DE1517044A1 - Process for the vitaminization of food and feed - Google Patents

Description

SV Hoffmann-La Roche & Co »Public limited company» Basel (Switzerland)

Process for the vitaminization of KahrOnga and animal feed

The use of titamine and / or carobinoid-containing products to supplement and enrich the natural nutritional value of many foodstuffs and animal feed is known. In addition, carotenoid _{compounds, Z 0} B ₀ ß-Oarotin _{p, have been used} to improve the color of foodstuffs and animal feed. In recent years considerable efforts have been made to develop stable vitamin and garotenoid preparations for these purposes the focus was on the development of products _p that are in dry or powder form in a free-flowing nature. By and large, the vitamin and / or carotenoid components in such powdery products are viewed as both stable and biologically utilizable. Such pro- ...: .-. se-products sich'daher have for many uses proven entirely satisfactory "as. There are 'However, certain uses are for which such powder products not so good. This includes Z ₀ as the enrichment with vitamins and / or carotenoid s of Feed and / in particular poultry feed that is processed into pressed feed (pelletized) or treated with steam and converted into pressed feed.

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works, or is boiled and then squeezed. To enrich such feedstuffs, the titamines or carotenoids are usually added to the compound feed before processing. During processing, the compound feed is exposed to high temperatures and high moisture contents. If such conditions are maintained for an extended period of time, the vitamins and / or carotenoids may be destroyed, and this is often the case.

There are also other types of application of dry vitamin and / or carotenoid preparations which give unsatisfactory results. Many food and feed, which are usually enriched with such products, are produced in the form of flakes, pressed goods or the like. Stabilized vitamin and / or carotenoid preparations are generally powders in dry form, especially powders of a free-flowing nature. As a result of the clear differences between the particle size of food and feed and the particle size of the substances used for enrichment, it is almost impossible to obtain evenly enriched food and feed using such dry additives. The smaller particles tend to seep through the larger pieces . The desired uniform enrichment can only be achieved if the vitamin or carotenoid product is in a form that ensures

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that it is due to the individual particles of the food or feed adheres or at least remains in close contact with it.

An attempt was made to add evenly enriched products obtained by adding the tltaaine and carotenoids to the food and feed particles in the form of oil solutions and applies emulsions. However, these methods have proven to be extremely unsatisfactory, because so far they have been used take no care of the titamines and carotenoids present protect against oxidation. Bie experience shows that the destruction of the titamines and carotenoids in such Products occurs very quickly.

It has now been found that a uniform enrichment of food and feed particles of various kinds can be achieved by using vitamin and / or carotenoid-containing preparations, which are high molecular weight components Contain protein or carbohydrate emulsifiers. If there are titamines and / or carotenoids in such products stable and fully biologically usable.

The invention accordingly relates to a method for vitaminization of food and feed, which is characterized by the fact that one on this food and feed Applies preparation that mixes from an aqueous emulsion of fat-soluble vitamins, carotenoids or mixtures thereof

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- ♦ - 15170U

■ it «im ·· Uebersohuee am lextrin, Smoker or Mieohaagem of it in the form of an aqueous XAsuag, with Meat inüUiitm the Yitamfcee and / * tr Caretlmoidt, a Bmtrix-forming * Emulsifier, »in esstares aatlexrdams, an edible leaeervie- «Ad Vaaetr announced.

BrttaAwa £ Bg% mäm » is TOtrat« in the · väeerif · BnuJiea od «r colloid · Diepereiem time · f # ttlöelick« n Titemime or Gmrotiaolde. Such Bamleionen xaaA diaperions are referred to below as all emulsions for the sake of simplicity. In the production of these emulsions, edible emulsifiers, antioxidants and preservatives, which are known per se, are re-processed. The characteristic feature of the present invention is that, for each use, the ions are mixed with an edible diluent or an extender, thereby obtaining free-flowing liquid preparations. These liquid preparations can be applied directly to the food or feed to be treated by conventional means. Bach's application to a food or feed and drying forms φΒ Ämjaimt a hard one: oxygen impermeable. film-like layer, either on the surface of the food or feed particle or in the pores of a porous product. The vitamin or carotenoid component of the product is essentially uniformly distributed throughout the film.

