AU4039299A - Use of 'nanofood' in foodstuff final products for humans and animals - Google Patents

Use of 'nanofood' in foodstuff final products for humans and animals Download PDF

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Publication number
AU4039299A
AU4039299A AU40392/99A AU4039299A AU4039299A AU 4039299 A AU4039299 A AU 4039299A AU 40392/99 A AU40392/99 A AU 40392/99A AU 4039299 A AU4039299 A AU 4039299A AU 4039299 A AU4039299 A AU 4039299A
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Prior art keywords
nanofood
component
foodstuff
final product
fatty acid
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AU40392/99A
Inventor
Andreas Supersaxo
Hans Georg Weder
Marc Antoine Weder
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Vesifact AG
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Vesifact AG
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/58—Colouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A23L27/72—Encapsulation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/80—Emulsions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • A23L5/44—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/10—Dispersions; Emulsions
    • A61K9/107—Emulsions ; Emulsion preconcentrates; Micelles
    • A61K9/1075—Microemulsions or submicron emulsions; Preconcentrates or solids thereof; Micelles, e.g. made of phospholipids or block copolymers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Biophysics (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Animal Behavior & Ethology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Dispersion Chemistry (AREA)
  • Medicinal Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • Botany (AREA)
  • Biochemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Veterinary Medicine (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Medicinal Preparation (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)
  • Dairy Products (AREA)

Description

P3ED80Wo/02.11.0 01 The use of nanofood in foodstuff final products for humans and animals The present invention relates to the use of nanofood in foodstuff final products, to foodstuff final products containing this nanofood as well as to the various applications of these foodstuff final products for humans and animals. Foodstuff final products within the context of the present invention are drinks, foodstuffs, diat foodstuffs, energy drinks, energy food and functional food. Functional food is every modified foodstuff or constituents thereof which additionally to their natural form have a preventative or health use as well as stimulate or improve body functions. Synonymous terms for functional food are pharmafood, medical food or designer food. It is the object of the present invention to stably work slightly water soluble and water insoluble nutrients and nutraceuticals into foodstuff final products. Nutraceuticals are natural and synthetic substances which have a preventative or health use as well as stimulate or improve body functions. For achieving this object there are essentially available the following two methods: microencapsulating solid substances and oils and emulsifying oils or solid substances, where appropriate micronised, suspended in oils. These manufacturing processes are very expensive and difficultly controllable. Such microencapsulated or emulsified nutrients and nutraceuticals worked into the final products may sediment and cream which has as a consequence an undesired reduction in quality. Both phenomena could be reduced or prevented if it were possible to manufacture ultra-small, homogeneous, nutrient-loaded or neutraceutical-loaded pWgosoSwo/02.11-00 2 particles which, suspended or emulsified in water or in the aqueous phase of the final product, no longer aggregate. It has been surprisingly ascertained that with so-called nanofood, containing (a) a membrane-forming molecule (b) a co-emulsifier (c) a lipophilic component water insoluble or slightly water soluble nutients and nutraceuticals may be added into foodstuff final products so that their stability is ensured. The subject-matter of the present invention it therefore the use of a nanofood containing as a preparative composition (a) a membrane-forminig molecule (b) a co-emulsifier (c) a lipophilic component in foodstuff final products. Preferably the nanofood contains (a) as membrane-forming molecules, substances which are suitable for forming two-layer sytsems (so-called bilayers), (b) as co-emulsifiers, substances which preferably form O/W structures and (c) as lipophiles components, a usual lipophilic nutrient or a usual lipohilic nutraceutical.
