WO2009065928A1

WO2009065928A1 - Method for producing carotenoid solutions

Info

Publication number: WO2009065928A1
Application number: PCT/EP2008/065989
Authority: WO
Inventors: Lutz End; Dieter Feuerstein; Mario Brands; Andreas Keller; Robert Engel; Jesper Feldthusen Jensen; Angelika-Maria Pfeiffer
Original assignee: Basf Se
Priority date: 2007-11-23
Filing date: 2008-11-21
Publication date: 2009-05-28
Also published as: CL2008003484A1

Abstract

The present invention relates to a method for producing carotenoid solutions in an oil suitable for food. In particular, the invention relates to a method for dissolving a carotenoid, in particular astaxanthin, in an oil suitable for food by heating a suspension of the carotenoid, especially the astaxanthin, in the oil, and subsequently quenching the solution obtained with a cooler solution of the carotenoid in the oil.

Description

Process for the preparation of carotenoid solutions

description

The present invention relates to a process for the preparation of carotenoid solutions in a food grade oil. In particular, the invention relates to a process for dissolving a carotenoid, in particular astaxanthin, in a food-grade oil by heating a suspension of the carotenoid, especially astaxanthin, in the oil and then quenching (quenching) the resulting solution with a cooler solution of the oil Carotenoids in the oil.

Carotenoids are widely used for pharmaceutical or cosmetic purposes as well as in the food industry. In the food industry, carotenoids are used as coloring additives and essential nutritional supplements. A major problem with the administration of carotenoids is their low water solubility and the associated poor bioavailability. This problem is especially pronounced with astaxanthin. For this reason, carotenoids and in particular astaxanthin and its derivatives can not be used as such, but must be converted into a formulation that ensures adequate bioavailability of these substances. Due to the chemical instability of carotenoids - the compounds are oxidation labile and also tend to form inactive configuration isomers by cis-trans isomerization of the exocyclic double bonds - the formulation of these compounds is a particular challenge dar. Here are liquid formulations of carotenoids, especially the Astaxanthin, in edible, d. H. food grade oils of particular interest.

WO2006 / 125591 describes the preparation of carotenoid solutions in food-grade oils which comprises first providing a suspension of the carotenoid in the oil phase, heating the suspension for a short time by continuous mixing with a hot oil to dissolve the carotenoid in solution and quenching the resulting hot carotenoid solution by continuously blending it with a cold oil suitable for food. This method has a number of disadvantages. On the one hand, quenching with the cold oil leads to a strong dilution of the resulting carotenoid solution, so that a comparatively high carotenoid concentration has to be set in the hot carotenoid solution. Due to the poor solubility and low dissolution rate of carotenoids in such oils, comparatively high temperatures must be used and / or the particle sizes of the carotenoid in the suspension must be very low. As a rule, astaxanthin temperatures above 150 ⁰ C are required to reach at reasonable particle sizes (D ₄ 3> 2 microns), a concentration of 1500 ppm in the hot solution. At this temperature However, a significant degradation of astaxanthin by formation of the unwanted cis isomers already occurs. In addition, non-refined oils are in danger of forming deposits in the apparatus due to decomposition reactions in the oil.

The present invention is therefore based on the object to provide a more efficient method for the preparation of carotenoid solutions in oils suitable for food, which in particular eliminates the disadvantages of the prior art. This object is achieved by the method described below.

The invention thus relates to a process for the preparation of carotenoid solutions in a food grade oil comprising:

i. Providing a suspension of the carotenoid in the oil,

ii. continuously heating a stream of the suspension in a food grade oil to obtain a hot carotenoid solution, and

iii. Quenching the hot carotenoid solution comprising mixing the hot carotenoid solution with a cooler solution of the carotenoid in a food grade oil.

The process according to the invention has a number of advantages. By using a carotenoid solution to quench the hot carotenoid solution, excessive dilution can be avoided. As a consequence, lower carotenoid concentrations in the hot carotenoid solution are required to set the desired final concentration. This has the consequence that the temperatures required to dissolve the carotenoid can be reduced, so that lower degradation reactions of the carotenoid occur in the hot solution. Another advantage is that the risk of premature crystallization of the carotenoid from the oil is reduced. If a hot oil is used to heat the carotenoid suspension, the temperature of the hot oil may be reduced. This has the advantage that decomposition reactions of the oil and a concomitant formation of deposits on apparatus parts (so-called fouling), which play a major role, in particular in the case of unrefined oils, can be reduced.

The method according to the invention will now be explained in detail below. Preferred embodiments of the method according to the invention are specified in the subclaims.

For the purposes of the invention, an oil suitable for food is understood as meaning an oil approved for animal and / or human nutrition. This oil is referred to below as edible oil. The edible oil can be synthetic, mineral, be of plant or animal origin. Examples are vegetable oils such as soybean oil, palm oil, palm kernel oil, sunflower oil, corn oil, linseed oil, cottonseed oil, tocopherols, rapeseed oil, thistle oil, wheat germ oil, rice oil, coconut oil, almond oil, apricot kernel oil, avocado oil, jojoba oil, hazelnut oil, walnut oil, peanut oil, pistachio oil, Triglycerides medium-chain (= Cs-do) fatty acids of plant origin (so-called MCT oils) and PUFA oils (PUFA = polyunsaturated fatty acids such as eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and α-linolenic acid) , furthermore semisynthetic triglycerides, eg caprylic acid / capric acid triglycerides such as the miglyol types, furthermore oleostearin, paraffin oil, glyceryl stearate, isopropyl myristate, diisopropyl adipate, 2-ethylhexanoic acid ethylstearyl ester, liquid hydrogenated polyisobutene, squalane, squalene, furthermore animal oils and fats such as lard, Sebum, fish oils including mackerel, sprat, tuna, halibut, cod and salmon oil and commercial fish oil blends such as South American fish oil, Scandinavian fish oil and Menhaden fish oil, as well as lanolin. Of course, mixtures of these oils are also suitable.

Preference is given in particular to vegetable oils such as soybean oil, palm oil, palm kernel oil, sunflower oil, thistle oil, corn oil, olive oil, linseed oil, rapeseed oil, rice oil, coconut oil, peanut oil, PUFA oils, MCT oils, furthermore fish oils, fish oil blends and mixtures of these oils. in particular corn oil, sunflower oil, soybean oil, fish oil, palm kernel oil and MCT oils.

In a particularly preferred embodiment of the invention, the oil used to prepare the hot carotenoid solutions and carotenoid suspensions comprises at least 50% by weight, in particular at least 80% by weight, based on the total amount in steps i. and ii. used oils, at least one oil with a high proportion, i. at least 60 wt .-% of Cs to Ci4 fatty acids, especially Ce to Cio fatty acids, in particular at least one selected from palm kernel oil and MCT oils edible oil.

