MXPA99010063A - Preparation of food-grade edible oils - Google Patents

Abstract

Marine oil is stabilized by treatment with silica in the presence or absence of carbon, vacuum steam deodorisation at a temperature between about 140 DEG C and about 210 DEG C in the presence of 0.1-0.4%deodorised rosemary or sage extract. If desired 0.01-0.03%ascorbyl palmitate and 0.05-0.2%mixed tocopherol can be added.

Description

PROCEDURE FOR THE PREPARATION OF EDIBLE QUALITY FOOD OILS FIELD OF THE INVENTION The present invention relates to the preparation and stabilization of marine oils quality for feeding.

BACKGROUND OF THE INVENTION Marine oils have aroused a substantial interest as a source of n-3 saturated poly nc-saturated fatty acids (LCPUFA), particularly eicosapentaenoic acid (EPA) and docohexaenoic acid (DHA), which are of dietary importance. These LCPUFA contain 5 or 6 double bonds that make them prone to atmospheric oxidation while generating a fishy taste and smell. The growing interest in LCPUFA has led to an investigation of the stabilization methods of fish oils against oxidation and the development of an unpleasant taste.

It has been known for a long time that refined marine oils are initially free of taste and smell REF .: 31787 fish, but that the reversal because of oxidation takes place quickly. Many apts have been made to stabilize the refined oils, by the addition of different antioxidants or mixtures thereof. However, all these apts have failed to date, see R.J. Hamilton et al., Journal of American Oil and Chemist's Society (JAOCS), vol. 75, n ° 7, p. 813-822, (1998). Consequently, there has been, and still is, a need for a process whereby these marine oils can be stabilized for a long period of time in a simple and inexpensive manner, whereby, even after a long storage period, they do not no fishy taste or smell is formed. The refined marine oil which has been treated with silica and stabilized with a mixture of lecithin, ascorbyl palmitate and alpha tocopherol, according to the procedure described in European Patent Publication 612 246, exhibits excellent stabilization to rancidity and a good performance in its application, mainly for dietary food supplements. In dairy applications such as yogurt and milk drinks, however, this oil develops a strong fishy taste and smell.

Refined marine oil that has been treated with an adsorbent such as silica and stabilized with 0.1% rosemary deodorized extract (HERBALOX "O", Kalsec, Incorporated of Kalamazoo, Michigan), and respectively, sage extract according to and , respectively, an analogous manner to the process described in European Patent Publication 340 635, has a grassy taste and smell, which can be detected in food applications. This flavor and smell of grass suppresses the taste and smell of fish. In dairy applications, the use of as little as 0.03% of HERBALOX'O "and, respectively, sage extract, in the marine oil results in a very strong taste and smell of grass, which prevents employment of this oil in these applications.

It has now surprisingly been discovered, in accordance with the present invention, that marine oil that has been treated with silica according to the process described in European Patent Publication 612 246, can be stabilized for a long period of time without being develop a fishy taste and odor, by steam and vacuum deodorization, at a temperature between about 140 ° C and about 210 ° C in the presence of 0.1-0.4% deodorized extract of rosemary to sage.

DESCRIPTION OF THE INVENTION The fully refined marine oil used in the present invention is a neutralized, bleached and deodorized oil in a conventional manner. The oil may be, for example, shad oil, herring oil, sardine oil, anchovy oil, oil of a species similar to herring, tuna oil, hake oil, etc. or a mixture of one or more of these oils.

The associated factors, or even responsible, the fishy taste and smell of a marine oil are not well defined. In order to acquire more information on which factors are responsible for the taste and smell of fish, 21 oil samples have been analyzed in detail, as shown and described below. Samples 1-10 used in these analytical procedures are commercially available standard fish oils available from suppliers around the world, which are considered "aged" due to the delay in refining them according to the procedure described in European Patent Publication 612 346, while samples 11-15 are refined fish oils of which both extraction and refining are known to have taken place immediately after the fish were caught, or only with minimal delay. Samples 16-17 are oils of fungal origin. Samples 18-21 are derived from commercially available fish oils, according to the procedure described in European Patent Publication 612 346, in which, however, a special short column distillation step has been included at the beginning of the procedure, to capture the odoriferous molecules and use them as described below. The purpose of this extensive screening is to have a wide range of representative refined oils containing EPA and DHA.

Table 1 shows the influence of acid value, EPA and, respectively, DHA content, color and prooxidant iron and copper levels, and the sensory responses of a panel of trained tasters, on the 21 oil samples described above. above.

