Claims: 1. Mixing of oils of different origin to obtain balanced fatty acid composition ranging between 1:8 to 7:1 of omega-3 and omega-6 fatty acids.
2. The use of balanced fatty acid composition in claim 1 as food ingredient, health supplement and in pharmaceutical formulation.
3. The balanced fatty acid composition in claim 1 to be used as a key ingredient in cosmetics, skin care and hair care products.
4. The balanced fatty acid composition in claim 1 for fortification of dairy products but not limited to dairy products milk, soy milk, fat-free soy milk, lactose free milk, milk powder, dairy whitener, butter, cheese, ghee, fat spread, curd, flavored milk, margarine, real butter, butter margarine, mayonnaise, high water spreads, vegetable fat, non-butter fat, artificial or natural flavored butter and similar products.
5. The balanced fatty acid composition in claim 1 for preparation of emulsion, sodium or potassium salt of fatty acids and all other forms in which omega fatty acids are offered as healthy components.
6. The use of balanced fatty acid composition in claim 1including omega-3 fatty acids in the form of alpha-linolenic acids (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) as three key omega-3 fatty acids to be used alone or in combination.
7. The use of balanced fatty acid composition in claim 1including omega-6 fatty acids in the form of linoleic acids (LA), arachidonic acid (EPA) and gamma-Linoleic acid (LA) as three key omega-6 fatty acids to be used alone or in combination.
8. The use of balanced fatty acid composition in claim 1 including omega-3 and omega-6 fatty acids derived from plant sources, fish sources and algal sources or mixtures thereof.
9. The use of balanced fatty acid composition in claim 1using omega-3 fatty acids and omega-6 fatty acids as their natural triglyceride form, free fatty acids, ethyl or methyl esters, phospholipids or any chemically or enzymatically altered form.
10. The use of balanced fatty acid composition in claim 1 to be used as food grade colorant (natural of synthetic) and food grade flavoring agent (natural or synthetic) in recommended quantity whenever required.
11. The balanced fatty acid composition in claim 1 to be used as antioxidants (natural of synthetic but food grade) in recommended quantity whenever required.
, Description:Field of Invention:
The present invention includes formulation and optimization of fatty acid composition required in food ingredients and health supplements. Various applications require different ratio of essential fatty acids like omega-3, omega-6 and omega-9 fatty acids. Omega-3 and omega-6 fatty acids in a particular ratio can provide more health benefits as food ingredient. Alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are three key omega-3 fatty acids. Linoleic Acid (LA), gamma-Linoleic Acid (GLA) and Arachidonic Acid (AA) are few omega-6 fatty acids. The ratio of omega-3 to omega-6 fatty acids is equally important as incorporating these fatty acids in regular diet, as food ingredient and as health supplement. Ideally, the ratio of omega-6 to omega-3 fatty acids should be between 1:1 and 4:1. Present invention describes the method to avail various or all essential fatty acids under the prescribed ratio to offer maximum health benefit. Present invention offers broad spectrum omega (omega-3 + omega-6 + omega-9) in fatty acids as food ingredient, health supplement and pharmaceutical application.

