Field of the invention

The invention relates to edible compositions comprising sterol for use in a treatment to lower blood cholesterol level.

Background of the invention

Plant sterols are well known cholesterol lowering agents. The benefit of these ingredients to reduce the risk to cardiovascular diseases has been established for many years. Where these active ingredients were initially available in the form of capsules and other pharmaceutical preparations only, over the years they have also become available in food products. The incorporation of these active ingredients in food products that are consumed daily enables the easy and reliable intake of these ingredients for many people. Plant sterols as such are difficult to formulate into food products due to their poor solubility in oil and immiscibility with water which may result in food products having poor organoleptic properties, e.g. a sandy mouth feel. This made the choice of food products suitable for incorporation of plant sterols very limited. To overcome this drawback plant sterols have been modified to improve their solubility in the fat phase of food products. The most common modification of plant sterols is to their corresponding fatty acid esters. Commercial products such as Becel pro-activ ^tm and Benecol ^tm comprise sterol fatty acid esters.

It is desired that food products comprising plant sterols for use in a treatment to lower blood cholesterol are able to achieve a reduction in blood cholesterol level, preferably a large reduction in blood cholesterol level. This may reduce the required amount of plant sterols in said food products and as such may mitigate formulation problems of plant sterols in foods. Reducing the required amount of plant sterols will also reduce the cost of preparing such foods as plant sterols are relatively expensive food components. It will be appreciated that an edible food composition which is more effective in a treatment to reduce blood cholesterol level is also desirable as it may more effectively improve and/or maintain a healthy physiology.

Mattson et. al. (1982, Am J Clin Nutr) studied the bioefficacy of sterols added to a meal comprising scrambled eggs and 500 mg cholesterol. Addition of β-sitosterol (non-esterified sterols) resulted in a 42% decrease in cholesterol absorption and the addition of β-sitosteryl oleate in a 33% reduction. Pouteau et. al. (2003, Eur J Nutr) studied the cholesterol inhibiting properties of verified properly solubilised, non-esterified plant sterols in partly vegetable oil containing milks.

Sixteen hypercholeterolemic dult men consumed milk containing sterols (1 .8 g of non- esterified pure plant sterols per day). The plant sterols contained very few crystals with a size > 1 1 micrometer. Cholesterol absorption was reduced to 41.1 % (from 70.1 %).

Vanstone et. al. (2002, Am J Clin Nutr) examined the effect of supplementation with unesterified plant sterols and stands on plasma lipid and phytosterol concentrations and cholesterol absorption, synthesis and turnover. Fifteen hypercholesterolemic subjects consumed butter enriched with unesterified sterols and stands at a dosage of 1.8 g per day. Cholesterol absorption was reduced by 56 % by a diet containing plant sterols, 34.4 % by a diet containing plant stands and 48.9% by a diet containing 50:50 mixture of plant sterols and stands.

Richelle et. al. (2004, Am J Clin Nutr) specifically compared the effects of plant stand esters and plant free sterols on cholesterol absorption. A low-fat milk-based beverage comprising 2.2 g plant sterol equivalents was consumed per day. Both milks enriched with plant sterols induced a 60% decrease in cholesterol absorption.

Shin et. al. (2004, Ann Nutr & Met) evaluated effects of micellar phytosterols on cholesterol absorption. 500kcal test meals consisting of 70 g white bread, 2.7 g soybean oil comprising cholesterol, 200 ml milk, 20 g cheese and 10 g ham was consumed together with 200, 300 or 500 mg phytosterols. Cholesterol absorption was reduced up to 32% from normal.

Sudhop et. al. (2003, Drug Res.) evaluated the effect of unesterified sitostanol, sitostanol acetate and sitostanol oleate on cholesterol absorption, whereof 1.5 gram per day was administered via a margarine. Cholesterol absorption was estimated based on cholesterol content of fecal samples. A maximum reduction in the cholesterol absorption of 76% was observed, in comparison with a placebo, when unesterified sitostanol was administered.

It is an object of the present invention to provide edible compositions which are suitable for use in a treatment to lower blood cholesterol level. It is a further object of the invention to provide edible compositions for use in a treatment to lower blood cholesterol level with improved effectiveness. Summary of the invention

It was found that one or more of the objectives mentioned above is attained by edible compositions comprising an aqueous phase, a fat phase, plant sterol particles and a water soluble biopolymer based emulsifier, wherein the food product is prepared by a process wherein fat powder comprising structuring fat is used.

