A PROCESS FOR THE PRODUCTION OF A MARINE OIL PREPARATION

Abstract: The process of producing a marine oil preparation, in the form of an oil-in-water emulsion with the viscosity of mayonnaise containing 66 - 88 % by weight of cod-liver oil or other marine oils or concentrates of such oils, where the emulsion is filled into containers made of an air-resistant material and which follows closely the contents during and after dosage so that no air space arises and therefore no oxidation of the preparation. The production process occurs preferably under an inert gas atmosphere.

Description: A PROCESS FOR THE PRODUCTION OF A MARINE OIL PREPARATION. This invention relates to a method for the production of a preparation consisting mainly of marine oils, which in combination with an air-tight container or tube is protected from oxidation under dosed usage. The specific composition an viscosity of the preparation cause the typical marine oil and fishy taste to be virtually eliminated and make it easy to add different flavouring agents. Cod-liver oil has been known and used for many years as a valuable preparation due to its vitamin contents, and has recently awakened new interest due to its high content of polyunsaturated fatty acids. Newly produced cod-liver oil has a bland taste which remains unchanged as long as it is not exposed to oxidation. Cod-live oil containers are therefore either hermetically sealed, vacuum-packed or filled with an inert gas. The most common way of distributing cod-liver oil has up to now been by using bottles. Daily use allows entry of air to the bottle with resulting oxidation and rancid taste. Gelatine capsules are also used, but this increase product cost considerably. Cod-liver oil has been manufactured as an emulsion (cf. , e.g. , Remingtons Practice of Pharmacy; Martin and Cook, Easton, Pennsylvania, 1956, page 297 and 1092, and Norwegian Pharmacopoeia 1913, page 106, as well as Commentary to the Norwegian Pharmacopoeia 1919, page 152) but mainly as a pharmacy product made to order and only with a view to improvin the taste of the cod-liver oil, which in the 1930's was already heavily oxidized before packing due to the methods of productio used then. It was sold in bottles and had a thin consistency. Such emulsions are very vulnerable to oxidation, and have therefore not been the subject of commercialization. Included in the term "cod-liver oil" in this connection are als marine oils other than cod-liver oil and/or concentrations of these, particularly with a view to a higher content of omega-3- fatty acids than in normal cod-liver oil or marine oils. The objective of this invention is to provide a method that prevents marine oil from oxidizing during production, packaging and distribution, and also later when being used by the consumer; and this, if desired, without the use of antioxidants In addition, it is an objective to produce a multivitamin preparation in which cod-liver oil provides vitamins A and D (a perhaps vitamin E) . In the aqueous phase water-soluble vitamins are to be added in such amounts that when a daily dose of the preparation is taken for the polyunsaturated fatty acids, a daily dose of vitamins is taken at the same time. If marine oils with a lower content of vitamins than in cod- liver oil are used, also vitamins A, E and D have to be added. Another objective is to add flavour to the marine oil preparati so that the fishy taste is masked or eliminated, and that aftertaste and regurgitation is prevented. A further objective is to produce a marine oil preparation with an appetizing appearance similar to mayonnaise. Mayonnaise is also the flavour that is aimed at in the objective. Finally, the last objective is to produce a marine oil preparation which can be used during meal times on salads or sandwiches, in the same way as mayonnaise or salad dressing. It is intended that the preparation will be used particularly on sea foods. The objectives of the invention are achieved by preventing oxidation of the marine oil preparation by making an oil-in- water emulsion preferably in an inert atmosphere of nitrogen. Advantages of a preparation produced in accordance with the invention are as follows: 1. The thick, paste consistency makes the preparation easy t apply on food, e.g. bread or fish, and therefore used in same was as mayonnaise. 