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 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: 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 preparing conjugated fatty acid glycerides comprising: (a) isomerizing a fatty acid lower alkyl ester corresponding to the general formula (I) in the presence of a basic catalyst at a temperature of from 100 to 160° C., to form a conjugated fatty acid lower alkyl ester: R1CO—OR2??(I) wherein R1CO represents an acyl radical having from 16 to 22 carbon atoms and at least two carbon-carbon unsaturations and R2 represents an alkyl radical having from 1 to 4 carbon atoms; and (b) transesterifying the conjugated fatty acid lower alkyl ester with glycerol to form a conjugated fatty acid glyceride, wherein a lower alkanol corresponding to the general formula R2OH is formed, wherein R2 is as defined above, and the lower alkanol is continuously removed from the transesterification reaction; are described.

Abstract: The present invention relates to a process for the production of conjugated linoleic acid, in which (a) linoleic acid lower alkyl esters containing 1 to 5 carbon atoms in a linear or branched alkyl chain are isomerized in the presence of alkali metal alcoholates, (b) the then conjugated linoleic acids are released from the ester after saponification, and (c) the free linoleic acids are subjected to crystallization. The crystallization step of said method provides a cost-effective option for producing conjugated linoleic acids with a high purity and excellent storage stability, in particular in low temperatures.

Abstract: Processes for preparing conjugated fatty acid glycerides comprising: (a) isomerizing a fatty acid lower alkyl ester corresponding to the general formula (I) in the presence of a basic catalyst at a temperature of from 100 to 160° C., to form a conjugated fatty acid lower alkyl ester: R1CO—OR2??(I) wherein R1CO represents an acyl radical having from 16 to 22 carbon atoms and at least two carbon-carbon unsaturations and R2 represents an alkyl radical having from 1 to 4 carbon atoms; and (b) transesterifying the conjugated fatty acid lower alkyl ester with glycerol to form a conjugated fatty acid glyceride, wherein a lower alkanol corresponding to the general formula R2OH is formed, wherein R2 is as defined above, and the lower alkanol is continuously removed from the transesterification reaction; are described.

Abstract: A process for making synthetic triglycerides involving: (a) providing a reaction component selected from the group consisting of glycerol, a triglyceride, and mixtures thereof; (b) providing a fatty acid mixture containing at least 50% by weight, based on the weight of the fatty acid mixture, of conjugated linoleic acid; (c) providing an inert gas atmosphere; (d) combining the reaction component with the fatty acid mixture, in the inert atmosphere, to form a reaction mixture; and (e) heating the reaction mixture to a temperature of from 180 to 240° C., at a heating rate of from 0.5 to 3 K per minute, thus forming the synthetic triglyceride.