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
2001-12-03
2002-06-25
Paden, Carolyn (Department: 1761)
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...
C426S607000, C554S223000, C554S224000, C554S227000
Reexamination Certificate
active
06410078
ABSTRACT:
BACKGROUND OF THE INVENTION
According to EP 265 699 fats with a superior digestibility and absorptivity are obtained, when these fats are composed of triglycerides having a specific amount of C
8
to C
14
fatty acid residues at the 2-position, while residues with C
18
or higher fatty acids are bonded at the 1.3-positions. Typical examples of the C
18
and higher fatty acids are polyunsaturated fatty acids, such as arachidonic acid, eicosapentenoic acid and dodecahexenoic acid. However nothing is disclosed about fat compositions that combine in the fat saturated fatty acid residues and at least two different long chain polyunsaturated fatty acid residues. In WO 90/04012 it is disclosed that triglycerides that contain saturated C
8
/C
10
fatty acid residues in 1.3 and simultaneously a polyunsaturated fatty acid residue (in particular DHA) in the 2-position, have beneficial nutritional properties, in particular for enteral or parenteral purposes. However again, nothing is disclosed about fat compositions that contain in the fat specific amounts of saturated and two different polyunsaturated fatty acid residues.
From WO 94/00044 it is known that fatblends that contain unhardened fish oil have significant health benefits. Fish oil often contains appreciable amounts of two different polyunsaturated fatty acids, e.g. DHA and EPA. However it is also known that fish oil has a number of draw backs, such as a low oxidative stability (e.g. noticed as off taste during storage at ambient temperature). Further fish oils do not have structuring properties, which makes it difficult to apply them in fat compositions wherein a structuring agent is required in order to give the fat composition a performance, that is desired to make the fat applicable in foodproducts.
From Endo c.s in Bioscience Biotechn. Biochem. 57 (12) 1993 pages 2202-2024 it is known, that incorporation of myristic acid groups into sardine oil leads to a product with a slightly improved oxidation rate, whereas incorporation of stearic acid in the sardine oil hardly had any effect on the oxidation rate. This incorporation of saturated fatty acid is performed by an enzymic process, applying Candida cylindracea or lypozyme as an enzyme. It is taught that starting from sardine oil with about 8% DHA and 12% EPA, products are obtained with a decreased amount of total long chain polyunsaturated fatty acids (about 11% if C
14:0
was incorporated and about 17.5% if stearic acid was incorporated).
Therefore, above document does not disclose triglycerides that contain at least 20 wt % of a most abundant long chain polyunsaturated fatty acid in combination with at least 2% of saturated C
2
-C
12
or C
20
-C
24
fatty acids.
U.S. Pat. No. 5,151,291 discloses triglycerides that are rich in EPA and that also contain “higher fatty acid residues”. The higher fatty acid residues are defined as saturated fatty acid with at least 14 C-atoms, but also DHA could be considered as such. The products obtained must combine a high EPA level with a high melting point in order to make them suitable as margarine fat. Because of above requirements the triglyceride products never will combine levels of a most abundant long chain polyunsaturated fatty acid of more than 20% with the presence of a second most abundant long chain polyunsaturated fatty acid in a ratio between these two LCPUFA's of more than 2, while also at least 2% saturated C
2
-C
12
or C
20
-C
24
fatty acid will be present in these triglycerides.
We have performed a study to find out, whether fat compositions existed, that could overcome the draw backs of the known fat compositions, while they would retain the beneficial effects of the presence of relatively high amounts of polyunsaturated fatty acids. This study has resulted in the finding of novel fats, that combine the following beneficial product properties:
our novel fats display better oxidative stability than triglycerides with similar compositions, however not having our levels of saturated fatty acids present;
our novel fats are better for the development of the brain, in particular when consumed by infants. This effect is due to the relatively high levels of dodecahexenoic acid (DHA) in our fats;
our novel fats also can contain relatively high levels of eicosapentenoic acid (EPA), which makes our fats healthier, due to the effect of EPA on coronary diseases;
our novel fats display a lower calorific behaviour. This is due to the presence of the short chain saturated fatty acid, which will decrease the molecular weight of our fats and thereby will decrease simultaneously its caloric contents. Fats, that contain long chain saturated fatty acids, such as behenic acid, display a reduced fat absorption by the body and thus display a decreased digestibility;
our novel fats display better structuring properties than fats without the saturated fatty acids;
our novel fats can be obtained as a result of interesterification reactions, in particular enzymic interesterification,.which results in fats with a better triglyceride-distribution than known fats. Simultaneously these fats will display an improved melting behaviour as our fats will hardly contain any trisaturated triglycerides.
our interesterified fats will also give better digestion of polyunsaturated fatty acids because, as a result of the interesterification with short or medium chain fatty acids tripolyunsaturated triglycerides will be hardly present in our fats.
SUMMARY OF THE INVENTION
So our inventions concerns with novel fats, that display one or more of above beneficial effects. Our novel fats can be described as a triglyceride-composition, comprising at least two long chain poly-unsaturated fatty acids L
1
and L
2
, both having at least 3 unsaturations and having at least 20 carbon atoms from which L
1
is the most abundant and L
2
is the second most abundant, wherein the triglyceride composition contains at least 20 wt % of L
1
, while the weight ratio L
1
:L
2
is at least 2, and the triglyceride composition also contains at least 2 wt % preferably at least 5 wt %, more preferably at least 15 wt %, most preferably at least 30 wt % of saturated fatty acids with 2-12 and/or 20-24 carbon atoms, whereas the triglyceride composition does not contain more than 10 wt % of saturated fatty acids with 16-18 carbon atoms, while at least 5 wt % of the saturated C
2
-C
12
or C
20
-C
24
fatty acid residues is bonded on a triglyceride molecule, wherein at least L
1
and/or L
2
is present.
DETAILED DESCRIPTION OF THE INVENTION
Preferred fats are triglyceride compositions wherein the amount of L
1
is more than 30 wt %, while the weight ratio L
1
:L
2
is at least 3, while triglyceride compositions wherein the amount of L
1
is at least 40 wt % and the weight ratio of L
1
:L
2
is at least 3.5 are even more preferred.
The most preferred C
2
-C
12
saturated fatty acids are acetic acid, butyric acid, octanoic acid, and lauric acid. It was found, that fats with relatively low levels of C
16
-C
18
saturated fatty acids could be obtained. Advantageously the level of C
16
-C
18
saturated fatty acids is less than 8 wt %, in particular less than 5 wt %.
The most abundant polyunsaturated fatty acid L, is preferably DHA (=C
22:6
). The second most abundant polyunsaturated fatty acid advantageously is EPA (C
20:5
). Very useful triglycerides are obtained, when L
1
=EPA and L
2
=DHA.
We found that the best oxidative stability was obtained, if at least 5 wt %, preferably at least 10 wt %, most preferably at least 20 wt % of the saturated C
2
-C
12
or C
20
-C
24
fatty acid residues is bonded on a triglyceride molecule, wherein at least L
1
and/or L
2
is present.
Our triglycerides can be applied as such in foodproducts, however it can also be very suitable to blend our novel fats first, before applying them. Therefore part of our invention is also a blend of triglycerides, comprising 0.3-95 wt % of the triglyceride according to the invention, and 99.7-5 wt % of a complementary fat, having a solid fat index at 10° C. (N
10
) that is either, at least 5% more, or at l
Cain Frederick William
McNeill Gerald Patrick
Moore Stephen Raymond
Loders-Croklaan B.V.
Morgan & Lewis & Bockius, LLP
Paden Carolyn
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