FI114894B - food Composition - Google Patents

Description

114894

FOOD COMPOSITION

The invention relates to a fat blend according to claim 1, to a fat blend preparation according to claim 8 or 9 and to a food composition according to claim 10. The invention also relates to a capsule and a press according to claim 14. The invention further relates to a method according to claim 15 for preparing a fat blend.

The process of preparing food and other oral products such as dietary supplements, Kap-10 gels, etc. is usually a continuous or batch process. The process is essentially influenced by the qualitative factors and volume of the desired end product. The food industry uses various additives to improve the final product or increase its yield.

15 The fat in foodstuffs and other products for oral use is derived from the raw material used, such as fat contained in meat raw material or fat in nuts. Fat can also be added separately, for example in baking and in the preparation of sauces, spreads and meat products. In some contexts, fat is used to improve the taste or other properties of the product. Fat addition or substitution can also be used to improve the fat quality of the product.

♦ ·; Technical characteristics of foodstuffs and other oral products, • ». ·,. as soluble form determines the state of the fat to be added, for example in dairy products. ". fat is often homogenized into small fat particles in a liquid. In some known. ·.; 25 fat-based formulations to be added to the food process, the properties, odor and / or taste; and - processing.

: * ': Fats that can be added separately to foods can be used as sources of both, ·. ·. Fats from 30 animal and vegetable species. In this case, take into account fats. · · ·. and the effects of the accompanying small molecule compounds in the final product.

', The disadvantages of the taste and smell of seafood fats in the final products <· ♦' '' *. have significantly limited the widespread use of healthy fats isolated from seafood in food processing. Fats isolated from seafood have been successfully refined into raw materials in different ways, but the price of the raw material has risen substantially and the production process has slowed down.

Fats have been found to have an effect on health and the beneficial effects of fatty acids in single and polyunsaturated towers are widely known. Numerous fat blends have been described numerous. In some known fat compositions, some other compounds or properties are incorporated into the mixture to be prepared in addition to the specified fat composition, as described, for example, in DE 4012894. However, these weaknesses must in many cases include the one-sidedness of the ingredients, the limited use due to their physico-chemical properties (i.e., many fat blends are only fat soluble (oils)), inefficiency and the impossibility of large-scale commercialization for complex and / or expensive production.

Food fats work in the human body in many contexts, 15 mm. in cellular membrane structures, precursors of tissue hormones, and precursors of aerobic energy production. On the other hand, fats have adverse effects in the body - too high levels of lipid in the blood are known to predispose to cardiovascular disease. The relationship of diet to the lipid profile of the blood remains to be partially elucidated.

Fats are transported in the blood packed in lipoprotein particles. Apolipoprotein B is a lipoprotein integrated into the phospholipid envelope of LDL lipoprotein particles supplying tissues with cholesterol, through which the particles are transported to tissues (Kita T, Kume *, '' N, et al., Role of oxidized LDL in atherosclerosis, Ann NY Acad 47: 2001; '.! 205; discussion 205-6). Currently, the secretion and synthesis of Apo B in both liver and other tissues is actively sought to be reduced by chemical compounds. i "i with medications (WO9823593).

• ·

Relative serum HDL lipoprotein and related apolipoprotein A1 have been observed. . : This is inversely proportional to the incidence of cardiovascular disease. Serum Abso-. ' '. In addition to the concentrations of bone lipoprotein particles, apolipoprotein A and apolipoprotein

. '. ratio of protein B levels reflects susceptibility to disease (WO 0177072 and US

6046i66).

3, 114894

Food products or food ingredients intended to modify the composition of apolipoprotein in the serum of the consumer have not been disclosed in the food industry.

Dietary recommendations aim to shape people's eating habits towards a healthier head. Dietary fat recommendations are designed to influence the amount of fat a consumer consumes in their diet. Having the right fat profile in your diet has been shown to have a more significant effect on maintaining health than having a low-fat diet. By reducing total fat and avoiding cholesterol-containing products, only a partially positive effect on health can be achieved. In addition, the consumption habits of the population 10 are practically difficult to change.

The following oil mixtures are known from the patent literature:

EP-A1-0843972 discloses an oil blend of 55 to 95% medium chain fatty acids, 5 to 25% omega-3 fatty acids, 0 to 30% other fats.

