WO2016027216A2

WO2016027216A2 - A synergistic edible oil composition

Info

Publication number: WO2016027216A2
Application number: PCT/IB2015/056245
Authority: WO
Inventors: Gopal VENNA
Original assignee: Venna Gopal
Priority date: 2014-08-22
Filing date: 2015-08-17
Publication date: 2016-02-25
Also published as: WO2016027216A3

Abstract

A synergistic edible oil composition is provided having desired fatty acid profile and/or other desirable characteristics. The edible oil composition is low in saturated fats, high in mono unsaturated fatty acids (MUFA) and/or poly unsaturated fatty acids (PUFA), has ideal N-6 (linoleic acid) to N-3 (alpha-linolenic acid) ratio (< 4:1), high smoking points and is virtually cholesterol and trans fats free. This composition is used for alleviating the symptoms of cardiovascular diseases, obesity and inflammation. Also provided is a process for preparing the synergistic edible oil composition.

Description

A SYNERGISTIC EDIBLE OIL COMPOSITION

FIELD

The present disclosure relates to the field of edible oils. DEFINITIONS

Minerals: The term "minerals" as used herein the present disclosure means minerals that are edible, and includes those in an elemental, salt or other form.

PUFA: The term "PUFA" as used herein the present disclosure means poly unsaturated fatty acids.

SFA: The term "SFA" as used herein the present disclosure means saturated fatty acids.

MUFA: The term "MUFA" as used herein the present disclosure means mono unsaturated fatty acids.

TFA: The term "TFA" as used herein the present disclosure means trans fatty acids.

SFRF: The term "SFRF" as used herein the present disclosure means a mixture of Sun flower, Rice bran and Flax seed oil.

RGF: The term "RGF" as used herein the present disclosure means a mixture of Rice bran oil, Groundnut oil and Flaxseed oil.

SGF: The term "SGF" as used herein the present disclosure means a mixture of Soybean oil, Groundnut oil and Flax seed oil.

BACKGROUND

Edible oils form an essential part of the diet. These oils play a role as an energy source, and provide the diet with many beneficial micronutrients. Although a popular conception is to avoid fat from the diet, fats are one of the important nutrients required by the body; certain edible oils as a dietary supplement play an important role in the improvement of health, especially cardiovascular health. They are also one of the main components of membranes that surround all cells, and they play a key part in the construction and maintenance of all cells.

Fats include triglycerides. These compounds are formed from a reaction of a hydroxyl- containing compound known as glycerol and fatty acids. Fatty acids can be saturated or unsaturated. Unsaturated fatty acids (which contain double bonds) can be in a "cis" or "trans" conformation. Different fatty acids contribute different physical properties to a fat. The fatty acids impart different functional properties to the fat, and they also react differently in the body and therefore also contribute differently nutritionally.

High fat content, together with the type of fat in the diet, has been blamed for causing conditions such as obesity, heart diseases, type II diabetes, inflammatory diseases, etc. Therefore, life threatening conditions such as stroke and acute myocardial infarction can be directly related to either the fat content or fat type in the diet. However, the inclusion of oils and fats in the diet is necessary, as the lack thereof could lead to other potentially life-shortening disorders, such as glomerulonephritis, hypertension, diabetes mellitus, metabolic syndrome X, psoriasis, Alzheimer's disease, schizophrenia, depression, CHD, atherosclerosis, etc. The above-mentioned diseases are not only the result of a decreased fat intake, but also due to a shortage of fat-soluble vitamins and essential fatty acids that are normally present in oils and fats.

There is a growing need for specialized, customized, dietary products like edible oils capable of providing a balanced oil composition that takes into account the needs of different target groups. No method currently exists for obtaining such compositions in a natural way, i.e. directly from the biological species containing the compounds.

OBJECTS

Some of the objects of the present disclosure, which at least one embodiment herein satisfies, are as follows.

It is an object of the present disclosure to ameliorate one or more problems of the prior art or to at least provide a useful alternative; An object of the present disclosure is to provide an edible oil composition;

Another object of the present disclosure is to provide an economic and effective edible oil composition with synergistic effect capable of alleviating the symptoms of cardiovascular diseases, obesity and inflammation; and

Still another object of the present disclosure is to provide a process for preparing the synergistic edible oil composition.