In a preferred embodiment of the invention, the edible oil used in the method according to the invention in step iii comprises at least 50% by weight and in particular at least 80% by weight, based on the total amount of that obtained in step iii. used oil, at least one of soybean oil, palm oil, palm kernel oil, sunflower oil, thistle oil, corn oil, olive oil, linseed oil, rapeseed oil, rice oil, coconut oil, peanut oil, PUFA oils, MCT oils, fish oils, fish oil blends and mixtures of these oils and in particular, at least one edible oil selected from corn oil, sunflower oil, soybean oil and fish oil.

The oils used can be raffinate oils or crude oils which still contain origin-specific impurities such as proteins, phosphate, (earth) alkali metal salts and the like in conventional amounts. The in the inventive used oils may also contain small amounts of water, but preferably not more than 10 wt .-%, for example 0.1 to 10 wt .-%, often 0.5 to 8 wt .-%, based on the oil. In a specific embodiment of the invention, the edible oil contains no more than 0.5% by weight, based on the total amount of the edible oil used, of water.

Carotinoids which are suitable according to the invention are all known carotenoids and carotenoid derivatives which are obtainable from natural sources or synthetically accessible. Examples of these are carotenes such as β-carotene and lycopene, and also xanthophylls such as lutein, astaxanthin, adonirubin, adonixanthin, zeaxanthin, cryptoxanthin, citranaxanthin, canthaxanthin, echinenone, bixin, β-apo-4-carotenal, β-apo-8-carotenal, β-apo-4-carotenoic acid ester, singly or as a mixture. The advantages according to the invention are particularly effective with xanthophylls and especially with astaxanthin and canthaxanthin and in particular with astaxanthin. Accordingly, a particularly preferred embodiment of the invention relates to a process in which astaxanthin is used as the carotenoid.

If the carotenoid is astaxanthin, this is determined in step i. usually in a purity, based on the all-trans isomer of at least 70 wt .-%, often at least 80 wt .-%, preferably at least 90 wt .-% and in particular at least 95 wt .-% used. In addition to the all-trans isomers, the astaxanthin may also contain portions of cis isomers of astaxanthin and astaxanthin various carotenoids. The proportion of carotenoids other than astaxanthin will generally not exceed 30% by weight, often 20% by weight, in particular 10% by weight and more preferably 5% by weight, based on the total amount of carotenoid used.

In particular, astaxanthin, which meets the requirements of food-approved astaxanthin, is used; H. containing less than 4% by weight of carotenoids other than astaxanthin, which has a heavy metal content not exceeding 10 ppm and containing at least 70% by weight, often at least 80% by weight, preferably at least 90% by weight. % consists of the all-trans isomer.

The provision of a suspension of the carotenoid in the food grade oil is accomplished by conventional methods to provide such suspensions as described in the prior art. In principle, methods are considered in which a powder of the carotenoid prepared by precipitation or otherwise is suspended in oil, and methods in which a solid carotenoid in the oil is brought to the desired particle size by grinding. The carotenoid suspension can be prepared continuously or discontinuously.

In particular, the provision of the suspension takes place in step i. of the process according to the invention by grinding the carotenoid, which preferably has the abovementioned purity, in particular astaxanthin, in the oil suitable for foods. For this purpose, the carotenoid is usually first suspended in the oil to obtain a coarse-particle carotenoid suspension, and then the carotenoid particles are comminuted to the desired particle size in a suitable apparatus for grinding. Conventional devices known to the person skilled in the art, for example ball mills, bead mills or colloid mills, can be used as devices for grinding.

The grinding is generally carried out in such a way that the particles of the carotenoid in the suspension have a volume-average particle diameter in the range from 0.5 to 50 μm, in particular in the range from 0.6 to 30 μm and especially in the range from 0.7 to 20 have μm. More specifically, the volume average particle diameter is in the range of 0.8 to 15 microns. The volume-average particle diameter is understood to mean the volume-average particle diameter (D4.3 value) determined by Fraunhofer diffraction on a dilute 0.01 to 0.1% strength by weight suspension of the carotenoid in the edible oil.

The grinding is typically carried out at temperatures below 100 ⁰ C, often in the range of 20 to 90 ⁰ C and in particular in the range of 30 to 70 ⁰ C. The milling is len performed until the desired particle size is reached.

The concentration of carotenoid in the oily suspension is usually chosen to be in the range of 0.1 to 30% by weight, often in the range of 0.2 to 20% by weight, in particular in the range of 0, 5 to 20 wt .-% is. Accordingly, it will be used for grinding corresponding proportions of oil and carotenoid.

If appropriate, customary agents for stabilizing carotenoid solutions or suspensions, such as lipophilic dispersants, antioxidants (oxidation stabilizers) and the like, can be used in the process according to the invention. These agents may be useful in providing the suspension, upon heating the suspension, e.g. through a hot oil stream, and / or quenching the hot oil solution through the cooler carotenoid solution.

Examples of antioxidants are tocopherols such as .alpha.-tocopherol, .alpha.-tocopherol palmitate, .alpha.-tocopherol acetate, tert.butylhydroxytoluene, tert.-butylhydroquinone, tert.

Butylhydroxyanisole, ascorbic acid, its salts and esters, for example sodium ascorbate, calcium ascorbate, ascorbyl phosphate ester, and ethoxyquin. The antioxidants are desirably used, typically in amounts of 0.001 to 20 parts by weight, based on 1 part by weight of the carotenoid used. In the case of tocopherols, the amount of stabilizer used can also be higher.

Typical lipophilic dispersants are ascorbyl palmitate, polyglycerol fatty acid esters such as polyglycerol-3-polyrizinoleate (PGPR90), sorbitan fatty acid esters such as sorbitan monostearate (SPAN60), PEG (20) sorbitol monooleate, propylene glycol fatty acid esters and phospholipids such as lecithin. If desired, lipophilic dispersants are usually used in amounts of from 0.1 to 10 parts by weight, based on 1 part by weight of the carotenoid. In a preferred embodiment of the invention, no alcohol dispersant is used.