Background of the invention
Alpha-linolenic acid (ALA) is an n-3 fatty acid. It is one of two essential fatty acids (EFAs), so called because they are necessary for health, and they are not synthesized within the human body and must be supplemented through diet. ALA is an omega-3 fatty acid found in seeds (chia, flaxseed), nuts (notably walnuts), and many common vegetable oils. Alpha-linolenic acid (ALA) is popular for preventing and treating diseases of the heart and blood vessels. It is used to prevent heart attack, lower high blood pressure, lower cholesterol, and reverse “hardening of the blood vessels” (atherosclerosis). Alpha-linolenic acid (ALA) is also used to treat Rheumatoid Arthritis (RA), Multiple Sclerosis (MS), Lupus, Diabetes, Renal disease, Ulcerative Colitis, and Crohn’s disease. Other uses include treatment of chronic obstructive pulmonary disease (COPD), migraine headache, skin cancer, depression, allergic and inflammatory conditions such as psoriasis and eczema.
Docosahexaenoic acid (DHA) is an omega-3 fatty acid, a primary structural component of the human brain, cerebral cortex, skin, sperm, testicles and retina. It can be synthesized from alpha-linolenic acid or obtained directly from maternal milk or fish oil. DHA is a structural fat, making up approximately 30% of the fats in the gray matter of the brain and 97% of the omega-3 in the brain. Studies have shown that DHA plays a role in mental development of infants, brain and nervous system development and functioning, Supporting the mental function of children and adults throughout life, possible role for DHA in some behavioural and mood disorders affecting both children and adults. DHA is a major structural fat in the retina of the eye and plays an important role in both infant visual development and visual function throughout life.
Eicosapentaenoic acid (EPA or also icosapentaenoic acid) is another omega-3 fatty acid. EPA is a polyunsaturated fatty acid (PUFA) that acts as a precursor for prostaglandin-3 (which inhibits platelet aggregation), thromboxane-3, and leukotriene-5 eicosanoids. EPA is used for high blood pressure in high-risk pregnancies (eclampsia), age-related macular degeneration (AMD), heart disease, schizophrenia, personality disorder, cystic fibrosis, Alzheimer’s disease, depression, and diabetes. EPA is known to prevent the blood from clotting easily. These fatty acids also reduce pain and swelling. EPA is used in combination with docosahexaenoic acid (DHA) in fish oil preparations for a variety of conditions.
Omega-6 fatty acids are also essential fatty acids. Linoleic acid (LA), gamma-Linoleic acid (GLA) and Arachidonic acid (AA) are three major essential omega-6 fatty acids. Not all omega-6 fatty acids promote inflammation in human health. Linoleic acid (LA) is biologically metabolized to gamma-Linoleic acid (GLA), which further gets converted to Arachidonic acid (AA). gamma-Linoleic acid helps to overcome inflammation.
The health benefits offered by these essential fatty acids are largely dependent on the ratio or composition of omega-3 and omega-6 fatty acids given in a dose. Biochemical events show that same enzymes participate in biological metabolism of omega-3 and omega-6 fatty acids. The enzymes competing in biochemical conversion of these fatty acids are delta-3-saturase, elongase, delta-5-saturase and delta-4-saturase. Concentration of omega-3 and omega-6 fatty acids at a given time utilizes these enzymes more effectively to produce downstream fatty acids like gamma-linoleic acid (GLA) and arachidonic acid (AA) from linoleic acid (LA) or eicosapentaenoic acid (EPA) and docosahexanoic acid (DHA) from alpha-linoleic acid (ALA). Pro-inflammatory, inflammatory and anti-inflammatory health effects are produced if concentration of one of these essential omega fatty acids varies. Availability of omega-3 fatty acids more than omega-6 results in anti-inflammatory factors, whereas more of omega-6 fatty acids lead to production of pro-inflammatory and inflammatory factors. Studies prove that this competitive biochemical conversion of omega-3 and omega-6 fatty acids is largely dependent on initial concentration, ratio or composition of fatty acids provided in dose, as food ingredient or health supplement. Therefore, it can be easily understood that balanced composition or ratio of omega-3 and omega-6 fatty acids may be very crucial in the outcome of health benefits delivered by these fatty acids.

Summary of Invention:
The present invention discloses the method to prepare balanced and optimum ratio of essential fatty acids as health supplement and food ingredient. Omega-3 fatty acids like alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexanoic acid (DHA) are mixed together to provide as balanced ratio with omega-6 fatty acids like linoleic acid (LA). The ratio of omega-3 to omega-6 can be optimized from 10:1 to 1:1 or so forth and back. The need of ratio optimization is important as per age groups, specified health benefit requirement or to gain maximum health benefits altogether. The present invention is related to tailored omega-3 and omega-6 ratio according to diet cohort. The optimized essential fatty acid ratio is intended to be used as food ingredient, health supplement, skin care oil, oil as carrier or base in cosmetics or one of the components in pharmaceutical formulations.

