CN105145868B - A composition containing fish oil and its preparation method - Google Patents
A composition containing fish oil and its preparation method Download PDFInfo
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- CN105145868B CN105145868B CN201410244324.XA CN201410244324A CN105145868B CN 105145868 B CN105145868 B CN 105145868B CN 201410244324 A CN201410244324 A CN 201410244324A CN 105145868 B CN105145868 B CN 105145868B
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Images
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- Edible Oils And Fats (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention discloses a composition containing fish oil, which can emulsify the fish oil to change the surface of the fish oil from lipophilicity to hydrophilicity so that the fish oil can be dissolved in water, thus, a human body can obtain the fish oil in a way of drinking so as to supplement enough EPA and DHA; in addition, the composition of the invention has good heat stability, can be added into common commercial beverages, and facilitates the intake of fish oil from the beverages.
Description
Technical Field
The present invention relates to a composition containing fish oil, and more particularly to a composition containing at least an emulsifier, which can dissolve the fish oil containing eicosapentaenoic acid and docosahexaenoic acid in water and has good stability.
Background
Fish oil (fish oil), which is commonly referred to as fish oil, is generally obtained from the tissue of oil-rich fish (fish), such as salmon, herring or sardine, and belongs to the oil-rich fish; fish oil has many effects, such as reducing high cholesterol, reducing the risk of breast cancer, improving Alzheimer's disease and Parkinson's disease, and even contributing to the improvement of psychological diseases such as anxiety and anxiety; the fish oil has the above effects, and the main fish oil contains two fatty acids, namely eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
Eicosapentaenoic acid (EPA), an Omega-3fatty acid (Omega-3fattyacids), is mostly obtained from fish, particularly salmon, while in vegetables, nuts, dark vegetables or beans also have a trace amount of EPA; EPA is one of the essential sources for the production of prostaglandins (prostaglandins) in the body, which control the function of arteries and the action of blood clots (blood clotting), and thus, EPA is an indispensable substance in the body and, in addition, it can reduce the contents of cholesterol and triglycerides in the blood; since the human body cannot produce EPA by itself, EPA must be obtained from food.
Docosahexaenoic acid (DHA), also an Omega-3fatty acid (Omega-3fat acids), seaweed is another source of DHA, in addition to being obtainable from fish; the body of an adult needs a proper amount of DHA to maintain the brain function, and the DHA is an essential element for the brain development of a young child, so the DHA is considered to be related to the learning ability and the intelligent development by people; although the human body is able to produce trace amounts of DHA by itself, it is still insufficient for the amount actually required by the body, and therefore, there is a need to provide more DHA by the body through food.
Two polyunsaturated fatty acids, namely EPA and DHA, are important fatty acids which form phospholipid and cholesterol ester and are very important for human bodies, but because the lives are busy, the diets of modern people are changed, and a plurality of people have obvious deficiency on the intake of EPA and DHA, so that the human bodies lack substances such as EPA and DHA; because EPA and DHA are concerned with the operation and development of human brain, people are prone to anxiety or mental diseases such as schizophrenia when the EPA and DHA are deficient; in addition, there are reports of human allergy in the absence of EPA and DHA.
To supplement EPA and DHA, many people take capsules containing fish oil directly; because fish oil is polyunsaturated fatty acid and is easy to oxidize, in the conventional practice, vitamin E is added to slow down oxidation when being prepared into capsules, but the vitamin E is fat-soluble, and is accumulated in the liver when being excessively taken, so that the liver burden is caused, fatty liver is formed, and the health is influenced; when fish oil is added to a general commercial beverage, it is fat-soluble and thus cannot be dissolved in water, and moreover, since general commercial beverages are acidic, oxidation and degradation of fish oil increase, so that it is difficult to obtain EPA and DHA by drinking.
In view of the above, the present inventors have tried to find a method for obtaining EPA and DHA through a food beverage, and therefore, after a series of experiments, analyses and tests, they have finally studied a composition with fish oil and a method for preparing the same.
