WO2013071146A1

WO2013071146A1 - Dispersible sterol compositions

Info

Publication number: WO2013071146A1
Application number: PCT/US2012/064502
Authority: WO
Inventors: Erik Paul Alosin Berenschot; Nynke Elisabeth Hopmans; Carol J. Lowry; Michael A. Porter
Original assignee: Cargill, Incorporated
Priority date: 2011-11-10
Filing date: 2012-11-09
Publication date: 2013-05-16

Abstract

According to a first aspect of the present invention, there is provided a dispersible sterol composition characterized In that it comprises, by weight, based on total dry weight: (a) at least 70% of one or more sterols; (b) up to 20% of at least one hydrophilic agent; and (c) optionally, at least one emulsifier In an amount no greater than 1 %, wherein the at least one hydrophilic agent Is coated on to the one or more sterols. According to another aspect of the present invention, there is provided a method for producing a dispersible sterol composition characterized in that it comprises the step of coaling sterols with a hydrophilic agent.

Description

DiSPERSIBLE STEROL COMPOSITIONS

FIELD OF THE INVENTION The present invention relates to Instant sterol compositions for use In the preparation of beverages and/or foodstuffs and to methods of making such compositions. In particular, the present invention relates to sterol compositions which have good drspersibility.

BACKGROUND OF THE INVENTION

Sterols, also known as steroid alcohols, occur naturally In plants (phytosterols), animals (zoosterols) and fungi and play important roles In the physiology of eukaryotic organisms. Phytosterols are obtained commercially as by-products of vegetable oil processing and have been shown to have notable health benefits for humans such as helping to reduce cholesterol levels. In particular, the consumption of sterols has been shown to decrease total, serum cholesterol through inhibition of cholesterol re-absorptlon in the colon. As such, they have been approved by (he US Food and Drug Administration for use as a food additive,

Unfortunately, sterols are extremely hydrophobic. They are Insoluble in wafer (and relatively insoluble in oil). Consequently, they are very difficult to process In most food and drink systems. There is therefore a need in the art to develop sterol compositions which are capable of being rapidly and effectively dispersed. No amount of mixing will lead to the dispersion of sterols in water. This problem is often solved by some combination of estetification and/or em unification, but has the effect of Increasing production costs and significantly decreasing sterol content. Dlspersibility can be achieved, for instance, by addition of high levels of lecithin. Unfortunately, not only does this reduce possible sterol content, it increases the risk of oil oxidation, off-flavors and interactions with other ingredients of the final food or drink system.

As such, the development of a solution that is simple and Inexpensive to apply, retains a high concentration of sterols, and leads to (heir rapid wetting and dispersion in water would be commercially very desirable.

$UMMARY OF THE INVENTION According to a first aspect of the present invention, there is provided a disperslble sterol composition characterized in that it comprises, by weight, based on total dry weight: (a) at least 70% of one or more sterols;

(b) up to 20% of at least one hydrophflic agent; and

(c) optionally, at least one emulslfier in an amount no greater than 1%,

wherein the at least one hydrophilic agent is coated on to the one or more sterols.

According to another aspect of the present Invention, there is provided a method for producing a dlsperslbfe sterol composition characterized in that it comprises the step of coating sterols with a hydrophilic agent.

According to yet another aspect of the present invention, there Is provided a beverage and/or foodstuff comprising a composition as described above or obtainable according lo the above method.

DETAILED DESCRIPTION

The present invention provides a sterol composition characterized in that it comprises, by weight on a dry weight basis, at least 70% stero! and 0.5-30% of at least one hydrophilic agent, wherein the sterol is coated with the at least one hydrophilic agent

As used herein, (he term "composicion(s)" will refer to the above disperslble sterol composition, unless explicitly stated otherwise (e.g. by reference to a "food or beverage composition").

