Serum cholesterol lowering composition of sitostanol and campestanol fatty acid esters for addition to fat-containing foods

摘要

The composition comprises sitostanol fatty acid esters and at least 10% by weight of a campestanol fatty acid ester. The composition can be used to lower serum cholesterol levels when incorporated into edible commodities such as cooking oils, margarines, butter, mayonnaise, salad dressings, shortenings or cheeses. The weight ratio of campestanol fatty acid ester to sitostanol fatty acid ester in the composition added to food substances is from 1:9 to 4:6.