MXPA99006019A

MXPA99006019A - A method to prepare food seasoning, food ingredient and food item compositions, seasoning and use thereof

Info

Publication number: MXPA99006019A
Application number: MXPA/A/1999/006019A
Authority: MX
Inventors: Olavi Karppanen Heikki
Original assignee: Pharmaconsult Oy
Priority date: 1996-12-30
Filing date: 1999-06-25
Publication date: 2000-09-04

Abstract

A method of preparing food seasoning, food ingredients and food items is disclosed, comprising the incorporation of plant sterols and/or stanols or their derivatives together with a raised level of one or more of the minerals magnesium, calcium and potassium. Ingestion of food supplied with the said combination leads to a significant decrease in both cholesterol level and blood pressure. The decrease is larger than that expected from the sum of the effects of plant sterols and minerals. Also disclosed are food seasonings for use in the preparation of foods having the said characteristics.

Description

A METHOD FOR PREPARING DRESSINGS FOR FOODS, DRESSINGS FOR FOOD INGREDIENTS AND FOR FOODSTUFF COMPOSITIONS AND USE THEREOF Field of the Invention The present invention relates to a completely novel principle for changing the composition of dressings, food ingredients and articles food, so that oral ingestion of the final edible food items results in an unexpectedly effective and lasting decrease in serum cholesterol levels. The invention allows a much better control of elevated blood pressure than would be expected based on knowledge of the effects of the use of the various ingredients according to the prior art. The present invention involves a simultaneous and suitably high increase in the dietary concentrations of certain nutrients of mineral elements and those of certain sterols of natural plants or their chemically modified derivatives. Background of the Invention Obesity (overweight), elevated blood pressure and increased serum cholesterol levels are the main causes of cardiovascular diseases which, in turn, are the leading cause of premature death in industrialized societies. Despite enormous efforts, the average body weight of the inhabitants of industrialized societies is continuously increasing and an efficient or practical method to lower serum cholesterol and high blood pressure in the whole population has not been found, instead of just in the most at risk individuals. The present invention represents a dietetic method by which the aforementioned main diseases of industrialized societies can be effectively and practically controlled. A high level of serum cholesterol is a major risk factor for coronary heart disease (also called ischemic heart disease) which, in turn, is the leading cause of death in industrialized countries. By decreasing serum cholesterol levels, the incidence of coronary disease decreases. It is well known that some plant sterols, especially beta-sitosterol and its hardened form, beta-sitostanol, decrease the absorption of dietary cholesterol in the intestine. A recent invention (PCT / FI91 / 00139 corresponding to WO 92/19640) made a significant contribution to a more efficient use of the principle of inhibition of cholesterol absorption. However, plant sterols and stanols are able to inhibit the absorption of dietary cholesterol only if they are present in the intestine simultaneously with dietary cholesterol. In the invention according to PCT / FI91 / 00139, a stanol ester in vegetable fat is incorporated which is essentially free of cholesterol. Moreover, the main embodiment of said invention is margarine which is commonly used with bread, a food article also essentially free of cholesterol. It should be borne in mind that, far, the most important sources of cholesterol in the diet are eggs,. meats and meat products, as well as butter and other dairy products. Furthermore, the speed of endogenous cholesterol synthesis may be a more important factor in the long-term control of cholesterol level in serum than intestinal absorption. Unfortunately, the use of sitostanol according to PCT / FI91 / 00139 or the increased intake of other compounds that decrease the gastrointestinal absorption of dietary cholesterol, markedly increase endogenous cholesterol synthesis, by 34.9% in a recent study (TA Miettinen, Duodecim 1996; 112: 1149-1154). Therefore, the increased synthesis of cholesterol in the body significantly counteracts the effect of cholesterol lowering in the serum of sitostanol and the sterols of natural plants. These factors can explain the fact that, according to the long-term experience, increased intakes of these sterols and tin cans lead only to a slight drop in serum cholesterol levels. It should also be borne in mind that the harmful effects of a given level of serum cholesterol on blood vessels and cardiovascular diseases can be significantly influenced by several factors hitherto partially unidentified. SUMMARY OF THE INVENTION It has been found that, by increasing the levels of the nutrients of the essential mineral elements, potassium and, in particular, those of magnesium and calcium in appropriately high concentrations in the diet and therefore, in the gastrointestinal tract simultaneously With the increase of plant sterols and / or their stanol derivatives, an unexpected beneficial interaction