EA025006B1 - Functional food ingredient with specified lipid profile - Google Patents

Abstract

The invention relates to food industry, namely to food ingredients designed for enrichment of food products with polyunsaturated fatty acids (PUFA), production of functional and specialised food products and biologically active supplements to food. The functional food ingredient with specified lipid profile contains cod liver oil and natural antioxidant, at the same time cod liver oil is used with total content of polyunsaturated fatty acids of at least 25%, at the same time the sum of eicosapentaenoic and docosahexaenic acids is at least 5%, the ratio of omega-6 and omega-3 accordingly is 3-5:1, cod liver oil is produced from raw fat of sharptooth catfish Clarias Gariepinus, grown under aquaculture conditions, peroxide number in ingredient output does not exceed 1.6 mmol 1/2 O/kg. Natural antioxidant is a mixture of natural vitamins E in combination with vegetable oil taken as 2.3 -2.5:1, in the quantity of 0.02-0.05% to cod liver oil weight. Functional food ingredient is a source of polyunsaturated fatty acids, provides for optimum ratio of omega-6 and omega-3 in daily diet, has high resistance to oxidation, neutral organoleptic characteristics.

Description

The invention relates to the food industry, namely to food ingredients intended for the enrichment of food products with polyunsaturated fatty acids (PUFAs), the production of functional and specialized food products and biologically active food additives.

A known mixture of omega-3 PUFAs, which is intended for the correction of dyslipidemic conditions and hypercoagulation syndrome. The mixture contains, wt.%: A complex of eicosapentaenoic and docosahexaenoic acids 42.8-93.0; tocopherol-1 and a complex of saturated and unsaturated fatty acids C12-C22 - the rest. The use of a new mixture of fatty acids increases the effectiveness and reduces the treatment time for conditions accompanied by increased blood coagulability (RF patent 2127115 A 61 K 35/60 1999).

A known composition containing polyunsaturated fatty acids and activated carbon, in which PUFAs are fish oil, perilla oil, omega-3 fatty acids, omega-6 fatty acids, arachidonic acid, linoleic acid, alpha-linolenic acid, digomogamma-linoleic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) or mixtures thereof (see application for invention 2010121714 A 61 K 9/00 2010).

Known preventive composition created on the basis of edible fish oils (as the main component) and natural biologically active components (additives) of organic origin (natural essential and / or fatty oils, and / or tinctures, extracts of medicinal raw materials, including plant origin) in as an active target additive in order to give the composition the desired (specific) prophylactic properties (RF patent 2202255 A 23 b 1/325 1999).

Known compositions have a number of advantages, determined by their fatty acid composition (lipid profile), which allows the use of these compositions and mixtures as a source of omega-3 fatty acids, which provides a specific targeted preventive or therapeutic effect. A common drawback of these compositions, which are mainly mixtures of vegetable oils, including fish oils, is a complex lipid composition that does not provide the optimal nutritional ratio of omega-3 and omega-6 PUFAs from a nutritional point of view, highly specialized (therapeutic) purpose, high cost price.

Closest to the claimed invention is a composition of a particular fatty acid composition comprising fish oil and an antioxidant. In addition, the composition additionally contains vitamins, carotenoids, amino acids and a number of other ingredients, including food additives, in particular flavors and other flavoring ingredients to neutralize fish odor (patent application 2009145010/15 A61 K 31/685 2009). This multicomponent composition is intended for the treatment of cognitive and mental conditions.

Such a composition is characterized by a complex prescription composition, does not provide the optimal ratio in the daily diet of omega-3 and omega-6 polyunsaturated fatty acids, contains an antioxidant in a high concentration, at which a prooxidant effect is manifested, has a high cost.

The technical task of the claimed invention is the creation of a simple compositionally functional food ingredient with a given lipid profile, providing the optimal ratio in the daily diet of omega-6 and omega-3 PUFAs, at a low cost.

