IE883559L

IE883559L - Novel dietetic oil

Info

Publication number: IE883559L
Application number: IE883559A
Authority: IE
Inventors: Jeangilles Vernin
Original assignee: Hartley Simon Ltd
Priority date: 1987-11-30
Filing date: 1988-11-29
Publication date: 1989-05-30
Also published as: IE62972B1; EP0319360A1; DK667288A; DK667288D0; DE3877723T2; DE3877723D1; GR3007351T3; ATE84677T1; EP0319360B1; PT89112B; FR2623692A1; ES2037265T3; PT89112A; FR2623692B1

Abstract

Dietetic oil. This oil consists of at least one vegetable oil having a high linoleic acid content, at least one vegetable oil having a high linolenic acid content and at least one fish oil providing an appreciable intake of polyunsaturated fatty acids of the n-3 series. Application: oil for everyday consumption possessing dietetic properties favourable to the prevention of cardiovascular diseases.

Description

62972 NQVEL_DIETETIC_OIL The present invention relates to a novel dietetic oil whose composition of fatty acids is such that it is suitable for contributing effectively to the prevention of cardiovascular disorders.

There exist commercially dietetic oils such as paraffin oil; however, paraffin oil, in addition to its action on constipation,, is indicated for low calorie diets and has no preventive effect on cardiovascular disorders. There also exist dietetic oils offered in the form of hard capsules or soft capsules containing concentrated fish oil extracts; however, these capsules or the like are regarded by consumers as semi-medicines, which they are reluctant to take for long periods and abandon sooner or later.

Now, it is a fact that fish oils have considerable advantages which militate in favor of their adoption as a oils for regular consumption: in fact, epidemiological studies have demonstrated the low proportion of myocardial infarction in populations which consume large amounts of aquatic animals; fish contain in fact a considerable proportion of polyunsaturated fatty acids, and in particular those of the series n-3: eicosapentaenoic acid (C 20 : 5) docosahexaenoic acid (C 22 : 6) alpha linolenic acid (C 18 : 3) whose regular consumption favors a reduction of circulating triglycerides, by partial diminution of the hepatic synthesis of V.L.D.L. (Very Low Density Lipoproteins), which would have as a consequence a reduction of vascular risk in the populations concerned.

However to provide a dietetic oil for current £,'2 on n consumption, it is not sufficient for it to be constituted exclusively of fish oil; it must, in fact, as an oil for constant consumption, have good cooking properties and be usable to prepare shallow and/or deep fried foods; but it also must have a taste well accepted by the 5 consumer; it must also, in order that it may show dietetic properties favourable from the clinically detectable cardiovascular point of view: have a saturated fatty acid content as low as possible; - have a content of unsaturated fatty acids as high as possible, with a distribution of mono- and of poly- unsaturates as close as possible to 50/50; contain the two following essential fatty acids: . linoleic acid (C 18 ; 2 6) . linolenic acid (C 18 ; 3 3) and these two essential fatty acids must be present in a ratio of 3/1 to 8/1 in the oil.

It is consequently an object of the present invention to provide a dietetic oil suitable for contributing to the prevention of cardiovascular disorders, which satisfies the above-mentioned criteria.

The subject of the present invention is a dietetic oil, characterised in that its fatty acid composition in weight %, to within + 15%, is as follows: Fatty acid composition Weight % +.

% SATURATED ACIDS 1 auric C 12 : 0 0 - 0.3 myristic C 14 : 0 0.4 - 1.1 palmitic C 16 : 0 6.0 - 7.9 stearic C 18 : 0 1.4 - 3.1 arachidic C : 0 0 - 0.8 behenic C 22 : 0 0 - 0.6 MONOUNSATURATED ACIDS palmitoleic oleic 5 eicosenoic erucic C 16 : 1 C 18 : 1 C 20 : 1 C 22 : 1 0 - 1.1 27.5 - 34.6 1.1 - 2.6 0.5 - 2.2 POLYUNSATURATED ACIDS linoleic C'18 : 2 44.7 - 51.4 linolenic C 18 : 3 3.2 - 4.8 eicosapentaenoic C 20 : 5 0.8 - 1.4 docosahexaenoic C22:6 0.5-1.1 According to an advantageous embodiment of the dietetic oil according to the present invention, the vegetable oil rich in linoleic acid is selected from the group which comprises particularly sunflower seed oil, grape seed oil, nut oil, and corn oil.

