FAT WITH SPECIFIC ANTISCLEROSIS EFFECTS

Abstract: Fat with specific antisclerosis effects, especially to consumed fat, margarine, halvarine or vegetable butter, containing partly at least 25 percent basic fat phase, which consists of oil and/or hardened vegetable oil and possibly an additional animal fat, partly the additive, which decreases cholesterol level and/or reduces the development of cholesterol in the blood. Said additive which decreases the level and/or reduces the development of cholesterol in the blood is formed by hypolipidemics from a group of essential phospholipids and/or vitamin PP, alternative by its derivates and/or by statins.

Description: Fat with specific antisclerosis effects. Field of the invention. This invention relates to fat with specific antisclerosis effects, especially to consumed fat, margarine, halvarine or vegetable butter, containing on partly at least 25 percent basic fat phase, which consists of oil and/or hardened vegetable oil and possibly an additional animal fat, and partly containing the additives which decreases cholesterol level and/or reduces the development of cholesterol in the blood. Description of the prior art. One of the basic factors affecting the incidence of diseases involving atherosclerosis is hyperhpoproteinemie. It has been recently found that up to 90 percent of population is showing signs of cholesterol increase in the blood, especially LDL cholesterol. One of the recent ways of reducing total cholesterol levels and especially LDL cholesterol is to change dietary habits to lower the amount of fat consumption and to select consumend fat such as margarine, halvarine and vegetable butter with considerably lower fat content and at the same time with a higher content of essential amino acids. Recently, there has been a production of fats and margarined where ane of the components is part of a group of plant sterols such as sitostanolester, sitosterol, cam- pesterol or brassicasterol. A disadvantage of these is that they are derived from pine wood (WO 92/19640) in environmently unfriendly way. If the reduction of the cholesterol level through the said change of dietary habits is unsuccessful od insufficient, and if the consumption of parts of the group plant sterols is unsuccessful too them, one must firmly reduce overall cholesterol level as well as LDL cholesterol in the blood by adopting chemotherapeutic treatment using hypolipidemics that then directly affects the area of synthesis of cholesterol or LDL cholesterol during metabolic proceses. The said chemotherapeutics are applied according to the medical prescription combined or not with other supporting substances such as vitamins e.g. vitamin A, vitamin B,E. The shortcomming of the said application of hypolipidemics is, that they are used after the high level of cholesterol has already caused health problems. In addition it is necessary to these substances in relatively high doses and under dostor's supervision. Disclosure of the invention. The purpose of the invention is to prevent hypercholesterolemy by spreading the above said hypolipidemics widely among the population so as to avoid their consequential medical prescription. This purpose solved the subject-matter of the invention, which is a fat with specific antisclerosis effects, especially to consumed fat, margarine, halvarine or vegetable butter, containing partly at least 25 percent basic fat phase, which consists of oil and/or hardened vegetable oil and possibly an additional animal fat, partly the additive which decreases cholesterol level and/or reduces the development of cholesterol in the blood. The nature of this invention is, that the additive which decreases cholesterol level and/or reduces the development of cholesterol in the blood is created by hypolipidemics from a group of essential phosphoUpides and/or vitamin PP, alternative by its derivates and/or by statins. Another nature of the invention is, that fat mixture of 1.000 units of weight contains 250 to 995 units of weight of fat phase, up to 4,5 units of weight of hypolipidemics and up to 12,5 units of weight of additives, with the reminder being completed of water. The further nature of the invention is, that fat mixture of 1.000 units of weight contains 250 to 995 units of weight of fat phase, 0,5 to 20 units weight of essential phosphoUpides, up to 5 units of weight of other vitamins, up to 40 units of weight of emulgators and up to 5,9 units of weight of other additives, with the reminder being completed of water, or that fat mixture of 1.000 units of weight contains 250 to 995 units of weight of fat phase, 0,5 to 20 units of weight of vitamin PP or its derivates, up to 5 units of weight of other vitamins, up to 40 units of weight of emulgators, up to 40 units of weight of gelatine and/or modified starches and/or pectines, up to 17 units of weight of other additives, with the reminder being completed of water, or finaly that fat mixture of 1.000 units of weight contains 250 to 995 units of weight of fat phase, 0,1 to 5 units of weight of statins, up to 5 units of weight of other vitamins, up to 5 units of weight of flavourings, up to 40 units of weight of emulgators, up to 50 units of weight of gelatine and/or modified starches and/or pectines, up to 10 units of weight of salt and up to 2 units of weight of sorbic acid and/or its alkaline salts, with the reminder being completed of water. The advantage of the appUed substances from a group of hypoUpidemics according to the invention is, that its defined substances form organic part in the consumed fats, margarines, halvarines or vegetable butters and are