Furthermore, additives can be added to the suspension, e.g. Bases such as ammonia, basic amino acids or basic adsorbents to lower the acidity of the oil used and thus achieve a further reduction in the degree of isomerization, as well as inert additives such as insoluble sulfates of alkaline earth metals, which accelerate the grinding as hard solids and in the suspension can remain because they are physiologically harmless. Particularly suitable are alkali metal and alkaline earth metal carbonates, since they can accelerate the grinding as a solid, remain in the suspension because they are physiologically harmless, and also contribute to reducing the acidity of the oils used. In a particularly preferred embodiment of the invention, the oil used to prepare the carotenoid suspensions comprises at least 50% by weight, especially at least 80% by weight, of at least one high-level oil, i. at least 60 wt .-% of Cs to Cu fatty acids, especially Cs to Cio fatty acids, in particular at least one selected from palm kernel oil and MCT oils edible oil.

The edible oil used for the preparation of the suspension is usually selected from the aforementioned edible oils, in particular from the edible oils mentioned as preferred or particularly preferred. To prepare the suspension, edible oils which are liquid at 30 ^° C. are preferred.

The oil used to prepare the suspension may contain small amounts of antioxidants. The antioxidants may be added to the suspension before, during or after milling. In addition, the oil used may also contain small amounts of water, but preferably not more than 10 wt .-%, for example 0.1 to 10 wt .-%, often 0.5 to 8 wt .-%, based on that for the production the suspension used oil. In a specific embodiment of the invention, the edible oil used to prepare the suspension contains no more than 0.5% by weight of water. In step ii. In the process of the invention, a stream of the suspension is heated continuously in an oil suitable for food. The carotenoid suspension stream to be heated and the oil suitable for food are also referred to below as the oil stream. The temperatures and duration of heating are chosen to give a hot carotenoid solution. The temperature and duration of the heating depend in a manner known per se on the type of carotenoid, the desired concentration of the carotenoid in the hot solution and the type of oil suitable for food. The required parameters can be determined by the skilled person by means of standard routine methods.

The heating in step ii. For example, it may be done by heating a stream of the oil suitable for foodstuff, the hot oil stream thus obtained with the in step i. mixed suspension to obtain a hot solution of the carotenoids in the food-grade oil (Embodiment A). Alternatively, one can proceed by heating the suspension directly and supplying an oil stream before or during the heating of the suspension, which may optionally be heated (embodiment B). The supplied oil stream is also an oil suitable for food.

The suspension in step ii. optionally added oil is a food-grade oil which is usually selected from the foregoing food-grade oils, especially among the edible oils mentioned as preferred or particularly preferred. The added oil may contain small amounts of antioxidants. In a particularly preferred embodiment of the invention that comprises in step ii. at least 50% by weight, in particular at least 80% by weight, of at least one high-content oil, i. at least 60 wt .-% of Cs to Cu fatty acids, especially Cs to Cio fatty acids, in particular at least one selected from palm kernel oil and MCT oils edible oil.

The energy input into the oil stream to be heated as well as the residence time of the carotenoid in the heated state are chosen so that before quenching in step iii. receives a hot carotenoid solution. The amount of energy introduced into the oil stream and the residence time depend in a manner known per se on the type of carotenoid, the desired concentration of the carotenoid in the hot solution and the type of oil suitable for food. The required parameters can be determined by the skilled person by means of standard routine methods.

Preferably, so much energy is introduced into the oil stream, that the temperature of the resulting hot carotenoid solution in the range of 50 to 200 ⁰ C, in particular in the range of 100 to 190 ⁰ C, more preferably in the range of 120 to 185 ° C and especially in Range is 130-180 ⁰ C. Preferably, the heating of the oil stream is as rapid as possible, so that the mean residence time of the hot carotenoid solution in the device used for heating to quenching is as short as possible and a duration of 30 seconds, especially 20 seconds, preferably 10 seconds and especially 5 seconds not exceeds. Typically, the average residence time of the hot carotenoid solution until quenching is 0.1 to 30 seconds, especially 0.1 to 20 seconds, preferably 0.1 to 10 seconds and especially 0.2 to 5 seconds or 0.5 to 5 seconds be.

The concentration of carotenoid in the hot carotenoid solution should preferably be in the range of 0.2 to 20 g / kg, often in the range of 0.5 to 15 g / kg and especially in the range of 1 to 10 g / kg , The concentration in the hot carotenoid solution may be adjusted by the concentration of carotenoid in the suspension and the amount of optionally supplied oil suitable for food. It is possible, before or during the heating, to dilute the suspension with an oil suitable for foods in order to set the desired concentration or to prepare a correspondingly concentrated or diluted carotenoid suspension.

The heating of the oil stream can be carried out in a customary manner, for example by means of a heat exchanger which, for example, is supplied with electrical energy or hot water

Steam is heated by the heat input of a dynamic mixing device such as a rotor-stator mixer, by the energy input of an ultrasonic mixer, by mixing the suspension with a hot oil suitable for food and by introducing hot steam or hot gases as hot - CO2 and suitable combinations of these measures.

According to the invention, the heating oil stream is carried out continuously, wherein the heating can be carried out in one or more continuously operated stage (s).

Optionally, it is advantageous to preheat the carotenoid suspension prior to the actual heating to a temperature at which dissolution of the carotenoid particles in the oil phase of the suspension does not yet take place, for. B. to temperatures up to 80 ⁰ C, in particular to temperatures in the range of 40 to 80 ⁰ C. The maximum temperature at which the dissolution rate of the suspended carotenoid particles in the oil phase is sufficiently slow, so that a release does not take place, depends naturally depends on the carotenoid used, on the size of the carotenoid particles and on the oil used, and can be determined by a person skilled in the art by routine experimentation.

Typically, for heating, the carotenoid suspension, optionally together with further food-grade oil, will be continuously transferred to a heating zone where it will be heated to the temperature required to dissolve the carotenoid particles in the oil phase. The carotenoid suspension can be continuous be transferred from a storage vessel in the heating zone or prepared in accordance with their consumption in situ fresh, z. By grinding solid carotenoid in the food grade oil. The carotenoid suspension can be introduced into the heating zone by utilizing pressure differences or by means of a pump.

According to a preferred embodiment, the heating takes place in step ii. of the method according to the invention by mixing the carotenoid suspension with a hot oil stream. The oil stream is typically a stream of one or more food-grade oils which may be the same as or different from the oil used to make the suspension.

The oil used for heating is usually selected from the above-mentioned food-grade oils, in particular from the edible oils mentioned as preferred or particularly preferred. The oil used may contain small amounts of antioxidants. The antioxidants may also be added before, during or after the grinding of the suspension. In addition, the oil used may also contain small amounts of water, but preferably not more than 10% by weight, e.g. 0.1 to 10 wt .-%, often 0.5 to 8 wt .-%, based on the oil used for heating. In a specific embodiment of the invention, the edible oil used for heating contains no more than 0.5% by weight of water.

