U.S. patent application number 13/790547 was filed with the patent office on 2013-08-22 for method for producing sterol formulations.
This patent application is currently assigned to Cognis IP Management GmbH. The applicant listed for this patent is Cognis IP Management GmbH. Invention is credited to Dieter Hietsch, Peter Horlacher, Bernd Jenzer, Jorg Schwarzer.
Application Number | 20130216678 13/790547 |
Document ID | / |
Family ID | 38109672 |
Filed Date | 2013-08-22 |
United States Patent
Application |
20130216678 |
Kind Code |
A1 |
Horlacher; Peter ; et
al. |
August 22, 2013 |
Method For Producing Sterol Formulations
Abstract
The invention relates to a wet grinding method for producing
sterol formulations having good wettability. According to said
method, a) an additive selected from the group constituted by
proteins, proteinaceous adjuvants, carbohydrates, cellulose
derivatives, sugar alcohols, fruit concentrates and vegetable
concentrates is dissolved or dispersed in water or in an aqueous
suspension medium, b) sterol and/or stanol particles having a
medium particle size of at least 1 mm are added to this
solution/dispersion, c) the dispersion thus obtained is homogenized
and size-reduced in a mill that works according to the rotor/stator
principle, and d) is then optionally dried, with the proviso that
the sterol and/or stanol particles are present in the final
formulation with a particle size distribution of D.sub.90% of not
more than 50 .mu.m. Owing to their good wettability, the
sterol-containing formulations produced according to this method
can be incorporated into food items without complex technology and
have good organoleptic and sensory properties especially when used
in drinks and dairy products.
Inventors: |
Horlacher; Peter;
(Bellenberg, DE) ; Hietsch; Dieter; (Illertissen,
DE) ; Schwarzer; Jorg; (Hilden, DE) ; Jenzer;
Bernd; (Balzheim, DE) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Cognis IP Management GmbH; |
|
|
US |
|
|
Assignee: |
Cognis IP Management GmbH
Dusseldorf
DE
|
Family ID: |
38109672 |
Appl. No.: |
13/790547 |
Filed: |
March 8, 2013 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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12517571 |
Jun 4, 2009 |
8414945 |
|
|
PCT/EP2007/010229 |
Nov 24, 2007 |
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13790547 |
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Current U.S.
Class: |
426/548 ;
426/615; 426/648 |
Current CPC
Class: |
A23L 2/02 20130101; A23V
2002/00 20130101; A23L 33/11 20160801; A23L 29/30 20160801; A23V
2250/2136 20130101; A23V 2250/2136 20130101; A23V 2250/5424
20130101; A23V 2250/5028 20130101; A23V 2002/00 20130101; A23V
2002/00 20130101; A23V 2250/2136 20130101 |
Class at
Publication: |
426/548 ;
426/648; 426/615 |
International
Class: |
A23L 1/30 20060101
A23L001/30 |
Foreign Application Data
Date |
Code |
Application Number |
Dec 4, 2006 |
EP |
06025003.2 |
Claims
1. A sterol- and/or stanol-containing powder formulation comprising
free sterol particles and/or stanol particles; and an additive
selected from the group consisting of proteins, protein-containing
auxiliaries, carbohydrates, cellulose derivatives, sugar alcohols,
fruit concentrates and vegetable concentrates, wherein in the
powder formulation has a free sterol content of at least 75% by
weight, and has a particle size distribution D.sub.90%, of less
than or equal to 50 .mu.m, said particles of the formulations in
the form of a powder are readily wettable.
2. The sterol- and/or stanol-containing powder formulation of claim
1, wherein the additive comprises a protein or a protein-containing
auxiliary which is selected from the group consisting of milk
powder, whey powder, casein, caseinates, and combinations
thereof.
3. The sterol- and/or stanol-containing powder formulation of claim
1, wherein the additive comprises a carbohydrate which is selected
from the group of glucose, sucrose, fructose, trehalose, maltose,
maltodextrin, cyclodextrin, invert sugar, palatinose, lactose, guar
gum, xanthan, pectins, starch, starch derivatives, modified
starches, alginates, carrageenan, wheat gluten, and gum arabic.
