FI130459B - Food composition containing plant sterols and/or stanols, its preparation and use - Google Patents

Abstract

The present invention relates to a food composition which is able to prevent oxidation of fatty acids and at the same time improve both the product's nutritional composition and organoleptic properties, and which has added plant sterol and/or stanol to further improve the health effects of the invention. The invention also relates to a process which is suitable for the production of such a product, as well as products produced with such a process.

Description

FOOD COMPOSITION CONTAINING PLANT STEROLS AND/OR STANOLS-

TUMUS, ITS MANUFACTURE AND USE

Background of the invention

Field of invention

The present invention concerns a food composition capable of preventing the oxidation of fatty acids and at the same time improving both the product's nutritional composition and sensory properties, and to which plant sterol and/or stanol have been added to further improve the health effects of the invention. The invention also applies to a method that is suitable for producing such a product and to products produced by such a method.

Such a food composition is suitable for many different uses. It can be used in plant-based spreads, plant-based milk drinks and bakery products and nutritional supplements, among other things, and it is also suitable for the herbal and cosmetics industry to improve product compositions.

The level of technology

Plant sterols are plant compounds with a similar structure to cholesterol.

The most common plant sterols are sitosterol, campesterol and stigmasterol. Plant ethanols also belong to the group of plant sterols. Plant sterols and stanols differ from each other in their structure mainly in terms of the number and location of methyl and ethyl groups and the number of double bonds, because stanols are saturated plant sterols. Sources of plant sterols ra-

In S win are e.g. vegetable oils, nuts, seeds and grains, and their daily intake

N typically varies between 160-400 mg between different human groups (Berger, et al. 2004). Day-

A moderate intake from the diet is not enough to lower blood cholesterol levels, because the European

According to the N food authority, 1.5-3.0 g of plant sterols and/or -stanols are needed in

E 30 — daily dose for 2-3 weeks to lower blood cholesterol by about 10% and thus reduce the risk of cardiovascular diseases. In turn, the functional health supplement (helps maintain normal blood cholesterol levels) can be used in any approved

N in food, as long as the ingested portion contains 0.8 g of plant sterol esters.

Blood cholesterol levels are also affected by the fatty acid composition of food. A high intake of trans-fatty acids and saturated fat compared to unsaturated fatty acids is a risk factor for cardiovascular diseases (Farvid et al. 2014). Unsaturated fatty acids are divided into monounsaturated (for example oleic acid, omega-9) and polyunsaturated (for example alpha-linolenic acid, omega-3 and linoleic acid, omega-6). In the meta-analysis by Mensinki et al. (2003), it was found that replacing saturated fatty acids with unsaturated fatty acids improved the ratio of serum total cholesterol to HDL cholesterol. The most effective effect was observed with oils that contain a lot of cis-unsaturated fatty acids, such as rapeseed, soybean, sunflower and olive oil. In a review article focusing on the health effects of rapeseed oil (Lin et al. 2013), it was found that in studies comparing rapeseed-oil-based diets with diets rich in unsaturated fat, a rapeseed-oil-based diet reduced serum total cholesterol levels by 3.3-21.7% and LDL- cholesterol levels of 10-29.4%. Rapeseed oil contains approximately 61% oleic acid, 21% linoleic acid and 11% alpha-linolenic acid.

Plant sterols have been added to various foods since the 21st century, when their esters began to be added to vegetable fat spreads to lower cholesterol. Plant sterols are usually added to products in ester form, whereby the sterol/stanol ingredient is in a thick, very viscous liquid form. Plant sterols are also available on the market in free form, in which case they are powdered.

Esters of plant sterols and -stanols are also known to be added to other foods containing fat, such as yogurts and other milk-based energy drinks, but very

Plant sterols do not yet have a wide range of applications.

S 25 se Adding plant sterols to food is challenging, as they are poorly soluble in both water and oil. Several of the previously presented methods are based on the dispersion of plant sterols in the presence of emulsifier(s). Another commonly known and used so method for adding plant sterols to foods involves heating the mixture = 30 — to a high temperature where the plant sterols become more soluble, after which the mixture = is dispersed or homogenized. High temperature heating process

However, N causes changes in the food matrix, so this is not always a viable method.