The hot oil stream will usually have a temperature which is above the temperature to which the suspension is to be heated. Typically, the temperature of the hot oil stream is at least 1 K, in particular at least 5 K, z. B. 1 to 100 K and in particular 5 to 70 K above the temperature to which the carotenoid suspension to dissolve the carotenoid to be heated. Typically, the temperature of the hot oil stream is at least 40K, and more preferably at least 50K, e.g. B. 40 to 250 K and in particular 50 to 200 K above that temperature, which has the carotenoid suspension immediately before mixing with the hot oil stream.

The volumetric flow ratio, or the ratio of the flow rates, from the flow of the suspension to be heated to the hot oil flow is typically in the range from 1: 1000 to 2: 1 and especially in the range from 1: 500 to 1: 1.

The mixing of the hot oil stream with the optionally preheated suspension takes place as quickly as possible using static or dynamic mixers, which can optionally be heated and / or are heat-insulated to avoid heat losses. Optionally, this mixing zone may be followed by another heating zone, which is heated by means of a heat exchanger, and / or a dwell zone, in which the dissolution of the carotenoid particles is completed becomes. Accordingly, in this embodiment, the heating zone essentially comprises a mixing zone in which the suspension and the hot oil are mixed together, and optionally a further heating zone, which is heated with a heat exchanger or otherwise heated and / or residence time zone (holding zone), preferably is thermally insulated. In this embodiment, the heating zone preferably comprises exclusively the mixing zone and optionally the dwelling time zone.

In a preferred embodiment of the invention, the mixing of the hot oil stream with the optionally preheated suspension is carried out using a mixing pump. As a mixing pump are basically all suitable for the promotion of liquid pumps to understand the suction side have two connections for the liquids to be mixed. Examples of suitable mixing pumps are in particular pumps with rotating conveyors such as centrifugal pumps, in particular designed as a peripheral pump or Peripheralradpumpen centrifugal pumps, further rotary pumps such as gear and rotary piston pumps, and rotor-stator mixer. In a preferred embodiment of the invention, the mixing of the hot oil stream with the suspension is accomplished using a peripheral pump, also referred to as a reaction mixing pump, commercially available, for example, under the name "reaction mixing pump", e.g. from K-Engineering Mischtechnik und Maschinenbau, Westoverledingen DE.

According to another preferred embodiment of the invention, the heating of the oil stream in step ii. the introduction of hot steam into the oil stream to be heated. For this purpose, hot steam, in particular hot steam, is introduced directly into the mixture of carotenoid suspension and further oil or into the oil stream used for heating the carotenoid suspension. By introducing hot steam and the concomitant condensation of the vapor in the oil phase, a particularly rapid and uniform introduction of energy is effected so that the desired temperature of the carotenoid suspension or of the oil flow can be set in a targeted manner. In this way, temperature peaks and concomitant increased decomposition of the oil and decomposition or isomerization of the carotenoid are minimized. The introduction of the hot steam into the mixture of carotenoid suspension and further oil or in the oil stream used for heating the suspension is usually carried out so that the steam with overpressure, based on the delivery pressure of the suspension or the oil stream, and preferably at high speed into the mixture of carotenoid suspension and further oil or the oil stream used to heat the carotenoid suspension. By introducing the steam and the heat of condensation of the vapor medium, the respective oil flow heats up instantly to the temperature required for loosening.

Alcohols, especially ethanol, water or mixtures thereof are generally suitable as the vapor medium. Preferably, hot steam is used. By hot steam is meant saturated steam or superheated steam having a temperature equal to or higher than the temperature to which the oil stream is to be heated. Typically, the temperature of the steam is in the range of 100 to 200 ⁰ C and especially in the range of 120 to 180 ⁰ C. The required temperatures and pressures, the skilled artisan relevant standard works, such as found in the VDI heat atlas. Saturated steam is preferably used for heating in order to avoid temperature peaks. The amount of steam required in the case of water vapor is about 1 g per Kelvin and kg of the oil stream to be heated.

The delivery pressure of the suspension or of the oil stream is preferably chosen such that it is above the vapor pressure of the vapor medium, in the case of water vapor above the vapor pressure of water, at the respective temperature of the heated medium.

The amount and temperature of the injected steam determine the energy input into the oil stream to be heated, so that in this way the desired temperature of the carotenoid suspension or of the oil stream can be set in a targeted manner. Surprisingly, the use of steam does not result in a significant reduction in the solubility of the carotenoid in the food grade oil.

In a preferred embodiment, the procedure is to use the hot steam to heat an oil stream and to use the thus heated oil stream to heat the carotenoid suspension. In general, one feeds the hot steam, in particular steam, with overpressure, based on the delivery pressure of the oil flow to be heated, via a preferably adjustable, in particular adjustable nozzle in the oil stream to be heated. In a preferred embodiment, the feeding of the hot steam via an adjustable, in particular controllable nozzle takes place in a tube-shaped device, through which the oil flow is passed. Preferably, the feeding of the hot vapor is in the direction of the longitudinal axis of the tubular device. The supply of the oil is usually at an acute angle of less than 90 °, ie the vector of the flow direction of the oil flow forms with the vector of the direction of the steam feed angle less than 90 °. The nozzle with which the steam is fed is typically adjustable, in particular adjustable, and usually has a conical geometry, which tapers in the direction of flow of the steam. In this nozzle, a needle or arranged on a longitudinally displaceable rod cone is arranged. Needles or cones form a gap with the cone of the nozzle. By moving the needle or the rod in the longitudinal direction, the size of the gap and thus the cross-sectional area of the nozzle opening can be adjusted in a simple manner, whereby one can regulate the speed of the steam input in a simple manner. According to another embodiment of the invention, the heating in step ii. the introduction of hot steam, in particular hot steam, into a suspension diluted with a food-grade oil. This is done by introducing the suspension together with an optionally heated oil stream of an oil suitable for food by applying pressure or by means of a pump in a mixing zone, in which the hot steam, in particular hot water vapor, with overpressure, based on the feed pressure of the mixture, via a preferably adjustable, in particular adjustable nozzle feeds. The mixing in step i. provided suspension with the supplied oil can take place during or before the entry of the steam. By injecting the hot vapor with overpressure, the mixture, ie, the suspension diluted by the oil, is not only heated, but also mechanical energy is introduced into the system, which promotes further fragmentation of the carotenoid particles. In this way, a particularly rapid and uniform energy input is effected, so that temperature peaks and an associated increased decomposition of the carotenoid is minimized. In a preferred embodiment, this mixing zone has a tubular geometry. Preferably, the feeding of the hot vapor is in the direction of the longitudinal axis of the tubular device. The supply of the suspension and the oil stream or the mixture of suspension and oil stream is usually at an acute angle of less than 90 °, ie the vector of the flow direction of the suspension forms an angle of less than 90 with the vector of the direction of the steam supply °. The nozzle, with which the steam is fed, is typically adjustable, in particular adjustable and usually has a conical geometry, which tapers in the direction of flow of the vapor. In this nozzle, a needle or arranged on a longitudinally displaceable rod cone is arranged. Needles or cones form a gap with the cone of the nozzle. By moving the needle or the rod in the longitudinal direction, the size of the gap and thus the cross-sectional area of the nozzle opening can be adjusted in a simple manner, whereby one can regulate the speed of the steam input in a simple manner.

