LIPIDIC COMPOSITION HAVING PROPERTIES OF INTEREST

专利摘要:
The present invention relates to a lipid composition containing more than 97% of lipids of plant origin and comprising from 58% to 77% by weight of rapeseed oil, from 22% to 41% by weight of at least one vegetable oil containing less than 4% alpha-linolenic acid and containing approximately 72% to approximately 92% oleic acid, from 0.7% to 2.9% by weight of lipids of marine and / or microalgal origin containing 25% with 45% docosahexaenoic acid (DHA) and less than 9% eicosapentaenoic acid (EPA), from 0.1% to 8% of a first substance, lipidic, aromatic and palatable, and from 0% to 0, 10% of a second aromatic and palatable substance from spices, herbs, fruits, aromatic plants.
公开号:BE1019597A5
申请号:E2007/0606
申请日:2007-12-18
公开日:2012-09-04
发明作者:Jean-Louis Fribourg；Catherine Mangin；Bernard Stoclin
申请人:Lesieur S A S；
IPC主号:

专利说明:

LIPIDIC COMPOSITION HAVING PROPERTIES OF INTEREST
The present invention relates to a lipid composition having both nutritional and organoleptic properties of interest.
The invention also relates to food compositions containing said lipid composition.
The nutritional value of vegetable oil mixtures providing the two essential fatty acids, alpha-linolenic acid (precursor of the co3 family) and linoleic acid (precursor of the ωό family), is known today. These mixtures make it possible to adapt the proportion of the different fatty acids to one another according to the development of knowledge and recommendations in lipid nutrition.
Thus the ISI04 oil, developed and marketed by the applicant, contains 10% saturated fatty acids, 60% monounsaturated fatty acids, mainly oleic acid (ω9), and 30% polyunsaturated fatty acids, of which 28 , 1% linoleic acid (ω6) and 1.9% alpha-linolenic acid (ω3), with a ratio ω6 / ω3 close to 15.
Similarly, the composition subject of the patent application FR 2 878 413, developed and marketed by the applicant under the trade names ISIO Protect and ISI04 Olive, contains 10% saturated fatty acids, 57% monounsaturated fatty acids and 33% of polyunsaturated fatty acids, comprising 27.5% of linoleic acid (ω6) and 5.5% of alpha-linolenic acid (ω3), in a ratio ω6 / ω3 of 5 more in line with current nutritionists' recommendations for whole lipids of the daily diet. In this aspect, said lipid composition can be described as "balanced".
Also known is the growing interest of nutritionists for docosahexaenoic acid (DHA), the higher omega 3 derivative of alpha-linolenic acid, for its physiological properties in the areas of brain development [Uauy R. et al. 2001 Lipids 36 (9): 885-895 - Heird WC et al. 2005 Ann Rev Nutr 25: 549-571], cognition, vision [SanGiovanni JP et al. 2005 Prog Retin Eye Res 24 (1): 87-138] and cognitive decline [Schaefer EJ et al. 2006 Arch Neurol 63 (11) .1545-1550]. DHA is indeed the major constituent fatty acid of neuron membranes and retinal rod cells and is active in neurotransmission mechanisms [Vancassel S. et al. 2004 OCL 11 (1): 58-65 - Chalon S. et al. 2006 Prost Leuk Essent Fatty Acids 75: 259-269].
It is well known that the conversion rate of the alpha-linolenic precursor to DHA is very low in humans, particularly in humans (less than 1%) [Burdge GC et al, 2006 Prost Leukot Essent Fatty Acids , 75 (3): 161-168].
In addition, the intake of DHA in the current diet is sometimes considered insufficient, so this fatty acid is the subject of a recommendation of daily intake of 120 mg in humans and 250 mg in pregnant or lactating women [Recommended Dietary Intakes for the French Population, TecDoc Publishing, 2001].
To date, there are few documents describing edible oil mixtures rich in alpha-linolenic acid (ω3) and its higher omega-3 derivative docosahexaenoic acid (DHA), which simultaneously guarantee interesting nutritional qualities and a high level of metabolism. good organoleptic conservation over time.
It is thus possible to cite the mixtures of triglycerides of fatty acids which are the subject of the patent EP 0 639 333 and which in their generality contain long chain fatty acids of both families ω3 and co6, of degree of unsaturation. greater than 3 and whose preferred embodiments contain a fatty acid-rich oil of the omega 6 family of degree of unsaturation of at least 3 bringing gamma-linolenic acid, chosen from evening primrose oils, borage and blackcurrant seeds, as well as an oil rich in omega 6 linoleic precursor selected from sunflower, grape seed or safflower oils. It can be seen in the examples cited that the alpha-linolenic acid contents are less than 4% with a ratio of "omega 6 fatty acids / omega 3 fatty acids" greater than 4.5. Such lipid compositions are therefore not sufficiently balancing in terms of alpha-linolenic acid intake of the omega 3 family. Furthermore, the patent in question does not give any details on the preservation of the organoleptic properties of such compositions during the course of the time.
International application WO 03/056939 which associates polyunsaturated fatty acid compositions of the n-3 family with monounsaturated fatty acids, but in which the ratio of monounsaturated fatty acids to polyunsaturated fatty acids varies from 30/1 to 70 / can also be cited. 1. Such lipid compositions are then too unbalanced nutritionally if intended for consumers in general. Because of their high content of monounsaturated fatty acids, the supply of linoleic (omega 6) and especially alpha-linolenic (omega 3) precursor acids is insufficient. In addition, these two essential fatty acids are not in an optimal ratio. Thus, in the cited example containing 10% of fish oil and 27% of olive oil, the content of linoleic acid is less than 12%, the alpha-linolenic acid content is less than 1% and the linoleic ratio is less than 1%. / alpha-linolenic is greater than 25. Furthermore the patent in question does not give details on the conservation of the organoleptic properties of such compositions over time.
Finally, patent EP 0494707 claims salad oil compositions comprising at least 2% of olive oil and at least 10% of unrefined vegetable oils. The exemplary embodiments contain between 5% and 20% of olive oil and between 30% and 95% of unrefined vegetable oils, that is to say not more than 50% of refined vegetable oils in the final mix. These exemplary compositions also have unbalanced linoleic / alpha-linolenic ratios greater than 12, less than 4% of alpha-linolenic acid of the omega 3 family and more than 40% of polyunsaturated fatty acids which create an environment that is too rich in omega 6 if the composition must contain higher fatty acids of the omega 3 family such as docosahexaenoic acid (DHA).
It is known that, among the vegetable oils used in food lipid compositions, rapeseed oil, especially refined oil, can rapidly take during its storage, particularly in the light, an alteration taste described as "seed taste". raw and green "and especially as taste" kind of fish taste ". As a corollary, it is also known that mixtures of refined oils containing significant amounts of alpha-linolenic acid (a> 3) provided by particular rapeseed oils (Canola), soybean, walnut, camelina, flax, perilla, inca inchi, kiwifruit seeds or their mixtures can quickly lose their neutrality of taste during their aging under the action of light, combined with that of air and temperature.
It is also well known that lipidic ingredients rich in higher derivatives of the ω3 series, such as DHA (fatty acid containing six unsaturations), are particularly fragile with regard to autoxidation phenomena which may affect their nutritional interest and their organoleptic quality. especially during their conservation, whether pure or mixed with other vegetable oils. Thus, the lipidic ingredients rich in docosahexaenoic acid (DHA) and low eicosapentaenoic acid (EPA), whether marine or microalgal, are particularly fragile both organoleptically and oxidatively, when they contain more 25% by weight of DHA.
Those skilled in the art are therefore faced with the technical difficulty of preparing a lipid composition based on predominantly refined vegetable oils containing, in particular, rapeseed oil (Canola) and, secondarily, soybean, walnut, camelina, flax, perilla, inca inchi, kiwifruit seed or mixtures thereof, and lipid ingredients rich in DHA and low in EPA, said mixture having to exhibit nutritionally and organoleptically satisfactory properties even after storage. several months.
To prepare such a lipid composition, it is therefore necessary to sufficiently mask the sui-generis taste of ingredients rich in DHA, whether they come from fish lipids or marine microalgae, to sufficiently mask the taste of alteration of the ingredients rich in DHA during the aging of the composition, to sufficiently mask the taste of alteration of rapeseed oil (or other oil rich in alpha-linolenic acid) during this aging, and to protect the lipid composition of the effect harmful to the various radiations of light, the action of light being known as a determining factor in the development of autoxidation reactions of unsaturated lipids, particularly those rich in polyunsaturated polyunsaturated fatty acids of 3 or more, as particularly the alpha-linolenic and docosahexaenoic fatty acids of the omega 3 family.
With regard to the masking of the sui-generis taste of oils rich in DHA of marine or microalgae origin and the masking of their alteration taste and that of rapeseed oil, mention may be made of the international application WO 02 / 056709 which relates to the use of aromatic substances for masking the bad tastes of fish oils during digestion. This international application describes capsules containing predominantly fish oils and comprising both an emulsifier and an essential oil of parsley or lemongrass or fennel or mint or menthol, to avoid a taste and a breath of fish when of belching. However, in view of this international demand, it is found that such use of aromatic substances to mask the bad taste of fish oils can lead to two types of pitfalls: - either these aromatic substances are dosed too modestly in relation to the the amount of fish oil involved and insufficiently obscure the sui-generis tastes and tastes of "fish" type alteration; - Or they are dosed at higher levels and lead to too typical aromatic notes, in "nose" as "mouth", resulting in lipid compositions that can not be consumed in the state for common culinary uses for example as a table oil for seasoning. In addition, the claimed aromatic substances are mostly qualitatively incompatible with common table oils.
The present invention aims to provide a novel lipid composition having satisfactory organoleptic and nutritional properties, said lipid composition more specifically meeting the nutritional needs of consumers for whom it is intended.
The object of the present invention is to provide a novel balancing lipid composition which compensates for the insufficiency of the co3 supply of the daily diet and is adapted to persons needing a DHA supplement via their current diet.
The object of the present invention is to provide a new lipid composition containing, in particular, rapeseed oil and lipid ingredients rich in DHA, which is organoleptically satisfactory and which retains such characteristics during its safe storage. light, at room temperature, before opening.
The present invention relates to a lipid composition containing more than 97%, and preferably more than 97.8% of vegetable lipids and comprising in total: - about 58% to about 77%, preferably about 59 to about 75% in particular about 60% to about 70%, in particular about 67% by weight of particularly refined rapeseed oil, about 22% to about 41%, preferably about 24 to about 39% by weight of at least one vegetable oil, especially refined, which vegetable oil contains less than 4% alpha-linolenic acid and contains about 72% to about 92% oleic acid, - about 0.7% to about 2.9%, especially about 0.7% to about 2.2%, especially about 0.8% to about 2.9%, preferably about 0.75% to about 2.1% by weight of marine and / or microalgal lipids containing 25 to 45% docosahexaenoic acid (DHA), preferably 27 to 43% DHA, and containing less than 9% eicosa acid pentaenoic acid (EPA), about 0.1% to about 8%, preferably about 0.2% to about 5%, and more preferably about 0.3% to about 2% of a first substance, lipid, aromatic and sapid such as an unrefined or virgin vegetable oil, other than an olive oil, chosen among in particular the virgin oils of hazelnut, macadamia, almond, avocado, camelina, walnuts, prune, sesame, flax kernel, roasted or roasted dried fruit oils, roasted or roasted seed oils or any combination of these oils with each other, from 0% to about 0.10%, preferably about 0.001% to about 0.01% of a second aromatic and flavoring substance derived from spices, aromatics, fruits, aromatic plants such as an essential oil, a natural extract, a supercritical CO2 extract, a oleoresin, an absolute, including citrus fruits, dried fruits, coriander, basil, herbs mediates, alliaceas or a natural or synthetic aromatic molecule or any combination of these substances with one another, said lipid composition having the following properties: * it is stable at room temperature protected from light before opening for at least 6 months, especially 12 months and advantageously 11 months, * it has a weight ratio of linoleic acid / alpha-linolenic acid (c6 / co3) ranging from 2.4 to 3.9, and in particular from 2.6 to 3.9 , * it has a ratio by weight oleic acid / linoleic acid (ω9 / α> 6) ranging from 3.1 to 4.6, * it has a ratio by weight oleic acid / alpha-linolenic acid (ω9 / α> 3) ) ranging from 9 to 14, * it has a weight ratio DHA / EPA ranging from 4 to 160, and * it does not include polyunsaturated fatty acids of the family co6 with a degree of unsaturation of 3.
The refined or unrefined rapeseed oils contain from 7 to 11% of alpha-linolenic acid and more particularly from 7.5 to 10.5% of alpha-linolenic acid.
The composition defined above has in particular been packaged in opaque PET bottles.
The originality of the new composition that is the subject of the present invention lies in that its nutritional composition simultaneously makes it possible: to lower the ratio of co-α-linoleic / alpha-linolenic acid to a value of less than 4, conferring on the new composition a role of oil more "balancing", this ratio cû6 / cù3 lowered thus compensating for the insufficiency of the supply of alpha-linolenic acid (ω3) of the daily diet; this reduction is obtained simultaneously by increasing the content of alpha-linolenic precursor (ω3) and by reducing the content of linoleic precursor (co6), - to bring a significant amount of docosahexaenoic long-chain higher fatty acid; of the ω3 (DHA) series, taking into account: * the currently recognized insufficiency of the degree of bioconversion of the alpha-linolenic precursor (ω3) to the higher DHA derivative in humans, in particular in humans, daily intake of DHA (Recommended Dietary Intakes for the French Population), - to favor this intake of DHA compared to other long-chain fatty acids of the co3 series such as eicosapentaenoic acid (EPA) which the applicant has shown in an earlier clinical experiment (see patent application FR 2878413) that the supply of alpha-linolenic precursor (co3) via an oil containing 5% by weight oids allowed a sufficient synthesis and incorporation of EPA in plasma phospholipids in humans, - to increase the monounsaturated fatty acid content of the composition to an optimal level so as to limit the linoleic acid content (omega 6) of the mixing and thus protect the DHA against oxidation by a favorable lipid environment, - to ensure a vitamin E intake close to that recommended in the Dietary Intakes, thanks to the natural richness of the oils in alpha-tocopherol and by a complementation possible synthesis of dl-alpha-tocopherol acetate or natural extracts rich in alpha-tocopherol, this vitamin E contribution involved in reducing the risk of oxidative stress in the user, and - to optionally provide vitamin D to partially compensate for the lack of vitamin D from the current diet or lack of exposure to sunlight in people which are insufficiently exposed.
Such a lipid composition is particularly suitable for people who need a DHA supplement via their diet, that is to say people who do not reach at least the recommendations of the Recommended Dietary Intakes, those whose diet is unbalanced or people with special needs, such as pregnant or breastfeeding women or elderly people.
In order to achieve the nutritional objectives of the lipid composition which is the subject of the invention, the Applicant has advantageously used a combination of: a mixture of refined rapeseed oil and a refined oil rich in oleic acid, such as in particular high oleic sunflower oil: rapeseed oil ensures the necessary intake of alpha-linolenic acid (ω3) and a high content of monounsaturated fatty acids while sunflower oil with high acid content oleic avoids bringing too much omega 6 fatty acids while being a source of vitamin E; one or more lipid ingredients rich in DHA and comparatively low in EPA, by selecting high DHA and low EPA fish oils and / or high DHA and low microalgae oils EPA content; optionally an oily preparation of synthetic d-l-alpha-tocopherol acetate and / or oily natural extract rich in alpha-tocopherol, and optionally an oily preparation of vitamin D, for example vitamin D3.
In order to obtain a composition which is organoleptically satisfactory and which retains such characteristics during its storage at room temperature before opening, the applicant has been able to show, following organoleptic tests during aging and preservation tests. , that three conditions had to be met to achieve this objective of organoleptic quality: - sufficiently mask the sui-generis taste of ingredients rich in DHA, whether they come from fish lipids or marine microalgae, by incorporation into the lipid composition one or more flavoring principle (s) capable (s) to make imperceptible taste sui-generis of these ingredients rich in DHA, - sufficiently mask the taste of alteration of ingredients rich in DHA during the aging of the composition, as well as the taste of alteration of the refined rapeseed oil during this aging, by one or more princi flavoring agents capable of rendering imperceptible the unpleasant organoleptic notes which develop over time during storage, and protecting the lipid composition against organoleptic and oxidative alteration by the radiations of light by means of use of a container with a sufficient degree of light opacity, the action of light being known as a determining factor in the development of autoxidation reactions of unsaturated lipids, particularly those rich in polyunsaturated fatty acids, degree of polyunsaturation of 3 or more, especially alpha-linolenic acid and DHA.
The Applicant has advantageously found that the combination of organoleptic masking means and physical protection against light makes it possible to obtain formulas of said lipid composition whose organoleptic characteristics remain satisfactory during its aging at room temperature and before opening. On the contrary, without the use of this combination of organoleptic masking and protection against light, the composition can undergo a rapid organoleptic alteration at room temperature.
In addition to these measures, the Applicant has found that the use of natural antioxidants can also contribute, but to a lesser extent, to enhancing the organoleptic stability of said composition, without resorting to the use of anti-oxidants. Oxygen chemicals.
With regard to the problem of masking the taste alteration of oils rich in DHA of marine or microalgae origin and that of rapeseed oil, the originality of the present invention consists in the use of one or several vegetable oils with unrefined or virgin taste, other than olive oil, which confer tastes adapted to the different culinary applications of edible oils.
In the present case, the applicant has sought a vegetable oil with an unrefined or virgin taste other than olive oil which can: - be used more economically, that is to say in a much smaller amount than the oil extra virgin olive, - be used technologically as an aromatic ingredient, that is to say at a dosage conventionally less than 2 g per 100 g of finished product, - be of sufficiently fine taste at the dose used, so as to achieve the expected masking without imposing too marked and / or too segmented "nose" and "mouth" notes, and - be itself stable and not be a source of oxidative rancidity during its storage and preservation.
The Applicant thus discovered experimentally, among the vegetable oils with unrefined or virgin taste which she had, that she could advantageously use, for example, virgin hazelnut oil, possibly roasted, at contents between 0 , 1% and 8%, but preferably between 0.3% and 2%, achieving the objective of masking the taste alterations of the claimed lipid composition. In addition, hazelnut oil comprising about 80% monounsaturated fatty acids, less than 15% linoleic acid and less than 0.5% alpha-linolenic acid is found to be a substrate aromatic with excellent physicochemical stability.
The virgin hazelnut oil may or may not be roasted under conditions of time and temperature avoiding the appearance of flavors of "burnt".
In use, that is to say, after conservation tests in cartons in the dark or accelerated aging tests in the light, it has been proved that the masking by the virgin hazelnut oil notes sui-generis and tastes of weathering of DHA-rich oils and refined rapeseed oils is satisfactory and gives the composition, at contents of about 0.3% to 2% of virgin hazelnut oil, a fine taste and delicate considered satisfactory by the majority of panelists who evaluated the lipid composition.
Levels of virgin hazelnut oil, possibly roasted, less than 0.3% insufficiently mask the taste of weathering, while contents of more than 2% do not necessarily prove to be necessary to achieve the expected result, at the risk of give the composition a taste too typical hazelnut.
On these bases, the Applicant then found that the optional addition of a very small amount of a second aromatic substance chosen from essential oils and / or oleoresins and / or extracted with supercritical and / or absolute CO2 could usefully modulate the perception of the composition as defined above, in particular to erase the taste of "fat" in the mouth, give an impression of less viscosity and also give a discreet feeling of freshness. Firstly because the addition of this very small amount of a second aromatic substance alone attenuates the perception of the "fatty-seed taste" of the refined vegetable oils used, particularly that of the refined rapeseed oil often termed "raw and green seed taste". Secondly, because it pleasantly modulates the perception of vegetable oil with an unrefined or virgin taste by bringing a subtle note of freshness.
The applicant has thus experimentally discovered, among various aromatic substances at its disposal, that citrus essential oils used at doses of less than 0.01% but greater than 0.001% are suitable for obtaining this complementary organoleptic effect.
However, after studying the behavior of various formulas of the lipid composition claimed in accelerated aging in light, the Applicant has found that the compositions kept in transparent containers (glass bottles, transparent PET bottles) and subjected to exposure. extended in the light of day, even in the presence of unrefined vegetable oil such as virgin hazelnut oil, possibly roasted, can undergo organoleptic degradation over an experimental period of several weeks. On the other hand, the Applicant has noted with satisfaction that the preservation of the composition claimed in a container which protects it from light makes it possible to significantly improve the organoleptic quality of the composition during storage, together with the presence of a vegetable oil. unrefined taste other than olive oil, such as virgin hazelnut oil.
By way of example, the preservation of the claimed composition in opaque bottles of colored and opacified PET with titanium oxide is suitable. A fortiori the composition claimed is also well preserved when it is packaged in completely opaque containers to light, such as for example metal cans varnished internally.
In the context of the present invention, the rapeseed oil used may be either refined rapeseed oil or a mixture comprising a majority of refined rapeseed oil and another part of unrefined rapeseed oil and / or or roasted or roasted rapeseed oil.
The lipid composition of the present application is novel in that it thus makes it possible to simultaneously achieve two objectives of interest: a nutritionally improved lipidic intake characterized by the introduction of DHA into the composition, preferentially at ΓΕΡΑ, together with with a substantial intake of alpha-linolenic acid, in an optimized ratio between omega 6 and omega 3 fatty acids, conferring on the claimed composition a role of "balancing" oil for the daily diet with a significant contribution of omega 3 fatty acids precursor (alpha-linolenic) and its superior omega 3 long chain derivative (DHA), covering with two tablespoons of 10 g at least 50% of the recommended dietary intakes (ANC) in these two fatty acids, and - stability organoleptic of this composition over time by the combination of a part of a discrete flavoring but nevertheless able to mask the bad taste before opening, and secondly a protection against light by preserving the composition in opaque containers in the light of day.
Thus, thanks to the discrete aromatization obtained by the implementation of an unrefined or virgin vegetable oil, other than an olive oil, such as for example hazelnut oils, grilled dried fruit oils. or roasted, roasted or roasted seed oils, masking the undesirable tastes of the claimed composition can be realized, whether these bad tastes stem from the sui-generis taste of the ingredients rich in DHA and rapeseed oils or that they are generated during aging of the composition over time.
The weight ratio linoleic acid / alpha-linolenic acid ranges from 2.4 to 3.9, and especially from 2.6 to 3.9, allowing the lipid composition to play its role as a balancing composition in the daily diet.
The oleic acid / linoleic acid weight ratio varies from 3.1 to 4, which makes it possible to better control the physico-chemical environment of the omega 3 alpha-linolenic and docosahexaenoic fatty acids and to reduce the oxidative stress potential of the lipid composition.
The oleic acid / alpha-linolenic acid weight ratio varies from 9 to 14, which guarantees a suitable balance between the oleic monounsaturated fatty acid (o> 9) and the group of fatty acids of the omega 3 series of the lipid composition. , thereby optimizing the environment of these polyunsaturated fatty acids.
The weight ratio alpha-linolenic acid / docosahexaenoic acid ranges from about 7 to about 30, making it possible to supplement, within the omega 3 family, the supply of alpha-linolenic acid by a sufficient amount of DHA, in order to compensate the lack of human conversion of alpha-linolenic acid to DHA.
The ratio by weight (docosahexaenoic acid) / (eicosapentaenoic acid) varies from about 4 to about 160, which reflects the desired selective enrichment in the long-chain omega 3 high derivative in C22 and six unsaturations (DHA), the contribution of eicosapentaenoic acid (EPA) is not considered essential in the production of the claimed lipid composition. Indeed, in its patent application FR 2878413, the applicant showed that the administration of a lipid composition containing 5 g of alpha-linolenic acid per 100 g of composition to healthy adult men for 4 months at a rate of 30 g composition daily resulted in significant enrichment of plasma phospholipids in EPA.
Furthermore, the composition which is the subject of the present invention does not comprise co6 polyunsaturated fatty acids having a degree of unsaturation of 3 (gamma-linolenic acid or GLA). The applicant does not wish to increase the balance "omega 6 / Omega 3" it seeks instead to reduce, including the intake of fatty acids of the omega 3 series, via the alpha-linolenic precursor and the derivative long-chain DHA.
According to a preferred embodiment, the lipid composition of the invention is characterized in that it comprises: from about 0.25% to about 0.75%, in particular from about 0.30 to about 0, 65%, in particular from about 0.25 to about 0.65% DHA, by weight of the lipid composition, less than 0.10% EPA, by weight of the lipid composition, of about 0% , 30% to about 0.85%, especially about 0.35 to about 0.75%, particularly about 0.30 to about 0.75% of the sum of the EPA and DHA fatty acids, in weight of the lipid composition.
The lipid composition claimed is therefore designed to contain less than about 100 mg EPA per 100 g of composition.
For DHA, on the other hand, it is known that the conversion rate from ΓΕΡΑ to DHA is considered low, of the order of% in humans, particularly humans, and that the recommended dietary intakes for the French population ( ANC 2001) of 120 mg of DHA per day in adult men, 100 mg in adult women, 250 mg in pregnant or breastfeeding women, 100 mg in the elderly are not affected in all people.
The DHA content of the lipid composition according to the invention is therefore from about 250 mg to about 750 mg, in particular from about 250 mg to about 650 mg of DHA per 100 g of composition. Two tablespoons of 10 g of the claimed composition thus advantageously provide between about 50% and about 125%, especially between about 50% and about 100% of the recommended daily intakes.
Finally, the total EPA and DHA content is in a range of from about 300 mg to about 850 mg, particularly from about 300 mg to about 750 mg of omega 3 fatty acids per 100 g of the claimed lipid composition.
According to a preferred embodiment, the lipid composition of the invention is characterized in that it comprises: from about 7.0 to about 8.5%, and preferably about 7.2% to about 8.3% % by weight of saturated fatty acids, from about 65 to about 72%, preferably from about 66 to about 71% by weight of monounsaturated fatty acids, and from about 20 to about 27%, and preferably about 21 to about 26% by weight of polyunsaturated fatty acids.
The lipid composition according to the invention is also characterized in that it comprises from about 63 to about 70%, and preferably from about 65 to about 69% by weight of monounsaturated oleic acid (co9).
Rapeseed oils (Canola), high oleic sunflower oils (eg Oléisol®) and high oleic acid and low alpha-linolenic acid rapeseed oils are among the main sources of oleic acid of the claimed composition.
On the other hand, the lipid composition of the invention comprises from about 15 to about 19%, and preferably from about 16 to about 18% by weight of linoleic polyunsaturated acid (ω6).
Rapeseed oils, high oleic sunflower oils and high oleic acid rapeseed oils, which are low in linoleic acid (less than 25% by weight), limit the intake of linoleic acid. (omega 6) in the claimed composition. The level of claimed intake of linoleic acid remains nevertheless essential since it is an essential fatty acid.
According to a preferred embodiment, the lipid composition of the invention is characterized in that it comprises from about 5.0 to about 7.2%, particularly from about 5.0 to about 7.0%, and preferably from about 5.3 to about 6.9% by weight alpha-linolenic polyunsaturated acid (omega 3).
The Applicant has advantageously found that the combination of organoleptic masking means and physical protection against light makes it possible to obtain formulas of said nutritional lipid composition whose organoleptic characteristics remain satisfactory during aging at room temperature before opening, when said composition comprises simultaneously from about 5% to about 7.2%, particularly from about 5.0 to about 7.0% by weight of alpha-linolenic acid (co3) and from about 0.25% to about 0.75%, especially from about 0.25 to about 0.65% by weight of docosahexaenoic acid (co3).
One of the nutritional aspects of the present invention is therefore to provide a nutritional lipid composition that guarantees on the one hand a significant contribution of alpha-linolenic acid (co3) of between about 5 g and about 7.2 g, in particular of about 5 g to about 7 g per 100 g of lipid composition and, on the other hand, a significant intake of docosahexaenoic acid (ω3) (DHA) of from about 250 mg to about 750 mg, particularly from about 250 mg to about 650 mg per 100 g of lipid composition, not to exceed a maximum of about 100 rng of eicosapentaenoic acid (ω3) EPA per 100 g of composition, both long-chain omega 3 fatty acids EPA and DHA being in a ratio by weight DHA / EPA between 4 and 160 and the sum of these two fatty acids ranging from about 300 mg to about 850 mg, particularly from about 300 mg to about 750 mg per 100 g of oil of said composition.
By alpha-linolenic acid (co3), fatty acid of formula C18: 3 with three unconjugated double bonds, is meant the total alpha-linolenic acid, comprising mainly the isomeric form "cis garlic" ("all cis") and low isomeric forms "trans" from the vacuum deodorization operation at a temperature of 200-220 ° C. In practice, the deodorizations carried out according to good manufacturing practices lead in the case of rapeseed oils to levels of at least 93% of the form "garlic cis" nutritionally sought, that is to say a degree of isomerization the alpha-linolenic acid of refined rapeseed oil is less than 7%.
Similarly, linoleic acid (co6), a fatty acid of formula C18: 2 with two unconjugated double bonds, is understood to mean total linoleic acid, comprising for the most part the isomeric form "cis garlic" ("all cis") and very low content isomeric "trans" form. Good deodorising manufacturing practices for oils rich in linoleic acid lead to levels of at least 99.5% of the nutritionally desirable "garlic cis" form, ie a degree of isomerisation of the linoleic acid less than 0.5%.
Finally, docosahexaenoic acid (ω3) or DHA, a fatty acid of formula C22: 6 with six non-conjugated double bonds, essentially means the isomeric cis cis-form, thanks to the choice of fish oils or microalgae oils rich in DHA which have been developed with sufficient care, in particular with deodorization, not to form detectable traces of "trans" isomers It has indeed been shown that it is preferable to avoid the consumption of isomers " long-chain omega 3 series, with possibly adverse effects in the rat, for example for certain biological functions such as the mechanism of retinal function, where DHA, present in significant quantities, plays an important role (Acar N. et al. al., Reprod., Nutr., Dev 2006 Sep-Oct; 46 (5): 515-525).
The supply of alpha-linolenic acid (co3) ensures that the claimed composition is between about 5 g and about 7.2 g, particularly between about 5 g and about 7 g of alpha-linolenic acid per 100 g of lipid composition. , thus helping to cover a large part of the daily needs evaluated at 2 g in adult man, as defined in the Recommended Dietary Intakes for the French population (ANC 2001). Two tablespoons of 10 g of the oil of the claimed composition thus provide advantageously between about 50% and about 70% of the recommended daily intakes.
