WO2003056939A1 - Oil blends - Google Patents
Oil blends Download PDFInfo
- Publication number
- WO2003056939A1 WO2003056939A1 PCT/EP2002/000162 EP0200162W WO03056939A1 WO 2003056939 A1 WO2003056939 A1 WO 2003056939A1 EP 0200162 W EP0200162 W EP 0200162W WO 03056939 A1 WO03056939 A1 WO 03056939A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- oil blend
- oil
- acid
- mixture
- nutritional product
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 102
- 235000016709 nutrition Nutrition 0.000 claims abstract description 39
- 235000020660 omega-3 fatty acid Nutrition 0.000 claims abstract description 29
- 235000021281 monounsaturated fatty acids Nutrition 0.000 claims abstract description 24
- 208000024172 Cardiovascular disease Diseases 0.000 claims abstract description 10
- 239000003921 oil Substances 0.000 claims description 74
- 235000019198 oils Nutrition 0.000 claims description 74
- 239000000047 product Substances 0.000 claims description 43
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 claims description 22
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 16
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims description 15
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims description 15
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims description 15
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims description 15
- 239000005642 Oleic acid Substances 0.000 claims description 15
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 15
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 claims description 12
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 claims description 11
- 229960000304 folic acid Drugs 0.000 claims description 11
- 235000019152 folic acid Nutrition 0.000 claims description 11
- 239000011724 folic acid Substances 0.000 claims description 11
- 235000005911 diet Nutrition 0.000 claims description 9
- 229940088594 vitamin Drugs 0.000 claims description 9
- 229930003231 vitamin Natural products 0.000 claims description 9
- 235000013343 vitamin Nutrition 0.000 claims description 9
- 239000011782 vitamin Substances 0.000 claims description 9
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 claims description 8
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 8
- 235000020673 eicosapentaenoic acid Nutrition 0.000 claims description 8
- 229960005135 eicosapentaenoic acid Drugs 0.000 claims description 8
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 claims description 8
- 229910052760 oxygen Inorganic materials 0.000 claims description 8
- 239000001301 oxygen Substances 0.000 claims description 8
- 230000037213 diet Effects 0.000 claims description 7
- 235000020669 docosahexaenoic acid Nutrition 0.000 claims description 7
- 235000013336 milk Nutrition 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 230000002265 prevention Effects 0.000 claims description 7
- 235000019155 vitamin A Nutrition 0.000 claims description 7
- 239000011719 vitamin A Substances 0.000 claims description 7
- 229940090949 docosahexaenoic acid Drugs 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 235000021313 oleic acid Nutrition 0.000 claims description 5
- 229960002969 oleic acid Drugs 0.000 claims description 5
- 239000013589 supplement Substances 0.000 claims description 5
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 5
- 235000015140 cultured milk Nutrition 0.000 claims description 4
- 235000021323 fish oil Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 230000035764 nutrition Effects 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 2
- 235000008452 baby food Nutrition 0.000 claims description 2
- 235000015895 biscuits Nutrition 0.000 claims description 2
- 235000014121 butter Nutrition 0.000 claims description 2
- 235000012970 cakes Nutrition 0.000 claims description 2
- 239000003995 emulsifying agent Substances 0.000 claims description 2
- 235000013310 margarine Nutrition 0.000 claims description 2
- 239000003264 margarine Substances 0.000 claims description 2
- 235000013618 yogurt Nutrition 0.000 claims description 2
- 241000237519 Bivalvia Species 0.000 claims 1
- 235000020639 clam Nutrition 0.000 claims 1
- 230000006806 disease prevention Effects 0.000 abstract description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 20
- 108010007622 LDL Lipoproteins Proteins 0.000 description 14
- 102000007330 LDL Lipoproteins Human genes 0.000 description 14
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 12
- 238000000034 method Methods 0.000 description 12
- 239000004615 ingredient Substances 0.000 description 11
- 235000013365 dairy product Nutrition 0.000 description 8
- 238000012545 processing Methods 0.000 description 8
- 238000008214 LDL Cholesterol Methods 0.000 description 7
- 102100023543 Vascular cell adhesion protein 1 Human genes 0.000 description 7
