EP2986145A1 - Procede de preparation d'une composition d'huile a base d'oeufs - Google Patents

Procede de preparation d'une composition d'huile a base d'oeufs

Info

Publication number
EP2986145A1
EP2986145A1 EP14726070.7A EP14726070A EP2986145A1 EP 2986145 A1 EP2986145 A1 EP 2986145A1 EP 14726070 A EP14726070 A EP 14726070A EP 2986145 A1 EP2986145 A1 EP 2986145A1
Authority
EP
European Patent Office
Prior art keywords
temperature
product
period
phase
separating
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Withdrawn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
EP14726070.7A
Other languages
German (de)
English (en)
Inventor
Werner Ch. Nawrocki
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of EP2986145A1 publication Critical patent/EP2986145A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/56—Materials from animals other than mammals
    • A61K35/57—Birds; Materials from birds, e.g. eggs, feathers, egg white, egg yolk or endothelium corneum gigeriae galli
    • 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
    • A23L15/00—Egg products; Preparation or treatment 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
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/56—Materials from animals other than mammals
    • A61K35/58—Reptiles
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/92—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof
    • A61K8/925—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof of animal origin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • A61Q19/004—Aftersun preparations
    • 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
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/10—Production of fats or fatty oils from raw materials by extracting
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
    • A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
    • A61K2800/805—Corresponding aspects not provided for by any of codes A61K2800/81 - A61K2800/95

