WO2009068651A1 - Lipid emulsion for human consumption - Google Patents

Lipid emulsion for human consumption Download PDF

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Publication number
WO2009068651A1
WO2009068651A1 PCT/EP2008/066442 EP2008066442W WO2009068651A1 WO 2009068651 A1 WO2009068651 A1 WO 2009068651A1 EP 2008066442 W EP2008066442 W EP 2008066442W WO 2009068651 A1 WO2009068651 A1 WO 2009068651A1
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WIPO (PCT)
Prior art keywords
emulsion
weight
oil
sterol
ester
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Application number
PCT/EP2008/066442
Other languages
French (fr)
Inventor
Bengt Herslöf
Anna Kornfeldt
Annika Viberg
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Dsm Ip Assets B.V.
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Publication of WO2009068651A1 publication Critical patent/WO2009068651A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/56—Compounds containing cyclopenta[a]hydrophenanthrene ring systems; Derivatives thereof, e.g. steroids
    • A61K31/575—Compounds containing cyclopenta[a]hydrophenanthrene ring systems; Derivatives thereof, e.g. steroids substituted in position 17 beta by a chain of three or more carbon atoms, e.g. cholane, cholestane, ergosterol, sitosterol
    • 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
    • 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
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
    • 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
    • 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 a lipid emulsion suitable for direct human consumption as a dietary supplement and for adding to food products, including functional foods.
  • LDL low density lipoprotein
  • Phytosterols are plant sterols that inhibit the uptake of cholesterol in serum and are thereby hypocholesterolic. Phytosterols lower total and LDL cholesterol levels up to 10% in humans, Moghadasian M H, Frohlich J J "Effects of dietary phytosterols on cholesterol metabolism and atherosclerosis: clinical and experimental evidence.” Am J Med 1999; 107:588-594.
  • cholesterol In order to be absorbed in the gut cholesterol has to be, for instance, included in micelles formed by phospholipids, monoglycerides, fatty acids and bile acids. Phytosterols compete with cholesterol for inclusion into these micelles and thus being absorbed into to bloodstream. Since cholesterol in the gut is less absorbed into to bloodstream if phytosterols are present, a larger part of the cholesterol that does pass into the bloodstream returns to the liver and is metabolised there. The serum LDL cholesterol concentration is thus lowered.
  • sitosterol The most common sterols used for cholesterol control are sitosterol, sitostanol (hydrogenated form) and esterified sitosterol/stanol. Esterification of sitosterol increases the lipid solubility. Since sitostanol after esterification becomes more lipophilic, solubilisation in fat is the easiest way to dissolve it. Benecol® spread and Becel® Proactive spread are products with the sitostanol ester dissolved in margarine. Other forms are also available such as yogurt and salad dressing. Change of the fat content to more unsaturated fats, i.e. to oil could improve the absorption of sitostanol in the gut and thus result in even more decreased serum LDL levels.
  • This solvent can be a fat or oil.
  • An additional object of the invention is to provide a lipid emulsion comprising sterol of vegetable origin and carrier for addition to a food product such as a dairy product for example.
  • an oil-in-water emulsion suitable for direct human consumption as a dietary supplement and for adding to food products, including functional foods comprising a triglyceride oil having a solid fat content in the range of ambient to body temperature, galactolipid, and a cholesterol- lowering amount of a sterol of vegetable origin selected from a phytosterol, a phytostanol, an ester of a phytosterol, an ester of a phytostanol and their mixtures.
  • a sterol of vegetable origin selected from a phytosterol, a phytostanol, an ester of a phytosterol, an ester of a phytostanol and their mixtures.
  • An oil-in-water emulsion of the invention suitable for direct human consumption as a dietary supplement and for adding to food products, including functional foods may comprise a triglyceride oil having a solid fat content in the range of ambient to body temperature, galactolipid, and a cholesterol-lowering amount of a sterol of vegetable origin selected from a phytosterol, a phytostanol, an ester of a phytosterol, an ester of a phytostannol and their mixtures.
  • Esters of mono- to tri-unsaturated C 18 fatty acids are preferred. Even more preferred are esters of mono- to tri cis unsaturated Ci ⁇ fatty acids.
  • sterol of vegetable origin is taken to include any phytosterol, any phytostanol or ester of either thereof which has a cholesterol-lowering effect.
  • the esters of a sterol of vegetable origin are preferably fatty acid esters.
  • the esters of sterol of vegetable origin and their mixtures are preferred over the sterols of vegetable origin and their mixtures.
  • Suitable phytosterols and phytostanols for use in the invention include campesterol, campestanol, a sito-sterol, such as beta-sitosterol or beta-sitostanol, a sitostanol, such as gamma-sitosterol or gamma-sitostanol, stigmasterol or stigmastanol.
  • an ester of any such phytosterol or phytostanol may of course be used in an emulsion of the invention, such as a campesterol ester, campestanol ester, a sito-sterol ester, such as beta-sitosterol ester or beta-sitostanol ester, a sitostanol ester, such as gamma- sitosterol ester or gamma-sitostanol ester, stigmasterol ester or stigmastanol ester.
  • triglyceride refers to triacylglycerol, which is glycerol esterified with three fatty acid residues that may be same or different.
  • the triglyceride of the oil-in-water emulsion of the invention can typically be any triglyceride material having a solid fat content at ambient to body temperature.
  • the triglyceride oil is defined by its solid fat content given in per cent by weight; it may be determined by NMR serial measurements as described in IUPAC method no. 2.150, 7th edition.
  • having a solid fat content at ambient to body temperature is meant, in particular, that there should be a residual and detectable solid fat content at body temperature.
  • the residual and detectable solid fat content may be in the order of more than about 0.1%, such as more than about 0.5%, more than about 1%, more than about 2%, more than about 3%, more than about 5%, more than about 10% or more.
  • Solid fat content may be determined by Benchtop NMR using ISO 8292 or IUPAC 2.150 methods.
  • "Ambient temperature” is typically a temperature of about 2O 0 C, in particular a temperature of from about 18 0 C to about 22 0 C.
  • "Body temperature” is typically a temperature of about 37 0 C, in particular a temperature of from about 36 0 C to about 38 0 C. It is preferred for the triglyceride oil to be a confectionary fat, such as palm oil or cocoa butter, but other confectionary fats such as illipe butter, shea butter, kokum butter, sal butter or other natural oils or fractions thereof with a similar solid fat content may be used.
  • a suitable triglyceride oil are hydrogenated or partly hydrogenated soybean oil, rapeseed oil, cotton oil, sunflower oil, fractions thereof as well as mixtures of the oil and/or fractions.
  • the triglyceride oil may also be synthetic or semisynthetic. Particularly preferred is palm oil or a fraction thereof.
  • the fraction of palm oil can be obtained from commercial palm oil, which can be fractionated to obtain mixtures of suitable triglycerides, based on the combination of mainly, that is more than about 80% by weight, more preferred more than about 90% by weight, most preferred more than about 95% or even about 100% by weight of palmitic, oleic, linoleic and stearic esters of glycerol, respectively.
  • Preferred fatty acids for use in the invention are therefore selected from palmitic acid, oleic acid, linoleic acid and stearic acid. Even more preferred is the combination of least two fatty acids selected from the group consisting of palmitic acid, oleic acid, linoleic acid and stearic acid. Particularly good results are achieved by use of from about 20% by weight to about 80% by weight, more preferably from about 30% by weight to about 70% by weight of fatty acid selected from the group consisting of palmitic and stearic acid, and from about 20% by weight to about 80% by weight, in particular from about 30% by weight to about 70% by weight of fatty acid selected from the group consisting of oleic and linoleic acid. It should be noted that these amounts may or may not add up to 100%, since the presence of additional fatty acid such as lauric acid is contemplated according to the invention.
