FI20176195A1 - Food composition containing plant sterols and/or stanols, its production and use - Google Patents

Abstract

The present invention relates to a food composition which is capable of preventing the oxidation of fatty acids while improving both the nutritional composition and the organoleptic properties of the product, and to which plant sterol and / or stanol have been added to further improve the health effects of the invention. The invention also relates to a process suitable for making such a product, as well as products made by such a process.

Description

FOOD COMPOSITION, PREPARATION AND USE CONTAINING PLANT STEROLS AND / OR STANOLS

Background of the Invention

Field of the Invention

The present invention relates to a food composition which is capable of preventing the oxidation of fatty acids while improving both the nutritional composition and the organoleptic properties of the product and to which plant sterol and / or stanol have been added to further improve the health effects of the invention. The invention also relates to a process suitable for the preparation of such a product and to products made by such a process.

Such a food composition is suitable for many different uses. It can be used, for example, in plant-based spreads, herbal milk drinks, bakery products and nutritional supplements, and is also suitable for the herbal and cosmetic industry for improving the composition of products.

State of the art

Plant sterols are plant compounds that have a structure similar to cholesterol. The most common plant sterols are sitosterol, campesterol and stigmasterol. Plant stanols also belong to the group of plant sterols. Plant sterols and stanols differ in their structure mainly in the number and position of methyl and ethyl groups and in the number of double bonds, since stanols are saturated plant sterols. Sources of plant sterols in the diet include: vegetable oils, nuts, seeds and grains, and their daily intake typically varies between 160 and 400 mg between different groups of people (Berger et al. 2004). Daily dietary intake is not sufficient to lower blood cholesterol levels, as the European Food Authority estimates that a daily dose of 1.5 to 3.0 g of plant sterols and / or stanols is needed for 2-3 weeks to lower blood cholesterol by about 10%, risk of vascular disease. The functional health claim (helping to maintain normal blood cholesterol levels), on the other hand, may be used in any approved food as long as 0.8 g of plant sterol esters are ingested.

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Blood cholesterol levels are also affected by the dietary fatty acid composition. The high intake of trans fats and saturated fats compared to unsaturated fatty acids is a risk factor for cardiovascular disease (Farvid et al. 2014). Unsaturated fatty acids are divided into monounsaturated (e.g., oleic acid, omega-9) and polyunsaturated (e.g., alpha-linolenic, omega-3 and linoleic, omega-6). A meta-analysis by Mensinkin et al. (2003) found that the replacement of saturated fatty acids with unsaturated fatty acids improved the ratio of total serum cholesterol to HDL cholesterol. The most effective effect was observed with oils rich in unsaturated fatty acids such as rapeseed, soybean, sunflower and olive oil. In a review article on the health effects of Ryp10 linseed oil (Lin et al. 2013), studies comparing rapeseed oil-based diets to high-unsaturated fat diets lowered total serum cholesterol levels by 3.3 to 21.7% and 10% to 9.7%, respectively. Rapeseed oil contains about 61% oleic acid, 21% linoleic acid and 11% alpha-linolenic acid.

Plant sterols have been added to various foods since the 2000s, when their esters began to be added to vegetable fat spreads to lower cholesterol. Plant sterols are usually added to the products in the ester form with the sterol / stanol ingredient in a thick, highly viscous liquid form. Plant sterols are also available on the market in powdered form.

Esters of plant sterols and stanols have also been known to be added to other fat foods such as yoghurts and other dairy-based high-strength drinks, but there is not yet a very wide range of uses for plant sterols.

Adding plant sterols to foods is challenging because they are poorly soluble in both water and oil. Many of the methods described above are based on the dispersion of plant sterols in the presence of an emulsifier (s). Another commonly known method used to add plant sterols to foods comprises heating the mixture to a high temperature where the plant sterols become more soluble, after which the mixture is dispersed or homogenized. However, the high temperature heating process causes changes in the food matrix, so this is not always a viable method.

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EP1549159 (B1) discloses a process for preparing a relatively stable dispersion comprising a hydrophobic plant sterol or stanol and an aqueous phase. The plant sterol and water are first dispersed, then the mixture is heated to about 43-100 ° C and homogenized to give a dispersion having a sterol particle size of 0.1-30 µm.

The dispersion can be used in various beverages or beverage mixes.