fWED0BwO/02 .11-00 3 Preferably the nanofood contains as component (a) a phosphOliPid, a hydrated or partly hydrated phospholipid, a lysophospholipid or mixtures from these compounds. very particularly preferred with this is a phospholipid of the formula:
CH
2- 0-Ri (1)
R
2 -0-CH 0 I I
CH
2 -0-P -0 OH wherein
R
1 means CIO-C2o-acyl; R2 hydrogen or C 1 0
-C
2 0 -acyl;
R
3 hydrogen, 2 -trimethylamino-1-ethyl, 2-amino-1-ethyl, Cx-Cs alkyl which is non-substituted or substituted by one or more carboxy groups, hydroxy groups or amino groups; which means inositol or glyceryl goups, or salts of these compounds. CIO-C2o-acyl is preferably a straight-chained
C
10
-C
2 0-alkanoyl with an even number of C-atoms and straight-chained
C
10
-C
2 o-alkenoyl with one or more double bonds and an even number of C-atoms. Straight-chained CIO-C 2 o-alkanoyl with an even number of C-atoms are for example n-dodecanoyl, n-tetradecanoyl, n-hexadecanoyl or n-octodecanoyl. Straight-chained Cio-C 2 0-alkenoyl with one or more double bonds and an even number of C-atoms are for example 6-cis- or -6-trans-, 9 cis- or 9-tranS- dodecenoyl, -tetradecanoyl, - hexadecenoyl,
-
PWEDBSQw /02.11.00 4 octadecenoyl or -icosenoyl, in particular g-cis-octa-deCefl (oleoyl), further 9, 12-cis-octadecadienoyl or 9,12,15-CiS octadecatrienoyl A phospholipid of the formula (1), wherein
R
2 means 2 trimethylamino-1-ethyl, is indicated with by trivial name lecithin and a phospholipid of the formula (i), wherein
R
3 means 2-amino-1 ethyl, is indicated by the trivial name kephalin. Suitable are for example naturally occuring kephalin or lecithin, e.g. kephalin or lecithin from soya beans or hens eggs with different or identical acyl groups or mixtures. The phospholipid of the formula (1) may however also be of a synthetic origin- Under the term synthetic phospholipid one defines phospholipids which with respect to R, and
R
2 have a uniform composition. Such synthetic phospholipids are preferably the lecithins and kephalins described later, whose acyl groups R, and R 2 have a defined structure and are derived from a defined fatty acid with a degrre of purity higher than approx. 95%. Ra, and
R
2 may be equal or different and unsaturated or saturated. Preferably
R
1 is saturated, e.g. n-hexadecanoyl, and
R
2 unsaturated, e.g. 9-cis-octadecenoyl (oleoyl). The term "naturally occurring" phospholipid of the formula (1) defines a degree of purity of more than 90% by weight, preferably more than 95% by weight of the phospholipid of the formula (1), which is able to be proven by way of suitable detecting methods, e.g. paper-chromatographically or thin-layer chromatographically, with the HPLC or enzymatic colour test. In a phospholipid of the formula (1) R 3 means C1-C 4 -alkyl, for example methyl or ethyl. The meaning methyl is preferred.
PWm 8I8wo/2..- 0 0 5
R
3 with the meanings
C
1
-C
5 -alkyl substituted by one or more carboxy groups, hydroxy groups or amino groups are for example 2 hydroxyethyl, 2 ,3-dihydroxy-n-propyl, carboxymethyl, i or 2 carboxyethyl, dicarboxymethyl, 2 -carboxy-2-hydroxyethyl or 3 carboxy- 2 , 3 -dihydroxy-n-propyl or 2-amino-2-carboxy-n-propyl, preferably 2 -amino-2-carboxyethyl. Phospholipids of the formula (1) with these groups may be present in salt form, e.g. as sodium or potassium salt. Phospholipids of the formula (i), wherein
R
3 means the inositol or the glyceryl group, are known under the descriptions phosphatidylinositol and phosphatidylglycerol. For the acyl residue in the phospholipids of the formula (1) the descriptions indicated in brackets are also usual: 9-cis-dodecenoyl (lauroleoyl), 9-cis-tetradecenoyl (iyristoleoyl), 9-cis-hexadecenoyl (palmitoleoyl) , -cis-octadecenoyl (petroseloyl), G-trans-octadecenoyl (petroselaidoyl), 9,12-CiS octadecencyl (oleoyl), 9-trans-octadecenoyl (elaidoyl), 9,12-cis octadecadienoyl (linoleoyl), 9,12,iS-cis-octadeCatrienoYl (linolenoyl), ii-cis-octadecenoyl (vaccenoyl), 9-cis-icosenoyl (gadoleoyl), 5 ,8,11,14-cis-eicosatetraenoyl (arachidonoyl), n hexadeconoyl (palmitoyl) , n-octadecanoyl (stearoyl) , n-icosanoyl (arachidoyl), n-docosanoyl (behenoyl), ntettaCO yl (lignoceroyl) . A salt of the phospholipids of the formula (1) is acceptable. Salts are defined by the existence of salt-forming groups in the substituent
R
3 as well as by the free hydroxy group of phosphorus. Possible is likewise the formation of inner salts. Preferred are free alkali metal salts, in particular sodium salts.