takes place, which greatly exceeds any effect one might expect on the basis of current knowledge. Surprisingly, the decrease in serum cholesterol levels exceeds remarkably, even several times, than those produced by plant sterols when these agents are used according to the prior art. An object of the present invention was to create a method which, using the naturally occurring food constituents, can produce dressings, food ingredients and finally food compositions which, in a natural psychological form, are capable of causing a more effective decrease of serum cholesterol than plant sterols, tin steels or fatty acid ester derivatives of what the sterols and tin steels do when they are used according to the methods of the prior art. In fact, they invented a new method and compositions of mixtures of food ingredients, dressings and finally, food items which when ingested orally, lead to an unexpectedly effective decrease of serum cholesterol. Another object of the invention is to provide a food dressing which when used in the method according to the invention, can provide the appropriate levels of a) sterol / stanol or a fatty acid derived therefrom, b) potassium minerals , magnesium and calcium, in the last food items. Experimental results demonstrate the effectiveness of the invention The genetically obese Zucker rat provides an adequate model to examine the effects of various dietary factors or drugs, among other things, on serum cholesterol and blood pressure. The effectiveness of the present -invention was studied in Zucker rats. At the beginning of the study the rats were clearly obese and had reached an average body weight of 360 grams. The level of cholesterol in the serum was 3.0 mmol / l and the blood pressure was 125 mm Hg. Group 1 (Control diet group): During the experimental period of 14 days, these 10 rats received a commercial diet that contained all the essential nutrients, including adequate levels of the mineral elements sodium, potassium, magnesium and calcium, to maintain the functions normal body To simulate current human diets, the diet also comprised 18% butter, 1% cholesterol and sodium chloride (common salt) at a level of 6% of the dry weight of the diet. During the next two weeks, the average serum cholesterol level in this group increased to a level of 10.5 mmol / 1. Blood pressure increased by an average of 4 mm Hg. Group 2 (plant sterol diet according to the prior art): This group of 10 Zucker rats received a diet in which the caloric content and other contents of the diet, in everything else were exactly the same as those in Group 1 , but a mixture of plant sterols (75% beta-sitosterol and 25% beta-sitostanol) was added to the diet at a level of 1% of the dry weight of the food. The average level of cholesterol in the serum was reduced from 1.6 mmol / l (15%) to a level of 8.9 mmol / 1. The average increase in blood pressure was 4 mm Hg and, therefore, similar to that of Group 1. Group 3 (Diet with added calcium, magnesium and potassium): This group of 10 Zucker rats received a diet in which the caloric content and other contents of the diet, in everything else they were exactly the same as those in Group 1, but magnesium was added at a dietary level of 0.13%, calcium at a level of 3% and potassium at a level of 1.57%. These additions are higher than the existing dietary recommendations. The level of cholesterol in the serum decreased significantly to an average level of 8.3 mmol / l (p <0.05). When compared to the level of cholesterol in the control group (Group 1), the level of cholesterol in the serum was reduced by 2.2 mmol / 1 (21%). There was no change in the blood pressure level. Group 4 (Combination of additions of plant sterols as in Group 2 and calcium, magnesium and potassium as in Group 3): This group of 10 rats Zucker received a diet in which the caloric content and other contents of the diet, in everything else were exactly the same as in Group 1, but a mixture of plant sterols (75% of beta-sitosterol and 25%) was added. of beta-sitostanol) to the diet at a level of 1% of the dry weight of the food and added magnesium at the dietary level of 0.13%, calcium at the 3% level and potassium at the 1.57% level. The level of serum cholesterol decreased dramatically with this diet, when compared with any of the other experimental groups (p <0.001). In this group, the average level of cholesterol in the serum was as low as 4.6 mmol / l. Therefore, this diet lowered serum cholesterol as much as 5.9 mmol / 1 (56.2%). Given that the effect of plant sterols in Group 1 was 1.6 mmol / l and that the additions of calcium, magnesium and potassium in Group 3 were 2.2 mmol / l, a decrease in cholesterol higher than the caused by the sum of these two effects (1.6 mmol / l + 2.2 mmol / 1 = 3.8 mmol / l or 36.2%). The actual decrease by the diet prepared according to the present innovation was, however, markedly higher (by 2.1 mmol / l or 20% of units) than the expected effect. Moreover, quite unexpectedly the blood pressure was reduced by an average of 7 mm Hg, thus producing a beneficial difference of 11 mm Hg when compared to the diet with the addition of plant sterol (Group 2) and 7 mm of Hg when compared with the diet with the addition of calcium, magnesium and potassium. Therefore, even the beneficial