The analysis for the determination of the EPA and the content of DHA, and respectively the levels of iron and copper prooxidants, were carried out according to the analytical methods already known in the specialty. For the determination of the acid value, namely the number of milligrams of potassium hydroxide needed to neutralize the free fatty acids in 1 gram of oil, the oil sample is titrated with a 0.1N aqueous solution of potassium hydroxide, using phenolphthalein 1% as an indicator. The size of the sample has been determined as follows.

The color was determined by means of a Lovibond Model E AF 900 tintometer comparing the color of the light transmitted through a given thickness of oil, with the color of the original light from the same source, transmitted through standard colored object holders. The results are expressed in terms of units of red (R), yellow (Y) and blue (B), to achieve the match, and the size of the cell used. Taste and smell are evaluated sensory by a trained jury of tasters comprising 12-15 people. Each member of the jury has to classify the samples in terms of perception of the taste and smell of fish. An estimated scale of 1 to 5 is used to express the extent of the fish sensation, in which 1 represents no fishy taste or smell, while 5 represents a very strong fishy taste or smell. The samples are coded using a three-digit code, and the jury is subjected to 10-15 ml in a plastic beaker at 22 ° C. The products are evaluated immediately after being processed, and after 4 weeks and respectively 12 weeks of storage at 22 ° C in aluminum containers.

Table 2 shows the effect of the primary and secondary oxidation levels on the taste and odor of marine oils as in table 1. Primary oxidation is measured as the peroxide value of the oils in milliequivalents (meq) / kq of oil. Secondary oxidation is measured in two ways: first, by the reaction of the unsaturated aldehydes of the oil, with anisidine, and second, by the reaction of the alkanals, alkenes and alkadienals of the oil, with the N, N-dimethyl-p phenylenediamine.

For the determination of the peroxide value, the oil, in a solution of acetic acid and chloroform, is treated with an iodide solution and then the free iodine is titrated with a solution of sodium thiosulfate. The sample size was determined as follows: The p-anisidine value is defined as 100 times the absorbance measured at 350 nm in a 1 cm cell of a solution containing 1.0 g of the oil in 100 ml of a mixture of hexane and a solution of p-anisidine in acid Glacial acetic acid (0.025 g / 100 ml of glacial acetic acid). The sample size was determined as follows: The aldehyde values were determined on the basis of a method described by K. Miyashita et al., JAOCS, vol 68 (1991), according to which, N, N-dimethyl-p-phenylenediamine is reacted with the aldehydes in the presence of acetic acid. The three aldehyde classes (alkaline, alkenal and alkalienal) are determined by visible absorption at 400, 460 and 500 nm respectively. The aldehyde values are expressed in mmoles / kg.

In addition, the level of the odoriferous molecules in each of these oils has been measured by a static head separator coupled to the GC / MS. The oil to be measured (samples of 1 g each) is sealed with a bead inside a head separator vessel (22 ml) under a nitrogen atmosphere and heated at 120 ° C for 15 minutes in an automatic sample separator. heads A measured volume of the head separator is automatically injected into the GC / MS using a heated transfer line. Gas chromatography is used to separate the molecules and the mass spectrometer is used to identify and quantify the separated molecules. The results obtained are shown in table 3.

Table 1 The above table shows that there is no correlation between the acid value, the EPA and the DHA content, the color and the prooxidant iron and copper levels, and the taste and smell of these marine oils. abla 2 A alcanales, B = alquenales, C = alcadienales The previous results show again that these indicators of oxidation are not able to differentiate the oils with a good taste and smell, from the bad oils TABLE 3 ) Again, the above data showed that the head separator can not distinguish between marine oils with a good flavor and a bad taste.

Tables 1 - 3 also showed that marine oils that have been refined shortly after the oil has been extracted from freshly caught fish do not have a better sensory response than oils that have been refined from a fish oil. raw, old. However, the levels of secondary reagents of anisidine and aldehydes are extremely low in these fresh oils. These results suggest that what is responsible in marine oil for fish taste and odor is present at extremely low levels, below the detection limits of the GC / MS static heads separator. The data also shows that neither anisidine nor aldehyde measurements are very useful for predicting the sensory quality of the oil. They are too insensitive.

Tables 1-3 show sensory data for single-cell oils, which show that they can also pick up fishy taste and smell. Table 1 also shows that when using specially refined oils it is possible to obtain marine oils with an excellent taste and odor although their quality parameters such as anisidine, peroxide, iron, copper, color and values of the static head separator, are not different oils with a poor taste and smell.