Similarly, the supply of docosahexaenoic acid (DHA) that the claimed composition guarantees is between about 250 mg and about 750 mg, particularly between about 250 mg and about 650 mg of docosahexaenoic acid per 100 g of oil, contributing thus to cover a large part of the daily needs currently fixed at 120 mg in the adult man, as recommended in the Recommended Dietary Intakes for the French population (ANC 2001). Two tablespoons of 10 g of the oil of the claimed composition thus advantageously provide between about 50% and about 125%, especially between about 50% and about 100% of the recommended daily intakes.
Rapeseed oil is the main source of alpha-linolenic acid of the composition of the invention. It can not be replaced in whole or in majority by soya oil, the latter bringing too much linoleic acid (omega 6) in comparison with the rapeseed oil and thus not making it possible to reach the desired balances between the different families of fatty acids.
According to a preferred embodiment, the lipid composition of the invention is characterized in that the ratio by weight of monounsaturated fatty acids and polyunsaturated fatty acids varies from about 2.4 to about 3.5, and preferably from about 2.5 to about 3.3.
This report illustrates the monounsaturated environment of this lipid composition enriched in DHA, to ensure the protection of the latter and to fight against oxidative stress in the user of the claimed composition, together with the presence of vitamin E, without as much neglect a minimum intake of linoleic essential fatty acid of between about 15% and about 19% by weight of the composition.
An advantageous lipid composition according to the invention is characterized in that the weight ratio of omega 6 fatty acids to omega 3 fatty acids varies from about 2.4 to about 3.9, in particular about 2.6. at about 3.9 and preferably from about 2.6 to about 3.3.
The weight ratio linoleic acid / alpha-linolenic acid (ω6 / α> 3) varies from 2.4 to 3.9, and in particular from 2.6 to 3.9, this range allowing the lipid composition to play a role. of "balancing" oil in the daily lipid diet by providing between about 5.0 g and about 7.2 g, in particular between about 5 g and about 7 g of alpha-linolenic acid per 100 g of lipid composition, but without adding more than about 15 g to about 19 g of linoleic acid per 100 g of lipid composition. The daily intake of two tablespoons of 10 g of the claimed composition thus covers at least 50% of the ANC alpha-linolenic acid, without exceeding 35% of the ANC linoleic acid.
The lipid composition of the invention has a weight ratio of oleic acid to DHA which ranges from about 90 to about 280, and especially from about 100 to 250 and preferably from about 110 to about 240.
This means that, unlike other formulations proposed in the state of the art, DHA is protected by sufficient coverage of monounsaturated fatty acids.
According to a preferred embodiment, the lipid composition of the invention is characterized in that it contains a vitamin E content, expressed as alpha-tocopherol equivalent (TE), of between about 0.03% and about 0, 10% by weight of the lipid composition.
The vitamin E intake of the claimed composition is at least about 30 mg of natural alpha-tocopherol equivalent (TE) per 100 g of composition or at least about 45 mg of alpha acetate equivalent. tocopherol (IU) per 100 g of composition, thanks to the natural richness of the oils of the composition in tocopherols and by a possible supplementation of dl-alpha-tocopherol acetate of synhesis or natural extracts rich in alpha-tocopherol. Two tablespoons of 10 g of the lipid composition thus advantageously provide at least 90% of the RDAs fixed at 10 mg (IU) of vitamin E per day.
The vitamin E intake of the claimed composition is at most about 100 mg of natural alpha-tocopherol equivalent (TE) per 100 g of composition or at most about 150 mg of alpha acetate equivalent. tocopherol (IU) per 100 g of composition, thanks to the natural richness of the oils of the tocopherol composition and by a possible complementation of synthetic dl-alpha-tocopherol acetate or natural extracts rich in alpha-tocopherol.
The lipid composition of the invention is also characterized in that it contains a vitamin E content, expressed as alpha-tocopherol acetate (UI) equivalent, of between about 0.05% and about 0.15%, by weight of the lipid composition.
It is also characterized in that the weight ratio of alpha-tocopherol to gamma-tocopherol ranges from about 0.7 to about 2.3 and preferably from about 1.2 to about 2.0.
Thus, unlike other common vegetable oils taken alone in pure form, the composition of the invention has the originality of simultaneously containing amounts of α-tocopherol and γ-tocopherol of the same order of magnitude.
The composition thus benefits not only from the "biological antioxidant" power of Γα-tocopherol (vitamin E anti-radical activity) and from the "technological antioxidant" power recognized by γ-tocopherol, but also from the possible complementary effect of gamma -Tocopherol vis-à-vis the alpha-tocopherol biologically (Saldden K., Tom Saldeen, Nutrition Research 25 (2005): 877-889).
According to a preferred embodiment, the lipid composition of the invention is characterized in that the vitamin D content varies from about 10 to about 150 μg per kg of lipid composition, in particular from about 40 to 60 μg per kg of lipid composition.
The vitamin D content of the claimed composition is from about 10 μg to about 150 μg of vitamin D per kg of lipid composition, according to the regulations in force in each country. The vitamin D intake of the composition claimed is in France at a regulatory maximum of 5 μg of vitamin D per 100 g of composition. Two tablespoons of 10 g of the composition thus provide in France 20% of the needs fixed at 5 pg of vitamin D per day.
An advantageous lipid composition according to the invention is characterized in that the total trans isomeric fatty acid content is less than about 0.8%, and preferably less than about 0.5%, by weight of the lipid composition.
In fact, the lipid composition that is the subject of the invention contains less than 0.10% of trans isomers of monooleic acid. Likewise it contains less than 0.7% trans isomers of alpha-linolenic acid, and preferably less than about 0.5%.
Finally, it does not contain trans isomers of docosahexaenoic acid (DHA).
Preferably, the lipid composition according to the invention does not contain trans isomers of docosahexaenoic acid (DHA).
According to a preferred embodiment, the lipid composition of the invention is characterized in that the ratio by weight between the lipid content of marine origin and / or microalgal and the content of vegetable oil with unrefined taste or virgin other than the olive oil is from about 0.1 to about 30, in particular from about 0.3 to about 30, in particular from about 0.1 to about 22, in particular about 0.6 at about 7, and preferably from about 0.4 to about 7.
The present invention also relates to a lipid composition as defined above, in which the vegetable oil containing less than 4% alpha-linolenic acid and containing from about 72% to about 92% of oleic acid is chosen from high oleic sunflower, high oleic acid and low alpha-linolenic rapeseed oil, high oleic safflower oils, high oleic acid peanut oils, hazelnut oils, almond oils or their mixtures.
In the lipid composition of the invention, the rapeseed oil can be usefully replaced or supplemented in small amounts with linseed oil or camelina oil or perilla oil or dill oil. inca inchi or kiwi seed oil or their mixtures. These oils, containing more than 25%, and in particular more than 30% of alpha-linolenic acid, make it possible to guarantee a minimum alpha-linolenic acid content of the composition claimed when the rapeseed oil contains little for varietal and / or climatic reasons.
The present invention also relates to a lipid composition as defined above, in which the rapeseed oil is partially replaced or supplemented with linseed oil at a flaxseed oil content of from about 0.5% to about 4%, and preferably from about 1% to about 3%, by weight of the lipid composition.
The present invention also relates to a lipid composition as defined above, in which the rapeseed oil is partially replaced or supplemented with perilla oil at a perilla oil content of from about 0.5% to about 4%, and preferably from about 1% to about 3%, by weight of the lipid composition.
The present invention also relates to a lipid composition as defined above, in which the rapeseed oil is partially replaced or supplemented with inca inchi oil at an inca inchi oil content of approximately 0.5 about 4%, and preferably about 1% to about 3%, by weight of the lipid composition.
The present invention also relates to a lipid composition as defined above, in which the rapeseed oil is partially replaced or supplemented with kiwifruit seed oil with a kiwi seed oil content of about 0. From about 5% to about 4%, and preferably from about 1% to about 3%, by weight of the lipid composition.
The present invention also relates to a lipid composition as defined above, in which the rapeseed oil is partially replaced or supplemented with camelina oil at a camelin oil content of approximately 0.5% to about 9%, and preferably about 1% to about 8%, by weight of the lipid composition.
The present invention also relates to a lipid composition as defined above, in which the natural content of vitamin E (alpha-tocopherol) of the oils of the composition is completed by the addition of natural alpha-tocopherol at a rate of approximately 0.004% to about 0.08%, and preferably about 0.01% to about 0.06%, by weight of the lipid composition.
According to an advantageous embodiment, the lipid composition of the invention is characterized in that the natural content of vitamin E (alpha-tocopherol) of the oils of the composition is completed by the addition of alpha-tocopherol acetate of synthesizing from about 0.006% to about 0.12%, and preferably from about 0.015% to about 0.09%, by weight of the lipid composition.
According to an advantageous embodiment, the lipid composition of the invention is characterized in that the natural content of vitamin E (alpha-tocopherol) of the oils of the composition is completed by the addition of an antioxidant mixture of natural tocopherols to levels ranging from about 0.01% to about 0.05%, and preferably from about 0.02% to about 0.04%, by weight of the lipid composition.
According to an advantageous embodiment, the lipid composition of the invention is characterized in that the first aromatic and flavoring substance is a virgin hazelnut oil, optionally roasted, whose content ranges from about 0.1% to about 8%. %, preferably from about 0.2% to about 5%, and more preferably from about 0.3% to about 2% by weight of the lipid composition.
The present invention also relates to a lipid composition as defined above, wherein the second aromatic and flavoring substance is a citrus essential oil whose content ranges from about 0.001% to about 0.010% by weight of the composition lipid.
The present invention also relates to a lipid composition as defined above, characterized in that it contains natural antioxidant extracts rich in phenolic compounds, in particular extracts of rosemary or sage, in a proportion of about 0.005% to about 0 2% by weight of the lipid composition.
The present invention also relates to a lipid composition as defined above, characterized in that it is supplemented with retinol (vitamin A), in particular at levels of from about 5,000 to about 15,000 μg of retinol per kg .
Vitamin A is indeed needed in some parts of the world or in people with more or less deficiency of retinol.
The composition can thus contain the three fat-soluble vitamins A, D and E.
The present invention also relates to a lipid composition as defined above, characterized in that it is supplemented with β-carotene (provitamin A), in particular at levels of from about 30 to about 90 mg of β-carotene. per kg of lipid composition.
Β-carotene is the precursor of vitamin A and it is also an anti-radical substance that protects against certain pathologies by reducing oxidative stress.
The present invention also relates to a lipid composition as defined above, characterized in that it comprises: - about 0.05 to about 0.12% of C 14: 0 fatty acid, - about 4.2 to about 4.9%, especially about 4.2 to about 4.6% Cl6 fatty acid; 0, about 0.2 to about 0.3% Cl6: 1 fatty acid; about 0.04 to about 0.06% of fatty acid Cl7: 0, - about 0.05 to about 0.08% of fatty acid Cl7: 1, - about 1.7 to about 2.2% of fatty acid Cl 8: 0 about 63 to about 70% C18: 1 fatty acid, about 14 to about 19% C18 fatty acid: 2 ω6, about 5.0 to about 7.2%, including about 5.0 to about about 7.0% Cl8: 3 co3 fatty acid, - about 0.4 to about 0.6% C20: 0 fatty acid, - about 0.8 to about 1.5% C20 fatty acid: 1, - about 0.04 to about 0.11% C20: 2 fatty acid, - about 0.04 to about 0.09% C20 fatty acid: 5 ω3 (EPA) - about 0.3 to about 0.6% of C22: 0 fatty acid, - about 0.1 to about 0, 3% C22 fatty acid: 1, - about 0.01 to about 0.02% C22 fatty acid: 5 o> 3 (DPA) - 0 to about 0.13% C22 fatty acid: 5 ω6 (DPA) - about 0.24 to about 0.76%, especially about 0.24 to about 0.66% C22: 6 co3 fatty acid (DHA) - about 0.1 to about 0.2% C24: 0 fatty acid, and - about 0.07 to about 0.12% C24: 1 fatty acid.
According to an advantageous embodiment, the lipid composition of the invention comprises: - about 0.07% of fatty acid Cl4: 0, - about 4.34% of fatty acid Cl6: 0, - about 0.24% of fatty acid Cl6: 1, - about 0.05% of fatty acid C17: 0, - about 0.06% of fatty acid C17: 1, - about 1.84% of fatty acid C18: 0, about 68.12% Cl8: 1 fatty acid, about 16.15% Cl8: 2 co6 fatty acid, about 6.05% Cl8: 3 co3 fatty acid, about 0.46% of fatty acid C20: 0, - about 0.99% of fatty acid C20: 1, - about 0.05% of fatty acid C20: 2, - about 0.06% of fatty acid C20: 5 co3 (EPA) - about 0.42% C22: 0 fatty acid, - about 0.19% C22: 1 fatty acid, - about 0.01% C22: 5 co3 fatty acid (DPA) - about 0.29% C22 fatty acid: 6 ω3 (DHA) - about 0.17% C24: 0 fatty acid, and - about 0.10% C24: 1 fatty acid.
According to another advantageous embodiment, the lipid composition of the invention comprises: about 63 to about 77% of refined rapeseed oil, about 23 to about 37% of high-acid sunflower oil about 0.75% to about 1.15% DHA-rich fish oil, about 0.3% to about 2% virgin hazelnut oil, optionally roasted, about 0.02% to about 0.04% mixture of natural tocopherols, about 0.001% to about 0.01% of citrus essential oil.
about 40 μg to about 60 μg vitamin D per kg of lipid composition. According to another advantageous embodiment, the lipid composition of the invention comprises: - about 63 to about 77% of refined rapeseed oil, - about 23 to about 37% of high oleic sunflower oil, about 0.70% to about 0.80% DHA-rich microalgal oil; about 0.3% to about 2% virgin hazelnut oil, optionally roasted; about 0.02% to about 0%; 04% mixture of natural tocopherols, about 0.001% to about 0.01% citrus essential oil, about 40% to about 60% vitamin D per kg of lipid composition. According to another advantageous embodiment, the lipid composition of the invention comprises: about 70% refined rapeseed oil about 28.5% high oleic sunflower oil, about 1% d fish oil rich in DHA, about 0.5% of virgin hazelnut oil, optionally roasted, about 0.03% mixture of natural tocopherols, about 0.003% of citrus essential oil, about 50 μg of vitamin D per kg of lipid composition.
According to another advantageous embodiment, the lipid composition of the invention comprises: - about 70% of refined rapeseed oil - about 28.7% of high oleic sunflower oil, - about 0.8 % of microalgal oil rich in DHA, - approximately 0.5% of virgin hazelnut oil, possibly roasted, - approximately 0.03% mixture of natural tocopherols, - approximately 0.003% of citrus essential oil, - about 50 μg of vitamin D per kg of lipid composition.
The present invention also relates to a lipid composition as defined above, in particular a food vegetable oil, intended for use as seasoning oil, cooking oil, or multipurpose oil.
The present invention also relates to a food composition, in particular an aromatic and / or aromatized oily preparation, in which the lipid composition consists of any of the lipid compositions as defined above.
The present invention also relates to a food composition, particularly a condiment preparation, emulsified or not, based on vegetable oil, in particular mayonnaise, lightened mayonnaise, sauces for salads and crudités, salad dressings, light salad dressings, culinary sauces, intended for seasoning or the accompaniment of dishes, wherein the lipid composition is constituted by any of the lipid compositions as defined above.
The present invention also relates to a food composition, especially food supplements such as in particular capsules or capsules, wherein the lipid composition is constituted by any of the lipid compositions as defined above.
The present invention also relates to a food composition, in particular a composition based on milk and / or dairy derivatives, in particular creams, fermented milks, yoghurts, sauces, cheeses and milk desserts, in which the lipid composition is constituted by any one of the compositions lipid as defined above.
The invention is illustrated hereinafter by examples of compositions, dark storage laboratory tests and accelerated aging tests in light, and finally pilot scale achievements of the claimed composition.
The refined rapeseed oil is taken from the refined rapeseed storage tank of the LESIEUR plant in Coudekerque-Branche. Its oleic acidity is less than 0.1%, its moisture is less than 0.07%, its alkalinity is less than 6 ppm, its peroxide value is less than 1 meq / kg and its phosphorus content is less than 5 ppm. It is considered neutral taste.
Refined sunflower oil with high oleic acid content (Oleisol®) is collected from the refined Oleisol® storage tank at the LESIEUR plant in Coudekerque-Branche. Its oleic acidity is less than 0.1%, its moisture is less than 0.07%, its alkalinity is less than 6 ppm, its peroxide value is less than 1 meq / kg and its phosphorus content is less than 5 ppm. It is considered neutral taste.
High oleic acid and low oleic acid refined rapeseed oil comes from the ITERG (F-Pessac) refinery.
Flaxseed oil is a commercial, cold-pressed, unrefined and good-quality organoleptic pressure oil.
Camelina oil is a virgin, commercially available, high quality organoleptic oil.
The virgin hazelnut oil, possibly roasted, of French origin, contains about 80% oleic acid, 11% linoleic acid and less than 2% alpha-linolenic acid.
The compositions obtained were packaged in bottles for use in the various tests (accelerated aging tests in light or commercial type of preservation tests in cartons): either in transparent PET bottles of capacity 0.75 liter manually plugged with industrial plugs made of LDPE (low-density polyethylene), - either in green opacified PET bottles with a capacity of 1 liter manually plugged with industrial LDPE plugs, - or in transparent glass bottles of 60 ml capacity manually capped with plugs polypropylene laboratory.
In the summary composition tables illustrating the examples, it has been indicated: the composition in% of the main fatty acids of the lipid compositions the composition in% and the tocopherol content of these compositions.
The values relating to claims 1 to 14, reported per 100 g of lipid composition or per tablespoon of 10 g of composition, were also recorded.
The abbreviations have the following meanings: CAS: tablespoon of 10 g of lipid composition OL: oleic acid (ω9) LA: linoleic acid (ω6) ALA: alpha-linolenic acid (co3) EPA: eicosapentaenoic acid DHA: docosahexaenoic acid ANC : recommended nutritional intake (Recommended Dietary Intakes for the French population -AC 2001 - 3rd edition - Editions Tec & Doc).
Recall the recommended daily intake for the adult man:
Linoleic acid: 10 g / day (ANC)
Alpha-linolenic acid: 2 g / day (ANC) DHA: 120 mg / day (ANC) α-Tocopherol (UI) 10 mg / d (RDA)
Example 1: Laboratory tests with accelerated aging test in light
To study over time the combined effect of unrefined hazelnut oil and the opacity of the container on the organoleptic quality of the nutritional lipid compositions of the invention during their storage, formulas of the lipid composition have were prepared in quantities of 10 kg based on an oily mixture containing 75% by weight of refined rapeseed oil and between 23% and 25% of high oleic sunflower oil (Oléisol®), with 100% adjustment of the formula depending on the content of the other ingredients.
The refined rapeseed oil (Lesieur) contains 61.1% oleic acid, 20.2% linoleic acid and 8.6% alpha-linolenic acid. Oléisol® (Lesieur) oil contains 85.5% oleic acid, 6.0% linoleic acid and less than 0.5% alpha-linolenic acid. The virgin hazelnut oil, possibly roasted, is of French origin.
The first DHA-rich fish oil comes from the company Lipid Nutrition (Wormerveer, The Netherlands) under the reference "Marinol ™ D-40" and contains about 36% DHA and 6% EPA.
The second DHA-rich fish oil comes from the company DSM Nutritional Products Europe Ltd. (Basel, Switzerland) under the reference "Ropufa ® '30' n-3 INF oil" and contains about 27% DHA and 6% EPA .
The DHA-rich algal oil comes from the Nutrinova Company (Frankfurt-am-Main, Germany) under the reference "Nutrinova® DHA CL" and contains about 43% DHA and 0.4% EPA.
Fish oil and algal oil rich in DHA were assayed to achieve a DHA content of about 0.24% to 0.30% in the final composition.
The various formulas prepared were produced in quantities of 10 kg by mixing the various pre-weighed ingredients in a 15 liter stainless bucket, with moderate stirring (without creating a vortex) at 600 rpm for 20 minutes, using an electric agitator blades type Turbotest Rayneri (Company VMI, Montaigu, France), thus avoiding harmful aeration of the composition.
T0 indicator: rapeseed oil 7,500 g Oléisol® oil 2,500 g Tl indicator: rapeseed oil 7500 g Oléisol® oil 2,450 g virgin hazelnut oil 50 g
Formula A0: rapeseed oil 7,500 g Oléisol® oil 2,425 g Nutrinova®DHA-CL oil 75 g
FormulaAl: rapeseed oil 7,500 g Oléisol® oil 2,375 g Nutrinova®DHA-CL oil 75 g virgin hazelnut oil 50 g
Formula R0: rapeseed oil 7,500 g oil Oleol® 2,380 g oil Ropufa®'30'n-3 INF oil 120 g
RI formula: rapeseed oil 7,500 g Oléisol® oil 2,330 g Ropufa®'30'n-3 INF oil 120 g virgin hazelnut oil 50 g
MO formula: rapeseed oil 7,500 g Oléisol® oil 2,425 g Marinol ™ oil D-40 75 g
Formula Ml: rapeseed oil 7,500 g Oléisol® oil 2,375 g Marinol ™ oil D-40 75 g virgin hazelnut oil 50 g
Each formula was then packaged in opaque green PET bottles of 1 liter capacity, manually plugged with industrial caps, with a residual head space of about 15 ml, and then stored under different storage conditions: - in the dark in cold room at 4 ° C (witnesses for the different tests) - in natural daylight indoors, diffuse and moderately intense at room temperature, that is to say with partial sunshine in a laboratory room oriented to the West receiving at least 300 lux for 8 weeks.
Such exposure conditions generally show a good correlation between this test and that of natural organoleptic aging in cartons (darkness) until the date of optimal use, also with exposure to artificial light attenuated from a commercial shelf .
The products subjected to this accelerated aging test were thus observed after 8 weeks of exposure to these conditions. The sensory evaluation of the lipid compositions was performed by a panel of 7 to 8 people frequently practicing the sensory evaluation of vegetable oils, with the following rating scale: 7.5 and more than 7.5: satisfactory, with no defect 7.1 to 7.4: correct, with very slight non-annoying defects 7.0: acceptable limit 6.5 to 6.9: unsatisfactory, with marked defects not prohibitive 6.0 to 6.4: poor less than 6.0: unacceptable , frankly bad, disgusting
For each formula with or without virgin hazelnut oil, Table 1 below summarizes the main sensory evaluation results with: - the average score and the number of panelists who scored below the acceptable limit of 7.0 ; - the number of remarks on the two main observable defects (P = fish taste, R = rancid taste).
These tests show that the combination of a small amount of an unrefined vegetable oil such as virgin hazelnut oil, optionally roasted, and an opaque packaging protecting the light allows the nutritional compositions object of the invention to preserve correct or satisfactory organoleptic notes after an accelerated aging test of 8 weeks in daylight at room temperature.
This test also shows that without the presence of an unrefined vegetable oil, such as in particular the virgin hazelnut oil, optionally roasted, the formulas of the lipid composition containing oils rich in DHA, whether these come from fish or of microalgae, withstand the aging test less well or poorly, with fish and / or rancid notes, especially if these DHA-rich oils had a sui-generis taste of fish from the start.
TABLE 1
AGING TEST ACCELERATED LIGHT
The chromatographic composition of the fatty acids of the various formulas studied is shown in Tables 1.1 to 1.4.
TABLE 1.1
FATTY ACID COMPOSITION ANALYSIS OF LABORATORY TESTS
ANALYSIS OF TOCOPHEROL CONTENT OF LABORATORY TESTS
TABLE 1.2
FATTY ACID COMPOSITION ANALYSIS OF LABORATORY TESTS
ANALYSIS OF TOCOPHEROL CONTENT OF LABORATORY TESTS
TABLE 1.3
FATTY ACID COMPOSITION ANALYSIS OF LABORATORY TESTS
ANALYSIS OF TOCOPHEROL CONTENT OF LABORATORY TESTS
TABLE 1.4
FATTY ACID COMPOSITION ANALYSIS OF LABORATORY TESTS
ANALYSIS OF TOCOPHEROL CONTENT OF LABORATORY TESTS
Example 2: Laboratory tests with accelerated aging test in the light
Various formulas of the lipid composition were prepared in amounts of 1500 g based on an oily mixture containing 890 g of refined rapeseed oil (ie 59.3% of rapeseed oil) and between 540 to 590 g of oil. high oleic sunflower oil (Oléisol®) (ie 36 to 39% with 100% adjustment of the formula depending on the content of the other ingredients).
The objective is to study the effect of the different ingredients on the organoleptic quality of lipid compositions.
Refined rapeseed oil (Lesieur) contains 61.6% oleic acid, 20% linoleic acid and 8.7% alpha-linolenic acid. Oléisol® (Lesieur) oil contains 81.7% oleic acid, 9.3% linoleic acid and less than 0.5% alpha-linolenic acid. The virgin hazelnut oil, possibly roasted, of French origin, contains 80% oleic acid, 11% linoleic acid and less than 0.5% alpha-linolenic acid. The fish oil rich in DHA comes from the company Lipid Nutrition (Wormerveer, The Netherlands) under the Marinol ™ D-40 reference and contains about 36% DHA and 6% EPA.
The oily solution rich in natural tocopherols with antioxidant effect (E306) comes from the company Vitablend (Wolvega, the Netherlands) under the reference Tocoblend ™ L50 IP and contains about 50% mixture of natural tocopherols (mainly gamma-tocopherol) and 50% sunflower oil. The citrus essential oil comes from the company René Laurent SAS (Le Cannet-France).
The hazelnut oil and the fish oil rich in DHA were used as they were, while the solution rich in natural tocopherols and citrus essential oil were pre-diluted in the form of of a 1% by weight stock solution in Oleisol® oil. The fish oil rich in DHA was dosed at a rate of 0.9% by weight, ie 13.5 g per 1500 g of composition, so as to reach a DHA content of approximately 0.3% in the composition. final.
The nine different formulas prepared were made by mixing the various pre-weighed ingredients in a 5-liter container, with moderate agitation, without creating vortices, at 500 rpm for 20 minutes, using an electric stirrer. with blades Rayneri Turbotest type (Company VMI, Montai gu, France), thus avoiding the aeration detrimental of the composition.
T indicator: rapeseed oil 900 g Oléisol® oil 600 g
Formula M: rapeseed oil 900 g Oléisol® oil 587g Marinol ™ oil D-40 13.5 g
Formula N: rapeseed oil 890 g Oléisol® oil 589 g Marinol ™ D-40 oil 13.5 g virgin hazelnut oil 7.5 g
Formula C: rapeseed oil 890 g Oléisol® oil 593 g Marinol ™ oil D-40 13.5 g citrus fruit care @ 1% 4 g
Formula V: rapeseed oil 890 g Oléisol® oil 552 g Marinol ™ oil D-40 13.5 g Tocoblend ™ care @ 1% 45 g
CV formula: rapeseed oil 890 g Oléisol® oil 548 g Marinol ™ oil D-40 13.5 g Tocoblend ™ care @ 1% 45 g citrus fruit care @ 1% 4 g
CN formula: rapeseed oil 890 g Oléisol® oil 585 g Marinol ™ oil D-40 13.5 g virgin hazelnut oil 7.5 g citrus fruit care @ 1% 4 g
Formula VN: rapeseed oil 890 g Oléisol® oil 544 g Marinol ™ oil D-40 13.5 g virgin hazelnut oil 7.5 g Tocoblend ™ care @ 1% 45 g
CVN formula: rapeseed oil 890 g Oléisol® oil 540 g Marinol ™ oil D-40 13.5 g virgin hazelnut oil 7.5 g Tocoblend ™ care @ 1% 45 g citrus fruit care @ 1% 4 g
Each formula was then poured into 60 ml glass flasks (50 g of oil) capped and stored under different storage conditions: - in the dark in a cold room at 4 ° C (controls for the various tests); - natural daylight, indoor, diffuse and moderately intense, in a laboratory room facing west, receiving at least 300 lux, at room temperature; - in the dark in an oven at 32 ° C; - in the dark in closed cartons at room temperature.
The products were tasted with the same rating scale out of 10 as in the previous example: 7.5 and more than 7.5: satisfactory, without any defects 7.1 to 7.4: correct, with very slight non-annoying defects 7.0: acceptable limit 6.5 to 6.9: unsatisfactory, with marked defects not prohibitive 6.0 to 6.4: poor less than 6.0: unacceptable, frankly bad, disgusting.
Products stored at 4 ° C in the dark were observed after 4 weeks of exposure to these conditions.
Products subjected to accelerated aging in an oven at 32 ° C in the dark were observed after 4 weeks of exposure to these conditions.
Products subjected to accelerated aging in natural daylight indoors and at room temperature were observed after 5 weeks of exposure to these conditions.
The products kept at 4 ° C for 4 weeks were tasted comparatively. Their ratings are all satisfactory without any troublesome defects (scores between 7.1 and 7.7 / 10). At the qualitative level:
The control T has a slight taste of "green-bean / raw seed", without taste of fish.
Test M also has a slight taste of "green-bean / raw seed", without taste of fish.
Test N has a slight nutty taste, and there is no taste for "green-bean / raw seed" and fish.
Test C has a slight lemon-like taste, and there was no taste for "green-bean / raw seed" and fish.
Test V has a slight taste of "green-bean / raw seed", but no fish.
The CV test has a slight taste of "green-bean / raw seed" a little attenuated, and no taste of fish.
The CN test has a slight nutty flavor, a little reduced by the presence of the lemon-like taste, and there was no taste of "green-bean / raw seed" and fish.
The VN test has a slight nutty taste, and there was no taste for "green-bean / raw seed" and fish.
The CVN test has a slight hazelnut flavor, a little attenuated, and there is no taste for "green-bean / raw seed" and fish.
The products kept in an oven at 32 ° C in the dark for 4 weeks were tasted comparatively with each other, after returning to room temperature. Their ratings are more or less satisfactory depending on the formulas (between 6.7 and 7.4 / 10):
The control T has a slight taste of "green-bean / raw seed", without taste of fish, with a note of 7.3 correct.
Test M also has a slight taste of "green-bean / raw seed" and in addition a slight taste of fish, with a score of 6.7 unsatisfactory since below the threshold limit of 7.0.
Test N has a pleasant nutty taste, and the absence of bad taste was noted, with a rating of 7.4 correct.
Test C has a slight lemon-like taste, and a slight fish note, with a rating of 7.0.
Trial V has a slight "green-bean / raw-seed" taste, and a slight fishy note, with a rating of 7.0.
The CV test has a slight taste of "green-bean / raw seed", and a slight note of fish, with a score of 7.0.
The CN test has a slight nutty taste, attenuated by the lemon-like taste, and the lack of fish taste was noted, with a rating of 7.3 correct.
The VN test has a slight nutty taste, and the lack of fish taste was noted, with a rating of 7.4 correct.
The CVN test has a slight hazelnut taste, a little attenuated, and the lack of fish taste was noted, with a rating of 7.3 correct.
The products subjected to accelerated aging in natural light of the inner day as defined above and at room temperature were observed after 5 weeks of exposure. Their ratings are more or less satisfactory, or even mediocre, depending on the formulas (scores between 5.3 and 7.5 / 10):
The witness T has a taste of "green-bean", like fish, old rapeseed, with a rating of 5.7 crippling.
Test M has a disgusting taste of disgusting fish, accompanied by a characteristic oxidative rancidity taste, with a note of 5.3 crippling.
Test N has a slight taste of hazelnut, a little "fatty butter", no bad taste, especially no fish, with a note of 7.1 correct. The nutty note is described as "old hazelnut".
Test C has a slight lemon-like taste and then a note of fish, rated 6.3 mediocre.
Trial V has a "green-bean" note with a slight fishy taste, rated 6.1 poor.
The CV test also has a fish note, with a lemon-like aftertaste, rated 6.3 mediocre.
The CN test barely has a nutty taste, without the qualifier of "old hazelnut", little "butter fat", slightly like lemon on the finish, without fish taste, no bad taste, with a score of 7 , 1 correct.
The VN test has a very slight nutty taste, a little "greasy butter", a slight taste of "green-bean", no fish taste, no bad taste, with a note of 7.1 correct.
The CVN test has a slight taste of hazelnut, without the qualifier of "old hazelnut", not "fatty butter", barely a lemon on the finish, overall fairly balanced and quite neutral, not bad taste, with a note of 7.3 correct.
These results show that the organoleptic alteration of the tests was significantly greater when the products were exposed to natural daylight at room temperature than when they were kept in an oven at 32 ° C in the dark. Hence the need to maintain the claimed lipid composition in opaque packages.
The tests then show that virgin hazelnut oil, optionally roasted, aromatic and tasty, incorporated at levels of around 0.5%, and more generally between 0.3% and 2%, makes it possible to significantly reduce the perception. the taste of fish and the taste of alteration of the oils entering the lipid composition.
Finally, they show that the optional addition of a small quantity of a second aromatic and flavourful substance such as an essential oil of citrus makes it possible to improve the overall organoleptic perception by reducing the taste of "fat seed" in the mouth and reducing the impression of viscosity.
The table below summarizes the organoleptic ratings:
/
The CVN formula, which is characteristic of the composition claimed, contains in% by weight: rapeseed oil 59.33% Oléisol® oil 39.24% Marinol ™ oil D-40 0.90% virgin hazelnut oil 0.50%
Tocoblend ™ L50 IP 0.03% citrus essential oil 0.0027%
The chromatographic composition of the fatty acids of this formula corresponds to the expected lipid composition, in particular to claims 1 to 14 (Tables 2 and 3).
TABLE 2
ANALYSIS OF THE FATTY ACID COMPOSITION OF THE LABORATORY TEST
ANALYSIS OF THE TQCOPHEROL CONTENT OF THE LABORATORY TEST
TABLE 3
VALUES AND RATIOS OF LABORATORY TESTING


