STABLE FAT-SOLUBLE VITAMIN POWDERS

Abstract

Stable vitamin A powders The present invention relates to BHT-free powderous formulations comprising a fat-soluble-vitamin or a carotenoid, a hydrocolloid, a starch hydrolysate, tocopherol and sodium ascorbate and its use for staple food fortification.

Claims

1.-15. (canceled)

16. Powderous BHT-free formulation comprising a fat-soluble vitamin or a carotenoid, a hydrocolloid, a starch hydrolysate, tocopherol and sodium ascorbate optionally a mixture of powdering- and anti-caking agent, optionally a carrier oil and optionally residual water.

17. Powderous BHT-free formulation comprising 0.25 to 25 wt.-% of total weight of the powder of a fat soluble vitamin or a carotenoid, 9.25 to 25 wt.-% of total weight of the powder of a hydrocolloid, 20 to 89.75 wt.-% of total weight of the powder of a starch hydrolysate and 0.75 to 12 wt.-% of total weight of the powder of tocopherol and sodium ascorbate, 0 to 20 wt.-% of total weight of the powder of carrier oil, 0 to 50 wt.-% of total weight of the powder of a mixture of powdering and anti-caking agent and 0 to 5 wt.-% of total weight of the powder of residual water.

18. Formulation according to claim 16, whereby the fat-soluble vitamin is selected from the group consisting of vitamin A and/or its derivatives, vitamin D and/or its derivatives, and vitamin K and/or its derivatives.

19. Formulation according to claim 16, whereby the carotenoid is selected from the group consisting of β-carotene, lutein, lutein ester or lycopene and mixtures thereof.

20. Formulation according to claim 18, whereby the fat-soluble vitamin is selected from vitamin A and/or its derivatives.

21. Formulation according to claim 20, whereby the fat-soluble vitamin is vitamin A palmitate.

22. Formulation according to claim 16, whereby the hydrocolloid is selected from polysaccharides.

23. Formulation according to claim 22, whereby the polysaccharide is selected from the group consisting of xanthan gum, acacia gum, pectin, guar gum, caroub gum, alginate, cellulose, cellulose derivatives, starch, starch derivatives and modified food starch.

24. Formulation according to claim 23, whereby the modified food starch is starch sodium octenyl succinate.

25. Formulation according to claim 16, whereby the starch hydrolysate has a DE-value of 10 to 30.

26. Formulation according to claim 25, whereby the starch hydrolysate has a DE-value of 15 to 25.

27. Formulation according to claim 25, whereby the starch hydrolysate has a DE-value of 17 to 20.

28. Formulation according to claim 16, whereby the weight ratio of sodium ascorbate to tocopherol is between 1 and 6.

29. A method comprising adding the formulation according to claim 16 to a staple food, resulting in staple food fortification.

30. The method according to claim 29 whereby the staple food fortification is a flour, sugar, rice, or condiment.

31. Formulation according to claim 16, whereby the weight ratio of sodium ascorbate to tocopherol is between 1.5 and 6.

Description

EXAMPLES

[0023] Measuring Stability of the Vitamin-A palmitate formulation in flour (Flour Test, Based on USAID—Moist Flour Test CSB13)

[0024] Mix 0.2 g vitamin A palmitate powder produced ac to example 1-14 with 5 g flour having a moisture content of 13.5 to 14.5%. Store the mixture in a closed vial at 45° C. for 21 days. Analyse the vitamin A content in the mixture at time point zero (initial value) and after 10 and 21 days of storage. Use one vial for each single determination. Calculate the remaining vitamin A in percentages of the initial value at each time point.

[0025] Measuring stability of the vitamin-A palmitate formulation in sugar (sugar premix ad modum INCAP (Instituto Nutricion Centro America y Panama).)

[0026] Prepare the following blends: [0027] 1) Sugar blend: 22 g vitamin A palmitate powder produced according to example 1 to 14 and 75 g sucrose. [0028] 2) Antioxidant/oil blend: 160 mg Grindox® 1020 and 29.76 g coconut oil heated to 37° C.

Sugar Premix:

[0029] Take out 1.49 g of the antioxidant/oil blend and mix it into the sugar blend. Mix until the oil is evenly distributed throughout the sugar. Store the sugar premix in PE-bags at 40° C./75% RH for 3 months. Analyse the vitamin A content at time point zero (initial value) and after 1, 2 and 3 months storage. Calculate the remaining vitamin A in percentages of the initial value at each time point.

