Table 4.

Pooled analyses of POP contents and ORP in subgroups of foods with added phytosterols before food storage and heat treatment, and end of storage, pan‐frying or oven heating

			POP contents (mg/100 g)			ORP (%)
Form of phytosterols added	Food formats/storage or heating conditions	Data points (n)	Mean	Median	90% quantilea	Mean	Median	90% quantilea
Non‐treated and baseline data (before food storage or heat treatment)
FPS	Milk powder, milk, beverage, chocolate, rapeseed oil, liquid margarine, and butter	11	1.0	0.7	—	0.04	0.03	—
PSE	Milk, beverage, milk powder, chocolate, rapeseed oil, liquid margarine, and butter	17	5.3	3.4	13.8	0.10	0.06	0.38
PAE	Milk powder, chocolate, rapeseed oil, liquid margarine, and butter	7	6.1	3.6		0.08	0.05	—
End of storage
FPS	Milk, beverage, milk powder stored at 4–38°C for 6–24wk	7	0.9	0.4	—	0.05	0.04	—
PSE	Milk powder, margarine and chocolate stored at 4–30°C for 5–24 wk	6	2.9	0.9	—	0.05	0.04	—
PAE	Milk powder stored at 4°C‐RTb for 6–24 wk	2	0.03	0.03	—	0.06	0.06	—
Pan‐frying
FPS	Rapeseed oil, liquid margarine and butter pan‐fried at 160–200°C for 5–10 min	17	82.8	72.0	209.1	1.04	0.90	2.61
PSE	Rapeseed oil, liquid margarine and butter pan‐fried at 160–200°C for 5–10 min	17	46.5	38.1	127.3	0.58	0.48	1.59
PAE	Rapeseed oil, liquid margarine and butter pan‐fried at 160–200°C for 5–10 min	17	5.2	4.9	8.0	0.07	0.06	0.10
Oven‐heating
PSE	Margarine heated at 140–200°C for 5–30 min	13	27.6	0.3	—	0.27	<0.01	—
PSE	Margarine heated at 140–200°C for 60–120 min	9	367.4	384.3	—	4.12	3.66	—

FPS, free plant sterols; PSE, plant sterol esters; PAE, plant stanol esters.

^a90% quantile values were only calculated with data points >15.

^bRT, room temperature.