Patent application CN101384180 describes the composition of a milk-based beverage and a process for its preparation. The composition contains plant sterol, a milk raw material and at least one emulsifier (monoglyceride and sodium caseinate or microcrystalline cellulose). The emulsifier and plant sterol are added to the milk before it is homogenized and sterilized by heat treatment. Other emulsifiers such as carrageenan, gellan gum or xanthan gum may also be added to the milk.

US6267963 (B1) describes a crystalline complex of plant sterols and emulsifiers that can be added to fatty, lean or non-fat foods. The melting points of the crystalline complexes are significantly reduced, and therefore can be added to foods whose organoleptic properties are usually impaired by the addition of plant sterols and / or stanols.

EP1320301 (B1) discloses a beverage in which plant sterols are dispersed in aqueous substrates. The plant sterols are mixed with an emulsifier and then heated to 60-200 ° C. The thawed mixture is then mixed with an aqueous beverage which may additionally contain emulsifiers. The resulting mixture is stirred rapidly or alternatively homogenized to disperse the plant sterols in the aqueous phase. As a result of the process, the beverage contains nanoscale micelles, which have a good bioavailability and do not affect the organoleptic properties of the beverage.

EP1137344 (B1) discloses a proteinaceous product containing plant sterol and an emulsifier. The emulsifier and sterol having a ratio greater than 1: 1, preferably 30 to 2: 1, are mixed with the proteinaceous product at a temperature of 45-100 ° C, preferably 60-85 ° C, and homogenized at 50-1000 bar, preferably 100-250 bar. bar, under pressure. The method produces sterol-containing liposomes in the solution. The resulting product can be added to foods such as milk or dairy products.

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EP1003388 (B1) discloses a premix which can be used in particular in bakery products. The mixture contains powdered plant sterol and food ingredient (cereal, vegetable, milk powder, fruit, vegetable, dish, bone, feather, fish, meat, etc.). According to the patent, the crystalline plant sterol (or plant sterol and some other material, e.g. sugar, see EP0942714 (B1) and cereal grain) is milled into a homogeneous mixture.

US7794745 (B2) discloses a composition containing fibers, preferably beta-glucan, and plant sterols, which have synergistic beneficial effects on blood cholesterol levels.

AU2014250604 (AI) describes a composition which can be used as a pharmaceutical preparation for the prevention and treatment of cardiovascular disease. The composition contains both plant sterols and / or stanols as well as omega-3 fatty acids or derivatives thereof.

Several patents (including CN104126801 (B), EP1753852 (B1)) describe compositions that combine plant sterols with other health promoting ingredients, such as tea polyphenols, medium fatty acids.

US7785620 (B1) describes a composition containing plant sterols and various fatty acids combined with hydrolysed flours containing soluble fibers such as betaglucan or amylodextrin. The composition may be added to a variety of foods such as breads, cakes, flakes, or may be encapsulated or tableted. The process uses transesterification to combine plant sterols with various fatty acids.

EP1632137 describes a composition in which plant sterols are combined with carbohydrate-containing ingredients.

Description of the Invention

The present invention is defined in the independent claims. Certain embodiments are defined in the dependent claims.

According to a first aspect, the present invention relates to a food composition comprising a food fat component which is capable of inhibiting fatty acid depletion.

20176195 prh 29 -12-2017, and cholesterol-maintaining plant sterol and / or stanol or a mixture thereof.

In another aspect, the present invention relates to a product which utilizes a food composition as described above to simultaneously improve the nutritional composition of the product with respect to unsaturated fatty acids, organoleptic properties such as juiciness and appearance, and other health properties.

In a third aspect, the present invention relates to a process for preparing a food composition or product containing the plant sterols and / or stanols described above by a relatively simple manufacturing process.

In a fifth aspect, the present invention relates to the use of a food composition or product containing plant sterols and / or stanols according to the invention.

The process of the present invention and the composition prepared therefrom provide products of favorable health properties containing beneficial plant sterols and / or stanols as well as unsaturated fatty acids. Plant sterols and / or stanols are preferably added to the foodstuff through the composition according to the invention, preferably at the same time as the fatty acid composition of the foodstuff is improved without impairing its organoleptic properties.

The food fat component of the food composition can help protect soluble fat from oxidation, which is rich in health-promoting, unsaturated fatty acids. Oxidation during storage is inhibited by a physical barrier and possible antioxidants in the raw materials. The process of the invention provides for maintaining the nutritional quality of soluble fats and preventing primary oxidation and thus advantageously improving the quality of the fatty acids in the products compared to normal soluble fat containing oral products.

