CA2002061A1 - Dry solid compositions containing lipid - Google Patents
Dry solid compositions containing lipidInfo
- Publication number
- CA2002061A1 CA2002061A1 CA002002061A CA2002061A CA2002061A1 CA 2002061 A1 CA2002061 A1 CA 2002061A1 CA 002002061 A CA002002061 A CA 002002061A CA 2002061 A CA2002061 A CA 2002061A CA 2002061 A1 CA2002061 A1 CA 2002061A1
- Authority
- CA
- Canada
- Prior art keywords
- lipid
- composition according
- composition
- weight
- fatty acids
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
- Y02A40/818—Alternative feeds for fish, e.g. in aquacultures
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Abstract
N.3016 L
ABSTRACT
A dry solid composition comprises from 70 to 95% by weight of lipid containing from 10 to 50% by weight free fatty acids, protected in sodium caseinate. The composition can be in free-flowing particulate form, and can be used as an ingredient in animal feedstuffs such as fish feeds. The composition can contain lipid-soluble components such as vitamins and carotenoid pigments.
ABSTRACT
A dry solid composition comprises from 70 to 95% by weight of lipid containing from 10 to 50% by weight free fatty acids, protected in sodium caseinate. The composition can be in free-flowing particulate form, and can be used as an ingredient in animal feedstuffs such as fish feeds. The composition can contain lipid-soluble components such as vitamins and carotenoid pigments.
Description
~3~ ~`Z(, ' ;' N . 3016 L
:
The present invention relates to compositions containing lipid and which are in dry, solid form.
S
Many human foodstuffs and animal ~eedstuffs contain substantial levels of lipid. Due to its essentially oily or sticky nature, the presence of such Iipid can give rise to processing problems. Indeed there are instances, such as in Eeedstuffs for fish, where for nu~ritional reasons ~ it would be desirable to include higher lipid levels but ; ~ this;is rendered difficult or impossible due to the ensuing processing prob;lems.~It is an~object of the present invention to provide a ~omposition containing a ~15~ very highi~lipid~level which is nev:ertheLess in~dry, free-f:lowing~particu~late~form~and~from~whlch~the~llpid~
does not readily leak.~Such~a~composit~ion~could~be~ used as~a~feedstuff in its~own~ri~ght,~but will more usually be~
blended with other~feed~ingredients to~make~a~composite 2~0 product.
M~any technlques have prevlously~been proposed for making "protected lipids~ In~particular, the use of protein~s such as~blood as~an encapsulating or protectiny . .
Z~ iZ~;'6~
- 2 - N.3016 L
medium for lipids has been widely investigated. The results of such investigations feature in many publications and patent specifications. For example, in GB patent specification no. 2156305, we describe a method - 5 for making an encapsulated lipid wherein an emulsion of an acidic lipid (containing more than 20~ free fatty acids) and a protein suspension (e.g. blood) is allowed to form a firm gel, which is then dried to produce the protected lipid product~ GB 2156305 gives examples of products containing lipid levels of up to about 60~ by weight.
It is clearly desirable that the product should contain the highest possible proportion of lipid consistent with satisfactory physical protection of the lipid still bqing obtained. It would be expected that if the proportion of lipid in the composition is raised, and hence the proportion of protein or other protective agent is reduced, the extent to which the lipid is protected-will diminish. Indeed, if the process described in 20 GB 2156305 is applied to emulsions containing more than 70~ by weight lipid, the proportion of protein in the emulsion is insuf~icient to enable a firm gel to form.
The resulting liquid emulsion cannot be dried in equipment in which the composition being dried e~periences a tumbling action, ~hich is the preferred technique disclosed in GB 2156305.
The present invention provides a dry solid proteinaceous composition, preferably in free-flowing particulate form, containing from 70-95~ by weight lipid, which lipid contains not less~ than 10~ and not more than 50%~by weight free fatty acids, protected in caseinate, preferably sodium caseinate. Preferably the composition contains at least about 80% lipid.
Z~ Z('~6~
:
The present invention relates to compositions containing lipid and which are in dry, solid form.
S
Many human foodstuffs and animal ~eedstuffs contain substantial levels of lipid. Due to its essentially oily or sticky nature, the presence of such Iipid can give rise to processing problems. Indeed there are instances, such as in Eeedstuffs for fish, where for nu~ritional reasons ~ it would be desirable to include higher lipid levels but ; ~ this;is rendered difficult or impossible due to the ensuing processing prob;lems.~It is an~object of the present invention to provide a ~omposition containing a ~15~ very highi~lipid~level which is nev:ertheLess in~dry, free-f:lowing~particu~late~form~and~from~whlch~the~llpid~
does not readily leak.~Such~a~composit~ion~could~be~ used as~a~feedstuff in its~own~ri~ght,~but will more usually be~
blended with other~feed~ingredients to~make~a~composite 2~0 product.