  • confectionary fat refers to fats typically used for confectionary applications.
  • Cacao butter is the best known representative of this group, confectionary fats also often being referred to as cacao butter alternatives or equivalents, sometimes also as cacao butter replacers or substitutes.
  • the term synthetic or semi-synthetic refers to substances that are not entirely natural and/or obtained by chemical synthesis.
  • the term "having a solid fat content in the range of ambient to body temperature” refers to that there should be a solid fat content in the whole interval between ambient and body temperature.
  • the galactolipid it is preferred for the galactolipid to comprise at least about 20% by weight, at least about 40% by weight, at least about 50% by weight, at least about 60% by weight or at least about 70% by weight of digalactosylglyceride.
  • a particularly preferred emulsifier is a galactolipid-based emulsifier.
  • Galactolipids belong to the group of glycolipids, well known constituents of plant cell membranes.
  • the most important classes of these contain one to four sugars linked glycosidically to diacylglycerol.
  • the two most abundant classes contain one and two galactose units, respectively, and the commonly used nomenclature and abbreviations of these are mono- and digalactosyldiglyceride (MGDG and DGDG), sometimes referred to as galactolipids.
  • MGDG and DGDG mono- and digalactosyldiglyceride
  • galactolipids primarily DGDG and DGDG-rich materials, have been investigated and found to be a surface active material of interest in industrial applications such as food, cosmetics, and pharmaceutical products.
  • Galactolipid emulsifiers are described in WO 95/20943 and WO 97/11 141 and may be used in the emulsion of the invention.
  • Preferred sources for the galactolipid emulsifiers are cereals and grains, in particular oat.
  • Other food-grade emulsifiers such as a lecithin can be used instead of the galactolipid emulsifier of the invention but this is not preferred.
  • a preferred aspect of the invention is the use of a composition wherein the triglyceride oils of the invention are combined with palm kernel oil or coconut oil. It is preferred for the sterol of vegetable origin to comprise at least about 60% by weight of sitostanol, more preferably at least about 75% by weight of sitostanol, and most preferred at least about 90% by weight of sitostanol.
  • the emulsion comprises from about 20% to 50% by weight of triglyceride oil having a solid fat content in the range of ambient to body temperature, from about 0.5% to about 7% by weight of galactolipid, from about 5% to about 25% of sterol of vegetable origin (such as phytosterol), in particular from about 10% to about 20% of sterol of vegetable origin (such as phytosterol), and water.
  • the emulsion of the invention may additionally comprise one or more of, for example two, three of four of, a colorant, an antioxidant, a flavouring, or a similar food additive. It is preferred for the cholesterol-lowering amount of sterol of vegetable origin to be at least about 0.5 g, more preferred at least about 0.8 g, and most preferred at least about 1 g per about 15 ml. of emulsion. According to a preferred aspect of the invention, the cholesterol-lowering lipid emulsion may be provided in a single package comprising any of the aforementioned preferred amounts of cholesterol-lowering amount of sterol of vegetable origin; the contents of the single package are intended to be fully consumed on one occasion such as, for instance, once daily at breakfast.
  • a once-a-day intake of the lipid emulsion of the invention comprising a cholesterol-lowering amount of sterol of vegetable origin
  • intake may be simplified.
  • the cholesterol-lowering effect of the invention can be maintained over an extended period of time such as about one week or about two weeks or more.
  • the lipid emulsion of the invention may be consumed as is, for example as a food supplement, or may be mixed with one or more food ingredients so as to prepare a food product or food supplement.
  • the invention provides a food product or food supplement comprising an emulsion of the invention (and, optionally, one or more food ingredients).
  • a food product according to the invention may be any food product comprising an emulsion of the invention.
  • a food product of the invention may be, for example, a dairy product, a confectionery product, a soup, a beverage, a dressing or a sauce.
  • a dairy product according to the invention may be, for example, a yogurt or other liquid or semi-liquid dairy product produced by fermentation of dairy milk with lactic acid producing bacteria or a product comprising a substantial portion of such fermented dairy product, such as at least about 30% or at least about 50% by weight or more.
  • a dairy product may also be an ice cream, a spread, a cream or a cheese.
  • a confectionery product according to the invention may be, for example, a chocolate, a candy or filling for another food product.
  • a dressing according to the invention may be, for example, an oil- and/or vinegar-based salad dressing or a yoghurt- based dressing.
  • a beverage according to the invention may be a fruit drink.
  • a cholesterol-lowering food composition in form of the aforementioned oil-in-water emulsion of the invention intended for addition to a food product, for example a dairy product, in particular to said yogurt or other liquid dairy product produced by lactic bacteria fermentation.
  • an aliquot of the cholesterol-lowering lipid emulsion is packed in a container in an amount comprising from about 0.3 to about 5 g, in particular from about 0.5 to about 2 g of sterol of vegetable origin.
  • the contents of the container are intended to be consumed on a single occasion, such as by adding them to a food product, such as a yogurt or other liquid or semi-liquid dairy product.
  • the oil-in-water emulsion of the invention may be prepared by using the emulsifier either alone or in combination with one or more other amphiphilic compound as a co-surfactant.
  • the oil-in-water emulsion may also comprise optional additives known in the art for improving different aspects of the composition, such as flavouring agents, sweeteners, colorants, thickening agents, preservatives, antioxidants and/or dietary supplements.
  • Oil-in-water emulsions may be prepared by conventional methods.
  • an emulsion of a triglyceride oil in water is prepared by adding the emulsifier to the liquid triglyceride.
  • the continuous phase may be pure water or an aqueous solution containing one or more water-soluble additives such as isotonic agents, sweeteners, flavours or preservatives. If necessary, the pH of the aqueous phase may then be adjusted.
  • the oil phase as well as the aqueous phase are preheated and then the oil phase is added to the aqueous phase under high-shear mixing.
  • the pre-emulsion may then be subjected to high-pressure homogenisation.
  • the emulsion of the invention may be used to fill a single package with a single dose of the emulsion. The single dose package may then be sealed with an easy- to-peel lid.
  • the invention provides a method for the preparation of a dietary supplement or a food product which method comprises incorporating an emulsion of the invention during the preparation of said dietary supplement or food product. That is to say, one or more food ingredients may be combined with the emulsion in such a method. Accordingly, the invention provides use of an emulsion of the invention in the preparation of a dietary supplement or a food product.
  • the invention also relates to use of the emulsion of the invention for lowering cholesterol levels or preventing the build-up of excess levels of cholesterol, in particular, low density lipoprotein (LDL) cholesterol, in a host.
  • LDL low density lipoprotein
  • the NHLBI classification of the optimal level of LDL cholesterol is less than 100mg/dL.
  • the emulsion of the invention may be used to prevent cholesterol levels exceeding that level, to maintain a cholesterol level below the 100mg/dL limit or may be used to reduce cholesterol levels towards the 100mg/dL limit. That is to say, the emulsion of the invention may be used prophylactically as well being used to treat excess cholesterol levels (for example, a level of LDL cholesterol which is higher than 100mg/dL).
