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EP1085821A1 - Use of 'nanofood' in foodstuff final products for humans and animals - Google Patents

Use of 'nanofood' in foodstuff final products for humans and animals

Info

Publication number
EP1085821A1
EP1085821A1 EP99923558A EP99923558A EP1085821A1 EP 1085821 A1 EP1085821 A1 EP 1085821A1 EP 99923558 A EP99923558 A EP 99923558A EP 99923558 A EP99923558 A EP 99923558A EP 1085821 A1 EP1085821 A1 EP 1085821A1
Authority
EP
European Patent Office
Prior art keywords
nanofood
component
food
fatty acid
use according
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP99923558A
Other languages
German (de)
French (fr)
Inventor
Hans Georg Weder
Marc Antoine Weder
Andreas Supersaxo
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Vesifact AG
Original Assignee
Vesifact AG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Vesifact AG filed Critical Vesifact AG
Priority to EP99923558A priority Critical patent/EP1085821A1/en
Publication of EP1085821A1 publication Critical patent/EP1085821A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/58—Colouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A23L27/72—Encapsulation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/80—Emulsions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • A23L5/44—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/10—Dispersions; Emulsions
    • A61K9/107—Emulsions ; Emulsion preconcentrates; Micelles
    • A61K9/1075—Microemulsions or submicron emulsions; Preconcentrates or solids thereof; Micelles, e.g. made of phospholipids or block copolymers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to the use of NanoFood in food end products, food end products containing this NanoFood and the various uses of these food end products for humans and animals.
  • End-of-food food products in the sense of the present invention are beverages, foodstuffs, dietetics, energy drinks, energy food and functional food.
  • Functional food is any modified food or components thereof that, in addition to their natural form, have a preventive or health benefit and stimulate or improve body functions. Synonyms for functional food are pharmaceutical food, medical food or designer food.
  • the invention has for its object to incorporate poorly water-soluble or water-insoluble nutrients and nutraceuticals stably in food end products.
  • Nutraceuticals are natural or synthetic substances that have a preventive or health benefit and stimulate or improve body functions.
  • microencapsulation of solids and oils and emulsification of oils or of solids, optionally micronized solids, suspended in oil are very complex and difficult to control.
  • Such microencapsulated or emulsified nutrients and nutraceuticals incorporated into end products can sediment or cream, which results in an undesirable reduction in quality. Both phenomena could be reduced or prevented if it were possible to produce ultra-small, homogeneous nutrient or nutraceutcial-laden particles that practically no longer aggregate in water or in the aqueous phase of the end product.
  • NanoFood so-called NanoFood
  • a co-emulsifier a lipophilic constituent, water-insoluble or sparingly water-soluble nutrients and nutraceuticals can be incorporated into the final food products, so that their stability is ensured.
  • the present invention therefore relates to the use of a NanoFood containing as a preparative composition
  • the NanoFood preferably contains as component (a)
  • Phospholipid a hydrogenated or partially hydrogenated phospholipid, a lysophospholipid or mixtures of these compounds.
  • a phospholipid of the formula is very particularly preferred CH jj -O-Ri ⁇ i
  • R 3 is hydrogen, 2-trimethylamino-1-ethyl, 2-amino-1-ethyl, C 1 -C 5 alkyl which is unsubstituted or substituted by one or more carboxy, hydroxyl or amino groups; mean the inositol or glyceryl group, or salts of these compounds.
  • C 10 -C 20 acyl is preferably a straight-chain C 10 -C 20 alkanoyl with an even number of C atoms and straight-chain C 10 -C 20 alkenoyl with one or more double bonds and an even number of C atoms .
  • Straight-chain C 10 -C 20 alkanoyl with an even number of C atoms are, for example, n-dodecanoyl, n-tetradecanoyl, n-hexadecanoyl or n-octadecanoyl.
  • Straight-chain C 10 -C 20 alkenoyl with a double bond and an even number of C atoms are, for example, 6-cis or 6-trans, 9-cis or 9-trans dodecenoyl, tetradecenoyl, hexadecenoyl , -Octadecenoyl or -Icosenoyl, in particular 9-cis-0cta-decenoyl (oleoyl), further 9,12-cis-octadecadienoyl or 9, 12,15-cis-octadecatrienoyl.
  • cephalin is suitable or lecithin, for example cephalin or lecithin from soybeans or hen's egg with different or identical acyl groups or mixtures thereof.
  • the phospholipid of formula (1) can also be of synthetic origin. Under the term synthetic
  • Phospholipids are defined as phospholipids which have a uniform composition with respect to R x and R 2 .
  • Such synthetic phospholipids are preferably the lecithins and kephalins defined above, whose acyl groups R JL and R 2 have a defined structure and are derived from a defined fatty acid with a degree of purity higher than approximately 95%.
  • R x and R 2 can be the same or different and unsaturated or saturated.
  • Ri is preferably saturated, for example n-hexadecanoyl, and R 2 is unsaturated, for example 9-cis-octadecenoyl (oleoyl).
  • naturally occurring phospholipid defines phospholipids which have no uniform composition with respect to R x and R 2 .
  • natural phospholipids are also lecithins and cephalins, the acyl groups R x and R 2 of which are derived from naturally occurring fatty acid mixtures.
  • substantially pure phospholipid of formula (1) defines a degree of purity of more than 90% by weight, preferably more than 95% by weight of the phospholipid of formula (1), which can be determined using suitable determination methods, e.g. is detectable by paper or thin layer chromatography, with HPLC or enzymatic color test.
  • R 3 with the meaning C x -C 4 alkyl is, for example, methyl or ethyl.
  • the meaning methyl is preferred.
  • R 3 with the meanings substituted by one or more carboxy, hydroxyl or amino groups C 1 -C 3 -alkyl are, for example, 2-hydroxyethyl, 2, 3-dihydroxy-n-propyl, Carboxymethyl, 1- or 2-carboxyethyl, dicarboxymethyl, 2-carboxy-2-hydroxyethyl or 3-carboxy-2, 3-dihydroxy-n-propyl, 3-amino-3-carboxy-n-propyl or 2-amino-2 -carboxy- n-propyl, preferably 2-amino-2-carboxyethyl.
  • Phospholipids of formula (1) with these groups can be used in salt form e.g. as sodium or potassium salt.
  • Phospholipids of the formula (1), in which R 3 denotes the inositol or the glyceryl group, are known under the names phosphatidylinositol and phosphatidylglycerol.
  • 9-cis-dodecenoyl (lauroleoyl), 9-cis-tetradecenoyl (myristoleoyl), 9-cis-hexadecenoyl (palmitoleoyl), 6-cis-octa-decenoyl (petroseloyl), 6-trans-0ctadecenoyl (petroselai- d) , 9-cis-octadecenoyl (oleoyl), 9-trans-octadecenoyl (elaidoyl), 9, 12-cis-octadecadienoyl (linoleoyl), 9, 12, 15-cis-octadecatrienoyl (linolenoyl), 11-cis-octadecenoyl (vaccenoyl ), 9-cis-icosenoyl (gadoleoyl),
  • a salt of the phospholipid of formula (1) is acceptable. Salts are defined by the existence of salt-forming groups in the substituent R 3 and by the free hydroxyl group on the phosphorus. The formation of internal salts is also possible. Alkali metal salts, in particular sodium salts, are preferred.
  • purified lecithin from soybeans of the quality LIPOID S 100 or S 75 or a lecithin defined in the monograph of USP23 / NF 18 is used.
  • Component (a) is preferably used in a concentration of approximately 0.1 to 30% by weight, based on the total weight of components (a), (b) and (c).
  • NanoFood containing (a) a phospholipid as the membrane-forming molecule,
  • a lipophilic component is another subject of the invention.
  • an emulsifier or emulsifier mixtures is preferably used which preferably forms O / W structures ().
  • Particularly preferred emulsifiers are:
  • Alkali, ammonium and aminium salts of fatty acids are lithium, sodium, potassium, ammonium, triethylamine, ethanolamine, diethanolamine or triethanolamine salts.
  • the sodium, potassium or ammonium (NR] R 2 R 3 ) salts are used, where R 1 R 2 and R 3 independently of one another are hydrogen, C 1 -C 4 -alkyl or C 1 -C 4 -hydroxyalkyl mean.
  • Alkyl sulfates such as e.g. Sodium docecyl sulfate salts of bile acid such as e.g. Sodium cholate, sodium glycocholate and sodium taurocholate; Partial fatty acid esters of sorbitan such as e.g. Sorbitan monolaurate;
  • Sugar esters such as Sucrose monolaurate
  • Fatty acid partial glycerides such as e.g. Lauric acid monoglyceride;
  • Polyglycerol esters of fatty acids - propylene glycol esters of fatty acids;
  • Lactic acid esters of fatty acids such as Sodium stearoyl lactyl-2-lactate
  • Emulsifiers of the polyoxyethylene type are very particularly preferred. Examples of such emulsifiers are:
  • Polyethoxylated sorbitan fatty acid esters such as e.g. Polysorbate 80; - Polyethoxylated vitamin E derivatives such as vitamin
  • Polyethoxylated fatty acid esters such as e.g. Polyoxy1 (20) stearate;
  • Polyoxyethylene glycolated natural or hydrogenated vegetable oils such as polyoxyethylene glycolated natural or hydrogenated castor oils
  • Polyethoxylated fatty acid partial glycerides such as e.g.
  • Polyethoxylated carbohydrates - Block polymers of ethylene oxide and propylene oxide, e.g. Poloxamer 188.
  • Component (b) is present in the NanoFood used according to the invention in a concentration of approximately 1 to approximately 50% by weight, based on the total weight of components (a), (b) and (c).
  • Component (c) is preferably a natural, a synthetic or a partially synthetic di- or triglyceride, a fat, a water-insoluble, a sparingly water-soluble, an oily or an oil-soluble nutrient or nutraceutical or mixtures of these substances.
  • Nutrients suitable for the use according to the invention are fats, proteins, carbohydrates, salts, vitamins and trace substances.
  • Nutraceuticals suitable for the use according to the invention are, for example, vitamins, antioxidants, phytochemicals and zoochemicals.
  • vitamins and antioxidants are vitamin E and derivatives, tocotrienols, vitamin A and derivatives, vitamin C, beta-carotene, carotenoids, flavonoids, lycopenes, luteins and lipoic acids.
  • phytochemicals i.e. natural components of plants are oils and essential oils such as B. WEI zenkeimöl, corn oil, safflower oil, linseed oil, rose hip seed oil, hemp oil, hazelnut oil, halibut liver oil, blackcurrant seed oil, cumin oil, pumpkin seed oil, olive oil, peanut oil, rapeseed oil, soybean oil, sesame oil, apricot and peach kernel oil, cottonseed oil, cherry kernel oil, pistachio nut oil, evening primrose oil, borage oil , Rice germ oil, mustard seed oil, sunflower oil, grape seed oil, peppermint oil, lemon balm oil, citronell oil, lemongrass oil, lemon oil, sage oil, oily thyme extracts, rosemary oil, orange blossom oil, pinene free juniper oil, chamomile oil and extracts, yarrow oil, cori oil oil, cilantro oil oil, coriander oil , and fennel oil.
  • oils and essential oils such as B.
  • Spicy substances, bitter substances, spices, tannins and saponins are further examples of phytochemicals.
  • zoochemicals i.e. Natural components of animal tissue are cod liver oil, fish oil, salmon oil, salmon oil ethyl ester concentrate and fish oil ethyl ester concentrate.