Surprisingly it was found that the combination of certain water soluble emulsifiers, plant sterol particles of a certain size and a food product made by a process wherein fat powder comprising structuring fat is used, improves the effectiveness of a treatment to lower the blood cholesterol level.

Accordingly, the invention relates to an edible composition comprising an aqueous phase, a fat phase and plant sterol particles for use in a treatment to lower blood cholesterol, wherein said edible composition comprises from 0.1 to 20 wt. % of plant sterol particles whereof at least 60 wt. %, based on the total weight of said plant sterol particles, is comprised by said aqueous phase, and wherein at least 70 vol. % of said plant sterol particles is smaller than 10 micrometer, and wherein said edible composition comprises a water soluble biopolymer based emulsifier with a molecular weight of at least 500, and wherein said edible composition is made in a process using fat powder comprising structuring fat, and wherein said treatment comprises the step of consuming said edible composition in an amount comprising at least 0.3 g of said plant sterols per day.

The invention also relates to a process for the preparation of said edible composition. Detailed description of the invention

Wt. % is calculated on weight of total product unless otherwise specified. For the purpose of the invention ambient temperature is defined as a temperature between 15 and 25 °C. The terms 'oil' and 'fat' are used interchangeably unless specified otherwise. The terms 'plant sterol', 'phytosterol' and 'sterol' are used interchangeably unless specified otherwise. The terms 'blood cholesterol level' and blood cholesterol concentration' are used interchangeably unless specified otherwise.

Plant sterol particles

Plant sterols can be classified in three groups, 4-desmethylsterols, 4-monomethylsterols and 4,4'-dimethylsterols. In oils they mainly exist as free sterols and sterol esters of fatty acids although sterol glucosides and acylated sterol glucosides are also present. There are three major phytosterols namely beta-sitosterol, stigmasterol and campesterol. Schematic drawings of the components meant are as given in "Influence of Processing on Sterols of Edible Vegetable Oils", S.P. Kochhar; Prog. Lipid Res. 22: pp. 161 -188.

The respective 5 alpha- saturated derivatives such as sitostanol, campestanol and ergostanol and their derivatives are also encompassed in the term plant sterol.

Preferably the plant sterol is selected from the group comprising β-sitosterol, β-sitostanol, campesterol, campestanol, stigmasterol, brassicasterol, brassicastanol or a mixture thereof. Suitable sources of plant sterols are for example derived from soy bean oil, tall oil, rapeseed oil or combinations of these oils.

In the context of this invention the term plant sterol refers to the free plant sterol, i.e. the non- esterified plant sterol, unless specified otherwise. The plant sterol particles need to have a certain particle size distribution. In the context of this invention the plant sterol particle size distribution is expressed as volume % (vol. %) calculated on total volume of the plant particles below a set particle size in micrometer. At least 70 vol. % of the plant sterol particles is smaller than 10 micrometer as this size distribution in combination with a water soluble emulsifier provides an edible composition for use in a treatment to lower blood cholesterol level with improved effectiveness. Without whishing to be bound by theory, it is believed that plant sterol particles smaller then 10 micrometer have improved kinetics of cholesterol binding in the digestive tract. Preferably at least 75 vol. %, more preferably at least 80 vol. %, even more preferably at least 85 vol. %, still more preferably at least 90 vol. % and even still more preferably at least 95 vol. % of the plant sterol particles are smaller than 10 micrometer.

At least 60 wt. % of the plant sterol particles, based of the total weight of said plant sterol particles, need to be comprised by the aqueous phase of the edible composition. Preferably at least 70 wt. %, more preferably at least 85 wt. % and most preferably at least 90 wt. % of said plant sterol particles, based of the total weight of said sterol particles, is comprised by said aqueous phase. It is believed that the presence of plant sterol particles in the aqueous phase improves the effectiveness of the edible composition to lower blood cholesterol level. Without wishing to be bound by theory, it is believed that the presence of the plant sterols in the aqueous phase improves the kinetics of cholesterol binding in the digestive tract. Suitable methods for reducing the particle size of plant sterols to obtain plant sterols particles with a size distribution according to the invention are well known. These methods can roughly be divided in two approaches: top down and bottom-up. In the top-down approach large particles are broken down to smaller ones using mechanical energy. Examples of such processes are melting and emulsification (e.g. as disclosed in WO0228204), and melt spraying and milling (e.g. as disclosed in W09858554). In the bottom-up approach molecules, monomers or ions are condensed into a liquid or a solid phase using a physical or a chemical process. Examples of such processes are anti-solvent precipitation (e.g. as disclosed in US 2006/0035871 A1 ) and Rapid Expansion of a Supercritical Solution (RESS) as (disclosed in WO0021490). Powders can be obtained from the dispersions after drying using spray drying, freeze drying or any other suitable drying method.

