IE900900A1 - Process for enrichment of fat with regard to polyunsaturated fatty acids and phospholipids, and application of such enriched fat - Google Patents
Process for enrichment of fat with regard to polyunsaturated fatty acids and phospholipids, and application of such enriched fatInfo
- Publication number
- IE900900A1 IE900900A1 IE90090A IE90090A IE900900A1 IE 900900 A1 IE900900 A1 IE 900900A1 IE 90090 A IE90090 A IE 90090A IE 90090 A IE90090 A IE 90090A IE 900900 A1 IE900900 A1 IE 900900A1
- Authority
- IE
- Ireland
- Prior art keywords
- fat
- phospholipids
- fatty acids
- polyunsaturated fatty
- enriched
- Prior art date
Links
- 150000003904 phospholipids Chemical class 0.000 title claims description 20
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 title claims description 15
- 238000000034 method Methods 0.000 title claims description 10
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 claims description 16
- 238000001556 precipitation Methods 0.000 claims description 9
- 238000001704 evaporation Methods 0.000 claims description 8
- 230000008020 evaporation Effects 0.000 claims description 8
- 238000000605 extraction Methods 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 241001465754 Metazoa Species 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 230000002265 prevention Effects 0.000 claims description 2
- 230000001105 regulatory effect Effects 0.000 claims description 2
- 239000002904 solvent Substances 0.000 claims description 2
- 239000000047 product Substances 0.000 claims 2
- 235000015872 dietary supplement Nutrition 0.000 claims 1
- 125000005313 fatty acid group Chemical group 0.000 claims 1
- 239000006052 feed supplement Substances 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 239000003925 fat Substances 0.000 description 24
- 235000019197 fats Nutrition 0.000 description 24
- 239000002994 raw material Substances 0.000 description 9
- 235000014113 dietary fatty acids Nutrition 0.000 description 7
- 229930195729 fatty acid Natural products 0.000 description 7
- 239000000194 fatty acid Substances 0.000 description 7
- 150000004665 fatty acids Chemical class 0.000 description 7
- 239000002253 acid Substances 0.000 description 5
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 4
- 229920006395 saturated elastomer Polymers 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000252203 Clupea harengus Species 0.000 description 2
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 235000019514 herring Nutrition 0.000 description 2
- 201000006747 infectious mononucleosis Diseases 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 150000003626 triacylglycerols Chemical class 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000027455 binding Effects 0.000 description 1
- 238000009739 binding Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- ZZUFCTLCJUWOSV-UHFFFAOYSA-N furosemide Chemical compound C1=C(Cl)C(S(=O)(=O)N)=CC(C(O)=O)=C1NCC1=CC=CO1 ZZUFCTLCJUWOSV-UHFFFAOYSA-N 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 125000000325 methylidene group Chemical group [H]C([H])=* 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 229940042880 natural phospholipid Drugs 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000009372 pisciculture Methods 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
Landscapes
- Fats And Perfumes (AREA)
Description
PROCEDURE FOR ENRICHMENT OF FAT WITH REGARD TO POLYUNSATURATED FATTY ACZDS AND PHOSPHOLIPIDS, AND APPLICATION OF SUCH ENRICHED FAT.
The invention present a procedure for enrichment of fat with regard to polyunsaturated fatty acids and phospholipids (PL).
It is known that the combination of fatty acids in consume fat is important for the prevention of heart deseases and atherosclerosis, and that it is desireable to uee fat with a high content of polyunsaturated fatty acids.
It is also known that such fatty acids as part of phospholipids are easier absorbed and ingested in the body,
Very important in this connection are the polyunsaturated fatty acids :
EPA (eioosapentaenoic acid), denotation C20;5n-3,
DHA (cokosahexaenoic acid), denotation C22:6n-3,
DPA (dokosapentaenoic acid), denotation C22-.5n-3.
Moat of the marine fish- and mammal species have fat that contain relatively large quantities of EPA and DHA with bindings to phospholipids.
With industrial production of lipids from animal - and vegetable materials, experience has learned that it is more difficult to separate phospholipids than triglyceride from body tissues by conventional methods (cooking, pressing, extraction etc.), and that the fat remains in the tissues will be enriched with phospholipids by these production methods.
Through extraction with a polar extraction liquid most of these fat remains can also be won and separated.
IE 90900
In order to increase the'-p^sitive effect upon health from this type of fat, it is desirable to enrich the fat with regard to both EPA, DHA, DPA and phospholipids, however, without altering the natural biological structure and properties of the fat.
Such enriched fat will be of great importance not only for the preventive effect concerning heart deseases and nrtheroscleC? rosis, but also for better nutrition for human and animal lives, especially in the prenatal' - and the early growth periods.
Ah adequate supplement of such enriched fat in the diet would assist in securing right nutriment combinations and thereby noticably reduce mortality and improve growth conditions for such lives .
