MODIFIED FOOD PRODUCTS AND BEVERAGES, AND ADDITIVES FOR FOOD AND BEVERAGES

摘要

A method for making a composition suitable for inclusion in a food product or beverage the method comprising the step of combining a hydrophobic compound which can be shown to be beneficial for human health with a component which is acceptable as a food additive, wherein the component which is acceptable as a food additive interacts with the surface of the hydrophobic compound. Preferably, the hydrophobic compound is a plant sterol or lycopene or a combination thereof. Food products and beverages supplemented with plant sterol and other hydrophobic compounds are provided. In particular, the food products or beverages are an emulsifiable spread or ones which are fermented with lactic acid bacteria.