In order to understand the extent of the problem of marine oils with fishy taste and smell, efforts have been made to try to identify and quantify the molecules responsible for the taste and smell of fish. Marine oils (1 kg each) rich in EPA and / or DHA that had a strong fishy odor were slowly passed through a short distillation column at 120 ° C and reduced pressure (0.005 mbars). Two vacuum siphons were connected in series each cooled with liquid nitrogen to collect the volatile fish that were eliminated by this process. These oils were then deodorized at 190 ° C and are the four specially refined oils listed in tables 1-3 as samples 18-21. Even though their traditional quality parameters are no different from those of the oils that were ruled with fishy taste and smell, they had only a little or no fishy flavor. The condensates in the vacuum traps were dissolved in methyl tert-butyl ether and subjected to an olfactory GC / MS detector to identify the molecules responsible for the taste and smell of fish, which had been eliminated by this procedure. According to the olfactory detector GC / MS, the output vapor of a gas chromatograph is divided and sent to two different detectors. In the present case, the detectors used were the mass spectrometer and the human nose. This system allows the peaks to be identified by the MS and to assign the odor judgments formulated by an operator.

A number of very potent odoriferous molecules were identified in the distillates and recorded in table 4. Table 4 As can be deduced from Table 3, only a few of the above molecules can be identified using the static head separator and, thus, a more sensitive method was needed to remove the head separating molecules from the oils. The detection limits for, for example, 2-octenal and respectively 2-hexadienal, were 940 ppb and respectively, 500 ppb. In order to improve detection sensitivity, the dynamic head separator technique has been employed. According to this technique, aliquots of 2 g of oil in a water bath have been heated to 75 ° C, purged with helium (150 ml / min) through a Tekmar glass purge apparatus, in Perkin cartridges Elmer containing TENAX adsorbent (Enka Research Institute, Arnheim). The dynamic head separator was measured by GC / MS using a 30 m column of DB5-MS (1 μm film thickness).

Table 5 shows the flavor jury's response to a number of combinations of marine oil mixtures and the profile of the dynamic head separator of a number of molecules. They have been identified by GC / MS and the GC / MS olfactory detector. As can be seen, some of these molecules can be detected at a ppb level of a single digit using the dynamic head separator. The importance of the data in Table 5 is that they explain why the data in Tables 1-3 can not possibly relate to the taste and smell of marine oil and also demonstrate the very small amount of oxidation that is necessary before the Oil deteriorates to an unacceptable quality from the point of view of its taste and smell. i £ > head separator of the oils and the category assigned by the taste jury using a multiple discriminant analysis. Multiple discriminant analysis (MDA) is a statistical test used to determine whether a given classification of cases in groups is a probable classification. It will inform if the assignment to a group, of a certain case, is true or false. The final data are shown in a table with rows and columns corresponding respectively to the member of the real and estimated group. In the mark of the present invention, the classification obtained from the sensory evaluation by the taste jury was the flavor factor. The MDA analysis was done through a statistical package called UNISTAT version 4.51.

Trt > the 6 The retention index of a compound is calculated from injections of saturated straight-chain hydrocarbons of 5 to 15 carbon atoms, under the same chromatographic conditions as the analysis in question, and is similar to the retention time, because the more time is retained on a GC column, the higher is its retention time / index. The use of retention rates in preference to retention times, makes the information more rigorous and transferable although the retention indexes are still dependent on the phase of the column and the chromatographic conditions, but they minimize the variables that depend on the instrument.

In order for a peak of a GC graph to be accepted as having a certain identity, certain conditions must be met. The traditional condition with the GC is that it must have the same index / retention time as a true standard. Of the 6 molecules on the list, standards were obtained for 5 of them. Alternatively, the mass spectra can be used as an additional tool to confirm the identity of the peaks.

Table 7 shows the effect of the increasing concentration of the rosemary deodorized extract on the stability to the rancidity of a marine oil, by the addition thereof after deodorization.

Table 7 Table 7 shows that between 0 and 4% addition of rosemary extract, the induction time to rancidity, and with it the stability to rancidity of the marine oil, increases with increasing amount of rosemary extract. However, the use of rosemary extract as a stabilizer of marine oils, according to the prior art, that is, after desorption, is disadvantageous even at the low amount of 0.2%, due to the strong smell of grass of the extract of commercial deodorized rosemary, particularly if it is used in dairy food applications. This makes it impossible to take advantage of the benefits of the doses shown in Table 7.

