ABSTRACT
Dairy Products Forti ed with Sterols and Stanols ....................... 202 7.4.2 Plant Sterols and Stanols in Cholesterol Reduction ...................... 204
7.5 HA Hydrolysates for Prevention and Treatment of CMA ........................ 205 7.6 Oligosaccharides ....................................................................................... 206 7.7 CPPs as Functional Ingredients ................................................................ 209 7.8 CLA as a Functional Dairy Ingredient ..................................................... 210 7.9 Legislation Related to Foodstuffs Intended for Speci c Nutritional
Uses in the European Union ..................................................................... 212 7.9.1 Regulatory Perspective in the United States ................................ 216 7.9.2 Recommendations ........................................................................ 220 7.9.3 Future of Functional Foods ........................................................... 221
7.10 Conclusions ................................................................................................. 222 References .......................................................................................................... 222 References on Legislation .................................................................................. 227 E-References ...................................................................................................... 227
Functional foods stand for a new category of remarkably promising foods bearing properties (i.e., low cholesterol, antioxidant, antiaging, anticancer, etc.), which have already rendered them quite appealing. There are many classes of functional foods
(pro-and prebiotics, dietary ber, low fat, etc.) and their de nition is occasionally confused with that of nutraceuticals and novel foods. Functional dairy ingredients include dairy propionibacteria as probiotics and synbiotics: a combination of the effect of probiotics and prebiotics, plant sterols and stanols, hypoallergenic (HA) hydrolysates for prevention and treatment of cow’s milk allergy (CMA), oligosaccharides, caseinophosphopeptides (CPPs), and conjugated linoleic acid (CLA).