- 239000003963 antioxidant agent Substances 0.000 description 7
- 235000006708 antioxidants Nutrition 0.000 description 7
- 108010064593 Intercellular Adhesion Molecule-1 Proteins 0.000 description 6
- 102000015271 Intercellular Adhesion Molecule-1 Human genes 0.000 description 6
- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 108010000134 Vascular Cell Adhesion Molecule-1 Proteins 0.000 description 6
- 229930003427 Vitamin E Natural products 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 6
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 6
- 229940118019 malondialdehyde Drugs 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 235000020161 semi-skimmed milk Nutrition 0.000 description 6
- 235000019165 vitamin E Nutrition 0.000 description 6
- 229940046009 vitamin E Drugs 0.000 description 6
- 239000011709 vitamin E Substances 0.000 description 6
- 230000003078 antioxidant effect Effects 0.000 description 5
- 235000012000 cholesterol Nutrition 0.000 description 5
- 230000003647 oxidation Effects 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 5
- 230000036470 plasma concentration Effects 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 238000007670 refining Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 201000001320 Atherosclerosis Diseases 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 4
- 108010023302 HDL Cholesterol Proteins 0.000 description 4
- 108010010234 HDL Lipoproteins Proteins 0.000 description 4
- 108010028554 LDL Cholesterol Proteins 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 238000004061 bleaching Methods 0.000 description 4
- 230000009467 reduction Effects 0.000 description 4
- 230000007211 cardiovascular event Effects 0.000 description 3
- 239000004927 clay Substances 0.000 description 3
- 230000003247 decreasing effect Effects 0.000 description 3
- LOKCTEFSRHRXRJ-UHFFFAOYSA-I dipotassium trisodium dihydrogen phosphate hydrogen phosphate dichloride Chemical compound P(=O)(O)(O)[O-].[K+].P(=O)(O)([O-])[O-].[Na+].[Na+].[Cl-].[K+].[Cl-].[Na+] LOKCTEFSRHRXRJ-UHFFFAOYSA-I 0.000 description 3
- 238000002955 isolation Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- -1 peroxide compounds Chemical class 0.000 description 3
- 239000012071 phase Substances 0.000 description 3
- 239000002953 phosphate buffered saline Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 150000003626 triacylglycerols Chemical class 0.000 description 3
- LXEKPEMOWBOYRF-QDBORUFSSA-N AAPH Chemical compound Cl.Cl.NC(=N)C(C)(C)\N=N\C(C)(C)C(N)=N LXEKPEMOWBOYRF-QDBORUFSSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 2
- 241001474374 Blennius Species 0.000 description 2
- 108010072135 Cell Adhesion Molecule-1 Proteins 0.000 description 2
- 102100024649 Cell adhesion molecule 1 Human genes 0.000 description 2
- 244000020551 Helianthus annuus Species 0.000 description 2
- 235000003222 Helianthus annuus Nutrition 0.000 description 2
- MWUXSHHQAYIFBG-UHFFFAOYSA-N Nitric oxide Chemical compound O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 description 2
- 239000008346 aqueous phase Substances 0.000 description 2
- 239000000090 biomarker Substances 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 210000000748 cardiovascular system Anatomy 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 208000029078 coronary artery disease Diseases 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 230000003859 lipid peroxidation Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 210000002741 palatine tonsil Anatomy 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- DVSZKTAMJJTWFG-SKCDLICFSA-N (2e,4e,6e,8e,10e,12e)-docosa-2,4,6,8,10,12-hexaenoic acid Chemical compound CCCCCCCCC\C=C\C=C\C=C\C=C\C=C\C=C\C(O)=O DVSZKTAMJJTWFG-SKCDLICFSA-N 0.000 description 1
- GZJLLYHBALOKEX-UHFFFAOYSA-N 6-Ketone, O18-Me-Ussuriedine Natural products CC=CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O GZJLLYHBALOKEX-UHFFFAOYSA-N 0.000 description 1
- 206010000117 Abnormal behaviour Diseases 0.000 description 1
- 241001133760 Acoelorraphe Species 0.000 description 1
- 240000004355 Borago officinalis Species 0.000 description 1
- 235000007689 Borago officinalis Nutrition 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 102000004127 Cytokines Human genes 0.000 description 1
- 108090000695 Cytokines Proteins 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- 238000002965 ELISA Methods 0.000 description 1
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 101000622304 Homo sapiens Vascular cell adhesion protein 1 Proteins 0.000 description 1
- 102000004895 Lipoproteins Human genes 0.000 description 1
- 108090001030 Lipoproteins Proteins 0.000 description 1
- 235000001412 Mediterranean diet Nutrition 0.000 description 1
