CN110870575A - 包含食用油的稳定组合物及其在食物产品中的用途 - Google Patents
包含食用油的稳定组合物及其在食物产品中的用途 Download PDFInfo
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- CN110870575A CN110870575A CN201811026421.6A CN201811026421A CN110870575A CN 110870575 A CN110870575 A CN 110870575A CN 201811026421 A CN201811026421 A CN 201811026421A CN 110870575 A CN110870575 A CN 110870575A
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- oil
- mannitol
- lactose
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Abstract
本发明涉及一种组合物,该组合物包含:‑(i)按重量计从10%至40%、优选按重量计从20%至30%的食用油;‑(ii)乳糖以及‑(iii)甘露醇其中,该食用油包含按重量计至少20%、优选按重量计在25%与40%之间、典型地按重量计在30%与35%之间的多不饱和脂肪酸,并且乳糖与甘露醇的重量比是从1:3至3:1,优选在1:2至2:1之间,更优选是1:1。
Description
技术领域
本发明涉及包含食用油的稳定组合物、用于获得此类组合物的方法、此类组合物的用途以及含有此类组合物的食物产品。
背景技术
包含不饱和脂肪酸的食用油以及尤其包含多不饱和脂肪酸(PUFA,例如ω-3和ω-6)的食用油,通常处于甘油酯的形式,已经被证明具有有益的健康效果。这些健康效果包括降低胆固醇水平、预防冠心病和抑制血小板凝聚。例如,鱼油包含ω-3和ω-6脂肪酸二十二碳六烯酸(DHA)和二十碳五烯酸(EPA),由于其健康益处已经被用在食物产品和营养产品中。微藻油是DHA的一种替代来源,也已经被描述为具有抗肥胖效果。
然而,PUFA具有经历氧化的倾向并且作为结果其可以具有令人不愉快的味道和/或气味,例如鱼腥味,并且生物利用度降低。此外,因为与经历氧化的倾向相关的问题,包含PUFA的产品的储存稳定性也相对较短。
因此,在现有技术中已经披露了若干试图稳定PUFA以对抗氧化的方案。例如,US4,963,385描述了使用糖或糖醇,可能与金属离子螯合剂相组合来抗氧化侵袭的稳定剂系统。与金属离子螯合剂的组合被描述为提供抗鱼油氧化的协同效应。WO 94/01001披露了一种基于酪蛋白酸盐作为包封化合物的微囊化油(优选鱼油)或脂肪产品。酪蛋白酸盐作为唯一的乳化剂任选地与至少一种碳水化合物组合使用产生相对稳定的油或脂肪产品。US 4,438,106和US 6,638,557提出通过使用环糊精来稳定鱼油,但它可能增加组合物的粘度,如果将该组合物用于粉末生产,这可能是一个缺点。US 2008/0138493披露了一种或多种糖醇(例如甘露醇)与一种或多种还原糖(例如葡萄糖浆)组合使用以增加食用油优选鱼油的稳定性。由于具有抗氧化活性,一些多元醇也已经被披露,例如Faraji H.和Lindsay R.在J.Agric.Food Chem[农业和食品化学杂志],2004,54,7164-7171中披露,当将果糖、蔗糖、棉子糖、山梨醇或甘露醇以16%的水相掺入模型水包鱼油乳液中时,证实了它们的抗氧化活性。特别提及果糖具有最高的抗氧化活性,而甘露醇具有最低的抗氧化能力。还注意到果糖和甘露醇是甜味剂,并且它们的使用可以影响组合物的味道。
