Abstract: The present invention relates to an edible composition comprising plant sterol ester and/or plant stanol ester and triglyceride fat usable for lowering serum LDL cholesterol. The composition further comprises oligosaccharides and sugars. The composition can preferably be used in dietary supplements, fillings and toppings.

Abstract: The invention relates to a process for recovering sterols and a fraction rich in fatty acids and resin acids from tall oil pitch, said process comprising a) saponifying the tall oil pitch with an alkali to hydrolyse esters included in the pitch to free alcohols and organic acids in salt form, b) acidulating the saponified pitch with a mineral acid to convert the organic acids in salt form into free organic acids and to form an organic phase and an aqueous phase; wherein mineral acid is provided in an amount to produce an aqueous phase with a pH value of at most 3.8, c) separating the aqueous phase with a pH value of at most 3.

Abstract: The invention relates to a process for recovering sterols and a fraction rich in fatty acids and resin acids from tall oil pitch, said process comprising a) saponifying the tall oil pitch with an alkali to hydrolyse esters included in the pitch to free alcohols and organic acids in salt form, b) acidulating the saponified pitch with a mineral acid to convert the organic acids in salt form into free organic acids and to form an organic phase and an aqueous phase; wherein mineral acid is provided in an amount to produce an aqueous phase with a pH value of at most 3.8, c) separating the aqueous phase with a pH value of at most 3.

Abstract: The present invention relates to an edible composition comprising plant sterol ester and/or plant stanol ester and triglyceride fat usable for lowering serum LDL cholesterol. The composition further comprises oligosaccharides and sugars. The composition can preferably be used in dietary supplements, fillings and toppings.

Abstract: The present invention relates to an edible composition comprising plant sterol ester and/or plant stanol ester and triglyceride fat usable for lowering serum LDL cholesterol. The composition further comprises oligosaccharides and sugars. The composition can preferably be used in dietary supplements, fillings and toppings.

Abstract: The invention relates to a capsule consisting of a shell and a filling, which contains plant sterol ester and/or plant stanol ester and emulsifier. The capsule is suitable for lowering serum LDL cholesterol level.

Abstract: The present invention relates to a serum LDL cholesterol lowering edible product containing plant sterol ester and/or plant stanol ester, and especially to a dietary supplement product.

Abstract: The present invention relates to a serum LDL cholesterol lowering edible product containing plant sterol ester and/or plant stanol ester, and especially to a dietary supplement product.

Abstract: The invention relates to a capsule consisting of a shell and a filling, which contains plant sterol ester and/or plant stanol ester and emulsifier. The capsule is suitable for lowering serum LDL cholesterol level.

Abstract: The present invention relates to methods of treating, preventing, or decreasing the occurrence of a condition characterized by Th2 overactivation or impaired Th1, or mitigating symptoms associated with a condition characterized by Th2 overactivation or impaired Th1, comprising orally administering to a subject in need thereof an effective amount of a composition comprising a plant stanol and/or plant stanol ester. The present invention also relates to methods of improving the health status of a subject suffering from asthma and increasing the levels of IL-10 in a subject in need thereof.

Abstract: The present invention relates to an edible composition comprising plant sterol ester and/or plant stanol ester and triglyceride fat usable for lowering serum LDL cholesterol. The composition further comprises oligosaccharides and sugars. The composition can preferably be used in dietary supplements, fillings and toppings.

Abstract: A beverage including protein, plant sterol ester and/or plant stanol ester, a fruit and/or vegetable preparation, and a stabilizer.

Abstract: The present invention relates to edible products with masked bitter, sour and/or astringent taste. The new products comprise a sweetening agent and from 0.2 to 25% by weight plant sterol ester, wherein the amount of sweetening agent is reduced as compared to a regular product.

Abstract: A stanol composition containing in addition to sitostanol as the main component, also a substantial amount of at least 10% campestanol has been found to effectively lower serum cholesterol levels when incorporated in edible commodities. Upon esterification the composition is especially useful in edible fats and oils and in fat-containing foods.

Abstract: The present invention relates to a bread composition having improved bread volume comprising by dry weight from 78 to 98% flour and from 2.0 to 22% plant sterol ester and/or plant stanol ester composition in powder form, wherein the plant sterol ester and/or plant stanol ester composition in powder form comprises from 50 to 95% by weight plant sterol ester and/or plant stanol ester and from 5 to 50% by weight carrier. A preferred carrier is malto-dextrin and a protein-containing component. The invention also relates to a dough composition and to said plant sterol ester and/or plant stanol ester composition in powder form.

Abstract: The invention relates to a process for recovering sterols and fatty and/or resin acids from tall oil pitch, comprising the steps of: a) saponifying tall oil pitch to provide saponified tall oil pitch, b) drying the saponified pitch to obtain dried saponified pitch, c) subjecting the dried saponified pitch to a first high vacuum evaporation to obtain an unsaponifiable fraction as a distillate and a first residue, d) optionally subjecting said distillate to a second high vacuum evaporation to obtain an enriched unsaponifiable fraction, e) crystallizing sterols from the unsaponifiable fraction or the enriched unsaponifiable fraction, f) acidulating the first residue obtained in step c) to obtain an aqueous phase and an organic phase, separating the aqueous phase and drying the organic phase to obtain a dried organic phase, and g) subjecting the dried organic phase to vacuum distillation to obtain fatty and/or resin acids and a second residue, said process additionally comprising providing pitch-based heavy com

Abstract: A stanol composition containing in addition to sitostanol as the main component, also a substantial amount of at least 10% campestanol has been found to effectively lower serum cholesterol levels when incorporated in edible commodities. Upon esterification the composition is especially useful in edible fats and oils and in fat-containing foods.

Abstract: The invention relates to an effective process for producing plant stanol by hydrogenating plant sterol in an organic solvent at a hydrogen pressure of 1-200 bar in the presence of a hydrogenation catalyst.

Abstract: A method for improving the stability of a drink includes providing an oat based material, which contains from 0.01% to 40% by dry weight of starch, which includes a degraded starch present in an amount from 20 wt. % to 100 wt. % of the starch. The degraded starch includes an amyloglucosidase-degraded starch. A berry juice selected from a group is mixed with the oat based material and water to obtain a drink comprising the berry juice in an amount from 5 to 40% by weight, the oat based material as dry matter in an amount from 3 to 30% by weight and the starch in an amount of 0.01% to 2.5% by weight of the starch.

Abstract: The invention relates to a stable beverage comprising at least one texture component selected from the group consisting of unhomogenised vegetable puree, fruit pulp and fruit puree, optionally unhomogenised vegetable juice and/or fruit juice, optionally homogenised vegetable material and/or fruit material, and a plant sterol ester and/or plant stanol ester in an amount of from 0.2 to 25% by weight of the beverage. Additionally the invention relates to a method for preparing the stable beverage.