  • nutraceuticals are unsaturated omega-9 fatty acids such as oleic acid, omega-6 fatty acids such as linoleic acid, gamma-linolenic acid, dihommo-gamma Linolenic acid and arachidonic acid and omega-3 fatty acids such as alpha linolenic acid, stearidonic acid, eicosapentaenoic acid and docosahexaenoic acid.
  • omega-9 fatty acids such as oleic acid
  • omega-6 fatty acids such as linoleic acid, gamma-linolenic acid, dihommo-gamma Linolenic acid and arachidonic acid
  • omega-3 fatty acids such as alpha linolenic acid, stearidonic acid, eicosapentaenoic acid and docosahexaenoic acid.
  • nutraceuticals are amino acids, ubiquinones such as coenzyme Q10, carnitine, creatine, dithiolethione (oltipraz), tamoxifen, resveratrol and taurine.
  • Component (c) is present in the NanoFood used according to the invention in a preferred concentration of 0.1 to 70% by weight, based on the total weight of components (a), (b) and (c).
  • a fat-soluble vitamin a carotenoid, a flavonoid, an ubiquinone, a vegetable or animal oil, an essential oil, an omega-9 fatty acid, an omega-6 fatty acid or an omega-3 Fatty acid or mixtures of these substances represents a further subject of the invention.
  • the NanoFood used according to the invention contains, as optional component (d), a solubilizer, preferably a C 2 -C 8 alcohol, such as ethanol or propylene glycol.
  • a solubilizer preferably a C 2 -C 8 alcohol, such as ethanol or propylene glycol.
  • a NanoFood composition with components (a), (b) and (c) is characterized by favorable phase properties when dispersed in an aqueous medium. With opalescence and transparency in the backlight, it can only be seen from an extremely low milky haze that the dispersion still shows physical differences compared to the ideal state of a real molecular solution. Electron microscopic images show that a population greater than 98% in a Gaussian distribution as a suspension of particles with a particle size smaller than approx. 80 nm, typically smaller than approx. 40 nm. However, these differences compared to a real solution can be tolerated due to the particularly good homogeneity properties of the dispersion, which are due, for example, to a surprisingly high storage stability, e.g. B. no segregation after storage for several months at temperatures up to room temperature (stability expected by extrapolation longer than two years) are detectable.
  • the two components (b) and (c) are mixed, optionally with heating, to form a homogeneous liquid phase.
  • component (a) is dissolved, if necessary with the aid of a solubilizer such as ethanol.
  • a solubilizer such as ethanol
  • This is added to the aqueous phase, which may contain water-soluble nutrients or nutraceuticals, with stirring. Stirring is done with ordinary stirrers, e.g. Propeller, inclined blade or magnetic agitators.
  • the special selection of components (a), (b) and (c) results in ultrafine, monodisperse NanoFoods. Homogenization by means of nozzle, rotor-stator or ultrasonic homogenizers, which generate high shear and cavitation forces, can be dispensed with.
  • NanoFood pre-phase to the aqueous phase is usually carried out at a temperature which is in the range of the respective oil / water phase inversion temperature (PIT).
  • PIT oil / water phase inversion temperature
  • the NanoFoods characterized by the described production process have an average particle diameter of less than 80 nm, typically less than 40 nm.
  • the particle distribution is monodisperse and obeys a Gaussian distribution.
  • Laser light scattering measurements and electron microscopic examinations (Cryo-TEM) confirm against the very small size and excellent homogeneity of the NanoFoods.
  • the NanoFood composition is used according to the invention for food end products.
  • the final food products are preferably liquid, semi-solid or solid.
  • Liquid food end products include still and carbonated mineral water, flavored water, fruit, fruit, vegetable juices and syrups, milk, milk imitation products and sauces.
  • Examples of semi-solid food end products are yogurt, quark, margarine, high-fat emulsions, spreads and ice cream.
  • Solid food end products are e.g. B. instant products, chocolate, bread and biscuits, meat and sausages, pasta and potato products.
  • the final food products contain the NanoFood in a concentration of 0.01 to 100% by weight.
  • the NanoFoods are incorporated into the aqueous portion of the end products.
  • the incorporation of the NanoFoods is preferably carried out with stirring at room temperature
  • Agitators such as Propeller, inclined blade or magnetic stirrers are used.
  • the corresponding nano-food pre-phase can also be added to the aqueous portion of the final formulation be incorporated.
  • the NanoFood pre-phase is added to the aqueous portion of the end products with stirring and preferably at a temperature which is in the range of the respective oil / water phase inversion temperature (PIT).
  • Solid food end products such as Instant products are coated or loaded with NanoFoods by spraying or soaking.
  • NanoFoods by spraying or soaking.
  • the final food products are preferably used for nutrition, for dietary nutrition, for stimulating and improving bodily functions, for prevention, for supportive therapy or for the therapy of diseases in humans and animals.
  • Miglyol 812 and Polysorbate 80 are mixed.
  • the lecithin dissolved in ethanol is added to this mixture. This results in a clear liquid that is added to the water phase, which has previously been heated to 50 ° C, with stirring (e.g. magnetic stirrer).
  • Miglyol 812 and Vitamin E Polyethylene Glycol Succinate are mixed while heating.
  • the lecithin dissolved in ethanol is added to this mixture. This results in a clear liquid that is added to the water phase, which has previously been heated to 50 ° C, with stirring (e.g. magnetic stirrer).
  • Miglyol 812, polysorbate 80 and propylene glycol are mixed.
  • the lecithin is added to this mixture with stirring. This results in a clear liquid that is added to the water phase, which has previously been heated to 50 ° C, with stirring (e.g. magnetic stirrer).
  • Vitamin E acetate 2.00%
  • Vitamin E acetate 5. 00%
  • Vitamin A palmitate (1.7 x 10 6 IU / g) 0.45%
  • Example 8 Omega-3 fatty acids 3.5% NanoFood: Incromega E3322 (Croda) 5.50%
  • Vitamin E acetate 0.63%
  • Vitamin E acetate 0.63% soy lecithin 0.30%
  • Miglyol 812 and Polysorbate 80 are mixed.
  • the lecithin is added to this mixture with stirring. This results in a clear liquid that is under
  • Miglyol 812, polysorbate 80 and the lecithin dissolved in ethanol are mixed.
  • the coenzyme Q10 is added to this mixture with stirring and heating.
  • NanoFoods are summarized in Table 1 below.
  • NanoFoods also have excellent storage stability:
  • Vitamin E acetate 2% NanoFood (example 5)
  • vitamin E acetate was determined by HPLC Vitamin E acetate 5% NanoFood (example 6)
  • the liquid and semi-solid food end products below are manufactured according to common food technology methods.
  • the NanoFoods are in the aqueous portion of the final products, e.g. with stirring, incorporated.
  • NanoFood according to example 10 1.0% water ad 100.0%
  • Example 16 ACE Orange Juice Vitamin C 0.06%
  • Example 17 Omega-3 Yogurt NanoFood according to Example 8 3.0%

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Biophysics (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Animal Behavior & Ethology (AREA)
  • Public Health (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dispersion Chemistry (AREA)
  • Medicinal Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • Biochemistry (AREA)
  • Botany (AREA)
  • General Health & Medical Sciences (AREA)
  • Veterinary Medicine (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Medicinal Preparation (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Edible Oils And Fats (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)

Abstract

The invention relates to the use of a 'NanoFood' in foodstuff final products. Said 'NanoFood' contains, as a preparative composition, (a) a membrane-forming molecule, (b) a co-emulsifier, and (c) a lipophilic component. The inventively used 'NanoFoods' are easy to produce and are suitable for slightly water soluble or water insoluble nutrients or nutraceuticals in foodstuff final products such that the stability thereof is guaranteed.

Description

Verwendung von NanoFood in Nahrunσs-Endprodukten für Mensch und TierUse of NanoFood in food end products for humans and animals
Die vorliegende Erfindung betrifft die Verwendung von NanoFood in Nahrungs-Endprodukten, Nahrungs-Endprodukte, enthaltend diese NanoFood sowie die verschiedenen Verwendungen dieser Nahrungs-Endprodukte für Mensch und Tier.The present invention relates to the use of NanoFood in food end products, food end products containing this NanoFood and the various uses of these food end products for humans and animals.
Nahrungs-Endprodukte im Sinne der vorliegenden Erfindung sind Getränke, Nahrungsmittel, Diätetika, Energy Drinks, Energy Food und Functional Food. Functional Food ist jede modifizierte Nahrung oder Bestandteile davon, die zusätzlich zu Ihrer natürlichen Form einen präventiven oder gesundheitlichen Nutzen ausweisen sowie Körperfunktionen stimulieren oder verbessern. Synonyme Begriffe für Functional Food sind Pharmafood, Medical Food oder Designer Food.End-of-food food products in the sense of the present invention are beverages, foodstuffs, dietetics, energy drinks, energy food and functional food. Functional food is any modified food or components thereof that, in addition to their natural form, have a preventive or health benefit and stimulate or improve body functions. Synonyms for functional food are pharmaceutical food, medical food or designer food.
Der Erfindung liegt die Aufgabe zugrunde, schwer wasserlösliche oder wasserunlösliche Nährstoffe und Nutraceuticals stabil in Nahrungs-Endprodukte einzuarbeiten. Nutraceuticals sind natürliche oder synthetische Substanzen, die einen präventiven oder gesundheitlichen Nutzen ausweisen sowie Körperfunktionen stimulieren oder verbessern.The invention has for its object to incorporate poorly water-soluble or water-insoluble nutrients and nutraceuticals stably in food end products. Nutraceuticals are natural or synthetic substances that have a preventive or health benefit and stimulate or improve body functions.
Zur Lösung dieser Aufgabenstellung stehen im wesentlichen folgende zwei Methoden zur Verfügung: Mikroverkapseln von Feststoffen und Oelen und Emulgieren von Oelen oder von in Oel suspendierten, gegebenenfalls mikronisierten Feststof- fen. Diese Herstellungsprozesse sind sehr aufwendig und schwer kontrollierbar. Solche in Endprodukte eingearbeiteten mikroverkapselten oder emulgierten Nährstoffe und Nutraceuticals können sedimentieren oder aufrahmen, was eine unerwünschte Qualitätsverminderung zur Folge hat. Beide Phänomene könnten reduziert oder verhindert werden, gelänge es, ultra kleine, homogene Nährstoff oder Nutraceutcial beladene Partikel herzustellen, die in Wasser oder in der wässrigen Phase des Endproduktes suspendiert oder emulgiert praktisch nicht mehr aggregieren. Ueberraschenderweise wurde gefunden, dass mit sogenannten NanoFood, enthaltendThe following two methods are essentially available for solving this problem: microencapsulation of solids and oils and emulsification of oils or of solids, optionally micronized solids, suspended in oil. These manufacturing processes are very complex and difficult to control. Such microencapsulated or emulsified nutrients and nutraceuticals incorporated into end products can sediment or cream, which results in an undesirable reduction in quality. Both phenomena could be reduced or prevented if it were possible to produce ultra-small, homogeneous nutrient or nutraceutcial-laden particles that practically no longer aggregate in water or in the aqueous phase of the end product. Surprisingly, it was found that containing so-called NanoFood
(a) ein membranbildendes Molekül(a) a membrane-forming molecule
(b) einen Coemulgator (c) einen lipophilen Bestandteil, wasserunlösliche oder schwer wasserlösliche Nährstoffe und Nutraceuticals in Nahrungs-Endprodukte eingebracht werden können, so dass deren Stabilität gewährleistet ist.(b) a co-emulsifier (c) a lipophilic constituent, water-insoluble or sparingly water-soluble nutrients and nutraceuticals can be incorporated into the final food products, so that their stability is ensured.