Example 1

[0030] 600 g Capsul HS, 1479 g Glucidex 19 and 78 g sodium ascorbate were dissolved during stirring in 1430 g of water at 60-65° C. A mixture of 600 g vitamin A palmitate oil (1.7 Mio IU/g) and 27 g D,L-α-tocopherol was added to the aqueous solution during stirring and emulsified until the average oil droplet size d(0.5) was less than 1 μm (measured by Malvern Mastersizer 3000). The viscosity was adjusted with water and the emulsion was sprayed into native corn starch (powdering agent) containing tricalcium phosphate (TCP) (anti-caking agent). The formed particles were dried in air at 25-150° C. until the water content in the powder was below 5%.

[0031] The powder produced according to example 1 had the following composition [weight-%]:

TABLE-US-00001 Maltodextrin 46.4 Modified food starch 18.8 Vitamin A palmitate (1.7 Mio IU/g) 18.8 Sodium ascorbate 2.4 DL-α-tocopherol 0.8 Corn starch + TCP 8.0 Residual water (residual humidity) 4.8

[0032] The examples 2 to 5 (Table 1) were produced according to example 1, with the exception that the DL-α-tocopherol amount was kept constant, while the sodium ascorbate amount was reduced.

TABLE-US-00002 TABLE 1 Weight ratio sodium- sodium ascorbate to DL-α- Example ascorbate [g] DL-α-tocopherol tocopherol 1 78 27 2.,89 2 60 27 2.22 3 30 27 1.11 4 15 27 0.56 5 0 27 0.0

[0033] The products produced according to examples 1-5 were tested in the flour test (Table 2) and in the sugar premix test (Table 3). Commercial vitamin A palmitate products stabilized with BHT were used as references in the tests

TABLE-US-00003 TABLE 2 Weight ratio sodium- Initial 10 days 21 days sodium- DL-α- ascorbate [% [% [% ascorbate tocopherol to DL-α- remaining remaining remaining Example [g] [g] tocopherol of initial] of initial] of initial] 1 78 27 2.89 100 93 87 2 60 27 2.22 100 88 86 3 30 27 1.11 100 93 77 4 15 27 0.56 100 89 37 5 0 27 — 100 34 18 Reference: Commercial vitamin A palmitate 100 91 82 250 containing BHT from BASF

TABLE-US-00004 TABLE 3 Weight ratio sodium- Initial 1 month 2 months 3 months sodium- DL-α- ascorbate [% [% [% [% ascorbate tocopherol to DL-α- remaining remaining remaining remaining Example [g] [g] tocopherol of initial] of initial] of initial] of initial] 1 78 27 2.89 100 90 83 73 2 60 27 2.22 100 88 83 60 3 30 27 1.11 100 89 66 38 4 15 27 0.56 100 76 47 N/A 5 0 27 — 100 64 43 N/A Reference: Commercial vitamin A palmitate 100 80 73 61 250 containing BHT from BASF

[0034] Table 2 and 3 show that a combination of DL-α-tocopherol and sodium-ascorbate increases the stability of the vitamin-A palmitate-formulation in the flour and in the sugar premix. Furthermore, with this antioxidant combination it is possible to make a formulation with similar stability in flour and sugar premix as the current commercially available BHT-containing formulation.

Example 6

[0035] 600 g Capsul HS, 1479 g Glucidex 19 and 60 g sodium ascorbate were dissolved in 1430 g of water at 60-65° C. during stirring. A mixture of 600 g vitamin A palmitate oil (1.7 Mio IU/g) and 39 g Covi-Ox-T-70 mixed tocopherols, 70% concentrate) was added to the aqueous solution during stirring and emulsified until the average oil droplet size d(0.5) was less than 1 μm (measured by Malvern Mastersizer 3000). The viscosity was adjusted with water and the emulsion was sprayed into native corn starch (powdering agent) containing tricalcium phosphate (TCP) (anti-caking agent). The formed particles were dried in air at 25-150° C. until the water content in the powder was below 5%.

[0036] The powder produced according to example 6 had the following composition [weight-%]:

TABLE-US-00005 Maltodextrin 49.6 Modified food starch 20.0 Vitamin A palmitate (1.7 Mio IU/g) 20.0 Sodium ascorbate 2.0 Mixed-tocopherol, 70% concentrate 1.3 Corn starch + TCP 2.2 Residual water (residual humidity) 4.9

[0037] The examples 7 to 10 (Table 4) were produced according to example 6, with the exception that the mixed-tocopherol amount was kept constant, while the sodium ascorbate amount was reduced.

TABLE-US-00006 TABLE 4 sodium mixed-tocopherol Weight ratio sodium- ascorbate (70% concentrate) ascorbate to mixed- Example [g] [g] tocopherol (100%) 6 60 39 2.2 7 45 39 1.65 8 30 39 1.10 9 15 39 0.55 10 0 39 0.0

[0038] The products produced according to examples 6-10 were tested in the flour test (Table 5) and in the sugar premix test (Table 6). Commercial vitamin A palmitate products stabilized with BHT were used as references in the tests.

