U.S. patent application number 16/705287 was filed with the patent office on 2020-04-09 for serum cholesterol lowering edible product.
This patent application is currently assigned to RAISIO NUTRITION LTD. The applicant listed for this patent is RAISIO NUTRITION LTD. Invention is credited to Kurt I. DRAGET, Tuula FORBOM, Paivi KUUSISTO, Kamilla LUNDHAUG, Jouni Reijo Kalevi NIEMELA, Jan Erik OLSEN, Andrzej SIWEK, Ingmar WESTER.
Application Number | 20200108079 16/705287 |
Document ID | / |
Family ID | 54054601 |
Filed Date | 2020-04-09 |
United States Patent
Application |
20200108079 |
Kind Code |
A1 |
WESTER; Ingmar ; et
al. |
April 9, 2020 |
Serum Cholesterol Lowering Edible 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.
Inventors: |
WESTER; Ingmar; (Raisio,
FI) ; KUUSISTO; Paivi; (Raisio, FI) ; NIEMELA;
Jouni Reijo Kalevi; (Raisio, FI) ; FORBOM; Tuula;
(Raisio, FI) ; DRAGET; Kurt I.; (Raisio, FI)
; SIWEK; Andrzej; (Raisio, FI) ; LUNDHAUG;
Kamilla; (Raisio, FI) ; OLSEN; Jan Erik;
(Raisio, FI) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
RAISIO NUTRITION LTD |
Raisio |
|
FI |
|
|
Assignee: |
RAISIO NUTRITION LTD
Raisio
FI
|
Family ID: |
54054601 |
Appl. No.: |
16/705287 |
Filed: |
December 6, 2019 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
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15120016 |
Aug 18, 2016 |
10532060 |
|
|
PCT/EP2015/000476 |
Mar 3, 2015 |
|
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16705287 |
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Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A61K 47/26 20130101;
A61K 47/42 20130101; A61P 3/06 20180101; A23V 2002/00 20130101;
A61K 47/10 20130101; A61K 9/107 20130101; A61K 31/575 20130101;
A23L 29/10 20160801; A61K 47/44 20130101; A23P 20/00 20160801; A23L
33/11 20160801; A61K 9/06 20130101; A23V 2002/00 20130101; A23V
2200/3262 20130101; A23V 2250/044 20130101; A23V 2250/2136
20130101; A23V 2250/262 20130101; A23V 2250/5432 20130101; A23V
2250/6406 20130101; A23V 2002/00 20130101; A23V 2200/3262 20130101;
A23V 2250/044 20130101; A23V 2250/2136 20130101; A23V 2250/5432
20130101; A23V 2250/6406 20130101; A23V 2250/642 20130101; A23V
2250/6422 20130101 |
International
Class: |
A61K 31/575 20060101
A61K031/575; A61K 47/44 20060101 A61K047/44; A61K 47/42 20060101
A61K047/42; A61K 47/26 20060101 A61K047/26; A61K 47/10 20060101
A61K047/10; A61K 9/06 20060101 A61K009/06; A23P 20/00 20060101
A23P020/00; A23L 29/10 20060101 A23L029/10; A61K 9/107 20060101
A61K009/107; A23L 33/11 20060101 A23L033/11 |
Foreign Application Data
Date |
Code |
Application Number |
Mar 3, 2014 |
EP |
14000748.5 |
May 26, 2014 |
EP |
14001830.0 |
Sep 19, 2014 |
EP |
PCT/EP2014/002551 |
Claims
1. A gelled emulsion comprising: plant sterol ester and/or plant
stanol ester in an amount of 40-75% by weight; one or more
cariogenic sugars and/or one or more polyols, wherein the total
amount of the cariogenic sugars is at most 20% and the total amount
of the polyols is at most 50%; a gelling agent in an amount of
0.1-15% by weight; and water in an amount of 9-29% by weight;
wherein the gelled emulsion is solid at room temperature.
2. The gelled emulsion according to claim 1, wherein the gelled
emulsion further comprises triglyceride fat in an amount of 0-20%
by weight.
3. The gelled emulsion according to claim 1, wherein the one or
more cariogenic sugars are selected from the group consisting of
sucrose, glucose, fructose, maltose and lactose.
4. The gelled emulsion according to claim 1, wherein the total
amount of the one or more cariogenic sugars is at most 15%, by
weight.
5. The gelled emulsion according to claim 1, wherein the total
amount of the one or more cariogenic sugars is at most 5% by
weight
6. The gelled emulsion according to claim 1, wherein the total
amount of the one or more cariogenic sugars is 0-0.1% by
weight.
7. The gelled emulsion according to claim 1, wherein the one or
more polyols are selected from the group consisting of sorbitol,
xylitol, erythritol, mannitol, maltitol, isomalt, lactitol,
propylene glycol and glycerol.
8. The gelled emulsion according to claim 1, wherein the polyol is
glycerol and xylitol.
9. The gelled emulsion according to claim 1, wherein the total
amount of the one or more polyols is at most 40% by weight.
10. The gelled emulsion according to claim 1, wherein the total
amount of the one or more polyols is between 4-35% by weight.
11. The emulsion according to claim 1, wherein the gelling agent is
selected from the group consisting of gelatin, carrageenan, pectin,
alginate, gellan gum, agar, gum Arabic, starch, starch derivatives,
inulin, xanthan gum, locust bean gum, glucomannan and mixtures
thereof.
12. The emulsion according to claim 1, wherein the amount of the
gelling agent is between 0.2-14% by weight.
13. The emulsion according to claim 1, wherein the amount of the
gelling agent is between 0.5%-10% by weight.
14. The emulsion according to claim 1, wherein the amount of water
is between 10-28% by weight.
15. The gelled emulsion according to claim 1, wherein the size of
the dose unit of the gelled emulsion is at least 0.3 g.
16. The gelled emulsion according to claim 1, wherein water
activity of the gelled emulsion is at most 0.90.
17. The gelled emulsion according to claim 1, wherein its energy
content per gram of the gelled emulsion is at most 40 kJ.
18. The gelled emulsion according to claim 1, wherein it is a
dietary supplement product.
19. The gelled emulsion according to claim 18 for lowering serum
LDL cholesterol level.
20. An edible product comprising the gelled emulsion according to
claim 1.
21. The edible product according to claim 20, wherein it is
uncoated.
22. The edible product according to claim 20 wherein it is packed
in a blister.
23. A method for preparing the edible product according to claim
20, comprising: a) preparing an aqueous phase by mixing water, one
or more cariogenic sugars and/or one or more polyols and a gelling
agent at a temperature of at least 40.degree. C.; b) melting plant
sterol ester and/or plant stanol ester at a temperature of at least
40.degree. C.; c) emulsifying the melted plant sterol ester and/or
plant stanol ester with the aqueous phase at a temperature of at
least 40.degree. C.; d) feeding the obtained emulsion at a
temperature of at least 40.degree. C. in dose unit moulds; e)
allowing the emulsion to cool to or below the gelation temperature
of the aqueous phase to obtain a dose unit of the gelled emulsion;
f) optionally coating the dose unit; and g) packing the obtained
dose unit.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application is a continuation of U.S. patent
application Ser. No. 15/120,016 filed on Aug. 18, 2016 which is a
National Stage of International Application No. PCT/EP2015/000476
filed Mar. 3, 2015, which claims priority to PCT/EP2014/002551,
filed Sep. 19, 2014 and EP 14001830.0 filed May 26, 2014 and EP
14000748.5, filed Mar. 3, 2014. The entire disclosures of each of
the above applications are incorporated herein by reference.
FIELD OF THE INVENTION
[0002] The present invention relates to an edible product having
serum LDL cholesterol lowering effect, and especially to an edible
product based on plant sterol ester and/or plant stanol ester.
Typically the edible product is a dietary supplement product.
BACKGROUND OF THE INVENTION
[0003] Cardiovascular disease is counted among the most common
diseases in Western countries and its occurrence is further
increasing. The most important individual risk factor is elevated
serum LDL cholesterol level, and therefore, lowering of the blood
concentrations of LDL cholesterol is the most effective single
measure regarding both prevention and effective treatment of
cardiovascular disease.
[0004] The most important drugs for reduction of cholesterol levels
are the statins, which primarily function by inhibiting the
synthesis of cholesterol in the liver. The most common side effects
of the statins are gastrointestinal. Other less common side effects
include headache, dizziness, rash, and sleep disturbances. In
addition, statins may cause both liver damage and muscle disorders,
and they have been reported to increase the risk of type II
diabetes.
[0005] As an alternative to drugs, or in addition to them, also
life style changes can reduce the risk of cardiovascular diseases.
In particular increasing physical exercise and/or adopting a
low-fat or low-cholesterol diet is beneficial. Another nutritional
way to reduce the serum LDL cholesterol levels is to use
cholesterol lowering ingredients in functional foods that can be
consumed as part of a conventional diet. This alternative has been
greatly welcomed by consumers.
[0006] Foods, such as margarine-type spreads, drinkable and
spoonable yoghurts, with added plant sterols and/or plant stanols
for effective serum LDL cholesterol lowering are popular in the
market place, especially in the European markets. Both in USA and
in the EU markets food and dietary supplement products with added
plant sterols and/or plant stanols can be marketed with approved
coronary heart disease risk reduction health claims due to the
serum LDL cholesterol lowering effect, provided that the products
fulfil set conditions for use of such health claims. The success of
commercial plant sterol and/or plant stanol products is dependent
on the possibility to market the products with strong health
claims.
[0007] In EU the product needs to deliver 1.5-2.4 g equivalents of
plant sterols and/or plant stanols in order to bear such a coronary
heart disease risk reduction health claim. In USA the latest
provision of FDA states that the product needs to deliver at least
0.5 g equivalents of plant sterols and/or plant stanols per
Reference Amount Customarily Consumed (RACC) for a total daily
intake of 2 g plant sterols and/or plant stanols in order to bear
the disease risk reduction health claim. The daily needed 2 g of
plant sterols and/or plant stanols can be delivered in 1-4 servings
of the food or the dietary supplement.
[0008] The current popular plant sterol ester and/or plant stanol
ester based foods are products that need continuous refrigeration.
However, many consumers would prefer to have their daily dose of
plant sterols and/or plant stanols available in a product that can
be carried along wherever they go, e.g. as a dietary
supplement.
[0009] Dietary supplements based on esterified plant sterols and/or
plant stanols are currently marketed mainly as so-called soft
gelatin capsules. However one problem with this type of product is
that the size of the soft gelatin capsule is big, causing problems
with the swallowing of it. Such soft gelatin capsules typically
deliver about 1 g plant sterol ester and/or plant stanol ester
contained in each soft gelatin capsules. Usually the recommended
amount of plant sterols and/or plant stanols is 2 g/day, which
means that the daily minimum required amount of plant sterol ester
and/or plant stanol ester is about 3.4 g. This means that the
consumer has to swallow several big soft gelatin capsules per day
to obtain the daily recommended amount of plant sterol and/or plant
stanol in esterified form. Many consumers have difficulties in
swallowing such big capsules. Furthermore the swallowing of such
capsules involves simultaneous drinking of water or some other
liquid and the capsules are therefore not so convenient to use.
[0010] Dietary supplements based on free plant sterols and/or plant
stanols are usually compressed tablets. These are usually smaller
than the soft gelatin capsules, but liquid is usually required in
order to swallow the tablets. However, people with dysphagia may
have difficulties in swallowing even smaller sized tablets.
[0011] Thus there is a need for a new type of portable plant sterol
ester and/or plant stanol ester edible products, such as dietary
supplement products. Such products should preferably be easy to
consume and be portable with the possibility of being stored at
room temperatures and still have long enough shelf life in order to
be commercially viable. They should also preferably have good
taste. Furthermore such a product should preferably deliver the
daily minimum amount of plant sterols and/or plant stanols needed
to fulfil the provisions of the cholesterol lowering health claims
in various jurisdictions.
[0012] It would be advantageous to have a portable edible product,
such as a dietary supplement product with a high plant sterol ester
and/or plant stanol ester content that can be stored at room
temperatures. Furthermore, such an edible product should be easy to
consume with limited or no problems in swallowing and it should be
possible to consume it without simultaneous consumption of any
liquid. Furthermore, such an edible product preferably has low
energy content. Good organoleptic properties are desirable. The
formulation of the product should preferably also be such that the
serum LDL cholesterol lowering effect of the plant sterol and/or
plant stanol is good. The current invention satisfies these needs
and provides a new type of edible product (such as a dietary
supplement product) containing plant sterol ester and/or plant
stanol ester.
BRIEF DESCRIPTION OF THE INVENTION
[0013] The present invention is directed to a gelled emulsion
comprising [0014] plant sterol ester and/or plant stanol ester in
an amount of at least 20% by weight, [0015] gelling agent in an
amount of at most 15% by weight, and [0016] water in an amount of
3.0-35% by weight.
[0017] The present invention is further directed to an edible
product, comprising the gelled emulsion as defined above.
[0018] The present invention is further directed to a blister
comprising the gelled emulsion or the edible product.
[0019] The present invention is further directed to methods for
preparing the above defined gelled emulsion and the edible
product.
DETAILED DESCRIPTION OF THE INVENTION
[0020] It is thus an object of the present invention to provide a
gelled emulsion which comprises plant sterol ester and/or plant
stanol ester, gelling agent and water. It is also an object of the
present invention to provide an edible product (such as a dietary
supplement product) which comprises the gelled emulsion containing
plant sterol ester and/or plant stanol ester, gelling agent and
water. The gelled emulsion and the edible product are preferably
aimed for lowering serum LDL cholesterol level.
[0021] It has surprisingly been found that a portable and easy to
consume edible product (such as a dietary supplement product) that
has good organoleptic properties and that can be stored at room
temperatures and still retains its good quality and that has a high
content of plant sterol ester and/or plant stanol ester can be
prepared as a gelled emulsion. Preferably the product has low
energy content. By using specific amounts of the plant sterol ester
and/or plant stanol ester, gelling agent and water, gelled
emulsions having high plant sterol ester and/or plant stanol ester
content and good organoleptic properties can be obtained. By having
the specific amounts of plant sterol ester and/or plant stanol
ester, gelling agent and water, gelled emulsions with good texture
and mouthfeel can be prepared. The mouthfeel" and the surface of
the gelled emulsion are not oily. Despite the high concentration of
plant sterol ester and/or plant stanol ester, the gelled emulsion
retains the plant sterol ester and/or plant stanol ester in the gel
matrix. This is surprising, as corresponding products could not be
produced by using free plant sterols and/or plant stanols instead
of plant sterol ester and/or plant stanol ester. It was also
surprisingly noticed that it is preferred to have a weight ratio of
plant sterol ester and/or plant stanol ester to gelling agent that
is at least 6.0. Preferably the gelled emulsion is a solid gelled
emulsion. It is suitably used as such (i.e. uncoated) as an edible
product. Most preferably the edible product (e.g. a dietary
supplement product) is (i.e. consists of) a dose unit of the gelled
emulsion that has been enclosed in a package. The edible product
comprising the gelled emulsion (e.g. a dietary supplement product)
can preferably be packed in blisters, most preferably in an
aluminum blister for excellent water retaining and barrier
properties. The uncoated edible product (i.e. the gelled emulsion)
is preferably packed as individual dose units in blisters.
Alternatively, the gelled emulsion may be coated with a chewable
coating or a coating that melts in the mouth. After coating the
edible product may be packed as individual dose units or several
dose units in the same package.
[0022] One advantage of the edible product, such as a dietary
supplement product, of the present invention is the use of
esterified plant sterols and/or plant stanols (i.e. plant sterol
ester and/or plant stanol ester) in high concentrations in the
edible product and that the product still has good organoleptic
properties. The invention cannot be applied to the use of free
plant sterols and/or plant stanol instead of the esterified plant
sterols and/or plant stanols. The edible product is portable. This
means it can easily be carried along. The edible product can be
stored at room temperatures. This means that it still retains its
good quality (i.e. organoleptic and microbiological quality) when
stored for prolonged time at room temperatures. Thus, the edible
product does not require refrigeration. The edible product is
preferably a dietary supplement product. The edible product
comprises a gelled emulsion, which is preferably solid at room
temperatures, but has a soft and chewable texture with good taste.
The edible product is not spreadable. The edible product is
chewable. Thus the consumer does not need to swallow capsules or
tablets, but can easily chew the edible product. Further, the
edible product can be consumed without necessary ingesting liquid
at the same time. The edible product is therefore easy to consume.
The edible product preferably has a low energy content.
[0023] Plant sterol ester and/or plant stanol ester are solid,
semi-solid or liquid at room temperatures and typically result in
an unpleasant fatty coating of the mouth, especially of the back
roof of the mouth, when ingested as such. Surprisingly the
mouthfeel of the gelled emulsion according to this invention is not
oily, nor fatty, and further it does not cause any unpleasant fatty
coating in the back roof of the mouth upon ingestion, despite its
high plant sterol ester and/or plant stanol ester content. The
mouth feel is not gummy or sticky either and the gelled emulsion
does not get caught onto the teeth. The gelled emulsion is
chewable. The gelled emulsion is preferably solid at room
temperatures (e.g. 22.degree. C.), not pourable, and even when
removed from its package (e.g. when packed in aluminum blisters)
and stored at room temperatures the gelled emulsion still retains
its physical state and form.
[0024] Despite the high content of plant sterol ester and/or plant
stanol ester the preparation of the gelled emulsion does not
require high concentrations of the gelling agent or gelling agent
mixture. The physical properties of the emulsion, such as stability
and viscosity of the emulsion at temperatures where the
emulsification and the further processing take place, are such that
it enables the production and packaging.
[0025] The production process of the edible product, e.g. a dietary
supplement product can, but does not preferably include coating of
the gelled emulsion. Preferably the production process does not
include any drying step. The edible product can be stored at room
temperature, especially when packed in aluminum blisters. Therefore
the edible product has a long shelf life at room temperature. The
shelf life is from at least 6 months up to several years.
[0026] Thus, the present invention is directed to an edible
product, preferably a dietary supplement product, preferably a
serum LDL cholesterol lowering dietary supplement product, which
comprises a gelled emulsion containing [0027] plant sterol ester
and/or plant stanol ester in an amount of at least 20% by weight,
[0028] gelling agent in an amount of at most 15% by weight, and
[0029] water in an amount of 3.0-35% by weight.
[0030] The present invention is also directed to the above defined
gelled emulsion.
[0031] The present invention is further directed to a blister
comprising the gelled emulsion or the edible product.
[0032] The present invention is further directed to the gelled
emulsion and to the edible product, preferably a dietary supplement
product, for use as a medicament. By medicament is here meant a
substance that is physiologically active in preventing or
alleviating a disease or a risk factor of a disease. The gelled
emulsion and the edible product are suitable e.g. for treating or
alleviating asthma, Alzheimer's disease and/or for reducing the
risk of cardiovascular disease.
[0033] The present invention is further directed to the gelled
emulsion and to the edible product, preferably a dietary supplement
product, for lowering serum LDL cholesterol level.
[0034] By "dietary supplement product" is in this disclosure meant
edible products that are not presented or marketed as conventional
food products but to supplement the diet with plant sterol ester
and/or plant stanol ester with preferably the aim of reducing serum
LDL cholesterol concentrations. In this disclosure, the term
"dietary supplement" also covers edible products that fulfil the
aforementioned definition, but can be presented or marketed in some
countries for similar purposes such as "a medical food" or "a
medical device". The dietary supplement products do not substitute
for meals, snacks or for a daily diet. The edible product, e.g. a
dietary supplement product, of the present invention is preferably
a low-energy, gelled water-in-oil emulsion that is solid at room
temperatures and more preferably it is uncoated.
[0035] By "emulsion" is in this disclosure meant a mixture of an
aqueous phase and a lipid phase containing plant sterol ester
and/or plant stanol ester, wherein both phases are in liquid form
at the temperature of the emulsifying process, and wherein one
phase is evenly dispersed as small droplets throughout the other
phase. The emulsion is preferably an oil-in-water (0/W) emulsion,
or if desired, it can also be more than biphasic (e.g. a double
emulsion). By "oil-in-water (0/W) emulsion" is meant emulsions in
which lipids are present as the dispersed phase and water as the
continuous phase.
[0036] By "gelled emulsion" is in this disclosure meant an emulsion
which contains plant sterol ester and/or plant stanol ester and a
gelled aqueous phase containing gelling agent. In the gelled
aqueous phase, the gelling agent has formed a rigid three
dimensional network that traps or immobilises the water within the
interstices. The gelled emulsion is thus a gel. Preferably the
gelled emulsion is an oil-in-water-type emulsion. The plant sterol
ester and/or plant stanol ester is emulsified with the aqueous
phase containing gelling agent, preferably at a temperature of at
least 40.degree. C. Gelation of the gelling agent in the aqueous
phase then stabilizes the emulsion, i.e. a "gelled emulsion" is
formed. Gelation involves association of the gelling agent
molecules with each other to form a three dimensional network, i.e.
a gel. The process of gelling is complex and affected by the nature
and concentrations of different components in the emulsion, as well
as on the processing conditions. Gelation happens e.g. upon cooling
or with the aid of ions, e.g. Ca ions. Preferably the gelation
happens upon cooling. Gel forming capability is dependent not only
on the nature of the gelling agent, but also depends on other
factors such as the concentration of the gelling agent, water
concentration and plant sterol ester and/or plant stanol ester
concentration. The plant sterol ester and/or plant stanol ester
phase is thus dispersed throughout the gel matrix, i.e. within the
network of gelling agent molecules and immobilised water. The plant
sterol ester and/or plant stanol ester is in liquid, semi-solid
and/or solid state, preferably in semi-solid and/or solid state, in
the gelled emulsion at room temperatures. The aqueous phase is in
gelled form at room temperature (e.g. 22.degree. C.). The plant
sterol ester and/or plant stanol ester phase may or may not
chemically interact with the gel matrix. The gelled emulsion of the
present invention is chewable.
[0037] The gelled emulsion is not spreadable. The gelled emulsion
is not a powder. The gelled emulsion of the present invention is
preferably solid at room temperatures (e.g. 22.degree. C.). Most
preferably the gelled emulsion is a solid gelled emulsion (at
22.degree. C.).
[0038] By "solid gelled emulsion" is in this disclosure meant a
gelled emulsion of the present invention which has a solid
appearance and retains its structure at room temperature (e.g.
22.degree. C.). The solid gelled emulsion is not pourable at room
temperatures. With the term solid gelled emulsion is meant that the
gelled emulsion retains its form (i.e. shape, which means it
retains its three-dimensional form) at room temperature. This means
that when it is released from its blister or other mould the form
is retained i.e. even when it is stored as such without any coating
or mould the form is retained. The solid gelled emulsion therefore
has a solid appearance at 20.degree. C., preferably at 22.degree.
C., more preferably at 25.degree. C., and most preferably at
30.degree. C. Practically, solid gelled emulsion means that the
product is solid enough for one to pick it with one's fingers from
the package. When the temperature is raised above 30.degree. C.,
the solid gelled emulsion is preferably softened. More preferably
the solid gelled emulsion is softened at temperatures around or
higher than 35.degree. C. Preferably the gelling of the aqueous
phase of the solid gelled emulsion is thermally reversible, i.e.
the gel structure is broken when temperature is raised to or above
the gel melting temperature.
