Note: Descriptions are shown in the official language in which they were submitted.
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PREPARED FOODS HAVING HIGH EFFICACY
OMEGA-6/OMEGA-3 BALANCED POLYUNSATURATED FATTY ACIDS
Field of the Invention
[001] The present invention relates generally to the fields of food science
and functional
foods, more particularly to delivery formulations relating to nutraceuticals,
pharmaceuticals, foods, and functional foods.
Background of the Invention
[002] Dietary fish oil preparations containing omega-3 polyunsaturated fatty
acids have
been reported to have a number of health-inducing characteristics. As asserted
in various
publications, dietary fish oil preparations are believed to promote more
healthful levels of
triglyceride, HDL cholesterol, homocysteine, and blood pressure as well as
enhance the
effectiveness of statin drugs used to treat cholesterol levels. See, e.g.,
U.S. Patents
3,082,228, 4,097,602, and 5,698,594; British Patent 2,197,199; and
International Patent
Publication WO 87/02247.
[003] Fatty acids come in various categories of carbon chain length, meaning
the
number of carbon atoms in the aliphatic tail that are linked together per
molecule. The
"aliphatic tail" is composed of a series of carbon atoms, as noted, from the
terminal
methyl group (i.e., -CH3) to the carboxyl group (-COOH) at the other end of
the fatty
acid; the carbon of the carboxyl group is not included in the considered
number of
carbons of the aliphatic chain.
[004] Short chain fatty acids have fewer than six carbon atoms in their
aliphatic tails,
such as alpha-linolenic acid ("ALA"). Medium chain fatty acids have between
six and 12
carbon atoms. And long chain fatty acids have greater than 12 carbons, such as
docosahexaenoic acid ("DHA") and eicosapentaenoic acid ("EPA").
[005] Fatty acids can be "saturated," meaning that each carbon atom of the
aliphatic tail
is linked by C-C single bonds, the lowest energy state of carbon-to-carbon
bonds that are
most difficult to digest. "Unsaturated" fatty acids, however, include at least
one double
bond between adjacent carbon atoms of the aliphatic tail, which affords more
energy to
such bonds and renders the unsaturated fatty acid more readily digested; as
suggested by
the prefix, "polyunsaturated" fatty acids have multiple double-bonds and are
generally
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known to be more healthful.
[006] Some fatty acids found in nature are "essential" in that humans cannot
manufacture them and therefore must ingest them because they are needed for
certain
cellular functions. Notable among the essential polyunsaturated fatty acids
are the
omega-3 category and the omega-6 category, so-named for the position of a
first double
bond after the third carbon or the sixth carbon from the methyl terminal.
[007] Omega-3 fatty acids are believed to be the primary source of the above-
mentioned
good effects of dietary fish oil preparations. Such omega-3 fatty acids are
found
naturally in the oil of cold-water fish, such as mackerel, salmon, sardines,
anchovies and
tuna; omega-3 fatty acids are also found naturally in extracted alpha-
linolenic acid oil
from plants, such as flaxseed and canola (rapeseed). However, it is the case
that omega-6
fatty acids are far more plentiful in the most readily available sources of
oil that is part of
the human diet, namely vegetable oil extracted from any of various
commercially raised
oil seeds, e.g., corn, soy, canola, flax. The ratios of omega-6 to omega-3
fatty acids in
some common vegetable oils are: canola 2:1, soybean 7:1, olive 3-13:1,
sunflower (no
omega-3), flax 1:3, cottonseed (almost no omega-3), peanut (no omega-3),
grapeseed oil
(almost no omega-3) and corn oil 46:1 ratio of omega-6 to omega-3.
[008] Currently, western diets generally contain a ratio of omega-6 to omega-3
fatty
acids of more than 15:1. This change in fatty acid consumption toward
excessive intakes
of omega-6 polyunsaturated fatty acids resulting in a very high omega-6 to
omega-3 ratio
has been implicated as the source of or a contributor to a variety of
diseases, including
cardiovascular, cancer, inflammatory, and autoimmune diseases.
[009] There is a growing body of scientific evidence indicating the health
benefits of a
lower omega-6 to omega-3 fatty acid ratio, including improved immune function
as well
as cardiovascular, bone, and mental health benefits. In particular, studies
suggest that an
omega-6 to omega-3 ratio of less than 6:1 may be associated with health
benefits,
whereas a ratio of 10:1 or greater may be associated with adverse health
effects. Various
federal agencies and scientific organizations are placing an increased
emphasis on
increasing omega-3 fats in the diet.
[010] The present invention attempts to solve the problems caused by an
imbalance of
healthful fatty acids in the modern diet, as well as others.
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Summary of the Invention
[011] It is an object of the present invention to maximize the bioavailability
and serving
size of omega-3 long chain polyunsaturated fatty acids ("PUFAs") by preparing
an
omega-3 PUFA delivery system that minimizes adverse enzymatic and oxidation
reactions from manufacturing to consumption of the delivery system and during
consumption of the delivery system.
[012] The omega-6/omega-3 balanced polyunsaturated fatty acid blend ("Omega-
6:3
PUFA Blend") comprises an oil blend that can be used in the preparation of
base
compositions for various foods, nutraceuticals, functional foods,
pharmaceuticals, etc.
One particular, exemplary embodiment is the use of the Omega-6:3 PUFA Blend in
an
enhanced food, generically referred to as a "functional food," such as a
mayonnaise or a
sauce enhanced by the Omega 6:3 PUFA Blend. The Omega-6:3 PUFA Blend retains
oxidation resistance and stability once incorporated into a base composition,
in contrast
to known blends.
[013] As utilized in the present application, the Omega-6:3 PUFA Blend
maintains an
omega-6 to omega-3 ratio of about 4:1 or better (meaning that the omega-6
component
occupies a lesser amount of the omega-6 to omega-3 ratio, such as about 3:1,
about 2:1,
about 1:1, etc.), a ratio of short chain omega-3 PUFAs to long chain omega-3
PUFAs
from about 5:1 or better (meaning that the short chain omega-3 component
occupies a
lesser amount of said ratio, such as about 4:1, about 3:1, about 2:1, etc.),
and deliver at
least about 50 mg of combined DHA and/or EPA per standard serving of the base
composition into which the Omega-6:3 PUFA Blend is incorporated.
[014] The Omega-6:3 PUFA Blend can also include various additives to help
improve
oxidation resistance and stability. These additives may include antioxidants,
phytosterols, and the like.
[015] Examples of prepared foods manufactured using a base composition
utilizing the
Omega-6:3 PUFA Blend include, but are not limited to: mayonnaise or mayonnaise-
like
foods, salad dressing or salad dressing-like foods, French dressing or French
dressing-
like foods, peanut butter or peanut butter-like foods, nut butter, pasta
sauce, alfredo
sauce, and the like.
[016] As used herein, long chain omega-3 PUFAs means DHA or EPA. DHA is
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docosahexaenoic acid 22:6(n-3), and EPA is eicosapentaenoic acid 20:5(n-3).
