ES2264866B1 - FUNCTIONAL FOOD RICH IN VITAMINS. - Google Patents

Abstract

The present invention relates to a functional food rich in vitamins comprising a base mixture of vegetable seed oils and at least one of the vitamins A, D, E and K, alone or in association, for use in the food industry, in special, in the preparation of culinary sauces and food preparations.

Description

Functional fatty food rich in vitamins.

Object of the invention

The present invention relates to a food Functional fatty vitamin-rich for use in the human food, especially in the industry food

Background of the invention

Vitamins are organic compounds essential for specific metabolic reactions that cannot synthesize human tissue cells from simple metabolites Many act as coenzymes or parts of enzymes and are responsible for promoting essential chemical reactions. Vitamin A and niacin can form in the body if it is They provide their precursors. Vitamin K, biotin, Folacin and vitamin B12 are produced in the intestine microorganisms Vitamin D is made from a precursor of cholesterol in the skin by exposure to sunlight.

Vitamins are classified into two groups by their  solubility, which determines to some degree its stability, its presence in food, distribution in body fluids and tissue storage capacity. So, vitamins are classified in fat-soluble vitamins: A, D, E, K, and vitamins Water soluble: B1, B2, B6, B12, C, Niacin, Biotin, Folic acid, Pantothenic acid.

The present invention relates to vitamins  fat soluble.

Vitamin A is a solid, crystalline alcohol slightly yellow called retinol. Natural vitamin A It is usually in the form of a long chain retinyl ester. The Metabolically active forms of vitamin are aldehyde (retinal) and the acid (retinoic acid).

The preformed vitamin A (vit.A) and the Carotenoids are released from proteins in the stomach (Gollopalli  DR, Rando Biochim Biophys Acta, 2003 Sep 23; 1651 (1- 2): 93-101. Retinyl esters are hydrolyzed in the small intestine to retinol, which is absorbed with greater efficiency than esters. Beta-carotene is segment in the cytoplasm of intestinal mucosa cells in  two retinal aldehyde molecules, which are reduced and esterified to form retinyl ester. The conversion of beta-carotene in vit. A is regulated in such a way that this is not absorbed in excess from carotenoid sources. Almost 80 to 90% of retinol esters and only 40 to 60% of those Carotenoids are absorbed. Diet factors that affect the Carotenoid absorption are: the concentration and origin of the diet fat, amount of carotenoid and digestibility of foods.

Retinyl esters are transported in the lymph to the blood and then to the liver as part of the chylomicrons and lipoproteins. At the time it is removed from liver, retinol binds to a retinol binding protein (retinol-binding protein, RBP) and targets tissues indicated in complex with serum prealbumin. Bliss RBP protein transports vitamin A into the circulation and can be removed after it by the kidneys.

Almost 90% of vitamin A in the body is It stores in the liver. The rest is deposited in fat, lungs and kidneys The liver gradually accumulates a reserve, which reaches its Maximum in adult life. The storage capacity allows a temporary decrease in daily intake of vitamin A (Structure and function of hepatic stellate cells, Senoo H Med Electron Microsc. 2004, 37 (1): 3-15).

Table 1 shows the activity of vitamin A in international units (U.I).

TABLE 1

Vitamin A activity Activity of vitamin A Molecule in units international in Retinol equivalent (U.I) (RE) Retinol 3330 1000 (one mg) Acetate retinol 2900 870 (one mg) Palmitate retinyl of (one mg) 1830 550

Among the functions of vitamin A are:

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Maintain and repair tissues bodily

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Promote resistance to infections

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Necessary for the right one nervous system development

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Produce the visual purple necessary for night vision.

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Intervene in growth osseous.

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Necessary for the cells epithelials that form enamel in the development of teeth.

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Necessary for differentiation of basal cells in mucosal epithelial cells.

Symptoms due to lack:

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Night blindness.

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Xerophthalmia (xerosis conjunctival)

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Dry and flaky skin.

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Dried mucous.

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Hyperkeratosis follicular

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Keratomalacia

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Bitot stains

Sources of Vitamin A: Preformed Vitamin A It is only found in animal foods, in areas of deposit such as liver or related to milk fat and eggs, butter, cream, cheese, liver, fish fatty, meat, cod liver oil, egg yolk.

While carotenoids are found in Plant-based foods, mainly in: carrot, squash, green leafy vegetables, tomatoes, sweet potatoes, and yellow fruits and red

Toxicity: Retinol excess causes alterations in biological membranes, when the amount that is  ingest exceeds the binding capacity of the binding protein of retinol (RBP). It is possible to cause acute hypervitaminosis A with a dose greater than 200 mg of retinol in adults or more than 100 mg. in children. The symptoms are: bone pain and fragility, hydrocephalus and vomiting (infants and children), dry and cracked skin, brittle nails, alopecia, gingivitis, cheilosis, anorexia, irritability, fatigue, Hepatomegaly and abnormal liver function, ascites and hypertension portal.

