| 摘要 |
<p>The invention relates to a method for avoiding recrystallization of phytosterols from oil, involving use of a synergistic stabilizing combination of free fatty acids and phospholipids. A further benefit of these additives is that they allow dispersion of phytosterols in oil to be carried out at a temperature lower than the melting point of the phytosterols, thereby facilitating incorporation of phytosterols into foodstuffs and medicaments.</p> |
