Patent ID: 8512794

Claim:
A method of substantially increasing the oxidative stability index (OS I), of a mixture of fatty acid Ester Phytosterols (EPs) combined with at least one triglyceride-based fat in an edible fat-based blend, without significantly altering the melting temperature or compromising the mouth feel of said mixture of fatty acid EPs, as compared to the OSI and melting temperature of a fat-based blend in which the fatty acid EPs are a standard Polyunsaturated fatty acid Ester Phytosterol preparation (standard PEP preparation), comprising: (a) increasing the proportion of Monounsaturated (oleate)-Ester Phytosterols (MEPs) while decreasing the proportion of Polyunsaturated (linoleate+alpha-linolenate)-Ester Phytosterols (PEPs) in said mixture of fatty acid EPs, wherein at least about 65% by weight of said fatty acid EPs are MEPs and less than about 20% by weight are PEPs; and (b) limiting the amount of diglycerides in said fat-based blend to less than about 3% by weight, and including at least about 5% by weight of said mixture of fatty acid EPs in said fat-based blend.