According to another advantageous embodiment of the dietetic oil according to the present invention, the vegetable oil rich in linolenic acid is selected from the group which comprises particularly colza oil and soya oil.

According to yet another advantageous embodiment of the dietetic oil according to the present invention, the fish oil suitable for contributing polyunsaturated fatty acids of the n-3 series and particularly eicosapentaenoic acid and docosahexaenoic acid, is selected from the group which comprises fish oils with a low 30 content of saturated fatty acids and with a low content of polyunsaturated fatty acids of the series n-6.

According to an advantageous feature of this embodiment, the fish oil is selected from the group which comprises particularly 35 capelan oil, sardine oil, anchovy oil, mendahen oil, mackerel oil and herring oil.

According to an advantageous embodiment of the dietetic oil according to the present invention, the respective proportions of vegetable oil rich in linoleic acid, of vegetable oil rich in 5 alpha-1inolenic acid and fish oil rich in polyunsaturated fatty acids of the series n-3, in the dietetic oil composition are of the order of 52 to 57% by weight for the first, from 28 to 33% by weight for the second and from 10 to 15% by weight for the third.

The present invention also relates to a method for the preparation of the dietetic oil according to the present invention, which consists of mixing in suitable proportions such as defined above, vegetable oils and fish oils which are the components of the dietetic oil which it is sought to prepare, previously refined and deodorized.

The properties of the dietetic oil according to the present invention, suitable for determining and confirming its suitability for consumption, have been tested. They are the following properties: - stability to oxidation (by the AOCN stability test for fats) (AOCM = American Oil Chemists' Society); - behavior on frying at 120 degrees Celsius (pan frying), - behavior on frying at 180 degrees Celsius (deep frying - acidity index, - peroxide ratio, - color, - taste, - composition of fatty acids.

The dietetic oil subjected to the tests had the following composition, given by way of non-limiting example: - Sunflower Seed Oil : 55% - Colza Oil : 31% - Capelan Oil : 14% and the following composition of fatty acids: SATURATED ACIDS Laurie C 12 : 0 0 Myristic C 14 : 0 0.8 Palmitic C 16 : : 0 6.7 Stearic C 18 : : 0 3.1 Arachidic C : : 0 0.5 Behenic C 22 : : 0 0.6 MONO-UNSATURATED ACIDS Palmitoleic C 16 : 1 1.1 Oleic C 18 ; 1 30.7 Eicosenoic C 20 : 1 2.6 Erucic C 22 : 1 2.2 POLYUNSATURATED ACIDS Linoleic C 18 : 2 44.9 Linolenic C 18 : 3 3.2 Ecosapentaenoic C 20 : 5 0.8 Docosahexaenoic C 22 : 6 1.1 Under the conditions of the tests: (1) The stability of the dietetic oil, which is manifested by comparison of its composition of fatty acids before the start of the test and at the end of four hours heating at 100° Celsius with bubbling air through at a constant flow rate, and its peroxide ratio, did not show significant variations. (2) The frying tests at 120° Celsius: the dietetic oil did not undergo significant increase in the acidity index (0.11 —> 0.14) and it did not foam during frying. Its' composition of fatty acids was not modified significantly during frying; its' peroxide ratio was slightly increased: 7.4 —> 10.5; the color of the fried oil only increased by a factor of 2.5 (while the color of fried sunflower seed oil increased by a factor 4 and that of fried colza oil increased by a factor 3.5.) (3) The frying test at 180° Celsius: - the acidity index passed from 0.11 to 0.23; - the color of the fried oil darkened by a factor 7; - the peroxide ratio passed from 7.4 to 16.2; ^ - the composition of fatty acids was not significantly modified.