pWED808M/02.11.00 6 In a particularly preferred embodiment form one uses purified lecithin from soja beans of the quality LIPOID S 100 or S 75 or a lecithin defined in the monography of the USP23 / NP 18. The component (a) is preferably applied in a concentration of approx. 0.1 to 30% by weight with respect to the total weight of the components (a), (b) , and (C) . The nanofood containing (a) as a membrane-forming molecule a phospholipid, (b) a co-emulsifier and (c) a lipophilic component represents a further subject-matter of the invention. As component (b) preferably an emulsifier of emulsifier mixture is/are used, which preferably forms/form 01w structures. Specially preferred emulsifiers are: - alkali salts, ammonium salts and amine salts of fatty acids. Examples for such salts are lithium salts, sodium salts, potassium salts, ammonium salts, triethylamine salts, ethanolafmine salts, diethanolamine salts or triethanolamine salts. In particular the sodium salts, potassium salts or ammonium
(NR
1
R
2
R
3 ) salts are used, wherein
R
1 , R 2 , R 2 independently of one another mean hydrogen, CI-C-alkyl or C C4-hydroxyalkyl; - alkyl sulphates such as e.g. sodium docecylsulphate; -. salts of the bile acids such as e.g. sodium cholate, sodium glyocholate and sodium taurocholate; PWQED8WS /02.11.00 7
-
partial fatty acid esters of sorbitane such as e.g. sorbitane monolaurate
-
sugar esters such as e.g. sucrose monolaurate; .. fatty acid partial glycerides such as e.g. lauric acid mofnoglyceride; - polyglycerine esters of fatty acids; - propylene glycol esters of fatty acids; - lactic acid esters of fatty acid such as e.g. sodium stearoyl-lactyl-2-lactate;
-
proteins such as e.g. casein. Emulsifiers of the polyoxyethylene type are very particularly preferred. Examples of such emulsifiers are - polyethoxylised sorbitane fatty acid ester such as e.g. polysorbate 80;
-
polyethoxylised vitamin E derivatives such as e.g. vitamin E polyethylene glycol 1000 succinate; -. polyethoxylised fatty acid esters such as e.g. polyoxyl(20) stearate;
-
polyoxyethyleneglycolised natural or hydrated vegetable oils such as e.g. polyoxyethylene-glycolised natural or hydrated castor oils; - polyethoxylised fatty acid partial glycerides such as e.g. diethyleneglycol monostearate;
-
polyethoxylised carbohydrates; - blockcopolymerisates of ethylene oxide and propylene oxide, such as e.g. poloxamer 188. The component (b) is present in the nanofood used according to the invention in a concentration of approx. i to approx. 50% by weight with respect to the total weight of the components (a), (b) and (c) .
pWEDoswo/o2.11.00 8 The nanofood containing (a) a membrane-forminfg molecule, (b) as a co-emulsifier an emulsifier of the polyoxyethylene type and (c) a lipophilic component represents a further subject-matter of the invention. The component (c) is preferably a natural, a synthetic or a partial synthetic diglyceride or triglyceride, a fat, a water insoluble, a slightly water soluble, an oily or an oil-soluble nutrient respectively nutraceutical or mixtures of these substances. Nutrients suitable for the application according to the invention are fats, proteins, carbohydrates, salts, vitamins and trace consituents. Nutraceuticals suitable for the application according to the invention are for example vitamins, antioxidants, phytochemicals and zoochemicals. Examples of vitamins and antioxidants are vitamin E and derivatives, tocotrienols, vitamin A and derivatives, vitamin C, beta-Carotine, carotinoids, flavonoids, lycopene, luteins and lipon acids. Examples of phytochemicals, i.e. natural components of plants, are oils and essential oils such as e.g. wheat [germ] oil, maize [germ] oil, thistle oil, linseed oil, rose hip [germ] oil, hemp oil, hazlenut oil, halibut liver oil, red/blackcurrent seed oil, caraway oil, pumpkin seed oil, olive oil, peanut oil, rape oil, soja oil, sesame oil, apricot and peach core oil, cotton seed oil, pWEDIOwO/02.11.00 9 cherry seed oil, pistachio oil, evening primrose oil, borrage oil, rice [germ] oil, mustard seed oil, sunflower oil, grape seed oil, peppermint oil, melissa oil, citronella oil, lemon grass oil, lemon oil, sage oil, oily thyme extracts, rosemary extracts, orange blossom oil, pine-free juniper oil, camilla oil and extracts, yarrow blossom oil, cinammon oil, corriander oil, aniseed oil, and fennel oil. Spicy substances, bitter substances, spices, tanning substances and saponines are further examples of phytochemicals. Examples of zoochemicals, i.e. natural components of animal tissue are liver train, fish oil, salmon oil, salmon oil ethylester concentrate and fish oil ethylester concentrate. Further examples of nutraceuticals are unsaturated omega-9-fatty acids such as e.g. oleic acid, omega-G-fatty acids such as e.g. linoleic acid, gamma-linolenic acid acid, dihommo-gamma linolenic acid and arachidonic acid and omega-3-fatty acids such as alpha linolenic acid, stearidonic acid, eicosapentaenoic acid and docosahexanoic acid. Likewise examples of nutraceuticals are amino acids, ubiquiones such as coenzyme Q1O, carnitine, creatine, dithiolethione (oltipraz), tamoxifene, resveratrole and taurine. The component (c) is present in the nanonfood use according to the invention in a preferred concentration of 0.1 to 70% by weight with respect to the total weight of the components (a) , (b) and (c) . The nanof ood containing a) a membrane-forming molecule pWfbl08wo/02.
