Claims:1. A water in oil (w/o) emulsion or oil-in-water (o/w) carrying omega-3 fatty acids (PUFAs) as oil phase.
2. The emulsion claims to use 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.
3. The emulsion claims to use omega-3 fatty acids in the form of ALA, DHA and EPA derived from plant sources, fish sources and algal sources or mixtures thereof.
4. The emulsion claims omega -3 fatty acids formulation which uses omega -3 fatty acids in their natural triglyceride form, free fatty acids, ethyl or methyl esters, phospholipids or any chemically or enzymatically altered form.
5. The emulsion claims to use omega-6 and omega-9 fatty acids along with omega-3 fatty acids derived from claim 3 and in any form mentioned in claim 4.
6. The formulation claims the use of omega-3 fatty acids as oil phase used as single oil or a mixture of oil from a concentration range of 10-90% by weight of resultant emulsion.
7. The formulation claims the emulsion of omega-3 fatty acids to be physically and chemically stable when kept stored at lower temperature and away from light and air.
8. The emulsion formulation claims that particle size of the dispersed phase or discontinued phase is either less than or equal to 2 µm.
9. The emulsion of omega-3 fatty acids formulation which is a stable w/o or o/w emulsion as food ingredient.
10. An omega-3 fatty acids formulation which is readily dispersible in water.
11. A novel omega-3 fatty acids formulation which comprises minimum amount of emulsifiers of food grade.
12. The emulsion of omega-3 fatty acids formulation which claims the use of a food grade colorant (natural of synthetic) and food grade flavoring agent (natural or synthetic) in recommended quantity whenever required.
13. The emulsion of omega-3 fatty acids formulation which claims the use of an antioxidant (natural of synthetic but food grade) in recommended quantity whenever required.
14. A novel omega-3 fatty acids formulation which is specially designed for fortification of dairy products, confectionery products, beverages and other food products which hold water as dispersion medium.
15. An omega -3 fatty acids formulation which do not interfere with original texture, odor and taste of functional and nutraceutical foods when fortified with it.
16. A novel omega -3 fatty acids formulation which is free from use of any organic solvents in its preparation.
17. The formulation claims dropwise addition of one phase to other during emulsification till the reversal of the emulsion occurs.
, Description:FIELD OF THE INVENTION
The present invention includes formulation of a novel, physically and chemically stable and readily water dispersible emulsion of omega-3 fatty acids (ALA, DHA and EPA) as food ingredient. The prepared emulsion offers ready-to-use, odorless and completely water dispersible form of omega-3 and omega-6 fatty acids. The emulsion is found to be most suitable as food ingredient for dairy products, confectionary products, beverages and all other food product categories having water as a continuous liquid phase or dispersion medium with a special concern of their fortification with omega-3 fatty acids. Formulation also comprises use of thickening food grade components with their natural antibacterial properties.