Other objects and advantages of the present disclosure will be more apparent from the following description, which is not intended to limit the scope of the present disclosure.

SUMMARY

The present disclosure envisages a synergistic edible oil composition. The edible oil composition as mentioned and exemplified hereinafter, is used for alleviating the symptoms of cardiovascular diseases, obesity and inflammation.

The present disclosure provides an edible oil composition comprising SFA, PUFA, MUFA and TFA, wherein the content of saturated fatty acid (SFA) is in the range of 5 to 40%;

the content of mono unsaturated fatty acids (MUFA) is in the range of 30 to 70%; the content of poly unsaturated fatty acids (PUFA) is in the range of 20 to 50%; and the trans fatty acids (TFA) is in the range of 0.1 to 2.00%.

The present disclosure further envisages a process for preparing the synergistic edible oil composition.

DETAILED DESCRIPTION

The disclosure will now be described with reference to the accompanying embodiments which do not limit the scope and ambit of the disclosure. The description provided is purely by way of example and illustration.

The embodiments herein and the various features and advantageous details thereof are explained with reference to the non-limiting embodiments in the following description. Descriptions of well-known components and processing techniques are omitted so as to not unnecessarily obscure the embodiments herein. The examples used herein are intended merely to facilitate an understanding of ways in which the embodiments herein may be practiced and to further enable those of skill in the art to practice the embodiments herein. Accordingly, the examples should not be construed as limiting the scope of the embodiments herein.

The description of the specific embodiments will so fully reveal the general nature of the embodiments herein that others can, by applying current knowledge, readily modify and/or adapt for various applications such specific embodiments without departing from the generic concept, and, therefore, such adaptations and modifications should and are intended to be comprehended within the meaning and range of equivalents of the disclosed embodiments. It is to be understood that the phraseology or terminology employed herein is for the purpose of description and not of limitation. Therefore, while the embodiments herein have been described in terms of preferred embodiments, those skilled in the art will recognize that the embodiments herein can be practiced with modification within the spirit and scope of the embodiments as described herein.

One vital culinary component that is linked to non-communicable diseases is often neglected i.e., edible oils. The choice of edible oil is important, as the risk of heart disease is linked to the usage of the oil. Different oils have different combinations of fatty acids within them and in order to derive the maximum benefits from these fatty acids, there exists a need for a blend of edible oil having an ideal composition of fatty acids. The present disclosure, thus, envisages a synergistic edible oil composition having a desired fatty acid profile, by blending oils of different origins in order to obtain the desired ratio and amounts of the various nutritional components.

The present disclosure provides a synergistic composition, and a process for preparing the composition, comprising fatty acids, including Saturated fatty acids (SFA), Mono unsaturated fatty acids (MUFA), Poly unsaturated fatty acids (PUFA) and finally the Trans fatty acids (TFA), at levels, suitable for use in human nutrients, foods or food products, or in feed or feed products. In an embodiment of the present disclosure, the edible oil composition is used for alleviating the symptoms of cardiovascular diseases, obesity and inflammation.

In one embodiment of the present disclosure, the edible oil composition has decreased saturated fatty acids (SFA) content, increased mono unsaturated fatty acids (MUFA) content and/or increased polyunsaturated fatty acid content (PUFA). Alternatively or additionally, the edible oil composition is virtually free of trans fatty acids (TFA).

In one embodiment of the present disclosure, the edible oil composition has an ideal N- 6 (linoleic acid) to N-3 (alpha-linolenic acid) ratio (< 4:1), high smoking points and is virtually cholesterol and trans fats free.

In an embodiment of the present disclosure, disclosed is the edible oil composition wherein:

- the content of saturated fatty acid (SFA) is in the range of 5 to 40%;

- the content of mono unsaturated fatty acid (MUFA) is in the range of 30 to 70%;

- the content of poly unsaturated fatty acid (PUFA) is in the range of 20 to 50%; and

- the content of trans fatty acid (TFA) is in the range of 0.1 to 2.00%.

PUFA further comprises Omega 3 fatty acids and Omega 6 fatty acids.

In another embodiment of the present disclosure, there is provided a synergistic edible oil composition. The synergistic edible oil composition of the present disclosure comprises:

- flaxseed oil ranging between 15 to 20% combined with two oils selected from sunflower oil, rice bran oil, groundnut oil, olive oil, canola oil, safflower oil, mustard oil, sesame oil, soybean oil and rapeseed oil;

wherein the ratio of said two oils being in the ratio of 1: 1 to 3:5 with respect to each other.