The edible composition according to the invention comprises from 0.1 to 20 wt. % plant sterol particles. It will be appreciated that the amount of plant sterol particles can suitable be adjusted to fit the dietary needs of the intended consumer of such an edible composition. Preferably the amount of plant sterol particles is from 2 to 15 wt. %, more preferably from 4 to 10 wt. % and even more preferably from 6 to 8 wt. %.

Water soluble biopolymer based emulsifier

Emulsifiers are well known food ingredients and can be divided in two classes, being water soluble emulsifiers and oil soluble emulsifiers. The water soluble emulsifier must be a biopolymer based emulsifier with a molecular weight of at least 500 and preferably the water soluble emulsifier is selected from the group consisting of proteins, glycoproteins, surface active polysaccharides and combinations thereof.

Suitable proteins are plant derived proteins like for example soy protein and animal derived proteins like for example gelatin and milk derived protein. Milk protein is also known as dairy protein. The molecular weight of said proteins can be determined with any of the generally known techniques for such purpose. Preferably the protein is selected from the group consisting of plant derived protein, animal derived protein and combinations thereof.

Preferably the water soluble emulsifier is a milk derived protein, and more preferably the protein comprises whey protein or casein protein, as for example can be found in full milk powder, skimmed milk powder, butter milk powder and sweet whey powder. Standard milk powder comprises about 35 wt. % of milk protein. This means that to include for example 0.5 wt. % water soluble emulsifier in a edible composition about 1.4 wt. % milk powder has to be added, of course depending on the actual amount of protein present in the milk powder used.

It is possible to use combinations of more than one water soluble emulsifier like for example protein comprising emulsifiers and/or specific milk proteins. This may be desired e.g. to get an optimal flavour and/or nutritional profile. Therefore, the water soluble emulsifier is preferably selected from the group consisting of full milk powder, skim milk powder, butter milk powder, sweet whey powder, whey protein, casein protein and combinations thereof. Preferably, the edible composition according to the invention comprises an amount of water soluble emulsifier from 0.01 to 5 wt. %, more preferably from 0.1 to 2 wt. % and even more preferably from 0.1 to 0.5 wt. %.

Preferably, the edible composition according to the invention comprises a weight ratio of water soluble emulsifier to plant sterol particles from 10:1 to 1 :80, more preferably 8:1 to 1 :40, even more preferably 6:1 to 1 :20, still more preferably 4:1 to 1 :15 and even still more preferably 2:1 to 1 :10.

Fat powder

The edible composition is made in a process wherein fat powder comprising structuring fat (i.e. hardstock) is used. An edible composition made using said fat powder improves the effectiveness of a treatment to lower blood cholesterol, when used in said treatment.

Preferably, the edible composition is made in a process wherein the amount of fat powder used is from 1 to 20 wt. %, more preferably from 2 to 15 wt. %, even more preferably from 4 to 12 wt. %, still more preferably from 6 to 8 wt. % and even still more preferably from 3 to 5 wt. %, based on the total weight of the ingredients.

Furthermore, the presence of structuring fat may help to stabilize the edible composition. The crystallization and melting properties of the structuring fat are important as they influence the stability of the emulsion, e.g. syneresis and plasticity, as well as the organoleptic properties, e.g. oral melting behaviour and flavour release.

It will be appreciated that the amount of structuring fat necessary for imparting structure to an edible composition depends on the desired structure. For example, for a stable spread a certain amount of structuring fat is necessary. If the amount of structuring fat is too low, a stable emulsion may not be obtained and the resulting emulsion may not comprise the typical plasticity of a spread. The fat powder comprises structuring fat and preferably comprises at least 80 wt. % of structuring fat, more preferably at least 85 wt. %, even more preferably at least 90 wt. %, still more preferably at least 95 wt. % and most preferably at least

98 wt. %. Most preferably the edible fat powder essentially consists of structuring fat.