The food fat component described above has surprisingly been found to be a preferred matrix for plant sterols and stanols.

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The food composition of the invention may be used as such or may be added as an ingredient to various foods. The composition of the invention provides health properties to products to which it has previously been technically disadvantageous to blend plant sterols.

The composition of the present invention containing unsaturated fatty acids, sterols and naturally occurring, low-processed raw materials, which is advantageously prepared industrially, has not been previously disclosed. According to the present invention, there is no need for emulsifiers or sophisticated industrial manufacturing processes and related devices for reconstituting sterols in such a way that they do not adversely affect the organoleptic properties of the food. Plant sterols are also associated with unsaturated fatty acids, which continue to have a beneficial effect on blood cholesterol levels. Thus, the composition according to the invention can improve the nutritional, health and organoleptic properties of the products.

Embodiments of the Invention

In this patent application, plant sterol does not refer to all forms of plant sterols and stanols, such as their esters, and mixtures containing them unless otherwise indicated.

The present invention relates to a food composition which is capable of inhibiting fatty acid oxidation and which further contains health-promoting plant sterols and / or ethanol, thereby improving the health, nutritional and organoleptic properties of the product.

The food composition comprises a food fat component and plant sterols.

The composition of the food matrix is of great importance for the maintenance and uniformity of plant sterols in the matrix.

According to a preferred embodiment, the food fat component used in the food composition is the food fat component disclosed in patent application FI20175435, which has surprisingly been found to be an excellent matrix for plant sterols,

20176195 prh 29 -12- 2017 food is generally very challenging because they are poorly soluble in both water and oil.

Patent application FI20175435 discloses a fat component and a fat product containing a soluble fat and cereal product and a process for the preparation thereof. The patent application relates to a food fat component which is capable of preventing the oxidation of fatty acids while improving both the nutritional composition and the organoleptic properties of the product. In the patent application, the prevention of oxidation of fatty acids is based on a physical barrier and possible antioxidants in the raw materials.

According to this patent application, the function of the food-fat component is based on the idea that after the addition of protein and biomaterials (possibly also electrolytes) to the oil-in-water mixture, the fatty acids in the fat are through their affinities and partly through inter-atomic bonds to the surface of the particles. Other biomaterials may also be added to the mixture, followed by hydrogenation to form a ready food fat component. The oils are then made into stable protected structures, i.e. the fat remains in the product and does not cause an unpleasant mouth feel when removed. As water dehydrates as a result of dehydration, the shelf life of the vital fat component is increased and at the same time the oxidation of fats can be reduced. The presented food fat component can improve the nutritional and organoleptic properties of the products.

According to a preferred embodiment, the food composition according to the invention comprises a food fat component according to patent application FI20175435 to which is added plant sterol.

In another embodiment, the food composition comprises plant sterols that maintain normal blood cholesterol levels. In particular, the invention relates to LDL cholesterol and to the composition of apolipoproteins.

The plant sterol used may be, for example, sitosterol, sitostanol, stigmasterol or campesterol, or any equivalent stanol thereof, or a mixture thereof.

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The plant sterol may be added in any form without limiting the invention, for example in the form of an ester or as a crystalline powder, preferably in the form of an ester.

The amount of plant sterol in the food composition is at least 0.5% by weight, preferably 0.55% by weight, more preferably 1-20% by weight, for example 5-15% by weight.

According to a preferred embodiment of the present invention, the utilized food composition comprises a food fat component which is typically present in the food composition in an amount of 10-99.5% by weight, preferably 50-95% by weight.

The food fat component of the invention typically contains 10-70% by weight of oil fat, 10-70% by weight of biomaterial, 1-40% by weight and preferably 1-30% by weight of protein. According to a preferred embodiment, 5 to 15% by weight of plant sterol and / or stanol or their esters are added thereto. In addition, the composition to be formed with it contains 15 water and optionally an electrolyte.

For example, salts can be used as electrolytes. Water is typically present in the final composition in an amount of 0.1 to 15% by weight. The water may be in the form of pure water or other aqueous liquid. Milk, vegetable-based liquids, and vegetable and fruit juices are typically 20 well-suited liquids.