  • the invention provides a method for prophylaxis of or lowering of cholesterol levels in a host, which method comprises administering to the host a therapeutically effective amount of an emulsion of the invention.
  • the condition of an individual requiring a lower cholesterol level can be improved by administration of the emulsion of the invention.
  • a therapeutically effective amount of an emulsion of the invention may be given to an individual in need thereof.
  • the invention also provides a pharmaceutical composition comprising an emulsion of the invention and a pharmaceutically acceptable carrier or diluent, for example water.
  • a pharmaceutically acceptable carrier or diluent for example water.
  • the invention further provides an emulsion of the invention for use in a method of treatment, such as for use in lowering cholesterol levels.
  • the invention also relates to use of an emulsion of the invention in the manufacture of a medicament for use in lowering cholesterol levels.
  • a typical dose is as described above.
  • the dose may be given, for example, once daily, although the dose may be given more or less frequently than once daily.
  • Appropriate dosages may depend on a variety of factors, for example, body weight, according to the activity of the specific antagonist, the age, weight and condition of the subject to be treated and the cholesterol level.
  • the invention provides an oil-in-water emulsion suitable for direct human consumption as a dietary supplement and for adding to food products, including functional foods, comprising a galactolipid, and a cholesterol- lowering amount of a sterol of vegetable origin selected from a phytosterol, a phytostanol, an ester of a phytosterol, an ester of a phytostanol and their mixtures.
  • the invention provides a method for increasing the cholesterol lowering effect of a sterol of vegetable origin comprising formulating said sterol in an oil-in water emulsion wherein said emulsion comprises at least a galactolipid and wherein said sterol of vegetable origin is selected from a phytosterol, a phytostanol, an ester of a phytosterol, an ester of a phytostanol and their mixtures.
  • the term "increasing the cholesterol lowering effect” is used to describe the improved effect of a sterol formulated as described herein and compared to the same amount of a sterol of vegetable origin otherwise formulated or provided.
  • said oil-in water emulsion further comprises a triglyceride oil having a solid fat content in the range of ambient to body temperature.
  • a sterol of vegetable origin a galactolipid and a triglyceride oil are also applicable to this part of the invention.
  • the obtained improvement is at least a factor 1.5, more preferably a factor 2 or 2.5 and most preferred is an improvement of effectivity of a factor 3 or higher.
  • the invention further provides use of an oil-in water emulsion according to the invention for increasing the effectivity of the cholesterol-lowering effect of a sterol of vegetable origin.
  • Preheated Chromatographic Purified Lipids(CPL)-palm oil (232 g; LTP Lipid Technologies Provider AB, Sweden), fractionated oat oil (16 g; LTP Lipid Technologies Provider AB, Sweden, 20-25 wt% DGDG) and stanol fatty acid ester (88 g; Raisio Corp., Finland; composition in% by weight: sitostanol ester, 60-93%; sitosterol ester, 3-9; campestanol ester, 5-35; campesterol ester, 1-3; other sterols ⁇ 2) were mixed at 70 0 C in a 2 L glass beaker.
  • the oil phase was added to the preheated water phase (464 mL) at 70 0 C during high shear mixing by an Ultra-Turrax Polytron PT 3100 homogeniser (IKA Maschinene GmbH & Co. KG, Staufen, Germany) at 12 000 rpm for 6 minutes or at 2 000 rpm for 3 minutes to form a pre-emulsion.
  • the pre-emulsion was then homogenised at 600 bar for 6 cycles at 65-55 0 C in a Rannie MiniLab 8.30 H homogeniser (APV Rannie A/S, Denmark) to obtain an oil-in-water emulsion, Table 1.
  • Fractionated oat oil Lipid Technologies Provider AB, Sweden, 20-25 wt% DGDG
  • Chromatographic Purified Lipids(CPL)-galactolipid Lipid Technologies Provider AB, Sweden, 47-57 wt% DGDG
  • CPL-palm oil was dissolved in CPL-palm oil at 7O 0 C.
  • Stanol fatty acid ester Rosaisio Corp., Finland; composition as stated above
  • the oil phase was added to pre-heated water (7O 0 C) during mixing by an Ultra-Turrax Polytron PT 3100 homogeniser (IKA Maschinene GmbH & Co. KG, Staufen, Germany) for 6 minutes at 12000 rpm (Alt. A) or for 3 minutes at 2000 rpm (Alt. B).
  • the pre-emulsified liquid was then homogenised in a Rannie Minilab 8.30 H homogeniser (APV Rannie A/S, Denmark) at 600 Bar. The liquid was recycled 6 times through the homogeniser pump to obtain an oil-in-water emulsion with particle droplet size in the sub-micron range, Table 1.
  • Oil-in-water emulsion with cholestatin - emulsions with free sterol, cholestatin (Degussa BioActives, Chargill, Europe), produced as in example 1 , Alt. A, Table 2.
  • Example 4 Oil-in-water emulsion with sterol ester - produced with added pressure.
  • Fractionated oat oil (Lipid Technologies Provider AB, Sweden, 20-25 wt% DGDG) was dissolved in palm oil (Karlshamns AB, Sweden) or purified palm oil (Lipid Technologies Provider AB, Sweden) at 70 0 C.
  • Sterol ester (Vitasterol S-80 Esterified Non-GMO, VITAE-CAPS, S.A., Toledo, Spain or Vegapure 95E, Cognis GmbH & Co. KG, lllertissen, Germany) was added and then the solution was heated to 70 0 C.
  • the oil phase was added to pre-heated water (70 0 C) during mixing by an Ultra-Turrax Polytron PT 3100 homogeniser (IKA Maschinene GmbH & Co. KG, Staufen, Germany) for 3 minutes at 2000 rpm.
  • the pre-emulsified liquid was then homogenised in a Rannie Minilab 8.30 H homogeniser (APV Rannie A/S, Denmark) at 600 Bar.
  • the liquid was recycled 6 times through the homogeniser pump to obtain an oil-in-water emulsion, Table 4.
  • sterol (Vitasterol S-80 (95%), VITAE-CAPS, S.A., Toledo, Spain) was added at the pre- emulsion step, Table 4, 4e.
  • Container comprising a single portion of cholesterol-lowering yogurt.
  • Food-grade 20 ml. polystyrene containers were filled with 15 ml. aliquots of the cholesterol-lowering yogurt of Example 6 and sealed with a modified ethylene-vinyl acetate resin. The containers were kept in refrigerator for two weeks. On opening and consumption five male test persons reported no noticeable difference in respect of a corresponding freshly prepared cholesterol-lowering yogurt.
  • Example 8 Container comprising a single portion of cholesterol-lowering oil-in-water emulsion. Portions of a food-grade soft polyethylene tube (wall thickness of about 0.1 mm) were filled with 1.5 ml. aliquots of the cholesterol-lowering lipid emulsion of Example 1 , sealed, and separated by cutting. The thus formed containers were kept in refrigerator for two weeks. After opening them by cutting off one end, the contents were squeezed into 15 ml. of said yogurt, dispersed by stirring and tested by five male test persons who reported no noticeable difference in respect of a corresponding freshly prepared cholesterol-lowering yogurt.
  • Sitostanol-containing chocolate product prepared for comparison (not a product of the invention).
  • the chocolate product was prepared by gently heating in a glass beaker 582 g of Marabou® Mork choklad (Trade Mark of Kraft Foods, a dark chocolate available on the Swedish market containing 40% cocoa powder, ⁇ 1% lecithin and ⁇ 0.5% moisture) to a temperature of 70 0 C.