Gegenstand der vorliegenden Erfindung ist daher die Ver- wendung eines NanoFood, enthaltend als präparative ZusammensetzungThe present invention therefore relates to the use of a NanoFood containing as a preparative composition
(a) ein membranbildendes Molekül(a) a membrane-forming molecule
(b) einen Coemulgator und(b) a co-emulsifier and
(c) einen lipophilen Bestandteil, in Nahrungs-Endprodukten.(c) a lipophilic component, in food end products.
Vorzugsweise enthält das NanoFoodPreferably contains the NanoFood
(a) als membranbildende Moleküle Substanzen, die geeignet sind, Zweischichtsysteme (sog. "Bilayer") auszubilden, (b) als Coemulgatoren Substanzen, die bevorzugt 0/W Strukturen ausbilden und(a) substances which are suitable for forming two-layer systems (so-called "bilayers") as membrane-forming molecules, (b) substances which preferably form 0 / W structures as coemulsifiers and
(c) als lipophile Komponente einen gebräuchlichen lipophilen Nährstoff oder ein gebräuchliches lipophiles Nutraceutical.(c) as a lipophilic component, a common lipophilic nutrient or a common lipophilic nutraceutical.
Vorzugsweise enthält das NanoFood als Komponente (a) einThe NanoFood preferably contains as component (a)
Phospholipid, ein hydriertes oder teilhydriertes Phospholi- pid, ein Lysophospholipid oder Mischungen aus diesen Verbindungen.Phospholipid, a hydrogenated or partially hydrogenated phospholipid, a lysophospholipid or mixtures of these compounds.
Ganz besonders bevorzugt ist dabei ein Phospholipid der Formel CHjj-O-Ri ι iA phospholipid of the formula is very particularly preferred CH jj -O-Ri ι i
( 1 ) R2-0-CH 0 , i i(1) R 2 -0-CH 0, ii
I II I
CH2-0-P-0-R3 iCH 2 -0-P-0-R 3 i
11
OHOH
worinwherein
.Ri C10— C2o— Acyl ; R2 Wasserstoff oder C10-C20-Acyl.Ri C 10 - C 2 o - acyl; R 2 is hydrogen or C 10 -C 20 acyl
R3 Wasserstoff, 2-Trimethylamino-1-ethyl, 2-Amino-l- ethyl, nicht substituiertes oder durch eine oder mehrere Carboxy-, Hydroxy- oder Amino-Gruppen substituiertes C1-C5- Alkyl; die Inositol- oder die Glycerylgruppe bedeuten, oder Salze dieser Verbindungen.R 3 is hydrogen, 2-trimethylamino-1-ethyl, 2-amino-1-ethyl, C 1 -C 5 alkyl which is unsubstituted or substituted by one or more carboxy, hydroxyl or amino groups; mean the inositol or glyceryl group, or salts of these compounds.
C10-C20-Acyl ist vorzugsweise ein geradkettiges C10-C20-Alka- noyl mit einer geraden Anzahl an C-Atomen und geradkettiges C10-C20-Alkenoyl mit einer oder mehreren Doppelbindungen und einer geraden Anzahl an C-Atomen.C 10 -C 20 acyl is preferably a straight-chain C 10 -C 20 alkanoyl with an even number of C atoms and straight-chain C 10 -C 20 alkenoyl with one or more double bonds and an even number of C atoms .
Geradkettiges C10-C20-Alkanoyl mit einer geraden Anzahl an C-Atomen sind beispielsweise n-Dodecanoyl, n-Tetradecanoyl, n-Hexadecanoyl oder n-Octadecanoyl.Straight-chain C 10 -C 20 alkanoyl with an even number of C atoms are, for example, n-dodecanoyl, n-tetradecanoyl, n-hexadecanoyl or n-octadecanoyl.
Geradkettiges C10-C20-Alkenoyl mit einer Doppelbindung und einer geraden Anzahl an C-Atomen sind beispielsweise 6-cis- oder-6-trans-, 9-cis- oder 9-trans- Dodecenoyl, -Tetradece- noyl, -Hexadecenoyl, -Octadecenoyl oder -Icosenoyl, insbesondere 9-cis-0cta-decenoyl (Oleoyl), ferner 9,12-cis- Octadecadienoyl oder 9, 12,15-cis-octadecatrienoyl.Straight-chain C 10 -C 20 alkenoyl with a double bond and an even number of C atoms are, for example, 6-cis or 6-trans, 9-cis or 9-trans dodecenoyl, tetradecenoyl, hexadecenoyl , -Octadecenoyl or -Icosenoyl, in particular 9-cis-0cta-decenoyl (oleoyl), further 9,12-cis-octadecadienoyl or 9, 12,15-cis-octadecatrienoyl.
Ein Phospholipid der Formel (1), worin R3 2-Trimethylamino- 1-ethyl bedeutet, wird mit dem Trivialnamen Lecithin und ein Phospholipid der Formel (1), worin R3 2-Amino-1-ethyl bedeutet, mit dem Trivialnamen Kephalin bezeichnet. Geeignet sind beispielsweise natürlich vorkommendes Kephalin oder Lecithin, z.B. Kephalin oder Lecithin aus Sojabohnen oder Hühnerei mit verschiedenen oder identischen Acylgruppen oder Mischungen davon.A phospholipid of the formula (1), in which R 3 denotes 2-trimethylamino-1-ethyl, is given the trivial name lecithin and a phospholipid of formula (1), in which R 3 denotes 2-amino-1-ethyl, with the trivial name cephalin designated. For example, naturally occurring cephalin is suitable or lecithin, for example cephalin or lecithin from soybeans or hen's egg with different or identical acyl groups or mixtures thereof.
Das Phospholipid der Formel (1) kann aber auch syntheti- sehen Ursprungs sein. Unter dem Begriff synthetischesThe phospholipid of formula (1) can also be of synthetic origin. Under the term synthetic
Phospholipid definiert man Phospholipide, welche bezüglich Rx und R2 eine einheitliche Zusammensetzung haben. Solche synthetischen Phospholipide sind vorzugsweise die weiter vorn definierten Lecithine und Kephaline, deren Acylgruppen RJL und R2 eine definierte Struktur haben und von einer definierten Fettsäure mit einem Reinheitsgrad höher als ca. 95% abgeleitet sind. Rx und R2 können gleich oder verschieden und ungesättigt oder gesättigt sein. Bevorzugt ist Ri gesättigt, z.B. n-Hexadecanoyl, und R2 ungesättigt, z.B. 9- cis-Octadecenoyl (Oleoyl).Phospholipids are defined as phospholipids which have a uniform composition with respect to R x and R 2 . Such synthetic phospholipids are preferably the lecithins and kephalins defined above, whose acyl groups R JL and R 2 have a defined structure and are derived from a defined fatty acid with a degree of purity higher than approximately 95%. R x and R 2 can be the same or different and unsaturated or saturated. Ri is preferably saturated, for example n-hexadecanoyl, and R 2 is unsaturated, for example 9-cis-octadecenoyl (oleoyl).
Der Begriff "natürlich vorkommendes" Phospholipid definiert Phospholipide, welche bezüglich Rx und R2 keine einheitliche Zusammensetzung haben. Solche natürlichen Phospholipide sind ebenfalls Lecithine und Kephaline, deren Acylgruppen Rx und R2 von natürlich vorkommenden Fettsäuregemischen abgeleitet sind.The term "naturally occurring" phospholipid defines phospholipids which have no uniform composition with respect to R x and R 2 . Such natural phospholipids are also lecithins and cephalins, the acyl groups R x and R 2 of which are derived from naturally occurring fatty acid mixtures.
Die Forderung "im wesentlichen reines" Phospholipid der Formel (1) definiert einen Reinheitsgrad von mehr als 90 Gew.-%, vorzugsweise mehr als 95 Gew.-% des Phospholipids der Formel (1), welcher anhand geeigneter Bestimmungsmethoden, z.B. papier- oder dunnschichtchromatographisch, mit HPLC oder enzymatischem Farbtest, nachweisbar ist.The requirement "substantially pure" phospholipid of formula (1) defines a degree of purity of more than 90% by weight, preferably more than 95% by weight of the phospholipid of formula (1), which can be determined using suitable determination methods, e.g. is detectable by paper or thin layer chromatography, with HPLC or enzymatic color test.
In einem Phospholipid der Formel (1) ist R3 mit der Bedeutung Cx-C4-Alkyl beispielsweise Methyl oder Ethyl. Die Bedeutung Methyl ist bevorzugt.In a phospholipid of formula (1), R 3 with the meaning C x -C 4 alkyl is, for example, methyl or ethyl. The meaning methyl is preferred.
R3 mit den Bedeutungen durch eine oder mehrere Carboxy-, Hydroxy- oder Amino-Gruppen substituiertes Cj-C3-Alkyl sind beispielsweise 2-Hydroxyethyl, 2 , 3-Dihydroxy-n-propyl, Carboxymethyl, 1- oder 2-Carboxyethyl, Dicarboxymethyl, 2- Carboxy-2-hydroxyethyl oder 3-Carboxy-2, 3-dihydroxy-n- propyl, 3-Amino-3-carboxy-n-propyl oder 2-Amino-2-carboxy- n-propyl, vorzugsweise 2-Amino-2-carboxyethyl.R 3 with the meanings substituted by one or more carboxy, hydroxyl or amino groups C 1 -C 3 -alkyl are, for example, 2-hydroxyethyl, 2, 3-dihydroxy-n-propyl, Carboxymethyl, 1- or 2-carboxyethyl, dicarboxymethyl, 2-carboxy-2-hydroxyethyl or 3-carboxy-2, 3-dihydroxy-n-propyl, 3-amino-3-carboxy-n-propyl or 2-amino-2 -carboxy- n-propyl, preferably 2-amino-2-carboxyethyl.
Phospholipide der Formel (1) mit diesen Gruppen können in Salzform, z.B. als Natrium- oder Kaliumsalz, vorliegen.Phospholipids of formula (1) with these groups can be used in salt form e.g. as sodium or potassium salt.
Phospholipide der Formel (1), worin R3 die Inositol- oder die Glycerylgruppe bedeutet, sind unter den Bezeichnungen Phosphatidylinositol und Phosphatidylglycerol bekannt.Phospholipids of the formula (1), in which R 3 denotes the inositol or the glyceryl group, are known under the names phosphatidylinositol and phosphatidylglycerol.
