STABILIZED COMPOSITIONS CONTAINING EDIBLE OIL AND THEIR USES IN FOOD PRODUCTS

Abstract

The present invention relates to a composition comprising: (i) from 10 to 40% by weight, preferably from 20 to 30% by weight of an edible oil; (ii) lactose and (iii) mannitol

wherein the edible oil comprises at least 20% by weight, preferably between 25 and 40% by weight, typically 30 and 35% by weight of polyunsaturated fatty acids and the weight ratio of lactose to mannitol is from 1:3 to 3:1, preferably between 1:2 to 2:1, more preferably 1:1.

Claims

1. A composition comprising: (i) from 10 to 40% by weight, preferably from 20 to 30% by weight of an edible oil; (ii) lactose; and (iii) mannitol, wherein the edible oil comprises at least 20% by weight, preferably between 25 and 40% by weight, typically 30 and 35% by weight of polyunsaturated fatty acids and the weight ratio of lactose to mannitol is from 1:3 to 3:1, preferably between 1:2 to 2:1, more preferably 1:1.

2. The composition according to claim 1, wherein the edible oil is a fish oil, a krill oil, a microalgal oil, preferably a microalgal oil.

3. The composition according to claim 1, wherein the polyunsaturated fatty acid are chosen in the group consisting of docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), arachidonic acid (ARA), docosapentaenoic acid (DPA) stearidonic acid, linoleinic acid and a mixture thereof, preferably selected from DHA, EPA and mixtures thereof

4. The composition according to claim 1, wherein the composition is spray-dried.

5. The composition according to claim 1, wherein the composition is a powder.

6. The composition according to claim 1, comprising in addition to (i), (ii) and (iii): one or more of an emulsifier, such as glyceryl mono- and distearate, lecithin, one or more of an encapsulation agent, for example an agent including protein or its hydrolysate, such as whey protein, and starch or its derivatives, one or more of an antioxidant, such as sodium ascorbate, L-ascorbyl palmitate, vitamin E, one or more of a free-flowing agent, such as tricalcium phosphate, and one or more of a chelating agent, such as ascorbic acid, citric acid, sodium citrate, phosphates, and citric esters.

7. The composition according to claim 1, wherein the combined amount of lactose and the mannitol is from 20 to 60% by weight, preferably from 35 to 55% by weight, more preferably from 35 to 40% by weight.

8. A process of producing a composition comprising edible oil, lactose, mannitol, comprising the steps of producing an emulsion or aqueous dispersion of the ingredients as defined in claim 1; and spray-drying said emulsion or aqueous dispersion.

9. A method to increase the stability against oxidation of a composition comprising from 10 to 40% by weight of an edible oil, said edible oil comprising at least 20% by weight of polyunsaturated fatty acids, comprising the step of admixing into said composition lactose and mannitol, in a respective weight ration from 1:3 to 3:1 preferably between 1, 2 and 2.1, more preferably 1:1.

10. A nutritional supplement or a dietary product, particularly a nutritional beverage and a chewable tablet, comprising the composition according to claim 1.

11. A food or nutritional product comprising up to 100% by weight of the composition according to claim 1.

Description

FIGURES

[0069] FIG. 1a represents the results relative to the surface oil change with storage time at 65° C. for the three compositions (control, 50% replacement of lactose, 100% replacement of lactose).

[0070] FIG. 1b represents the results relative to the total oxidation change with storage time at 65° C. for the three compositions (control, 50% replacement of lactose, 100% replacement of lactose).

[0071] FIG. 1c represents the results relative to the DHA content change with storage time at 65° C. for the three compositions (control, 50% replacement of lactose, 100% replacement of lactose).

[0072] FIG. 2 (a to i) represents the texture change with storage time at 65° C. for the three compositions (control, 50% replacement of lactose, 100% replacement of lactose).

EXAMPLES

Example 1

Effect of the Mannitol on DHA Stability by Accelerated Condition

[0073] To study the effect of mannitol and its mixture with lactose on the stability of DHA compositions and powder thereof, 0%, 50% and 100% of lactose were replaced with mannitol. Tested compositions are described in the Table 1 below.

