EP1684598A2 - Composition huileuse contenant un principe actif fluide - Google Patents

Composition huileuse contenant un principe actif fluide

Info

Publication number
EP1684598A2
EP1684598A2 EP04818406A EP04818406A EP1684598A2 EP 1684598 A2 EP1684598 A2 EP 1684598A2 EP 04818406 A EP04818406 A EP 04818406A EP 04818406 A EP04818406 A EP 04818406A EP 1684598 A2 EP1684598 A2 EP 1684598A2
Authority
EP
European Patent Office
Prior art keywords
composition
premix
oil
active ingredient
weight
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP04818406A
Other languages
German (de)
English (en)
Inventor
Dariush Behnam
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Aquanova AG
Original Assignee
Aquanova AG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Aquanova AG filed Critical Aquanova AG
Publication of EP1684598A2 publication Critical patent/EP1684598A2/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/22—Ascorbic acid
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/12—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3544—Organic compounds containing hetero rings
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C11B5/0021—Preserving by using additives, e.g. anti-oxidants containing oxygen
    • 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

Definitions

  • the invention relates to an oily composition containing, in particular, an antioxidative, flowable active substance, primarily for the preparation of foods, and to a method for producing the composition.
  • the composition is added to an oil, which in turn is used to prepare food or ointments and other cosmetics.
  • Light oil such as rapeseed oil, sunflower oil, safflower oil or a medium-chain triglyceride such as miglyol can be considered as an oil.
  • these oils are admixed with active ingredients which are soluble in the oil, in particular antioxidants such as, for example, EP 13 38 271 with an emulsifier (HLB value between about 9 and 18) and solubilized ascorbic acid.
  • Micellated ⁇ -lipoic acid according to DE 101 08 614 A1 can be considered as a further active ingredient.
  • the absorption capacity of the oil on the added active ingredient is limited and not sufficient for many applications.
  • oil For miglyol, for example, you cannot get past a concentration of pure ascorbic acid in the oil of around 1,200 ppm. If the oil is to be used as an additive (compound) for dough pieces, it is desirable to have a higher concentration of the active ingredient, such as ascorbic acid, in the oil.
  • the invention is therefore based on the object of increasing the active substance content in an oil suitable for food preparations or the like
  • the viscosity of the composition mentioned above lies between the viscosity of the oil and the viscosity of the active ingredient. This makes it possible to significantly increase the active substance content in the oil.
  • the active ingredient is first mixed into the composition with a premix such that the composition has a viscosity which is between the viscosity of the active ingredient and that of the oil; then the composition is added to the oil.
  • the invention has the advantage that a significantly higher proportion of the active ingredient can be introduced into the oil than when the active ingredient is added directly to the oil. If the Active ingredient is the ascorbic acid solubilizate mentioned, the proportion of pure ascorbic acid in the oil can be increased to about ten times with the invention.
  • fats are suitable as oils, such as fats rich in oil and / or linoleic acid, fish oil or medium-chain triglycerides.
  • oils such as fats rich in oil and / or linoleic acid, fish oil or medium-chain triglycerides.
  • waxes that consist of fat-like compounds, higher fatty acids and monohydric higher paraffin alcohols (Myricil, Cetyl, Deryl, Melissyl alcohol), such as wool fat (E 913), beeswax or vegetable wax (Carnauba wax, Candelilla wax, sugar cane wax or also
  • wool wax and wool fat, artificial waxes or synthetically produced waxes only show the desired viscosity-balancing effect between the solubilisate and the oil at higher concentrations.
  • the addition of one of the waxes mentioned to the fat of the premix is generally only few G percent by weight of the premix. For a better dissolution of the wax in the fat, it may be advisable to prepare the premix in mild heat, for example from 40 ° C to about 60 ° C.
  • the active substance is added to the oil in the form of a composition which consists of one part of active substance and a multiple of the part of the premix. In the case of the micellized ascorbic acid mentioned, the composition expediently consists of one part of ascorbic acid solubilizate and approximately 9 parts of premix.
  • the process according to the invention for producing the composition provides that the active ingredient is stirred with an oily premix which is adjusted so that the viscosity of the composition lies between the viscosity of the active ingredient and the viscosity of the oil.
  • the production of the oil according to the invention can be carried out, for example, as follows:
  • the viscosity of the individual mixtures at RT (20 ° C.) is measured as the run-out time in seconds in accordance with DIN 53211 using a FORD cup which has a 3 mm outlet nozzle.
  • the run-out time of the Miglyol 812 used in the two examples below is 31.5 seconds.
