Note: Descriptions are shown in the official language in which they were submitted.
OMEGA-6/0 MEGA-3 BALANCED POLYUNSATURATED FATTY ACIDS COMPOSITION
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.
Cross Reference to Related Applications
[001a] The present application claims the benefit of priority as a divisional
application of Canadian
Patent Application No. 2,857,372 entitled "Prepared Foods Having High Efficacy
Omega-6/Omega-3
Balanced Polyunsaturated Fatty Acids", which itself is a national phase
application of
PCT/U52012/033973 filed April 17, 2012, which in turn claims the benefit of
priority from United States
Provisional Patent Application No. 61/632,827 filed April 17, 2011 and United
States Patent Application
No. 13/088,417 filed on April 17, 2011.
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").
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Date Recue/Date Received 2023-06-19
[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 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
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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.
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.
[011a] According to one embodiment, the present disclosure provides blend of
oils, comprising a.
omega-6 fatty acids; b. omega-3 fatty acids that comprise a short-chain
polyunsaturated fatty acid
("PUFA") and a long-chain PUFA, where the short chain PUFA has fewer than 20
carbon atoms in an
aliphatic tail and the long chain PUFA has at least 20 carbons in an aliphatic
tail; and c. an
antioxidant; wherein the ratio of omega-6 fatty acids by weight to omega-3
fatty acids by weight is from
about 0.01:1 to about 4:1; and the ratio of short-chain PUFA by weight to long-
chain PUFA by weight is
from about 0.01:1 to about 5:1.
[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.
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[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
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
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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.
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-H19.
[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
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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 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 Omega-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
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greater than the omega-6 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, 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
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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.
[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.
[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
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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
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
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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
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.
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[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 ten- 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
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
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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
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
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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.
Trielyceride 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 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.
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[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 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,
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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, 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.
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[069] The mayonnaise 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.
[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 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
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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 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.
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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 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
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[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/DMA) 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.
[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-stvle Salad Dressing Base Product
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[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.
[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 DI-
IA/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
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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 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.
Tables
21
RV! gMliBt RM'!g 2Q21-Q5-Z6
[095] Table 1 - Master batch in grams, except as noted otherwise
1 2nd Oil Fish Fish MedJinn Egg Yolk Inoskol
Example / e.g., High 011 50% Oil 20% (:bithi
Phoilikolipi II* (opts)
Ingredients Olt* Oil Trigly cc rWts
Plesi % h ¨
1413-1 ¨ 109 .10) 0 190 J100 100
PAB-2 . 2= 0 100 0 50 100 100
1148-3 = 0 100 0 100 100 100
MB-4 100 100 0 20 100 50
MR-5 = 2= 0 100 0 20 120 100
MB-6 = 2= 0 0 60 80 re 60
1413.7 100 50 0 0 100 0
22
RV! Ir(?ii!II31! r!(Ttiµ!1 lii3A--n--1)
[0096] Table 2 - Master batch Plus in ppm, except as noted
fAcomple/ COff0t1111111, Wank ir,
,Suilfaraphisi Corcornin C3 rootaapnes.
Addieves (inkg4 IC I u cuhaibils Complex Oggitte
triries)
ADwl. . 1,00 ' 100 0 ' 0 0
AD-2 ' 100 100 0 0 20
AD,3 0 100 0 0 0
AD4 - 0 100 0 0 20
AD-5 - 0 ' 100 ' 0 ' 0 100 '
- AD4 ¨ 0 ¨ 400 " 0 0 $O
AD4 0 400 100 0 0
AD4 - 0 200 200 0 0
_
AD-4) 0 AO 0 100 ¨ 20 -
AD-1 0 WI) 400 0 0 SO
AD-11 100 400 100 0 20
AD.12 - 0 400 WO 100 20
23
RV! Mint Received igil--56--2169
Table 3 - Finished Consumer Product
)014Ster bsta Athitive P' nipplh Medlin
leict rodent e.g., High f,nr "0471,C mg le* ppni on June* lor g per Chain
in grants Okie 00 per serving 1weight serving Trigieenrian
Plen is I firatitlan for g
per
et riving
MLIk
0 0 2
kite 0 iitcy ally' 20 0
May onnais,c ti.a I mice ofI any ally 0 0
&Iliad balance ofail, .a.t.tyt any 5 0
Messing
haiance 11-* .2% any di ty:
0
hien 0 rly '700 0
Mayennan.4 balkfit. Glad any any 0 0
S hglancv. of oil, iuky a" 0- 0
D E L. sing
,
:Kik balmy 0nr .any any 0 2
Alice 0 any any 0 2
klia:),,onneise balance elnit any any 3 5
Stailaii Ittoe *foil any any 3 $
McLain%
24
BV! ft,T113!'t g'V`,/,!1 2023-06-19
