HK1024389B - A method to prepare food seasoning, food ingredient and food item compositions, seasoning and use thereof - Google Patents

Description

Method for preparing food seasoning, food ingredient and food product composition, seasoning and application thereof

The present invention relates to a novel method of altering the composition of flavorings, food ingredients and food products such that oral ingestion of the final food product results in an unexpectedly effective sustained reduction in serum cholesterol levels. The present invention allows much better control of hypertension than would be predicted based on the knowledge of the effect of applying the prior art ingredients. The invention comprises the following steps: the simultaneous, higher degree of increase in the concentration of certain inorganic element nutrients and certain natural phytosterols or their chemically modified derivatives in the diet.

Obesity (overweight), hypertension and high serum cholesterol levels are major causes of cardiovascular disease, which in turn is the leading cause of premature death in all industrialized societies. Despite great efforts, the average body weight of the population of industrialized societies continues to increase and no effective and practical method for reducing serum cholesterol levels and hypertension in the general population has been found, other than the one that applies the most dangerous to individuals. The present invention proposes a dietetic therapy by which the above-mentioned major diseases of the industrialized society can be effectively controlled.

High serum cholesterol levels are a major risk factor for coronary heart disease (also known as ischemic heart disease), which in turn is the leading cause of death in industrialized countries. Reducing serum cholesterol levels can reduce the incidence of coronary heart disease.

It is well known that some phytosterols, especially beta-sitosterol and its hydrogenated form (beta-sitostanol), reduce the absorption of cholesterol from the gut in the diet. A recent invention (PCT/FI91/00139, which corresponds to WO92/19640) made a significant contribution to the more effective use of the principle of inhibiting cholesterol absorption. However, phytosterols and stanols inhibit the absorption of dietary cholesterol only when they are present in the intestine at the same time as dietary cholesterol. In the invention of PCT/FI91/00139, a stanol ester is incorporated into a vegetable fat which is substantially free of cholesterol. Furthermore, the main embodiment of the invention is margarine, which is often used with bread (which is also a substantially cholesterol-free food product). It should be kept in mind that the most prominent dietary cholesterol sources to date are eggs, meat and meat products, as well as cream and other dairy products.

Furthermore, the rate of endogenous cholesterol synthesis may be a more important factor in the long-term control of serum cholesterol levels than in intestinal absorption. Unfortunately, the use of sitostanol according to PCT/FI91/00139, or other compounds which increase food intake which reduces dietary cholesterol absorption by the gastrointestinal tract, significantly increased the endogenous synthesis of cholesterol by, for example, 34.9% in recent studies (T.A. Miettinen, Duodecim 1996; 112: 1149-. Thus, the enhanced synthesis of cholesterol in the body significantly offsets the serum cholesterol lowering effects of sitostanol and natural phytosterols. These factors may explain the fact that, based on long-term experience, increasing the intake of these sterols and stanols results in only a slight reduction in serum cholesterol content.

It should also be borne in mind that the deleterious effects of a certain serum cholesterol level on vascular and cardiovascular disease may be significantly influenced by several factors, some of which are heretofore unknown.

It has been found that by increasing the potassium content of the essential inorganic nutrient, particularly the higher concentrations of magnesium and calcium in the diet and thus also in the gastrointestinal tract, and simultaneously increasing the content of phytosterols and/or their stanol derivatives, unexpectedly beneficial interactions result, well beyond whatever effect one might expect based on current knowledge. Surprisingly, the reduction of serum cholesterol levels is significantly greater (even several times greater) than that produced by phytosterols when these agents are applied as per the prior art.

It is an object of the present invention to create a process which, using natural food ingredients, enables the production of flavours, food ingredients and final food compositions which in a natural, physiological manner should result in a more effective serum cholesterol lowering effect than that produced by phytosterols, their stanols or the fatty acid ester derivatives of said sterols and stanols when applied according to prior art processes. In fact, a new method and composition of food ingredient mixtures, flavorings and final food products has been invented which, when ingested orally, results in an unexpected effective serum cholesterol lowering effect.