Table 2 represents the daily intake of Vitamin A, in international units, according to The Scientific Committee on Food on the Tolerable Upper Intake Level of Preformed Vitamin A, 26th September 2002, in which in the last column the values that ensure a Confidence Interval of the 97.5% in the statistical study.

TABLE 2

country Population n Method Supplements Half 97.5% (U.I.) (U.I.) Austria mens + 2488 Poll Do not 1120 4230 women 24 h. defined Germany mens 854 660 4100 Women 1134 530 3440 Germany mens 1268 - 2010 Women 1540 - 1710 mens 240 + 2020 Women 347 + 1790

TABLE 2 (continued)

country Population n Method Supplements Half 97.5% (U.I.) (U.I.) Italy Domestic 2734 Registry + 759 4377 to 7 days Countries Low Domestic 5958 Registry - 891 3230 to 2 days Kingdom United mens 1087 - 1226 6564 Women 1110 Registry - 1058 5698 mens 1087 to 7 days + 1277 6671 Women 1110 + 1133 5779

Vitamin D has among its precursors the sterol fractions of animal and plant tissues in the form of 7-dihydrocholesterol and ergoesterol, respectively. Both require ultraviolet radiation to become the way of provitamin (D3-cholecalciferol and D2, respectively), and the two provitamins must become the kidney in the metabolically active form. The plant form is important to add food. The animal form of precursor is found in the epidermal layer of the skin, where converts provitamin D3 with great efficiency, cholecalciferol, by ultraviolet radiation. The forms metabolically active, calcitriol and ercalcitriol, occur in the kidney and act like the hormone with the intestine and bones Like white organs Ingested vitamin D is absorbed in the intestine along with lipids, with the help of bile. Vitamin d of the skin or intestine is fixed to a plasma binding protein of vitamin D (DBP) for transport to the sites of storage in liver, skin, brain, bones and maybe others tissues.

The functions of vitamin D are:

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Intervene in absorption and use of calcium and phosphorus for mineralization of bones and teeth

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Regulate calcium levels blood

Symptoms due to lack:

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Rickets in children.

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Osteomalacia in the Adults.

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Painless epiphyseal hypertrophy (children between 1 and 6 months).

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Costal Rosary

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Skull tabes (children under 1 year).

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Evolutionary rickets (children) and curative (children or adults).

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Frontal protrusions and parietals

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Protruding knees or legs arched

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Deformations thoracic

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Skeletal deformations or general

Sources of vitamin D: Animal foods in cholecalciferol form. The best sources are the oils of Fish liver Almost 98% of milk is fortified with vitamin D2 (irradiated ergosterol), usually 400 IU / 0.250 l. This vitamin is remarkably stable and does not deteriorate when Foods are heated or stored for prolonged periods.

It is activated in the skin when exposed to light solar. In addition, it is found in egg yolk, liver oil from Fish, cheese, butter, fortified milk, liver, fish.

Toxicity: It is known that hypervitaminosis D It can cause pathological alterations. These alterations, which are  consequence of hypercalcemia, are the excessive calcification of soft bones and tissues, such as kidneys (including stones renal), lungs and even eardrums, which can result in deafness. Infants may have gastrointestinal discomfort, bone fragility, and growth and mental retardation. The Symptoms that cause hypercalcemia are headache, weakness.

Daily intake of vitamin D, in microgram-day is reflected in Table 3, according to The Scientific Committee on Food on the Tolerable Upper Intake Level of Vitamin D, 4th December 2002.

TABLE 3

country Kind from n Method Supplements Half 97.5% Poll (U.I.) (U.I.) Austria Individual 2488 Poll Do not be 4.0 22.2 24 h. define Germany Indiv. (H) 854 - 4.0 16.8  \ hskip0,8cm (M) 1134 - 3.1 11.9 Kingdom United (H) 1087 Inventory - 3.4 9.9 (M) 1110 from weight after - 2.5 6.9 (H) 1087 7 days + 3.8 12.7 (M) 1110 + 3.1 12.6 Italy 2734 7 days + 3.0 8.4 Netherlands 5958 2 days - 3.7 8.9 Norway (H) 1298 - 5.8 13.0 (H) - : 11.2 37.6 (M) 1374 - 4.0 10.3 (M) - : 10.3 33.3 Ireland (H) 662 7 days : 3.7 13.5 (M) 717 : 3.7 14.9

Vitamin K is known to exist in 3 forms,  all belonging to a group of known chemical compounds Like quinones. The natural ones are K1 (phylloquinone), which exists in green plants and K2 (menaquinone), which is produced by action Bacterial of the intestine.

