Compositions comprising one or more phytosterols and/or phytostanols, or derivatives thereof, and high HLB emulsifiers
A composition for use in foods, beverages and nutraceuticals that includes one or more non-sterol emulsifiers, each having an HLB value of greater than 14 and one or more sterols or stanols or mixtures thereof.
1. A method of reducing and/or preventing the unpleasant organoleptic and sensory qualities (including guminess and waxiness) of the incorporation of sterols and stanols and mixtures thereof into foods, beverages or nutraceuticals which comprises:
a) preparing a premix of one or more free sterols or free stanols or mixtures thereof with one or more high HLB non-sterol emulsifiers, each non-sterol emulsifier having an HLB value of greater than 14, wherein the non-sterol emulsifier and the free sterol or free stanol or mixtures thereof are first combined at ambient temperature, spray dried and then coated with starch to form the premix; and
b) adding said premix into the desired food, beverage or nutraceutical during or after manufacturing.
2. The method of claim 1 wherein the sterol is selected from the group consisting of sitosterol, campesterol, stigmasterol, brassicasterol (including dihydrobrassicasterol), desmosterol, chalinosterol, poriferasterol, clionasterol, ergosterol, coprosterol, codisterol, isofucosterol, fucosterol, clerosterol, nervisterol, lathosterol, stellasterol, spinasterol, chondrillasterol, peposterol, avenasterol, isoavenasterol, fecosterol, and pollinastasterol.
3. The method of claim 1 wherein the stanol is selected from the group consisting of selected from the group consisting of sitostanol, campestanol, stigmastanol, brassicastanol (including dihydrobrassicastanol), desmostanol, chalinostanol, poriferastanol, clionastanol, ergostanol, coprostanol, codistanol, isofucostanol, fucostanol, clerostanol, nervistanol, lathostanol, stellastanol, spinastanol, chondrillastanol, pepostanol, avenastanol, isoavenastanol, fecostanol, and pollinastastanol.
4. The method of claim 1 wherein the sterol or stanol is a derivative selected from the group consisting of aliphatic esters, aromatic esters, phenolic acid esters, cinnamate esters, ferulate esters, glycosides, acylated glycosides and acylglycosides.
5. The method of claim 1 wherein the non-sterol emulsifier has an HLB value of equal to or greater than 17.
6. The method of claim 1 wherein the non-sterol emulsifier has an HLB value equal to or greater than 20.
7. The method of claim 1 wherein the non-sterol emulsifier is selected from the group consisting of sodium stearoyl lactylate (“SSL” HLB 21), sucrose monostearate, HLB 16; sucrose monolaurate, sodium oleate HLB 18, calcium stearoyl lactylate; sodium oleate (HLB 18); polyoxyethylene-20-sorbitan monopalmitate (HLB 15.6); polyoxyethylene-40-stearate (HLB 16.9); Tween 20 (POE (20) sorbitan monolaurate) (HLB of about 16.7), polyoxyethylene sorbitan monopalmitate, and polyoxyethylene stearic acid monoester.
8. The method of claim 1 wherein the emulsifier is sodium stearoyl lactylate.
9. A method for conferring anti-microbial properties to a food, beverage or nutraceutical comprising adding to said food, beverage or nutraceutical an anti-microbial effective amount of a composition for use in said foods, beverages or nutraceuticals, said composition comprising:
(a) one or more non-sterol emulsifiers, each having an HLB value of greater than 14; and
(b) one or more free sterols or free stanols or mixtures thereof, wherein the non-sterol emulsifier and the sterol or stanol or mixtures thereof are first combined at ambient temperature, spray dried and then coated with starch to form the composition that can be subsequently added to the foods, beverages or nutraceuticals.