Für die Acylreste in den Phospholipiden der Formel (1) sind auch die in Klammern angegebenen Bezeichnungen gebräuchlich:For the acyl radicals in the phospholipids of the formula (1), the names given in brackets are also common:
9-cis-Dodecenoyl (Lauroleoyl) , 9-Cis-Tetradecenoyl (Myri- stoleoyl), 9-cis-Hexadecenoyl (Palmitoleoyl) , 6-cis-Octa- decenoyl (Petroseloyl) , 6-trans-0ctadecenoyl (Petroselai- doyl), 9-cis-0ctadecenoyl (Oleoyl), 9-trans-0ctadecenoyl (Elaidoyl), 9, 12-cis-Octadecadienoyl (Linoleoyl), 9,12,15- cis-Octadecatrienoyl (Linolenoyl) , 11-cis-Octadecenoyl (Vaccenoyl), 9-cis-Icosenoyl (Gadoleoyl), 5, 8, 11, 14-cis- Eicosatetraenoyl (Arachidonoyl) , n-Dodecanoyl, (Lauroyl), n-Tetradecanoyl (Myristoyl), n-Hexadecanoyl (Pal itoyl), n- Octadecanoyl (Stearoyl), n-Icosanoyl (Arachidoyl) , n-Doco- sanoyl (Behenoyl), n-Tetracosanoyl (Lignoceroyl) .9-cis-dodecenoyl (lauroleoyl), 9-cis-tetradecenoyl (myristoleoyl), 9-cis-hexadecenoyl (palmitoleoyl), 6-cis-octa-decenoyl (petroseloyl), 6-trans-0ctadecenoyl (petroselai- d) , 9-cis-octadecenoyl (oleoyl), 9-trans-octadecenoyl (elaidoyl), 9, 12-cis-octadecadienoyl (linoleoyl), 9, 12, 15-cis-octadecatrienoyl (linolenoyl), 11-cis-octadecenoyl (vaccenoyl ), 9-cis-icosenoyl (gadoleoyl), 5, 8, 11, 14-cis-eicosatetraenoyl (arachidonoyl), n-dodecanoyl, (lauroyl), n-tetradecanoyl (myristoyl), n-hexadecanoyl (pal itoyl), n - octadecanoyl (stearoyl), n-icosanoyl (arachidoyl), n-docosanoyl (behenoyl), n-tetracosanoyl (lignoceroyl).
Ein Salz des Phospholipids der Formel (1) ist annehmbar. Salze definieren sich durch die Existenz von salzbildenden Gruppen im Substituenten R3 sowie durch die freie Hydroxy- gruppe am Phosphor. Möglich ist ebenfalls die Bildung von inneren Salzen. Bevorzugt sind Alkalimetallsalze, insbesondere Natriumsalze.A salt of the phospholipid of formula (1) is acceptable. Salts are defined by the existence of salt-forming groups in the substituent R 3 and by the free hydroxyl group on the phosphorus. The formation of internal salts is also possible. Alkali metal salts, in particular sodium salts, are preferred.
In einer besonders bevorzugten Ausführungsform verwendet man gereinigtes Lecithin aus Sojabohnen der Qualität LIPOID S 100 oder S 75 oder ein Lecithin definiert in der Monographie der USP23 / NF 18. Die Komponente (a) wird vorzugsweise in einer Konzentration von ca. 0,1 bis 30 Gew.-%, bezogen auf das Gesamtgewicht der Komponenten (a), (b) und (c), eingesetzt.In a particularly preferred embodiment, purified lecithin from soybeans of the quality LIPOID S 100 or S 75 or a lecithin defined in the monograph of USP23 / NF 18 is used. Component (a) is preferably used in a concentration of approximately 0.1 to 30% by weight, based on the total weight of components (a), (b) and (c).
Das NanoFood, enthaltend (a) als membranbildendes Molekül ein Phospholipid,NanoFood, containing (a) a phospholipid as the membrane-forming molecule,
(b) einen Coemulgator und(b) a co-emulsifier and
(c) einen lipophilen Bestandteil, stellt einen weiteren Erfindungsgegenstand dar.(c) a lipophilic component is another subject of the invention.
Als Komponente (b) wird vorzugsweise ein Emulgator oder Emulgatormischungen verwendet, der/die bevorzugt O/W-Struk- turen ausbildet( ) .As component (b), an emulsifier or emulsifier mixtures is preferably used which preferably forms O / W structures ().
Speziell bevorzugte Emulgatoren sind:Particularly preferred emulsifiers are:
Alkali-, Ammonium- und Aminiumsalze von Fettsäuren. Beispiele für solche Salze sind Lithium-, Natrium-, Kalium-, Ammonium-, Triethylamin- , Ethanolamin-, Diet- hanolamin- oder Triethanolaminsalze. Insbesondere werden die Natrium-, Kalium- oder Ammonium- (NR]R2R3)-salze verwendet, wobei Rl R2 und R3 unabhängig voneinander Wasserstoff, C1-C4-Alkyl oder C1-C4-Hydroxyalkyl bedeu- ten.Alkali, ammonium and aminium salts of fatty acids. Examples of such salts are lithium, sodium, potassium, ammonium, triethylamine, ethanolamine, diethanolamine or triethanolamine salts. In particular, the sodium, potassium or ammonium (NR] R 2 R 3 ) salts are used, where R 1 R 2 and R 3 independently of one another are hydrogen, C 1 -C 4 -alkyl or C 1 -C 4 -hydroxyalkyl mean.
Alkylsulfate wie z.B. Natriumdocecylsulfat Salze der Gallensäure wie z.B. Natriumcholat , Natrium- glycocholat und Natriumtaurocholat; Partialfettsäureester des Sorbitans wie z.B. Sorbitan- monolaurat;Alkyl sulfates such as e.g. Sodium docecyl sulfate salts of bile acid such as e.g. Sodium cholate, sodium glycocholate and sodium taurocholate; Partial fatty acid esters of sorbitan such as e.g. Sorbitan monolaurate;
Zuckerester wie z.B. Sucrosemonolaurat;Sugar esters such as Sucrose monolaurate;
Fettsäurepartialglyceride wie z.B. Laurinsäuremonogly- cerid;Fatty acid partial glycerides such as e.g. Lauric acid monoglyceride;
Polyglycerinester von Fettsäuren; - Propylenglycolester von Fettsäuren;Polyglycerol esters of fatty acids; - propylene glycol esters of fatty acids;
Milchsäureester von Fettsäuren wie z.B. Natriumstea- royl-lactyl-2-lactatLactic acid esters of fatty acids such as Sodium stearoyl lactyl-2-lactate
Proteine wie z.B. Kasein. Emulgatoren vom Polyoxyethylen Typ sind ganz besonders bevorzugt. Beispiele solcher Emulgatoren sind:Proteins such as casein. Emulsifiers of the polyoxyethylene type are very particularly preferred. Examples of such emulsifiers are:
Polyethoxylierte Sorbitanfettsäureester wie z.B. Poly- sorbat 80; - Polyethoxyliertes Vitamin E Derivate wie z.B. VitaminPolyethoxylated sorbitan fatty acid esters such as e.g. Polysorbate 80; - Polyethoxylated vitamin E derivatives such as vitamin
E Polyethylen Glycol 1000 Succinat;E polyethylene glycol 1000 succinate;
Polyethoxylierte Fettsäureester wie z.B. Poly- oxy1(20) stearat;Polyethoxylated fatty acid esters such as e.g. Polyoxy1 (20) stearate;
Polyoxyethylenglykolierte natürliche oder hydrierte Pflanzenöle wie z.B. polyoxyethylen-glykolierte natürliche oder hydrierte Rizinusöle;Polyoxyethylene glycolated natural or hydrogenated vegetable oils such as polyoxyethylene glycolated natural or hydrogenated castor oils;
Polyethoxylierte Fettsäurepartialglyceride wie z.B.Polyethoxylated fatty acid partial glycerides such as e.g.
Diethylenglykolmonostearat;Diethylene glycol monostearate;
Polyethoxylierte Kohlenhydrate; - Blockpolymerisate von Ethylenoxid und Propylenoxid, wie z.B. Poloxamer 188.Polyethoxylated carbohydrates; - Block polymers of ethylene oxide and propylene oxide, e.g. Poloxamer 188.
Die Komponente (b) ist im erfindungsgemäss verwendeten NanoFood in einer Konzentration von ca. 1 bis ca. 50 Gew.- %, bezogen auf das Gesamtgewicht der Komponenten (a), (b) und (c) vorhanden.Component (b) is present in the NanoFood used according to the invention in a concentration of approximately 1 to approximately 50% by weight, based on the total weight of components (a), (b) and (c).
Das NanoFood, enthaltendContaining the NanoFood
(a) ein membranbildendes Molekül,(a) a membrane-forming molecule,
(b) als Coemulgator einen Emulgator vom Polyoxy-ethylen Typ und (c) einen lipophilen Bestandteil, stellt einen weiteren Erfindungsgegenstand dar.(b) as a co-emulsifier, an emulsifier of the polyoxyethylene type and (c) a lipophilic component, is a further subject of the invention.
Die Komponente (c) ist vorzugsweise ein natürliches, ein synthetisches oder ein partialsynthetisches Di- oder Tri- glycerid, ein Fett, ein wasserunlöslicher, ein schwer was- serlöslicher, ein öliger oder ein in Oel lösliche Nährstoff beziehungsweise Nutraceutical oder Mischungen dieser Stoffe. Für die erfindungsgemässe Anwendung geeignete Nährstoffe sind Fette, Eiweisse, Kohlenhydrate, Salze, Vitamine und Spurenstoffe.Component (c) is preferably a natural, a synthetic or a partially synthetic di- or triglyceride, a fat, a water-insoluble, a sparingly water-soluble, an oily or an oil-soluble nutrient or nutraceutical or mixtures of these substances. Nutrients suitable for the use according to the invention are fats, proteins, carbohydrates, salts, vitamins and trace substances.
Für die erfindungsgemässe Anwendung geeignete Nutraceuti- cals sind beispielsweise Vitamine, Antioxidantien, Phyto- chemicals und Zoochemicals.Nutraceuticals suitable for the use according to the invention are, for example, vitamins, antioxidants, phytochemicals and zoochemicals.
Beispiele von Vitaminen und Antioxidantien sind Vitamin E und Derivate, Tocotrienole, Vitmamin A und Derivate, Vitamin C, Beta-Carotin, Carotinoide, Flavonoide, Lycopene, Luteine und Liponsäuren.Examples of vitamins and antioxidants are vitamin E and derivatives, tocotrienols, vitamin A and derivatives, vitamin C, beta-carotene, carotenoids, flavonoids, lycopenes, luteins and lipoic acids.
Beispiele von Phytochemicals, d.h. natürliche Komponenten von Pflanzen, sind Oele und ätherische Oele wie z. B. Wei- zenkeimöl, Maiskeimöl, Distelöl, Leinöl, Hagebuttenkernöl, Hanföl, Haselnussöl, Heilbuttleberöl, Johannisbeersamenöl, Kümmelöl, Kürbiskernöl, Olivenöl, Erdnussöl, Rapsöl, Sojaöl, Sesamöl, Aprikosen- und Pfirsichkernöl, Baumwollsaatöl, Kirschkernöl, Pistazienkernöl, Nachtkerzenöl, Borretschöl, Reiskeimöl, Senfsaatöl, Sonnenblumenöl, Traubenkernöl, Pfefferminzöl, Melissenöl, Citronellöl, Lemongrasöl, Zitro- nenöl, Salbeiöl, ölige Thymianextrakte, Rosmarinol, Oran- genblütenöl, Pinen freies Wacholderöl, Kamillenöl und -extrakte, Schafgarbenblütenöl, Zimtöl, Korianderöl, Anis- öl, und Fenchelöl.Examples of phytochemicals, i.e. natural components of plants are oils and essential oils such as B. WEI zenkeimöl, corn oil, safflower oil, linseed oil, rose hip seed oil, hemp oil, hazelnut oil, halibut liver oil, blackcurrant seed oil, cumin oil, pumpkin seed oil, olive oil, peanut oil, rapeseed oil, soybean oil, sesame oil, apricot and peach kernel oil, cottonseed oil, cherry kernel oil, pistachio nut oil, evening primrose oil, borage oil , Rice germ oil, mustard seed oil, sunflower oil, grape seed oil, peppermint oil, lemon balm oil, citronell oil, lemongrass oil, lemon oil, sage oil, oily thyme extracts, rosemary oil, orange blossom oil, pinene free juniper oil, chamomile oil and extracts, yarrow oil, cori oil oil, cilantro oil oil, coriander oil , and fennel oil.