It is a further object of the present invention to provide a food seasoning which, when used in the process of the present invention, provides the appropriate levels of: a) sterol/stanol or fatty acid derivatives thereof, b) inorganic potassium, magnesium and calcium.

Genetically obese Zucker rats provide a suitable model to test the effect of various dietary factors or drugs on, inter alia, serum cholesterol and blood pressure.

The effectiveness of the present invention was studied in Zucker rats. At the beginning of the study, these rats were apparently obese, reaching an average body weight of 360 grams. Serum cholesterol content was 3.0mmol/l and blood pressure was 125 mmHg.

Group 1 (control diet group): during the 14 day experiment, the 10 rats received commercial food containing all the necessary nutrients including sufficient levels of the inorganic elements sodium, potassium, magnesium and calcium to maintain normal body function. In order to simulate the diet of the current person, the diet also included 18% cream, 1% cholesterol and 6% sodium chloride (salt) of the dry weight of the diet.

In the following 2 weeks the mean serum cholesterol level in this group increased to a value of 10.5 mmol/l. The blood pressure increased on average by 4 mmHg.

Group 2 (prior art phytosterol diet): in the diet received from 10 Zucker rats in this group, the calories and other ingredients of the diet were identical to those in group 1 except that 1% of the dry weight of the diet was added to the diet as a mixture of phytosterols (75% beta-sitosterol and 25% beta-sitostanol). The mean serum cholesterol level was reduced by 1.6mmol/l (15%) to a value of 8.9 mmol/l. The mean increase in blood pressure was 4mmHg, thus similar to that in group 1.

Group 3 (calcium, magnesium and potassium added to food): in the diet received by the 10 Zucker rats of this group, the calories and other components of the diet were identical to those of group 1 except that: magnesium in an amount of 0.13% of the food, calcium in an amount of 3%, and potassium in an amount of 1.57%. These additives are all higher than the current dietary recommendations.

The serum cholesterol level was significantly reduced to an average value of 8.3mmol/l (p < 0.05). The serum cholesterol level was reduced by 2.2mmol/l (21%) compared to the cholesterol level of the control group (group 1). The blood pressure value is unchanged.

Group 4 (phytosterols from group 2 were added together with calcium, magnesium and potassium from group 3): the group of 10 Zucker rats received diets identical in calories and other ingredients to group 1 except that 1% by dry weight of the diet was supplemented with a phytosterol blend (75% beta-sitosterol and 25% beta-sitostanol), with 0.13% magnesium, 3% calcium and 1.57% potassium.

The diet produced a dramatic decrease in serum cholesterol levels (p < 0.001) compared to any of the other experimental groups. In this group, the mean serum cholesterol level was as low as 4.6 mmol/l. Thus, the diet lowered serum cholesterol by up to 5.9mmol/l (56.2%).

Since the effect of phytosterol in group 1 was 1.6mmol/l and the effect of calcium, magnesium and potassium addition in group 3 was 2.2mmol/l, a larger cholesterol-lowering effect than the sum of these two effects (1.6mmol/l +2.2mmol/l ═ 3.8mmol/l or 36.2%) was not expected.

However, the actual reduction of the food prepared by the new invention was significantly (2.1mmol/l or 20% units) greater than the expected effect. Furthermore, it is quite unexpected that the blood pressure is reduced by an average of 7mmHg, thus producing a beneficial difference of 11mmHg compared to the food to which phytosterols (group 2) were added, and 7mmHg compared to the food to which calcium, magnesium and potassium were added. Thus, even the beneficial effect on blood pressure is much greater than could be expected based on the total effect of adding phytosterols on the one hand and calcium, magnesium and potassium on the other hand.

Thus, the food product prepared according to the present invention simultaneously provides two distinct, important and unexpected advantages over the prior art.

