GB2499680A

GB2499680A - Cold pressed chia oil

Info

Publication number: GB2499680A
Application number: GB1204916.9A
Authority: GB
Inventors: Imran Mohammed
Original assignee: INFOODS Ltd
Current assignee: INFOODS Ltd
Priority date: 2012-02-21
Filing date: 2012-02-21
Publication date: 2013-08-28
Also published as: GB201204916D0

Abstract

Cold pressed chia (Salvia Hispanica) oil is produced using a twin screw extruder to extract the oil from the chia seeds. The temperature during the extrusion process is maintained below 50ÂºC, so as to prevent oxidative stress that will cause unsaturated fats to change. The extracted oil may be passed through a plate filter to extract sediment and polished to provide a clear, vegetarian oil. The oil product contains more than 61% omega-3 fatty acids and can be used as a food supplement, for example in bakery products.

Description

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DESCRIPTION

CHIA SEED OIL [Salvia hispanica L.) COLD PRESSED EXPELLER EXTRACTION

This invention refers to new product allows easy access to obtain pure oil through cold pressing extraction technique, which not only physically appears as a fine yellow consistency but interestingly has no official form of odour or strong flavour further proving to being the best of vegetarian oils.

Chia oil is jam packed full of versatile benefits emphasising the key selling point that this is not an ordinary oil but a superb 100% vegetarian Omega-3 enriched oil that is cholesterol free and compromises of "good unsaturated fats" i.e. Omega-3 & 6 full of goodness giving you a world of healthy benefits.

Chia oil that has not been heard of within the UK has very promising beneficial effects to give healthy nutritious diet. This type of vegetarian oil is unique polyunsaturated fat that can also be classed as "good healthy fats" which can meet all of the required British nutritional boards, who strongly encourage wide general public to change eating habits, especially the fat content found in today's readymade meals, cooking oils or general high containing ingredients.

Summary of Invention

This invention is firstly to produce a unique vegetarian rich Omega-3 Oil via the suitable technique called cold pressed screw expeller extraction that maintains excellent nutritional and quality attributes of the product which only applies very small amount of heat temperature as well as mechanical pressure from the twin screw expeller operation to allow the oil naturally collected under no excessive physical or chemical modifications achieving a cold pressed oil of high input quality.

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Background Information

Chia oil originates from the plant Salvia hispanica L. The plant has known to be an annual herbaceous sage plant with over 900 more species of perennial or occasionally annual or biennial herbs, shrubs or subshrubs. Salvia hispanicais widely cultivated for the tonic (chia) obtained from the seeds which exude a jelly used to flavour fruit juices other species serving a similar function include Salvia columbariae.

Salvia hispanica, commonly known as chia, is a species of flowering plant in the mint family, Lamiaceae, native to central and southern Mexico and Guatemala. The 16th century Codex Mendoza provides evidence that it was cultivated by the Aztec in pre-Columbian times; it has been said that it was an important crop. It is still used in Mexico and Guatemala, with the seeds sometimes ground, while whole seeds are used for nutritious drinks and as a food source.

Chia seeds are a valuable source of nutrients, protein and oil. When roasted, they have a pleasant, nutlike flavour. The Diegueno took Chia seeds on journeys where a few seeds kept in the mouth and periodically chewed, would keep up their strength (Hedges & Beresford 1986). One tablespoon of Chia oil is said to be enough to supply a person with sufficient amount of Omega-3.

Chemical properties

Linolenic acid is an 18-carbon polyunsaturated fatty acid with three cis-structure double bonds. The omega-3 linolenic acid is called alpha-linolenic acid which has three double bonds at 9,12,15 positions, whereas gamma-linolenic acid, omega-6 linolenic acid, 6,9,12 positions.

Linolenic acid is principal unsaturated fatty acids in plants and an essential fatty acid in mammals that cannot be synthesized by tissues and must be obtained in the diet. It is used in the formation of prostaglandins, the result of enzymatic oxygenation of polyunsaturated fatty acids. The term linolenate refers to any salt, ester, or anionic form of linolenic acid.

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Physical properties

Chia Oil possesses only 1.2 mini equivalents/kg peroxide value, meaning the oil fits explaining that the Chia Oil will not turn rancid or go off easily as it has good amount of Vitamin E acting as a natural anti-oxidant but also if the Chia Oil has been stored correctly and away from physical parameters like extreme temperature and light the oil will be highly stable.