In yet another embodiment of the present disclosure, the synergistic edible oil composition comprises: - flaxseed oil ranging between 15 to 20% combined with two oils selected from sunflower oil, rice bran oil, groundnut oil and soybean oil;

wherein the ratio of said two oils being in the ratio of 1: 1 to 3:5 with respect to each other;

- at least one fat soluble vitamin and at least one water soluble vitamin;

- at least one antioxidant; and

- at least one fat soluble mineral and at least one water soluble mineral.

In accordance with an embodiment of the present disclosure, the synergistic edible oil composition contains fat soluble vitamins or water soluble vitamins or a combination of both. The fat soluble vitamin is selected from the group consisting of vitamin A, vitamin D, vitamin E or vitamin K in an amount ranging from 0.1 mg to 50 mg. The water soluble vitamin is selected from the group consisting of vitamin B l, vitamin B2, vitamin B3, vitamin B6, vitamin B12, vitamin C and vitamin B9 (folic acid) wherein the composition includes vitamin B6 in an amount ranging from 1 mg to 50 mg, vitamin B 9 in an amount ranging from 100 mg to 1000 mg, vitamin B l in an amount ranging from 1.4 mg to 1.6 mg, vitamin B2 in an amount ranging from 1.6 mg to 2.1 mg , vitamin B 3 in an amount ranging from 18 mg to 21 mg, vitamin C in an amount ranging from 40 mg to 60 mg and vitamin B 12 in an amount ranging from 200 mg to 2000 mg per 100 g of the composition.

In an embodiment of the present disclosure, the composition includes vitamin A in an amount ranging from 2 mg to 4 mg / lOOg, vitamin D in an amount ranging from 400 IU to 600 IU, vitamin E in an amount ranging from 600 mg to 1000 mg of alpha- tocopherol and vitamin K in an amount ranging from 80 mg to 120 mg.

In accordance with another embodiment of the present disclosure, the synergistic edible oil composition contains antioxidants, which are selected from the group consisting of butylated hydroxy anisole (BHA) or vitamin E in an amount ranging from 20 mg to 60 mg per 100 g of the composition.

In accordance with yet another embodiment of the present disclosure, the synergistic edible oil composition contains fat soluble minerals or water soluble minerals or a combination of both. The fat soluble mineral is phytosterol in an amount ranging from 1.5 g to 3.5 g per 100 g of the compositionand the water soluble mineral is magnesium sulfate in an amount ranging from 200 mg to 400 mg per 100 g of the composition. In accordance with still another embodiment of the present disclosure, the synergistic edible oil composition contains an edible surfactant which is soy lecithin in an amount ranging from 2.00 to 5.00%.

In an embodiment of the present disclosure, the saturated fatty acid (SFA) content in the composition is in the range of 16.31 to 19.38 g per 100 g of the composition.

In another embodiment of the present disclosure, the MUFA content in the composition is in the range of 31.11 to 35.46 g per 100 g of the composition.

In yet another embodiment of the present disclosure, the PUFA content in the composition is in the range of 46.56 to 49.76 g per 100 g of the composition.

In still another embodiment of the present disclosure, the Omega 3 fatty acid (co-3) content in the composition is in the range of 7.97 tol l.49 g per 100 g of the composition.

In an embodiment of the present disclosure, the Omega 6 fatty acid (co-6) content in the composition is in the range of 39.17 to 46.56 g per 100 g of the composition.

In another embodiment of the present disclosure, the ratio of co-3 to co-6 is 0.200 to

0.30.

In still another embodiment of the present disclosure, the Trans-fat content in the composition is in the range of 0.020 to 0.30 g per 100 g of the composition.

In yet another embodiment of the present disclosure, the antioxidants are selected from the group of, but not limited to, ascorbic palmitate, acids such as citric acid and ascorbic acid, herbal extracts such as Rosemary, Sage, Oregano, Ginger, Marjoram or Rosemary Oleoresins extract, oryzanol, various tocopherol mixtures and tocotrienol (vitamin E), plant phenols, such as Vanillin, Resveratrol, and synthetic antioxidants such as tertiary butyl hydroquinone (TBHQ), butylated hydroxyl anisole (BHA), butylated hydroxy toluene (BHT) and mixtures thereof.

