ES2537296T3 - Composiciones ingeribles que contienen un aceite odorífero - Google Patents

Composiciones ingeribles que contienen un aceite odorífero Download PDF

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Publication number
ES2537296T3
ES2537296T3 ES02732094.4T ES02732094T ES2537296T3 ES 2537296 T3 ES2537296 T3 ES 2537296T3 ES 02732094 T ES02732094 T ES 02732094T ES 2537296 T3 ES2537296 T3 ES 2537296T3
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Spain
Prior art keywords
oil
surfactant
compositions containing
capsule
odoriferous
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.)
Expired - Lifetime
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ES02732094.4T
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English (en)
Inventor
Dennis Rowe
Kelvin Royce Garnett
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RP Scherer Technologies LLC
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RP Scherer Technologies LLC
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Filing date
Publication date
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Application granted granted Critical
Publication of ES2537296T3 publication Critical patent/ES2537296T3/es
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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23DEDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115Fatty acids or derivatives thereof; Fats or oils
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00Shaping or working of foodstuffs characterised by the products
    • A23P10/30Encapsulation of particles, e.g. foodstuff additives
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00Medicinal preparations characterised by special physical form
    • A61K9/48Preparations in capsules, e.g. of gelatin, of chocolate
    • A61K9/4841Filling excipients; Inactive ingredients
    • A61K9/4858Organic compounds

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Mycology (AREA)
  • Animal Behavior & Ethology (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • Medicinal Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Medicinal Preparation (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Edible Oils And Fats (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
  • Seasonings (AREA)

Abstract

Una cápsula de gel blando para la administración de un aceite odorífero y que tiene un olor reducido tras la ingestión, conteniendo dicha cápsula una composición ingerible sustancialmente no acuosa que comprende al menos un aceite odorífero digerible que es un aceite de pescado o una mezcla de diferentes aceites de pescado, al menos un ingrediente comestible enmascarante del olor y al menos una tensioactivo comestible, en donde dicho tensioactivo es una mezcla de al menos un tensioactivo hidrófilo y al menos un tensioactivo lipófilo.

Description

imagen1
imagen2
imagen3
imagen4
E02732094
20-05-2015
Aceite de hígado de bacalao desvitaminado (Seven seas ltd)
285,633 22,80
Aceite de semilla de perejil
1,000 ,08
Monooleato de sorbitán BP
18,000 1,44
Polysorbate 80 BP
9,000 0,72
Suspensión de β-caroteno al 30 %
6,974 0,56
Extracto de ginseng coreano 5:1
2,000 0,16
Extracto de jengibre 3:1
2,000 0,16
Selenita de sodio pentahidratada
0,0832 Traza
Total
1.253,0012
Usando la tecnología convencional de fabricación de cápsulas de gel blando, se introdujo la composición anterior en cápsulas no gelatinosas formadas a partir de los siguientes ingredientes en las proporciones indicadas:
182,6 Glicerina BP/EP/USP 500 Agua purificada BP/EP/USP 234,6 Almidón modificado 75,9 Carragenano
6,9 Difosfato de sodio 1,04 Pasta roja de óxido de hierro E172 4,96 Pasta negra de óxido de hierro E172
Un sujeto de ensayo informó solo de dos pequeños eructos, uno a los 15 minutos de la ingestión de una sola 5 cápsula y un segundo después de aproximadamente 20 minutos.
Ejemplos comparativos 4 a 13
Se formaron composiciones ingeribles mezclando entre sí los ingredientes como se tabulan a continuación. Las
10 composiciones no se formaron en cápsulas. El ensayo se llevó a cabo con un sujeto de ensayo que ingirió una cantidad pesada de la composición (determinada en mg/cápsula equivalente) en la forma como mezclada (es decir, aceite o pasta).
Ejemplo comparativo 4
15
Material
mg/cápsula equivalente %
Carbonato de calcio BP/EP
508 40,97
Aceite de borraja
26,832 2,16
Fumarato ferroso
21,98 1,77
Sulfato de cinc
20,7 1,67
Lecitina
16,508 1,33
Vitamina E
7,6 ,61
Mezcla de grasas
103,584 8,35
Sulfato de glucosamina (sal de K)
67,5 5,44
Sulfato de condriotina
55,552 4,48
Aceite de legumbre (seven Seas Ltd)
100,064 8,07
Aceite de hígado de bacalao desvitaminado (Seven seas ltd)
285,632 23,04
Aceite de semilla de perejil
1 0,081
Monooleato de sorbitán BP
12,52 1,0
Polysorbate 80 BP
12,52 1,0
6
E02732094
20-05-2015
Total
1.239,968
La mezcla producida resultó ser una pasta. El sujeto de ensayo informó que el aceite de pescado era perceptible y que la composición tenía un sabor desagradable.
Ejemplo comparativo 5
Material
mg/cápsula equivalente %
Carbonato de calcio BP/EP
508 40,97
Aceite de borraja
26,832 2,16
Fumarato ferroso
21,98 1,77
Sulfato de cinc
20,7 1,67
Lecitina
16,508 1,33
Vitamina E
7,6 ,61
Mezcla de grasas
103,584 8,35
Sulfato de glucosamina (sal de K)
67,5 5,44
Sulfato de condriotina
55,552 4,48
Aceite de legumbre
100,064 8,07
Aceite de hígado de bacalao desvitaminado (Seven seas ltd)
285,632 23,04
Aceite de semilla de perejil
1 0,081
Polysorbate 80 BP
25,04 2,0
Total
1.239,968
La mezcla producida resultó ser una pasta. Como en el Ejemplo 4, el sujeto de ensayo informó que el aceite de pescado era perceptible y que la composición tenía un sabor desagradable.
Ejemplo comparativo 6
Material
mg/cápsula equivalente %
Carbonato de calcio BP/EP
508 39,70
Aceite de borraja
26,832 2,1
Fumarato ferroso
21,98 1,72
Sulfato de cinc
20,7 1,62
Lecitina
16,508 1,29
Vitamina E
7,6 0,59
Mezcla de grasas
103,584 8,1
Sulfato de glucosamina (sal de K)
67,5 5,28
Sulfato de condriotina
55,552 4,34
Aceite de legumbre (Seven seas ltd)
100,064 7,82
Aceite de hígado de bacalao desvitaminado (Seven seas ltd)
285,632 22,32
Aceite de semilla de perejil
1 0,078
Polysorbate 80 BP
64,52 5,04
Total
1.279,448
7
E02732094
20-05-2015
La mezcla producida resultó ser una pasta. El sujeto de ensayo informó que el aceite de pescado apenas era perceptible, quedando anulado por el sabor más potente del aceite de semilla de perejil.
Ejemplo comparativo 7
Material
mg/cápsula equivalente %
Carbonato de calcio BP/EP
508 37,6
Aceite de borraja
26,832 1,99
Fumarato ferroso
21,98 1,63
Sulfato de cinc
20,7 1,53
Lecitina
16,508 1,22
Vitamina E
7,6 0,56
Mezcla de grasas
103,584 7,67
Sulfato de glucosamina (sal de K)
67,5 5,00
Sulfato de condriotina
55,552 4,11
Aceite de legumbre (Seven seas ltd)
100,064 7,41
Aceite de hígado de bacalao desvitaminado (Seven seas ltd)
285,632 21,14
Aceite de semilla de perejil
1 ,074
Polysorbate 80 BP
136,24 10,08
Total
1.351,168
La mezcla producida resultó ser una pasta. El sujeto de ensayo informó que el aceite de pescado no era perceptible, pero que el sabor a aceite de semilla de perejil era más potente que el indicado para el Ejemplo 6.
10 Ejemplo comparativo 8
Material
mg/cápsula equivalente %
Aceite de pescado 18/12 (EPAX 3000TG, Pronova)
480 94,78
Monooleato de sorbitán BP
16,81 3,32
Polysorbate 80 BP
8,42 1,66
Aceite de semilla de perejil
1,22 0,24
Total
506,45
La mezcla producida resultó ser una sola fase no acuosa continua. El sujeto de ensayo informó que el aceite de pescado estaba a punto de detectarse en la boca.
Ejemplo comparativo 9
Material
mg/cápsula equivalente %
Aceite de pescado 18/12 (EPAX 3000TG, Pronova)
480 96,76
Monooleato de sorbitán BP
9,9 2,00
Polysorbate 80 BP
4,95 1,0
Aceite de semilla de perejil
1,22 0,25
Total
496,07
8
imagen5
imagen6