- GLEVLJDDWXEYCO-UHFFFAOYSA-N Trolox Chemical compound O1C(C)(C(O)=O)CCC2=C1C(C)=C(C)C(O)=C2C GLEVLJDDWXEYCO-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 238000009874 alkali refining Methods 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 206010003119 arrhythmia Diseases 0.000 description 1
- 239000002585 base Substances 0.000 description 1
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- 230000001684 chronic effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 1
- 229910000366 copper(II) sulfate Inorganic materials 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 235000014048 cultured milk product Nutrition 0.000 description 1
- 230000002939 deleterious effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 150000001993 dienes Chemical class 0.000 description 1
- KAUVQQXNCKESLC-UHFFFAOYSA-N docosahexaenoic acid (DHA) Natural products COC(=O)C(C)NOCC1=CC=CC=C1 KAUVQQXNCKESLC-UHFFFAOYSA-N 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000003511 endothelial effect Effects 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000021191 food habits Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 150000002432 hydroperoxides Chemical class 0.000 description 1
- 230000000055 hyoplipidemic effect Effects 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 208000027866 inflammatory disease Diseases 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 150000002617 leukotrienes Chemical class 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000003226 mitogen Substances 0.000 description 1
- 230000000444 normolipidemic effect Effects 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 229940127234 oral contraceptive Drugs 0.000 description 1
- 239000003539 oral contraceptive agent Substances 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000037081 physical activity Effects 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 150000003180 prostaglandins Chemical class 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- ORZHVTYKPFFVMG-UHFFFAOYSA-N xylenol orange Chemical compound OC(=O)CN(CC(O)=O)CC1=C(O)C(C)=CC(C2(C3=CC=CC=C3S(=O)(=O)O2)C=2C=C(CN(CC(O)=O)CC(O)=O)C(O)=C(C)C=2)=C1 ORZHVTYKPFFVMG-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/04—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/001—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/003—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to oil blends comprising added n-3 polyunsaturated fatty acids (n-3 PUFA) and monounsatu rated fatty acids (MUFA), to nutritional products containing these added oil blends, and also to the use of both the oil blends and the nutritional products in the prevention of cardiovascular diseases.
- n-3 PUFA polyunsaturated fatty acids
- MUFA monounsatu rated fatty acids
- n-3 polyunsaturated fatty acids namely eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
- EPA eicosapentaenoic acid
- DHA docosahexaenoic acid
- Dietary n-3 PUFA act to prevent heart disease through a variety of actions. They prevent arrythmias, are prostaglandin and leukotriene precursors, have anti-inflammatory properties, inhibit synthesis of cytokines and mitogens, stimulate endothelial-derived nitric oxide, are antithrombotic, have hypolipidemic properties and inhibit atherosclerosis (Connor; 2000; Am. J. Clin. Nutr., 71 : 171 S-5S).
- the invention described here provides a feasible and convenient way to increase the population consumption of n-3 polyunsaturated fatty acids, monounsaturated fatty acids and even vitamins which to a greater or lesser extent protect the cardiovascular system.
- the present invention provides an oil blend comprising n-3 polyunsaturated fatty acids (n-3 PUFA) and monounsaturated fatty acids (MUFA), nutritional products containing these oil blends and also the use of both the oil blends and the nutritional products in the prevention of cardiovascular diseases.
- n-3 PUFA polyunsaturated fatty acids
- MUFA monounsaturated fatty acids
- An aspect of the invention relates, thus, to an oil blend comprising n-3 polyunsaturated fatty acids (n-3 PUFA) and monounsaturated fatty acids (MUFA).
- n-3 PUFA polyunsaturated fatty acids
- MUFA monounsaturated fatty acids
- a second aspect of the invention relates to a process for preparing the oil blend, which comprises the following steps: a) preparing an oil rich in n-3 polyunsaturated fatty acids from plants and/or fish oil, b) preparing a mixture of vegetable oils rich in oleic acid, c) incorporating and mixing the oil obtained in step a) with the mixture obtained in step b) in the absence of oxygen and, optionally, d) adding to the oil blend a vitamin selected from the group consisting of A, B 6 , B 12 , C, D, E or folic acid or a mixture thereof.
- a third aspect of the invention relates to a nutritional product comprising the mentioned added oil blend.
