CA2331661A1 - 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
CA2331661A1
CA2331661A1 CA002331661A CA2331661A CA2331661A1 CA 2331661 A1 CA2331661 A1 CA 2331661A1 CA 002331661 A CA002331661 A CA 002331661A CA 2331661 A CA2331661 A CA 2331661A CA 2331661 A1 CA2331661 A1 CA 2331661A1
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Prior art keywords
nano
particles
component
use according
foodstuff
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CA002331661A
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French (fr)
Inventor
Hans Georg Weder
Marc Antoine Weder
Andreas Supersaxo
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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

Abstract

The invention relates to the use of a 'NanoFood' in foodstuff final products.
Said 'NanoFood' contains, as a preparative composition, (a) a membrane-forming molecule, (b) a co-emulsifier, and (c) a lipophilic component. The inventively used 'NanoFoods' are easy to produce and are suitable for slightly water soluble or water insoluble nutrients or nutraceuticals in foodstuff final products such that the stability thereof is guaranteed.

Description

PWED80Ewv/02.11.00 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.
zt 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 yr 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 rocEDa oewo/oz . ii . 00 particles which, suspended or emulsified in water or in the aqueous phase of the final product, no longex 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-forming 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.

PH&DA 08t.~o/02 .11 . 0 0 Preferably the nanofood contains as component (a) a phospholipid, a hydrated or partly hydrated phospholipid, a lysophospholipid yr mixtures from these compounds.
Very particularly preferred with this is a phospholipid of the formula CHz-O-R1 (1) R2-0-CH O
~z-0-p-0-Ra OH
wherein Rl means Cla-CZO-acyl;
Rz hydrogen or Clo-C?o-acyl;
R3 hydrogen, 2-trimethylamino-1-ethyl, 2-amino-7.-ethyl, Cl-CS-alkyl which is non-substituted or substituted by one or more carboxy groups, hydroxy groups or amino groups; which means inositol or glycezyl goups, or salts of these compounds.
Coo-C2a-aryl is preferably a straight-chained Clo-Czo-alkanoyl w~,th an even number of C-atoms and straight-chained Clo-Coo-alkenoyl with one or more double bonds and an even number of C-atoms.
Straight-chained Clo-C2o-alkanoyl with an even number of C-atoms are for example n-dodecanoyl, n-tetradecanoyl, n-hexadecanoyl or n-octodecanoyl.
Straight-chained Clo-Czo-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, - hexadecenvyl, -PtaEDa08wo/02.11 .00 octadecenoyl or -icosenoyl, in particular 9-cis-octa-decenoyl (oleoyl), further 9, 12-cis-octadecadienoyl or 9,12,15-cis-octadecatrienoyl.
A phospholipid of the formula (1), wherein R, means 2-trimethylamino-1-ethyl, is indicated with by trivial name lecithin and a phospholipid of the formula (1), wherein R3 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 R1 and R2 have a uniform composition. Such synthetic phospholipids are preferably the lecithins and kephalins described later, whose acyl groups R1 and RZ have a defined structure and are derived from a defined fatty acid with a degrre of purity higher than approx. 950. R1 and R2 may be equal or different and unsaturated or saturated.
Preferably R1 is saturated, e.g. n-hexadecanoyl, and RZ
unsaturated, e.g. 9-cis-octadecenoyl (oleoyl).
The team "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, means C1-C4-alkyl, for example methyl or ethyl. The meaning methyl is preferred.

rt~Enaoawo~oz . ia. 00 R3 with the meanings Ca-CS-alkyl substituted by one or more carboxy groups, hydroxy groups or amino groups are for example 2-hydroxyethyl, 2,3-dihydroxy-n-propyl, carboxymethyl, 1 or 2 carboxyethyl, dicarboxymethyl, 2-carboxy-2-hydroxyethyl or 3-carboxy-2,3-dihydroxy-n-propyl or 2-amino-z-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 (1), wherein R3 means the inositol or the glycezyl group, are known under the descriptions phosphatidylinositol and phosphatidylglycerol.
For the aryl residue in the phospholipids of the formula (1) the descriptions indicated in brackets are also usual:
9-cis-dodecenoyl (lauroleoyl), 9-cis-tetradecenoyl (myristoleoyl), 9-cis-hexadecenoyl (palmitoleoyl), 6-cis-octadecenoyl (petroseloyl), 6-trans-octadecenoyl (petroselaidoyl), 9,12-cis-octadecenoyl (oleoyl), 9-trans-octadecenoyl (elaidoyl), 9,12-cis-octadecadienoyl (linoleoyl), 9,12,15-cis-octadecatrienoyl (linolenoyl), 11-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), n-tetracosanoyl (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 R3 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.

