Patent ID: 8158184

Claim:
A liquid vegetable oil composition, comprising: at least 88 weight percent, based on the total weight of the oil composition, of an interesterified liquid lipid component that displays a solids fat content that is substantially liquid at 10° C., said interesterified liquid lipid component being an all-vegetable component; said liquid lipid component is a randomization reaction product of an interesterification reactant charge and a randomization interesterification catalyst by which fatty acid moieties are interchanged, said reactant charge having between about 30 and about 60 weight percent, based upon the total weight of the charge, of a medium chain vegetable triglyceride that is a combination of caprylic triglyceride and capric triglyceride having a first fatty acid moiety chain and a second fatty acid moiety chain, respectively, reacted with between about 40 and about 70 weight percent, based on the total weight of the charge, of a long chain domestic vegetable oil triglyceride having a third fatty acid moiety chain of at least C16 in length, said liquid lipid component being the randomization reaction product having interchanged said first, second and third fatty acid moiety chains that vary randomly from glycerol structure to glycerol structure; wherein said domestic oil is selected from the group consisting of soybean oil, corn oil, cottonseed oil, canola oil, olive oil, peanut oil, safflower oil, sunflower oil, oil from grain plants, and combinations thereof; between about 2 and about 12 weight percent, based on the total weight of the oil composition, of a phytosterol ester component; said liquid structured lipid component has a Brookfield viscosity at least 20° C. of between about 20 and about 52 centipoise and a smoke point of at least about 195° C. (at least about 383° F.); and said vegetable oil composition of liquid lipid and phytosterol ester component is a liquid oil composition that enhances phytosterol delivery to individuals who consume said liquid oil composition and reduces cholesterol adsorption in the individuals.