Sterol

The term "sterol" as used herein (in its singular or plural form) may refer to any individual sterol or to a mixture of two or more sterols. Preferably, It will refer to phytosterols. Phytosterols, also known as plant or vegetable sterols, can be classified in three groups: 4- desmethylsterols, 4-monomethylsterols and 4,4'-dimethylsterols. In oils they mainly exist as free sterols and sterol esters of fatty acids although sterol glucosides and aoylated sterof glucosides are also present. There are three major phytosterols, namely beta-sitosterol. stigmasterol, and campesterol. In the present invention, the term phytosterol is used to cover the whole group of free phytosterols, phytosterol fatty acid esters and (aoylated) phytosterol glucosides. According to a preferred embodiment, the sterol of the present invention will comprise beta-sitosterol, campesterol, stigmasterol and brassicastero!. Preferably, the sterol will be in the form of a powder, and more preferably in the form of a free-flowing but advantageously non-dusty powder. The average particle size of the sterols will typically be in the range of 2 microns to 2 millimeters, Preferably, the average particle size will be 10-150 microns.

Sterols are Included in the present composition in an amount of at least 70% by weight, preferably In an amount of at least 75% by weight, even more preferably in an amount of at least 80% by weight, based on total dry weight of the composition.

Hydrophllic Agents

A hydrophillc agent is any compound or composition of matter that exhibits a ydrophiUc character, i.e. that interacts with and tends to be dissolved by water. The hydrophilic agents of the present invention will necessarily be ones which are suitable for human consumption. They may include fibers such as inulin, polysaccharides such as starch or modified starch, oligosaccharides such as maltodextrin, simple sugars, poiyols, salt and other complex hydrophiilc compounds. Preferably, the hydrophillc agent will include one or more sugars, one or more poiyols, one or more complex hydrophillc compounds, and mixtures thereof. Preferred complex hydrophilic compounds include juice (e.g. fruit juice), and frozen juice concentrate (e.g. frozen orange juice concentrate).

• Sugars

The term ⁿsuga refers to edibJe, water soluble carbohydrates. They wlii preferably be selected from monosaccharides, dlsaccharldes and oligosaccharides or mixtures of two or more thereof. More preferably, the sugar or sugars will be selected from monosaccharides, disaccharldes, trisacoharldes and mixtures of two or more thereof. Examples of suitable sugars include suorose, lactose, glucose, galactose and fructose. Advantageously, the sugar or sugars will be selected from sucrose, glucose, fructose and mixtures of two or more thereof.

• Poiyols

A polyol is an alcohol containing multiple hydroxy! groups, Preferably, the polyol or polyote of the present Invention will be selected from one or more sugar alcohols. Sugar alcohols include, by way of example only, sorbitol, glycerol, erythritoi, maitltol, Isomalt, mannitol, 02

factitol, threltol, arabltol, rlbitol and xylitol. Preferred polyols for use In the present invention will be selected from sorbitol, glycerol, maltito! and mixtures thereof.

The at least one hydrophilic agent will be included In the sterol composition of the present invention in an amount of up to 30% by weight, based on total dry weight of the composition..

The at least one hydrophilic agent is used to coat the sterol.

Coating

As used herein, reference to the sterol being "coated" with at least one hydrophilic agent will mean that the hydrophilic agent will have adhered to, or been adsorbed onto, at least part of the surface of a majority (I.e. 50% or more) of the sterol particles in the composition. In other words, it will not be necessary for ail the particles to be coated over their entire surface - although of course they may be. Preferably at least 60%, more preferably at least 75%, more preferably at least 90% by weight of the particles will be coated over at least part of their surface. Advantageously, the particles will be coated over at (east 50%, more preferably over at least 75%, more preferably over at least 90%, of their surface area. Preferably, the sterols will be homogeneously coated with the at least one hydrophilic agent meaning that substantially all of the sterol particles will be evenly coated throughout.

Emulslfier

The sterol composition of the present Invention may further Include one or more emulsiflers.

Although any known emulsifler can be used (provided, of course, that it Is safe for human consumption), it wilt be preferred to use a lecithin such as soy or sunflower lecithin.

