or stanol ester particles.
In an advantageous embodiment, in the «liquid composition after homogenisation» as defined above, said carrier further comprises lactose and minerals.
In an advantageous embodiment, the present invention relates to a «liquid composition after homogenisation» as defined above, wherein milk proteins are comprised from about 2 weight% to about 12 weight%, lactose is comprised from about 0 weight% to about 10 weight%, minerals are comprised from about 0 weight% to about 10 weight% and water is comprised from about 2 weight% to about 4 weight%.
In an advantageous embodiment, in the «liquid composition after homogenisation» as defined above, milk proteins of the carriers are comprised from about 2.8 weight% to about 4.2 weight%, lactose is comprised from about 4.08 weight% to about 6.12 weight%, minerals are comprised from about 1.04 weight% to about 1.56 weight% and water is comprised from about 2 weight% to about 4 weight%.
In an advantageous embodiment, the present invention relates to a «liquid composition after homogenisation» as defined above, wherein the weight ratio sterol or stanol particle versus carrier is comprised from about 85:15 to about 95:5, in particular 90:10.
In an advantageous embodiment, in the «liquid composition after homogenisation» as defined above, about 90% to about 100% of the sterol or stanol is coated with the carrier.
In an advantageous embodiment, the present invention relates to a «liquid composition after homogenisation» as defined above, wherein sterol or stanol is selected from the list constituted of phytosterols and phytostanols, preferably 22-dihydroerogosterol, 7,24 (28)- erogostadienol, campesterol, neospongosterol, 7-ergostenol, cerebisterol, corbisterol, stigmasterol, focosterol, alpha- spinasterol, sargasterol, 7-dehydrocryonasterol, poriferasterol, chondrillasterol, 3-sitosterol, cryonasterol, gamma-sitosterol, 7-stigmasternol, 22-stigmastenol, dihydro-gamma-sitosterol, 3- sitostanol, 14-dehydroergosterol, 24 (28)-dehydroergosterol, ergosterol, brassicasterol, ascosterol, episterol, fecosterol et 5-dihydroergosterol, their hydrogenated derivatives and mixtures thereof and is more preferably selected from beta- sitosterol, beta-sitostanol, campesterol or campestanol or brassicasterol or brassicastanol .
In an advantageous embodiment, in the «liquid composition after homogenisation» as defined above, the amount of phytosterols or phytostanols is comprised from about 0.5% to about 2.6%, preferably from about 0.8% about 2.2%.
The fat content of said «liquid composition before homogenisation» provided by non dairy fat and oil, is comprised from about 0 weight% to about 4 weight%, preferably from about 0 weight% to about 2.5 weight%.
In another aspect, the present invention relates to the use of a « liquid composition after homogenisation» as defined above, for the preparation of a homogeneous and stable composition having a low fat content, and being essentially emulsifier-free. The «liquid composition after homogenisation» has a particle size distribution (D90) comprised from about 0.1 μm to about 1 μm, and a mean diameter D(3,2) comprised from about 0.30 μm to about 0.35 μm, in particular 0.32 μm thus giving the required organoleptic properties, i.e. having not a powdery taste and thus can be used to give the homogeneous and stable composition.
The fat content of the homogeneous and stable composition provided by non dairy fat and oil, is comprised from about 0 weight% to about 4 weight%, preferably from about 0 weight% to about 2.5 weight%.
Thus the properties of the «liquid composition after homogenisation», i.e. a homogeneous and stable having monodispersed particles, are conserved during the preparation of the final product and are retrieved in said final product.
In another embodiment, the present invention relates to a preparation process of a «liquid composition after homogenisation» according to claim 30 to 40, comprising the following steps:
a. preparation of a «liquid composition before homogenisation» as defined above, b. preheating of said above composition at about 55°C to about 95°C to obtain a preheated «liquid composition before homogenisation»,
c. optionally heating of said preheated «liquid composition before homogenisation» at about 800C to about 95°C, to obtain a heated «liquid composition before homogenisation»,
d. homogenisation of said preheated or heated «liquid composition before homogenisation», at a pressure comprised from about 100 bars to about 250 bars, and a temperature comprised from about 65°C to about 95°C during about 3 to about 10 seconds, to obtain a «liquid composition after homogenisation» having a final D(90) of about 1 μm and a D(3,2) of about 0.32 μm.
Once the «liquid composition before homogenisation» has been prepared, the particles size obtained are not small enough to have the required organoleptic properties.
Thus a homogenisation step, which is carried out after a step of preheating or after a step of preheating followed by a step of heating, is essential to reduce further the coated particle size leading to the coated particles having the required organoleptic properties. The step b) and c) can be carried out during from about 3 seconds to about 15 seconds and more preferably about 10 seconds.
In another aspect, the present invention relates to a product, i.e. a "liquid composition after homogenisation", as obtained with the process as defined above.
In another aspect, the present invention relates to a homogeneous and stable composition comprising water, milk ingredients and at least partially coated sterol or stanol particles with a carrier, said coated sterol or stanol particles having a particle size distribution (D(90)) comprised from about 0.1 μm to about 1 μm, and a mean diameter D(3,2) comprised from about 0.30 μm to about 0.35 μm, in particular 0.32 μm, a low fat content and good organoleptic properties, and optionally a ferment selected from the group consisting of Lactobacillus, Leuconostoc, Streptococcus, Lactococcus, Bifidobacterium, Enterococcus, and Pediococcus, and without emulsifier.
The fat content of the homogeneous and stable composition provided by non dairy fat and oil, is comprised from about 0 weight% to about 4 weight%, preferably from about 0 weight% to about 2.5 weight%.
The water content of the homogeneous and stable composition is from about 60% to about 90%, prefereably from about 70% to 85%, in particular 85%.
In an advantageous embodiment, the homogeneous and stable composition according to the invention comprises probiotic bacteria from a species selected from the group consisting of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Lactobacillus delbrueckii subspecies lactis.
Said probiotic bacteria may be selected from a genus selected from the group consisting of Lactobacillus, Leuconostoc, Streptococcus, Lactococcus, Bifidobacterium, Enterococcus, and Pediococcus. More particularly, said probiotic bacteria may be selected from a species selected from the group consisting of Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei subsp. casei, Lactobacillus casei subsp. rhamnosus, Lactobacillus lactis, Lactobacillus helveticus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus cremoris, Lactobacillus rhamnosus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus reuteri, Lactobacillus amylovorus, Lactobacillus johnsonii, Lactobacillus fermentum, Lactobacillus brevis, Streptococcus thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium lactis, Bifidobacterium animalis, Bifidobacterium animalis subsp. lactis, Bifidobacterium infantis, and Bifidobacterium adolescentis.