- a fourth aspect of the invention relates to the use of the nutritional product in the prevention of cardiovascular diseases and as diet supplement for infants, adolescents, elderly people, pregnant women, athletes and clinical nutrition formula.
- the first aspect of the invention relates to an oil blend comprising n-3 polyunsaturated fatty acids (n-3 PUFA) and monounsaturated fatty acids (MUFA).
- n-3 PUFA preferably include eicosapentaenoic acid or docosahexaenoic acid or a mixture thereof; whereas the MUFA preferably include oleic acid.
- a preferred blend composition comprises from 1 % to 85% in weight of eicosapentaenoic acid or docosahexaenoic acid or a mixture thereof and oleic acid.
- the relationship in weight between MUFA and PUFA is preferably 30 to 70/1 , more preferably 50/1.
- the preferred weight relationship between eicosapentaenoic acid, docosahexaenoic acid and oleic acid is of 1/0.2-10/30-90, more preferred 1 / 1.2 - 2.0 / 45 - 80, most preferred 1 / 1.6 / 50, 1 / 0.65/ 40 or 1/ 1.6 / 27.
- the oil blend also has other components as saturated fatty acid (less than 10% in weight) and n-6 polyunsaturated fatty acids (less than 20% in weight).
- the n-3 polyunsaturated fatty acids of the oil blend may be obtained from fish oil or from plants, especially from seaweed, or may be a mixture of oil obtained from fish, plants and seaweed.
- the oil blend also includes monounsaturated fatty acids coming from the following vegetable oils: safflower, rapeseed, borage, high oleic sunflower, sunflower, palm, soy, corn and olive oil.
- the oil blends of the invention can also include vitamins selected from the group selected from vitamins A, B 6 , B 12 , C, D, E or folic acid. These vitamins may be present in a percentage to satisfy at least 15% of the daily Recommended Dietary Allowances (RDA), assuming a daily consumption of 25g of the oil blend described in the invention.
- RDA Recommended Dietary Allowances
- the oil blends of the invention can be employed in cardiovascular disease prevention. They can also be employed as food or diet supplement.
- a second aspect of the invention relates to a method for preparing the oil blend mentioned above. This method comprises the following steps:
- a) preparing an oil rich in n-3 polyunsaturated fatty acids from plants and/or fish oil which comprises a previous processing of degumming and refining of the oil followed by a reduction of the acidity to values less than 0.1 %.
- the refining process being an alkali type-refining using 25% excess of NaOH.
- Tonsil activated bleaching clay at 80-100°C for 30-60 minutes to remove peroxide compounds and obtaining a color reduction.
- the oil is deodorized using a steam flow at 150- 200°C for 2-4 h and is finally stabilized with an added mixture of natural antioxidants,
- step c) incorporating and mixing the oil rich in n-3 polyunsaturated fatty acids obtained in step a) with the vegetable oils prepared in step b) in the absence of oxygen and, optionally, d) adding to the oil blend a vitamin selected from the group consisting of A, B 6 ,
- a third aspect of the invention relates to a nutritional product to which the oil blend of the invention defined above has been added.
- the nutritional products of the invention preferably comprise from 0.05% to 99% of the added oil blend of the invention.
- a more preferred range comprise from 0.05% to 30% of the added oil blend of the invention.
- Nutritional products containing this amount of added oil blend can be milk, dairy products, yoghurts, fermented milks, fruit and vegetable juices, biscuits, cakes, infant food and dehydrated food. Other more preferred range comprise from 10 % to 99% of the added oil blend of the invention.
- Nutritional products containing this amount of added oil can be margarine, butter, oils and spreads.
- the addition of the oil blend to the nutritional products is effected by mixture and homogenisation according to the technological procedure of each product.
- vitamins and or minerals can be added to the nutritional products.
- vitamins A, B 6 , B 12 , C, D, E or folic acid or a mixture of one or more thereof can be added to nutritional products according to the present invention.
- the addition of these compounds can be effected either previously or after the heat treatment according to the specific technological procedure of each nutritional product.
- a fourth aspect of the invention relates to the use of the nutritional product of the invention in the prevention of cardiovascular diseases as well as diet supplement for infants, adolescents, elderly people, pregnant women and athletes, and clinical nutrition.
- the following examples are only presented to illustrate the object of the present invention.
