LT4734B - An edible oil composition - Google Patents

Abstract

This invention is attributed to the industry of fats and oils and may be utilised for production of quality vitaminised and aromatised edible salad and baking oils. The essence of the invention - use of the new refined red palm oil and its oleic and superoleic fractions, rich with natural carotenes (provitamin A), tocopherols (vitamin E) and biologically active substances tocotrienols in the blends of oils which contain low level of saturated acids and sufficient amount of mono- and poly-non-saturated acids and natural tocopherols by adding garlic oily extract, such mixes enjoying organism strengthening features and features stabilising oil blend. The new composition of oils is obtained by entering red palm oil or its oleic and superoleic fractions and oily garlic extract at the chosen ratios of the components (% by weight) into refined, bleached, deodorised rapeseed, soy and sunflower-seed oils or their blends chosen taking into consideration the composition of fatty acids.

Description

The invention relates to the fat and oil industry and can be used to obtain high quality vitaminized and flavored edible salad and baking oils.

Many oils and fats or mixtures thereof suitable for human consumption are known in the art, and the oil industry today needs to produce oils that meet many of the requirements for edible oils:

the oils must be of a suitable consistency;

the oils must be of good taste and have a neutral odor;

oils must have a good commercial appearance, i.e. color and transparency;

most importantly for today’s human being, for the health benefits of oils, i.e. would be both food and medicine.

Solutions to the above problems are achieved in many different ways. 15 Salad oil with good nutritional and preservative properties is described in SU 936 689, it is obtained by proper selection of the components of the oil mixture and their ratio, as well as by the specific process of mixing the components.

There are well-known solutions for producing oils of the required consistency and suitable for the manufacture of 20 particular foods. One such is described in EP 0 577 371: an antifouling oil containing 10% or more of a properly selected blend of fatty acid triglycerides.

Extremely good in taste but significantly less expensive than conventional olive oil described in EP 0 600 539, this olive oil blend consists of pure olive oil and oil washed in alcohol, which may contain from about 5% to about 95% by weight.

Natural triglyceride fats (EP 0 719 091) are known from oil blends where the oils are derived from genetically modified soy, corn, olive, rape, sunflower and other plants. Oils of such plants are no longer chemically treated except by conventional refining.

EP 0 744 899 and EP 0 744 900 describe novel fat compositions wherein the ratio of diglycerides to triglycerides is selected to achieve the desired fat consistency.

For solving health problems, a fat composition comprising the sorbitol fatty acid ester described in EP 0 591 258 has been proposed as a replacement for low calorie fat in foods, with at least 4 fatty acids from soy, safflower, sesame, peanut, corn, oils , rice bran, canola, shea nut, babassu, coconut, palm kernel, cotton seed, palm oil. These fats still contain fat.

Fats with a specific antisclerotic effect are also known, described in WO 98/19555. These fats are particularly related to the widely used fats, margarines, vegetable butter, which contain at least 25% of the essential fat phase, which is composed of oil, can be supplemented with animal fats and contain additives to lower blood cholesterol. The aforementioned additives consist of the main phospholipid group hypolipidemics and / or vitamin PP.

Novel nutritional phospholipid products with antioxidant and cholesterol-lowering properties are described in RU 2 007 925, RU 2 031 589 and RU 2 052 946. They are composed of vegetable refined or refined deodorized oil and vegetable phospholipid obtained from hydrated, non-refined vegetable oil. electromagnetic field. The patents select different ratios of oil to phospholipid.

RU 2 031 590, RU 2 041 638 and RU 2 052 947 describe vegetable fat products having immunostimulatory properties. These products are plant phospholipids obtained by the hydration of unrefined vegetable oils through the action of variable and constant electromagnetic fields. Different products are obtained by changing the voltages of the electromagnetic fields.

Vitaminized, β-carotene-enriched oil for salads, which also has cholesterol-lowering properties, is described in SU 1,799,251. This mixture of oils consists of 33-35% corn oil and 64-66% olive oil. 0.015-0.200% β-carotene and 0.4-0.8% phosphatides were added to this mixture.

The artificial introduction of β-carotene and phosphatides into the mixture causes some technological problems, and the amount of artificially introduced β-carotene is not organically linked to the fatty acids of the oil, so its uptake and action is not as effective as the naturally occurring and preserved β- carotene.