The structuring fat may be a single fat or a mixture of different fats. The structuring fat may be of vegetable, animal or marine origin. Preferably at least 50 wt. % of the structuring fat (based on total amount of structuring fat) is of vegetable origin, more preferably at least 60 wt. %, even more preferably at least 70 wt. %, still more preferably at least 80 wt. %, even still more preferably at least 90 wt. % and even still more further preferably at least 95 wt. %. Most preferably the structuring fat essentially consists of structuring fat of vegetable origin.

The fat powder may comprise any suitable oil or fat. Preferred oils and fats are those known for the production of margarine and margarine derivatives such as low fat spreads. The oil and fat are for example selected from the group comprising sunflower oil, rapeseed oil, palm oil, coconut oil, soy bean oil, palm kernel oil, butter fat or a combination thereof. Preferably the liquid oil is selected from the group consisting of sunflower oil, rapeseed oil, soybean oil, linseed oil, maize oil and combinations thereof. Preferably the structuring fat is selected from the group consisting of palm oil, palm kernel oil, coconut oil and combinations thereof.

The structuring fat as present in the edible fat powder preferably has a solid fat content N10 from 50 to 100, N20 from 26 to 95 and N35 from 5 to 60. Preferably, the structuring fat is made by a method such as Super Critical Melt Micronisation (ScMM), also known as particles from gas saturated solutions (PGSS). This is a commonly known method and is for example described in J. of Supercritical Fluids 43 (2007) 181 -190 and EP1651338. It is important that the fat powder is not subjected to temperatures at which the structuring fat melts as this may severely reduces the effectiveness of the use of the edible composition in a treatment to reduce blood cholesterol levels. This temperature depends on the structuring fat as used and can routinely be determined for example based on the solid fat content profile (i.e. N-lines) of the structuring fat. Preferably the fat powder, after production, has not been subjected to temperatures above 25 degrees Celsius, more preferably 15, even more preferably 10 and most preferably 5. Treatment to lower blood cholesterol level

Cholesterol is used to produce hormones and cell membranes and is transported in the blood plasma of all mammals. It is an essential structural component of mammalian cell membranes and is required to establish proper membrane permeability and fluidity. In addition, cholesterol is an important component for the manufacture of bile acids, steroid hormones, and vitamin D. The concentration of cholesterol in the blood (a.k.a. blood cholesterol level) may vary between individuals. This variation may be caused by a number of things, such as differences in lifestyle, in particular dietary habits, but also differences in for example genetic background. What is to be considered as a healthy level of blood cholesterol, therefore, may vary from individual to individual and may be determined with the assistance of a trained physician. Any blood cholesterol level above such a healthy level is considered to be an elevated blood cholesterol level. Elevated (i.e. high) levels of blood cholesterol may affect health and may be associated with progression of cardio-vascular disease like for example atherosclerosis.

Prolonged elevation of blood cholesterol may increase the risk of health related diseases and, for example, contribute to formation of atheromatous plaques in the arteries. This may lead to progressive stenosis (narrowing) or even complete occlusion (blockage) of the involved arteries.

The edible composition according to the invention may by used by an individual in a treatment to lower blood cholesterol level or maintain a healthy blood cholesterol level. It will be appreciated that the edible composition according to the invention may be used by an individual for the prophylactic or curative treatment of elevated blood cholesterol level.

Preferably, said treatment is used by a subject, wherein said subject preferably is a human, more preferably a human with an elevated blood cholesterol level, and most preferably a human with hypercholesterolemia.

Hypercholesterolemia is the presence of high levels of cholesterol in the blood, which may lead to specific physical findings such as xanthelasma palpebrarum (yellowish patches underneath the skin around the eyelids, arcus senilis (white or gray discoloration of the peripheral cornea), and xanthomata (deposition of yellowish cholesterol-rich material) of the tendons, especially of the fingers. For ease of use and ease of adherence to a treatment to reduce blood cholesterol level, the edible composition is preferably in a food format which may suitably be consumed as such (e.g. a mini-drink) or in combination with other foods (e.g. a spread). Preferably, the edible composition is in the form of a spread, dressing, mayonnaise, shortening, filling, topping, cream, soup, beverage, sauce, mini-drink or snack. Preferably, the edible composition is a water-in-oil emulsion, more preferably a water-in-oil emulsion spread.