The mixing zone into which the hot steam and the mixture of carotenoid suspension and further oil are fed may optionally be followed by another heating zone in which the mixture is further heated. For example, following heating with hot steam, it is possible to mix hot oil as described above with the mixture heated by hot steam to thereby promote dissolution of the carotenoid or to stabilize the solution. It is also conceivable first to heat the carotenoid suspension by mixing with a hot oil stream as described above, and then to carry out a further heating by introducing hot steam. In step iii. of the method according to the invention is in step ii. quenched, that is cooled as soon as possible to minimize decomposition and / or isomerization of the carotenoid in the hot carotenoid solution.

The quenching of the hot carotenoid solution according to the invention comprises mixing with a cooler solution of the carotenoid in a food grade oil. If the quenching includes further measures for cooling, the temperature difference may also be less than 50 K.

The temperature of the cooler carotenoid solution will generally be at least 50K, often at least 80K, and more preferably at least 100K below the temperature of the hot carotenoid solution upon completion of heating, i. H. after leaving the heating zone having. If quenching comprises further measures for cooling, the temperature difference may also be less than 50 K, but generally at least 10 K, often at least 20 K, in particular at least 30 K.

Typically, the amount and temperature of the cooler carotenoid solution used for quenching will be chosen so that the temperature of the carotenoid solution obtained by mixing is not more than 80 ^° C., especially not more than 70 ^° C., and especially not more than 60 ⁰ C and, for example, in the range of 10 to 80 ⁰ C, in particular in the range of 15 to 70 ⁰ C and especially in the range of 20 to 60 ⁰ C. Typically, the cooler carotenoid solution used for quenching has a temperature in the range of 10 to 60 ⁰ C and especially in the range of 20 to 50 ° C and especially in the range of 20 to 30 ⁰ C.

The concentration of carotenoid in the cooler carotenoid solution is typically in the range of 0.005 to 5 g / kg, often in the range of 0.01 to 3 g / kg, preferably in the range of 0.05 to 2 g / kg and especially in Range from 0.1 to 1, 5 g / kg.

The flow rate ratio of the hot carotenoid solution to the cooler carotenoid solution is typically in the range of 1: 500 to 1: 1, and more preferably in the range of 1: 300 to 1: 2.

The mixing of the hot carotenoid solution with the cooler carotenoid solution can be carried out in any desired manner, for. B. by introducing the hot carotenoid solution in a large excess of a cooler carotenoid solution or preferably by feeding a volume flow of the cooler carotenoid solution in the flow of hot carotenoid solution. Feeding the cooler carotenoid solution into the hot carotenoid solution may be accomplished in a conventional manner using mixing devices which may be static or dynamic.

In a preferred embodiment of the invention, the cooler carotenoid solution is fed into the hot carotenoid solution using a dynamic mixing device, in particular using a mixing pump. Suitable mixing pumps for this purpose are the mixing pumps mentioned above in connection with the mixing of suspension and hot oil flow, in particular peripheral pumps or reaction mixing pumps. The use of mixing pumps leads to a particularly rapid cooling of the hot carotenoid solution, and crystallization of the carotenoid is completely avoided. It should be noted that even small amounts of undissolved carotenoid in the product solution disturb and even very slowly, if at all, solve again.

The oil contained in the cooler carotenoid solution may be the same as or different from that used to prepare the suspension or oil supplied upon heating. The nature of the oil is of minor importance to the invention so that it may in principle be selected from all of the aforementioned oils suitable for food. Preferably, it is selected from soybean oil, palm oil, palm kernel oil, sunflower oil, thistle oil, corn oil, olive oil, linseed oil, rapeseed oil, rice oil, coconut oil, peanut oil, PUFA oils, MCT oils, furthermore fish oils, fish oil blends and mixtures of these oils, in particular, an oil or an oil mixture from the following group: corn oil, sunflower oil, soybean oil, fish oil, linseed oil, rapeseed oil, rice oil, coconut oil and peanut oil.

Optionally, quenching the hot carotenoid solution may include further cooling measures. Examples include heat exchangers, which are preferably followed by mixing the hot carotenoid solution with the cooler carotenoid solution.

If the hot carotenoid solution contains water or another volatile component, for example because hot steam has been used to heat the suspension or the oil stream, or because a water-containing oil has been used to prepare the suspension and / or for heating, the quenching process can also take place relaxation of the hot carotenoid solution into a zone of reduced pressure. In this case, the pressurized, hot solution is spontaneously or suddenly relaxed to a lower pressure, wherein the water spontaneously, or suddenly evaporates and so a spontaneous or sudden cooling of the mixed solution is achieved. Preferably, such a relaxation occurs before mixing with the cooler carotenoid solution, but it can in principle be done afterwards. The relaxation can be carried out in a customary manner, for example by relaxing the hot or the mixed carotenoid solution in a zone with lower pressure, for example a pressure below 500 mbar, preferably below 100 mbar and in particular in the range from 1 to 100 mbar. The relaxation can be carried out, for example, by passing the hot carotenoid solution from a zone with a small free cross-sectional area into a zone with a larger free cross-sectional area, eg from a tube to a container or tube with a larger inner diameter, in which a lower Pressure is maintained. Such a cross-sectional profile can generally be realized by installing a throttle valve, for example a needle valve or a diaphragm or a diaphragm valve. Depending on the design (valve instead of single orifice or cross-sectional constriction), it is possible to set or control or regulate the pressure difference or the volume flow. The separation of the vapor phase from the liquid phase can be carried out in the usual way. The optionally remaining in the gas phase or in the vapor stream oil drops can be separated in the usual manner and fed to the cooled carotenoid solution. Suitable devices for this purpose, for example Zentrifugaltropfenabscheider, lamella (= baffles), demisters (eg based on single or multi-layer wire mesh / -gestricken), oil-droplet separator (= Coalescer or Koaleszenzabscheider) and Faserschichtabscheider (based on fiber / tissue packing ) to call.

