Patent ID: 6274574
Filing Date: 2001-08-14
Classification: A23D,A23G,A23L,A23P,A61K

Abstract:
A method for making a cholesterol-reducing-compound-containing mesophase-stabilized composition for use in low-fat and fat-free food products, said method comprising the steps of:(a) forming an aqueous emulsifier phase by dispersing an emulsifier mixture selected from the group consisting of (1) a medium HLB emulsifier, a low HLB emulsifier, and a high HLB emulsifier; (2) the medium HLB emulsifier and the high HLB emulsifier; and (3) the low HLB emulsifier and the high HLB emulsifier in an aqueous phase; wherein the medium HLB emulsifier has an HLB value of about 6 to about 9; the low HLB emulsifier has an HLB value of about 2 to about 6; and the high HLB emulsifier has an HLB value of about 9 to about 22;(b) heating the aqueous emulsifier phase to a range of temperatures between about 45.degree. C. to about 90.degree. C.;(c) melting a cholesterol-reducing compound;(d) adding the melted cholesterol-reducing compound to the heated aqueous emulsifier phase with mixing;(e) cooling the product of step (d) to a range of temperatures of between about 20.degree. C. to about 90.degree. C.;(f) subjecting the product of step (e) to high shear in a range of about 5000 sec.sup.-1 to about 50,000 sec.sup.-1 to form a homogenized mesophase composition; and(g) cooling the product of step (f) to a range of about 3.degree. C. to about 25.degree. C., resulting in the cholesterol-reducing-compound-containing mesophase-stabilized composition.