BACKGROUND OF THE INVENTION AND STATE OF THE ART
Omega-3 fatty acids are essential polyunsaturated fatty acids (PUFAs) which delivers a wide range of health benefits to humans. Alpha linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are three key omega-3 fatty acids. Health benefits offered by Omega-3 fatty acids in diet include cardiovascular health, improvement in cognitive functions, brain development, lipid profile improvement, anti-inflammatory response and many more. ALA is mainly plant sourced omega-3 and found in flaxseed, canola oil, walnuts, hemp seeds, chia seeds etc. while DHA and EPA can be derived from different varieties of fish and algae. The above research and findings confirm the therapeutic significance of omega -3 fatty acids in human health. Naturally, the omega -3 fatty acids are present in the form of triglycerides. Many manufactures have made omega -3 fatty acids available in form of their methyl or ethyl esters. Though methyl or ethyl esters offer a better and easy to use physical form of omega -3 fatty acids low bioavailibity of ethyl esters make them inferior when compared to high bioavailability of triglyceride forms.
Omega-3 fatty acids (triglyceride, free fatty acids or methyl/ethyl esters) are water insoluble and offer high resistance for water dispersible. In addition to a water solubility issue, omega-3 fatty acids carry quite an undesirable taste and odor. Insolubility in water, undesirable odor and taste make omega-3 fatty acids a difficult food ingredient to fortify food products which could be otherwise used as their carriers in routine. Omega-3 fatty acids suffer a major issue of self-oxidation or degradation as their chemical structures are more prone to undergo oxidation in presence of oxygen and light. If care not taken properly during extraction, handling, transportation, manufacturing or even storage, omega-3 fatty acids can readily undergo oxidation and turn up rancid in short time. Various dosage forms have been developed to offer omega-3 fatty acids as nutrition and health supplements like softgels, gummies, spray dried powder and even microencapsulation using liposomes and other edible carriers.
Many formulations of omega-3 fatty acids emulsion have been reported in past. Emulsion reported so far experience few shortcomings which may include need of high speed homogenization, sedimentation with time, larger particle size, difficult dispersion and reduced physical and chemical stability. Sometimes to formulate and achieve a stable emulsion, the process involves use of more components as emulsifiers, thickening agents, antioxidants and preservatives which pose burden on healthy profile of omega-3 fatty acids.
Many of the emulsions prepared using omega-3 fatty acids as oil phase face larger particle size of oil phase dispersed in aqueous medium. A general recommendation allows particle size to stand smaller than 2 µm. An emulsion which carries smaller particle size than 2 µm can escape chances of creaming, phase separation and coagulation under prolonged storage. Viscosity is the one major factor which affects the overall performance of an emulsion and can protect it from creaming, phase separation and coagulation. Generally, a more viscous emulsion with desired particle size could turn to be a more stable emulsion and offers longer shelf life of the finished product.
Present embodiment offers a novel emulsion formulation with use of food grade, minimal, safe and stabilizing components along with omega-3 fatty acids as continuous phase. The prepared emulsion is odorless, homogenous, ready-to-use, physically and chemically stable and easily dispersible in aqueous phase. High load of omega-3 content benefits its use in small quantity to fortify food products like dairy, confectionary, beverages and others. Emulsion is found more stable against oxidation or degradation of omega-3 fatty acids under normal conditions. Viscosity of the disclosed emulsion is achieved to an appreciable range where it protects the formulation from creaming, phase separation and coagulation upon storing it for longer duration. Relatively, the viscosity of disclosed embodiment is found suitable and protective against any chemical degradation and oxidation due to limited mobility of particles in emulsion phases.

SUMMARY OF THE INVENTION
The present invention discloses a novel method of omega-3 fatty acid emulsion preparation as a food ingredient. The said emulsion is physically and chemically stable and readily water dispersible. The emulsion so prepared contains high load of omega-3 fatty acids as continuous oil phase. The emulsion uses minimum, safe and food grade emulsifiers. Purified water is used as discontinued phase in the preparation of emulsion. The emulsion so prepared posses suitable viscosity and found free from phase separation, creaming and coagulation issues. The omega-3 fatty acids in emulsion are found to be stable from chances of degradation or oxidation. The emulsion needs a relatively moderate homogenizing tool and can easily be prepared in short time of homogenization.

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 wherein a stable and readily water dispersible water in oil (w/o) and oil in water (o/w) emulsion is prepared. Omega-3 fatty acids are used as one of the phase as a continuous or discontinuous phase. The water-in-oil (w/o) emulsion comprises a homogenous mixture of a continuous oil phase carrying omega-3 fatty acids, an emulsifier, a hydrophilic thickening agent and water as discontinuous phase and vice-versa for oil in water (o/w) emulsion.
As an important embodiment of present invention, the term ‘omega-3 fatty acids’ may include alpha linolenic acid (ALA) derived from plant sources and 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.