The composition will advantageously include the at least one emulsifier in an amount of no more than 2.5% by weight, preferably of no more than 0.8% by weight, more preferably of no more than 0.5% by weight, more preferably of between 0,2 and 1 % by weight and, according to one particular embodiment, of between 0.2 and 0,7% by weight based on total dry weight of the sterol..

The sterol composifions of the present invention have been found to be riot only dispersible but rapidly dispersible in liquids. • DispersfbJIity

The term "dlsperslble" as used herein refers to the fact that the compositions of the present invention are capable of being completely (or substantially completely) dispersed in a liquid in a relatively short time frame. The term "liquid" will preferably be used to refer to aqueous compositions. Examples of such aqueous compositions Include water, milk, fruit or vegetable juices and so on,

Dlspersibility can be assessed using a number of criteria Including: wettability (if and how quickly a composition sinks through She surface of a fiquid), lumping (if and hew much of the composition remains on the liquid's surface after simple manual stirring - also referred to as "floaters") and sedimentation (the rate at which the composition sinks to the bottom of the liquid after stirring), The sterol compositions of the present Invention will advantageously have a shorter wettability time than the corresponding, untreated sterol (i.e. a corresponding sterol which has not been coated with a hydrophiltc agent), in fact, uncoated sterols are insoluble and indispersible in water. Thus, the fact that the compositions of the present invention are at all dispersibte is advantageous in and of itself. Ideally, the sterol composition of the present invention will have a wettability, in water, measured according to etHod 1, of less than 300 seconds, preferably less than 60 seconds. Advantageously, it will have a wettability measured according to Method 1 of less than 30 seconds, and preferably of tess than 10 seconds, and even more preferabl of less than 5 seconds, In some embodiments, the sterol composition of the present invention will have a wettability, in water, measured according to Method 2. of less than 300 seconds, preferably less than 60 seconds. Advantageously, it will have a wettability measured according to Method 2 of less than 30 seconds, and preferably of less than 10 seconds, and even more preferably of less than 5 seconds.

When added to a liquid, the composition will preferably be characterized by a substantial absence of lumping or "floaters" and a very slow rate of sedimentation.

The composition will be dlspersibie In both hot and cold liquids. Cold liquids will be understood to be liquids (such as water) maintained at room temperature or below and, in particular, refrigerated liquids (having a temperature of about 5-7"C). Other ingredients

As noted above, the sterol composition of the present invention may include one or more emulsifiers. Additional, optional ingredients may also be added, These may include, by way of example only, stabilizers, bulking agents, coloring agents, flavoring agents, milk solids, vitamins, polyphenols, nutraceuticals and so on. The requirement for and choice of such additional ingredients will be readily determined by a person skilled in the art depending, fn particular, on the desired end use of the composition.

Methods of producing the compositions of the present Invention are also part of the present invention. Various aspects thereof wilf now be described In more detali.

Method of Production

The present Invention provides a method of producing a sterol composition as defined above (i.e. a sterol composition which has improved dispersibility) comprising the step of coating a sterol with a hydrophillc agent, The sterol used in the method of the invention may be of any type and from any source as described above. They may further be selected, for example, from fine powdered sterols manufactured by cryomilling of sterol pastilles, or granular sterols manufactured by prilling (spray coating of molten sterols), or mixtures thereof. In order to achieve the desired coating of sterol particles, the hydrophilic agent will preferably be provided in the form of a liquid. In particular, it may be in a molten form or in the form of an aqueous composition. Thus, for example, the hydrophilic agent may be selected from one or more molten poiyols, one or more molten sugars, aqueous solutions of one or more poiyols, aqueous solutions of on© or more sugars (e.g. syrups) and mixtures thereof.

