DESC:
FORM 2
THE PATENT ACT 1970
(39 of 1970)
&
The Patents Rules, 2003
COMPLETE SPECIFICATION
(See section 10 and rule 13)

TITLE OF THE INVENTION: Blended Edible Vegetable Oil

1. APPLICANT:
(A) NAME : N K Proteins Limited
(B) NATIONALITY : Indian
(C) ADDRESS : 3rd Floor, Popular House
Ashram Road
Ahmedabad - 380009

2. PREAMBLE TO THE DESCRIPTION
PROVISIONAL
The following specification describes the invention. þ COMPLETE
The following specification particularly describes the invention and the manner in which it is to be performed.

The present invention relates to a blended edible vegetable oil suitable for all types of cooking. More particularly, the present invention relates to preparation of clear, homogenous edible oil having a blend of physically refined rice bran oil and double filtered groundnut oil that provides pleasant flavor with ideal fat composition and better frying stability with high smoke point containing composition keep kitchen environment hygienic.
Background of the invention
An oil is a neutral chemical substance that is a viscous liquid at ambient temperatures, immiscible with water but soluble in alcohols. Oil may be animal, vegetable or petrochemical in origin. Oil forms an important part of the diet because they serve appearance, emulsions, flavor, heat transfer, nutrition and texture to the diet food.
The physicochemical and chemical properties of a fat or oil are determined by the ratio of its component saturated and unsaturated fatty acids. In vegetable oil, the proportion of unsaturated fatty acids is high. The oils that are considered healthy are those that have lowest amount of saturated fats and highest measures of unsaturated fats that is preferable monounsaturated fats. Oils high in unsaturated fats may help to lower "bad" low density lipoprotein (LDL) cholesterol and also raise "good" high density lipoprotein (HDL) cholesterol.(http://www.wikipedia.com visited on August 18, 2012)
A 2001 parallel review of 20-year dietary fat studies in the United Kingdom, the United States of America and Spain found that polyunsaturated oils such as soybean, canola, sunflower and corn oil degrade easily to toxic compounds when heated. Prolonged consumption of burnt oils led to atherosclerosis, inflammatory joint disease and development of birth defects. The scientists also questioned global health authorities recommendation that large amounts of polyunsaturated fats can be incorporated into the human diet without accompanying measures to ensure the protection of these fatty acids against heat and oxidative-degradation.
Intake of monounsaturated fats in oils such as olive oil is thought to be preferable in compare to consumption of polyunsaturated fats in oils such as corn oil because the monounsaturated fats apparently do not lower HDL cholesterol levels. [ Dreon, D.M., Vranizan, K.M., Krauss, R.M., Austin, M.A., and Wood, P.D., The effects of polyunsaturated fat vs monounsaturated fat on plasma lipoproteins, Journal of the American Medical Association, 263:2462, and 1990]
The blending of appropriate oils corrects the imbalance in the fatty acid composition of oils. This oil blend also provides the benefits of two oils, thereby giving added value to the people. It provides the do-good properties of oil and the taste of other oil. Blended vegetable oils are formulated to reduce cholesterol and saturated fat content and do not contain hydrogenated oil or trans fatty acids, which have been implicated in high cholesterol and heart disease.
However, blending or physical mixing of oils has also problems. Because of molecular size differences, two oils may be incompatible with one another and stirring of oils generates foams which prevent uniform mixing of nutraceuticals in blended oils and oils are not aesthetically acceptable.
To overcome such difficulties of the imbalance in the fatty acid composition of oils and generation of foam, there is an instant need of oil composition which is safe, having balanced fatty acids content and anti-foaming in nature.
Object of the invention
The main object of the present invention is to provide an edible vegetable oil suitable for all types of cooking.
Another object of the invention is to provide an edible vegetable oil having blend of physically refined rice bran oil and double filtered groundnut oil that provides pleasant flavor with ideal fat composition.
Another object of the invention is to provide better fatty acid composition with respect to saturated fatty acid (SFA), mono unsaturated fatty acid (MUFA) and poly unsaturated fatty acid (PUFA) content.
Further object of the present invention is to provide higher amount of mono unsaturated fatty acid (MUFA) that lowers the level of low density lipoprotein (LDL).
Still another object of this invention is to provide micronutrients in small amounts which help to stabilize blood sugar level.
Yet another object of the invention is to provide a clear, homogenous edible vegetable oil without generating foams.
Another object of the invention is to provide an edible vegetable oil which is effective in cholesterol reduction, anticancer, antioxidant, tumor suppression.
Summary of the Invention
The present invention provides a blended edible vegetable oil suitable for all types of cooking. The present invention comprises clear, homogenous edible oil having blend of physically refined rice bran oil and double filtered groundnut oil that provides pleasant flavor with ideal fat composition and antifoaming activity.