In an advantageous embodiment, the homogeneous and stable composition as defined above is characterized in that this composition is a dairy composition or a fruit juice or a vegetal juice or a mix thereof.
Example 4 shows that the homogeneous and stable composition has the same efficacy as a standard product using a static in vitro digestion model
Example 5 shows that the homogeneous and stable composition has good tasting properties without any powdery taste in mouth.
In an advantageous embodiment, the present invention relates to a homogeneous and stable composition as defined above, wherein milk proteins of the carrier are comprised from about 2.8 weight% to about 4.2 weight%, lactose is comprised from about 4.08 weight% to about 6.12 weight%, minerals are comprised from about 1.04 weight% to about 1.56 weight% and water is comprised from about 2 weight% to about 4 weight%.
In an advantageous embodiment, the present invention relates to a homogeneous and stable composition as defined above, wherein the weight ratio of said sterol or stanol particle versus carrier is from about 85: 15 to about 95:5, in particular 90: 10.
In an advantageous embodiment, the present invention relates to a homogeneous and stable composition as defined above , wherein sterol or stanol is selected from the list constituted of phytosterols and phytostanols, preferably 22-dihydroerogosterol, 7,24 (28)-erogostadienol, campesterol, neospongosterol, 7-ergostenol, cerebisterol, corbisterol, stigmasterol, focosterol, alpha- spinasterol, sargasterol, 7-dehydrocryonasterol, poriferasterol, chondrillasterol, 3-sitosterol, cryonasterol, gamma-sitosterol, 7-stigmasternol, 22-stigmastenol, dihydro-gamma-sitosterol, 3- sitostanol, 14-dehydroergosterol, 24 (28)-dehydroergosterol, ergosterol, brassicasterol, ascosterol, episterol, fecosterol et 5-dihydroergosterol, their hydrogenated derivatives and mixtures thereof and is more preferably selected from beta-sitosterol, beta-sitostanol, campesterol or campestanol or brassicasterol or brassicastanol.
In an advantageous embodiment, in the homogeneous and stable composition as defined above, about 90% to about 100% of the sterol or stanol particle is coated with the carrier. In an advantageous embodiment, in the homogeneous and stable composition as defined above, the ratio (by weight) of phytosterols or phytostanols in the homogeneous and stable composition is from about 0.5% to 2.6%, preferably from about 0.8% to about 2.2%.
In an advantageous embodiment, the present invention relates to a homogeneous and stable product as defined above, wherein the fat content, provided by non dairy fat and oil, is comprised from about 0 weight% to about 4 weight%, preferably from about 0 weight% to about 2.5 weight%.
In another aspect, the present invention relates to a preparation process of a homogeneous and stable composition as defined above, comprising the following stages:
a. preparing a «liquid composition after homogenisation» as defined above, b. in the case where said homogenisation has been carried out after preheating, heating said «liquid composition after homogenisation» at a temperature comprised from about 55°C to about 85°C, preferentially at about 95°C, to obtain a liquid heated composition after homogenisation,
c. holding the liquid heated composition after homogenisation, during about 1 to about 8 minutes at a temperature comprised from 80 to about 1000C in particular about 95°C, to obtain a held «liquid composition after homogenisation», d. introducing ferments into the held «liquid composition after homogenisation» cooled down to a temperature of about 47°C to about 300C, followed by fermentation at a temperature of about 300C to 47°C, preferably from about 35°C to 400C, in particular 37°C during about 4 hours to about 24 hours , e. stopping the fermentation, in particular by cooling down at 4°C to 100C in order to obtain a final white mass consisting in said homogeneous and stable composition,
f. in the case of the preparation of a stirred fruit yogurt, introducing a fruit preparation into the final white mass.
The conditions used for each steps are the same as those as defined above.
This process uses the «liquid composition after homogenisation» as raw material, that can be, for instance, manufactured separately and stored before used for the manufacture of the homogeneous and stable composition. In another aspect, the final product can be prepared without using the «liquid composition after homogenisation» as defined above but with any process by adding ferments to a composition comprising sterol or stanol particles with a particle size distribution (D(90)) comprised from about 0.1 μm to about 1 μm, and a mean diameter D(3,2) comprised from about 0.30 μmto about 0.35 μm, in particular 0.32 μm.
In another aspect, the present invention relates to the use of a product as obtained with the process as defined above.
The product corresponds to the homogeneous and stable composition.
In another aspect, the present invention relates to a preparation process of a homogeneous and stable composition as defined above comprising the following stages:
a. introducing an aqueous solution comprising milk proteins from 0% to 3.5% and powdery ingredients, such as thickeners, sweeteners and preservatives at ambient temperature, into a high shear mixer, to obtain a premixture,
b. introducing, into said high shear mixer, a premixture of a blend of at least partially coated sterol or stanol particles having an initial D(90) of about 300 μm and a D(3,2) of about 4 μm to carry out a predispersion and a hydration at ambient temperature during about 30 to 45 minutes, to obtain a predispersed and hydrated composition before homogenisation, having a D(90) of about 180 μm and a D(3,2) of about 1.8 μm, to obtain a predispersed and hydrated mixture consisting in the «liquid composition before homogenisation»,
c. preheating of said «liquid composition before homogenisation» at about 65°C to about 85°C, to obtain a preheated «liquid composition before homogenisation», d. optionally heating of said preheated «liquid composition before homogenisation» at about 800C to about 95°C, to obtain a heated «liquid composition before homogenisation»,
e. homogenisation of said preheated or heated «liquid composition before homogenisation», at a pressure comprised from about 100 bars to about 250 bars, and a temperature comprised from about 85°C to about 1000C, during about 10s to about 20 secondes, to obtain a «liquid composition after homogenisation» having a final D(90) of about 1 μm and a D(3,2) of about 0.32 μm. f. in the case where said homogenisation has been carried out after preheating, heating said «liquid composition after homogenisation» at a temperature comprised from about 600C to about 85°C, preferentially at about 95°C, during 3 to 10 secondes, to obtain a liquid heated composition after homogenisation, g. holding the liquid heated composition after homogenisation, during about 1 to about 8 minutes at a temperature comprised from 800C to about 1000C, in particular about 95°C, to obtain a held «liquid composition after homogenisation», h. introducing ferments into the held «liquid composition after homogenisation» cooled down to a temperature of about 40 to about 35°C, followed by fermentation at a temperature of approximately 35°C to approximately 400C , during about 4 h to about 24 h,
i. stopping the fermentation, in particular by cooling down to a temperature of about 4°C to 100C in order to obtain a final white mass consisting in said homogeneous and stable composition,
j. in the case of the preparation of a stirred fruit yogurt, introducing a fruit preparation into the final white mass.