Aqueous compositions can be obtained by allowing the one or more hydrophilic agents to dissolve In water or, for example, as in the case of juice or frozen juice concentrate, through the inherent presence of water in the composition. Preferably, the aqueous compositions of the hydrophilic agent will comprise water in an amount of up to 60% by weight, based on the total weight of the aqueous composition. In the case of aqueous compositions of poiyols (such as glycerol), the composition will preferably comprise up to 5%, more preferably 1-3% water by weight. In the case of sugars {such as sucrose), the composition wiil preferably comprise 10-40%, more preferabfy 20-40%, more preferably 25-35% water by weight. In the case of frozen juice concentrate, the composition will preferably comprise 30-60%, more preferably 40-60, more preferably 45-55% water by weight.

Some hydrophilic agents, such as erythrito!, may be (ess soluble than others. These less soluble agents will preferably be used in their molten form. Alternatively, they may be used in the form of an aqueous composition but the aqueous composition will be prepared In a way that encourages dissolution (e.g. lower concentrations, use of heat, etc).

The hydrophilic agent may be coated onto the sterols using any technique known in the art (such as through mechanical mixing or spraying). Preferably, however, the coating step will comprise spraying the hydrophilic agent onto the sterols; or mechanical mixing (e.g. with a paddle, disc, pin or knife mixer) sufficient to ensure an even coating of the hydrophilic agent over and throughout the sterols,

When mixing is used, the mixing step may be performed at room temperature or above. Preferably, it will be performed at a temperature in the range of 20 to 100*0. More preferably, the mixing step will be performed at a temperature above 50°C, for Instance, in the range of 60 to 100°C. Advantageously, the mixing step will be performed at a temperature of about 70°C.

As noted above, the sterol composition of the present Invention may also comprise one or more emulslfiers. As such, the above method may also Include the step of adding one or more emuteifters. Although the emulsifier(s) may be added both before or after the coating step, it will be preferred to first mix the emulsffler with the sterol and then coat the obtained mixture with the hydrophilic agent. Methods of blending emulsifJers into sterols are well known in the art and any such known method may be used. The one or more emulslfiers will preferably be mixed at a temperature in the range of 20 to 100^eC. Mixing will be preferably be performed in such a way that the sterols will be coated with the one or more emulsifiere.

After mixing, the coated sterols, together with the one or more emulsifiere if ueed, may advantageously be milled. Milling (or grinding) can be achieved using any means known In the art. Milling may foe facilitated by first freezing the coated sterols (either in a freezer or with liquid nitrogen, for instance). The milling step may be used to achieve the desired average particle size defined above. According to one embodiment, the method of the present invention may also include a sieving step. Although this may be performed at any stage, if wifl preferably be carried out after coating, and optional milling, of the sterols. If such a step is included, the sieve will ideally be a 0. lo 2.0 mm sieve.

Other steps that may be included in the method of the present invention wil! be apparent to a person skilled in the art. For example, the method may Include one or more drying steps, cooling steps and/or tempering steps. It may also include the addition of one or more further optional ingrodi&nts as defined above (e.g. flavoring agents). Preferably, when used, these optional ingredients will be added to the composition after the coating step and, more preferably, after any milling and/or sieving steps.

The finished dlsperslble sterol composition wil! preferably comprise no more than 25% water by weight, based on total weight of the composition. More preferably, it will comprise no more than 15%, more preferably 1-12.5% water by weight.

Compositions obtained by the above method, and food or beverage compositions to which they may be added or in which they are included, are also part of the present invention.

Beverages and Foodstuffs

The present composition can be used in the preparation of any conceivable type of beverage and/or foodstuff. Examples of possible applications include, but are not iimlted to: sauces, yogurts, smoothies, juice drinks, mlfk-baeed beverages, soups, Instant whips and so on.

A summary of some of the advantages of the present invention is set out below:

- the method of the present invention Is Inexpensive and does not require any specialized equipment.

- the sterol compositions of the present invention are readily and rapidly dlsperslble in aqueous compositions,

- the compositions also result in less lump formation compared to similar compositions prepared without the hydrophilic agent.

