Abstract: Compositions in powder form of sterols or stanol esters, and milk powder and/or proteins are disclosed. A process of making the compositions is also disclosed. The suitability of incorporation of the compositions in powder form in food products, for example beverages and milk products, is also disclosed.

Abstract: The invention relates to solids dispersions in the form of a solid solution containing a) at least about 0.1% by weight of sterols and/or stanols and/or esters thereof, and b) at least about 50% by weight of sugars and/or sugar alcohols, based on the total weight of the solids dispersion. These solids dispersions provide for simple further processing of the hydrophobic sterols and stanols, and sterol or stanol esters, through improved dispersion behavior in foods, and are distinguished by excellent stability upon storage.

Abstract: The invention relates to a powder formulation containing sterol in the form of a super-cooled melt from sterols and sterol esters, provided that the sterol ester content is at least 30 wt % in relation to the content of the powder. The introduced sterol ester is a fatty acid ester having a chain length of 2 to 24, preferably 8 to 12 carbon atoms. As the sterol preparations are wettable and melt easily without the use of complex equipment, they can easily be incorporated into food, and produce, in particular, good organoleptic and sensory properties, in particular, in drinks.

Abstract: The invention relates to sterol fatty acid esters of average chained fatty acids, having a chain length of 8 and 10 carbon atoms in a fatty acid distribution C8 to C10 (weight ratio) from 95:5 to 5:95, preferably, fatty acid distributions of C8 to C10 (weight ratio) from 90:10 to 20:80 and in particular, distributions of the fatty acids C8 to C10 (weight ratio) from 64:36 to 50:50 or from 78:22 to 65:35, are used. Preferably, capric and/or caprylic acids are used as fatty acids. Said sterol compounds can be easily incorporated into food, in particular, into drinks and milk products based on their wettability and easy to melt properties at low temperatures without using complex equipment, and have good organolepetic and sensory properties, and improved stability in relation to commercial sterol esters having long-chained and unsaturated fatty acids.

Abstract: A process for recovering sterols from organic material containing sterols and sterol derivatives. In a first step (a) the organic material is reacted with at least one of polyols, polyamines, alkanolamines or monohydric alcohols to increase the amount of free sterols in the organic material; (b) reacting residual reactants, and their esters or amides with epoxydated components; and (c) separating the free sterols from the mixture by short path distillation, thin film evaporation, or flash evaporation. The recovered sterols can be further purified by a crystallization step.

Abstract: Compositions in powder form of sterols or stanol esters, and milk powder and/or proteins are disclosed. A process of making the compositions is also disclosed. The suitability of incorporation of the compositions in powder form in food products, for example beverages and milk products, is also disclosed.

Abstract: Processes for producing conjugated linoleic acid are described which comprise: (a) isomerizing a linoleic acid lower alkyl ester in the presence of an alkali metal alcoholate to form a conjugated linoleic acid lower alkyl ester; (b) saponifying the conjugated linoleic acid lower alkyl ester in the presence of an aqueous lye to form a saponification product; and (c) neutralizing the saponification product with phosphoric acid.

Abstract: The invention relates to solids dispersions in the form of a solid solution containing a) at least about 0.1% by weight sterols and/or stanols and/or esters thereof b) at least about 50% by weight sugars and/or sugar alcohols, based on the total weight of the solids dispersion. These solids dispersions provide for simple further processing of the hydrophobic sterols and stanols and sterol or stanol esters through improved dispersion behavior in foods and are distinguished by excellent stability upon storage.

Abstract: Processes for producing conjugated linoleic acid are described which comprise: (a) isomerizing a linoleic acid lower alkyl ester in the presence of an alkali metal alcoholate to form a conjugated linoleic acid lower alkyl ester; (b) saponifying the conjugated linoleic acid lower alkyl ester in the presence of an aqueous lye to form a saponification product; and (c) neutralizing the saponification product with phosphoric acid.

Abstract: A process for making spherically-shaped sterol preparations involving: (a) providing a liquid sterol preparation; (b) forming the liquid sterol preparation into liquid sterol droplets; and (c) solidifying the liquid sterol droplets to form the spherically-shaped sterol preparations.

Abstract: A process for concentrating sterols and/or tocopherols from mixtures of fats and fatty derivatives and from residues left after they have been worked up is described. After splitting of the glycerides by hydrolysis and subsequent removal of the free fatty acids by distillation, the tocopherol/sterol esters still present are largely split into free tocopherols/sterols by an additional hydrolysis step.

Abstract: The invention relates to a process for isolating sterols and tocopherols from mixtures of fats and fatty derivatives and from residues left after they have been worked up. After splitting of the glycerides by hydrolysis and subsequent removal of the free fatty acids by distillation, the sterol esters still present are largely split into free sterols by an additional hydrolysis step.

Abstract: A process for making spherically-shaped sterol preparations involving: (a) providing a liquid sterol preparation; (b) forming the liquid sterol preparation into liquid sterol droplets; and (c) solidifying the liquid sterol droplets to form the spherically-shaped sterol preparations.