ScharfStoffe, Bitterstoffe, Gewürze, Gerbstoffe und Sapo- nine sind weitere Beispiele von Phytochemicals.Spicy substances, bitter substances, spices, tannins and saponins are further examples of phytochemicals.
Beispiele von Zoochemicals, d.h. natürliche Bestandteile tierischen Gewebes, sind Lebertran, Fischöl, Lachsöl, Lachsöl Ethylesterkonzentrat und Fischöl Ethylesterkonzen- trat.Examples of zoochemicals, i.e. Natural components of animal tissue are cod liver oil, fish oil, salmon oil, salmon oil ethyl ester concentrate and fish oil ethyl ester concentrate.
Weitere Beispiele von Nutraceuticals sind ungesättigte Omega-9-Fettsäuren wie z.B. Oelsäure, Omega-6-Fettsäuren wie z.B. Linolsäure, gamma-Linolensäure, dihommo-gamma- Linolensäure und Arachidonsäure und Omega-3-Fettsäuren wie z.B. alpha Linolensäure, Stearidonsäure, Eicosapentaensäure und Docosahexaensäure.Further examples of nutraceuticals are unsaturated omega-9 fatty acids such as oleic acid, omega-6 fatty acids such as linoleic acid, gamma-linolenic acid, dihommo-gamma Linolenic acid and arachidonic acid and omega-3 fatty acids such as alpha linolenic acid, stearidonic acid, eicosapentaenoic acid and docosahexaenoic acid.
Ebenfalls Beispiele von Nutraceuticals sind Aminosäuren, Ubiquinone wie Coenzym Q10, Carnitin, Creatin, Dithiol- ethione (Oltipraz), Tamoxifen, Resveratrol und Taurin.Other examples of nutraceuticals are amino acids, ubiquinones such as coenzyme Q10, carnitine, creatine, dithiolethione (oltipraz), tamoxifen, resveratrol and taurine.
Die Komponente (c) ist im erfindungsgemäss eingesetzten NanoFood in einer bevorzugten Konzentration von 0,1 bis 70 Gew.-%, bezogen auf das Gesamtgewicht der Komponenten (a), (b) und (c) vorhanden.Component (c) is present in the NanoFood used according to the invention in a preferred concentration of 0.1 to 70% by weight, based on the total weight of components (a), (b) and (c).
Das NanoFood, enthaltendContaining the NanoFood
(a) ein membranbildendes Molekül,(a) a membrane-forming molecule,
(b) einen Coemulgator und(b) a co-emulsifier and
(c) als lipophilen Bestandteil ein fettlösliches Vit- amin, ein Carotinoid, ein Flavonoid, ein Ubiquinon, ein pflanzliches oder tierisches Oel, ein ätherisches Oel, eine Omega-9-Fettsäure, eine Omega-6-Fettsäure oder eine Omega-3-Fettsäure oder Mischungen dieser Stoffe, stellt einen weiteren Erfindungsgegenstand dar.(c) as lipophilic component a fat-soluble vitamin, a carotenoid, a flavonoid, an ubiquinone, a vegetable or animal oil, an essential oil, an omega-9 fatty acid, an omega-6 fatty acid or an omega-3 Fatty acid or mixtures of these substances represents a further subject of the invention.
Gegebenenfalls enthält das erfindungsgemäss eingesetzte NanoFood als fakultative Komponente (d) einen Lösungsvermittler, vorzugsweise eine C2-C8 Alkohol wie z.B. Ethanol oder Propylenglykol.Optionally, the NanoFood used according to the invention contains, as optional component (d), a solubilizer, preferably a C 2 -C 8 alcohol, such as ethanol or propylene glycol.
Eine NanoFood-Zusammensetzung mit den Komponenten (a), (b) und (c) zeichnet sich bei Dispersion im wässrigen Medium durch günstige Phaseneigenschaften aus. So ist bei vorhandener Opaleszenz und Transparenz im Gegenlicht nur an einer äusserst geringen milchigen Trübung zu erkennen, dass die Dispersion noch physikalische Unterschiede gegenüber dem Idealzustand einer echten molekularen Lösung aufweist. Elektronenmikroskopische Abbildungen zeigen, dass eine Population von mehr als 98 % in einer Gaussschen Verteilung als Suspension von Partikeln mit einer Teilchengrösse kleiner als ca. 80 nm typischerweise kleiner als ca. 40 nm, vorliegt. Diese Unterschiede gegenüber einer echten Lösung sind aber aufgrund der besonders guten Homogenitäts-eigen- Schäften der Dispersion tolerierbar, die beispielsweise an einer überraschend hohen Lagerstabilität, z. B. keine Entmischung nach mehrmonatiger Lagerung bei Temperaturen bis Raumtemperatur (durch Extrapolation zu erwartende Stabilität länger als zwei Jahre), nachweisbar sind.A NanoFood composition with components (a), (b) and (c) is characterized by favorable phase properties when dispersed in an aqueous medium. With opalescence and transparency in the backlight, it can only be seen from an extremely low milky haze that the dispersion still shows physical differences compared to the ideal state of a real molecular solution. Electron microscopic images show that a population greater than 98% in a Gaussian distribution as a suspension of particles with a particle size smaller than approx. 80 nm, typically smaller than approx. 40 nm. However, these differences compared to a real solution can be tolerated due to the particularly good homogeneity properties of the dispersion, which are due, for example, to a surprisingly high storage stability, e.g. B. no segregation after storage for several months at temperatures up to room temperature (stability expected by extrapolation longer than two years) are detectable.
Zur Herstellung der NanoFood werden die beiden Komponenten (b) und (c), gegebenenfalls unter Erwärmen zu einer homogenen flüssigen Phase gemischt. In dieser Phase wird die Komponente (a), gegebenenfalls unter Zuhilfenahme eines Lösungsvermittlers wie Ethanol, gelöst. Daraus resultiert eine klare Flüssigkeit, die sogenannte NanoFood-Vorphase. Diese wird der gegebenenfalls wasserlösliche Nährstoffe oder Nutraceuticals enthaltenden wässrigen Phase unter Rühren zugegeben. Das Rühren erfolgt mit gewöhnlichen Rührapparaten, wie z.B. Propeller-, Schrägblatt- oder Magnet- rührwerken. Durch die besondere Auswahl der Komponenten (a), (b) und (c) entstehen dabei unmittelbar ultrafeine, monodisperse NanoFoods. Dabei kann auf eine Homogenisierung mittels Düsen-, Rotor-Stator- oder Ultraschallhomogenisatoren, welche hohe Scher- und Kavitations-kräfte erzeugen, verzichtet werden.To produce the NanoFood, the two components (b) and (c) are mixed, optionally with heating, to form a homogeneous liquid phase. In this phase, component (a) is dissolved, if necessary with the aid of a solubilizer such as ethanol. This results in a clear liquid, the so-called NanoFood pre-phase. This is added to the aqueous phase, which may contain water-soluble nutrients or nutraceuticals, with stirring. Stirring is done with ordinary stirrers, e.g. Propeller, inclined blade or magnetic agitators. The special selection of components (a), (b) and (c) results in ultrafine, monodisperse NanoFoods. Homogenization by means of nozzle, rotor-stator or ultrasonic homogenizers, which generate high shear and cavitation forces, can be dispensed with.
Die Zugabe der NanoFood-Vorphase zur wässrigen Phase wird gewöhnlich bei einer Temperatur durchgeführt, die im Bereich der jeweiligen Öl/Wasser-Phasen-Inversionstemperatur (PIT) liegt.The addition of the NanoFood pre-phase to the aqueous phase is usually carried out at a temperature which is in the range of the respective oil / water phase inversion temperature (PIT).
Die durch das beschriebene Herstellungsverfahren charakterisierten NanoFoods weisen einen mittleren Partikeldurchmesser von kleiner 80 nm, typischerweise kleiner 40 nm, auf. Die Partikelverteilung ist monodispers und gehorcht einer Gauss-Verteilung. Laser-Lichtstreumessungen und elektronenmikroskopische Untersuchungen (Cryo-TEM) bestäti- gen die sehr kleine Grosse und hervorragende Homogenität der NanoFoods .The NanoFoods characterized by the described production process have an average particle diameter of less than 80 nm, typically less than 40 nm. The particle distribution is monodisperse and obeys a Gaussian distribution. Laser light scattering measurements and electron microscopic examinations (Cryo-TEM) confirm against the very small size and excellent homogeneity of the NanoFoods.
Die NanoFood-Zusammensetzung wird erfindungsgemäss für Nahrungs-Endprodukte verwendet.The NanoFood composition is used according to the invention for food end products.
Vorzugsweise sind die Nahrungs-Endprodukte flüssig, halbfest oder fest.The final food products are preferably liquid, semi-solid or solid.
Flüssige Nahrungs-Endprodukte sind z.B stille und kohlensäurehaltige Mineralwasser, aromatisierte Wasser, Frucht-, Obst-, Gemüsesäfte und Sirupe, Milch, Milch-Imitationspro- dukte und Sossen.Liquid food end products include still and carbonated mineral water, flavored water, fruit, fruit, vegetable juices and syrups, milk, milk imitation products and sauces.
Beispiele halbfester Nahrungs-Endprodukte sind Yoghurt, Quark, Margarine, hochfetthaltige Emulsionen, Aufstriche und Speiseeis.Examples of semi-solid food end products are yogurt, quark, margarine, high-fat emulsions, spreads and ice cream.
Feste Nahrungs-Endprodukte sind z. B. Instantprodukte, Schokolade, Brot und Kleingebäck, Fleisch und Wurstwaren, Teigwaren und Kartoffelprodukte.Solid food end products are e.g. B. instant products, chocolate, bread and biscuits, meat and sausages, pasta and potato products.
Diese Nahrungs-Endprodukte, enthaltend NanoFood, bilden einen weiteren Erfindungsgegenstand.These final food products containing NanoFood form a further subject of the invention.
Die Nahrungs-Endprodukte enthalten dabei das NanoFood in einer Konzentration von 0,01 bis 100 Gew.%.The final food products contain the NanoFood in a concentration of 0.01 to 100% by weight.
Zur Herstellung von flüssigen (Beispiele 11-16) und halbfesten (Beispiel 17) Nahrungs-Endprodukten werden die NanoFoods in den wässrigen Anteil der Endprodukte eingearbeitet. Die Einarbeitung der NanoFoods erfolgt vorzugs- weise unter Rühren bei Raumtemperatur, wobei gewöhnlicheTo produce liquid (Examples 11-16) and semi-solid (Example 17) food end products, the NanoFoods are incorporated into the aqueous portion of the end products. The incorporation of the NanoFoods is preferably carried out with stirring at room temperature
Rührapparate wie z.B. Propeller-, Schrägblatt- oder Magnetrührwerke eingesetzt werden.Agitators such as Propeller, inclined blade or magnetic stirrers are used.