- the sterol compositions have a high sterol content and do not suffer from any of the drawbacks normally associated with the use of higher levels of emulsifler (e.g. off-laste or lack of stability). As such, the use of hydrophilic agents to increase or improve the dispersibility of sterols, in particular when coated onto the sterol particles, is also a part of the present invention, various embodiments of which are described in more detail in the following, non-ttmltlng examples,

EXAMPLES in (he following examples, all ingredients are available from Cargill, Incorporated unless specified otherwise.

Methodology

The following methods were used to assess dispersibility of sterol compositions of the invention in tap water {at approximately 15°C to 20°C).

Method 1

3g of sample sterol composition (control sample or sample according to the invention) is weighed on a weighing paper ~ powder form, 150ml of tap water is poured into a 250ml beaker, A funnel is placed on top of the beaker and the powder is poured into the funnel a few centimeters above the edge of the funnel, sprinkling ft against the side. A stopwatch is started the moment the mixture is sprinkled into the funnel and the time necessary for the powder to wet is recorded, A teaspoon is then used to stir, 7 turns to the left followed by 7 turns to the right, creating a vortex. After 10 seconds, a visual assessment is made of floaters and sedimentation properties according to the following table (Table 1):

The process is repeated at !east three limes for each sample. Method 2

Approximately 3g of sterol powder is dropped onto the surface of 200ml of tap water in a 250ml beaker. A teaspoon is then used to stir, 7 turns to the left followed by 7 turns to tha right, creating a vortex. The time necessary for the powder to completely wet (i.e. completely sink below the surface of the water) is recorded.

Example 1

Samples were prepared by mixing sterols (CoroWlse® FG-50 from Cargill, Incorporated), lecithin (Lecigran 1000P from Cargill, incorporated) and liquid sugar (sucrose at 67,5% dry matter from Sulkerunfe).

First, the sterol and lecithin were blended together (wiih lecithin at 5% or 10% by weight). The sterol and lecithin were blended to obtain a uniform mixture and then ground in a small scale grinder (coffee grinder) for 5-10 minutes. The obtained blend is then mixed with liquid sugar in a ratio of 87% sterof/lecithin blond to 13% liquid sugar {= 8,8% sucrose). Mixing was done with a KitchenAid mixer fitted with a K-arm for 0.5 hours. The mix was then left in a freezer for 24 hours before milling with a Retsch mill with a mill screen of 1mm. The samples were tested according to Method 1 and the results are sat out below, in Table 2.

Example 2

99.5g of CoroWlso® FG-50 was placed in the bow) of a Cuisinart food procassor with a chopping blade at room temperature. 0.5g of Lecigran 1000P was added to the Cuisinart bowl with periodic pulsing to distribute the lecithin followed by 5 minutes of continuous mixing. This will be referred to as 0.5% iecfthinated FG-50.

90g of 0.5% Iecfthinated FG-50 where put into a vibratory coating device at room temperature. 67% w/w sucrose syrup (Crystal sugar, United Sugars Corporation) was sprayed into the chamber for 6.6 min (calibrated to deliver 4,45g/mln of solution). This material was visibly coated as measured by agglomeration of the materia!. The sample was dried under vacuum at about 40-5Q⁰C, The sam le was calculated to be 82% sterol (d.s.b.). The dlspersibilliy of the final composition was tested according to Method 2 and found to have a wetting time of 38-41 seconds.

Example 3 Sample 3.1

A stainless steel beaker was put in the bath to warm up. 10g.of 67% w/w sucrose solution (Crystal sugar, United Sugars Corporation) was added to the beaker. 90g of 0.5% tecithinafed FG50 was weighed out. The sterols were added in batches to the syrup with near constant mixing with a silicon spatu/a. A stainless sleel spatula was used to scrape sticky materials off the side and back into the bulk powder. The resulting powder looked "soft* and bridged, The finished mix was transferred to a Ziploc bag and placed In the freezer

Sample 3.2

A stainless steel beaker was put in the bath to warm up. 20g of 67% w/w sucrose (Crystal sugar, United Sugars Corporation) solution was added to the beaker. 80g of 0.5% lecithinated FG50 was weighed out. The sterols were added in batches to the syrup with near constanl mixing with a silicon spatula. A stainless steel spatula was used to scrape sticky materials off the side and beck into the bulk powder. The resulting powder looked "soft" and bridged. The finished mix was transferred to a Ziploc bag and placed in the freezer.