Due to presence of Vitamin E in the oil that naturally functions as an anti-oxidant, the scientific analysis displayed very low microbial counts confirming the purity of Chia oil but also indicating minimal microbial contamination due to the excellent process system of cold press expeller machinery.

Chia Oil has a pH of 5.47 which is slightly ranges from acidic to neutral will be suitable to be used in food and drinks etc. Another benefit for Chia oil pH is it will be also be compatible in cosmetics/pharmaceutics since the pH of skin is 4.5-5.5 therefore easy to formulate the oil into a range of medicinal, herbal and cosmetic preparations.

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Nutritional Information

Chia oil as significantly stated above is vegan rich form of Omega-3 that is highly nutritious especially for Omega-3 & 6.

Table 1 below highlights the nutritional values per lOOg of Chia oil:

Nutritional Values

Per lOOg

Energy kcal

824

Protein (g)

0.00

Total Fat (g)

97.0

Saturated Fat (g)

10.78

Trans Fatty Acid (g)

0.00

Monounsaturated Fat (g)

7.35

Polyunsaturated Fat (g)

77.2

Omega 3 ALA g (g)

59.32

Omega 6 LA (g)

17.88

Cholesterol (mg)

0.00

Carbohydrates (g)

5.6

Sugars (g)

<0.1

Starch (g)

5.6

Fibre (g)

0.00

Sodium (mg)

0.00

Vitamin A (i.u/g)

<2.00

Vitamin C (mg/lOOg]

<0.50

Vitamin E (mg/kg)

6.75

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Many health associations are highlighting the risk of consuming "bad saturated fats" where people should now be aware of how these types of fats can really affect a person's health and well-being.

The British Heart Foundation (BHF) has also emphasised to cut down or reduce foods with high levels of saturated and Trans fatty acids.

Saturated fats has so many negative impacts on health where "too much saturated fat can increase the amount of cholesterol in the blood, which can increase the risk of developing coronary heart disease" (BHF). Furthermore, the NHS choices note several people eat more than the recommended maximum level of 20%, hence, creating a negative impact on health as listed below:

Risk of high blood pressure

Cardiovascular related illnesses for example myocardial infarction, strokes and heart attacks

Develop diabetes/high blood sugar levels Become overweight

Polyunsaturated fats includes sunflower oil, vegetable oil, walnuts and sunflower seeds although these oils are excellent source and continuously recommended by nutritionists, they are missing the crucial factor and that is OMEGA 3 ALA (alpha linolenic acid). This evaluates the quality of Chia oil because this oil is not just ordinary oil, no, since Chia oil consists over 61% Omega-3 in total fat content in comparison to other omega-3 substances i.e. flax and fish oil.

We need to be aware of the types certain fats we consume in our everyday diet, as we can't completely stop eating fats due to some fats as discussed above are essential like Omega-3 and is the most important nutrient that needs to be part of our lifecycle, since Omega-3 is not naturally found in both humans and animals.

That is why Chia oil provides the safest and easiest option for everyone as the oil offers:

1. Correct diet of good beneficial fats

2. Build up Omega-3 & 6 nutrition

3. Attain sufficient vitamins like A,C and E

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Today's generation are aware of the existence of Omega-3 & 6 but do not greatly understand how the two vital fatty acids also known as "essential" is the key factor to lead a nutritional healthy life style.

Omega-3 & 6 derived from polyunsaturated fats classed as "healthy good fats" has a positive influence towards an overall improved health.

These particular fatty acids surprisingly not naturally produced in both humans and animals yet functions of Omega-3 & 6 are a required intake to:

| Lowers problems associated with rheumatism and skin disorders Research Findings:

There's some evidence that eating foods high in alpha-linolenic acid may help, too. One study suggests that people who eat a diet high in alpha-linolenic acid are less likely to have a fatal heart attack. In one study, women who ate high levels of alpha-linolenic acid (1.5 g per day) had a 46% lower risk of sudden cardiac death than those who ate the lowest amount of alpha-linolenic acid (about half a gram per day). Other population studies show that as people eat more foods with alpha-linolenic acid, heart disease deaths go down.

Researchers don't know whether taking alpha-linolenic acid supplements would have the same effect as eating foods rich in alpha-linolenic acid.