  • Marabou® Mork choklad Traffic Chocolate available on the Swedish market containing 40% cocoa powder, ⁇ 1% lecithin and ⁇ 0.5% moisture
  • Stanol fatty acid ester (Raisio Corp., Finland; composition in% by weight: sitostanol ester, 60-93%; sitosterol ester, 3-9; campestanol ester, 5-35; campesterol ester, 1-3; other sterols ⁇ 2)(1 18 g) was heated in a separate glass beaker and subsequently dissolved in the heated chocolate by gently stirring for 5- 10 minutes at maintained temperature. The chocolate mixture was cast in forms, producing chocolate pieces of 10 g, where it solidified.
  • Example 10 LDL-Cholesterol plasma level reduction test.
  • Nine subjects with moderately elevated LDL-cholesterol plasma levels were recruited for an open cross-over pilot study with two sitostanol ester lipid emulsions, one according to the invention (cf. Example 6), and the other as a reference (Example 9).
  • Aliquots of the lipid emulsion containing sitostanol ester corresponding to 1 g sitostanol were prepared as a once-daily dose given to the test persons.
  • the test persons were randomized into two groups, Group 1 comprising four individuals, and Group 2 comprising 5 individuals.
  • Group 1 started with the sitostanol ester in chocolate, one piece of 10 g per day for three weeks, and then, for another three weeks, switched to formulation 2, lipid emulsion with the same amount of sitostanol ester added to yogurt.
  • Group 2 obtained the same formulations but in the opposite order.
  • TG triglycerides
  • CHOL total cholesterol
  • HDL-chol HDL-cholesterol
  • an oil-in water emulsion of the invention increases the effect of a sterol approximately 3 times.

Abstract

An oil-in-water emulsion suitable for direct human consumption as a dietary supplement and for adding to food products, including functional foods, comprises a triglyceride oil having a solid fat content in the range of ambient to body temperature, galactolipid, an a cholesterol-lowering amount of a sterol of vegetable origin selected from phytosterol, phytostanol, campesterol, campestanol, ester of phytosterol, ester of phytostannol, ester of campesterol, ester of campestanol, and their mixtures. An oil-in-water emulsion comprises a triglyceride oil having a solid fat content in the range of ambient to body temperature, galactolipid, a cholesterol-lowering amount of a sterol of vegetable origin selected from phytosterol, phytostanol, campesterol, campestanol, ester of phytosterol, ester of phytostannol, ester of campesterol, ester of campestanol, and their mixtures, and water. Also disclosed is a food product or dietary supplement comprising the emulsion, a method of producing the emulsion and uses of the emulsion.

Description

LIPID EMULSION FOR HUMAN CONSUMPTION
Field of the invention
The present invention relates to a lipid emulsion suitable for direct human consumption as a dietary supplement and for adding to food products, including functional foods.
Background of the invention
The increasing incidence of high cholesterol levels, in particular high serum concentration of low density lipoprotein (LDL) cholesterol, is a recognized medical problem in developed countries. A first method for lowering the total and LDL cholesterol levels in serum is to change to a new dietary regime. Changing to margarine instead of butter and from ordinary milk to low-fat milk may lower the cholesterol levels.
Secondly, adding phytosterols to the diet regime will decrease the LDL cholesterol levels in serum even more. Phytosterols are plant sterols that inhibit the uptake of cholesterol in serum and are thereby hypocholesterolic. Phytosterols lower total and LDL cholesterol levels up to 10% in humans, Moghadasian M H, Frohlich J J "Effects of dietary phytosterols on cholesterol metabolism and atherosclerosis: clinical and experimental evidence." Am J Med 1999; 107:588-594.
In order to be absorbed in the gut cholesterol has to be, for instance, included in micelles formed by phospholipids, monoglycerides, fatty acids and bile acids. Phytosterols compete with cholesterol for inclusion into these micelles and thus being absorbed into to bloodstream. Since cholesterol in the gut is less absorbed into to bloodstream if phytosterols are present, a larger part of the cholesterol that does pass into the bloodstream returns to the liver and is metabolised there. The serum LDL cholesterol concentration is thus lowered.
The most common sterols used for cholesterol control are sitosterol, sitostanol (hydrogenated form) and esterified sitosterol/stanol. Esterification of sitosterol increases the lipid solubility. Since sitostanol after esterification becomes more lipophilic, solubilisation in fat is the easiest way to dissolve it. Benecol® spread and Becel® Proactive spread are products with the sitostanol ester dissolved in margarine. Other forms are also available such as yogurt and salad dressing. Change of the fat content to more unsaturated fats, i.e. to oil could improve the absorption of sitostanol in the gut and thus result in even more decreased serum LDL levels.
In conclusion, for sterol to compete with cholesterol in the gut in order to block out cholesterol absorption it needs to be dissolved in a lipophilic solvent. This solvent can be a fat or oil.
Objects of the invention
It is an object of the invention to provide a cholesterol-lowering lipid emulsion for human consumption comprising sterol of vegetable origin having cholesterol-lowering properties in a carrier enhancing the cholesterol-lowering effect of the sterol.
An additional object of the invention is to provide a lipid emulsion comprising sterol of vegetable origin and carrier for addition to a food product such as a dairy product for example.
Further objects of the invention will become evident from the following description of the invention, a number of preferred embodiments thereof, and the appended claims.
Description of the invention
According to the present invention is disclosed an oil-in-water emulsion suitable for direct human consumption as a dietary supplement and for adding to food products, including functional foods, comprising a triglyceride oil having a solid fat content in the range of ambient to body temperature, galactolipid, and a cholesterol- lowering amount of a sterol of vegetable origin selected from a phytosterol, a phytostanol, an ester of a phytosterol, an ester of a phytostanol and their mixtures. Surprisingly, such an oil-in water emulsion enhances the effect of the active ingredient, i.e. the carrier (the emulsion without the active ingredient) enhances the cholesterol lowering effect of the used sterol. An oil-in-water emulsion of the invention suitable for direct human consumption as a dietary supplement and for adding to food products, including functional foods, may comprise a triglyceride oil having a solid fat content in the range of ambient to body temperature, galactolipid, and a cholesterol-lowering amount of a sterol of vegetable origin selected from a phytosterol, a phytostanol, an ester of a phytosterol, an ester of a phytostannol and their mixtures. Esters of mono- to tri-unsaturated C18 fatty acids are preferred. Even more preferred are esters of mono- to tri cis unsaturated Ciβ fatty acids.
In this application, "sterol of vegetable origin" is taken to include any phytosterol, any phytostanol or ester of either thereof which has a cholesterol-lowering effect. The esters of a sterol of vegetable origin are preferably fatty acid esters. The esters of sterol of vegetable origin and their mixtures are preferred over the sterols of vegetable origin and their mixtures.
Suitable phytosterols and phytostanols for use in the invention include campesterol, campestanol, a sito-sterol, such as beta-sitosterol or beta-sitostanol, a sitostanol, such as gamma-sitosterol or gamma-sitostanol, stigmasterol or stigmastanol. An ester of any such phytosterol or phytostanol may of course be used in an emulsion of the invention, such as a campesterol ester, campestanol ester, a sito-sterol ester, such as beta-sitosterol ester or beta-sitostanol ester, a sitostanol ester, such as gamma- sitosterol ester or gamma-sitostanol ester, stigmasterol ester or stigmastanol ester. In this application the term "triglyceride" refers to triacylglycerol, which is glycerol esterified with three fatty acid residues that may be same or different.
