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Title
Emulsion oder Gel zur Herstellung von Omega-3-Fettsaeure-haltigen Nahrungsmitteln
Date Issued
2009
Author(s)
Eisner, P.
Zacherl, C.
Patent No
102009023482
Abstract
(A1) Die vorliegende Erfindung betrifft eine Emulsion (1) als Zusatz oder Zutat zur Herstellung von Omega-3-Fettsaeure-haltigen Nahrungsmitteln, beinhaltend: a) eine aeussere Wasserphase (2), welche wenigstens ein in Wasser geloestes wasserloesliches Antioxidans enthaelt; b) eine innere Fett- oder Oelphase (4), welche mit wenigstens einem fett- oder oelloeslichen Antioxidans und mit Omega-3-Fettsaeureester (8) versehene Oeltroepfchen (6) aus Pflanzenoel beinhaltet, wobei die Pflanzenoeltroepfchen (6) jeweils von einer Huelle (10) aus Pflanzenprotein umgeben sind.
DE 102009023482 A1 UPAB: 20101221 NOVELTY - Emulsion (1) comprises an external water phase (2) containing at least an antioxidant soluble in water; and an internal fat or oil phase (4) containing fat or oil soluble antioxidant and omega -3 fatty acid ester (8) provided with oil droplets (6) of vegetable oil, where the vegetable oil droplets is surrounded by a shell (10) from vegetable protein. DETAILED DESCRIPTION - INDEPENDENT CLAIMS are included for: (1) a gel comprising a fine disperse system of denatured vegetable protein, the water-soluble antioxidant, and the fat or oil soluble antioxidants and omega -3-fatty acid ester; (2) the preparation of an emulsion, comprising (a) dissolving the water-soluble antioxidant in water to form an aqueous, at least a water-soluble antioxidant containing solution, (b) contacting the obtained solution with the vegetable protein to form a homogeneous aqueous, at least water-soluble antioxidant and the vegetable protein containing solution, (c) contacting the fat or oil soluble antioxidant in vegetable oil to form a mixture of vegetable oil and fat or oil soluble antioxidant, (d) contacting omega -3-fatty acid ester with the mixture of vegetable oil and the fat or oil soluble antioxidant to form a mixture of omega -3-fatty acid ester, vegetable oil and fat or oil soluble antioxidant, (e) dosing the mixture of omega -3-fatty acid ester, vegetable oil and fat or oil soluble antioxidant into the water-soluble antioxidant and vegetable protein containing aqueous solution, and (f) homogenizing the mixture of omega -3-fatty acid ester, vegetable oil and fat or oil soluble antioxidant on one hand and the aqueous solution of the water-soluble antioxidant and the vegetable protein on the other hand; (3) the preparation of a gel, comprising heating the emulsion at 40-85 degrees C for 15-240 minutes; and (4) use of the emulsion or gel to prepare food for human and/or animals. USE - The emulsion or gels is useful: as an additive or ingredient to prepare omega -3-fatty acid containing food for human and/or animal, sausage products (in which the raw mass is added as sausage filling mass, where the emulsion or gel is added to the sausage meat mass, when essentially 2/3 of the sausage meat production time and during the remaining 1/3 of the sausage meat production time is distributed in the sausage meat mass, in frozen condition), and minced meat based food, where: the raw mass contains the minced meat (all claimed), the sausage products are raw sausages, cooked sausages and sausage spreads, and the minced meat food is hamburger, rissole, minced meat balls and pie fillings for pasties. ADVANTAGE - The emulsion or gel provides omega -3-fatty acid containing food with long shelf life.
Language
de
Patenprio
DE 102009023482 A: 20090602