In an embodiment of the present disclosure, the synergistic edible oil composition comprises at least one surfactant. The surfactant includes, but not limited to, egg yolk, egg lecithin, soy lecithin and mono- and di-glycerides.

In an embodiment of the present disclosure, the minerals are selected from the group of, but not limited to, calcium, copper, fluorine, iodine, iron, magnesium, manganese, molybdenum, potassium, phosphorous, selenium, sodium molybdate and zinc. In an embodiment of the present disclosure, the water-soluble vitamins and minerals that can be used in the methods and compositions of the present disclosure includes, but are not limited to, Vitamin B l, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9, Vitamin B12, L-methylfolate, Metafolin™, Calcium, Iron, Phosphorus, Pantothenic Acid, Iodine, Magnesium, Chromium, Molybdenum, Choline, Fluoride, Chloride, Potassium, Sodium, Biotin, Recombinant Intrinsic Factor (rhIF) bound to Cobalamin and combinations thereof.

In still another embodiment of the present disclosure, the vitamins and/or minerals are microencapsulated in a coating of fat, microcrystalline cellulose or similar material in order to prevent their degradation. Any conventionally known microencapsulation process can be used for microencapsulating the vitamins and/or minerals like the gelatin-acacia complex coacervation. Commercially approved shell materials are used for encapsulation, selected from the group of, but not limited to, gum arabic, hydrogenated vegetable oils, gelatins (types A and B), modified starches, bees wax, whey proteins, hydrolyzed starches (maltodextrins), soy proteins, alginates, sodium caseinates, pectin and carrageena.

In yet another embodiment of the present disclosure, the concentration of antioxidant is in the range of 20 to 60 mg/ 100 g.

In still another embodiment of the present disclosure, the concentration of water/fat soluble vitamin is in the range of 100 μg to 50 mg/100 g.

In accordance with a non-limiting example, the composition of the present disclosure alleviates the symptoms of cardiovascular diseases, obesity and inflammation.

In another aspect of the present disclosure, disclosed is a process for preparing edible oil blends/compositions by blending a first edible oil (for example, an oil relatively low in SFA) and a second edible oil (for example, an oil relatively high in MUFA) in amounts sufficient to provide an edible oil blend having a desired fatty acid profile and/or other desirable characteristics.

In an embodiment of the present disclosure, hydrolyzed fractionated fatty acids are blended to obtain the composition of the present disclosure.

In an embodiment of the present disclosure, disclosed is a process for preparing the synergistic edible oil composition. The process comprises: - mixing, in a stainless steel reactor with an overhead stirrer with heavy propeller, at a speed of 50 to 100 rpm in a reactor a predetermined quantity of at least 3 edible oils selected from the group consisting of rice bran oil, groundnut oil, flaxseed oil, olive oil, sunflower oil, canola oil, safflower oil, mustard oil, sesame oil, soybean oil and rapeseed oil to obtain a first mixture; wherein the predetermined quantity of oils are mixed in a ratio of 50:30:20 or 42.5:42.5: 15;

- adding vitamins in an amount in the range of 1.00 mg to 2.00 g and antioxidants in an amount in the range of 2.00 g to 5.00 g followed by mixing the first mixture containing vitamins and antioxidants to obtain a second mixture; and

- mixing, in said reactor the second mixture with an overhead stirrer with heavy propeller at a speed in the range of 50 rpm to 70 rpm for 10 minutes to 30 minutes to obtain the synergistic edible oil composition.

The present disclosure is further illustrated herein below with the help of the following non-limiting laboratory experiments. These experiments used herein are intended merely to facilitate an understanding of ways in which the embodiments herein may be practiced and to further enable those of skill in the art to practice the embodiments herein. These lab scale experiments can be scaled upto an industrial scale. Accordingly, the experiments should not be construed as limiting the scope of embodiments herein.

In these laboratory examples, the edible oils for making the synergistic composition as disclosed in the present disclosure are selected from the group of, but not limited to, rice bran oil, groundnut oil, flaxseed oil, olive oil, sunflower oil, canola oil, safflower oil, mustard oil, sesame oil, soybean oil and rapeseed oil. As per the requirement, at least 3 oils are selected, for e.g. an oil relatively low in SFA is selected so that the resulting fatty acid profile of the composition will have low levels of SFA, similarly an oil relatively high in MUFA is used when the desired fatty acid profile of the composition is supposed to have high levels of MUFA. These selected oils are then blended together in a vessel to form the synergistic composition of the present disclosure. The different combinations of the oils and their amounts are described in the following non-limiting experiments.

