Abstract: A composition for use in foods, beverages and nutraceuticals that includes one or more non-sterol emulsifiers, each having an HLB value of greater than 14 and one or more sterols or stanols or mixtures thereof.

Abstract: A composition comprises one or more free (unesterified) phytosterols and/or phytostanols which are substantially completely dissolved in one or more esterified phytosterols and/or phytostanols. The present invention further provides a composition comprising one or more esterified phytosterols and/or phytostanols which are substantially completely dissolved in an edible oil.

Abstract: A stable emulsion in which an aqueous phase has one or more phytosterols or phytostanols, or mixtures thereof in free (non-esterified) form and an oil or fat phase has phytosterols or phytostanols, or mixtures thereof, in esterified form.

Abstract: A composition for use in foods, beverages and nutraceuticals that includes one or more non-sterol emulsifiers, each having an HLB value of greater than 14 and one or more sterols or stanols or mixtures thereof.

Abstract: A method of preserving a food product from both deterioration due to microbial growth and oxidation of any constituent fats or oils which may be present within said food product comprises adding to the food product one or more phytosterols, phytostanols, or mixtures thereof.

Abstract: A method of preparing microparticles of one or more phytosterols, phytostanols or mixtures of both comprises:

Abstract: The present invention provides a esterified and subsequently hydrogenated phytosterol composition for use alone or for incorporation into foods, beverages, pharmaceuticals, nutraceuticals, and the like. The composition has the advantage of enhanced solubility/dispersability, increased molar potency and enhanced stability over naturally isolated phytosterol compositions. Methods for the esterification and subsequent hydrogenation of the phytosterols are also provided.

Abstract: A method of testing for the presence of a pathogenic microorganism, notably Salmonella enteritidis, in a foodstuff, e.g. the contents of an egg, or other materials. In a particularly preferred form for testing eggs, the method involves homogenizing a sample of the egg, incubating the egg contents to enrich any pathogen present, adding a detergent to release antigens from pathogen cell surfaces, heating the egg contents to gell them and then carrying out a dot-blot assay of the gelled egg material to detect the presence of the antigens. The method is particularly applicable to D.sub.1 serovars of Salmonella enteritidis. The antibody used in the method is preferably a novel IgG.sub.2.alpha. type immunoglobulin having a lambda light chain, designated as MAb 2F11, which can also be used for other methods of testing for Salmonella enteritidis and other D.sub.1 serovars, and for passive protection of poultry against infections by such pathogens.