It has now been surprisingly discovered, in accordance with the present invention, that by adding the rosemary extract to the oil before deodorization, the strong odor is eliminated without eliminating or destroying the antioxidant activity. The results of the relevant experiments are shown in tables 8 and 9.

Table 8 shows a series of head separator molecules that describe the head separator of the deodorized rosemary extract at a concentration of 0.2% added to the deodorized marine oil after deodorization and, respectively 0.2% and 0.4% added before the deodorization. In the latter case, there are two deodorization temperatures.

Table B The relative values given in the 2nd column are those resulting from the analysis of the marine oil with 0.2% of HERBALOX "O" added after the deodorization. When the oils are deodorized it is necessary to have a concentration at which it is possible to measure the elimination of the molecules of the head separator. Therefore, the concentration of each compound found in the experiment in which the rosemary extract was added after the removal, was taken as 100% and the effects of the deodorization were measured at this level.

Table 8 shows that when a mineral oil to which 0.2% of rosemary essence has been added before deodorization is deodorized at 150 ° C or 190 ° C, virtually all of these flavor molecules disappear from the oil. With 0.4% addition, the elimination of most flavor molecules is low, whereby two of the main components, namely, camphor and caryophyllene, are not completely eliminated.

The smell of grass in a deodorized oil 150 ° C with an addition of 0.4% rosemary extract before deodorization is still strong, while an oil with only 0.2% rosemary extract, has no grassy odor.

Table 9 shows the effect on the antioxidant system, the deodorization temperature, the antioxidant mixture and whether the rosemary is added before or after the deodorization.

Table 9 Adding 0.2% rosemary extract to marine oil without deodorizing, increases the rancidity stability from 1.7 to 3.0 hours at 100 ° C. The same or approximately the same stability to rancidity is seen when the rosemary extract is added to the oil after deodorization at 150 ° C and 190 ° C. A slightly increased rancidity stability is seen when the sage extract is added to the oil after deodorization at 190 ° C. If the rosemary extract is added to the oil before deodorization at 150 ° C, a slightly increased rancidity stability occurs, but with the deodorization at 190 ° in the presence of rosemary extract and, respectively, sage extract, the stability to the Oil rancidity increases substantially to 4.1 and respectively 3.4 hours. The addition of 0.02% ascorbyl palmitate and 0.1% mixed with tocopherol after deodorization further enhances the oil rancidity stability. Thus, deodorizing the oil at 190 ° C and adding 0.2% rosemary extract and, respectively, sage extract, followed by 0.02% ascorbyl palmitate and 0.1% mixed tocopherol, after deodorization, it is possible to increase the stability of the oil. rancidity of the oil, from 1.7 to 6.2 and respectively, 5.3 hours.

Accordingly, it is object of the present invention, a process for the preparation and stabilization of a food grade marine oil, treating the marine oil with silica in the presence or absence of carbon, vacuum deodorizing at a temperature between approximately 140 ° C and approximately 210 ° C in the presence of 0.1-0.4% rosemary or sage extract and, if desired, adding 0.01-0.03% ascorbyl palmitate and 0.05-0.2% mixed tocopherol, as well as the use of the oil thus obtained, for food applications. Another object of the present invention is a method of determining the sensory quality of an unknown marine oil, by measuring the profile of the dynamic head separator of marine oil with respect to the following 6 compounds: (Z) -4-heptenal ( E) -2-hexenal (1, 5- (Z) -octadien-3-one (E, E) -2, 4-heptadienal 3, 6-nonadienal (E, Z) -2, 6-nonadienal and evaluating the results obtained against the oils given in Table 5, through multiple discriminatory analyzes.

Preferably, the silica treatment is carried out in the presence of carbon. The preferred temperature for the deodorization step ranges from 150 ° C to 190 ° C, more preferably at about 190 ° C. The preferred amount of rosemary or sage deodorized extract present during deodorization is 0.2%. In addition, it is preferred to add after deodorization 0.01-0.03%, preferably 0.02%, of ascorbyl palmitate and 0.5-0.2%, preferably 0.1% mixed tocopherol.

The following examples illustrate the invention, but do not limit its scope in any way. The silica and carbon used in the present invention have been described in detail in European Patent Publication 612 346. All the oils used were mixed with 5% silica and 2% activated carbon at 80 ° C and then the they were filtered as described in European Patent Publication 612 346. The filtrate receives in the examples the name "adsorbed oil".