The liposoluble synthetic compound, menadione (K3), has almost twice the biological power that K1 and the K2 The body must add the latter to the menadione before can act as vit K. None of the forms of vit K is stored in appreciable quantities. This vitamin is very resistant to heat is not destroyed by usual cooking methods and, as it is Liposoluble, it is not lost by boiling in water. All of his compounds tend to be unstable in the presence of alkalis and light.

For the absorption of vit. K bile is required and  pancreatic juice. After it is absorbed in the upper intestine, it incorporated into chylomicrons and lipoproteins and transported to liver.

Functions of vitamin K:

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In the liver, participate as Essential cofactor for carboxylase.

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It is necessary for the syntax of Prothrombin and other coagulation factors.

Deficiency symptoms: this occurs in rare Sometimes, it is related to poor lipid absorption or destruction of intestinal flora by antibiotic therapy keep going. Hepatopathies that interfere with the use of Vitamin K can produce a serious deficiency.

Newborns are susceptible to prothrombin deficiency during the first days of life due to  inadequate placental transfer of vitamin K and the absence of intestinal flora that produces said vitamin. The illness Hemorrhage of the newborn is manifested by hemorrhages abnormal, therefore it is necessary to administer vit. Intramuscular K in some newborns as a preventive measure. The premature ones and infants who receive breastfeeding are at greater risk of hemorrhagic disease. Breast milk contains less vitamin K than that of cow and, since it is sterile, its consumption delays the development of intestinal flora.

The use of coumarin anticoagulants affects vitamin-dependent coagulation factors K, and excessive bleeding decreases by administering the vitamin.

Sources of vitamin K: A proportion is formed by the microbial action at the intestinal level. The rest is contributed for the following foods: green vegetables like spinach, Lettuce, cauliflower, broccoli, Brussels sprout. In small amounts are also found in meat, legumes, oil Rapeseed and soy.

Toxicity: Excessive doses of synthetic vit K (menadione) have caused hemolytic anemia and nuclear jaundice in the infant

The SCF European Union working group recommends a daily intake of 1 g / kg. body weight / day (Scientific Committee on Food on the tolerable upper intake level of vitamin K, 4th April 2003). More recently, the intake Some European Union countries have reviewed their Dosage based on coagulation factors. The Vitamin K intake recommendation is 65-80 g / day, or 1 g./kg weight / day.

As for vitamin E, its activity in food depends on tocopherols (alpha, beta, gamma and delta) and tocotrienols (Merck Index Monography). The characteristic More important is its antioxidant capacity. It is very stable at heat and acids and unstable to alkalis, UV light and oxygen. It is destroyed in contact with rancid fats, lead and iron. I dont know lost by extraction in cooking, however freezing and Overfrying with fat food destroys most of tocopherol.

The absorption of vit. E is relatively inefficient and varies between 20 and 80%. It is stored in liver and in much higher grade in adipose tissue.

Functions:

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Protect cell membranes for its antioxidant action.

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Prevent hemolysis.

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Maintains fertility sexual.

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Act on food for prevent peroxidation of polyunsaturated fatty acids.

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In the intestine, increase the vit activity A, avoiding its intestinal oxidation.

Deficiency symptoms: Rarely occur lacks When they occur they are related to malabsorption and abnormalities with lipid transport.

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Increased hemolysis of red blood cells

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Anemias

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Dermatitis in the children.

Sources: Vegetable oils: sunflower, corn, Cotton, olive, soy, rapeseed. Whole grains: wheat, corn, barley, rye, rice, corn, tapioca. In smaller quantity: meats, Margarine, nuts, human milk.

Toxicity: at large doses of vit. And they haven't showed toxic effects.

Only vitamin RRR-tocopherol of food, and especially the 2R stereoisomeric form, is the effective in feeding, because it is the one that has the capacity to join  proteins and therefore transported. However, they do not exist Nutrient data distinguishing between tocopherols (Scientific Committe on Food on the tolerable upper intake level of vitamin E, 4 th April 2003), therefore including all isomers - Eight- present in vitamin E.

Table 4 represents the estimated intake of Vitamin E, in mg of equivalent tocopherol / day, according to The Scientific Committee on Food on the Tolerable Upper Intake Level of Vitamin D, 4th April 2002.

