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.
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.sub.14-C.sub.22, preferably C.sub.16-C.sub.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.