effect on blood pressure was much greater than could be expected on the basis of the added effect of the addition of sterols of single plants, on the one hand and the addition of calcium, magnesium and potassium, on the other part. Thus, two different, important and unexpected advantages over the prior art were produced simultaneously by the food prepared according to the present invention. In the experiments described above, sodium was intentionally maintained at a high level in the diet. In view of the important pathogenic role of sodium in the diet in arterial hypertension and various cardiovascular diseases, it is desirable, however, to avoid excessive additions of sodium compounds. In fact, the present invention has the additional advantage that it decreases the need to use salt (sodium chloride) and other sodium compounds, so that, in comparison with commonly used food items, a sodium concentration is also obtained decreased in the final food items. DESCRIPTION OF THE PREFERRED EMBODIMENTS As a source of beta-sitosterol, beta-sitostanol, stigmasterol, stigmastanol, campesterol, campestanol, dihydrobrasicasterol and dihydrobrasicastanol, said sterols and steels, hereinafter referred to as "plant sterol / stanol", are possible to use in the method according to the present invention: 1) Sterols and these oils from naturally occurring plants, particularly beta-sitosterol and beta-sitostanol, but also stigmasterol, campesterol • and dihydrobrasicasterol concentrated or purified from liquid resin, soybean seed, seed of rapeseed, coconut, corn, peanuts and other natural sources. Methods previously published and generally known to those skilled in the art are applied to improve the solubility of "plant sterol / stanol", when these compounds are incorporated into food ingredients, dressings and food items according to the present invention. When plant concentrates are used with high concentrations of sterols, it is not necessary to remove the naturally occurring companion compounds, such as phytoestrogens and flavonoids which, when left in the sterols concentrate, can even improve the beneficial health effects of the final food items prepared according to the present invention. In fact, the present invention could serve as a suitable vehicle for the supply of phytoestrogens, flavonoids, beta-carotene, vitamins A, D and E as well as other vitamins, other mineral elements and other beneficial dietary factors, other active ingredients of natural origin or even drugs. 2) It is also possible to use the hydrogenated forms of the sterols of natural plants mentioned, the so-called stanols. 3) Both sterols and tin steels can be used as unmodified parent compounds or as their fatty acid esters if a good solubility is desired in the fat part of the food ingredients, dressing mixtures or final food items. As a source of cations of nutrient mineral elements in the method according to the present invention, it is possible to use any physiologically acceptable compound of magnesium, calcium, potassium and sodium, as well as magnesium, calcium, potassium and sodium bound in high concentrations naturally or artificially. to dietary fibers. Preferred magnesium compounds include, but are not limited to, in particular magnesium sulfate, magnesium chloride, magnesium hydroxide, magnesium oxide and magnesium carbonate, but many other compounds such as magnesium salts of amino acids are also possible. , dietary fibers rich in magnesium and other physiologically acceptable magnesium compounds. Preferred calcium compounds include, but are not limited to, in particular calcium carbonate, calcium lactate and calcium chloride, but many other compounds are also possible such as calcium phosphates, calcium sulfate, calcium citrates, calcium tartrate, calcium, calcium acetate, calcium propionate, calcium alginate, calcium glutamate, calcium gluconate and other physiologically acceptable calcium compounds. Preferred potassium compounds include, but are not limited to, in particular potassium chloride, potassium bicarbonate, potassium lactate and potassium sulfates, but many other potassium compounds such as potassium phosphates, potassium tartrate, are also possible, potassium acetate, potassium propionate, potassium alginate, potassium gluconate, dietary fiber rich in potassium and other physiologically acceptable potassium compounds. Preferred sodium compounds include, but are not limited to, in particular sodium chloride, sodium glutamate, sodium lactate and sodium (bi) carbonate, but many other compounds are also possible such as sodium phosphates, sodium sulfates, sodium acetate, sodium citrate, sodium propionate, sodium tartrate, sodium alginate, sodium gluconate and others - physiologically acceptable sodium compounds. The method according to the present invention can be used to change the composition of a number of food items, for example breads, biscuits and biscuit-type products.; sausages and other meat products; egg products, dairy products, baby food, dressings for salads and also new dressings compositions. The dressing compositions according to the present invention can be used for seasoning, for example, food items such as bacon, eggs, miso and other soups, oatmeal, corn flakes, rice flakes, rice cakes, wheat flakes. , oat flakes, rye