The technical result is the expansion of the range of food ingredients - sources of polyunsaturated fatty acids with an optimal ratio of omega-6 and omega-3 PUFAs, high resistance to oxidation of the ingredient and its products, neutral organoleptic characteristics determined by the absence of fish smell.

The problem is solved by a functional food ingredient with a given lipid profile containing fish oil and a natural antioxidant, using fish oil with a total PUFA content of at least 25%, of which the amount of eicosapentaenoic and docosahexaenoic acids is at least 5%, the ratio is omega-6 and omega-3, respectively 3-5: 1, fish oil is obtained from the fatty raw materials of the African catfish S1apav Oapershiv, grown in aquaculture, the peroxide value during the production of the ingredient does not exceed 1.6 mmol 1/2 O ₂ / kg. In addition, as a natural antioxidant take a mixture of natural tocopherols in combination with vegetable oil, taken in a ratio of 2.3-2.5: 1, in an amount of 0.02-0.05% by weight of fish oil.

Low (0.02-0.05%) concentration and the stated ratio of antioxidant to vegetable oil provide a high antioxidant effect, neutral organoleptic characteristics (lack of fish smell) confirm this.

Fish oil of African catfish С1апав Оапершив grown under aquaculture conditions was not specifically used in the food industry. The specifics of growing, including temperature, oxygen regime and feeding technology, taking into account the composition of the feed, African catfish Napav Oapershiv, allowed to obtain raw materials for the claimed food ingredient.

The oxidation stability of a functional food ingredient is due to the fact that it does not consist of individual fatty acids and their salts, but of triacylglycerols and contains a natural antioxidant, the content of which ensures oxidation stability over a long period

- 1,025,006 times.

A functional food ingredient is obtained by mixing fish oil and a previously obtained combination of a mixture of natural tocopherols with vegetable oil, taken in a ratio of 2.3-2.5: 1, while the antioxidant is taken in an amount of 0.02-0.05% by weight of fish oil . A functional food ingredient is intended to enrich foods with polyunsaturated fatty acids, to produce functional and specialized foods and dietary supplements. The specified lipid profile of the ingredient in the composition of the food product (enriched, functional, specialized) or in the form of a biologically active food supplement will provide the optimal ratio in the daily diet of omega-6 and omega-3 PUFAs.

Example 1

Functional food ingredient of the composition: fish oil of catfish S1apak Oapershik,%: 99, 95; including:

total content of PUFA,%: 25.0; including:

total content of EPA and DHA,%: 5.0; the ratio of omega-6 and omega-3: 5: 1; antioxidant,%: 0.05;

including:

a mixture of natural tocopherols,%: 0.035; sunflower oil,%: 0.015;

peroxide value: 1.5 mmol 1/2 About ₂ / kg, acid number: 0.5 mg KOH / g.

Example 2

Functional food ingredient composition: fish oil of catfish S1apak Oapershik,%: 99, 96; including:

total content of PUFA,%: 25.0; including:

total content of EPA and DHA,%: 6.5; the ratio of omega-6 and omega-3: 5: 1; antioxidant,%: 0.04;

including:

a mixture of natural tocopherols,%: 0.028; soybean oil,%: 0.012;

peroxide value: 1.6 mmol 1/2 O2 / kg, acid value: 0.5 mg KOH / g.

Claims (1)

CLAIM A functional food ingredient with a given lipid profile, containing fish oil and a natural antioxidant, characterized in that it contains fish oil with a total content of polyunsaturated fatty acids of at least 25%, of which the sum of eicosapentaenoic and docosahexaenoic acids is at least 5%, omega ratio -6 and omega-3, respectively 3-5: 1, while the fish oil was obtained from the fatty raw materials of the African catfish S1apa5 Oapertik grown under aquaculture conditions, the peroxide value during the production of the ingredient does not exceed 1.6 mmol 1/2 O2 / kg, as a natural anti-oxidant ingredient comprises a mixture of natural tocopherols, in combination with the vegetable oil in the ratio 2.3-2.5: 1, in an amount of 0.02-0.05% by weight of fish oil.