This is of special interest for fish farming, where supplementary quantities of enriched fat in normal feed combinations, at approximate amounts,
0,5 to 1 % of the feed, or, refered to the total fat, to 20 % of the fat in the feed, could, according to published test reports, probably reduce mortality conciderably and increase growth rate with about 10 R.
*
Such enriched fat can, according to the invention, be made through ,
a) that the dissolved, fat is extracted with a fat solving polar alcohol,
2' b) that the dissolved fat is then precipitated in fractions with increasing content of polyunsaturated fatty acids and phospholipids, through bl) that the solution is concentrated through evaporation until precipitation of the first fraction starts, b2) that the first fraction is separated, b3) that further concentration and precipitation are made in steps, through separation of another fat fraction with the start of each following precipitation, and b4) that the number of precipitated fractions and relative quantities with each precipitation can be regulated through adding liquid.
Through this procedure, according to the invention, an adjustable enrichment of KPA, DHA and DPA together with phospholipids Is attained without chemical transformation through f.ex. esterification .
isopropanol is especially suitable as an extraction solvent. It dissolves fat effectively, forms one for the process adequate azeotropic mixture, and does have good preservation properties.
Ethanol can also be used for this process.
It is essential by this procedure that the last separated fractions do have, or can be given, a higher enrichment of natural phospholipids and polyunsaturated fatty acids of the type n»3.
According to the invention, it has been demonstrated that polyunsaturated fatty acids are being enriched in the last fractions, mainly as phospholipids, following that the saturated fats, mainly as triglycerides, are the first to precipitate in course of the evaporation. Thereby it becomes possible to produce fat with a high content of phospholipids end polyunsaturated fatty acids, in particular the above mentioned n-3 fatty acids.
Marine fats are especially rich on these n-3 fatty acids, and it is thus natural to choose fish for raw material, also from reasons that various raw materials can be utilised, that cannot be used directly for food and therefore are cheap (industry fish, fieh offal etc,), ’ A practised example for demonstrating the invention will be described in the following.
E X A Μ P L E
Iced fjord herring of consume quality (i.e. below 15 mg N pro 100 g of herring) were worked into presscake in the usual way at cooking temperature of 60 degree C. After pressing the presscake was passed through a fast chopper, mixed with isopropanol and stabilised with antioxidant.
The presscake had a water content of ca. SO %. To 380 g of pressoake in a 5 Itr vessel was added 3030 g of isopropanol, to the effect that the isopropanol content made up ca. 87,5 R of the total for isopropanol plus water, i.e, azeotropic concentration.
The vessel content was transfered to a glass with a plastic film as lid and heated to 55 degree C in about 1 hour time under steady stirring and inerting with nitrogen. Thereafter the suspension was filtered, wherethrough ca. 2865 g of’ filtrate was obtained,
The filtrate was concentrated through evaporation in a vacuum film evaporator until precipitation started, which was registered visually through observing blacking of the solution. 2415 g isopropanol had then evaporated. The rest, 450 g, was centrifugalised, wherethrough ca. 6 g of a yellowish substance was separated (fraction 1).
IE 90900
A second evaporation started with 430 g solution and was interrupted with a rest of 212 g, as blacking started. The rest was centrifugelised, and the separated substance was ca. 2 g (fraction 2).
A third evaporation started with ca. 192 g and was interrupted with a rest of X15 g, as a faint blacking was registered. This rest was centrifugalised. The separated substance was yellowish and weighed 2 g (fraction 3).
A fourth evaporation started with 105 g and was interrupted . with a rest of 77 g, as a faint blacking was registered. Centrifugalising did not result in any separation of substance, and evaporation was continued until the smell of isopropanol ceased . The residue was brownish and resembled molasses both in colour and consistence. Weight 22 g (fraction 4).
The fraction (1-4) were analysed. The combination of fatty acids, the sum of saturated -, the sum of polyunsaturated -, the sum of n-3 fatty acids and the sum of the acids EPA and DHA are shown in table 1 below .
Frcm table 1 it is seen that the sum of £PA + DHA has been raised from 32,36 % to 42,19 %, i.e. with 30 7„.
The test was repeated with the same raw material, and this gave about the same results.
The analysis did also include finding the content of phospholipids (FL) in the fractions, and as can be seen from table 2, there is a marked increase from 49 % in the first to 78 E in the last fraction.
Another test was made with same type raw material at a different time of the year. The results are given in table 2 under raw material B. The values for tha n-3 fatty acids from this test were lower, but the increase is relatively higher: 54,5 %, i.e. considerably higher than foi' raw material A. Raw material B did also show a marked increase in phospholipids, from 10 % in the first to Θ6 % in the last fraction.
IE 90900
The fatty acid combination (%) in different fractions after extraction.
Table 1.
