Patent ID: 8309156
Filing Date: 2012-11-13
Classification: A23D,A23L

Abstract:
1. A method of reducing and/or preventing the unpleasant organoleptic and sensory qualities (including guminess and waxiness) of the incorporation of sterols and stanols and mixtures thereof into foods, beverages or nutraceuticals which comprises: a) preparing a premix of one or more free sterols or free stanols or mixtures thereof with one or more high HLB non-sterol emulsifiers, each non-sterol emulsifier having an HLB value of greater than 14, wherein the non-sterol emulsifier and the free sterol or free stanol or mixtures thereof are first combined at ambient temperature, spray dried and then coated with starch to form the premix; and b) adding said premix into the desired food, beverage or nutraceutical during or after manufacturing.