[017] As used herein, short chain omega-3 PUFAs means ALA. ALA is alpha-
linolenic
acid, 18:3 (n-3).
[018] As used herein, medium chain triglycerides ("MCTs") are medium chain (6
to 12
carbons) fatty acid esters of glycerol.
[019] As used herein, functional food means a modified food that claims to
improve
health or well-being by providing benefit beyond that of the traditional
nutrients it
contains. As noted above, a functional food can be enhanced in its health-
improving or -
promoting characteristics by the inclusion of an Omega 6:3 PUFA Blend thereby
increasing the amount of long-chain omega-3 PUFAs that are delivered per
serving.
[020] As used herein, nutraceutical means a product isolated or purified from
foods that
is generally sold in medicinal forms not usually associated with food. As an
example, the
Omega 6:3 PUFA Blend, if encapsulated in a pill, would be a nutraceutical.
DETAILED DESCRIPTION OF THE INVENTION
[021] It is an object of the present invention to maximize the bioavailability
and serving
size of omega-3 long chain polyunsaturated fatty acids ("PUFAs") by preparing
an
omega-3 PUFA delivery system that minimizes adverse enzymatic and oxidation
reactions from manufacturing to consumption of the delivery system and during
consumption of the delivery system.
[022] The Omega-6:3 PUFA Blend comprises a blend of oils with an aggregate
omega-6 to omega-3 ratio between about 0.01:1 and about 4:1, a short chain
omega-3
(ALA) to long chain omega-3 (DHA and/or EPA) ratio between about 0.01:1 and
about
5:1, and at least 50mg of long chain omega-3 PUFAs per serving of the
functional food
being enhanced. The Omega-6:3 PUFA Blends can also be incorporated into foods,
pharmaceuticals, nutraceuticals, and/or the like.
[023] In some embodiments, the Omega-6:3 PUFA Blend is incorporated into a
composition for production of a food product. Particular, non-limiting
examples of food
products include mayonnaise or mayonnaise-like foods, salad dressing or salad
dressing-
like foods (including Ranch-style and Caesar), French and French-style
dressings, pasta
sauce, alfredo sauce, peanut butter and peanut butter-like foods, nut butter,
and the like.
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Oils Used in Making Oil Blends
[024] High Oleic Peanut Oil, hereinafter referred to as "Peanut-Hi9," includes
linoleic
acid at a concentration that is less than about 3.5%, or less than about 3.2%,
or less than
about 2.95% on a weight basis, depending for which embodiment the Peanut-Hi9
is
employed. The oleic acid component generally occupies greater than about 75%
or
greater than about 79% on a weight basis of the Peanut-Hi9. In other
embodiments, oleic
acid occupies about 75% or about 79% of the Peanut-Hi9.
[025] High Oleic Moringa Oleifera seed oil, hereinafter referred to as "MO-
Hi," has
linoleic composition greater than about 3.0%, greater than about 2.0%, or
greater than
about 1.0% on a weight basis. In other embodiments, the oleic occupies about
70% or
about 74% of the MO-Hi.
[026] High linolenic Flax Oil, hereinafter referred to as "Flax-Hi3," has a
linolenic to
linoleic ratio that is about 6:1 or greater, or about 6.2:1 or greater, or
about 6.4:1 or
greater. Referring only to the linolenic content, the Flax-Hi3 is at least
about 65%
linolenic, or at least about 68% linolenic, or at least about 72% linolenic on
a weight
basis.
[027] High oleic oils, hereinafter referred to as "Hi-9," from various
producers are
known in the art and may be utilized in the present invention. One particular
high oleic
oil, Plenish high oleic oil, is a product of Pioneer Hi-Bred International,
Inc., a division of
DuPont. The Plenish high oleic oil is a soybean oil that has at least about
75% oleic
(18:1) on a weight basis, less than about 10% linoleic (18:2) on a weight
basis, and less
than about 3% linolenic (18:3) on a weight basis. In other embodiments, the
oleic
occupies about 75%, the linoleic occupies about 10%, and the linolenic
occupies about
3% of the Hi-9 on a weight basis.
[028] Omega-3 enriched oils (e.g., fish oil, concentrated fish oil, microalgae
oil such as
that available from Martek Biosciences Corporation, a division of DSM
Nutritional
Products AG, etc.) having a long chain omega-3 PUFA (DHA or EPA) content of at
least
about 20% on a weight basis may be utilized in the present invention. In some
embodiments, omega-3 enriched oils having a long chain PUFA content
approaching
about 100% on a weight basis may be utilized. In other embodiments, omega-3
enriched
oils or oil blends having a long chain omega-3 PUFA content of about 25%, of
about
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30%, of about 40%, of about 50%, of about 60%, of about 70%, of about 80%, or
of
about 90% are employed in the products and methods of the present invention.
[029] The products and methods of the present invention do not incorporate any
or
minimally incorporate arachidonic acid, a long-chain omega-6 polyunsaturated
fat (20:4
(w-6)). An oil employed in the context of the present invention may contain
trace
amounts of arachidonic acid; but, in one embodiment, no end product or oil
component of
an end product manufactured in accordance with the present invention will
include
arachidonic acid at a level greater than about 20% on a weight basis relative
to the total
weight of omega-6 fatty acid. In another embodiment, the arachidonic acid
present in an
end product or oil component of an end product of the present invention will
not exceed
in weight about 10% of the total omega-6 fatty acid present. In yet another
embodiment,
the arachidonic acid present in an end product or oil component of an end
product of the
present invention will not exceed in weight about 5% of the total omega-6
fatty acid
present.
Specific Ome2a-6:3 PUFA Blends
[030] In a first embodiment, the Omega-6:3 PUFA Blend is a blend of at least
two oils
comprised of a first oil derived from flax seed and a second oil derived from
a high oleic
producing soy bean. The oil derived from flax seed is Flax-Hi3, where the Flax-
Hi3 is
less than about 8%, and in some embodiments less than about 7.5%, and in yet
another
embodiment, less than about 7.4% by weight basis of the Omega-6:3 PUFA Blend
of the
first embodiment. The second oil, Hi-9, occupies at least about 91% by weight
basis of
the first embodiment of the Omega-6:3 PUFA Blend. Accordingly, the Omega-6:3
PUFA Blend of the first embodiment has an oleic weight composition of at least
about
60%, or at least about 63%, or at least about 64.5%. In another embodiment,
the oil
blend that combines a flax seed oil and a high oleic oil has an oleic weight
composition
that is about 60%, or about 63%, or about 64.5%.
[031] In a second embodiment, the Omega-6:3 PUFA Blend is a blend of at least
two
oils comprised of a first oil derived from flax seed and a second oil derived
from peanuts.