  • a premix B 1 which consists of cera alba (CA) and a light, in particular vegetable fat, such as sunflower oil, rapeseed oil or safflower oil, or alternatively of neutral oil (Miglyol 812).
  • CA cera alba
  • a light, in particular vegetable fat such as sunflower oil, rapeseed oil or safflower oil, or alternatively of neutral oil (Miglyol 812).
  • about 97.8% by weight (based on 100% by weight of the premix) of the fat with 2.2% by weight of CA are mixed with one another and heated to about 40 ° to about 60 ° C. and stirred until the cera alba platelets are completely in loosened the fat.
  • the mixture is slowly cooled to room temperature with constant stirring.
  • the run-time of this premix is 146.5 seconds.
  • an ascorbic acid solubilizate A 1 is produced separately, which consists of ascorbic acid, water and polysorbate 20.
  • ascorbic acid in 10% by weight (based on 100% by weight of solubilisate) of distilled water is dissolved in the heat (40 ° C. to 60 ° C.) and 10% by weight of Miglyol 812 is added with stirring at the temperature specified.
  • 70% by weight of heated polysorbate 20 are introduced and the mixture is stirred until it is clear and homogeneous.
  • the expiry time of this ascorbic acid solubilizate is 867.0 seconds.
  • the premix B 1 mentioned in Example 1 contains an addition of a glyceride, for example Lamegin DWP 2000 (Cognis), which is a mono- and
  • the expiration time of the composition is 85.0 seconds.
  • composition About 5% by weight of solubilizate A 3 is mixed with about 95% by weight of premix B 3 until the composition is homogeneous. The composition then again contains about 1% by weight of pure ascorbic acid. Flow time: 179.5 seconds.
  • the viscosity of the respective composition lies between the viscosity of the solubilizate and that of the oil to be mixed with the composition. It should be taken into account that the run-down time of A 3 cannot be determined using the method used here because of the viscosity of A 3 at RT, but can be assumed to be at least as long as that of A 1.
  • the invention described with reference to the preceding examples has the further advantage that the sediment-free addition of the oil with the composition according to the invention can be carried out at RT.
  • the invention is not limited to the specific figures and the starting materials mentioned. If it can be tolerated that the addition of the composition to the oil can also be carried out under mild heat (about 30 ° C. to about 60 ° C.), other premixes, solubilisates and compositions can also be considered, as long as the viscosity of the composition at the chosen one Temperature is between that of the solubilizate and that of the oil.
  • One can therefore proceed as follows: About 88.5% by weight (based on the composition 100%) of an oil, which can be a vegetable oil, fish oil or a medium-chain triglyceride, are heated to about 80 ° C. About 1.5% by weight of beeswax (cera alba) is added to the warm oil and stirred. After the wax has dissolved, about 10% by weight of the above-mentioned ascorbic acid solubilizate is added to the warm mixture. Stirring continues until after the heater is turned off the composition has cooled to room temperature.
  • an oil which can be a vegetable oil, fish oil or a medium-chain triglyceride
  • composition according to the invention remains stable, homogeneous and free of sediment even after prolonged storage (at room temperature or below) and contains about 1% by weight or 10,000 ppm of pure, chemically unchanged ascorbic acid (Vitamin C).
  • This ascorbic acid concentration in the oil is approx. 20 times the concentration that has been achieved in oils by derivatized ascorbic acid variants, such as ascorbyl palmitate (previously the only non-phenolic antioxidant variant).
  • the invention can also be implemented with an ascorbic acid solubilizate in which polysorbate 20 has been used instead of polysorbate 80.
  • the ascorbic acid solubilizate can also be obtained with medium-chain triglycerides, which usually have a substantial content of caprylic acid and capric acid.
  • the ascorbic acid solubilizate can also be produced by using polysorbate 20 instead of polysorbate 80, the weight ratios mentioned being able to be essentially maintained. The run-out time of such an ascorbic acid solubilizate produced with polysorbate 20 is measured at 15.5 minutes.
  • composition according to the invention can be added to the oil in an amount as required (up to 25% by weight). This means that the proportion of ascorbic acid in the oil can be freely adjusted without the need for further measures (addition of additives or the use of special agitators).
  • the composition is suitable for the preservation of oils.
  • the composition can be used as the main component (oxidation compound) in the preparation of doughs or dough mixtures from which baked goods are to be produced. It is also recommended to use the composition as an antioxidant additive in the manufacture of fish products, in particular canned fish and as an additive to cosmetics.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Nutrition Science (AREA)
  • Emergency Medicine (AREA)
  • Organic Chemistry (AREA)
  • Medicinal Preparation (AREA)
  • Cosmetics (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Edible Oils And Fats (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Fats And Perfumes (AREA)