In the above experiments, the sodium in the food was intentionally kept at a high level. However, in view of the important pathogenesis of dietary sodium in arterial hypertension and various cardiovascular diseases, it is desirable to avoid excessive addition of sodium compounds. Indeed, a further advantage of the present invention is that it reduces the need for the use of salt (sodium chloride) and other sodium compounds, so that a reduced sodium concentration in the final edible food product is also achieved compared to commonly used food products.

As a source of beta-sitosterol, beta-sitostanol, stigmasterol, stigmastanol, campesterol, campestanol, dihydrobrassicasterol and dihydrobrassicastanol, said sterols and stanols are hereinafter referred to as "phytosterols/stanols" and are applicable in the process of the invention:

1) natural phytosterols or stanols, especially beta-sitosterol and B-sitostanol, but also stigmasterol, campesterol and dihydrobrassicasterol, concentrated or purified from tall oil, soy, rapeseed, coconut, corn, peanut or other natural sources. When these compounds are incorporated into the food ingredients, flavors and food products of the present invention, the solubility of the "phytosterols/stanols" is improved using methods previously disclosed and generally known to those skilled in the art. When plant concentrates with high concentrations of sterols are used, it is not necessary to remove such natural accompanying compounds as phytoestrogens and flavonoids, which may even further enhance the beneficial health benefits of the final edible food product prepared according to the present invention when left in the sterol concentrate. Indeed, the present invention may act as a suitable carrier for the supplementation of phytoestrogens, flavonoids, beta-carotene, vitamins A, D and E and other vitamins, other inorganic elements and other beneficial food elements, other active ingredients of natural origin, or even drugs.

2) Hydrogenated forms of the aforementioned natural phytosterols, so-called "stanols" may also be used.

3) Both the sterols and stanols can be used either as unmodified parent compounds or as their fatty acid esters-if desired with good solubility in the fat portion of the food ingredient, sauce mixture or final edible food product.

As a source of inorganic elemental nutrient cations, any physiologically acceptable magnesium, calcium, potassium and sodium compounds can be used in the process of the invention, as well as magnesium, calcium, potassium and sodium in high concentrations, naturally or artificially associated with dietary fiber.

Preferred magnesium compounds include, but are not limited to, magnesium sulfate, magnesium chloride, magnesium hydroxide, magnesium oxide and magnesium carbonate, among others, but may be many other compounds such as magnesium salts of amino acids, dietary fibers rich in magnesium and other physiologically acceptable magnesium compounds.

Preferred calcium compounds include, but are not limited to, calcium carbonate, calcium lactate and calcium chloride, but may also be many other compounds, such as calcium phosphate, calcium sulfate, calcium citrate, calcium tartrate, calcium acetate, calcium propionate, calcium alginate, calcium glutamate, calcium gluconate and other physiologically acceptable calcium compounds.

Preferred potassium compounds include, but are not limited to, potassium chloride, potassium (bi) carbonate, potassium lactate and potassium sulfate, among others, but may be many other potassium compounds such as potassium phosphate, potassium tartrate, potassium acetate, potassium propionate, potassium alginate, potassium gluconate, potassium-rich dietary fibers, and other physiologically acceptable potassium compounds.

Preferred sodium compounds include, but are not limited to, sodium chloride, sodium glutamate, sodium lactate and sodium (bi) carbonate, among others, but may be many other compounds such as sodium phosphate, sodium sulfate, sodium acetate, sodium citrate, sodium propionate, sodium tartrate, sodium alginate, sodium gluconate, and other physiologically acceptable sodium compounds.

The method of the invention may be used to alter the composition of some food products, such as the following: bread, cookie and biscuit-like products, sausages and other meat products; egg food, dairy product, infant food, salad dressing, and new seasoning ingredient. The seasoning composition of the present invention can be used, for example, as a seasoning for the following food products: bacon, egg, miso and other soups, porridge, corn flakes, rice flour cakes, wheat flakes, oatmeal, rye flakes, barley flakes, and various "muesli" varieties. These food products can be prepared and seasoned in accordance with conventional industrial practice except that the seasoning is used in place of part or all of the conventional seasonings and salt. In most cases the conventional use of common salt can be completely avoided by applying the seasoning prepared according to the present invention.