EP-A2-0404058 discloses an oil blend containing omega-6: γ-linolenic acid, dihomo-γ-linolenic acid, total 0.2 to 2.6%, omega-3: octade cathetric acid and / or EPA. and / or DHA, total 0.05 -2%, n-3 + n-6 = 0.25- 4.6%, n-6 / n-3 = 1:10-5: 1 and arachidonic acid / DHA: ta = 2: 1 to 3: 1. EP 0298293 discloses an oil blend containing 25-50% DHA (concentrated DHA preparation).

JP 2243622 A is disclosed as a cholesterol-lowering oil blend containing a-linolenic acids from linseed oil, EPA and DHA from sardines, mackerel or tuna.

... International Patent Publication No. WO 92/21335 discloses an emulsion with water and bulk; The oil contains an aqueous phase, contains at least 30% omega-3 fatty acids and emulsifies synthetic or marine phospholipids. JP 8000219 / A describes health. · · ·. 25 promotional oil blend containing 0.5-5% of oil containing DHA and 6% polysaccharides.

* · ·. "*. FI105145 B discloses a process for the preparation of a marine oil preparation and products containing an oil / water emulsion. The products are prepared under an inert: ·, | nitrogen atmosphere. The products contain fish liver or other seafood oil 66 - ': 30 88% , fat-soluble vitamins A and D, and possibly water-soluble vitamins.

:. EP-B1-0304115, for its part, describes a process for preparing a fish and vegetable oil mixture. The ratio of fish oil to vegetable oil in the mixture is 1: 3, the process '' temperature is 200 ° C. The oil mixture does not contain synthetic antioxidants.

4, 114894

Patent patent literature also discloses intravenous nutritional solutions: U.S. Patent No. 6008248 describes an intravenous nutritional solution with 30 to 60% medium chain fatty acids, 35 to 65% vegetable fatty acids, and 5 to 20 "/(37. as well as 5 intravenous infusion containing NOT triglycerides.

No. 5034414 discloses an intravenous medium with a total of 0.8-20% EPA + DHA and 1-2% lecithin from soybean or egg as emulsifier. WO 98/47376 describes a nutritional solution containing fish oil, garlic powder, capsaicin, rutin, vitamins A, C, E, selenium, and juice concentrate.

U.S. Patent No. 5,874,470 describes a parenteral administration of an isotonic fatty emulsion containing at least one omega-3 fatty acid substantially eicosapentaenoic acid as a component in seafood oil, medium chain triglycerides containing 90% by weight of caprylic. and / or capric acid triglycerides, at least one physiologically acceptable emulsifier, at least one omega-6 fatty acid, which is essentially linolenic acid and is a component in soybean or sunflower oil, 10-30% by weight of total fats such that The ratio of -3 fatty acids to medium chain triglycerides is 1: 9 to 3: 5 and the emulsifier represents 5 to 12% by weight of the total fats. GB 2217173 describes a nutritional or pharmaceutical composition in the form of a paste containing an oil containing. ·. at least one of the essential polyunsaturated fatty acids and dietary fat.

: WO 0147377 discloses a liquid nutritional or softening preparation, comprising 65 to 90% by weight of a liquid oil emulsion containing 15% by weight of omega-3 fatty acids and at least 1.3% by weight of the total preparation. -% emulsifying agent, aroma oil, sweetener, pH adjuster, water, preservatives and vitamins.

··· The above oil mixes or nutrient solutions do not describe food; '30 blends of tastes and odors suitable for processing, combining the positive health effects of healthy fatty acids with folic acid and biomaterials.

', .. ·' It is particularly noteworthy that the fish fat or oil mixtures listed above; * the descriptive publications do not mention that the fish oil taste or smell problem: 'somehow resolved. In addition, several of the patents listed above disclose 5,114,894 intravenous fat compositions which, of course, do not even have to solve the odor and taste problems of seafood fats.

The object of the present invention is to eliminate the problems associated with the prior art. 5

The present invention has surprisingly found that fish oil and vegetable fats are capable of producing a blend which, when used in foodstuffs and the like, does not exhibit a substantially harmful taste or odor.