Example 3: First Pilot Manufacture
A quantity of 300 kg of lipid composition was prepared on a pilot scale.
Refined rapeseed and high-oleic refined sunflower oils (Oleisol®) for composition were shipped from the storage tanks of the Lesieur plant to the R & D Lesieur Pilot Laboratory in 200 kg drums.
Refined rapeseed oil contains 62% oleic acid, 20% linoleic acid and 8.2% alpha-linolenic acid. Oléisol® oil contains 85% oleic acid, 7% linoleic acid and less than 0.5% alpha-linolenic acid.
Virgin hazelnut oil, of French origin, contains 80% oleic acid, 11% linoleic acid and less than 0.5% alpha-linolenic acid.
The DHA-rich fish oil used is from Nippon Chemical Feed Co. Ltd. (Hakodate, Hokkaido, Japan) as DHA-27HD and contains about 28% DHA and 5.9% EPA.
The oily solution rich in natural tocopherols with antioxidant effect (E306) comes from the company Vitablend (Wolvega, the Netherlands) under the reference Tocoblend ™ L50 IP and contains about 50% mixture of natural tocopherols (mainly gamma-tocopherol) and 50% sunflower oil.
The citrus essential oil comes from the company René Laurent SAS (Le Cannet-France).
The oily solution of vitamin D contains 4500 mg of vitamin D3 per kg of solution and was prepared by predilution in Oleisol® of an oil solution containing 1 000 000 IU of vitamin D3 from DSM Nutritional Products Europe Ltd (Basel, Switzerland).
The formula of the lipid composition comprises, for 300 kg manufactured: 72% of refined rapeseed oil (ie 216 kg) 26.4% of high oleic sunflower oil (Oléisol®) (ie 79.2 kg) ) 1.04% fish oil rich in DHA ref DHA-27HD (ie 3.120 kg) 0.533% virgin hazelnut oil, optionally roasted (ie 1.6 kg) 0.0293% Tocoblend natural tocopherol mixture ™ L50 IP (ie 88 g) 0.002% of citrus essential oil (ie 6 g) 0.0012% of 4,500 mg solution of vitamin D3 per kg (ie 3.7 g).
Initially, 216 kg of rapeseed oil and 78 kg of Oléisol® are transferred from their casks to the 600 liter stainless steel tank, avoiding any accidental aeration of the oils. The transfer is carried out using a variable speed flow pump drum pump (body F430SL, motor F417EL, Company FLUX-Geräte GmbH, Maulbronn, Germany) after weighing the drums on a pallet truck-weigher "Ravas RPW4100 "strain gage (Ravas Mobile Weighing Company, Zaltbommel, The Netherlands).
Separately, the mixture of DHA-rich fish oils and virgin hazelnut was prepared in a 10-liter stainless steel bucket, to which were added the other minor ingredients (natural tocopherol, vitamin D, citrus essential oil). This mixture is stirred moderately for 20 minutes without vortexing using a Turbotest Rayneri electric stirrer (Sté VMI, Montaigu, France) rotating at 500 rpm. This oily preparation of 4.82 kg was then poured into the premix rapeseed-Oleisol® 294 kg and completed after rinsing with 1.2 kg of Oléisol®.
The mixture in the tank was made homogeneous by the moderate stirring of the "Rayneri" deflocculating propeller mixer (Société VMI, Montaigu, France) of the 600 liter stainless steel tank rotating at 450 rpm for a period of 30 minutes, without vortex formation. The lipid composition obtained was then transferred using a volumetric doser "Stoppil-Super" equipped with a manual control (Société Stoppil SA, Mame-la-Vallée, France) in: - PET bottles (polyethylene terephthalate) 0.75 liter transparent, manually plugged with industrial stoppers, - 1 liter opacified green PET bottles, manually plugged with industrial stoppers.
The chromatographic composition of the fatty acids of the composition obtained corresponds to the expected lipid composition, in particular to Claims 1 to 14 (Tables 4 and 5).
TABLE 4 ANALYSIS OF THE FATTY ACID COMPOSITION OF THE PILOT TEST No. 1
ANALYSIS OF THE TOCOPHEROL CONTENT OF THE PILOT TEST No. 1
TABLE 5 VALUES AND RATIOS OF THE PILOT TEST No. l