Experiment 1:

In a first vessel, sun flower oil, rice bran oil and flax seed oil are mixed in the ratio of 50:30:20 and blended with the help of an overhead stirrer with heavy propeller to form a SFRF mixture. Then 20 mg of tocopherol, 40 mg of vitamin D, 2.5g of calcium citrate (mineral), 1.80g of β-sitosterol (phytosterol) and 3.5g of soy lecithin are added to the SFRF mixture followed by homogenization of the SFRF mixture to form a homogenous SFRF oil composition.

In a second vessel, rice bran oil, groundnut oil and flaxseed oil are mixed in the ratio of 42.5:42.5: 15 and blended with the help of an overhead stirrer with heavy propeller to form a RGF mixture. Then 35 mg of butylated hydroxyanisole (BHA), 50 mg of vitamin E, 4.00 g of magnesium sulfate, 2.8 g of stigmasterol (phytosterol), and 3.2 g of soy lecithin are added to the RGF mixture followed by homogenization of the RGF mixture to form a homogenous RGF oil composition.

In a third vessel, soybean oil, groundnut oil and flax seed oil are mixed in the ratio of 42.5:42.5: 15 and blended with the help of an overhead stirrer with heavy propeller to form a SGF mixture. Then 45 mg of oryzanol, 30 mg of tocotrienol, 1.5 g of sodium molybdate, 1.6g of campesterol (phytosterol) and 2.00 g of egg lecithin are added to the SGF mixture followed by homogenization of the SGF mixture to form a homogenous SGF oil composition.

These three edible oil compositions were further tested for their fatty acid profile using the standard gas chromatography (GC) protocol for Fatty acid profile evaluation and the results are disclosed in the following tables- Table 1: Fatty acid profile of Five Individual Oils at Room Temperature (25 C) in g/100g. Sr. 1 2 3 4 5

No.

Parameter Groundnut Sunflower Soya Rice Flax Oil Oil Oil Bran Seed

Oil Oil

1 Saturated Fat 16.58 10.74 17.38 24.40 14.10

2 Monounsaturated 60.99 33.20 21.41 41.51 22.52

Fatty Acid

(MUFA)

3 Polyunsaturated 22.26 55.96 61.21 34.09 63.20

Fat (PUFA)

3a Omega-3 Fatty 0.14 0.11 4.66 0.79 48.91

Acid

3b Omega-6 Fatty 22.10 55.85 56.49 33.30 14.54

Acid

Omega-3 :6 Ratio 0.006 0.002 0.082 0.023 3.364

4 Trans Fat 0.18 <0.1 <0.1 <0.1 0.17

Table 2: Fatty acid profile of oil composition SFRF (0-90 days) at 4 C to 8 C in g/lOOg

No. day day day day day day

1 Saturated Fat 17.44 16.31 17.41 19.38 16.93 18.69

2 Monounsaturated 33.47 35.52 32.18 32.12 33.94 31.74 Fatty

Acid(MUFA)

3 Polyunsaturated 49.04 48.37 50.39 48.50 49.10 49.33 Fat (PUFA)

3a Omega-3 Fatty 8.545 7.95 9.87 10.87 9.62 10.85 Acid

3b Omega-6 Fatty 49.13 40.36 40.45 37.63 39.48 38.39 Acid

Omega-3: 6 Ratio 0.174 0.197 0.244 0.289 0.24 0.28

4 Trans Fat <0.1 <0.1 <0.1 <0.1 <0.1 0.24

To determine the stability of the oil composition SFRF, the SFRF oil composition was kept at 4 C to 8 C for 90 days. The oil composition SFRF did not solidify even at 4 C to 8 C and thus the oil composition SFRF was found to be stable.