1 .-00 10 b) a co-emulsifier and c) as a lipophilic component a fat-soluble vitamin, a carotinoide, a flavonoide, a ubiquinone, a vegetable or animal oil, an essential oil, an omega-9 fatty acid, an omega-6 fatty acid, an omega-3 fatty acid or mixtures of these substances represents a further subject-matter of the invention. where appropriate the nanofood applied according to the invention contains as an optional component (d) a solutiser, preferably a C2-C. alcohol such as e.g. ethanol or propylene glycol. A nanofood composition with the components (a), (b) and (c) is distinguished with the dispersion in an aqueous medium by favourable phase properties. Thus with a present opalescence and transparency in counterlight it can only be recognised with an extremely slight milky cloudiness that the dispersion still has physical differences with respect to the ideal condition of a purely molecular solution. Electron microscope imagings show that a population of more than 98% in a normal distribution is present as a suspension of particles with a particle size smaller than approx. 80 run, typically smaller than approx. 40 nm. These differences with respect to a pure solution however on account of the particularly good homogeneity properties of the dispersion may be tolerated, which for example may be shown by a surprisingly high storage stability, i.e. no demixing after a storage for several months at temperatures up to room temperature (by extrapolation, the stability to be expected is longer than two years). For manufacturing the nanofood the two components (b) and (c) are mixed to a homogeneous fluid phase, where appropriate with amid heating. In this phase the component (a) is dissolved, where PWED808WO/02.11-00 11 appropriate with the help of a solubiliser such as ethanol. From this there results a clear liquid, the so-called nanofood prephase. This is added amid stirring to the aqueous phase, where appropriate containing water soluble nutrients or nutraceuticals. The stirring is effected with usual stirring apparatus, such as e.g. propeller stirring devices, slant-blade stirring devices or magnet stirring devices. By way of the particular selection of the components (a), (b) and (c) there arise at the same time direct ultra-fine, mono-dispersed nano foods. With this one may do away with a homogenisation by way of nozzle homogenisers, rotor-stator homogenisers or ultrasound homogenisers, which produce high shear forces and cavitation forces. The addition of the nanofood prephase to the aqueous phase is usually carried out at room temperature which lies in the region of the respective oil/water phase inversion temperature (PIT). The nanofoods characterised by the described manufacturing method have an average particle diameter of smaller than 80 nm, typically smaller than 40 nm. The particle distribution is mono-dispersed and obeys a normal distribution. Laser light scattering measurements and electron microscope examinations (Cryo-TEM) confirm the very small size and excellent homogeneity of the nanofoods. The nanofood composition according to the invention is used for foodstuff final products. Preferably the foodstuff final products are liquid, semi-solid or solid. Liquid foodstuff final products are e.g. still and carbon-dioxide containing mineral water, aromatised water, fruit juices, classic- Pi;SDawo/02.11.OO 12 fruit juices or syrups, vegetable juices and syrups, milk, milk imitation products and sauces. Examples of semi-solid foodstuff final products are yogurt, cream cheese, margarine, high-fat containing emulsions, spreads and ice cream. solid foodstuff final products are e.g. instant products, chocolate, bread and biscuits, fish and sausage products, pasta and potato products These foodstuff final products containing nanofood form a further subject-matter of the invention. The foodstuff final products with this contain the nanofood in a concentration of 0.01 to 100% by weight. For manufacturing fluid (Examples 11-16) and semi-solid (Example 17) foodstuff final products the nanofoods are worked into the aqueous part of the final product. The working-in of the nanofoods is effected preferably amid stirring at room temperature, wherein usual stirring apparatus are applied such as e.g. propeller stirring devices, slant-blade stirring devices or magnet stirring devices. Instead of the nanofoods also the corresponding nanofood- prephase may be worked into the aqueous part of the final formulation. The addition of the nanofood prephase into the aqueous part of the final products is effected amid stirring and preferably at a temperature which lies in the region of the reseptive oil/water inversion temperature
(PIT).