The present invention relates to a fat blend for use in the manufacture of a foodstuff or similar product, which may be used in foodstuffs as an additive or may be added to foodstuffs in various ways. The invention enables the industrial production of novel types of health-friendly foods. The mixture can be used in foods to improve their properties, either by adding the mixture to the food, replacing part of the 15 food ingredients with the mixture, or by using the mixture as the main component of the food. Foods processed by the blend combine the properties of the blend described herein.

The present fat blend is characterized by what is set forth in the characterizing part of claim 1.

The fat blend preparations are characterized in what is stated in the characterizing part of claims 8 and / or 9.

The food composition is characterized by what is set forth in the characterizing part of claim 10, · · ·.

• ·,:. A process for preparing a fat blend is characterized by what is shown. · ·. The fat blend of the invention contains more than 40% by weight of fats, preferably 40-70% by weight.

The proportions of long fatty acids characteristic of the fat content of the fats are: - myristic acid (C-14: 0) 0.1 - 10 wt% 6 114894 - palmitic acid (016: 0) 5 - 20 wt% - octadecatetraic acid (C - 18: 4 n-3) 0.3 - 5 wt% - eicosapentaenoic acid EPA (020: 5 n-3) 1-18 wt - DHA (022: 6 n-3) 1-11 -%.

The mixture contains only O - 0.5% cholesterol.

The folic acid mixture preferably contains from 0.1 to 1000 mg / kg.

In addition, it is preferred that the mixture contains from 0.1 to 10% by weight of biomaterials such as protein 10 and / or various parts of starch and / or natural or cultivated plants and / or oligo- and polysaccharide-containing biomaterials such as betaglucan and / or lignan-containing biomaterial and / or lactic acid bacterial preparation and / or some or all of the vitamins and / or minerals A, E, B or O and minerals such as potassium, magnesium, selenium and / or iron and / or flavonoids.

15

The mixture may further contain from 0 to 45% by weight of flavoring agents.

The mixture contains from 0% to 60% water and, if necessary, may contain various acids and their salts as preservatives, such as potassium sorbate, ascorbic acid, citric acid, sodium ascorbate.

The fat blend or preparation or the fat blend additive may be added to the food pro; 'In a manner commonly known to one of ordinary skill in the art. The mixture is suitable for food; 25 for mass production due to the cost-effectiveness of their individual raw material composition and their suitability for taste and smell. In practice, the processing of the food with the mixture described herein is. [possible with existing food production machinery and therefore does not require significant investment in production lines.

The mixture described in the present invention can be stored and thus easily moved between production units. Its properties and composition can be adjusted within the scope of the claims to form a unique component corresponding to the composition and form of each individual food group. The examples show some possible compositions for use in the preparation of foodstuffs.

7, 114894

The commercialization and consumer friendliness of the composition described in the invention is based on the fact that the food processed by the composition does not differ in taste, smell or appearance from traditional foods. In the food process, the amount of fat added to the product and / or replaced may be determined on a case-by-case basis to achieve an appropriate texture. Thus, the average consumer can enjoy a healthy nutritional profile without significant dietary changes.

The composition described in the invention and the food products processed therein combine the health benefits of its components. Blend-processed foods provide a more nutritionally rich mix than traditional foods or products modified with one-sided supplements.

The omega-3-15 fatty acids contained in the product processed or made directly from the invention have been found to have numerous beneficial effects on health. The fatty acids contained in the mixture reduce the serum apolipoprotein B and thus improve the serum apolipoprotein A to B ratio (Puiggros, C, et al., Effects of oleic-rich and omega-3-rich diets on Serum lipid pattern and lipid oxidation). In addition, omega-3 fatty acids are thought to have a central nervous system-maintaining effect (Freeman, MP, Omega-3 fatty acids in mildly hypercholesterolemic patients. Clin Nutr 2002 Feb; 21 (l): 79-87.) Psychiatry: A Review, Ann Clin Psychiatry 2000 ,,. Sep; 12 (3): 159-65). The anti-hypertensive effect of omega-3 fatty acids 1 'is known in the past. For example, FR 2761887 describes an omega-3 group! effects of fatty acids.

25 »''. Folic acid lowers serum homocysteine levels, thus preventing the risk of arteriosclerosis. In addition to the pathological fat profile of serum, high levels of homocysteine have been found to be an independent risk factor for vascular disease in several studies.