The flax seed oil is the aforementioned Flax-Hi3, where the Flax-Hi3 has an
approximately equal balance of omega-6 and omega-3 oils (i.e., a ratio of
1:1), or has a
ratio of omega-6 to omega-3 oils where the omega-3 portion is greater than the
omega-6
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portion. The oil blend composition of the second embodiment has less than
about
6% Flax-Hi3, or less than about 5% Flax-Hi3, or less than about 4% Flax-Hi3 by
weight,
combined with the Peanut-Hi9 that occupies at least about 95% of the oil blend
by
weight, such that the second embodiment oil blend has an oleic weight
composition that
is at least about 65%, or at least about 70%, or at least about 74%.
[032] In a third embodiment, the Omega-6:3 PUFA Blend is a balanced
Omega-6:0mega-3 oil that has a ratio of 1:1 or lower. This Omega 6:3 PUFA
Blend
comprises a first oil derived from flax seed, namely the aforementioned Flax-
Hi3, and a
second oil derived from the seed of a tree or bush known as Moringa Oleifera,
namely the
aforementioned MO-Hi. The Flax-Hi3 component occupies on a weight basis less
than
about 2% in one implementation, less than about 1.5% in a second
implementation, or
less than about 1% in a third implementation of this Omega 6:3 PUFA Blend. The
second oil of MO-Hi occupies on a weight basis at least about 98% such that
the blended
third embodiment oil has an oleic weight basis of at least about 65% in one
implementation, or at least about 70% in a second implementation, or at least
about 72%
in a third implementation.
[033] One embodiment of the Omega-6:3 PUFA Blend is a concentrate comprised of
multiple oils resulting in an omega-6 to omega-3 ratio from about 0.01:1 to
about 4:1. In
another embodiment, the ratio is between about 0.01:1 to about 1:1; in a third
embodiment, the ratio is between about 0.5:1 to about 1:1; in a fourth
embodiment, the
ratio is between about 1:1 to about 4:1; in a fifth embodiment, the ratio is
between about
1:1 to about 3:1; in a sixth embodiment, the ratio is between about 2:1 to
about 3:1; in a
seventh embodiment, the ratio is between about 2:1 to about 4:1; in an eighth
embodiment, the ratio is between about 3:1 to about 4:1. Generally speaking,
in view of
the generally abundant sources of omega-6 PUFAs, the present invention
emphasizes
embodiments that have heightened omega-3 concentrations relative to the omega-
6
concentration in a given Omega-6:3 PUFA Blend or prepared food.
[034] In the various Omega 6:3 PUFA Blends set forth herein, the preferred
second oil
has an omega-9 to omega-6 ratio from about 5:1 to about 20:1, or from about
5:1 to about
15:1, or from about 5:1 to about 10:1, or from about 10:1 to about 20:1, or
from about
15:1 to about 20:1. The second oil is blended with an omega-3 enriched oil
(e.g., fish oil,
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concentrate fish oil, microalgae oil, etc.) having, on a weight basis, a long
chain omega-3
PUFA content of at least 20%, or at least 25%, or at least 30%, or at least
40%, or at least
50%, or at least 60%, or at least 70%, or at least 80%, or at least 90%, or
about 99% on a
weight basis. In one embodiment, the specifically preferred second oil has
less than
[036] In another embodiment, the second oil has an omega-6 to omega-3 ratio
between
about 0.01:1 and about 2.8:1; in a third embodiment, the ratio is between
about 0.01:1
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[038] Another embodiment of the Omega 6:3 PUFA Blend is a concentrate
comprised
of multiple oils having an aggregate omega-9 to omega-3 ratio from greater
than 4:1 to
about 1:1, with at least 20% of the oil concentrate on a weight basis being
long chain
omega-3 PUFAs (i.e., DHA or EPA). The Omega 6:3 PUFA Blend is often utilized
in a
range of food systems, where it is desirable to maximize the omega-9 content,
particularly when it displaces omega-6. The preferred omega-9 to omega-3 long
chain
PUFAs ratio of the second oil is from less than about 500:1 to about 1:1. In
another
embodiment, the second oil has an omega-9 to omega-3 long chain PUFA ratio
between
about 1:1 and about 100:1; in a third embodiment, the ratio is between about
1:1 and
about 50:1; in a fourth embodiment, the ratio is between about 100:1 and about
500:1; in
a fifth embodiment, the ratio is between about 1:1 and about 200:1; in a sixth
embodiment, the ratio is between about 200:1 and about 400:1; in a seventh
embodiment,
the ratio is between about 1:1 and about 300:1; in an eighth embodiment, the
ratio is
between about 50:1 and about 300:1; and in a ninth embodiment, the ratio is
between
about 50:1 and about 200:1. In another embodiment, the second oil has a
composition of
at least about 70% oleic acid. Another embodiment of the second oil consistent
with this
embodiment contains at least about 70% oleic acid, less than about 4%
linolenic acid, and
less than about 4% linoleic acid.
[039] The presence of omega-3 fatty acid in an oil blend tends to minimize the
stability
of the oil blend due to the propensity of the omega-3 fatty acids to turn
rancid.
Accordingly, a balanced omega-6 to omega-3 ratio with reasonable stability
characteristics can result in an Omega 6:3 PUFA Blend that contains less than
about 6%
by weight of linolenic acid and where the omega-6 to omega-3 ratio is from
about 0.5:1
to about 1:1. In another embodiment, the omega-6 to omega-3 ratio is between
about
0.01:1 and about 0.5:1; in a third embodiment, the ratio is between about
0.01:1 and
about 1:1; in a fourth embodiment, the ratio is between about 0.5:1 and about
2:1; in a
fifth embodiment, the ratio is between about 0.01:1 and about 2:1; in a sixth
embodiment,
the ratio is between about 0.5:1 and about 0.75:1; and in a seventh
embodiment, the ratio
is between about 0.75:1 and about 1:1. In another embodiment, the Omega 6:3
PUFA
Blend that contains less than about 4% linolenic or less than about 2%
linolenic by
weight basis.
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[040] In another embodiment of the present invention, a balanced omega-6 to
omega-3
ratio is achieved by maximizing the weight percentage of oleic acid, wherein,
for
example, the oleic weight percentage basis is greater than about 60%. In other
embodiments, the oleic weight basis is greater than about 65% or greater than
about 70%.
[041] In yet another embodiment, the second oil has an omega-9 to omega-6
ratio
greater than about 9:1, or greater than about 25:1. In this embodiment, the
second oil has
an omega-9 to omega-6 ratio between about 5:1 and about 9:1; or between about
9:1 and
about 25:1; or between about 50:1 and about 25:1; or between about 9:1 and
about 25:1;
or between about 40:1 and about 30:1; or between about 50:1 and about 40:1; or
between
about 1:1 and about 5:1. The first oil has a linolenic weight percentage
greater than about
70%.
