MICROORGANISM OIL COMPOSITION ENRICHED WITH POLYUNSATURATED FATTY ACIDS

Abstract

A microorganism oil composition, in particular of microalgae, enriched with polyunsaturated fatty acids, characterised in that it has a saturated fatty acid content of less than or equal to 40 mg/g of composition, an omega-3 polyunsaturated fatty acid content greater than or equal to 500 mg/g of composition, and in that it includes, with respect to the total quantity of monoglycerides, diglycerides, triglycerides and fatty acid ethyl esters, a quantity of triglycerides below 70%, a quantity of diglycerides of between 10 and 35%, and a quantity of monoglycerides of between 1 and 5%.

Claims

1. A microorganism oil composition enriched with polyunsaturated fatty acids, wherein the microorganism oil composition comprises: a saturated fatty acid content of less than or equal to 40 mg/g of composition, an omega-3 polyunsaturated fatty acid content greater than or equal to 500 mg/g of composition, and in that it comprises, with respect to the total quantity of monoglycerides, diglycerides, triglycerides and fatty acid ethyl esters: a quantity of triglycerides of between 40 and 67%, a quantity of diglycerides of between 10 and 35%, a quantity of monoglycerides of between 1 and 5%.

2. The composition according to claim 1, wherein the saturated fatty acid content is less than or equal to 30 mg/g of composition.

3. The composition according to claim 1, further comprising a quantity of triglycerides of between 55 and 65%, with respect to the total quantity of monoglycerides, diglycerides, triglycerides and fatty-acid ethyl esters.

4. The composition according to claim 1, further comprising between 25 and 35% diglycerides with respect to the total quantity of monoglycerides, diglycerides, triglycerides and fatty-acid ethyl esters.

5. The composition according to claim 1, further comprising between 1 and 2% monoglycerides with respect to the total quantity of monoglycerides, diglycerides, triglycerides and fatty-acid ethyl esters.

6. The composition according to claim 1, further comprising a docosahexaenoic acid content greater than or equal to 600 mg/g of composition.

7. The composition according to claim 1, further comprising an eicosapentaenoic acid content greater than or equal to 600 mg/g of composition, composition.

8. The composition according to claim 1, wherein the microorganism oil composition-A comprises at least 4 mg/g of composition of omega-3 eicosatetraenoic acid.

9. The composition according to claim 1, further comprising an omega-6 docosapentaenoic acid content of less than or equal to 140 mg/g of composition.

10. The composition according to claim 1, wherein the microorganism oil composition is in the form of a food supplement or a pharmaceutical, nutraceutical or food composition, especially for children.

11. A method for preparing a microorganism oil composition enriched with omega-3 polyunsaturated fatty acids, wherein the microorganism oil composition comprises: (i) a step of reaction between a microorganism oil comprising omega-3 polyunsaturated fatty acids in triglyceride form and an alcohol in the presence of a chemical or enzymatic catalyst, (ii) a step of concentration with omega-3 polyunsaturated fatty acids by molecular distillation under high vacuum in a scraper film evaporator coupled with a rectification column comprising at least seven theoretical plates, (iii) a step of restructuring monoglycerides, diglycerides and triglycerides of omega-3 polyunsaturated fatty acid in the presence of enzyme and glycerol, and (iv) a step of short-path molecular distillation under vacuum.

12. The method according to claim 11, further comprising the following subsequent steps of (v) deodorising and/or (vi) adding antioxidant.

Description

[0095] FIG. 1 illustrates the conversion kinetics of the DHA in the form of ethyl esters as mono-, di- and triglycerides over time.

[0096] Step (iv): Short-Path Molecular Distillation

[0097] After synthesis, the product is taken up to pass through a short-path still (sold by the company UIC GmbH) to eliminate the residual ethyl esters, and the odorous volatiles, and also to inactivate a potential residual enzymatic activity.

[0098] The conditions are a temperature of the walls of the evaporator of between 160 and 220° C. and a vacuum below 0.02 mbar. The vacuum is preferably 0.005 mbar to make it possible to reduce the distillation temperature.

[0099] At the end of this step, the oil has the profile indicated in Table 3:

TABLE-US-00003 TABLE 3 Compounds Units Values (Example 1) DHA mg/g 758 Saturated fatty acids (SFA) mg/g 15 Triglycerides (TG) % 63 Diglycerides (DG) % 36 Monoglycerides (MG) % 2 Ethyl esters/free fatty acids (EE/FFA) mg/g 1.2 EPA mg/g 20 ETA n-3 mg/g 6 DPA n-6 mg/g 105

[0100] Step (vi): Deodorising

[0101] The oil is conveyed into a scraper film evaporator into which dry steam is injected. The reaction takes place during a short residence time of at least one minute and under a vacuum of at least 1 mbar.

[0102] Step (vi): Addition of Antioxidants

[0103] The oil is made stable in the face of oxidation by adding antioxidant such as ascorbyl palmitate, rosemary extract, phospholipids, tocopherol or any other antioxidant known to a person skilled in the art.