Anstelle des NanoFoods kann auch die entsprechende Nano- Food-Vorphase in den wässrigen Anteil der Endformulierung eingearbeitet werden. Die Zugabe der NanoFood-Vorphase in den wässrigen Anteil der Endprodukte erfolgt unter Rühren und vorzugsweise bei einer Temperatur, die im Bereich der jeweiligen Öl/Wasser-Phasen-Inversionstemperatur (PIT) liegt.Instead of the NanoFood, the corresponding nano-food pre-phase can also be added to the aqueous portion of the final formulation be incorporated. The NanoFood pre-phase is added to the aqueous portion of the end products with stirring and preferably at a temperature which is in the range of the respective oil / water phase inversion temperature (PIT).
Feste Nahrungs-Endprodukte wie z.B. Instantprodukte werden durch Besprühen oder Tränken mit NanoFoods gecoatet oder beladen. Für gewisse feste Nahrungs-Endprodukte ist es vorteilhaft, das NanoFood in dehydratisierter Form dem festen Stoffgemisch beizumischen, wobei die Dehydratisie- rung des NanoFood im allgemeinen durch Gefrier- oder Sprühtrocknung in Gegenwart gebräuchlicher Hilfsstoffe wie z.B. Maltodextrine erfolgt.Solid food end products such as Instant products are coated or loaded with NanoFoods by spraying or soaking. For certain solid food end products, it is advantageous to mix the NanoFood in dehydrated form with the solid mixture of substances, the dehydration of the NanoFood generally by freeze or spray drying in the presence of customary auxiliaries, e.g. Maltodextrins are done.
Die Nahrungs-Endprodukte werden vorzugsweise zur Ernährung, zur diätetischen Ernährung, zur Stimulierung und Verbesserung von Körperfunktionen, zur Vorbeugung, zur unterstützenden Therapie oder zur Therapie von Krankheiten bei Mensch und Tier verwendet.The final food products are preferably used for nutrition, for dietary nutrition, for stimulating and improving bodily functions, for prevention, for supportive therapy or for the therapy of diseases in humans and animals.
In den folgenden Beispielen beziehen sich die Prozentsätze auf das Gewicht. Die Mengen beziehen sich bei den eingesetzten Verbindungen, wenn nicht anders angegeben, auf die Reinsubstanz. In the following examples, the percentages are by weight. Unless otherwise stated, the amounts relate to the pure substance in the compounds used.
NanoFood Herstellunσsbeispiele:NanoFood manufacturing examples:
Beispiel 1: Triαlycerid 3.4% NanoFoodExample 1: Triαlyceride 3.4% NanoFood
Miglyol 812 3.45 %Miglyol 812 3.45%
Soja Lecithin 1.73 % Polysorbat 80 3.40 %Soy Lecithin 1.73% Polysorbate 80 3.40%
Ethanol 1.42 %Ethanol 1.42%
10 iru Phosphatpuffer, pH 6 ad 100.00 %10 iru phosphate buffer, pH 6 ad 100.00%
Herstellung: Miglyol 812 und Polysorbat 80 werden gemischt. Zu dieser Mischung wird das in Ethanol gelöste Lecithin hinzugegeben. Daraus resultiert eine klare Flüssigkeit, die unter Rühren (z.B. Magnetrührwerk) der Wasser-Phase, welche zuvor auf 50°C erwärmt wurde, zugesetzt wird.Production: Miglyol 812 and Polysorbate 80 are mixed. The lecithin dissolved in ethanol is added to this mixture. This results in a clear liquid that is added to the water phase, which has previously been heated to 50 ° C, with stirring (e.g. magnetic stirrer).
Beispiel 2: Triσlycerid 3.4% NanoFoodExample 2: Triσlyceride 3.4% NanoFood
Miglyol 812 3.45 % Soja Lecithin 1.73 %Miglyol 812 3.45% Soy Lecithin 1.73%
Vitamin E Polyethylene Glycol Succinate 3.40 % (Vitamin E TPGS, Eastman)Vitamin E Polyethylene Glycol Succinate 3.40% (Vitamin E TPGS, Eastman)
Ethanol 1.42 %Ethanol 1.42%
10 mM Phosphatpuffer, pH 6 ad 100.00 %10 mM phosphate buffer, pH 6 ad 100.00%
Herstellung: Miglyol 812 und Vitamin E Polyethylene Glycol Succinate werden unter Erwärmen gemischt. Zu dieser Mischung wird das in Ethanol gelöste Lecithin hinzugegeben. Daraus resultiert eine klare Flüssigkeit, die unter Rühren (z.B. Magnetrührwerk) der Wasser-Phase, welche zuvor auf 50°C erwärmt wurde, zugesetzt wird.Production: Miglyol 812 and Vitamin E Polyethylene Glycol Succinate are mixed while heating. The lecithin dissolved in ethanol is added to this mixture. This results in a clear liquid that is added to the water phase, which has previously been heated to 50 ° C, with stirring (e.g. magnetic stirrer).
Beispiel 3: Triglycerid 4.6% NanoFoodExample 3: Triglyceride 4.6% NanoFood
Miglyol 812 4.60 %Miglyol 812 4.60%
Soja Lecithin 1.40 %Soy Lecithin 1.40%
Polysorbat 80 3.40 % Ethanol 0.60 %Polysorbate 80 3.40% ethanol 0.60%
10 mM Phosphatpuffer, pH 6 ad 100.00 %10 mM phosphate buffer, pH 6 ad 100.00%
Die Herstellung erfolgt in zum Beispiel 1 analoger Weise. Beispiel 4: Triαlycerid 4.6% NanoFoodProduction takes place in an analogous manner, for example 1. Example 4: Triαlyceride 4.6% NanoFood
Miglyol 812 4.60 %Miglyol 812 4.60%
Soja Lecithin 1.40 %Soy Lecithin 1.40%
Polysorbat 80 3.40 % Propylenglykol 0.60 %Polysorbate 80 3.40% propylene glycol 0.60%
10 mM Phosphatpuffer, pH 6 ad 100.00 %10 mM phosphate buffer, pH 6 ad 100.00%
Herstellung: Miglyol 812, Polysorbat 80 und Propylenglykol werden gemischt. Zu dieser Mischung wird unter Rühren das Lecithin hinzugegeben. Daraus resultiert eine klare Flüssig- keit, die unter Rühren (z.B. Magnetrührwerk) der Wasser- Phase, welche zuvor auf 50 °C erwärmt wurde, zugesetzt wird.Production: Miglyol 812, polysorbate 80 and propylene glycol are mixed. The lecithin is added to this mixture with stirring. This results in a clear liquid that is added to the water phase, which has previously been heated to 50 ° C, with stirring (e.g. magnetic stirrer).
Beispiel 5: Vitamin E Acetat 2% NanoFoodExample 5: Vitamin E acetate 2% NanoFood
Vitamin E Acetat 2.00 %Vitamin E acetate 2.00%
Soja-Lecithin 0.49 % Polysorbat 80 1.86 %Soy Lecithin 0.49% Polysorbate 80 1.86%
Miglyol 812 0.71 %Miglyol 812 0.71%
Ethanol 0.40 %Ethanol 0.40%
10 mM Phosphatpuffer, pH 6 ad 100.00 %10 mM phosphate buffer, pH 6 ad 100.00%
Die Herstellung erfolgt in zum Beispiel 1 analoger Weise.Production takes place in an analogous manner, for example 1.
Beispiel 6: Vitamin E Acetat 5% NanoFoodExample 6: Vitamin E acetate 5% NanoFood
Vitamin E Acetat 5 . 00 %Vitamin E acetate 5. 00%
Soja-Lecithin 0 . 54 %Soy Lecithin 0. 54%
Polysorbat 80 3 . 92 %Polysorbate 80 3. 92%
Miglyol 812 1 .78 % Ethanol 0 . 18 %Miglyol 812 1.78% ethanol 0. 18%
10 mM Phosphatpuffer, pH 6 ad 100 . 00 %10 mM phosphate buffer, pH 6 to 100. 00%
Die Herstellung erfolgt in zum Beispiel 1 analoger Weise, Beispiel 7: Vitamin A Palmitat 0.45% NanoFoodProduction takes place in an analogous manner, for example 1, Example 7: Vitamin A Palmitate 0.45% NanoFood
Vitamin A Palmitat (1.7 x 106 IU/g) 0.45 %Vitamin A palmitate (1.7 x 10 6 IU / g) 0.45%
Soja-Lecithin 1.73 %Soy Lecithin 1.73%
Miglyol 812 3.00 % Polysorbat 80 3.40 %Miglyol 812 3.00% polysorbate 80 3.40%
Ethanol 1.42 %Ethanol 1.42%
10 mM Phosphatpuffer, pH 6 ad 100.00 %10 mM phosphate buffer, pH 6 ad 100.00%
Die Herstellung erfolgt in zum Beispiel 1 analoger Weise.Production takes place in an analogous manner, for example 1.
Beispiel 8: Omega-3 Fettsäuren 3.5% NanoFood: Incromega E3322 (Croda) 5.50 %Example 8: Omega-3 fatty acids 3.5% NanoFood: Incromega E3322 (Croda) 5.50%
Vitamin E Acetat 0.63 %Vitamin E acetate 0.63%
Soja Lecithin 0.30 %Soy Lecithin 0.30%
Polysorbat 80 3.50 %Polysorbate 80 3.50%
Ethanol 0.10 % 10 mM Phosphatpuffer, pH 6 ad 100.0 %Ethanol 0.10% 10 mM phosphate buffer, pH 6 ad 100.0%
Die Herstellung erfolgt in zum Beispiel 1 analoger Weise.Production takes place in an analogous manner, for example 1.
Beispiel 9: Omega-3 Fettsäuren 3.5% NanoFood:Example 9: Omega-3 fatty acids 3.5% NanoFood:
Incromega E3322 (Croda) 5.50 %Incromega E3322 (Croda) 5.50%
Vitamin E Acetat 0.63 % Soja Lecithin 0.30 %Vitamin E acetate 0.63% soy lecithin 0.30%
Polysorbat 80 3.50 %Polysorbate 80 3.50%
10 mM Phosphatpuffer, pH 6 ad 100.00 %10 mM phosphate buffer, pH 6 ad 100.00%
Herstellung: Miglyol 812 und Polysorbat 80 werden gemischt. Zu dieser Mischung wird unter Rühren das Lecithin hinzugege- ben. Daraus resultiert eine klare Flüssigkeit, die unterProduction: Miglyol 812 and Polysorbate 80 are mixed. The lecithin is added to this mixture with stirring. This results in a clear liquid that is under
Rühren (z.B. Magnetrührwerk) der Wasser-Phase, welche zuvor auf 50 °C erwärmt wurde, zugesetzt wird. Beispiel 10: Coenzym O10 1% NanoFoodStirring (eg magnetic stirrer) is added to the water phase, which was previously heated to 50 ° C. Example 10: Coenzyme O10 1% NanoFood
Coenzym Q10 1.00 %Coenzyme Q10 1.00%
Soja-Lecithin 1.30 %Soy Lecithin 1.30%
Polysorbat 80 3.40 % Miglyol 812 3.86 %Polysorbate 80 3.40% miglyol 812 3.86%
Ethanol 0.44 %Ethanol 0.44%
10 mM Phosphatpuffer, pH 6 ad 100.00 %10 mM phosphate buffer, pH 6 ad 100.00%
Herstellung: Miglyol 812, Polysorbat 80 und das in Ethanol gelöste Lecithin werden gemischt. Zu dieser Mischung wird unter Rühren und Erwärmen das Coenzym Q10 hinzugegeben.Production: Miglyol 812, polysorbate 80 and the lecithin dissolved in ethanol are mixed. The coenzyme Q10 is added to this mixture with stirring and heating.