Example 4: Second pilot manufacture.
Another 300 kg of lipid composition was prepared on a pilot scale under the same conditions as in the previous example.
Refined rapeseed oil contains 63% oleic acid, 19.5% linoleic acid and 7.9% alpha-linolenic acid. Oléisol® high oleic sunflower oil, virgin hazelnut oil, oily solution rich in natural tocopherols, oily Vitamin D solution and citrus essential oil have the same characteristics. than in the previous examples.
The DHA-rich fish oil used comes from the company Lipid Nutrition (Wormerveer, The Netherlands) under the Marinol ™ D-40 reference and contains about 36% DHA and 5.5% EPA.
The formula of the lipid composition comprises, for 300 kg manufactured: 71.67% of refined rapeseed oil (ie 215 kg) 26.9% of high oleic sunflower oil (Oléisol®) (ie 80, 7 kg) 0.85% Marinol ™ D-40 rich DHA-rich fish oil (ie 2.55 kg) 0.52% virgin hazelnut oil, optionally roasted (ie 1.56 kg) 0, 0333% blend of Tocoblend ™ L50 IP natural tocopherols (ie 100 g) 0.0022% of citrus essential oil (ie 6.6 g) 0.0012% of 4500 mg vitamin D3 solution per kg (either 3.7 g)
At first, 215 kg of rapeseed oil and 79 kg of Oleisol® were transferred from the barrels to the 600 liter stainless steel tank, as in the previous example. Separately, as in the previous example, the mixture of fish oils rich in DHA and virgin hazelnut has been prepared, to which the other minor ingredients have been added (natural tocopherols, vitamin D, citrus essential oil). This mixture of 4.22 kg is stirred as in the previous example and then poured into the premix rapeseed-Oléisol® of 294 kg and completed after rinsing with 1.7 kg of Oléisol®. The mixture in the tank is stirred and the lipid composition obtained is then transferred into the bottles.
The chromatographic composition of the fatty acids of the composition obtained corresponds to the expected lipid composition, in particular to Claims 1 to 14 (Tables 6 and 7).
TABLE 6 ANALYSIS OF THE FATTY ACID COMPOSITION OF THE PILOT TEST No. 2
ANALYSIS OF TQCOPHERQLS CONTENT OF PILOT TEST # 2
TABLE 7 VALUES AND RATIOS OF THE PILOT TEST No. 2