flakes, barley flakes and various types of "muesli". These can be prepared and seasoned according to conventional industrial practices, except that part or all of the conventional dressings and salt are replaced by the dressing described above. In most cases, the conventional use of common salt can be totally avoided by the use of dressings prepared in accordance with the present invention. Dressings according to the present invention can also be used to replace common salt in a wide variety of other industrially prepared food items and also in the preparation of food in restaurants, catering services, domestic cooking, etc. These dressings are particularly suitable for soups, beef and other foods in which salty and / or spicy dressings are used, for the preparation of various mixtures of food ingredients, for example 'mixtures of flour and salt for the preparation of bread, muesli, corn flakes and rice and cereal products for breakfast. These mixtures of ingredients and dressings, when added to various foods, change the composition of the food according to the method of the present invention. Next, examples are given to demonstrate the preparation of dressings for food and food items according to the present invention. In these examples, "plant sterol / stanol" refers to the combined weight of beta-sitosterol, beta-sitostanol, stigmasterol, stigmastanol, campesterol, campestanol, dihydrobrasicasterol and dihydrobrasicastanol, represented only by the parent compound ie excluding the weight of possible fatty acids esterified with sterols and tin. Example 1. WHITE BREAD A premix is prepared with the following formulation: Sodium chloride 0.60 kg "Sterol / plant stanol" 2.00 kg Magnesium sulphate (MgSo4-7H20) 0.126 kg Magnesium hydroxide. { Mg (OH) 2} 0.020 kg Calcium carbonate 0.080 kg Potassium chloride 0.294 kg 1-lysine hydrochloride 0.021 kg Wheat flour 7,500 kg The following ingredients are added to the premix and a conventional white bread is prepared in a conventional commercial baking operation by the method of direct dough: Wheat flour 30.00 kg Vital wheat gluten 0.37 kg Promosoy 131 0.55 kg Format2 0.50 kg Butter (vegetable oil) 1.12 kg Yeast 1.75 kg Water 23.75 kg x Contains isolated soy protein, skim milk powder and emulsifiers (Engelhardt &Co. Sweden). 2 Contains esters of diacetyl tartaric acid, CAC03 and ascorbic acid with malt flour and sugar (Ireks Arkady, Germany). The formulation, containing all the ingredients, is mixed at low speed, temperature of the dough 27 ° C, time 30 min floor, baked in the form of Pullman loaves, fermentation ca. 40 min at 38-40 ° C and 80% relative humidity, baked for 30 min at an oven temperature of 230 ° C. This is a good standard commercial quality white bread. Example 2. RYE BREAD A premix is prepared with the following formulation: Sodium chloride 0.60 kg "Sterol / plant stanol" 2.00 kg Magnesium sulfate (MgSO4-7H20) 0.126 kg Magnesium hydroxide. { Mg (OH) 2} 0.020 kg Calcium carbonate 0.080 kg Potassium chloride 0.294 kg 1-lysine hydrochloride 0.021 kg Rye flour1 9.57 kg The following ingredients are added to the premix and a conventional white bread is prepared in a conventional commercial baking operation: Rye flour1 20.00 kg Vital wheat gluten 0.64 kg Coarse rye flour 5.71 kg Wheat flour 10.00 kg Yeast 0.67 kg Water 33.37 kg 1 Part of the rye flour and water are fermented with a natural starter overnight, final pH 3.9. The formulation, containing all the ingredients, is mixed for 7 min at low speed, mass temperature 27 ° C, pH of the dough 4.4, time flat 60 min, baked in the form of Pullman loaves, fermentation ca. 40 min at 38-40 ° C and 70% relative humidity, baked for 37 min at an oven temperature of 230 ° C. This is a good quality commercial standard rye bread. Preferably, the weight concentrations of the plant sterol / stanol or its derivatives and the advantageous mineral elements in the final bread products prepared by the method according to the present invention are: Sterol 0.1-8%, Mg 0.01-1 %, Ca 0.01-1% and K 0.1-1.5%. Example 3. ESCABECHE A pickle for various types of meats, fish and vegetables is prepared in a conventional commercial operation from the following formulation: Vegetable oil 0.7680 kg "Sterol / plant stanol" 0.1440 kg Calcium chloride (CaCl2-6H20) 0.0023 kg Magnesium sulphate (MgSO4-7H20) 0.0023 kg Potassium chloride (KCl) 0.0054 kg Sodium chloride (NaCl) 0.0109 kg 1-lysine hydrochloride 0.0004 kg Honey 0.0288 kg Vinegar (10% by weight) 0.0288 kg Spices 0.0096 kg The "plant sterol / stanol" is first mixed with the vegetable oil. Calcium chloride, magnesium sulfate, potassium chloride, sodium chloride, 1-lysine hydrochloride and honey are mixed with the vinegar and the mixture and the spices are added to the vegetable oil and the "plant sterol / stanol". All ingredients are mixed thoroughly. Preferably, the weight concentrations of the sterol / stanol of plants or their derivatives and of the advantageous mineral elements in the pickling prepared by the method according to the present invention are: Sterol 0.5-18%, Mg 0-1%, Ca 0-1% and K 0-2.5%. Example 4: DRESSING A mixture was prepared mechanically from the following formulation: "Sterol / plant stanol" 2.12 kg Calcium carbonate (CaCO3) 3.80 kg Magnesium sulfate (MgSO4-7H20) 0.910 kg Potassium