Example 1 950 g of adsorbed marine oil containing 11. 0% EPA and 17.8% DHA, were deodorized at 190 ° C for 2 hours and then cooled to 60 ° C. The steam was interrupted and replaced by a nitrogen purge for 5 minutes. The oil was then divided into aliquots to which HERBALOX "O" was added up to 4% and was used to see the stabilities to rancidity recorded in Table 7. In a separate aliquot of this oil, 0.2% of HERBALOX was added. "OR". The results of this study are recorded in the Table 9. Samples of this oil were also purged dynamically to measure the content of flavor separator molecules from the addition of HERBALOX "O". These results are recorded in table 8.

Example 2 950 g of adsorbed marine oil containing 11. 0% EPA and 17.8% DHA, were deodorized at 150 ° C for 2 hours and then cooled to 60 ° C. The steam was interrupted and replaced by a nitrogen purge for 5 minutes. 0.2% HERBALOX "O" was added to this oil. The results of this study are recorded in Table 9. Samples of this oil were dynamically purged to measure the content of flavor separator molecules from the addition of HERBALOX "O". These results are recorded in table 8.

Example 3 950 g of adsorbed marine oil containing 11.0% of EPA and 17.8% of DHA, were mixed with 0.2% of HERBALOX "O", then deodorized at 190 ° C for 2 hours and then cooled to 60 ° C. The steam was interrupted and replaced by a nitrogen purge for 5 minutes. The oil was then divided into aliquots to test 1) no addition of another antioxidant, and respectively 2) the addition of 0.02% ascorbyl palmitate and 0.1% mixed tocopherol. Stabilities to rancidity are recorded in Table 9. Samples of this oil were also purged dynamically to measure the content of the flavor separating head molecules from the addition of HERBALOX "O". The results of this study are recorded in table 8.

Example 4 950 g of marine adsorbent oil containing 11. 0% of EPA and 17.8% of DHA, were mixed with 0.2% of HERBALOX "O", then deodorized at 150 ° C for 2 hours and then cooled to 60 ° C. The steam was interrupted and replaced by a nitrogen purge for 5 minutes. The oil was then divided into aliquots to test 1) no addition of another antioxidant, and respectively 2) the addition of 0.02% ascorbyl palmitate and 0.1% mixed tocopherol. Stabilities to rancidity are recorded in Table 9. Samples of this oil were also purged dynamically to measure the content of the flavor separator head molecules from the addition of HERBALOX "O". The results are recorded in table 8.

Example 5 950 g of adsorbed marine oil, containing 11.0% of EPA and 17.8% of DHA, were mixed with 0.4% of HERBALOX "O", then deodorized at 150 ° C for 2 hours and then cooled to 60 ° C. The steam was interrupted and replaced by a nitrogen purge for 5 minutes. The oil was then divided into aliquots that were dynamically purged to measure the content of flavor separator molecules from the addition of HERBALOX "O". The results are recorded in the table Example 6 950 g of adsorbed marine oil containing 11.0% of EPA and 17.8% of DHA, were mixed with 0.4% of HERBALOX "O", then deodorized at 190 ° C for 2 hours and then cooled to 60 ° C. The steam was interrupted and replaced by a nitrogen purge for 5 minutes. The oil was then divided into aliquots, which were dynamically purged to measure the content of flavor separator molecules from the addition of HERBALOX'O. "The results are recorded in the table Example 7 950 g of adsorbed marine oil containing 11. 0% EPA and 17.8% DHA were deodorized at 190 ° C for 2 hours and then cooled to 60 ° C. The steam was interrupted and replaced by a nitrogen purge for 5 minutes. A 0.2% sage extract was added to this oil. The results of this study are recorded in table 9.

Example 8 950 g of an adsorbed marine oil containing 11.0% EPA and 17.8% DHA were mixed with 0.2% sage extract, then deodorized at 190 ° C for 2 hours and then cooled to 60 ° C. The steam was interrupted and replaced by a nitrogen purge for 5 minutes. The oil was then divided into aliquots to test 1) no more antioxidant addition, and respectively 2) the addition of 0.02% ascorbyl palmitate and 0.1% mixed tocopherol. Stabilities to rancidity are recorded in table 9.

The following examples illustrate the use of marine oil obtained according to the present invention in practical food applications. The oil used is hake oil containing 11.0% EPA and 17.8% DHA, which was deodorized at 190 ° C in the presence of 0.2% HERBALOX "O" and will be named in the examples as "ROPUFA 30 'edible oil n -3".