尽管在现有技术中已经讨论了PUFA的抗氧化稳定性,但是仍然存在对包含食用油的稳定化组合物的需要以及对防止食用油氧化的需要,特别当食用油是微藻油时。这种组合物也需要具有良好的味道(即该组合物具有改进的抗酸败稳定性)、良好的气味(特别是在储存后)、稳定的DHA含量(特别是在储存期间),同时允许它容易地被包封并喷雾干燥成粉末。
本发明依赖于诸位发明人出乎意料的结果,这些结果表明包含食用油的组合物可以通过特定重量比的乳糖与甘露醇来稳定。这些出乎意料的结果不仅表明具有这种特定重量比的乳糖与甘露醇的组合物能够(i)防止食用油氧化和/或保护食用油以对抗氧化,而且表明(ii)这种组合物具有良好的味道、良好的气味(甚至在储存后)、稳定的DHA含量(特别是在储存期间),同时允许它容易地被包封并喷雾干燥成粉末。
发明内容
在第一个方面,本发明进而涉及一种组合物,该组合物包含:
-(i)按重量计从10%至40%、优选按重量计从20%至30%的食用油;
-(ii)乳糖以及
-(iii)甘露醇
其中,该食用油包含按重量计至少20%、优选按重量计在25%与40%之间、典型地按重量计在30%与35%之间的多不饱和脂肪酸,并且其中,乳糖与甘露醇的重量比是从1:3至3:1,优选在1:2至2:1之间,更优选是1:1。
如本文所用,术语“食用油”意指无毒并且可以被消费的油。该食用油优选能够提供健康益处。该食用油是甘油三酯组合物,其通常在大气压下在0℃至25℃的温度范围内是液体。该油通常是疏水性的,从天然来源获得或可从天然来源获得,例如植物油或动物油。该油可以是来自不同来源的不同油的混合物。在一个优选的实施例中,该食用油是鱼油、磷虾油、微藻油,并且更优选地是微藻油。按重量计该食用油对应于该组合物的10%至40%。如本文所用,“从10%至40%、优选从20%至30%”意指在10%至40%之间的所有值,即10%、11%、12%、13%、14%、15%、16%、17%、18%、19%、20%、21%、22%、23%、24%、25%、26%、27%、28%、29%、30%、31%、32%、33%、34%、35%、36%、37%、38%、39%和40%。
在一个优先的实施例中,该多不饱和脂肪酸选自下组,该组由以下组成:二十二碳六烯酸(DHA)、二十碳五烯酸(EPA)、花生四烯酸(ARA)、二十二碳五烯酸(DPA)、十八碳四烯酸、亚麻酸及其混合物,优选选自DHA、EPA及其混合物,更优选DHA。
如本文所用,术语“乳糖”是指在牛奶中发现的由半乳糖和葡萄糖构成的二糖。例如,它可以是使用乙醇从乳清中沉淀然后分离的。
如本文所用,术语“甘露醇”意指糖醇,即可通过糖的还原,例如通过甘露糖或果糖的氢化作用获得的多元醇。
在一个优选的实施例中,本发明的组合物是经喷雾干燥的。在喷雾干燥前,将45%-55%的水(基于该组合物的干物质)与其他组分(包封剂、乳化剂、自由流动剂和螯合剂)一起添加以制备乳液。在喷雾干燥后在所获得的粉末中的残留水份是2%-3%水分。该粉末的水活度(aw)也较低,尤其是约0.1-0.4。在一个优选的实施例中,本发明的组合物因此具有至少2年的保质期。
在另一个优选的实施例中,所述组合物是粉末。优选地,在这种粉末中,粒度均值是100μm-120μm,并且体积密度是0.4g/cm3-0.6g/cm3。可以使用技术人员已知的技术测定粒度,例如库尔特计数器。更优选地,本发明的组合物处于自由流动粉末的形式。如本文所用,术语“自由流动粉末”是技术人员熟知的并且包括可以被倾倒的微粒材料(例如从具有约10cm2至50cm2的开口面积的一个容器到相同尺寸的另一个容器),而基本上没有颗粒凝块。详细地,术语“自由流动”用于不粘的并且因此不具有或很难具有任何团聚或粘附到接触面的倾向的粉末状材料。所谓的休止角θr有时被用作粉末的流动性的量度。该休止角是当将粉末倒在平坦表面上时粉末锥形与该表面之间形成的角度。典型地,对于自由流动粉末,θr较低,例如小于60°或小于45°,例如40°或更小。优选地,在本发明中,θr是约35°-40°。