[042] Specific exemplar formulations of the Omega-6:3 PUFA Blend include at
least a
first oil and a second oil resulting in a blended oil having an omega-6 to
omega-3 ratio
from about 0.01:1 to about 4:1, and having a blended composition of: 1) at
least about
60% oleic acid, at least about 0.5% linolenic acid, and at most about 8.0%
linoleic acid;
or 2) at least about 65% oleic acid, at most about 8.0% linolenic acid, and at
most about
4.0% linoleic acid; or 3) at least about 65% oleic acid, at most about 4.0%
linolenic acid,
and at most about 2.0% linoleic acid. In another exemplar embodiment, the
ratio of
omega 6 to omega 3 is between about 0.01:1 and about 1:1; in a third
embodiment, the
ratio is between about 0.5:1 and about 1:1; in a fourth embodiment, the ratio
is between
about 1:1 and about 4:1; in a fifth embodiment, the ratio is between about 1:1
and about
3:1; in a sixth embodiment, the ratio is between about 2:1 and about 3:1; in a
seventh
embodiment, the ratio is between about 2:1 and about 4:1; in an eighth
embodiment, the
ratio is between about 3:1 and about 4:1.
[043] In yet another embodiment, the Omega-6:3 PUFA Blend contains a third oil
having an omega-3 long chain PUFA weight basis of at least about 20 percent to
about
100 percent; alternative compositions of the third oil include omega-3 long-
chain PUFA
weight basis of at least about 25%, or at least about 30%, or at least about
40%, or at least
about 50%, or at least about 60%, or at least about 70%, or at least about
80%, or at least
about 90%, or about 99%. The preferred oil maximizes the weight percent of
omega-3
long chain PUFAs, more preferably high in DHA and EPA and low in omega-6. The
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Omega-6:3 PUFA Blend is subsequently added to a wide range of consumer
products
including food, beverage, nutritional supplement, or pharmaceutical products
having a
long chain omega-3 (i.e., DHA and EPA) dosage of greater than 50 mg per
standard
serving. The preferred Omega-6:3 PUFA Blend formulations, notably for food
products
that are rich in oil (e.g., mayonnaise, salad dressings, peanut butter, etc.),
utilize oils
having an aggregate omega-6 to linolenic ratio of less than about 3:1, an
aggregate
omega-9 to linolenic ratio of less than about 10:1, and an aggregate omega-6
to long
chain omega-3 PUFAs ratio of less than about 0.5:1.
Antioxidants
[044] Antioxidants are often added to fat-containing foods to delay the onset
or slow the
development of rancidity due to oxidation. Natural antioxidants include
polyphenols (for
instance flavonoids), ascorbic acid (vitamin C) and mixed tocopherols (vitamin
E).
Synthetic antioxidants include butylated hydroxyanisole (BHA), butylated
hydroxytoluene (BHT), tert-butylhydroquinone (TBHQ), propyl gallate, and
ethoxyquin.
The natural antioxidants tend to be short-lived, so synthetic antioxidants are
used when a
longer shelf-life is preferred. The effectiveness of water-soluble
antioxidants is limited in
preventing direct oxidation within fats, but is valuable in intercepting free
radicals that
travel through the watery parts of foods.
[045] Another embodiment of the Omega-6:3 PUFA Blend incorporates at least 2%
of
pineapple juice on a weight basis to the omega-3 long chain PUFA weight. A
preferred
formulation further comprises a sinapyl compound including the sinapyl
compound as
isolated from pineapple juice. In many embodiments of the present invention,
the oil
blend formulation does not include pineapple juice. One alternative is to
include a
sinapyl compound as isolated from pineapple juice into the Omega-6:3 PUFA
Blend.
Alternatively, the Omega-6:3 PUFA Blend can contain a sulfur containing
antioxidant
particularly when iron is present in the food, beverage, nutritional
supplement, or
pharmaceutical products; one such sulfur-containing antioxidant usefully
employed
herein is isolated from broccoli. Yet another alternative antioxidant usefully
employed
with the present invention contains at least one of sulforaphane and a
sulforaphane
precursor glucosinolate , such as sulforaphane glucosinolate. Another
embodiment of
antioxidant used in the context of the present invention is ferulic acid,
particularly from
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coffee fruit.
[046] It is well known in the art, that the vast majority of antioxidants when
utilized at
high levels become pro-oxidant. The invention disclosed establishes a unique
blend of
antioxidant and low omega-6 and omega-3 short chain oil that avoids the pro-
oxidant
condition as compared to individual usage levels, particularly of Vitamin E
(i.e., mixed
tocopherols). One such inventive embodiment is the inclusion of inositol on a
weight
basis of a range of about 25 ppm to about 100 ppm with Vitamin E included in a
range of
about 50 ppm to about 200 ppm; in another embodiment, the inositol is included
in the oil
blend at about 50 ppm and the Vitamin E is included in the oil blend at about
100 ppm.
[047] In one embodiment, the blend of antioxidant is a curcumin C3 complex on
a
weight basis of from about 5 ppm to about 20 ppm, inositol on a weight basis
of from
about 25 ppm to about 100 ppm, and Vitamin E of from about 50 ppm to about 200
ppm.
For example, in an example of this embodiment, the blend of antioxidant
comprises at
least about 10 ppm, inositol on a weight basis of at least about 50 ppm, and
Vitamin E of
at least about 100 ppm.
[048] Naturally occurring antioxidants can also be readily incorporated into
the present
invention. In addition to Vitamin E compositions, which typically are a blend
of
tocopherols, but predominantly alpha-tocopherol, one can readily employ
Rosemary, for
example.
[049] One can also employ synthetic antioxidants, such as, for example,
butylated
hydroxyanisole ("BHA"), butylated hydroxytoluene ("BHT"), and tert-
butylhydroquinone ("TBHQ").
[050] Another embodiment includes an antioxidant blend of a manganese oxide
emitting a blue color at ambient temperatures on a weight basis of at least
about 10 ppm,
inositol on a weight basis of at least about 50 ppm and Vitamin E of at least
about 100
PPm=
[051] Another approach to stabilizing the oil blends used in the context of
the present
invention includes use of oxygen scavengers to reduce the amount of oxygen
present for
oxidation of the oil. For example, one could include ascorbic acid for this
purpose.
[052] One can also extend the time of stabilized product by microencapsulation
of the
omega-3 oils using starch or protein; or, alternatively, using medium chain
triglycerides
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as the encapsulating agent, using methods well-known in the art.
[053] It is also possible, and absolutely outside the scope of the present
invention, to
extend the shelf-life of product (i.e., extend stabilization characteristic)
by reducing the
levels of included omega-3 oil present to miniscule levels or to add flavors
or aromas to
mask rancidity.
[054] For example, a product having about 32 mg per serving of omega-3 oil or
less can
have a very long shelf-life, literally disposed to a shelf-life of years.