- a oil blend was prepared using the following ingredients:
- the preparation of the oil blend comprises:
- An enteral formula was prepared using the following ingredients:
- a fermented milk product was prepared using the following ingredients:
- Fermented milk base was prepared by addition and further mix of all ingredients (except the oil blend) in skimmed milk. Then, the oil blend (obtained by the procedure described above) was admixed. The mixture was pasteurised and homogenized previously to fermentation process, which took place by inoculation of starter cultures and further incubation. Finally, the product was cooled and packaged.
- a light spreadable was prepared using the following ingredients:
- Aqueous phase with water soluble ingredients was first prepared. Emulsifiers were melted and then were mixed with the oily phase. Aqueous phase then was incorporated into the oily phase by continuous addition at high temperature and further mix. The previous mix was pasteurised by using scrapped surface heat exchangers. The final solid product was obtained using a high speed rotor equipment with an external cooling system.
- An enriched juice was prepared using the following ingredients:
- the final product was prepared from a concentrated juice by addition of water and water soluble ingredients. Then, the oil blend of the invention was added and mixed and the resulting product was pasteurised and homogenized. Finally, the product was cooled and packaged.
- a milk based product was prepared using the following ingredients:
- subjects were randomised in three different groups and replaced the semi skimmed milk with 1 ) a dairy product containing the fat mixture of the invention described in the example number 6, containing oleic acid and polyunsaturated fatty acids of the n-3 series plus vitamins A, D, E, C, B 6 , B 12 and folic acid (group OB); 2) a similar dairy product containing milk fat and polyunsaturated fatty acids of the n-3 series plus vitamins A, D, E, C, B 6 , B 12 and folic acid (group ⁇ 3); and 3) a dairy product containing oleic acid plus vitamins A, D, E, C, B 6 , B 12 and folic acid (group O).
- group O a dairy product containing the fat mixture of the invention described in the example number 6, containing oleic acid and polyunsaturated fatty acids of the n-3 series plus vitamins A, D, E, C, B 6 , B 12 and folic acid
- Plasma isolation y plasma biochemical parameters
- Triacylglycerols, (TG), total cholesterol (TC), LDL-cholesterol (LDL-C), HDL-cholesterol (HDL- C), plasma total antioxidant capacity (CAP), TBARS measured as malondialdehyde (MDA), intercellular cell adhesion molecule-1 (ICAM-1 ), vascular cell adhesion molecule-1 (VCAM-1 ) and vitamin E were measured in plasma at the beginning of the study (T 4 ), after one month of consumption of semi skimmed milk (T 0 ) and after eight weeks of consumption of the nutritional product assigned to each group (T 8 ).
- TG, LDL-C and HDL-C were measured with commercially available kits obtained from Biosystems (Spain).
- Total antioxidant capacity was measured using Trolox as standard with a commercially available kit (Randox, UK).
- VCAM-1 and ICAM-1 were measured by ELISA using the a commercial kit purchased from cytoscreen (Biosource international, USA). Plasma vitamin E concentration was measured by HPLC with uv detection.
- Plasma vitamin E, total antioxidant capacity and plasma oxidability levels (measured as MDA) remained unchanged throughout the study which suggests the addition of PUFAs, being more prone to in vitro oxidation, does not affect plasma oxidability.
- adhesion molecules measured in the study ICAM-1 and VCAM1
- only the OB group showed a significant decrease in plasma levels of both.
- atherosclerosis elevated levels of soluble VCAM-1 and ICAM-1 have been reported.
- soluble ICAM-1 at entry appeared to be a predictor for long term cardiovascular events.
- LDL isolation 10 ml of fresh plasma were transfered to ultracentrifuge tubes and its density was adjusted to 1.30 g/ml with solid KBr. Tubes were then filled up dropwise with a 0.15 M NaCl solution and centrifuged at 242 000 x g for 2.5 h at 4°C in a VTi50 rotor. LDL particles typically sedimented at the density range of 1.006-1.063 g/ml. LDL fractions were pooled and dialysed in the dark for 24 h against three changes of 2 L each of 0.01 M phosphate buffered saline (PBS) 0.15 M NaCl, pH 7.4, and then frozen at -80°C until needed.
- PBS phosphate buffered saline
- T ⁇ values at the beginning of the study
- T 0 values after one month of consumption of semi skimmed milk
- T 8 values after eight weeks of consumption of the dairy product supplemented with oleic acid (group O), omega 3 (group ⁇ 3) or the oil blend (group OB).