In the patent EP1549159 (B1) a method is presented for preparing a relatively stable dispersion containing a hydrophobic plant sterol or stanol and an aqueous phase. First, the plant sterol and water are dispersed, after which the mixture is heated to approx. 43-100 *C and homogenized to obtain a dispersion in which the sterol particles are 0.1-30 µm in size. —The dispersion can be used in various drinks or mixed drinks.

Patent application CN101384180 describes the composition of a milk-based drink and its manufacturing method. The composition contains plant sterol, milk raw material and at least one emulsifier (monoglyceride and sodium caseinate or microcrystalline cellulose).

Emulsifier and plant sterol are added to milk before it is homogenized and sterilized by heat treatment. Other emulsifiers can also be added to milk, such as carrageenan, gellan gum or xanthan gum.

Patent US6267963 (B1) describes a crystalline complex formed from plant sterols and emulsifiers, which can be added to fatty, low-fat or fat-free foods. The melting points of the crystalline complexes are significantly lowered, which is why they can be added to foods whose sensory properties usually deteriorate when plant sterols and/or stanols are added. — Patent EP1320301 (B1) shows a drink in which plant sterols are dispersed in water-based substrates. An emulsifier is mixed with plant sterols, after which the mixture is heated to 60-200 °C. The melted mixture is then mixed with a water-based drink, which may also contain emulsifiers. The resulting mixture is mixed quickly or alternatively

N is secondly homogenized to disperse the plant sterols into the aqueous phase. The result of the method

S 25 — sena drink contains nano-sized micelles, which have good bioavailability and do not affect the sensory properties of the drink.

N z Patent EP1137344 (B1) shows a protein-rich product containing plant sterol and an emulsifier. Emulsifier and sterol with a ratio greater than 1:1, preferably = 30 2:1, is mixed with the protein-containing product at a temperature of 45-100 °C, preferably 60-85 °C, and homogenized at 50-1000 bar, preferably at a pressure of 100-250 bar. Procedural

Liposomes containing sterols are formed in this solution. The resulting product can be added to foodstuffs such as milk or milk products.

Patent EP1003388 (B1) shows a premix that can be used especially in bakery products. The mixture contains powdered plant sterol and food raw material (grain, plant, milk powder, fruit, vegetable, berry, bone, feather, fish, meat, etc.). According to the patent, crystalline plant sterol (or plant sterol and some other substance, e.g. sugar, see EP0942714 (B1)) and the grain raw material are ground into a homogeneous mixture with a mill.

Patent US7794745 (B2) discloses a composition containing fibers, preferably beta-glucan, and plant sterols, which have synergistic beneficial effects on blood cholesterol levels.

Patent application AU2014250604 (A1) describes a composition that can be used as a medicinal preparation for the prevention and treatment of cardiovascular diseases. The composition contains both plant sterols and/or -stanols and omega-3 fatty acids or their derivatives.

Several patents (e.g. CN104126801 (B), EP1753852 (B1)) describe compositions, — in which plant sterols are combined with other health-promoting ingredients, such as tea polyphenols, medium fatty acids.

Patent US7785620 (B1) describes a composition containing plant sterols and various fatty acids combined with hydrolyzed flour containing soluble fibers such as beta-glucan or amylodextrin. The composition can be added to a wide variety of foods, such as breads, cakes, flakes, or it can be encapsulated or tableted. The method uses transesterification to combine plant sterols with various fatty acids.

S 25 — Patent application EP1632137 describes a composition in which plant sterols are combined with carbohydrate-containing ingredients. co z Publication WO2010141821 (A1) describes a fat composition that contains protein-encapsulated fatty acids in a matrix material that may also contain antioxidants. = 30 — Fat compositions containing plant sterols are also presented in patent publications = WO00041491 (A2) and US2005123667 (A1).