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Bti dtr implementation dta trflmdmngagtmaaatm is tin ftttlötliches Vitamin odtr tint mixture ftttltta-Ii oh tr Vitamins Ttrwtndtt. Han can a.B. Vitamin A, vitamin 0, Vitamin B, vitamin K or Klaohungtn daron tinattstm * tmaitslich kttantn Vitamin A-Voratuftn, with carotene odtr Ttrvandtt Oarotlnoidt, wit B-apo-S'-Carotinal, 41t littr. τοη ■ -ape-β'-Carotinsäurt, Canthaxanthin, Ztaxantnin mmd andtrt ItIyoxycarotinoidt tingtsttat wtrdtn. In tintr btroramgttn Auafuhrmngaform dta trfindungsgemäsatn Vtrfahrtna wtrdtn however vitamin A, vitamin S, tin carotenoid odtr tint Mlachung dtratlttn Ttrwtndtt. Brwunaohttnfalla can take all vitamins especially those which are sensitive to oxidation, see B. Ascorbic acid », sugtattst be.

Vitamin A in alcohol form or vitamin A in bed form can be used as a source of vitamins. Vitamin A-containing flat oils or fish liver oils or their contrasting ingredients can also be used. The vitamin A content can fluctuate within certain limits. Generally Bmulsion is dit zwiachtn TTWA 10 * 000 IB to TTWA I contain ^one OOO'000 IB vitamin A Jt öramm. Bti dtr Vtrwtndung τοη Vitamin D is contained in the emulsion Torsugawtiat ttwa zvisohen I ¹ 000 IB and 100 * 000 IB Vitamin D Jt ftramm. The carotenoid concentration will contain approximately 10 mg and 250 mg carotenoids per square meter.

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BtI der Itarohführung dt «inventive method · can any edible, atMetrlx-tildea4er BnOgMo * be used. The expression "eimJUtrix-Mldender AnLL-gator" is used in this description to refer to such high molecular weight protein or carbohydrate emulsifiers which are produced when an emulsion containing them is dried when the oil phase is filled, there is a tendency towards film formation. Such emulsifiers are known per se. Matrix-forming iBulgators »which have proven to be particularly suitable for the duration of the process according to the invention s.B. duaai arabic, gum ghatti, algin derivatives, gelatine, hydrolyzed collagen, starch, dextrin, soy protein and like that. However, gum arabic is included in the invention Procedure berorvogt.

The amount of the emulsifying agent to be used in the process according to the invention can vary within wide limits. In general, the emulsion will contain about 20 and 50% by weight of emulsifying agent. 1st Bevorsugt a content of between about 30 and 40 wt.% Of emulsifier.

readable antioxidants, such as Sroyjlgallat, butylated hydroxyanisole, butylated hydroxytoluene, 6-isthoxy-2 _y 2,4-trimethyl-1,2-dihydroohinalin, lordihydroguiaretic acid or

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Mixtures thereof can be used in performing the inventive method. Butylated hydroxytoluene is prevented. Any other edible antioxidant can also be used as a method according to the invention Find.

The amount of the antioxidant used in the process according to the invention is not critical. However, a sufficient amount of antioxidant should be present in the bulge ion to prevent the destruction of the vitamin component or to reduce it to a small extent. In general, this will be accomplished by having about 0.2 to about 15.0 weight percent antioxidant in the emulsion. The preferred range is between about 2.0 and "5.0 Qew.jC antioxidant.

The formed in the process according to the invention. Emulsions contain edible preservatives in addition to the antioxidants discussed above. In general, any known edible preservative can be used ₉ but latrium, sorbic acid and the like have proven particularly useful. The amount of preservative is not particularly critical. For example, the amount of preservative can be up to about 0.53 * the total weight of the emulsion. The preferred concentration is about 0.1% to 0.25% of the total weight of the emulsion.

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le can produce different process variants cor the emulsion are used, all of which are familiar to those skilled in the art. However, the following variant has proven particularly effective. An emulsifying agent is first dissolved in water. The preservative of this solution is then set. Asu creates a solution in a separate Ctefäas, velche contains the active component and the edible antioxidant. In the case of a titamine, the reading you want will be, direct obtained by dissolving the antioxidant in the vitamin. In the event of A solution of a carotenoid is obtained by dissolving the carotenoid and the antioxidant in an edible oily substance Qlyoerid, β.B. Coconut oil. The formation of the solution will preferably carried out at a temperature in the vicinity of room temperature. If necessary, the mixture can However, the increased temperature can be heated. The so obtained solution is then the aqueous, the Emulsifying agent-containing solution Eugesetst and mixed with it. The desired emulsion is then made in the usual manner manufactured.

