GB2500673A

GB2500673A - Encapsulated chia oil

Info

Publication number: GB2500673A
Application number: GB1205558.8A
Authority: GB
Inventors: Imran Mohammed
Original assignee: INFOODS Ltd
Current assignee: INFOODS Ltd
Priority date: 2012-03-29
Filing date: 2012-03-29
Publication date: 2013-10-02
Also published as: GB201205558D0

Abstract

Chia (Salvia Hispanica) oil comprises a vegetarian source of omega-3 fatty acid, in particular alpha-linolenic acid. A free flowing soluble powder is formed by emulsifying cold pressed chia oil with a solution of encapsulate material such as carrageenan or pectin with protein. The emulsion is spray dried to form an encapsulate. The powdered encapsulate is then agglomerated to increase the size of the particles to 60-80 microns. The encapsulation process increases the chia oils oxidation stability. The powder is wetted easily and can be added to food products such as baked goods, jams and yogurts during the production process.

Description

DES CR1 TP ION

ALPHA LINOLENIC ACID SPRAY DRY AGGLOMERATED WATER SOLUBLE POWDER

TECHNOLOGY

The invention titled above represents a new innovative product which is successfully produced from pure chia oil by a specialised spray drying technology creating a uniform water soluble powder that exhibits exceptional physical and nutritional features yet offering a compatible stable food product.

Alpha Linolenic Acid (a-LAjthat can be also known as Omega-3 derives from 100% natural plant base source which consists the largest form of polyunsaturated fats Omega-3 & 6 providing a range of essential health benefits towards the general public.

This particular form of a-LA arises in pure rich Chia Oil via cold pressed expeller extraction which although has not been perceived by the UK greatly, this form of vegetarian oil is classified as a good nutritious fat free from cholesterol and trans fatty acids making the oil highly suitable and accessible to all types of consumers. The ALA water soluble powder will be ease of use but also due to the physicochemical properties allow the powder to be incorporated into or within other blend of products.

Summary of Invention

This invention involves use of sufficiently transferring Chia Oil [Salvia hispanica L.) along with additional ingredients converted into a free flowing water soluble powder via specialised spray dry agglomeration technology that encapsulates each particle of oil within a carbohydrate/protein core layer for protection from stability issues as well as maintaining the Omega-3 & 6 biological components. Spray drying-Agglomeration does not generate impurities or any internal plus external modification towards the product giving quality nutritional food powder product.

Backzround Information 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 were eaten as a grain alone or mixed with other seed crops, drank as a beverage when dissolved in water, ground into flour, included in medicines, and pressed for oil and used as a base for face and body paints. Aztec rulers received chia seeds as an annual tribute from conquered nations, and the seeds were offered to the gods during religious ceremonies.

Modern science explains why ancient meso American civilizations considered chia a basic component of their diet. Chia's composition and nutritional value gives it a very high potential for use in human and animal markets Chia oil is extracted and processed by Cold Pressed Expeller Extraction method which basically collects the bulk of oil under very low temperatures 37°C under controlled strict environmental conditions to avoid presence of oxidation to occur. Furthermore the oil is filtered within a nitrogen stainless steel container for removal of sediments, impurities or other contaminants. Finally the oil is stored is preserved closed drum bottles away from light.

Chemical features Fatty Acid Profile Name: Alpha Linolenic Acid (Omega-3) Empirical Formula: C18H3002 Systematic Name: 9, 12, 15-octadecatrienoic acid Type of Fatty Acid o)-3 long chain polyunsaturated fatty acid Structura' Formula 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.

Biological features The ALA Omega-3 fatty acid is polyunsaturated structure enhancing biological aspects for instance effective metabolism, optimum health lifestyle, high degree of fluidity within cell function and prolong protein supplement for growth development.

Alpha linolenic acid has to successfully compete for the specific enzyme delta-6 desaturase in order to synthesise and biologically produce essential stearidonic acid which can then be further processed and metabolised in other healthy fatty derivatives EPA and DFIA.