Disclosure of Invention
The main object of the present invention is to provide a composition containing fish oil, which at least contains a specially formulated emulsifier, and the surface of the fish oil is changed from lipophilic to hydrophilic by emulsifying the fish oil, so that the fish oil can be dissolved in water, and can be kept stable in acidic environment and thermal environment, and thus, the substances such as EPA and DHA in the fish oil can be more easily absorbed by human body.
It is a secondary object of the present invention to provide a composition containing fish oil, which can maintain stability in an acidic environment and a hot environment without using capsules, thereby reducing the excessive intake of vitamin E by a human body and reducing the burden on the liver.
In order to achieve the object of the present invention, the present invention provides a composition containing fish oil, which can maintain the thermal stability of fish oil in solution, and at least comprises:
fish oil;
lecithin;
myristic fatty acid esters;
eighty percent of polysorbate fatty acid esters; and
glycerol;
wherein the fish oil contains eicosapentaenoic acid and docosahexaenoic acid.
The composition with fish oil as described above, wherein the content of fish oil is in the range of 10% to 20%; the content of lecithin is in the range of 5% to 8%; the content of myristic fatty acid ester ranges between 15% and 25%; the content of the polysorbitan fatty acid ester eighty ranges from 20% to 30%; the content of glycerol ranges between 7% and 13%.
The composition with fish oil has the DHA content of 9.5-19 mg/g and the EPA content of 15-30 mg/g.
The fish oil-containing composition can be dissolved in neutral and acidic solution; wherein the neutral solution is a solution having a pH of 7, and the acidic solution is a solution having a pH of 3.
The composition containing fish oil may contain sugar in an amount of 10% or less.
The preparation method of the composition containing the fish oil comprises the following steps:
(1) adding fish oil into lecithin to form a solution, and stirring;
(2) adding myristic and polysorbate fatty acid esters to the solution and performing a stirring operation; and
(3) adding glycerol and water to the solution, and stirring to obtain fish oil-containing composition;
wherein the fish oil contains EPA and DHA.
In the method for preparing the composition containing fish oil as described above, in the step (1), the stirring operation is performed for uniform stirring for five minutes.
In the method for preparing the composition containing fish oil as described above, in the step (2), the stirring operation is performed for uniform stirring for ten minutes.
In the method for preparing the composition containing fish oil as described above, in the step (3), the stirring operation is performed for uniform stirring for ten minutes.
The preparation method of the composition containing fish oil comprises the steps of (1) to (3), wherein the temperature is controlled to be 35-45 deg.C
Compared with the prior art, the invention has the beneficial effects that:
(1) fish oil can be dissolved in water: with the composition of the present invention, fish oil can be effectively emulsified, and the lipophilic surface of fish oil is thus changed into a hydrophilic surface, thus enabling fish oil to be dissolved in water;
(2) good thermal and acid stability: experiments carried out by the invention show that the fish oil has good stability in acid environment and thermal environment, so that EPA, DHA and other substances are not easy to degrade with time after the composition is added into a common commercially available beverage, and a human body can take EPA and DHA from the beverage containing the composition;
(3) the use of capsules is not required: the composition with the fish oil can be kept stable in an acid environment and a hot environment, the structure of the fish oil is not easy to be damaged after entering the digestive system of a human body, and capsules are not needed for taking, so that the composition can reduce the excessive vitamin E taken by the human body and reduce the burden of the liver.
It should be emphasized that the above detailed description is specific to possible embodiments of the invention, but this is not to be taken as limiting the scope of the invention, as equivalent implementations or variations are possible without departing from the technical spirit of the invention.