M~any technlques have prevlously~been proposed for making "protected lipids~ In~particular, the use of protein~s such as~blood as~an encapsulating or protectiny . .
Z~ iZ~;'6~
- 2 - N.3016 L
medium for lipids has been widely investigated. The results of such investigations feature in many publications and patent specifications. For example, in GB patent specification no. 2156305, we describe a method - 5 for making an encapsulated lipid wherein an emulsion of an acidic lipid (containing more than 20~ free fatty acids) and a protein suspension (e.g. blood) is allowed to form a firm gel, which is then dried to produce the protected lipid product~ GB 2156305 gives examples of products containing lipid levels of up to about 60~ by weight.
It is clearly desirable that the product should contain the highest possible proportion of lipid consistent with satisfactory physical protection of the lipid still bqing obtained. It would be expected that if the proportion of lipid in the composition is raised, and hence the proportion of protein or other protective agent is reduced, the extent to which the lipid is protected-will diminish. Indeed, if the process described in 20 GB 2156305 is applied to emulsions containing more than 70~ by weight lipid, the proportion of protein in the emulsion is insuf~icient to enable a firm gel to form.
The resulting liquid emulsion cannot be dried in equipment in which the composition being dried e~periences a tumbling action, ~hich is the preferred technique disclosed in GB 2156305.
The present invention provides a dry solid proteinaceous composition, preferably in free-flowing particulate form, containing from 70-95~ by weight lipid, which lipid contains not less~ than 10~ and not more than 50%~by weight free fatty acids, protected in caseinate, preferably sodium caseinate. Preferably the composition contains at least about 80% lipid.
Z~ Z('~6~
- 3 - N.3016 L
We have found that sodium caseinate can provide very effective physical protection even at these very high lipid inclusion levels, whereas other proteins, such as blood and soya protein isolate, are significantly less effective.
Unsaturated lipids, such as fish oils, tend to be easily degraded by oxidation. An additional and remarkable advantage of the invention is that the caseinate-protected product exhibits considerable stability in this respect. The reason why caseinat~
confers this benefit is not fully understood.
The free fatty acid level in the lipid is critical, because if the free fatty acid level is greater than about 50~ by weight, it is impossible to provide an adequately protected lipid even with sodium caseinate. Similarly, if the free fatty acid level is below about 10~ by weight of the lipid, significant leakage oE the lipid from a cAseinate-protected product can occur.
The invention also provides a process wherein a liquid emulsion of lipid, which lipid material contains from 10~ to 50% by weight free fatty acids, in an aqueous solution containing not less than about 5~ by weight of caseinate, is dried. ~ ~
:: ~
PreferabIy the free fatty acid content of th~ lipid is at least 20%, and more prefe`rably at least 30% We have found that an ideal level o~ free fatty acids in the llpid is about 40~ by weight. Preferably the desired level of free fatty acids is achieved by blending different oils, such as neutral oilj e.g. whole fish body oil, with acid oil, e.g. distilled fish acid oil.
` 35 :::
f.~ ;2(Je 6~L
We have found that sodium caseinate can provide very effective physical protection even at these very high lipid inclusion levels, whereas other proteins, such as blood and soya protein isolate, are significantly less effective.
Unsaturated lipids, such as fish oils, tend to be easily degraded by oxidation. An additional and remarkable advantage of the invention is that the caseinate-protected product exhibits considerable stability in this respect. The reason why caseinat~
confers this benefit is not fully understood.
The free fatty acid level in the lipid is critical, because if the free fatty acid level is greater than about 50~ by weight, it is impossible to provide an adequately protected lipid even with sodium caseinate. Similarly, if the free fatty acid level is below about 10~ by weight of the lipid, significant leakage oE the lipid from a cAseinate-protected product can occur.
The invention also provides a process wherein a liquid emulsion of lipid, which lipid material contains from 10~ to 50% by weight free fatty acids, in an aqueous solution containing not less than about 5~ by weight of caseinate, is dried. ~ ~
:: ~
PreferabIy the free fatty acid content of th~ lipid is at least 20%, and more prefe`rably at least 30% We have found that an ideal level o~ free fatty acids in the llpid is about 40~ by weight. Preferably the desired level of free fatty acids is achieved by blending different oils, such as neutral oilj e.g. whole fish body oil, with acid oil, e.g. distilled fish acid oil.