The seasoning of the present invention can also be used to replace common salt in a wide variety of other food products prepared industrially and for preparing food in restaurants, catering, domestic kitchens. Such sauces are particularly suitable for soups, beef and other foods where salty and/or spicy sauces are used, for the preparation of various food ingredient mixtures, such as flour or meal and salt mixtures, for the preparation of bread, muesli, corn and rice flakes and breakfast cereals. When added to various food products, these ingredient mixtures and flavorings alter the composition of the food product in accordance with the methods of the present invention.

In the following, examples are given to illustrate the preparation of the food seasoning and food product of the present invention. In these examples, "phytosterol/stanol" means the weight of beta-sitosterol, beta-sitostanol, stigmasterol, stigmastanol, campesterol, campestanol, dihydrobrassicasterol and dihydrobrassicastanol combined (expressed as parent compound only), i.e. excluding the weight of possible fatty acids esterified to said sterols and stanols.

Example 1 white bread

A premix was prepared according to the following formulation: sodium chloride 0.60kg "phytosterol/stanol" 2.00kg magnesium sulfate (MgSO)₄·7H₂O) 0.126kg of magnesium hydroxide { Mg (OH))₂0.020kg of calcium carbonate 0.080kg of potassium chloride 0.294kg of hydrochloric acid-L-lysine 0.021kg of wheat flour 7.500kg

The following ingredients were added to the premix and a conventional commercial baking operation was made by the direct dough method to make a conventional white bread: wheat flour 30.00kg of activated wheat gluten 0.37kgPromosoy 13¹ 0.55kgFormat²0.50kg shortening (vegetable oil) 1.12kg Yeast 1.75kg Water 23.75kg¹Comprises isolated soy protein, skimmed milk powder and emulsifier (Engelhardt)&Co, Sweden)²Comprising diacetyl tartaric acid ester, CaCO₃And ascorbic acid as well as malt flour and sugar (Ireks Arkady, Germany)

The formulation containing all these ingredients was mixed at low speed, dough temperature 27 ℃, dwell time (floor time)30 minutes, baked as long bread, fermented at 38-40 ℃ and 80% relative humidity for about 40 minutes, baked at oven temperature 230 ℃ for 30 minutes. This is a commercial high quality, standard white bread.

Example 2 Black bread

A premix was prepared according to the following formulation: sodium chloride 0.60kg "phytosterol/stanol" 2.00kg magnesium sulfate (MgSO)₄·7H₂O) 0.126kg of magnesium hydroxide { Mg (OH))₂0.020kg of calcium carbonate 0.080kg of potassium chloride 0.294kg of hydrochloric acid-L-lysine 0.021kg of rye powder¹ 9.57kg

The following ingredients were added to the premix and a conventional industrial baking operation was followed to make a normal sour black bread: rye flour¹ 20.00kg of vital wheat gluten 0.64kg of rye meal 5.71kg of wheat flour 10.00kg of yeast 0.67kg of water 33.37kg¹A portion of rye flour and water was fermented overnight with a natural starter to a final pH of 3.9.

The formulation containing all these ingredients was mixed at low speed for 7 minutes at a dough temperature of 27 ℃, a dough ph of 4.4, a downtime of 60 minutes, baked as long bread, fermented at 38-40 ℃ and 70% relative humidity for about 40 minutes, baked at an oven temperature of 230 ℃ for 37 minutes.

This is a commercial high quality, standard sour black bread.

Preferably, the concentration of phytosterols/stanols or derivatives thereof and the beneficial inorganic element concentration in the final bread product made according to the method of the present invention is: 0.1-8 wt% of sterol, 0.01-1 wt% of Mg, 0.01-1 wt% of Ca and 0.1-1.5 wt% of K.