Detailed Description:
The invention discloses embodiment (s) which carry the salient features of this invention and merely typify the scope. The scope of the invention presented by embodiment (s) is not limited to disclosures hereby but defined by the claims affixed.
The present invention discloses a novel method where the ratio of omega-3 and omega-6 fatty acids can be optimized to produce a food ingredient and health supplement to offer maximum of specific health benefits according to age, pathophysiology or dietary profile in person.
As an important embodiment of present invention, the term ‘omega-3 fatty acids’ includes alpha-linolenic acid (ALA) derived from plant sources, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) mainly derived from fish and algae. The term ‘omega-3 fatty acids’ also includes a wide range of chemically or enzymatically derived or altered forms of ALA, EPA and DHA. Similarly the omega-6 fatty acids include linoleic acid (LA), arachidonic acid (AA) and gamma-linoleic acid (GLA) derived from plant source, egg source of meat source.
The term ‘omega-3 fatty acids’ and ‘omega-6 fatty acids’ includes all oils derived from plant, fish or algae which contain omega-3 content more than 15%. An embodiment also states that omega-3 fatty acids can be used as triglycerides, free fatty acids, methyl esters, ethyl esters, sugar esters or any other derived forms. The term omega-3 fatty acids also includes, but not limited to, mono-, di-, and triglycerides, phospholipids, phosphate lipids, glycol lipids. omega-3 fatty acids also includes the form of sodium, potassium, calcium, magnesium or any other metal ion salts as single component or their combinations thereof. Present invention uses ALA, EPA and DHA in any derived form as single component of oil phase or in combinations of any two or all three together thereof.
According to an embodiment the list of antioxidants which are used, but not limited to, includes tocopherol (vitamin E), ascorbic acid (vitamin C), ascorbyl palmitate, polyphenols, phenol derivatives, lipoic acid, taurine as alone or in combinations thereof.
As another embodiment of the invention the optimized and balanced ratio of these essential omega-3 and omega-6 fatty acids can be used a safe food ingredient in dairy products. Specially designed composition can be used in any amount but preferably as recommended and based on serving size to fortify dairy products like milk, soy milk, fat-free soy milk, lactose free milk, milk powder, dairy whitener, butter, cheese, ghee, fat spread, curd, flavored milk, margarine, real butter, butter margarine, mayonnaise, high water spreads, vegetable fat, non-butter fat, artificial or natural flavored butter and like products with omega-3 fatty acids.
As an important embodiment, present invention relates the composition of omega fatty acids which can be easily used to fortify a large range of confectionery food products which belong to the categories like sugar confectioneries, baker’s confectioneries, chocolate confectioneries, sugar-free confectioneries and like food products. As one more embodiment, the composition of omega fatty acids prepared can be an important food ingredient for healthy juices. The juices include, but not limited to, vegetable juices (carrot juice, beet juice, tomato juice, cabbage juice, broccoli juice, celery juice etc) and fruit juices (apple juice, orange juice, mango juice, grape juice, lime juice, guava juice, cashew juice, blackberry juice, kiwi juice, raspberry juice, cherry juice, watermelon juice, date juice, litchi juice, papaya juice etc) and their combinations thereof. According to some embodiments, the composition of omega fatty acids may use a beverage base. The list of targeted beverage products includes, but not limited to, coffee, partially of completely caffeinated coffee, iced coffee, tea, decaffeinated tea, green tea, ginger tea, lemon tea, iced tea, hot tea or any combinations thereof. The beverage base may include energy drink, sports drink, carbonated drinks, other lifestyles products and any combinations thereof.
As one more embodiment, the manufacturing process of balanced composition of omega fatty acids follows as below:
The present invention aims to prepare an optimized and balanced composition of omega-3 and omega-6 essential fatty acids as per the user and health benefit requirement. The composition can be prepared using aforementioned sources and forms of fatty acids of known composition. The fatty acids mixed in composition are prior analyzed for their omega-3, omega-6 and omega-9 contents using Gas-Chromatography using Flame Ionization Detector (GC-FID). As per biochemical aspects of enzyme kinetics involved in Omega-3 and omega-6 conversion to their subsequent metabolites in cell, the concentration of ALA and LA plays crucial role. Therefore the composition must contain a competitive ratio between ALA and LA although DHA and EPA may have associated and supportive roles in biochemical conversion. Keeping restriction on omega-6 concentration in composition, we regulated omega-3s content to obtain maximum healthy omega-3 and omega-6 ratio. The fatty acids containing ALA, EPA and DHA are combined to obtain a blend such that inflammatory factors produced by omega-6 concentration can be reduced in overall composition. To gain skin and hair health benefits, omega-6 fatty acids can be added in high ratio compared to omega-3s.

Examples:
The examples illustrated below should not be considered as the limits of this invention but are mere presentation of the technique discovered and disclosed in the present invention. The examples included below describe and illustrate particular embodiment (s) disclosed above in the document. The examples disclosed below present the technique discovered by the inventors and function well within the given concentration ratio of omega-3 and omega-6 in addition to omega-9 fatty acids. However, arbitrary changes in manufacturing process or the steps involved or the concentrations of actives may result in the same or slight deviation in final blend. Similar or slightly deviated formulations will be still covered in the spirit and scope of the present invention.