4. The sterol- and/or stanol-containing powder formulation of claim
1, wherein the additive comprises gum arabic or skimmed milk
powder.
5. The sterol- and/or stanol-containing powder formulation of claim
1, wherein the weight ratio of additive to sterol/stanol fraction
is in the range of 1:3 to 1:20.
6. The sterol- and/or stanol-containing powder formulation of claim
1, wherein the free sterol/stanol content is greater than 85% by
weight.
7. The sterol- and/or stanol-containing powder formulation of claim
6, wherein the free sterol/stanol content is greater than 90% by
weight.
8. The sterol- and/or stanol-containing powder formulation of claim
1, wherein the formulation is free of a high surface activity
emulsifier.
9. A fruit concentrate or vegetable concentrate comprising such an
amount of the sterol- and/or stanol -containing powder formulation
of claim 1, such that said concentrate comprises at least 1% by
weight of the sterols and/or stanols based on the total weight of
said concentrate.
10. A food containing 0.1 to 50% by weight of the sterol- and/or
stanol powder formulation of claim 1.
11. A food containing 0.1 to 50% by weight of the fruit concentrate
or vegetable concentrate of claim 9.
Description
FIELD OF THE INVENTION
[0001] The invention is in the field of foods and relates to a
method of producing readily wettable phytosterol-containing
formulations, the preparations produced according to this method,
and also products, in particular foods, which contain these
formulations.
PRIOR ART
[0002] Numerous possible methods of formulation are known from
application technology for being able to incorporate slightly
water-soluble phytosterols and phytostanols which are used as
cholesterol-lowering agents into food preparations or
pharmaceutical products.
[0003] Numerous patent applications describe how the availability
of sterols can be improved via reducing particle sizes, principally
by micronization. For instance, German laid-open application DE 102
53 111 A1 describes pulverulent phytosterol formulations having a
median particle size of 0.01 to 100 .mu.m which may be readily
redispersed in water. Preferably, use is made of hydrophilic
auxiliaries as protective colloids. For producing the powders, use
is made of organic solvents to the disadvantage of ecology and
acceptability. International application WO 2005/074717 A1 also
uses a type of protective colloid by embedding sterols into a
matrix which contains proteins and carbohydrates. The total sterol
content in the formulation, however, is small, owing to the high
fraction of auxiliaries.
[0004] A further method for producing a sterol dispersion in which
the particle size distribution of the sterols is from 0.1 to 30
.mu.m, may be found in the international applications WO 03/105611
and WO 2005/049037. As in this method, frequently micronization of
the sterol particles alone is insufficient in order to achieve good
incorporability. Although the bioavailability of the finely
dispersed particles may be improved by increasing the surface area,
especially the micronized particles are poorly wettable, aggregate
readily and generally float on aqueous surfaces. Frequently, the
ground sterol can only be dispersed in a drink using special
methods, for which intense mixing is necessary. However, these
apparatuses are not usually available to the end user, the food
manufacturer.
[0005] Therefore, many manufacturers combine micronization of
sterols with the additional use of emulsifiers. An example thereof
are the preparations claimed in European patent EP 0897671 B1
having sterols and sterol esters having a particle size of a
maximum of 15 .mu.m in a mixture with selected emulsifiers, wherein
the weight ratio of emulsifier to sterol in the aqueous phase is
less than 1:2.
[0006] In the international patent application WO 03/086468 A1,
pulverulent sterol ester formulations having a low protein content
and mono- and diglycerides as emulsifiers are disclosed. Even if
these are distinguished by good acceptability and have already been
known as food emulsifiers over a long time period, attempts are
made to decrease the amount of the emulsifiers, or even to avoid
them completely, since emulsifiers also affect the bioavailability
of other substances present in the foods or can adversely affect
the stability of the formulations.
[0007] Other methods of improving the solubility and
dispersibility, such as formulation as emulsions, microemulsions,
dispersions, suspensions or complexing with cyclodextrins or bile
salts are presented in international patent application WO 99/63841
A1. Proposed supports are PEG, PVP, copolymers, cellulose ethers
and cellulse esters. Also, direct use of food base materials as
supports for pulverized sterols in the form of a premix is
disclosed by EP 1 003 388 B1. The selection of proteins as support
substances for non-esterified sterols and stanols is disclosed in
WO 01/37681.