[0039] The gelled emulsion and the edible product (such as a
dietary supplement product) according to the current invention
contains plant sterol ester and/or plant stanol ester. As used in
this disclosure, the term "plant sterol ester and/or plant stanol
ester" refers to plant sterols and/or plant stanols in esterified
form. The term "plant sterols" means 4-desmethyl sterols and
4-monomethyl sterols and the term "plant stanols" means 4-desmethyl
stanols and 4-monomethyl stanols. Typical 4-desmethyl sterols are
sitosterol, campesterol, stigmasterol, brassicasterol,
22-dehydro-brassicasterol and 85-avenasterol. Typical stanols are
sitostanol, campestanol and their C24-epimers. The term "plant
sterols and/or plant stanols" means all possible mixtures of named
sterols and/or stanols as well as any individual sterol and/or
stanol.
[0040] In this invention plant sterols and/or plant stanols are
esterified with a carboxylic acid or with a blend of carboxylic
acids and are called "plant sterol ester and/or plant stanol
ester". Examples of suitable carboxylic acids are fatty acids,
which are preferred carboxylic acids according to this invention.
The fatty acids are aliphatic, have 4-24 carbon atoms, and are
saturated, monounsaturated or polyunsaturated. Preferably the plant
sterols and/or plant stanols are thus esterified with fatty acids
(so called plant sterol fatty acid ester and/or plant stanol fatty
acid ester), more preferably with vegetable oil based fatty acids.
Preferred are fatty acids of liquid vegetable oils, such as
rapeseed oil, soybean oil, sunflower oil and corn oil.
[0041] Most preferred are plant stanol fatty acid esters.
Therefore, "the plant sterol ester and/or plant stanol ester"
comprises preferably plant stanol ester in an amount of at least
10%, more preferably at least 50%, still more preferably at least
70% and most preferably at least 90% by weight. Preferably plant
sterol ester and/or plant stanol ester comprises plant sterol fatty
acid esters and/or plant stanol fatty acid esters that are
semi-solid or solid at room temperatures. Preferably plant sterol
ester and/or plant stanol ester is in a semi-solid or solid form in
the gelled emulsion, of the invention.
[0042] Plant stanol fatty acid ester and the cholesterol lowering
effects thereof, as well as a suitable method for its preparation,
are disclosed in e.g. U.S. Pat. No. 6,174,560. Obviously also plant
sterol esters can efficiently be produced by the production method
disclosed in U.S. Pat. No. 6,174,560. Alternatively fatty acid
esters of plant sterols and/or plant stanols can be produced by any
suitable food grade method disclosed in the art. Commercially
available plant sterol ester and/or plant stanol ester ingredients
e.g. from Raisio Nutrition Ltd or BASF can be used. Commercial
ingredients contain small amounts of plant sterols and/or plant
stanols in free form (typically less than 3% of the ingredient). In
this invention the term "plant sterol ester and/or plant stanol
ester" refers only to plant sterols and/or plant stanols in
esterified form, and thus the content of "plant sterol ester and/or
plant stanol ester" is calculated only by taking into account the
plant sterols and/or plant stanols in esterified form contained in
the dietary supplement product.
[0043] The cholesterol lowering effects of plant sterols and/or
plant stanols have been found to be additive both to the
cholesterol lowering effect of statins and to the cholesterol
lowering effect of healthy diets, such as low-saturated-fat and
low-cholesterol diets. Thus the edible product, such as a dietary
supplement product of the present invention can be used both as
such and in combination with cholesterol lowering drugs and/or
cholesterol lowering diets.
[0044] According to the invention the amount of plant sterol ester
and/or plant stanol ester is at least 20%, preferably at least 25%,
more preferably at least 30%, still more preferably at least 35%,
even more preferably at least 40%, further more preferably at least
42%, still further more preferably at least 45%, even further more
preferably at least 48%, still even further more preferably at
least 50% and most preferably at least 52% by weight of the gelled
emulsion. The amount of plant sterol ester and/or plant stanol
ester is preferably at most 80%, more preferably at most 75%, still
more preferably at most 73%, even more preferably at most 70% and
most preferably at most 68% by weight of the gelled emulsion.
Preferably the plant sterol ester and/or plant stanol ester content
of the gelled emulsion may be, and preferably is, 20-80%, more
preferably 30-80%, still more preferably 35-75%, even more
preferably 40-75%, further more preferably 45-73%, still further
more preferably 48-70%, even further more preferably 50-70% and
most preferably 52-68% by weight.
[0045] By "gelling agent" is meant any edible polymer compound that
is capable of forming a gelled emulsion either on its own or
together with other compounds (e.g. Ca-ions). Examples of such
gelling agents include gel forming proteins, such as gelatin, and
gel forming polysaccharides, which may be derived from plants,
animals, algae, microbes or may be synthetic. It should be noted
that not all proteins and polysaccharides that are used as
thickening agents in foods are capable of forming gels. Preferably
the gelling agent is a protein, a polysaccharide or mixtures
thereof. If the gelling agent is a protein, it is preferably
gelatin. Suitable gelling agents are for example gelatin,
carrageenan, pectin, alginate, gellan gum, agar, gum Arabic,
starch, starch derivatives, inulin, xanthan gum, locust bean gum
and glucomannan and/or mixtures thereof. The gelled emulsion of the
invention can contain one gelling agent or a mixture of two or more
gelling agents. Mixtures of different polysaccharides or mixtures
of one or more polysaccharide and gelatin may be used. Suitable
gelling agents are therefore gelatin, carrageenan, pectin,
alginate, gellan gum, agar, starch, starch derivatives, and such
polymer compounds which form gels when used together with other
polymer compounds, and mixtures thereof. Such polymer compounds
that form gels when used together with other polymer compounds are
selected from gum Arabic, inulin, xanthan gum, locust bean gum and
glucomannan. Suitable combinations are e.g. a mixture of xanthan
gum and locust bean gum, or a mixture of xanthan gum and
glucomannan. Other suitable combinations are mixtures of inulin and
another gelling agent such as gelatin, gellan gum, carrageenan or
pectin. More preferably the gelling agent is selected from gelatin,
carrageenan, pectin, alginate, gellan gum, agar or mixtures
thereof. Still more preferably the gelling agent contains gelatin.
Even more preferably the gelling agent contains gelatin and one or
more other gelling agent selected from the group consisting of
carrageenan, pectin, alginate, gellan gum and agar. Furthermore
preferably the gelling agent contains gelatin in an amount of at
least 50%, more preferably at least 60%, still more preferably at
least 70%, even more preferably at least 80% and most preferably at
least 90% of the total amount of gelling agent. Most preferably the
gelling agent is gelatin.
[0046] Gelatin is a protein produced by a partial hydrolysis of
collagen, the principal constituent of animal skin, bone and
connective tissue. Gelatin is produced by treating the collagen raw
material with dilute acid (type A gelatin) or alkali (type B
gelatin). Gelatin is most often derived from porcine or bovine
origins, but also poultry or fish can be used as a gelatin source.
Gelatin is capable of forming thermally reversible gels, which melt
in the mouth. A "Bloom value" is often used to characterize the gel
strength of a gelatin. Commercial mammalian gelatins usually have a
Bloom value between 50 and 300. Fish gelatins may be produced from
cold water or warm water fish species. Fish gelatins tend to have
lower gelling and melting temperatures as compared to bovine
gelatins, but usually relatively higher viscosities than
corresponding mammalian gelatins, and are often considered as
having sub-optimal functional properties compared to mammalian
gelatins. The gels formed with fish gelatin usually tend to be less
stable than the gels formed with mammalian gelatin.
[0047] In the gelled emulsion of the present invention, the gelling
agent preferably comprises gelatin. Gelatin from mammal and/or fish
origin may be used. Preferably the gelatin is a low or medium
viscosity gelatin. Also gelatin hydrolysates or modified gelatins,
such as chemically or enzymatically modified gelatins may be used.
Enzyme modified gelatins may be for example gelatins crosslinked by
using enzymes, such as transglutaminase, polyphenol oxidase,
lipoxygenase, tyrosinase, lysyl oxidase or peroxidase. Also
mixtures of different gelatins may be used. A preferred gelatin has
a Bloom value of at most 300, preferably at most 280, more
preferably at most 260, still more preferably at most 230 and most
preferably at most 200. A preferred gelatin has a Bloom value of at
least 80, preferably at least 120. Preferably the gelatin has a
Bloom value of 80-300, more preferably 120-280, still more
preferably 120-260, even more preferably 120-230, and most
preferably 120-200. A preferred gelatin has a low or medium
viscosity, preferably for example at most 6 mPas, more preferably
at most 5 mPas, still more preferably at most 4.5 mPas, even more
preferably at most 4.2 mPas, further more preferably at most 3.5
mPas and most preferably at most 3 mPas (when the dynamic viscosity
of a 6.67% gelatin water solution is measured at 60.degree. C. by
the Official Procedure of the Gelatin Manufacturers Institute of
America, Inc., 2013).
[0048] The total amount of the gelling agent is at most 15%,
preferably at most 14%, more preferably at most 13%, still more
preferably at most 12%, even more preferably at most 11% and most
preferably at most 10% by weight of the gelled emulsion. The total
amount of the gelling agent is preferably at least 0.1%, more
preferably at least 0.2%, still more preferably at least 0.3%, even
more preferably at least 0.4% and most preferably at least 0.5% by
weight of the gelled emulsion. Preferably the total amount of the
gelling agent is 0.1-15%, more preferably 0.2-14%, still more
preferably 0.3-12%, even more preferably 0.4-11% and most
preferably 0.5-10% by weight of the gelled emulsion.
[0049] In the embodiments, where the gelling agent is gelatin, the
amount of gelatin is typically at least 1.0%, preferably at least
2.0%, more preferably at least 2.5%, still more preferably at least
3.0%, even more preferably at least 3.5% and most preferably at
least 4.0% by weight of the gelled emulsion. In the embodiments,
where the gelling agent is gelatin, the amount of gelatin is
typically at most 15%, preferably at most 14%, more preferably at
most 13%, still more preferably at most 12%, even more preferably
at most 11% and most preferably at most 10% by weight of gelled
emulsion. In the embodiments, where the gelling agent is gelatin,
the amount of gelatin is typically 1.0-15%, preferably 2.0-14%,
more preferably 2.5-13%, still more preferably 3.0-12%, even more
preferably 3.5-11%, and most preferably 4.0-10% by weight of the
gelled emulsion. In the embodiments, where the gelling agent
comprises polysaccharide(s) or a mixture of gelatin and
polysaccharide(s), the total amount of the gelling agent is
typically lower than in the embodiments where the gelling agent is
gelatin.
[0050] It has surprisingly been found that gelled emulsions having
a high weight ratio of the active ingredient, i.e. plant sterol
ester and/or plant stanol ester, to the gelling agent can be
prepared and the organoleptic properties of the gelled emulsions
are good. The gelled emulsions of the present invention need to
have good texture and mouthfeel. The mouthfeel and texture are not
sticky, gummy or hard, but soft and chewable. The mouthfeel is not
oily or greasy either, and the gelled emulsion retains the plant
sterol ester and/or plant stanol ester in the gelled matrix,
despite the high concentration of plant sterol ester and/or plant
stanol ester. Therefore, the weight ratio of plant sterol ester
and/or plant stanol ester to the total amount of gelling agent is
preferably at least 6.0, more preferably at least 6.5, still more
preferably at least 7.0, even more preferably at least 7.5, and
most preferably at least 8.0. In the embodiments, where the gelling
agent is gelatin, the weight ratio of plant sterol ester and/or
plant stanol ester to the gelling agent is preferably at most 45,
more preferably at most 40, still more preferably at most 35, even
more preferably at most 30 and most preferably at most 25 and/or
preferably at least 6.0, more preferably at least 6.5, still more
preferably at least 7.0, even more preferably at least 7.5, and
most preferably at least 8.0.
[0051] In a preferred embodiment, the amount of plant sterol ester
and/or plant stanol ester in the gelled emulsion is at least 35% by
weight and the weight ratio of plant sterol ester and/or plant
stanol ester to the gelling agent, which preferably is gelatin, is
at least 6.0, more preferably at least 6.5, still more preferably
at least 7.0, even more preferably at least 7.5, and most
preferably at least 8.0.
[0052] In another preferred embodiment, the amount of plant sterol
ester and/or plant stanol ester in the gelled emulsion is at least
40% by weight and the weight ratio of plant sterol ester and/or
plant stanol ester to the gelling agent, which preferably is
gelatin, is at least 6.0, more preferably at least 6.5, still more
preferably at least 7.0, even more preferably at least 7.5, and
most preferably at least 8.0.
[0053] In still another preferred embodiment, the amount of plant
sterol ester and/or plant stanol ester in the gelled emulsion is at
least 45% by weight and the weight ratio of plant sterol ester
and/or plant stanol ester to the gelling agent, which preferably is
gelatin, is at least 6.0, more preferably at least 6.5, still more
preferably at least 7.0, even more preferably at least 7.5, and
most preferably at least 8.0.
[0054] In still another preferred embodiment, the amount of plant
sterol ester and/or plant stanol ester in the gelled emulsion is at
least 52% by weight and the weight ratio of plant sterol ester
and/or plant stanol ester to the gelling agent, which preferably is
gelatin, is at least 6.5, more preferably at least 7.0, still more
preferably at least 7.5, and most preferably at least 8.0.
[0055] The total amount of the gelling agent is preferably at most
150%, more preferably at most 120%, still more preferably at most
100%, even more preferably at most 90%, further more preferably at
most 80%, and most preferably at most 70% by weight of the amount
of water in the gelled emulsion. In the embodiments, where the
gelling agent is gelatin, the amount of gelatin is preferably at
most 55%, more preferably at most 50%, still more preferably at
most 45% and most preferably at most 40% by weight of the amount of
water in the gelled emulsion. Preferably in embodiments, where the
gelling agent is gelatin, the amount of gelatin is 15-55%, more
preferably 20-50%, still more preferably 22-45% and most preferably
25-40% by weight of the amount of water in the gelled emulsion. It
is surprising that in a gelled emulsion with a high concentration
of plant sterol ester and/or plant stanol ester the amount of
gelatin (% by weight) of the amount of water is this low. Gummy and
sticky texture and mouthfeel can be avoided, but still the plant
sterol ester and/or plant stanol ester is retained in the gelled
matrix, and the texture and mouthfeel of the gelled emulsion is not
oily either.
[0056] Gelling of the emulsion of the present invention is greatly
affected by the nature and concentration of different compounds in
the emulsion. One of the important determinants is the water
content of the emulsion. If the water content is too high or too
low, gelling of the emulsion is disturbed and the organoleptic
properties of the gelled emulsion weakened. The water content of
the gelled emulsion according to the invention is thus at least 3%,
preferably at least 8% by weight and at most 35%, preferably at
most 28% by weight. Therefore, the water content of the gelled
emulsion is 3.0-35%, preferably 4.0-34%, more preferably 5.0-33%,
still more preferably 6.0-32%, even more preferably 7.0-31%,
further more preferably 8.0-30%, still further more preferably
9.0-29%, even further more preferably 10-28% and most preferably
11-27% by weight. Despite the relatively high water content of the
gelled emulsion in some embodiments of this invention, the water
activity of the gelled emulsion is low. The water activity, aw, of
the gelled emulsion is preferably at most 0.90, more preferably at
most 0.87, still more preferably at most 0.85, even more preferably
at most 0.80 and most preferably at most 0.75.
[0057] Preferably the gelled emulsion of the invention comprises
0-20%, more preferably 0-15%, and still more preferably 0-10.0% by
weight triglyceride fat. By "triglyceride fat" is meant edible fats
and oils, such as vegetable oils and fish oils. Triglyceride fat
can also be a mixture of different edible fats and/or oils. Even
more preferably the amount of triglyceride fat is 0-9.0%, further
more preferably 0-8.0%, still further more preferably 0-6.0%, even
further more preferably 0-4.0%, still even further more preferably
0-2.0% and most preferably 0-0.1% by weight of the gelled emulsion.
If there is triglyceride fat present in the gelled emulsion,
preferably the weight ratio of the plant sterol ester and/or plant
stanol ester to the triglyceride fat is at least 1.0, more
preferably at least 1.3, still more preferably at least 1.5, even
more preferably at least 1.7, further more preferably at least 2.0,
still further more preferably at least 3.0, even further more
preferably at least 4.0, still even further more preferably at
least 5.0, even still further more preferably at least 6.0 and most
preferably at least 13.
[0058] Preferably the gelled emulsion of the invention comprises
one or more polyols (here also called polyol(s)). By "polyol" is
meant compounds that are chemically alcohols with multiple hydroxyl
groups, and can be used in foods and/or dietary supplements.
Examples of the polyols include sugar alcohols, propylene glycol
and glycerol. Typical sugar alcohols are for example sorbitol,
xylitol, erythritol, mannitol, maltitol, isomalt and lactitol.
Preferably the gelled emulsion comprises glycerol, sorbitol,
xylitol, erythritol or a mixture of at least two of these, more
preferably glycerol, sorbitol, xylitol or a mixture of at least two
of these, and most preferably glycerol and/or xylitol. The polyol
is preferably glycerol, sorbitol, xylitol, erythritol or a mixture
of at least two of these, more preferably glycerol, sorbitol,
xylitol or a mixture of at least two of these, most preferably
glycerol and/or xylitol. A preferred mixture of polyols is a
mixture of glycerol and xylitol, where the amount of glycerol is
preferably at least 5% of the total amount of glycerol and xylitol.
Preferably in this mixture the weight ratio of glycerol to xylitol
is 0.05-10 (i.e. the amount of glycerol is from 5% to 1000% of the
amount of xylitol in the gelled emulsion). More preferably the
weight ratio of glycerol to xylitol is 0.08-2.0, still more
preferably 0.11-1.0, even more preferably 0.14-0.8, and most
preferably 0.16-0.5. Another preferred mixture of polyols is a
mixture of xylitol and sorbitol, where the weight ratio of xylitol
to sorbitol is 1.0-3.0 (i.e. the amount of xylitol is from 100% to
300% of the amount of sorbitol in the gelled emulsion). More
preferably the weight ratio of xylitol to sorbitol is 1.2-2.8,
still more preferably 1.5-2.5, and most preferably 1.7-2.2.
[0059] It has surprisingly been noticed that polyols further
improve the organoleptic properties, especially texture, of the
gelled emulsion of the present invention. Furthermore, polyols also
bring improvement into the processing of the emulsion before
gelling. The gelled emulsion of the invention contains one or more
polyols in an amount of 0-60% by weight. The total amount of
polyols may be at least 1.0%, preferably at least 2.0%, more
preferably at least 3.0%, still more preferably at least 4.0% and
most preferably at least 5.0% by weight of the gelled emulsion and
at most 60%, preferably at most 50%, more preferably at most 40%,
still more preferably at most 35%, even more preferably at most 30%
and most preferably at most 25% by weight of the gelled emulsion.
Preferably the total amount of polyols is 1.0-60%, more preferably
1.0-50%, still more preferably 2.0-50%, even more preferably
3.0-40%, further more preferably 4.0-35%, still further more
preferably 4.0-30%, even further more preferably 5.0-30%, still
even further more preferably 5.0-25% and most preferably 5.0-20% by
weight of the gelled emulsion.
[0060] If glycerol is used, preferably the amount of glycerol is at
least 5%, more preferably at least 10%, still more preferably at
least 15%, even more preferably at least 20%, further more
preferably at least 50%, still further more preferably at least 70%
and most preferably at least 85% by weight of the total amount of
polyols in the gelled emulsion. Preferably the amount of glycerol
is at least 1%, more preferably at least 3%, still more preferably
at least 5%, even more preferably at least 6%, further more
preferably at least 7%, still further more preferably at least 8%
and most preferably at least 9% by weight of the gelled emulsion.
Preferably the amount of glycerol is 1-30%, more preferably 3-30%,
still more preferably 5-30%, even more preferably 6-28%, further
more preferably 7-25%, still further more preferably 8-22% and most
preferably 9-20% by weight of the gelled emulsion.
[0061] Glycerol is preferably used as a mixture of glycerol and at
least one other polyol, for example xylitol, sorbitol or
erythritol. A preferred mixture is a mixture of glycerol and
xylitol, where the amount of glycerol is preferably at least 5%,
more preferably at least 7%, still more preferably at least 10%,
even more preferably at least 12%, and most preferably at least 14%
by weight of the total amount of glycerol and xylitol. Preferably
in this mixture, the weight ratio of glycerol to xylitol is
0.05-10, more preferably 0.08-2.0, still more preferably 0.11-1.0,
even more preferably 0.14-0.8, and most preferably 0.16-0.5.
[0062] Another preferred mixture is a mixture of glycerol, xylitol
and sorbitol, where the amount of glycerol is preferably at least
5%, more preferably at least 7%, still more preferably at least
10%, even more preferably at least 12%, and most preferably at
least 14% by weight of the total amount of glycerol, xylitol and
sorbitol. Preferably in this mixture, the weight ratio of glycerol
to the total amount of xylitol and sorbitol is 0.05-10, more
preferably 0.08-2.0, still more preferably 0.11-1.0, even more
preferably 0.14-0.8, and most preferably 0.16-0.5. Further in this
mixture, the weight ratio of xylitol to sorbitol is preferably
1.0-3.0, more preferably 1.2-2.8, still more preferably 1.5-2.5,
and most preferably 1.7-2.2.
[0063] If xylitol is used, preferably the amount of xylitol is at
least 5%, more preferably at least 10%, still more preferably at
least 15%, even more preferably at least 20%, further more
preferably at least 40%, still further more preferably at least
50%, even further more preferably at least 60%, still even further
more preferably at least 65% and most preferably at least 80% by
weight of the total amount of polyols in the gelled emulsion.
Preferably the amount of xylitol is at least 1%, more preferably at
least 2%, still more preferably at least 3%, even more preferably
at least 4%, and most preferably at least 5% by weight of the
gelled emulsion. Preferably the amount of xylitol is 1-30%, more
preferably 2-28%, still more preferably 3-25%, even more preferably
4-23%, most preferably 5-20% by weight of the gelled emulsion.
[0064] Xylitol is preferably used as a mixture of xylitol and at
least one other polyol, for example glycerol, sorbitol or
erythritol. A preferred mixture is a mixture of xylitol and
sorbitol, in which the weight ratio of xylitol to sorbitol is
1.0-3.0, more preferably 1.2-2.8, still more preferably 1.5-2.5,
and most preferably 1.7-2.2. Another preferred mixture is a mixture
of xylitol, erythritol and sorbitol, where the amount of xylitol is
preferably at least 5%, more preferably at least 10%, still more
preferably at least 15%, even more preferably at least 20%, and
most preferably at least 40% by weight of the total amount of
xylitol, sorbitol and erythritol.
[0065] Preferably the weight ratio of plant sterol ester and/or
plant stanol ester to the total amount of polyols is at least 1.0,
more preferably at least 1.4, still more preferably at least 1.7,
even more preferably at least 2.0, further more preferably at least
2.5, and most preferably at least 3.0. It has surprisingly been
found that gelled emulsions having a high weight ratio of the
active ingredient, i.e. plant sterol ester and/or plant stanol
ester, to the total amount of polyols can be prepared and still the
organoleptic properties of the gelled emulsions are good.