After that, before using it for enrichment of food and feed, the emulsion obtained in this way with a suitable water-soluble extender or Mixed diluent. As an extender or thinner you can either use an aqueous sugar solution or an aqueous one

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Use dextrin solution * »«. For example, aqueous solutions from Bofenuok «; Sextrose "Invertsuoker, cellulose derivatives vie _t methylcellulose, carboxymethylcellulose, -and the like, In addition, the diluted emulsions by zusHtsuche quantities of any of the above-mentioned emulsifiers (in front of an aqueous solution) or geatreckt. VaBerigβ solutions of vegetable types of gum such as gum ghatti, gum arabic and the like are particularly suitable. The sugar or dextrin solution. can be incorporated into the emulsion at normal room temperature by simply mixing. If necessary, however, this mixing process can also be carried out at an elevated temperature. However, the use of room temperature is preferred »

Aqueous sugar solutions or aqueous dextrin solutions of various concentrations can be used. Bs was found that, in general, the best results are obtained when the emulsion is mixed with an aqueous solution containing about 40-60% sugar or about 40-60% dextrin contains.

The amount of aqueous in the process according to the invention dilution solution used depends on the desired content of vitamins or carotenoids in the finished food or Feed off. However, it is necessary that the amount of the

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Diluents, i.e. the sugar, dextrin or liquid solutions of that. In comparison to the amount of emulsion used in the Excess is present. In relation to the educational and For animal feed, the amount of diluent is preferably between 0.5 and 10 ° C, mostly between 0.5 and 45 * this food and feed.

The preparation to be sprayed on food and feed can be produced easily and economically. on In food or feed, it will either form a hard, oxygen-impermeable film or it will in the event of it of a porous product are sucked into the pores and harden and thereby the vitamin or carotenoid component Shield against oxidative influences of the atmosphere. It follows that the obtained in the inventive method Emulsions are very suitable for enriching most foods and feeds. Since these preparations are liquid, they are particularly suitable «tr JnreidasnngvcnzJL fLoddgat and TiTgIfHnMs-

s] g products, such as breakfast cereals, Zartoff elf lure, ι ι Popcorn, biscuits and the like as well as dog biscuits and the aforementioned press chuck. They are also suitable these products for fortification of skimmed milk powder · When using products containing carotenoids, a uniform coloring of the various foods and feeds can be achieved. In general, the emulsion is through the food or feed manufacturer in a final stage

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151

The production of food or animal feed will be budgeted. Eg trap τοη baked goods, and la trap τοη preesfutter, dog food and the like, the emulsion is tev after baking. Pressing EugesetEt «,

The application of the emulsion to the food or feed can be done in any suitable way . Is it a precautionary method? because the emulsion is sprayed on. However, one can also simply mix the liquid emulsion with the food and feed particles.

It has been found that the vitamins or carotenoids which have been applied to food or feed according to the method according to the invention, very much over a long period of time

proportionate are stable even when they are in high and high temperatures Exposed to moisture. In addition, the vitamin and carotenoid components are fully biologically usable. The following examples illustrate that according to the invention Restrict procedures without this «u.

example 1
A vitamin Α emulsion is made with a content of

50O ¹ OOO IU of vitamin A per öramm using the following! Components:

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Vitamin A Palaitat 314 Butylated tea hydroxytoluene 50 gn Gum arabic 286 Oi BatriumbezuBoat 2.4 grams

Yasser. 348 place

The emulsion is prepared as follows: gum arabic and Batriumbeneoat are dissolved in water with heating at 60 ⁰ O. Butyliertee hydroxytoluene is dissolved under Enrärmen at 60 ⁰ C in Vitamin A Falmitat. The latter solution is then emulsified in the gum arabic solution.

Half a gram of the emulsion obtained is mixed with 400 grams of a 50% sugar solution in water. 40 grams of this solution are then sprayed onto 906 grams of compressed chicken feed in a stirring drum. The feeding chuck is then dried at 45 ⁰ C in an oven. The test for the stability of vitamin A showed very good results.