A reduction of blood cholesterol level results from a reduced uptake of cholesterol derived from foods and/or by a reduced uptake of cholesterol derived from bile. Bile (a.k.a. gall) is produced by the liver of most vertebrates and aids the process of digestion of lipids in the small intestine. In many species bile is stored in the gallbladder and upon eating may be discharged into the gastro intestinal tract, typically into the duodenum. The secretion of bile in the gut is stimulated by consumption of certain amounts of fat, proteins or carbohydrate, whereof fats are thought to most effectively stimulate bile release. Such an amount of fats and/or proteins and/or carbohydrates can typically be found in a meal. A meal is defined as an instance of eating, specifically one that takes place at a certain time and typically includes prepared food. Meals typically occur at homes, restaurants, and cafeterias, but may occur anywhere. Regular meals occur on a daily basis, typically several times a day. Typical examples of meals are the well known breakfast, lunch and dinner. The consumption of high amounts of fats, however, is undesired as this may itself lead to health problems, such as increase the risk of obesity. The edible composition according to the invention, for use in a treatment to lower blood cholesterol, is preferably consumed as a meal, or as part of a meal, more preferably wherein said meal comprises from 2 to 50 grams of fat, even more preferably from 3 to 10 grams of fat and most preferably from 4 to 6 grams of fat.

For an effective treatment to lower blood cholesterol level, the edible composition according to the invention is to be consumed in an amount comprising at least 0.3 g of said plant sterol particles per day. Said amount of edible product comprising 0.3 g of said sterols may be consumed in the course of a single eating or in the course of more then one eating. Said amount of edible product may be suitably be comprised by one or more types of food formats. An example of a treatment, according to the invention wherein food compositions according to the invention are consumed at different times during the day in different food formats is wherein, 10 gram of a spread comprising 5 wt.% sterols (i.e. 0.5 gram of sterol) is consumed at breakfast, a mini-drink comprising 1 gram of sterol is consumed as a snack, and 300 ml of a soup comprising 0.5 wt. % sterols (i.e. 1.5 gram of sterol) is consumed at dinner, resulting in a daily consumption of 3 gram of sterol. A second example of a treatment, according to the invention, wherein a single food composition according to the invention is consumed at different times during the day is wherein 10 gram of a spread comprising 10 wt. % sterols (i.e. 1 gram of sterol) is consumed at breakfast, 10 gram of said spread during lunch, and 10 gram of said spread during dinner, resulting in a daily consumption of 3 gram of sterol. A third example of a treatment, according to the invention, wherein a single food composition according to the invention is consumed at a single instance of eating is wherein 225 ml of a yoghurt-type dairy product comprising 1 wt. % of sterols is consumed at breakfast, resulting in a daily consumption of 2.25 gram of sterol. A fourth example of a treatment, according to the invention, wherein different food compositions according to the invention are consumed at a single instance of eating is wherein 200 ml of a yoghurt-type dairy product comprising 1 wt. % of sterols and a mini-drink comprising a total of 2 gram of sterol is consumed at breakfast, resulting in a daily consumption of 4 gram of sterol. It will be appreciated that the

effectiveness of a treatment to lower blood cholesterol level may vary between individuals. To promote effectiveness over a wide range of individuals, preferably the edible composition is consumed in an amount of at least 0.5 gram, more preferably at least 1 gram, even more preferably at least 2 gram and most preferably at least 2.25 gram of said plant sterols per day. It will be appreciated that overconsumption of any product is inadvisable, therefore, preferably the edible composition is consumed in an amount of at most 100 gram, preferably at most 50 gram, more preferably at most 25 gram and most preferably at most 12 gram of said sterols per day. Process

The edible composition according to the invention may suitably be made in a process comprising the step of preparing an aqueous dispersion comprising plant sterol particles and at least part of the water soluble emulsifier; and the step of combining said dispersion with fat powder comprising structuring fat.

It was found that the combination of at least part of a water soluble emulsifier according to the invention and plant sterol particles is required and that this combination of ingredients must be added as an aqueous dispersion. Failure to do so may result in an reduced effectiveness of a treatment, using said food composition, to lower blood cholesterol level. Furthermore, it may leads to unstable fat food compositions.

