COMPOSITION COMPRISING FISH OIL AND JUICE

Abstract

The present invention relates to a composition comprising fish oil and juice, to provide a stable oil-in-water emulsion. The fish oil used should have low level of oxidation and a content of omega-3 fatty acids above 16%. The content of fish oil in the composition should be between 0.5-15%.

Claims

1. A composition comprising a combination of fish oil and juice in an oil-in-water emulsion, wherein said fish oil is selected from fish oil having a totox value below 20 and omega-3 content above 16% by weight.

2. The composition according to claim 1, wherein the totox value is below 5.

3. The composition according to claim 1, wherein the omega-3 content is above 30% by weight.

4. The composition according to claim 1, wherein the content of fish oil is about 0.5 to about 15% by weight based on the total weight.

5. The composition according to claim 1, wherein said juice originates from fruit or berry having natural antioxidants.

6. The composition according to claim 1, wherein the content of juice is about 30-80% by weight based on the total weight.

7. The composition according to claim 1, wherein the juice is selected from the group consisting of pomegranate, apricot, grapefruit, orange, cranberry, rosehips, pineapple, black chokeberries, mulberry, cloudberry, acerola, raspberries, watermelon, peaches, grapes, cherries, jambolao, gala apples, mango, kiwi, and combinations thereof.

8. The composition according to claim 1 further comprising yogurt powder.

9. The composition according to claim 1, further comprising an emulsifier, a sweetener, a flavoring agent, and a preservative.

10. The composition according to claim 9, wherein said emulsifier is milk solids.

11. The composition according to claim 10, wherein said milk solids is GRINDSTED FF 1125.

12. The composition according to claim 9, wherein said preservative is potassium sorbate.

13. The composition according to claim 9, wherein said sweetener is xylitol.

14. The composition according to claim 1, wherein said composition is filled in daily dose units in airtight bottles or sealed containers.

15. The composition according to claim 1 comprising a juice selected from the group consisting of rosehips, mango, orange or apple juice or any combination thereof in an amount of about 50% by weight, fish oil in an amount of 2-5% by weight, potassium sorbate as a preservative in an amount of about 0.01-0.1% by weight, tocopherol as an antioxidant in an amount of about 0.01-0.1% by weight, xylitol as sweetener in an amount of about 5-8% by weight, milk solids as an emulsifier in an amount of 1-3% by weight, optionally further flavoring agents in an amount of about 0-1% by weight and water to the balance of 100%.

16. The composition according to claim 15, comprising further flavouring agent selected from jackfruit and rosemary extract.

17. The composition according to claim 1, wherein the composition is drinkable.

18. A process for the preparation of a ready-to-use composition comprising the steps of: a) solubilizing water soluble additives in water and combining the water soluble additives with a juice containing natural antioxidant; b) mixing emulsifier and oil soluble additives with fish oil under continuous but gentle stirring; c) adding the oil phase of b) slowly under continuous but gentle stirring to the water phase of a) to form a homogenous oil-in-water emulsion; and d) filling the homogenous oil-in-water emulsion into air tight sealed containers under an inert atmosphere.

19. The process according to claim 18, wherein the fish oil is selected from fish oil having a totox value below 20.

20.-22. (canceled)

23. A sealed container containing a composition as claimed in claim 1.

Description

5. EMBODIMENTS

5.1 Compositions

[0046] All compositions were prepared by mixing the juice of choice with the water wherein sweeteners and preservatives are solubilized. The fish oil together with the antioxidants were slowly added under continuous gentle stirring. At last the emulsifier and optionally further flavouring agents were added. When preparing creamy compositions the yoghurt powder was added to the water phase.

[0047] All amount are given in percentages based on weight unless otherwise is stated.

[0048] Before mixing all ingredients were adjusted to room temperature. The processing and packaging are conducted under an inert atmosphere. The product is stored at a temperature of 0-10 C.

[0049] The fish oil Denomega 100 and Trout oil are provided by Denomega Nutritional Oils, raveien Industripark 2, 1630 Fredrikstad, Norway. Peptigen (whey powder) is provided by Arla. All other ingredients are commercially available by Danisco A/S, Langebrogade 1, DK-1001 Copenhagen.

[0050] GRINDSTED FF 1125 Stabiliser System (E 1422, milk solids, E 1442, E 415)

[0051] Jackfruit Flavouring T 10729 (NI, liquid)

[0052] GRINDOX TOCO 50 Antioxidant (E 306, rapeseed oil)

[0053] GUARDIAN Rosemary Extract 201 (natural rosemary extract)

5.1.1 Drinkable Compositions;

Containing Omega-3 Fatty Acids and Different Juices

[0054] Batch size: 500 gram

TABLE-US-00001 Example No 1 2 3 Composition % % % Water 38.92 38.77 38.77 Fish oil, Denomega 100 3.00 3.00 3.00 Rosehips and orange juice 50.00 Mango and orange juice 50.00 Apple (pomegranat) juice 50.00 Jackfruit 0.15 0.15 Potassium Sorbate 0.05 0.05 0.05 Xylitol 5.00 5.00 5.00 Grindsted FF 1125 2.00 2.00 2.00 Guardian Rosemary Extract 0.02 0.02 0.02 Grindox Toco 20 Antioxidant 0.01 0.01 0.01 Peptigen 1.00 1.00 1.00 Total 100.00 100.00 100.00 pH 4.8 4.5 4.8

[0055] Immediately following production, the drinks had a homogenous appearance indicating a well formed emulsion. The viscosity was low (like juice) leaving drinks which are easy to swallow. No smell or taste of fish oil could be experienced. No fishy aftertaste was experienced.