Table 3: Fatty acid profile of oil composition SFRF (1-90 days) at 25 C in g/lOOg

No. day day day day day day day

1 Saturated Fat 16.24 21.81 17.08 16.70 17.37 16.52 18.65

2 Monounsaturated 35.46 31.11 35.39 33.50 33.08 33.78 31.73 Fatty

Acid(MUFA)

3 Polyunsaturated 48.30 46.56 47.53 49.76 49.55 49.70 49.62 Fat(PUFA)

3a Omega-3 Fatty 8.18 9.332 7.97 10.17 9.66 10.22 11.49 Acid

3b Omega-6 Fatty 40.11 46.558 39.56 39.17 39.89 39.48 38.13 Acid

Omega-3: 6 Ratio 0.204 0.200 0.202 0.257 0.242 0.26 0.30

4 Trans Fat <0.1 <0.1 <0.1 <0.1 <0.1 <0.1 <0.1

To determine the stability of the oil composition SFRF, the SFRF oil composition was kept at 25 C for 90 days. The oil composition SFRF was found to be stable.

Table 4: Fatty acid profile of oil composition SFRF at 54 C in g/lOOg

2 Monounsaturated Fatty Acid(MUFA) 33.53

3 Polyunsaturated Fat(PUFA) 48.87

3a Omega-3 Fatty Acid 8.372

3b Omega-6 Fatty Acid 48.993

Omega-3: 6 Ratio 0.171

4 Trans Fat <0.1

The accelerated stability study was carried out for checking long term stability of the oil composition SFRF. The oil composition SFRF was heated to 54 C. The oil composition SFRF was found to be stable.

Table 5: Fatty acid profile of oil composition RGF (0-90 days) at 4 C to 8 C in g/lOOg

3a Omega-3 Fatty Acid 8.625 7.95 9.79 11.65 10.39 11.69

3b Omega-6 Fatty Acid 24.178 23.71 24.51 25.10 24.81 25.03

Omega-3: 6 Ratio 0.357 0.335 0.400 0.461 0.42 0.47

4 Trans Fat <0.1 <0.1 <0.1 <0.1 0.17 <0.1

To determine the stability of the oil composition RGF, the RGF oil composition was kept at 4 C to 8 C for 90 days. The oil composition RGF did not solidify even at 4 C to 8 C and thus the oil composition RGF was found to be stable.

Table 6: Fatty acid profile of oil composition RGF (0-90 days) at 25 C in g/lOOg

3b Omega-6 Fatty 23.88 32.266 23.56 25.33 25.13 24.22 24.45 Acid

Omega-3:6 Ratio 0.340 0.308 0.333 0.432 0.439 0.41 0.49

4 Trans Fat <0.1 <0.1 <0.1 <0.1 <0.1 <0.1 <0.1

To determine the stability of the oil composition RGF, the RGF oil composition was kept at 25 C for 90 days. The oil composition RGF was found to be stable.

Table 7: Fatty acid profile of oil composition RGF at 54 C in g/lOOg

The accelerated stability study was carried out for checking long term stability of the oil composition RGF. The oil composition RGF was heated to 54 C. The oil composition RGF was found to be stable.

Table 8: Fatty acid profile of oil composition SGF (0-90 days) at 4 ^°C - 8 ^°C in g/lOOg

To determine the stability of the oil composition SGF, the SGF oil composition was kept at 4 C to 8 C for 90 days. The oil composition SGF did not solidify even at 4 C to 8 C and thus the oil composition SGF was found to be stable.

Table 9: Fatty acid profile of oil composition SGF (0-90 days) at 25 C in g/lOOg Sr. Parameter 1^st 15^th 30^th 45^th 60^th 75^th 90^th No. day day day day day day day

1 Saturated Fat 17.38 18.56 15.94 16.39 17.73 16.51 18.55

2 Monounsaturated 39.22 33.69 41.13 36.62 36.64 37.66 33.81 Fatty Acid(MUFA)

3 Polyunsaturated 43.13 47.83 42.94 46.92 45.37 45.83 47.64 Fat(PUFA)

3a Omega-3 Fatty Acid 10.21 14.478 10.03 13.68 12.21 12.53 15.77

3b Omega-6 Fatty Acid 32.89 47.380 32.91 33.20 33.07 33.30 31.87

Omega-3 :6 Ratio 0.310 0.306 0.305 0.412 0.369 0.37 0.49

4 Trans Fat 0.26 <0.1 <0.1 <0.1 0.26 <0.1 <0.1

To determine the stability of the oil composition SGF, the SGF oil composition was kept at 25 C for 90 days. The oil composition SGF was found to be stable.