chloride (KCl) 2.12 kg Chloride sodium (NaCl) 4.32 kg Sodium glutamate 0.40 kg 1-lysine hydrochloride 0.15 kg (Spices); optional) 1.00 kg All the ingredients were thoroughly mixed with a conventional industrial mixer, but taking care that no excessive heat is formed during the process. Preferably, the weight concentrations of the plant sterol / stanol or its derivatives and of the advantageous mineral elements in the final dressing prepared by the method according to the present invention are: Sterol 2-98%, Mg 0-30%, Ca 0-30% and K 0-50%. Example 5. SAUSAGE A premix of the following formulation was prepared: "Sterol / plant stanol" 0.270 kg Calcium chloride (CaCl2-6H20) 0.057 kg Magnesium sulfate (MgSO4-7H20) 0.057 kg Potassium chloride (KCl) 0.132 kg Potassium lactate 0.090 kg Sodium Chloride (NaCl) 0.270 kg Sodium lactate 0.090 kg 1-lysine hydrochloride 0.010 kg This premix is thoroughly prepared with the following ingredients: Meat, including natural fat 12,500 kg Powdered milk 0.840 kg Potato starch 1,160 kg Water 6.450 kg Sodium nitrite (NAN02, 10% solution) 0.030 kg Spices 0.085 kg The sausage was processed according to conventional industrial techniques generally known. Example 6. CHOPPED BEEF STEAK (BISTEC IN HAMBURGER) Minced meat 9.67 kg "Sterol / plant stanol" _ 0.07 kg Seasoning of Example 4 (with spices) 0.26 kg The plant sterol and seasoning are mixed with minced meat. Then the minced meat steak is prepared according to the processes conventionally used in the preparation of steaks, for example for hamburger restaurants. One serving is a 200-gram steak. Example 7. CHOPPED FISHING BOIL Fish crushed 9.67 kg "Sterol / plant stanol" 0.07 kg Salad dressing of Example 4 (with spices) 0.26 kg The plant sterol and the dressing are mixed with the chopped fish. Then the chopped fish steak is prepared according to the processes conventionally used in the preparation of steaks for hamburger restaurants. A portion is a steak 200 grams. Example 8. SOYBEAN SOYBEAN Soybean protein blend 9.67 kg "Sterol / plant stanol" 0.07 kg Salad dressing of Example 4 (with spices) 0.26 kg Plant sterol and seasoning are mixed with the soy protein mixture conventionally used for the preparation of soy steaks. The steak is then prepared according to the processes conventionally used in the preparation of soy steaks.

One serving is a 200-gram steak. Preferably, the weight concentrations of plant sterol / stanol or its derivatives and of the advantageous mineral elements in the sausage or steak end products prepared by the method according to the present invention are: Sterol 0.1-10%, Mg 0.01 -1.5%, Ca 0.01-1.5% and K 0.1-1.5%. Example 9. 'MAYONESA Vegetable oil 0.650 kg "Sterol / plant stanol" 0.065 kg Calcium chloride (CaCl2-6H20) 0.0012 kg Magnesium sulphate (MgS04-7H20) 0.0012 kg Potassium chloride (KCl) 0.0028 kg Sodium chloride ( NaCl) 0.0057 kg 1-lysine hydrochloride 0.0002 kg Sugar 0.030 kg Vinegar (10% by weight) 0.030 kg Mustard 0.020 kg Water 0.194 kg Mayonnaise is prepared by homogenization by conventional industrial methods. Preferably, the weight concentrations of plant sterol / stanol or its derivatives and of the advantageous mineral elements in the final mayonnaise prepared by the method according to the present invention are: Sterol 0.5-15%, Mg 0-3%, Ca 0-3% and K 0-3%.

Example 10. VEGETABLE OIL MIXTURE AND BUTTER Vegetable oil 0.350 kg "Sterol / plant stanol" 0.150 kg Butter 0.478 kg Calcium chloride (CaCl2-6H20) 0.0024 kg Magnesium sulphate (MgSO4-7H20) 0.0024 kg Potassium chloride (KCl) ) 0.0056 kg Sodium chloride (NaCl) 0.0114 kg 1-lysine hydrochloride 0.0004 kg The plant sterol is added to the vegetable oil and mixed thoroughly. This mixture and the other ingredients are then added to the butter and mixed according to the daily conventional practice of dairy products to prepare the mixture of vegetable oil and butter. Preferably, the weight concentrations of plant sterol / stanol or its derivatives and the advantageous mineral elements in the final butter / vegetable oil products prepared by the method according to the present invention are: Sterol 0.5-15%, Mg 0-0.4%, Ca 0-1% and K 0-1.5%. Example 11. DRINK FOR SALADS Vegetable oil 2.0000 kg "Sterol / plant stanol" 0.2000 kg Calcium chloride (CaCl2-6H20) 0.0048 kg Magnesium sulphate (MgSO4-7H20) 0.0048 kg Potassium chloride (KCl) 0.0112 kg Sodium chloride (NaCl) 0.0228 kg 1-lysine hydrochloride 0.0008 kg Vinegar (10% by weight) 0.1200 kg Water 1.6360 kg The salad dressing is prepared by omogenezación by conventional industrial methods.

Preferably, the weight concentrations of the plant sterol / stanol or its derivatives and the advantageous mineral elements in the final salad dressing prepared by the method according to the present invention are: Sterol 0.5-8%, Mg 0-3 %, Ca 0-3% and K 0-3%. Example 12. YOGURT During the preparation of 100 kg of yogurt according to conventional commercial techniques, the following ingredients are added and mixed carefully: "Sterol / plant stanol" 1,000 kg Magnesium oxide (MgO) 0.225 kg Preferably, the Weight concentrations of the plant sterol / stanol or its derivatives and the advantageous mineral elements in the final yoghurt prepared by the method according to the present invention are: Sterol 0.2-10%; Mg 0.01-3%, Ca 0.1-3% and K 0.1-3%.