[0008] In particular, processing non-esterified sterols and stanols
which are still very much more hydrophobic than their esterified
derivatives makes high demands on the production method. Free
ground sterols in addition, have the disadvantage that they have a
low minimum ignition energy (MIE<3 mJ), and therefore these
products are categorized as extremely sensitive to ignition.
Therefore, when free sterols are used, corresponding safety
precautions must be heeded.
[0009] A possible method of producing sterol-containing
microparticles can be found in European patent EP 1148793 B1. It is
based on high-energy homogenization. However, a powder produced
thereby based on aqueous suspension media has an inadequate
homogeneity and can only be redispersed with difficulty. A
disadvantage of many sterol-containing powder formulations is the
agglomeration behavior of the free sterols on storage. During
storage, especially if they are stored under pressure, severe
clumping or lump formation is observed, and the solid uncontrolled
agglomerates must again be comminuted in order then to be able to
be processed.
[0010] In the international patent application WO 2006/020980 A1,
agglomerates of sterol particles are described. The production
method is a size-enlargement granulation of adhesive granules in
which the micronized sterol particles are wetted with a suspension
medium in which a binder is in part or completely dissolved. The
suspension medium is removed after the wetting, in such a manner
that the remaining agglomerates have a size of 150 to 850 .mu.m.
This method requires a high use of apparatus and must be controlled
very precisely, in order that the agglomerates produced have the
desired stability.
[0011] It was an object of the present invention to provide
sterol-containing formulations having a high content of sterols
and/or stanols, which may be produced using simple and rapid
processes, and enable good and rapid dispersion and incorporation
of non-esterified sterols and/or stanols in foods, wherein the
formulations should have good sensory and organoleptic properties
in the foods.
DESCRIPTION OF THE INVENTION
[0012] The invention relates to a wet grinding method for producing
readily wettable sterol formulations, in which
[0013] a) an additive is selected from the group which is formed by
proteins, protein-containing auxiliaries, carbohydrates, cellulose
derivatives, sugar alcohols, fruit concentrates and vegetable
concentrates dissolved or dispersed in water or an aqueous
suspension medium
[0014] b) to this solution/dispersion is added sterol particles
and/or stanol particles having a median particle size of at least 1
mm,
[0015] c) the resultant dispersion is homogenized and comminuted in
a mill which operates by the rotor-stator principle and
[0016] d) is if appropriate subsequently dried,
[0017] with the proviso that the sterol particles and/or stanol
particles are present in the final formulation in a particle size
distribution having a D.sub.90% of a maximum of 50 .mu.m.
[0018] The method according to the invention enables powders also
to be produced with free non-esterified sterols and stanols which
enable easy further processing of the the lipophilic active
ingredients without great requirements of apparatus and at room
temperature in foods, in particular drinks. The powder has a low
agglomeration tendency and therefore good flow properties. It is
distinguished by good homogeneity and, owing to its improved
wettability, can be further processed without great technical
resources, wherein a homogeneous distribution in the final
formulation is also rapidly achieved. Owing to the coating of the
sterol surface with the hydrophilic additives, the organoleptic
properties and the sensory properties are decisively improved. The
coated powder does not stick to teeth and oral mucosa, and
therefore the unpleasant sterol taste which leads to considerable
taste impairments in foods containing the active ingredients is
completely suppressed.
[0019] By using hydrophilic additives such as proteins,
protein-containing auxiliaries, carbohydrates, sugar alcohols,
fruit concentrates and vegetable concentrates, not only are
solubilization properties and dispersion properties improved, but
surprisingly these powders also exhibit an increased storage
stability compared with pure ground sterols which have a high
agglomeration tendency.
