NEW FORMULATION

Abstract

The present invention relates to the use of a composition for stabilizing fish meal.

Claims

1. A method for stabilizing fish meal which comprises incorporating into fish meal a stabilizing effective amount of a composition comprising: (i) 2-50 wt-%, based on the total weight of the formulation, of vitamin E, and (ii) 0.15-30 wt-%, based on the total weight of the formulation, of at least one emulsifier, and (iii) 40-70 wt-%, based on the total weight of the formulation, of water.

2. The method according to claim 1, wherein vitamin E is d dl--tocopherol.

3. The method according to claim 1, wherein composition is free of ethoxyquin.

4. The method according to claim 1, wherein the at least one emulsifier is chosen from the groups consisting of modified polysaccharides and lecithins.

5. The method according to claim 4, wherein modified polysaccharide is modified starch.

6. The method according to claim 1, wherein the composition comprises further ingredients.

7. The method according to claim 6, wherein the composition comprises ascorbyl palmitate and/or sodium ascorbate.

8. The method according to claim 1, wherein formulation has a viscosity of less than 100 cP.

Description

EXAMPLES

Example 1

[0075] Composition:

TABLE-US-00001 200 g Demineralized (or Tap Water) 169 g Modified Food Starch 177 g dl--Tocopherol

[0076] All the ingredients listed are precisely weighted by the use of a calibrated scale.

[0077] Subsequently the water in placed in a stainless-steel vessel and heated up to 65 C. When the target water temperature is reached, modified food starch is poured into the water while mechanical stirring is occurring (1200 rpm).

[0078] The stirring operation (modified food starch+water) is performed for one hour (always at a temperature of 65 C.).

[0079] Meanwhile the modified food starch is getting properly dissolved into water, the dl--Tocopherol is warmed-up to 65 C. by employing a heated plate (under magnetic stirring conditions).

[0080] Subsequently the mechanical stirrer speed is increased to 5500 rpm and the warm tocopherol oil is poured slowly into the water/modified food starch solution.

[0081] After having poured the whole dl-a-Tocopherol fraction, the dispersion is let emulsified for 10 additional minutes (always at 65 C.).

[0082] After this step, 200 g of demineralized water (at 60 C. is added) are added and the whole dispersion is cooled down slowly by keeping it under mechanical stirring conditions (400 rpm).

[0083] After the above described procedure, an aliquot of the obtained dispersion (600 g) is taken and further diluted with an addition of 100 g of demineralized water in order to reach a dynamic viscosity below 70 cP and a dl--Tocopherol concentration of approximately 20% (w/w)

[0084] In order, then to evaluate the dl--Tocopherol oily droplet size the obtained dispersion is analyzed by the use of a Malver Mastersizer 2000 (the obtained results are shown on FIG. 1.)

Example 2

[0085] Composition:

TABLE-US-00002 190 g Demineralized (or Tap Water) 10 g Ethanol (70%) 2 g Sunflower Lecithin 177 g dl-a-Tocopherol

[0086] All the ingredients listed are precisely weighted by the use of a calibrated scale.

[0087] Subsequently the water in placed in a stainless-steel vessel and heated up to 65 C.

[0088] When the target water temperature is reached, sunflower lecithin and ethanol are poured into the water while mechanical stirring is occurring (1200 rpm).

[0089] The stirring operation (lecithin+water+ethanol) is performed for one hour (always at a temperature of 65 C.).

[0090] Meanwhile the lecithin is getting properly dissolved into water, the dl--Tocopherol is warmed-up to 65 C. by employing a heated plate (under magnetic stirring conditions). Subsequently the mechanical stirrer speed is increased to 5500 rpm and the warm tocopherol oil is poured slowly into the water/modified food starch solution.

[0091] After having poured the whole dl--Tocopherol fraction, the dispersion is let emulsified for 10 additional minutes (always at 65 C.), during this step a pre-emulsion is formed. After, the previously pre-emulsion is processed through a High-Pressure-Homogenizer for achieving further stabilization.