PWED8owo/02-1i-O0 13 solid foodstuff final products such as e.g. instant products are coated or loaded by way of spraying or dipping with nanofoods. For certain solid foodstuff final products it is advantageous to admix the nanofood in the dehydrated form to the solid substance mixture, wherein the dehydration of the nanofood generally is carried out by freeze drying or spray drying in the prescence of usual auxiliary agents such as e.g. maltodextrin. The foodstuff final products are preferably used for nutrition, for dietry nutrition, for stimulating and improving body functions, for prevention, for supporting therapy or for therapy for diseases with humans and animals. In the following examples the percentages are related to weight. with the used compounds the quantities, insomuch as not specified otherwise, are related to the pure substance.
PUEDBOW/
0 2-ll-OO 1 Naofood manufactrin ll exa8SeS Example trilyceride 3.4% nanof ood Miglyol 812 3.45% soya lecithin 1.73% Polysorbate 80 3.40% ethanol 1.42% 10mM phosphate buffer, pH 6 ad 100.00% Manufacture: Miglyol 812 and Polysorbate 80 are mixed. To this mixture the lecithin dissolved in ethanol is added. From this there resulted a clear fluid which amid stirring (e.g. a magnet stirring device) is added to the water phase which was previously heated to 500C. Examle 2: triglceride 3.4 nanofood Miglyol 812 3.45% soya lecithin 1.73% vitamin E polyethylene glycol succinate 3.40% (vitamin E TPGS, Eastman) ethanol 1.42% 1OmM phosphate buffer, pH 6 ad 100.00% Manufacture: Miglyol 812 and vitamin E polyethylene glycol succinate 80 are mixed amid heating. To this mixture the lecithin dissolved in ethanol is added. From this there resulted a clear fluid which amid stirring (e.g. a magnet stirring device) is added to the water phase which was previously heated to 50DC.
pNISOSWO/02.11.O 15 Exa ple 3; triglyceride 4.61 nanofcod Miglyol 812 4.60% soya lecithin 1.40% Polysorbate 80 3.401 ethanol 1.42% imM phosphate buffer, pH 6 ad 100.00W The manufacture was effected in a manner analogous to Example 1. Example 4: triglyceride 4.6% nanofood Miglyol 812 4.60% soya lecithin 1.40% Polysorbate 80 3.40% propylene glycol 0. 60% 10mM phosphate buffer, pH 6 ad 100.00W Manufacture: Miglyol 812, Polysorbate 80 and propylene glycol are mixed. To this mixture there is added lecithin amid stirring. From this there resulted a clear fluid which amid stirring (e.g. a magnet stirring device) is added to the water phase which was previously heated to 500C. Example s: vitamin E acetate 2% nanofood vitamin E acetate 2.00% soya lecithin 0.491 Polysorbate 80 1.86% Miglyol 812 0.71% ethanol 0.40% 10mM phosphate buffer, pH 6 ad 100.00% pWED808wo/O2.11.00 16 The manufacture was effected in a manner analogous to Example 1. Example 6: vitamin E acetate 5%_nanfotd vitamin E acetate 5.00% soya lecithin 0.54% Polysorbate 80 3.92% Miglyol 812 1.75% ethanol 0.18% 10mM phosphate buffer, pH 6 ad 100.00% The manufacture was effected in a manner analogOus to Example 1. Examle 7: vitamin A linitate 0.45 n.nofoo vitamin A palmitate (1.7 x 10' IU/g) 0.45% soya lecithin 1.73% Miglyol 812 3.00% polysorbate 80 3.40% ethanol 1.42% 10mM phosphate buffer, pH 6 ad 100.00% The manufacture was effected in a manner analogous to Example 1. Examle 8: omega-3-fatty acids 3.5* nanofood Incromega E3322 (Croda) 5.50% vitamin E acetate 0.63% soya lecithin 0.30% Polysorbate 80 3.50% ethanol 0.10% 10mM phosphate buffer, pH G ad 100.00% puME8o8wo/2.u1-0a 17 The manufacture was effected in a manner analogOUS to Example 1. Examle 9: omega-3-fatty acids 3.5% nanofood Incromega E3322 (Croda) 5.50% vitamin E acetate 0.631 soya lecithin Polysorbate 80 3.50% 10mM phosphate buffer, pH 6 ad 100.001 Manufacture: Miglyol 812 and Polysorbate 80 are mixed, To this mixture there is added