Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Fat or oil is basic ingredient other than butter in emulsion...
Patent
1998-05-26
2000-02-01
Paden, Carolyn
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Fat or oil is basic ingredient other than butter in emulsion...
426 33, 426 55, 426417, 554 8, 554 18, 554174, 554175, 554160, 435134, 435271, 424523, A23D 900
Patent
active
060200200
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
The invention relates to fish-oil compositions, procedures for making such compositions and products containing the same.
DESCRIPTION OF RELATED ART
Fat-compositions, based on fish oils are well-known in the prior art. Many of these compositions were made and applied, because of the health benefits. E.g. WO 90/04012 discloses triglycerides, containing saturated C.sub.8 -C.sub.10 fatty acid residues in 1.3 and polyunsaturated fatty acid residues in the 2-position. It is stated, that these triglycerides have benificial nutritional properties. According to WO 94/00044 unhardened fish oils have significant health benefits. Above known oils however have one main, common disadvantage: i.e. either the total level of polyunsaturated fatty acids (such as: EPA, DHA, DPA, etc.) is rather low (i.e.: below 35 wt % in total), or if this level is above 35 wt % its oxidative stability is low, while it also displayed high off-taste. Although it is known in the prior art that the oxidative stability of a triglyceride, containing polyunsaturated fatty acids can be increased by incorporation of saturated fatty residues into the triglycerides, the levels of saturated fatty acids were rather high in order to achieve acceptable stability.
BRIEF SUMMARY OF THE INVENTION
We found new triglycerides, which overcome the drawbacks of the compostions of the prior art. These new compositions combine high levels of polyunsaturated long chain fatty acids, with relatively low levels of saturated fatty acid residues, relatively low off-taste and relatively high oxidative stability. Oxidative stability and off-taste can be evaluated by establishing mean smell scores upon evaluation by a taste-panel. Simultaneously a preference of the panellists can be measured for oils according to the invention, compared with comparative oils. Another method is to measure peroxide values of the different oils. Above triglyceride-compositions can be characterized as fish-oil concentrates, comprising glycerides with: w-3 long chain polyunsaturated fatty acids, preferably consisting of two or more of the group consisting of DHA, EPA and DPA (ie: C.sub.22:6 :C.sub.20:5 and C.sub.22:5 respectively). total saturated fatty acid with 14-18 C-atoms. 0.7-2.0.
DETAILED DESCRIPTION OF THE INVENTION
Preferred fish oil concentrates comprise triglycerides and diglycerides in a weight ratio of tri:di>3, preferably 3-50, more preferable 10-35. These concentrates are rich in long chain polyunsaturated fatty acids, whereas its oxidative stability, off-taste and peroxide values are the same or even improved compared with comparative compositions. The SAFA-content of these concentrates is lower than could be expected for above properties.
Although above concentrates could be added perse to foodproducts, it is often better or easier to use a blend with other triglycerides. Therefore our invention also concerns blends of triglycerides comprising: C. (N.sub.10) that is either at least 5% more, or at least 5% less than the N.sub.10 of the concentrate.
The complementary fat often provides structuring properties to the fatblend. The amounts of complementary fat applied can vary from 98-20 wt %, preferably from 95-60%. In order to provide structuring characteristics it was found, that the solid fat content (NMR-pulse, not stabilized) of the complementary fat should be >15 at 20.degree. C., preferably >20. Very suitable blends are obtained, if the complementary fat is selected from cocoa butter equivalents, cocoa butter, palm oil or fractions thereof, palmkernel oil or fractions thereof, interesterified mixtures of above fats or fractions or hardened components thereof, or from liquid oil, such as sunflower oil, high oleic sunflower oil, fish oil, soybean oil, rapeseed oil, cottonseed oil, safflower oil, high oleic safflower oil, maize oil or MCT oils, hardened liquid oils or fractions thereof or mixtures of one or more of the fats or oils mentioned.
The composition of the blend should preferably be selected in such a way, that the blend displa
REFERENCES:
patent: 4675132 (1987-06-01), Stout et al.
patent: 4764392 (1988-08-01), Yasufuku
patent: 4792418 (1988-12-01), Rubin et al.
patent: 4874629 (1989-10-01), Chang et al.
patent: 4913921 (1990-04-01), Schroeder
patent: 4966734 (1990-10-01), Hoercher et al.
patent: 5006281 (1991-04-01), Robin
patent: 5130061 (1992-07-01), Cornieri et al.
patent: 5149851 (1992-09-01), Stout et al.
patent: 5151291 (1992-09-01), Tokairin
patent: 5397778 (1995-03-01), Forse
patent: 5434183 (1995-07-01), Larsson-Backstrom
patent: 5502077 (1996-03-01), Breivik et al.
patent: 5532002 (1996-07-01), Story
patent: 5639474 (1997-06-01), Woo
patent: 5679809 (1997-10-01), Bertoli et al.
patent: 5693835 (1997-12-01), Konishi et al.
patent: 5698594 (1997-12-01), Breivik et al.
patent: 5714472 (1998-02-01), Gray
patent: 5738871 (1998-04-01), Story
patent: 5756143 (1998-05-01), Cain et al.
patent: 5840945 (1998-11-01), Tsujiwaki
Toyoshima 1993 J of the Japan 0.1 Chemist Society 42 (1) 30-35.
Tanaka 1992 JAOCS 69(12) 1210-1214.
Shimada 1994 JAOCS 71 (9) 951-954.
Tanaka 1994 JAOCS 71 (3) 331-334.
Tanaka 1994 J. Japan Oil Chemists Soc 43 (7) 39-43 translation.
Lie 1992 International J. of Food Science and Technology 27 (73-76).
05149642
Cain Frederick William
McNeill Gerald Patrick
Moore Stephen Raymond
Loders-Croklaan B.V.
Paden Carolyn
LandOfFree
Composition based on fish oil does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Composition based on fish oil, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Composition based on fish oil will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-935404