` 35 :::
f.~ ;2(Je 6~L
- 4 - N.3016 L
The liquid emulsion can be dried by a range of techniques, it is preferable to use fluid bed drying, spray drying or drum (film) drying.
In a particularly preferred embodiment of the invention, the lipid is fish oil. The fish oil can comprise a blend of commercially-available oils, such as whole fish body oil, fish acid oil and fish acid oil distillate. Other oils, such as soyabean oil and sunflower oil, can also be used.
A typical process according to the invention will involve homogenising the acidic lipid and an aqueous caseinate solution together, at a temperature of at least about 50C to ensure that the lipid is fully liquid and the caseinate solution is not too viscous. The resulting emulsion is then dried.
Sodium caseinate is available commercially as a dry solid, and can be dissolved in water to provide the necessary solution. In general, the solution should contain rom about 10% to about 20% by weight at caseinate. Alternatively, it is possible to use caseinate solution from a milk processing plant, thus avoiding the inherent cost of starting the process from a dried material to which water must be returned and then removed again. Preferably the pH of the solution should be at least about 6.5 but not greater than about~6.8.
Preferably, the lipid should be essentially free from traces of soaps or mineral acids (usually hydrochloric acids or sulphuric acid) which~can inter~ere with the protective properties of the caseina~te. ~
Commercially-available oils, such as~fish acid oil, are sometimes contaminated with such materials, and care should be~taken~as far a~possible to ensure that the :
Z~ r..~61 - 5 - N.3016 L
supply of lipid has a high degree of purity in this respect.
The invention has particular relevance to the manufacture of protected lipids for use in fish feeds.
An added advantage of the compositions of the invention is that they ~an be used as a vehicle for lipid-soluble in~redients, such as vitamins and carotenoid pigments such as astaxanthin, which are valuable components of feeds for creatures such as fish. Further aspects of the invention are feedstuff for fish comprising caseinate-protected lipid together with other nutrient materials, such as fish meal and cereals. Preferably such feedstuffs are in the form of extruded pellets, and it is an advantage of the invention that the caseinate-protected lipid can be blended with other feed ingredients and pelleted without the physical protection~of the lipid seriously being affected by thelprocessing conditions.
The invention also incIudes the rearing of fish on a diet incorporating caseinate-protected lipid. The invention particularly provides a method of rearing salmonid fish, such as salmon or trout, on a diet incorporating caseinate-protected lipid containing a red-coloured ~5 carotenoid pigment, especially astaxanthin.
The following example illustra~tes~ the manufacture of ; a~compositlon in accordance with the lnvention.
Example 1 2.4kg dried sodium caseinate was~ added slowly into 13.6 litres of water at 70~C, with constant stirring. The mixture was then vigorously ~agitated ~or a~period of 2 35~ minutes, using an industrial stirrer, to effect complete ~olution. A blend of f1sh oil fatty acid distillate Z~JJ~
The liquid emulsion can be dried by a range of techniques, it is preferable to use fluid bed drying, spray drying or drum (film) drying.
In a particularly preferred embodiment of the invention, the lipid is fish oil. The fish oil can comprise a blend of commercially-available oils, such as whole fish body oil, fish acid oil and fish acid oil distillate. Other oils, such as soyabean oil and sunflower oil, can also be used.
A typical process according to the invention will involve homogenising the acidic lipid and an aqueous caseinate solution together, at a temperature of at least about 50C to ensure that the lipid is fully liquid and the caseinate solution is not too viscous. The resulting emulsion is then dried.
Sodium caseinate is available commercially as a dry solid, and can be dissolved in water to provide the necessary solution. In general, the solution should contain rom about 10% to about 20% by weight at caseinate. Alternatively, it is possible to use caseinate solution from a milk processing plant, thus avoiding the inherent cost of starting the process from a dried material to which water must be returned and then removed again. Preferably the pH of the solution should be at least about 6.5 but not greater than about~6.8.
Preferably, the lipid should be essentially free from traces of soaps or mineral acids (usually hydrochloric acids or sulphuric acid) which~can inter~ere with the protective properties of the caseina~te. ~
Commercially-available oils, such as~fish acid oil, are sometimes contaminated with such materials, and care should be~taken~as far a~possible to ensure that the :
Z~ r..~61 - 5 - N.3016 L
supply of lipid has a high degree of purity in this respect.
The invention has particular relevance to the manufacture of protected lipids for use in fish feeds.