A significant amount of natural carotene, and in particular β-carotene, is contained in freshly pressed red palm oil described in WO 98/18888. The minimum content of carotene in this refined palm oil shall be 500 mg / kg, in the case of vitamin E (tocopherols and tocotrienols) 800 mg / kg, in free fatty acids less than 0,08% and in the peroxide content approximately 0-1,0 meq / kg, and the oil is odorless and tasteless.

In this way, high carotene and vitamin E red palm oil is very suitable for a healthy diet. However, some of the physical properties of this oil, in particular curing at room temperature, make it difficult to use. In addition, the cost of virgin palm oil is relatively high due to the high cost of the crude primary oil, sophisticated and expensive refining technology.

The object of the present invention is to provide an oil rich in vitamins A, E and F, stable to oxidation and having body strengthening properties.

SUMMARY OF THE INVENTION The present invention relates to the use of novel refined red palm oil and its olein and superolein fractions rich in natural carotenes (provitamin A), tocopherols (vitamin E) and biologically active substances tocotrienols, which contain low levels of saturated and mono- and polyunsaturated fats. acids and natural tocopherols, with the addition of garlic oil extract, in mixtures with body strengthening and oil stabilizing properties.

This is achieved by adding to the refined, bleached, deodorized rapeseed and sunflower oil or mixtures thereof selected on the basis of the fatty acid composition red palm oil or its oleic and superolein fractions and the garlic oil extract in the following proportion by weight:

red palm oil (RPA) or rapeseed oil or sunflower oil in its oleic (RPO) and superolein (RPSO) fraction,

5-50

- 95,

- 95 or a mixture of rapeseed and sunflower oil (50:50, 40:60, etc.) 40 - 95, garlic oil extract

-30.

Garlic oil extract is obtained by extraction of fresh garlic cloves with sunflower or rapeseed oil.

The refining of vegetable oils, together with free fatty acids, coloring agents and aromatics, is known to completely eliminate physiologically important substances, such as phospholipids, carotenoids, tocopherols, etc., resulting in the choice of components that are refined to preserve up to 80% of their vitamins. and other biologically active substances and with a sufficient dietary intake of polyunsaturated fatty acids.

Sunflower and rapeseed oils are rich in mono- and polyunsaturated fatty acids (vitamin F), which inhibit the formation of atherosclerosis of the coronary heart, brain, kidney, intestine and peripheral arteries by participating in cholesterol metabolism. Sunflower and rapeseed oils are also rich in antioxidant vitamin E (tocopherols), and red palm oil contain corotin (provitamin A) and biologically active anticancer agents tocotrienols, which together with vitamin E and β-carotene are potent natural antioxidants. In addition, according to some epidemiological studies, carotenes (provitamin A) reduce the risk of coronary heart disease and myocardial infarction.

The reduction of disease risk is explained by the protective function of natural antioxidants against the effects of free radicals that damage cells. Many external and internal factors can promote increased free radical formation and cause so-called stress, which, over time, may lead to the development of diseases such as atherosclerosis, diabetes mellitus, pulmonary diseases (chronic bronchitis, asthma), rheumatoid joints, cataracts and some cancers. , caused by environmental factors, Parkinson's disease, aging process and various intoxications. The diet of the population is predominantly derived from animal fats, which results in a serious lack of polyunsaturated fatty acids (vitamin F) which are not synthesized by the human body and must be obtained from food.

Sufficiently polyunsaturated fatty acids (linoleic, α-linolenic) are present in rapeseed and sunflower oil, and their mixture (60:40) is the most ideal in terms of their ratio.

These essential acids are involved in the synthesis of long chain polyunsaturated fatty acids: arachidone and eicosapentaene and docosahexaene. Deficiency of linoleic and α-linolenic causes the body to develop the Essential Fatty Acid Deficiency Syndrome - energy loss, slow growth, dermatitis, tissue structure, degeneration of the heart, kidneys and genitals. In addition, polyunsaturated acids regulate cholesterol in the blood.

table. Fatty acid composition of vegetable oils,% by weight of total acids.