,: Homocysteine levels have been shown to be associated with low levels of Bu Bu and folic acid in serum (Cattaneo, M, Hyperhomocysteinemia and Thrombosis, Lipids 2001; 36 Suppl: S 13-26). The effects of homocysteine are also described in U.S. Patent No. 6,203,818. In one study, folic acid added to food has been found to reduce the levels of homocysteine in subjects. Bostom, AG, et al., Total homocysteine 8 114894 lowering treatment among coronary artery disease patients in the era of Folic acid-fortified cereal grain flour.qI. al., Arterioscler Thromb Vase Biol 2002 Mar 1; 22 (3): 488-91.

Biomaterials can be incorporated into the finished fat ingredient either before, during or after the manufacturing process. It is possible to add biomaterial from the stems of reed stalks, which contains silicon to bind oil and promote the binding of the fat fraction to the pulp.

In addition, fibers such as poly- and oligosaccharides (such as betaglucan) and phenylpropane-structured lignin, which are incorporated into the fat blend of the invention, have been found to have a positive effect on the lipid profile of the blood. Dietary fibers also have a proven digestive effect. The effects of betaglucan are described in US 6143731 and the effects of lignin are described in EP 0586933.

Different vitamins work in the body for a number of functions. It is well known that vitamins A, E and 15 C act as antioxidants in numerous oxidation-reduction reactions in the body. Group B vitamins play a role in various enzymatic reactions.

Flavonoids contribute positively to blood coagulation factors by preventing the risk of thrombosis and embolism. The effects of flavonoids are described in US 20 3903266.

... t may be added to the mixture, affect the lactic acid bacteria and the intestinal contents

• '' do not alter the lipid profile of the blood through positive absorption (US

6214336).

• \ 25; The invention will now be explored in more detail with the aid of a detailed description and a few embodiments.

», | Surprisingly, the present invention, when used as a fat source for seafood isolated fats, has succeeded in eliminating harmful taste and odor by developing a mixture of seafood fat and vegetable fat wherein the ingredient ratio is such that the harmful taste and odor are substantially reduced or eliminated. This means that a trained assessor panel will not detect or detect at most a slight fish taste or 'smell' in the fat blend compared to a non-seafood 9,114,894 fat. As a result, the odor or taste characteristic of fish cannot be detected in food prepared using a fat blend. In this case, the trained evaluation panel will not be able to distinguish the original, unprocessed food from the food according to the invention, at least not on the basis of the smell or taste of the fish.

5

Preferably, the ratio of vegetable fat to fat isolated from seaweed in the fat blend of the invention is between 10/90 and 90/10. The harmful odor and taste can be reduced by increasing the proportion of vegetable fat. Thus, even more preferred compositions are those wherein the ratio of fish fat to vegetable fat is 20/80 or higher, and even more preferred compositions are those wherein the ratio of fish fat to vegetable fat is 25/75 or higher. It has been found in the invention that the best blends contain 25 to 55 parts of fish fat and 75 to 45 parts of vegetable fat, respectively. Odor and taste can best be reduced if the proportion of vegetable fat is increased, but to obtain sufficient amounts of useful fish oil-derived fatty acids, mixtures having a vegetable fat ratio of more than 90/10 fish fat are no longer preferred.

Many foods or similar biotechnological products are made using oils and / or solid fats. The fat blend of the invention may be added to the food or biotechnological product being manufactured 20 (before, after or during the manufacturing process), or may be made directly into a food or biotechnological preparation suitable for its intended use. In this case, for example, in connection with the preparation of foodstuffs, the described product can easily be added to the product being manufactured! a fat blend, wherein the final product has the properties of a fat blend according to the invention.

25: One of the key applications of the invention are foods processed by the invention as part of a normal diet, such as beverages, processed cereal products, confectionery, meat products and side dishes. These are made by adding to the raw material used, | a fat blend according to the invention.

30

Vegetable and fish fats from the fat blend can be obtained from various sources. Vegetable fats can. be derived, for example, from oil of olive, rape, colza, sunflower, soybean, corn, cotton, flax, canola, palm or any other plant. Vegetable oil can be freely selected, since the source of the vegetable oil has not been found to have a significant effect on the properties of the fat blend described in claim 1 of the present invention.