An added advantage of the compositions of the invention is that they ~an be used as a vehicle for lipid-soluble in~redients, such as vitamins and carotenoid pigments such as astaxanthin, which are valuable components of feeds for creatures such as fish. Further aspects of the invention are feedstuff for fish comprising caseinate-protected lipid together with other nutrient materials, such as fish meal and cereals. Preferably such feedstuffs are in the form of extruded pellets, and it is an advantage of the invention that the caseinate-protected lipid can be blended with other feed ingredients and pelleted without the physical protection~of the lipid seriously being affected by thelprocessing conditions.
The invention also incIudes the rearing of fish on a diet incorporating caseinate-protected lipid. The invention particularly provides a method of rearing salmonid fish, such as salmon or trout, on a diet incorporating caseinate-protected lipid containing a red-coloured ~5 carotenoid pigment, especially astaxanthin.
The following example illustra~tes~ the manufacture of ; a~compositlon in accordance with the lnvention.
Example 1 2.4kg dried sodium caseinate was~ added slowly into 13.6 litres of water at 70~C, with constant stirring. The mixture was then vigorously ~agitated ~or a~period of 2 35~ minutes, using an industrial stirrer, to effect complete ~olution. A blend of f1sh oil fatty acid distillate Z~JJ~
- 6 - N.3016 L
(3.6kg), neutralised fish oil (5~4kg) and ethoxyquin antioxidant (9g) at 70-80C was then added slowly, with constant stirring, to the caseinate solution also at 70-80C. The mixture was then homogenised at the same temperature using a high-pressure ultrasonic homogeniser at a pressure of 14-16 bar. The homogenate was then dried using a fluid-bed drier, to give a free-flowing particulate composition which could be handled without leaving any oiI residue.
Example 2 A protected lipid product according to the invention was prepared by the procedure in Example 1,~ containing 20%
sodium caseinate and 80% of a 60:40 blend of neutralised marine oil, and fish oil fatty acid distillate containing 0.1~ ethoxy quin anti-oxidant. The product was stored in bulk in a paper sack, and also as a number of small samples heat-sealed in plastic bags. The bags and sack were placed in cardboard boxes to keep out light and stored at ambient temperature over 12 months Samples were regularly taken for analyses, and the composition of the lipid determined by GLC. The samples in plastic bags were analysed and discarded once opened. Fatty acids were methylated uslng a toluene, methanol, sulphuric acid reflux, and the fatty acid methyl esters were an-alysed on a wide bore capillary column. Using this: method, the level of polyunsaturated fatty acids in the fish oil was monitored throughout the storage trial. Particular attention was given to the le~el of C20:5 and C22:6 acids.
These~polyunsaturated acids are very important constituents of fish oil,~and any chemical degradation of these acids significantly lowers the nutritional value of the oil and leads to unpleasant rancidity characteristics.
;2~lt~
(3.6kg), neutralised fish oil (5~4kg) and ethoxyquin antioxidant (9g) at 70-80C was then added slowly, with constant stirring, to the caseinate solution also at 70-80C. The mixture was then homogenised at the same temperature using a high-pressure ultrasonic homogeniser at a pressure of 14-16 bar. The homogenate was then dried using a fluid-bed drier, to give a free-flowing particulate composition which could be handled without leaving any oiI residue.
Example 2 A protected lipid product according to the invention was prepared by the procedure in Example 1,~ containing 20%
sodium caseinate and 80% of a 60:40 blend of neutralised marine oil, and fish oil fatty acid distillate containing 0.1~ ethoxy quin anti-oxidant. The product was stored in bulk in a paper sack, and also as a number of small samples heat-sealed in plastic bags. The bags and sack were placed in cardboard boxes to keep out light and stored at ambient temperature over 12 months Samples were regularly taken for analyses, and the composition of the lipid determined by GLC. The samples in plastic bags were analysed and discarded once opened. Fatty acids were methylated uslng a toluene, methanol, sulphuric acid reflux, and the fatty acid methyl esters were an-alysed on a wide bore capillary column. Using this: method, the level of polyunsaturated fatty acids in the fish oil was monitored throughout the storage trial. Particular attention was given to the le~el of C20:5 and C22:6 acids.
These~polyunsaturated acids are very important constituents of fish oil,~and any chemical degradation of these acids significantly lowers the nutritional value of the oil and leads to unpleasant rancidity characteristics.