Drawings
FIG. 1 is a flow chart of a method for preparing the composition of the present invention;
FIG. 2 is a graph showing the concentration of the composition of the present invention in a solution neutral in acid and base for four hours;
FIG. 3 is a graph showing the concentration of the composition of the present invention in a solution having a neutral pH and 10% sugar content, heated for four hours;
FIG. 4 is a graph of the concentration of the composition of the present invention in an acidic solution heated for between four hours;
FIG. 5 is a graph of the concentration of the composition of the present invention in an acidic solution having 10% sugar, heated for four hours;
FIG. 6A is a schematic perspective view of a composition of the present invention made into a lozenge with fish oil;
FIG. 6B is a side cross-sectional view of a composition of the present invention made into a lozenge with fish oil;
fig. 7 is a schematic view showing a composition containing fish oil sealed in a pouch according to the present invention.
The main symbols in the figures illustrate:
1: a lozenge;
11: a fish oil layer;
12: an overcoat layer;
2: powder;
3: a bag body;
S1-S3: the steps of the manufacturing method of the invention are numbered.
Detailed Description
In order to more clearly describe the water-soluble composition containing fish oil of the present invention, the following description will be made in detail with reference to the accompanying drawings.
First, the ingredients of a composition with fish oil according to the present invention are described, wherein the composition mainly comprises five ingredients, including fish oil (fish oil), lecithin (L ecithin), Myristic acid ester (Myristic acid ester), Polysorbate80, and Glycerol (Glycerol), wherein the fish oil contains EPA (eicosa pentaenoic acid) and DHA (docosa hexaenoic acid).
In the above, the content of the fish oil ranges from 10% to 20%; the content of lecithin is in the range of 5% to 8%; the content of myristic fatty acid ester ranges between 15% and 25%; the content of the polysorbitan fatty acid ester eighty ranges from 20% to 30%; the content of glycerol ranges between 7% and 13%.
The fish oil-containing composition provided by the invention has the DHA content of 9.5-19 mg/g and the EPA content of 15-30 mg/g.
The myristic fatty acid ester referred to above is a fatty acid ester. The inventor searches for the best emulsifier raw material in the research process, and hopefully, the ingredients which have strong emulsifying effect and are convenient to apply can be found. After a series of tests, it was found that the lecithin, myristic fatty acid ester, and sorbitan fatty acid ester eighty components, which had a very good emulsifying effect when applied to emulsified fish oil, were found to have good emulsifying properties at specific ratios, and thus, further tests of the ratios, and finally, found that at specific ratios, the lecithin, myristic fatty acid ester, and sorbitan fatty acid ester eighty components had good emulsifying properties, emulsified fish oil, and did not destroy the structure of fish oil, causing the surface of fish oil to change from lipophilic to hydrophilic.
Referring to fig. 1, a flow chart of a method for preparing the composition of the present invention is shown, wherein the present inventors further provide a method for preparing the composition with fish oil, which comprises the following steps: (S1) adding fish oil to lecithin to form a solution, and performing a stirring operation; (S2) adding the myristic and polysorbate fatty acid ester to the solution and performing a stirring operation; and (S3) adding glycerin and water to the solution, and stirring to obtain the composition containing fish oil.
Subsequently, in the step (S1), the stirring operation was performed for five minutes of uniform stirring, and the stirring speed was not limited; in the step (S2), the stirring operation was performed for ten minutes of uniform stirring, with no limitation on the stirring speed; in the step (S3), the stirring operation was performed for ten minutes of uniform stirring, with no limitation on the stirring speed; in the steps (S1) to (S3), the temperature is controlled to about 40 ℃, and the stirring method may be a general physical stirring method; and the solution may be stored at a temperature ranging from 10 to 35 c after the step (S3). Since the fish oil is emulsified and is not subjected to a special external force at ordinary temperature, the fish oil can be stably mixed with the emulsifier, so that the composition of the present invention can be stored at ordinary temperature after the uniform stirring is completed.
Thus, fish oil which is not dissolved in water at all originally has its surface emulsified, and is converted from lipophilic to hydrophilic, so that it can be dissolved in water. Particularly, it has been found through experiments of the present inventors that the composition of the present invention can be stably maintained in both acidic and hot environments, and thus the composition of the present invention can be stably maintained in both acidic and hot environments as well as being dissolved in a general commercially available beverage, and thus the composition of the present invention having fish oil can be easily absorbed by a human body.