Definitions

  • the present invention relates to a process for producing an egg oil composition from egg yolk of birds or reptiles.
  • high-purity egg oil which can be obtained from the egg yolk of birds or reptiles, for the treatment of skin burns and as an active ingredient for regenerating diseased or attacked as a result of special stress skin surfaces can be used.
  • WO 95/22590 of the applicant a process for the preparation of a high-purity egg oil and its use in the treatment of burns and skin diseases is described.
  • egg oil brand name: Charismon®
  • PUFA saturated and unsaturated fatty acids
  • Egg oil has good external and internal efficacy on the skin and mucous membranes, and obviously on every cell. It also prolongs cell apoptosis (cell death).
  • Egg oil has no side effects.
  • the production of egg oil is - as stated above - in the patented method of Dr. med. W.Ch. Nawrocki, z. As described in WO 95/22590.
  • the content of said patent application is expressly also content of this patent application.
  • the body is the bearer of material form, the soul is the bearer of information, and the mind is the bearer of energy.
  • the spagyric, alchemically produced egg oil is therefore the carrier of the information. Symbolically speaking, the egg oil is also the carrier of the life information from the yolk. That is why it is also called the quintessence.
  • the basic procedure of spagyric and alchemy means separation, purification and reunification (separation, purificatio and cohabitation).
  • the egg oil, Charismon® is the carrier of the information here. The life energy is still present in the egg oil.
  • the spagyrist and alchemist now separates the carrier of the life energy, the carrier of the spirit, from the yolk by another process from the pure egg oil.
  • the inventor of the above-mentioned method for producing egg oil has set itself the object underlying the present invention to increase the effectiveness of the egg oil obtained by said method yet.
  • the hitherto known process for obtaining high-purity egg oil from the egg yolk of birds or reptiles is characterized by the following process steps: a) drying the egg yolk at temperatures up to 90 ° C. and comminuting to form a powdery product (A);
  • step (b) extracting the product (A) from step (a) for a period of three to seven days with a fatliquoring extractant;
  • step (e) aging the residue (B) of step (c) at ambient temperature for a period of up to 10 hours, preferably for five to seven hours; e) further aging of the residue (B) at a temperature of between 7 and 12 ° C for a period of up to 24 hours, until a distinct phase separation occurs; f) separating the lower viscosity phase (C) formed in the phase separation in step (e);
  • step (g) mixing the product (D) from step (g) with demineralized water in the volume ratio of 1: 2 to 1: 5 and heating the mixture for a period of 30 to 90 minutes to a temperature of 90 to 120 ° C, preferably 95 to 100 ° C;
  • step (h) cooling the aqueous mixture of step (h) to ambient temperature and separating the lower-viscosity part (E);
  • step (i) maintaining the product (F) of step (i) at temperatures of 7 to 12 ° C for a period of up to 24 hours, until significant phase separation occurs, and separating the lower viscosity phase (G);
  • the above-mentioned object is achieved, in particular, by further treating the egg oil obtained by the above-mentioned method as follows: m) boiling the egg oil obtained with multi-distilled water for a period of at least 20, preferably about 30 to 60 minutes; n) allow to cool to room temperature;
  • This distilled alcohol is now the so-called "spirit of egg oil” (brand name: “Spirit of Charismon®”) after distilling usually a certain time, preferably about one hour to three days, at a certain temperature, preferably in a temperature range from room temperature up to 30 ° C, stops.
  • This egg oil according to the invention is now a substantially different egg oil than the egg oil described in the first patent mentioned above.
  • the effect of the egg oil produced by the process of the invention on the skin, mucous membrane is much more intense, stronger, not only in burns or wounds, but also in almost all skin problems in medicine, pharmacy, the dietary supplements, in cosmetics and personal care as well in dentistry and dental care problems such as periodontal disease. It also has other functions on the skin and especially on the microcirculation of the skin.
  • the pure "Spirit of Charismon” still has a very special effect on the blood vessels. It dissolves all hardening in the blood vessels, that is, it dissolves atterosclerotic plaques and thus opens again little or completely occluded vessels.
  • the pure, spagyric egg oil produced by the above method in steps a) to 1) is e.g. filled in a flask.
  • spagyric produced alcohol in particular spagyric ethanol produced in a certain proportional ratio, preferably in the range of 1: 1 to 1:10 to the egg oil added and mixed.
  • the spagyric alcohol is preferably produced by plant fermentation with the help of sugar.
  • this mixture is allowed to stand in the range of 3-5 hours to 3-5 days.
  • the ratio is preferably mixed again and again according to a certain scheme, which varies in the time order and the time length of about 3-5 minutes to 7-9 minutes, since especially in the initial phase, the alcohol settles quite quickly above.
  • the mixture according to the invention is preferably stored at temperatures of 1 to 18 ° C. for at least three days.
  • the ethanol used is preferably medicinal alcohol.
  • the temperature at which the distillate obtained in step o) is brought into contact with ethanol is preferably at most 77 ° C.
  • the distillation under step (q) is preferably carried out slowly and carefully at the lowest possible temperature, in particular at ca. 78 ° C performed. Before this distillation is preferably cooled, in particular cooled to at most 40 ° C.
  • the inventive mixture of egg oil and alcoholic tincture of egg oil can be used directly in medicine.
  • the mixture according to the invention is further processed into creams or ointments. It has been found that the mixture according to the invention is even more effective than pure egg oil.
  • the mixture according to the invention is used for the regeneration of the skin after burns, wound healing in severe burns and closed as well as open wounds of the skin as well as for scar treatment in plastic surgery. Further uses according to the invention are the treatment of atopic dermatitis, psoriasis, acne and eczema.
  • the egg yolk is used by birds such as chickens, ducks, ostriches, etc., or alternatively by reptiles such as turtles as starting material.