[055] In contrast, any product manufactured in accordance with this disclosure
will
include per standard serving portion at least about 50 mg of omega-3 long
chain oil, or at
least about 60 mg of omega-3 long chain oil, or at least about 70 mg of omega-
3 long
chain oil, or at least about 80 mg of omega-3 long chain oil, or at least
about 90 mg of
omega-3 long chain oil, or at least about 100 mg of omega-3 long chain oil, or
at least
about 110 mg of omega-3 long chain oil, or at least about 120 mg of omega-3
long chain
oil, or at least about 130 mg of omega-3 long chain oil. Such a product having
concentration of long chain omega-3 oil to deliver in a standard serving
portion of the
end product functional food at least about 50 mg of omega-3 long chain oil
will not be
stable enough to be transported from the point of manufacture to the retail
sales outlets,
let alone have a shelf-life of at least about eight months. Even more so, a
product
manufactured in accordance with the present invention having 75 mg, or 85 mg,
or 95
mg, on up to at least 125 mg of omega-3 long chain oil per standard serving
size will
have a shelf-life of from about eight months at minimum to about 10 months, or
12
months, or 14 months, or 16 months, or 18 months, or more. Variations in shelf-
life
maximum exist on a per product basis, but not one product manufactured in
accordance
with the present disclosure has a shelf-life of less than about eight months.
Emulsions
[056] The Omega-6:3 PUFA Blend is commonly used in the context of an emulsion,
wherein the oil blend is prepared oil into an emulsion, such as a
microemulsion or a
nanoemulsion; accordingly, the antioxidant is subsequently added to the water
phase with
the already prepared Omega-6:3 PUFA Blend micro- or nano- emulsion. One method
usefully employed for preparing the emulsion is the addition of medium chain
triglyceride at a weight ratio to omega-3 long chain PUFA of at least about
0.01:1 to
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about 4:1, and an emulsifier at a ratio to omega-3 long-chain PUFA of at least
0.01:1 to
about 4:1. In another embodiment, the ratio is between about 0.01:1 and about
1:1; in a
third embodiment, the ratio is between about 0.5:1 and about 1:1; in a fourth
embodiment, the ratio is between about 1:1 and about 4:1; in a fifth
embodiment, the
ratio is between about 1:1 and about 3:1; in a sixth embodiment, the ratio is
between
about 2:1 and about 3:1; in a seventh embodiment, the ratio is between about
2:1 and
about 4:1; in an eighth embodiment, the ratio is between about 3:1 and about
4:1. The
prepared micro- or nano-emulsion is then added to a food, thus forming a
functional food,
or a beverage, or a nutraceutical, or a pharmaceutical at a level of at least
about 50 mg of
omega-3 long chain PUFAs per serving. Alternative embodiments of such products
will
include the micro- or nano-emulsion added such that the resultant functional
food or
nutraceutical or pharmaceutical includes per serving or pill at least about 60
mg, or at
least about 70 mg, or at least about 80 mg, or at least about 90 mg, or at
least about 100
mg, or at least about 110 mg, or at least about 120 mg, or at least about 130
mg.
[057] The addition of inositol at a level of at least about 50 ppm to about
400 ppm into
the oil phase prior to creating the micro- or nano-emulsion provides another
tool for
limiting a pro-oxidant condition when utilizing Vitamin E at levels greater
than about 100
ppm, and particularly at levels greater than about 300 ppm. In particular,
when including
tocotrienols in addition or instead of the mixed tocopherols that the
formulation labeled
Vitamin E commonly is, it is highly desirable to include the inositol at the
recited
proportions with respect to Vitamin E.
Triglyceride Recrystallized Phytosterols
[058] It is known in the art that a high level of phytosterols provides
oxidative stability
benefits to omega-3, but excessive levels detract from the efficacy of omega-
3. In one
embodiment, phytosterols are employed at relatively low levels, such as, for
example,
where the phytosterols component constitutes no more than about 24% by weight.
It is
also known that phytosterols converted from non-esterified phytosterols to
triglyceride-
recrystallized phytosterols provide superior performance; the present
invention includes,
in one embodiment, the use of recrystallized phytosterols that are converted
from non-
esterified phytosterols to triglyceride-recrystallized phytosterols using
medium chain
triglycerides. The triglyceride-recrystallized phytosterols is infused into
the Omega-6:3
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PUFA Blend by the following:
a. Adding the triglyceride-recrystallized phytosterols to at least 10% by
weight of carbon dioxide,
b. Increasing the pressure of the combined triglyceride-recrystallized
phytosterols and carbon dioxide to a pressure at least 3 psi greater than the
supercritical pressure of carbon dioxide and a temperature of at least 2 F
greater than the supercritical temperature of carbon dioxide,
c. Adding the combined triglyceride-recrystallized phytosterols and carbon
dioxide supercritical mixture to the omega-3 long-chain PUFA under rapid
expansion conditions to concurrently recrystallize the phytosterols to
crystal size of less than about 1000 nm to about 20 nm and decreasing the
temperature of the triglyceride-recrystallized phytosterols to less than 40
C within 60 seconds.
Preparation of Specific Food Products
[059] In some embodiments, an Omega-6:3 PUFA Blend of the present application
is
utilized with base products for the preparation of various food products, such
as, for
example and without limitation, mayonnaise, salad dressings, pasta sauces,
peanut butter,
and the like. Food products such as these may have specific requirements to be
classified
as the type of product, but there is wide latitude for specific alterations to
achieve
desirable sensory attributes (e.g., taste, smell, feel, etc.). Such sensory
attributes can be
achieved through the later addition of spices, alteration of oil percentage,
and the like, to
prepare a finished food product. As herein contemplated, the Omega-6:3 PUFA
Blend is
utilized in the creation of the base compositions of various food products.
[060] Also contemplated are variations on standard recipes or requirements,
such as
mayonnaise-like food products, salad dressing-like food products, French
dressing-like
food products, peanut butter-like food products, etc., where variation from
established
standards are not generally substantive as to the nature of the food product
at issue.
[061] In some embodiments, the present invention is designed to deliver at
least about
50 mg of long chain omega-3 PUFAs (i.e., DHA and EPA) per standard serving
(e.g., 1
tbsp mayonnaise, 2 tbsp peanut butter, 2 tbsp salad dressing, etc.). Specific
formulations
of Omega-6:3 PUFA Blends may be adapted to achieve the minimum dose of long
chain
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omega-3 PUFAs per serving in different products (e.g., blend for mayonnaise
must be
different from blend for salad dressing). In particular, the present invention
contemplates
use of the Omega-6:3 PUFA Blends in a manner consistent with this disclosure
for the
manufacture of functional food products that deliver about 50 mg of DHA or EPA
per
serving, or about 60 mg of DHA or EPA per serving, or about 70 mg of DHA or
EPA per
serving, or about 80 mg of DHA or EPA per serving, or about 90 mg of DHA or
EPA per
serving, or about 100 mg of DHA or EPA per serving, or about 110 mg of DHA or
EPA
per serving, or about 120 mg of DHA or EPA per serving, or about 130 mg of DHA
or
EPA per serving. In yet another alternative embodiment, each of the
aforementioned
levels of DHA or EPA delivered per serving are considered minimums.
[062] In some embodiments, the food base product being made is produced by
combining various groupings of ingredients. Exemplary groupings include oil
phase
ingredients, dry or powder phase ingredients, water phase ingredients, acid
phase
ingredients, and/or the like.