[0066] In a preferred embodiment, the amount of plant sterol ester
and/or plant stanol ester in the gelled emulsion is at least 35% by
weight and the weight ratio of plant sterol ester and/or plant
stanol ester to the total amount of polyols is at least 1.0, more
preferably at least 1.4, still more preferably at least 1.7, even
more preferably at least 2.0, further more preferably at least 2.5,
and most preferably at least 3.0. In this embodiment, preferably
the polyols contain glycerol in an amount of at least 5%, more
preferably at least 10%, still more preferably at least 15%, even
more preferably at least 20%, further more preferably at least 50%,
still further more preferably at least 70% and most preferably at
least 85% by weight of the total amount of polyols in the gelled
emulsion. In this embodiment, it is further preferred that the
polyols contain, and more preferably is a mixture of glycerol and
xylitol, or a mixture of glycerol, xylitol and sorbitol. When the
polyols contain, and preferably is a mixture of glycerol and
xylitol, the amount of glycerol is preferably at least 5%, more
preferably at least 7%, still more preferably at least 10%, even
more preferably at least 12%, and most preferably at least 14% by
weight of the total amount of glycerol and xylitol. Preferably in
this mixture, the weight ratio of glycerol to xylitol is 0.05-10,
more preferably 0.08-2.0, still more preferably 0.11-1.0, even more
preferably 0.14-0.8, and most preferably 0.16-0.5. When the polyols
contain, and preferably is a mixture of glycerol, xylitol and
sorbitol, the amount of glycerol is preferably at least 5%, more
preferably at least 7%, still more preferably at least 10%, even
more preferably at least 12%, and most preferably at least 14% by
weight of the total amount of glycerol, xylitol and sorbitol.
Preferably in this mixture, the weight ratio of glycerol to the
total amount of xylitol and sorbitol is 0.05-10, more preferably
0.08-2.0, still more preferably 0.11-1.0, even more preferably
0.14-0.8, and most preferably 0.16-0.5. Further in this mixture,
the weight ratio of xylitol to sorbitol is preferably 1.0-3.0, more
preferably 1.2-2.8, still more preferably 1.5-2.5, and most
preferably 1.7-2.2.
[0067] In another preferred embodiment, the amount of plant sterol
ester and/or plant stanol ester in the gelled emulsion is at least
35% by weight and the weight ratio of plant sterol ester and/or
plant stanol ester to the total amount of polyols is at least 1.0,
more preferably at least 1.4, still more preferably at least 1.7,
even more preferably at least 2.0, further more preferably at least
2.5, and most preferably at least 3.0. In this embodiment,
preferably the polyols contain xylitol in an amount of at least 5%,
more preferably at least 10%, still more preferably at least 15%,
even more preferably at least 20%, further more preferably at least
40%, still further more preferably at least 50%, even further more
preferably at least 60%, still even further more preferably at
least 65% and most preferably at least 80% by weight of the total
amount of polyols in the gelled emulsion. In this embodiment, it is
further preferred that the polyols comprise, and more preferably is
a mixture of xylitol and sorbitol, where the weight ratio of
xylitol to sorbitol is 1.0-3.0, preferably 1.2-2.8, more preferably
1.5-2.5, and most preferably 1.7-2.2.
[0068] In still another preferred embodiment, the amount of plant
sterol ester and/or plant stanol ester in the gelled emulsion is at
least 40% by weight and the weight ratio of plant sterol ester
and/or plant stanol ester to the total amount of polyols is at
least 1.0, more preferably at least 1.4, still more preferably at
least 1.7, even more preferably at least 2.0, further more
preferably at least 2.5, and most preferably at least 3.0. In this
embodiment, preferably the polyols contain glycerol in an amount of
at least 5%, more preferably at least 10%, still more preferably at
least 15%, even more preferably at least 20%, further more
preferably at least 50%, still further more preferably at least 70%
and most preferably at least 85% by weight of the total amount of
polyols in the gelled emulsion. In this embodiment, it is further
preferred that the polyols contain, and more preferably is a
mixture of glycerol and xylitol, or a mixture of glycerol, xylitol
and sorbitol. When the polyols contain, and preferably is a mixture
of glycerol and xylitol, the amount of glycerol is preferably at
least 5%, more preferably at least 7%, still more preferably at
least 10%, even more preferably at least 12%, and most preferably
at least 14% by weight of the total amount of glycerol and xylitol.
Preferably in this mixture the weight ratio of glycerol to xylitol
is 0.05-10, more preferably 0.08-2.0, still more preferably
0.11-1.0, even more preferably 0.14-0.8, and most preferably
0.16-0.5. When the polyols contain, and preferably is a mixture of
glycerol, xylitol and sorbitol, the amount of glycerol is
preferably at least 5%, more preferably at least 7%, still more
preferably at least 10%, even more preferably at least 12%, and
most preferably at least 14% by weight of the total amount of
glycerol, xylitol and sorbitol. Preferably in this mixture, the
weight ratio of glycerol to the total amount of xylitol and
sorbitol is 0.05-10, more preferably 0.08-2.0, In still another
preferred embodiment, the amount of plant sterol ester and/or plant
stanol ester in he gelled emulsion is at least 40% by weight and
the weight ratio of plant sterol ester and/or plant stanol ester to
the total amount of polyols is at least 1.0, more preferably at
least 1.4, still more preferably at least 1.7, even more preferably
at least 2.0, further more preferably at least 2.5, and most
preferably at least 3.0. In this embodiment, preferably the polyols
contain xylitol in an amount of at least 5%, more preferably at
least 10%, still more preferably at least 15%, even more preferably
at least 20%, further more preferably at least 40%, still further
more preferably at least 50%, even further more preferably at least
60%, still even further more preferably at least 65% and most
preferably at least 80% by weight of the total amount of polyols in
the gelled emulsion. In this embodiment, it is further preferred
that the polyols comprise, and more preferably is a mixture of
xylitol and sorbitol, where the weight ratio of xylitol to sorbitol
is 1.0-3.0, preferably 1.2-2.8, more preferably 1.5-2.5, and most
preferably 1.7-2.2.
[0069] In still another preferred embodiment, the amount of plant
sterol ester and/or plant stanol ester in the gelled emulsion is at
least 45% by weight and the weight ratio of plant sterol ester
and/or plant stanol ester to the total amount of polyols is at
least 1.0, more preferably at least 1.4, still more preferably at
least 1.7, even more preferably at least 2.0, further more
preferably at least 2.5, and most preferably at least 3.0. In this
embodiment, preferably the polyols contain glycerol in an amount of
at least 5%, more preferably at least 10%, still more preferably at
least 15%, even more preferably at least 20%, further more
preferably at least 50%, still further more preferably at least 70%
and most preferably at least 85% by weight of the total amount of
polyols in the gelled emulsion. In this embodiment, it is further
preferred that the polyols contain, and more preferably is a
mixture of glycerol and xylitol, or a mixture of glycerol, xylitol
and sorbitol. When the polyols contain, and preferably is a mixture
of glycerol and xylitol, the amount of glycerol is preferably at
least 5%, more preferably at least 7%, still more preferably at
least 10%, even more preferably at least 12%, and most preferably
at least 14% by weight of the total amount of glycerol and xylitol.
Preferably in this mixture, the weight ratio of glycerol to xylitol
is 0.05-10, more preferably 0.08-2.0, still more preferably
0.11-1.0, even more preferably 0.14-0.8, and most preferably
0.16-0.5. When the polyols contain, and preferably is a mixture of
glycerol, xylitol and sorbitol, the amount of glycerol is
preferably at least 5%, more preferably at least 7%, still more
preferably at least 10%, even more preferably at least 12%, and
most preferably at least 14% by weight of the total amount of
glycerol, xylitol and sorbitol. Preferably in this mixture, the
weight ratio of glycerol to the total amount of xylitol and
sorbitol is 0.05-10, more preferably 0.08-2.0, still more
preferably 0.11-1.0, even more preferably 0.14-0.8, and most
preferably 0.16-0.5. Further in this mixture, the weight ratio of
xylitol to sorbitol is preferably 1.0-3.0, more preferably 1.2-2.8,
still more preferably 1.5-2.5, and most preferably 1.7-2.2.
[0070] In still another preferred embodiment, the amount of plant
sterol ester and/or plant stanol ester in the gelled emulsion is at
least 45% by weight and the weight ratio of plant sterol ester
and/or plant stanol ester to the total amount of polyols is at
least 1.0, more preferably at least 1.4, still more preferably at
least 1.7, even more preferably at least 2.0, further more
preferably at least 2.5, and most preferably at least 3.0. In this
embodiment, preferably the polyols contain xylitol in an amount of
at least 5%, more preferably at least 10%, still more preferably at
least 15%, even more preferably at least 20%, further more
preferably at least 40%, still further more preferably at least
50%, even further more preferably at least 60%, still even further
more preferably at least 65% and most preferably at least 80% by
weight of the total amount of polyols in the gelled emulsion. In
this embodiment, it is further preferred that the polyols comprise,
and more preferably is a mixture of xylitol and sorbitol, where the
weight ratio of xylitol to sorbitol is 1.0-3.0, preferably 1.2-2.8,
more preferably 1.5-2.5, and most preferably 1.7-2.2.
[0071] The gelled emulsion of the invention may also contain other
ingredients, for example sweeteners, flavors, pH modifiers, colors,
emulsifiers, stabilizers, antioxidants and preservatives. The
gelled emulsion may also contain other ingredients with beneficial
health effects, for example vitamins (e.g. C, D, E and K vitamins),
minerals, antioxidants and/or polyphenols.
[0072] The taste of the plant sterol ester and/or plant stanol
ester is bland, and does not require any masking. However, if
desired, the gelled emulsion of the invention may be flavored or
sweetened. For example fruit or berry flavors may be utilized, for
example citrus flavors. Natural or artificial sweeteners may be
used. Sugar based natural sweeteners include for example sucrose,
sugar syrups, fructose, glucose, maltose and dextrins. Artificial
sweeteners include, but are not limited to, e.g. aspartame, stevia,
sucralose, acesulfame-K, saccharin and cyclamates. Cariogenic
sugars selected from the group consisting of sucrose, glucose
fructose, maltose and lactose may also be included in the gelled
emulsion. Preferably the total amount of cariogenic sugars is low,
preferably at most 20%, more preferably at most 15%, still more
preferably at most 10%, even more preferably at most 5% and further
more preferably 0-0.1% by weight of the gelled emulsion. Most
preferably there are no cariogenic sugars present in the gelled
emulsion. By "cariogenic sugars" is here meant sugars producing or
promoting the development of dental caries selected from the group
consisting of sucrose, glucose fructose, maltose and lactose.
Limiting the amount of cariogenic sugars is not only a health
issue, but surprisingly it also brought on a further improvement
into processing of the emulsion.
[0073] Food grade acids and/or buffering agents may be used as pH
modifiers. Suitable acids include for example citric acid, malic
acid, lactic acid, fumaric acid, tartaric acid, acetic acid and
phosphoric acid. Suitable buffering agents include for example the
salts of the before mentioned acids. Preferred acids include citric
acid and malic acid, and preferred buffering agents include their
salts. Preferably the total amount of the acids and/or buffering
agents is less than 15%, more preferably less than 13%, still more
preferably less than 10%, even more preferably less than 8.0% and
most preferably less than 6.0% by weight of the gelled emulsion. In
another preferred embodiment the gelled emulsion does not contain a
buffering agent, but the desired pH is achieved otherwise, e.g. by
using only an acid. If no acidic taste or pH is desired, the gelled
emulsion may be prepared without the use of an acid.
[0074] The gelled emulsion of the present invention can preferably
be prepared according to the following method, which is a further
object of the present invention. The method comprises at least the
following steps: [0075] a) preparing an aqueous phase by mixing
water and gelling agent, and optionally other water soluble
ingredients, preferably at a temperature of at least 40.degree. C.,
[0076] b) melting plant sterol ester and/or plant stanol ester,
preferably at a temperature of at least 40.degree. C., more
preferably at 40-80.degree. C., and optionally mixing it with other
lipid soluble ingredients, [0077] c) emulsifying the melted plant
sterol ester and/or plant stanol ester, or the mixture of plant
sterol ester and/or plant stanol ester and other lipid soluble
ingredients, with the aqueous phase, preferably at a temperature of
at least 40.degree. C., more preferably at 40-80.degree. C., still
more preferably at 45-70.degree. C. and most preferably at
45-60.degree. C. [0078] d) feeding the obtained emulsion,
preferably at a temperature of at least 40.degree. C., into moulds,
preferably into dose unit moulds, and [0079] e) allowing the
emulsion to cool to or below the gelation temperature of the
aqueous phase, and thus preferably to solidify, to obtain the
gelled emulsion.
[0080] The edible product, such as a dietary supplement product of
the present invention can preferably be prepared according to the
following method. The method comprises at least the following
steps: [0081] a) preparing an aqueous phase by mixing water and
gelling agent, and optionally other water soluble ingredients,
preferably at a temperature of at least 40.degree. C., [0082] b)
melting plant sterol ester and/or plant stanol ester, preferably at
a temperature of at least 40.degree. C., more preferably at
40-80.degree. C., and optionally mixing it with other lipid soluble
ingredients, [0083] c) emulsifying the melted plant sterol ester
and/or plant stanol ester, or the mixture of plant sterol ester
and/or plant stanol ester and other lipid soluble ingredients, with
the aqueous phase, preferably at a temperature of at least
40.degree. C., more preferably at 40-80.degree. C., still more
preferably at 45-70.degree. C. and most preferably at 45-60.degree.
C. [0084] d) feeding the obtained emulsion, preferably at a
temperature of at least 40.degree. C., into dose unit moulds,
[0085] e) allowing the emulsion to cool to or below the gelation
temperature of the aqueous phase to obtain a dose unit of the
gelled emulsion, [0086] f) optionally coating the dose unit, and
[0087] g) packing the obtained dose unit.
[0088] Preferably the method includes no coating step f. It is also
preferred that the dose unit is packed in a blister.
[0089] Despite the high plant sterol ester and/or plant stanol
ester content, the viscosity of the emulsion before the gelling is
within the range allowing further processing, e.g. dosing into
moulds, preferably into the dose unit moulds. The type of
production line, e.g. dosing nozzles and packaging line sets
requirements on the viscosity range. The recipe can be modified to
fulfil the viscosity requirements set by the individual production
lines. Also the shear rate that is used at the emulsification step
affects the viscosity of the emulsion formed. E.g. the viscosity of
the emulsion can be reduced by reducing the share rate.
[0090] The viscosity of the emulsion before the gelling can be
preferably at most 40 000 mPas, more preferably at most 30 000 mPas
and most preferably at most 20 000 mPas (measured with Brookfield
viscometer, 1.5 rpm, at 55.degree. C., 5 minutes). Preferably the
viscosity is at least 5000 mPas.
[0091] It has surprisingly been found that the gelled emulsion
having a high plant sterol ester and/or plant stanol ester content
can be prepared according to the present invention without having
unacceptably high viscosity of the emulsion before the gelling, and
still retaining a good emulsion stability. Still the gelling
property of the emulsion is good and the final gelled product has
the desired organoleptic properties with no fatty mouthfeel.
[0092] The dose units of the gelled emulsion may be produced by
feeding the emulsion into stationary or moving moulds. The feeding
takes place preferably via nozzles or needles using appropriate
pressure. The moulds are preferably dose unit moulds, such as
hollow blisters or cavities produced from at least one film, e.g.
plastic-coated aluminum foil. These blisters or cavities are sealed
after filling e.g. with a releasable cover film or foil. However,
the gelled emulsion may also be removed from the moulds followed by
separate end-use packaging. If gelling was not performed in dose
unit moulds but in bigger moulds, the gelled emulsion may be
removed from the used moulds and cut into dose units before the
end-use packaging. The removed gelled dose units may also be coated
by any suitable coating procedure and coating material e.g.
chewable soft gel coatings or sugar alcohols such as sorbitol or
maltitol. The edible product, e.g. a dietary supplement product of
the invention is preferably packaged in a blister or a blister
pack, preferably in an aluminium blister for excellent water
retaining and barrier properties. Canadian patent number 1289074
describes ways to produce usable uncoated administration forms
packed e.g. in blisters. The aqueous phase has preferably a gelling
temperature from 10.degree. C. to 35.degree. C., more preferably
from 12.degree. C. to 33.degree. C. and most preferably from
15.degree. C. to 30.degree. C. The pH of the aqueous phase is
preferably from 2 to 9, more preferably from 2.5 to 8 and most
preferably from 3 to 7.
[0093] All operations during the processing are preferably done at
inert atmosphere. Optionally the emulsion is degassed before dosing
into dose units. Despite the high plant sterol ester and/or plant
stanol ester content, the emulsion stability during the processing
before gelling is good. If desired, the gelled emulsion may be more
than biphasic, i.e. a double emulsion. Preferably the gelled
emulsion is an oil-in-water (0/W) emulsion.
[0094] The dose units of the gelled emulsion may optionally be
dried before packaging, but in preferred embodiments drying is not
used. If the water content of the dose units of the gelled emulsion
is undesired high, the dose units are dried after step e) to obtain
the desired level. The dose units may be coated, but preferably
they are uncoated. Preferably the dose units are individually
packaged. However if the dose units are coated also several dose
units may be packed in one package. The size of the dose unit of
the gelled emulsion is preferably at least 0.3 g, more preferably
at least 0.7 g and most preferably at least 1.0 g. The size of the
dose unit of the gelled emulsion is preferably at most 12.5 g, more
preferably at most 7 g, and most preferably ar most 6 g. The size
of the dose unit of the gelled emulsion is preferably 0.3-12.5 g,
more preferably 0.4-10 g, still more preferably 0.5-9.0 g, even
more preferably 0.6-8.0 g, further more preferably 0.7-7.0 g and
most preferably 1.0-6.0 g.
[0095] Because the gelled emulsion of the invention has a high
plant sterol ester and/or plant stanol ester content, the daily
dose of plant sterol ester and/or plant stanol ester can be
incorporated in a small amount of the gelled emulsion. The
preferred daily dose of plant sterol ester and/or plant stanol
ester is at least 0.8 g, more preferably at least 1.3 g, still more
preferably at least 1.7 g, even more preferably at least 2.5 g and
most preferably the daily dose of plant sterol ester and/or plant
stanol ester is at least 3.4 g. The preferred daily dose of plant
sterol ester and/or plant stanol ester is at most 15 g, more
preferably at most 13 g, still more preferably at most 12 g, even
more preferably at most 11 g and most preferably at most 10 g.
[0096] The daily dose of plant sterol ester and/or plant stanol
ester is preferably provided by 1.0-25 g of the gelled emulsion.
Thus the daily dose of the gelled emulsion is preferably 1.0-25 g.
More preferably the daily dose of the gelled emulsion is 1.3-20 g,
still more preferably 1.5-17 g, even more preferably 1.8-15 g, and
most preferably 2.0-13 g. The daily dose of the gelled emulsion can
be provided in one or more servings. Preferably the daily dose of
the gelled emulsion is provided by one to four servings, more
preferably in one or two servings, and most preferably in one
serving. By a "serving" is meant the recommended amount of dose
units of the gelled emulsion to be consumed at the same intake
occasion. The size of the dose unit is dependent on the size of the
mould wherein the emulsion is gelled.
[0097] The energy content of the gelled emulsion is preferably at
most 840 kJ, more preferably at most 670 kJ, still more preferably
at most 500 kJ, even more preferably at most 330 kJ and most
preferably at most 200 kJ per daily dose of the gelled emulsion.
The energy content of the gelled emulsion is preferably at least 4
kJ, more preferably at least 8 kJ, still more preferably at least
12 kJ, even more preferably at least 16 kJ and most preferably at
least 20 kJ per daily dose of the gelled emulsion. The energy
content per gram of the gelled emulsion is preferably at most 40
kJ, more preferably at most 35 kJ, still more preferably at most 30
kJ, even more preferably at most 25 kJ and most preferably at most
20 kJ.
Embodiment 1a
[0098] A preferred embodiment of the present invention is an edible
product, preferably a dietary supplement product, more preferably a
serum LDL cholesterol lowering dietary supplement product, which
comprises a gelled emulsion containing plant sterol ester and/or
plant stanol ester in an amount of 25-80% by weight, gelling agent
in an amount of at most 13% by weight, and water in an amount of
5.0-33% by weight. Preferably the gelled emulsion contains water in
an amount of 8.0-30%, more preferably 9.0-29%, still more
preferably 10-28% and most preferably 11-27% by weight. Preferably
the gelled emulsion is an oil-in-water (0/W) emulsion. Preferably
the gelled emulsion is a solid gelled emulsion. The plant sterol
ester and/or plant stanol ester preferably contains plant stanol
ester in an amount of at least 10%, more preferably at least 50%,
still more preferably at least 70% and most preferably at least 90%
by weight. The gelling agent preferably contains gelatin,
preferably in an amount of at least 50% of the total amount of
gelling agent. Most preferably the gelling agent is gelatin. When
the gelling agent is gelatin, the amount of gelatin is preferably
2.5-13%, more preferably 3.0-12%, still more preferably 3.5-11% and
most preferably 4.0-10% by weight of the gelled emulsion. Further,
when the gelling agent is gelatin, the amount of gelatin is
preferably 15-55%, more preferably 20-50%, still more preferably
22-45% and most preferably 25-40% by weight of the amount of water
in the gelled emulsion. Preferably the weight ratio of plant sterol
ester and/or plant stanol ester to the gelling agent, which
preferably is gelatin, is at least 6.0, more preferably at least
6.5, still more preferably at least 7.0, even more preferably at
least 7.5, and most preferably at least 8.0. The water activity,
aw, of the gelled emulsion is at most 0.80 and preferably at most
0.75. Further, the gelled emulsion preferably contains 0-20%, more
preferably 0-15%, still more preferably 0-10.0%, even more
preferably 0-9.0%, further more preferably 0-8.0%, still further
more preferably 0-6.0%, even further more preferably 0-4.0%, still
even further more preferably 0-2.0% and most preferably 0-0.1% by
weight triglyceride fat. If triglyceride fat is present in the
gelled emulsion, the weight ratio of the plant sterol ester and/or
plant stanol ester to the triglyceride fat is preferably at least
1.3, more preferably at least 1.7, still more preferably at least
2.0, even more preferably at least 3.0, further more preferably at
least 4.0, still further more preferably at least 5.0, even further
more preferably at least 6.0 and most preferably at least 13. The
gelled emulsion preferably contains one or more polyols in an
amount of 1.0-50%, more preferably 2.0-50%, still more preferably
3.0-40%, even more preferably 4.0-35%, further more preferably
5.0-30%, still further more preferably 5.0-25% and most preferably
5.0-20% by weight. Preferably the polyols contain glycerol in an
amount of at least 5%, more preferably at least 10%, still more
preferably at least 15%, even more preferably at least 20%, further
more preferably at least 50%, still further more preferably at
least 70%, and most preferably at least 85% by weight of the total
amount of polyols. In this embodiment, it is further preferred that
the polyols contain a mixture of glycerol and xylitol, or a mixture
of glycerol, xylitol and sorbitol. When the polyols contain a
mixture of glycerol and xylitol, the amount of glycerol is
preferably at least 5%, more preferably at least 7%, still more
preferably at least 10%, even more preferably at least 12%, and
most preferably at least 14% by weight of the total amount of
glycerol and xylitol. Preferably in this mixture, the weight ratio
of glycerol to xylitol is 0.05-10, more preferably 0.08-2.0, still
more preferably 0.11-1.0, even more preferably 0.14-0.8, and most
preferably 0.16-0.5. When the polyols contain a mixture of
glycerol, xylitol and sorbitol, the amount of glycerol is
preferably at least 5%, more preferably at least 7%, still more
preferably at least 10%, even more preferably at least 12%, and
most preferably at least 14% by weight of the total amount of
glycerol, xylitol and sorbitol. Preferably in this mixture, the
weight ratio of glycerol to the total amount of xylitol and
sorbitol is 0.05-10, more preferably 0.08-2.0, still more
preferably 0.11-1.0, even more preferably 0.14-0.8, and most
preferably 0.16-0.5. Further in this mixture, the weight ratio of
xylitol to sorbitol is preferably 1.0-3.0, more preferably 1.2-2.8,
still more preferably 1.5-2.5, and most preferably 1.7-2.2.