Sample 3.3

A stainless steel beaker was put in the bath to warm up. 80g of 0.5% !eclthlnated FG50 was weighed out and placed in the beaker to warm for 12 minutes. 20g of 67% w/w sucrose {Crystal sugar, United Sugars Corporation) solution, which was also warmed to 70°C, was added in stages with near constant mixing with a silicon spatula. A stainless steel spatula was used to scrape sticky materials off the side and back into the bulk powder. Mixing time was approximately 3 minutes. The resulting powder looked "soft" and bridged. The finished mix was transferred to a Ziploc bag and placed in the freezer.

Sample 3.4

A stainless steel beaker was put in the bath to warm up. 85g of 0.5% lecithinated FG50 was weighed out and placed in the beakar to warm for 12 minutes. 15g of 90% w/w gfycerof solution (Glycerine, Golden Select Foods) which was also warmed to 70°C, was added in stages with near constant mixing with a silicon spatula. A stainless steel spatula was used fo scrape sticky materials off the side and back into the bulk powder. Mixing time was approximately 3 minutes. The resulting powder fooked "soft" and bridged. The finished mix was transferred to a Ziploc bag and placed at room temperature.

Sample 3.5 ^■

A stainless steel beaker was put in the bath to warm up. 38g of 0,5% lecithinated FG50 was weighed out and placed in the beaker to warm for 12 minutes, 13g of 50% w/w inulin instant solution (Olligc-fiber inulin Instant, Cargill, Incorporated), which was also warmed to 70⁰C, was added In stages to the sterols with near constant mixing with a silicon spatula. A stainless steel spatula was used to scrape sticky materials off the side and back into the bulk powder. Mixing time was approximately 3 minutes. The resulting powder looked "soft" and bridged. The finished mix was transferred to a Ziploc bag and placed at room tem erature.

Sample 3.6

A stainless steel beaker was put in the bath to warm up. 50g of 0.6% lecithinated FG50 was weighed and placed in the beaker to warm for 12 minutes. 20g of 50% w/w GL0 925 (corn syrup soiids/maltodextrin from CargJII, Incorporated) solution, which was also warmed to 70^UC, was added in stages fo the sterols with near constant mixing with a silicon spatuia. A stainless steel spatuia was used to scrape sticky materlais off the side arid back into the bulk powder. Mixing time was approximately 3 minutes. The resulting powder looked "soft" and bridged. The finished mix was transferred to a Ziploc bag and placed at room temperature.

The resulting powders were evaluated according to Method 2 for their wetting times. The results are set out in Table 3, below. Table 3 Wetting time (sec) Sterol cone. (%)* untreated lecifhinafed FG50 70, 72

Sample 3.1 22, 27 93

Sample 3,2 6 85

Sample 3.3 10 85

Sample 3.4 18 86

Sample 3.5 14 85

Sample 3.6 2, 1 83

*sterol concentration was calculated on a dry solids basis

Some of these powders wet almost instantly. All treated samples were clearly agglomerated, but to differing degrees. This was visually determined by how "soft" and fluffy the powder looked. The powders had lumps present, but all lumps were friable and could be broken during stirring or against the side of the beaker. The lumps did not "fish-eye" or form recalcitrant floaters.

Sampfes were placed in a vacuum oven overnight at 40°C. Samples were then evaluated for moisture (moisture balance), water activity (Aw) and wetting time after drying. Drying caused significant clumping of the powder. No grinding was applied to these samples, but would be applied in the future. The results are set out in Table 4 below.