Oil Phase
[063] Oil phase ingredients include, obviously, any oil(s) incorporated into
the food
base product. This would be any high oleic oil, any fish oil, any vegetable
oil, any
Omega-6:3 PUFA Blend, any hydrogenated or partially hydrogenated vegetable
oil,
butter, and the like. Also present in the oil phase would be any alpha-
tocopherols,
tocopherols, tocotrienols, medium chain triglycerides, and the like. Other
ingredients
usefully employed to potentiate stabilization of the oil phase ingredients can
also be
added, such as, for example, the inositol.
Dry or Powder Phase
[064] Dry or powder phase ingredients include: onion powder, garlic powder,
citric
acid, salt, sugar, dried egg, egg yolk powder, spices, sodium benzoate,
potassium sorbate,
natural flavors, gums, starches, high oleic roasted peanuts, sodium
hexametaphosphate,
whey protein, some acid phase ingredients, parmesan cheese, cheese blend,
dried onions,
dried garlic, polyglycol alginate, yeast extract, diced tomatoes, tomato
paste, anchovy
paste, caramel color, and the like.
Acid Phase
[065] Acid phase ingredients include: lemon juice, vinegar, lactic acid,
citric acid,
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phosphoric acid, and the like.
Water Phase
[066] Water phase ingredients include: water, sugar, salt, xanthan gum, EDTA,
liquid
egg, liquid egg yolk, sodium benzoate, potassium sorbate, natural flavors,
gums, starches,
buttermilk, acid phase ingredients, tomato paste, FD&C red 40, heavy cream,
butter,
sodium hexametaphosphate, whey protein, parmesan cheese, cheese blend,
polyglycol
alginate, diced tomatoes, anchovy paste, caramel color, and the like.
Example Food Products
Mayonnaise Base Product
[067] The standard for identity of mayonnaise is governed by 21 CFR 169.140,
as
issued by the FDA. Per 21 CFR 169.140, mayonnaise must contain at least 65% by
weight of vegetable oil, an acidifying ingredient (selected from vinegar of at
least 2.5%
acidity or lemon/lime juice of at least 2.5% acidity), and egg yolk-containing
ingredients.
Mayonnaise may also contain any of the following: salt; nutritive carbohydrate
sweeteners; any spice (except saffron or turmeric) or natural flavoring,
provided it does
not impart to the mayonnaise a color simulating the color imparted by egg
yolk;
monosodium glutamate; sequestrant(s), including but not limited to calcium
disodium
EDTA (calcium disodium ethylenediamine- tetraacetate) and/or disodium EDTA
(disodium ethylenediaminetetraacetate), may be used to preserve color and/or
flavor;
citric and/or malic acid in an amount not greater than 25 percent of the
weight of the
acids of the vinegar or diluted vinegar, calculated as acetic acid; and
crystallization
inhibitors, including but not limited to oxystearin, lecithin, or polyglycerol
esters of fatty
acids.
[068] Mayonnaise or mayonnaise-like food products with at least 50mg of long
chain
omega-3 (EPA/DHA) per serving (13g for mayonnaise or mayonnaise-like products)
shall contain the following: Omega-6:3 PUFA Blend as at least 50.773% by
weight of the
mayonnaise or mayonnaise-like finished food product. A mayonnaise or
mayonnaise-
like food product with at least 68.870% by weight Omega-6:3 PUFA Blend
delivers
107mg DHA and EPA per 13g serving, has a short chain omega-3 to long chain
omega-3
ratio of about 0.65:1, and has an overall omega-6 to omega-3 ratio of about
3.62:1.
[069] The mayonnaise base product recipe may be completed by the addition of
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additional ingredients (new or previously included) in proportions necessary
to maintain
the omega-3 and omega-6 ratios and levels.
[070] The mayonnaise base product is processed into a finished food product by
adding
to a mix tank the water phase ingredients. Liquid whole egg is added to the
mixing tank.
Omega-6:3 PUFA Blend is then added to the mixing tank. All ingredients are
mixed
well, and then run through a colloid mill. The batch is then pumped to storage
tanks prior
to packaging the finished food product.
Caesar Dressing Base Product
[071] The standard of identity for salad dressings is governed by 21 CFR
169.150, as
issued by the FDA. Per 21 CFR 169.150, salad dressing is the emulsified
semisolid food
prepared from at least 30% by weight vegetable oil(s), an acidifying
ingredient (vinegar
or lemon/lime juice), egg yolk-containing ingredients (Liquid egg yolks,
frozen egg
yolks, dried egg yolks, liquid whole eggs, frozen whole eggs, dried whole
eggs, or any
one of more of the foregoing ingredients listed in this paragraph with liquid
egg white or
frozen egg white) equivalent to at least 4% by weight of liquid egg yolks, and
a starchy
paste (which may be prepared from one or more of may be prepared from a food
starch,
food starch-modified, tapioca flour, wheat flour, rye flour, or any two or
more of these,
and optionally water). Salad dressing may also contain one or more of the
following
ingredients: salt; nutritive carbohydrate sweeteners; any spice (except
saffron or turmeric)
or natural flavoring, provided it does not impart to the salad dressing a
color simulating
the color imparted by egg yolk; monosodium glutamate; stabilizers and
thickeners
(Dioctyl sodium sulfosuccinate may be added); citric and/or malic acid may be
used in
an amount not greater than 25 percent of the weight of the acids of the
vinegar or diluted
vinegar calculated as acetic acid; sequestrant(s), including but not limited
to calcium
disodium EDTA (calcium disodium ethylenediamine-tetraacetate) and/or disodium
EDTA (disodium ethylenediamine-tetraactetate), may be used to preserve color
and/or
flavor; crystallization inhibitors, including but not limited to oxystearin,
lecithin, or
polyglycerol esters of fatty acids.
[072] Salad dressing or salad dressing-like food products can be prepared with
the
Omega-6:3 PUFA Blend. One example is a Caesar salad dressing or salad dressing-
like
food product. A Caesar salad dressing or salad dressing-like food product with
at least
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50mg DHA/EPA per serving (32g for Caesar salad dressing or salad dressing-like
food
products) shall contain the following: Omega-6:3 PUFA Blend as at least
33.755% by
weight of the Caesar salad dressing or salad dressing-like food products. A
Caesar salad
dressing or salad dressing-like food products with at least 47.280% by weight
Omega-6:3
PUFA Blend delivers 126mg DHA and EPA per 32g serving, has a short chain omega-
3
to long chain omega-3 ratio of about 2.05:1, and has an overall omega-6 to
omega-3 ratio
of about 2.97:1.
[073] The Caesar dressing base product recipe may be completed by the addition
of
additional ingredients (new or previously included) in proportions necessary
to maintain
the omega-3 and omega-6 ratios and levels.
[074] The Caesar salad dressing base food product is processed into a finished
food
product by adding to a mixing taffl( all water phase ingredients. The agitator
in the
mixing taffl( is turned on, and the starchy paste is added and distributed.
The rest of the
dry ingredients are added to the mixing tank, and the batch is mixed until the
dry
ingredients have dissolved. The Omega-6:3 PUFA Blend is then added to the
mixing
tank, and the batch is run through a colloid mill. The batch is then pumped
into a particle
tank, where spices are added, and then the finished food product is packaged.