Detailed description of the invention:
The nature of invention and the manner in which it is performed is clearly described in the specification. The invention has various components and they are clearly described in the following pages of the complete specification.
The present invention discloses a blended edible vegetable oil which is a blend of physically refined rice bran oil, double filtered groundnut oil, dimethyl polysiloxane (DMPS) singly or in combination with silicon dioxide, synthetic vitamins A and D and 3° butyl hydro quinone (TBHQ) in order to provide pleasant flavor with ideal fat composition and antifoaming activity.
Rice bran oil is the oil extracted from the germ and inner husk of rice, it contains 38% monounsaturated, 37% polyunsaturated and 25% saturated fatty acid composition. It has high smoke point of 490 °F and mild flavor, making it suitable for high-temperature cooking, stir frying and deep frying. Rice bran oil contains the antioxidant ?-oryzanol, fractions of tocopherols and tocotrienols as vitamin E. Rice bran oil is also rich in other phytosterols which provides health benefits. Its light viscosity, allows less oil to be absorbed in cooking, reducing overall calories. It mixes better in salad dressings and improves the taste of baked goods, nutritional and anti-oxidant value. Rice bran oil improves blood cholesterol by reducing total plasma cholesterol and triglyceride, and increasing the proportion of HDL cholesterol.
Groundnut oil is a mild tasting vegetable oil derived from peanuts and it contains 17.7 % of saturated fat, 48.3 % of monounsaturated fat and 33.4 % of polyunsaturated fat. Peanut oil contains high level of monounsaturated fatty acids that help in lowering the level of low density lipoprotein (LDL) in the body and maintain proper levels of cholesterol and maintain heart health. The monounsaturated fats found in peanut oil also help in lowering high blood pressure, which reduces the risks of heart diseases. Groundnut oil has a specific aroma associated with it which makes food taste different as compared to that made in other oils.
Dimethyl polysiloxane (DMPS) is used as an antifoaming agent and anticaking agent. It is non-toxic, non-flammable, and inert. It can mould itself according to any surface, thus it is used to cover any kind of surface. It is used as a chewing gum base, in molasses, soft drinks, sugar distillation, skimmed milk, wine fermentation, syrups, soups, manufacture of wine, refined sugar, gelatin and curing solutions.
Silicon dioxide is an important kind of food additives in powdered foods. Silica is also added in nutritional health food supplements. Silicon dioxide is also used as a food additive in many processed foods. The food additive silicon dioxide also functions as an anti-caking agent. The spices sprinkled on the chips (snacks) also contain silicon dioxide which helps to enhance taste.
Vitamin A is a group of nutritionally unsaturated hydrocarbons, which include retinol, retinal, retinoic acid and several provitamin A- carotenoids among which beta-carotene is the most important. Vitamin A has multiple functions, it is important for growth and development, for the maintenance of the immune system and good vision.
Vitamin D is used to make hormones that regulate the balance of calcium in blood. Vitamin D also helps immune system function and may work to prevent cancer.
Tertiary butyl hydroquinone (TBHQ) is an aromatic organic compound which is a type of phenol. It is a derivative of hydroquinone, substituted with tert-butyl group. TBHQ is a highly effective antioxidant. In foods, it is used as a preservative for unsaturated vegetable oils and many edible animal fats. It does not cause discoloration even in the presence of iron, and does not change flavor or odor of the material to which it is added. Its primary advantage is enhancing storage life.
The blended edible vegetable oil of the present invention contains 80 % (w/w) physically refined rice bran oil, 20 % (w/w) double filtered groundnut oil, 0.0001- 0.001 % (w/w) an anti-foaming agent dimethyl polysiloxane (DMPS) singly or in combination with silicon dioxide, 0.00075 % (w/w) synthetic vitamin A , 0.000005 % (w/w) synthetic vitamin D and 0.001-0.02 % (w/w) 3° butyl hydro quinone (TBHQ).
The present invention involves a process for manufacture of blended edible vegetable oil comprising of the following steps:
1) Physically refined rice bran oil is taken in the vessel.
2) Then, double filtered groundnut oil is added from bottom of the vessel.
3) Dimethyl polysiloxane (DMPS) singly or in combination with silicon dioxide is added as defoamer.
4) Total content is mixed up using agitator at less than 100 RPM.
5) Mixing of solution is done for 2 hrs by adding 3° butyl hydro quinone (TBHQ).
6) After mixing, solution is kept for 2 hrs to settle down.
7) Final product is passed through polished filter to get clear, dirt free product.
8) Blended oil product is collected in storage tank. In storage tank, synthetic vitamins A and D are added.
9) Storage tank is insulated to minimize color reversion of the product.
TABLE 1: Quality Specifications of Ricebran oil and
Groundnut oil

