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BR-112021019509-B1 - COMPOSITION COMPRISING A POLAR LIPID FRACTION AND A FRACTION CONTAINING LC-PUFA, USE THEREOF TO INCREASE THE STABILITY OF LC-PUFA AND PRODUCT CONTAINING LC-PUFA

BR112021019509B1BR 112021019509 B1BR112021019509 B1BR 112021019509B1BR-112021019509-B1

Abstract

INCREASED STABILITY OF LC-PUFA. The present invention relates to the field of increasing the stability of Long Chain Polyunsaturated Fatty Acids (LC-PUFA), thereby making handling and transport easier and improving product shelf life.

Inventors

  • KARLIJN K.E. LEMMENS
  • MARTINUS M.M. VISSERS

Assignees

  • AAK AB (PUBL)

Dates

Publication Date
20260310
Application Date
20200519
Priority Date
20190520

Claims (18)

  1. 1. Composition CHARACTERIZED by the fact that it comprises a polar lipid fraction and a fraction containing long-chain polyunsaturated fatty acids (LC-PUFA), wherein in the composition: a. 73% to 83% by weight is said polar lipid fraction containing 28% to 38% by weight of phospholipids, and b. 17% to 27% by weight is said LC-PUFA fraction containing 45% to 55% by weight of LC-PUFA; and wherein said composition comprises 20% to 32% by weight of phospholipids.
  2. 2. Composition, according to claim 1, CHARACTERIZED in that the polar lipid fraction comprises phospholipids selected from the group consisting of: plant phospholipids, marine phospholipids, animal phospholipids and phospholipids from unicellular organisms or mixtures thereof.
  3. 3. Composition, according to claim 1 or 2, CHARACTERIZED in that the polar lipid fraction comprises vegetable phospholipids obtained from soybean, sunflower or rapeseed.
  4. 4. Composition according to claims 1 to 3, CHARACTERIZED in that the polar lipid fraction comprises marine phospholipids obtained from krill or fish.
  5. 5. Composition according to claims 1 to 4, CHARACTERIZED in that the polar lipid fraction comprises animal phospholipids, wherein said animal phospholipids are egg phospholipids obtained from chickens and/or ducks, and/or milk phospholipids from cows and/or goats.
  6. 6. Composition according to claims 1 to 5, CHARACTERIZED in that the polar lipid fraction comprises phospholipids from single-celled organisms obtained from algae, bacteria or fungi.
  7. 7. Composition according to claim 5, CHARACTERIZED in that the phospholipid is chicken egg phospholipid.
  8. 8. Composition, according to any one of claims 1 to 7, CHARACTERIZED in that said lipid fraction containing LC-PUFA comprises LC-PUFA selected from the group consisting of: eicosadienoic acid, eicosatrienoic acid, eicosapentaenoic acid (EPA), arachidonic acid (ARA), docosadienoic acid, docosatetraenoic acid, docosapentaenoic acid, docosahexaenoic acid (DHA).
  9. 9. Composition, according to claim 8, CHARACTERIZED in that said lipid fraction containing LC-PUFA comprises LC-PUFA selected from the group consisting of: EPA, ARA and DHA.
  10. 10. Composition, according to any one of claims 1 to 9, CHARACTERIZED in that said composition also comprises small amounts of cholesterol, free fatty acids and/or antioxidants or additives.
  11. 11. Composition, according to any one of claims 1 to 10, CHARACTERIZED in that said LC-PUFA contained in said LC-PUFA-containing lipid fraction has increased stability.
  12. 12. Composition according to claim 11, CHARACTERIZED in that said increased stability is oxidative stability.
  13. 13. Composition, according to any one of claims 10 to 12, CHARACTERIZED in that said composition is stable at temperatures ranging from 0 to 45 °C.
  14. 14. Composition, according to any one of claims 1 to 13, CHARACTERIZED in that said composition further comprises an antioxidant selected from the group consisting of: alpha-tocopherol, mixed tocopherols, ascorbyl palmitate, rosemary extract and citric acid.
  15. 15. Composition according to claim 14, CHARACTERIZED in that said mixed tocopherols are a mixture of alpha, beta, gamma and delta-tocopherol.
  16. 16. Composition, according to any one of claims 1 to 15, CHARACTERIZED in that said composition is in liquid, semi-liquid or powder form.
  17. 17. Use of the composition, as defined in any one of claims 1 to 16, CHARACTERIZED in that it is for increasing the stability of LC-PUFA in the production of a product comprising LC-PUFA, such as a nutritional composition, a complete nutritional formula, a dairy product, a beverage, a liquid drink, a soup, a dietary supplement, a meal replacement, a nutritional bar, a yogurt, a fermented dairy product, a milk-based powder, a health care product, an enteral nutrition product, an infant formula or an infant nutritional product.
  18. 18. Product comprising a composition, as defined in any one of claims 1 to 16, CHARACTERIZED in that the product is a raw material containing LC-PUFA, such as a marine oil, a single-cell oil, a vegetable oil, an animal oil or a nutritional composition, a complete nutritional formula, a dairy product, a beverage, a liquid drink, a soup, a dietary supplement, a meal replacement, a nutritional bar, a yogurt, a fermented dairy product, a milk-based powder, a health care product, an enteral nutrition product, an infant formula or an infant nutritional product.