The taste of the dietetic oil according to the invention was not modified significantly nor after frying at 120° Celsius, nor after frying at 180° Celsius.

Thus as is seen from the foregoing, the invention is in no way limited to those of its modes of practice, embodiments and applications which have just been described explicitly; it encompasses on the ^ contrary all modifications thereof which may come to the spirit of the technician skilled in the art, without departing from the scope, or the range of the present invention. t I

Claims

1. Dietetic oil, characterised in that its fatty acid composition in weight %, to within +. 15%, is as follows: Fatty acid composition Weight % + 153 SATURATED ACIDS 10 15 1 auric myristic palmitic stearic arachidic behenic C 12 C 14 C 16 C 18 C 20 C 22 0 0 0 0 0 0 0 - 0.3 0.4 - 1.1 6.0 - 7.9 1.4 - 3.1 0 - 0.8 0 - 0.6 MONOUNSATURATED ACIDS palmitoleic 20 oleic eicosenoic erucic C 16 : 1 C 18 : 1 C 20 : 1 C 22 : 1 0 - 1.1 27.5 - 34.6 1.1 - 2.6 0.5 - 2.2 25 30 35 POLYUNSATURATED ACIDS linoleic linolenic eicosapentaenoic docosahexaenoic C 18 C 18 C 20 C 22 2 3 5 6 44.7 - 51.4 3.2 - 4.8 0.8 - 1.4 0.5 - 1.1

2. Dietetic oil according to Claim 1, characterised in that the linoleic acid used in a composition thereof is essentially supplied by a vegetable oil chosen from the group comprising sunflower oil, grapeseed oil, nut oil and maize oil.

3. Dietetic oil according to either of Claims 1 and 2, characterised in that the linolenic acid used in a composition thereof is essentially supplied by a vegetable oil chosen from the group comprising colza oil and soya bean oil. - 9 -

4. Dietetic oil according to any one of Claims 1 to 3, characterised in that the polyunsaturated fatty acids of the n-3 series, especially 5 eicosapentaenoic acid and docosahexaenoic acid, which are used in a composition thereof are supplied by a fish oil.

5. Dietetic oil according to Claim 4, characterised in that the fish oil is chosen from the group comprising, in particular, capelin oil, 10 sardine oil, anchovy oil, menhaden oil', mackerel oil and herring oil.

6. Dietetic oil according to any one of Claims 1 to 5, characterised in that the respective proportions of vegetable oil providing the supply of linoleic acid, of vegetable oil providing the supply of 15 alpha-1inolenic acid and of fish oil providing the supply of polyunsaturated fatty acids of the n-3 series which are used in a composition thereof are of the order of 52 to 57% by weight for the first, 28 to 33% by weight for the second and 10 to 15% by weight for the third. 20

7. Process for preparing a dietetic oil according to any one of Claims 1 to 6, characterised in that the vegetable oils and the fish oil, which are the components of the dietetic oil which it is desired to prepare, refined and deodorised beforehand, are mixed in suitable 25 proportions.

8. Process according to Claim 7, characterised in that the vegetable oil providing the supply of linoleic acid is chosen from the group comprising, in particular, sunflower oil, grapeseed oil, nut oil and 30 maize oil.

9. Process according to either of Claims 7 and 8, characterised in that the vegetable oil providing the supply of linolenic acid is chosen from the group comprising, in particular, colza oil and soya bean oil. 35

10. Process according to any one of Claims 7 to 9, characterised in that the fish oil capable of supplying polyunsaturated fatty acids of the n-3 series, especially eicosapentaenoic acid and docosahexaenoic acid, is chosen from the group comprising fish oils with a low content - 10 - of saturated fatty acids and a low content of polyunsaturated fatty acids of the n-6 series.

11. A process according to Claim 7, for the preparation of a dietetic oil substantially as hereinbefore described by way of Example.

12. A dietetic oil whenever prepared by a process as claimed in any of Claims 7 to 11.

13. A dietetic oil as claimed in Claim 1, substantially as hereinbefore described by way of Example. TOMKINS & CO.