Glyceride oil composition from fish oil and preparation...

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...

Reexamination Certificate

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Details

C426S033000, C426S061000, C426S492000, C426S601000, C554S030000, C554S169000, C554S174000, C435S134000, C435S174000

Reexamination Certificate

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08048468

ABSTRACT:
Provided are a glyceride oil composition derived from a fish oil and a preparation method thereof. The composition includes docosahexaenoic acid (DHA) and docosapentaenoic acid (DPA) with a content of 45 to 95% by weight and eicosapentaenoic acid (EPA) with a content of 0.001 to 13% by weight among constituent fatty acids, and a saturated fatty acid having 16 to 18 carbon atoms, which is bonded at 1- and 3-positions, with a content of 0.001 to 5% by weight among constituent fatty acids, in which a weight ratio of docosahexaenoic acid (DHA)/docosapentaenoic acid (DPA) is 0.5 to 8 and a weight ratio of docosahexaenoic acid (DHA)/eicosapentaenoic acid (EPA) is 3.5 to 15. The glyceride oil composition derived from fish oil has nutritional and physiological superiority due to containing a great amount of polyunsaturated fatty acids such as DHA and DPA in a form of glyceride, and can minimize disadvantages of EPA such as inhibition of ω-6 fatty acid metabolism by containing a low amount of EPA. The glyceride oil composition is excellent in digestion and absorption of polyunsaturated fatty acids into a human body by containing a low amount of saturated fatty acids at 1- and 3-positions and process characteristics such as an oxidation stability and water-dispersibility.

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patent: 10-2005-0007718 (2005-01-01), None

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