Phytosterol-Glycerine Microparticles for Heart Healthy Foods
- Technology Benefits
- ·A fat-free complex of natural (non-esterified) phytosterols and naturalglycerine· Simplified and more cost-effective ingredients for processed foods(i.e. avoiding use of more perishable esterified formulations or finephytosterol powders)· Formulationversatility for delivering phytosterols into products including liquids,pastes, granules or powders· Regular consumption reduces risk ofdeveloping heart disease by lowering plasma LDL cholesterol levels
- Technology Application
- Potentialcommercial uses in processed foods include:Health and wellness beverages(smoothies, shakes, nutraceuticals),Dairy products (milks, yogurt, cheese,sour cream), Condiments (salad dressings, mayonnaises, sauces, catsup,mustard, relishes, soups, pasta sauces, pizza sauces and dessert sauces).
- Detailed Technology Description
- Liquid Crystalline Phytosterol-Glycerine Complex for Enhanced Bioavailability and Water Dispersal. Anedible liquid-crystalline phytosterol-glycerine complex for use in beveragesand processed foods containing:Aglycerine and a phytosterol and/or phytostanolIncreasesdispersibility of natural phytosterols improving their bioavailability andreducing dose requirementsAn LDLcholesterol-lowering fat-free food additiveCan beoptionally combined with an emulsifier such as a monoglyceride or a modifiedlecithin during heating to form highly dispersible complexes in aqueoussolutions
- Countries
- United States
- Application No.
- 8,921,351
- *Abstract
-
Plantphytosterols are natural water-insoluble molecules commercially isolated fromvegetable oils and tree oils. Phytosterols (i.e. both sterols and stanols)include beta-sitosterol, beta-sitostanol, campesterol, campestanol,stigmasterol, stigmastanol, brassicasterol, brassicastanol, clionasterol andclionastanol). They have been shown to lower plasma LDL and total cholesterollevels following ingestion by inhibiting the absorption of dietary cholesterolin the small intestine. Phytosterols are normally isolated as water-insolublehydrophobic crystals with poor dispersibility in foods and beverages. As aresult, obtaining any appreciable health benefit from their incorporation intobeverages and processed foods typically requires either dissolving thephytosterols in edible oils or combining them with substantial amounts ofemulsifiers for dispersal. On a molecular scale, the substantial size ofcrystalline phytosterol particles limits their effectiveness at bindingcholesterol in the GI tract and decreases their ability to maintain stablesuspensions in beverages.
Thecurrent technology available for licensing provides a novel binary phytosterolcomplex produced by combining and heating natural (non-esterified) phytosterolswith glycerine, an edible hydrophilic liquid, to produce micron-sized particleshaving a unique liquid-crystalline structure. This process alters thesubstantially inert crystalline phytosterol particles to form a new molecularcomplex of phytosterol and glycerine. The glycerine does not act as anemulsifier or solvent but rather as a spacer molecule between phytosterolmolecules that inhibit normal crystallization. The novel liquid-crystallinecomplex is more readily water-dispersible and more easily incorporated intobeverages, foods and dietary supplements without the need for addingcalorie-contributing edible fats or an aggressive dispersing agent.
Thenovel phytosterol-glycerine composition can be used as an ingredient to promotecardiovascular health in processed food and beverage products for humans,domestic pets and livestock. Potential commercial uses in processed foodsinclude health and wellness beverages (smoothies, shakes, nutraceuticals), dairyproducts (milks, yogurt, cheese, sour cream), and condiments (salad dressings,mayonnaises, sauces, catsup, mustard, relishes, soups, pasta sauces, pizzasauces and dessert sauces).
- *IP Issue Date
- Dec 30, 2015
- *IP Type
- Divisional
- Country/Region
- USA