The mixed carotenoid solution obtained after quenching has, depending on the solubility of the carotenoid in the edible oil used, a carotenoid concentration in the range of 0.01 to 5 g / kg, often in the range of 0.02 to 3 g / kg, in particular in the range of 0.05 to 2 g / kg and in particular in the range of 0.1 to 1, 5 g / kg. In addition, the mixed carotenoid solution may contain conventional stabilizers such as antioxidants and the like in the above amounts. Typically, the amount of stabilizer is from 0.01 to 20 g / kg of the mixed carotenoid solution.

The cooler solution of the carotenoid used to quench the hot carotenoid solution can be prepared in any manner, for example by the methods described in the prior art.

In particular, it is a carotenoid solution which has been prepared by the process according to the invention and optionally diluted with an oil suitable for foods. Such a cooler carotenoid solution can be obtained, for example, by at least a partial stream of the in step iii. resulting mixed carotenoid solution or the total amount of the mixed carotenoid solution in a food-grade oil or in a solution of the carotenoid in a food-grade oil. According to a first preferred embodiment, the total amount of the mixed carotenoid solution, optionally after further cooling of the mixed solution, is returned to a food-grade oil. In this way one obtains a dilute, cooler solution of the carotenoid. For example, one can proceed by driving the obtained after cooling carotenoid solution in a storage vessel containing a suitable food for oil. After a brief initial phase, a solution of carotenoid suitable for the process according to the invention is obtained in this solution, as indicated above, and then can use the solution thus obtained to quench the hot carotenoid solution. In the course of further implementation of the method according to the invention, the carotenoid concentration in the carotenoid solution in the storage vessel continues to increase. When the desired concentration has been reached, a portion or the whole of the solution can be removed and replaced with fresh oil. However, it is also possible to remove the carotenoid solution continuously or in portions and replace it with fresh oil in accordance with their removal.

According to a second preferred embodiment, a partial stream of the mixed carotenoid solution, optionally after further cooling of the mixed solution, is recycled to a food-grade oil. The recycled partial stream usually makes 50 to 99.7% by volume, in particular 60 to 99.5% by volume, based on the total volume of step iii. obtained mixed carotenoid solution. For example, one can proceed by mixing the partial flow with fresh, edible oil in accordance with the required amount of cooler solution of the carotenoid and using the solution of the carotenoid thus obtained for quenching. It is also possible to proceed by driving the recirculated partial stream into a storage vessel which contains an oil suitable for foods and removing from the storage vessel the cooler solution of the carotenoid required for quenching the hot carotenoid solution. By returning the partial flow into the storage vessel, a dilute solution of the carotenoid is obtained in the oil suitable for food, the concentration of which initially increases. When the desired concentration is reached, d. H. that concentration which ideally has the cooler carotenoid solution used for quenching will, as a rule, be kept constant by adding fresh oil. Preferred concentrations of carotenoid are in the range of 0.005 to 2 g / kg and in particular in the range of 0.01 to 1.5 g / kg.

Optionally, the recirculated partial or total stream may be cooled prior to mixing with the food grade oil or with the solution of the carotenoid in the food grade oil to prevent temperature rise of the carotenoid solution in the storage vessel. It goes without saying that the device used for carrying out the method according to the invention has conventional measures for controlling and controlling the volume flows and means for controlling and controlling the temperatures. Also, means may be provided to control carotenoid levels in the suspension, in the hot solution, in the cooler solution, and in the product stream.

The inventive method gives stable solutions of carotenoids in edible oils. These solutions are distinguished by the fact that the carotenoid contained in them has a high proportion of all-trans isomers, which is generally above 70%, in particular above 80% and especially above 90%. Such carotenoid solutions can be produced according to the prior art only with much greater effort. In addition, oil solutions of carotenoids with such high levels of all-trans isomers can be achieved much more reliably on an industrial scale with the method according to the invention than with the methods of the prior art.

The carotenoid solutions obtainable by the process according to the invention are storage-stable and can be stored for prolonged periods before their further use, without any significant loss of activity, e.g. due to isomerization and / or oxidative degradation. In particular, they are distinguished by a high proportion of all-trans isomers of the carotenoid used and by a comparatively low proportion of carotenoid degradation products.

The method according to the invention can be integrated directly into the processes for the further processing of the carotenoid solutions.

The carotenoid solutions obtainable by the process according to the invention are advantageously suitable as additives to animal feeds, foods for human nutrition, nutritional supplements, pharmaceutical agents or cosmetic agents. Preferably, the oily preparations or solutions can be used as a feed additive in animal nutrition, for example in feed production by mixing in a feed dough before or during extrusion or by applying or spraying on feed pellets. The application as a feed additive is effected in particular by direct spraying of the formulations according to the invention, for example as so-called "post-pelleting liquid application". Preferably, the feed pellets are loaded with the formulations under reduced pressure.

Accordingly, the present invention also relates to the production of animal feeds, such as animal feeds, foods for human nutrition, food supplements, as well as the production of pharmaceutical or cosmetic products using the carotenoid solutions prepared according to the invention. In addition to the usual ingredients for these compositions, these compositions contain at least one edible oil and a carotenoid, in particular astaxanthin.

Preferred embodiments relate to animal feed, in particular fish feed, comprising the oil and the carotenoid, in particular astaxanthin. Such agents typically contain the carotenoid contained in the oily preparation in an amount of from 10 to 100 ppm, based on the total weight of the agent, the carotenoid typically being greater than 70%, more preferably at least 80% and especially at least 90%. has an all-trans configuration.

Typical constituents in feeds are carbohydrate sources, in particular cereal flours such as wheat or maize flour, soybean meal, but also sugars and sugar alcohols, furthermore proteinaceous ingredients such as soy concentrate, fishmeal, glutens such as corn or wheat gluten, oils and fats, e.g. the edible oils mentioned above, but also other edible fats of vegetable or animal origin, furthermore nutraceuticals such as free amino acids, their salts, vitamins and trace elements, and optionally processing aids, e.g. Lubricants, antiblocking agents, inert fillers and the like, and optionally preservatives. Typical fish food compositions contain e.g. Cereal flour in an amount of, for example, 3 to 20% by weight, gluten, e.g. in an amount of 1 to 30% by weight, one or more protein sources, e.g. Soy concentrate and / or fish meal, e.g. in a total amount of 10 to 50% by weight, fats and / or oils in an amount of, for example, 10 to 50% by weight, optionally one or more vitamins in a total amount of, for example, 0.1 to 2% by weight. % and optionally amino acids in an amount of, for example, 0.1 to 5 wt .-%, each based on the total amount of feed ingredients.