The conditions used for each steps are the same as those as defined above.
This process use as raw material the premixture and the coated sterol or stanol particles before the two reduction size in order to manufacture the homogeneous and stable composition.
In another aspect, the present invention relates to a non therapeutic use of a homogeneous and stable composition defined above, for reducing the blood LDL cholesterol in a subject.
Another advantage of the invention is to provide a food composition that have benefits on the cholesterol level by aiding or participate to the decrease of the blood LDL cholesterol in a subject due to the presence of coated sterol or stanol particles in said composition without being a medicament as such.
DESCRIPTION OF THE FIGURES
Figure 1 represents the analysis of the structure of the composition by electronic microscopy.
Full arrows: vegetal fat (sterols). Dashed arrows: milk proteins.
Figure 2A to 2C represents the comparison of the structure of the different samples:
Figure 2A: free sterol particles: the distribution is polydispersed with small size sterol particles area and big size area.
Figure 2B: uncoated sterol ester particles: distribution in size is smaller than with free sterol particles.
Figure 2C: sterol coated with milk proteins: protein and sterol particles cannot be distinguished (range of size from 0.1 to 1 μm).
Figures 3A to 3C present the confocal microscopy.
Figure 3A: uncoated sterol ester particles (xl28).
Figure 3B: free sterol particles (xl28).
Figure 3C: coated sterol particles: sterol particles covered by milk proteins (fat appears in white).
Figure 4 presents the measurement of the viscosity of the final product.
x-axis: viscosity
y-axis: 2.1 corresponds to a sterol ester product. The others (2.2 to 2.9) are all coated sterol particles, in the same amount, and with the same size of the particles but different sterol origin.
- 22 : soya sterol : 90/ Carrier 10
- 23 : pine quality 1 sterol :90/ Carrier 10
- 24 : pine quality 2 sterol : 90/ Carrier 10
- 25 : pine 90 / rapeseed 10 sterol : 90/ Carrier : 10
- 26 : pine 80 / rapeseed 20 sterol 90/ Carrier 10
- 27 : pine 80/ rapeseed 20 sterol 80/ Carrier 20
- 28 : pine: 80/carrier 20 (different supplier )
- 29 : soya 80/carrier 20 (different supplier )
For each point, the four histograms correspond from left to right to J7, J14, J21 and J28 respectively.
Figure 5 shows one possible process of preparation of the final product of the invention in which addition of coated sterol particles is done after introduction of the aqueous solution comprising some milk and addition of other ingredients in a high shear mixer to carry out the predispersion and the hydration step, and the homogenisation step is carried out before heating:
1) aqueous solution comprising some milk,
2) addition in 1) of other ingredients such as thickeners, sweeteners and preservatives,
3) addition of at least partially coated sterol particles,
4) introduction of 1) + 2) in a high shear mixer and introduction of 3) in the high shear mixture to carry out the predispersion and hydration steps,
5) pre - heating,
6) homogenisation,
7) heating,
8) holding,
The steps which follow are classical steps of the manufacture of dairy composition well known from a man skilled in the art such as introducing ferments, fermentation and then stopping the fermentation.
The dispersion and hydration steps are essential to obtain a final product having a particle size distribution (D(90)) comprised from about 0.1 μm to about 1 μm, and a mean diameter D(3,2) comprised from about 0.30 μm to about 0.35 μm, in particular 0.32 μm.
Figure 6 shows one possible process of preparation of the composition of the invention in which addition of coated sterol particles is done after introduction of the aqueous solution comprising some milk and addition of other ingredients in a high shear mixer to carry out the predispersion and the hydration steps, and the homogenisation step is carried out after heating.
1) aqueous solution comprising some milk,
2) addition in 1) of other ingredients such as thickeners, sweeteners and preservatives,
3) addition of sterol particles at least partially coated
4) introduction of 1) + 2) in a high shear mixer and introduction of 3) in the high shear mixture to carry out the predispersion and hydration steps,
5) pre - heating
6) heating
7) homogenisation
8) holding The steps which follow are classical steps of the manufacture of dairy composition well known from a man skilled in the art such as introducing ferments, fermentation and then stopping the fermentation.
The dispersion and hydration steps are essential to obtain a final product having a particle size distribution (D(90)) comprised from about 0.1 μm to about 1 μm, and a mean diameter D(3,2) comprised from about 0.30 μm to about 0.35 μm, in particular 0.32 μm.
Figure 7 shows a comparative process that does not give a composition of the invention in which coated sterol particles are mixed with the other ingredients and the obtained mixture is introduced in the aqueous solution comprising some milk and then the overall mixture is introduced in a high shear mixer to carry out the predispersion and the hydration steps, and in which homogenisation is carried out before heating.
1) aqueous solution comprising some milk,
2) addition into 1) of sterol particles at least partially coated with other ingredients such as thickeners, sweeteners and preservatives,
3) introduction of 1) +2) in a high shear mixer + hydration,
4) pre - heating
5) homogenisation
6) heating
7) holding
The steps which follow are classical steps of the manufacture of dairy composition well known from a man skilled in the art such as introducing ferments, fermentation and then stopping the fermentation.
Mixing of all the ingredients, in particular mixing the powder elements together, before introduction in the high shear mixer does not allow the preparation of an homogeneous and stable composition having a particle size distribution (D(90)) comprised from about 0.1 μm to about 1 μm, and a mean diameter D(3,2) comprised from about 0.30 μm to about 0.35 μm, in particular 0.32 μm.
EXAMPLES
Example 1: Measurement of the distribution in size of the fat globules A MASTERSIZER S (MSS) (Malvern) has been used with a Helium-Neon laser and a 300 mm focal lens. Laser light scattering is carried out on the emulsion after homogenisation and heating treatment but before fermentation at day 0.
