Long chain alcohols provided in edible oils

Abstract

The present invention provides a method for incorporating long chain alcohols into edible oils. The long chain alcohol/edible oil admixture is then suitable for use in preparation of various foods. The long chain alcohol is added by the introduction of energy and in a preferred embodiment in the absence of surfactants and emulsifiers.

1 - 19 . (canceled)  
   
   
       20 . A method of reducing cholesterol in vertebrate comprising: providing an effective amount of the comestible product containing high molecular weight alcohols made by a process comprising: 
 providing a high molecular weight alcohol;    providing an edible oil containing less than about 12 weight percent linolenic acid that is substantially free of medium chain triglycerides composed of C 8  to C 10  fatty acids;    admixing said high molecular alcohols in said edible oil to form a high molecular weight alcohol/edible oil admixture that contains less than two weight percent high molecular weight alcohol; and combining said admixture with other components to form the comestible product.    
   
   
       21 . The method of  claim 20  wherein the comestible contains about 0.1 to about 100 milligrams of high molecular weight alcohol per serving size.  
   
   
       22 . A method of reducing cholesterol in a vertebrate comprising administering an effective amount of a composition comprising a stable edible oil/long chain alcohol admixture substantially free of an emulsifying or surfactant agent, the edible oil substantially free of medium chain triglycerides composed of C 8 -C 10  triglycerides and containing less than about 10 weight percent linolenic acid 
 the admixture having a viscosity of less than about 200 centipoise as measured at 70° F.