Technologies

Plant phytosterols (i.e. plant sterols and stanols, including beta-sitosterol, beta-sitostanol, campesterol, campestanol, stigmasterol, stigmastanol, brassicasterol, brassicastanol, clionasterol and clionastanol) have been shown to lower serum LDL cholesterol levels in subjects by inhibiting absorption of cholesterol in the small intestine. Appreciable benefits from their incorporation into processed foods was thought to only occur by dissolving the phytosterols in an edible oil or other permissible solvent or emulsifier.
Our opportunity provides a more bio-effective form of phytosterols for use in fortifying fat-containing prepared foods without the need for microcrystalline powdered forms or exogenous solubilizers, emulsifiers or other dispersant additives. We have found heat-solubilizing non-esterified phytosterols in fat or oil, followed by cooling, results in the recrystallization of a binary complex of triglycerides and phytosterols. In addition to having higher bioavailability, these compositions decrease the oxidation of polyunsaturated-containing fats used in prepared foods.
Our phytosterol-fat blends are palatable ingredients for use in processed food products marketed to promote health and wellness by reducing one’s risk of cardiovascular disease. Potential product uses include cooking oils, margarines, shortenings, spreads (peanut butter or other seed, kernel and nut butters), condiments (salad dressings, mayonnaises, barbecue sauces), baked goods, dairy (cheese and other fat-containing products), fried snacks (French fries; potato chips; corn chips), and dietary supplements.