Refinement of oils using green tea extract antioxidants

Patent metadata

Field	Value
Publication number	US-9637706-B2
Application number	US-201314417297-A
Country	US
Kind code	B2
Filing date	Jul 31, 2013
Priority date	Jul 31, 2012
Publication date	May 2, 2017
Grant date	May 2, 2017

Abstract

Disclosed are methods of improving the sensory and oxidative stability of oils (e.g., plant and animal oils) by combining an oil and an antioxidant composition comprising green tea extract and deodorizing the oil. Oils prepared by these methods are also disclosed.

First claim

What is claimed is:

1. A method of improving the sensory and oxidative stability of an oil, comprising:
a) combining an oil and an antioxidant composition comprising a green tea extract to form a mixture, wherein the green tea extract comprises an oil-soluble green tea extract and a carrier, wherein the carrier comprises one or more of a vegetable oil and monoglycerol fatty acid ester;
b) deodorizing the mixture to form a deodorized oil; and
c) adding citric acid, and optionally, ascorbyl palmitate, to the deodorized oil,
wherein the oil comprises at least one polyunsaturated fatty acid (PUFA).

2. The method of claim 1 , wherein the deodorizing step is by steam deodorization or nitrogen deodorization.

3. The method of claim 1 , wherein steps a and b are performed sequentially.

4. The method of claim 1 , wherein steps a and b are performed concurrently.

5. The method of any of claims 1 - 4 , wherein the oil comprises marine oil.

6. The method of claim 5 , wherein the marine oil comprises squid oil, octopus oil, krill oil, cuttle fish oil, seal oil, whale oil, or any mixture or combination thereof.

7. The method of claim 5 , wherein the marine oil comprises fish oil.

8. The method of claim 7 , wherein the fish oil comprises Atlantic fish oil, Pacific fish oil, Mediterranean fish oil, or any mixture or combination thereof.

9. The method of claim 7 or claim 8 , wherein the fish oil comprises tuna oil, bonito oil, sea bass oil, halibut oil, spearfish oil, barracuda oil, cod oil, menhaden oil, sardine oil, pilchard oil, anchovy oil, capelin oil, herring oil, mackerel oil, salmonid oil, or any mixture or combination of thereof.

10. The method of claim 1 , wherein the oil comprises a plant oil, algal oil, or fungal oil.

11. The method of claim 1 wherein the oil comprises DHA and/or EPA, a C 1 -C 6 alkyl ester thereof, a triacylglycerol ester thereof, a phytosterol ester thereof, a salt thereof, or any mixture or combination thereof.

12. The method of claim 1 , wherein the carrier comprises soy bean oil or olive oil.

13. The method claim 1 , wherein the monoglycerol fatty acid ester is glyceryl caprylate, decaglyceryl-10-decaoleate, or a mixture of the two.

14. The method of claim 1 , wherein the antioxidant composition is substantially free of polyglycerol polyricinoleate, ascorbyl palmitate, ascorbic acid, and citrate carriers.

15. The method of claim 1 , wherein the antioxidant composition further comprises rosemary extract, tocopherol, or a combination thereof.

16. The method of claim 1 , wherein the green tea extract is used in an amount of from 0.1 mg/g to 10 mg/g based on the weight of the oil.

17. The method of claim 15 , wherein the rosemary extract is used in an amount of from 0.5 mg/g to 8 mg/g based on the weight of the oil.

18. The method of claim 15 , wherein the tocopherol is used in an amount of from 0.05 mg/g to 4 mg/g based on the weight of the oil.

19. The method of claim 15 , wherein the tocopherol is provided as part of a mixed natural tocopherol composition.

20. The method of claim 1 , wherein deodorizing is by steam deodorization performed above about 150° C.

21. The method of claim 1 , wherein deodorizing is by steam deodorization performed at about 175° C. to about 200° C.

22. The method of claim 1 , wherein deodorizing is by steam deodorization performed at about 190° C.

23. The method of claim 1 , wherein the steam deodorizing is performed for at least 60 minutes.

24. The method of claim 1 , wherein the steam deodorizing is performed for from 100 minutes to 200 minutes.

25. The method of claim 1 , wherein the steam deodorizing is performed for 120 minutes.

26. The method of claim 1 , wherein the citric acid is present in an amount of from 0.02 to 0.5 mg/g based on the weight of the oil.

27. The method of claim 1 , wherein the ascorbyl palmitate is present in an amount of from 0.05 mg/g to 0.5 mg/g based on the weight of the oil.

28. The method of claim 1 , further comprising cooling the deodorized oil to about 80° C. to about 100° C. prior to adding citric acid, ascorbyl palmitate, or a combination thereof.

29. The method of claim 1 , further comprising bleaching the oil prior to step a.

30. The method of claim 1 , further comprising bleaching the oil after step a and before step b.

31. A method of improving the sensory and oxidative stability of an oil, comprising:
a) deodorizing an oil;
b) cooling the deodorized oil;
c) adding to the cooling, deodorized oil when the oil is at least about 90° C., an antioxidant composition comprising a green tea extract, wherein the green tea extract comprises an oil-soluble green tea extract and a carrier, wherein the carrier comprises one or more of a vegetable oil and monoglycerol fatty acid ester; and then
d) adding citric acid, and optionally, ascorbyl palmitate, to the oil,
wherein the oil comprises at least one polyunsaturated fatty acid (PUFA).

32. A method of preparing an oil, comprising:
a) providing an oil, wherein the oil comprises a crude oil, a semi-refined oil, or a re-esterified oil;
b) optionally treating the oil with a tocopherol;
c) bleaching the oil;
d) adding an antioxidant composition comprising a green tea extract to the bleached oil, wherein the green tea extract comprises an oil-soluble green tea extract and a carrier, wherein the carrier comprises one or more of a vegetable oil and monoglycerol fatty acid ester;
e) deodorizing the bleached oil; and
f) adding citric acid, and optionally, ascorbyl palmitate, to the deodorized oil,
wherein the oil comprises at least one polyunsaturated fatty acid (PUFA).

33. The method of claim 32 , wherein the deodorizing step is by steam deodorization or nitrogen deodorization.

34. The method of claim 32 , further comprising treating the oil with a tocopherol prior to bleaching the oil.

35. The method of claim 32 , wherein the antioxidant composition further comprises rosemary extract.

36. The method of claim 34 , wherein the antioxidant composition further comprises rosemary extract.

Assignees

• Dsm Nutritional Products Ag
• Dsm Ip Assets Bv

Inventors

• Indrasena Weerasinghe M

Classifications

• C11B3/00

  Refining fats or fatty oils · CPC title

• C11B5/0085

  Substances of natural origin of unknown constitution, f.i. plant extracts · CPC title

• C11B3/10

  by adsorption · CPC title

• C11B5/0092 Primary

  Mixtures · CPC title

• A23D9/007 Primary

  characterised by ingredients other than fatty acid triglycerides · CPC title