Table 10: Fatty acid profile of oil composition SGF at 54 C in g/lOOg

2 Monounsaturated Fatty Acid(MUFA) 38.13

3 Polyunsaturated Fat(PUFA) 44.02

3a Omega- 3 Fatty Acid 10.751

3b Omega- 6 Fatty Acid 44.164

Omega-3:6 Ratio 0.243

4 Trans Fat <0.1

The accelerated stability study was carried out for checking long term stability of the oil composition SGF. The oil composition SGF was heated to 54 C. The oil composition SGF was found to be stable.

Table 11 : Fatty acid profile of oil compositions after heating at temperature at 180 C for 30 minutes in g/lOOg.

(MUFA)

3 Polyunsat 48.52 35.82 46.39 28.6 27.6 44.7 31.4 17.42 urated Fat

(PUFA)

3a Omega-3 9.342 10.29 12.40 3.3 0.6 13.7 6.2 35.4

Fatty 3 3

Acid

3b Omega-6 39.18 25.40 33.88 24.7 27.3 54.3 24.7 16.8

Fatty 1 7 4

Acid

Omega- 0.238 0.405 0.366 0.133 0.021 0.084 0.251 3.416 3:6 Ratio

4 Trans Fat 0.17 0.15 <0.1 0.9 1.5 1.5 3.3 0.12

GO = Groundnut Oil, SF = Sunflower Oil, SO = Soya Oil , RB = Rice Bran Oil and FX = Flax Seed Oil

The accelerated stability study was carried out for comparing the long term stability of the oil compositions with the individual oils. The oil compositions were found to be stable.

Table 12: Rancidity of oil compositions SFRF/ RGF/ SGF at 4 ^°C to 8 ^°C (0 to 90 days)

Rancidity of Absent Absent Absent Absent Absent Absent SFRF

Rancidity of Absent Absent Absent Absent Absent Absent RGF

Rancidity of SGF Absent Absent Absent Absent Absent Absent

Rancidity of oil compositions SFRF/ RGF/ SGF was carried out for 90 days at 4 C to 8 C. No rancidity of oil was observed.

Table 13: Rancidity of oil compositions SFRF/ RGF/ SGF at 25 ^°C (15 to 90 days)

Rancidity of oil compositions SFRF/ RGF/ SGF was carried out for 90 days at 25 C. No rancidity of oil was observed.

From the above tables, it is observed that: • The saturated fats in individual oils are comparatively more than that of the edible oil compositions of the present disclosure.

• The monounsaturated fats in individual oils are less than that of the edible oil compositions of the present disclosure.

• The polyunsaturated fats in individual oils are more than that of the edible oil compositions of the present disclosure.

• The Omega 3 and Omega 6 continue to be in the acceptable range in the edible oil composition of the present disclosure.

• The Trans fats in the edible oil composition of the present disclosure are reduced to nearly half of those in the individual oils.

• The resulting fatty acid profile values of the edible oil composition of the present disclosure are more favorable from health point of view than their individual counterparts.

• The edible oil composition of the present disclosure does not develop the objectionable rancidity making the edible oil composition of the present disclosure comparatively more stable thereby increasing its shelf life.

TECHNICAL ADVANCES AND ECONOMICAL SIGNIFICANCE

The present disclosure described herein above has several technical advantages including, but not limited to, the realization of:

- a synergistic edible oil composition capable of alleviating the symptoms of cardiovascular diseases, obesity and inflammation; and

- a simple and economic edible oil composition.

Throughout this specification the word "comprise", or variations such as "comprises" or "comprising", will be understood to imply the inclusion of a stated element, integer or step, or group of elements, integers or steps, but not the exclusion of any other element, integer or step, or group of elements, integers or steps.

The use of the expression "at least" or "at least one" suggests the use of one or more elements or ingredients or quantities, as the use may be in the embodiment of the disclosure to achieve one or more of the desired objects or results.

Any discussion of documents, acts, materials, devices, articles or the like that has been included in this specification is solely for the purpose of providing a context for the disclosure. It is not to be taken as an admission that any or all of these matters form a part of the prior art base or were common general knowledge in the field relevant to the disclosure as it existed anywhere before the priority date of this application.