[0092] Subsequently, 200 g of demineralized water (at 60 C. is added) are added into the homogenized emulsion and the whole mixture is cooled down slowly by keeping it under mechanical stirring conditions (400 rpm).

[0093] After the above described procedure, an aliquot of the obtained dispersion (600 g) is taken and further diluted with an addition of 100 g of demineralized water in order to reach a dynamic viscosity below 70 cP and a dl--Tocopherol concentration of approximately 20% (w/w)

[0094] In order, then to evaluate the dl--Tocopherol oily droplet size the obtained dispersion is analyzed by the use of a Malver Mastersizer 2000.

Example 3

[0095] Composition:

TABLE-US-00003 200 g Demineralized (or Tap Water) 169 g Modified Food Starch 177 g dl-a-Tocopherol 50 g Ascorbyl Palmitate 25 g Sodium Ascorbate

[0096] All the ingredients listed are precisely weighted by the use of a calibrated scale.

[0097] Subsequently the water is placed in a stainless-steel vessel and heated up to 65 C.

[0098] When the target water temperature is reached, modified food starch and sodium ascorbate are poured into the water while mechanical stirring is occurring (1200 rpm).

[0099] The stirring operation (modified food starch+water) is performed for one hour (always at a temperature of 65 C.).

[0100] Meanwhile the modified food starch is getting properly dissolved into water, the dl--Tocopherol is warmed-up to 90 C. by employing a heated plate (under magnetic stirring conditions). When the desired temperature is reached the ascorbyl palmitate is added and let properly be dispersed for about 15 minutes.

[0101] Subsequently the mechanical stirrer speed (stirring the water phase) is increased to 5500 rpm and the warm tocopherol/ascorbyl palimtate oil is poured slowly into the water/modified food starch/sodium ascorbate solution.

[0102] After having poured the whole dl--Tocopherol fraction, the dispersion is let emulsified for 10 additional minutes (always at 65 C.).

[0103] After this step, 200 g of demineralized water (at 60 C. is added) are added and the whole dispersion is cooled down slowly by keeping it under mechanical stirring conditions (400 rpm).

[0104] After the above described procedure, an aliquot of the obtained dispersion (600 g) is taken and further diluted with an addition of 100 g of demineralized water in order to reach a dynamic viscosity below 70 cP and a dl--Tocopherol concentration of approximately 20% (w/w)

[0105] In order, then to evaluate the dl--Tocopherol oily droplet size the obtained dispersion is analyzed by the use of a Malver Mastersizer 2000.

Example 4

[0106] Composition:

TABLE-US-00004 95 g Demineralized (or Tap Water) 5 g Ethanol (70%) 2 g Soy Lecithin 1 g dl-a-Tocopherol

[0107] All the ingredients listed are precisely weighted by the use of a calibrated scale.

[0108] Subsequently the water in placed in a stainless-steel vessel and heated up to 65 C.

[0109] When the target water temperature is reached, soy lecithin and ethanol are poured into the water while mechanical stirring is occurring (1200 rpm).

[0110] The stirring operation (lecithin+water+ethanol) is performed for one hour (always at a temperature of 65 C.).

[0111] Meanwhile the lecithin is getting properly dissolved into water, the dl--Tocopherol is warmed-up to 65 C. by employing a heated plate (under magnetic stirring conditions). Subsequently the mechanical stirrer speed is increased to 5500 rpm and the warm tocopherol oil is poured slowly into the water/modified food starch solution.

[0112] After having poured the whole dl--Tocopherol fraction, the dispersion is let emulsified for 10 additional minutes (always at 65 C.), during this step a pre-emulsion is formed.

[0113] In order, then to evaluate the dl--Tocopherol oily droplet size the obtained dispersion is analyzed by the use of a Malver Mastersizer 2000.