Another half a gram of the emulsion is rerdUnnt with 200 grams of Haiaairup (50 ° Brix). Then 20 grams of this solution are sprayed onto one pound of Yeizenflooken for breakfast in a drum mixer. The flakes obtained are then ^{dried at 45 °} C. in the oven. The vitamin A stability

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The product was very good during the entire storage period,

Example 2

Bine Vitamin A and D ₂ Baulsion with a content of 500 ¹ 000 IU vitamin A and 50 ¹ 000 IB vitamin D ₂ per gram is made using the following ingredients:

Vitamin A palmitate 314 grams Vitamin D ₂ (calciferol) 1.4 grams Butylated hydroxytoluene 27.5 grams

o-tocopherol 6.9 grams

Hydrolyzed collagen 260 grams Sodium benzoate 2.4 grams Waters 388 grams

The emulsion is prepared in the following manner: Butylated hydroxytoluene ,, vitamin D ₂ and a-tocopherol are dissolved in Vitamin A palmitate with heating at 60 ⁰ C. The hydrolyzed collagen and sodium benzoate are dissolved in water. The vitamin A palmitate solution is then emulsified in the last-mentioned aqueous solution.

Half a gram of the solution is then diluted with 200 grams of a 50 ml invert sugar solution. This solution is then sprayed onto a pound of corn flakes in an agitator drum.

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The Ilooken obtained are dried ^{at 45 0 O in an oven.} The stability of the product in terms of vitamins 1 and D was very good.

Example 3

Bine vitamin A emulsion with a content τοη 500Ό00 I.U. Vitamin A per gram is made using the following ingredients:

Vitamin A palmitate 314 grams Hydroxytoluene butylated tea 50 grams Gum arabic 200 grams Strength 100 grams Sodium benzoate 2.4 grams Water 334 grams

The emulsion is prepared as follows: gum arabic, and sodium benzoate are dissolved in 200 ml of water and heating to 60 ⁰ C. The starch is mixed with 30 ml of ethyl alcohol and then with 134 ml of water and heated to boiling for 5 minutes until it is completely dissolved. The starch solution wWhJsr mtaarQami. arabic solution is added and the mixture was then cooled to 60 ⁰ C. The but y Her te hydroxytoluene is dissolved in the vitamin A palmitate at 60 ^° C. and the solution obtained is emulsified in the gum arabic starch solution.

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Half a gram of the emulsion obtained is diluted with 200 grams of an aqueous gum arabic solution. Then 20 grams of this solution are sprayed onto about 1 pound of baked dog biscuits and the biscuits obtained are then ^{dried at 45 °} C. in the oven. The vitamin A stability of this product was very good.

Example 4

Sine vitamin A emulsion with a content of I ¹ OOO ¹ OOO IU of vitamin A per gram is made using the following ingredients:

Vitamin A acetate 393 grams Butylated hydroxytoluene 61 grams

e-tocopherol 14 grams

Gum arabic 300 grams Sodium bencoat 2 4 grams Water 230 grams

CD O CD

The emulsion is prepared as follows: The butylated hydroxytoluene co and the a-tocopherol are dissolved in the vitamin A acetate under heating at 60 ° C ^0. This solution is then used in co

the gum arabic sodium benzoate water solution emulsified. - "*

Half a gram of the emulsion obtained is diluted with 400 grams of shark syrup (50 ° Brix). Then 20 grams of the mixture obtained are sprayed onto puffed rice in a stirring drum. The resulting product is in the oven at 45 ⁰ C

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dried. Di · Vitamin A stability of this product · during the situation was very good.

Example 5

Sine feuleion ron Vitamin A, Vitamin D_ «ad Vitamin 1 with a content tob 25O ¹ OOO 1.1. Vitamin A, 25 ¹ OOO 1.1. Vitamin and 25 IB Vitamin S per gram is made using the following ingredients «

Vitamin A palmitate 157 grams Vitamin D, resin 1.1 dramm

dl-e-tocopheryl acetate 25 0:

Butylated hydroxy toluene 25 G:

Dextrin 286

latrimmbeneoat 2.4 ft

Water 504

The Bmlsion vird vie follows hergestelltt vitamin D, dl-a-tocopheryl aoBtat and butylated hydroxytoluene Verden under heating at 90 ⁰ C in the vitamin A palmitate dissolved. The resulting imulsion is then emulsified in the solution of dextrin, latrium benzoate and water.

1 gram of the avulsion obtained is mixed with 400 grams of the above Diluted sugar solution. 40 grams of this diluted solution will be to about 1 kg. Pressed chicken butter in a beater

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sprayed on. The fatter is then dried in the oven at 45 ⁰ O, after storage of the Preeifuttere at room temperature and elevated temperatures, the stability of the vitamins was very good.