[0020] The method allows organic solvents or heating the
formulation to be avoided in the processing of non-esterified
sterols and stanols, and despite the aqueous medium, allows the
omission of emulsifiers having a high surface activity, especially
of the type of lecithins, monoglycerides, diglycerides,
polysorbates, sodium stearyl lactylate, glycerol monostearate,
lactic acid esters and polyglycerol esters. The low emulsifying
properties of the hydrophilizing auxiliaries, in particular the
caseinates, the milk powder or the gum arabic are sufficient in
order to ensure the homogeneity of the powder which is produced and
ready redispersibility and processability. The omission of further
emulsifiers simplifies the further processing by reducing possible
incompatibilities with other food constituents and decreases the
occurrence of incompatibilities with the consumer.
[0021] A particular advantage of the method is carrying out
grinding and coating in one operating step. The use of the wet
grinding method for comminuting the sterol particles avoids the
high risk of powder explosions. The particle size of the sterols
and/or stanols initially used is relatively high in order to avoid
firstly powder explosions and secondly to ensure good handling.
Thus finished prills, which have a very high storage stability, can
be used. Preferably, the mean particle sizes are greater than 1 mm.
At this size, the particle size determination is carried out by
conventional sieve analysis. The sterol particles and/or stanol
particles in the final formulation are, after the wet grinding,
present in a particle size distribution having a D.sub.90% of a
maximum of 50 .mu.m, preferably a maximum of 40 .mu.m, and
particularly preferably a maximum of 30 .mu.m. The particle size
distribution was determined using an instrument from
[0022] Beckman Coulter, type LS 230 and calculated as volume
distribution. The measurement was performed in aqueous
suspension.
[0023] In order to keep the processing requirement low, the time
required for grinding which leads to this degree of comminution
should be a maximum of 2 hours, preferably a maximum of 1 hour. The
process generally proceeds at <2-3 bar (<43.5 psi). And pasty
to compacted masses can also be processed.
[0024] The mill which is to be used in this case is based on a
rotor-stator principle. Toothed colloid mills, but also
Ultra-Turrax, corundum mills, perforated disk mills or ring ball
mills in which the balls are situated in the gap between rotor and
housing, are suitable for the method according to the invention.
Toothed colloid mills have proved to be particularly advantageous.
On the basis of the observation that the energy input on grinding
must have a magnitude which firstly permits sufficient comminution
without extreme heating of the material to be ground and secondly
should lead to a low charging of the particles, these mills have
proved to be particularly suitable. Shearing forces which are
exerted by high-performance mills, as are known from European
patent EP 1148793 B1 for the comminution of sterols, are not
acceptable for good storage stability without clump formation of
the particles. They have, in addition, proved to be disadvantageous
for uniform surface coating by the hydrophilizing additives.
[0025] The expenditure on apparatus of the production equipment
according to the invention is therefore very low. Cooling of the
material to be ground during grinding can be omitted, the thermal
stress of the material is low. In addition, the risk of dust
explosions is reduced to very low levels by the use of wet
grinding.
[0026] It is possible by using the wet grinding method according to
the invention to produce powders having a very high sterol content
having the above described advantageous properties, wherein the use
of organic solvents and heating of the sterol particles is avoided.
The aqueous dispersions have concentrations of sterols and stanols
of at least 20% by weight, preferably at least 30% by weight, and
particularly preferably at least 40% by weight, and especially at
least 50% by weight, based on the total weight of the
dispersion.
[0027] These dispersions are preferably dried. For this, the
conventional drying methods such as vacuum drying or spray drying
are suitable. Since the additives are only used for
hydrophilization and the surfaces of the sterols are coated
therewith, the total content of sterols in the powders is very
high. The powder resulting after drying actually contains at least
75% by weight, particularly preferably at least 85% by weight, and
in particular at least 90% by weight of sterols and/or stanols,
based on the weight of the dried powders.
[0028] Powders having sterol/stanol contents of at least 90% which
may be produced by this method are therefore--just on the basis of
the sterol content--comparable with ground or micronized
sterols/stanols. Compared with these ground or micronized
sterols/stanols, the powders according to the invention, however,
are distinguished by the following advantages: they are more
free-flowing and may be easily dispersed in water without applying
high shear forces. Enterprises carrying out further processing such
as, for example, dairies, can therefore use their routine agitators
for incorporation into foods.
