Abstract Phytosterols are a group of lipophilic steroid alcohols found in plants, which have been shown to lower cholesterol when supplemented in the diet. A commercial phytosterol preparation was added to milk in the form of an oil-in-water emulsion. For the preparation of an emulsion, diacetyl tartaric acid ester of mono- and diglycerides was used as an emulsifier and butteroil was used as a source of fat. Three emulsion formulations, i.e. A (8% phytosterols), B (10% phytosterols) and C (12% phytosterols), were prepared in which the levels of emulsifier (6.5%) and butteroil (10%) were kept constant, and each emulsion was added to milk at a rate of 5% (w/w). Based on sensory evaluation, B-emulsion formulation was selected for fortification of milk. The phytosterol content of the fortified milk determined by reverse-phase high-performance liquid chromatography was 410.8 mg/100 g. No significant loss in the initial content of phytosterol was observed after 1 week of storage. Sensory and physicochemical analyses indicated that significant differences were not observed between control and fortified milk samples up to 7 days of refrigerated storage. The present study suggests that it is feasible to add phytosterol as a functional ingredient in milk in the form of water-soluble emulsion to enhance health benefits of consumers. Two servings of such fortified milk per day provide almost the entire recommended daily requirement of phytosterol.

中文翻译：

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用植物甾醇强化牛奶及其对感官和理化特性的影响

摘要 植物甾醇是一组存在于植物中的亲脂类固醇醇，已证明在饮食中补充可降低胆固醇。将商业植物甾醇制剂以水包油乳液的形式添加到牛奶中。为制备乳液，使用甘油单酯和甘油二酯的二乙酰酒石酸酯作为乳化剂，使用黄油作为脂肪来源。制备了三种乳液配方，即 A（8% 植物甾醇）、B（10% 植物甾醇）和 C（12% 植物甾醇），其中乳化剂 (6.5%) 和黄油 (10%) 的含量保持恒定，并且每个乳液以 5% (w/w) 的比例添加到牛奶中。根据感官评价，选择 B 乳剂配方用于牛奶强化。经反相高效液相色谱法测定，强化乳的植物甾醇含量为410.8 mg/100 g。储存 1 周后，未观察到植物甾醇初始含量的显着损失。感官和物理化学分析表明，在长达 7 天的冷藏储存中，对照和强化牛奶样品之间未观察到显着差异。目前的研究表明，以水溶性乳液的形式在牛奶中添加植物甾醇作为功能性成分以增强消费者的健康益处是可行的。每天两份这种强化牛奶几乎可以提供植物甾醇的全部推荐日需求量。感官和物理化学分析表明，在长达 7 天的冷藏储存中，对照和强化牛奶样品之间未观察到显着差异。目前的研究表明，以水溶性乳液的形式在牛奶中添加植物甾醇作为功能性成分以增强消费者的健康益处是可行的。每天两份这种强化牛奶几乎可以提供植物甾醇的全部推荐日需求量。感官和物理化学分析表明，在长达 7 天的冷藏储存中，对照和强化牛奶样品之间未观察到显着差异。目前的研究表明，以水溶性乳液的形式在牛奶中添加植物甾醇作为功能性成分以增强消费者的健康益处是可行的。每天两份这种强化牛奶几乎可以提供植物甾醇的全部推荐日需求量。