Pasta Sauce Base Product
[075] No standard of identity has been issued by the FDA for pasta sauce. A
typical
formulation would contain some combination of the following: water, tomato
paste (24
NTSS), diced tomatoes, sugar, salt, dried garlic, spices, dried onion, citric
acid
(anhydrous), and natural flavors.
[076] Pasta sauce can be prepared with the Omega-6:3 PUFA Blend. A pasta sauce
with at least 50mg DHA/EPA per serving (126g for pasta sauce) shall contain
the
following: Omega-6:3 PUFA Blend as at least 0.336% by weight of the pasta
sauce food
products. A pasta sauce food product with at least 2.330% by weight Omega-6:3
PUFA
Blend delivers 103mg DHA and EPA per 126g serving, has a short chain omega-3
to
long chain omega-3 ratio of about 0.33:1, and an overall omega-6 to omega-3
ratio of
about 1.56:1.
[077] The pasta sauce base product recipe may be completed by the addition of
additional ingredients (new or previously included) in proportions necessary
to maintain
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the omega-3 and omega-6 ratios and levels.
[078] The pasta sauce base food product is processed into a finished food
product by
adding water phase ingredients to a batch tank. The contents of the batch
taffl( are mixed
until uniform. Once uniform, the Omega-6:3 PUFA Blend is added to the batch,
which is
then run through the tube in a tube heat processor and into the filler hold
taffl( prior to
packaging the finished food product.
Alfredo Sauce Base Product
[079] No standard of identity has been issued by the FDA for alfredo sauce. A
typical
formulation would contain some combination of the following: Milk or Cream,
Cheese
(Parmesan, Romano or other type of cheese to impart flavor), Salt, Sugar,
Phosphate
Source to help in dissolving cheese to make a smoother sauce, Sodium Phosphate
or
Sodium Hexametaphosphate, Butter (salted or unsalted), Natural Flavors, Yeast
Extracts,
Spices, Dried Onions, Dried Garlic, Gums, Starches, Whole Liquid Egg and Dried
Egg
products, Whey Proteins, Dried Milk Powder, Shortening Powder.
[080] Alfredo Sauce with at least 50 mg of long chain omega-3 (EPA/DHA) per
serving
(126g for alfredo sauce) shall contain the following: Omega-6:3 PUFA Blend as
at least
0.35% by weight of the alfredo sauce finished food product. An alfredo sauce
with at
least 1.05% by weight Omega-6:3 PUFA Blend delivers 168mg DHA and EPA per 126g
serving, has a short chain omega-3 to long chain omega-3 ratio of about
0.70:1, and has
an overall omega-6 to omega-3 ratio of about 1.93:1.
[081] The alfredo sauce base product recipe may be completed by the addition
of
additional ingredients (new or previously included) in proportions necessary
to maintain
the omega-3 and omega-6 ratios and levels.
[082] The alfredo sauce base food product is processed into a finished food
product by
adding to a mixing tank all water phase ingredients. The agitator in the
mixing tank is
turned on, and the starchy paste is added and distributed. The rest of the dry
ingredients
are added to the mixing tank, and the batch is mixed until the dry ingredients
have
dissolved. The Omega-6:3 PUFA Blend is then added to the mixing tank, and the
batch
is run through a colloid mill. The batch is then pumped into a particle tank,
where spices
are added, and then the finished food product is packaged.
The recipe of Table 7 is made by adding to a high shear mixer tank, in order,
water and
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phosphates. The water and phosphates are mixed for 15 to 30 minutes until all
phosphates have been dissolved. Cheese is then added to the high shear mixer
tank,
which is run until all cheese has been fully dissolved (antifoam is used if
necessary). All
ingredients except spices and natural flavors are then added to the high shear
mixer tank,
which is run until all ingredients are uniform. The batch is then transferred
to a mix tank,
where spices and natural flavor are added. The batch is then run through the
tube in a
tube heat exchanger and heated prior to packaging the finished food product.
Red French-style Dressing Base Product
[083] The standard for identity of French dressing is governed by 21 CFR
169.115, as
issued by the FDA. Per 21 CFR 169.115, French dressing is the separable liquid
food or
the emulsified viscous fluid food prepared from at least 35% by weight
vegetable oil(s)
and an acidifying ingredient (vinegar or lemon/lime juice). French dressing
may also
contain one or more of the following ingredients: salt; nutritive carbohydrate
sweeteners;
spices and/or natural flavorings; monosodium glutamate; tomato paste, tomato
puree,
catsup, sherry wine; eggs and ingredients derived from eggs; color additives
that will
impart the color traditionally expected; stabilizers and thickeners to which
calcium
carbonate or sodium hexametaphosphate may be added, and Dioctyl sodium
sulfosuccinate may be added; citric and/or malic acid, in an amount not
greater than 25
percent of the weight of the acids of the vinegar or diluted vinegar
calculated as acetic
acid; sequestrant(s), including but not limited to calcium disodium EDTA
(calcium
disodium ethylenediamine- tetraacetate) and/or disodium EDTA (disodium
ethylenediamine-tetraacetate), may be used to preserve color and/or flavor;
crystallization
inhibitors, including but not limited to oxystearin, lecithin, or polyglycerol
esters of fatty
acids.
[084] French or French-style dressing with at least 50mg of long chain omega-3
(EPA/DHA) per serving (32g for French or French-style dressing products) shall
contain
the following: Omega-6:3 PUFA Blend as at least 10.398% by weight of the
French or
French-style dressing product. A French or French-style dressing product with
at least
18.3% by weight Omega-6:3 PUFA Blend delivers 101mg DHA and EPA per 32g
serving, has a short chain omega-3 to long chain omega-3 ratio of about
1.46:1, and has
an overall omega-6 to omega-3 ratio of about 1.9:1.
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[085] The red French style dressing base product recipe may be completed by
the
addition of additional ingredients (new or previously included) in proportions
necessary
to maintain the omega-3 and omega-6 ratios and levels.
[086] The French-style dressing base food product is processed into a finished
food
product by adding to a mixing tank all water phase ingredients. The agitator
in the
mixing tank is turned on, and the starchy paste is added and distributed. The
rest of the
dry ingredients are added to the mixing tank, and the batch is mixed until the
dry
ingredients have dissolved. The Omega-6:3 PUFA Blend is then added to the
mixing
tank, and the batch is run through a colloid mill. The batch is then pumped
into a particle
tank, where spices are added, and then the finished food product is packaged.