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Description of the invention

The present invention is defined in independent patent claims. Certain forms of application are defined in non-independent patent claims. 5

According to the first aspect, the present invention concerns a food composition comprising a food fat component capable of preventing the oxidation of fatty acids, and a cholesterol level-maintaining plant sterol and/or stanol or a mixture containing them.

According to another aspect, the present invention concerns a product in which the above-described food composition has been used to simultaneously improve the nutrient composition of the product in terms of unsaturated fatty acids, sensory properties such as juiciness and appearance, and other health properties.

According to the third aspect, the present invention concerns a method for preparing the food composition or product containing plant sterols and/or stanols described above with a relatively simple production method. — According to the fifth aspect, the present invention concerns the use of a food composition or product according to the invention containing plant sterols and/or stanols.

The composition prepared by the method according to the present invention and with its help

In this way, products with favorable health properties can be formed, which contain

S 25 — plant sterols and/or stanols and unsaturated fatty acids beneficial for cholesterol levels. Through the composition according to the invention, it is possible to add plant sterols and/or -stanols to foods advantageously at the same time as the fatty acid composition of the food improves without its organoleptic properties deteriorating. a 3 = 30 — With the help of the food fat component included in the food composition, soluble fat = can be protected from oxidation, in which case the composition contains plenty of health-promoting,

N unsaturated fatty acids. Oxidation during storage has been inhibited by a physical barrier and antioxidants that may be contained in the raw materials. The other part of the invention

with this method, the nutritional quality of soluble fats can be preserved better and primary oxidation is prevented, and thus the quality of fatty acids in the products is advantageously improved compared to normal orally consumed products containing soluble fat.

The food fat component described above has surprisingly been found to function as an inexpensive matrix for plant sterols and stanols.

The food composition according to the invention can be used as such or it can be — added as an ingredient to various foods. The composition according to the invention brings health properties to products to which it has previously been technically disadvantageous to mix plant sterols.

The composition of the present invention containing unsaturated fatty acids, sterols and naturally-derived, minimally processed raw materials, which is advantageous to produce industrially, has not been presented before. According to the present invention, there is no need for emulsifiers or complex industrial manufacturing methods and associated equipment to bring the sterols into such a form that they do not adversely affect the sensory properties of the foodstuff. Plant sterols are also combined with unsaturated fatty acids, which further have a favorable effect on blood cholesterol levels. With the composition according to the invention, it is therefore possible to improve both the nutritional, health and sensory properties of the products. en Application forms of the invention

S 25 se In this patent application, when we talk about plant sterols, we mean all forms of plant sterols and stanols, such as their esters, and mixtures containing them, unless otherwise stated. a 3 = 30 — The present invention relates to a food composition which is able to prevent the oxidation of fatty acids and which also contains plant sterols beneficial to health and/or sta-

N zeros, in which case it improves the health, nutritional and sensory properties of the product.

The food composition comprises a food fat component and plant sterols.

The composition of the food matrix is of great importance in terms of the plant sterols remaining and getting them evenly into the matrix.

According to the preferred embodiment, the food fat component used in the food composition is the food fat component presented in patent application FI20175435, which has surprisingly been found to function as an excellent matrix for plant sterols, which are generally very challenging to add to food products because they are poorly soluble in both water and oil.

Patent application FI20175435 describes a food fat component containing soluble fat and grain and the product to be made from it, as well as the method of making them. The patent application concerns a food fat component capable of preventing the oxidation of fatty acids and at the same time improving both the product's nutritional composition and sensory properties. In the patent application, the prevention of the oxidation of fatty acids is based on a physical barrier and the antioxidants that may be contained in the raw materials.