A special embodiment of these compositions relates to feed pellets, especially feed pellets for fish feed, which are loaded with the solution according to the invention of the carotenoid, in particular with a solution of astaxanthin. Such pellets contain the carotenoid contained in the solution, especially astaxanthin typically in an amount of 10 to 100 ppm, based on the total weight of the feed. The preparation of such pellets is generally carried out by spraying conventional pellets with an oily composition according to the invention, preferably under reduced pressure, wherein the spraying can be carried out continuously or preferably discontinuously. For example, you can submit the conventional pellets in a suitable vessel, evacuate the vessel and then spray oil while mixing the pellets and then aerated. In this way one achieves a uniform penetration of the oily composition according to the invention into the pellets. Optionally, one can again apply vacuum and again an oily composition or an edible oil according to the invention in the above spray on. In this way you get pellets that contain the oil in the core.

The inventive method is explained in more detail below with reference to figures and examples.

The reference symbols in FIGS. 1 to 4 have the following meanings:

(1) Original container for edible oil

(2) heat exchangers

(3) Carotenoid suspension reservoir

(4) mixing pump

(5) residence time distance

(6) mixing pump

(7) heat exchanger

(8) Master container for cooler carotenoid solution

(9) Supply line for fresh oil

(10) Feed pump

(12) Mixing device

(13) Valve

(14) Gas / liquid separator

(15) Mixing device or static mixer

(16) Mixing device or static mixer

(17) Feed pump

(18) Feed pump

(19) Feed pump

(a) Product removal

(b) returned (partial) electricity

(d) Supply hot steam

(e) discharge relaxed steam

A stream of edible oil B suspension stream C electricity carotenoid solution

T _A Temperature in the heat exchanger (2) T _AB Temperature in the static mixer (15) T _AB C Temperature in the static mixer (16)

Figure 1 shows schematically a preferred embodiment of the invention, wherein the heating in step ii. is made by means of a hot oil flow and the to Quencher used cooler carotenoid solution by recycling the mixed carotenoid solution to a storage vessel filled with a food grade oil.

According to the process shown in FIG. 1, edible oil is passed from the original container (1) into the heat exchanger (2) and heated there to the temperature required for heating, in particular to temperatures in the range from 130 to 200 ^° C. the mixing pump (4) with the carotenoid suspension from the reservoir (3), which means for moving the suspension such as stirrer, etc., mixed and passed into the residence time section (5). The volume ratio of hot oil to suspension will preferably be in the range from 1000: 1 to 1: 2 and in particular in the range from 500: 1 to 1: 1.

The hot carotenoid stream leaving the mixing pump (4) is passed into the optionally heated and / or thermally insulated residence time section (5), resulting in complete dissolution of the carotenoid in the edible oil. The carotenoid concentration in the hot solution is preferably in the range of 1 to 10 g / kg. The temperature of the hot carotenoid solution after leaving the mixing pump (4) is preferably in the range of 100 to 180 ⁰ C and in particular in the range of 120 to 160 ⁰ C.

From there, hot carotenoid solution is passed into the mixing pump (6) and mixed with the cooler carotenoid solution to the product stream (b). The carotenoid concentration in the cooler solution is preferably in the range of 0.01 to 2 g / kg. The temperature of the cooler carotenoid solution after leaving the mixing pump (6) is preferably in the range of 20 to 50 ⁰ C and especially in the range 20-30 ⁰ C. The volume ratio of hot solution to cooler solution is preferably in the range of 1: 2 to 1: 300.

The product stream (b) is cooled via the heat exchanger (7) and transferred to the storage container (8). Optionally, the original container (8) fresh oil via the supply line (9) is supplied to adjust the concentration of carotenoid in the master container (8). The product can be removed continuously or as required via the product removal line (a).

Figure 2 shows schematically a preferred embodiment of the invention, wherein the heating in step ii. by means of a hot oil stream and the quenching cooler carotenoid solution is prepared by returning a partial stream of the mixed carotenoid solution to a storage vessel filled with a food grade oil. The implementation of the method shown in Figure 2 corresponds to the method shown in Figure 1 with the following deviations. The partial flow (b) is diverted from the volume flow of the mixed carotenoid solution leaving the mixing pump (6). The proportion of the partial stream (b) is about 50 to 99.7 vol .-%, based on the total volume flow. The remaining stream (a) (product removal stream, about 0.3 to 50% of the total stream (a + b)) is passed into a storage vessel (not shown) or directly to the further processing, for example, fed to a feed.

The partial stream (b) is cooled by the heat exchanger (7) and transferred to the original container (8). Optionally, the original container (8) fresh oil via the supply line (9) is supplied to adjust the concentration of carotenoid in the master container (8).

FIG. 3 schematically shows a further embodiment of the invention, in which the heating in step ii. by means of a hot, heated by the introduction of hot steam oil flow is made.

According to the method illustrated in FIG. 3, edible oil from the original container (1) is heated to the temperature required for heating the carotenoid suspension by means of hot steam (d) (eg T = 120 to 160 ^° C.) in a mixing device (12). in particular to temperatures in the range of 130 to 200 ⁰ C. the hot oil is in the mixing pump (4) with the carotenoid suspension from the storage container (3), which has means for moving the suspension, such as stirrer, etc., and dissolved in the residence time line (5) passed. The volume ratio of hot oil to suspension will preferably be in the range from 1000: 1 to 1: 2 and in particular in the range from 500: 1 to 1: 1.

The hot carotenoid solution leaving the residence time section (5) is relieved via a controllable valve (13) into a gas / liquid separator to a pressure below 500 mbar. The resulting water vapor is discharged as stream (e) and optionally fed to a further separation of oil. Here, the hot carotenoid solution is cooled to a temperature below 100 ⁰ C. the Ca Rotinoid solution is then pumped by means of a feed pump (10) into a storage container (8) containing a dilute carotenoid solution in the edible oil and optionally equipped with a stirrer. In this way, a cool carotenoid solution is obtained, which has a temperature preferably in the range from 20 to 30 ^° C. Optionally, the original container (8) fresh oil via the supply line (9) is supplied to adjust the concentration of carotenoid in the master container (8). The product can be removed continuously or as required via the product removal line (a).

Figure 4 shows schematically a further preferred embodiment of the invention, wherein the heating in step ii. by means of a hot oil stream and the quenching cooler carotenoid solution is prepared by returning the mixed carotenoid solution to a storage vessel filled with a food grade oil.