Preferably the weight ratio of plant sterol ester and/or plant
stanol ester to the total amount of polyols is at least 1.0, more
preferably at least 1.4, still more preferably at least 1.7, even
more preferably at least 2.0, further more preferably at least 2.5,
and most preferably at least 3.0. Preferably the total amount of
cariogenic sugars is at most 20%, more preferably at most 15%,
still more preferably at most 10%, even more preferably at most 5%
and further more preferably 0-0.1% by weight of the gelled
emulsion. Most preferably there are no cariogenic sugars present in
the gelled emulsion. Preferably the total amount of the acids
and/or buffering agents is less than 15%, more preferably less than
13%, still more preferably less than 10%; even more preferably less
than 8.0% and most preferably less than 6.0% by weight of the
gelled emulsion. The daily dose of the gelled emulsion is
preferably 1.0-25 g, more preferably 1.3-20 g, still more
preferably 1.5-17 g, even more preferably 1.8-15 g, and most
preferably 2.0-13 g. The size of the dose unit of the gelled
emulsion is preferably 0.3-12.5 g, more preferably 0.4-10 g, still
more preferably 0.5-9.0 g, even more preferably 0.6-8.0 g, further
more preferably 0.7-7.0 g and most preferably 1.0-6.0 g. Preferably
the energy content of the gelled emulsion is at most 840 kJ, more
preferably at most 670 kJ, still more preferably at most 500 kJ,
even more preferably at most 330 kJ and most preferably at most 200
kJ per daily dose of the gelled emulsion. The energy content per
gram of the gelled emulsion is preferably at most 40 kJ, more
preferably at most 35 kJ, still more preferably at most 30 kJ, even
more preferably at most 25 kJ and most preferably at most 20 kJ.
Preferably the gelled emulsion of this embodiment is uncoated.
Embodiment 1b
[0099] Another preferred embodiment of the present invention is an
edible product, preferably a dietary supplement product, more
preferably a serum LDL cholesterol lowering dietary supplement
product, which comprises a gelled emulsion containing plant sterol
ester and/or plant stanol ester in an amount of 25-80% by weight,
gelling agent in an amount of at most 13% by weight, and water in
an amount of 5.0-33% by weight. Preferably the gelled emulsion
contains water in an amount of 8.0-30%, more preferably 9.0-29%,
still more preferably 10-28% and most preferably 11-27% by weight.
Preferably the gelled emulsion is an oil-in-water (0/W) emulsion.
Preferably the gelled emulsion is a solid gelled emulsion. The
plant sterol ester and/or plant stanol ester preferably contains
plant stanol ester in an amount of at least 10%, more preferably at
least 50%, still more preferably at least 70% and most preferably
at least 90% by weight. The gelling agent preferably contains
gelatin, preferably in an amount of at least 50% of the total
amount of gelling agent. Most preferably the gelling agent is
gelatin. When the gelling agent is gelatin, the amount of gelatin
is preferably 2.5-13%, more preferably 3.0-12%, still more
preferably 3.5-11% and most preferably 4.0-10% by weight of the
gelled emulsion. Further, when the gelling agent is gelatin, the
amount of gelatin is preferably 15-55%, more preferably 20-50%,
still more preferably 22-45% and most preferably 25-40% by weight
of the amount of water in the gelled emulsion. Preferably the
weight ratio of plant sterol ester and/or plant stanol ester to the
gelling agent, which preferably is gelatin, is at least 6.0, more
preferably at least 6.5, still more preferably at least 7.0, even
more preferably at least 7.5, and most preferably at least 8.0. The
water activity, aw, of the gelled emulsion is at most 0.80 and
preferably at most 0.75. Further, the gelled emulsion preferably
contains 0-20%, more preferably 0-15%, still more preferably
0-10.0%, even more preferably 0-9.0%, further more preferably
0-8.0%, still further more preferably 0-6.0%, even further more
preferably 0-4.0%, still even further more preferably 0-2.0% and
most preferably 0-0.1% by weight triglyceride fat. If triglyceride
fat is present in the gelled emulsion, the weight ratio of the
plant sterol ester and/or plant stanol ester to the triglyceride
fat is preferably at least 1.3, more preferably at least 1.7, still
more preferably at least 2.0, even more preferably at least 3.0,
further more preferably at least 4.0, still further more preferably
at least 5.0, even further more preferably at least 6.0 and most
preferably at least 13. The gelled emulsion preferably contains one
or more polyols in an amount of 1.0-50%, more preferably 2.0-50%,
still more preferably 3.0-40%, even more preferably 4.0-35%,
further more preferably 5.0-30%, still further more preferably
5.0-25% and most preferably 5.0-20% by weight. Preferably the
polyols contain xylitol in an amount of at least 5%, more
preferably at least 10%, still more preferably at least 15%, even
more preferably at least 20%, further more preferably at least 40%,
still further more preferably at least 50%, even further more
preferably at least 60%, still even further more preferably at
least 65% and most preferably at least 80% by weight of the total
amount of polyols in the gelled emulsion. Preferably the polyols
contain a mixture of xylitol and sorbitol, where the weight ratio
of xylitol to sorbitol is 1.0-3.0, more preferably 1.2-2.8, still
more preferably 1.5-2.5, and most preferably 1.7-2.2. Preferably
the weight ratio of plant sterol ester and/or plant stanol ester to
the total amount of polyols is at least 1.0, more preferably at
least 1.4, still more preferably at least 1.7, even more preferably
at least 2.0, further more preferably at least 2.5, and most
preferably at least 3.0. Preferably the total amount of cariogenic
sugars is at most 20%, more preferably at most 15%, still more
preferably at most 10%, even more preferably at most 5% and further
more preferably 0-0.1% by weight of the gelled emulsion. Most
preferably there are no cariogenic sugars present in the gelled
emulsion. Preferably the total amount of the acids and/or buffering
agents is less than 15%, more preferably less than 13%, still more
preferably less than 10%, even more preferably less than 8.0% and
most preferably less than 6.0% by weight of the gelled emulsion.
The daily dose of the gelled emulsion is preferably 1.0-25 g, more
preferably 1.3-20 g, still more preferably 1.5-17 g, even more
preferably 1.8-15 g, and most preferably 2.0-13 g. The size of the
dose unit of the gelled emulsion is preferably 0.3-12.5 g, more
preferably 0.4-10 g, still more preferably 0.5-9.0 g, even more
preferably 0.6-8.0 g further more preferably 0.7-7.0 g and most
preferably 1.0-6.0 g. Preferably the energy content of the gelled
emulsion is at most 840 kJ, more preferably at most 670 kJ, still
more preferably at most 500 kJ, even more preferably at most 330 kJ
and most preferably at most 200 kJ per daily dose of the gelled
emulsion. The energy content per gram of the gelled emulsion is
preferably at most 40 kJ, more preferably at most 35 kJ, still more
preferably at most 30 kJ, even more preferably at most 25 kJ and
most preferably at most 20 kJ. Preferably the gelled emulsion of
this embodiment is uncoated.
Embodiment 2a
[0100] A preferred embodiment of the present invention is an edible
product, preferably a dietary supplement product, more preferably a
serum LDL cholesterol lowering dietary supplement product, which
comprises a gelled emulsion containing plant sterol ester and/or
plant stanol ester in an amount of 35-75% by weight, gelling agent
in an amount of at most 12% by weight, and water in an amount of
5.0-33% by weight. Preferably the gelled emulsion contains water in
an amount of 8.0-30%, more preferably 9.0-29%, still more
preferably 10-28% and most preferably 11-27% by weight. Preferably
the gelled emulsion is an oil-in-water (0/W) emulsion. Preferably
the gelled emulsion is a solid gelled emulsion. The plant sterol
ester and/or plant stanol ester preferably contains plant stanol
ester in an amount of at least 10%, more preferably at least 50%,
still more preferably at least 70% and most preferably at least 90%
by weight. The gelling agent preferably contains gelatin,
preferably in an amount of at least 50% of the total amount of
gelling agent. Most preferably the gelling agent is gelatin. When
the gelling agent is gelatin, the amount of gelatin is preferably
3.0-12%, more preferably 3.5-11% and most preferably 4.0-10% by
weight of the gelled emulsion. Further, when the gelling agent is
gelatin, the amount of gelatin is preferably 15-55%, more
preferably 20-50%, still more preferably 22-45% and most preferably
25-40% by weight of the amount of water in the gelled emulsion.
Preferably the weight ratio of plant sterol ester and/or plant
stanol ester to the gelling agent, which preferably is gelatin, is
at least 6.0, more preferably at least 6.5, still more preferably
at least 7.0, even more preferably at least 7.5, and most
preferably at least 8.0. The water activity, aw, of the gelled
emulsion is at most 0.80 and preferably at most 0.75. Further, the
gelled emulsion preferably contains 0-20%, more preferably 0-15%,
still more preferably 0-10.0%, even more preferably 0-9.0%, further
more preferably 0-8.0%, still further more preferably 0-6.0%, even
further more preferably 0-4.0%, still even further more preferably
0-2.0% and most preferably 0-0.1% by weight triglyceride fat. If
triglyceride fat is present in the gelled emulsion, the weight
ratio of the plant sterol ester and/or plant stanol ester to the
triglyceride fat is preferably at least 1.7, more preferably at
least 2.0, still more preferably at least 3.0, even more preferably
at least 4.0, further more preferably at least 5.0, still further
more preferably at least 6.0 and most preferably at least 13. The
gelled emulsion preferably contains one or more polyols in an
amount of 1.0-50%, more preferably 2.0-50%, still more preferably
3.0-40%, even more preferably 4.0-35%, further more preferably
5.0-30%, still further more preferably 5.0-25% and most preferably
5.0-20% by weight. Preferably the polyols contain glycerol in an
amount of at least 5%, more preferably at least 10%, still more
preferably at least 15%, even more preferably at least 20%, further
more preferably at least 50%, still further more preferably at
least 70%, and most preferably at least 85% by weight of the total
amount of polyols. In this embodiment, it is further preferred that
the polyols contain a mixture of glycerol and xylitol, or a mixture
of glycerol, xylitol and sorbitol. When the polyols contain a
mixture of glycerol and xylitol, the amount of glycerol is
preferably at least 5%, more preferably at least 7%, still more
preferably at least 10%, even more preferably at least 12%, and
most preferably at least 14% by weight of the total amount of
glycerol and xylitol. Preferably in this mixture the weight ratio
of glycerol to xylitol is 0.05-10, more preferably 0.08-2.0, still
more preferably 0.11-1.0, even more preferably 0.14-0.8, and most
preferably 0.16-0.5. When the polyols contain a mixture of
glycerol, xylitol and sorbitol, the amount of glycerol is
preferably at least 5%, more preferably at least 7%, still more
preferably at least 10%, even more preferably at least 12%, and
most preferably at least 14% by weight of the total amount of
glycerol, xylitol and sorbitol. Preferably in this mixture, the
weight ratio of glycerol to the total amount of xylitol and
sorbitol is 0.05-10, more preferably 0.08-2.0, still more
preferably 0.11-1.0, even more preferably 0.14-0.8, and most
preferably 0.16-0.5. Further in this mixture, the weight ratio of
xylitol to sorbitol is preferably 1.0-3.0, more preferably 1.2-2.8,
still more preferably 1.5-2.5, and most preferably 1.7-2.2.
Preferably the weight ratio of plant sterol ester and/or plant
stanol ester to the total amount of polyols is at least 1.0, more
preferably at least 1.4, still more preferably at least 1.7, even
more preferably at least 2.0, further more preferably at least 2.5,
and most preferably at least 3.0. Preferably the total amount of
cariogenic sugars is at most 20%, more preferably at most 15%,
still more preferably at most 10%, even more preferably at most 5%
and further more preferably 0-0.1% by weight of the gelled
emulsion. Most preferably there are no cariogenic sugars present in
the gelled emulsion. Preferably the total amount of the acids
and/or buffering agents is less than 15%, more preferably less than
13%, still more preferably less than 10%, even more preferably less
than 8.0% and most preferably less than 6.0% by weight of the
gelled emulsion. The daily dose of the gelled emulsion is
preferably 1.0-25 g, more preferably 1.3-20 g, still more
preferably 1.5-17 g, even more preferably 1.8-15 g, and most
preferably 2.0-13 g. The size of the dose unit of the gelled
emulsion is preferably 0.3-12.5 g, more preferably 0.4-10 g, still
more preferably 0.5-9.0 g, even more preferably 0.6-8.0 g, further
more preferably 0.7-7.0 g and most preferably 1.0-6.0 g. Preferably
the energy content of the gelled emulsion is at most 840 kJ, more
preferably at most 670 kJ, still more preferably at most 500 kJ,
even more preferably at most 330 kJ and most preferably at most 200
kJ per daily dose of the gelled emulsion. The energy content per
gram of the gelled emulsion is preferably at most 40 kJ, more
preferably at most 35 kJ, still more preferably at most 30 kJ, even
more preferably at most 25 kJ and most preferably at most 20 kJ.
Preferably the gelled emulsion of this embodiment is uncoated.
Embodiment 2b
[0101] Another preferred embodiment of the present invention is an
edible product, preferably a dietary supplement product, more
preferably a serum LDL cholesterol lowering dietary supplement
product, which comprises a gelled emulsion containing plant sterol
ester and/or plant stanol ester in an amount of 35-75% by weight,
gelling agent in an amount of at most 12% by weight, and water in
an amount of 5.0-33% by weight. Preferably the gelled emulsion
contains water in an amount of 8.0-30%, more preferably 9.0-29%,
still more preferably 10-28% and most preferably 11-27% by weight.
Preferably the gelled emulsion is an oil-in-water (0/W) emulsion.
Preferably the gelled emulsion is a solid gelled emulsion. The
plant sterol ester and/or plant stanol ester preferably contains
plant stanol ester in an amount of at least 10%, more preferably at
least 50%, still more preferably at least 70% and most preferably
at least 90% by weight. The gelling agent preferably contains
gelatin, preferably in an amount of at least 50% of the total
amount of gelling agent. Most preferably the gelling agent is
gelatin. When the gelling agent is gelatin, the amount of gelatin
is preferably 3.0-12%, more preferably 3.5-11% and most preferably
4.0-10% by weight of the gelled emulsion. Further, when the gelling
agent is gelatin, the amount of gelatin is preferably 15-55%, more
preferably 20-50%, still more preferably 22-45% and most preferably
25-40% by weight of the amount of water in the gelled emulsion.
Preferably the weight ratio of plant sterol ester and/or plant
stanol ester to the gelling agent, which preferably is gelatin, is
at least 6.0, more preferably at least 6.5, still more preferably
at least 7.0, even more preferably at least 7.5, and most
preferably at least 8.0. The water activity, a.sub.w, of the gelled
emulsion is at most 0.80 and preferably at most 0.75. Further, the
gelled emulsion preferably contains 0-20%, more preferably 0-15%,
still more preferably 0-10.0%, even more preferably 0-9.0%, further
more preferably 0-8.0%, still further more preferably 0-6.0%, even
further more preferably 0-4.0%, still even further more preferably
0-2.0% and most preferably 0-0.1% by weight triglyceride fat. If
triglyceride fat is present in the gelled emulsion, the weight
ratio of the plant sterol ester and/or plant stanol ester to the
triglyceride fat is preferably at least 1.7, more preferably at
least 2.0, still more preferably at least 3.0, even more preferably
at least 4.0, further more preferably at least 5.0, still further
more preferably at least 6.0 and most preferably at least 13. The
gelled emulsion preferably contains one or more polyols in an
amount of 1.0-50%, more preferably 2.0-50%, still more preferably
3.0-40%, even more preferably 4.0-35%, further more preferably
5.0-30%, still further more preferably 5.0-25% and most preferably
5.0-20% by weight. Preferably the polyols contain xylitol in an
amount of at least 5%, more preferably at least 10%, still more
preferably at least 15%, even more preferably at least 20%, further
more preferably at least 40%, still further more preferably at
least 50%, even further more preferably at least 60%, still even
further more preferably at least 65% and most preferably at least
80% by weight of the total amount of polyols in the gelled
emulsion. Preferably the polyols contain a mixture of xylitol and
sorbitol, where the weight ratio of xylitol to sorbitol is 1.0-3.0,
more preferably 1.2-2.8, still more preferably 1.5-2.5, and most
preferably 1.7-2.2. Preferably the weight ratio of plant sterol
ester and/or plant stanol ester to the total amount of polyols is
at least 1.0, more preferably at least 1.4, still more preferably
at least 1.7, even more preferably at least 2.0, further more
preferably at least 2.5, and most preferably at least 3.0.
Preferably the total amount of cariogenic sugars is at most 20%,
more preferably at most 15%, still more preferably at most 10%,
even more preferably at most 5% and further more preferably 0-0.1%
by weight of the gelled emulsion. Most preferably there are no
cariogenic sugars present in the gelled emulsion. Preferably the
total amount of the acids and/or buffering agents is less than 15%,
more preferably less than 13%, still more preferably less than 10%,
even more preferably less than 8.0% and most preferably less than
6.0% by weight of the gelled emulsion. The daily dose of the gelled
emulsion is preferably 1.0-25 g, more preferably 1.3-20 g, still
more preferably 1.5-17 g, even more preferably 1.8-15 g, and most
preferably 2.0-13 g. The size of the dose unit of the gelled
emulsion is preferably 0.3-12.5 g, more preferably 0.4-10 g, still
more preferably 0.5-9.0 g, even more preferably 0.6-8.0 g, further
more preferably 0.7-7.0 g and most preferably 1.0-6.0 g. Preferably
the energy content of the gelled emulsion is at most 840 kJ, more
preferably at most 670 kJ, still more preferably at most 500 kJ,
even more preferably at most 330 kJ and most preferably at most 200
kJ per daily dose of the gelled emulsion. The energy content per
gram of the gelled emulsion is preferably at most 40 kJ, more
preferably at most 35 kJ, still more preferably at most 30 kJ, even
more preferably at most 25 kJ and most preferably at most 20 kJ.
Preferably the gelled emulsion of this embodiment is uncoated.
Embodiment 3a
[0102] Another preferred embodiment of the present invention is an
edible product, preferably a dietary supplement product, more
preferably a serum LDL cholesterol lowering dietary supplement
product, which comprises a gelled emulsion containing plant sterol
ester and/or plant stanol ester in an amount of 40-75% by weight,
gelling agent in an amount of at most 12% by weight, and water in
an amount of 6.0-32% by weight. Preferably the gelled emulsion
contains water in an amount of 8.0-30%, more preferably 9.0-29%,
still more preferably 10-28% and most 10 preferably 11-27% by
weight. Preferably the gelled emulsion is an oil-in-water (0/W)
emulsion. Preferably the gelled emulsion is a solid gelled
emulsion. In this embodiment, plant sterol ester and/or plant
stanol ester preferably contains plant stanol ester in an amount of
at least 10%, more preferably at least 50%, still more preferably
at least 70% and most preferably at least 90% by weight of the
plant sterol ester and/or plant stanol ester. Further in this
embodiment, the gelling agent preferably contains gelatin,
preferably in an amount of at least 50% of the total amount of
gelling agent. Most preferably the gelling agent is gelatin. When
the gelling agent is gelatin, the amount of gelatin is preferably
3.0-12%, more preferably 3.5-11% and most preferably 4.0-10% by
weight of the gelled emulsion. Further, when the gelling agent is
gelatin, the amount of gelatin is preferably 15-55%, more
preferably 20-50%, still more preferably 22-45% and most preferably
25-40% by weight of the amount of water in the gelled emulsion.
Preferably the weight ratio of plant sterol ester and/or plant
stanol ester to the gelling agent, which preferably is gelatin, is
at least 6.0, more preferably at least 6.5, still more preferably
at least 7.0, even more preferably at least 7.5, and most
preferably at least 8.0. Further in this embodiment, the water
activity, a.sub.w, of the gelled emulsion is at most 0.80 and
preferably at most 0.75. Further, the gelled emulsion contains
0-10.0%, preferably 0-9.0%, more preferably 0-8.0%, still more
preferably 0-6.0%, even more preferably 0-4.0%, further more
preferably 0-2.0% and most preferably 0-0.1% by weight triglyceride
fat. If triglyceride fat is present in the gelled emulsion, the
weight ratio of the plant sterol ester and/or plant stanol ester to
the triglyceride fat is preferably at least 4.0, more preferably at
least 5.0, still more preferably at least 6.0 and most preferably
at least 13. The gelled emulsion preferably contains one or more
polyols in an amount of 1.0-40%, more preferably 2.0-40%, still
more preferably 3.0-40%, even more preferably 4.0-35%, further more
preferably 5.0-30%, still further more preferably 5.0-25% and most
preferably 5.0-20% by weight. Preferably the polyols contain
glycerol in an amount of at least 5%, more preferably at least 10%,
still more preferably at least 15%, even more preferably at least
20%, further more preferably at least 50%, still further more
preferably at least 70%, and most preferably at least 85% by weight
of the total amount of polyols. In this embodiment, it is further
preferred that the polyols contain a mixture of glycerol and
xylitol, or a mixture of glycerol, xylitol and sorbitol. When the
polyols contain a mixture of glycerol and xylitol, the amount of
glycerol is preferably at least 5%, more preferably at least 7%,
still more preferably at least 10%, even more preferably at least
12%, and most preferably at least 14% by weight of the total amount
of glycerol and xylitol. Preferably in this mixture, the weight
ratio of glycerol to xylitol is 0.05-10, more preferably 0.08-2.0,
still more preferably 0.11-1.0, even more preferably 0.14-0.8, and
most preferably 0.16-0.5. When the polyols contain a mixture of
glycerol, xylitol and sorbitol, the amount of glycerol is
preferably at least 5%, more preferably at least 7%, still more
preferably at least 10%, even more preferably at least 12%, and
most preferably at least 14% by weight of the total amount of
glycerol, xylitol and sorbitol. Preferably in this mixture, the
weight ratio of glycerol to the total amount of xylitol and
sorbitol is 0.05-10, more preferably 0.08-2.0, still more
preferably 0.11-1.0, even more preferably 0.14-0.8, and most
preferably 0.16-0.5. Further in this mixture, the weight ratio of
xylitol to sorbitol is preferably 1.0-3.0, more preferably 1.2-2.8,
still more preferably 1.5-2.5, and most preferably 1.7-2.2.
Preferably the weight ratio of plant sterol ester and/or plant
stanol ester to the total amount of polyols is at least 1.0, more
preferably at least 1.4, still more preferably at least 1.7, even
more preferably at least 2.0, further more preferably at least 2.5,
and most preferably at least 3.0. Preferably the total amount of
cariogenic sugars is at most 20%, more preferably at most 15%,
still more preferably at most 10%, even more preferably at most
5.0% and further more preferably 0-0.1% by weight of the gelled
emulsion. Most preferably there are no cariogenic sugars present in
the gelled emulsion. Preferably the total amount of the acids
and/or buffering agents is less than 15%, more preferably less than
13%, still more preferably less than 10%, even more preferably less
than 8.0% and most preferably less than 6.0% by weight of the
gelled emulsion. The daily dose of the gelled emulsion of this
embodiment is preferably 1.0-25 g, more preferably 1.3-20 g, still
more preferably 1.5-17 g, even more preferably 1.8-15 g, and most
preferably 2.0-13 g. The size of the dose unit of the gelled
emulsion is preferably 0.3-12.5 g, more preferably 0.4-10 g, still
more preferably 0.5-9.0 g, even more preferably 0.6-8.0 g, further
more preferably 0.7-7.0 g and most preferably 1.0-6.0 g. Preferably
the energy content of the gelled emulsion is at most 840 kJ, more
preferably at most 670 kJ, still more preferably at most 500 kJ,
even more preferably at most 330 kJ and most preferably at most 200
kJ per daily dose of the gelled emulsion. The energy content per
gram of the gelled emulsion is preferably at most 40 kJ, more
preferably at most 35 kJ, still more preferably at most 30 kJ, even
more preferably at most 25 kJ and most preferably at most 20 kJ.