Fatty acids 1 2 3 4 12:0 0,21 0,24 0,14 0,04 14:0 7,99 4,35 4,22 3,78 16:0 10,54 8,08 7,67 10,77 18:0 2,01 1,85 1,81 1,53 20:0 0,14 0,30 0,16 0,13 24:0 trace 1,05 0,21 0,18 16:1 4,65 3,04 3,39 3,07 18:1 10,79 11,55 11,76 12,76 20:1 6,94 7,59 7,10 5,87 22:1 8,68 11,98 9,17 6,82 24:1 . 0,43 0,56 0,51 0,29 16:2n-4i 0,81 0,57 0,73 0,65 16:4n-l 0,77 0,30 0,48 0,13 18:2n-6 1,49 1,14 1,10 1,06 l8:3n-6 0,09 . 0,09 0,07 0,06 18:3n-3 1,54 1,03 1,04 0,89 18:4n-3 3,26 1,47 1,64 1,04 20:2n-6 0,11 0,11 0,12 0,10 20:3n-6 - - - — 20:4n-6 1,24 0,95 0,95 0,89 20:4n-3 0,55 1,53 - - 20:5n-3 11,18 8,49 11,45 12,12 21:5n-2 trace 0,19 0,20 0,29 22:5n-3 0,84 0/89 0,88 0,91 22:6n-3 21,18 23,95 27,69 30,07 Sum saturated 20,89 15,87 14,21 16,43 Sum monos . Sum PUFAZJ 31,49 34,72 31,93 28,81 43,06 40,71 46,35 48,78 Sum n-3-fatty,acids Sum.EPA + DHAJ 37.36 32.36 37,36 32,44 42,70 39,14 45,60 42,19 p/s4 2,06 2,57 3,26 2,97 1) n-x, where x states location of first double bond reckoned from the methylene end of the fatty acid
2) PUFA = polyunsaturated fatty acids
3) 20:5n~3“(EPA), 22:6n-3 (DHA
4) The relation between sum polyunsaturated (P=PUFA and saturated (S) fatty acidsIE 90900
Raw material A Raw material B
Fraction I II III I II III Fatty acids Sum saturated and monos % 53,7 47,3 44,1 64,9 54,7 53,6 Sum polies % 46,9 52,2 55,7 35,1 45,3 46,4 Sum n-3 % 37,5 40,8 46,8 25,6 34,5 35,7 Sum EPA+DHA % 32,2 37,0 43,4 20,2 29,2 31,2 Phospholipids % 49 76 78 10 67 86 Triglycerides % 51 19 16 89 30 7
IE 90900
Claims (3)
1. Procedure for enrichment of fat with regard to polyunsaturated fatty acids and phospholipids, characterized through , a) that the dissolved fat is extracted with a fat solving polar alcohol , b) that the dissolved fat is then precipitated in fractions with increasing content of polyunsaturated fatty / acids and phospholipids, through bl) that the solution is concentrated through evaporation until precipitation of the first fraction starts, b2) that the first fraction is separated, b3) that further concentration and precipitation are made in BLey», through separation of onothor fat fraction with the start of each following precipitation, and b4) that the number of precipitated fractions and relativ , quantities with each precipitation can be regulated through adding liquid.
2. Procedure in accordance with claim 1, characterized through application of isopropanol as extraction solvent.
3. , Application of fat produced and enriched with regard to polyunsaturated fatty acids and phospholipids, through the procedure as given in claim 1 or 2, a) as food supplement for humans and animals, especially in the first development-/growth periods, b) as feed supplement for tarn amraais,-pomu; -xian that are destined to ser've as food or feed, and that are desired to be enriched with polyunsaturated fatty acids and phopholipids, c) as ingredient in food or feed products that are desired to be enriched with polyunsaturated fatty acids and phospholipids, or d) as separate substance or as component in other products that are to be used for the purpose of prevention and/or treatment Of deseases within health - and medical cai*e.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IE90090A IE62166B1 (en) | 1990-03-13 | 1990-03-13 | Process for enrichment of fat with regard to polyunsaturated fatty acids and phospholipids, and application of such enriched fat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IE90090A IE62166B1 (en) | 1990-03-13 | 1990-03-13 | Process for enrichment of fat with regard to polyunsaturated fatty acids and phospholipids, and application of such enriched fat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IE900900A1 true IE900900A1 (en) | 1991-09-25 |
| IE62166B1 IE62166B1 (en) | 1994-12-28 |
Family
ID=11019543
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE90090A IE62166B1 (en) | 1990-03-13 | 1990-03-13 | Process for enrichment of fat with regard to polyunsaturated fatty acids and phospholipids, and application of such enriched fat |
Country Status (1)
| Country | Link |
|---|---|
| IE (1) | IE62166B1 (en) |
-
1990
- 1990-03-13 IE IE90090A patent/IE62166B1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| IE62166B1 (en) | 1994-12-28 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | Patent lapsed |