According to the patent application in question, the function of the food-fat component is based — on the idea that after protein and biomaterial addition (possibly also electrolyte addition) to the oil-in-water mixture, the fatty acids contained in the fat are bound by mechanical processing with the help of proteins into small particles, whereby the proteins and their active amino acids the chains conform to their affinities and partly ato-

through the bonds between N to the surface of the particles. Others can also be added to the mixture

S 25 — biomaterials, after which the mixture is hydrogenated, resulting in a finished edible fat component. In this case, the oil and fatty acids have been made into stable, protected structures, i.e. & the fat stays in the product and does not cause an unpleasant mouthfeel when it comes off. As the water decreases as a result of dehydration, the shelf life of the essential fat component increases and the oxidation of fats can be reduced with sasamo. With the help of the presented food fat component = 30 — it is possible to improve both the nutritional and sensory properties of the products. ~ &

According to a preferred embodiment, the food composition according to the invention comprises the food fat component according to patent application FI20175435, to which plant sterol has been added.

According to another application form, the food composition comprises plant sterols that maintain the normal blood cholesterol level. In particular, the invention is related to LDL cholesterol and the composition of apolipoproteins.

The plant sterol used can be, for example, sitosterol, sitostanol, stigmasterol or campesterol, or a stanol corresponding to these, or a mixture of these.

Plant sterol can be added in any form without limiting the invention, for example in ester form or crystalline powder, preferably in ester form.

The amount of plant sterol in the food composition is at least 0.5% by weight, preferably 0.5-30% by weight, more preferably 1-20% by weight, for example 5-15% by weight. — According to the preferred embodiment of the present invention, the utilized food composition comprises a food fat component, the proportion of which in the food composition is typically 10-99.5% by weight, preferably 50-95% by weight.

The food fat component according to the invention typically contains 10-70% by weight of oil, 10-70% by weight of biomaterial, 1-40% by weight and preferably 1-30% by weight of protein. According to the preferred form of application, 5-15% by weight of plant sterol and/or stanol or their esters have been added to it. In addition, the composition formed with it contains water and electrolyte.

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O 25 Salts can be used as electrolytes. Water is typically 0.1-15% by weight in the finished composition. Water can be in the form of pure water or other aqueous liquid &. Milk, plant-based liquids and vegetable and fruit juices are typically well-suited liquids for this purpose. a 3 = 30 — In the production of the food fat component according to the invention, biomaterial used

This is biomaterial that typically contains carbohydrates, but also proteins and fats. Examples include cereal flour, groats or flakes (such as wheat, barley, rye, oats, spelt, millet, corn, rice or sorghum); fake cereal flour, flour or

-flakes (such as buckwheat, amaranth or quinoa); legumes (soybeans, peas, chickpeas, beans, lentils, lupins) or broad beans.

The oil fat used in the present invention is any fat that is - at least oily when heated. For the production of the component according to the invention, several different fats or fat compounds can be used, i.e. with the help of the method, different fat profiles can be produced in different fat-containing biomatrices that can be consumed without a belt. Vegetable fat or oil, such as rapeseed or palm oil, shea butter, or some combination of these, is typically used as the oil fat. Omega fatty acids are particularly beneficial.

The protein sources used in the invention are not limited. Any protein obtained from living organisms can be used in the invention (such as the aforementioned flours, grains and flakes, or insects, seafood, vertebrates, mammals, fungi, algae or molds).

According to a preferred embodiment, the protein contained in the food fat component is one of the proteins contained in the egg, such as avidin, ovalbumin, conalbumin or lysozyme or soy protein, or several of these at the same time.

According to another preferred embodiment, in the method according to the invention, encapsulation of the fat is done without added stabilizers or emulsifiers. The preferably used protein source thus acts as an emulsifier in itself, as in the case of egg. However, a separate emulsifier can also be used. For example, lecithin can be used when preparing vegan products.

N 25 3 The ingredients of the food fat component form an oil-water emulsion with protein

As a result of strong homogenization, N and the biomaterial form a stable structure

I make an emulsion for the interfaces. 3 © 30 — According to one embodiment, the emulsion can be dehydrated, resulting in a powdery > solid substance.

The oil fat contained in the product according to the invention preferably contains antioxidants.

However, antioxidants can also be added separately, as well as other additives that prevent oxidation. For example, some vitamins and trace elements can be used as additives, such as vitamin E or C or L-tartaric acid.