Preferably the gelled emulsion of this embodiment is uncoated.
Embodiment 3b
[0103] Another preferred embodiment of the present invention is an
edible product, preferably a dietary supplement product, more
preferably a serum LDL cholesterol lowering dietary supplement
product, which comprises a gelled emulsion containing plant sterol
ester and/or plant stanol ester in an amount of 40-75% by weight,
gelling agent in an amount of at most 12% by weight, and water in
an amount of 6.0-32% by weight. Preferably the gelled emulsion
contains water in an amount of 8.0-30%, more preferably 9.0-29%,
still more preferably 10-28% and most preferably 11-27% by weight.
Preferably the gelled emulsion is an oil-in-water (0/W) emulsion.
Preferably the gelled emulsion is a solid gelled emulsion. In this
embodiment, plant sterol ester and/or plant stanol ester preferably
contains plant stanol ester in an amount of at least 10%, more
preferably at least 50%, still more preferably at least 70% and
most preferably at least 90% by weight of the plant sterol ester
and/or plant stanol ester. Further in this embodiment, the gelling
agent preferably contains gelatin, preferably in an amount of at
least 50% of the total amount of gelling agent. Most preferably the
gelling agent is gelatin. When the gelling agent is gelatin, the
amount of gelatin is preferably 3.0-12%, more preferably 3.5-11%
and most preferably 4.0-10% by weight of the gelled emulsion.
Further, when the gelling agent is gelatin, the amount of gelatin
is preferably 15-55%, more preferably 20-50%, still more preferably
22-45% and most preferably 25-40% by weight of the amount of water
in the gelled emulsion. Preferably the weight ratio of plant sterol
ester and/or plant stanol ester to the gelling agent, which
preferably is gelatin, is at least 6.0, more preferably at least
6.5, still more preferably at least 7.0, even more preferably at
least 7.5, and most preferably at least 8.0. Further in this
embodiment, the water activity, aw, of the gelled emulsion is at
most 0.80 and preferably at most 0.75. Further, the gelled emulsion
contains 0-10.0%, preferably 0-9.0%, more preferably 0-8.0%, still
more preferably 0-6.0%, even more preferably 0-4.0%, further more
preferably 0-2.0% and most preferably 0-0.1% by weight triglyceride
fat. If triglyceride fat is present in the gelled emulsion, the
weight ratio of the plant sterol ester and/or plant stanol ester to
the triglyceride fat is preferably at least 4.0, more preferably at
least 5.0, still more preferably at least 6.0 and most preferably
at least 13. The gelled emulsion preferably contains one or more
polyols in an amount of 1.0-40%, more preferably 2.0-40%, still
more preferably 3.0-40%, even more preferably 4.0-35%, further more
preferably 5.0-30%, still further more preferably 5.0-25% and most
preferably 5.0-20% by weight. Preferably the polyols contain
xylitol in an amount of at least 5%, more preferably at least 10%,
still more preferably at least 15%, even more preferably at least
20%, further more preferably at least 40%, still further more
preferably at least 50%, even further more preferably at least 60%,
still even further more preferably at least 65% and most preferably
at least 80% by weight of the total amount of polyols in the gelled
emulsion. Preferably the polyols contain a mixture of xylitol and
sorbitol, where the weight ratio of xylitol to sorbitol is 1.0-3.0,
more preferably 1.2-2.8, still more preferably 1.5-2.5, and most
preferably 1.7-2.2. Preferably the weight ratio of plant sterol
ester and/or plant stanol ester to the total amount of polyols is
at least 1.0, more preferably at least 1.4, still more preferably
at least 1.7, even more preferably at least 2.0, further more
preferably at least 2.5, and most preferably at least 3.0.
Preferably the total amount of cariogenic sugars is at most 20%,
more preferably at most 15%, still more preferably at most 10%,
even more preferably at most 5.0% and further more preferably
0-0.1% by weight of the gelled emulsion. Most preferably there are
no cariogenic sugars present in the gelled emulsion. Preferably the
total amount of the acids and/or buffering agents is less than 15%,
more preferably less than 13%, still more preferably less than 10%,
even more preferably less than 8.0% and most preferably less than
6.0% by weight of the gelled emulsion. The daily dose of the gelled
emulsion of this embodiment is preferably 1.0-25 g, more preferably
1.3-20 g, still more preferably 1.5-17 g, even more preferably
1.8-15 g, and most preferably 2.0-13 g. The size of the dose unit
of the gelled emulsion is preferably 0.3-12.5 g, more preferably
0.4-10 g, still more preferably 0.5-9.0 g, even more preferably
0.6-8.0 g, further more preferably 0.7-7.0 g and most preferably
1.0-6.0 g. Preferably the energy content of the gelled emulsion is
at most 840 kJ, more preferably at most 670 kJ, still more
preferably at most 500 kJ, even more preferably at most 330 kJ and
most preferably t most 200 kJ per daily dose of the gelled
emulsion. The energy content per gram of the gelled emulsion is
preferably at most 40 kJ, more preferably at most 35 kJ, still more
preferably at most 30 kJ, even more preferably at most 25 kJ and
most preferably at most 20 kJ. Preferably the gelled emulsion of
this embodiment is uncoated.
Embodiment 3c
[0104] Another preferred embodiment of the present invention is a
dietary supplement product, more preferably a serum LDL cholesterol
lowering dietary supplement product, which comprises a gelled
emulsion containing plant sterol ester and/or plant stanol ester in
an amount of 40-75% by weight, gelatin in an amount of 3.0-12% by
weight, and water in an amount of 11-27% by weight. Preferably the
gelled emulsion is an oil-in-water (0/W) emulsion.
[0105] Preferably the gelled emulsion is a solid gelled emulsion.
In this embodiment, plant sterol ester and/or plant stanol ester
preferably contains plant stanol ester in an amount of at least
10%, more preferably at least 50%, still more preferably at least
70% and most preferably at least 90% by weight of the plant sterol
ester and/or plant stanol ester. The amount of gelatin is 22-45%
and preferably 25-40% by weight of the amount of water in the
gelled emulsion. The weight ratio of plant sterol ester and/or
plant stanol ester to gelatin is at least 6.0, preferably at least
6.5, more preferably at least 7.0, still more preferably at least
7.5, and most preferably at least 8.0. Further in this embodiment,
the water activity, aw, of the gelled emulsion is at most 0.80 and
preferably at most 0.75. Further, the gelled emulsion contains
0-2.0% and preferably 0-0.1% by weight triglyceride fat. The gelled
emulsion contains one or more polyols in an amount of 5.0-25% and
preferably 5.0-20% by weight. It is preferred that the polyols
contain a mixture of glycerol and xylitol. When the polyols contain
a mixture of glycerol and xylitol, the amount of glycerol is
preferably at least 10%, more preferably at least 12%, and most
preferably at least 14% by weight of the total amount of glycerol
and xylitol. The weight ratio of plant sterol ester and/or plant
stanol ester to the total amount of polyols is preferably at least
1.7, more preferably at least 2.0, still more preferably at least
2.5, and most preferably at least 3.0. Preferably the total amount
of cariogenic sugars is 0-0.1% by weight of the gelled emulsion.
Most preferably there are no cariogenic sugars present in the
gelled emulsion. Preferably the total amount of the acids and/or
buffering agents is less than 6.0% by weight of the gelled
emulsion. The daily dose of the gelled emulsion of this embodiment
is preferably 2.0-13 g. The size of the dose unit of the gelled
emulsion is preferably 1.0-6.0 g. Preferably the energy content of
the gelled emulsion is at most 200 kJ per daily dose of the gelled
emulsion. The energy content per gram of the gelled emulsion is
preferably at most 20 kJ. Preferably the gelled emulsion of this
embodiment is uncoated.
Embodiment 4a
[0106] Still another preferred embodiment of the present invention
is an edible product, preferably a dietary supplement product, more
preferably a serum LDL cholesterol lowering dietary supplement
product, which comprises a gelled emulsion containing plant sterol
ester and/or plant stanol ester in an amount of at least 42%,
preferably at least 45%, more preferably at least 48%, still more
preferably at least 50% and most preferably at least 52% by weight
of the gelled emulsion, gelling agent in an amount of at most 13%
by weight, and water in an amount of 6.0-32% by weight. Preferably
the gelled emulsion contains water in an amount of 8.0-30%, more
preferably 9.0-29%, still more preferably 10-28% and most
preferably 11-27% by weight. Preferably the gelled emulsion is an
oil-in-water (0/W) emulsion. Preferably the gelled emulsion is a
solid gelled emulsion. The amount of plant sterol ester and/or
plant stanol ester is in this embodiment preferably at most 80%,
more preferably at most 75%, still more preferably at most 73%,
even more preferably at most 70% and most preferably at most 68% by
weight of the gelled emulsion. In this embodiment, plant sterol
ester and/or plant stanol ester preferably contains plant stanol
ester in an amount of at least 10%, more preferably at least 50%,
still more preferably at least 70% and most preferably at least 90%
by weight of the plant sterol ester and/or plant stanol ester.
Further in this embodiment, the gelling agent preferably contains
gelatin, preferably in an amount of at least 50% of the total
amount of gelling agent. Most preferably the gelling agent is
gelatin. When the gelling agent is gelatin, the amount of gelatin
is preferably 2.5-13%, more preferably 3.0-12%, still more
preferably 3.5-11% and most preferably 4.0-10% by weight of the
gelled emulsion. Further, when the gelling agent is gelatin, the
amount of gelatin is preferably 15-55%, more preferably 20-50%,
still more preferably 22-45% and most preferably 25-40% by weight
of the amount of water in the gelled emulsion. Preferably the
weight ratio of plant sterol ester and/or plant stanol ester to the
gelling agent, which preferably is gelatin, is at least 6.0, more
preferably at least 6.5, still more preferably at least 7.0, even
more preferably at least 7.5, and most preferably at least 8.0.
Further in this embodiment, the water activity, aw, of the gelled
emulsion is at most 0.80 and preferably at most 0.75. Further, the
gelled emulsion contains 0-10.0%, preferably 0-9.0%, more
preferably 0-8.0%, still more preferably 0-6.0%, even more
preferably 0-4.0%, further more preferably 0-2.0% and most
preferably 0-0.1% by weight triglyceride fat. If triglyceride fat
is present in the gelled emulsion, the weight ratio of the plant
sterol ester and/or plant stanol ester to the triglyceride fat is
preferably at least 5.0, more preferably at least 6.0 and most
preferably at least 13. Further in this embodiment, the gelled
emulsion preferably contains one or more polyols in an amount of
1.0-40%, more preferably 3.0-40%, still more preferably 4.0-35%
even more preferably 5.0-30%, further more preferably 5.0-25% and
most preferably 5.0-20% by weight. Preferably the polyols contain
glycerol in an amount of at least 5%, more preferably at least 10%,
still more preferably at least 15%, even more preferably at least
20%, further more preferably at least 50%, still further more
preferably at least 70%, and most preferably at least 85% by weight
of the total amount of polyols. In this embodiment, it is further
preferred that the polyols contain a mixture of glycerol and
xylitol, or a mixture of glycerol, xylitol and sorbitol. When the
polyols contain a mixture of glycerol and xylitol, the amount of
glycerol is preferably at least 5%, more preferably at least 7%,
still more preferably at least 10%, even more preferably at least
12%, and most preferably at least 14% by weight of the total amount
of glycerol and xylitol. Preferably in this mixture, the weight
ratio of glycerol to xylitol is 0.05-10, more preferably 0.08-2.0,
still more preferably 0.11-1.0, even more preferably 0.14-0.8, and
most preferably 0.16-0.5. When the polyols contain a mixture of
glycerol, xylitol and sorbitol, the amount of glycerol is
preferably at least 5%, more preferably at least 7%, still more
preferably at least 10%, even more preferably at least 12%, and
most preferably at least 14% by weight of the total amount of
glycerol, xylitol and sorbitol. Preferably in this mixture, the
weight ratio of glycerol to the total amount of xylitol and
sorbitol is 0.05-10, more preferably 0.08-2.0, still more
preferably 0.11-1.0, even more preferably 0.14-0.8, and most
preferably 0.16-0.5. Further in this mixture, the weight ratio of
xylitol to sorbitol is preferably 1.0-3.0, more preferably 1.2-2.8,
still more preferably 1.5-2.5, and most preferably 1.7-2.2.
Preferably the weight ratio of plant sterol ester and/or plant
stanol ester to the total amount of polyols is at least 1.0, more
preferably at least 1.4, still more preferably at least 1.7, even
more preferably at least 2.0, further more preferably at least 2.5,
and most preferably at least 3.0. Preferably the total amount of
cariogenic sugars is at most 20%, more preferably at most 15%,
still more preferably at most 10%, even more preferably at most
5.0% and further more preferably 0-0.1% by weight of the gelled
emulsion. Most preferably there are no cariogenic sugars present in
the gelled emulsion. Preferably the total amount of the acids
and/or buffering agents is less than 15%, more preferably less than
13%, still more preferably less than 10%, even more preferably less
than 8% and most preferably less than 6% by weight of the gelled
emulsion. The daily dose of the gelled emulsion of this embodiment
is preferably 1.0-25 g, more preferably 1.3-20 g, still more
preferably 1.5-17 g, even more preferably 1.8-15 g, and most
preferably 2.0-13 g. The size of the dose unit of the gelled
emulsion is preferably 0.3-12.5 g, more preferably 0.4-10 g, still
more preferably 0.5-9.0 g, even more preferably 0.6-8.0 g, further
more preferably 0.7-7.0 g and most preferably 1.0-6.0 g. Preferably
the energy content of the gelled emulsion is at most 840 kJ, more
preferably at most 670 kJ, still more preferably at most 500 kJ,
even more preferably at most 330 kJ and most preferably at most 200
kJ per daily dose of the gelled emulsion. The energy content per
gram of the gelled emulsion is preferably at most 40 kJ, more
preferably at most 35 kJ, still more preferably at most 30 kJ, even
more preferably at most 25 kJ and most preferably at most 20 kJ.
Preferably the gelled emulsion of this embodiment is uncoated.
Embodiment 4b
[0107] Still another preferred embodiment of the present invention
is an edible product, preferably a dietary supplement product, more
preferably a serum LDL cholesterol lowering dietary supplement
product, which comprises a gelled emulsion containing plant sterol
ester and/or plant stanol ester in an amount of at least 42%,
preferably at least 45%, more preferably at least 48%, still more
preferably at least 50% and most preferably at least 52% by weight
of the gelled emulsion, gelling agent in an amount of at most 13%
by weight, and water in an amount of 6.0-32% by weight. Preferably
the gelled emulsion contains water in an amount of 8.0-30%, more
preferably 9.0-29%, still more preferably 10-28% and most
preferably 11-27% by weight. Preferably the gelled emulsion is an
oil-in-water (0/W) emulsion. Preferably the gelled emulsion is a
solid gelled emulsion. The amount of plant sterol ester and/or
plant stanol ester is in this embodiment preferably at most 80%,
more preferably at most 75%, still more preferably at most 73%,
even more preferably at most 70% and most preferably at most 68% by
weight of the gelled emulsion. In this embodiment, plant sterol
ester and/or plant stanol ester preferably contains plant stanol
ester in an amount of at least 10%, more preferably at least 50%,
still more preferably at least 70% and most preferably at least 90%
by weight of the plant sterol ester and/or plant stanol ester.
Further in this embodiment, the gelling agent preferably contains
gelatin, preferably in an amount of at least 50% of the total
amount of gelling agent. Most preferably the gelling agent is
gelatin. When the gelling agent is gelatin, the amount of gelatin
is preferably 2.5-13%, more preferably 3.0-12%, still more
preferably 3.5-11% and most preferably 4.0-10% by weight of the
gelled emulsion. Further, when the gelling agent is gelatin, the
amount of gelatin is preferably 15-55%, more preferably 20-50%,
still more preferably 22-45% and most preferably 25-40% by weight
of the amount of water in the gelled emulsion. Preferably the
weight ratio of plant sterol ester and/or plant stanol ester to the
gelling agent, which preferably is gelatin, is at least 6.0, more
preferably at least 6.5, still more preferably at least 7.0, even
more preferably at least 7.5, and most preferably at least 8.0.
Further in this embodiment, the water activity, a.sub.w, of the
gelled emulsion is at most 0.80 and preferably at most 0.75.
Further, the gelled emulsion contains 0-10.0%, preferably 0-9.0%,
more preferably 0-8.0%, still more preferably 0-6.0%, even more
preferably 0-4.0%, further more preferably 0-2.0% and most
preferably 0-0.1% by weight triglyceride fat. If triglyceride fat
is present in the gelled emulsion, the weight ratio of the plant
sterol ester and/or plant stanol ester to the triglyceride fat is
preferably at least 5.0, more preferably at least 6.0 and most
preferably at least 13. Further in this embodiment, the gelled
emulsion preferably contains one or more polyols in an amount of
1.0-40%, more preferably 3.0-40%, still more preferably 4.0-35% and
even more preferably 5.0-30%, further more preferably 5.0-25% and
most preferably 5.0-20% by weight. Preferably the polyols contain
xylitol in an amount of at least 5%, more preferably at least 10%,
still more preferably at least 15%, even more preferably at least
20%, further more preferably at least 40%, still further more
preferably at least 50%, even further more preferably at least 60%,
still even further more preferably at least 65% and most preferably
at least 80% by weight of the total amount of polyols in the gelled
emulsion. Preferably the polyols contain a mixture of xylitol and
sorbitol, where the weight ratio of xylitol to sorbitol is 1.0-3.0,
more preferably 1.2-2.8, still more preferably 1.5-2.5, and most
preferably 1.7-2.2. Preferably the weight ratio of plant sterol
ester and/or plant stanol ester to the total amount of polyols is
at least 1.0, more preferably at least 1.4, still more preferably
at least 1.7, even more preferably at least 2.0, further more
preferably at least 2.5, and most preferably at least 3.0.
Preferably the total amount of cariogenic sugars is at most 20%,
more preferably at most 15%, still more preferably at most 10%,
even more preferably at most 5.0% and further more preferably
0-0.1% by weight of the gelled emulsion. Most preferably there are
no cariogenic sugars present in the gelled emulsion. Preferably the
total amount of the acids and/or buffering agents is less than 15%,
more preferably less than 13%, still more preferably less than 10%,
even more preferably less than 8% and most preferably less than 6%
by weight of the gelled emulsion. The daily dose of the gelled
emulsion of this embodiment is preferably 1.0-25 g, more preferably
1.3-20 g, still more preferably 1.5-17 g, even more preferably
1.8-15 g, and most preferably 2.0-13 g. The size of the dose unit
of the gelled emulsion is preferably 0.3-12.5 g, more preferably
0.4-10 g, still more preferably 0.5-9.0 g, even more preferably
0.6-8.0 g, further more preferably 0.7-7.0 g and most preferably
1.0-6.0 g. Preferably the energy content of the gelled emulsion is
at most 840 kJ, more preferably at most 670 kJ, still more
preferably at most 500 kJ, even more preferably at most 330 kJ and
most preferably at most 200 kJ per daily dose of the gelled
emulsion. The energy content per gram of the gelled emulsion is
preferably at most 40 kJ, more preferably at most 35 kJ, still more
preferably at most 30 kJ, even more preferably at most 25 kJ and
most preferably at most 20 kJ. Preferably the gelled emulsion of
this embodiment is uncoated.
Embodiment 5a
[0108] Still another preferred embodiment of the present invention
is an edible product, preferably a dietary supplement product, more
preferably a serum LDL cholesterol lowering dietary supplement
product, which comprises a gelled emulsion containing plant sterol
ester and/or plant stanol ester in an amount of 45-73% by weight,
gelling agent in an amount of at most 12% by weight, and water in
an amount of 7.0-31% by weight. Preferably the gelled emulsion
contains water in an amount of 8.0-30%, more preferably 9.0-29%,
still more preferably 10-28% and most preferably 11-27% by weight.
Preferably the gelled emulsion is an oil-in-water (O/W) emulsion.
Preferably the gelled emulsion is a solid gelled emulsion. In this
embodiment, plant sterol ester and/or plant stanol ester preferably
contains plant stanol ester in an amount of at least 10%, more
preferably at least 50%, still more preferably at least 70% and
most preferably at least 90% by weight of the plant sterol ester
and/or plant stanol ester. Further in this embodiment, the gelling
agent contains gelatin, preferably in an amount of at least 50% of
the total amount of gelling agent. Most preferably the gelling
agent is gelatin. When the gelling agent is gelatin, the amount of
gelatin is preferably 3.0-12%, more preferably 3.5-11% and most
preferably 4.0-10% by weight of the gelled emulsion. Further, when
the gelling agent is gelatin, the amount of gelatin is preferably
15-55%, more preferably 20-50%, still more preferably 22-45% and
most preferably 25-40% by weight of the amount of water in the
gelled emulsion. The gelatin concentration is preferably at least
3.0%, more preferably at least 3.5% and most preferably at least
4.0% by weight of the gelled emulsion. The weight ratio of plant
sterol ester and/or plant stanol ester to the gelling agent, which
preferably is gelatin, is at least 6.0, preferably at least 6.5,
more preferably at least 7.0, still more preferably at least 7.5,
and most preferably at least 8.0. Further in this embodiment, the
water activity, aw, of the gelled emulsion is at most 0.80 and
preferably at most 0.75. Further, the gelled emulsion contains
0-9.0%, preferably 0-8.0%, more preferably 0-6.0%, still more
preferably 0-4.0%, even more preferably 0-2.0% and most preferably
0-0.1% by weight triglyceride fat. If triglyceride fat is present
in the gelled emulsion, the weight ratio of the plant sterol ester
and/or plant stanol ester to the triglyceride fat is preferably at
least 5.0, more preferably at least 6.0 and most preferably at
least 13. Further in this embodiment, the gelled emulsion
preferably contains one or more polyols in an amount of 1.0-40%,
more preferably 3.0-40%, still more preferably 4.0-35% and even
more preferably 5.0-30%, further more preferably 5.0-25% and most
preferably 5.0-20% by weight. Preferably the polyols contain
glycerol in an amount of at least 5%, more preferably at least 10%,
still more preferably at least 15%, even more preferably at least
20%, further more preferably at least 50%, still further more
preferably at least 70%, and most preferably at least 85% by weight
of the total amount of polyols. In this embodiment, it is further
preferred that the polyols contain a mixture of glycerol and
xylitol, or a mixture of glycerol, xylitol and sorbitol. When the
polyols contain a mixture of glycerol and xylitol, the amount of
glycerol is preferably at least 5%, more preferably at least 7%,
still more preferably at least 10%, even more preferably at least
12%, and most preferably at least 14% by weight of the total amount
of glycerol and xylitol. Preferably in this mixture, the weight
ratio of glycerol to xylitol is 0.05-10, more preferably 0.08-2.0,
still more preferably 0.11-1.0, even more preferably 0.14-0.8, and
most preferably 0.16-0.5. When the polyols contain a mixture of
glycerol, xylitol and sorbitol, the amount of glycerol is
preferably at least 5%, more preferably at least 7%, still more
preferably at least 10%, even more preferably at least 12%, and
most preferably at least 14% by weight of the total amount of
glycerol, xylitol and sorbitol. Preferably in this mixture, the
weight ratio of glycerol to the total amount of xylitol and
sorbitol is 0.05-10, more preferably 0.08-2.0, still more
preferably 0.11-1.0, even more preferably 0.14-0.8, and most
preferably 0.16-0.5. Further in this mixture, the weight ratio of
xylitol to sorbitol is preferably 1.0-3.0, more preferably 1.2-2.8,
still more preferably 1.5-2.5, and most preferably 1.7-2.2.