The measures are done after dilution in presence of Sodium Dodecyl Sulfate (SDS) at 1%. By adsorption on the hydrophobic part of the casein micelles and whey proteins, SDS induces their separation by electrostatic repulsion.
The addition of SDS enables separation of fat globules avoiding agglomeration of proteins and gives an exact representation of the fat globules size. This method evaluates the mean diameter of the particles.
Example for 3 spheres with a diameter respectively: 1, 2 and 3 microns.
- Mean diameter of the sphere with the same volume (Mie)
D(4,3) = (I4 + 24 + 34) / (I3 + 23 + 33) = 2.72
- mean diameter of the sphere with the same surface D(3,2) (Sauter mean)
D(3,2) = (I3 + 23 + 33) / (I2 + 22 + 32) = 2.57
D(v, 0.1), D(v, 0.5) et D(v, 0.9) represent the maximum mean diameter in volume of 10%, 50% et 90% respectively of the total particles
Size of the sterol or sterol ester particles:
Figure imgf000029_0001
Sterol particles covered by milk proteins has a smaller distribution in size and a mean diameter lower than with free sterol and sterol ester particles.
Sterol ester particles and free sterol particles have the same type of distribution in size. The difference is in the crystalline form (it means in a solid organised form and in opposition to a liquid form): free sterol particles are in crystalline form when sterol ester particles are not completely in this form. These physicochemical parameters are linked to the organoleptic features of the final product.
Sterol ester particles can be felt in mouth (oily taste) whereas the free sterol particles makes the product powdery.
With the sterol particles covered by proteins, smaller in size, the final product is not powdery.
Thus, the inventors have selected an ingredient with no added fat and no negative impact on the taste of the composition.
Example 2: Analysis of the structure of the composition by microscopy
1 - Electronic microscopy at transmission
Electronic microscopy at transmission has a resolution below 1 nm. It allows observation of yogurts from the protein network scale to the casein micelles and fat globules scale.
Samples are introduced in agar capsule, chemically fixed with glutaraldehyde, coloured with tetroxide osmium and uranyl acetate, dehydrated by successive ethanol baths. There are impregnated and included in araldite resin.
A step of ultramicrotomie gives thin cuts (below lOOnm). These cuts are disposed on a copper bar and ready for observation.
Figure 2A to 2C compare the results obtained with free sterol particles, sterol ester particles and coated sterol particles respectively.
2 - Confocal microscopy
Samples are observed by confocal microscopy. The colorant used is a solution of Nile Blue / Nile Red in alcohol.
One drop of colorant is put on the bottom of a Petri WiIlCo Dish. When alcohol is evaporated, samples are placed upon without being crushed or spread.
Fat is coloured in white and proteins in grey. Observation is done with a laser at 488nm and another one at 633nm.
Figures 3A to 3C presents the results obtained with sterol ester particles, free sterol particles and coated sterol particles respectively. Example 3: Measurement of the viscosity of the final product
The viscosity can be measured according to methods known to an expert and especially by a 108 rheometer (Gontraves Brand) to a cut of 1290 s"1 at 100C.
It has been observed that phytosterol particles covered by proteins increase the texture of the final product of about 20%.
This is in fact linked to the observation done by microscopy: the protein network is more viscous :NO : the protein network is denser due to the small size of the sterols particles covered by proteins (see confocal microscopy in example 2). And a denser network makes the product more viscous.
The results are presented on figure 4.
Example 4: Validation of the efficacy of the composition with a standard static in vitro digestion model
1. Purpose:
This method describes the batch digestion of food samples. In this model the digestion in the stomach and the small intestine is simulated in a fast and easy way.
2. Principle:
The steps of digestion are simulated by exposing the test material to an enzyme solution at a fixed pH and temperature during a fixed period.
The test material or the food used in this model must be liquid. Normally an amount of 100 ml will be used.
In this model, food is exposed to saliva, the gastric digestion is simulated by exposing the test material to gastric juice containing lipase and pepsin at a pH of 3. After one hour incubation in a stirring water bath at 37°C the pH is brought to 6.5 and the pancreas-bile juice is added followed by another hour of incubation at 37°C, which simulates the small intestinal digestion.
In one run, 12 samples can be digested.
It is possible to start the digestion with a saliva step in which the food sample is exposed to saliva juice containing amylase. 3. Apparatus:
Shaking water bath 37°C (Grant)
Balance
Dispensers
Magnetic stirrer
pH-meter
250 ml bottles, one for each sample
Stopwatch
1 ml pipette
Container with ice
Centrifuge
4. Method:
4.1 Chemicals
4.1.1 IM HCl
Merck 1.09057.1000
Dilute 10 times with demineralised water for 0.1 M HCl
4.1.2 IM NaHCO3
Solve 84 g NaHCO3 in 11 demineralised water using a volumetric flask. Dilute 10 times with demineralised for 0.1 M NaHCO3
4.1.3 3 M KCl
pH-electrode storage
4.1.4 Saliva
- Weigh in a volumetric flask of 11:
6.2 g NaCl,
2.2 g KCl,
0.3g CaCl2.2H2O,
1.2 g NaHCO3, - Add ca 800 ml demineralised water and a stirring magnet. Solve everything by stirring and flush the neck of the flask with demineralised water to get all in solution. When everything is solved, titrate pH to 6,3 with 1 and 0.1 M HCl remove magnet and fill the flask up to mark.
Refrigerate.
- Add 72 mg alpha-amylase (Sigma A 6211) per 100 ml
4.1.5 Stomach electrolyte (1Ox Stock) (1000ml)
Weigh in a volumetric flask of 11:
31.O g NaCl
11.0 g KCl
1.5O g CaCl2H2O
- Add ca 800 ml demineralised water and a stirring magnet. Solve everything by stirring and flush the neck of the flask with demineralised water to get all in solution. When everything is solved, remove magnet and fill the flask up to mark.
4.1.6 Stomach juice (500 ml)
Pipet 50 ml Stomach electrolyte (4.1.5) (10x stock) in a 0.51 volumetric flask.
- Add ca 400 ml demineralised and a stirring magnet.
- Add 7,5 ml 1 M NaHCO3
- While stirring titrate pH to 4,0 with 1 M HCl.
- Remove magnet and fill the flask to mark.