Oil I Sochi  sios; fat; acids Mono- unsaturated fatty acids (oleic acid) Polyunsaturated fatty acids Linolo of a-linolen Rapeseed oil 6.2 59.40 20.7 10.1 Sunflower oil ¹ 11.0 21.10 66.2 - Sunflower oil ² 9.4 79.9 14.8 - Red Palm Oil (RPA) 49.9 39.2 10.1 0.4 Red Palm Oil (RPO) 45.4 42.5 11.2 0.35 Iron palm superolein (RPSO) 34.5 47.3 14.0 0.3

¹ Sunflower oil high in linoleic acid - suitable for salads;

² Sunflower oil with reduced linoleic acid and increased oleic content (special varieties of sunflower) - suitable for cooking and baking.

the data in the table show that rapeseed and sunflower oils have a low content of saturated and sufficiently high polyunsaturated fatty acids (linoleic and α-linolenic - Vitamin F), whereas sunflower and rapeseed oils have a

40:60 is Ideal in terms of nutrition.

The production of red palm oil and its olein and superolein fractions in Malaysia is based on an advanced patented technology proposed by the Malaysian Palm Oil Research Institute (PORIM), which can save more than 80% of carotenes and tocopherols. This oil is unique due to the presence of both tocotrienols, tocopherols and carotenes (Table 2) and the relatively high content of saturated acids.

table. Comparison of tocopherols, tocotrienols and carotenes in oils.

Oil j Total i Carotene mg / kg Tocopherols, mg / kg Tocotrienols, mg / kg τ + τ ₃ , mg / kg RPA ; 500 (47.4% β, αΤ, βΤ, γΤ, 152 - - δΤ ocT ₃ , βΤ ₃ , 205 YT ₃ , 439 δΤ ₃ 94 890 RPO ; 37% α) 500 152 - - 205 439 94 890 RPSO 500 152 - - - 205 439 94 890 Sunflower oil - 487-51 8th - - 546 Soya oil - 101-593 264 - - - 985 Rapeseed oil 216-584 - - - - 800

Recent research data (Komyama K., Izuko K., Yamaoko M. et al. 1989) have shown that tocotrienols are stronger antioxidants than tocopherols. In addition, red palm oil contains 47.4% β-carotene and 37% α-carotene, so this dietary supplement may partially compensate for vitamin A deficiency in diets, β-carotene (a precursor of vitamin A) as a potent antioxidant is involved in neutralizing the damaging effects of oxygen. and excess free radicals in the body. It has been found (Carrolls, K.K., 1995) that natural α-carotene is important in cancer prevention and that γ-tocotrienol is 3 times more potent than the widely used anticancer drug Tomaxifine. Vitamin A from synthetic sources can be poisonous if overdosed, β-carotenes in red palm oil can be taken with food without restriction. In addition, antioxidants vitamin E, β-carotene, tocotrienols, which can bind free radicals, inhibit the aging process.

Garlic has a high antioxidant activity against hydroperoxide radicals, and is particularly active in fresh garlic rich in natural antioxidants (J. Valchek, R. Kubec, J. Davideh. Chemical composition and classification of culinary and pharmaceutical garlic-based products. Lebensm Unters Forsh A (1997) ) 204: 161-164). Guohua Cao, Emin Sofic, confirms that out of 22 different vegetables tested, garlic acetone extract showed the highest antioxidant activity by slowing down fat oxidation processes (Guohua Cao, Emin Sofic and Ronald L.Prior. Antioxidant Capasity of Tea and Common Vegetables, J.Agric Food Chem. (1996), 44, 3426-3431. As an alternative to acetone extracts, fresh garlic oil extract in rapeseed oil was used as an additive to stabilize rapeseed oil with natural antioxidants in garlic, and stability studies of the oil mixture at 40 ° C and 75 ° C were performed. Studies have found that 30% of the garlic extract additive at 40 ° C almost 1.5 times the stabilization of rapeseed oil compared to the control. In addition, it gave the oil an excellent moderate garlic aroma, acceptable to the consumer. The obtained research data show that at 75 ° C the most effective in inhibiting oxidation process is a mixture of rapeseed oil (55%), garlic extract (30%) and red superolein (15%) compared to rapeseed oil. In this case, the stability of rapeseed oil at 75 ° C increased 2.5 times. In addition, antioxidant compounds in higher temperature garlic have been found to be more active, making them suitable for salads and cooking.

The following are examples of oil mixtures, their optimal component ratios (% by weight):

example:

Rapeseed oil 85

RPSO 15

Garlic extract in rapeseed oil 30th Example 2: Rapeseed oil 80 RPA 20th Example 3: Rapeseed oil 48 Sunflower oil 32 RPSO 20th Example 4: Sunflower oil 90 RPSO 10th Example 5: Rapeseed oil 50 RPSO 50

table. Chemical composition of novel compositions and their constituents.