According to the example shown in Figure 4 process edible oil is led into the heat exchanger (2) and there heated to the required for heating temperature T, in particular to temperatures in the range from 160 to 210 ⁰ from the storage container (1) by means of a feed pump (17) C. Parallel to this, from the original container (3), which has means for moving the suspension such as a stirrer, etc., a stream B of a carotenoid suspension having a temperature T _{B is introduced} into the static mixer by means of a feed pump (18) (15) passed and there merged with the current heated to the temperature T _A current. In this case, in the mixture (= current AB), depending on the ratio of the volume flows A and B, the mixing temperature TAB, which is typically in the range of 120-200 ⁰ C, in particular in the range of 150 to 190 ⁰ C. Concentration in stream AB is preferably in the range of 0.2 to 10 g / kg. The volume flow ratio of stream A to stream B will preferably be in the range from 100: 1 to 1: 1 and in particular in the range from 50: 1 to 2: 1. The mixture _AB heated to the temperature T _AB passes through a heat-insulated test section (5) and from there into the static mixer (16) and with a cold stream C of a solution of the carotenoid in the edible oil having a temperature Tc , united to stream ABC. Here, depending on the ratio of the volume flows C and AB abruptly the mixing temperature TABC, which is typically in the range of 30 to 90 ° C, in particular in the range of 35 to 80 ⁰ C. The current ABC is then cooled via a heat exchanger (7) to ambient temperature and placed in a collecting vessel (8) having means for mixing of liquids such as stirrers, etc. and presented in the beginning reaction an edible oil or a solution of the carotenoid has been. From the storage vessel (8), the flow C is removed by means of a pump (19) and fed to the mixer (16). As the duration of the experiment increases, the concentration of the carotenoid in the solution in the collecting container approaches the maximum mixing concentration predetermined by the mixing of stream A and stream B. Example 1 :

Example 1 was carried out in an arrangement as shown in FIG. For this purpose, sunflower oil was conveyed from the storage container (1) by means of a gear pump (17) and heated by means of an oil bath (2) to the temperature required for heating T _A. Parallel to this, from the original container (3) a stream B of a suspension of astaxanthin in sunflower oil with a mean particle size d ₄ , 3 of 0.97 μm, which had an astaxanthin concentration CAX, B and a temperature TB, by means of a gear pump ( 18). The streams A and B were combined in a first tee as a static mixer (15) and thoroughly mixed. The volume flow ratio of streams A and B is given in Table 1. The T-piece had an internal diameter of 0.75 mm in all tubes. In this case, the mixing temperature T _AB was established in the mixture (= current AB). The heated to the temperature TAB mixture AB passed through a heat-insulated holding line (5) with an average residence time of 0.3 sec., Where it was passed from there to a second tee as a static mixer (16) and a cold stream C a Solution of astaxanthin in sunflower oil, which had a temperature Tc and which at the beginning of the experiment had the concentration CAX, O, combined to stream ABC. The volume flow ratio of the streams C and AB is given in Table 1. This suddenly set the mixing temperature TABC. The current ABC was then cooled via a heat exchanger (7) to ambient temperature and placed in a collecting vessel (8) and was presented in the beginning reaction sunflower oil. From the storage vessel (8), the flow C was removed by means of a pump (19) and fed to the mixer (16). With increasing duration of the experiment, the concentration of astaxanthin in the solution located in the collecting container and thus also the concentration of astaxanthin in stream C approached the maximum mixing concentration C _AX , ABCmax predetermined by the mixing of stream A and stream B. The values for T _A , TABC, TAB, C _A X, B, C _A χ, o, CA _X , max are given in Table 1. T ₆ and Tc were 22 ° C.

Example 2:

The procedure was analogous to Example 1 with the values given in Table 1 for TA, TAB, TABC, CAX, B _> CAX.O, CAX, max.

Table 1 :

1) Volume flow ratio stream A to stream B

2) Volume flow ratio stream C to stream AB

Claims

claims

A process for the preparation of carotenoid solutions in a food grade oil comprising:

i. Providing a suspension of the carotenoid in the oil,

2. The method of claim 1, wherein the obtained cooler carotenoid solution by at least a partial stream of the step iii. resulting mixed carotenoid solution in a food-grade oil or in a solution of the carotenoid in a food-grade oil.

3. The method of claim 2, wherein the recycled partial flow 50 to 100 vol%, based on the total volume in step iii. obtained mixed carotenoid solution.

4. The method according to any one of the preceding claims, wherein the mixing of the hot carotenoid solution with the cooler carotenoid solution takes place in a mixing pump.

5. The method according to any one of the preceding claims, wherein the temperature of the cooler carotenoid solution is at least 50 K below the temperature of the hot carotenoid solution.

6. The method according to any one of the preceding claims, wherein the temperature of the hot carotenoid solution in the range of 50 to 200 ⁰ C.

7. The method according to any one of the preceding claims, wherein the average residence time of the hot carotenoid solution is not more than 30 sec. Until the beginning of the quenching.

8. The method according to any one of the preceding claims, wherein in step iii. after cooling, the mixed carotenoid solution obtained has a temperature of not more than 80 ^° C.

9. The method according to any one of the preceding claims, wherein the heating in step ii. continuous mixing of the suspension with a hot oil stream of a food grade oil.

10. The method of claim 9, wherein the volume flow ratio of the suspension stream to the hot oil stream is in the range of 1: 1000 to 2: 1.

1 1. The method according to any one of the preceding claims, wherein the heating in step ii. one of the following measures includes: a) entry of hot

Steam in the suspension of the carotenoid; or b) introducing hot steam into a stream of food grade oil to obtain a hot oil stream and continuously mixing the suspension with the hot oil stream.

12. The method of claim 11, wherein quenching in step iii. additionally comprises a relaxation of the hot carotenoid solution in a zone of reduced pressure.

13. The method according to any one of the preceding claims, wherein the in step i. used suspension 0.1 to 30 wt .-% of the carotenoid, based on the total weight of the suspension contains.

14. The method according to any one of the preceding claims, wherein the concentration of the carotenoid in the hot carotenoid solution in the range of 0.1 to 20 g / kg.

15. The method according to any one of the preceding claims, wherein the concentration of the carotenoid in the cooler carotenoid solution in the range of 0.005 to 5 g / kg.

16. The method according to any one of the preceding claims, wherein the concentration of the carotenoid in the mixed carotenoid solution in the range of 0.01 to

5 g / kg.

17. The method according to any one of the preceding claims, wherein in the steps i., Ii. and iii. oil used is selected from soybean oil, palm oil, palm kernel oil, sunflower oil, PUFA oils, MCT oils, fish oils, thistle oil, corn oil, olive oil, linseed oil, rapeseed oil, rice oil and mixtures of these oils.

18. The method according to any one of the preceding claims, wherein in the steps L, ii. and iii. used oil is an unrefined, food grade oil.

19. The method according to any one of the preceding claims, wherein the carotenoid is astaxanthin.