Daraus resultiert eine klare Flüssigkeit, die unter Rühren (z.B. Magnetrührwerk) der Wasser-Phase, welche zuvor auf 50°C erwärmt wurde, zugesetzt wird.This results in a clear liquid that is added to the water phase, which has previously been heated to 50 ° C, with stirring (e.g. magnetic stirrer).
In der nachfolgenden Tabelle 1 sind die Partikelgrössen von NanoFoods zusammengestellt. The particle sizes of NanoFoods are summarized in Table 1 below.
1 Die Partikeidurchmesser und die Partikelgrössenverteilungen wurden mittels Laseriight Scattering bestimmt (Nicomp 370 Submicron Particle Sizer, Number weighting) Wie die nachfolgenden Tabellen zeigen, weisen NanoFoods auch eine exzellente Lagerstabilität auf: 1 The particle egg diameters and the particle size distributions were determined using laseright scattering (Nicomp 370 Submicron Particle Sizer, Number weighting) As the tables below show, NanoFoods also have excellent storage stability:
Vitamin E Acetat 2% NanoFood (Beispiel 5)Vitamin E acetate 2% NanoFood (example 5)
2 Die Partikeidurchmesser und die Partikelgrössenverteilungen wurden mittels Laserlight Scattering bestimmt (Nicomp 370 Submicron Particle Sizer, Number weighting) 2 The particle egg diameter and the particle size distribution were determined using laser light scattering (Nicomp 370 Submicron Particle Sizer, Number weighting)
3 Der Gehait an Vitamin E Acetat wurde mittels HPLC bestimmt Vitamin E Acetat 5% NanoFood (Beispiel 6) 3 The content of vitamin E acetate was determined by HPLC Vitamin E acetate 5% NanoFood (example 6)
Beispiele für Nahrungs-Endprodukte mit NanoFoodExamples of food end products with NanoFood
Untenstehende flüssige und halbfeste Nahrungs-Endprodukte werden gemass gebräuchlichen lebensmitteltechnologischen Methoden hergestellt. Die NanoFoods werden in den wässrigen Anteil der Endprodukte, z.B. unter Rühren, eingearbeitet.The liquid and semi-solid food end products below are manufactured according to common food technology methods. The NanoFoods are in the aqueous portion of the final products, e.g. with stirring, incorporated.
Beispiel 11: Vitamin E DrinkExample 11: Vitamin E Drink
Zitronensaure 0 . 4 %Citric acid 0. 4%
Glucose 7 . 5 %Glucose 7. 5%
Aroma 0 . 1 %Aroma 0. 1 %
NanoFood gemass Beispiel 6 0 . 2 %NanoFood according to example 6 0. 2%
Wasser ad 100 . 0 %Water ad 100. 0%
4 Die Partikeidurchmesser und die Partikelgrössenverteilungen wurden mittels Laserlight Scattering bestimmt (Nicomp 370 Submicron Particle Sizer, Number weighting) 4 The particle egg diameters and the particle size distributions were determined by laser light scattering (Nicomp 370 Submicron Particle Sizer, Number weighting)
5 Der Gehalt an Vitamin E Acetat wurde mittels HPLC bestimmt Beispiel 12: ACE Drink 5 The content of vitamin E acetate was determined by HPLC Example 12: ACE Drink
Zitronensäure 0.40 %Citric acid 0.40%
Glucose 7.50 %Glucose 7.50%
Aroma 0.10 % Vitamin C 0.06 %Aroma 0.10% Vitamin C 0.06%
NanoFood gemass Beispiel 6 0.20 %NanoFood according to example 6 0.20%
NanoFood gemass Beispiel 7 0.17 %NanoFood according to example 7 0.17%
Wasser ad 100.00 %Water ad 100.00%
Beispiel 13: Omega-3 Drink Zitronensäure 0.4 %Example 13: Omega-3 drink citric acid 0.4%
Glucose 7.5 %Glucose 7.5%
Aroma 0.1 %Aroma 0.1%
NanoFood gemass Beispiel 9 3.0 %NanoFood according to example 9 3.0%
Wasser ad 100.0 %Water ad 100.0%
Beispiel 14: O10 Energy DrinkExample 14: O10 energy drink
Zitronensäure 0.4 %Citric acid 0.4%
Glucose 7.5 %Glucose 7.5%
Aroma 0.1 %Aroma 0.1%
NanoFood gemass Beispiel 10 1.0 % Wasser ad 100.0 %NanoFood according to example 10 1.0% water ad 100.0%
Beispiel 15: Vitamin E MilchdrinkExample 15: Vitamin E milk drink
NanoFood gemass Beispiel 6 0.2 %NanoFood according to example 6 0.2%
Milch ad 100.0 %Milk ad 100.0%
Beispiel 16: ACE Orangensaft Vitamin C 0.06 %Example 16: ACE Orange Juice Vitamin C 0.06%
NanoFood gemass Beispiel 6 0.20 %NanoFood according to example 6 0.20%
NanoFood gemass Beispiel 7 0.17 %NanoFood according to example 7 0.17%
Orangensaft ad 100.00 %Orange juice ad 100.00%
Beispiel 17: Omega-3 Yogurt NanoFood gemass Beispiel 8 3.0 %Example 17: Omega-3 Yogurt NanoFood according to Example 8 3.0%
Orangensaft ad 100.0 % Orange juice ad 100.0%

Claims

Patentansprüche claims
1. Verwendung eines NanoFood, enthaltend als präparative Zusammensetzung1. Use of a NanoFood containing as a preparative composition
(a) ein membranbildendes Molekül, (b) einen Coemulgator und(a) a membrane-forming molecule, (b) a co-emulsifier and
(c) einen lipophilen Bestandteil in Nahrungs-Endprodukten.(c) a lipophilic component in food end products.
2. Verwendung nach Anspruch 1, dadurch gekennzeichnet, dass das NanoFood enthält: (a) als membranbildende Moleküle Substanzen, die geeignet sind, Zweischichtensysteme auszubilden,2. Use according to claim 1, characterized in that the NanoFood contains: (a) as membrane-forming molecules substances which are suitable for forming two-layer systems,
(b) als Coemulgatoren Substanzen, die bevorzugt 0/W Strukturen ausbilden und(b) as co-emulsifiers, substances which preferably form 0 / W structures and
(c) als lipophile Komponente einen lipophilen Nährstoff beziehungsweise lipophiles Nutraceutical.(c) a lipophilic nutrient or lipophilic nutraceutical as lipophilic component.
3. Verwendung nach Anspruch 1 oder 2 , dadurch gekennzeichnet, dass das NanoFood als Komponente3. Use according to claim 1 or 2, characterized in that the NanoFood as a component
(a) ein Phospholipid, ein hydriertes oder teilhydriertes Phospholipid, ein Lysophospholipid oder Mi- schungen aus diesen enthält.(a) contains a phospholipid, a hydrogenated or partially hydrogenated phospholipid, a lysophospholipid or mixtures thereof.
4. Verwendung nach einem der Ansprüche 1 bis 3, dadurch gekennzeichnet, dass die Komponente (a) im erfindungsgemäss verwendeten NanoFood in einer Konzentration von 0,1 bis 30 Gew.-%, bezogen auf das Gesamtgewicht der Komponenten (a), (b) und (c) vorhanden ist.4. Use according to one of claims 1 to 3, characterized in that component (a) in the NanoFood used according to the invention in a concentration of 0.1 to 30 wt .-%, based on the total weight of components (a), (b ) and (c) is present.
5. Verwendung nach einem der Ansprüche 1 bis 4 , dadurch gekennzeichnet, dass das NanoFood als Komponente5. Use according to one of claims 1 to 4, characterized in that the NanoFood as a component
(b) Alkalimetall-, Ammonium- oder Aminsalze von Fettsäuren, Alkylsulfate, Salze der Gallensäure, Parti- alfettsäureester des Sorbitans, Zuckerester, Fettsäure- partial-glyceride, Polyglycerinester von Fettsäuren, Propylenglycolester von Fettsäuren, Milchsäureester von Fettsäuren, Proteine, Emulgatoren vom Polyoxy-ethylen Typ oder Mischungen dieser Stoffe enthält.(b) Alkali metal, ammonium or amine salts of fatty acids, alkyl sulfates, salts of bile acid, partial fatty acid esters of sorbitan, sugar esters, fatty acid partial glycerides, polyglycerol esters of fatty acids, propylene glycol esters of fatty acids, lactic acid esters of Contains fatty acids, proteins, emulsifiers of the polyoxyethylene type or mixtures of these substances.
6. Verwendung nach Anspruch 5, dadurch gekennzeichnet, dass das NanoFood als Komponente (b) einen Emulgator vom Polyoxyethylen Typ enthält.6. Use according to claim 5, characterized in that the NanoFood contains as component (b) an emulsifier of the polyoxyethylene type.
7. Verwendung nach Anspruch 6, dadurch gekennzeichnet, dass das NanoFood als Komponente7. Use according to claim 6, characterized in that the NanoFood as a component
(b) Polyethoxylierte Sorbitanfettsäureester, Poly-ethoxy- lierte Vitamin E Derivate, Polyethoxylierte Fettsäu- reester, Polyoxyethylenglykolierte natürliche oder hydrierte Pflanzenöle, Poly-ethoxylierte Fetts ure- partialglyceride, Poly-ethoxylierte Kohlenhydrate, Blockpolymerisate von Ethylenoxid und Propylenoxid oder Mischungen dieser Stoffe enthält.(b) Polyethoxylated sorbitan fatty acid esters, polyethoxylated vitamin E derivatives, polyethoxylated fatty acid esters, polyoxyethylene glycolated natural or hydrogenated vegetable oils, polyethoxylated fatty acid partial glycerides, polyethoxylated carbohydrates, block polymers of ethylene oxide and propylene oxide or mixtures of these substances.
8. Verwendung nach einem der Ansprüche 1 bis 7 , dadurch gekennzeichnet, dass die Komponente (b) im erfindungsgemäss verwendeten NanoFood in einer Konzentration von 1 bis 50 Gew.-%, bezogen auf das Gesamtgewicht der Komponenten (a),8. Use according to one of claims 1 to 7, characterized in that component (b) in the NanoFood used according to the invention in a concentration of 1 to 50% by weight, based on the total weight of components (a),
(b) und (c) vorhanden ist.(b) and (c) is present.
9. Verwendung nach einem der Ansprüche 1 bis 8, dadurch gekennzeichnet, dass das NanoFood als Komponente9. Use according to one of claims 1 to 8, characterized in that the NanoFood as a component
(c) ein natürliches, ein synthetisches oder ein parti- alsynthetisches Di- oder Triglycerid, ein Fett, ein wasserunlöslicher, ein schwer wasserlöslicher, ein öliger oder ein in Oel löslicher Nährstoff beziehungsweise Nutraceutical oder Mischungen dieser Stoffe enthält.(c) contains a natural, a synthetic or a partially synthetic di- or triglyceride, a fat, a water-insoluble, a sparingly water-soluble, an oily or an oil-soluble nutrient or nutraceutical or mixtures of these substances.