The triglyceride of the oil-in-water emulsion of the invention can typically be any triglyceride material having a solid fat content at ambient to body temperature. The triglyceride oil is defined by its solid fat content given in per cent by weight; it may be determined by NMR serial measurements as described in IUPAC method no. 2.150, 7th edition. By "having a solid fat content at ambient to body temperature" is meant, in particular, that there should be a residual and detectable solid fat content at body temperature. The residual and detectable solid fat content may be in the order of more than about 0.1%, such as more than about 0.5%, more than about 1%, more than about 2%, more than about 3%, more than about 5%, more than about 10% or more. Solid fat content may be determined by Benchtop NMR using ISO 8292 or IUPAC 2.150 methods. "Ambient temperature" is typically a temperature of about 2O0C, in particular a temperature of from about 180C to about 220C. "Body temperature" is typically a temperature of about 370C, in particular a temperature of from about 360C to about 380C. It is preferred for the triglyceride oil to be a confectionary fat, such as palm oil or cocoa butter, but other confectionary fats such as illipe butter, shea butter, kokum butter, sal butter or other natural oils or fractions thereof with a similar solid fat content may be used. Other examples of a suitable triglyceride oil are hydrogenated or partly hydrogenated soybean oil, rapeseed oil, cotton oil, sunflower oil, fractions thereof as well as mixtures of the oil and/or fractions. The triglyceride oil may also be synthetic or semisynthetic. Particularly preferred is palm oil or a fraction thereof. The fraction of palm oil can be obtained from commercial palm oil, which can be fractionated to obtain mixtures of suitable triglycerides, based on the combination of mainly, that is more than about 80% by weight, more preferred more than about 90% by weight, most preferred more than about 95% or even about 100% by weight of palmitic, oleic, linoleic and stearic esters of glycerol, respectively. Preferred fatty acids for use in the invention are therefore selected from palmitic acid, oleic acid, linoleic acid and stearic acid. Even more preferred is the combination of least two fatty acids selected from the group consisting of palmitic acid, oleic acid, linoleic acid and stearic acid. Particularly good results are achieved by use of from about 20% by weight to about 80% by weight, more preferably from about 30% by weight to about 70% by weight of fatty acid selected from the group consisting of palmitic and stearic acid, and from about 20% by weight to about 80% by weight, in particular from about 30% by weight to about 70% by weight of fatty acid selected from the group consisting of oleic and linoleic acid. It should be noted that these amounts may or may not add up to 100%, since the presence of additional fatty acid such as lauric acid is contemplated according to the invention.
In this application the term "confectionary fat" refers to fats typically used for confectionary applications. Cacao butter is the best known representative of this group, confectionary fats also often being referred to as cacao butter alternatives or equivalents, sometimes also as cacao butter replacers or substitutes.
In this application the term synthetic or semi-synthetic refers to substances that are not entirely natural and/or obtained by chemical synthesis. In this application the term "having a solid fat content in the range of ambient to body temperature" refers to that there should be a solid fat content in the whole interval between ambient and body temperature. It is preferred for the galactolipid to comprise at least about 20% by weight, at least about 40% by weight, at least about 50% by weight, at least about 60% by weight or at least about 70% by weight of digalactosylglyceride. A particularly preferred emulsifier is a galactolipid-based emulsifier. Galactolipids belong to the group of glycolipids, well known constituents of plant cell membranes. The most important classes of these contain one to four sugars linked glycosidically to diacylglycerol. The two most abundant classes contain one and two galactose units, respectively, and the commonly used nomenclature and abbreviations of these are mono- and digalactosyldiglyceride (MGDG and DGDG), sometimes referred to as galactolipids. Galactolipids, primarily DGDG and DGDG-rich materials, have been investigated and found to be a surface active material of interest in industrial applications such as food, cosmetics, and pharmaceutical products. Galactolipid emulsifiers are described in WO 95/20943 and WO 97/11 141 and may be used in the emulsion of the invention. Preferred sources for the galactolipid emulsifiers are cereals and grains, in particular oat. Other food-grade emulsifiers such as a lecithin can be used instead of the galactolipid emulsifier of the invention but this is not preferred.
A preferred aspect of the invention is the use of a composition wherein the triglyceride oils of the invention are combined with palm kernel oil or coconut oil. It is preferred for the sterol of vegetable origin to comprise at least about 60% by weight of sitostanol, more preferably at least about 75% by weight of sitostanol, and most preferred at least about 90% by weight of sitostanol.
It is preferred for the emulsion to comprise from about 20% to 50% by weight of triglyceride oil having a solid fat content in the range of ambient to body temperature, from about 0.5% to about 7% by weight of galactolipid, from about 5% to about 25% of sterol of vegetable origin (such as phytosterol), in particular from about 10% to about 20% of sterol of vegetable origin (such as phytosterol), and water.
The emulsion of the invention may additionally comprise one or more of, for example two, three of four of, a colorant, an antioxidant, a flavouring, or a similar food additive. It is preferred for the cholesterol-lowering amount of sterol of vegetable origin to be at least about 0.5 g, more preferred at least about 0.8 g, and most preferred at least about 1 g per about 15 ml. of emulsion. According to a preferred aspect of the invention, the cholesterol-lowering lipid emulsion may be provided in a single package comprising any of the aforementioned preferred amounts of cholesterol-lowering amount of sterol of vegetable origin; the contents of the single package are intended to be fully consumed on one occasion such as, for instance, once daily at breakfast. By a once-a-day intake of the lipid emulsion of the invention, comprising a cholesterol-lowering amount of sterol of vegetable origin, intake may be simplified. The cholesterol-lowering effect of the invention can be maintained over an extended period of time such as about one week or about two weeks or more. For consumption the lipid emulsion of the invention may be consumed as is, for example as a food supplement, or may be mixed with one or more food ingredients so as to prepare a food product or food supplement. Accordingly, the invention provides a food product or food supplement comprising an emulsion of the invention (and, optionally, one or more food ingredients). A food product according to the invention may be any food product comprising an emulsion of the invention. Thus, a food product of the invention may be, for example, a dairy product, a confectionery product, a soup, a beverage, a dressing or a sauce.
A dairy product according to the invention may be, for example, a yogurt or other liquid or semi-liquid dairy product produced by fermentation of dairy milk with lactic acid producing bacteria or a product comprising a substantial portion of such fermented dairy product, such as at least about 30% or at least about 50% by weight or more. A dairy product may also be an ice cream, a spread, a cream or a cheese.
A confectionery product according to the invention may be, for example, a chocolate, a candy or filling for another food product. A dressing according to the invention may be, for example, an oil- and/or vinegar-based salad dressing or a yoghurt- based dressing. A beverage according to the invention may be a fruit drink. According to the invention is also provided a cholesterol-lowering food composition in form of the aforementioned oil-in-water emulsion of the invention intended for addition to a food product, for example a dairy product, in particular to said yogurt or other liquid dairy product produced by lactic bacteria fermentation.
According to a preferred aspect an aliquot of the cholesterol-lowering lipid emulsion is packed in a container in an amount comprising from about 0.3 to about 5 g, in particular from about 0.5 to about 2 g of sterol of vegetable origin. The contents of the container are intended to be consumed on a single occasion, such as by adding them to a food product, such as a yogurt or other liquid or semi-liquid dairy product. The oil-in-water emulsion of the invention may be prepared by using the emulsifier either alone or in combination with one or more other amphiphilic compound as a co-surfactant. The oil-in-water emulsion may also comprise optional additives known in the art for improving different aspects of the composition, such as flavouring agents, sweeteners, colorants, thickening agents, preservatives, antioxidants and/or dietary supplements.