lecithin amid stirring. From this there resulted a clear fluid which amid stirring (e.g. a magnet stirring device) is added to the water phase which was previously heated to 50CC. Examle 10: coenzyme 010 A na-nofood coenzyme Q10 1.001 soya lecithin 1.30% Polysorbate 80 3.40% Miglyol 812 3.85% ethanol 0.44% 10mM phosphate buffer, pH 6 ad 100.00% Manufacture: MiglyOl 812, Polysorbate 80 and the lecithin dissolved in ethanol are mixed. To this mixture there is added the coenzyme Q10 amid stirring and heating. From this there resulted a clear fluid which amid stirring (e.g. a magnet stirring device) is added to the water phase which was previously heated to 50DC. In the subsequent Table 1 the particle sizes of the nanofoods are drawn up.
PWEDnaswo/02.11-.00 18 NanOFood article stan diameter' deviation [nm] [nm] tric yceride 3.4% NanoFood 8.4 3.6 Example 1 triclyceid A .6% Na4OFOO 1.4 Example 3 triclyceide46 Nn o 15.35. Example 4 1..5 vitamin acetate 23 .anoFo Example 5 vitamiE acet e 5 NanoFOOd 34.1 11-0 Example 61 ~~~~ atin A palmitate Nan ood 1d.1 3.9 Example 7 omega-3 fatty acide .5%- 36.1 1 NanoFood Example 8 om6e-ga-3 Iaty ad 3.5% 38.6 1. Nano~ood ExaMple 9 coenzyme Q10 1% NanOo 12. 56.3 Example 10 ' The partcle diameter and the Particle size distributions were determined by way of las= light scanttrn (NIcomnp 370 Submnicron Particle Sizer, Nurnber weighting) PWED808wO/02.n1.00 19 As the subsequent tables show, nanof goods also have an excellent storage stability: Vitamin E acetate 2% nanofood (Example 5 -- Table 2 Storage condition p partia.cle standard vitamieE diameter deito acetate" duration temp. [month] [C]] 06.1 12.2 5.4 2.04 37 6.1 16.1 - ~6 6 2.02 25 6.1 17.5 7.0 2.04 40 6.0 15.4 6.8 2.01 6 7 6.1 17.0 6.9 24 25 6.0 17.6 7.2 2.03 40 6.0 20.8 7.9 2.02 2 The particle diameter and the particle size distributions were determined by way of laser light scattering (Nicomp 370 Sibmicron Particle Sizer, Number weighting) 3 The content of vitamine E acetate was determined by way of HLPC PWED808wo/02.11.00 20 Vitamin E acetate 5% nanofood (Example 6) Table storage conrdit-ion ph particle 4 standard vitamin E diameter deviation acetate 5 duration temp. [month] [*C] [nm] [M] 0 6.1 34.1 11.0 5.17 3 7 6.0 36.6 11.7 5.14 25 6.0 39.2 12.1 5.06 40 6.0 36.2 12.6 5.07 The fluid and semi-solid foodstuff final products below were manufactured according to common foodstuff-technological methods. The nanofoods were worked into the aqueous part of the final product, e.g. amid stirring. Example 11: vitamin E drink citric acid 0.4% glucose 7.5% aroma 0.1% nanofood according to Example 6 0.2% water ad 100.00% ' The particle diameter and the particle size distributions were determined by way of laser light scattering (Nicomp 370 Submicon Particle Sizer, Number weighting) 5 The content of vitamine E acetate was determined by way of HLPC PWEnao8so/O2-1-00 21 Example 12: ACE drink citric acid 0.40% glucose 7.50% aroma 0.10% vitamin C 0.06% nanofood according to Example 6 0.20% nanofood according to Example 7 0.17% water 100.00% Example 13: omega-3 drink citric acid 0.4% glucose 7.5% aroma 0.1 nanofood according to Example 9 3.01 water ad 100.00% Example 14: energy drink citric acid 0.4% glucose 7.5% aroma 0.1% nanofood according to Example 10 1.0% water ad 100.00% Example 15: vitamin E milk drink nanotood according to Example 6 0.2% milk ad 100.00% mEDsoSwo/O2.11OD 22 Example 16: ACE drink vitamin C 0.06% nanofood according to Example 6 0.20% nanofood according to Example 7 0.17% orange juice ad 100.00% Example 17: omega-3 yogurt nanofood according to Example 8 3.0% orange juice ad 100.01

Claims (26)

1. The use of a nanofood containing as a preparative composition (a) a membrane-forming molecule (b) a co-emulsifier (c) a lipophilic component in foodstuff final products.