TABLE-US-00007 TABLE 5 Weight ratio sodium- mixed ascorbate Initial 10 days 21 days Sodium tocopherol to mixed [% [% [% ascorbate (70%) tocopherol remaining remaining remaining Example [g] [g] (“100%”) of initial] of initial] of initial] 6 60 39 2.2 100 89 84 7 45 39 1.65 100 87 86 8 30 39 1.10 100 92 80 9 15 39 0.55 100 90 72 10 0 39 — 100 57 37 Reference: Commercial VAP 100 91 82 250 containing BHT from BASF

TABLE-US-00008 TABLE 6 Weight ratio sodium- Mixed ascorbate Initial 1 month 2 months 3 months Sodium tocopherol to mixed [% [% [% [% ascorbate (70%) tocopherol remaining remaining remaining remaining Example [g] [g] (“100”) of initial] of initial] of initial] of initial] 6 60 39 2.2 100 86 81 66 7 45 39 1.65 100 87 83 55 8 30 39 1.10 100 87 57 42 9 15 39 0.55 100 82 52 N/A 10 0 39 — 100 49 39 N/A Reference: Commercial vitamin A palmitate 100 80 73 61 250 containing BHT from BASF

[0039] Table 5 and 6 show that a combination of mixed tocopherols and sodium ascorbate increases the stability of the vitamin A palmitate formulation in the flour and in the sugar premix. Furthermore, with this antioxidant combination it is possible to make a formulation with similar stability in flour and sugar premix as the current commercially available BHT-containing formulation.

Example 11

[0040] 600 g Capsul HS, 1766 g Glucidex 19 and 78 g sodium ascorbate were dissolved in 1430 g of water at 60-65° C. during stirring. A mixture of 600 g vitamin A palmitate oil (1.7 Mio IU/g) and 40.5 g DL-α-tocopherol was added to the aqueous solution during stirring and emulsified until the average oil droplet size d(0.5) was less than 1 μm (measured by Malvern Mastersizer 3000). The viscosity was adjusted with water and the emulsion was sprayed into native corn starch (powdering agent) containing tricalcium phosphate (TCP) (anti-caking agent). The formed particles were dried in air at 25-150° C. until the water content in the powder was below 5%.

[0041] The powder produced according to example 11 had the following composition [weight-%]:

TABLE-US-00009 Maltodextrin 52.3 Modified food starch 17.8 Vitamin A palmitate (1.7 Mio IU/g) 17.8 Sodium ascorbate 2.3 DL-α-tocopherol 1.2 Corn starch + TCP 4.0 Residual water 4.6

[0042] The examples 12 to 14 (Table 7) were produced according to example 11, with the exception that the sodium ascorbate amount was kept constant, while the DL-α-tocopherol amount was reduced.

TABLE-US-00010 TABLE 7 Weight ratio sodium- sodium ascorbate to DL-α- Example ascorbate [g] DL-α-tocopherol tocopherol 11 78 40.5 1.93 12 78 27 2.89 13 78 13.5 5.78 14 78 0 N/A

[0043] The products produced according to example 5 and 11 to 14 were tested in the flour test (Table 8) and in the sugar premix test (Table 9). Commercial vitamin A palmitate products stabilized with BHT were used as references in the tests.

TABLE-US-00011 TABLE 8 Weight ratio sodium- Initial 10 days 21 days sodium- DL-α ascorbate [% [% [% ascorbate tocopherol to DL-α remaining remaining remaining Example [g] [g] tocopherol of initial] of initial] of initial] 11 78 40.5 1.93 100 88 81 12 78 27 2.89 100 90 85 13 78 13.5 5.78 100 92 87 14 78 0 N/A 100 50 24 5 0 27 N/A 100 34 18 Reference: Commercial vitamin A palmitate 100 91 82 250 containing BHT from BASF

TABLE-US-00012 TABLE 9 Weight ratio sodium- Initial 1 month 2 months 3 months sodium- DL-α- ascorbate [% [% [% [% ascorbate tocopherol to DL-α- remaining remaining remaining remaining Example [g] [g] tocopherol of initial] of initial] of initial] of initial] 11 78 40.5 1.93 100 87 79 53 12 78 27 2.89 100 87 85 66 13 78 13.5 5.78 100 90 84 66 14 78 0 N/A 100 63 40 26 5 0 27 N/A 100 64 43 N/A Reference: Commercial vitamin A palmitate 100 80 73 61 250 containing BHT from BASF