Preferably the weight ratio of plant sterol ester and/or plant
stanol ester to the total amount of polyols is at least 1.0, more
preferably at least 1.4, still more preferably at least 1.7, even
more preferably at least 2.0, further more preferably at least 2.5,
and most preferably at least 3.0. Preferably the total amount of
cariogenic sugars is at most 20%, more preferably at most 15%,
still more preferably at most 10%, even more preferably at most
5.0% and further more preferably 0-0.1% by weight of the gelled
emulsion. Most preferably there are no cariogenic sugars present in
the gelled emulsion. Preferably the total amount of the acids
and/or buffering agents is less than 15%, more preferably less than
13%, still more preferably less than 10%, even more preferably less
than 8.0% and most preferably less than 6.0% by weight of the
gelled emulsion. The daily dose of the gelled emulsion of this
embodiment is preferably 1.0-25 g, more preferably 1.3-20 g, still
more preferably 1.5-17 g, even more preferably 1.8-15 g, and most
preferably 2.0-13 g. The size of the dose unit of the gelled
emulsion is preferably 0.3-12.5 g, more preferably 0.4-10 g, still
more preferably 0.5-9.0 g, even more preferably 0.6-8.0 g, further
more preferably 0.7-7.0 g and most preferably 1.0-6.0 g. Preferably
the energy content of the gelled emulsion is at most 840 kJ, more
preferably at most 670 kJ, still more preferably at most 500 kJ,
even more preferably at most 330 kJ and most preferably at most 200
kJ per daily dose of the gelled emulsion. The energy content per
gram of the gelled emulsion is preferably at most 40 kJ, more
preferably at most 35 kJ, still more preferably at most 30 kJ, even
more preferably at most 25 kJ and most preferably at most 20 kJ.
Preferably the gelled emulsion of this embodiment is uncoated.
Embodiment 5b
[0109] Still another preferred embodiment of the present invention
is an edible product, preferably a dietary supplement product, more
preferably a serum LDL cholesterol lowering dietary supplement
product, which comprises a gelled emulsion containing plant sterol
ester and/or plant stanol ester in an amount of 45-73% by weight,
gelling agent in an amount of at most 12% by weight, and water in
an amount of 7.0-31% by weight. Preferably the gelled emulsion
contains water in an amount of 8.0-30%, more preferably 9.0-29%,
still more preferably 10-28% and most preferably 11-27% by weight.
Preferably the gelled emulsion is an oil-in-water (0/W) emulsion.
Preferably the gelled emulsion is a solid gelled emulsion. In this
embodiment, plant sterol ester and/or plant stanol ester preferably
contains plant stanol ester in an amount of at least 10%, more
preferably at least 50%, still more preferably at least 70% and
most preferably at least 90% by weight of the plant sterol ester
and/or plant stanol ester. Further in this embodiment, the gelling
agent contains gelatin, preferably in an amount of at least 50% of
the total amount of gelling agent. Most preferably the gelling
agent is gelatin. When the gelling agent is gelatin, the amount of
gelatin is preferably 3.0-12%, more preferably 3.5-11% and most
preferably 4.0-10% by weight of the gelled emulsion. Further, when
the gelling agent is gelatin, the amount of gelatin is preferably
15-55%, more preferably 20-50%, still more preferably 22-45% and
most preferably 25-40% by weight of the amount of water in the
gelled emulsion. The gelatin concentration is preferably at least
3.0%, more preferably at least 3.5% and most preferably at least
4.0% by weight of the gelled emulsion. The weight ratio of plant
sterol ester and/or plant stanol ester to the gelling agent, which
preferably is gelatin, is at least 6.0, preferably at least 6.5,
more preferably at least 7.0, still more preferably at least 7.5,
and most preferably at least 8.0.
[0110] Further in this embodiment, the water activity, a.sub.w, of
the gelled emulsion is at most 0.80 and preferably at most 0.75.
Further, the gelled emulsion contains 0-9.0%, preferably 0-8.0%,
more preferably 0-6.0%, still more preferably 0-4.0%, even more
preferably 0-2.0% and most preferably 0-0.1% by weight triglyceride
fat. If triglyceride fat is present in the gelled emulsion, the
weight ratio of the plant sterol ester and/or plant stanol ester to
the triglyceride fat is preferably at least 5.0, more preferably at
least 6.0 and most preferably at least 13. Further in this
embodiment, the gelled emulsion preferably contains one or more
polyols in an amount of 1.0-40%, more preferably 3.0-40%, still
more preferably 4.0-35% and even more preferably 5.0-30%, further
more preferably 5.0-25% and most preferably 5.0-20% by weight.
Preferably the polyols contain xylitol in an amount of at least 5%,
more preferably at least 10%, still more preferably at least 15%,
even more preferably at least 20%, further more preferably at least
40%, still further more preferably at least 50%, even further more
preferably at least 60%, still even further more preferably at
least 65% and most preferably at least 80% by weight of the total
amount of polyols in the gelled emulsion. Preferably the polyols
contain a mixture of xylitol and sorbitol, where the weight ratio
of xylitol to sorbitol is 1.0-3.0, more preferably 1.2-2.8, still
more preferably 1.5-2.5, and most preferably 1.7-2.2. Preferably
the weight ratio of plant sterol ester and/or plant stanol ester to
the total amount of polyols is at least 1.0, more preferably at
least 1.4, still more preferably at least 1.7, even more preferably
at least 2.0, further more preferably at least 2.5, and most
preferably at least 3.0. Preferably the total amount of cariogenic
sugars is at most 20%, more preferably at most 15%, still more
preferably at most 10%, even more preferably at most 5.0% and
further more preferably 0-0.1% by weight of the gelled emulsion.
Most preferably there are no cariogenic sugars present in the
gelled emulsion. Preferably the total amount of the acids and/or
buffering agents is less than 15%, more preferably less than 13%,
still more preferably less than 10%, even more preferably less than
8.0% and most preferably less than 6.0% by weight of the gelled
emulsion. The daily dose of the gelled emulsion of this embodiment
is preferably 1.0-25 g, more preferably 1.3-20 g, still more
preferably 1.5-17 g, even more preferably 1.8-15 g, and most
preferably 2.0-13 g. The size of the dose unit of the gelled
emulsion is preferably 0.3-12.5 g, more preferably 0.4-10 g, still
more preferably 0.5-9.0 g, even more preferably 0.6-8.0 g, further
more preferably 0.7-7.0 g and most preferably 1.0-6.0 g. Preferably
the energy content of the gelled emulsion is at most 840 kJ, more
preferably at most 670 kJ, still more preferably at most 500 kJ,
even more preferably at most 330 kJ and most preferably at most 200
kJ per daily dose of the gelled emulsion. The energy content per
gram of the gelled emulsion is preferably at most 40 kJ, more
preferably at most 35 kJ, still more preferably at most 30 kJ, even
more preferably at most 25 kJ and most preferably at most 20 kJ.
Preferably the gelled emulsion of this embodiment is uncoated.
Embodiment 6a
[0111] Still another preferred embodiment of the present invention
is an edible product, preferably a dietary supplement product, more
preferably a serum LDL cholesterol lowering dietary supplement
product, which comprises a gelled emulsion containing plant sterol
ester and/or plant stanol ester in an amount of at least 48%,
preferably at least 50%, and more preferably at least 52% by weight
of the gelled emulsion, gelling agent in an amount of at most 13%
by weight, and water in an amount of 7.0-31% by weight. Preferably
the gelled emulsion contains water in an amount of 8.0-30%, more
preferably 9.0-29%, still more preferably 10-28% and most
preferably 11-27% by weight. Preferably the gelled emulsion is an
oil-in-water (0/W) emulsion. Preferably the gelled emulsion is a
solid gelled emulsion. The amount of plant sterol ester and/or
plant stanol ester is in this embodiment preferably at most 80%,
more preferably at most 75%, still more preferably at most 73%,
even more preferably at most 70% and most preferably at most 68% by
weight of the gelled emulsion. In this embodiment, plant sterol
ester and/or plant stanol ester preferably contains plant stanol
ester in an amount of at least IO %, more preferably at least 50%,
still more preferably at least 70% and most preferably at least 90%
by weight of the plant sterol ester and/or plant stanol ester.
Further in this embodiment, the gelling agent contains gelatin,
preferably in an amount of at least 50% of the total amount of
gelling agent. Most preferably the gelling agent is gelatin. When
the gelling agent is gelatin, the amount of gelatin is preferably
2.5-13%, more preferably 3.0-12%, still more preferably 3.5-11% and
most preferably 4.0-10% by weight of the gelled emulsion. Further,
when the gelling agent is gelatin, the amount of gelatin is
preferably 15-55%, more preferably 20-50%, still more preferably
22-45% and most preferably 25-40% by weight of the amount of water
in the gelled emulsion. The gelatin concentration is preferably at
least 3.0%, more preferably at least 3.5% and most preferably at
least 4.0% by weight of the gelled emulsion. The weight ratio of
plant sterol ester and/or plant stanol ester to the gelling agent,
which preferably is gelatin, is at least 6.0, preferably at least
6.5, more preferably at least 7.0, still more preferably at least
7.5, and most preferably at least 8.0. Further in this embodiment,
the water activity, aw, of the gelled emulsion is most 0.80 and
preferably at most 0.75. Further, the gelled emulsion contains
0-8.0%, preferably 0-6.0%, more preferably 0-4.0%, still more
preferably 0-2.0% and most preferably 0-0.1% by weight triglyceride
fat. If triglyceride fat is present in the gelled emulsion, the
weight ratio of the plant sterol ester and/or plant stanol ester to
the triglyceride fat is preferably at least 6.0, most preferably at
least 13. Further in this embodiment, the gelled emulsion
preferably contains one or more polyols in an amount of 1.0-35%,
more preferably 3.0-35%, still more preferably 4.0-35% and even
more preferably 5.0-30%, further more preferably 5.0-25% and most
preferably 5.0-20% by weight. Preferably the polyols contain
glycerol in an amount of at least 5%, more preferably at least 10%,
still more preferably at least 15%, even more preferably at least
20%, further more preferably at least 50%, still further more
preferably at least 70%, and most preferably at least 85% by weight
of the total amount of polyols. In this embodiment, it is further
preferred that the polyols contain a mixture of glycerol and
xylitol, or a mixture of glycerol, xylitol and sorbitol. When the
polyols contain a mixture of glycerol and xylitol, the amount of
glycerol is preferably at least 5%, more preferably at least 7%,
still more preferably at least 10%, even more preferably at least
12%, and most preferably at least 14% by weight of the total amount
of glycerol and xylitol. Preferably in this mixture, the weight
ratio of glycerol to xylitol is 0.05-10, more preferably 0.08-2.0,
still more preferably 0.11-1.0, even more preferably 0.14-0.8, and
most preferably 0.16-0.5. When the polyols contain a mixture of
glycerol, xylitol and sorbitol, the amount of glycerol is
preferably at least 5%, more preferably at least 7%, still more
preferably at least 10%, even more preferably at least 12%, and
most preferably at least 14% by weight of the total amount of
glycerol, xylitol and sorbitol. Preferably in this mixture, the
weight ratio of glycerol to the total amount of xylitol and
sorbitol is 0.05-10, more preferably 0.08-2.0, still more
preferably 0.11-1.0, even more preferably 0.14-0.8, and most
preferably 0.16-0.5. Further in this mixture, the weight ratio of
xylitol to sorbitol is preferably 1.0-3.0, more preferably 1.2-2.8,
still more preferably 1.5-2.5, and most preferably 1.7-2.2.
Preferably the weight ratio of plant sterol ester and/or plant
stanol ester to the total amount of polyols is at least 1.0, more
preferably at least 1.4, still more preferably at least 1.7, even
more preferably at least 2.0, further more preferably at least 2.5,
and most preferably at least 3.0. Preferably the total amount of
cariogenic sugars is at most 20%, more preferably at most 15%,
still more preferably at most 10%, even more preferably at most
5.0% and further more preferably 0-0.1% by weight of the gelled
emulsion. Most preferably there are no cariogenic sugars present in
the gelled emulsion. Preferably the total amount of the acids
and/or buffering agents is less than 15%, more preferably less than
13%, still more preferably less than 10%, even more preferably less
than 8% and most preferably less than 6% by weight of the gelled
emulsion. The daily dose of the gelled emulsion of this embodiment
is preferably 1.0-25 g, more preferably 1.3-20 g, still more
preferably 1.5-17 g, even more preferably 1.8-15 g, and most
preferably 2.0-13 g. The size of the dose unit of the gelled
emulsion is preferably 0.3-12.5 g, more preferably 0.4-10 g, still
more preferably 0.5-9.0 g, even more preferably 0.6-8.0 g, further
more preferably 0.7-7.0 g and most preferably 1.0-6.0 g. Preferably
the energy content of the gelled emulsion is at most 840 kJ, more
preferably at most 670 kJ, still more preferably at most 500 kJ,
even more preferably at most 330 kJ and most preferably at most 200
kJ per daily dose of the gelled emulsion. The energy content per
gram of the gelled emulsion is preferably at most 40 kJ, more
preferably at most 35 kJ, still more preferably at most 30 kJ, even
more preferably at most 25 kJ and most preferably at most 20 kJ.
Preferably the gelled emulsion of this embodiment is uncoated.
Embodiment 6b
[0112] Still another preferred embodiment of the present invention
is an edible product, preferably a dietary supplement product, more
preferably a serum LDL cholesterol lowering dietary supplement
product, which comprises a gelled emulsion containing plant sterol
ester and/or plant stanol ester in an amount of at least 48%,
preferably at least 50%, and more preferably at least 52% by weight
of the gelled emulsion, gelling agent in an amount of at most 13%
by weight, and water in an amount of 7.0-31% by weight. Preferably
the gelled emulsion contains water in an amount of 8.0-30%, more
preferably 9.0-29%, stiU more preferably 10-28% and most preferably
11-27% by weight. Preferably the gelled emulsion is an oil-in-water
(0/W) emulsion. Preferably the gelled emulsion is a solid gelled
emulsion. The amount of plant sterol ester and/or plant stanol
ester is in this embodiment preferably at most 80%, more preferably
at most 75%, still more preferably at most 73%, even more
preferably at most 70% and most preferably at most 68% by weight of
the gelled emulsion. In this embodiment, plant sterol ester and/or
plant stanol ester preferably contains plant stanol ester in an
amount of at least 10%, more preferably at least 50%, still more
preferably at least 70% and most preferably at least 90% by weight
of the plant sterol ester and/or plant stanol ester. Further in
this embodiment, the gelling agent contains gelatin, preferably in
an amount of at least 50% of the total amount of gelling agent.
Most preferably the gelling agent is gelatin. When the gelling
agent is gelatin, the amount of gelatin is preferably 2.5-13%, more
preferably 3.0-12%, still more preferably 3.5-11% and most
preferably 4.0-10% by weight of the gelled emulsion. Further, when
the gelling agent is gelatin, the amount of gelatin is preferably
15-55%, more preferably 20-50%, still more preferably 22-45% and
most preferably 25-40% by weight of the amount of water in the
gelled emulsion. The gelatin concentration is preferably at least
3.0%, more preferably at least 3.5% and most preferably at least
4.0% by weight of the gelled emulsion. The weight ratio of plant
sterol ester and/or plant stanol ester to the gelling agent, which
preferably is gelatin, is at least 6.0, preferably at least 6.5,
more preferably at least 7.0, still more preferably at least 7.5,
and most preferably at least 8.0. Further in this embodiment, the
water activity, aw, of the gelled emulsion is most 0.80 and
preferably at most 0.75. Further, the gelled emulsion contains
0-8.0%, preferably 0-6.0%, more preferably 0-4.0%, still more
preferably 0-2.0% and most preferably 0-0.1% by weight triglyceride
fat. If triglyceride fat is present in the gelled emulsion, the
weight ratio of the plant sterol ester and/or plant stanol ester to
the triglyceride fat is preferably at least 6.0 and most preferably
at least 13. Further in this embodiment, the gelled emulsion
preferably contains one or more polyols in an amount of 1.0-35%,
more preferably 3.0-35%, still more preferably 4.0-35% and even
more preferably 5.0-30%, further more preferably 5.0-25% and most
preferably 5.0-20% by weight. Preferably the polyols contain
xylitol in an amount of at least 5%, more preferably at least 10%,
still more preferably at least 15%, even more preferably at least
20%, further more preferably at least 40%, still further more
preferably at least 50%, even further more preferably at least 60%,
still even further more preferably at least 65% and most preferably
at least 80% by weight of the total amount of polyols in the gelled
emulsion. Preferably the polyols contain a mixture of xylitol and
sorbitol, where the weight ratio of xylitol to sorbitol is 1.0-3.0,
more preferably 1.2-2.8, still more preferably 1.5-2.5, and most
preferably 1.7-2.2. Preferably the weight ratio of plant sterol
ester and/or plant stanol ester to the total amount of polyols is
at least 1.0, more preferably at least 1.4, still more preferably
at least 1.7, even more preferably at least 2.0, further more
preferably at least 2.5, and most preferably at least 3.0.
Preferably the total amount of cariogenic sugars is at most 20%,
more preferably at most 15%, still more preferably at most 10%,
even more preferably at most 5.0% and further more preferably
0-0.1% by weight of the gelled emulsion. Most preferably there are
no cariogenic sugars present in the gelled emulsion. Preferably the
total amount of the acids and/or buffering agents is less than 15%,
more preferably less than 13%, still more preferably less than 10%,
even more preferably less than 8% and most preferably less than 6%
by weight of the gelled emulsion. The daily dose of the gelled
emulsion of this embodiment is preferably 1.0-25 g, more preferably
1.3-20 g, still more preferably 1.5-17 g, even more preferably
1.8-15 g, and most preferably 2.0-13 g. The size of the dose unit
of the gelled emulsion is preferably 0.3-12.5 g, more preferably
0.4-10 g, still more preferably 0.5-9.0 g, even more preferably
0.6-8.0 g, further more preferably 0.7-7.0 g and most preferably
1.0-6.0 g. Preferably the energy content of the gelled emulsion is
at most 840 kJ, more preferably at most 670 kJ, still more
preferably at most 500 kJ, even more preferably at most 330 kJ and
most preferably at most 200 kJ per daily dose of the gelled
emulsion. The energy content per gram of the gelled emulsion is
preferably at most 40 kJ, more preferably at most 35 kJ, still more
preferably at most 30 kJ, even more preferably at most 25 kJ and
most preferably at most 20 kJ. Preferably the gelled emulsion of
this embodiment is uncoated.
Embodiment 7a
[0113] Still another preferred embodiment of the present invention
is an edible product, preferably a dietary supplement product, more
preferably a serum LDL cholesterol lowering dietary supplement
product, which comprises a gelled emulsion containing plant sterol
ester and/or plant stanol ester in an amount of 52-68% by weight,
gelling agent in an amount of at most 11% by weight, and water in
an amount of 8.0-30% by weight. Preferably the gelled emulsion
contains water in an amount of 9.0-29%, more preferably 10-28% and
most preferably 11-27% by weight. Preferably the gelled emulsion is
an oil-in-water (0/W) emulsion. Preferably the gelled emulsion is a
solid gelled emulsion. In this embodiment, plant sterol ester
and/or plant stanol ester preferably contains plant stanol ester in
an amount of at least 10%, more preferably at least 50%, still more
preferably at least 70% and most preferably at least 90% by weight
of the plant sterol ester and/or plant stanol ester. Further in
this embodiment, the gelling agent contains gelatin, preferably in
an amount of at least 50% of the total amount of gelling agent.
Most preferably the gelling agent is gelatin. When the gelling
agent is gelatin, the amount of gelatin is preferably 3.5-11% and
most preferably 4.0-10% by weight of the gelled emulsion. Further,
when the gelling agent is gelatin, the amount of gelatin is
preferably 15-55%, more preferably 20-50%, still more preferably
22-45% and most preferably 25-40% by weight of the amount of water
in the gelled emulsion. The weight ratio of plant sterol ester
and/or plant stanol ester to the gelling agent, which preferably is
gelatin, is at least 6.5, preferably at least 7.0, more preferably
at least 7.5, and most preferably at least 8.0. Further in this
embodiment, the water activity, a.sub.w, of the gelled emulsion is
at most 0.80 and preferably at most 0.75. Further, the gelled
emulsion contains 0-4.0%, preferably 0-2.0% and most preferably
0-0.1% by weight triglyceride fat. If triglyceride fat is present
in the gelled emulsion, the weight ratio of the plant sterol ester
and/or plant stanol ester to the triglyceride fat is preferably at
least 13.0. Further in this embodiment, the gelled emulsion
contains one or more polyols in an amount 1.0-30%, preferably
4.0-30%, more preferably 5.0-30%, still more preferably 5.0-25% and
most preferably 5.0-20% by weight of the dietary supplement
product. Preferably the polyols contain glycerol in an amount of at
least 5%, more preferably at least 10%, still more preferably at
least 15%, even more preferably at least 20%, further more
preferably at least 50%, still further more preferably at least
70%, and most preferably at least 85% by weight of the total amount
of polyols. In this embodiment, it is further preferred that the
polyols contain a mixture of glycerol and xylitol, or a mixture of
glycerol, xylitol and sorbitol. When the polyols contain a mixture
of glycerol and xylitol, the amount of glycerol is preferably at
least 5%, more preferably at least 7%, still more preferably at
least 10%, even more preferably at least 12%, and most preferably
at least 14% by weight of the total amount of glycerol and xylitol.
Preferably in this mixture, the weight ratio of glycerol to xylitol
is 0.05-10, more preferably 0.08-2.0, still more preferably
0.11-1.0, even more preferably 0.14-0.8, and most preferably
0.16-0.5. When the polyols contain a mixture of glycerol, xylitol
and sorbitol, the amount of glycerol is preferably at least 5%,
more preferably at least 7%, still more preferably at least 10%,
even more preferably at least 12%, and most preferably at least 14%
by weight of the total amount of glycerol, xylitol and sorbitol.
Preferably in this mixture, the weight ratio of glycerol to the
total amount of xylitol and sorbitol is 0.05-10, more preferably
0.08-2.0, still more preferably 0.11-1.0, even more preferably
0.14-0.8, and most preferably 0.16-0.5. Further in this mixture,
the weight ratio of xylitol to sorbitol is preferably 1.0-3.0, more
preferably 1.2-2.8, still more preferably 1.5-2.5, and most
preferably 1.7-2.2. Preferably the weight ratio of plant sterol
ester and/or plant stanol ester to the total amount of polyols is
at least 1.0, more preferably at least 1.4, still more preferably
at least 1.7, even more preferably at least 2.0, further more
preferably at least 2.5, and most preferably at least 3.0.