- Pour solution in a 1 liter schott bottle, add stirring magnet and put on ice.
- When T < 7 0C add while stirring,
70 mg pepsin (porcine stomach, sigma p7012) weighed on paper
And gradually, to prevent lumps from forming,
93.75 mg lipase (Rhizopus oryzae, DF 15K Amano Pharmaceutical Co, Ltd Nagoya)
- Keep solution on ice.
4.1.7 Intestinal electrolyt (5Ox stock) (1000ml)
Weigh in a volumetric flask of 11:
125 g NaCl
15.O g KCl 9.9 g CaCl2H2O
Add ca 800 ml demineralised water and a stirring magnet. Solve everything by stirring and flush the neck of the flask with demineralised water to get all in solution. When everything is solved, remove magnet and fill the flask up to mark.
4.1.8 Intestinal Juice (1000 ml)
- Add 1O g Bile extract (porcine sigma B8631) to 500 ml demineralised water in a 1 1 schott bottle, stir overnight to dissolve.
- Cool solution on ice before adding pancreatin supernatant.
- Pipet 22 ml intestinal electro lyt (4.1.7) (5Ox stock) into a beaker and
- Add 528 gr demineralised
- Put on ice.
- When T < 7 0C add gradually, to prevent lumps from forming, while stirring, 32.06 gr Pancreatin porcine (sigma P 1750)
- Stir on ice for 10 min
- Centrifuge raw pancreatin solution in centrifuge tubes 20 min, 9000 rpm at 4 °C, (sorvall rotor SLA 1500, which corresponds with 12300 g). Supernatant is clear and it has a yellowish colour.
- Decantate 500 ml supernatant and add to bile solution, add stirring magnet and put on ice.
4.1.9 Phosphate buffer pH = 6.5:
91.5 mg NaH2PO4 * IH2O en 44.5 mg Na2HPO4 * 2H2O in 100 ml demineralised water.
- Control the pH, correct if necessary with NaOH of HCl.
- Store at 4 0C.
4.2 Test material:
Bring 100 ml food sample into the 250 ml bottles.
5. Start digestion
5.1 Preparations:
The food samples are some drinkable fermented dairy composition comprising either sterol ester particles or free sterol particles, at least partly coated by milk proteins. Bring the food samples at 37 °C before starting the digestion. The food must be liquid and homogeneous at the start of the digestion.
Every 5 minutes a digestion can be started. This means that there is 5 minutes time to bring the food samples on the right pH and to add the solutions.
5.2 Saliva digestion
To simulate the digestion in the mouth a 5 minutes incubation with saliva can be done.
To a 100 ml food sample 12.5 ml saliva is added.
t=0 min: Add 12.5 ml saliva to sample 1 (4.1.4). Weight the sample on the balance.
t=5 min: Add 12.5 ml saliva to sample 2 (4.1.4). Weight the sample on the balance.
t=10 min: Add 12.5 ml saliva to sample 3 (4.1.4). Weight the sample on the balance etc.
Incubate each sample for 5 minutes at 37°C
5.3 Gastric digestion
- Bring the pH of the food samples on pH = 3.0 with HCl.
- Add 25 ml stomach juice.
t=5 min: bring sample 1 on pH 3. Add 25 ml stomach juice (4.1.6). Weight the sample on the balance.
t=10 min: bring sample 2 on pH 3. Add 25 ml stomach juice (4.1.6). Weight the sample on the balance.
t=15 min: bring sample 3 on pH 3. Add 25 ml stomach juice (4.1.6). Weight the sample on the balance.
etc.
- Incubate each sample for 60 minutes at 37°C
5.4 Small intestinal digestion
- Bring the pH of the food samples on pH = 6.5 with NaHCO3.
- Add 50 ml intestinal juice
T=65 min. Bring sample 1 on pH 6.5 with 1.0 M and/or 0.1M NaHCO3. Add 50 ml small intestinal juice (4.1.8) and 2 ml phosphate buffer (4.1.9) Weight the sample.
T=70 min. Bring sample 2 on pH 6.5 with 1.0 M and/or 0.1M NaHCO3. Add 50 ml small intestine juice (4.1.8) and 2 ml phosphate buffer (4.1.9). Weight the sample. T=75 min. Bring sample 3 on pH 6.5 with 1.0 M and/or 0.1M NaHCO3. Add 50 ml small intestine juice (4.1.8) and 2 ml phosphate buffer (4.1.9). Weight the sample.
etc.
- Incubate each sample at 37°C for 60 minutes.
6- Results
6.1 Steps of the digestion: Sample.
The objective was to compare the release of the sterol particles covered by proteins with sterol ester particles which are known by the inventors to have an effect to help to decrease the cholesterol.
To simulate the stomach digestion, the inventors stopped the enzymatic reaction by modification the pH from 3 to 7.
Regarding the intestine simulation the inventors have done a dilution in volume (10 times) with hydrochloric acid to be in acidic conditions.
6.2 Sterol particles dosage
Released sterol particles are easily accessible by chloroform extraction, protein covered sterol particles, polar, are not extracted.
To extract covered sterol particles, not released by enzymatic activities, the inventors had to introduce an alcohol (iso-propanol). It has the function to denature the protein structure. Separated from the protein, sterol particles can be extracted by chloroform and dosed by CPG.
Figure imgf000036_0001
Figure imgf000037_0001
Uncoated sterol ester particles and sterol particles in powder covered by proteins are released at the same step of the digestion. This supports strongly the hypothesis that these ingredients contained in a food composition, according to the invention, will be adsorbed by the same mechanism and will have the same effect to lower the cholesterol adsorption.
Example 5: Composition tasting
A dairy composition has been tasted in which the ingredient "sterol particles from pine, at least partly coated with milk proteins and having a ratio of sterol particles to carrier of 80:20 (i.e a ratio of sterol particles to proteins of 75:5) was put.
This composition was acidic and had some off flavors. This ingredient was thus eliminated.
Other compositions have been manufactured with sterol particles from pine, at least partly coated with milk proteins and having a ratio of sterol particles to carrier of 90:10.
The ratio between casein and whey proteins has been changed.
- Casein/whey protein ratio : 80/20, 60/40, 50/50, 40/60
- STD : sterol ester particles
There was no change for the taste between the different compositions tested with the different ratio. The ratio between casein and whey protein in the milk proteins used to cover the sterol particles has no effect on the taste of the final food composition.