PwEnaoaWO/o2.11.00 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 / NF i8.
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 0/W structures.
specially preferred emulsifiers are:
- alkali salts, ammonium salts and amine salts oL fatty acids.
Examples for such salts axe lithium salts, sodium salts, potassium salts, ammonium salts, triethylamine salts, ethanolamine salts, diethanolamine salts or triethanolamine salts. In particular the sodium salts, potassium salts or ammonium (NR1R=R3) salts are used, wherein Rl, Rz, R3 independently of one another mean hydrogen, Cl-Cz-alkyl or Cl-Ca-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;

PiPEDB 0 8wo/ 0 2 .11. 0 0 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 monoglyceride;
- 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. 1 to approx. 50~ by weight with respect to the total weight of the components (a), (b) and (c) .

PDPEDS 08wo/ 02 .11. 0 0 The nanofood containing (a) a membrane-forming 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 [gex~n] oil, maize [gexzn] 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, sofa oil, sesame oil, apricot and peach core oil, cotton seed oil, PPTEDBDBwo/02.11.00 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-6-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 Q10, 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's by weight with respect to the total weight of the components (a), (b) and (c) .
The nanofood containing a) a membrane-forming molecule PWED90Bwo/02.11.00 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 tatty acid or mixtures of these substances represents a further subject-matter of the invention.
there appropriate the nanofood applied according to the invention contains as an optional component (d) a solutiser, preferably a CZ-Cs 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 nm, 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. zn this phase the component (a) is dissolved, where PYIEDB 09wo/ 02 .11. o 0 11 appropriate with the help of a solubiliser such as ethanol. From this there xesults 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-PWED808wo/02.11.OD ZZ
fruit juices or syrups, vegetable juices and syrups, milk, milk imitation products and sauces.
Examples of semi-solid foodstuff final products are yoghurt, cream cheese, margarine, high-fat containing emulsions, spreads and ice-cream.
Solid foodstuff final products axe 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 200% by weight.
For manufacturing fluid (Examples 11-16) and semi-solid (Example 17) foodstuff final products the nanofovds 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).

pmDeoaWO~oz.m .oo Solid foodstuff final products such as e.g. instant products axe 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 axe related to weight.
With the used compounds the quantities, insomuch as not specified otherwise, are related to the pure substance.

PPJ~D808wp/02.11.00 14 Nanofood manufacturing examples Exam le 1: tri Z ceride 3.4b nanofood Miglyol 812 3.45 soya lecithin 1.730 Polysorbate 80 3.4ob ethanol 1.42%
lOmM 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 5 OL7C .
Example 2: trial~rcerade 3 4o nanofood Miglyol 81,2 3 .45%
Soya lecithin 1.73%
vitamin E polyethylene glycol succinate 3.40%
(vitamin E TPGS, Eastman) ethanol 1.42b lOmM phosphate buffer, pH 6 ad 100. D0%
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 50~C.

PWED908wo/o2_11.00 15 Example 3: trialyceride 4.6% nanofood Miglyol 812 4.60%
soya lecithin . 2.40%
Polysorbate 80 3.40%
ethanol 1.42b lOmM phosphate buffer, pH 6 ad 100.00 The manufacture was effected in a manner analogous to Example 1.
Example 4: trialyceride 4.6% nanofood Miglyol 812 4.60%
soya lecithin 1.40%
Polysorbate 80 3.40%
propylene glycol 0.60%
lOmM phosphate buffer, pH 6 ad 100.00%
Manufacture: Miglyol 812, Polysorbate Bo 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 SOOC_ Example 5: vitamin E acetate 2% nanofood vitamin E acetate 2.00%
Soya lecithin 0.49%
Polysorbate 80 1.860 Miglyol 812 0.71%
ethanol 0.40%
lOmM phosphate buffer, pH 6 ad 100.00%

rwrDaoawo~oz.z~,.oo 16 The manufacture was effected in a manner analogous to Example 1.
Example 6: vitamin E acetate 5% nanofood vitamin E acetate 5.00%
soya lecithin 0.54%
Polysorbate 80 3.92%
Miglyol 812 1.78%
ethanol 0.18%
lOmM phosphate buffer, pH 6 ad 100.00%
The manufacture was effected in a manner analogous to Example 1.
Example 7: vitamin A palmitate 0 45% nanofood vitamin A palmitate (1.7 x 106 IU~g) 0.45%
soya lecithin 1.73%
Miglyol 8 J.2 3 . 0 0 ~
Polysorbate 80 3.40%
ethanol 1.42%
ZOmM phosphate buffer, pH 6 ad 100.00%
The manufacture was effected in a manner analogous to Example 1.
I
Example 8: omeaa-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 .1. 0 %
lOmM phosphate buffer, pH 6 ad 200.00%