One population study found that eating a diet rich in alpha-linolenic acid reduced the risk of high blood pressure by about 30%.

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Food Standards Agency (FSA) specifies everyone should be eating two portions of oily enriched fish per week.

EFSA (European Food Safety Authority] recommends a daily intake of 250 mg of long-chain omega-3 fatty acids for adults that may help reduce the risk of heart disease.

In terms of Chia oil for every 1 gram provides 593 mg (0.593g) of Omega-3, in order to meet the requirement above will need only 0.5mL of Chia Oil to meet the required intake above.

The oil has been utilised widely in America and Canada where oil recipes include food such as homemade pesto sauce, salad dressing or dipping oils. Chia oil can be made into mayonnaise or drizzled on to healthy fruits/vegetable smoothie. Chia oil can act as an independent ingredient where developed also in baked products, cakes and muffins.

The invention will now be further described and examined along with references and drawings attached:

Figure 1 Chia Seed Oil Cold Pressed Extraction Flow Chart Diagram Process Description:

Twin screw expeller is performed via mechanical means generating natural heat due to frictional forces as seeds are crushed and simultaneously compressed, rotated and squeezed. Definition of Cold pressing means oils have reacted at lower temperatures less than 50°C.

The minimal heat enables maintaining the vital essential properties without losing relevant nutritional attributes and hence the oil will be constant under various environmental conditions such as temperature, heat, and any other stability factors.

Furthermore, the oil can remain healthy avoiding internal structural changes or modifications for instance at excessive high temperature or oxidative stress will cause unsaturated fats to change into Trans/saturated fats.

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Chia Seed oils are extracted without the use of chemicals or solvents, at average temperatures of 37°C.

The expelled oil is stored under nitrogen in stainless steel containers and then passed through a low pressure plate filter which extracts all the sediments down to five microns.

This also has the effect of polishing the oil to give it a crystal clear shiny appearance. The oil is then ready for drumming or bottling.

Processing at low temperatures helps to produce low peroxide values (PV) and providing the oil is stored correctly will achieve an extremely good shelf life, ideally suited for the nutritional market.

Cold pressed expeller extraction is a distinctive process technique used in the oil processing industry.

A methodical process to ensure the oil is readily edible but also providing a unique colour and odour throughout.

The contact of oils and fats with the oxygen in the air brings about chemical changes that cause a qualitative deterioration of these products.

The best thing is to reduce the air exposure time, as well as the amount of air coming into contact with the product. This is the core principle in the recommendation to pack in a modified environment.

The oxidation process becomes faster as temperature rises. Therefore, each operation must be conducted at the lowest possible temperature.

A lower than 15°C temperature is recommended for Chia oil, as well as its preservation in closed bottles, preferably in dark places.

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Claims

1. A use of this product rich in polyunsaturated Omega-3 fatty acids characterised can be included as an ingredient in food and bakery products.

2. The product ingredient according to claim 1 characterised containing more than 61% of essential Omega-3.

3. The product ingredient according to claim 1 characterised is 100% vegetarian source suitable for both vegans, vegetarians as well as coeliac.

4. The product ingredient according to claim 1 characterised, where it is flavourless and odourless, therefore applicable in an abundant range in the food industry.

5. The product ingredient according to claim 1 characterised, wherein it is stable, with low oxidative behaviour for one year.

6. The product ingredient according to claim 1 characterised easily extracted from the chia seeds after the crushing process.

7. The product ingredient according to claim 1 characterised undergoes a successful twin screw cold press expeller under mechanical attrition.

8. The product ingredient according to claim 1 characterised does not spoil or become ineffective at average temperature 37°C

9. The product ingredient according to claim 1 characterised is stored safely under nitrogen in stainless steel containers with no chemical or physical variations.

10. The product ingredient according to claim 1 characterised sufficiently enters and passes through a low pressure plate filter extracting and removing unnecessary sediments of less than 5 microns

11. The product ingredient according to claim 1 characterised is managed to be processed under very low temperatures in order to obtain low peroxide values

12. The product ingredient according to claim 1 characterised successfully collected via the frictional forces between the twin screw expeller.

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13. The product ingredient according to claim 1 characterised is finally polished to produce crystal clear shiny appearing vegetarian oil.

14. The product ingredient according to claim 1 characterised stored under solid food grade drums which offers a highly stable uniform source of oil.