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Stable emulsions of oils in aqueous solutions and methods for producing same

a technology of oil in water solution and stable emulsion, which is applied in the direction of oil/fat/waxes non-active ingredients, plant/algae/fungi/lichens ingredients, food ingredients for microorganism protection, etc., can solve the problems of protein destabilization by its conformational change, emulsion is very unstable,

Inactive Publication Date: 2006-07-27
MARTEK BIOSCIENCES CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0012] Oil emulsions of the present invention are highly stable and can be physically and / or chemically stable for at least about 30 days.
[0017] In a preferred embodiment of the present invention, an oil emulsion is provided. The emulsion includes an oil component that includes polyunsaturated fatty acids having at least three double bonds and a chain length of at least 18 carbons. The emulsion further includes an emulsifier, an emulsion stabilizer, water and an antimicrobial component. In this embodiment, the weight ratio of oil component to emulsifier is between about 1:1 and about 99: 1. The ratio of water to emulsion stabilizer is between about 1:0.1 and about 1:0.001. The ratio of oil component to water is between about 2:1 and about 1:25. This oil emulsion composition is physically and chemically stable for at least about 30 days.

Problems solved by technology

In the past, oil and polysorbate (or lecithin) and water have been combined to produce an emulsion, but the results have been unsatisfactory.
Emulsification of oil can also be achieved through the addition of water to the oil, combined with strong, lengthy agitation, but the resulting emulsion is very unstable.
However, these emulsions are not stable over a wide range of pH conditions.
Another problem with protein emulsifiers is that upon heating, the protein is destabilized by its conformational change.
The above-described techniques have failed because of the difficulty in maintaining the emulsification and the stability of the oils.
When the oil is susceptible to oxidation, as is the case with long chain polyunsaturated fatty acids (LCPUFA), stability of the product is also diminished due to the more rapid oxidation of the oils, and in particular, the LCPUFA oils.
Protein-based emulsions are not stable over the wide range of pH and temperature conditions found in foods.

Method used

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  • Stable emulsions of oils in aqueous solutions and methods for producing same

Examples

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example 1

[0046] This example illustrates the preparation of an emulsion of the present invention, and its stability over time and when used in a food application.

[0047] A total of 75 grams of DHA-rich oil (DHA GOLD™ oil) extracted from the marine microorganism Schizochytrium sp. was added to 25 grams of polysorbate 80. The solution was heated to 60° C. for five minutes and mixed to dissolve the polysorbate. In a separate flask, 150 mg xanthan gum was mixed with 25 grams of water and vortexed. A new solution was made by taking 5 grams of the DHA GOLD oil / polysorbate solution and mixing with the entire 25+ grams of the water / xanthan gum solution. The new mixture was mixed and then heated at 60° C. for 1 minute to form the emulsion. The resulting mixture was stored in a refrigerator (4° C.) for 30 days. At the end of 30 days, no phase separation of the oil was observed. Odor evaluation of the emulsion indicated no formation of fishy odors—the emulsion was essentially odorless.

[0048] To test t...

example 2

[0049] This example illustrates the composition of a lecithin based emulsion of the present invention in Table 1.

TABLE 1Lecithin Based EmulsionComponentWt. PercentDHASCO-S ®*: DHA-containing oil27.91Polysorbate 800.30Lecithin4.63Citric Acid Buffer (0.025M)65.66Xanthan Gum0.43Sodium Benzoate0.05Potassium Sorbate0.05TOTAL100.00

*Registered trademark of Martek Biosciences Corporation

example 3

[0050] This example illustrates the composition of a polysorbate based emulsion of the present invention in Table 2.

TABLE 2Polysorbate Based EmulsionComponentWt. PercentDHASCO-S ®: DHA-containing oil27.91Polysorbate 804.92Citric Acid Buffer (0.025M)66.56Xanthan Gum0.43Sodium Benzoate0.05Potassium Sorbate0.05TOTAL100.00

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Abstract

Methods for making highly stable, oxidation-resistant emulsions comprising an oil, an emulsifier, an emulsion stabilizer and water are provided. The invention is particularly well suited for oils that are susceptible to oxidation, such as long chain polyunsaturated fatty acid oils. The resulting emulsion is highly stable and resistant to oxidation, and is useful in a number of products and as a stand-alone product.

Description

FIELD OF THE INVENTION [0001] The present invention is directed to oil-in-water emulsions, and in particular, emulsions that help protect oils from oxidation, especially oils that are susceptible to oxidation. BACKGROUND OF THE INVENTION [0002] It is desirable to form oil-in-water emulsions, and various techniques have been proposed to accomplish this task [0003] In the past, oil and polysorbate (or lecithin) and water have been combined to produce an emulsion, but the results have been unsatisfactory. The oil phase separated out of the mixture after relatively short periods of time and off-odors and off-tastes that developed indicated that oxidation products of the oil had formed. Oil and xanthan gum and water mixtures are only temporarily stable, like those found in salad dressings. Emulsification of oil can also be achieved through the addition of water to the oil, combined with strong, lengthy agitation, but the resulting emulsion is very unstable. [0004] Newer approaches have i...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A61K36/889A61K36/31A61K36/48A61K36/28A01H1/00A23C9/13A23C9/152A23C19/055A23D7/00A23D7/06A23L1/30A23L2/42A23L2/52A23L33/00A61K8/06A61K8/24A61K8/34A61K8/36A61K8/365A61K8/368A61K8/37A61K8/39A61K8/46A61K8/49A61K8/55A61K8/73A61K8/92A61K8/97A61K9/107A61K47/10A61K47/12A61K47/14A61K47/24A61K47/32A61K47/36A61K47/44A61Q17/00A61Q19/00B01J13/00C09K23/00C09K23/02C09K23/14C09K23/38C09K23/42C09K23/52C09K23/56C11B5/00
CPCA23D7/003A23D7/0053A23D7/011A23L1/3006A23L1/3008A23V2002/00A61K8/06A61K8/4993A61K8/553A61K8/92A61Q17/005A61Q19/00B01F17/0021B01F17/0028B01F17/0057B01F17/0064B01F17/0085A23V2250/1868A23V2200/10A23V2250/1842A23V2250/5086A23L33/115A23L33/12A61P43/00C09K23/14C09K23/017
Inventor ABRIL, JESUS RUBENSTAGNITTI, GEORGE E.
Owner MARTEK BIOSCIENCES CORP
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