Phytosterol/salt composition for topical application to food products

A cooked food product enriched with approximately 400 mg of phytosterols per 1 ounce serving having a layer of a dry homogenous blend adhered onto the surface of said cooked food product, said blend consisting of a mixture of free phytosterol particles and salt particles in a ratio of approximately 53:47, wherein the phytosterol particles and the salt particles have similar particle size distributions, and further wherein a substantial amount of the phytosterols of said food product comes from the topically applied blend.

A dry phytosterol composition for topical application to food products, consisting of:

• a. a phytosterol powder blend comprising particles of at least 85% non-esterified phytosterol;
• and
• b. at least one salt, said salt comprising a particle size distribution similar to that of said phytosterol powder blend, and wherein the phytosterol blend and the at least one salt are combined in a ratio of approximately 53:47 and further wherein said powder particles and said salt particles provide for application onto the surface of a cooked food product.