Ranch-style Salad Dressing Base Product
[087] The standard of identity for salad dressings is governed by 21 CFR
169.150, as
issued by the FDA. Per 21 CFR 169.150, salad dressing is the emulsified
semisolid food
prepared from at least 30% by weight vegetable oil(s), an acidifying
ingredient (vinegar
or lemon/lime juice), egg yolk-containing ingredients (Liquid egg yolks,
frozen egg
yolks, dried egg yolks, liquid whole eggs, frozen whole eggs, dried whole
eggs, or any
one of more of the foregoing ingredients listed in this paragraph with liquid
egg white or
frozen egg white) equivalent to at least 4% by weight of liquid egg yolks, and
a starchy
paste (which may be prepared from one or more of may be prepared from a food
starch,
food starch-modified, tapioca flour, wheat flour, rye flour, or any two or
more of these,
and optionally water). Salad dressing may also contain one or more of the
following
ingredients: salt; nutritive carbohydrate sweeteners; any spice (except
saffron or turmeric)
or natural flavoring, provided it does not impart to the salad dressing a
color simulating
the color imparted by egg yolk; monosodium glutamate; stabilizers and
thickeners
(Dioctyl sodium sulfosuccinate may be added); citric and/or malic acid may be
used in
an amount not greater than 25 percent of the weight of the acids of the
vinegar or diluted
vinegar calculated as acetic acid; sequestrant(s), including but not limited
to calcium
disodium EDTA (calcium disodium ethylenediamine-tetraacetate) and/or disodium
EDTA (disodium ethylenediamine-tetraactetate), may be used to preserve color
and/or
flavor; crystallization inhibitors, including but not limited to oxystearin,
lecithin, or
polyglycerol esters of fatty acids.
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[088] Salad dressing or salad dressing-like food products can be prepared with
the
Omega-6:3 PUFA Blend. One example is a Ranch-style salad dressing or salad
dressing-
like food product. A Ranch-style salad dressing or salad dressing-like food
product with
at least 50mg DHA/EPA per serving (30g for Ranch-style salad dressing or salad
dressing-like food products) shall contain the following: Omega-6:3 PUFA Blend
as at
least 47.121% by weight of the Ranch-style salad dressing or salad dressing-
like food
products. A Ranch-style salad dressing or salad dressing-like food products
with at least
59.52% by weight Omega-6:3 PUFA Blend delivers 112mg DHA and EPA per 30g
serving, has a short chain omega-3 to long chain omega-3 ratio of about
4.09:1, and has
an overall omega-6 to omega-3 ratio of about 3.19:1.
[089] The Ranch style dressing base product recipe may be completed by the
addition
of additional ingredients (new or previously included) in proportions
necessary to
maintain the omega-3 and omega-6 ratios and levels.
[090] The Ranch-style salad dressing base food product is processed into a
finished
food product by adding to a mixing taffl( all water phase ingredients. The
agitator in the
mixing taffl( is turned on, and the starchy paste is added and distributed.
The rest of the
dry ingredients are added to the mixing tank, and the batch is mixed until the
dry
ingredients have dissolved. The Omega-6:3 PUFA Blend is then added to the
mixing
tank, and the batch is run through a colloid mill. The batch is then pumped
into a particle
tank, where spices are added, and then the finished food product is packaged.
Peanut Butter Base Product
[091] The standard of identity for peanut butter is governed by 21 CFR
164.150, as
issued by the FDA. Per 21 CFR 164.150, peanut butter is the food prepared by
grinding
shelled and roasted peanut ingredients (blanched peanuts, in which the germ
may or may
not be included; or unblanched peanuts, including the skins and germ), to
which may be
added safe and suitable seasoning and stabilizing ingredients, but such
seasoning and
stabilizing ingredients do not in the aggregate exceed 10 percent of the
weight of the
finished food. To the ground peanuts, cut or chopped, shelled, and roasted
peanuts may
be added. During processing, the oil content of the peanut ingredient may be
adjusted by
the addition or subtraction of peanut oil. The fat content of the finished
food shall not
exceed 55 percent. Seasoning and stabilizing ingredients that perform a useful
function
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are regarded as suitable, except that artificial flavorings, artificial
sweeteners, chemical
preservatives, and color additives are not suitable ingredients in peanut
butter. Oil
products used as optional stabilizing ingredients shall be hydrogenated
vegetable oils.
Hydrogenated vegetable oil is considered to include partially hydrogenated
vegetable oil.
[092] Peanut butter or peanut butter-like food products can be prepared with
the
Omega-6:3 PUFA Blend. A peanut butter or peanut butter-like food product with
at least
50mg DHA/EPA per serving (32g for peanut butter or peanut butter-like food
products)
shall contain the following: Omega-6:3 PUFA Blend as at least 0.710% by weight
of the
peanut butter or peanut butter-like food products. A peanut butter or peanut
butter-like
food product with at least 1.250% by weight Omega-6:3 PUFA Blend (considering
delivers 105mg DHA and EPA per 32g serving, has a short chain omega-3 to long
chain
omega-3 ratio of about 2.53:1, and an overall omega-6 to omega-3 ratio of
about 2.9:1.
[093] The peanut butter base product recipe may be completed by the addition
of
additional ingredients (new or previously included) in proportions necessary
to maintain
the omega-3 and omega-6 ratios and levels.
[094] The base food product is processed into a finished food product by
mixing all
ingredients in a mixing taffl( until uniform, after which the blended peanut
butter is run
through a tubular cooler and then pumped into a storage tank, prior to
packaging.
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Tables
Table 1 - Master batch in grams, except as noted otherwise
2nd Oil Fish Fish Medium Egg Yolk
Inositol
Example / e.g., High Oil 50% Oil 20% Chain
Phospholipids (ppm)
Ingredients Oleic Oil Triglycerides
Plenish
MB-1 100 100 0 100 100 100
MB-2 20 100 0 50 100 100
MB-3 0 100 0 100 100 100
MB-4 100 100 0 20 100 50
MB-5 20 100 0 20 120 100
MB-6 20 0 60 80 80 60
MB-7 100 50 0 0 100 0
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Table 2 - Master batch Plus in ppm, except as noted
Example/ Coffee Fruit Vitamin E Sulforaphane Curcumin C3 Manganese
Additives (mixed Glucosinolate Complex Oxide
trienols)
AD-1 100 100 0 0 0
AD-2 100 100 0 0 20
AD-3 0 100 0 0 0
AD-4 0 100 0 0 20
AD-5 0 100 0 0 100
AD-6 0 400 0 0 50
AD-7 0 400 100 0 0
AD-8 0 200 200 0 0
AD-9 0 200 0 100 20
AD-10 100 400 0 0 50
AD-11 100 400 100 0 20
AD-12 0 400 100 100 20
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Table 3 - Finished Consumer Product
Second Oil, Master batch Additive for Pineapple Medium
Food product e.g., High for OCLC mg 100 ppm on Juice for g per Chain
in grams Oleic Oil per serving oil weight serving
Triglycerides
Plenish fraction for g per
serving
Milk 0 any any 0 2
Juice 0 any any 20 0
Mayonnaise balance of oil any any 0 0
Salad balance of oil any any 5 0
Dressing
Milk balance for 2% any any 0 0
Juice 0 any any 200 0
Mayonnaise balance of oil any any 0 0
Salad balance of oil any any 0 0
Dressing
Milk balance for 4% any any 0 2
Juice 0 any any 0 2
Mayonnaise balance of oil any any 3 5
Salad balance of oil any any 3 5
Dressing
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