Example 3 Vinegar juice

A marinade for various meats, fish and vegetables was prepared according to conventional industrial procedures from the following formula: vegetable oil 0.7680kg "phytosterols/stanols" 0.1440kg calcium chloride (CaCl)₂·6H₂O) 0.0023kg magnesium sulfate (MgSO₄·7H₂O) 0.0023kg potassium chloride (KCl) 0.0054kg sodium chloride (NaCl) 0.0109kg hydrochloric acid-L-lysine 0.0004kg honey0.0288kg Vinegar (10 wt.%) 0.0288kg perfume 0.0096kg

The "phytosterols/stanols" are first mixed with vegetable oil. Calcium chloride, magnesium sulfate, potassium chloride, sodium chloride, L-lysine hydrochloride and honey are then mixed with vinegar and the mixture and flavor are then added to the mixture of vegetable oil and "phytosterols/stanols". All ingredients were mixed thoroughly.

Preferably, the concentration of phytosterols/stanols or derivatives thereof and the concentration of beneficial inorganic elements in the marinade prepared according to the method of the invention are: 0.5-18 wt% of sterol, 0-1 wt% of Mg, 0-1 wt% of Ca and 0-2.5 wt% of K.

Example 4 seasoning

A mechanical mixture of the following formulation, "phytosterol/stanol", 2.12kg calcium carbonate (CaCO)₃) 3.80kg magnesium sulfate (MgSO)₄·7H₂O) 0.910kg potassium chloride (KCl), 2.12kg sodium chloride (NaCl), 4.32kg sodium glutamate 0.40kg hydrochloric acid-L-lysine 0.15kg (perfume; optionally) 1.00kg

All of these ingredients were thoroughly mixed with a conventional industrial mixer, but care was taken not to form excessive heat during operation.

Preferably, in the final flavour prepared according to the process of the invention, the concentration of phytosterols/stanols or derivatives thereof and the concentration of beneficial inorganic elements are: 2-98 wt% of sterol, 0-30 wt% of Mg, 0-30 wt% of Ca and 0-50 wt% of K.

Example 5 sausage

A premix of the following formulation was prepared: "phytosterols/stanols" 0.270kg calcium chloride (CaCl)₂·6H₂O) 0.057kg magnesium sulfate (MgSO)₄·7H₂O) 0.057kg of potassium chloride (KCl) 0.132kg of potassium lactate 0.090kg of sodium chloride (NaCl) 0.270kg of sodium lactate 0.090kg of L-lysine hydrochloride 0.010kg

The premix was mixed thoroughly with the following ingredients: meat comprising natural fat 12.500kg milk powder 0.840kg potato starch 1.160kg water 6.450kg sodium nitrite (NaNO)₂10% solution) 0.030kg fragrance 0.085kg

The sausage is processed according to a conventional industrial method generally known. Example 6 minced steak meat (hamburger steak) minced meat 9.67kg "phytosterol/stanol" 0.07kg of the flavoring (including flavor) of example 4 0.26kg

Mixing the phytosterol and flavoring with minced meat. The meat steak is then prepared in a manner conventionally used to prepare steaks, such as steaks from hamburger restaurants. One serving was 200 grams of steak.

Example 7 minced Fish meat 9.67kg of "phytosterol/stanol" 0.07kg of flavoring (including flavor) of example 4 0.26kg

Mixing phytosterol and flavoring with minced fish meat. Then, the minced fish steak is prepared according to the conventional method for preparing steak of hamburger restaurant. One serving is 200 grams steak. EXAMPLE 8 Soy steak (soy protein mixture) 9.67kg of "phytosterol/stanol" 0.07kg of the flavoring (including flavor) of example 4 0.26kg

The phytosterols and flavoring are mixed with the soy protein mixture conventionally used to make steak. The steak is then made according to methods conventionally used to make steaks. One serving was 200 grams of steak.

Preferably, in the final sausage or steak product made by the method of the invention, the concentration of phytosterols/stanols or derivatives thereof and the concentration of beneficial inorganic elements are: 0.1-10 wt% of sterol, 0.01-1.5 wt% of Mg, 0.01-1.5 wt% of Ca and 0.1-1.5 wt% of K.