Example 9 Soft drink with 30% juice Average serving: 300 ml Content of LCPUFA n-3: 75 mg / serving [g] Part I Concentrated orange 60.3 ° Brix, acidity 5.15% 657.99 Concentrated lemon 43.50 Brix, acidity 32.7% 95.96 Essence of orange, soluble in water 13.43 Apricot essence, soluble in water 6.71 Water 26.46 Part II ß-carotene 10% in CWS 0.89 Water 67.65 Part III Ascorbic acid 4.11 Anhydrous citric acid 0.69 Water 43.18 Part IV Stabilizer 1.37 Ethyl benzoate 2.74 Water 64.43 Part V Orange essence, soluble in oil 0.34 Essence of distilled orange 0.34 Edible oil ROPUFA? 30 'n-3 13.71 Bottling syrup Soft drink compound 74.50 Water 50.00 Sugar syrup 60 ° Brix 150.00 The sugar syrup was diluted in water up to 1 liter, prepared for a consumption drink.

Part I: All the ingredients were mixed together without incorporation of air. Part II: The ß-carotene dissolved in water. Part III: Ascorbic acid and citric acid were dissolved in water. Part IV: Sodium benzoate was dissolved in water. The stabilizer was added with stirring and shaking for 1 hour. Part V: All the ingredients were mixed together. All the parts were mixed together before homogenization using first a Turrax and then a high pressure homogenizer (pi = 200 bars, p2 = 50 bars).

Instead of using sodium benzoate, the beverage can be pasteurized. The drink can also carbonate.

Example 10 Bread of cereals 5 Average ration: 100 g content of n-3 LCPUFA: 90 mg / ration [%] Cereal flour 5 100.00 Water 70.00 Yeast 4.00 salt 2.00 Edible oil ROPUFA '30' n-3 0.56 The yeast dissolved in a part of the water. All the ingredients including the ROPUFA? 30 'n-3 edible oil, were mixed together to form a paste. The salt was added at the end of the kneading time. After the fermentation, the pasta was worked again and divided before forming a bread. Before baking, the surface of the bread was sprinkled with water and sprinkled with flour.

Parameters: - Mixing: Spiral kneading system 4 minutes 1 to March 5 minutes 2nd March Test of the dough: 60 minutes Temperature of the dough: 22 - 24 ° C Duration of the test: 30 minutes -Cooking: Oven: Dutch type oven Cook temperature: 250/220 ° C Cook time: 50 - 60 min. Estimated loss in cooking: 10% Example 11 Margarine table 60% fat Average ration: 20 g Content in n-3 LCPUFA: 225 mg / ration [%] Fat phase: Sunflower oil 25,220 Hardened mixture of rapeseed, soy, coconut and palm oil 31,175 Edible oil ROPUFA x30 'n-3 3.000 Emulsifier 0.600 Beta-carotene 30% FS 0.004 Essence of butter, soluble in oil 0.001 Aqueous phase: Water 39,858 Salt 0.100 Citric acid 0.042 Fat phase: The fats were melted without exceeding 60 ° C, or the oil and kept at the same temperature.

Shortly before processing, ROPUFA? 30 'n-3 edible oil was added. Next, all the other oil-soluble ingredients were added to the fat / oil mixture.

Aqueous phase: All the ingredients soluble in water were dissolved in water and pasteurized. The aqueous phase was slowly added to the oil phase (50 ° C) and mixed with a high shear mixer, to form a homogeneous emulsion. The emulsion was crystallized in a margarine plant, equipped with a mutator, barbed apparatus and support tube. The margarine was packed in glasses at 20 ° C and kept cold, Example 12 Margarine table 80% fat Average serving: 30 g LOPUFA content n-3: 225 mg / ration [%] Fatty phase: Sunflower oil 30,850 Hardened mixture of rapeseed, soybean, coconut and palm oil 45,800 Edible oil ROPUFA 30 'n-3 3,000 Emulsifier 0.250 Beta-carotene 30% FS 0.008 Essence of butter, soluble in oil 0.090 Aqueous phase: Water 19.910 Salt 0.100 Citric acid 0.005 Essence of butter, soluble in water 0.005 Fat phase: The fats were melted, without exceeding 60 ° C.

The oil was added and the mixture was added at the same temperature. Shortly before processing, the edible oil ROPUFA x30 'n-3 was added. Then all the other oil-soluble ingredients were added to the fat-oil mixture.