2. The marine oil concentration in the preparation is high, viz. 80 - 90 %. 3. The flavour of the preparation can be varied, e.g. by admixing spice, sugar, etc. , or even fish or shellfish. Such admixtures will mask the characteristic marine oil flavour. 4. The flavour impact appears far more favourable than if using a thin emulsion. 5. The oil-in-water emulsion masks the oiliness by being readily dispersible in saliva and gastric juices. 6. In addition to the inherent fat-soluble vitamins, water- soluble vitamins can be added to the preparation. In the following will be presented examples of the production process in accordance with the invention. The process is carried out as for the production of mayonnaise on a small or large scale, but an in inert atmosphere of N 2 or C0 2 . In this way an oil-in-water emulsion can be produced either with 66 - 88 % by weight of marine oil or marine oil concentrates or mixture of such oils, or the amount of oil calculated to give 19 - 25 % by weight of polyunsaturated fatty acids in the form of the same oils. According to many literature sources (cf. , e.g. Aril Chr. Rusta and Christian A. Drevon, Institute for Nutrition Research, Oslo University (Sandoz Information No. 1/89) , cod-liver oil contains approximately 27 % by weight of polyunsaturated fatty acids, 9 % of which being eicosapentanoic acid and 14 % being docosahexanoic acid. The water used in the production process must be as far as possible without air and boiled under vacuum. The emulsion is filled to the top into tubes and/or soft plastic containers that are air-resistant and collapse proportionally to the amount of preparation left after each dosage, no matter how many doses, so that no air space arises and no oxidation occurs during extended use. Alternatively, it can be filled into stiff containers, which, by using a screw or piston-like device, reduce in volume accordingly with each expressed dose of the emulsion. The recommended daily dosage of 7.5 g contains 9.75 micrograms vitamin A (3250 I.U.) and 10 micrograms vitamin D (400 I.U.). EXAMPLE 2 Constituents; Weight: Marine oil concentrate with 36 % omega-3-fatty acids 600 g Egg yolk 50 g Lemon oil 5 g Sugar 95 g Smoked mackerel 125 g Citric acid 10 g Water, air-free 100 g Pepper 10 g Preservatives E 211, E 202, E 218 5 g 1 000 g Recommended daily dose: 7.5 g. EXAMPLE 3 As in example 2 , but with 125 g smoked cod roe instead of 125 g smoked mackerel. Recommended daily dose: 7.5 g. EXAMPLE 4 Constituents: Wei ht: Salmon oil Egg yolk Smoked salmon Salt Citric acid Vinegar, 20 % Pepper Sugar Water, air-free Preservative EXAMPLE 5 As for example 1, but with the following added: Contents in daily dose, 7.5 g Vitamin C 5 000 mg 30.0 mg Thiamin (B T 200 mg 1.5 mg Riboflavin (B 2 ) 240 mg 1.8 mg Niacin 1 300 mg 10.0 mg Vitamin B 280 mg 2.0 mg Vitamin E 1 000 mg 7.5 mg

Claims: AMENDED CLAIMS [received by the International Bureau on 4 February 1991 (04.02.91); original claim 1 amended; other claims unchanged (1 page)] 1. A process for the production of a marine oil preparation, characterised by being prepared preferably under inert atmospher of nitrogen as an oil-in-water emulsion having viscosity like mayonnaise containing 10 - 90 % by weight of cod-liver oil or other marine oils, or concentrates of such oils, optionally a mixture of such oils, and, optionally, in the aqueous phase of the emulsion adding water-soluble vitamins and in the oily phase in addition other oil-soluble vitamins than vitamins A and D, thereafter the emulsion being filled to the top in tubes and/or soft plastic containers of an air-tight material which collapses proportionally to the amount of preparation left after each dosage so that no air space arises and no discernible oxidation occurs during use. 2. The process of claim 1, wherein the emulsion is filled into stiff, static containers with a piston-like device. 3. The process as defined in any of claims 1 and 2, wherein the emulsion is prepared with a proportion of polyunsaturated fatty acids in the finished product of from 19 to 25 % by weight

Inventors: MYHRE JOHAN, MYHRE, JOHAN
Applicants: SCANHALL AS, SCANHALL A.S
Application year: 1990
Main classification: A23D7
IPC codes: A23D7, A23L1