Foods (g)*		Control margarine			PS‐margarine
		PS**	POP in food	ORP (POP/PS × 100)	PS**	POP in food	ORP (POP/PS × 100)
		mg	mg	%	mg	mg	%
Baking	Cookies (18)	7.2	0.12 ± 0.02	1.67	321.5	0.20 ± 0.06	0.06
	Muffins (44)	5.4	0.11 ± 0.01	2.04	237.9	0.19 ± 0.07	0.08
	Banana bread (80)	12.7	0.12 ± 0.03	0.94	565.8	0.27 ± 0.13	0.05
	Sponge cake (50)	19.4	0.21 ± 0.02	1.08	861.5	0.60 ± 0.06	0.07
Median value across experiments		–	0.12	1.38	–	0.24	0.06
Range		–	0.11–0.21	0.94–2.04	–	0.19–0.60	0.05–0.08

ORP: oxidation rate of plant sterols; POP: plant sterol oxidation products; PS: plant sterols.

^*Weights per portion size of baked product in brackets.

^**Amount of PS calculated from the amount of margarine used for a portion of baked foods (Table 3).