The source of fish oil can be any fatty fish, preferably from the sea, 5 such as North Sea herring or mackerel (Horse mackerel), Chilean sardine (Pilchard, Anchovy) or mackerel (Jack Mackerel), North American menhaden, Japanese sardine or tuna. Fish oil may also be derived, for example, from whales, crustaceans or shrimps. The fish oil of the fatty composition according to the invention can be obtained from fish oil that has undergone basic cleaning. This means that the oil is isolated from the fish by commonly used methods, resulting in a crude fish oil that smells like fish. The crude fish oil is refined by commonly used production methods, which may result in the oil, for example, containing vitamins A and D and / or E, which still smells like fish. The fish oil obtained at this stage, which can be used, for example, by the feed and fish processing industry in the manufacture and processing of fish products, is blended with 15 vegetable oils in the present invention.

For the purposes of this invention, fish oil is fat isolated from fish and other seafood.

The fat blend of the invention can be prepared by first optimizing the composition based on the smell and taste results obtained in the organoleptic panel. The presence of the beneficial fatty acids useful in claim 1 can be confirmed and the fatty acids determined by known methods.

.! The mixture is then reacted with water, protein and / or other biological material.

The preparation of a vegetable and fish fat-containing fat composition according to the invention comprises the following steps: 1) measuring and processing the ingredients - fat mixture '- water - required biomaterials - other possible ingredients such as folic acid, flavorings 11 114894 2) processing the ingredients into viscosity and composition 3) adding other ingredients to the mixture prepared as described in 1 and 2; 5) and 4) packing and placing in a storage and / or transport container.

Preferably, the mixture preferably contains, as antioxidant compounds, vitamins A, E, B and / or C and potassium (K) and / or magnesium (Mg) as electrolytes. The mixture is then subjected to the intended viscous condition and further to the intended mechanical treatment so that the result is an easily added mixture component to both aqueous and fat-containing other raw materials. Flavorings may be added if the addition of certain flavorings is well suited to the intended use of the mixture or if the slight taste typical of the fish would be very detrimental to the intended use.

The mixture described is added to the food preparation process separately or in combination with other raw material pulp, which is processed in generally known ways to produce the product in question. In food processes, the fat ingredient can be led directly from the container to the process by a suitable connection in a manner known in the art.

> «

The fat blend of the invention may be added to the food in a variety of ways such as direct injection, coating, layering, spraying, during or after processing. Particularly in solutions, the mixture may be added by dilution, combining; or by combining with another substance. The mixture can be added to foods as they are • t *, or gradually. For example, biomaterials can be blended mechanically after being processed into food.

By processing the composition according to the invention, a wide variety of food products have been prepared: beverages, cereal and bakery products, sauces, confectionery and meat products. In these, the mixture »•. the proportion by weight of the final product is from 1 to 15% by weight, preferably from 2 to 12% by weight. The amount of the product of the invention in the food is preferably below about 15% by weight, since the recommended daily yield of AHA for t omega 3 fatty acids is 650 mg. Thus, for example, a daily dose of 11114894 can be obtained after ingesting 100 g of food containing about 6% of the fat blend of the invention. If the consumer were to consume several food products containing the fat blend according to the invention, the daily intake of omega 3 fatty acids would be exceeded if the proportion of the blend in the products were too high.

5

The products made do not taste different from normal. It is most advantageous to add the composition according to the invention to beverages and sweets, since they would be particularly harmful in terms of odor and taste.

The composition according to the invention may be added, for example, to foodstuffs which have normally undergone only one processing step prior to delivery to the consumer, often by the actual manufacturer. Such foods are referred to herein as staple foods and include, for example, meat from mammals, reptiles or birds, such as pork, veal, mutton, chicken, wildlife, powder-15, roast beef, entrecote, fillet steak. The viscera, liver and blood products, chicken and egg products also belong to this group. Seafood, such as fish or fish products, can be added to the product, although of course its excellent properties do not appear in the same way as when added to meat or processed products.

Examples of foods to which the fat blend of the invention could be added include, for example, foods that have undergone more than one treatment prior to delivery to the consumer. Such foods are referred to herein as being processed,; '; foodstuffs and include, for example, prepared foods, pasta, meat products or preserved foods, cereal products, bakery products, dairy products, confectionery, snack foods, frozen foods; soups, sauces and dishes.