[0029] The good water dispersibility is surprising in that the
amount of support (max. 10%) at the particle size of a maximum of
50 .mu.m is not sufficient to coat all particles (e.g.: if, for a
50 .mu.m particle (surface area of 0.0079 mm.sup.2/particle)
approximately 63% support is required in order to obtain a 10 .mu.m
thick coating; for 30 .mu.m particles this is already around 78% of
support material.
[0030] In addition, the powders may be stored without lump
formation and caking. Ground sterols have a very high tendency to
caking. This leads to the fact that after relatively long storage a
block is obtained which must be comminuted by powerful application
of force before it can be used. In addition, the storage becomes
safer owing to the increased minimum ignition energy. In the case
of the ground sterols and stanols, this has a very low value of 1
mJ>MIE<3 mJ.
[0031] The preparations according to the invention are markedly
safer here even at a low amount of support (10%): 3 mJ>MIE<10
mJ.
[0032] The sterol content of the final formulation is dependent on
the amount of the hydrophilic additive used. A weight ratio of
additive to sterol fraction/stanol fraction of 1:3 to 1:20 is
advantageous, preferably 1:9 to 1:15, and particularly preferably
to 1:14 to 1:16.
[0033] Also, compared with dispersions, the powders have the
advantage that, firstly, the content of active substance is very
much greater, the storage stability is decisively improved
and--especially in the case of aqueous media--the microbiological
stability is markedly increased.
[0034] Owing to the low fraction of support, only slight changes
and effects of the final recipe are to be expected. This is in
contrast to a dispersion, for which the medium/matrix (oil, milk,
fatty cream) has a not insignificant effect, owing to the high
amount of matrix.
[0035] The sterol-containing formulations produced by these methods
can be incorporated in a simple manner into foods, in particular
into milks, milk drinks, whey drinks, yoghurt drinks, margarine,
fruit juices, fruit juice mixtures, fruit juice drinks, vegetable
juices, carbonated and non-carbonated drinks, soymilk drinks or
protein-rich liquid food replacement drinks, and also fermented
milk preparations, yoghurt, drinking yoghurt or cheese
preparations, but also into pharmaceutical preparations.
[0036] If the additive used is fruit concentrate or vegetable
concentrate, two method variants are possible: in one variant the
fruit concentrate or vegetable concentrate (alternatively fruit
puree or vegetable puree or fruit pulp or vegetable pulp) can be
dispersed in advance in the suspension medium and thus diluted
(step a)). In the other variant, fruit concentrate or vegetable
concentrate can be used directly as suspension medium for the
sterols and/or stanols, so and only the sterols and/or stanols are
added to the concentrates, and the resultant dispersion can be
comminuted and homogenized in the rotor-stator mill. Further
additives listed in step a) are not then required.
[0037] The resultant formulations have a high content of sterols
and/or stanols. They generally have a yield point, they are
therefore solid, but may be liquefied again by shearing, so that
they can be further processed by simple means directly in final
food formulations.
[0038] The invention further relates, therefore, to fruit
concentrates and vegetable concentrates which contain at least 1%
by weight, preferably at least 5% by weight, and particularly
preferably at least 15% by weight, of sterols and/or stanols, based
on the concentrates. These concentrates have a water content of a
maximum of 85% by weight, preferably a maximum of 75% by weight,
and particularly preferably a maximum of 65%, in order to have the
consistency which is advantageous for further processing. The
sterol particles and/or stanol particles present therein have a
particle size distribution having a D.sub.90% of a maximum of 50
.mu.m, preferably a maximum of 40 .mu.m, and particularly
preferably a maximum of 30 .mu.m.
[0039] The invention further relates to food preparations which
contain sterol/stanol formulations of said composition. They are
used preferably in drinks and milk products which then contain 0.1
to 50% by weight, preferably 1 to 20% by weight, of the pulverulent
coated preparations based on the total weight of the foods.
[0040] Sterol and/or Stanol
[0041] In the present invention, sterols obtained from plants and
plant raw materials, termed phytosterols and phytostanols, are
used. Known examples are ergosterol, brassicasterol, campesterol,
avenasterol, desmosterol, clionasterol, stigmasterol,
poriferasterol, chalinosterol, sitosterol and mixtures thereof,
among these, use is preferably made of .beta.-sitosterol and
campesterol. Likewise, the hydrogenated saturated forms of the
sterols, termed stanols, come under the compounds used, and here
also .beta.-sitostanol and campesterol are preferred. As plant raw
material sources, there serve, inter alia, seeds and oils of
soybeans, canola, palm kernels, corn, coconut, rape, sugarcane,
sunflower, olive, cotton, soybean, peanut or products from tall oil
production.