% of pigs,% </> o 'Ω o io of a-linolen 8.95 8.08 4.95 9.04 5.15 χί- ο 0.35 0.3 o 1 1 o o) ω O v- Φ o cn co '' T tn n o cn cn co CM co »- CM r- CM co u. O c A co * xt xj- * co o * T * co CO Ό C 0_ co T ™ T— CO from without cn O 'cn O _Λ cn > o c O Π tn R Φ o. £ CM r- y— c o LO T- cn cn co CM tn T- T- cn see 2 o Ύ— cn co y— tn cn CM * h- Xt * T '' cn > o > cn CO tn CO tn co xt xr CO CM N. O) 1-3 cn o zr_ ω CO o tn co jQ > o co r- o co tn cn xf to co ω o o 'D' A CD CM * cn co T " χΐ- σ »' čc ω T * · CO * CM • xt co CO to o · = o o o o CO R ⁵ co * t— o * o tn o o o X t T " co * tn * CM tn tn tn 1 1 1 © o Si O) .3? o 4 = 0 oc CM CM r- 96 co m- 00 co co o? CO * cn CM * m- CM * H t co * CO co co co t 1 1 1 CD O v * CM tn co o « CO T— CM co cn CM CM CM CM r · - h- 4— <- 2 2 co CO tn γ— tn tn tn ώ co CO 'Cho CM CM CM Φ CO X " V 'T o σ cn ω§ o z o g 2 « S - co co * CO co * xf 0.66 CD CM tn CM tn * 5.2 6.80 CD xf C0 M ⁷ i-E ccA tn tn tn tn co T * " CD tn tn CM cn cn Z5 Z3 Φ ' φ ' cn CHO CHO see see Φ > N > N To with with cn Σ3 > > > > > o O see <n cn • φ CT • φ φ CU co co co co < ω Cl “3 3 o. CL CL CL CL 0. o_ CL co CO CO < T— CM CO M ^- tn cc oc cc cc w ω

The table lists the most popular oils in the world and in Lithuania. Sunflower and rapeseed oils are chosen because they contain the lowest amount of saturated and sufficient dietary mono- and polyunsaturated fatty acids, while saturated fatty acids in red palm oil have a positive effect on the reduction of "bad" cholesterol by 7-38%. is even beneficial to the human body. Based on the composition of the fatty acids and the amount of biologically active substances, the data in the table show that the compositions of Examples 1, 2 and 4 are suitable for use as salad oils rich in vitamins A, E and biologically active substances and containing sufficient polyunsaturated fats. Acids (Vitamin F), which due to their natural substances, antioxidants, can be used for cooking in a small amount of oil, and the 1st composition is additionally flavored with garlic with antioxidant and antimicrobial properties. The third example of the composition is that the dietary ratio of α-linolenic to linoleic fatty acids is ideal: 1: 7, and can be used as a dietary oil rich in natural antioxidant vitamins to strengthen the general state of the body. The composition of Example 5, due to the altered content of some fatty acids (increased oxidation stability of the oil) and the ratio of saturated, monounsaturated and polyunsaturated acids close to dietary ratio (1: 1: 1) and high natural antioxidants (22.5% saturated) and α-linolene 5.15%), suitable for use as deep-frying oil.

Claims (4)

Definition of the Invention 1. An oil composition comprising rapeseed and / or sunflower oil, characterized in that the addition of red palm oil (RPA) or its oleic (RPO) and superolein (RPSO) fractions is carried out, and the components are present in a ratio by weight. : red palm oil (RPA) or its olein (RPO) or superolein (RPSO) fractions 5 to 50, rapeseed oil 40 to 95 or sunflower oil 40 to 95 or a mixture of rapeseed and sunflower oil 40 to 95. 2. An oil composition according to claim 1, wherein the mixture of rapeseed and sunflower oil comprises 50% rapeseed oil and 50% sunflower oil. 3. An oil composition according to claim 1, wherein the rapeseed and sunflower oil mixture comprises 40% rapeseed oil and 60% sunflower oil. 15 oils. An oil composition according to any one of claims 1 to 3, characterized in that the rapeseed oil bill is additionally added in an amount of 1 to 30% by weight of an oil-garlic extract in rapeseed oil.