;2~lt~
- 7 - N.3016 L
Throughout the period of the trial, the percentage level o both of these important polyunsaturated fatty ,acids remained essentially constant in the product. These results are shown graphically in the accompanying drawing - S (Figure 1). Under similar storage circumstances, commerciai fish meal deteriorates rapidly and even after a - period of only six months, it would ucually be regarded as unusable. ALter six months, the percentage level of essential polyunsaturated fatty acids in commercial fish meal would have fallen dramatically.
Throughout the period of the trial, the percentage level o both of these important polyunsaturated fatty ,acids remained essentially constant in the product. These results are shown graphically in the accompanying drawing - S (Figure 1). Under similar storage circumstances, commerciai fish meal deteriorates rapidly and even after a - period of only six months, it would ucually be regarded as unusable. ALter six months, the percentage level of essential polyunsaturated fatty acids in commercial fish meal would have fallen dramatically.
Claims (29)
1. A dry solid proteinaceous composition containing lipid, wherein the lipid comprises from 70 to 95% by weight of the composition, the lipid contains from 10 to 50% by weight free fatty acids, and the protein is caseinate.
2. A composition according to claim 1, wherein the lipid comprises at least about 80% by weight of the composition.
3. A composition according to claim 1 or claim 2, wherein the protein is sodium caseinate.
4. A composition according to any one of the preceding claims, wherein the lipid contains at least 20% by weight free fatty acids.
5. A composition according to claim 3, wherein the lipid contains at least 30% by weight free fatty acids.
6. A composition according to any one of the preceding claims, wherein the lipid contains at least 40% by weight free fatty acids.
7. A composition according to any one of the preceding claims, wherein the lipid is fish oil.
8. A composition according to any one of claims 1 to 7, additionally incorporating one or more lipid-soluble feedstuff ingredients.
9. A composition according to claim 8, incorporating a vitamin.
- 9 - N.3016 L
- 9 - N.3016 L
10. A composition according to claim 8, incorporating a carotenoid pigment.
11. A composition according to claim 10, wherein the pigment is astaxanthin.
12. An animal feedstuff comprising a composition according to any one of claim 1 to 11, blended with other nutrient materials.
13. A feedstuff for fish comprising a composition according to any one of claims 1 to 11, blended with other nutrient material such as fish meal and cereals.
14. A feedstuff according to claim 12 or claim 13, in the form of extruded pellets.
15. A process for the preparation of a dry, free-flowing protected lipid composition, wherein a liquid emulsion of lipid, which lipid contains from 10 to 50% by weight free fatty acids, in an aqueous solution containing not less than about 5% by weight of caseinate, is dried.
16. A process according to claim 15, wherein the caseinate is sodium caseinate.
17. A process according to claim 15, or claim 16, wherein the lipid contains at least 20% by weight free fatty acids.
18. A process according to claim 17, wherein the lipid contains at least 30% by weight free fatty acids.
19. A process according to any one of claims 15 to 18, wherein the lipid contains about 40% by weight free fatty acids.
- 10 - N.3016 L
- 10 - N.3016 L
20. A process according to any one of claims 15 to 19, wherein the lipid is fish oil.
21. A process according to any one of claims 15 to 20, wherein the emulsion is dried by fluid bed drying or spray drying or drum drying.
22. A process according to any one of claims 15 to 21, wherein the acidic lipid and the caseinate solution are homogenised together at a temperature of at least about 50°C, and then dried.
23. A process according to any one of claims 15 to 22, wherein the aqueous solution contains from about 10% to about 20% by weight caseinate.
24. A process according to any one of claims 15 to 23, wherein the pH of the aqueous solution is at least about 6.5.
25. A process according to any one of claims 15 to 24, wherein the pH of the aqueous solution is not greater than about 6.8.
26. A composition according to any one of claims 1 to 14, in free-flowing particulate form.
27. Rearing of fish on a diet incorporating a composition according to any one of claims 1 to 11.
28. Rearing of salmonid fish, such as salmon or trout, on a diet incorporating a composition according to claim 10 or claim 11.
29. The composition as claimed in claim 1 and substantially as described herein.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002002061A CA2002061A1 (en) | 1989-11-02 | 1989-11-02 | Dry solid compositions containing lipid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002002061A CA2002061A1 (en) | 1989-11-02 | 1989-11-02 | Dry solid compositions containing lipid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2002061A1 true CA2002061A1 (en) | 1991-05-02 |
Family
ID=4143447
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002002061A Abandoned CA2002061A1 (en) | 1989-11-02 | 1989-11-02 | Dry solid compositions containing lipid |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2002061A1 (en) |
-
1989
- 1989-11-02 CA CA002002061A patent/CA2002061A1/en not_active Abandoned
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Dead |