10. Verwendung nach Anspruch 9, dadurch gekennzeichnet, dass das NanoFood als Komponente (c) ein fettlösliches Vitamin, ein Ubiquinon, ein Caroti- noid, ein Flavonoid, ein pflanzliches oder tierisches Oel, ein ätherisches Oel, eine Omega-9-Fettsäure, eine Omega-6-Fettsäure oder eine Omega-3-Fettsäure oder Mischungen dieser Stoffe enthält.10. Use according to claim 9, characterized in that the NanoFood as component (c) a fat-soluble vitamin, an ubiquinone, a carotenoid, a flavonoid, a vegetable or animal oil, an essential oil, an omega-9 fatty acid, a Contains omega-6 fatty acid or an omega-3 fatty acid or mixtures of these substances.
11. Verwendung nach einem der Ansprüche 1 bis 10, dadurch gekennzeichnet, dass die Komponente (c) im erfindungsgemäss eingesetzten NanoFood in einer Konzentration von 0,1 bis 70 Gew.-%, bezogen auf das Gesamtgewicht der Komponenten (a), (b) und (c), vorhanden ist.11. Use according to one of claims 1 to 10, characterized in that component (c) in the NanoFood used according to the invention in a concentration of 0.1 to 70 wt .-%, based on the total weight of components (a), (b ) and (c).
12. Verwendung nach einem der Ansprüche 1 bis 11, dadurch gekennzeichnet, dass das NanoFood zusätzlich als Komponente (d) einen C2-C8 Alkohol enthält.12. Use according to one of claims 1 to 11, characterized in that the NanoFood additionally contains a C 2 -C 8 alcohol as component (d).
13. Verwendung nach einem der Ansprüche 1 bis 12, dadurch gekennzeichnet, dass das Nahrungs-Endprodukt flüssig, halbfest oder fest ist.13. Use according to one of claims 1 to 12, characterized in that the final food product is liquid, semi-solid or solid.
14. Flüssiges Nahrungs-Endprodukt in Form eines Mineralwas- sers, eines Frucht-, Obst- oder Gemüsesaftes, eines Sirups, einer Milch, eines Milch-Imitationsproduktes, enthaltend ein NanoFood wie in Anspruch 1 definiert.14. Liquid food end product in the form of a mineral water, a fruit, fruit or vegetable juice, a syrup, a milk, a milk imitation product, containing a NanoFood as defined in claim 1.
15. Halbfestes Nahrungs-Endprodukt in Form eines Yoghurts, eines Quarks, einer Margarine, einer hochfetthaltigen Emulsion, eines Aufstriches, eines Speiseeises, eines Mineralwassers, enthaltend ein NanoFood wie in Anspruch 1 definiert.15. Semi-solid food end product in the form of a yogurt, a quark, a margarine, a high-fat emulsion, a spread, an ice cream, a mineral water, containing a NanoFood as defined in claim 1.
16. Festes Nahrungs-Endprodukt in Form eines Instantpul- vers, eines Pulvers, eines Granulates, eines Lyophilisates, enthaltend ein NanoFood wie in Anspruch 1 definiert.16. Solid food end product in the form of an instant powder, a powder, a granulate, a lyophilisate, containing a NanoFood as defined in claim 1.
17. Nahrungs-Endprodukt nach einem der Ansprüche 14 oder 15, dadurch gekennzeichnet, dass das NanoFood in seiner wässrigen Phase vorhanden ist. 17. Food end product according to one of claims 14 or 15, characterized in that the NanoFood is present in its aqueous phase.
18. Nahrungs-Endprodukt nach Anspruch 16, dadurch gekennzeichnet, dass das NanoFood in dehydratisierter Form vorhanden ist.18. Food end product according to claim 16, characterized in that the NanoFood is present in dehydrated form.
19. Nahrungs-Endprodukt nach einem der Ansprüche 14 bis 18, dadurch gekennzeichnet, dass das Nahrungs-Endprodukt das19. Food end product according to one of claims 14 to 18, characterized in that the food end product
NanoFood in einer Konzentration von 0,01 bis 100 Gew.-% enthält.Contains NanoFood in a concentration of 0.01 to 100% by weight.
20. Verfahren zur Herstellung eines flüssigen oder halbfesten Nahrungs-Endproduktes nach Anspruch 14 oder 15, da- durch gekennzeichnet, dass das NanoFood in den wässrigen Anteil des Endproduktes eingearbeitet wird.20. A method for producing a liquid or semi-solid food end product according to claim 14 or 15, characterized in that the NanoFood is incorporated into the aqueous portion of the end product.
21. Verfahren zur Herstellung eines festen Nahrungs-Endproduktes nach Anspruch 16, dadurch gekennzeichnet, dass das Nahrungs-Endprodukt mit dem NanoFood überzogen oder beladen wird.21. A process for the production of a solid food end product according to claim 16, characterized in that the food end product is coated or loaded with the NanoFood.
22. Verfahren zur Herstellung eines festen Nahrungs-Endproduktes nach Anspruch 16, dadurch gekennzeichnet, dass das NanoFood in dehydratisierter Form dem festen Stoffgemisch beigemischt wird.22. A method for producing a solid food end product according to claim 16, characterized in that the NanoFood is mixed in dehydrated form with the solid mixture of substances.
23. Verwendung der Nahrungs-Endprodukte nach einem der23. Use of the final food products according to one of the
Ansprüche 13 bis 19 zur Ernährung, zur diätetischen Ernährung, zur Stimulierung und Verbesserung von Körperfunktionen, zur Vorbeugung, zur unterstützenden Therapie oder zur Therapie von Krankheiten bei Mensch und Tier.Claims 13 to 19 for nutrition, for dietary nutrition, for stimulating and improving bodily functions, for prevention, for supportive therapy or for the therapy of diseases in humans and animals.
24. Verwendung der Nahrungs-Endprodukte nach einem der Ansprüche 13 bis 19 als Getränk, als Nahrungsmittel, als Futtermittel, als Diätetikum, als Energy Drink, als Energy Food oder als Functional Food. 24. Use of the food end products according to one of claims 13 to 19 as a drink, as a food, as a feed, as a dietary agent, as an energy drink, as an energy food or as a functional food.
25. NanoFood, enthaltend als präparative Zusammensetzung25. NanoFood, containing a preparative composition
(a) ein membranbildendes Molekül,(a) a membrane-forming molecule,
(b) einen Coemulgator und(b) a co-emulsifier and
(c) einen lipophilen Bestandteil.(c) a lipophilic component.
26. NanoFood nach Anspruch 25, dadurch gekennzeichnet, dass das NanoFood als Komponente26. NanoFood according to claim 25, characterized in that the NanoFood as a component
(a) ein Phospholipid, ein hydriertes oder teilhydriertes Phospholipid, ein Lysophospholipid oder Mischungen dieser Stoffe enthält.(a) contains a phospholipid, a hydrogenated or partially hydrogenated phospholipid, a lysophospholipid or mixtures of these substances.
27. NanoFood nach einem der Ansprüche 25 oder 26, dadurch gekennzeichnet, dass das NanoFood als Komponente (b) einen Emulgator vom Polyoxyethylen Typ enthält.27. NanoFood according to one of claims 25 or 26, characterized in that the NanoFood contains as component (b) an emulsifier of the polyoxyethylene type.
28. NanoFood nach einem der Ansprüche 25 bis 27, dadurch gekennzeichnet, dass das NanoFood als Komponente (c) ein fettlösliches Vitamin, ein Ubiquinon, ein Caroti- noid, ein Flavonoid, ein pflanzliches oder tierisches Oel, ein ätherische Oel, eine Omega-9-Fettsäure, eine Omega-6-Fettsäure oder eine Omega-3-Fettsäure enthält.28. NanoFood according to one of claims 25 to 27, characterized in that the NanoFood as component (c) is a fat-soluble vitamin, an ubiquinone, a carotenoid, a flavonoid, a vegetable or animal oil, an essential oil, an omega Contains 9 fatty acid, an omega-6 fatty acid or an omega-3 fatty acid.
29. Verwendung eines NanoFood, enthaltend29. Using a NanoFood containing
(a) ein membranbildendes Molekül,(a) a membrane-forming molecule,
(b) einen Coemulgator und(b) a co-emulsifier and
(c) einen lipophilen Bestandteil in Nahrungsmittel-Endprodukten, wobei das NanoFood erhält- lieh ist durch(c) a lipophilic component in food end products, whereby the NanoFood is available through
(α) Mischen der Komponenten (a), (b) und (c) bis eine homogene, klare Flüssigkeit, NanoFood-Vorphase genannt, entsteht, und(α) Mixing components (a), (b) and (c) until a homogeneous, clear liquid, called NanoFood pre-phase, is formed, and
(ß) Zugabe der im Schritt (α) erhaltenen Flüssigkeit in einen wässrigen Anteil der Nahrungsmittel-Endprodukte, dadurch gekennzeichnet, dass die Schritte (α) und (ß ) ohne weiteren Energieeintrag erfolgen. (ß) adding the liquid obtained in step (α) to an aqueous portion of the final food products, characterized in that steps (α) and (ß) take place without further energy input.
30. Verwendung nach Anspruch 29, dadurch gekennzeichnet, dass der Schritt (ß ) ohne Homogenisierung erfolgt.30. Use according to claim 29, characterized in that step (β) is carried out without homogenization.
31. Verwendung nach einem der Ansprüche 29 oder 30, dadurch gekennzeichnet, dass das NanoFood einen mittleren Parti- keldurchmesser von kleiner 80 nm aufweist.31. Use according to one of claims 29 or 30, characterized in that the NanoFood has an average particle diameter of less than 80 nm.
32. NanoFood, enthaltend32. Containing NanoFood
(a) ein membranbildendes Molekül,(a) a membrane-forming molecule,
(b) einen Coemulgator und(b) a co-emulsifier and
(c) einen lipophilen Bestandteil erhältlich durch(c) a lipophilic ingredient obtainable from
( ) Mischen der Komponenten (a), (b) und (c) bis eine homogene, klare Flüssigkeit, NanoFood-Vorphase genannt, entsteht, und() Mix components (a), (b) and (c) until a homogeneous, clear liquid, called NanoFood pre-phase, is formed, and
(ß ) Zugabe der im Schritt ( ) erhaltenen Flüssigkeit in eine Wasserphase, dadurch gekennzeichnet, dass die Schritte (α) und (/3) ohne weiteren Energieeintrag erfolgen.(β) adding the liquid obtained in step () into a water phase, characterized in that steps (α) and (/ 3) take place without further energy input.
33. NanoFood nach Anspruch 32, dadurch gekennzeichnet, dass der Schritt (ß ) ohne Homogenisierung erfolgt.33. NanoFood according to claim 32, characterized in that the step (ß) takes place without homogenization.
34. NanoFood nach einem der Ansprüche 32 oder 33, dadurch gekennzeichnet, dass das NanoFood einen mittleren Partikeidurchmesser von kleiner 80 nm aufweist. 34. NanoFood according to one of claims 32 or 33, characterized in that the NanoFood has an average particle diameter of less than 80 nm.
EP99923558A 1998-05-11 1999-05-07 Use of 'nanofood' in foodstuff final products for humans and animals Withdrawn EP1085821A1 (en)

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EP98108520A EP0956779A1 (en) 1998-05-11 1998-05-11 Foods containing water-insoluble compounds
EP98108520 1998-05-11
PCT/EP1999/003157 WO1999057995A1 (en) 1998-05-11 1999-05-07 Use of 'nanofood' in foodstuff final products for humans and animals
EP99923558A EP1085821A1 (en) 1998-05-11 1999-05-07 Use of 'nanofood' in foodstuff final products for humans and animals

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