According to one application form, the food composition according to the invention can be used as an independent product or as part of the final product. The composition according to the invention can be added as an ingredient to various foods in an inexpensive way that does not require major changes to the original manufacturing process.

The present invention also applies to a product in which the food composition according to the invention has been utilized. Typically, the product is a food or cosmetic product, or a medicine.

The food composition can be added to the mixture or it can partially or completely replace a typically used fat-, protein- or carbohydrate-based ingredient. At the same time, the composition improves the palatability and nutritional and health properties of the product.

In one embodiment, the food composition according to the invention typically contains 10-70% by weight, preferably 10-60% by weight, of both oil fat and biomaterial, protein typically 2-60% by weight, preferably 2-50% by weight, and plant sterols and/or -stanols or their mixtures 1-30% by weight. In addition to the mouthfeel, taste and nutritional values, the amount of protein has an effect on, among other things, the product's fried color. As the amount of protein increases, the frying color becomes stronger.

S

S 25 — According to the preferred form of application, the use of the product according to the invention includes cooking or heating the product in such a way that the Maillard reaction takes place.

N z In the method according to the invention, a fatty phase and an electrolyte are added to the water to a water content of 20-80% by weight, preferably 30-70% by weight, and the resulting mixture is mixed below = 30 at 60°C, preferably below 50°C, less than 10 min. Plant sterol can be added to the food composition at different stages of the preparation of the food fat component. In the inexpensive manufacturing

In the N method, it is mixed with the homogenate to be prepared at the beginning of the manufacturing process

in heme, while the fat and water phases are preferably emulsified by a commonly known, shearing device in the presence of a protein source and an electrolyte. The number of revolutions per minute of the device can be 4000-6000 rpm, preferably 5500-5800 rpm.

In another application form, the plant sterol is mixed with oil and the mixture is heated at less than 200 *C, preferably at 80-180 *C. The mixture is allowed to cool before adding to the homogenate to be prepared.

In the final step, a strong homogenizing treatment is used for less than 10 min, preferably less than 3 min, until the mixture consists of a homogeneous phase or phases. The protein is added when the temperature is below 100 °C, preferably 0-70 °C depending on the protein source. This phase/phases form the first part of the composition/component according to the invention, which contains 0.5-30% by weight of plant sterol and/or stanol in esterified or free form.

Homogenization of the mixture is carried out by a generally known mechanical method, which — is suitable for the viscosity of the desired mixture. Homogenization is preferably performed mechanically with cutting blades.

In the next step, the mixture is combined with the biomaterial, i.e. the second part of the food composition/component, whereby the final food composition is formed, which comprises — a food fat component, and plant sterol. The joining is done by generally known mechanical treatments such as grinding, mixing, high pressure treatment, shearing treatment or some combination thereof. The biomaterial must be hygienically clean and meet the requirements of generally accepted standards. Final result-

As a result, a homogeneous mass, mixture or suspension is obtained.

S 25 se According to one form of application, the mass, mixture or suspension obtained is dehydrated by generally & known process methods in use (for example freeze drying or low-z pressure drying), preferably by heating treatment. Typically, the heating treatment level takes place below 250 *C for less than 45 min, depending on the viscosity of the mixture and the amount of = 30 — mixture to be processed. According to the second option, the mass, mixture or suspension is dehydrated below = 100 “C, in which case longer (from 5 hours up to 48 hours), dehydration times, pre-

N to about 24 h. With dehydration, the amount of water in the product can be reduced and thus the shelf life of the product is improved. Typically, the water content of the dehydrated product, depending on the drying conditions, is about 0.1-15% by weight. The physical, chemical and/or sensory properties of the product produced as a result of processing may change depending on the pressure and temperature used in the method.

After dehydration, the composition according to the invention can be ground using generally known = methods or suitable particles can be prepared from it, which can advantageously be added to the food at a suitable stage of the manufacturing process. The food composition can be added to the final product as is, and it itself does not require further processing.

