Abstract: The present invention relates to compositions having a superior stability and flavor profile, despite the presence of a fatty acid material (and even without use of a surfactant or emulsion), and may be utilized as a variety of different finished compositions, for example, cosmetic, health care, food, and beverage compositions, preferably food and beverage compositions, and most preferably beverage compositions. The compositions herein comprise: a) a fatty acid material selected from the group consisting of fatty acids, esters thereof, glycerides thereof, and mixtures thereof; b) a pectin compound; and c) an alginate compound. The present invention further relates to methods of stabilizing a product comprising incorporating into the product a composition as described herein.

Abstract: The present invention relates to compositions having a superior stability and flavor profile, despite the presence of a fatty acid material (and even without use of a surfactant or emulsion), and may be utilized as a variety of different finished compositions, for example, cosmetic, health care, food, and beverage compositions, preferably food and beverage compositions, and most preferably beverage compositions.

Abstract: Sterol ester compositions having fatty acid moieties comprising greater than 50% monounsaturated fatty acids (MUFAs), preferably from about 55% to about 80% MUFAs, and more preferably from about 60% to about 75% MUFAs. Preferably, the fatty acid moieties comprise less than about 6% saturated fatty acids (SFAs), more preferably from about 0.1% to about 4% SFAs, and most preferably from about 0.5% to about 2% SFAs. The fatty acid moieties of the sterol ester compositions comprise 50% or less polyunsaturated fatty acids (PUFAs). Also disclosed are methods for preparing the sterol ester compositions and the products comprising them.