In the manufacture of the food fat component of the invention, the biomaterial typically used is carbohydrate-containing but also protein and fat-containing biomaterial. Examples include cereal flour, flour, or flakes (such as wheat, barley, rye, oats, spelled, millet, corn, rice or sorghum); fake cereal flour, large scale

-flakes (such as buckwheat, amaranth or quinoa); legumes (soybeans, peas, chickpeas, beans, lentils, lupines) or broad beans.

The oil used in the present invention is any fat that is at least oily when heated. Many different fats or fat compounds can be used in the preparation of the component according to the invention, i.e., the method can produce different fat profiles in different oral fat-containing biomatrices. Vegetable fat or oil such as rapeseed or pal

20176195 prh 29 -12- 2017 oil, shea butter, or any combination of these. Omega fatty acids are particularly useful.

The protein sources used in the invention are not limited. Any protein of the living organism (such as the aforementioned flour, bryozoans and flakes, or insects, seafood, vertebrates, mammals, fungi, algae or molds) can be used in the invention.

According to a preferred embodiment, the protein contained in the food fat component is an egg protein, such as avidin, ovalbumin, conalbumin or lysot10 enzyme or soy protein, or more than one of these simultaneously.

According to another preferred embodiment, in the process of the invention, the fat encapsulation is carried out without the addition of stabilizers or emulsifiers. Preferably, therefore, the protein source used itself acts as an emulsifier, as in the case of an egg. However, a separate emulsifier may also be used. For example, lecithin may be used in the preparation of vegan products.

The constituents of the food fat component form an oil-in-water emulsion where the protein and biomaterial form a stable structure at the interfaces of the emulsion as a result of vigorous homogenization.

According to one embodiment, the emulsion may be dehydrated to give a powdery solid.

The oil fat contained in the product according to the invention preferably contains antioxidants. However, antioxidants can also be added separately, as are other antioxidant additives. For example, certain vitamins and trace elements, such as vitamin E or C or L-tartaric acid, may be used as additives.

According to one embodiment, the food composition of the invention may be used as a stand alone product or as part of a finished product. The composition of the invention can be added as an ingredient to various foods in a preferred manner that does not require major changes to the original manufacturing process.

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The present invention also relates to a product in which the food composition of the invention is utilized. Typically, the product is a food or cosmetic product, or a drug. The food composition may be added to the mixture or may partially or fully replace any of the typically used fat, protein or carbohydrate based ingredients. At the same time, the composition improves the product's palatability and nutritional and health properties.

In one embodiment, the food composition of the invention typically contains 10-70% by weight, preferably 10-60% by weight, of both oil fat and biomaterial, protein typically of 2 to 60% by weight, and preferably 2 to 50% by weight, and plant sterols and / or 1-30% by weight of stanols or mixtures thereof. In addition to mouthfeel, taste and nutritional value, the amount of protein affects, among other things, the color of the product. As the amount of protein increases, the baking color becomes stronger.

According to a preferred embodiment, the use of the product of the invention involves cooking or heating the product so that a Maillard reaction occurs.

In the process of the invention, the fat phase and optionally an electrolyte are added to the water at a water content of 20-80% by weight, preferably 30-70% by weight, and the resulting mixture is stirred at less than 60 ° C, preferably below 50 ° C. The plant sterol may be added to the food composition at various stages of preparation of the food fat component. In a preferred manufacturing process, it is blended into the homogenate to be prepared at an early stage of the manufacturing process, while emulsifying the fat and aqueous phases in a generally known shear device in the presence of a protein source and an electrolyte. The rpm of the device can be 4000-6000 rpm, preferably 5500-5800 rpm.

In another embodiment, the plant sterol is mixed with the oil and the mixture is heated to below 200 ° C, preferably from 80 to 180 ° C. The mixture is allowed to cool before addition to the homogenate to be prepared.

In the final step, vigorous homogenizing treatment is used for less than 10 min, preferably less than 3 min, until the mixture consists of a homogeneous phase or phases. The protein is added to the heat

20176195 prh 29 -12- 2017 when the condition is below 100 ° C, preferably 0-70 ° C depending on the protein source. This phase (s) constitutes the first part of the composition / component of the invention containing 0.5 to 30% by weight of plant sterol and / or stanol in esterified or free form. Homogeneous blending of the mixture is performed by a well-known mechanical method which is suitable for the viscosity of the desired mixture. Preferably, the homogenization is performed by mechanically cutting blades.

