Pectin

There was a properly conducted study carried out as far back as 1982. The study demonstrated a significant reduction in serum total cholesterol levels when
15 g Low Pentin (degree of methoxylation 37%) was eaten in addition to the habitual diets of healthy young adults. The mean reduction of cholesterol was 16% and was similar to an 18% reduction found when the same subjects added 15 g High Pectin (71 % methoxylated) to their diets. The lower cholesterol levels were apparent after 7 days consumption of either pectin. In simple words 15g of pectin supplemented to a normal diet decreases the LDL value by 16%-18% leaving HDL cholesterol levels and triglyceride levels unchanged. This is a good thing.

The results suggest that it is the gel-forming properties of the pectin which are important in the cholesterol-lowering.

If you do a Google search for cholesterol and pectin it should lead you somewhere that possibly has pectin for this purpose.