The term ‘omega-3 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 an oil phase in the emulsion in the form of triglycerides, free fatty acids, methyl esters, ethyl esters, sugar esters or any other derived forms which make them immiscible with water. The term omega-3 fatty acids also includes, but not limited to, mono-, di-, and triglycerides, phospholipids, phosphate lipids, glycol lipids. Emulsion also includes omega-3 fatty acids in the form of sodium, potassium, calcium, magnesium or any other metal ion salts as single component or their combinations thereof. Physically omega-3 fatty acids can be present as solid at ambient state which needs to be heated to achieve their liquid state in the preparation of emulsion.
Present invention uses ALA, EPA and DHA in any derived form as single component of oil phase or in combinations of two or all three together thereof. Omega-3 fatty acids can also be combined with omega-6 (linoleic acid and arachidonic acid) and omega-9 (oleic acid) to generate oil phase as continuous phase or discontinuous phase.
A preferred embodiment of the present invention includes a wide range of concentration variation where omega-3 fatty acids can be used from 10-90% as one the phase in emulsion preparation. The emulsion prepared in the mentioned range of concentrations of omega-3 fatty acids yields a physically and chemically stable emulsion.
According to an embodiment the emulsifier used in the present emulsion preparation refers to any substance which enhances the emulsion stability and remains uniformly dispersed in continuous liquid phase. A wide range of emulsifiers with HLB value range 3-6 were used to prepare w/o emulsion where those with HLB value range 8-18 were used for o/w emulsions. The list of emulsifiers used in present preparation includes, but not limited to, lecithin, sucrose esters, datem, guar gum, xanthum gum, polysorbate 80, polysorbate 20, glycerol monooleate, decaglycerol monoleate. Aforementioned emulsifiers can be used as single component or in combination as a mixture thereof. The water-in-oil (w/o) and oil-in-water (o/w) emulsion of the present invention comprises use of one or more antioxidants. The list of antioxidants which are used, but not limited to, includes tocopherol (vitamin E), ascorbic acid (vitamin C), ascorbyl palmitate (fat soluble vitamin C), polyphenols, phenol derivatives, lipoic acid, taurine as alone or in combinations thereof.
As an embodiment, use of thickening agent involves, but not limited to use of, monosaccharide like glucose, fructose or xylose, or maltose, sucrose as disaccharides as single component or in combination thereof. The list of thickening agents may include sugar alcohols like mannitol and sorbitol. In some embodiments, the invention of emulsion preparation includes use of food grade antimicrobial agents like, but not limited to, propylene glycol and potassium sorbate. Their use is limited as per regulations established for food products which would be fortified with omega-3 fatty acids using so prepared emulsion. According to one embodiment of the present invention, the so prepared w/o or o/w emulsion comprises a food grade flavoring agent of natural, synthetic or botanical origin, or a combination thereof. The emulsion disclosed here also includes use of a natural or synthetic colorant component but selectively from food grade category.
Present invention discloses the use of water as second phase in emulsion preparation. Water as a phase may be present as continuous of discontinuous phase depending on the type of emulsion prepared i.e. o/w or w/o. The water used can be mineral water, distilled water, purified water, de-ionized water flavored water, and combinations thereof.
According to an embodiment, the present invention finds said prepared emulsion physically and chemically stable. Physical stability includes features like homogeneous mixture, free from phase separation, free from coagulation or flocculation and free from creaming when stored when stored for a sufficient time under normal conditions. Chemical stability includes a stable range of pH from 4.5-6.5 at all concentrations and requires no buffering agent. The emulsion is able to retain its kinetic stability for a considerable long time and emulsion break-down process is found really slow. Physical and chemical parameters defining destabilization were observed for stable for a longer time when measured to evaluate the intended life of the product.
As one more embodiment, present invention offers an enhanced ‘shelf life’ in terms of oxidation or degradation. Omoega-3 fatty acids including ALA, DHA or EPA of their combinations thereof are susceptible to oxidation or degradation in presence of air and light. The emulsion was found to show no or small change in peroxide value when studied at various time intervals with respect to pure omega-3 fatty acids kept and studied under identical conditions.
The emulsion prepared in the present invention can be used as a safe food ingredient in dairy products. Specially designed emulsion 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 emulsion 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 emulsion 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 emulsion 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 a stable and readily water dispersible omega-3 fatty acids emulsion follows as below:
The present invention aims to prepare an emulsion of omega-3 fatty acids with minimum and only food-grade components to make it fit for food product fortification as food ingredient. For the preparation of water-in-oil (w/o) emulsion of omega-3 fatty acids (ALA, DHA and EPA), oil from plant, fish or algae source as triglycerides, free fatty acids, methyl/etheyl esters of phospholipids containing 55-90% by weight containing 15-50% omega-3 fatty acids is mixed with water phase (discontinuous phase) slowly. The water phase (45-10%) contains a food grade thickening agent or their combination as mentioned above. An emulsifier or a combination of emulsifiers from above list have been used in minimum and recommended quantity as per food product regulations. The mixture is vigorously stirred for homogenization. The emulsification of the mixture is achieved using homogenizing machines like conventional homo-mixer, homogenizer and ultrasonic homogenizer. The acceptable particle size was achieved using an in-house fabricated homogenizer. The homogenization of the mixture was carried out for a considerable duration of time to ensure the fine dispersion of the particles in continuous phase. The average particle size of discontinued phase for such prepared w/o emulsion was recorded between 0.01-2.0 µm. Permitted amount of antioxidants from food-grade category was used to ensure the oxidative stability of omega-3 fatty acids in the emulsion prepared. A wide range of combinations of emulsions having different percentage of oil by weight were prepared and tested for their particle size, zeta potential and physical and chemical stability. The desired featured emulsion with maximum omega-3 fatty acids load was successfully manufactured and found stable on physical, chemical grounds. Colorants and flavorings were tested with samples of emulsion and were found to exhibit the desired and stable flavors and colors thereby. The present invention specifies an optimum viscosity as one of key features of the emulsion prepared. The standard and optimum viscosity attained in the manufacturing of omega-3 fatty acids emulsion offer key features to physical and chemical stability of emulsion. At certain viscosity, the emulsion is found to be stable and free from creaming, phase inversion, phase separation, coagulation or even ‘Ostwald ripening’ as mobility of particles is reduced to a great extent.
Similarly, the method of preparation of oil-in-water (o/w) emulsion of omega-3 fatty acids (ALA, DHA and EPA), oil from plant, fish or algae source as triglycerides, free fatty acids, methyl/ethyl esters of phospholipids containing 10-45% by weight containing 15-50% omega-3 fatty acids is mixed with water as continuous phase. Water as continuous phase (55-90%) included emulsion thickening agent as disaccharides, trisaccharides or sugar alcohols or combinations thereof. Emulsifiers as mentioned above in the text with HLB range (8-18) but food grade were used in the manufacturing of oil-in-water emulsion. The complete emulsification was achieved by rigorous mixing using conventional homogenizers and in-house designed homogenizer. Emulsion with similar features with slightly larger particle size but identical physical and chemical stability was achieved.