在另一个实施例中,上述组合物还包括:
-一种或多种乳化剂,优选两种或三种乳化剂,
-一种或多种包封剂,优选三种包封剂,
-一种或多种抗氧化剂,优选三种抗氧化剂,
-一种或多种自由流动剂,优选一种自由流动剂,以及
-一种或多种螯合剂,优选一种螯合剂。
如本文所用,“乳化剂”意指稳定乳液的试剂,尤其是促进乳液的形成和稳定的表面活性剂。优选地,该乳化剂选自丙二醇脂肪酸酯、脂肪酸的甘油单酯和甘油二酯、藻酸丙二醇酯(PGA)、聚甘油聚蓖麻酸酯(PGPR)、脂肪酸的聚甘油酯、酪蛋白酸钠、甘油的柠檬酸酯和脂肪酸酯、脱水山梨醇单月桂酸酯、脱水山梨醇单棕榈酸酯、脱水山梨醇酐单硬脂酸酯、脱水山梨醇三硬脂酸酯、脱水山梨醇单油酸酯、甘油单酯和甘油二酯的二乙酰酒石酸酯(DATEM)、辛基甘油酸酯和癸基甘油酸酯、淀粉辛烯基琥珀酸钠、脂肪酸的蔗糖酯、磷脂、甘油单硬脂酸酯和二硬脂酸酯、以及卵磷脂。更优选地,该乳化剂选自甘油单硬脂酸酯和二硬脂酸酯、以及卵磷脂。
如本文所用,“包封剂”意指将活性成分捕获在载体材料内以通过物理屏障包封、保护和覆盖生物活性物质的试剂。优选地,该包封剂选自包括蛋白质或其水解产物、以及淀粉或其衍生物的试剂。更优选地,该包封剂选自乳清蛋白浓缩物和/或乳清蛋白分离物和/或乳清粉末。甚至更优选地,三种包封剂选自乳清蛋白浓缩物、乳清蛋白分离物和脱矿物质乳清粉末。
如本文所用,“抗氧化剂”意指抑制其他分子氧化的物质。在本发明中,特定重量比的乳糖与甘露醇赋予组合物抗氧化活性特性,并且术语“抗氧化剂”必须理解为是不同于糖和糖醇的物质。优选地,该抗氧化剂选自抗坏血酸钠、L-抗坏血酸棕榈酸盐、以及维生素E,更优选天然维生素E。
如本文所用,“自由流动剂”意指防止颗粒压紧并且用作当块体移动时的物理屏障的试剂、包覆和平滑大块粉末边缘减少颗粒间摩擦的试剂、在过量水分被大块粉末吸收前从大气中吸收过量水分的试剂。优选地,该自由流动剂是磷酸三钙。
如本文所用,“螯合剂”意指其分子可以与单个金属离子形成若干键的物质。优选地,该螯合剂选自抗坏血酸、柠檬酸、柠檬酸钠、磷酸盐、以及柠檬酸酯,并且更优选地是柠檬酸钠。
在另一个实施例中,在上述组合物中,乳糖和甘露醇的组合量是按重量计从20%至60%、优选按重量计从35%至55%、更优选按重量计从35%至40%。
在另一个实施例中,上述组合物包括按重量计从15%至25%的乳糖和按重量计从15%至25%的甘露醇。
在一个优选的实施例中,上述组合物包含:
-按重量计从20%至30%的食用油;
-按重量计从15%至25%的乳糖,
-按重量计从15%至25%的甘露醇,
-按重量计从20%至40%的包封剂,尤其是三种包封剂,
-按重量计从1%至5%的乳化剂,尤其是两种或三种乳化剂,
-按重量计从1%至5%的抗氧化剂,尤其是三种抗氧化剂,
-按重量计从0.5%至5%的自由流动剂,以及
-按重量计从1%至5%的螯合剂。
在本发明的组合物中,这些组分的总量是100%。
在一个最优选的实施例中,上述组合物包含:
-按重量计从20%至30%的微藻油,
-按重量计从15%至25%的乳糖,
-按重量计从15%至25%的甘露醇,
-按重量计从30%至40%的乳清蛋白浓缩物、乳清蛋白分离物和脱矿物质乳清粉末,
-按重量计从1%至5%的甘油单硬脂酸酯和二硬脂酸酯、以及卵磷脂,
-按重量计从1%至5%的抗坏血酸钠、L-抗坏血酸棕榈酸盐和维生素E,
-按重量计从0.5%至5%的磷酸三钙,以及
-按重量计从1%至5%的柠檬酸钠。
在一个甚至最优选的实施例中,上述组合物包括:
-具有按重量计至少30%DHA的按重量计25%的微藻油,
-按重量计19%的乳糖,
-按重量计19%的甘露醇,
-按重量计12%的乳清蛋白浓缩物,
-按重量计5%的乳清蛋白分离物,
-按重量计15%的脱矿物质乳清粉末,
-按重量计0.60%的甘油单硬脂酸酯和二硬脂酸酯,
-按重量计0.40%的卵磷脂,
-按重量计1%的抗坏血酸钠,
-按重量计0.15%的L-抗坏血酸棕榈酸盐,
-按重量计0.06%的维生素E,
-按重量计0.50%的磷酸三钙,以及
-按重量计2%的柠檬酸钠。
本发明的组合物具有良好的针对氧化的稳定性。因此,在一个实施例中,在时间0时(即在升高的温度下储存之前的初始时间),基于ISO3960,该组合物中的油组分具有小于或等于1Meq/kg的过氧化值。在另一个实施例中,在65℃下暴露于空气中12天后或在45℃下暴露于空气中48天后,基于ISO 3960,该组合物的油组分具有小于或等于5Meq/kg、尤其是小于或等于3Meq/kg的过氧化值。在另一个实施例中,在65℃下暴露于空气中12天后或在45℃下暴露于空气中48天后,基于ISO 6885,该组合物中的油组分具有小于或等于20Meq/kg、优选小于或等于10Meq/kg、更优选小于或等于8Meq/kg、并且甚至更优选小于或等于7Meq/kg的对茴香胺值。如本文所用,“ISO 3960”(尤其是ISO3960:2017)指定了一种用视觉端点检测对动物和植物脂肪和油的过氧化值进行碘量测定的方法。过氧化值是氧化学键合到油或脂肪上作为过氧化物(特别是氢过氧化物)的量的量度。如本文使用,“基于ISO 3960”意指“如通过在ISO 3960中描述的方法所测定的”。在一个优选的实施例中,当测定了粉末样品中的过氧化值时,可以进行预处理步骤。此预处理步骤可以如下进行。将粉末样品(40g-50g,精确称重至0.01g)添加到500mL分液漏斗内的50mL蒸馏水中。将该混合物轻轻摇动以将粉末分散在水中。然后向该混合物中添加120mL石油醚(具有30℃/60℃的沸程),并且将其摇动以便乳化。在添加150mL无水乙醇后,将分液漏斗倒置两次,并且将其搁置直到两相完全分离。将上层液体取出并分成两部分(A部分:20mL,以及B部分:40mL)。在溶剂已经被蒸发之后将A部分在105℃下干燥并且然后称重。将B部分放入250mL碘瓶中,并且然后使用旋转蒸发器在50℃/60℃下将溶剂蒸发。根据ISO 3960或GB5009.227-2016中披露的方法进行其他步骤。如本文使用,“ISO 6885”(尤其是ISO 6685:2016)指定了一种测定动物和植物脂肪和油中的对茴香胺值的方法。这是存在的醛(主要是α-和β-不饱和醛)的量的测量。如本文所用,术语“组合物的油组分”意指通过使用石油醚从组合物中萃取的油,因为ISO方法对应地是油中过氧化值或对茴香胺值的测量。因此,为了使用ISO方法,从粉末中萃取油是必需的。
本发明的组合物的特征还在于,在时间0时(即在储存之前)和/或在65℃下暴露于空气中12天后或在45℃下暴露于空气中48天后,表面油值小于或等于1%。如本文所用,“表面油”意指在微囊化的粉末表面上的没有被包封在芯材料中的游离油。它是评价微囊化的效率的指示物:高量的游离油指示包封差。可以通过使用溶剂容易地萃取这种表面油。更确切地,用石油醚实现两次萃取,然后将两个溶剂相合并、蒸发、在真空烘箱中干燥。因此可以计算总粉末的游离油比率。
本发明的组合物的特征还在于稳定的DHA含量,尤其包含在按重量计微囊化粉末的7%至8%之间的DHA含量。这意味着在本发明的组合物中(以及在其粉末中)不存在DHA损失。可以通过以下方法测量DHA含量。将高峰氏淀粉酶添加到组合物(尤其为粉末形式)中,并且将混合物溶解于蒸馏水中。随后使用氨、乙醇、乙醚和石油醚将该混合物中的油萃取三次。然后将残余溶剂蒸发并真空干燥以回收油,以用于进一步的脂肪酸组成分析。将油甲酯化后并且使用KOH-甲醇皂化,随后溶解在正庚烷中。从脂肪酸组合物测定DHA含量。也可以使用在中国食品安全标准中描述的参考号为GB 5009.168-2016的方法。
