Prepared foods containing triglyceride-recrystallized non-esterified phytosterols

A prepared food product for ingestion by mammals, comprising

• an oxidation-resistant fat-based composition substantially free of exogenous solubilizing and dispersing agents for phytosterols, comprising between 75% and 98% by weight of at least one triglyceride-based edible oil or fat, between 2% and 25% by weight of non-esterified triglyceride-recrystallized phytosterols (TRPs), wherein said fat-based composition which has been partially oxidized by an interval of heating in air, contains a reduced amount of oxidative by-products compared to a similar fat-based composition lacking said non-esterified phytosterols.

A prepared food product for ingestion by mammals, comprising an oxidation-resistant fat-based composition wherein said fat-based composition is substantially free of exogenous solubilizing and dispersing agents for phytosterols, and comprises between 75% and 95% by weight of at least one triglyceride-based edible oil or fat, and at least 5% by weight of non-esterified triglyceride-recrystallized phytosterols (TRPs).

A prepared food product for ingestion by mammals, comprising an oxidation-resistant fat-based composition wherein said fat-based composition is substantially free of exogenous solubilizing and dispersing agents for phytosterols, wherein said fat-based composition comprises between 75% and 90% by weight of at least one triglyceride-based edible oil or fat, and at least 10% by weight of non-esterified triglyceride-recrystallized phytosterols (TRPs).

A method for reducing plasma cholesterol levels in mammals, comprising:

• regularly providing and ingesting a heat-processed food containing an edible fat-based composition comprising between 75% and 98% by weight of at least one triglyceride-based edible fat, and between 2% and 25% by weight of non-esterified triglyceride-recrystallized phytosterols (TRPs),
• wherein said fat-based composition is substantially free of exogenous phytosterol-solubilizing and dispersing agents, wherein said TRPs when ingested are essentially as effective as fat-soluble esterified phytosterols in reducing said plasma cholesterol levels.

A method for reducing plasma cholesterol levels in mammals, comprising:

• regularly providing and ingesting a heat-processed food containing an edible fat-based composition comprising between 75% and 97% by weight of at least one triglyceride-based edible fat, and at least 3% by weight of non-esterified triglyceride-recrystallized phytosterols (TRPs),
• wherein said fat-based composition is substantially free of exogenous phytosterol-solubilizing and dispersing agents, wherein said TRPs when ingested are essentially as effective as fat-soluble esterified phytosterols in reducing said plasma cholesterol levels.

A method of preparing a TRP-containing fat-based composition comprising:

• providing a triglyceride-based edible fat-containing composition comprising between 2% and 25% by weight of non-esterified phytosterols and not more than 98% by weight of edible fat or oil, wherein said composition is substantially free of exogenous phytosterol-solubilizing and dispersing agents,
• heating said composition to dissolve said non-esterified phytosterols, and
• cooling said composition to room temperature.

A method of preparing a non-esterified phytosterol-fortified prepared food, comprising:

• providing an edible fat-based composition comprising between 2% and 25% by weight of non-esterified phytosterols and between 75% and 98% by weight of at least one edible fat or oil, wherein said composition is substantially free of exogenous phytosterol-solubilizing and dispersing agents, and other ingredients, if any, for said prepared food;
• cooking or otherwise heating said ingredients with said composition to allow said non-esterified phytosterols to dissolve in said oil or fat and enter or become integrated into said food product, and
• cooling said food product to room temperature to allow formation of triglyceride-recrystalized phytosterols (TRPs) in said composition within said prepared food.