TABLE-US-00001 TABLE 1 Tested compositions with different ratios of lactose to mannitol Control 50% 100% (100% replacement replacement Ingredients lactose) of lactose of lactose Whey protein concentrate  12.00%  12.00%  12.00% (WPC) Whey protein isolate (WPI)  5.00%  5.00%  5.00% Demineralized whey powder  15.00%  15.00%  15.00% (D90) Sodium ascorbate  1.00%  1.00%  1.00% Sodium Citrate  2.00%  2.00%  2.00% Lecithin  0.40%  0.40%  0.40% Glyceryl mono- and distearate  0.60%  0.60%  0.60% L-ascorbyl palmitate (L-AP)  0.15%  0.15%  0.15% Natural vitamin E  0.06%  0.06%  0.06% Ttricalcium phosphate  0.50%  0.50%  0.50% Edible oil (at least 30% DHA)  25.16%  25.16%  25.16% Lactose  38.13%  19.06%  0.00% Mannitol (Pearlitol 200SD)  0.00%  19.06%  38.13% Total 100.00% 100.00% 100.00%

[0074] 1. Process of the Compositions

[0075] The compositions, and powder thereof, were obtained by the process described as follows:

[0076] All of the water soluble ingredients were dissolved in pure water (to make 45-50% dry substance in the end, for example 100-122 g of water for 100 g of composition) and pasteurized. Edible oil containing DHA were mixed together with other oil soluble ingredients to produce a homogenous solution. The prepared water phase and oil phase were mixed. An emulsion was created by high-speed shearing the mixture until no obvious oil drops (i.e. no oil drops are visible to the naked eye), and then homogenized. The emulsion was spray dried, and tricalcium phosphate was added to the spray-dried powder.

[0077] 2. Analytical Method

[0078] Compositions and powders thereof were then analyzed. Standard values are indicated in Table 2. [0079] Accelerated stability test (exposed to air, 65° C., 12 days)

TABLE-US-00002 TABLE 2 Standard values (after accelerated stability test condition) Analytical Items Unit method Sensory / GB/T5525-2008 (panel of 5 persons) Surface oil w/w % Extraction by using a solvent Peroxide value Meq/kg GB5009.227-2016 or ISO 3960 p-Anisidine value / GB/T24304-2009 or ISO 6885

[0080] 3. Results

[0081] The results are synthetized in Table 3 below, and in FIGS. 1 and 2.

TABLE-US-00003 TABLE 3 Results of sensory, surface oil, peroxide value, p-anisidine value and DHA content after different storage time under accelerated stability test condition Control (100% lactose)—accelerated stability test condition (65° C.) Storage time 0 days 7 days 12 days Sensory White & without Little fishy & oily Little fishy & flavor odor oily odor Texture FIG. 2a FIG. 2b FIG. 2c Surface oil 0.12% 0.20% 0.25% Peroxide value 0.03 2.17 5.74 p-Anisidine 4.11 6.31 8.05 value DHA content 7.43 7.44 7.47 50% replacement of lactose—accelerated stability test condition (65° C.) Storage time 0 days 7 days 12 days Sensory White & without Little oily & fishy, Caramel & flavor caking baking odor, caking Texture FIG. 2d FIG. 2e FIG. 2f Surface oil 0.17% 0.68% 0.69% Peroxide value 0.03 0.19 2.35 p-Anisidine 4.63 5.64 6.91 value DHA content 7.30 7.32 7.34 100% replacement of lactose—accelerated stability test condition (65° C.) Storage time 0 days 7 days 12 days Sensory White & without Little fishy odor Caramel & flavor baking odor, little caking Texture FIG. 2g FIG. 2h FIG. 2i Surface oil 0.55% 1.58% 1.62% Peroxide value 0.03 0.73 3.58 p-Anisidine 5.45 5.79 7.87 value DHA content 7.47 7.46 7.45

[0082] In view of these tests and results, it appears that the three compositions and powder thereof can be classed (from good to bad) as follows:

[0083] Sensory: [0084] *Fishy odor: 100% replacement <50% replacement<control [0085] *Caramel color: Control <50% replacement <100% replacement

[0086] Surface oil: control <50% replacement <100% replacement

[0087] Total oxidation: 50% replacement <100% replacement <control (when assessing the oxidative deterioration of an oil, the total oxidation value or “totox” value (TV) may be helpful.