  • This starting material is dried in a first process step (a) at temperatures up to a maximum of 90 ° C., preferably between 50 ° C. and 70 ° C.
  • a first process step
  • the production of dried egg yolk is usually done in so-called trap towers; but it also suitable drying ovens with z. B.
  • the dried egg yolk is reduced to an average grain size between z. B. 0.3 and 1.0 mm crushed; For example, it is pressed through a sieve in the form of a fine mesh metal wire net (10x 10 to 30x30 mesh per cm 2 ).
  • This dried egg yolk powder (A) is then subjected to an extraction process (b) using a fat-dissolving extractant which is to last for three to seven days, but preferably lasts for four to five days.
  • extractants are preferably
  • Aliphatic alcohols having one to five, preferably one to four carbon atoms per molecule, conveniently methanol or ethanol
  • aliphatic ketones having up to five carbon atoms in the molecule, conveniently acetone
  • / or • - Freon and / or
  • Dialkyl ethers such as diethyl ether, as well as cyclic ethers, in particular tetrahydrofuran), and / or alternatively
  • the extraction technique used may be selected from a variety of conventional laboratory techniques, alternatively a combination of several of the methods listed below may be used:
  • the extractant used in the step (c) is slowly distilled off, leaving a viscous residue (B), which is used as starting material for the further process steps.
  • this viscous residue (B) Thereafter, in two stages (d and e) made aging this viscous residue (B), namely first at ambient temperature for a period of up to 10 hours, preferably for five to seven hours, and then at a temperature of 7 to 12 ° C for a period of up to 24 hours, until a distinct phase separation occurs.
  • the lower viscosity phase (C) formed during aging is separated in step (f), e.g. B. either by decantation or by means of a separator, and centrifuged for a period of preferably 20 to 40 minutes, preferably for 30 minutes, at a rate of preferably 900 to 1200 revolutions per minute.
  • step (f) e.g. B. either by decantation or by means of a separator, and centrifuged for a period of preferably 20 to 40 minutes, preferably for 30 minutes, at a rate of preferably 900 to 1200 revolutions per minute.
  • the higher-viscosity phase is discarded.
  • the resulting, lower viscosity phase (D) is then mixed in step (h) with demineralized water, wherein preferably a volume ratio of phase D: water of between 1: 2 and 1: 5 is selected.
  • the resulting mixture is then heated to a temperature of preferably 90 to 120 ° C, preferably 95 to 100 ° C, for a period of 30 to 90 minutes, preferably for 60 minutes.
  • a phase separation occurs, whereupon the lower-viscosity portion (E), z. B. by decantation and / or with the aid of a separating funnel is separated (step (i)).
  • the higher-viscosity portion is discarded.
  • the obtained, lower-viscosity fraction (E) is centrifuged in step (i) at a rate of preferably 900 to 1200 revolutions per minute for a period of between preferably 20 and 40 minutes, preferably 30 minutes, which in turn leads to a phase separation ,
  • the lower viscosity portion (F) is z. B. decanted or separated by means of a separator. The higher-viscosity phase is discarded.
  • the lower-viscosity fraction (F) is preferably maintained in step (k) for a maximum period of 24 hours at a temperature of preferably 7 to 12 ° C until a further, distinct phase separation occurs.
  • the lower viscosity phase (G) is separated off, e.g. B. by decanting, the formed, higher-viscosity phase discarded.
  • the lower viscosity phase (G) is centrifuged for a period between 20 and 40 minutes, preferably for 30 minutes, at a rate between 900 and 1200 revolutions per minute (step (1)).
  • the lower viscosity phase (H) formed thereby constitutes the intermediate product (egg oil).
  • the process steps can also be carried out either from the mixing of (D) with demineralized water to the centrifugation of (G) (stages (h) to (1)), or from the centrifugation of (E) to the centrifugation of (G) ( Steps (j) to (1)) to obtain a particularly pure product (H).
  • the Eiöl (H) is a mobile oil of, depending on the starting material used, yellow to reddish color, which can be stored without the addition of preservatives.
  • the yolks of 10 fresh chicken eggs were dried at a temperature of 60 ° C in a laboratory drying oven.
  • the dried egg yolk was then pressed through a commercially available, hemispherical household sieve made of stainless steel wire (20 ⁇ 20 mesh per cm 2 ) and thereby comminuted to an average grain size of about 0.5 mm.
  • This dried egg yolk powder was then subjected to a five-day extraction treatment in a laboratory standard Soxhlet apparatus using 250 ml of acetone.
  • the acetone used was distilled off using a rotary evaporator in a slight vacuum.
  • the lower viscosity portion was then centrifuged for a period of 30 minutes at a rate of 1100 rpm. There was a phase separation, whereupon the resulting lower viscosity phase was decanted off and the higher-viscosity phase was discarded.
  • the resulting, lower viscosity phase was then treated in a volume ratio of 1 (decanted phase): 4 (water) with demineralized water. This mixture was heated to a temperature of 96 ° C over a period of 60 minutes. After cooling the mixture to ambient temperature, a phase separation occurred, after which the lower-viscosity portion was separated by decantation. The higher-viscosity portion was discarded.
  • the resulting lower-viscosity portion was centrifuged at a rate of 1100 rpm for a period of 30 minutes, resulting in phase separation.
  • the higher-viscosity phase was discarded.
  • the decanted off, lower viscosity portion was held for a period of 24 hours in a cold room at a temperature of about 10 ° C, with a clear phase separation occurred.
  • the resulting higher viscosity phase was discarded and the lower viscosity phase decanted off, the latter then being centrifuged for a period of 30 minutes at a rate of 1100 rpm.
  • the resulting lower viscosity phase was the intermediate product of the present invention, a readily mobile oil of yellowish color which could be stored stably without the addition of preservatives.
  • the resulting egg oil was boiled with distilled water for about one hour. It was then cooled to room temperature. Then, the water was distilled off and the distillation residue was added with ethanol. This mixture was allowed to stand for about one hour at a temperature of about 77 ° C. Subsequently, the ethanol was distilled off.
  • the distillate (alcoholic tincture) was finally mixed with the previously collected egg oil to ultimately obtain the new, highly effective egg oil composition.