- LDL vitamin E values did not change during the study but 1 ) LDL basal hydroperoxides were significantly reduced, and 2) lag time was significantly increased by about 13% in the OB group.
- the lag time parameter indirectly indicates the ability of LDL lipoproteins to withstand oxidation, as it measures the time the lipoproteins take to reach the oxidation log phase upon incubation with an oxidant (copper).
- the results obtained suggest the administration of the nutritional product containing the oil blend significantly protects LDL particles from deleterious oxidations when compared to the other groups.
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Abstract
Description
Claims
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
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PCT/EP2002/000162 WO2003056939A1 (en) | 2002-01-10 | 2002-01-10 | Oil blends |
AU2002234611A AU2002234611A1 (en) | 2002-01-10 | 2002-01-10 | Oil blends |
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PCT/EP2002/000162 WO2003056939A1 (en) | 2002-01-10 | 2002-01-10 | Oil blends |
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Cited By (16)
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WO2004002234A1 (en) * | 2002-06-27 | 2004-01-08 | Salov, S.P.A. | Dietary extra-virgin olive oil with omega-3 fatty acids and relevant production technique |
ES2229935A1 (en) * | 2003-10-10 | 2005-04-16 | Universitat De Les Illes Balears | Use of hydroxyoleic acid and related compounds as functional food additives |
EP1541026A1 (en) * | 2003-12-12 | 2005-06-15 | Compagnie Gervais Danone | Cereal products with high antioxidant power |
FR2871027A1 (en) * | 2004-06-02 | 2005-12-09 | Uniq Foods Ltd | Food preparation comprises milk, and discontinuous and dispersed oily phase comprising a fatty acid (essential fatty acids and/or higher fatty acids), where the milk is subjected to fermentation and/or coagulation |
DE102004052061A1 (en) * | 2004-07-19 | 2006-02-16 | Herzgut Landmolkerei Schwarza Eg | Preparation of nourishing-physiologically improved milk mixture product e.g. yogurt or cheese comprises providing oil mixture of fish oil, rapeseed oil and linseed oil |
WO2006079533A2 (en) * | 2005-01-26 | 2006-08-03 | Nutrinova Nutrition Specialties & Food Ingredients Gmbh | Production and use of an antioxidant extract from crypthecodinium sp. |
WO2007049227A1 (en) * | 2005-10-26 | 2007-05-03 | Costa D'oro S.P.A. | Edible oil composition, particularly for use in frying and cooking foods |
EP2007215A2 (en) * | 2006-04-11 | 2008-12-31 | Martek Biosciences Corporation | Food products comprising long chain polyunsaturated fatty acids and methods for preparing the same |
US20110177224A1 (en) * | 2008-03-03 | 2011-07-21 | Daniel Perlman | Stabilization of omega-3 fatty acids in oil-water emulsions |
US20110305811A1 (en) * | 2008-03-03 | 2011-12-15 | Daniel Perlman | Stabilization of omega-3 fatty acids in milk |
US20120128850A1 (en) * | 2010-11-24 | 2012-05-24 | Martek Biosciences Corporation | Fortifying non-fat food products with polyunsaturated fatty acids |
US8491953B2 (en) | 2004-10-22 | 2013-07-23 | Smartfish As | Food supplement containing fish oil |
US8551551B2 (en) * | 2012-01-06 | 2013-10-08 | Perlman Consulting, Llc | Stabilization of omega-3 fatty acids in saturated fat microparticles having low linoleic acid content |
US20140079866A1 (en) * | 2011-03-09 | 2014-03-20 | Wei Wang-Nolan | Milk and dairy products containing omega-3 and omega-6 hufas and pasteurization processes thereof |
WO2015011307A1 (en) * | 2013-07-26 | 2015-01-29 | Universidad De Cádiz (Otri) | Healthy food product |
CN110200087A (en) * | 2019-07-05 | 2019-09-06 | 中资国业牡丹产业集团有限公司 | A kind of intelligent developing type peony seeds ready-mixed oil and preparation method thereof |
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Cited By (25)