It is possible to adjust the pH during the manufacturing process. pH is of great importance in terms of the function of proteins, so it can influence the behavior of proteins. At a favorable pH, the function of proteins is at its maximum, when they effectively bind fatty acids into small particles, preventing their oxidation. By means of pH regulation, the degree of oxidation of fatty acids and thus the nutritional composition of the product can be influenced.

A favorable pH for most proteins is around 7-8.

As mentioned earlier, according to one form of application, other various additional components, such as antioxidants and vitamins (tocopherols, vitamins A, D, E) can be added to the composition during manufacture. Additional components can improve the quality or health of the products. Possible ingredients to be added include, for example, different spices, aromas or other flavorings.

The following non-limiting examples represent applications of the present technology.

In the examples, the invention has been described with reference to certain details. The purpose of these

However, N is only an illustration of the invention, without limiting the invention in any way.

S 25 se EXAMPLES

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I Example 1 — Preparation of the food composition a o = 30 40% by weight of plant sterol ester was added to the oil and the mixture was heated to a maximum of 180 = °C and mechanically mixed until the mixture was partially or completely homogeneous.

N A slightly cooled oil-sterol mixture was added to the water at 25% by weight and salt at 0.5% by weight and the mixture was mechanically mixed. Egg 30 wt. was added to the oil-sterol-water mixture

% and in the final stage of mixing, strong homogenizing mechanical mixing was used until the mixture was homogeneous. Starchy biomaterial was mixed into the homogenized mixture, after which the pulp was heated at about 60 *C for about 24 h until the pulp was suitably dry. The dried mixture was ground to a suitable particle size using a generally known mechanical method.

Example 2 - Use of a food composition containing plant sterols and/or -stanols in another food

A food composition prepared according to example 1 is combined with a dairy or plant-based snack product. The crumb-like product is in the food package separately from the milk- or plant-based product (for example, in a separate section on the product lid) until it is added to the product just before eating. — Example 3 - Use of the food composition prepared according to Example 1 in a bakery product

Bread dough is made in water to which about 0.8% by weight of dry yeast, 0.4% by weight of salt and 2% by weight of honey are added. The food composition prepared according to example 1 — is added to the dough at 15% by weight of the dry ingredients together with yeast bread flour, which is a total of about 45% by weight of the dough. The dough is kneaded with a universal machine until the appropriate texture is reached and the dough is shaped into loaves. The breads are baked at 225 *C for about 10 minutes, until they are cooked and have reached a suitable brown color. & 25 — Example 4 - Use of a food composition in a plant-based beverage

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3 © Prepared by the method according to example 1, ground to a small particle size

N food ingredients were added to oat milk at 8% by weight, and vanilla & vanilla flavoring was added to the mixture. The mixture was homogenized for 3 min and packaged in suitable dosage packages using generally known methods. © i Example 5 - Use of a food composition in a plant-based spread

A mixture was prepared from water, salt, rapeseed oil and esters of plant sterols and/or stanols, which was first homogenized at approximately 5000-6000 rpm for approximately 3 min. Pea protein 10% by weight was added to the mixture and homogenization of the mixture was continued until the mixture was smooth. After that, oat flour was added to the mixture until the texture was thick enough for a spread, and garlic, lemon juice and black pepper were added as spices.

Example 6 - Use of a food composition in a smoothie-type drink

The food composition prepared according to the method of Example 1 was added to a smoothie base containing 8% by weight of berries, fruit and liquid. The smoothie base was mechanically processed into a smooth mass and the finished product was packaged using generally known industrial methods.

Industrial applicability

The present invention can be used in general to prepare the food composition and product according to the invention.

In particular, the present invention is suitable for adding healthy plant sterols to foodstuffs. In addition, the food fat component described in the patent application FI20175435 (Food fat component, its production method and its uses) brings favorable properties to the food composition, including the sensory properties of the product and properties that improve the nutritional composition. Thus, the food composition is suitable for general use, especially in the manufacture of food products, improving their health and sensory properties and bringing added value in the form of desired plant sterols.

