초록 ▼

Fatty acid esters, such as the unsaturated fatty acid esters of sterols and/or stanols, are used as a replacement for a substantial portion or all of the undesirable saturated and trans-unsaturated fats used as structure giving hardstocks in edible foods such as margarines, mayonnaise, cooking oils,

Fatty acid esters, such as the unsaturated fatty acid esters of sterols and/or stanols, are used as a replacement for a substantial portion or all of the undesirable saturated and trans-unsaturated fats used as structure giving hardstocks in edible foods such as margarines, mayonnaise, cooking oils, cheeses, butter and shortening. Because of the similarity in the crystallinity and physical properties of the esters to those of the undesirable hardstock fats, the substitution or replacement contributes favorably to the flavor, texture and other sensory properties of the foods. Only the fatty acid portion of the phytosterol esters defined herein as texturizing agent is digested or absorbed with the sterol part being unabsorbable, thereby resulting in a reduction in total caloric uptake. Furthermore, the phytosterol fatty acid esters reduce the absorption of both dietary and biliary cholesterol from the digestive tract, thereby lowering the blood serum cholesterol level, especially the LDL-cholesterol.

대표청구항 ▼

1. In a fat blend comprising a liquid oil and a solid fat comprising a hardstock, the improvement comprising at least one phtosterol fatty acid ester as a substitute for at least a portion of the hardstock, wherein said at least one phytosterol fatty acid ester reduce the ratio of hardstock to liqui