Example 9 mayonnaise vegetable oil 0.650kg "phytosterols/stanols" 0.065kg calcium chloride (CaCl)₂·6H₂O) 0.0012kg magnesium sulfate (MgSO)₄·7H₂O) 0.0012kg of Potassium chloride (KCl) 0.0028kg of sodium chloride (NaCl) 0.0057kg of hydrochloric acid-L-lysine0.0002kg of sugar 0.030kg of vinegar (10 wt.%) 0.030kg of mustard 0.020kg of water 0.194kg

The mayonnaise is prepared by homogenization by conventional industrial methods.

Preferably, in the final mayonnaise made according to the method of the present invention, the concentration of phytosterols/stanols or derivatives thereof and the concentration of beneficial inorganic elements are: 0.5-15 wt% of sterol, 0-3 wt% of Mg, 0-3 wt% of Ca and 0-3 wt% of K. Example 10 mixture of vegetable oil and cream 0.350kg "phytosterols/stanols" 0.150kg cream 0.478kg calcium chloride (CaCl)₂·6H₂O) 0.0024kg magnesium sulfate (MgSO₄·7H₂O) 0.0024kg of potassium chloride (KCl) 0.0056kg of sodium chloride (NaCl) 0.0114kg of L-lysine hydrochloride 0.0004kg

The phytosterols were added to the vegetable oil and mixed thoroughly. The mixture and other ingredients are then added to the cream and mixed in a conventional dairy operation to make a mixture of vegetable oil and cream.

Preferably, in the final vegetable oil/creamer product prepared according to the method of the invention, the concentration of phytosterols/stanols or derivatives thereof and the concentration of beneficial inorganic elements are: 0.5-15 wt% of sterol, 0-0.4 wt% of Mg, 0-1 wt% of Ca and 0-1.5 wt% of K.

Example 11 salad dressing 2.0000kg "phytosterols/stanols" 0.2000kg calcium chloride (CaCl)₂·6H₂O) 0.0048kg magnesium sulfate (MgSO)₄·7H₂O) 0.0048kg Potassium chloride (KCl) 0.0112kg sodium chloride (NaCl) 0.0228kg hydrochloric acid-L-lysine 0.0008kg Vinegar (10 wt.%) 0.1200kg Water 1.6360kg

The salad dressing is made by conventional industrial homogenization.

Preferably, in the final salad dressing made by the process of the invention, the concentration of phytosterols/stanols or derivatives thereof and the concentration of beneficial inorganic elements are: 0.5-8 wt% of sterol, 0-3 wt% of Mg, 0-3 wt% of Ca and 0-3 wt% of K.

Example 12 yogurt

In preparing 100kg of yoghurt according to conventional industrial techniques, the following ingredients are added and carefully mixed:

"phytosterols/stanols" 1.000kg

Magnesium oxide (MgO) 0.225kg

Preferably, the concentration of phytosterols/stanols or derivatives thereof and the concentration of beneficial inorganic elements in the final yoghurt produced by the process of the present invention is: 0.2-10 wt% of sterol, 0.01-3 wt% of Mg, 0.1-3 wt% of Ca and 0.1-3 wt% of K.

Claims (13)

1. A method for producing a food product composition capable of reducing high serum cholesterol and lowering high blood pressure comprising incorporating into said composition a high level of phytosterols/stanols and a high level of inorganic element nutrients, said sterols/stanols being selected from the group consisting of: beta-sitosterol, stigmasterol, campesterol, dihydrobrassicasterol, hydrogenated stanol form of said sterol, and fatty acid esters of said sterol or stanol, and said inorganic elemental nutrients comprise magnesium, calcium, and potassium; the high content is sufficient to provide in the final food product:

in bread, cookie or biscuit-like food products, the phytosterol/stanol concentration is 0.1-8 wt%, the magnesium concentration is 0.01-1 wt%, the calcium concentration is 0.01-1 wt%, and the potassium concentration is 0.1-1.5 wt%;

in the sausage, the concentration of the phytosterol or the phytosterol derivative is 0.1-10 wt%, the concentration of magnesium is 0.01-1.5 wt%, the concentration of calcium is 0.01-1.5 wt%, and the concentration of potassium is 0.1-1.5 wt%; and

in the yoghurt, the concentration of phytosterol or phytosterol derivatives is 0.2-10 wt%, the concentration of magnesium is 0.01-3 wt%, the concentration of calcium is 0.1-3 wt%, and the concentration of potassium is 0.1-3 wt%.