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Veterinary Medicine (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Animal Behavior & Ethology (AREA)
  • Engineering & Computer Science (AREA)
  • Epidemiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Medicinal Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Dermatology (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Birds (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

L'invention concerne un procédé de préparation d'une composition d'huile à base d'oeufs, destinée au traitement de brûlures cutanées et de maladies de peau et obtenue à partir du jaune d'oeufs d'oiseaux ou de reptiles.
EP14726070.7A 2013-04-12 2014-04-10 Procede de preparation d'une composition d'huile a base d'oeufs Withdrawn EP2986145A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102013103717 2013-04-12
PCT/DE2014/100126 WO2014166483A1 (fr) 2013-04-12 2014-04-10 Procede de preparation d'une composition d'huile a base d'oeufs

Publications (1)

Publication Number Publication Date
EP2986145A1 true EP2986145A1 (fr) 2016-02-24

Family

ID=50792338

Family Applications (1)

Application Number Title Priority Date Filing Date
EP14726070.7A Withdrawn EP2986145A1 (fr) 2013-04-12 2014-04-10 Procede de preparation d'une composition d'huile a base d'oeufs

Country Status (4)

Country Link
EP (1) EP2986145A1 (fr)
CN (1) CN105263337A (fr)
DE (1) DE112014001928A5 (fr)
WO (1) WO2014166483A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017135909A1 (fr) * 2016-02-05 2017-08-10 Anadolu Universitesi Rektorlugu Formulation d'huile d'œuf, de gel de chitosane et d'egf destinée au traitement des brûlures

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4219544A (en) * 1979-02-26 1980-08-26 Burg Carol J Method for treating burns using an egg yolk oil
US4844926A (en) * 1987-06-05 1989-07-04 Hatanaka Hiroji H Egg lecithin process
IN179200B (fr) * 1994-02-21 1997-09-13 Werner Dr Med Nawrocki
KR20040105710A (ko) * 2002-02-11 2004-12-16 아르키온 라이프 사이언씨즈 엘엘씨 정제된 사이토킨 억제인자

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
None *
See also references of WO2014166483A1 *

Also Published As

Publication number Publication date
CN105263337A (zh) 2016-01-20
WO2014166483A1 (fr) 2014-10-16
DE112014001928A5 (de) 2016-07-28

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