Example 5: Laboratory Tests with Dark Preservation Test
The nine different formulas prepared in Example 2, in 60 ml glass flasks and kept in the dark at room temperature in closed cartons, were evaluated sensory after 6 months of aging under these conditions of conservation.
The products were evaluated with the same rating scale out of 10 as previously: 7.5 and over 7.5: satisfactory, without any defects 7.1 to 7.4: correct, with very slight non-troublesome defects 7.0: acceptable limit 6.5 to 6.9: unsatisfactory, with marked defects not prohibitive 6.0 to 6.4: poor less than 6.0: crippling, frankly bad, disgusting.
The qualitative observations and ratings were as follows:
Test T: neutral odor light taste of "green seed", no other defects, grade 7.3
Test M: smell of green and fish taste pronounced, disgusting and unacceptable fish, note 5.7
Test V: slight fish odor fish taste not prohibitive but persistent in the mouth, note 6.5
Test C: light odor slight taste of lemon then fish, lemon aftertaste, fresh, note 6.9 CV Test: neutral odor light taste of lemon then fish, lemon aftertaste, fresh, note 6.9
Test N: slight hazelnut flavor slight hazelnut taste a little "fat", no fish taste, homogeneous without defects, note 7.6
Test VN: light hazelnut flavor slight hazelnut taste a little "fat", no fish taste, homogeneous without defects, note 7.6
CN test: slight hazelnut flavor very slight nutty taste, no impression of "fat", no fish taste, homogeneous and fairly neutral, fresh, without defects, note 7.6
CVN test: light hazelnut smell very light nutty taste, no impression of "fat", no fish taste, homogeneous and fairly neutral, fresh, without defects, note 7.6
The table below summarizes the organoleptic ratings of this conservation test for 6 months in the dark at room temperature, compared with the previous results of Example 2 for storage for 5 weeks in the light at room temperature:
The following lessons can be drawn: - the test M containing the fish oil rich in DHA does not reach a correct score, even stored in the dark, when the composition does not contain at least the first substance aromatic lipid and claimed sapid; - the addition of the only antioxidant based on natural tocopherols in test V goes back a little the notation but only at level 6.5 which is not correct with a taste of fish, although attenuated, which persists significantly; - the addition of the only essential oil of citrus fruits in test C makes it possible to raise the note to 6,9 just at the level of the limit of 7,0 but a slight taste of fish persists, which is not satisfactory; - the combination of citrus essential oil and antioxidant natural tocopherols in the CV test does not allow the limit of 7.0 to be exceeded; - the addition of the only virgin hazelnut oil in test N makes it possible to reach a completely satisfactory score of 7.6; - the combination of virgin hazelnut oil and citrus essential oil in the CN test makes it possible to reach a very satisfactory score of 7.6, by erasing the impression of fat in the mouth and in bringing a discreet feeling of freshness; - the combination of virgin hazelnut oil, citrus essential oil and natural tocopherol antioxidant in the CVN test achieves a satisfactory score of 7.5, but without doing better than the CN test.
The comparison of these different results makes it possible to draw the following practical conclusions: the tested lipid compositions better withstand the "dark-long-time" pair than the "light-short-time" pair, for all the tests. This explains why the applicant claims an opaque package to give the nutritional lipid composition object of the invention a good organoleptic stability at room temperature for several months before opening; - the implementation of a first lipidic substance, aromatic and sapid, such as an unrefined or virgin vegetable oil, other than olive oil, allows, as in the example cited with virgin hazelnut oil , possibly roasted, dosed at less than 1%, to perfectly mask the taste of fish and to ensure an organoleptic stability, correct after exposure of 5 weeks to the light and satisfactory after conservation in the dark for a period of at least 6 months ; the optional and simultaneous implementation of a second aromatic and flavourful substance makes it possible, as in the example cited with citrus essential oil dosed at less than 0.003%, to modulate the perception of taste by reducing the perception of fat in the mouth of the claimed composition and giving it a discrete feeling of freshness.
Example 6: Pilot test with conservation tests in the dark or daylight.
Firstly, the two formulas of the pilot tests described in Examples 3 and 4 were the subject of a sensory evaluation after 1 month of aging in the dark in transparent or opaque PET bottles, all preserved in commercial cartons. at room temperature.
The products were evaluated with the same rating scale out of 10 as in the previous examples: 7.5 and more than 7.5: satisfactory, without any defects 7.1 to 7.4: correct, with very slight non-annoying defects 7.0 : acceptable limit 6.5 to 6.9: unsatisfactory, with marked defects not prohibitive 6.0 to 6.4: poor less than 6.0: unacceptable, frankly bad, disgusting.
The qualitative observations and ratings were as follows:
Pilot test no. 1 (example 3): light hazelnut smell pleasant slight nutty flavor, no "fat seed" sensation, no fish taste, no "green bean / raw seed" taste, no flaws balanced with a little freshness on the finish, satisfactory note of 7.7.
Pilot test n ° 2 (example 4): light hazelnut smell pleasant slight nutty taste, lack of "fat seed" sensation, no fish taste, no taste of "green bean / raw seed", no defects balanced with a little freshness on the finish, satisfactory note of 7.7.
In a second step, after this first month of storage at room temperature in the dark in commercial cartons, the products of each of the two pilot tests, packaged in opaque green PET bottles (IL) or in transparent PET bottles (0, 75L), have been aged: -10 months at room temperature in their original carton in the dark (storage simulation in commercial warehouse until the expiry date) - 10 months at room temperature in the natural light of the day under the conditions described above.
The observations and ratings of sensory evaluation are recorded in Table 7a below.
These results show a good organoleptic performance of the products over a long shelf life of 10 months in the dark in cartons, with correct scores of 7.4 above the limit of acceptability of 7.0.
Even after exposure to natural light of the day, we still obtain correct scores between 7.0 and 7.4 when the products are packaged in opaque bottles,
On the other hand, the products packaged in transparent bottles do not support the exposure to the light over this period and take a rancid note with in addition appearance of a typical fish taste, with mediocre notes of 6.0.
These tests confirm the teachings of the preceding examples and show that the lipid composition that is the subject of the invention is, by design, able to maintain satisfactory organoleptic properties in terms of smell and taste when stored for a period of 11 months in packagings. opaque.
TABLE 7bis
SENSORY EVALUATION OF PILOT TESTS AFTER 10 MONTHS AGING AT THE DARK OR NATURAL LIGHT OF THE DAY
Example 7: Laboratory test with refined "LLHOR" rapeseed oil
In an alternative embodiment of the lipid composition, all of the high oleic sunflower oil (Oleisol®) refined with an equal amount of a refined high oleic acid rapeseed oil were replaced. low alpha-linolenic acid content (LLHOR code).
The lipid composition was made from: - refined rapeseed oil (Lesieur) containing 62.2% oleic acid, 20.2% linoleic acid and 8.2% alpha-linolenic acid; and - refined LLHOR rapeseed oil containing 76.6% oleic acid, 10.9% linoleic acid and 2.4% alpha-linolenic acid.
For a quantity of 1500 g prepared as in Example 2, use was made of: refined rapeseed oil: 1050 g (70%) refined LLHOR rapeseed oil: 425 g (28.33%) fish oil DHA-27HD 16.6 g (1.10%) virgin hazelnut oil, possibly roasted: 8.1 g (0.54%)
Tocoblend ™ L50 IP: 0.3 g (0.02%)
The lipid composition obtained had a satisfactory taste and its composition is given in the following tables 8 and 9 and corresponds to claims 1 to 14.
TABLE 8 ANALYSIS OF THE FATTY ACID COMPOSITION OF THE "LLOR" TEST
ANALYSIS OF TOCOPHEROL CONTENT OF "LLOR" TEST
TABLE 9 VALUES AND RATIOS OF THE "LLOR" TEST