Aqueous phase: All ingredients soluble in water, dissolved in water and pasteurized. The aqueous phase was slowly added to the oil phase (50 ° C) and mixed with a high shear mixer to form a homogeneous emulsion. The emulsion was crystallized in a margarine plant, equipped with a mutator, barbed apparatus and review tube. The margarine was packed in glasses at 15 ° C and kept cold.

Example 13 Cakes Type Mailánder Average ration: 25 g Content in LCPUFA n-3: 62.5 mg / ration [%] Wheat flour, type 550 410.0 Sugar 205.0 Fat / butter 195.9 Edible oil ROPUFA? 30 'n-3 9.1 Whole egg (liquid) 180.0 Lemon essence cs Baking agent c.s.

ROPUFA? 30 'n-3 edible oil was added to the melted fat. All the other ingredients were added slowly mixing to form a sweet shortbread dough.

Then, the pastry dough was stored, cold (4 ° C) for at least 2 hours, before flattening the pastry dough to a thickness of approximately 5 mm. Pieces of it were cut and sprinkled with egg yolk on the surface before baking in the oven. - Cooking in the oven Oven: oven with ventilation Cooking temperature: 180 ° C Cooking time: 15 minutes Example 14 Toasts Average serving: 100 g LCPUFA content n-3: 90 mg / serving [%] Wheat flour, type 550 100.00 Water 60.0 Yeast 5.00 Salt 2.00 Fat / butter 9.43 Edible oil ROPUFA? 30 'n-2 0.57 Malta 1.00 Agent emulsifier for cooking 2.50 The yeast dissolved in a part of the water. All ingredients were mixed together to form a paste including ROPUFA? 30 'n-3 edible oil. The salt was added at the end of the kneading time. Then, the pasta was worked again, divided and placed on a tinplate baking tray for fermentation. After cooking, the loaf was demolded directly.

Parameters Kneading: Spiral kneading system 5-6 minutes 1 'run 3-4 minutes 2' run Pasta test: none Paste temperature: 22-24 ° C Test duration: 40 minutes Cooking: Oven type Dutch oven Cooking temperature: 220 ° C Cooking time: 35-40 minutes Example 15 Whole flour biscuits Average serving: 25 g Content in LCPUFA n-3: 125 mg / serving, [%] Whole wheat flour 355.0 Fat 195.3 Edible oil ROPUFA? 30 'n-3 18.2 Cane sugar 177.5 Almond, crushed 118.0 Egg whole (liquid) 130.0 Salt 1.0 Agent for cooking 2.5 Cinnamon 2.5 Essence of lemon rind cs Lemon juice cs ROPUFA? 30 'n-3 edible oil was added to the melted fat. All the other ingredients were then added slowly, mixing them to form sweet shortcakes. The pulp was then stored cold (4 ° C) for at least 2 hours before flattening the pulp to a thickness of approximately 6 mm. It was cut into pieces and these were sprinkled with egg yolk on the surface and sprinkled with cane sugar before cooking.

Parameters Cooking: Oven: oven with ventilation Cooking temperature: 220 ° C Cooking time: 10 minutes Estimated loss by cooking 10% Example 16 Yogurt cake Medium serving: 100 g LCPUFA content n-3: 250 mg / serving [g] Wheat flour 310.0 Sugar including vanilla sugar 240.0 Whole egg (liquid) 200.0 Yogurt 170.0 Fat / oil 60.9 Cooking agent 10.0 Edible oil ROPUFA? 30 'n-3 9.1 ROPUFA '30' n-3 edible oil was added to the fat / oil. The yogurt was mixed with the sugar, vanilla sugar and the eggs before the addition of the fat / oil containing the edible oil ROPUFA? 30 'n-3, the flour and the cooking agent The pasta was beaten for at least 10 5 minutes at half speed. It was then spread on the inside of tin trays for cakes and baked in an oven.

Parameters: Cooking: Oven: Oven with ventilation Cooking temperature: 190 ° C Cooking time: 40 minutes Example 17 UHT milk drink 1.7% fat Typical serving: 200 ml Content in LCPUFA n-3: 150 mg / ration [%] Part I Edible oil ROPUFA? 30 'n-3, 0.200 Milk 1.5% fat 2.580 Part II Part I 2,780 Sodium ascorbate 0.025 Milk 1.5% fat 97,195 Pre-emulsion Part 1 was mixed in its entirety and homogenized in a high pressure homogenizer p? - 150 bars, p2 = 50 bars) until a homogeneous emulsion is achieved.