2. The use according to claim 1, characterised in that the nano food contains (a) as membrane-forming molecules, substances which are suitable for forming two-layer systems, (b) as co-emulsifiers, substances which preferably form o/W structures and (c) as a lipophilic component, a usual lipophilic nutrient or a usual lipohilic nutraceutical.
3. The use according to claim 1 or 2, characterised in that the nanofood contains as component (a) a phospholipid, a hydrated or partly hydrated phospholipid, a lysophospholipid or mixtures of these.
4. The use according to one of claims 1 to 3, characterised in that the component (a) is present in the nanofood used ac cording to the invention, in a concentration of 0.1 to 30% by weight with respect to the total weight of the components (a), (b) and (c). S. The use according to one of claims I to 4, characterised in that the nanofood as component (b) contains alkali metal salts, ammonium salts or amine salts, of fatty acids, alkyl sulphates, salts of the bile acids, partial fatty acid esters of sorbitane, PWED8Uswv/02.11.00 24 sugar esters, fatty acid partial glycerides, polyglycer ine esters of fatty acids, propylene glycol esters of fatty acids, lactic acid esters of fatty acids, pro teins, emulsifiers of the polyoxyethylene type or mix tures of these substances.
6. The use according to claim 5, characterised in that the nano food as component (b) contains an emulsifier of the polyoxyethylene type.
7. The use according to claim 6, characterised in that the nano food as component (b) contains polyethoxylised sorbitane fatty acid ester, polyethoxylised vitamin E derivatives, polyethoxylised fatty acid esters, polyoxyethylene-glycolised natural or hydrated vegetable oils, polyethoxylised fatty acid partial glycerides, polyethoxylised carbohydrates; blockcopolymerisates of ethylene oxide and propylene oxide or mixtures of these substances.
8. The use according to one of claims 1 to 7, characterised in that the component (b) is present in the nanofood used ac cording to the invention in a concentration of approx. 1 to approx. 50% by weight with respect to the total weight of the components (a), (b) and (c) . The use according to one of the claims 1 to 8, characterised in that the nanofood as component (c) contains a natural, a synthetic or a partial synthetic diglyceride or triglyceride, a fat, a water insoluble, a slightly water soluble, an oily or an oil-soluble nutrient respectively nutraceutical or mixtures of these PWEWS8wo/02.11.,O 25 substances. The use according to claim 9, characterised in that the nano food as component (c) contains a fat-soluble vitamin, a carotinoide, a fla vonoide, a ubiquinone, a vegetable or animal oil, an essential oil, an omega-9 fatty acid, an omega-6 fatty acid or an omega-3 fatty acid or mixtures of these substances.
11. The use according to one of claims 1 to 10, characterised in that the component (c) is present in the nanofood used ac cording to the invention in a concentration of 0.1 to 70% by weight with respect to the total weight of the components (a), (b) and (c).
12. The use according to one of claims 1 to 11, characterised in that the nanofood additionally as component (d) contains a C 2 -C 5 alcohol.
13. The use according to one of the claims 1 to 12, characterised in that the foodstuff final product is liquid, semi-solid or solid.
14. A liquid foodstuff final product in the form of a mineral wa ter, of a fruit juice, of a classic-fruit juice, of a vegeta ble juice, of a sirup, of a milk, of a milk imitation prod uct, containing a nanoproduct as defined in claim 1.
