Food or edible material: processes – compositions – and products – Packaged or wrapped product – Having telescoping feature to increase or decrease package...
Patent
1992-04-14
1994-09-13
Tentoni, Leo B.
Food or edible material: processes, compositions, and products
Packaged or wrapped product
Having telescoping feature to increase or decrease package...
426115, 426129, 426131, 426394, 426397, 426410, 426602, 426643, 426654, A23D 700, A23L 124, B65B 3102, B65D 8572
Patent
active
053467094
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
This invention relates to a method for the production of a preparation consisting mainly of marine oils, which in combination with an air-tight container or tube is protected from oxidation under dosed usage. The specific composition and viscosity of the preparation cause the typical marine oil and fishy taste to be virtually eliminated, and make it easy to add different flavoring agents.
DESCRIPTION OF THE RELATED ART
Cod-liver oil has been known and used for many years as a valuable preparation due to its vitamin contents, and has recently awakened new interest due to its high content of polyunsaturated fatty acids.
Newly produced cod-liver oil has a bland taste which remains unchanged as long as it is not exposed to oxidation. Cod-liver oil containers are therefore either hermetically sealed, vacuum-packed or filled with an inert gas.
The most common way of distributing cod-liver oil has, up to now, been by using bottles. Daily use allows entry of air into the bottle with resulting oxidation and rancid taste. Gelatin capsules are also used, but this increases product cost considerably.
Cod-liver oil has been manufactured as an emulsion (cf., e.g., Remingtons Practice of Pharmacy; Martin and Cook, Easton, Pa., 1956, page 297 and 1092, and Norwegian Pharmacopoeia 1913, page 106, as well as Commentary to the Norwegian Pharmacopoeia 1919, page 152) but mainly as a pharmacy product made to order and only with a view to improving the taste of the cod-liver oil, which in the 1930's was already heavily oxidized before packing due to the methods of production used then. It was sold in bottles and had a thin consistency. Such emulsions are very vulnerable to oxidation, and have therefore not been the subject of commercialization.
SUMMARY OF THE INVENTION
Included in the term "cod-liver oil" in this connection are also marine oils other than cod-liver oil and or concentrations of these, particularly with a view to a higher content of omega-3-fatty acids than in normal cod-liver oil or marine oils.
The objective of this invention is to provide a method that prevents marine oil from oxidizing during production, packaging and distribution, and also later when being used by the consumer. This objective is attained, if desired, without the use of antioxidants.
In addition, it is an objective of the present invention to produce a multivitamin preparation in which cod-liver oil provides vitamins A and D (and perhaps vitamin E). In the aqueous phase water-soluble vitamins are to be added in such amounts that when a daily dose of the preparation is taken for the polyunsaturated fatty acids, a daily dose of vitamins is taken at the same time. If marine oils with a lower content of vitamins than in cod-liver oil are used, then vitamins A, E and D also have to be added.
Another objective is to add flavor to the marine oil preparation so that the fishy taste is masked or eliminated, and so that aftertaste and regurgitation is prevented.
A further objective is to produce a marine oil preparation with an appetizing appearance similar to that of mayonnaise. Mayonnaise is also the flavor that is aimed at in the objective.
Finally, the last objective is to produce a marine oil preparation which can be used during meal times on salads or sandwiches, in the same way as mayonnaise or salad dressing. It is intended that the preparation will be used particularly on sea foods.
The objectives of the invention are achieved by preventing oxidation of the marine oil preparation by making an oil-in-water emulsion preferably in an inert atmosphere of nitrogen. Advantages of a preparation produced in accordance with the invention are as follows: food, e.g. bread or fish, and therefore used in the same way as mayonnaise. sugar, etc., or even fish or shellfish. Such admixtures will mask the characteristic marine oil flavor. thin emulsion. dispersible in saliva and gastric juices. can be added to the preparation.
DETAILED DESCRIPTION OF THE INVENTION
In the following will be presented examples of the productio
REFERENCES:
patent: 4356935 (1982-11-01), Kamin
patent: 4826702 (1989-05-01), Hayashi et al.
Derwent Abstract No. 78-71270A (1978).
Mendele, At Very Least, Fist Oil Makes Sales Healthy, Newday, Nov. 3, 1986, at III 5.
ScanHall A.S.
Tentoni Leo B.
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