N g aN The food composition can be used as an independent product or as a partial composition in many types of matrices, such as plant-based spreads, plant-based milk drinks, baking, etc. . . . . a in mo products and supplements.

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O 30 ©

MN

O oe . .

N List of Reference Publications

Patent literature

FI 20175435

EP1549159 (B1)

CN101384180

US6267963 (B1)

EP1320301 (B1)

EP1137344 (B1)

EP1003388 (B1)

EP0942714 (B1)

US7794745 (B2)

AU2014250604 (A1)

CN104126801 (B)

EP1753852 (B1)

CN104126801

US7785620 (B1)

EP1632137

Other literature

Berger A, Jones PHJ, Abumweis SS. Plant sterols: factors affecting their efficacy and safety as functional food ingredients. Lipids Health Dis. 2004; 3: 5.

EFSA. 2012. Plant Sterols and Stanols and Blood Cholesterol. EFSA Journal 2012;10(5):2693.

S Farvid MS, Ding M, Pan A, Sun O, Chiuve SE, Steffen LM, Willett WC, Hu FB. Dietary

N Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies. Circulation, 2014, 130, 18, 1568-1578. £

Mensink RP, Zock PL, Kester ADM, Katan MB. Effects of dietary fatty acids and carbo-

I

T hydrates on the ratio of Serum total to HDL cholesterol and on Serum Lipids and apolipo-

LO proteins: a meta-analysis of 60 controlled trials. Am J Clin Nutr, 2003, 77, 5, 1146-1155.

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N Lin L, Allemekinders H, Dansby A, Campbell L, Durance-Tod S, Berger A, Jones PJH.

S 35 Evidence of health benefits of canola oil. Nutr Rev, 2013, 71, 6, 370-385.

Claims (9)

Patent Claims 1. A food composition comprising a food fat component, characterized in that the food fat component contains 10-70% by weight of oil fat, which is any fat that is at least oily when heated, 1-40% by weight of protein, 10-70% by weight of carbohydrate-based biomaterial , salt, and at least 0.5% by weight of plant sterol and/or -stanol or a mixture containing them, which food fat component is prepared by forming an oil-in-water mixture containing oil-fat and salt and, to which oil-in-water mixture has been added first protein and then carbohydrate-based biomaterial, in which case plant sterol and/or -stanol is either doped in an oil-water mixture or mixed with oil and which food fat component contains 0.1-15% by weight of water after dehydration. 2. The food composition according to claim 1, characterized in that it contains a food fat component of 10-99.5% by weight. 3. Food composition according to claim 1 or 2, characterized in that it contains 0.5-30% by weight, preferably 1-20% by weight, plant sterol and/or stanol. 4 Food composition according to one of claims 1-3, characterized in that the plant sterol is sitosterol, sitostanol, stigmasterol or campesterol, or a stanol corresponding to these, or a mixture of these. 5. A food composition according to one of the patent claims 1-4, characterized in that the plant sterols or stanols used in its preparation are in ester form or as va-N weight sterols. S co OF 6. A product containing a food composition according to one of the preceding claims. 3 30 OF 7. A method for preparing a food composition according to one of claims 1-5, characterized in that it includes a mechanical compounding treatment, in which - a mixture containing oil fat and salt is formed in oil-water, - - a protein is added to the mixture, - — the mixture is combined with a carbohydrate-based biomaterial, and - — the mixture is dehydrated, whereby the plant sterol or -stanol is either added to the oil-in-water mixture or mixed with the oil. 8. The method according to claim 7, characterized in that - - plant sterol or -stanol is added to water, oil, electrolyte and protein at the beginning of the manufacturing process, and mixed with a device using a strong shearing force, and - - a carbohydrate-rich biomaterial is added to the homogeneous mixture obtained , after which the mixture is dehydrated using generally known methods. 9. Use of a food composition according to claims 1-5, or a product according to patent claim 6, in plant-based spreads and plant-based milk drinks. S N O N O <Q co N I a a LO O © N O N