Oil-in-water emulsions may be prepared by conventional methods. For example, an emulsion of a triglyceride oil in water is prepared by adding the emulsifier to the liquid triglyceride. The continuous phase may be pure water or an aqueous solution containing one or more water-soluble additives such as isotonic agents, sweeteners, flavours or preservatives. If necessary, the pH of the aqueous phase may then be adjusted. The oil phase as well as the aqueous phase are preheated and then the oil phase is added to the aqueous phase under high-shear mixing. The pre-emulsion may then be subjected to high-pressure homogenisation. The emulsion of the invention may be used to fill a single package with a single dose of the emulsion. The single dose package may then be sealed with an easy- to-peel lid.
The invention provides a method for the preparation of a dietary supplement or a food product which method comprises incorporating an emulsion of the invention during the preparation of said dietary supplement or food product. That is to say, one or more food ingredients may be combined with the emulsion in such a method. Accordingly, the invention provides use of an emulsion of the invention in the preparation of a dietary supplement or a food product.
The invention also relates to use of the emulsion of the invention for lowering cholesterol levels or preventing the build-up of excess levels of cholesterol, in particular, low density lipoprotein (LDL) cholesterol, in a host.
The NHLBI classification of the optimal level of LDL cholesterol is less than 100mg/dL. The emulsion of the invention may be used to prevent cholesterol levels exceeding that level, to maintain a cholesterol level below the 100mg/dL limit or may be used to reduce cholesterol levels towards the 100mg/dL limit. That is to say, the emulsion of the invention may be used prophylactically as well being used to treat excess cholesterol levels (for example, a level of LDL cholesterol which is higher than 100mg/dL). Accordingly, the invention provides a method for prophylaxis of or lowering of cholesterol levels in a host, which method comprises administering to the host a therapeutically effective amount of an emulsion of the invention. The condition of an individual requiring a lower cholesterol level can be improved by administration of the emulsion of the invention. A therapeutically effective amount of an emulsion of the invention may be given to an individual in need thereof.
The invention also provides a pharmaceutical composition comprising an emulsion of the invention and a pharmaceutically acceptable carrier or diluent, for example water. The invention further provides an emulsion of the invention for use in a method of treatment, such as for use in lowering cholesterol levels.
The invention also relates to use of an emulsion of the invention in the manufacture of a medicament for use in lowering cholesterol levels.
A typical dose is as described above. The dose may be given, for example, once daily, although the dose may be given more or less frequently than once daily. Appropriate dosages may depend on a variety of factors, for example, body weight, according to the activity of the specific antagonist, the age, weight and condition of the subject to be treated and the cholesterol level.
In yet another embodiment, the invention provides an oil-in-water emulsion suitable for direct human consumption as a dietary supplement and for adding to food products, including functional foods, comprising a galactolipid, and a cholesterol- lowering amount of a sterol of vegetable origin selected from a phytosterol, a phytostanol, an ester of a phytosterol, an ester of a phytostanol and their mixtures.
In yet another aspect the invention provides a method for increasing the cholesterol lowering effect of a sterol of vegetable origin comprising formulating said sterol in an oil-in water emulsion wherein said emulsion comprises at least a galactolipid and wherein said sterol of vegetable origin is selected from a phytosterol, a phytostanol, an ester of a phytosterol, an ester of a phytostanol and their mixtures. The term "increasing the cholesterol lowering effect" is used to describe the improved effect of a sterol formulated as described herein and compared to the same amount of a sterol of vegetable origin otherwise formulated or provided. Preferably, said oil-in water emulsion further comprises a triglyceride oil having a solid fat content in the range of ambient to body temperature. All above described embodiments relating to a sterol of vegetable origin, a galactolipid and a triglyceride oil are also applicable to this part of the invention. In yet another preferred embodiment, the obtained improvement is at least a factor 1.5, more preferably a factor 2 or 2.5 and most preferred is an improvement of effectivity of a factor 3 or higher.
The invention further provides use of an oil-in water emulsion according to the invention for increasing the effectivity of the cholesterol-lowering effect of a sterol of vegetable origin.
The following Examples illustrate the invention:
EXAMPLES
Example 1
Oil-in-water emulsion. Preheated Chromatographic Purified Lipids(CPL)-palm oil (232 g; LTP Lipid Technologies Provider AB, Sweden), fractionated oat oil (16 g; LTP Lipid Technologies Provider AB, Sweden, 20-25 wt% DGDG) and stanol fatty acid ester (88 g; Raisio Corp., Finland; composition in% by weight: sitostanol ester, 60-93%; sitosterol ester, 3-9; campestanol ester, 5-35; campesterol ester, 1-3; other sterols <2) were mixed at 70 0C in a 2 L glass beaker. The oil phase was added to the preheated water phase (464 mL) at 70 0C during high shear mixing by an Ultra-Turrax Polytron PT 3100 homogeniser (IKA Werke GmbH & Co. KG, Staufen, Germany) at 12 000 rpm for 6 minutes or at 2 000 rpm for 3 minutes to form a pre-emulsion. The pre-emulsion was then homogenised at 600 bar for 6 cycles at 65-550C in a Rannie MiniLab 8.30 H homogeniser (APV Rannie A/S, Denmark) to obtain an oil-in-water emulsion, Table 1.
Oil-in-water emulsion with stanol ester - produced with added pressure, with mainly sub-micron particles. Fractionated oat oil (Lipid Technologies Provider AB, Sweden, 20-25 wt% DGDG) or Chromatographic Purified Lipids(CPL)-galactolipid (Lipid Technologies Provider AB, Sweden, 47-57 wt% DGDG) was dissolved in CPL-palm oil at 7O0C. Stanol fatty acid ester (Raisio Corp., Finland; composition as stated above) was added and then the solution was heated to 7O0C. The oil phase was added to pre-heated water (7O0C) during mixing by an Ultra-Turrax Polytron PT 3100 homogeniser (IKA Werke GmbH & Co. KG, Staufen, Germany) for 6 minutes at 12000 rpm (Alt. A) or for 3 minutes at 2000 rpm (Alt. B). The pre-emulsified liquid was then homogenised in a Rannie Minilab 8.30 H homogeniser (APV Rannie A/S, Denmark) at 600 Bar. The liquid was recycled 6 times through the homogeniser pump to obtain an oil-in-water emulsion with particle droplet size in the sub-micron range, Table 1.
Table 1. Oil-in-water emulsion with stanol ester, produced by Alt. A, wt%.
Figure imgf000011_0001
Example 2
Oil-in-water emulsion with cholestatin - emulsions with free sterol, cholestatin (Degussa BioActives, Chargill, Europe), produced as in example 1 , Alt. A, Table 2.
Table 2. Composition of oil-in-water emulsion with cholestatin, produced by Alt.
A, wt%.