Claims

NOVELTY OF THE INVENTION Having described the present invention, it is considered as a novelty and therefore the property described in the following claims is claimed as property. A method for producing food dressing, food ingredients and / or other food article compositions capable of lowering high serum cholesterol and lowering high blood pressure which comprises providing in said composition an increased level of sterol / stanol plant and an increased level of the mineral element nutrient, said sterol / stanol comprising at least one plant sterol derivative or plant stanol selected from the group consisting of beta-sitosterol, stigmasterol, campesterol, dihydrobrasicasterol and / or the hardened forms of stanol of said sterols and / or fatty acid esters of said sterols and steels, and said nutrient of the mineral element comprising at least one selected from the group consisting of magnesium, calcium and potassium.
2. A method according to claim 1, characterized in that the plant sterol / stanol has been concentrated or purified from a natural source of plant sterol.
3. A method according to claim 2, characterized in that said plant sterol / stanol comprises beta-sitosterol, beta-sitostanol or a mixture thereof.
4. A method according to any of claims 1-3, characterized in that it comprises incorporating in said composition at least one plant sterol / stanol to produce an increase of 1% or more of plant sterol / stanol in the dry weight of the plant. diet.
5. A method according to claim 1, characterized in that the increased levels of magnesium and calcium are provided in said composition.
6. A method according to claim 5, characterized in that an increased level of potassium is also provided in said composition.
A method according to claim 1, characterized in that an increased level of magnesium is provided, by incorporating into said composition a magnesium compound selected from the group consisting of magnesium sulfate, magnesium chloride, magnesium hydroxide, magnesium oxide, magnesium carbonate, magnesium salts of amino acid and mixtures thereof.
A method according to claim 1, characterized in that an increased level of calcium is provided, by incorporating into said composition a calcium compound selected from the group consisting of calcium phosphates, calcium carbonate, calcium sulfate, calcium chloride, calcium lactate, calcium citrates, calcium acetate, calcium propionate, calcium tartrate, calcium alginate, calcium gluconate, calcium glutamate and mixtures thereof.
A method according to claim 1, characterized in that an increased level of potassium is provided, by incorporating into said composition a potassium compound selected from the group consisting of potassium phosphates, potassium carbonate, potassium bicarbonate, potassium sulfate, potassium chloride, potassium lactate, potassium acetate, potassium propionate, potassium tartrate, potassium alginate, potassium gluconate and mixtures thereof.
10. A method according to any of claims 1-9, characterized in that it comprises providing in said composition a reduced level of sodium chloride.
11. A method according to claim 1, characterized in that it comprises incorporating in a bread, biscuit or bisquit as food, an increased level of plant sterol / stanol and an increased level of at least one of magnesium, calcium and potassium, increasing enough said levels to provide in the final feed a plant sterol / stanol concentration by weight between 0.1% and 8%, a magnesium concentration between 0.01% and 1%, a calcium concentration between 0.01 and 1 and a concentration of potassium between 0.1 and 1.5%.
12. A method according to claim 11, characterized in that said plant sterol / stanol concentration is at least 2.4% by weight, said magnesium concentration is at least 0.024% by weight, said calcium concentration is at least 0.038% by weight and said potassium concentration is at least 0.19% by weight 13.
A method according to claim 1 , characterized in that it comprises incorporating in an item of ground meat or sausage an increased level of plant sterol / stanol and at least one of magnesium, calcium and potassium, said levels being increased sufficiently to provide in the final feed a concentration derived from sterol of plant or plant stanol by weight between 0.1 and 10%, a magnesium concentration between 0.01 and 1.5%, a calcium concentration between 0.01 and 1.5% and a potassium concentration between 0.1 and 1.5%.
The method according to claim 13, characterized in that said concentration of plant sterol / stanol is at least 1% by weight, said concentration of magnesium is at least 0.016% by weight, said concentration of calcium it is at least 0.050% by weight and said potassium concentration is at least 0.20% by weight.
15. A method according to claim 1, characterized in that it comprises incorporating in an oil-vegetable mixture mixture an increased level of plant sterol / stanol and at least one of magnesium, calcium and potassium, sufficiently increasing said levels to provide in the final mixture a concentration derived from plant sterol or plant stanol by weight between 0.5 and 15%, a concentration of magnesium between 0 and 0.4%, a concentration of calcium between 0 and 1% and a potassium concentration between 0 and 1%.
16. A method according to claim 15, characterized in that said plant sterol / stanol concentration is at least 0.5% by weight, said magnesium concentration is at least 0.024% by weight, said calcium concentration is at least 0.044 % by weight and said potassium concentration is at least 0.29% by weight.
17. A method according to claim 1, characterized in that it comprises incorporating in an escabeche an increased level of plant sterol / stanol and at least one of magnesium, calcium and potassium, sufficiently increasing said levels to provide in the final pickle a derivative concentration of plant sterol or plant stanol by weight between 0.5 and 18%, a magnesium concentration between 0 and 1%, a calcium concentration between 0 and 1% and a potassium concentration between 0 and 2.5%.