Experiments conducted by the present inventors are described below to verify the stability of the composition with fish oil of the present invention.
[ EXPERIMENT I ]
Purpose of experiment
A composition of the invention with fish oil was tested in a solution neutral in acid and base (pH 7) and the stability was observed between four hours of heating.
Experimental methods
(1) Preparing a first test solution with neutral acid and base (pH 7);
(2) dissolving the composition of the present invention in the first test solution;
(3) measuring the concentrations of EPA and DHA in the first test solution, and recording;
(4) a heating operation was performed on the first test solution for four hours, and every time one hour passed, the concentrations of EPA and DHA in the first test solution were measured and recorded.
Wherein the heating operation puts the first test solution into water maintained at a temperature of 95 ℃ to heat.
In the steps (3) and (4), the concentrations of EPA and DHA are measured by high performance liquid chromatography (HP L C).
Results of the experiment
Referring to fig. 2 and table i, the concentration of EPA and DHA in the first test solution before heating was 0.6mg/ml and set to 100% before heating for four hours, and the concentration of EPA and DHA in the first test solution was found to be almost unchanged during four hours of heating operation, i.e., the composition of the present invention made fish oil soluble in the first test solution and had good stability in a hot environment, so the composition of the present invention maintained the thermal stability of fish oil in a solution neutral in pH.
| Hours of heating | Relative proportion of EPA concentration | Relative proportion of |
| 0 | 100％ | 100％ |
| 1 | 100％ | 98.5％ |
| 2 | 99％ | 99％ |
| 3 | 99％ | 100％ |
| 4 | 100％ | 100％ |
[ second experiment ]
Purpose of experiment
In order to determine the stability of the composition of the present invention in a solution containing sugar, a composition of the present invention with fish oil was tested for its thermal stability in a solution having 10% sugar and a neutral ph.
Experimental methods
(1) Preparing a second test solution which is neutral in acid and base (pH 7) and contains 10% sugar;
(2) dissolving the composition of the present invention in the second test solution;
(3) measuring the concentrations of EPA and DHA in the second test solution and recording;
(4) a heating operation was performed on the second test solution for four hours, and the concentrations of EPA and DHA in the second test solution were measured and recorded every hour.
Wherein the heating operation puts the second test solution into water maintained at a temperature of 95 ℃ to heat.
In the steps (3) and (4), the concentrations of EPA and DHA are measured by high performance liquid chromatography (HP L C).
Results of the experiment
Referring to fig. 3 and table two, the concentration of EPA and DHA in the second test solution before heating was 0.6mg/ml and set at 100% before heating for four hours in a neutral (pH 7) solution with 10% sugar, and the table shows that the present composition maintains the thermal stability of fish oil in a solution with 10% sugar and acid-base neutrality of fish oil in a hot environment because the present composition does not decrease the concentrations of EPA and DHA in the second test solution at all during four hours of heating.
| Hours of heating | Relative proportion of EPA concentration | Relative proportion of |
| 0 | 100％ | 100％ |
| 1 | 100％ | 100％ |
| 2 | 101.6％ | 101.4％ |
| 3 | 100％ | 99.2％ |
| 4 | 100.5％ | 100.3％ |
Watch two
[ EXPERIMENTAL TRI ]
Purpose of experiment
A composition of the invention with fish oil was tested in acidic (pH 3) solution and the stability was observed between four hours of heating.
Experimental methods
(1) Preparing a third test solution that is acidic (pH 3);
(2) dissolving the composition of the present invention in the third test solution;
(3) measuring the concentrations of EPA and DHA in the third test solution and recording;
(4) a heating operation was performed on the third test solution for four hours, and the concentrations of EPA and DHA in the third test solution were measured and recorded every hour.
Wherein the heating operation puts the third test solution into water maintained at a temperature of 95 ℃ to heat.
In the steps (3) and (4), the concentrations of EPA and DHA are measured by high performance liquid chromatography (HP L C).