[0042] Protein-Containing Auxiliaries and/or Proteins
[0043] Protein-containing auxiliaries and proteins used are
preferably milk powder and/or whey powder and/or casein and/or
caseinates. Milk powders such as commercially obtainable whole milk
and skimmed milk powders which have been obtained from the
respective milk quality grades by drying are particularly suitable.
They can be used in mixtures with other proteins or as sole
support. If other proteins are added or proteins are used instead
of milk powder as support, these are taken to include isolated
proteins which are obtained from natural animal and plant sources
and are added during production of the pulverulent preparations.
Possible sources of proteins are plants such as wheat, soybean,
lupin, corn or sources of animal origin such as eggs or milk.
[0044] Skimmed milk powder, in the context of the present
invention, is particularly preferred since it has sufficient
hydrophilizing properties without therefore also simultaneously
exhibiting the disadvantages of such food emulsifiers described at
the outset, which are otherwise customarily used especially for
producing drinks and milk products, especially fermentation
products such as yoghurt. In addition, skimmed milk powder best
masks the typical unpleasant sterol flavor and formulations having
this additive have improved sensory properties compared with other
auxiliaries.
[0045] Carbohydrates
[0046] The compounds used as carbohydrates comprise all
polysaccharides and monosaccharides which are suitable as foods,
such as, for example, glucose, sucrose, fructose, trehalose,
maltose, maltodextrin, cyclodextrin, invert sugar, palatinose,
lactose, guar gum, xanthan, pectins, starch, starch derivatives and
modified starch, alginates, carrageenan, wheat gluten and gum
arabic. Preferably, use is made of gum arabic, galactomannans such
as guar gum, xanthan, starch and starch derivatives and modified
starches (OSA starch) as carbohydrate, particular preference is
given to gum arabic.
[0047] Further Auxiliaries
[0048] As further auxiliaries, the preparations according to the
invention can contain antioxidants, preservatives and flow
enhancers. Examples of possible antioxidants or preservatives are
tocopherols, lecithins, ascorbic acid, parabens, butylated
hydroxytoluene or butylated hydroxyanisole, sorbic acid or benzoic
acid and salts thereof. Preferably, tocopherols are used as
antioxidants.
[0049] As flow regulator and improver, silicon dioxide can he
used.
[0050] based on the total weight of the powders, with the proviso
that they are free from emulsifiers having a high surface activity
selected from the group formed by lecithins, monoglycerides,
diglycerides, polysorbates, sodium stearyllactylate, glycerol
monostearate, lactic acid esters and polyglycerol esters.
EXAMPLES
Example 1
[0051] 2400 g of deionized water were charged into the funnel of a
Fryma mill (Fryma, Rheinfelden, type MZ 80 R, gap width: 240
.mu.m), therein were dispersed 120 g of skimmed milk powder (spray
dried skimmed milk powder ADPI grade, supplier: Almil, Bad Homburg)
and the dispersion was homogenized for circulation at 4U. 1800 g of
sterol mixture (tall oil/rape sterol 70/30, prills .about.2 mm)
were added. The gap was slowly closed (minimal setting and the
mixture was homogenized in circulation for 30 min. In this case the
temperature increased from 24.degree. C. to 53.degree. C.
[0052] One part of the resultant dispersion was dried in a vacuum
at 60.degree./l mbar. Subsequently, the particle size distribution
of the vacuum-dried powder was measured by laser diffractometry
(Beckman Coulter, type LS 320). This gave a D.sub.90% of 25
.mu.m.
[0053] A further part was spray dried (APV Anhydro type 3 S spray
drying system (2-fluid nozzle: 3 mm, Anhydro) temperature at the
inlet: 185.degree. C., temperature at the outlet: 90.degree. C.,
pressure 2 bar).