Claims

1. Use of particles selected from sterol or stanol particles, at least partially coated with a carrier which is emulsifier-free, said coated sterol or stanol particles having a particle size distribution (D(90)) comprised from about 0.1 μm to about 1 μm, and a mean diameter D(3,2) comprised from about 0.30 μm to about 0.35 μm, in particular about 0.32 μm, for the preparation of a homogeneous and stable composition having a low fat content, and being essentially emulsifier-free.
2. Use according to claim 1, wherein said composition is a dairy or vegetal composition or a mixture thereof.
3. Use according to claim 1 , wherein said carrier comprises milk proteins and water.
4. Use according to claim 3, wherein said carrier further comprises lactose and minerals.
5. Use according to claim 3 or 4, wherein milk proteins are comprised from about 2 weight% to about 12 weight%, lactose is comprised from about 0 weight% to about 10 weight%, minerals are comprised from about 0 weight% to about 10 weight% and water is comprised from about 2 weight% to about 4 weight%.
6. Use according to claim 5, wherein milk proteins are comprised from about 2 weight% to about 4.2 weight%, lactose is comprised from about 4.08 weight% to about 6.12 weight%, minerals are comprised from about 1.04 weight% to about 1.56 weight% and water is comprised from about 2 weight% to about 4 weight%.
7. Use according to anyone of claims 1 to 6, wherein the weight ratio sterol or stanol particle versus carrier is from about 85:15 to about 95:5, in particular 90:10.
8. Use according to any one of claims 1 to 7, wherein about 90 % to about 100 % of the surface of a sterol or stanol particle is coated with a carrier.
9. Use according to anyone of claims 1 to 8, wherein sterol or stanol is selected from the list constituted of phytosterols and phyto stands, preferably 22-dihydroerogosterol, 7,24 (28)- erogostadienol, campesterol, neospongosterol, 7-ergostenol, cerebisterol, corbisterol, stigmasterol, focosterol, alpha-spinasterol, sargasterol, 7-dehydrocryonasterol, poriferasterol, chondrillasterol, 3-sitosterol, cryonasterol, gamma-sitosterol, 7- stigmasternol, 22-stigmastenol, dihydro-gamma-sitosterol, 3- sitostanol, 14- dehydroergosterol, 24 (28)-dehydroergosterol, ergosterol, brassicasterol, ascosterol, episterol, fecosterol et 5-dihydroergosterol, their hydrogenated derivatives and mixtures thereof and is more preferably selected from beta-sitosterol, beta-sitostanol, campesterol or campestanol or brassicasterol or brassicastanol
10. Use according to anyone of claims 1 to 9, wherein the amount (weight%) of phytosterols or phytostanols in the homogeneous and stable composition is from about 0.5 to 2.6, preferably from about 0.8 to about 2.2.
11. Use according to anyone of claims 1 to 10, wherein the fat content of the composition, provided by non dairy fat and oil, is comprised from about 0 weight% to about 4 weight%, preferably from about 0 weight% to about 2.5 weight%.
12. «liquid composition before homogenisation» comprising an aqueous solution and particles selected from sterol or stanol particles, at least partially coated with a carrier, as defined in claim 1, wherein said coated sterol or stanol particles have a particle size distribution (D90) comprised from about 150 μm to about 200 μm, in particular 180 μm, and a mean diameter D(3,2) comprised from about 1.6 μm to about 2.0 μm, in particular 1.8 μm.
13. «liquid composition before homogenisation» according to claim 12, wherein the aqueous solution is fruit and/or vegetal juice.
14. «liquid composition before homogenisation» according to claim 13, wherein the aqueous solution comprises some milk.
15. «liquid composition before homogenisation» according to claim 12 to 14, wherein said carrier comprises milk proteins and water.
16. «liquid composition before homogenisation» according to claim 15, wherein said carrier further comprises lactose and minerals.
17. «liquid composition before homogenisation» according to claim 15 or 16, wherein milk proteins are comprised from about 2 weight% to about 12 weight%, lactose is comprised from about 0 weight% to about 10 weight%, minerals are comprised from about 0 weight% to about 10 weight% and water is comprised from about 2 weight% to about 4 weight%.
18. «liquid composition before homogenisation» according to claim 17, wherein milk proteins of the carrier are comprised from about 2.8 weight% to about 4.2 weight%, lactose is comprised from about 4.08 weight% to about 6.12 weight%, minerals are comprised from about 1.04 weight% to about 1.56 weight% and water is comprised from about 2 weight% to about 4 weight%.
19. «liquid composition before homogenisation» according to anyone of claims 12 to 18, wherein the weight ratio sterol or stanol particle versus carrier is from about 85:15 to about 95:5, in particular 90: 10.
20. «liquid composition before homogenisation» according to claims 12 to 19, wherein about 90% to about 100% of the sterol or stanol particle is coated with the carrier.
21. «liquid composition before homogenisation» according to anyone of claims 12 to 20, wherein sterol or stanol is selected from the list constituted of phytosterols and phytostanols, preferably 22-dihydroerogosterol, 7,24 (28)-erogostadienol, campesterol, neospongosterol, 7-ergostenol, cerebisterol, corbisterol, stigmasterol, focosterol, alpha- spinasterol, sargasterol, 7-dehydrocryonasterol, poriferasterol, chondrillasterol, 3- sitosterol, cryonasterol, gamma-sitosterol, 7-stigmasternol, 22-stigmastenol, dihydro- gamma-sitosterol, 3- sitostanol, 14-dehydroergosterol, 24 (28)-dehydroergosterol, ergosterol, brassicasterol, ascosterol, episterol, fecosterol et 5-dihydroergosterol, their hydrogenated derivatives and mixtures thereof and is more preferably selected from beta- sitosterol, beta-sitostanol, campesterol or campestanol or brassicasterol or brassicastanol .
22. «liquid composition before homogenisation» according to claim 21, wherein the amount of phytosterols or phytostanols is from about 0.5% to 2.6%, preferably from about 0.8% to about 2.2%.
23. Use of a «liquid composition before homogenisation» according to claims 12 to 22, for the preparation of a homogeneous and stable composition having a low fat contentand being essentially emulsifϊer-free.