Description

TECHNICAL FIELD [001] The present invention relates to the field of increasing the stability of Long Chain Polyunsaturated Fatty Acids (LC-PUFA) by facilitating handling and transport and increasing the shelf life of the product. BACKGROUND [002] The importance of long-chain polyunsaturated fatty acids (LC-PUFAs) in the diet of humans, and particularly infants, is well established. Typical dietary sources of LC-PUFAs are organic meats, fish, eggs, and breast milk. However, current diets are often deficient in LC-PUFAs, resulting in the need to supplement the diet with a source of LC-PUFAs. LC-PUFA oils, and especially DHA, EPA, and ARA oils, are very susceptible to oxidation. Antioxidants are commonly used to stabilize the oils, but consumer interest in seeking more natural food sources makes this addition not always advantageous. In order to prevent oxidation, LC-PUFA oils are often stored and transported frozen and still have a limited shelf life. This obviously makes handling the oils more difficult because of the complications associated with freezing and thawing the oils. [003] Food products containing LC-PUFA tend to develop an off-flavor that has been avoided by many. Document US2011/0105433 refers to the prevention of fishy odor and off-flavors in oil containing LC-PUFA. The disclosed method works by adding lecithin to the LC-PUFA-containing oil in a lecithin to LC-PUFA weight ratio of at least about 25:75. The document does not refer to increasing the stability of the LC-PUFA oil and also does not disclose the use of the amount of polar lipid fraction as used in the present invention. [004] There is therefore a need for a composition comprising LC-PUFA that can be stored at temperatures of 0-45°C and at the same time maintain stability for an extended period of time. The present invention addresses such needs and interests. SUMMARY [005] In one aspect, the present invention relates to a composition comprising a polar lipid fraction and a fraction containing LC-PUFA, wherein in the composition, at least 50% by weight relates to the polar lipid fraction and at least 5% by weight relates to said LC-PUFA-containing fraction and, wherein, said composition comprises at least 5% by weight of phospholipids. [006] Other embodiments are those in which the polar lipid fraction of said composition comprises phospholipids that are selected from the group consisting of: plant phospholipid, marine phospholipid, animal phospholipid and phospholipid of unicellular organisms or mixtures thereof. [007] Other forms are those in which the plant phospholipid in the aforementioned polar lipid fraction is obtained from soy, sunflower or rapeseed. [008] Other forms are those in which the marine phospholipid in the aforementioned polar lipid fraction is obtained from krill or fish. [009] Other embodiments are those in which the animal phospholipid in the said polar lipid fraction is egg phospholipid obtained from chicken and/or duck and/or milk phospholipid from cow and/or goat. [010] Other forms are those in which the phospholipid of a single-celled organism in the aforementioned polar lipid fraction is obtained from algae, bacteria or fungi. [011] Other embodiments are those in which the phospholipid is chicken egg phospholipid. [012] Other embodiments are in which the lipid fraction containing LC-PUFA comprises LC-PUFA selected from the group consisting of: eicosadienoic acid, eicosatrienoic acid, eicosapentaenoic acid (EPA), arachidonic acid (ARA), docosadienoic acid, docosatetraenoic acid, docosapentaenoic acid, docosahexaenoic acid (DHA), preferably LC-PUFA selected from the group consisting of: EPA, ARA and DHA. [013] Other types are those in which the composition also includes small amounts of cholesterol, free fatty acids and/or antioxidants or additives. [014] In one aspect of the invention, the LC-PUFA contained in said lipid fraction containing LC-PUFA has increased stability, preferably at temperatures ranging from 0-45°C. [015] Other aspects of the invention are the use of the invention's composition to increase the stability of LC-PUFA in the manufacture of a product comprising LC-PUFA. [016] Still other aspects of the invention are a product comprising a composition of the invention, said product being a raw material containing LC-PUFA or a food product comprising a raw material containing LC-PUFA. DETAILED DESCRIPTION Definitions [017] As used in this document, the singular forms "um", "uma" and "o/a" include references to the plural, unless the context clearly dictates otherwise. [018] As used in this document, "at least one" is intended to mean one or more, i.e., 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, etc. [019] As used in this document, "edible" means something that is suitable for use as food or as part of a food product, such as dairy, confectionery, culinary, bakery or nutritional products. An edible fat is therefore suitable for use as a fat in food or food products and an edible composition is a composition