1. In a fat blend comprising a liquid oil and a solid fat comprising a hardstock, the improvement comprising at least one phtosterol fatty acid ester as a substitute for at least a portion of the hardstock, wherein said at least one phytosterol fatty acid ester reduce the ratio of hardstock to liquid oil in the fat blend while maintaining the texture of the fat blend, and is present in said solid fat in an amount of at least 60 weight-%.2. The improved fat blend of claim 1, wherein said solid fat comprises a blend of said at least one phytosterol fatty acid ester and a hardstock.3. The improvd fat blend of claim 2, wherein said hardstock is present in said solid fat in an amount of at most 15 weight-%.4. The improved fat blend of claim 3, wherein said at least one phytosterol fatty acid ester comprises at least 70 weight-% of at least one stanol fatty acid ester.5. A food composition, comprising a nutritional substance and the improved fat blend of claim 2.6. The improved fat blend of claim 2, wherein said at least one phytosterol fatty acid ester comprises at least one stanol fatty acid ester.7. The improved fat blend of claim 2, wherein said at least one phytosterol fatty acid ester comprises up to 10 weight-% of at least one sterol fatty acid ester.8. The improved fat blend of claim 2, wherein said at least one phytosterol fatty acid ester comprises up to 30 weight-% of at least one sterol fatty acid ester.9. The improved fat blend of claim 2, wherein said at least one phytosterol fatty acid ester comprises up to about 90-95 weight-% of at least one sterol fatty acid ester.10. The improved fat blend of claim 2, wherein said at least one phytosterol fatty acid ester is prepared using fatty acids dervived from at least one vegetable oil.11. The improved fat blend of claim 2, wherein said at least one phytosterol fatty acid ester has between 12 and 24 carbon atoms in the fatty acid chain.12. The improved fat blend of claim 1, wherein said at least one phytosterol fatty acid ester is present in said solid fat in an amount of at least 70 weight-%.13. The improved fat blend of claim 1, wherein said improved fat blend contains no hardstock, and wherein said at least one phytosterol fatty acid ester is present in said improved fat blend in an amount of at least 25 weight-%.14. A food composition, comprising a nutritional substance and the improved fat blend of claim 13.15. The improved fat blend of claim 13, wherein said improved fat blend contains at least 30 weight-% of said at least one phytosterol fatty acid ester.16. The improved fat blend of claim 15, wherein said at least one phytosterol fatty acid ester comprises at least 70 weight-% of at least one stanol fatty acid ester.17. The improved fat blend of claim 13, wherein said at least one phytosterol fatty acid ester comprises at least 70 weight-% of at least one stanol fatty acid ester.18. The improved fat blend of claim 13, wherein said at least one phytosterol fatty acid ester comprises at least one stanol fatty acid ester.19. The improved fat blend of claim 13, wherein said at least one phytosterol fatty acid ester comprises up to 10 weight-% of at least one sterol fatty acid ester.20. The improved fat blend of claim 13, wherein said at least one phytosterol fatty acid ester comprises up to 30 weight-% of at least one sterol fatty acid ester.21. The improved fat blend of claim 13, wherein said at least one phytosterol fatty acid ester comprises up to about 90-95 weight-% of at least one sterol fatty acid ester.22. The improved fat blend of claim 13, wherein said at least one phytosterol fatty acid ester is prepared using fatty acid derived from at least one vegetable oil.23. The improved fat blend of claim 13, wherein said at least one phytosterol fatty acid ester has between 12 and 24 carbon atoms in the fatty acid chain.24. The improved fat blend of claim 1, wherein said at least one phytosterol fatty acid ester is present in said improved fat blend in an amount of at least 15 weight-%.25. The improved fat blend of claim 1, wherein said at least one phytosterol fatty acid ester is present in said improved fat blend in an amount of at least 30 weight-%.26. The improved fat blend of claim 25, wherein said at least one phytosterol fatty acid ester comprises at least 70 weight-% of at least one stanol fatty acid ester.27. A food composition, comprising a nutritional substance and the improved fat blend of claim 1.28. The improved fat blend of claim 1, wherein said at least one phytosterol fatty acid ester comprises at least one stanol fatty acid ester.29. The improved fat blend claim 1, wherein said at least one phytolsterol fatty acid ester comprises up to 10 weight-% of at least one sterol fatty acid ester.30. The improved fat blend of claim 29, wherein said at least one phytosterol fatty acid ester comprises at least one stanol fatty acid ester.31. The improved fat blend of claim 30, wherein said at least one phytosterol fatty acid ester comprises at least 70 weight-% of at least one stanol fatty acid ester.32. The improved fat blend of claim 1, wherein said at least one phytosterol fatty acid ester comprises up to 30 weight-% of at least one sterol fatty acid ester.33. The improved fat blend of claim 32, wherein said at least one phytosterol fatty acid ester comprises at least one stanol fatty acid ester.34.The improved fat blend of claim 33, wherein said at least one phytosterol fatty acid ester comprises at least 70 weight-% of at least one stanol fatty acid ester.35. The improved fat blend of claim 1, wherein said at least one phytosterol fatty acid ester comprises up to about 90-95 weight-% of at least one sterol fatty acid ester.36.The improved fat blend of claim 35, wherein said at least one phytosterol fatty acid ester comprises at least one stanol fatty acid ester.37. The improved fat blend of claim 1, wherein said at least one phytosterol fatty acid ester comprises up to 100 weight-% of at least one sterol fatty acid ester.38. The improved fat blend of claim 37, wherein said at least one phytosterol fatty acid ester comprises at least one stanol fatty acid ester.39. The improved fat blend of claim 1, wherein said at least one phytosterol fatty acid ester is prepared using fatty acid derived from at least one vegetable oil.40. The improved fat blend of claim 39, wherein said at least one vegetable oil is selected from the group consisting of rapeseed oil, coconut oil, palm oil, partially hydrogenated vegetable oil, sunflower oil, soybean oil and corn oil.41. The improved fat blend of claim 1, wherein said at least one phytosterol fatty acid ester has between 4 and 24 carbon atoms in the fatty acid chain.42. The improved fat blend of claim 1, wherein said at least one phytosterol fatty acid ester has between 12 and 24 carbon atoms in the fatty acid chain.43. The improved fat blend of claim 1, wherein said at least one phytosterol fatty acid ester has between 16 and 20 carbon atoms in the fatty acid chain.44. The improved fat blend of claim 1, wherein said improved fat blend comprises about 15-38 weight-% of a wood and/or vegetable oil stanol ester, about 54-75 weight-% of rapeseed oil and about 0-17 weight-% of a hardstock.45. The improved fat blend of claim 1, wherein said improved fat blend comprises about 29-35 weight-% of stanol ester, about 54-75 weight-% of rapeseed oil and about 3-17 weight-% of a hardstock.46. The improved fat blend of claim 1, wherein said at least one phytosterol fatty acid is present in said improved fat blend in an amount of at least 35 weight-%.47.The improved fat blend of claim 1, wherein said at least 60 weight-% of the fatty acid in the fat blend, including the liquid oil and the at least one phytosterol fatty acid ester, are derived from vegetable oils.48. The improved fat blend of claim 1, wherein said at least one phytosterol fatty acid ester comprises at least 70 weight-% of at least one stanol fatty acid ester.49. The improved fat blend of claim 1, wherein said phytosterol comprises a polycyclic steriod nucleus comprising a 17 carbon atom ring system, a said chain and a hydroxyl group.