PHED80Swo/02.11.00 The manufacture was effected in a manner analogous to Example 1.
Example 9: omega-3-fat y acids 3 5% nanofood Incromega E3322 (Croda) 5.50%
vitamin E acetate 0.63 soya lecithin 0.30%
Polysorbate 80 3.50 lOmM phosphate buffer, pH 6 ad 100.00 Manufacture: Miglyol 812 and Polysorbate 80 are mixed. To this mixture there is added lecithin amid stirring. Frorn 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 10: coenzyme 010 1% nanofood coenzyme Q10 l.OOa Soya lecithin 1.30%
Polysorbate 80 3.400 Miglyol 812 3.85$
ethanol 0.44b lOmM phosphate buffer, pH 6 ad 100.00%
Manufacture: Miglyol 812, Polysvrbate 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 50~C.
In the subsequent Table 1 the particle sixes of the nanofoods are drawn up.

nwEasoaWO~oz.m .oo ~,g T a rtanoFoo partic a stan ar diameter deviation I nml [nm~

triclyceride 3.4~ NanoFoo 8.4 3.6 Example 1 triclyceride 4.6% NanoFOO 18.4 5.7 Example 3 triclyceride g.6% NanoFOO 15.3 Example 4 vitamin E acetate 2 NanoFOO 12.2 5.4 Example 5 vitamin E acetate 5% NanoFOO34.1 11.0 Example 6 -vitamin A 10.1 3,g paTmitate NanoFOO

Example omega-3 tatty acide 3.5 6.1 14.6 NanoFood Example 8 omega-3 fatty acl a 3.5 38.6 14.s NanoFood Example 9 coenzyme Q10 1~k NanoFOO 1 .5 G.3 ~IExample 10 ' The particle diameter and the particle size distributions were determined by way of laser light scattering (Nirnmp 370 Submicron Particle Sizer, Number weighting) PWED808wo/02.11.00 ],9 As the subsequent tables show, nanofoods also have an excellent storage stability:
Vitamin E acetate 2% nanofood (Example 5) T a ' Storage con ' p part2c a Stan ar vitamme ~dTtion -diameter deviation acetate3 duration temp.

[month] [C] [nm] [%] [g]

0 6.1 12.2 5.4 2.04 3 7 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 ~.9 2.04 25 6.0 17.6 7.2 2.03 40 6.0 20.8 7.9 2,02 2 The partide diameLCr and the partidc size distributions were determined by way of laser light scattering (Nicomp 370 Sibmicron Particle Sizer, Number weigluittg) ' The content of vitamine E acetate was deterntinal by way of I~,pC

sorEneosWO/oz .11. o0 Vitamin E acetate 5% nanofood (Example 6) T a storage p '- part~.c stancTar vitattu.ne con ition a E

diameter deviation acetates nuration temp.

[month] [C] [nm] [a] f%]

0 6.1 4.1 11. 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 settti-solid foodstuff final products below were manufactured according to cot~mton foodstuff-technological methods.
The nanofoods were worked into the aqueous part of the final product, e.g. amid stirring.
Examz~le 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 Lhc particle size distributions were determined by way of laser light scattering (Nicomp 370 Submiaon Particle Sizer, Number weighting) The content of vitamine E acetate was determined by way of HLPC

P4tEDB 08wo/02 .11. 00 Example 12- ACE drink citric acid 0.400 glucose 7.50 aroma 0.10%

vitamin C 0.06%

nanofood according to Example0.20%

nanofood according to ExampleO

water 100.00%

Example 13: omega-3 drink Citric acid 0.40 glucose aroma 0.1%
nanofood according to Example 9 3.0%
water ad 100.00%
Example 14~ energy drink citric acid 0.4%
glucose 7.50 aroma 0.1%
nanofood according to Example 10 1.0%
water ad 100.00%
Example 15- vitamin E milk drink nanofood according to Example 6 0.2%
milk ad 100.00%

PwEDB09wo/02.11.00 22 Example 16~ ACE drink vitamin C 0.060 nanofood according to ~cample 6 O.zO%
nanofood according to Example 7 0.170 orange juice ad 100.008 Example 1~~ omega-3 voahurt nanofood according to Example 8 3.0%
orange juice ad 100.0%

Claims (23)