15. A semi-solid foodstuff final product in the form of a yo ghurt, a cream cheese, a margarine, a high-fat-containing emulsion, a spread, an ice-cream, a mineral water, containing a nanofood as defined in claim 1. PWEDSOBWO/o2.11.oo 26
16. A solid foodstuff final product in the form of an instant powder, of a powder, of a granulate, of a lyophilisate, con taining a nanofood as defined in claim 1.
17. A foodstuff final product, characterised in that the nanofood is present in its aqueous phase.
18. A foodstuff final product according to claim 16, character ised in that the nanofood is present in a dehydrated form.
19. A foodstuff final product according to one of claims 14 to 18, characterised in that the foodstuff final product con tains the nanofood in a concentration of 0.01 to 100% by weight.
20. A method for manufacturing a liquid or semi-solid foodstuff final product according to claim 14 and is, characterised in that the nanofood is worked into the aqueous part of the fi nal product.
21. A method for manufacturing a solid foodstuff final product according to claim 16, characterised in that the foodstuff final product is coated or loaded with the nanofood.
22. A method for manufacturing a solid foodstuff final product according to claim i, characterised in that the nanofood in dehydrated form is admixed to the solid substance mixture.
23. The use of the foodstuff final product according to one of the claims 13 to 19 for nutrition, for dietry nutrition, for stimulating and improving body functions, for prevention, for PWEDBOSwo/02.ll.DD 27 supporting therapy or for the therapy of diseases with humans and animals.
24. The use of a foodstuff final product according to one of claims 13 to 19 as a drink, as a foodstuff, as a feed, as a diet foodstuff, as an energy drink, as energy food or as functional food.
25. A nanofood containing as a preparative composition (a) a membrane-forming molecule (b) a co-emulsifier (c) a lipophilic component in foodstuff final products.
26. A nanofood according to claim 25, characterised in that the nanofoods as component (a) contains a phospholipid, a hydrated or partly hydrated phospholipid, a lysophospholipid or mixtures of these substances.
27. A nanofood according to one of the claims 25 or 26, charac terised in that the nanofood as component (b) contains an emulsifier of the polyoyxethylene type. A nanofood according to one of the claims 25 to 27, charac terised in that the nanofood as component (c) contains a fat-soluble vitamin, a carotinoide, a fla vonoide, a ubiquinone, a vegetable or animal oil, an essential oil, an omega-9 fatty acid, an omega-6 fatty acid or an omega-3 fatty acid. PWMo8owo/O2.n.o0 29
33. A nanofood according to claim 32, characterised in that the step (0) is effected without homogenising.
34. A nanofood according to one of the claims 32 or 33, charac terised in that the nanofood has an average particle size of smaller than 80 nm.
AU40392/99A 1998-05-11 1999-05-07 Use of 'nanofood' in foodstuff final products for humans and animals Abandoned AU4039299A (en)

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EP1377273B1 (en) * 2001-02-11 2009-03-18 Aquanova Ag Method for producing an isoflavone concentrate
DE10158447B4 (en) 2001-11-30 2005-02-10 Aquanova German Solubilisate Technologies (Agt) Gmbh Ascorbic Solubilisate
TW200302055A (en) * 2002-01-18 2003-08-01 Kaneka Corp Ubiquinol-enriched fat-containing foods
JP2007511213A (en) * 2003-11-14 2007-05-10 アクヴァノヴァ・ジャーマン・ソリュービリセイト・テクノロジーズ・（アーゲーテー）・ゲゼルシャフト・ミット・ベシュレンクテル・ハフツング Oily composition containing fluid active ingredients
JPWO2006030850A1 (en) * 2004-09-15 2008-05-15 三栄源エフ・エフ・アイ株式会社 Method for preparing solubilized product of fat-soluble component
US8961958B2 (en) 2004-11-16 2015-02-24 Bioavailability, Inc High concentration self-microemulsifying coenzyme Q10 preparations for nutritional use
US20060286239A1 (en) * 2005-05-20 2006-12-21 Philip Morris Usa Inc. Nanoscale materials
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DE202007003800U1 (en) 2007-03-14 2008-07-17 Sensient Food Colors Germany Gmbh & Co. Kg Dye emulsion
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US20130004619A1 (en) * 2011-06-28 2013-01-03 Kemin Industries, Inc. Method of Forming Encapsulated Compositions with Enhanced Solubility and Stability

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