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 ranges of the continuous and discntinuous phases of the emulsion type chosen. However, arbitrary changes in manufacturing process or the steps involved or the concentrations of actives may result in the same or slight deviation in emulsion properties. Similar or slightly deviated formulations will be still covered in the spirit and scope of the present invention.
Example 1:
Preparation of stable and water dispersible omega-3 fatty acids containing water in oil (w/o) emulsion using safflower oil, sunflower oil and linseed oil
A blend of safflower oil, sunflower oil and linseed oil has been used as continuous phase to prepare water in oil emulsion of omega-3 fatty acids as food ingredient. The omega-3 fatty acids present in the blend of oils are present in form of their natural triglyceride form. Lecithin and guar gum were used as emulsifiers. Dextrose and sucrose mixture was used as thickening agent and dissolved prior in purified water. Other than lecithin and guar gum, polysorbate 80 can be employed, especially when oil in water emulsion is prepared. The oil phase containing emulsifier is slowly added to the water phase comprising thickening agent. The mixture is rigorously stirred at 2500 RPM of in-house designed homogenizer. The homogenizer design ensures high energy transfer to mixture in short duration of time. Temperature of the sample is maintained around 25-300C throughout the process. Mixture when agitated and mixed for a considerable time is tested for its properties. The prepared sample is then evaluated for physical and chemical stability using creaming, phase separation, coagulation, peroxide calculation, viscosity, rancidity and many others. The emulsion is also tested for its ability to readily disperse in water without creaming on standby. The particle size for a batch of samples prepared using the above specification was found to range between 0.1-2.0 µm. The zeta potential also suggests the stability achieved in manufacturing of the emulsion thereby.
Table 1 presents weight of ingredients used in the preparation of emulsion illustrated in example.
Table 1

Emulsion content of example 1

Ingredient Amount/100 g
Safflower oil 10.00 g
Sunflower oil 05.00 g
Flaxseed oil 55.00 g
Lecithin 01.00 g
Guar gum 00.20 g
Dextrose + Sucrose 08.80 g
DM Water 20.00 g

Fat/Omega Content Amount/100 g
Monounsaturated fat 10.35 g
Polyunsaturated fat 40.90 g
Omega-3 28.00 g
Omega 6 15.90 g
Omega 9 10.35 g