TABLE 4

country Kind from n Method Supplements Half 97.5% Poll Austria Individual 2488 Poll Do not be 4.0 22.2 24 h. define Germany Indiv. (H) 854 Registry from 4.0 16.8 Indiv. (M) 1134 7 diet days 3.1 11.9 United Kingdom Indiv (H) 1087 Inventory from - 3.4 9.9 Indiv (M) 1110 weight after - 2.5 6.9 Indiv (H) 1087 7 days + 3.8 12.7 Indiv (M) 1110 + 3.1 12.6 Italy Domestic 2734 7 days + 3.0 8.4 Holland Individual 5958 2 days - 3.7 8.9 Ireland Indiv (H) 662 Registry 3.7 13.5 Indiv (M) 717 Dear to 3.7 14.9 7 days

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Description

In accordance with the above, the The present invention provides a fatty functional food that it comprises a base mixture from two vegetable oils of seed and at least one of vitamins A, D, E and K. You are vitamins, at least one of them, are added in a proportion minimum such that it guarantees 15% of the dose recommended by the World Health Organization.

Vitamins A, D, E and K are present, of form - individually or associated with each other, in the form of a complex, in fixed concentrations of 8; 0.05; 1000 and 0.8 mg / liter of mixture base, respectively.

The base mix has variable compositions of each of the seed oils and, according to one embodiment Preferred, these are 50% sunflower oil and 50% oil soy.

The added vitamins can be of origin natural or synthetic Its addition to oils is done by the intimate mixture of vitamins, or at least one of them, in the mixing tank equipped with anchor stirrers, at the speed of stirring of 20 rpm, a temperature of 20 to 21 ° C and low inert atmosphere of nitrogen or other non-oxidizing gas.

The enriched mixture developed here is a oily functional food, transparent, yellowish color, smell characteristic and presents a stable composition.

According to an optional embodiment, the food Functional of the present invention is used as the base ingredient in the development of food products in which the oil is a major component, such as the preparation of sauces Culinary, for example, mayonnaise sauce or food preparations for fried foods

The invention will now be described, only by way of illustrative, by means of the following examples, that of no mode should be considered as limiting the scope of the invention.

Examples of realization Example 1

An anchor agitation tank is available, whose volume is 1.5 l and which is provided with heating. It is heated to 21 ° C and then added nitrogen (N2) until maintaining a pressure of 1 atmosphere. Be add 600 ml of refined sunflower oil and another 600 ml oil of soybeans, at a speed of 10 l / h. Once this operation is finished, add 1 ml of the ADEK vitamin complex, whose composition is represented in table 6, expressed in kg. of vitamin per m3 of oil based mixture. However, in other embodiments of the  invention one of such vitamins can be used, depending of the needs of the industry and the market.

The oil mixture is stirred with the complex ADEK at 20 r.p.m. and a temperature of 21 ° C, until obtaining a enriched mixture that constitutes the functional food. Subsequently, by pushing with nitrogen atmosphere, packaged in food grade plastic containers, with envelope label to protect food from lightning direct from the sun.

With this procedure a food is obtained Functional oily, transparent, yellowish, odor characteristic and stable, with a composition as described in Table 5

TABLE 5

Functional food Weight in \ mug Concentration, in mg / l Vitamin A 8,000 8 Vitamin D fifty 0.05 Vitamin E 100,000 1000 Vitamin K 800 0.8 Veg Oils of seeds one l (50% sunflower oil refined, 50% oil soy)

TABLE 6

Vitamin kg TO 9.6 D 60 AND 120 K 9.6 Base mix vegetable seed oils 1 m 3

Example 2

The same steps described in the Example 1, until the functional food obtained here is obtained develops This will be used in the preparation of a sauce mayonnaise Said preparation comprises: adding to a glass of stirring of 1 l volume: 9 g of sugar, 40 ml of chloride sodium, 70 ml of water and 2 g of dextrin, to obtain a first mixture; stir until the first mixture dissolves, with gentle heating, at 40 ° C; subsequently, add 20 ml of beaten egg to said first mixture and mix slowly until total homogenization Once homogenized, for three minutes, add the functional food obtained according to the process herein invention, at a rate of 1 ml / min., and using a ULTRAturrax homogenizer, at 7,000 r.p.m. The addition is finished of the functional food, a white and stable mayonnaise is obtained made with functional oils. These mayonnaises can Color with natural dyes.

Claims (5)

1. Vitamin-rich fatty functional food characterized in that it comprises: a base mixture made from at least two vegetable seed oils and at least one of vitamins A, D, E and K. 2. Vitamin-rich fatty functional food according to claim 1, characterized in that the base mixture preferably comprises 50%, by volume, of refined sunflower oil and 50%, by volume, of soybean oil. 3. Vitamin-rich fatty functional food according to claim 2, characterized in that vitamins A, D, E and K are present, individually or in association, in concentrations of 8; 0.05; 1000 and 0.8 mg / liter of base mix, respectively. 4. Vitamin-rich fatty functional food according to claims 2 to 5 which is used as an ingredient base in the preparation of culinary and prepared sauces food. 5. Mahonesa characterized in that it comprises a fatty functional food rich in vitamins according to claims 2 to 5.