Drying seemed 1o diminish the speed of wetting, though all samples remained "good" by past standards. Example 4 Sample 4.1

A stainless steel beaker was put in the bath to warm up. 60g of 0.5% lecithinated FG50 was weighed and placed in the beaker to warm for 10 minutes. A mixture containing 7.5g of glycerof (Glycerine, Golden Select Foods) + 7.5g 67% sucrose solution which was also . warmed to 70°C was added in stages to the sterols with near constant mixing with a silicon spatula. Mixing time was approximately 3 minutes. The resulting powder looked "soft" and bridged. The finished mix was transferred to a Zlploc bag and placed at room temperature. A portion of the material was placed In an open beaker in a vacuum oven at 40°C and held overnight under vacuum.

Sample 4.2

A stainless steel beaker was put fn the bath to warm up.60g of 0.5% lecithinated FG50 was weighed and placed in the beaker to warm for 10 minutes. A mixture containing 0.5g of 50% w/w citric acid solution {ACS-reagent grade Sigma-Aldrlch) + 14.5g 67% sucrose solution, which was also warmed to 70⁰C, was added in stages to the sterols with near constant mixing with a silicon spatula. Mixing time was approximately 3 minutes. The resulting powder looked "soft" and bridged. The finished mix was transferred to a Zlploc bag and placed at room temperature. A portion of the material was placed fn an open beaker in a vacuum oven at 40'C and held overnight under vacuum.

Sample 4,3

A stainless steel beaker was put in the bath lo warm up. 60g of 0.6% lecithinated FG50 was weighed and placed In the beaker to warm for 10 minutes, 15g of Old Orchard "frozen concentrated orange juice", which was also warmed to 70°C, was added in stages to the sterols with near constant mixing with a silicon spatula. Mixing time was approximately 3 minutes. The resulting powder looked "soft" and bridged. The finished mix was transferred fo a Ziploc bag and placed at room temperature, A portion of the material was placed In an open beaker in a vacuum oven at 40°C and held overnight under vacuum.

Sample 4.4

A stainless steel beaker was put in the bath fo warm up. 60g of 0.5% lecithinated FG50 was weighed and placed in the beaker to warm for 10 minutes. A mixture containing 14.5g of Old Orchard "frozen concentrated orange Juice" plus 0.5g of 50% citric acid (ACS-reagent grade Sigma-Aldrich), which was also warmed to 70⁹C was added, in stages to the sterols with near constant mixing with a silicon spatula. Mixing time was approximately 3 minutes. The resulting powder looked "soft" and bridged. The finished mix was transferred to a Ziptoc bag and placed at room temperature. A portion of the material was placed in an open beaker in a vacuum oven at 40°C and held overnight under vacuum,

Sample 4,5

A stainless steel beaker was put in the bath to warm up. 6Qg of 0.6% lec!thinaled FG50 was weighed and placed fn the beaker to warm for 10 minutes, A mixture containing 2.5g of glycerol (Glycerine, Golden Select Foods)+ 12g 50% w/w GL01925 com syrup solids + 0.5g of 50% citric acid (ACS-raagent grade Sigma-A!drich),whlch was also warmed to 70°C, was added in stages to the sterols with near constant mixing with a silicon spatula. Mixing time was approximately 3 minutes. The resulting powder looked "soft" and bridged. The finished mix was transferred to a 2iptoc bag and placed at room temperature. A portion of the material was placed in an open beaker in a vacuum; oven at 40°C and held overnight under vacuum.

Sample 4.6

A stainless steel beaker was put in the bath to warm up, 60g of 0.5% tecithinated FG50 was weighed and placed in the beaker to warm for 10 minutes. A mixture containing 5.0g of saturated NaCI (ACS reagent grade, Mallinkrodt) solution + lOg 67% sucrose (Crystal sugar, United Sugars Corporation) solution, which was also warmed to 70°C, was added In stages to the sterols with near constant mixing with a silicon spatula. Mixing time was approximately 3 minutes. The resulting powder looked "soft" and bridged. The finished mix was transferred to a Ziploc bag and placed at room temperature. A portion of the material was placed in an open beaker In a vacuum oven at 40°C and held overnight under vacuum.