; '*. The beverages to which the fat blend of the invention may be added include, for example, soft drinks, coffee, cocoa, milk, juices, nectars, essences, syrups, concentrates, snacks, beverages: ·, · beers, energy drinks, nutritional supplements, meal replacements, recovery drinks and others. liquid '' *; nutritional products.

: '': The term 'food compositions' includes all products - raw, prepared and processed - intended for human consumption, in particular edible or for human consumption, containing nutrients or carbohydrates (including sugars), proteins and / or fats, and modified by incorporation of the fat blend of the invention.

The present modified food compositions may be described as "health promoting and / or sustaining foods or food compositions". Naturally, other components may also be included in the products. The aforementioned term "food" is generally used to refer to similar unmodified products.

Ingredient means an ingredient used in the preparation of a food product for human consumption that is likely to have some properties that affect nutrition, body function, or product properties.

10

The composition according to the invention can be handled for different purposes in different ways. For example, the mixture may be concentrated, concentrated, evaporated or diluted.

If necessary, the mixture according to the invention may be mixed with one or more food additives. Such agents include, for example, preservatives, anti-caking agents, and stabilizers.

No deviations in the shelf life of the products made with the fat blend have been observed from ordinary products. In some meat products, the TBA values for fat oxidation ... 20 hexanal emission have been at acceptable levels.

Apart from food, the composition of the invention can also be ingested .. ··, in the form of capsules in a manner similar to the commercially available cod-liver oil capsules or: pressed. The capsules may consist of any suitable biodegradable material, for example biopolymers, such as collagen, gelatin or laminin. Extrudates can be prepared, for example, by concentrating the fat blend into a powder and compressing the powder t * into extrudates.

Thus, the invention also relates to the · part according to the characterizing part of claim 14. 30 capsules and capsules.

The fat blend and its storage are accomplished by well-known preservation methods using commonly used preserving containers. The storage of the mixture avoids quality degradation by light and oxygen by commonly known means. These include, for example, the catalytic effect of UV light and oxygen on the oxidation of fat.

The following non-limiting examples illustrate the invention: 5

eXAMPLES

The following examples are intended to illustrate, without limiting the invention, the preparation, composition and use of the fat blend of the invention.

10 Initially, mixtures of vegetable and fish oils were prepared in different ratios, and qualified raters were given rating points for fat mixtures. The results are summarized in Table 1.

Table 1. Flavor comparisons of rapeseed and fish oil blends K / F aroma flavor ranking average-middle_dispersion_0/100 3.0 0.4 2.5 0.4 6.

100/0 3.5 0.3 4.0 0.3 1.

30/70 2.5 0.6 3.0 0.3 3.

10/90 3.0 0.0 3.0 0.1 3.

90/10 3.5 0.6 3.5 0.7 2.

70/30 3.0 0.3 3.0 0.6_3.

1 = unacceptable, 2 = poor, 3 = average, 4 = good, 5 = excellent 15 », ·“ For taste, a level below 3 was considered unsuitable as a raw material for a quality food.

Ranked three, and ranked second with average grades of K / F (Cas-20 fat / fish fat) ratios of 10 / 90.90 / 10 30 / 70.70 / 30. If fish fat or similar seafood fat is used, the proportion of vegetable fat should preferably be * »; 'at least 10% of the total fat content.

: Further, the jury was given the ability to evaluate the characteristics of the freshly-frozen meat steaks processed with the mixture described by the invention. Ratings f * i i: ": supported earlier results. Some Raathians rated the commercial reference product even weaker than the best component-processed products.

15 114894

Table 2. Ranked minced meat steaks ranked by taste

Test series appearance fragrance structure taste greasy basis C 4.7 4.3 3.3 3.3 2.6 3.

Ia 4.5 4.7 3.9 4.2 3.7 1.

Ib 4.4 - 4.5 3.8 3.7 3.5 2.

5

Products Ia and Ib are applications in which the vegetable / fish fat ratio was 7/3 and a and b were dosage amounts of the fat blend component of 0.5 to 5%. C was a commercial reference product.

10 Initially, a fat blend was prepared whose composition was optimized based on the smell and taste results of the blend. The mixture was reacted with water, a water-soluble protein and / or other biological material selected from the materials listed in claim 4 of the patent.