It is considered essential because it cannot be produced entirely within the body and must be acquired through diet in order to conduct and assist various biological systems Defining "Omega" derives from the Greek alphabet the scientific meaning explains the final end double bond situated in the fatty acid chain which is most nearest towards the methyl group. Below is the structure to compare both essential Omega 3 and 6:

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\\ k N"k \ C rwy: J<c N. N \ Marie A Boyle, Sara Long Roth, Personal Nutrition, 7th edition. Figure 5.1 the types of fatty acids page 140 Physical features Most food applications of omega-3 fatty acids require spray drying-agglomeration for protection from oxidation and to mask any particular taste or odour. ALA powder effectively contains increased stability properties for instance: * Long term shelf life * Controlled release of the active ingredients Protection of the core ingredients from light, oxygen, moisture etc. I Improved physicochemical features Free flowing powder; non hygroscopic * Add flavour to mask the bitter taste I Water soluble powder which can be easily dispersed and dissolved Nutritiona' Information ALA Omega-3 assists important functions of the human body where major biological systems constantly requires large amounts of healthy nutrition to be supplied on a regular basis in order to maintain strong regulation as well as ensure the body functions effectively under normal optimum levels.

ALA Omega-3 consists over 65% of essential fatty acids more than any other omega-3 sources from flax, olive or fish oil and moreover, can resourcefully improve from cardiovascular health to fitness wellbeing management.

The powder is formulated with key nutrients in order to fulfil and possess beneficial dietaiy lifestyle therefore comprising good amount of carbohydrates as potential fuel energy, proteins to encourage growth and development and importantly utilise Omega-3 functioning to help lower cholesteroL hormonal balance as well as brain and eye development.

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 deve'oping 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 -Uecome 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.

Food Standards Agency (FSA] specifies eveiyone 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 O.SmL of Chia Oil to meet the required intake above.

Research Findings The Omega-3 ALA found in Chia is especially important for a healthy heart and research has shown it can be beneficial for lowering cholesteroL maintaining artery function and reducing the risk of cardiovascular disease. The heart foundation recommends a daily intake of 2g of Omega-3 ALA as opposed to Omega-3 DHA (found in fish oil] which should be consumed twice a week.

Essential fatty acids is a term used to describe fatty acids which are needed in order to manufacture body lipids, biological membranes and hormone like substances such as prostaglandins but which cannot be synthesised in the body and therefore must be obtained from the diet [Brooks, 1984, Newton, 1996].

Our body needs lipids (oils and fats) for energy and for building structures such as cell membranes. From a calorie perspective, all oils and fats provide the same amount of energy, which is 9 calories per gram. This is about twice the energy compared to an equivalent amount of carbohydrate or protein.

In a study published by Cambridge, rats have shown health benefits associated with chia seed oil, including improvement and reversal in metabolic abnormalities and insulin resistance.

Research has also shown the benefits of Chia Seed oil towards coronary heart disease. The studies show that chia seed oil consumption leads to the most HDL increase and LDL decrease when compared to corn oil, whole chia seeds and ground chia seeds.

Several studies suggest that diets or supplements rich in Omega-3 fatty acids lower blood pressure slightly in people with hypertension. One population study found that eating a diet rich in alpha-linolenic acid reduced the risk of high blood pressure by about 30%.

When athletes get their essential fatty acid intake the right quantities, their performance both in strength and in endurance sports improves. They recover from fatigue quicker, because recovery requires oxygen, and essential fatty acids increase the body!s ability to metabolise oxygen. They also build bone strength and boost concentration.

Microencapsulation spray diying technology is cost effective process whereby producing a product with upgraded and added value ingredients which has ability to be used in wide range of categories: food, drinks -t-beverages, nutraceutical as well as the pharmaceutical industries.

Food ingredients can be micro encapsulated with additional excipients for example: flavours, vitamins, minerals and general functional additives. Unique system because enhances the overall characteristics and features.

Influencing factors for encapsulated lipid oxidation are the type and amount of the wall matrices (carbohydrate and proteins], emulsifier, emulsion drop size) storage humidity and the storage temperature Spray drying serves as part of the microencapsulation where it involves pumping a concentrated liquid food through a device that forms small droplets that are sprayed into hot air to force rapid drying and produced a fine powdered product.

Invention Description-Problem to be solved

Spray dried agglomerated powder will protect and enhance overall effectiveness of the product. Spray dried agglomerated powder will allow the ease of mix to be added with other ingredients. The powder is readily soluble therefore can be distributed into the food preparation for example on the manufacture of jams/yoghurts during the production process.

ALA powder is specifically tailored to ensure the product specification is met and importantly the use of ALA powder within baked goods for instance bread, cakes and muffins will impart further advanced functional/physical properties for the food product as the powder consists of other pre blended ingredients such as natural thickeners hence providing texture and quality along with functional materials like vitamins or minerals for extra nutritional benefit.