2. The method of claim 1, wherein a food flavoring is used to achieve the specific level.

3. The method of claim 1 wherein the phytosterol/stanol has been concentrated or purified from a natural phytosterol source.

4. The method of claim 3 wherein the phytosterol/stanol comprises beta-sitosterol or beta-sitostanol.

5. The method of claim 1, wherein the high level of magnesium is provided by incorporating into the composition a magnesium compound selected from the group consisting of: magnesium sulfate, magnesium chloride, magnesium hydroxide, magnesium oxide, magnesium carbonate, and magnesium salt of amino acid.

6. The method of claim 1, wherein the high level of calcium is provided by incorporating into the composition a calcium compound selected from the group consisting of: calcium phosphate, calcium carbonate, calcium sulfate, calcium chloride, calcium lactate, calcium citrate, calcium acetate, calcium propionate, calcium tartrate, calcium alginate, calcium gluconate, and calcium glutamate.

7. The method of claim 1, wherein the high level of potassium is provided by incorporating into the composition a potassium compound selected from the group consisting of: potassium phosphate, potassium carbonate, potassium bicarbonate, potassium sulfate, potassium chloride, potassium lactate, potassium acetate, potassium propionate, potassium tartrate, potassium alginate, and potassium gluconate.

8. A food composition capable of lowering high serum cholesterol and lowering high blood pressure, said composition comprising a high content of phytosterols/stanols selected from the group consisting of: beta-sitosterol, stigmasterol, campesterol, dihydrobrassicasterol, a hydridotostanol form of said sterol, and a fatty acid ester of said sterol or stanol; and high levels of inorganic element nutrients including magnesium, calcium and potassium; the high content is:

in bread, cookie or biscuit-like food products, the phytosterol/stanol concentration is 0.1-8 wt%, the magnesium concentration is 0.01-1 wt%, the calcium concentration is 0.01-1 wt%, and the potassium concentration is 0.1-1.5 wt%;

in the sausage, the concentration of the phytosterol or the phytosterol derivative is 0.1-10 wt%, the concentration of magnesium is 0.01-1.5 wt%, the concentration of calcium is 0.01-1.5 wt%, and the concentration of potassium is 0.1-1.5 wt%;

in the yoghurt, the concentration of phytosterol or phytosterol derivatives is 0.2-10 wt%, the concentration of magnesium is 0.01-3 wt%, the concentration of calcium is 0.1-3 wt%, and the concentration of potassium is 0.1-3 wt%.

9. The composition of claim 8 wherein the phytosterol/stanol has been concentrated or purified from a natural phytosterol source.

10. The composition of claim 9 wherein the phytosterol/stanol comprises beta-sitosterol or beta-sitostanol.

11. The composition of claim 8, wherein the high level of magnesium is included as a magnesium compound selected from the group consisting of: magnesium sulfate, magnesium chloride, magnesium hydroxide, magnesium oxide, magnesium carbonate, and magnesium salts of amino acids.

12. The composition of claim 8, wherein the high content of calcium is included as a calcium compound selected from the group consisting of: calcium phosphate, calcium carbonate, calcium sulfate, calcium chloride, calcium lactate, calcium citrate, calcium acetate, calcium propionate, calcium tartrate, calcium alginate, calcium gluconate, and calcium glutamate.

13. The composition of claim 8, wherein the high level of potassium is included as a potassium compound selected from the group consisting of: potassium phosphate, potassium carbonate, potassium bicarbonate, potassium sulfate, potassium chloride, potassium lactate, potassium acetate, potassium propionate, potassium tartrate, potassium alginate, and potassium gluconate.