Claims
1. The use of a nano-particles, in particular with a maximal diameter of 80 nm, containing as a preparative composition (a) as membrane-forming molecules, natural phospholipids (b) a co-emulsifier and (c) a lipophilic component as an addition in foodstuff final products.
2. The use according to claim 1, characterised in that the nano-particles contain (a) as membrane-forming molecules, natural phospholipids, (b) as co-emulsifiers, substances which preferably form O/W structures and (c) as a lipophilic component, a usual lipophilic nutrient respectively lipophilic nutraceutical.
3. The use according to claim 1 or 2, characterised in that the nano-particles contain as component (a) a natural phospholipid, a hydrated or partly hydrated nautral phospholipid, 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 nano-particles used according 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).
5. The use according to one of claims 1 to 4, characterised in that the nano-particles food as component (b) contain alkali metal salts, ammonium salts or amine salts, of fatty acids, alkyl sulphates, salts of the bile acids, partial fatty acid esters of sorbitane, sugar esters, fatty acid partial glycerides, polyglycerine esters of fatty acids, propylene glycol esters of fatty acids, lactic acid esters of fatty acids, proteins, emulsifiers of the polyoxyethylene type or mixtures of these substances.
6. The use according to claim 5, characterised in that the nano-particles as component (b) contain an emulsifier of the polyoxyethylene type.
7. The use according to claim 6, characterised in that the nano-particles as component (b) contain polyethoxylised sorbitane fatty acid ester, polyethoxylised vitamin E
derivatives, 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 nano-particles used according to the invention in a concentration of 1 to 50% by weight with respect to the total weight of the components (a), (b) and (c).
9. The use according to one of the claims 1 to 8, characterised in that the nano-particles as component (c) contain a natural, a synthetic or a partial synthetic di- 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.
10. The use according to claim 9, characterised in that the nano-particles as component (c) contain a fat-soluble vitamin, a carotinoide, a flavonoide, 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 nano-particles used according 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 as component (d) additionally ethanol is added.
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 water, of a fruit juice, of a classic-fruit juice, of a vegetable juice, of a sirup, of a milk, of a milk imitation product, containing nano-particles as defined in claim 1.
15. A semi-solid foodstuff final product in the form of a yoghurt, a cream cheese, a margarine, a high-fat-containing emulsion, a spread, an ice-cream, a mineral water, containing a nano-particles as defined in claim 1.
16. A solid foodstuff final product in the form of an instant powder containing nano-particles as defined in claim 1.
17. A foodstuff final product according to one of the claims 15 or 16, characterised in that the nano-particles are present in their aqueous phase.
18. A method for manufacturing a liquid or semi-solid foodstuff final product according to claim 14 and 15, characterised in that the nano-particles are worked into the aqueous part of the final product.
19. 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 nano-particles.
20. A method for manufacturing a solid foodstuff final product according to claim 17, characterised in that the nano-particles in dehydrated form are admixed to the solid substance mixture.
21. The use of nano-particles according to one of the claims 1 to 13 for manufacturing drinks, foodstuff, feeds, energy drinks, energy food or functional food, for dietary nutrition, for stimulating and improving body functions and for prevention of diseases, with humans and animals.
22. A method for manufacturing nano-particles as an addition to foodstuff final products containing (a) as membrane-forming molecules, natural phospholipids (b) a co-emulsifier and (c) a lipophilic component with the steps (a) mixing the components (a), (b) and (c), where appropriate under the addition of ethanol under there arises a clear fluid, called nano-particle prephase, and ((3) addition of the fluid obtained in step (a) into an aqueous part, in particular into an aqueous part of a foodstuff final product, wherein the components (a) to (c) in the nano-particle prephase are selected so that on mixing with the aqueous part they form nano-particles without further energy addition.
23. The use according to claim 22, characterized in that the step (.beta.) is effected without homogenising.
CA002331661A 1998-05-11 1999-05-07 Use of 'nanofood' in foodstuff final products for humans and animals Abandoned CA2331661A1 (en)

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JP2002020268A (en) * 2000-07-10 2002-01-23 Takeda Chem Ind Ltd Internal liquid containing fat-soluble substance
ES2312482T3 (en) 2000-11-13 2009-03-01 Nippon Suisan Kaisha, Ltd. ACIDIFIED MILKS CONTAINING EPA AND / OR DHA.
CA2436273A1 (en) * 2001-02-11 2002-10-31 Aquanova German Solubilisate Technologies (Agt) Gmbh Method for producing an active ingredient concentrate, and an active ingredient 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
WO2005046349A2 (en) * 2003-11-14 2005-05-26 Aquanova German Solubilisate Technologies (Agt) Gmbh Oleaginous composition containing a flowable active ingredient
WO2006030850A1 (en) * 2004-09-15 2006-03-23 San-Ei Gen F.F.I., Inc. Method of preparing solution of lipid-soluble ingredient
AU2004326297B2 (en) 2004-11-16 2008-08-07 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
DE202006003132U1 (en) * 2006-02-24 2007-07-12 Sensient Food Colors Germany Gmbh & Co. Kg Emulsifier composition and its use
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JP5710893B2 (en) * 2010-05-13 2015-04-30 太陽化学株式会社 Method for producing cheese emulsion, cheese emulsion, and milk-containing beverage using the same
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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