In the next step, the mixture is combined with the biomaterial, i.e. the second portion of the food composition / component, to form a final food composition comprising the food fat component and plant sterol. The joining is accomplished by commonly known mechanical treatments such as grinding, mixing, high pressure treatment, shear treatment or any combination thereof. Biomaterials must be hygienically clean and meet the requirements of generally accepted standards. The end result is a homogeneous mass, mixture, or suspension.

In one embodiment, the resulting pulp, mixture, or suspension is dehydrated by commonly known in-process processes (e.g., freeze drying or vacuum drying), preferably by heat treatment. Typically, the heating treatment is carried out at less than 250 ° C for less than 45 min, depending on the viscosity of the mixture and the amount of 20 mixture to be processed. Alternatively, the mass, mixture, or suspension is dehydrated under

At 100 ° C, longer dehydration times (from 5 hours up to 48 hours) are used, for example about 24 hours. Typically, the water content of the dehydrated product will be from about 0.1% to about 15% by weight, depending on the drying conditions. The physical, chemical and / or organoleptic properties of the product prepared as a result of the treatment may vary with the pressure and temperature used in the process.

After dehydrogenation, the composition of the invention can be milled according to generally known methods or formulated into suitable particles which can advantageously be added to the food at a suitable stage in the manufacturing process. The food composition can be added to the final product as such and does not itself require any further processing.

It is possible to adjust the pH during the manufacturing process. pEkla is of great importance for the function of proteins and thus can influence the behavior of proteins. a favorable

20176195 prh 29 -12-2017 At pH, proteins have the highest activity, effectively binding fatty acids to small particles to prevent their oxidation. Thus, pH regulation can influence the degree of oxidation of fatty acids and thus the nutritional composition of the product. Most proteins have a favorable pH of about 7-8.

As mentioned earlier, in one embodiment, other various additional components such as antioxidants and vitamins (tocopherols, vitamins A, D, E) can be added to the composition during manufacture. Additional ingredients may be for improving the quality or health of the products. Possible ingredients that may be added are also various spices, aromas or other flavors.

The following non-limiting examples represent applications of the present technology.

In the examples, the invention has been described with reference to certain details. However, these are only intended to illustrate the invention without limiting it in any way.

EXAMPLES

Example 1 - Preparation of a Food Composition

40% by weight of plant sterol ester was added to the oil and the mixture was heated to a maximum of 180 ° C and stirred mechanically until the mixture was partially or completely homogeneous. The slightly cooled oil-sterol mixture was added to water 25% by weight and salt 0.5% by weight and the mixture was mechanically stirred. Eggs were added to the oil-sterol-water mixture at 30% by weight and vigorously homogenizing by mechanical mixing until the mixture was homogeneous. The homogenized mixture was admixed with starchy biomaterial and then the pulp was heated at about 60 ° C for about 24 h until the pulp was suitably dry. The dried mixture was ground to a suitable particle size by a well known mechanical process.

Example 2 - Use of a food composition containing plant sterols and / or stanols in another foodstuff

The food composition prepared according to Example 1 is combined with a milk or vegetable based snack product. The crumbly product is different in the food packaging

20176195 prh 29 -12- 2017 from a milk or vegetable based product (for example, in a separate section on the product cover) until it is added to the product just before eating.

Example 3 - Use of the food composition prepared according to Example 1 in a bakery product

Bread dough is prepared in water to which about 0.8% by weight of dry yeast, 0.4% by weight of salt and 2% by weight of honey is added. The food composition prepared according to Example 1 is added to the dough by 15% by weight of dry matter, together with the yeast flour 10, which together constitute about 45% by weight of the dough. The dough is kneaded on a food processor until a suitable texture is achieved and the dough is shaped into breads. The breads are baked at 225 ° C for about 10 minutes until they are ripe and have reached a suitable brown color.

Example 4 - Use of a Food Composition in a Vegetable Drink

A small particle size food composition prepared by the method of Example 1 was added to 8% by weight of oat milk, and vanilla flavor was added to the mix. The mixture was homogenized for 3 min and packed in suitable dosage packages by known methods.