Results of the experiment
Referring to fig. 4 and table iii, the concentration of EPA and DHA in the third test solution before heating was measured as 0.6mg/ml and set to 100% before heating for four hours, and during four hours of heating, the concentrations of EPA and DHA in the third test solution were found to be unstable, but still maintain high concentrations, and not significantly decreased, i.e., the present composition provides fish oil with good stability in both acidic and thermal environments, thus maintaining the thermal stability of fish oil in acidic solution.
| Hours of heating | Relative proportion of EPA concentration | Relative proportion of |
| 0 | 100％ | 100％ |
| 1 | 95.8％ | 100％ |
| 2 | 92％ | 92.9％ |
| 3 | 100％ | 107.1％ |
| 4 | 96.2％ | 93％ |
Watch III
[ EXPERIMENT IV ]
Purpose of experiment
In order to make the test solution of the experiment of the present invention closer to the general commercial beverage to determine the stability of the composition of the present invention in the general commercial beverage, the present inventors designed experiment four; in the fourth experiment, a test solution containing 10% sugar and having a pH of 3 was prepared, and thus, the stability of a composition with fish oil of the present invention in an acidic solution having 10% sugar was tested.
Experimental methods
(1) Preparing a fourth test solution that is acidic (pH 3) and contains 10% sugar;
(2) dissolving the composition of the present invention in the fourth test solution;
(3) measuring the concentrations of EPA and DHA in the fourth test solution and recording;
(4) a heating operation was performed on the fourth test solution for four hours, and the concentrations of EPA and DHA in the fourth test solution were measured and recorded every hour.
Wherein the heating operation is performed by putting the fourth test solution in water maintained at a temperature of 95 ℃.
Wherein, the concentration is measured by high performance liquid chromatography (HP L C) in the steps (3) and (4).
Results of the experiment
Referring to fig. 5 and table iv, the concentration of EPA and DHA in the fourth test solution before heating was 0.6mg/ml and set to 100% before heating for four hours in the concentration profile of the composition of the present invention in an acidic (pH 3) solution with 10% sugar and the table, wherein the concentration of EPA and DHA in the fourth test solution was found to be almost constant during four hours of heating, i.e., the composition of the present invention provides fish oil with good stability in an acidic and hot environment and in a solution containing sugar, and thus the composition of the present invention can indeed maintain the thermal stability of fish oil in an acidic solution with sugar.
| Hours of heating | Relative proportion of EPA concentration | Relative proportion of |
| 0 | 100％ | 100％ |
| 1 | 100.4％ | 100％ |
| 2 | 100.5％ | 100.3％ |
| 3 | 100.6％ | 100.4％ |
| 4 | 100.5％ | 100.2％ |
Watch four
The present inventors provide two ways to allow a person to take the composition of the present invention, as follows.
Referring to fig. 6A and 6B, a perspective view of a composition of the invention made into pastilles with fish oil and a side sectional view of the composition of the invention made into pastilles with fish oil are shown. As can be seen from the above experiments, the composition of the present invention has good thermal stability in acidic liquid, and can reduce the damage caused by gastric acid in human body, therefore, it can be made into lozenge for human body to ingest. As shown in fig. 6A and fig. 6B, the fish oil-containing composition of the present invention can be made into a pastille 1, wherein the pastille 1 is in a ring shape, the composition of the present invention is pressed into a fish oil layer 11, and then a coating layer 12 is coated on the fish oil layer 11 by spraying, wherein the coating layer 12 can be added with different tastes according to the needs, so as to provide multiple tastes and flavors for the consumers.