Sample 4.7

60g of 0.5% tecithinated FG50 was weighed and placed in a beaker. A mixture containing 7.5g Argo corn starch (Argo corn starch, ACH Food Companies, inc). 7.0g water and 0.5g of 50% w/w citric acid (ACS-reagent grade Slgma-Aidrich) was added to the sterols at room temperature in stages with near constant mixing with a silicon spatuia. The combined slurry and sterols were placed in an 80°C water bath for 10 minutes, then mixed again with the spatula. The finished mix was transferred to a Zlpioc bag and placed at room temperature. Analysis of these samples (using Method 2) before drying is shown in the Table 5 below. Table 5 Initial moisture (%) Aw Wetting time (sec)

Sample 4.1 4.01 .34 1

Sample 4.2 4.84 .70 22

Sample 4.3 10.40 .89 1

Sample 4.4 9.78 .88 1

Sample 4.5 7.86 .82 10

Sample 4.6 7.89 .74 20

Sample 4,7 7.67 .88 36

The above examples of the composlttons of the present invention and methods for preparing them is not intended to be exhaustive or limiting but are merely included for illustrative purposes. Various equivalen modifications are possible within the scope of the invention, as those skilled in the art will recognize. The teachings of the present invention ere applicable to other powder compositions. They may not be limited to the compositions and methods described above.

Claims

1. A dispersibie sterol composition characterized in that it comprises, by weight, based on total dry weight:

(a) at laast 70% of one or more sterols;

(b) up to 20% of at least one hydrophfiic agent; a d

(c) optlonaliy, at least one emulsifler In an amount no greater than 1 %,

2. A sterol composition according to claim 1, characterized in that the sterols are phytosterols.

3; A sterol composition according to claim 1 or claim 2, characterized in that it comprises at least 80% of the one or more sterols.

4. A sterol composition according to any one of the preceding claims, characterized in that the hydrophitic agent is provided in the form of an aqueous composition.

5. A sterol composition according to any one of the preceding claims, characterized in that the at least one hydrophilic agent is a juice or frozen juice concentrate.

6. A sterol composition according to any one of claims 1 to 4, characterized in that the at least one hydrophilic agent is selected from the group consisting of: hydrophilic fibers, hydrophilic polysaccharides, hydrophilic oligosaccharides, hydrophilic sugars, hydrophliic potyofs, arid mixtures thereof.

7. A sterol composition according to claim 6, characterized in that the hydrophitic polyol is selected from sorbitol, glycerol, maltitol, and mixtures of two or more thereof.

8. A sterol composition according to claim 6, characterized in that the hydrophilic sugar is selected from the group consisting of; sucrose, glucose, fructose, and mixtures of two or more thereof.

9. A sterol composition according to any one of the preceding claims, characterized In that the emulsifler Is present In an amount of o more than 0.8% by weight, based on total dry weight.

10. A sterol composition according to any one of the preceding claims, characterized In that it has a wettability, measured according to Meihod 1, of less than 60 seconds,

11. A method for producing a dispersible sterol composition characterized In that it comprises the step of coating sterols with a hydrophilic agent.

12. A method according to claim 11 , wherein the sterol is mixed with an emulslfier before the coating step.

13. A method according to claim 11 or claim 12, characterized in that the hydrophilic agent is in a liquid form.

14. A method according to claim 13, characterized in that the liquid hydrophilic agent is In the form of an aqueous composition.

15. A method according to any one of claims 11to 14, characterized in that the coating step comprises: spraying the hydrophilic agent onto the sterols; or mixing the hydrophilic agent into the sterols.

16. A beverage and/or foodstuff comprising a composition according to any one of claims 1 to 10 or obtainable according to the method of any one of claims to 15,