Phytosterols and phytostanols

Use range: vegetable oil, margarine, dairy products, vegetable protein drinks, condiments, salad dressing, mayonnaise, fruit juice, macaroni, noodles and instant cereals, etc. Consumption <5g/day.

Pregnant women and children under 5 years of age should not eat.

Phytosterols and phytostanols

During the period when two ministries and commissions approved phytosterol ester as new resource food and new food raw materials respectively, the Ministry of Health also approved phytosterol Plant sterol and phytosterol ester Plant sterol ester as new resource food in Announcement No. 3, 2010.

Consumption: phytosterol ≤ 2.4g/day, phytosterol ester ≤ 3.9g/day.

structural formula of phytosterol
Phytosterol/sterol ester has less "alkane" than phytostanol/stanol ester, and the difference is that it contains unsaturated double bonds: sterol is called sterol with double bonds, and stanol is called sterol with double bonds removed after hydrogenation.

Phytosterols are a group of compounds that belong to the class of triterpenoid derivatives. More than 40 phytosterols have been identified, among which β-sitosterol, stigmasterol and campesterol are abundant. Their chemical structure is similar to that of cholesterol in animals. They are an important component of plant cell membranes and are widely found in whole grains, vegetables, beans, nuts and some fruits. 70% of international commercial products are derived from soybeans.

Phytosterols are white powders or granules. The sterol ester after esterification is a light yellow viscous oily paste.