Preferably the total amount of cariogenic sugars is at most 20%,
more preferably at most 15%, still more preferably at most 10%,
even more preferably at most 5.0% and further more preferably
0-0.1% by weight of the gelled emulsion.
[0114] Most preferably there are no cariogenic sugars present in
the gelled emulsion. Preferably the total amount of the acids
and/or buffering agents is less than 15%, more preferably less than
13%, still more preferably less than 10%, even more preferably less
than 8% and most preferably less than 6% by weight of the gelled
emulsion. The daily dose of the gelled emulsion of this embodiment
is preferably 1.0-25 g, more preferably 1.3-20 g, still more
preferably 1.5-17 g, even more preferably 1.8-15 g, and most
preferably 2.0-13 g. The size of the dose unit oft e gelled
emulsion is preferably 0.3-12.5 g, more preferably 0.4-10 g, still
more preferably 0.5-9.0 g, even more preferably 0.6-8.0 g, further
more preferably 0.7-7.0 g and most preferably 1.0-6.0 g. Preferably
the energy content of the gelled emulsion is at most 840 kJ, more
preferably at most 670 kJ, still more preferably at most 500 kJ,
even more preferably at most 330 kJ and most preferably at most 200
kJ per daily dose of the gelled emulsion. The energy content per
gram of the gelled emulsion is preferably at most 40 kJ, more
preferably at most 35 kJ, still more preferably at most 30 kJ, even
more preferably at most 25 kJ and most preferably at most 20 kJ.
Preferably the gelled emulsion of this embodiment is uncoated.
Embodiment 7b
[0115] Still another preferred embodiment of the present invention
is an edible product, preferably a dietary supplement product, more
preferably a serum LDL cholesterol lowering dietary supplement
product, which comprises a gelled emulsion containing plant sterol
ester and/or plant stanol ester in an amount of 52-68% by weight,
gelling agent in an amount of at most 11% by weight, and water in
an amount of 8.0-30% by weight. Preferably the gelled emulsion
contains water in an amount of 9.0-29%, still more preferably
10-28% and most preferably 11-27% by weight. Preferably the gelled
emulsion is an oil-in-water (0/W) emulsion. Preferably the gelled
emulsion is a solid gelled emulsion. In this embodiment, plant
sterol ester and/or plant stanol ester preferably contains plant
stanol ester in an amount of at least 10%, more preferably at least
50%, still more preferably at least 70% and most preferably at
least 90% by weight of the plant sterol ester and/or plant stanol
ester. Further in this embodiment, the gelling agent contains
gelatin, preferably in an amount of at least 50% of the total
amount of gelling agent. Most preferably the gelling agent is
gelatin. When the gelling agent is gelatin, the amount of gelatin
is preferably 3.5-11% and most preferably 4.0-10% by weight of the
gelled emulsion.
[0116] Further, when the gelling agent is gelatin, the amount of
gelatin is preferably 15-55%, more preferably 20-50%, still more
preferably 22-45% and most preferably 25-40% by weight of the
amount of water in the gelled emulsion. The weight ratio of plant
sterol ester and/or plant stanol ester to the gelling agent, which
preferably is gelatin, is p at least 6.5, preferably at least 7.0,
more preferably at least 7.5, and most preferably at least 8.0.
Further in this embodiment, the water activity, a.sub.w, of the
gelled emulsion is at most 0.80 and preferably at most 0.75.
Further, the gelled emulsion contains 0-4.0%, preferably 0-2.0% and
most preferably 0-0.1% by weight triglyceride fat. If triglyceride
fat is present in the gelled emulsion, the weight ratio of the
plant sterol ester and/or plant stanol ester to the triglyceride
fat is preferably at least 13.0. Further in this embodiment, the
gelled emulsion contains one or more polyols in an amount 1.0-30%,
preferably 4-30%, more preferably 0.0-30%, still more preferably
5.0-25% and most preferably 5.0-20% by weight of the dietary
supplement product. Preferably the polyols contain xylitol in an
amount of at least 5%, more preferably at least 10%, still more
preferably at least 15%, even more preferably at least 20%, further
more preferably at least 40%, still further more preferably at
least 50%, even further more preferably at least 60%, still even
further more preferably at least 65% and most preferably at least
80% by weight of the total amount of polyols in the gelled
emulsion. Preferably the polyols contain a mixture of xylitol and
sorbitol, where the weight ratio of xylitol to sorbitol is 1.0-3.0,
more preferably 1.2-2.8, still more preferably 1.5-2.5, and most
preferably 1.7-2.2. Preferably the weight ratio of plant sterol
ester and/or plant stanol ester to the total amount of polyols is
at least 1.0, more preferably at least 1.4, still more preferably
at least 1.7, even more preferably at least 2.0, further more
preferably at least 2.5, and most preferably at least 3.0.
Preferably the total amount of cariogenic sugars is at most 20%,
more preferably at most 15%, still more preferably at most 10%,
even more preferably at most 5.0% and further more preferably
0-0.1% by weight of the gelled emulsion. Most preferably there are
no cariogenic sugars present in the gelled emulsion. Preferably the
total amount of the acids and/or buffering agents is less than 15%,
more preferably less than 13%, still more preferably less than 10%,
even more preferably less than 8% and most preferably less than 6%
by weight of the gelled emulsion. The daily dose of the gelled
emulsion of this embodiment is preferably 1.0-25 g, more preferably
1.3-20 g, still more preferably 1.5-17 g, even more preferably
1.8-15 g, and most preferably 2.0-13 g. The size of the dose unit
of the gelled emulsion is preferably 0.3-12.5 g, more preferably
0.4-10 g, still more preferably 0.5-9.0 g, even more preferably
0.6-8.0 g, further more preferably 0.7-7.0 g and most preferably
1.0-6.0 g. Preferably the energy content of the gelled emulsion is
at most 840 kJ, more preferably at most 670 kJ, still more
preferably at most 500 kJ, even more preferably at most 330 kJ and
most preferably at most 200 kJ per daily dose of the gelled
emulsion. The energy content per gram of the gelled emulsion is
preferably at most 40 kJ, more preferably at most 35 kJ, still more
preferably at most 30 kJ, even more preferably at most 25 kJ and
most preferably at most 20 kJ. Preferably the gelled emulsion of
this embodiment is uncoated.
[0117] The content of the plant sterol ester and/or plant stanol
ester of the dietary supplement product can e.g. be analyzed by a
method described by Lubinus et al. (Eur. J. Nutr. 2013,
52(3):997-1013) or by Esche et al. (J. Agric. Food Chem. 2012, 30;
60(21):5330-9). The water activity (aw) can be analyzed by using an
instrument which measures the relative humidity of a sample, such
as Novasina ms1 aw-meter.
[0118] In this description the amounts given in percentages mean
percentage by weight (wt-%) of the gelled emulsion unless otherwise
stated.
[0119] Comprising means "containing at least" in this context.
[0120] The invention will be described in greater detail by means
of the following non-limiting examples.
Example 1
[0121] Gelled emulsions containing plant sterols and/or plant
stanols were prepared. The targeted daily dose of the gelled
emulsion was chosen to be 6.5 g. The targeted amount of plant
sterols and/or plant stanols to be incorporated in the daily dose
of the gelled emulsion was 2 g as sterol/stanol equivalents, which
corresponds to 3.4 gas plant sterol ester and/or plant stanol ester
or to 2 g as free plant sterols or stanols.
[0122] Three gelled emulsions were prepared (recipes 1a-1e). One of
them was a reference product without plant sterols or plant stanols
(1a), one was prepared with free plant sterols (1b) and one with
plant stanol ester (1c). Some rapeseed oil was added to the recipe
1b in order to get the same content of rapeseed oil fatty acids as
in the recipe 1c (corresponding the fatty acids of the plant stanol
ester).
TABLE-US-00001 1a 1b 1c Comparative Comparative Invention Plant
stanol ester ingredient* -- -- 53 Rapeseed oil 53 22 -- Phytosterol
powder (free sterols) 31 Water phase: Water 17.5 17.5 17.5 Glycerol
17 17 17 Gelatin 6.5 6.5 6.5 Trisodium citrate 4 4 4 Citric acid
1.6 1.6 1.6 Orange flavor 0.4 0.4 0.4 *containing 98% by weight
plant stanol ester, i.e. plant stanol ester concentration in the
recipe is 52% by weight; esterified with fatty acids from rapeseed
oil; Raisio Nutrition Ltd
Preparation Method:
[0123] The water phase was prepared first. Fish gelatin having a
Bloom value 193 and low or medium viscosity (below 4.2 mPas) was
used. Gelatin was added to the water and let to swell for 30
minutes. The gelatin solution was then heated to 70.degree. C. with
stirring and stirred at that temperature for 15 minutes. Other
water soluble components were added (first glycerol, then citric
acid and trisodium citrate), and allowed to dissolve under stirring
for 30-60 minutes. Then the stirring was stopped and the blend was
degassed and the mixture was allowed to cool for about 30 minutes
(to about 55.degree. C.).
1A: Rapeseed oil was warmed to 55.degree. C., mixed with the flavor
and emulsified with the water phase, by slowly adding it to the
water phase and emulsifying by using an UltraTurrax (10000 rpm).
The viscosity of the emulsion was measured at 55.degree. C.
(Brookfield viscometer, 1.5 rpm). The resulting emulsion was poured
into moulds and let to gel for 60 minutes at room temperature
(22.degree. C.). 1B: The finely grounded phytosterol powder was
mixed with rapeseed oil preheated at 100.degree. C. The resulting
mixture was very thick and the sterol did not completely dissolve
in the oil. The flavor was added into this mixture. The mixture was
slowly added and mixed with the water phase, by using an
UltraTurrax (10000 rpm), but it could not be evenly dispersed in
the water phase. The resulting inhomogeneous mixture was placed
into moulds, and let to stay there for 5 hours at room temperature
(22.degree. C.). The mixture did not gel. 1C: Plant stanol ester
was heated until totally melted, the flavor was added and then the
mixture was slowly added to the water phase and emulsified with the
water phase at 55.degree. C., by using an UltraTurrax (10000 rpm).
The viscosity of the emulsion was measured at 55.degree. C.
(Brookfield viscometer, 1.5 rpm). The resulting emulsion was poured
into moulds and let to gel for 60 minutes at room temperature
(22.degree. C.). 15 The resulting products were evaluated by a
trained sensory panel. Results are presented in the table
below.
TABLE-US-00002 1a 1b 1c Properties of Emulsion is well The sterol-
Emulsion is the emulsion flowing, rapeseed oil stable and pourable.
mixture was too pourable, there Viscosity at 55.degree. thick, and
could is no phase C. 5500 mPas. not be evenly separation. dispersed
in the Viscosity at 55.degree. water phase. C. 11000 mPas. The
product did not gel. Appearance, Oily surface, The product Soft,
but still Texture, oily mouthfeel, could not be good texture,
Mouthfeel the gel does not prepared chewable, not seem to retain
gummy, not the oil, too soft sticky, no oily product surface, no
oily mouthfeel, pleasant Taste Mild orange The product Mild orange
taste. Oily taste, could not be taste, no oily or especially oily
prepared fatty taste, no aftertaste. aftertaste
[0124] The gelled emulsion prepared with plant stanol ester (1e)
was found to be stable and to have acceptable viscosity before
gelling. The final product, i.e. the gelled emulsion, had soft,
chewable texture, which was not gummy. There was no oily or fatty
mouthfeel. The recipe provided 3.4 g plant stanol ester in 6.5 g of
the gelled emulsion (dose unit size 6.5 g), which is a very
convenient daily dose. The weight ratio of the plant stanol ester
to the gelling agent (gelatin) in this recipe was 8.0. The recipe
contained 17% glycerol. The weight ratio of the plant stanol ester
to the total amount of polyols was 3.1. Despite the high content of
plant stanol ester, the emulsion gelled well and had a good
texture. The dose unit of the gelled emulsion was not coated, but
it was used as an edible product, such as a dietary supplement
product, as such.
[0125] It was not possible to prepare a gelled emulsion providing
an equivalent amount of the cholesterol lowering plant sterol
ingredient (2 g free plant sterols) in 6.5 g of the product (recipe
1b).
Example 2
Gelled Emulsion Containing 68% by Weight Plant Stanol Ester
TABLE-US-00003 [0126] % Plant stanol ester ingredient* 69.3 Water
12.8 Glycerol 10.1 Gelatin 4.0 Trisodium citrate 1.5 Malic acid 99%
1.0 Flavor 0.7 Color 0.5 Sweetener (stevia) 0.1 100 *containing 98%
by weight plant stanol ester, i.e. plant stanol ester concentration
in the recipe 68% by weight. Plant stanols were esterified with
rapeseed oil fatty acids
[0127] The gelled emulsion was prepared in a similar way as
described in the example 1e, except a lower shear rate was used in
the emulsification step (Ultra Turrax 8000 rpm). The gelatin used
had a bloom value of 255 and low or medium viscosity (at most 4.2
mPas). The color and the flavor were added into the plant stanol
ester before emulsifying it with the water phase. The emulsion was
thick, stable and gelled well. The gelled emulsion that was
obtained had soft and chewable texture (a bit harder than the
texture of the gelled emulsion in example 1e), which was not gummy.
The mouthfeel was not fatty or oily. The recipe provided 3.4 g
plant stanol ester in 5.0 g of the gelled emulsion. The weight
ratio of the plant stanol ester to the gelling agent (gelatin) in
this recipe was 17. The recipe contained 10.1% by weight glycerol.
The weight ratio of the plant stanol ester to the total amount of
polyols was 6.7.
Example 3
Gelled Emulsion Containing 50% by Weight of Plant Stanol Ester and
Plant Sterol Ester
TABLE-US-00004 [0128] % Plant stanol ester ingredient* 40.8 Plant
sterol ester ingredient** 10.3 Water 18.2 Gelatin 6.2 Glycerol 10.0
Sorbitol 1.4 Xylitol 6.7 Malic acid 99% 1.8 Trisodium Citrate 3.6
Flavor 1.0 Color 0.03 100.0 *containing 98% by weight plant stanol
ester (the same as in 1e) **containing 97.5% by weight plant sterol
ester, both esterified with rapeseed oil fatty acids. The plant
stanol ester and plant sterol ester concentration in the recipe was
50% by weight.
[0129] The gelled emulsion was prepared in a similar way as
described in the example 1e. Plant stanol ester and plant sterol
ester were melted and mixed before emulsification with the water
phase. The gelatin used had a bloom value of 160. The emulsion was
stable and gelled well upon cooling. The texture of the gelled
emulsion obtained was homogeneous and chewable, although a bit
harder than the texture of the gelled emulsion in example 1c. The
texture was not gummy and the mouthfeel was good (not fatty or
oily). The recipe provided 3.4 g plant stanol ester and plant
sterol ester in 6.8 g of the gelled emulsion. The weight ratio of
the plant stanol ester and plant sterol ester to the gelling agent
(gelatin) in this recipe was 8.1. The recipe contained 10.0% by
weight glycerol and 6.7% by weight xylitol, and the amount of
glycerol was 55.2% and the amount of xylitol 37.0% by weight of the
total amount of polyols. The weight ratio of the plant stanol ester
and plant sterol ester to the total amount of polyols was 2.8.
Example 4
Gelled Emulsion Containing 42% by Weight of Plant Stanol Ester
TABLE-US-00005 [0130] % Plant stanol ester ingredient* 43.0 Water
18.6 Xylitol 3.6 Glycerol 21.0 Gelatin 6.5 Trisodium citrate 3.6
Malic acid 99% 1.8 Flavor 1.0 Color 0.7 Sweetener 0.2 100
*containing 98% by weight plant stanol ester (the same as in 1e),
i.e. plant stanol ester concentration in the recipe 42% by
weight
[0131] The gelled emulsion was prepared in a similar way as
described in the example 1c. The gelatin used had a bloom value of
260, and low or medium viscosity (at most 4.2 mPas). The emulsion
was stable, well flowing and fairly thin, but gelled well upon
cooling. The gelled emulsion obtained had soft (softer than the
gelled emulsion in the example 1e), chewable and homogeneous
texture. The texture was not gummy. The mouthfeel was good, not
fatty or oily. The recipe provided 3.4 g plant stanol ester in 8.1
g of the gelled emulsion. The weight ratio of the plant stanol
ester to the gelling agent (gelatin) in this recipe was 6.5. The
recipe contained 21.0% by weight glycerol, and the amount of
glycerol was 85.4% by weight of the total amount of polyols. The
recipe contained 3.6% xylitol and the amount of xylitol was 14.6%
of the total polyols. The weight ratio of plant stanol ester to the
total amount of polyols was 1.7.
Example 5
Gelled Emulsion, Containing 59% of Plant Stanol Ester
TABLE-US-00006 [0132] % Plant stanol ester ingredient* 60.0 Water
16.8 Xylitol 7.2 Glycerol 7.2 Gelatin 5.0 Trisodium citrate 1.8
Citric acid 0.5 Flavor 0.9 Color 0.5 Sweetener 0.1 100 *containing
98% by weight plant stanol ester (the same as in 1c), i.e. plant
stanol ester concentration in the recipe 59% by weight
[0133] The gelled emulsion was prepared in a similar way as
described in the example 1c, except a lower shear rate was used in
the emulsification step (Ultra Turrax 8000 rpm). The gelatin used
had a bloom value of 255, and low or medium viscosity (at most 4.2
mPas). The emulsion was stable, fairly thick, but still pourable
and gelled in moulds well upon cooling. The gelled emulsion
obtained had soft, but firm texture, which was chewable. Also the
mouthfeel was good, not fatty or oily. There was no gumminess
either. The recipe provided 3.4 g plant stanol ester in 5.8 g of
the gelled emulsion. The weight ratio of the plant stanol ester to
the gelling agent (gelatin) in this recipe was 12. The recipe
contained 7.2% by weight glycerol, and the amount of glycerol was
50% by weight of the total amount of polyols. The recipe contained
also 7.2% by weight xylitol, and the amount of xylitol was 50% by
weight of the total amount of polyols. The weight ratio of plant
stanol ester to the total amount of polyols was 4.1.
Example 6
Packed Gelled Emulsion Containing 51% by Weight of Plant Stanol
Ester
TABLE-US-00007 [0134] % Plant stanol ester ingredient* 52.0 Water
16.2 Xylitol 19.8 Glycerol 3.7 Gelatin 4.5 Trisodium citrate 2.0
Malic acid 99% 0.7 Flavor 1.0 Color 0.1 100 *containing 98% by
weight plant stanol ester (the same as in example 1e), i.e. plant
stanol ester concentration in the recipe 51% by weight
[0135] The gelled emulsion was prepared in a similar way as
described in the example 1c, except a lower shear rate was used in
the emulsification step (Ultra Turrax 6500 rpm). The gelatin used
was bovine gelatin, having bloom value of 195. Of the polyols,
xylitol was added first to the gelatin solution and stirred for 15
minutes. Glycerol was then added and the solution was stirred for
additional 5 minutes, after which malic acid, trisodium citrate and
the sweetener were added and the stirring continued for additional
20 minutes. Color and flavor were added into the plant stanol ester
before its emulsification with the water phase. The emulsion was
stable. 6.7 g of the emulsion was dosed into each dose unit mould
(blister trays) and sealed with an aluminum foil. The dose units of
the emulsion were allowed to cool in the blister pack and the
emulsion gelled well upon cooling. The gelled emulsion had
chewable, soft texture. The mouthfeel was pleasant, not fatty, oily
or gummy-like. The recipe provided 3.4 g plant stanol ester in 6.7
g of the gelled emulsion. The weight ratio of the plant stanol
ester to the gelling agent (gelatin) in this recipe was 11.3. The
recipe contained 3.7% by weight glycerol, which was 15.7% by weight
of the total amount of polyols (glycerol and xylitol). The recipe
contained 19.8% by weight xylitol, which was 84.3% by weight of the
total amount of polyols (glycerol and xylitol). The weight ratio of
xylitol to glycerol was 5.4. The weight ratio of plant stanol ester
to the total amount of polyols was 2.2.
Example 7
Gelled Emulsion Containing 47% by Weight of Plant Sterol Ester
TABLE-US-00008 [0136] % Plant sterol ester ingredient* 48.2 Water
16.8 Xylitol 14.5 Sorbitol 7.2 Glycerol 4.0 Gelatin 5.4 Trisodium
citrate 2.0 Malic acid 99% 0.7 Flavor 1.0 Color 0.1 100 *containing
97.5% by weight plant sterol ester (the same as in example 3), i.e.
plant sterol ester concentration in the recipe 47% by weight
[0137] The gelled emulsion was prepared in a similar way as
described in the example 1c. The gelatin used was bovine gelatin,
having a bloom value of 195, and low or medium viscosity. Of the
polyols, sorbitol was added first to the gelatin solution and
stirred for 5 minutes. Xylitol was added then and stirred for
additional 10 minutes, after which glycerol was added and the
stirring continued for additional 5 minutes. Malic acid and
trisodium citrate were added then and the stirring continued for
additional 20 minutes. Color and flavor were added into the plant
sterol ester before its emulsification with the water phase. The
emulsion gelled in moulds well upon cooling. The gelled emulsion
had a bit harder surface than the gelled emulsions prepared with
plant stanol ester. However, the inner texture was soft and the
overall acceptability of the texture was still good, despite the
bit harder surface. The mouthfeel was pleasant, not fatty or oily.
The recipe provided 3.4 g plant sterol ester in 7.2 g of the gelled
emulsion. The weight ratio of the plant sterol ester to the gelling
agent (gelatin) in this recipe was 8.7. The recipe contained 4.0%
by weight glycerol, which was 15.6% by weight of the total amount
of polyols. The recipe contained also xylitol (14.5% by weight of
the gelled emulsion and 56.4% by weight of the total amount of
polyols), and sorbitol (7.2% by weight of the gelled emulsion and
28.0% by weight of the total amount of polyols). The weight ratio
of xylitol to sorbitol was 2.0. The weight ratio of plant sterol
ester to the total amount of polyols was 1.8.
Example 8
Gelled Emulsion Containing 54% by Weight of Plant Stanol Ester
TABLE-US-00009 [0138] % Plant stanol ester ingredient* 55.0 Water
(purified) 19.2 Xylitol 8.8 Sorbitol 4.0 Gelatin 6.0 Trisodium
citrate 3.6 Malic acid 99% 1.8 Flavor (lemon) 1.0 Color 0.6 100
*containing 98% by weight plant stanol ester (the same as in 1e),
i.e. plant stanol ester concentration in the recipe 54% by
weight
[0139] The gelled emulsion was prepared in a similar way as
described in the example 1c, except a lower shear rate was used in
the emulsification step (Ultra Turrax 6500 rpm). The gelatin used
was bovine gelatin having bloom value of 150, and low or medium
viscosity. The emulsion was stable and gelled in moulds well upon
cooling. The gelled emulsion obtained had chewable and soft
texture, and good lemon taste. The mouthfeel was not fatty or oily.
There was no gumminess either. The recipe provided 3.4 g plant
stanol ester in 6.3 g of the gelled emulsion. The weight ratio of
the plant stanol ester to the gelling agent (gelatin) in this
recipe was 9. The recipe contained 8.8% by weight xylitol, and the
amount of xylitol was 69% by weight of the total amount of polyols.
The weight ratio of xylitol to sorbitol was 2.2. The weight ratio
of plant stanol ester to the total amount of polyols was 4.2.
