Use of mesophase-stabilized compositions for delivery of cholesterol-reducing sterols and stanols in food products
February 26, 2019. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 3865939 3924018 3928648 Bile acid emulsions Stable fluent emulsifier concentrate containing solid phase emulsifier components Shelf-stable mix for a spreadable butter-substitute Dry powdered non-dairy food composition containing liquid fat Emulsifier formulation for cookies Flavor and taste composition for a chewing gum Stanols to reduce cholesterol absorption from foods and methods of preparation and use thereof InventorsAssigneeApplicationNo. 258759 filed on 02/26/1999US Classes:514/182, Oxygen single bonded to a ring carbon of the cyclopentanohydrophenanthrene ring system426/601, Fat or oil is basic ingredient other than butter in emulsion form426/602, Aqueous emulsion426/604, Having emulsifier or antispattering, antiweeping or antileaking agent426/611Having ester other than triglyceridic carboxylicExaminersPrimary: Clardy, S. MarkAttorney, Agent or FirmForeign Patent References
International ClassesA23L 001/035A61K 031/56 AbstractPlant sterols and plant sterol esters have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters, and plant stanol esters are incorporated into mouthfeel-enhancing, texture-building and composition-stabilizing compositions which are mesophase-stabilized compositions for use in low-fat, fat-free and triglyceride-free food products. Such compositions may be incorporated into food products resulting in low-fat, fat-free and triglyceride-free food products which may be used to deliver a recommended daily dosage of the cholesterol-reducing compounds to segments of the population which must limit cholesterol intake.Other References
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