Fatty acid esters, such as the unsaturated fatty acid esters of sterols and/or
stanols, are used as a replacement for a substantial portion or all of the undesirable
saturated and trans-unsaturated fats used as structure giving hardstocks in edible
foods such as margarines, mayonnaise, cooking oils, cheeses, butter and shortening.
Because of the similarity in the crystallinity and physical properties of the esters
to those of the undesirable hardstock fats, the substitution or replacement contributes
favorably to the flavor, texture and other sensory properties of the foods. Only
the fatty acid portion of the phytosterol esters defined herein as texturizing
agent is digested or absorbed with the sterol part being unabsorbable, thereby
resulting in a reduction in total caloric uptake. Furthermore, the phytosterol
fatty acid esters reduce the absorption of both dietary and biliary cholesterol
from the digestive tract, thereby lowering the blood serum cholesterol level, especially
the LDL-cholesterol.