18. A method according to claim 17, characterized in that said plant sterol / stanol concentration is at least 0.5% by weight, said magnesium concentration is at least 0.020% by weight, said calcium concentration is at least 0.040 % by weight and said potassium concentration is at least 0.28% by weight.
A method according to claim 1, characterized in that it comprises incorporating in an salad dressing an increased level of plant sterol / stanol and at least one of magnesium, calcium and potassium, sufficiently increasing said levels to provide in the final food a sterol - plant or plant stanol concentration by weight between 0.5 and 8%, a magnesium concentration between 0 and 3%, a calcium concentration between 0 and 3% and a potassium concentration between 0 and 3%.
20. A method according to claim 19, characterized in that said plant sterol / stanol concentration is at least 0.5% by weight, said magnesium concentration is at least 0.012% by weight, said calcium concentration is at least 0.022. % by weight and said potassium concentration is at least 0.15% by weight.
A method according to claim 1, characterized in that it comprises incorporating in an mayonnaise an increased level of plant sterol / stanol and at least one of magnesium, calcium and potassium, sufficiently increasing said levels to provide in the final mayonnaise a derivative concentration of plant sterol or plant stanol by weight between 0.5 and 15%, a magnesium concentration of between 0 and 3%, a calcium concentration of between 0 and 3% and a potassium concentration of between 0 and 3%.
22. A method according to claim 21, characterized in that said plant sterol / stanol concentration is at least 0.5% by weight, said magnesium concentration is at least 0.012% by weight, said calcium concentration is at least 0.022. % by weight and said potassium concentration is at least 0.15% by weight.
23. A method according to claim 1, characterized in that it comprises incorporating in an yogurt an increased level of plant sterol / stanol and at least one of magnesium, calcium and potassium, sufficiently increasing said levels to provide in the final yogurt a derivative concentration of plant sterol or plant stanol by weight between 0.2 and 10%, a concentration of magnesium between 0.1 and 3%, a concentration of calcium between 0.1 and 3% and a potassium concentration of between 0.1 and 3%.
24. A method according to claim 23, characterized in that said magnesium concentration is at least 0.14% by weight.
25. A method according to claim 1, characterized in that it comprises incorporating in a food dressing a sterol derivative of plant or plant stanol and at least one of magnesium, calcium and potassium in an amount, providing in the dressing a concentration derived from Plant sterol or plant stanol by weight between 2 and 98%, a magnesium concentration between 0 and 30%, a calcium concentration between 0 and 30% and a potassium concentration between 0 and 50%.
26. A method according to claim 25, characterized in that said plant sterol / stanol concentration is at least 2% by weight, said magnesium concentration is at least 10.3% by weight, said calcium concentration is at least 0.61. % by weight and said potassium concentration is at least 7.5% by weight.
27. The use of a food dressing produced according to claim 25 or 26 in ingredients for food or food items.
28. A food dressing, an ingredient for foods and / or food compositions capable of lowering high serum cholesterol and lowering high blood pressure, said composition comprising an increased level of at least one plant sterol / stanolle selected from the group which consists of beta-sitosterol, stigmasterol, campesterol, dihydrobrasicasterol, hydrogenated stanol forms of said sterols, fatty acid esters of said sterols and tinols and mixtures thereof and an increased level of at least one nutrient of the mineral element selected from the group which consists of magnesium, calcium, potassium and mixtures thereof.
29. A composition according to claim 28, characterized in that said plant sterol / stanol has been concentrated or purified from natural sources of plant sterol.
30. A composition according to claim 29, characterized in that said plant sterol / stanol comprises beta-sitosterol, beta-sitostanol or a mixture thereof.
31. A composition according to any of claims 28-30, characterized in that the increased levels of magnesium and calcium are included in said composition.
32. A composition according to claim 31, characterized in that additionally an increased level of potassium is included in said composition.
A composition according to claim 28, characterized in that said increased level of magnesium is included as at least one magnesium compound selected from the group consisting of magnesium sulfate, magnesium chloride, magnesium hydroxide, magnesium oxide, magnesium carbonate and magnesium salts of amino acid.
34. A composition according to claim 28, characterized in that said increased level of calcium is included as at least one calcium compound selected from the group consisting of calcium phosphates, calcium carbonate, calcium sulfate, calcium chloride, calcium lactate. , calcium citrates, calcium acetate, calcium propionate, calcium tartrate, calcium alginate, calcium gluconate and calcium glutamate.
35. A composition according to claim 28, characterized in that said increased level of potassium is included as at least one potassium compound selected from the group consisting of potassium phosphates, potassium carbonate, potassium bicarbonate, potassium sulfate, potassium chloride , potassium lactate, potassium acetate, potassium propionate, potassium tartrate, potassium alginate and potassium gluconate.
36. A composition according to any of claims 28-35, characterized in that a reduced level of sodium is included in said composition.
