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Composite improving stability of long-chained polyunsaturated fatty acid and application thereof

A technology of unsaturated fatty acids and compositions, applied in the field of compositions for improving the stability of long-chain polyunsaturated fatty acids, can solve the problems of unknown protection effect of DHA and the like

Active Publication Date: 2012-05-23
嘉里特种油脂(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these patents have considered the instability of long-chain polyunsaturated fatty acids, and have also taken some conventional anti-oxidation measures, they have not taken targeted measures to prevent long-chain unsaturated fatty acids such as DHA from being oxidized, so their The protective effect on DHA is also unknown

Method used

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Examples

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preparation example Construction

[0046] In one embodiment of the present invention, the preparation method of composition B comprises the following steps:

[0047] (i) Add ascorbyl palmitate to phospholipids, heat to melt it completely, and then mix it with vitamin E to obtain mixture 1 (composition A of the present invention);

[0048] (ii) mixing mixture 1 and long-chain polyunsaturated fatty acid oil to obtain mixture 2;

[0049] (iii) Mixture 2 and vegetable oil were mixed to obtain composition B of the present invention.

[0050] In a preferred example of the present invention, composition B is obtained through the following steps:

[0051] In the first step, AP is added to the phospholipid in proportion (the weight ratio of phospholipid to AP is 1-20:1), heated to about 80°C to completely melt and mix evenly;

[0052] In the second step, the temperature is lowered to below 40°C, vitamin E is added in proportion (the weight ratio of AP and VE is 1-10:1) and mixed uniformly to obtain mixture 1 (composit...

Embodiment 1

[0080] Composition A1: Accurately weigh 50 g of ascorbyl palmitate, 50 g of lecithin and 50 g of vitamin E, place ascorbyl palmitate and lecithin in a three-necked glass bottle, heat and stir under vacuum to 80°C until completely melted, Continue to keep the vacuum and cool down to 40°C, break the vacuum, add vitamin E, and stir evenly to obtain composition A1.

[0081] In the following examples, except that the ratio of raw materials is different, the preparation process is the same as in Example 1, so only the weight of each component of the raw materials is listed in the following examples.

Embodiment 2

[0083] Composition A2: Ascorbyl palmitate: 50 g

[0084] Lecithin: 50g

[0085] Vitamin E: 5g

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PUM

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Abstract

The invention discloses a composite improving the stability of long-chained polyunsaturated fatty acid and application thereof. The composite improving the stability of the long-chained polyunsaturated fatty acid contains the following necessary components: (a) phospholipid, (b) ascorbic acid palmitate and (c) vitamin E, wherein the weight ratio of the phospholipid and the ascorbic acid palmitate is 1-20 / 1, and the weight ratio of the ascorbic acid palmitate and the vitamin E is 1-10 / 1. The composite provides stable blend oil, which comprises the composite improving the stability of the long-chained polyunsaturated fatty acid, oil and vegetable oil which are rich in the long-chained polyunsaturated fatty acid.

Description

technical field [0001] The invention relates to the field of blend oil production, in particular to a composition for improving the stability of long-chain polyunsaturated fatty acids and its application. Background technique [0002] Docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA), arachidonic acid (ARA) and stearidonic acid (SDA), etc. Long-chain polyunsaturated fatty acids have very prominent physiological health functions, and they are all lipid substances. Therefore, edible oils and fats are very ideal carriers of DHA, EPA, DPA, ARA and SDA. However, due to the many unsaturated bonds of long-chain polyunsaturated fatty acids, it is very easy to oxidize to produce unpleasant flavors and oxidation products that are harmful to human health. Therefore, in blended oils containing long-chain polyunsaturated fatty acids, the stability of oils, especially the stability of long-chain polyunsaturated fatty acids, needs to be paid attention to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04
Inventor 张余权姜元荣
Owner 嘉里特种油脂(上海)有限公司
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