[0088] The calculation is as follows (with the peroxide value expressed in Meq/kg): TV=2*POV+AV; POV being peroxide value and AV being p-anisidine value).

[0089] DHA content: no obvious change was found for all three compositions.

Example 2

Effect of the Mannitol on DHA Stability at 45° C.

[0090] To study the effect of mannitol and its mixture with lactose on the stability of DHA compositions and powder thereof, 0%, 50% and 100% of lactose were replaced with mannitol. Tested compositions are described in the Table 4 below.

TABLE-US-00004 TABLE 4 Tested compositions with different ratios of lactose to mannitol Control 50% 100% (100% replacement replacement Ingredients lactose) of lactose of lactose Whey protein concentrate  12.00%  12.00%  12.00% (WPC) Whey protein isolate (WPI)  5.00%  5.00%  5.00% Demineralized whey powder  15.00%  15.00%  15.00% (D90) Sodium ascorbate  1.00%  1.00%  1.00% Sodium Citrate  2.00%  2.00%  2.00% Lecithin  0.40%  0.40%  0.40% Glyceryl mono- and distearate  0.60%  0.60%  0.60% L-ascorbyl palmitate (L-AP)  0.15%  0.15%  0.15% Natural vitamin E  0.06%  0.06%  0.06% Ttricalcium phosphate  0.50%  0.50%  0.50% Edible oil (at least 30% DHA)  23.85%  23.85%  23.85% Lactose  39.44%  19.72%  0.00% Mannitol (Pearlitol 200SD)  0.00%  19.72%  39.44% Total 100.00% 100.00% 100.00%

[0091] 1. Process Flowchart of the Compositions

[0092] The process is the same as Example 1.

[0093] 2. Analytical method

[0094] Compositions and powders thereof were then analyzed. Standard values are indicated in Table 5.

[0095] Main Quality Standard & Analytical Method

TABLE-US-00005 TABLE 5 Standard values for stability test at 45° C. for 48 days Items Unit Analytical method Sensory / GB/T5525-2008 (panel of 5 persons) Surface oil w/w % Extraction by using a solvent Peroxide value Meq/kg GB5009.227-2016 or ISO 3960 p-Anisidine value / GB/T24304-2009 or ISO 6885

[0096] 3. Results

[0097] The results are synthetized in Table 6 below.

TABLE-US-00006 TABLE 6 Results of sensory, surface oil, peroxide value, and p-anisidine value after different storage time under stability test condition at 45° C. for 48 days Control (100% lactose)—stability test condition at 45° C. Storage time 0 d 28 d 48 d Sensory characteristic normal color, slight normal odor, rancid DHA odor fishy odor oil odor Surface oil 0.25% 0.18% 0.23% Peroxide value 0.03 1.50 3.40 p-Anisidine 4.35 6.79 7.50 value 50% replacement of lactose—stability test condition at 45° C. Storage time 0 d 28 d 48 d Sensory characteristic slight yellow slight yellow, little DHA odor powder, little fishy fishy odor, caramel and caramel odor odor Surface oil 0.24% 0.25% 0.34% Peroxide value 0.03 0.84 1.40 p-Anisidine 4.19 5.84 6.02 value 100% replacement of lactose—stability test condition at 45° C. Storage time 0 d 28 d 48 d Sensory characteristic slight red, little red, burning odor DHA odor caramel odor Surface oil 0.41% 0.69% 1.34% Peroxide value 0.03 2.57 1.45 p-Anisidine 3.39 6.97 7.40 value

[0098] In view of these tests and results, it appears that the three compositions and powder thereof can be classed (from good to bad) as follows:

[0099] Sensory: [0100] *Fishy odor: 100% replacement <50% replacement <control [0101] *Caramel color: Control <50% replacement <100% replacement

[0102] Surface oil: control <50% replacement <100% replacement

[0103] Total oxidation: 50% replacement <100% replacement <control (when assessing the oxidative deterioration of an oil, the total oxidation value or “totox” value (TV) may be helpful. The calculation is as follows (with the peroxide value expressed in Meq/kg): TV=2*POV+AV; POV being peroxide value and AV being p-anisidine value).

[0104] More precisely, relative to the value of peroxide and p-anisidine, it appears that the composition having 50% replacement of lactose by mannitol led to the better results. This corresponds to a weight ratio of lactose to mannitol of 1:1.