Example 2
[0054] 2700 g of deionized water were charged into the funnel of a
Fryma mill (Fryma Rheinfelden, type MZ 80 R, gap width: 240 .mu.m),
and therein were dispersed 138 g of gum arabic (total solids 94%)
and the dispersion was homogenized in circulation at 4U. 2000 g of
sterol mixture (tall oil/rape sterol 70/30, prills .about.2 mm)
were added. The gap was slowly closed (minimum setting) and the
mixture was homogenized in circulation for 30 min.
[0055] One part of the resultant dispersion was dried in a vacuum
at 60.degree./l mbar, a further part was spray dried (APV Anhydro
type 3 S spray-drying system).
[0056] Subsequently, the particle size distribution of the
vacuum-dried powder was measured by laser diffractometry (Beckman
Coulter, type LS 320). This gave a D.sub.90% of 24 .mu.m.
Example 3
[0057] Wet milling of sterols with coating and subsequent spray
drying:
[0058] 3055 g of water were charged at room temperature into the
funnel of a toothed colloid mill (Fryma/type MZ 80 R). With the gap
open (position 0.9) the mill was started and 195 g of skimmed milk
powder were added and suspended and dissolved in circulation. 1750
g of phytosterol (tall oil/rape sterol 70/30, prills 1-2 mm) were
slowly added and mixed in.
[0059] The mill gap was gradually closed (end: position 0.0). At
the end position milling was continued for a further min in
circulation. (Circulation pump throughput 5 l/min/final temperature
48.degree. C.). The thixotropic homogeneous dispersion obtained is
subsequently spray dried (APV Anhdro type 3 S spray-drying
system).
Example 4
[0060] Wet grinding of sterols in fruit pulp:
[0061] 3440 g of mango puree (Dohler, water content 70%) were
charged into the funnel of a toothed colloid mill (Fryma/type MZ 80
R) at room temperature. With the gap open (position 0.9), the mill
was started and the mango puree was passed/milled in circulation.
640 g of phytosterol (tall oil/rape sterol 70/30, prills 1-2 mm)
were slowly added and mixed in. The mill gap was gradually closed
(end: position 0.0). At the end position, milling was continued for
a further 30 min in circulation. (Circulation pump throughput 3
l/min/final temperature 47.degree. C.)
[0062] This resulted in a homogeneous fruit paste having a very
finely ground sterol fraction. The product had a yield point, but
became liquid again on shaking. The fruit paste is therefore
outstandingly suitable for incorporation into cloudy fruit
juices/fruit drinks. The sterol fraction can be introduced without
problem in this manner without the interfering hydrophobic
properties of conventional sterol powders. The very finely ground
sterol particles are not perceived optically in the fruit juice (no
creaming/color difference). The mouth feel of the wet milled sterol
particles in the fruit juice is neutral, as was sought after.
[0063] Dispersion Test
[0064] The resultant powders were dispersed in milk and water in
comparison with milled sterols of comparable particle size
distribution. For this, approximately 250 ml of the liquid under
test were placed in a glass beaker and stirred (approximately 100
rpm). To the stirred liquid were added 2.5 g of the respective
powder and the dispersion behavior was assessed.
[0065] The coated sterol could be very readily dispersed in cold
(15.degree. C.) and hot (60.degree. C.) water and also in milk
(18.degree. C.), whereas the untreated sterol was dispersed poorly
and owing to the hydrophobic surface remained on the liquid
surface.
[0066] The sensory assessment found that the encapsulated sterols
in water had a neutral taste and did not stick to gums and the oral
cavity, whereas the untreated powder stuck to the oral mucosa and,
in addition to a typically adverse sterol taste, left an unpleasant
sensory feeling.
[0067] The resultant powders are distinguished by improved
free-flowing behavior, improved stirrability into water and a
higher bulk weight compared with conventional finely ground
sterols. The dried products have a sterol content of greater than
90%. In Example 1, the sterol content of the dried powder is 93%.
The powders may be introduced by simple stirring into aqueous
systems such as water, juices, milk etc.
[0068] The dispersions have a yield point, may be readily stirred
and can he added simply to aqueous systems such as cold water,
juices, milk etc.
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