Figure imgf000011_0002
Example 3
Oil-in-water emulsion with sterol ester - produced without added pressure. Fractionated oat oil (Lipid Technologies Provider AB, Sweden, 20-25 wt% DGDG) was dissolved in palm oil (Karlshamns AB, Sweden) or purified fish oil (Epax 3000TG J50709-K1 , Pronova Biocare AS, Oslo, Norway; chromatographically purified by Lipid Technologies Provider AB, Sweden) or rape seed oil (ICA retail market, Sweden) and heated to 70 0C. Sterol ester (Vitasterol S-80 Esterified Non-GMO, VITAE-CAPS, S.A. Toledo, Spain and Vegapure 95E, Cognis Deutschland GmbH & Co. KG, lllertissen, Germany) was added and then the solution was heated to 70 0C. The oil phase was added to pre-heated water (70 0C) during mixing by an Ultra-Turrax Polytron PT 3100 homogeniser (IKA Werke GmbH & Co. KG, Staufen, Germany) at 3 000 rpm for 1 minute to obtain an oil-in water emulsion. The mixing speed was increased to 8 000 rpm for 1 minute and then to 10 000 rpm for another minute, Table 3.
Table 3. Oil-in-water emulsions with sterol esters, produced by without added pressure, wt%.
Figure imgf000012_0001
Example 4 Oil-in-water emulsion with sterol ester - produced with added pressure.
Fractionated oat oil (Lipid Technologies Provider AB, Sweden, 20-25 wt% DGDG) was dissolved in palm oil (Karlshamns AB, Sweden) or purified palm oil (Lipid Technologies Provider AB, Sweden) at 70 0C. Sterol ester (Vitasterol S-80 Esterified Non-GMO, VITAE-CAPS, S.A., Toledo, Spain or Vegapure 95E, Cognis Deutschland GmbH & Co. KG, lllertissen, Germany) was added and then the solution was heated to 70 0C. The oil phase was added to pre-heated water (70 0C) during mixing by an Ultra-Turrax Polytron PT 3100 homogeniser (IKA Werke GmbH & Co. KG, Staufen, Germany) for 3 minutes at 2000 rpm. The pre-emulsified liquid was then homogenised in a Rannie Minilab 8.30 H homogeniser (APV Rannie A/S, Denmark) at 600 Bar. The liquid was recycled 6 times through the homogeniser pump to obtain an oil-in-water emulsion, Table 4. In one case, sterol (Vitasterol S-80 (95%), VITAE-CAPS, S.A., Toledo, Spain) was added at the pre- emulsion step, Table 4, 4e.
Table 4. Oil-in-water emulsion with sterol ester, produced as in example 1 Alt. B, wt%.
Figure imgf000013_0001
Example 5
Oil-in-water dispersion with sterol and sterol ester - obtained by spontaneous swelling. Fractionated oat oil (Lipid Technologies Provider AB, Sweden, 20-25 wt% DGDG) was dissolved in palm oil (Karlshamns AB, Sweden) at 70 0C. Sterol ester (Vitasterol S-80 Esterified Non-GMO, VITAE-CAPS, S.A., Toledo, Spain and Vegapure 95E, Cognis Deutschland GmbH & Co. KG, lllertissen, Germany) and sterol (Vitasterol S-80 (95%), VITAE-CAPS, S.A., Toledo, Spain and Vegapure FTE, Cognis Deutschland GmbH & Co. KG, lllertissen, Germany) was added and then the solution was heated to 70 0C. The oil phase was added to pre-heated water (70 0C) during mixing by a spatula and an oil-in-water dispersion formed by swelling spontaneously, Table 5. Table 5. Oil-in-water dispersions with sterol and sterol esters, obtained by spontaneous swelling, wt%.
Figure imgf000014_0001
Example 6
Cholesterol-lowering yogurt. By gently stirring 15 ml. of the emulsion of Example 1 into 150 ml. of yogurt (0.5% fat content) a cholesterol-lowering yogurt of the invention was prepared. Its taste and appearance did not noticeably differ from the original yogurt.
Example 7
Container comprising a single portion of cholesterol-lowering yogurt. Food-grade 20 ml. polystyrene containers were filled with 15 ml. aliquots of the cholesterol-lowering yogurt of Example 6 and sealed with a modified ethylene-vinyl acetate resin. The containers were kept in refrigerator for two weeks. On opening and consumption five male test persons reported no noticeable difference in respect of a corresponding freshly prepared cholesterol-lowering yogurt.
Example 8 Container comprising a single portion of cholesterol-lowering oil-in-water emulsion. Portions of a food-grade soft polyethylene tube (wall thickness of about 0.1 mm) were filled with 1.5 ml. aliquots of the cholesterol-lowering lipid emulsion of Example 1 , sealed, and separated by cutting. The thus formed containers were kept in refrigerator for two weeks. After opening them by cutting off one end, the contents were squeezed into 15 ml. of said yogurt, dispersed by stirring and tested by five male test persons who reported no noticeable difference in respect of a corresponding freshly prepared cholesterol-lowering yogurt.
Example 9
Sitostanol-containing chocolate product prepared for comparison (not a product of the invention). The chocolate product was prepared by gently heating in a glass beaker 582 g of Marabou® Mork choklad (Trade Mark of Kraft Foods, a dark chocolate available on the Swedish market containing 40% cocoa powder, <1% lecithin and <0.5% moisture) to a temperature of 70 0C. Stanol fatty acid ester (Raisio Corp., Finland; composition in% by weight: sitostanol ester, 60-93%; sitosterol ester, 3-9; campestanol ester, 5-35; campesterol ester, 1-3; other sterols <2)(1 18 g) was heated in a separate glass beaker and subsequently dissolved in the heated chocolate by gently stirring for 5- 10 minutes at maintained temperature. The chocolate mixture was cast in forms, producing chocolate pieces of 10 g, where it solidified.
Example 10 LDL-Cholesterol plasma level reduction test. Nine subjects with moderately elevated LDL-cholesterol plasma levels were recruited for an open cross-over pilot study with two sitostanol ester lipid emulsions, one according to the invention (cf. Example 6), and the other as a reference (Example 9). Aliquots of the lipid emulsion containing sitostanol ester corresponding to 1 g sitostanol were prepared as a once-daily dose given to the test persons. The test persons were randomized into two groups, Group 1 comprising four individuals, and Group 2 comprising 5 individuals. Group 1 started with the sitostanol ester in chocolate, one piece of 10 g per day for three weeks, and then, for another three weeks, switched to formulation 2, lipid emulsion with the same amount of sitostanol ester added to yogurt. Group 2 obtained the same formulations but in the opposite order. To measure the level of triglycerides (TG), total cholesterol (CHOL) and HDL-cholesterol (HDL-chol) in serum blood samples were withdrawn for analysis after 12 hours of fasting immediately before the start of the study, and after 3 and 6 weeks. LDL-cholesterol was calculated by subtracting the triglyceride value and TG/2.2 from the total cholesterol value for each individual. Since the TG value reflects the food intake the evening before blood sampling, the mean value of TG at all sampling points for each individual was used to minimise variation. The results given in Table 6 demonstrate the superior LDL-cholesterol reducing effect of the yogurt containing the lipid emulsion of the invention.
Surprisingly, the use of an oil-in water emulsion of the invention increases the effect of a sterol approximately 3 times.
Table 6. Comparison of the LDL-cholesterol reducing effect of the yogurt vs. the chocolate, both containing stanol ester.
Figure imgf000016_0001

Claims

1. Oil-in-water emulsion suitable for direct human consumption as a dietary supplement and for adding to food products, including functional foods, comprising a triglyceride oil having a solid fat content in the range of ambient to body temperature, galactolipid, and a cholesterol-lowering amount of a sterol of vegetable origin selected from a phytosterol, a phytostanol, an ester of a phytosterol, an ester of a phytostanol and their mixtures.