The aqueous dispersion can be prepared using well established methods as commonly used when preparing fat and water containing emulsions like for example edible fat continuous emulsions. For example a powder comprising plant sterol particles and water soluble emulsifier can simply be added to water under stirring. It is also possible to e.g. add the plant sterol particles and water soluble emulsifier as separate ingredients to water followed by stirring. If required the resulting dispersion may be processed by a microfluidizer to obtain the particle size distribution for the plant sterol particles according to the invention.

The invention is now illustrated by the following non limiting examples.

Examples

Particle size analysis

Particle size measurements of the aqueous dispersions were performed at 20 degrees Celsius using a static light scattering particle size analyzer (Mastersizer 2000, Malvern Instruments Ltd.).

The aqueous plant sterol dispersion was mixed well, four drops of the dispersion was added to two milliliters of water and mixed well. Subsequently a few drops of the obtained dilution were added to the approximately 130 ml of the measurement cell (Hydro 2000S) of the Mastersizer 2000 until the obscuration was within range. Next the measurement was started. No ultrasound was used before or during the measurement. For calculations the refractive index of sunflower oil (1.4694) and Mastersizer 2000 software version 5.54 was used.

Particle sizes distributions are expressed as volume % below a set particle size in

micrometers. Determination of sterol particle distribution

Determination of the distribution of the sterol particles over the fat phase and aqueous phase was performed by Confocal Scattering Light Microscopy images. Sterol particles were labeled with a standard dye, such as Nile red or Nile blue. Any sterol particles in the fat were easily identifiable by their particular morphology as they appear as elongated agglomerates or platelet structures.

Preparation of aqueous dispersion comprising plant sterol particles

29.8 kg of Vegapure F90 ME (ex Cognis; containing 91.3% plant sterol and 7.7% skimmed milk powder (SMP)) was added to 85.2 kg of demineralised water at room temperature. The mixture was stirred in a pre-mix vessel using a blade stirrer. Subsequently the mixture was processed a microfluidizer (Microfluidics® M7125-20), equipped with auxiliary cell T60Z and down stream the interaction cell H10Z-8 and at a pressure of 1400 bar. After the interaction cell the dispersion was cooled to approximately 10 degrees Celsius using a heat exchanger. This was followed by 4 additional cycles at 1400 bar using both the auxiliary cell and the interaction cell to obtain sufficient particle size reduction. This resulted in a dispersion having a particle size distribution of 85 vol. % < 10 micrometer. The dispersion was stored at 5 degrees Celsius. The plant sterol dispersion was subsequently used to prepare Example 1 .

Spreads with a composition according to table 1 were made using the process as described below.

Table 1 , Spread composition (parts, w/w)

Dimodan® HP: molecularly distilled mono/diacylglyceride mixture derived from fully hardened palm oil (90% monoglyceride) ex Danisco DK. Dimodan ® R-T/B: molecularly distilled mono/diacylglyceride mixture derived from hardened Rapeseed oil (90% monoglyceride) ex Danisco, DK.

Fat powder is a fat powder comprising structuring fat that was obtained using a supercritical melt micronisation process similar to the process described in 'Particle formation of ductile materials using the PGSS technology with supercritical carbon dioxide', P.Munuklij,

Ph.D.Thesis, Delft University of Technology, 16-12-2005, Chapter 4, pp. 41 -51 ; using an interesterified mixture of 65% dry fractionated palm oil stearin with an Iodine Value of 14 and 35% palm kernel oil.

Hard stock used for Comparative A was an interesterified mixture of 65% dry fractionated palm oil stearin with an Iodine Value of 14 and 35% palm kernel oil.

Hard stock used for Comparative B was an interesterified mixture of 60% palm kernel oil and 40% hydrogenated palm oil.

Preparation of Example 1

Preparation of fat phase

The fat powder was added to the liquid oil while stirring. The oil temperature was about 15 degrees Celsius. Vacuum was applied to remove all dissolved air from the resulting slurry. Subsequently colour and flavour were added to the slurry. Preparation of the aqueous phase

The oil soluble emulsifiers were added to the sunflower oil while heating to dissolve the emulsifiers (as listed under aqueous phase in Table 1 ).The mix of sunflower and oil soluble emulsifier, together with starch, salt and potassium polysorbate, were added to the water under elevated temperature while stirring. After the resulting mixture cooled down to about 15 to 20 degrees Celsius the aqueous dispersion comprising the plant sterol particles as described above was added.