In addition, referring to fig. 7, a composition containing fish oil of the present invention is sealed in a bag. As shown in fig. 7, the composition containing fish oil of the present invention can be prepared into powder 2, and the powder 2 is filled in a bag 3. when it is taken, the bag 3 is torn open, and the powder 2 is poured into a cup for drinking. It is noted that, through the above experiments, it is known that a composition of the present invention with fish oil can maintain good stability in an acidic solution. Even if sugar is added into the acidic solution, the composition with fish oil still has good stability, so that the solution in the cup can be added with sugar water or other acidic beverages to increase the drinking flavor according to the requirement. In addition, the bag body 3 can also contain sodium bicarbonate and citric acid, so that when the powder 2 is poured into the cup, a foaming effect is generated in the cup.
The above embodiments are only exemplary embodiments of the present invention, and are not intended to limit the present invention, and the scope of the present invention is defined by the claims. Various modifications and equivalents may be made by those skilled in the art within the spirit and scope of the present invention, and such modifications and equivalents should also be considered as falling within the scope of the present invention.
Claims (9)
1. A composition comprising fish oil, which maintains the thermal stability of fish oil in solution, comprising:
fish oil;
lecithin;
esters of myristic acid;
eighty percent of polysorbate fatty acid esters; and
glycerol;
wherein the fish oil comprises eicosapentaenoic acid and docosahexaenoic acid;
wherein the content of the fish oil ranges from 10% to 20%; the content of lecithin is in the range of 5% to 8%; the content of the cardamom fatty acid ester ranges from 15% to 25%; the content of the polysorbitan fatty acid ester eighty ranges from 20% to 30%; the content of glycerol ranges between 7% and 13%.
2. The composition of claim 1, wherein DHA is in an amount of 9.5mg/g to 19mg/g and EPA is in an amount of 15mg/g to 30 mg/g.
3. The composition of claim 1, wherein the composition is soluble in neutral and acidic solutions; wherein the neutral solution is a solution having a pH of 7, and the acidic solution is a solution having a pH of 3.
4. The composition of claim 3, wherein the solution contains sugar in an amount of less than 10%.
5. The method of claim 1, wherein the composition with fish oil is prepared by the following steps:
(1) adding fish oil into lecithin to form a solution, and stirring;
(2) adding eighty percent of cardamom fatty acid ester and polysorbate fatty acid ester into the solution, and stirring; and
(3) adding glycerol and water to the solution, and stirring to obtain fish oil-containing composition; wherein the fish oil contains EPA and DHA.
6. The method of claim 5, wherein the stirring operation is performed for five minutes during the step (1).
7. The method of claim 5, wherein the stirring step (2) is performed for ten minutes.
8. The method of claim 5, wherein the stirring step (3) is performed for ten minutes.
9. The method of claim 5, wherein the temperature of the step (1) to the step (3) is controlled to be between 35 ℃ and 45 ℃.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102552328A (en) * | 2011-12-15 | 2012-07-11 | 山东禹王制药有限公司 | Preparation method of compound fish oil nano-emulsion |
| TW201332542A (en) * | 2012-02-10 | 2013-08-16 | Tci Co Ltd | A compound containing lutein |
| CN103416759A (en) * | 2012-05-24 | 2013-12-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | DHA emulsion, preparation method thereof and applications thereof in UHT liquid milk |
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| KR100343664B1 (en) * | 1993-12-20 | 2002-11-27 | 산에이겐 에후.에후. 아이. 가부시키가이샤 | Stable emulsified compositions and foods containing the same |
| US20060051462A1 (en) * | 2004-09-03 | 2006-03-09 | Wang Jimmy X | Self emulsifying compositions for delivering lipophilic coenzyme Q10 and other dietary ingredients |
| JP5847475B2 (en) * | 2010-07-26 | 2016-01-20 | 富士フイルム株式会社 | Oil-containing composition and oral preparation containing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102552328A (en) * | 2011-12-15 | 2012-07-11 | 山东禹王制药有限公司 | Preparation method of compound fish oil nano-emulsion |
| TW201332542A (en) * | 2012-02-10 | 2013-08-16 | Tci Co Ltd | A compound containing lutein |
| CN103416759A (en) * | 2012-05-24 | 2013-12-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | DHA emulsion, preparation method thereof and applications thereof in UHT liquid milk |
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