Claims (1)

  1. imagen1
    imagen2
ES02732094.4T 2001-01-17 2002-01-16 Composiciones ingeribles que contienen un aceite odorífero Expired - Lifetime ES2537296T3 (es)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
GBGB0101198.0A GB0101198D0 (en) 2001-01-17 2001-01-17 Ingestible compositions containing an odoriferous oil
GB0101198 2001-01-17
PCT/GB2002/000164 WO2002056709A1 (en) 2001-01-17 2002-01-16 Ingestible compositions containing an odoriferous oil

Publications (1)

Publication Number Publication Date
ES2537296T3 true ES2537296T3 (es) 2015-06-05

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US (1) US9532585B2 (es)
EP (1) EP1351585B1 (es)
JP (1) JP4969763B2 (es)
KR (1) KR100901518B1 (es)
CN (1) CN1241645C (es)
AU (1) AU2002219388B2 (es)
CA (1) CA2434471C (es)
DK (1) DK1351585T3 (es)
ES (1) ES2537296T3 (es)
GB (1) GB0101198D0 (es)
HK (1) HK1055222A1 (es)
MX (1) MXPA03006361A (es)
NO (1) NO20034014D0 (es)
NZ (1) NZ527079A (es)
WO (1) WO2002056709A1 (es)

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JP4969763B2 (ja) 2012-07-04
KR20030093198A (ko) 2003-12-06
EP1351585A1 (en) 2003-10-15
US20040121000A1 (en) 2004-06-24
NO20034014L (no) 2003-09-11
US9532585B2 (en) 2017-01-03
MXPA03006361A (es) 2003-10-06
CN1503633A (zh) 2004-06-09
CA2434471A1 (en) 2002-07-25
NO20034014D0 (no) 2003-09-11
HK1055222A1 (en) 2004-01-02
WO2002056709A1 (en) 2002-07-25
EP1351585B1 (en) 2015-04-08
NZ527079A (en) 2005-09-30
CA2434471C (en) 2011-11-22
GB0101198D0 (en) 2001-02-28
AU2002219388B2 (en) 2008-06-05
DK1351585T3 (en) 2015-07-06
JP2004520355A (ja) 2004-07-08
KR100901518B1 (ko) 2009-06-08
CN1241645C (zh) 2006-02-15

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