15 Generating a K / F fat blend generally included the following steps 1-4: 1) Measuring and processing the ingredients - Fat blend ... - Water - Biomaterials needed 20 - Folic acid, flavoring agents 2) Processing the ingredients into viscosity and composition 3) Other addition of ingredients to a mixture prepared as described in 1 and 2 4) packaging and placing in a storage and / or transport container.

t> I (* »* * *» »*, · · · t Preferably, the antioxidant compounds A, E and / or, " <, B, C and electrolytes potassium (K) and / or magnesium (Mg) .The mixture was * * subjected to the appropriate viscous condition and further to the intended mechanical treatment, resulting in a mixture which was readily added to both the aqueous and fat-containing other feedstock.

16 114894

The mixture as described was added separately or as a compound to the other raw material pulp in the food preparation process, which was processed in generally known ways to produce the product in question.

The following fat blends were prepared: 55 wt% fish-vegetable oil blend 35 wt% water 10 10 wt% other substances (proteins, minerals, biomaterials)

II

70 wt% vegetable oil 20 wt% water 15 10 wt% other substances (proteins, minerals, biomaterials)

III

65% fish vegetable oil blend 25% water 20 10% other substances (proteins, minerals, biomaterials)

*: IV

:: '; In one experiment, a mixture of mixture III was prepared by diluting 1/10 new; ': A mixture which was added as such to a liquid prepared as a preparation mixture.

: 25 *? »

ί,: V

In one experiment, a drinkable liquid product was prepared with Mixture #; · * (55% fat content) by diluting 1:10 with a 1: 2 aqueous solution of food citrate four:. ,,: times until a fat content of 3.4% by weight was reached, after which the fifth dilution was made: '; ': 30 grape-citrus fruit juice with a final fat content of 1.7 wt%.

π 114894

VI

In one experiment, a fat blend according to blend II was made and added to 8% dry cake dough so that the proportion of fat normally used in the preparation was reduced by the amount corresponding to the blend preparation. The proportion of other ingredients has not been substantially reduced, since the normal fat content of the dough is about 30% by weight.

VII

In one experiment, a potato product was prepared using the fat mixture of Example III. Spices were added to the fat mixture of Example III, after which the mixture was spray-sprayed over thin slices of potatoes as they were roasting in a convection oven at 200 ° C. The injection was repeated three times.

VIII

In one experiment, a chocolate processed product was prepared using a 70 wt% fat blend 15 similar to Example II. Of the original blend, 30 wt% was seawater fish oil and the remaining 70 wt% vegetable oil. Some vanilla was added to the mixture. 5% by weight of the finished component was added to the finished molten chocolate mass during its processing and allowed to solidify.

20 IX

•. In one experiment, a generally known dough batter was prepared to which mixture IV was added

*. fat mixture. The fat mixture of mixture IV was added to the batter dough 1: 4 during its preparation, after which the patties were baked.

: 25 X

: ': In one experiment, a fat blend of Mixture I was prepared and injected into fresh bovine roast so that the proportion of the final uncooked roast was: * between 4-5 wt%. The roast was vacuum packed and stored in a manner known in the art.

1 · t »30 18 1 1 4894

XI

In one experiment, a fat blend according to blend II was prepared, but with the addition of fish oil (vegetable oil / fish oil in a ratio of 7/3). The fat preparation was added in an amount of 0.5 to 3% by weight of the raw meat mass. The raw steak was processed in the usual manner known in the art and subsequently cooked on the grill as a hamburger steak.

XII

In one set of experiments, 3-7% by weight of the fat mixture of mixture I was added to the dough, after which biscuits weighing about 15 g were normally prepared from the dough.

10

XIII

In one set of experiments, 4-8% by weight of the fat mixture of mixture III was added to the sausage during processing and otherwise prepared in the usual manner.

15 When allowed to be evaluated by a trained panel of reviewers for the food compositions obtained in the above-described tests, the panel was unable to distinguish the fish-like odor or taste from the corresponding non-modified foods.