Example 2: Preparation of stable and water dispersible omega-3 fatty acids containing water in oil (w/o) emulsion using hemp seed oil, chia seed oil and flaxseed oil.
Omega-3 fatty acids rich hemp seed oil, chia seed oil and flaxseed oil were used as a mixture of oils comprising oil phase of the water-in-oil emulsion. Polysorbate 80 is used as emulsifier in the present example disclosing emulsion preparation. Mixture of oils heated to 35-400C after adding required amount of polysorbate 80. Purified water containing sucrose was used to make a discontinued phase of the emulsion. A required quantity of guar gum was initially added to pure water and dissolved properly. The mixture of oils containing polysorbate 80 was slowly added to aqueous phase containing sucrose, lecithin and guar gum. The mixture of two immiscible phases was subjected to rigorous agitation within homogenizer. The mixture is rigorously stirred at 2500 RPM of in-house designed and fabricated homogenizer. The homogenizer design ensures high energy transfer to mixture in short duration of time. Temperature of the sample is maintained around 25-300C throughout the process. Mixture when agitated and mixed for a considerable time is tested for its properties. The prepared sample is then evaluated for physical and chemical stability using creaming, phase separation, coagulation, peroxide calculation, viscosity, rancidity and many others. The emulsion is also tested for its ability to readily disperse in water without creaming on standby. The particle size for a batch of samples prepared using the above specification was found to range between 0.1-2.0 µm. The zeta potential also suggests the stability achieved in manufacturing of the emulsion thereby.
Table 2 presents weight of ingredients used in the preparation of emulsion illustrated in example.
Table 2

Emulsion content of example 2

Ingredient Amount/100 g
Hemp seed oil 30.00 g
Chia seed oil 10.00 g
Flaxseed oil 30.00 g
Polysorbate 80 00.84 g
Guar gum 00.20 g
Sucrose 10.90 g
DM Water 18.00 g

Fat Content Amount/100 g
Monounsaturated fat 08.00 g
Polyunsaturated fat 50.00 g
Omega-3 29.90 g
Omega 6 20.50 g
Omega 9 08.00 g

Example 3: Preparation of stable and water dispersible omega-3 fatty acids containing water in oil (w/o) emulsion using EPA and DHA containing oil with flaxseed oil.
Fish oil containing 10% EPA and 40% DHA was mixed with flaxseed oil containing 50% ALA to prepare a complete mixture of all three omega-3 fatty acids. Fish oil containing EPA and DHA was used in the form of ethyl or methyl esters of fatty acids. ALA was derived from flaxseed oil in the form of triglycerides. A mixture of lecithin and polysorbate 80 was used as emulsifier and dissolved in the mixture of oil and methyl or ethyl esters at slightly elevated temperature (30-350C). Purified water containing sucrose was used to make a discontinued phase of the emulsion. A required quantity of guar gum was initially added to pure water and dissolved properly. The remaining process of homogenization was carried out similarly as described in the above examples 1 and 2. The stability and other features for physical and chemical stability were also evaluated according to description mentioned in example 1 and 2.

Table 3 presents weight of ingredients used in the preparation of emulsion illustrated in example 3.
Table 3

Emulsion content of example 3

Ingredient Amount/100 g
EPA/DHA oil 40.00 g
Flaxseed oil 30.00 g
Polysorbate 80 0.84 g
Guar gum 0.20 g
Sucrose 11.96 g
DM Water 17.00 g

Fat/omega Content Amount/100 g
Monounsaturated Fat 6.00 g
Polyunsaturated Fat 34.00 g
Omega-3 (ALA) 15.00 g
Omega-3 (EPA) 4.00 g
Omega-3 (DHA) 12.00 g
Omega 6 3.00 g
Omega 9 6.00 g

Example 4: Preparation of stable and water dispersible omega-3 fatty acids containing oil in water (o/w) emulsion using Flaxseed oil and safflower oil.
Example 4 describes preparation of oil-in-water (o/w) emulsion. Preparation of o/w emulsion uses oil as discontinued or separated phase and aqueous phase as discontinued phase. Pure water containing dextrose and sucrose carrying dissolved gum arabic was used as aqueous and continuous phase whereas mixture of flaxseed oil and safflower oil containing lecithin and polysorbate 20 was used as discontinued or separated phase or dispersed phase in the emulsion. In order to prepare oil-in-water (o/w) emulsion the aqueous phase is gradually added to oil phase and rigorously agitated within homogenizer. The mixture was homogenized for a sufficient time to ensure complete dispersion of particles in the emulsion. The remaining process of homogenization was carried out similarly as described in the above examples 1. The stability and other features for physical and chemical stability were also evaluated according to description mentioned in example 1.
Table 4 presents weight of ingredients used in the preparation of emulsion illustrated in example 4.
Table 4

Emulsion content of example 4

Ingredient Amount/100 g
Safflower oil 25.00 g
Flaxseed oil 23.00 g
Polysorbate 20 00.70 g
Guar gum 00.30 g
Sucrose 14.00 g
DM Water 36.00 g

Fat/omega content Amount/100 g
Monounsaturated Fat 11.08 g
Polyunsaturated Fat 28.80 g
Omega-3 11.50 g
Omega 6 17.30 g
Omega 9 11.08 g

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