Phytosterols do not affect yogurt, may gain use in other food

02/28/2008 | FoodNavigator

Researchers discovered that adding phytosterol, a plant derivative that lowers cholesterol, in yogurt did not affect starter cultures -- a finding that may lead to increased use of the ingredient in a wider selection of food products. "This is seen as a beneficial feature since growth and acid development by these organisms are crucial for yogurt quality," the researchers from the University of Manitoba noted in the Journal of Food Science.

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