»T *

Claims (15)

1. Fat blend for use in food and / or products for oral use, characterized in that it contains more than 40% by weight of fat and that the fat content of the blend contains fat originating from more than one, however, that the proportion of vegetable fats in the mixture should be at least 4% by weight and that the ratio of vegetable fat to fish fat is between 10/90 - 90/10 and that the proportions of the fatty acids characteristic of the mixture in the fats are as follows: - myristic acid (C-14: 0) 0 , 1-10 wt%, 10. palmitic acid (C-16: 0) 5-20 wt%, - octadecatetracetic acid (C-18: 4 n-3) 0.3-5 wt%, - eicosapentaenoic acid EPA ( C-20: 5 n-3) 1-18 wt.%, Docosahexaenoic acid DHA (C-22: 6 n-3) 1 -11 wt.%, And the mixture contains cholesterol 0 - 0.5 wt.%, 0.1-1000 mg / kg, and the mixture contains 0.1-10% by weight biomaterial, and 0-60% by weight water. Fat blend according to claim 1, characterized in that it contains 40 to 70% by weight of fat. :. ' 20 Fat blend according to claim 1 or 2, characterized in that it contains * - * 0-45% by weight of flavorings. »· *" · 4. Fat blend according to any of the preceding claims, characterized in that the biomaterials are selected from the group comprising: protein, starch, various parts of a plant, naturally occurring or cultivated plant, biomaterials containing oligo- and / or polyaccharide, such as beta-glucan, biomaterials containing lignan, lactic acid bacteria, A, E, B and / or C vitamins, minerals and / or minerals such as potassium, magnesium, selenium and / or iron and / or flavonoids. * I :: 5. Fat blend according to any of the preceding claims, characterized in that the ratio of the vegetable fat ratio to fish fat is in the range 25/75 - 75/25. 23 1 1 4 8 9 4 6. Fat blend according to any of the preceding claims, characterized in that the proportion of vegetable fat, when fish fat or a similar other fat separated from living marine animals is used, amounts to at least 10% of the total fat. Fat blend according to any of the preceding claims, characterized in that it enhances the lowering of the apolipoprotein B serum in serum and improves the ratio of apolipoprotein A to B in blood. Fat blending composition, characterized in that it is obtained by concentration, enrichment, evaporation, dilution of a mixture according to any one of claims 1 to 7 or another corresponding method. 9. Fat blending composition, characterized in that it is obtained by mixing one in fat blend according to any one of claims 1-7 or fat blending preparation according to claim 8 with one or more food additives. in Food composition, characterized in that it contains a fat blend or fat blend composition according to any one of claims 1 to 9. Food composition according to claim 10, characterized in that the fat mixture is added to a basic foodstuff, such as meat, intestines, a liver or; 'Blood product or a chicken egg product. • .; Food composition according to claim 10, characterized in that: (a) the fat mixture is added to a food to be processed, such as cooked food, pasta, a meat product or canned food, a cereal product, a bakery product or a milk product: an intermediate product, a freezer, a soup, a sauce or cooked food. Food composition according to claim 10, characterized in that 'the fat mixture is added to a liquid food, such as soft drinks, coffee, cocoa,' nutritional additives, meal replacements, recovery drinks or other liquid products intended for nutritional supplies. Capsule and / or pellet intended for oral use, characterized in that it contains a fat blend or fat blend composition according to any of claims 5 to 9. 15. A process for preparing a fat blend, characterized in that the process comprises the following steps: the ratio of vegetable fat to fish fat is 10/90 - 90/10, and the proportions of the fatty acids characteristic of the mixture are as follows: - myristic acid (C-14: 0) 0.1-10% by weight, - palmitic acid (C -16.0) 5-20 wt%, - octadecatetracetic acid (C-18: 4 n-3) 0.3-5 wt%, 15. eicosapentaenoic acid EPÄ (C-20: 5 n-3) 1-18 wt. %, - docosahexaenoic acid DHA (C-22: 6 n-3) 1-11% by weight; •. - the fat, water and required biomaterials are measured and guided into the process such as: *: that the fat content of the mixture amounts to 40-70% by weight, the water to 0-60% by weight and bio-; The folic acid is added to 0.1 -1000 mg / kg fat mixture and optionally 0-45% by weight of flavoring substances, the ingredients are processed to their viscosity and composition suitable for use, suitable mixture; The other ingredients are optionally added to the mixture, and 1; - the finished fat mixture is used.