24. Preparation process of a «liquid composition before homogenisation» according to claims 12 to 22, comprising a step of predispersion and a step of hydration of a mixture containing an aqueous solution, powdery ingredients and coated sterol or stanol particles, said coated sterol or stanol particles being prealably introduced into said aqueous solution under the form of powder not prealably blended in the said powdery ingredients, said sterol or stanol particles having an initial D(90) of about 300 μm and a D(3,2) of about 4 μm.
25. Preparation process of a «liquid composition before homogenisation» according to claim 24, wherein the hydration step and the predispersion step are carried out together.
26. Preparation process of a «liquid composition before homogenisation» according to claim 24 or 25, comprising the following steps: a. introducing an aqueous solution comprising milk proteins from about 0% to about 3.5% and powdery ingredients, such as thickeners, sweeteners and preservatives, at ambient temperature, into a high shear mixer, to obtain a premixture, b. introducing, into said high shear mixer, a premixture of a blend of at least partially coated sterol or stanol particles having an initial D(90) of about 300 μm and a D(3,2) of about 4 μm to carry out a predispersion and a hydration at ambient temperature, in particular from 100C to about 25°C, during about 30 to 45 minutes, to obtain a predispersed and hydrated composition before homogenisation, having a D(90) of about 180 μm and a D(3,2) of about 1.8 μm, to obtain a predispersed and hydrated mixture consisting in the «liquid composition before homogenisation».
27. Preparation process of a «liquid composition before homogenisation» according to claim 26, wherein the hydration step and the predispersion step are carried out separately.
28. Preparation process of a «liquid composition before homogenisation» according to claim 24 to 25, comprising the following steps:
a. introducing an aqueous solution comprising milk proteins from 0% to 3.5%, other ingredients, such as thickeners, sweeteners and preservatives and at least partially coated sterol or stanol particles having an initial D(90) of about 300 μm and a D(3,2) of about 4 μm at ambient temperature, to carry out a hydration step at ambient temperature to obtain a hydrated mixture containing hydrated coated sterol or stanol particles,
b. introducing the above hydrated mixture into a high shear mixer to carry out a predispersion step at ambient temperature during about 30 to 45 minutes, to obtain said «liquid composition before homogenisation» having a D(90) of about 180 μm and a D(3,2) of about 1.8 μm.
29. Product as obtained with the process according to one of claims 24 to 28.
30. «liquid composition after homogenisation» comprising an aqueous solution and particles selected from sterol or stanol particles, at least partially coated with a carrier, as defined in claim 1, wherein said coated sterol or stanol particles have a particle size distribution (D90) comprised from about 0.1 μm to about 1 μm, and a mean diameter D(3,2) comprised from about 0.30 μmto about 0.35 μm, in particular 0.32 μm.
31. «liquid composition after homogenisation» according to claim 30, wherein the aqueous solution is fruit and/or vegetal juice.
32. «liquid composition after homogenisation» according to claim 30, wherein the aqueous solution comprises some milk.
33. «liquid composition after homogenisation» according to claim 30 to 31, wherein said carrier comprises milk proteins and water.
34. «liquid composition after homogenisation» according to claim 33, wherein said carrier further comprises lactose and minerals.
35. «liquid composition after homogenisation» according to claim 34, wherein milk proteins are comprised from about 2 weight% to about 12 weight%, lactose is comprised from about 0 weight% to about 10 weight%, minerals are comprised from about 0 weight% to about 10 weight% and water is comprised from about 2 weight% to about 4 weight%.
36. «liquid composition after homogenisation» according to claim 35, wherein milk proteins of the carriers are comprised from about 2.8 weight% to about 4.2 weight%, lactose is comprised from about 4.08 weight% to about 6.12 weight%, minerals are comprised from about 1.04 weight% to about 1.56 weight% and water is comprised from about 2 weight% to about 4 weight%.
37. «Liquid composition after homogenisation» according to anyone of claims 30 to 36, wherein the weight ratio sterol or stanol particle versus carrier is comprised from about 85: 15 to about 95:5, in particular 90: 10.
38. «liquid composition after homogenisation» according to claims 30 to 37, wherein about 90% to about 100% of the sterol or stanol particle is coated with carrier.
39. «liquid composition after homogenisation» according to anyone of claims 30 to 38, wherein sterol or stanol is selected from the list constituted of phytosterols and phytostanols, preferably 22-dihydroerogosterol, 7,24 (28)-erogostadienol, campesterol, neospongosterol, 7-ergostenol, cerebisterol, corbisterol, stigmasterol, focosterol, alpha- spinasterol, sargasterol, 7-dehydrocryonasterol, poriferasterol, chondrillasterol, 3- sitosterol, cryonasterol, gamma-sitosterol, 7-stigmasternol, 22-stigmastenol, dihydro- gamma-sitosterol, 3- sitostanol, 14-dehydroergosterol, 24 (28)-dehydroergosterol, ergosterol, brassicasterol, ascosterol, episterol, fecosterol et 5-dihydroergosterol, their hydrogenated derivatives and mixtures thereof and is more preferably selected from beta- sitosterol, beta-sitostanol, campesterol or campestanol or brassicasterol or brassicastanol .
40. «liquid composition after homogenisation» according to claim 39, wherein the amount of phytosterols or phytostanols is comprised from about 0.5% to about 2.6%, preferably from about 0.8% about 2.2%,
41. Use of a «liquid composition after homogenisation» according to claims 30 to 40, for the preparation of a homogeneous and stable composition having a low fat content and being essentially emulsifϊer-free.
42. Preparation process of a «liquid composition after homogenisation» according to claim 30 to 40, comprising the following steps:
a. preparation of a «liquid composition before homogenisation» according to claims
12 to 22, b. preheating of said above composition at about 55°C to about 95°Cto obtain a preheated «liquid composition before homogenisation»,
c. optionally heating of said preheated «liquid composition before homogenisation» at about 8O0C to about 95°C, to obtain a heated «liquid composition before homogenisation»,
d. homogenisation of said preheated or heated «liquid composition before homogenisation», at a pressure comprised from about 100 bars to about 250 bars, and a temperature comprised from about 65°C to about 95°C during about 3 to about 10 seconds, to obtain a «liquid composition after homogenisation» having a final D(90) of about 1 μm and a D(3,2) of about 0.32 μm.