Example 8: Laboratory test with addition of virgin camelina oil
In another variant embodiment of the lipid composition, 3% of the high oleic sunflower oil has been replaced by an equal amount of commercial virgin camelina oil which has not undergone isomerization of alpha-linolenic acid. The rapeseed oil used has an insufficient alpha-linolenic acid content (7.4%) to guarantee the desired alpha-linolenic acid intake.
The lipid composition was made from: - refined rapeseed oil containing 61.9% oleic acid, 21.4% linoleic acid and 7.4% alpha-linolenic acid; - commercial virgin camelina oil containing 17% oleic acid, 14.3% C20: 1 acids (gadoleic and gondoic), 21.3% linoleic acid and 29.8% acid alpha-linolenic; and high oleic sunflower oil (Oléisol®) containing 81.7% oleic acid, 9.3% linoleic acid and less than 0.5% alpha-linolenic acid.
For a quantity of 1500 g prepared as in Example 2, use was made of: refined rapeseed oil: 1050 g (70%) refined Oléisol® oil: 382.5 g (25.5%) virgin camel, possibly roasted: 45 g (3.0%) Marinol ™ fish oil D-40: 13.5 g (0.90%) virgin hazelnut oil: 8.7 g (0.58%)
Tocoblend ™ L50 IP: 0.3 g (0.02%)
The resulting lipid composition has a satisfactory taste, with a good complementarity of the tastes of virgin hazelnut oil and virgin camelina oil, and its composition is given in the following tables 10 and 11 and corresponds well to claims 1 to 14.
TABLE 10 ANALYSIS OF THE FATTY ACID COMPOSITION OF THE "CAMELINE" TEST
ANALYSIS OF THE TOCOPHEROL CONTENT OF THE CAMELINE TEST
TABLE 11 VALUES AND RATIOS OF THE CAMELINE TEST