Quality Specifications Refined Ricebran oil Double filtered Groundnut oil
FFA % 0.074 0.64
MIV % 0.018 0.10
Peroxide value 0.84 1.73
Ammonium Molybdenum Test Negative Negative
Refractive Index at 400 C 1.4660 1.4631
Argemone Oil Test Negative Negative
Iodine Value 96.96 94.05
Saponification Value 187.53
190.03
Holde Test Negative Negative
Org. Test OK Nutty Flavour
Gamma Oryzanol 10961 -
P-Anicidine Value 7.40 -
USM% 3.40 -
Halphen’s Test Negative -
BTT (0C) - 40.2
GLC
SFA 24 22
MUFA 42 50
PUFA 34 28
PUFA/SFA 1.42 1.27
Color 10.03 (Y+ 10R) 6.4 (Y+ 5R)

[FFA: Free Fatty Acid, MIV: Moisture, Impurities and Volatile Matter, USM: Unsaponifiable Matter, BTT: Bellier Turb. Temperature, GLC: Gas Liquid Chromatography]
The present invention provides better fatty acid content with respect to SFA, MUFA and PUFA. It contains higher amount of MUFA compare to other fatty acids. So, it has beneficial effect in maintaining blood cholesterol level.
TABLE 2: Comparative data of present invention blended oil with oil recommended by WHO

Types of Fatty Acids
WHO RDA- recommendation
Ratio (%) Blended oil Rice bran oil Ground nut oil
SFA 28.6 24 24 22
MUFA 42.8 44 42 50
PUFA 28.6 32 34 28
SFA:MUFA:PUFA 1 : 1.5 : 1.0 1:1.83:1.33 1:1.75:1.42 1:2.27:1.27
PUFA/SFA 0.8 -1.0 1.33 1.42 1.27

[SFA: Saturated Fatty Acid, MUFA: Mono Unsaturated Fatty Acid, PUFA: Poly Unsaturated Fatty Acid, NIN: National Institute for Nutrition, RDA: Recommended Dietary Allowance (RDA)]
Observation:
World Health Organization (WHO) has recommended a specific ratio for different fatty acids content in various edible oils. The present invention blended oil contains SFA: MUFA: PUFA ratio as closest that is recommended by WHO as balanced oil.
The invention is illustrated more in detail in the following example. The example describes and demonstrates embodiments within the scope of the present invention. This example is given solely for the purpose of illustration and is not to be construed as limitations of the present invention, as many variations thereof are possible without departing from the spirit and scope.
Example 1:
Physically refined rice bran oil 80 gm
Double filtered groundnut oil 20 gm
Dimethyl polysiloxane singly or in
combination with silicon dioxide 0.0010 gm / 100gm (10 ppm)
3° butyl hydro quinone (TBHQ) 0.0150 gm / 100gm (150 ppm)
Synthetic vitamin A 2500 IU/100gm
Synthetic vitamin D 200 IU / 100gm

1) Physically refined rice bran oil was taken in the vessel.
2) Then, double filtered groundnut oil was added from bottom of the vessel.
3) Dimethyl polysiloxane (DMPS) singly or in combination with silicon dioxide was added as an antifoaming agent.
4) Mixture was agitated for less than 100 RPM at 32°C to 38°C temperature.
5) Mixing of solution was done for 2 hrs by adding 3° butyl hydro quinone (TBHQ).
6) After mixing, solution was kept for 2 hrs to settle down.
7) Final product was passed through polished filter to get clear, dirt free product.
8) Blended oil product was collected in storage tank. In storage tank, synthetic vitamins A and D are added.
9) Storage tank was insulated to minimize color reversion of the product.