37. A bread, biscuit or bisquit as a food product having an increased level of plant sterol / stanol and an increased level of at least one of magnesium, calcium and potassium, sufficiently increasing said levels to provide a final concentration in the final feed. of sterol / stanol of plant in weight of between 0.1 and 8%, a concentration of magnesium of between 0.01 and 1%, a concentration of calcium between 0.01 and 1 and a potassium concentration of between 0.1 and 1.5%.
38. A food product according to claim 37, characterized in that said plant sterol / stanol concentration is at least 2.4% by weight, said magnesium concentration is at least 0.024% by weight, said calcium concentration is at least 0.038% by weight and said potassium concentration is at least 0.19% by weight.
39. A ground beef or sausage product having an increased level of plant sterol / stanol and at least one of magnesium, calcium and potassium, sufficiently increasing said levels to provide in the final feed a concentration derived from plant sterol or Plant stanol by weight between 0.1 and 10%, a magnesium concentration between 0.01 and 1.5%, a calcium concentration between 0.01 and 1.5% and a potassium concentration between 0.1 and 1.5%.
40. A product according to claim ^ 39, characterized in that said plant sterol / stanol concentration is at least 1% by weight, said magnesium concentration is at least 0.016% by weight, said calcium concentration is at least 0.050% by weight and said potassium concentration is at least 0.20% by weight.
41. A vegetable butter-oil mixture having an increased level of plant sterol / stanol and at least one of magnesium, calcium and potassium, sufficiently increasing said levels to provide in the final feed a concentration derived from plant sterol or plant stanol by weight between 0.5 and 15%, a magnesium concentration between 0 and 0.4%, a calcium concentration between 0 and 1% and a potassium concentration between 0 and 1%.
42. A mixture according to claim 41, characterized in that said plant sterol / stanol concentration is at least 0.5% by weight, said magnesium concentration is at least 0.024% by weight, said calcium concentration is at least 0.044 % by weight and said potassium concentration is at least 0.29% by weight.
43. A marinade that has an increased level of plant sterol / stanol and at least one of magnesium, calcium and potassium, increasing these levels sufficiently to provide in the final pickle a concentration derived from plant sterol or plant stanol by weight between 0.5 and 18%, a magnesium concentration between 0 and 1%, a calcium concentration between 0 and 1% and a potassium concentration between 0 and 2.5%.
44. A marinade according to claim 43, characterized in that said plant sterol / stanol concentration is at least 0.5% by weight, said magnesium concentration is at least 0.020% by weight, said calcium concentration is at least 0.040 % by weight and said potassium concentration is at least 0.28% by weight.
45. A salad dressing having an increased level of plant sterol / stanol and at least one of magnesium, calcium and potassium, sufficiently increasing said levels to provide in the final feed a concentration derived from plant sterol or plant stanol in weight between 0.5 and 8%, a concentration of magnesium between 0 and 3%, a concentration of calcium between 0 and 3% and a potassium concentration between 0 and 3%.
46. A salad dressing according to claim 45, characterized in that said plant sterol / stanol concentration is at least 0.5% by weight, said magnesium concentration is at least 0.012% by weight, said calcium concentration is at less 0.022% by weight and said potassium concentration is at least 0.15% by weight.
47. A mayonnaise having an increased level of plant sterol / stanol and at least one of magnesium, calcium and potassium, sufficiently increasing said levels to provide in the final mayonnaise a concentration derived from plant sterol or plant stanol by weight between 0.5 and 15%, a magnesium concentration between 0 and 3%, a calcium concentration between 0 and 3% and a potassium concentration between 0 and 3%.
48. A mayonnaise according to claim 47, characterized in that said plant sterol / stanol concentration is at least 0.5% by weight, said magnesium concentration is at least 0.012% by weight, said calcium concentration is at least 0.022% by weight and said potassium concentration is at least 0.15% by weight.
49. A yogurt having an increased level of plant sterol / stanol and at least one of magnesium, calcium and potassium, sufficiently increasing said levels to provide in the final yogurt a concentration derived from plant sterol or plant stanol by weight between 0.2 and 10%, a magnesium concentration between 0.01 and 3%, a calcium concentration between 0.1 and 3% and a potassium concentration between 0.1 and 3%.
50. A yogurt according to claim 49, characterized in that said magnesium concentration is at least 0.14%.
51. A food dressing having an increased level of a plant sterol derivative or plant stanol and at least one of magnesium, calcium and potassium in an amount, providing in the dressing a concentration derived from plant sterol or plant stanol by weight between 2 and 98%, a magnesium concentration between 0 and 30%, a calcium concentration between 0 and 30% and a potassium concentration between 0 and 50%.
52. A food dressing according to claim 51, characterized in that said plant sterol / stanol concentration is at least 2% by weight, said magnesium concentration is at least 10.3% by weight, said calcium concentration is at minus 0.61% by weight and said potassium concentration is at least 7.5% by weight.