| abstract |
A composition of at least one diacylglycerol and at least one phytosterol and/or phytostanol ester dissolved or dispersed in an edible oil and/or edible fat, and further optionally containing monoglycerides. n Phytosterol esters may be beta-sitosterol, campesterol, stigmasterol and brassicasterol esters. Phytostanol esters may be stigmasterol, campestanol and sitostanol. The phytosterol and/or phytostanol esters are preferably esters of C 14 -C 22 , preferably C 16 -C 18 saturated or unsaturated fatty acids, particularly oleic, linoleic, linolenic, palmitic and stearic acids. The diacylglycerol(s) are preferably 1,3-di-fatty acyl glycerol(s). A process for preparing compositions enriched with triacylglycerol(s) and phytosterol and/or phytostanol esters of mainly unsaturated fatty acid(s) or of mainly saturated fatty acid(s). Dietary food supplements and alimentary products derived from the above compositions. |