Observation:
The blended oil has ideal fat composition, better frying stability, enriched micronutrients and high smoke point.
TABLE 3: Basic characteristics of composition containing
blended edible oil

Sr. No. Test Name Results
1 Vitamin A (IU/100 gm) 25
2 Vitamin E and Tocopherols; Tocotrienol (IU/100 gm) 7 .0
3 Gamma-Oryzanol (mg/100 gm) 880
4 Saturated Fat% 24
5 Monounsaturated Fat% 44
6 Polyunsaturated Fat% 32
7 Palmitic acid% 21.78
8 Stearic acid% 2.15
9 Oleic acid% 44.0
10 Linoleic acid% 31.50
11 Linolenic acid% 0.50
12 Iodine value 93.5
13 Free Fatty Acid% 0.11
14 Peroxide value 3.11
Example 2:
A study was done to evaluate the efficacy of the present composition. In that, 1600 ml of physically refined rice bran oil and 400 ml of double filtered ground nut oil were taken for stirring for one hour. Then, 20 mg of DMPS was added in that mixture. This was done at on 35° centigrade. In that composition, potato chips were fried at 200° centigrade then cooled at 35° centigrade. After that, parameters were checked of testing. These steps were repeated as above mentioned temperature and carried out the entire study.
TABLE 4: Comparative study of the effect of DMPS in blended oil of present invention

Type of parameter Before Frying After 1st Frying 2nd Frying 3rd Frying 4th Frying 5th Frying
FFA 0.08 0.09 0.092 0.094 0.098 0.10
PV 1.06 1.36 1.42 1.50 1.62 1.82
OT Nutty Nutty Nutty Nutty Nutty Nutty

[FFA: Free Fatty Acid, PV: Peroxide Value, OT: Organoleptic Test, DMPS: Dimethyl polysiloxane]

TABLE 5: Comparative study without adding DMPS in blended oil of present invention

Type of parameter Before Frying After 1st Frying 2nd Frying 3rd Frying 4th Frying 5th Frying
FFA 0.08 0.09 0.092 0.094 0.098 0.10
PV 1.08 1.56 1.92 2.40 3.32 3.82
OT Nutty Nutty Nutty Nutty Nutty Nutty

Result:
The present invention composition containing DMPS can effectively control the FFA, Peroxide value and Organoleptic effect after each frying, while that values increase after each frying without DMPS.
Conclusion:
The present invention composition is effective to control the deterioration of edible oil.

,CLAIMS:We Claim:

1. A blended edible vegetable oil comprises 80% w/w of physically refined rice bran oil, 20% w/w of double filtered ground nut oil, 0.0001- 0.001 % (w/w) an anti-foaming agent, 0.00075 % (w/w) vitamin A, 0.000005 % (w/w) vitamin D and 0.001-0.02 % (w/w) antioxidant.

2. The blended edible vegetable oil as claimed in claim 1, wherein anti- foaming agent is dimethyl polysiloxane (DMPS) singly or in combination with silicon dioxide.

3. The blended edible vegetable oil as claimed in claim 1, wherein antioxidant is 3° butyl hydro quinone (TBHQ).

4. A process for preparation of the blended edible vegetable oil comprises steps of:
(a) adding of physically refined rice bran oil in the vessel;
(b) adding of double filtered ground nut oil from bottom of the vessel;
(c) adding of dimethyl polysiloxane (DMPS) singly or in combination with silicon dioxide;
(d) mixing of the total content using agitator at less than 100 RPM;
(e) mixing of solution done for 2 hrs by adding 3° butyl hydro quinone (TBHQ);
(f) keeping solution for 2 hrs to settle down and passing through polished filter;
(g) collecting solution in storage tank and adding synthetic vitamin A and vitamin D.

5. The process as claimed in claim 2, wherein step (d) is carried out at 32°-38° centigrade.

Dated this 11th day of April, 2013
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