Preparation of emulsion

Both the fat phase and the aqueous phase were pumped to a mixing unit (pin-stirrer). The residence time in the pin-stirrer unit was between 10 and 1 10 seconds. The products so obtained at the exit of the pin-stirrer unit were stored at 5 degrees Celsius.

Preparation of Comparative examples A and B

All ingredients were stirred at 60 degrees Celsius in a premix tank. The premix was pumped into a standard votator line (configured of A and C units). The products so obtained at the exit of the votator line were stored at 5 degrees Celsius. Analysis of spreads

In Example 1 , more than 90 wt. % of the sterol particles, based on the total weight of the sterol particles were found to be present in the aqueous phase. In Comparative A and Comparative B no sterol particles in the aqueous phase could be observed. Cholesterol Absorption Inhibition Clinical Study

The ability of the edible composition according to the invention to lower blood cholesterol level was evaluated in a clinical study. The study was a double-blind, cross-over, single dose study with 17 healthy, non-obese men (BMI 20-27 kg-m ^"2 , age range 20 - 45 yr). This was a randomized, double-blind, crossover study, with three treatment periods separated by a 4 week washout period. The cholesterol uptake inhibition of Example 1 was compared to

Comparative spreads A and B. The spread of Example 1 contained 2.25 gram of free-sterols per 30 gram spread, Comparative A contained 2.25 grams of esterified sterols per 30 gram spread and Comparative B contained no added sterols. The inhibition of cholesterol absorption of Example 1 and Comparative A was calculated versus the comparative spread B, which did not contain added free sterols or esterified sterols. To quantify the level of cholesterol absorption 50 mg labeled D7-cholesterol was taken orally and 30 mg 3,4- ¹³ C- cholesterol was dosed intravenously at the same time. The intravenous injection of 3,4- ¹³ C- cholesterol serves as absolute reference with a known concentration of the labeled cholesterol in the blood-stream for a given dose. Administration

Thirty grams of spread was added to a standardized meal based on an average Dutch breakfast. The composition of this standardized meal is shown in

Table 2.

Table 2 Composition of the standardized meal. bread three slices

cheese (48% fat) 30 g

strawberry jam (45% fruit) 15 g

test, reference or control product (as spread) 30 g

water, juice 100 ml

tea, coffee 200 ml Participants were encouraged to minimize changes in composition of their habitual diet during the study periods. Volunteers were instructed to refrain from foods or food supplements enriched with phytosterols and also from any food supplement claiming to lower cholesterol.

Blood cholesterol level was measured via blood samples. After the first (t=0) blood sample an intravenous bolus of 30 mg of 3,4- ¹³ C-cholesterol dissolved in 33 ml Liposyn III 10% was administered and participants ingested the 50mg of labeled D7 cholesterol as incorporated in the standardized breakfast, which also contains the study products (Example 1 , Comparative A or Comparative B). Four hours after the infusion, when emptying of the stomach is completed, subjects were able to have lunch in the hospital and after that could return to their homes. Additional blood samples were collected at 48, 72, one at either 96, 120 or 144h, and finally at 168h after infusion (maximum of 13.5 ml at each time point).

Plasma labeled cholesterol concentrations (isotope enrichment) was determined with Gas chromatography-mass spectrometry and Isotope-ratio mass spectrometry.

After de-blinding the cholesterol absorption inhibition was calculated for each volunteer by taking the Comparative B treatment as 100% value and the actual value for the Example 1 or Comparative A treatment in relation to that. In formula:

C - T

inhibition^/*) = x 100%

In which;

C = cholesterol absorption for Control (Comparative B), and,

T = cholesterol absorption for Treatment (Example 1 or Comparative A).

Results As is shown in table 3 consumption of a spread comprising the edible composition according to the invention (Example 1 ) achieves a superior reduction in cholesterol absorption compared to well known alternative cholesterol lowering products (Comparative A). Table 3 Cholesterol absorption

Average % absorption % inhibition

Example 1 4.8 86.3

Comparative A 15.8 50.1

Comparative B 33.7 ^—