Abstract

La présente invention concerne une composition huileuse contenant un principe actif fluide, en particulier antioxydant, ladite composition étant utilisée comme additif à une huile en particulier pour des préparations alimentaires, la viscosité de la composition étant comprise entre la viscosité du principe actif et la viscosité de l'huile.
EP04818406A 2003-11-14 2004-11-15 Composition huileuse contenant un principe actif fluide Withdrawn EP1684598A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE10353559 2003-11-14
PCT/EP2004/012945 WO2005046349A2 (fr) 2003-11-14 2004-11-15 Composition huileuse contenant un principe actif fluide

Publications (1)

Publication Number Publication Date
EP1684598A2 true EP1684598A2 (fr) 2006-08-02

Family

ID=34585165

Family Applications (1)

Application Number Title Priority Date Filing Date
EP04818406A Withdrawn EP1684598A2 (fr) 2003-11-14 2004-11-15 Composition huileuse contenant un principe actif fluide

Country Status (5)

Country Link
US (1) US20070065470A1 (fr)
EP (1) EP1684598A2 (fr)
JP (1) JP2007511213A (fr)
RU (1) RU2006120545A (fr)
WO (1) WO2005046349A2 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007101495A1 (fr) * 2006-03-07 2007-09-13 Aquanova Ag Solubilisats d'agents de conservation et leur procédé de production

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JPS5528950A (en) * 1978-08-24 1980-02-29 Takasago Corp Skin cosmetic
JPS59204696A (ja) * 1983-05-06 1984-11-20 三井製薬工業株式会社 酸化防止剤
WO1988004168A1 (fr) * 1986-12-08 1988-06-16 Arseco, Inc. Composition de stockage stable pour utilisations diverses
US4847078A (en) * 1987-01-14 1989-07-11 Arseco, Inc. Storage stable topical composition having moisture control agent
DK0410236T3 (da) * 1989-07-25 1993-12-13 Hoffmann La Roche Fremgangsmåde til fremstilling af caratenoidpræparater
US5559149A (en) * 1990-01-29 1996-09-24 Johnson & Johnson Consumer Products, Inc. Skin care compositions containing retinoids
US5155244A (en) * 1990-02-28 1992-10-13 Karlshamns Ab Preparation of antioxidant glyceride derivatives utilizing esterification
GB9219524D0 (en) * 1992-09-15 1992-10-28 Smithkline Beecham Plc Novel composition
RU2115409C1 (ru) * 1996-02-13 1998-07-20 Акционерное общество открытого типа "Уральские самоцветы" Крем для ухода за кожей
JP3989068B2 (ja) * 1997-12-09 2007-10-10 辻製油株式会社 リゾホスファチジルコリン高含有油脂組成物
EP0956779A1 (fr) * 1998-05-11 1999-11-17 Vesifact Ag Aliments contenant des ingrédients insolubles dans l'eau
US6103267A (en) * 1998-07-27 2000-08-15 Sunsmart, Inc. Stabilized ascorbic acid, composition, and method of use
IT1301994B1 (it) * 1998-08-05 2000-07-20 Jasper Ltd Liability Co Derivati dell'acido ialuronico.
US6110477A (en) * 1998-10-30 2000-08-29 Topix Pharmaceuticals Inc. Stabilization of ascorbic acid, ascorbic acid derivatives and/or extracts containing ascorbic acid for topical use
JP2002104958A (ja) * 2000-09-29 2002-04-10 Sumitomo Chem Co Ltd 親油性ビタミン製剤
NL1017333C2 (nl) * 2001-02-12 2002-08-13 Gent Natural Products Van Cosmetisch resp. farmaceutisch preparaat.
JP3597478B2 (ja) * 2001-02-19 2004-12-08 日清オイリオグループ株式会社 風味劣化が抑制されたトコフェロール製剤及びこれを配合してなる飲食物
FR2825277B1 (fr) * 2001-05-30 2004-10-15 Oreal Composition cosmetique et/ou dermatologique et/ou pharmaceutique contenant au moins un compose ihnibiteur de l'enzime 3, b-hsd
DE10158447B4 (de) * 2001-11-30 2005-02-10 Aquanova German Solubilisate Technologies (Agt) Gmbh Ascorbinsäure-Solubilisat
EP1344516A1 (fr) * 2002-03-12 2003-09-17 Cognis Iberia, S.L. Composition antioxidative

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Also Published As

Publication number Publication date
WO2005046349A3 (fr) 2005-11-10
WO2005046349A2 (fr) 2005-05-26
RU2006120545A (ru) 2007-12-27
JP2007511213A (ja) 2007-05-10
US20070065470A1 (en) 2007-03-22

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