Open AccessProduction of Liquid, Water‐Dispersible, Phytosterol Formulations for Increased Dose Response in Food Systems
Author(s) -
Engel R.,
Knorr D.
Publication year - 2004
Publication title -
engineering in life sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.547
H-Index - 57
eISSN - 1618-2863
pISSN - 1618-0240
DOI - 10.1002/elsc.200403382
Subject(s) - phytosterol , food science , chemistry
Vital to the stability of plant cell membranes, phytosterols are present in all foods of plant origin. Over forty different known phytosterols, of which β‐sitosterol, stigmasterol and campesterol are prevalent in natural products, can be distinguished from cholesterol as well as from each other. The development of formulations of chemically unbound, non‐crystalline phytosterols is desirable in order to decrease the required daily dose, at constant health promoting effect.