Example 5 - Use of a Food Composition in a Plant Based Application

A mixture of water, salt, rapeseed oil and esters of plant sterols and / or stanols was prepared and first homogenized at about 5000 rpm to about 6000 rpm for about 3 min. 10% by weight of heme protein was added to mixture 25 and the mixture was homogenized until uniform. Oatmeal was then added to the mixture until the texture was thick enough to spread, and garlic, lemon juice and black pepper were added as spices.

Example 6 - Use of a food composition in a smoothie type beverage

The food composition prepared by the method of Example 1 was added to a smoothie base containing 8% by weight of berries, fruits and liquid. The smoother base was mechanically processed into a smooth mass and the finished product was packaged by well-known industrial methods.

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Industrial Applicability

The present invention can generally be used to prepare a food composition and product of the invention.

In particular, the present invention is applicable to the addition of health-beneficial plant sterols to foods. In addition, the food fat component described in patent application FI20175435 (Food Fat Component, Method of Preparation and Uses thereof) provides food10 with beneficial properties, including organoleptic and nutritional properties of the product. Thus, the food composition is generally suitable for use in the manufacture of food products in particular, improving their health and organoleptic properties and providing added value in the form of the desired plant sterols.

The food composition can be used as a standalone product or as a sub-composition in many types of matrices such as plant-based spreads, vegetable milk drinks, bakery products, and nutritional supplements.

Reference List of Publications

Patent letter in alli mouth

FI20175435

EP1549159 (B1)

CN101384180

US6267963 (B1)

EP1320301 (B1)

EP1137344 (B1)

EP1003388 (B1)

EP0942714 (B1)

US7794745 (B2)

AU2014250604 (AI)

CN104126801 (B)

EP1753852 (B1)

CN104126801

US7785620 (B1)

EP1632137

Other literature

Berger A, Jones PHJ, Abumweis SS. Plant sterols: factors affecting their efficacy and safety as functional food ingredients. Lipids Health Dis. 2004; 3: 5.

EFSA. 2012. Plant Sterols and Stanols and Blood Cholesterol. EFSA Journal 2012; 10 (5): 2693.

Farvid MS, Ding M, Pan A, Sun Q, Chiuve SE, Steffen LM, Willett WC, Hu FB. Dietary 15 Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and MetaAnalysis of Prospective Cohort Studies. Circulation, 2014, 130, 18, 1568-1578.

Mensink RP, Zock PL, Kester ADM, Katan MB. Effects of dietary fatty acids and carbohydrates on the ratio of Serum total to HDL cholesterol and on Serum Lipids and apolipo20 Proteins: a meta-analysis of 60 controlled Trials. Am J Clin Nutr, 2003, 77, 5, 1146-1155.

Lin L, Allemekinders H, Dansby A, Campbell L, Durance-Tod S, Berger A, Jones PJH.

Evidence of health benefits of canola oil. Nutr Rev, 2013, 71, 6, 370-385.

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Claims (9)

The claims A food composition which is capable of inhibiting the oxidation of fatty acids and is particularly beneficial to health, characterized in that it comprises a food fat composition. 5 component containing 10-70% by weight of oil fat, 1-40% by weight of protein and 10-70% by weight of carbohydrate-based biomaterial and 0.1-15% by weight of water, and at least 0.5% by weight of plant sterol and / or -stanol or a mixture containing them. Food composition according to claim 1, characterized in that it contains 10 food fat components 10-99.5% by weight. Food composition according to claim 1 or 2, characterized in that it contains from 0.5 to 30% by weight, preferably from 1 to 20% by weight, of plant sterol and / or stanol. 15 Food composition according to one of Claims 1 to 3, characterized in that the plant sterol is sitosterol, sitostanol, stigmasterol or campesterol, or a corresponding stanol thereof, or a mixture thereof. Food composition according to one of Claims 1 to 4, characterized in that The plant sterols or stanols used in its preparation are in ester form or free sterols. A product comprising a food composition according to any one of the preceding claims. A process for the preparation of a food composition according to any one of claims 1 to 5, characterized in that it comprises a mechanical compounding treatment to form the composition of the food composition according to the invention. 30 A method according to claim 7, characterized in that - the plant sterol or stanol is added at the beginning of the manufacturing process to water, oil, electrolyte and protein, and mixed with a high shear device, and the resulting homogeneous mixture is blended with carbohydrate-containing biomaterial, followed by dehydration according to generally known methods. Use of a food composition according to any one of claims 1 to 5, or a product according to claim 6, in plant based breads and vegetable milk drinks.