5.1.2. Drinkable Compositions;

Containing Omega-3 Fatty Acids and Apple Juice, Milk or Probiotics

[0056] Batch size: 500 gram

TABLE-US-00002 Example No 4 5 6 Composition % % % Water 40.77 9.77 40.77 Fish oil, Trout oil 2.00 3.00 3.00 Apple (pomegranat) juice 50.00 50.00 50.00 Low fat milk 30.00 Biogaia L. reuteri 0.20 Jackfruit 0.15 0.15 0.15 Potassium Sorbate 0.05 0.05 Xylitol 5.00 5.00 5.00 Grindsted FF 1125 2.00 2.00 2.00 Guardian Rosemary Extract 0.02 0.02 0.02 Grindox Toco 20 Antioxidant 0.01 0.01 0.01 Total 100.00 98.95 100.20 pH 4.2 4.8 4.2

[0057] Immediately following production, the drinks had a homogenous appearance indicating a well formed emulsion. The viscosity was low (like juice) leaving drinks which are easy to swallow. No smell or taste of fish oil could be experienced. No fishy aftertaste was experienced.

5.1.3 Drinkable Composition;

Containing Omega-3 Fatty Acids, Juice and Milk

[0058] Batch size: 500 g

TABLE-US-00003 Example No 7 Composition % Water 9.82 Fish oil, Trout oil 2.00 Juice (pomegranate) 50.0 Low fat milk 30.0 Potassium Sorbate 0.0 Xylitol 5.0 Grindsted FF 1125 2.0 Guardian Rosemary Extract 0.02 Grindox Toco 20 Antioxidant 0.01 Peptigen 1.0 Jackfruit 0.15 Total 100.00

5.1.4. Yoghurt Like Composition;

Containing Omega-3 Fatty Acids, Apple Juice and Yoghurt Powder

[0059] Batch size: 500 gram

TABLE-US-00004 Example No 8 Composition % Water 26.92 Fish oil, Denomega 100 5.00 Apple juice (pomegranate) 50.00 Yoghurt powder 10.00 Potassium Sorbate 0.05 Xylitol 5.00 Grindsted FF 1125 3.00 Guardian Rosemary Extract 0.02 Grindox Toco 20 Antioxidant 0.01 Total 100.00

[0060] Immediately following production, the composition had a homogenous appearance indicating a well formed emulsion. The consistency was creamy or pasty, leaving a yoghurt like composition easy to swallow. No smell or taste of fish oil could be experienced by a panel of voluntaries testing the composition. No fishy aftertaste was experienced.

5.2 Process of Production

[0061] The composition according to the invention was prepared by the following steps; [0062] a) water soluble additives are solubilized in water and combined with a suitable juice [0063] b) emulsifier and oil soluble additives are mixed with fish oil of adequate quality under continuous but gentle stirring [0064] c) the oil phase of b) is added slowly under continuous but gentle stirring to the water phase of a) obtaining a homogenous oil-in-water emulsion [0065] d) the composition is filled on suitable air tight sealed containers under inert atmosphere.

[0066] The sequence of the steps can be varied as long as a composition of appropriate quality is achieved.

[0067] The content of fish oil is preferably between 0.5 and 15%, most preferably between 2-5%. The juice may be any suitable juice as outlined above.

[0068] The containers may preferably be small bottles or containers ready to be used. Containers containing different amounts of fatty acids and juice adjusted to the recommended daily dose of adults, children and infant are preferred. The processing and packaging are conducted under an inert atmosphere. The product is stored at a temperature of 0-10 C.

5.3 Performance/Stability

[0069] As indicated above, all compositions performed excellent immediately after completing the production.

[0070] The compositions according to the invention were tested with respect to stability.

5.3.1 Long Term Stability

[0071] Drinks and yoghurt compositions and stored illuminated at 6 C., resembling the storage conditions in the stores.

[0072] The compositions were tested with respect to visual inspection and smell, as well to oxidative status. To evaluate the oxidative status the emulsion must be decomposed to recover the fish. The composition were centrifuged for 1 h at 15 000 rpm. Surprisingly the emulsion did not decompose and thus it was impossible to recover the fish oil for oxidative status. As such this was an eminent proof of the improved stability achieved by the composition according to the invention.

5.3.2 14 Days Stability

[0073] Drinks comprising rosehip juice and 3% fish oil filled on air tight containers were stored at 25-28 C. for 14 days. The screw-cap of the airtight bottle was removed and the room was illuminated.

[0074] After 14 days no changes were observed with respect to the appearance, smell or taste. These findings were surprisingly good and unexpected, as compositions containing fish oil are known to be highly unstable. Thus, a new and inventive fish oil product having surprisingly high stability both with respect to the stability of the emulsion and the stability of the fish oil are provided.

[0075] Without being bound to a specific theory, this is believed to be the result of the excellent performance of the juice, the excellent quality of the fish oil as a raw material and the gentle process in which the fish oil is emulsified and prepared into ready-to-use products.