Example 1:
Preparation of 1:1 ratio of omega-3 and omega-6 using flaxseed (linseed) oil and safflower oil
The flaxseed (linseed) oil is considered as one of the richest source of alpha-linolenic acid (ALA) and linoleic acid (LA). Safflower oil is found rich in linoleic acid (LA) and oleic acid (OA). These two vegetable oils have been analysed for their ALA, LA and OA content respectively using GC-FID. The quantitative estimation of ALA, LA and OA in these two vegetable oils was used to prepare a composition where omega-3 and omega-6 fatty acids were restricted to fall in a ratio of 1:1. The table-1 presents the ratio optimization formula and composition of fatty acids.

Table 1 Ratio of essential fatty acids (omega-3: omega-6) in 1:1 ratio prepared using example 1.
Table 1

Omega-3:Omega-6 composition of example 1

Fat/Omega Content Amount/100 g
Monounsaturated fat 10.63 g
Polyunsaturated fat 41.06 g
Omega-3 (ALA) 20.46 g
Omega-6 (LA) 20.60 g
Omega-9 (OA) 10.63 g

Essential Fatty Acid Ratio Amount/100 g
Omega-3 (ALA):Omega-6 (LA) ~1:1

S.N. Omega Fatty Acids Ret. Time Area Height Conc. (%)
1 Oleic acid (Omega-9) 32.251 317303 82642 10.638
2 Linoleic acid (Omega-6) 33.765 614636 151264 20.606
3 Alpha-linolenic acid (Omega-3) 35.455 610556 160992 20.469

Figure 1 GC-FID Chromatogram for Omega-3: Omega-6 composition in ratio ~ 1:1

Example 2: Preparation of 1:8 ratio of omega-3 and omega-6.
Flaxseed (linseed oil) is mixed with Safflower oil in fixed concentrations to prepare a composition where omega-3 fatty acids are present in ratio of 1:8 with omega-6 fatty acid. The final percentage of fatty acids claimed in the table 2 has been confirmed using GC-FID.
Table 2 Weight and ratio of essential fatty acids (omega-3: omega-6) in 1:8 ratio prepared using example 2.

Table 2

Omega-3:Omega-6 composition of example 2

Fat/Omega Content Amount/100 g
Monounsaturated fat 12.883g
Polyunsaturated fat 60.2 g
Omega-3 (ALA) 6.67g
Omega-6 (LA) 53.53 g
Omega-9 (OA) 12.883g

Essential Fatty Acid Ratio Amount/100 g
Omega-3 (ALA):Omega-6 (LA) ~1:8

S.N. Omega Fatty Acids Ret. Time Area Height Conc. (%)
1 Oleic acid (Omega-9) 32.242 253211 66660 12.883
2 Linoleic acid (Omega-6) 33.79 1052164 231275 53.532
3 Alpha-linolenic acid (Omega-3) 35.421 131094 40228 6.67

Figure 2 GC-FID Chromatogram for Omega-3: Omega-6 composition in ratio ~1:8

Example 3: Preparation of 7:1 ratio of omega-3 and omega-6.
DHA oil, Flaxseed (Linseed) oil and Safflower oil are then mixed to yield a composition which consist a fixed ratio of omega-3 and omega-6 fatty acids in the ratio of 7:1. The present example utilizes high concentration DHA. The corresponding concentrations of ALA, DHA and LA are produced in table 3 below.
Table: Ratio of essential fatty acids (omega-3: omega-6) in 7:1 ratio prepared using example 3.
Table 3

Omega-3:Omega-6 composition of example 3

Fat/Omega Content Amount/100 g
Monounsaturated fat 9.21 g
Polyunsaturated fat 51.19.17 g
Omega-3 (ALA) 11.216 g
Omega-3 (DHA) 24.845 g
Omega-6 (LA) 5.119 g
Omega-9 (OA) 9.21 g

Essential Fatty Acid Ratio Amount/100 g
Omega-3 (ALA + DHA):Omega-6 (LA) ~7:1

S.N. Omega Fatty Acids Ret. Time Area Height Conc. (%)
1 Oleic acid (Omega-9) 32.264 397641 98010 9.21
2 Linoleic acid (Omega-6) 33.737 221001 65995 5.119
3 Alpha-linolenic acid (Omega-3) 35.451 484282 136914 11.216
4 Docosahexaenoic acid (Omega-3) 40.188 1072706 238775 24.845

Figure 3 GC-FID Chromatogram for Omega-3: Omega-6 composition in ratio ~7:1

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