Figure Description

Figure 1 explains with illustrative images how exactly ALA powder has been naturally derived from the original natural source where the starting material includes: a) Salvia hispanica L. chia seed plant grown and produced in the South American agriculture farms.

b) Whole raw chia seeds are carefully selected and cleansed from the plantation sufficiently attaining a mixture of both white and black chia seeds.

c) Chia oil product is result from part b) where the seeds underwent a cold pressed extraction method using optimal conditions such as high mechanical pressure and no heat input.

d) ALA powder is the final finished product via spray drying the chia oil encapsulating each oil particle within a micro form particle.

Figure 2 presents a flow chart diagram concerning the manufacturing process of ALA powder developed from Chia oil independently by a specific technique called Spray drying which itself involves encapsulation of oil droplet emulsion.

Process description

The ALA powder is not limited and can involve different several types of material ingredients for particular type of ingredients such as encapsulating matrix agents which can be just carbohydrates, protein or blend of both.

Firstly ingredients are prepared and weighed according to the size of the vessel so for instance the equipment will range from 50 to 150 litre capacities dryer.

Feeding/Diffusion occur with dissolving the encapsulate material that is first equally blended with a carbohydrate: protein ratio for example carrageenan, pectin along with protein base like soy. These ingredients are dispersed in hot water to allow ease of blend.

Gradually the next set of ingredients or additives are integrated for further functions for the powder like anti-oxidants, preservatives to enhance the shelf life of the powder therefore extra vitamins for example Vitamin A, E and B's are then dissolved within the hot composite.

Sequential step follows to add reasonable amount of the core material i.e. the cold pressed Chia Oil in order for the actual emulsification to take place.

This is a crucial time point as the oil must mix or homogenised efficiently in order for the carbohydrate: protein matrix to form net matrix surface around each oil globule. This stage is called emulsion encapsulation where further control parameters need to be in place like temperature, humidity, rate of addition and time of mixing.

Once this water: oil emulsion has been formed under appropriate environmental conditions the emulsion is ready for actual spray drying to occur.

Reminder that spray drying performs by atomising the emulsion blend at certain time and speed rate either by rotary or pressure atomiser to create a suitable particle sized powder droplets which is then to be agglomerated via fluid bed; a machinery attached beside the spray dry atomiser causing the particles to enlarge slightly at sizes 60-80gm. The great advantage for agglomeration provides efficient form of powder that can be easily wetted and flow easily.

Final point of process includes the moisture from the powder is evaporated so that there are no moist residues left leaving an identical stream of dried particle powder with precise strict manufacturing conditions.

Claims

CLAIMS1. A use of this product rich in polyunsaturated Omega-3 fatty acids characterised can be included as an ingredient in food and bakeiy 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 does not interact or disintegrate with the equipment or machinery used for processing.
7. The product ingredient according to claim 1 characterised is sufficiently handled upon storage and transfer with optimal shelf life properties.
8. The product ingredient according to claim 1 characterised has the ability to form an emulsion under the presence of other ingredients and additives.
9. The product ingredient according to claim 1 characterised added into an unlimited ratio range between 10-60% cold pressed chia oil.
10. The product preparation of rich ALA Omega-3 ingredient according to claim 1 to 9 characterised is mixing water and encapsulate materials to form an acquired dispersion which may include Carrageenan, Pectin, Soy/pea protein with vitamins.
11. The product preparation of rich ALA Omega-3 ingredient according to claim 1 to 9 characterised where cold pressed chia oil added in a consistent lime for homogenisation to occur forming net matrix surface around each oil globule.
12. The product preparation of rich ALA Omega-3 ingredient according to claim 1 to 9 characterised that an emulsion encapsulation produced where further control parameters need to be in place like temperature, humidity, rate of addition and time of mixing.
13. The product preparation of rich ALA Omega-3 ingredient according to claim 1 to 9 characterised is spray dried by atomising the emulsion blend at certain time and speed rate either by rotary or pressure atomiser to create a suitable particle sized powder.
14. The product preparation of rich ALA Omega-3 ingredient according to claim 1 to 9 characterised agglomerated via fluid bed; a machinery attached beside the spray dry atomiser causing the particles to enlarge slightly at sizes 60-80gm.
15. The product preparation of rich ALA Omega-3 ingredient according to claim 1 to 9 characterised is finally made into a finished powder product where moisture from the powder is evaporated so that there are no moist residues left leaving an identical stream of dried particle powder with precise strict manufacturing conditions.