The numerical values mentioned for the various physical parameters, dimensions or quantities are only approximations and it is envisaged that the values higher/lower than the numerical values assigned to the parameters, dimensions or quantities fall within the scope of the disclosure, unless there is a statement in the specification specific to the contrary.

While considerable emphasis has been placed herein on the components and component parts of the preferred embodiments, it will be appreciated that many embodiments can be made and that many changes can be made in the preferred embodiments without departing from the principles of the disclosure. These and other changes in the preferred embodiment as well as other embodiments of the disclosure will be apparent to those skilled in the art from the disclosure herein, whereby it is to be distinctly understood that the foregoing descriptive matter is to be interpreted merely as illustrative of the disclosure and not as a limitation.

Claims

Claims:

1. A synergistic edible oil composition comprising:

2. A process for preparing a synergistic edible oil composition, said process comprising:

- mixing, in a stainless steel reactor with an overhead stirrer with heavy propeller, at a speed of 50 to 100 rpm, a predetermined quantity of at least 3 edible oils selected from the group consisting of rice bran oil, groundnut oil, flaxseed oil, olive oil, sunflower oil, canola oil, safflower oil, mustard oil, sesame oil, soybean oil and rapeseed oil to obtain a first mixture;

- adding vitamins in an amount in the range of 1.00 mg to 2.00 g and antioxidants in an amount in the range of 2.00 g to 5.00 g followed by mixing said first mixture containing vitamins and antioxidants to obtain a second mixture; and

- mixing, in said reactor said second mixture with the overhead stirrer with heavy propeller at a speed in the range of 50 rpm to 70 rpm for 10 minutes to 30 minutes to obtain said synergistic edible oil composition.

3. A synergistic edible oil composition comprising:

- flaxseed oil ranging between 15 to 20% combined with two oils selected from sunflower oil, rice bran oil, groundnut oil, and soybean oil;

- at least one fat soluble vitamin and at least one water soluble vitamin;

- at least one antioxidant; and

- at least one fat soluble mineral and at least one water soluble mineral.

4. The composition as claimed in claim 1 , wherein said composition further contains vitamins that are fat soluble vitamins or water soluble vitamins or a combination of both.

5. The composition as claimed in claim 3 or claim 4, wherein said fat soluble vitamin is selected from the group consisting of vitamin A, vitamin D, vitamin E and vitamin K in an amount ranging from 0.1 mg to 50 mg/100 g of the composition.

6. The composition as claimed in claim 3 or claim 4 wherein the composition includes vitamin B6 in an amount ranging from 1 mg to 50 mg, vitamin B9 in an amount ranging from 100 mg to 1000 mg, and vitamin B 12 in an amount ranging from 200 mg to 2000 mg per 100 g of composition.

7. The composition as claimed in claim 1, wherein said composition further contains at least one antioxidant.

8. The composition as claimed in claim 3 or claim 7, wherein said antioxidant is selected from the group consisting of butylated hydroxyanisole (BHA) or vitamin E in an amount ranging from 20 mg to 60 mg per 100 g of the composition.

9. The composition as claimed in claim 1, wherein said composition further contains at least one fat soluble mineral and at least one water soluble mineral.

10. The composition as claimed in claim 3 or claim 9, wherein said fat soluble mineral is phytosterol in an amount ranging from 1.5 g to 3.5 g per 100 g of the composition.

11. The composition as claimed in claim 3 or claim 9, wherein said water soluble mineral is magnesium sulfate in an amount ranging from 2.00 g to 6.00 g per 100 g of the composition.

12. The composition as claimed in claim 1 or claim 3, wherein said composition further contains at least one edible surfactant which is selected from the group of egg yolk, egg lecithin, soy lecithin and mono- and di-glycerides in an amount ranging from 2.00 to 5.00%.

13. The composition as claimed in claim 1 or claim 3, comprises SFA, PUFA, MUFA and TFA;

wherein

- the content of saturated fatty acid (SFA) is in the range of 5 to 40%;

2 - the content of mono unsaturated fatty acid (MUFA) is in the range of 30 to 70%;

- the content of poly unsaturated fatty acid (PUFA) is in the range of 20 to 50%; and the trans fatty acid (TFA) is in the range of 0.1 to 2.00 %.

14. The composition as claimed in claim 3 or claim 4, wherein said vitamins and minerals are microencapsulated in a coating of fat or microcrystalline cellulose.

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