| 摘要 |
A method for preparing cholesterol reducing, edible products, whereby plant sterols or plant stanols having cholesterol reducing properties are dissolved or mixed in a melt of a food emulsifier in a relationship between the emulsifier and sterol/stanol which is higher than 1:1, preferably 2:1, said solution or mixture is admixed into a protein containing product at a temperature of 45-100 DEG C, or preferably 60-85 DEG C, the mixture is homogenized at a pressure drop of 50-1000 bar, or preferably 100-250 bar, whereby a solution of liposome particles containing sterols/stanols is formed in the protein containing product, and the resulting sterol/stanol containing liposome mixture is admixed into food products in an amount of 0.1-10 % by weight, or preferably an amount of 1-3 % by weight of the product.The invention also relates to an edible product having an additive of the cholesterol reducing product, encased in liposomes, preferably used as an additive in milk, in milk intended to be curdled to cheese of different types, in cooking fat, in yoghurt, in acidified milk products, in powdered milk, in cream powder, in chocolate drink powder, in gruels, in health food products, in pharmacological preparations, etc. |