在第二个方面,本发明还涉及生产本发明的组合物的方法。
因此,本发明涉及生产包含食用油、乳糖、甘露醇的组合物的方法,该方法包括如下步骤:生产具有包含在该组合物中的成分的乳液或水性分散体;并且将所述乳液或水性分散体进行喷雾干燥。优选通过喷雾干燥进行干燥。喷雾干燥的条件是已知的,或者可以由技术人员容易地确定。喷雾干燥优选在使得所得粉末具有100μm-120μm的粒径均值的条件下进行。可以通过将组合物的组分(例如食用油、乳糖和甘露醇)组合并任选地搅拌以形成乳液来制备混合物。因此通过所述乳液的喷雾干燥形成微粒材料(即粉末)并收集。
在一个优选的实施例中,通过将按重量计从10%至40%的食用油、乳糖、甘露醇、一种或多种包封剂(优选三种包封剂)、一种或多种乳化剂(优选两种或三种乳化剂)、一种或多种抗氧化剂(优选三种抗氧化剂)、一种或多种自由流动剂(优选一种自由流动剂)以及一种或多种螯合剂(优选一种螯合剂)混合来获得本发明的组合物。
在一个最优选的实施例中,通过将如下项混合来获得本发明的组合物:按重量计25%的微藻油,该微藻油具有按重量计至少30%的DHA;按重量计19%的乳糖;按重量计19%的甘露醇;按重量计12%的乳清蛋白浓缩物;按重量计5%的乳清蛋白分离物;按重量计15%的脱矿物质乳清粉末;按重量计0.60%的甘油单硬脂酸酯和二硬脂酸酯;按重量计0.40%的卵磷脂;按重量计1%的抗坏血酸钠;按重量计0.15%的L-抗坏血酸棕榈酸盐;按重量计0.06%的维生素E;按重量计0.50%的磷酸三钙,以及按重量计2%的柠檬酸钠。
在第三个方面,本发明还涉及乳糖和甘露醇的混合物的用途,该乳糖和该甘露醇对应的重量比为从1:3至3:1、优选在1:2与2:1之间、更优选1:1,以增加组合物的抗氧化稳定性,该组合物包含按重量计从10%至40%的食用油,所述食用油包含按重量计至少20%的多不饱和脂肪酸。抗氧化稳定性可以通过感官评价(该组合物具有良好的味道和/或气味,甚至在储存后)和/或通过过氧化值和/或对茴香胺值的测量来确定。例如,认为如下组合物具有增加的抗氧化稳定性:该组合物在时间0时,基于ISO 3960,具有小于或等于1Meq/kg的过氧化值;或在65℃下暴露于空气中12天后或在45℃下暴露于空气中48天后,基于ISO3960,具有小于或等于5Meq/kg的过氧化值;和/或在65℃下暴露于空气中12天后或在45℃下暴露于空气中48天后,基于ISO 6885,具有小于或等于20、优选小于或等于10、更优选小于或等于8、甚至更优选小于或等于7的对茴香胺值。
在第四个方面,本发明还涉及如上所述的组合物用于制备营养补充物或饮食产品、特别是用于制备营养饮料和咀嚼片的用途。本发明的组合物可以按原样消费,但它们通常在消费前掺入食物产品或营养补充物中。
在第五个方面,本发明涉及包含按重量计至多100%的如上所述的组合物的食物或营养产品。例如,本发明涉及包含至少5%、10%、15%、20%、25%、30%、35%、40%、45%、50%、55%、60%、65%、70%、75%、80%、85%、90%、95%或100%、尤其至少50%的组合物的食物或营养产品。在食物产品中存在的该组合物的量将取决于食物产品本身的性质。例如,焙烤产品可容忍相对高含量的该组合物,而某些饮料需要较小的量。适合的食物产品包括,例如焙烤产品(如面包、饼干或曲奇、小吃)、油基产品(如涂抹酱、沙拉酱)、乳制品(如乳、可重构的奶制品、酸奶、冰淇淋)、婴儿配方食品(它们是喂给婴儿和幼儿的液体或重构粉末)以及非乳制品饮料(如,果汁)。
