Nova Patents
EP0937408A2

Foodstuff containg a nutritional lipid composition

Abstract

The fats in a food are partially replaced by a nutritional lipid composition. The fats in a food are partially replaced by a nutritional lipid composition in which: (1) triglyceride fatty acids comprise saturated fatty acids (up to 10 wt.%), monounsaturated fatty acids (50-70 wt.%) and polyunsaturated fatty acids (30-40 wt.%), (2) n-6 fatty acids make up 25-35 wt.% of the total fatty acids, (3) the weight ratio of n-6 acids to n-3 acids is 4.5-8.5:1, and (4) the polyunsaturated fatty acids comprise n-3 and n-6 fatty acids with a degree of unsaturation of at least 3. Independent claims are also included for the following: (1) a food in which the fats have been partially replaced by a nutritional lipid composition in which the average fatty acid composition of the principal triglycerides is (wt.%): C16:0 (3-8), C18:0 (1-5), C18:1 (50-65), C18:2 (20-35), C18:3 n-6 (gamma) (0.2-1), C18:3 n-3 (alpha) (1.5-4), C18:4 n-3 (0.1-0.5), C20:4 n-3 (EPA) (0.2-1), C22:6 n-3 (DHA) (0.1-0.8); (2) a process for producing a food as above in which the nutritional lipid composition is prepared by adding an antioxidant to an oil rich in monounsaturated fatty acids, mixing the various oils at up to 30 degrees C, and packaging the mixture under an inert atmosphere; and (3) whole milk in which the fats comprise anhydrous milk fat (50 wt.%) and the above nutritional lipid composition (50 wt.%).

Term

Term ended

Projected expiry passed 20 August 2013, 13.1 years ago.

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7 claims: 3 independent, 4 dependent

  1. 1
    Aliment contenant une composition lipidique nutritionnelle en remplacement partiel des matières grasses du dit aliment, dans lequel la dite composition lipidique nutritionnelle est caractérisée par le fait que les acides gras des triglycérides comprennent, en poids, au plus 10 % d'acides gras saturés, 50 % à 70 % d'acides gras monoinsaturés et 30 à 40 % d'acides gras polyinsaturés, que les acides gras n-6 représentent 25 à 35 %, que le rapport pondéral des acides gras de la famille n-6 sur ceux de la famille n-3 est 4,5:1 à 8,5:1 et que les acides gras polyinsaturés comprennent une quantité efficace d'acides des familles n-3 et n-6 de degré d'insaturation 3 et plus. Food containing a nutritional lipid composition replacing partial fat of said food, wherein said composition nutritional lipid is characterized in that the fatty acids of triglycerides comprise, by weight, at most 10% saturated fatty acids, 50% 70% of monounsaturated fatty acids and 30 to 40% polyunsaturated fatty acids, that the n-6 fatty acids represent 25 to 35%, the weight ratio of acid fat of the n-6 family with those of the n-3 family is 4.5: 1 to 8.5: 1 and the polyunsaturated fatty acids comprise an effective amount of acid family n-3 and n-6 ​​degree of unsaturation of 3 and more.
  2. 5
    Aliment contenant une composition lipidique nutritionnelle en remplacement partiel des matières grasses du dit aliment, caractérisé par le fait que la composition moyenne des acides gras des triglycérides principaux de la composition lipidique nutritionnelle est la suivante:Acide gras% en poidsC16:03-8,C18:01-5C18:150-65C18:220-35C18:3, n-6 (gamma)0,2-1C18:3, n-3 (alpha)1,5-4C18:4, n-30,1-0,5C20:5, n-3 (EPA)0,2-1C22:6, n-3 (DHA)0,1-0,8. Food containing a nutritional lipid composition replacing partial fat of said food, characterized by the fact that average fatty acid composition of the main triglyceride nutritional lipid composition is as follows: Fatty acid% in weightC16: 03-8C18: 01-5C18: 150-65C18: 220-35C18: 3 n-6 (gamma)0.2-1C18: 3, n-3 (alpha)1.5-4C18: 4, n-30.1-0.5C20: 5 n-3 (EPA)0.2-1C22: 6, n-3 (DHA)0.1-0.8.
  3. 7
    Lait entier, caractérisé par le fait que sa matière grasse est constituée d'un mélange contenant environ 50 % en poids de matière grasse lactique anhydre et environ 50 % en poids d'une composition lipidique nutritionnelle telle que définie dans l'une des revendications 1 à 5. Whole milk, characterized in that its fat consists of a mixture containing about 50% by weight of anhydrous milk fat and about 50% by weight of a nutritional lipid composition as defined in any of claims 1 to 5.
Independent claims3