Antioxidative composition for fish oil

A composition and anti-oxidation technology, applied in application, food science, food preparation, etc., can solve the problems of poor safety and low antioxidant capacity

Active Publication Date: 2012-12-12
WEIHAI BAIHE BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the deficiencies of low antioxidant capacity and poor safety of antioxidant compositions in the prior art, the present invention provides a natural, safe, non-toxic, and highly effective antioxidant composition for fish oil

Method used

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  • Antioxidative composition for fish oil
  • Antioxidative composition for fish oil
  • Antioxidative composition for fish oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] An antioxidant composition for fish oil, which is composed of the following components in weight percentage: 40% of vitamin C palmitate, 30% of natural vitamin E, 10% of rosemary, 10% of ginger oil, 10% of oyster shell powder %. The antioxidant composition is used in preservation of fresh fish oil (peroxide value ≤ 5mmol / kg), and its dosage is 0.02% by weight of the fresh fish oil.

Embodiment 2

[0018] An antioxidant composition for fish oil, which is composed of the following components by weight percentage: vitamin C palmitate 50%, natural vitamin E 35%, rosemary 5%, ginger oil 5%, oyster shell powder 5% %. The antioxidant composition is used to preserve severely oxidized fish oil (peroxidation value ≥ 15 mmol / kg), and its dosage is 0.15% of the weight of the fish oil. .

Embodiment 3

[0020] An antioxidant composition for fish oil, which is composed of the following components by weight percentage: 30% of vitamin C palmitate, 40% of natural vitamin E, 7% of rosemary, 8% of ginger oil, 15% of oyster shell powder %. The antioxidant composition is used to preserve fresh fish oil, and the peroxidation value of the fish oil is measured to be 3 mmol / kg, and the dosage thereof is 0.006% of the weight of the fresh fish oil.

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Abstract

The invention relates to an additive for preserving fish oil, in particular to an antioxidative composition for fish oil. The antioxidative composition is prepared by mixing vitamin C palmitate, natural vitamin E, rosemary, raw ginger oil and oyster shell powder. The antioxidative composition comprises 30 to 50 weight percent of vitamin C palmitate, 20 to 40 weight percent of natural vitamin E, 5to 10 weight percent of rosemary, 3 to 10 weight percent of raw ginger oil, and 5 to 15 weight percent of oyster shell powder. The total weight percentage of the composition is 100 percent. The addedamount of the antioxidative composition in the fish oil is 0.005 to 0.2 percent based on the weight of the fish oil. The components of the composition are used in combination to produce a synergetic effect, so that the composition has a continuous excellent antioxidative effect. Meanwhile, the component materials are natural ingredients, so the composition is safe and free from toxic and side effects and is a nutritional antioxidative composition which has a high value for human bodies.

Description

technical field [0001] The present invention relates to a fish oil preserved with additives, such as antioxidant, especially an antioxidant composition for fish oil. Background technique [0002] Fish oil is commonly known as "brain gold" because it contains n-3 unsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). It has the functions of lowering blood sugar, lowering blood pressure and inhibiting some diseases of thrombosis. It is also an ideal functional oil for preventing cardiovascular diseases, and it is also one of the best nutritional foods for children's brain development. [0003] However, studies have shown that a large amount of polyunsaturated fatty acids such as EPA and DHA contained in fish oil are easily oxidized, resulting in loss of efficacy and strong fishy smell. How to control the oxidation of polyunsaturated fatty acids in fish oil to ensure its good quality, functional ingredients and safety is an important resear...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/327A23L1/30A23L1/302A23L17/20A23L33/15
Inventor 王丽娜刘旭东
Owner WEIHAI BAIHE BIOTECH
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