43. Product as obtained with the process according to claim 42.
44. Homogeneous and stable composition comprising water, milk ingredients and particles selected from sterol or stanol particles, at least partially coated with a carrier, said coated sterol or stanol particles having a particle size distribution (D(90)) comprised from about 0.1 μm to about 1 μm, and a mean diameter D(3,2) comprised from about 0.30 μm to about 0.35 μm, in particular about 0.32 μm, a low fat content and optionally a ferment selected from the group consisting of Lactobacillus, Leuconostoc, Streptococcus, Lactococcus, Bifidobacterium, Enterococcus, and Pediococcus, and without emulsifϊer.
45. Homogeneous and stable composition according to claim 44, characterized in that this composition is a dairy composition or a fruit juice or a vegetal juice or a mix thereof.
46. Homogeneous and stable composition according to claim 45, wherein milk proteins of the carrier are comprised from about 2.8 weight% to about 4.2 weight%, lactose is comprised from about 4.08 weight% to about 6.12 weight%, minerals are comprised from about 1.04 weight% to about 1.56 weight% and water is comprised from about 2 weight% to about 4 weight%.
47. Homogeneous and stable composition according to anyone of claims 44 to 46, wherein the weight ratio of said sterol or stanol particle versus carrier is from about 85: 15 to about 95:5, in particular 90:10.
48. Homogeneous and stable composition according to anyone of claims 44 to 47, wherein sterol or stanol is selected from the list constituted of phytosterols and phytostanols, preferably 22-dihydroerogosterol, 7,24 (28)-erogostadienol, campesterol, neospongosterol, 7-ergostenol, cerebisterol, corbisterol, stigmasterol, focosterol, alpha- spinasterol, sargasterol, 7-dehydrocryonasterol, poriferasterol, chondrillasterol, 3- sitosterol, cryonasterol, gamma-sitosterol, 7-stigmasternol, 22-stigmastenol, dihydro- gamma-sitosterol, 3- sitostanol, 14-dehydroergosterol, 24 (28)-dehydroergosterol, ergosterol, brassicasterol, ascosterol, episterol, fecosterol et 5-dihydroergosterol, their hydrogenated derivatives and mixtures thereof and is more preferably selected from beta- sitosterol, beta-sitostanol, campesterol or campestanol or brassicasterol or brassicastanol.
49. Homogeneous and stable composition according to anyone of claims 44 to 48, wherein about 90% to about 100% of the sterol or stanol particle is coated with carrier.
50. Homogeneous and stable composition according to anyone of claims 44 to 49, wherein the ratio (by weight) of phytosterols or phytostanols in the homogeneous and stable composition is from about 0.5% to 2.6%, preferably from about 0.8% to about 2.2%.
51. Homogeneous and stable composition according to anyone of claims 44 to 50, wherein the fat content, provided by non dairy fat and oil, is comprised from about 0 weight% to about 4 weight%, preferably from about 0 weight% to about 2.5 weight%.
52. Preparation process of a homogeneous and stable composition defined in claims 44 to 50 comprising the following stages: a. preparing a «liquid composition after homogenisation» according to claim 42, b. in the case where said homogenisation has been carried out after preheating, heating said «liquid composition after homogenisation» at a temperature comprised from about 600C to about 85°C, preferentially at about 95°C, to obtain a liquid heated composition after homogenisation,
c. holding the liquid heated composition after homogenisation, during about 1 to about 8 minutes at a temperature comprised from 80 to about 1000C in particular about 95°C, to obtain a held «liquid composition after homogenisation», d. introducing ferments into the held «liquid composition after homogenisation» cooled down to a temperature of about 47°C to about 300C, followed by fermentation at a temperature of about 300C to 47°C, preferably from about 35°C to 400C, in particular 37°C during about 4 hours to about 24 hours ,
e. stopping the fermentation, in particular by cooling down at 4°C to 100C in order to obtain a final white mass consisting in said homogeneous and stable composition,
f. in the case of the preparation of a stirred fruit yogurt, introducing a fruit preparation into the final white mass.
53. Product as obtained with the process according to claim 52.
54. Preparation process of a homogeneous and stable composition defined in claims 44 to 50 comprising the following stages: a. introducing an aqueous solution comprising milk proteins from 0% to 3,5% and powdery ingredients, such as thickeners, sweeteners and preservatives at ambient temperature, into a high shear mixer, to obtain a premixture,
b. introducing, into said high shear mixer, a premixture of a blend of at least partially coated sterol or stanol particles having an initial D(90) of about 300 μm and a D(3,2) of about 4 μm to carry out a predispersion and a hydration at ambient temperature during about 30 to 45 minutes, to obtain a predispersed and hydrated composition before homogenisation, having a D(90) of about 180 μm and a D(3,2) of about 1.8 μm, to obtain a predispersed and hydrated mixture consisting in the «liquid composition before homogenisation»,
c. preheating of said «liquid composition before homogenisation» at about 65°C to about 85°C, to obtain a preheated «liquid composition before homogenisation», d. optionally heating of said preheated «liquid composition before homogenisation» at about 800C to about 95°C, to obtain a heated «liquid composition before homogenisation»,
e. homogenisation of said preheated or heated «liquid composition before homogenisation», at a pressure comprised from about 100 bars to about 250 bars, and a temperature comprised from about 85°C to about 1000C, during about 10 seconds to about 20 seconds, to obtain a «liquid composition after homogenisation» having a final D(90) of about 1 μm and a D(3,2) of about 0.32 μm.
f. in the case where said homogenisation has been carried out after preheating, heating said «liquid composition after homogenisation» at a temperature comprised from about 600C to about 85°C, preferentially at about 95°C, during 3 to 10 secondes, to obtain a liquid heated composition after homogenisation, g. holding the liquid heated composition after homogenisation, during about 1 to about 8 minutes at a temperature comprised from 800C to about 1000C, in particular about 95°C , to obtain a held «liquid composition after homogenisation»,
h. introducing ferments into the held «liquid composition after homogenisation)) cooled down to a temperature of about 40 to about 35°C, followed by fermentation at a temperature of approximately 35°C to approximately 400C , during about 4 h to about 24 h,
i. stopping the fermentation, in particular by cooling down to a temperature of about 4°C to 100C in order to obtain a final white mass consisting in said homogeneous and stable composition,
j. in the case of the preparation of a stirred fruit yogurt, introducing a fruit preparation into the final white mass.
55. Non therapeutic use of a homogeneous and stable composition defined in claims 44 to 50 and 53, for reducing the blood LDL cholesterol in a subject.
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