Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10889171 | Innovative Food Science & Emerging Technologies | 2005 | 5 Pages |
Abstract
Compared to actual formulations as phytosterol fatty acid esters in fat-based foods, the method describe here for formulating free, solved and water-dispersible phytosterols allows for their incorporation into almost all kinds of foods as well as beverages. Additionally, the expected to dose-response to phytosterol formulated according to this method is expected to exceed by far that of phytosterol fatty acid esters. Combined with the comparably high concentration in the new, water-dispersible formulations, the method yields the opportunity of producing a wide variety of functional foods with phytosterols highly effective in lowering the risk for cardiovascular diseases.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
R. Engel, H. Schubert,