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WO2004002234A1 (en) * | 2002-06-27 | 2004-01-08 | Salov, S.P.A. | Dietary extra-virgin olive oil with omega-3 fatty acids and relevant production technique |
ES2229935A1 (en) * | 2003-10-10 | 2005-04-16 | Universitat De Les Illes Balears | Use of hydroxyoleic acid and related compounds as functional food additives |
EP1541026A1 (en) * | 2003-12-12 | 2005-06-15 | Compagnie Gervais Danone | Cereal products with high antioxidant power |
FR2863454A1 (en) * | 2003-12-12 | 2005-06-17 | Gervais Danone Sa | CEREAL PRODUCTS HAVING A STRONG ANTIOXIDANT POWDER |
FR2871027A1 (en) * | 2004-06-02 | 2005-12-09 | Uniq Foods Ltd | Food preparation comprises milk, and discontinuous and dispersed oily phase comprising a fatty acid (essential fatty acids and/or higher fatty acids), where the milk is subjected to fermentation and/or coagulation |
DE102004052061A1 (en) * | 2004-07-19 | 2006-02-16 | Herzgut Landmolkerei Schwarza Eg | Preparation of nourishing-physiologically improved milk mixture product e.g. yogurt or cheese comprises providing oil mixture of fish oil, rapeseed oil and linseed oil |
DE102004052061B4 (en) * | 2004-07-19 | 2015-05-28 | HERZGUT Landmolkerei eG | Process for the preparation of a nutritionally improved milk mixed product, namely yoghurt |
US8491953B2 (en) | 2004-10-22 | 2013-07-23 | Smartfish As | Food supplement containing fish oil |
WO2006079533A2 (en) * | 2005-01-26 | 2006-08-03 | Nutrinova Nutrition Specialties & Food Ingredients Gmbh | Production and use of an antioxidant extract from crypthecodinium sp. |
WO2006079533A3 (en) * | 2005-01-26 | 2006-11-16 | Nutrinova Gmbh | Production and use of an antioxidant extract from crypthecodinium sp. |
US7955633B2 (en) | 2005-10-26 | 2011-06-07 | Costa D'oro S.P.A. | Edible oil composition, particularly for use in frying and cooking foods |
WO2007049227A1 (en) * | 2005-10-26 | 2007-05-03 | Costa D'oro S.P.A. | Edible oil composition, particularly for use in frying and cooking foods |
EP2007215A2 (en) * | 2006-04-11 | 2008-12-31 | Martek Biosciences Corporation | Food products comprising long chain polyunsaturated fatty acids and methods for preparing the same |
EP2007215A4 (en) * | 2006-04-11 | 2011-04-13 | Martek Biosciences Corp | Food products comprising long chain polyunsaturated fatty acids and methods for preparing the same |
US20110177224A1 (en) * | 2008-03-03 | 2011-07-21 | Daniel Perlman | Stabilization of omega-3 fatty acids in oil-water emulsions |
US20130266710A1 (en) * | 2008-03-03 | 2013-10-10 | Perlman Consulting, Llc | Stabilization of Omega-3 Fatty Acids in Oil-Water Emulsions |
US8828470B2 (en) * | 2008-03-03 | 2014-09-09 | Perlman Consulting, Llc | Stabilization of omega-3 fatty acids in oil-water emulsions |
US20110305811A1 (en) * | 2008-03-03 | 2011-12-15 | Daniel Perlman | Stabilization of omega-3 fatty acids in milk |
US20120128850A1 (en) * | 2010-11-24 | 2012-05-24 | Martek Biosciences Corporation | Fortifying non-fat food products with polyunsaturated fatty acids |
US20140079866A1 (en) * | 2011-03-09 | 2014-03-20 | Wei Wang-Nolan | Milk and dairy products containing omega-3 and omega-6 hufas and pasteurization processes thereof |
US8551551B2 (en) * | 2012-01-06 | 2013-10-08 | Perlman Consulting, Llc | Stabilization of omega-3 fatty acids in saturated fat microparticles having low linoleic acid content |
US9011958B2 (en) | 2012-01-06 | 2015-04-21 | Perlman Consulting, Llc | Stabilization of omega-3 fatty acids in saturated fat microparticles having low linoleic acid content |
WO2015011307A1 (en) * | 2013-07-26 | 2015-01-29 | Universidad De Cádiz (Otri) | Healthy food product |
ES2539844A1 (en) * | 2013-07-26 | 2015-07-06 | Universidad De Cádiz | Healthy food product (Machine-translation by Google Translate, not legally binding) |
CN110200087A (en) * | 2019-07-05 | 2019-09-06 | 中资国业牡丹产业集团有限公司 | A kind of intelligent developing type peony seeds ready-mixed oil and preparation method thereof |
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