提供附图和以下实例是为了展现和进一步说明本发明的某些实施例和方面,而不应解释为限制本发明的范围。
附图说明
图1a表示三种组合物(对照,50%乳糖被替代,100%乳糖被替代)在65℃下随着储存时间相对于表面油变化的结果。
图1b表示三种组合物(对照,50%乳糖被替代,100%乳糖被替代)在65℃下随着储存时间相对于总氧化变化的结果。
图1c表示三种组合物(对照,50%乳糖被替代,100%乳糖被替代)在65℃下随着储存时间相对于DHA含量变化的结果。
图2(a至i)表示三种组合物(对照,50%乳糖被替代,100%乳糖被替代)在65℃下随储存时间的质地变化。
具体实施方式
实例1:加速条件下甘露醇对DHA稳定性的影响
为了研究甘露醇和甘露醇与乳糖的混合物对DHA组合物及其粉末的稳定性的影响,用甘露醇替代0%、50%和100%的乳糖。测试的组合物描述于以下表1中。
表1:具有不同的乳糖与甘露醇比率的测试组合物
1.生产组合物的方法
这些组合物及其粉末通过如下所述的方法获得:
将所有的水溶性成分溶解在纯水中(以最终制备45%-50%的干物质,例如对于100g组合物而言为100g-122g水)并进行巴氏消毒。将包含DHA的食用油与其他油溶性成分混合在一起以生产均质溶液。将制备的水相和油相混合。通过高速剪切该混合物直到没有明显油滴(即肉眼看不到油滴)并且然后均质化来制造乳液。将该乳液进行喷雾干燥,并且将磷酸三钙添加至经喷雾干燥的粉末。
2.分析方法
然后对组合物和粉末进行分析。标准值在表2中指示。
表2:标准值(在加速的稳定性测试条件后)
3.结果
结果在以下表3以及图1和图2中合成。
表3:在加速的稳定性测试条件下在不同储存时间后感官、表面油、过氧化值、对茴香胺值和DHA含量的结果
鉴于这些测试和结果,显现可以将三种组合物及其粉末分类(从好到坏)如下:
-感官:
*鱼腥味:100%替代<50%替代<对照
*焦糖色:对照<50%替代<100%替代
-表面油:对照<50%替代<100%替代
-总氧化:50%替代<100%替代<对照(当评估油的氧化变质时,总氧化值或“totox”值(TV)可能是有帮助的。计算如下(过氧化值以Meq/kg表示):TV=2*POV+AV;POV是过氧化值并且AV是对茴香胺值)。
-DHA含量:三种组合物中没有发现明显变化。
实例2:在45℃下甘露醇对DHA稳定性的影响
为了研究甘露醇和甘露醇与乳糖的混合物对DHA组合物及其粉末的稳定性的影响,用甘露醇替代0%、50%和100%的乳糖。测试的组合物描述于以下表4中。
表4:具有不同的乳糖与甘露醇比率的测试组合物
1.组合物的工艺流程图
该方法与实例1相同。
2.分析方法
然后对组合物和粉末进行分析。标准值在表5中指示。
表5:在45℃下48天的稳定性测试的标准值
3.结果
结果在以下表6中合成。
表6:在45℃下在48天稳定性测试条件下,在不同储存时间后的感官、表面油、过氧化值、以及对茴香胺值的结果。
鉴于这些测试和结果,显现可以将三种组合物及其粉末分类(从好到坏)如下:
-感官:
*鱼腥味:100%替代<50%替代<对照
*焦糖色:对照<50%替代<100%替代
-表面油:对照<50%替代<100%替代
-总氧化:50%替代<100%替代<对照(当评估油的氧化变质时,总氧化值或“totox”值(TV)可能是有帮助的。计算如下(过氧化值以Meq/kg表示):TV=2*POV+AV;POV是过氧化值并且AV是对茴香胺值)。
更准确地说,相对于过氧化值和对茴香胺值,显现具有由甘露醇替代50%乳糖的组合物导致更好的结果。这对应于乳糖与甘露醇的重量比为1:1。
Claims (11)
1.一种组合物,该组合物包含:
-(i)按重量计从10%至40%、优选按重量计从20%至30%的食用油;