UHT procedure: Part I was added together with the sodium ascorbate to the rest of the milk without incorporation of air. The mixture was homogenized in a high pressure homogenizer (pi = 150 bars, p = 50 bars) and preheated in a heat exchanger tubular before carrying out the thermal process in a direct heat exchanger to 140 ° C for 4 seconds, vacuum cooling and aseptic packaging.

Example 18 Yogurt type sedimentation 3.5% fat Average serving: 150 g Content in LCPUFA n-3: 225 mg / ration [%] Full-fat milk (3.8% fat) 75.0 Skim milk (0.1% fat) 14.9 15 Skim milk powder 2.0 Sugar 5.0 Yogurt 2.5 Edible oil ROPUFA 30 'n-3 0.6 The milk was heated to 35 ° C before the addition of milk powder and sugar. This mixture was heated to 65 ° C to dissolve all the ingredients. ROPUFA? 30 'n-3 edible oil was added to the mixture before homogenization in a high pressure homogenizer (p: = 150 bars, p2 = 50 bars) at 65 ° C. This emulsion was then pasteurized at 80 ° C for 20 minutes. After cooling to 45 ° C a culture of natural yogurt was added, and mixed. This mixture was then filled into glasses and fermented at 45 ° C for 3-4 hours until reaching a pH of 4.3 and then stored at 4 ° C.

Example 19 Frozen yogurt 3.5% fat Average serving: 150 g Content in LCPUFA n-3: 225 mg / serving in Yogurt [%] Full-fat milk (3.8 fat) 78.8 Skim milk (0.1% fat) 10.8 lo Skim milk powder 2.0 Stabilizer 0.3 Sugar 5.0 Yogurt 2.5 Edible oil ROPUFA? 30 'n-3 0.6 The milk was heated to 35 ° C before the addition of milk powder, stabilizer and sugar. The mixture was heated to 65 ° C to dissolve all the ingredients before homogenization in a high pressure homogenizer (Pi = 150 bars, P2 = 50 bars) at 65 ° C. This emulsion was then pasteurized at 80 ° C for 20 minutes. After cooling to 45 ° C a culture of natural yogurt was added, and mixed, followed by a fermentation at 45 ° C for 3-4 hours until reaching a pH of 4.3. After cooling and shaking vigorously, the yogurt was packed in glasses and stored at 4 ° C.

Method A: Adding edible oil ROPUFA? 30 'n-3, before homogenization.

Method B: Add edible oil ROPUFA? 30 'n-3, after fermentation during agitation.

It is noted that in relation to this date, the best method known by the applicant to carry out the aforementioned invention, is that which is clear from the description of the present invention. Having described the invention as above, the content of the following is claimed as property.

Claims (8)

1. A procedure for the preparation and stabilization of the marine quality oil for feeding, characterized the Doraue procedure involves the treatment of the marine oil with silica in the presence or absence of carbon, the deodorization with steam under vacuum at a temperature between approximately 140 ° C and approximately 210JC in the presence of 0.1-0.4 = of rosemary or sage extract and, if desired, adding 0.01-0.03co of ascorbyl palmitate and 0.05-0.2% of mixed tocopherol.

2. A process according to claim 1, characterized in that steam deodorization under vacuum is carried out in the presence of rosemary extract.

3. A process according to claim 1 or 2, characterized in that the treatment with silica is carried out in the presence of carbon.

4. A process according to any one of claims 1 to 2, characterized in that the temperature for the deodorization is between 150 ° C and 190 ° C, preferably at about 190 ° C

5. A process according to any one of claims 1 to 4, characterized in that the amount of deodorized rosemary extract present during deodorization is 0.2%.

6. A process according to any one of claims 1 to 5, characterized in that after the deodorization, 0.01-0.03%, preferably 0.02%, of ascorbyl palmitate, and 0.05-0.2%, preferably 0.1% mixed tocopherol are added .

7. Use of a marine oil obtained according to any one of claims 1 to 6, for the preparation of food applications.

8. A method characterized in that it comprises the determination of the sensory quality of an unknown marine oil, by measuring the profile of the dynamic head separator of the marine oil with respect to the following 6 compounds: (Z) -4-heptenal (E) -2 -hexenal 1, 5- (Z) -octadien-3-one (E, E) -2, 4-heptadienal 3,6-nonadienal (E; Z) -2,6-nonadienal and evaluation of the results obtained with respect to the results of the oils given in table 5 through multiple discriminatory analyzes.