Example 9: Laboratory tests with addition of cold pressure linseed oil
In another variant embodiment of the lipid composition, 1% by weight of commercially available cold pressed commercial linseed oil, of good organoleptic quality, having not undergone treatment, was introduced into the formulation of the composition. proper refining and therefore no isomerization of alpha-linolenic acid. The rapeseed oil used at a rate of 73% is indeed too low in alpha-linolenic acid (7.4%) to reach the desired level of alpha-linolenic acid intake.
The lipid composition was made from: - refined rapeseed oil containing 61.9% oleic acid, 21.4% linoleic acid and 7.4% alpha-linolenic acid; - Food pressure cold linseed oil containing 19.3% oleic acid, 15.8% linoleic acid and 54.1% alpha-linolenic acid; and - high oleic acid refined sunflower oil (Oléisol®) containing 81.7% oleic acid, 9.3% linoleic acid and less than 0.5% alpha-linolenic acid.
For a quantity of 1500 g prepared as in Example 2, use was made of: refined rapeseed oil: 1095 g (73%) refined Oléisol® oil: 364.2 g (24.28%) linseed oil cold pressure: 15.0 g (1.0%) fish oil DHA-27HD: 16.5 g (1.10%) virgin hazelnut oil, possibly roasted: 9.0 g (0.60%)
Tocoblend ™ L50 IP: 0.3 g (0.02%)
The lipid composition obtained had a satisfactory taste, the two unrefined oils of flax and hazel being compatible in taste.
The composition is given in the following tables 12 and 13 and corresponds to claims 1 to 14.
TABLE 12 ANALYSIS OF THE FATTY ACID COMPOSITION OF THE "LINK" TEST
ANALYSIS OF THE TOCOPHEROL CONTENT OF THE "LINK" TEST
TABLE 13 VALUES AND RATIOS OF THE "LIN" TEST