-(ii)乳糖以及
-(iii)甘露醇
其中,该食用油包含按重量计至少20%、优选按重量计在25%与40%之间、典型地按重量计在30%与35%之间的多不饱和脂肪酸,并且乳糖与甘露醇的重量比是从1:3至3:1,优选在1:2至2:1之间,更优选是1:1。
2.根据权利要求1所述的组合物,其中,该食用油是鱼油、磷虾油、微藻油,优选微藻油。
3.根据权利要求1至2中任一项所述的组合物,其中,该多不饱和脂肪酸选自下组,该组由以下组成:二十二碳六烯酸(DHA)、二十碳五烯酸(EPA)、花生四烯酸(ARA)、二十二碳五烯酸(DPA)、十八碳四烯酸、亚麻酸及其混合物,优选选自DHA、EPA及其混合物。
4.根据权利要求1至3中任一项所述的组合物,其中,该组合物是经喷雾干燥的。
5.根据权利要求1或4中任一项所述的组合物,其中,该组合物是粉末。
6.根据权利要求1至5中任一项所述的组合物,除了(i)、(ii)和(iii)该组合物还包括:
-一种或多种乳化剂,例如甘油单硬脂酸酯和二硬脂酸酯、卵磷脂,
-一种或多种包封剂,例如包括蛋白质或其水解产物如乳清蛋白、以及淀粉或其衍生物的试剂,
-一种或多种抗氧化剂,例如抗坏血酸钠、L-抗坏血酸棕榈酸盐、维生素E,
-一种或多种自由流动剂,例如磷酸三钙,以及
-一种或多种螯合剂,例如抗坏血酸、柠檬酸、柠檬酸钠、磷酸盐、以及柠檬酸酯。
7.根据权利要求1至6中任一项所述的组合物,其中,乳糖和该甘露醇的组合量是按重量计从20%至60%、优选按重量计从35%至55%、更优选按重量计从35%至40%。
8.一种生产包含食用油、乳糖、甘露醇的组合物的方法,该方法包括如下步骤:生产具有如权利要求1至7中任一项所定义的成分的乳液或水性分散体;并且将所述乳液或水性分散体进行喷雾干燥。
9.乳糖和甘露醇的混合物的用途,该乳糖和该甘露醇对应的重量比为从1:3至3:1、优选在1:2与2:1之间、更优选1:1,以增加组合物的抗氧化稳定性,该组合物包含按重量计从10%至40%的食用油,所述食用油包含按重量计至少20%的多不饱和脂肪酸。
10.如权利要求1至7中任一项所述的组合物用于制备营养补充物或饮食产品、特别是用于制备营养饮料和咀嚼片的用途。
11.一种包含按重量计至多100%的根据权利要求1至7中任一项所述的组合物的食物或营养产品。
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CN201980055877.1A CN112638167A (zh) | 2018-09-04 | 2019-09-03 | 包含食用油的稳定组合物及其在食物产品中的用途 |
JP2021536426A JP7470694B2 (ja) | 2018-09-04 | 2019-09-03 | 食用油を含有する安定化された組成物及び食品中でのその使用 |
PCT/IB2019/000995 WO2020049361A1 (en) | 2018-09-04 | 2019-09-03 | Stabilized compositions containing edible oil and their uses in food products |
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US17/271,733 US20210315227A1 (en) | 2018-09-04 | 2019-09-03 | Stabilized compositions containing edible oil and their uses in food products |
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