Encapsulation makes it possible to add free sterols to beverages
January 25, 2007
by Jeff Gelski
BELOIT, WIS. — A new proprietary encapsulation process from Kerry Ingredients allows manufacturers to use free sterols as an ingredient during the manufacturing process without using special equipment or any organoleptic effects in the finished product. Using free sterols in beverage products will result in a lower cost per serving than using sterol/stanol ester products, according to Beloit-based Kerry Ingredients.
Kerry’s plant sterols are stable in acid systems and dispersible in beverages such as juice and milk. They are retort, UHT stable and bake stable. They may be used in such food and beverage applications as bakery mixes, beverages, ready-to-eat cereal, dairy products, frozen novelties, ice cream and nutritional bars.
Studies have shown phytosterols may lower total cholesterol levels.
"Kerry’s encapsulated phytosterols enable manufacturers to market to the growing consumer population concerned about cholesterol and cardiovascular disease without negatively impacting their product in any way," said Scott Fabro, director of Marketing and Commercial at Kerry Ingredients—Kerry Specialty Ingredients.