权利要求:
Claims (41)
[1]
A lipid composition containing more than 97%, and preferably more than 97.8% of vegetable lipids and comprising in total: from about 58% to about 77%, preferably from about 59% to about 75%, in particular about 60% to about 70%, especially about 67% by weight of particularly refined rapeseed oil, about 22% to about 41%, preferably about 24 to about 39% by weight of at least one vegetable oil, especially refined, which vegetable oil contains less than 4% alpha-linolenic acid and contains about 72% to about 92% oleic acid, - about 0.7% to about 2.9%, especially about 0.7%. % to about 2.2%, especially about 0.8% to about 2.9%, preferably about 0.75% to about 2.1% by weight of marine and / or microalgal lipids containing 25%. at 45% docosahexaenoic acid (DHA), preferably 27 to 43% DHA, and containing less than 9% eicosapentaenoic acid (EPA), from about 0.1% to about 8%, preferably from about 0.2% to about 5%, and more preferably from about 0.3% to about 2% of a first substance, lipidic, aromatic and tasteless such as vegetable oil with an unrefined or virgin flavor, other than olive oil, chosen from among the virgin hazelnut, macadamia, almond, avocado, camelina, walnut and prune almond oils, sesame, flax, roasted or roasted dried fruit oils, roasted or roasted seed oils or any combination of these oils with each other, from 0% to about 0.10%, preferably from about 0.001% to about 0% , 01% of a second aromatic and flavoring substance derived from spices, aromatics, fruits, aromatic plants such as an essential oil, a natural extract, a supercritical CO2 extract, an oleoresin, an absolute, in particular citrus fruits, dried fruits, coriander, basil, Mediterranean herbs, or a natural or synthetic aromatic molecule or any combination of these substances with one another, said lipid composition having the following properties: * it is stable at room temperature in the absence of light before opening for at least 6 months, especially 12 month and advantageously 11 months, * it has a weight ratio linoleic acid / alpha-linolenic acid (ω6 / ω3) ranging from 2.4 to 3.9, and especially from 2.6 to 3.9, * it has a ratio by weight oleic acid / linoleic acid (co9 / co6) ranging from 3.1 to 4.6, * it has a ratio by weight oleic acid / alpha-linolenic acid (ω9 / ω3) ranging from 9 to 14, * it has a weight ratio DHA / EPA ranging from 4 to 160, and * it does not include polyunsaturated fatty acids of the family co6 with a degree of unsaturation of 3.
[2]
Lipid composition according to claim 1, characterized in that it comprises: from about 0.25% to about 0.75%, in particular from about 0.30 to about 0.65%, in particular from from about 0.25 to about 0.65% DHA, by weight of the lipid composition, less than 0.10% EPA, by weight of the lipid composition, from about 0.30% to about 0% , 85%, in particular from about 0.35 to about 0.75%, especially from about 0.30 to about 0.75% of the sum of the EPA and DHA fatty acids, by weight of the lipid composition,
[3]
3. Lipid composition according to claims 1 and 2, characterized in that it comprises: - from about 7.0 to about 8.5%, and preferably about 7.2% to about 8.3% by weight of saturated fatty acids, from about 65 to about 72%, preferably from about 66 to about 71% by weight of monounsaturated fatty acids, and from about 20 to about 27%, and preferably about 21 to about 26% by weight of polyunsaturated fatty acids.
[4]
4. Lipid composition according to claims 1 to 3, characterized in that it comprises from about 63 to about 70%, and preferably from about 65 to about 69% by weight of monounsaturated oleic acid (ω9).
[5]
Lipid composition according to claims 1 to 4, characterized in that it comprises from about 15 to about 19%, and preferably from about 16 to about 18% by weight of linoleic polyunsaturated acid (to6).
[6]
Lipid composition according to claims 1 to 5, characterized in that it comprises from about 5.0 to about 7.2%, in particular from about 5.0 to about 7.0%, and preferably about 5.3 to about 6.9% by weight of alpha-linolenic polyunsaturated acid (ω3).
[7]
Lipid composition according to claims 1 to 6, characterized in that the weight ratio of monounsaturated fatty acids to polyunsaturated fatty acids varies from about 2.4 to about 3.5, and preferably about 2, 5 to about 3.3.
[8]
8. Lipid composition according to claims 1 to 7, characterized in that the ratio by weight of omega 6 fatty acids and omega 3 fatty acids varies from about 2.4 to about 3.9, in particular about 2 , 6 to about 3.9 and preferably from about 2.6 to about 3.3.
[9]
9. Lipid composition according to claims 1 to 8, characterized in that the weight ratio between oleic acid and DHA varies from about 90 to about 280, and in particular from about 100 to 250, and preferably from about 110 to about 240.
[10]
10. Lipid composition according to claims 1 to 9, characterized in that it contains a vitamin E content, expressed as alpha-tocopherol equivalent (TE), of from about 0.03% to about 0.10%, in weight of the lipid composition.
[11]
11. A lipid composition according to claims 1 to 10, characterized in that it contains a vitamin E content, expressed as alpha-tocopherol acetate equivalent (UI), from about 0.05% to about 0.15. %, by weight of the lipid composition.
[12]
12. Lipid composition according to claims 1 to 11, characterized in that the weight ratio between T alpha-tocopherol and gamma-tocopherol ranges from about 0.7 to about 2.3 and preferably about 1.2 at around 2.0.
[13]
13. A lipid composition according to claims 1 to 12, characterized in that the vitamin D content ranges from about 10 to about 150 pg per kg of lipid composition, especially from about 40 to 60 pg per kg of lipid composition.
[14]
14. Lipid composition according to claims 1 to 13, characterized in that the content of total isomeric trans fatty acids is less than 0.8%, and preferably less than about 0.5%, by weight of the lipid composition.
[15]
15. Lipid composition according to claims 1 to 14, characterized in that it does not contain trans isomers of docosahexaenoic acid (DHA).
[16]
16. Lipid composition according to claims 1 to 15, characterized in that the weight ratio between the lipid content of marine origin and / or microalgal and the content of vegetable oil taste unrefined or virgin other than the oil of olive is from about 0.1 to about 30, in particular from about 0.3 to about 30, in particular from about 0.1 to about 22, in particular from about 0.6 to about 7, and preferably from about 0.4 to about 7.
[17]
Lipid composition according to claims 1 to 16, characterized in that the vegetable oil containing less than 4% of linolenic acid and containing from about 72% to about 92% of oleic acid is selected from high-grade sunflower oils. oleic acid, high oleic and low alpha-linolenic acid rapeseed oils, high oleic safflower oils, high oleic peanut oils, hazelnut, almond oils or their mixtures.
[18]
Lipid composition according to claims 1 to 17, characterized in that the rapeseed oil is partially replaced or supplemented with linseed oil at a flaxseed oil content of from about 0.5% to about 4%. %, and preferably from about 1% to about 3%, by weight of the lipid composition.
[19]
Lipid composition according to claims 1 to 17, characterized in that the rapeseed oil is partially replaced or supplemented with perilla oil at a perilla oil content of from about 0.5% to about 4%. %, and preferably from about 1% to about 3%, by weight of the lipid composition.
[20]
20. The lipid composition as claimed in claims 1 to 17, characterized in that the rapeseed oil is partially replaced or supplemented with inca inchi oil with an inca inchi oil content ranging from about 0.5% to about 4%, and preferably from about 1% to about 3%, by weight of the lipid composition.
[21]
21. Lipid composition according to claims 1 to 17, characterized in that the rapeseed oil is partially replaced or supplemented with kiwifruit seed oil with a kiwifruit seed oil content of about 0.5 about 4%, and preferably about 1% to about 3%, by weight of the lipid composition.
[22]
Lipid composition according to claims 1 to 17, characterized in that the rapeseed oil is partially replaced or supplemented with camelina oil at a camelin oil content of from about 0.5% to about 9%. %, and preferably from about 1% to about 8%, by weight of the lipid composition.
[23]
23. Lipid composition according to claims 1 to 17, characterized in that the natural content of vitamin E (alpha-tocopherol) of the oils of the composition is supplemented by the addition of natural alpha-tocopherol at a rate of about 0.004% at about 0.08%, and preferably from about 0.01% to about 0.06%, by weight of the lipid composition.
[24]
24. Lipid composition according to claims 1 to 17, characterized in that the natural content of vitamin E (alpha-tocopherol) oils of the composition is completed by the addition of alpha-tocopherol acetate synthesis of about 0.006% to about 0.12%, and preferably from about 0.015% to about 0.09%, by weight of the lipid composition.
[25]
25. A lipid composition according to claims 1 to 17, characterized in that the natural content of vitamin E (alpha-tocopherol) of the oils of the composition is completed by the addition of an antioxidant mixture of natural tocopherols to levels included in from about 0.01% to about 0.05%, and preferably from about 0.02% to about 0.04%, by weight of the lipid composition.
[26]
26. Lipid composition according to claims 1 to 17, characterized in that the first aromatic and flavoring substance is a virgin hazelnut oil optionally roasted, the content of which is from about 0.1% to about 8%, preferably from from about 0.2% to about 5%, and more preferably from about 0.3% to about 2%, by weight of the lipid composition.
[27]
27. Lipid composition according to claims 1 to 17, characterized in that the second aromatic and flavoring substance is a citrus essential oil whose content is from about 0.001% to about 0.010% by weight of the lipid composition.
[28]
28. A lipid composition according to claims 1 to 17, characterized in that it contains natural antioxidant extracts rich in phenolic compounds, in particular extracts of rosemary or sage, the content of which is from about 0.005% to about 0, 2%, by weight of the lipid composition.
[29]
29. A lipid composition according to claims 1 to 17, characterized in that it is supplemented with retinol (vitamin A), in particular at levels of from about 5,000 to about 15,000 μg of retinol per kg of lipid composition.
[30]
30. A lipid composition according to claims 1 to 17, characterized in that it is supplemented with β-carotene (provitamin A), in particular at levels of from about 30 to about 90 mg of β-carotene per kg of composition. lipid.
[31]
Lipid composition according to any one of claims 1 to 17, characterized in that it comprises: - approximately 0.05 to approximately 0.12% of fatty acid C14: 0, - approximately 4.2 to approximately 4 , 9%, especially about 4.2 to about 4.6% of C16: 0 fatty acids, about 0.2 to about 0.3% of C16: 1 fatty acids, about 0.04 to about 0 , 06% fatty acid C17: 0, - about 0.05 to about 0.08% fatty acid C17: 1, - about 1.7 to about 2.2% fatty acid C18: 0, - about 63 to about 70% Cl8: 1 fatty acid; about 14 to about 19% Cl8 fatty acid: 2 ω6; about 5.0 to about 7.2%, including about 5.0 to about 7%; 0% Cl8: 3 co3 fatty acid, - about 0.4 to about 0.6% C20: 0 fatty acid, - about 0.8 to about 1.5% C20: 1 fatty acid, about 0.04 to about 0.11% C20: 2 fatty acid; about 0.04 to about 0.09% C20: 5 to3 (EPA) fatty acid; about 0.3 to about 0, 6% C22 fatty acid: 0, - about 0.1 to about 0.3% of a Fatty acid C22: 1, - about 0.01 to about 0.02% fatty acid C22: 5 co3 (DPA) -0 to about 0.13% fatty acid C22: 5 ω6 (DPA) - about 0 , 24 to about 0.76%, especially about 0.24 to about 0.66% C22: 6 co3 fatty acid (DHA) - about 0.1 to about 0.2% C24: 0 fatty acid, and - about 0.07 to about 0.12% C24: 1 fatty acid.
[32]
32. Lipid composition according to any one of claims 1 to 17, characterized in that it comprises: - about 0.07% of fatty acid C14: 0, - about 4.34% of fatty acid C16: 0 about 0.24% of fatty acid C16: 1, - about 0.05% of fatty acid Cl7: 0, - about 0.06% of fatty acid C17: 1, - about 1.84% d fatty acid Cl8: 0, - about 68.12% of fatty acid C18: 1, - about 16.15% of fatty acid Cl8: 2 ω6, - about 6.05% of fatty acid Cl8: 3 ω3 about 0.46% of C20 fatty acid: 0. about 0.99% of C20: 1 fatty acid; about 0.05% of C20: 2 fatty acid; about 0.06% of C20 fatty acid; C20 fatty acid: 5 ω3 (EPA) - about 0.42% C22 fatty acid: 0, - about 0.19% C22 fatty acid: 1, - about 0.01% C22 fatty acid: 5 ω3 (DPA) - about 0.29% C22 fatty acid: 6 ω3 (DHA) - about 0.17% C24: 0 fatty acid, and - about 0.10% C24: 1 fatty acid .
[33]
33. Lipid composition according to any one of claims 1 to 30, characterized in that it comprises: - about 63 to about 77% of refined rapeseed oil, - about 23 to about 37% of sunflower oil. high oleic acid content, - about 0.75% to about 1.15% DHA rich fish oil, - about 0.3% to about 2% virgin hazelnut oil, optionally roasted, - about 0% From about 0.02% to about 0.04% natural tocopherol mixture; about 0.001% to about 0.01% citrus essential oil. about 40 μg to about 60 μg vitamin D per kg of lipid composition.
[34]
34. Lipid composition according to any one of claims 1 to 30, characterized in that it comprises: - about 63 to about 77% of refined rapeseed oil, - about 23 to about 37% of sunflower oil. high oleic acid content, - about 0.70% to about 0.80% of microalgal oil rich in DHA, - about 0.3% to about 2% virgin hazelnut oil, optionally roasted, - about 0, From about 0.01% to about 0.04% mixture of natural tocopherols; about 0.001% to about 0.01% citrus essential oil; about 40% to about 60% vitamin D per kg of lipid composition.
[35]
35. Lipid composition according to any one of claims 1 to 30, characterized in that it comprises: - about 70% of refined rapeseed oil - about 28.5% of high oleic sunflower oil , - about 1% of fish oil rich in DHA, - about 0.5% of virgin hazelnut oil, possibly roasted, - about 0.03% mixture of natural tocopherols, - about 0.003% of essential oil citrus fruit, - about 50 μg of vitamin D per kg of lipid composition.
[36]
36. Lipid composition according to any one of claims 1 to 30, characterized in that it comprises: - about 70% of refined rapeseed oil - about 28.7% of high oleic sunflower oil , about 0.8% of microalgal oil rich in DHA, about 0.5% of virgin hazelnut oil, optionally roasted, about 0.03% mixture of natural tocopherols, about 0.003% of oil citrus essential oil, - about 50 μg of vitamin D per kg of lipid composition.
[37]
37. Use of a lipid composition according to any one of claims 1 to 36 in a vegetable vegetable oil for use as seasoning oil, cooking oil, or multi-purpose oil.
[38]
38. Use of a lipid composition according to any one of claims 1 to 36, in an aromatic and / or aromatized oily.
[39]
39. Use of a lipid composition according to any one of claims 1 to 36, in a condiment preparation, emulsified or not, based on vegetable oil, selected from mayonnaises, mayonnaise lightened, sauces for salads and crudités, salad dressings, light salad dressings, culinary sauces, intended for seasoning or accompanying dishes.
[40]
40. Use of a lipid composition according to any one of claims 1 to 36, in a food supplement, selected from capsules or capsules.
[41]
41. Use of a lipid composition according to any one of claims 1 to 36, in a milk-based and / or dairy derivative, selected from creams, fermented milks, yoghurts, sauces, cheeses and dairy desserts.

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同族专利:

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公开号 | 公开日

---

EP2101594A1|2009-09-23|

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FR2909839A1|2008-06-20|

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WO2008074936A1|2008-06-26|

---

IS8697A|2008-06-20|

---

FR2909839B1|2009-06-19|

---

TN2009000219A1|2010-10-18|

---

ITRM20070650A1|2008-06-20|

---

EP2101594B1|2014-03-19|

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MA30998B1|2009-12-01|

引用文献:

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EP0639333A1|1993-08-20|1995-02-22|Societe Des Produits Nestle S.A.|Lipid composition for use in food products|

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WO2001052660A1|2000-01-21|2001-07-26|Putramentas Alfridas|Composition of oils|

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FR2878413A1|2004-11-26|2006-06-02|Lesieur S A S|LIPIDIC COMPOSITION HAVING NUTRITIONAL AND ORGANOLEPTIC PROPERTIES OF INTEREST|

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WO2011071365A1|2009-12-07|2011-06-16|N.V. Nutricia|Balanced fat composition and use thereof in a liquid nutritional composition suitable for enteral feeding|

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US10653160B2|2011-04-17|2020-05-19|Omega Foods, LLC|Prepared foods having high efficacy omega 6/omega 3 balanced polyunsaturated fatty acids|

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US10682327B2|2011-04-17|2020-06-16|Omega Foods, LLC|Prepared foods having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids|

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ES2539844B2|2013-07-26|2015-10-07|Universidad De Cádiz|Healthy food product|

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CN104255950A|2014-09-19|2015-01-07|广东润科生物工程有限公司|Rapeseed blend oil containing docosahexaenoic acid , and preparation method thereof|

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EP3681301A1|2017-09-15|2020-07-22|Olitalia S.r.l.|Composition of edible oil, particularly for use in frying and cooking of foods|

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IT201700112718A1|2017-10-06|2019-04-06|Olitalia S R L|COMPOSITION OF FOOD OIL, PARTICULARLY FOR USE IN FRYING AND COOKING FOOD|

法律状态:

优先权:

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申请号 | 申请日 | 专利标题

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FR0611077|2006-12-19|

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FR0611077A|FR2909839B1|2006-12-19|2006-12-19|LIPIDIC COMPOSITION HAVING PROPERTIES OF INTEREST|

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