Example 6

A ß-carotene emulsion containing 3 »S% ß-Oarotin is prepared under the following ingredients Vervendung

ß-carotene 38 grams

Coconut s oil 210 grams

Butylated Hydroytoluene 6 _f 4 grams

Butylated hydroxyanisole 0.64 grams

Hydrolyzed collagen 300 grams

Sodium benzoate 2.4 grams

Citric acid 6 grams

Water 408 grams

The emulsion is produced as follows: Butylated hydroxy toluene and butylated hydroxyanisole are dissolved in coconut oil heated to 150 ° C. Is treated with beta-carotene and holding the oil at 150 ⁰ C until all of the beta-carotene is dissolved. The hot oil solution is then emulsified in an aqueous solution of hydrolyzed collagen, sodium benzoate and citric acid.

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1 gray of the obtained emulsion is 29 ^ raaa a 5O) (diluted aqueous dextrin solution. Then, sprayed 20 grams of the diluted solution obtained in 1/2 kg puffed oats a Hührtrommel The material is then dried in an oven at about 45 ⁰ C. The food, which was originally white in color, has turned a pleasant yellow-orange color, and the ß-carotene stability in the product is very good during storage.

Example 7

A ß-Apo-8'-carotinal emulsion with a concentration of 5Jf β-apo-8'-carotenal is made using the following Components manufactured:

ß-Apo-8 · -carotlaal Kokoenuaß'l

Butylated tea i ^ rdroxytoluol Butylated tea Hydroxyanisole Hydrolyzed collagen (50 £ aqueous solution) Has rium benzoate
Vasser

55 grams

150 grams

10 grams

1 gram

620 grams 2.4 grams 162 grams

The emulsion is made accordingly.

the information in the example

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-0.4 OrMU of this hulsion are thinned to 200 grams of cheesy syrup (50 ° BrIx) . Then the diluted solution is applied

pressed · EUhnerfutterx la hot state after Terassen dm Press machine sprayed on. Bas Fuiter is chilled and in usual Velse re-packs. The stability of the ß-apo-8'-carotinal was very good during storage. ι

Example 8

Bine Canthaxanthin Ettulaion with an Eonsentration ron IJi Canthaxanthin is made using the following ingredients:

Canthaxanthin 11 grams Eoconut Sul 150 grams Butylated hydroxytoluene 2 grams Butylated hydroxyanieol 0.2 grams Hydrolyzed collagen

(50% aqueous solution) 620 grams

Eodium benzoate 2 _f 4 grams Water 170 grams

The BffiulBion is according to the information in Example 6 manufactured·

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2 grams of the resulting emulsion are combined with 200 grams of one Dilute the above aqueous dextrose syrups and the obtained Then dilute on pressed broiler feed in the hot Sprayed on after leaving the press machine. The putter is refrigerated and packed in the usual way. The Btablilitäf the canthaxanthin in the stored food was very good.

Example 9

One works according to the information in Example 8, ver. however, instead of butylated hydroxytoluene and butylated hydroxyanisole, uses 2.2 grams of 6-ethoxy-2,2,4-trimethyl-1,2-dihydroquinoline.

After dilution with 50% aqueous dextrose syrup the product is sprayed onto pressed broiler feed. The stability of the canthaxanthin during the storage period was very high Well.

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Claims (5)

1517QU claims 1. A method for adding vitamins to food and feed, characterized in that a preparation is applied to this food and feed, which is made from an aqueous Emulsion of fat-soluble vitamins, carotenoids or mixtures thereof, mixed with an excess of dextrin, sugar or mixtures thereof in the form of an aqueous solution, this emulsion the vitamins and / or carotenoids, a Contains a matrix-forming emulsifier, an edible antioxidant, an edible preservative, and water. 2. The method according to claim 1, characterized in that a solution of an edible antioxidant in a fat-soluble vitamin and / or a carotenoid, if necessary With the addition of an edible oil, the resulting solution is converted into an aqueous solution, which forms an edible, matrix-forming Emulsifier contains, emulsified, the emulsion obtained with an excess of dextrins, sugar or mixtures thereof in the form mixed with an aqueous solution and the preparation obtained is applied to food or feed. 3. The method according to claim 1 or 2, characterized in that the preparation is sprayed onto food or feed. 909820/0691 4. The method according to claim 1 or 2, characterized in that the matrix-forming emulsifier gum arabic, is hydrolyzed collagen or dextrin. 5. The method according to claim 1 or 2, characterized in that food or putter is treated with an irregular shape. 9 0 9 8 2 _{0/0 6 9 i BA} d ORiG'NAL