| 摘要 |
It was found that by the addition of 2 different, specific sterols, which preferably are phytosterols, to a liquid fat, the liquid fat was no longer liquid, but showed a firmness, measured as Stevens hardness, significantly higher than that of the liquid fatty compound itself. Preferably, the liquid fat is an edible fat, and the sterols used is a mixtu re of phytosterols, preferably oryzanol and sitosterol at a minimum total weight level of 2 %, preferably 4 %, with a clear optimum at a molar ratio between 3:1 and 1:3, further preferred between 1:2 and 2:1. The composition is preferably used in consumer goods, such as cosmetic products or food products. Also these products comprising such a composition are part of the invention. After dissolution of the stero ls in the fatty compound at elevated temperature, improvement of structuring capacity of the sterols was found by rapid cooling. |