2. The emulsion of claim 1 , wherein the phytosterol or phytostanol is campesterol, campestanol, a sito-sterol, such as beta-sitosterol or beta-sitostanol, a sitostanol, such as gamma-sitosterol or gamma-sitostanol, stigmasterol or stigmastanol
3. The emulsion of claim 1 or 2, wherein the triglyceride oil comprises about 50% by weight or more of mono- to tri-unsaturated Ci8 fatty acid.
4. The emulsion of claim 3, wherein the triglyceride oil comprises about 80% by weight or more of mono- to tri-unsaturated C18 fatty acid.
5. The emulsion of claim 1 or 2, wherein the triglyceride oil substantially consists of mono- to tri-unsaturated Ci8 fatty acid.
6. The emulsion of any one of the preceding claims, wherein the galactolipid comprises about 50% or more by weight of digalactosyldiglyceride.
7. The emulsion of claim 6, wherein the galactolipid comprises about 70% or more by weight of digalactosyldiglyceride.
8. The emulsion of any one of the preceding claims, wherein the sterol of vegetable origin comprises at least about 60% by weight of sitostanol.
9. The emulsion of claim 8, wherein the sterol of vegetable origin comprises at least about 75% by weight of sitostanol.
10. The emulsion of claim 8, wherein the sterol of vegetable origin comprises at least about 90% by weight of sitostanol.
11. The emulsion of any one of the preceding claims, wherein the triglyceride oil is a confectionary fat, such as palm oil or cocoa butter or fractions and/or mixtures thereof.
12. The emulsion of any one of the preceding claims, wherein the triglyceride oil comprises at least about 80% by weight of palmitic, oleic, linoleic and stearic esters of glycerol, respectively.
13. The emulsion of claim 12, wherein the triglyceride oil comprises at least about 90% by weight of palmitic, oleic, linoleic and stearic esters of glycerol, respectively.
14. The emulsion of claim 12, wherein the triglyceride oil substantially consists of palmitic, oleic, linoleic and stearic esters of glycerol, respectively.
15. The emulsion of any one of claims 1 to 10, wherein the triglyceride oil comprises at least two fatty acids selected from the group consisting of palmitic acid, oleic acid, linoleic acid and stearic acid.
16. The emulsion of any one of claims 1 to 10, wherein the triglyceride oil comprises of at least of from 20% by weight to 80% by weight of fatty acid selected from the group consisting of palmitic and stearic acid.
17. The emulsion of claim 16, wherein the triglyceride oil comprises of at least of from 30% by weight to 70% by weight of fatty acid selected from the group consisting of palmitic and stearic acid.
18. The emulsion of any one of claims 1 to 10, wherein the triglyceride oil comprises of from about 30% by weight to about 70% by weight of fatty acid selected from the group consisting of oleic and linoleic acid.
19. The emulsion of any one of the preceding claims, wherein the emulsion comprises from about 20% to about 50% by weight of triglyceride oil, from about 0.5% to about 7% by weight of galactolipid, from about 5% to about 25% by weight of phytosterol, and water.
20. The emulsion of claim 19, wherein the emulsion comprises from about 20% to about 50% by weight of triglyceride oil, from about 0.5% to about 7% by weight of galactolipid, from about 10% to about 20% by weight of phytosterol, and water.
21. The emulsion of any one of the preceding claims, wherein the emulsion comprises one or more of a colorant, an antioxidant, a flavouring, or a similar food additive.
22. The emulsion of any one of the preceding claims, wherein the cholesterol-lowering amount of sterol of vegetable origin comprises at least about 0.5 g per about 15 ml. of emulsion.
23. The emulsion of claim 22, wherein the cholesterol-lowering amount of sterol of vegetable origin comprises at about least 0.8 g per about 15 ml. of emulsion.
24. The emulsion of claim 22 or 23, wherein the cholesterol-lowering amount of sterol of vegetable origin comprises at least about 1.0 g per about 15 ml. of emulsion.
25. The emulsion of any one of claims 21 to 24, wherein the cholesterol-lowering amount of sterol of vegetable origin comprises at least about 1.5 g per about 15 ml. of emulsion.
26. The emulsion of any of the preceding claims, provided in a single package of from about 10 to about 20 ml_, in particular about 15 ml_, intended to be fully consumed on one occasion.
27. A food product or dietary supplement comprising an emulsion of claims 1 to 25.
28. A food product according to claim 27 which is a dairy product, a confectionery product, a soup, a beverage, a dressing or a sauce.
29. A dairy product comprising the emulsion of any one of claims 1 to 25, wherein the emulsion is mixed with yogurt or other liquid or semi-liquid dairy product produced by fermentation of dairy milk with lactic acid producing bacteria or a product comprising at least about 30% by weight fermented dairy product.
30. A dairy product comprising the emulsion of claim 29, wherein the emulsion is mixed with yogurt or other liquid or semi-liquid dairy product produced by fermentation of dairy milk with lactic acid producing bacteria or a product comprising at least about 50% by weight fermented dairy product.
31. A method for the preparation of an oil-in-water emulsion suitable for direct human consumption as a dietary supplement and for adding to food products, including functional foods, which method comprises mixing a triglyceride oil having a solid fat content in the range of ambient to body temperature, galactolipid, and a cholesterol-lowering amount of a sterol of vegetable origin selected from phytosterol, phytostanol, campesterol, campestanol, ester of phytosterol, ester of phytostannol, ester of campesterol, ester of campestanol, and their mixtures, so as to form an oil-in-water emulsion.
32. A method of producing a single dosage package of an oil-in-water emulsion suitable for direct human consumption as a dietary supplement and for adding to food products, including functional foods, which method comprises filling a single package with a single dose of an emulsion of any one of claims 1 to 25, and sealing the single package with an easy-to-peel lid.
33. A method for the preparation of a dietary supplement or a food product which method comprises incorporating an emulsion according to any one of claims 1 to 25 during the preparation of said dietary supplement or food product.
34. Use of an emulsion of any one of claims 1 to 25 in the preparation of a dietary supplement or a food product.
35. A method for lowering cholesterol levels in a host, which method comprises administering to the host a therapeutically effective amount of an emulsion of any one of claims 1 to 25.
36. A pharmaceutical composition comprising an emulsion according to any one of claims 1 to 25 and a pharmaceutically acceptable carrier or diluent.
37. An emulsion of any one of claims 1 to 25 for use in a method of treatment.
38. An emulsion of any one of claims 1 to 25 for use in lowering cholesterol levels.
39. Use of an emulsion of any one of claims 1 to 25 for the manufacture of a medicament for use in lowering cholesterol levels.
40. A method for increasing the cholesterol lowering effect of a sterol of vegetable origin comprising formulating said sterol in an oil-in water emulsion wherein said emulsion comprises at least a galactolipid and wherein said sterol of vegetable origin is selected from a phytosterol, a phytostanol, an ester of a phytosterol, an ester of a phytostanol and their mixtures.
41. A method according to claim 40 wherein said oil-in water emulsion further comprises a triglyceride oil having a solid fat content in the range of ambient to body temperature.
42. Use of an oil-in water emulsion according to any one of claims 1 to 25 for increasing the cholesterol lowering effect of a sterol of vegetable origin.
PCT/EP2008/066442 2007-11-28 2008-11-28 Lipid emulsion for human consumption WO2009068651A1 (en)

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