Example 9
Gelled Emulsion Containing 40% by Weight of Plant Stanol Ester
TABLE-US-00010 [0140] % Plant stanol ester ingredient* 41.0 Water
18.3 Xylitol 18.2 Sorbitol 9.4 Gelatin 6.2 Trisodium citrate 3.6
Malic acid 99% 1.8 Flavor 0.8 Color 0.7 100 *containing 98% by
weight plant stanol ester (the same as in example 1c), i.e. plant
stanol ester concentration in the recipe 40% by weight.
[0141] The gelled emulsion was prepared in a similar way as
described in the example 1c, except a bit higher shear rate was
used in the emulsification step (Ultra Turrax 11500 rpm). The
gelatin used was bovine gelatin, having bloom value of 150, and low
or medium viscosity. The emulsion was stable and gelled well upon
cooling. The gelled emulsion obtained had soft, but firm texture,
which was chewable. The mouthfeel was good, not fatty, oily or
gummy-like. The recipe provided 3.4 g plant stanol ester in 8.5 g
of the gelled emulsion. The weight ratio of the plant stanol ester
to the gelling agent (gelatin) in this recipe was 6.5. The recipe
contained 18.2% by weight xylitol, and the amount of xylitol was
66% by weight of the total amount of polyols. The weight ratio of
xylitol to sorbitol was 1.9. The weight ratio of plant stanol ester
to the total amount of polyols was 1.4.
Example 10
Gelled Emulsion Containing 44% by Weight of Plant Sterol Ester
TABLE-US-00011 [0142] % Plant sterol ester ingredient* 45.0 Water
18.3 Xylitol 15.0 Sorbitol 8.6 Gelatin 6.2 Trisodium citrate 3.6
Malic acid 1.8 Flavor 1.0 Color 0.5 100 *containing 97.5% by weight
plant sterol ester (the same as in example 3), i.e. plant sterol
ester concentration in the recipe 44% by weight
[0143] The gelled emulsion was prepared in a similar way as
described in the example 1c, except a bit higher shear rate was
used in the emulsification step (Ultra Turrax 11000 rpm). The
gelatin used was bovine gelatin having a bloom value of 160, and
low or medium viscosity. The emulsion was stable and gelled in
moulds well upon cooling. The gelled emulsion obtained had a harder
surface texture than the gelled emulsions prepared with plant
stanol ester, but the inner texture was still good, chewable and
soft. The mouthfeel was not fatty or oily. The recipe provided 3.4
g plant sterol ester in 7.7 g of the gelled emulsion. The weight
ratio of the plant sterol ester to the gelling agent in this recipe
was 7.1. The recipe contained 15.0% by weight xylitol, and the
amount of xylitol was 63.6% by weight of the total amount of
polyols. The weight ratio of xylitol to sorbitol was 1.7. The
weight ratio of plant sterol ester to the total amount of polyols
was 1.9.
Example 11
Gelled Emulsion Containing 54% by Weight of Plant Stanol Ester
TABLE-US-00012 [0144] % Plant stanol ester ingredient* 55.0 Water
18.0 Erythritol 6.6 Xylitol 6.6 Sorbitol 1.4 Gelatin 5.8 Trisodium
citrate 3.6 Malic acid 99% 1.8 Flavor 0.5 Color 0.7 100 *containing
98% by weight plant stanol ester (the same as in example 1e), i.e.
plant stanol ester concentration in the recipe 54% by weight
[0145] The gelled emulsion was prepared in a similar way as
described in the example 1c. The gelatin used was bovine gelatin,
having bloom value of 240-260, and low or medium viscosity (at most
4.2 mPas). The emulsion was stable and gelled well upon cooling.
The gelled emulsion obtained had soft and chewable texture. The
mouthfeel was good, not fatty or oily and it was not gummy-like.
The recipe provided 3.4 g plant stanol ester in 6.3 g of the gelled
emulsion. The weight ratio of the plant stanol ester to the gelling
agent (gelatin) in this recipe was 9.3. The recipe contained 6.6%
by weight xylitol, which was 45% by weight of the total amount of
xylitol, sorbitol and erythritol. The weight ratio of plant stanol
ester to the total amount of polyols was 3.7.
Further Embodiments of the Invention
[0146] 1. A gelled emulsion comprising [0147] plant sterol ester
and/or plant stanol ester in an amount of at least 20% by weight,
[0148] gelling agent in an amount of at most 15% by weight, and
[0149] water in an amount of 3.0-35% by weight. 2. The gelled
emulsion according to embodiment 1, characterised in that the
amount of plant sterol ester and/or plant stanol ester is at most
80%, preferably at most 75%, more preferably at most 73%, still
more preferably at most 70% and most preferably at most 68% by
weight. 3. The gelled emulsion according to embodiment 1 or 2,
characterised in that the amount of plant sterol ester and/or plant
stanol ester is at least 25%, preferably at least 30%, more
preferably at least 35%, still more preferably at least 40%, even
more preferably at least 42%, further more preferably at least 45%,
still further more preferably at least 48%, even further more
preferably at least 50% and most preferably at least 52% by weight.
4. The gelled emulsion according to any one of embodiments 1 to 3,
characterised in that the plant sterol ester and/or plant stanol
ester comprises plant stanol ester in an amount of at least 10%,
preferably at least 50%, more preferably at least 70% and most
preferably at least 90% by weight. 5. The gelled emulsion according
to any one of embodiments 1 to 4, characterised in that the gelled
emulsion further comprises triglyceride fat in an amount of 0-20%,
preferably 0-15%, more preferably 0-10%, still more preferably
0-9.0%, even more preferably 0-8.0%, further more preferably
0-6.0%, still further more preferably 0-4.0%, still even further
more preferably 0-2.0% and most preferably 0-0.1% by weight. 6. The
gelled emulsion according to any one of embodiments 1 to 5,
characterised in that the total amount of the gelling agent is at
most 14%, preferably at most 13%, more preferably at most 12%,
still more preferably at most 11% and most preferably at most 10%
by weight. 7. The gelled emulsion according to any one of
embodiments 1 to 6, characterised in that the total amount of the
gelling agent is at least 0.1%, preferably at least 0.2%, more
preferably at least 0.3%, still more preferably at least 0.4% and
most preferably at least 0.5% by weight. 8. The gelled emulsion
according to any one of embodiments 1 to 7, characterised in that
the gelling agent is selected from the group consisting of one or
more proteins, one or more polysaccharides and any mixture thereof,
preferably from the group consisting of gelatin, carrageenan,
pectin, alginate, gellan gum, agar, starch, starch derivatives, gum
Arabic, inulin, xanthan gum, locust bean gum, glucomannan and/or
mixtures thereof, more preferably from the group consisting of
gelatin, carrageenan, pectin, alginate, gellan gum, agar, starch,
starch derivatives, and polymer compounds which form gels when used
together with other polymer compounds such as xanthan gum and
locust bean gum; xanthan gum and glucomannan; inulin and any one of
gelatin, gellan gum, carrageenan or pectin, and mixtures thereof,
still more preferably from the group consisting of gelatin,
carrageenan, pectin, alginate, gellan gum, agar or mixtures
thereof. 9. The gelled emulsion according to any one of embodiments
1 to 8, characterised in that the gelling agent comprises gelatin,
preferably in an amount of at least 50% more preferably at least
60%, still more preferably at least 70%, even more preferably at
least 80% and most preferably at least 90% by weight, and
optionally at least one gelling agent selected from the group
consisting of carrageenan, pectin, alginate, gellan gum and agar,
and most preferably the gelling agent is gelatin. 10. The gelled
emulsion according to embodiment 9, characterised in that the
amount of gelatin is 1.0-15%, preferably 2.0-14%, more preferably
2.5-13%, still more preferably 3.0-12%, even more preferably
3.5-11% and most preferably 4.0-10% by weight. 11. The gelled
emulsion according to embodiment 9 or 10, characterised in that the
amount of gelatin is 15-55%, preferably 20-50%, more preferably
22-45% and most preferably 25-40% by weight of the amount of water
in the gelled emulsion. 12. The gelled emulsion according to any
one of embodiments 1 to 11, characterised in that the gelled
emulsion further comprises one or more polyols. 13. The gelled
emulsion according to embodiment 12, characterised in that the
total amount of polyols is 1.0-60%, preferably 1.0-50%, more
preferably 2.0-50%, still more preferably 3.0-40%, even more
preferably 4.0-35%, further more preferably 4.0-30%, still further
more preferably 5.0-30%, even further more preferably 5.0-25% and
most preferably 5.0-20% by weight. 14. The gelled emulsion
according to embodiment 12 or 13, characterised in that the polyols
comprise glycerol, and preferably the amount of glycerol is at
least 5%, more preferably at least 10%, still more preferably at
least 15%, even more preferably at least 20%, further more
preferably at least 50%, still further more preferably at least 70%
and most preferably at least 85% by weight of the total amount of
polyols. 15. The gelled emulsion according to embodiment 12 or 13,
characterised in that the polyols comprise xylitol, and preferably
the amount of xylitol is at least 5%, more preferably at least 10%,
still more preferably at least 20%, even more preferably at least
40%, further more preferably at least 50%, still further more
preferably at least 60%, even further more preferably at least 65%
and most preferably at least 80% by weight of the total amount of
polyols. 16. The gelled emulsion according to embodiment 12 or 13,
characterised in that the polyols comprise glycerol and xylitol,
and preferably the weight ratio of glycerol to xylitol is 0.05-10,
more preferably 0.08-2.0, still more preferably 0.11-1.0, even more
preferably 0.14-0.8, and most preferably 0.16-0.5, and/or the
amount of glycerol is preferably at least 5%, more preferably at
least 7%, still more preferably at least 10%, even more preferably
at least 12% and most preferably at least 14% by weight of the
total amount of glycerol and xylitol. 17. The gelled emulsion
according to embodiment 12 or 13, characterised in that the polyols
comprise xylitol and sorbitol, and preferably the weight ratio of
xylitol to sorbitol is 1.0-3.0, more preferably 1.2-2.8, still more
preferably 1.5-2.5 and most preferably 1.7-2.2. 18. The gelled
emulsion according to embodiment 12 or 13, characterised in that
the polyols comprise glycerol, xylitol and sorbitol, and preferably
the weight ratio of glycerol to the total amount of xylitol and
sorbitol is 0.05-10, more preferably 0.08-2.0, still more
preferably 0.11-1.0, even more preferably 0.14-0.8, and most
preferably 0.16-0.5, and/or the weight ratio of xylitol to sorbitol
is preferably 1.0-3.0, more preferably 1.2-2.8, still more
preferably 1.5-2.5, and most preferably 1.7-2.2 and/or the amount
of glycerol is preferably at least 5%, more preferably at least 7%,
still more preferably at least 10%, even more preferably at least
12%, and most preferably at least 14% by weight of the total amount
of glycerol, xylitol and sorbitol. 19. The gelled emulsion
according to any one of embodiments 1 to 18, characterised in that
it further comprises one or more cariogenic sugars selected from
the group consisting of sucrose, glucose, fructose, maltose and
lactose. 20. The gelled emulsion according to embodiment 19,
characterised in that the total amount of cariogenic sugars is at
most 20%, preferably at most 15%, more preferably at most 10%,
still more preferably at most 5%, even more preferably 0-0.1% by
weight. 21. The gelled emulsion according to any one of embodiments
1 to 18, characterised in that there are no cariogenic sugars
present in the gelled emulsion. 22. The gelled emulsion according
to any one of embodiments 1 to 21, characterised in that the weight
ratio of the plant sterol ester and/or plant stanol ester to the
gelling agent is at least 6.0, preferably at least 6.5, more
preferably at least 7.0, still more preferably at least 7.5 and
most preferably at least 8.0. 23. The gelled emulsion according to
any one of embodiments 6 to 22, characterised in that the weight
ratio of the plant sterol ester and/or plant stanol ester to the
triglyceride fat is at least 1.3, preferably at least 1.5, more
preferably at least 2.0, still more preferably at least 3.0, even
more preferably at least 4.0, further more preferably at least 5.0,
still further more preferably at least 6.0 and most preferably at
least 13. 24. The gelled emulsion according to any one of
embodiments 12 to 23, characterised in that the weight ratio of
plant sterol ester and/or plant stanol ester to the total amount of
polyols is at least 1.0, preferably at least 1.4, more preferably
at least 1.7, still more preferably at least 2.0, even more
preferably at least 2.5 and most preferably at least 3.0. 25. The
gelled emulsion according to any one embodiments 1 to 24,
characterised in that the size of the dose unit of the gelled
emulsion is at least 0.3 g, preferably 0.3-12.5 g, more preferably
0.4-10 g, still more preferably 0.5-9.0 g, even more preferably
0.6-8.0 g, further more preferably 0.7-7.0 g and most preferably
1.0-6.0 g. 26. The gelled emulsion according to any one of
embodiments 1 to 25, characterised in that the daily dose of the
gelled emulsion is 1.0-25 g, preferably 1.3-20 g, more preferably
1.5-17 g, still more preferably 1.8-15 g and most preferably 2.0-13
g. 27. The gelled emulsion according to any one of embodiments 1 to
26, characterised in that its water activity aw is at most 0.90,
preferably at most 0.87, more preferably at most 0.85, still more
preferably at most 0.80 and most preferably at most 0.75. 28. The
gelled emulsion according to any one of embodiments 1 to 27,
characterised in that its water content is 4.0-34%, preferably
5.0-33%, more preferably 6.0-32%, still more preferably 7.0-31%,
even more preferably 8.0-30%, further more preferably 9.0-29%,
still further more preferably 10-28% and most preferably 11-27% by
weight. 29. The gelled emulsion according to any one of embodiments
1 to 28, characterised in that it further comprises pH modifiers,
such as acids and buffering agents, preferably the total amount of
the acids and/or buffering agents is less than 15%, more preferably
less than 13%, still more preferably less than 10%, even more
preferably less than 8.0% and most preferably less than 6.0% by
weight. 30. The gelled emulsion according to any one of embodiments
1 to 29, characterised in that its energy content is at most 840
kJ, preferably at most 670 kJ, more preferably at most 500 kJ,
still more preferably at most 330 kJ and most preferably at most
200 kJ per daily dose of the gelled emulsion. 31. The gelled
emulsion according to any one of embodiments 1 to 30, characterised
in that its energy content per gram of the gelled emulsion is at
most 40 kJ, preferably at most 35 kJ, more preferably at most 30
kJ, still more preferably at most 25 kJ and most preferably at most
20 kJ. 32. The gelled emulsion according to any one of embodiments
1 to 31, characterised in that it is a solid gelled emulsion and/or
it is solid at 20.degree. C., preferably at 22.degree. C., more
preferably at 25.degree. C. and most preferably at 30.degree. C.
and/or it is chewable and/or it can be stored at room temperature.
33. The gelled emulsion according to any one of embodiments 1 to
32, characterised in that it is a dietary supplement product. 34.
The gelled emulsion according to any one of embodiments 1 to 33,
characterised in that it comprises [0150] plant sterol ester and/or
plant stanol ester in an amount of 25-80% by weight, [0151] gelling
agent in an amount of at most 13% by weight, [0152] water in an
amount of 5.0-33% by weight, and the water activity of the gelled
emulsion being at most 0.80 [0153] optionally triglyceride fat in
an amount of 0-20% by weight, and [0154] optionally polyol(s) in an
amount of 1.0-50% by weight. 35. The gelled emulsion according to
embodiment 34, characterised in that it comprises one or more
polyols in a total amount of 1.0 to 50% preferably 2.0-50%, more
preferably 3.0-40%, still more preferably 4.0-35%, even more
preferably 4.0-30%, further more preferably 5.0-30%, still further
more preferably 5.0-25% and most preferably 5.0-20% by weight. 36.
The gelled emulsion according to embodiment 34 or 35, characterised
in that it comprises [0155] plant sterol ester and/or plant stanol
ester in an amount of 35-75% by weight, [0156] gelling agent in an
amount of at most 12% by weight. 37. The gelled emulsion according
to embodiment 36, characterised in that the weight ratio of the
plant sterol ester and/or plant stanol ester to the triglyceride
fat is at least 2.0, preferably at least 3.0, more preferably at
least 4.0, still more preferably at least 5.0, even more preferably
at least 6.0 and most preferably at least 13. 38. The gelled
emulsion according to embodiment 34, characterised in that it
comprises [0157] plant sterol ester and/or plant stanol ester in an
amount of 40-75% by weight, [0158] gelling agent in an amount of at
most 12% by weight, [0159] water in an amount of 6.0-32% by weight,
[0160] optionally triglyceride fat in an amount of 0-10% by weight,
and [0161] optionally polyol(s) in an amount of 1.0-40% by weight.
39. The gelled emulsion according to embodiment 38, characterised
in that the weight ratio of the plant sterol ester and/or plant
stanol ester to the triglyceride fat is at least 5.0, preferably at
least 6.0 and most preferably at least 13. 40. The gelled emulsion
according to embodiment 38 or 39, characterised in that it
comprises one or more polyols in a total amount of 1.0-40%,
preferably 2.0-40%, more preferably 3.0-40%, still more preferably
4.0-35%, even more preferably 5.0-30, further more preferably
5.0-25% and most preferably 5.0-20% by weight. 41. The gelled
emulsion according to any one of embodiments 38 to 40,
characterised in that it comprises [0162] plant sterol ester and/or
plant stanol ester in an amount of 45-73% by weight, [0163] gelling
agent in an amount of at most 12% by weight, [0164] water in an
amount of 7.0-31% by weight, [0165] optionally triglyceride fat in
an amount of 0-9.0% by weight, and [0166] optionally polyol(s) in
an amount of 1.0-40% by weight. 42. The gelled emulsion according
to embodiment 41, characterised in that the weight ratio of the
plant sterol ester and/or plant stanol ester to the triglyceride
fat is at least 6.0 and most preferably at least 13. 43. The gelled
emulsion according to any one of embodiments 34 to 42,
characterised in that it contains no cariogenic sugar. 44. The
gelled emulsion according to any one of embodiments 34 to 43,
charactersed in that the weight ratio of the plant sterol ester
and/or plant stanol ester to the gelling agent is at least 6.0,
preferably at least 6.5, more preferably at least 7.0, still more
preferably at least 7.5 and most preferably at least 8.0.
45. The gelled emulsion according to any one of embodiments 34 to
44, characterised in that the gelling agent comprises gelatin and
preferably is gelatin. 46. The gelled emulsion according to
embodiment 45, charactersed in that the amount of gelatin is
15-55%, preferably 20-50%, more preferably 22-45% and most
preferably 25-40% by weight of the amount of water in the gelled
emulsion. 47. The gelled emulsion according to embodiment 45 or 46,
charactersed in that the amount of gelatin is 3.0-12%, preferably
3.5-11% and most preferably 4.0-10% by weight of the gelled
emulsion. 48. The gelled emulsion according to any one of
embodiments 34-47, charactersed in that the polyols comprise
glycerol, and preferably the amount of glycerol is at least 5%,
more preferably at least 10%, still more preferably at least 15%,
even more preferably at least 20%, further more preferably at least
50%, still further more preferably at least 70% and most preferably
at least 85% by weight of the total amount of polyols. 49. The
gelled emulsion according to any one of embodiments 34-48,
charactersed in that the amount of water is 8.0-30%, preferably
9.0-29%, more preferably 10-28% and most preferably 11-27% by
weight. 49B. The gelled emulsion according to any one of
embodiments 1 to 49, characterised in that it comprises plant
sterol ester and/or plant stanol ester in an amount of 40-75% by
weight, gelatin in an amount of 3.0-12% by weight, water in an
amount of 11-27% by weight, one or more polyols in a total amount
of 5.0-25% by weight, and optionally triglycerides in an amount of
Oto 2.0% by weight, wherein the water activity aw of the gelled
emulsion is at most 0.80 and the weight ratio of plant sterol ester
and/or plant stanol ester to gelatin is at least 6.0, and
preferably the amount of gelatin is 22-45% by weight of the amount
of water in the gelled emulsion. 50. Use of the gelled emulsion
according to any one of embodiments 1 to 49B for preparing an
edible product. 51. An edible product comprising the gelled
emulsion according to any one of embodiments 1 to 49B. 52. The
edible product according to embodiment 51, characterised in that it
1s a dietary supplement. 53. The edible product according to
embodiment 51 or 52, characterised in that it further comprises a
coating. 54. The edible product according to embodiment 51 or 52,
characterised in that it is uncoated. 55. The edible product
according to any one of embodiments 51 to 54, characterised in that
it is packed in a blister. 56. The edible product according to any
one of embodiments 51 to 55, characterised in that it is portable
and/or it is chewable and/or it can be stored at room temperatures
and/or it has a long shelf life at room temperatures. 57. A blister
comprising the gelled emulsion according to any one of embodiments
1 to 49B or the edible product according to any one of embodiments
51 to 56. 58. The gelled emulsion according to any one of
embodiments 1 to 49B or the edible product according to any one of
embodiments 51 to 56 for use as a medicament. 59. The gelled
emulsion according to any one of embodiments 1 to 49B or the edible
product according to any one of embodiments 51 to 56 for lowering
serum LDL cholesterol level. 60. A method for preparing the gelled
emulsion according to any one of embodiments 1 to 49B comprising
[0167] a) preparing an aqueous phase by mixing water and gelling
agent, and optionally other water soluble ingredients, preferably
at a temperature of at least 40.degree. C., [0168] b) melting plant
sterol ester and/or plant stanol ester, preferably at a temperature
of at least 40.degree. C., and optionally mixing it with other
lipid soluble ingredients, [0169] c) emulsifying the melted plant
sterol ester and/or plant stanol ester, or the mixture of plant
sterol ester and/or plant stanol ester and other lipid soluble
ingredients, with the aqueous phase, preferably at a temperature of
at least 40.degree. C., [0170] d) feeding the obtained emulsion,
preferably at a temperature of at least 40.degree. C. into moulds,
preferably into dose unit moulds, and [0171] e) allowing the
emulsion to cool to or below the gelation temperature of the
aqueous phase to obtain the gelled emulsion. 61. A method for
preparing the edible product according to any one of embodiments 51
to 56 comprising [0172] a) preparing an aqueous phase by mixing
water and gelling agent, and optionally other water soluble
ingredients, preferably at a temperature of at least 40.degree. C.,
[0173] b) melting plant sterol ester and/or plant stanol ester,
preferably at a temperature of at least 40.degree. C., and
optionally mixing it with other lipid soluble ingredients, [0174]
c) emulsifying the melted plant sterol ester and/or plant stanol
ester, or the mixture of plant sterol ester and/or plant stanol
ester and other lipid soluble ingredients, with the aqueous phase,
preferably at a temperature of at least 40.degree. C., [0175] d)
feeding the obtained emulsion, preferably at a temperature of at
least 40.degree. C. into dose unit moulds, [0176] e) allowing the
emulsion to cool to or below the gelation temperature of the
aqueous phase to obtain a dose unit of the gelled emulsion, [0177]
f) optionally coating the dose unit, [0178] g) packing the obtained
dose unit. 62. The method according to embodiment 60 or 61,
characterised in that step b is performed at a temperature of
40-80.degree. C. 63. The method according to any one of embodiments
60 to 62, characterised in that step c is performed at a
temperature of 40-80.degree. C., preferably at 45-70.degree. C. and
most preferably at 45-60.degree. C. 64. The method according to any
one of embodiments 61 to 63, characterised in that the method
includes no coating step f. 65. The method according to any one of
embodiments 61 to 64, characterised in that the dose unit is packed
in a blister.
* * * * *