through the mediation of them appUed in a small and at the same time unharmful or supportive quantitives consumed in common fats and foods in the course of the day, that contain such fats. Another considerable advantage of the fats consisted according to the invention is, that they mosty forms water/fat or fat/water emulsion, which are not commonly used for high tempetature preparing of other foods and therefore they are not exposed to such temperature changes, that could deteriorate additives. So it is possible to apply such a preparation in this way among the general population in natural way, especiaUy as margarine and halvarine, which on the one hand reduces intake of lipids to the human organism, on the other ensures preventive influence of the effective substances, based on statins, vitamin PP in different forms, or essential phosphoUpids. Examples of the fat-mixtures according to the invention. The basic fat component according to the invention mentioned in the following examples is formed by liquid and/or hardened vegetable oU such as rapessed oil, sunflower oil, soybean oil, palm oil or palmolein, or its combinations and alternati- velly with other vegetable oils, that are made of products of vegetable origin by analogic technical processing by pressing and/or extracting. It is possible to add a little animal fat, formed mainly of milk fat, liquid or hardened fat or tallow, to said mixture. Optionally, those components, or sam of them, could be replaced by analogic animal fats without effects to the invention. The basic fat phase applied in the foUowing examples is ilustrated in the following types: Type A: Mixture of 0,7 to 0,8 units of weight of sunflower oil and 0,2 to 0,3 units of weight of hardened rapessed oil. Type B: Mixture of 0,1 to 0,14 units of weight of rapessed oil, 0,6 to 0,7 unit of weight of hardened rapessed oil, 0,07 to 0,09 units of weight of liquid lard and 0.1 to 0,2 units of weight of hardened lard. Type C: Mixture of 0,26 to 0,30 units of weight of rapessed oti, 0,40 to 0,50 units of weight of hardened rapessed oil, 0,1 to 0,14 units of weight of hardened palm oil, 0,03 to 0,07 units of weight of liquid lard, 0.03 to 0,07 units of weight of Uquid lard, 0,03 to 0,07 units of weight of hardened lard and 0,03 to 0,07 units of weight of tallow. Type D: Mixture of 0,75 to 0,85 units of weight of Uquid soybean oU and 0,15 to 0,25 units of weight of hardened rapessed oil. The examplatory types of structure of fat phases are indicated by letters A to D, that correspond with the mixture mentioned above to simplify the following examples. The basic fat phase be enriched by the fat and/or by water soluble form of particular hypoUpidemics according to the invention, or its combination. If needed be the mixture is completed by other supporting media such as vitamins or flavourings, so that in the end there are fat acquired with specific antisclerotic effects with the foUowing examplorery structure. Example 1: Fat of which 1000 g contains 998,475 g of fat phase type A 1,5 g of essential phosphoUpides 0,005 g of vitamin PP 0,01 g of pyridoxin hydrochloride 0,005 g adenosin triphosphate 0,005 g of vitamin E Example 2: Fat of which 1000 g contains 250 g of fat phase type B 1 g of essential phosphoUpides 0,05 g of vitamm PP 0,001 g of statins 40 g of gelatine 2 g of salt 20 g of kaUum sorbate 20 g of emulgators 0,01 g of pyridoxin hydrochlorid 0,005 g of adenosin triphosphate 0,005 g vitamin E 684,929 g of water Example 3: Fat of which 1000 g contains 400 g of fat phase type C 1 g of essential phosphoUpides 0,1 g of vitamin PP 0,001 g of statins 10 g of emulgators 15 g of salt 0,5 g of kalium sorbate 0,5 g of vitamin E 0,1 g of vitamin A 572,79 g of water Example 4: Fat of which 1000 g contains 990 g fat of phase type C 10 g of essential phosphoUpides Exemple 5: Fat of which 1000 g contains 250 g of fat phase type C 15 g of essential phosphoUpides 40 g of gelatine 2 g of salt 2 g of kalium sorbate 20 g of emulgators 671 g of water Example 6: Fat of which 1000 g contains 400 g of fat phase type B 10 g of essential phosphoUpides 10 g of emulgators 10 g of salt 0,5 g of kalium sorbate 0,5 g of vitamin E 0,1 g of vitamin A 568,9 g of water Example 7: Fat of which 1000 g contains 995 g of fat phase type D 5 g of vitamin PP and/or its derivates Example 8: Fat of which 1000 g contains 250 g of fat phase type B 10 g of vitamin PP and/or its derivates 40 g of gelatine 2 g of salt 2 g of kalium sorbate 20 g of emulgators 676 g of water Example 9: Fat of which 1000 g contains 400 g of fat phase type C 1 g of vitamin PP and/or its derivates 10 g of emulgators 3 g of salt 0,5 g of kalium sorbate 0,5 g of vitamin E 0,1 g of vitamin A 584,9 g of water Example 10: Fat of which 1000 g contains 999,5 g of fat phase type A 0,5 g of statins Example 11: Fat of vhich 1000 g contains 250 g of fat phase type B 0,15 g of statins 40 g of gelatine 2 g of salt 2 g of kalium sorbate 20 g of emulgators 685,85 g of water Example 12: Fat of which 1000 g contains 400 g of fat phase type C 0,1 g of statins 10 g of emulgators 18 g of salt 0,5 g of kalium sorbate 0,5 g of vitamin E 0,1 g of vitamin A 570,8 g of water In the examples of said fat phase, its appUcations in the connection with others components, especiaUy with particular types of hypoUpidemics according to the invention, as well as applications of others, e.g. components of vitamins and/or flavourings, are not the only variations possible for reaUzation of the invention. It is evident that it is possible to realize other combinations of the said substances without effecting disclosure of the invention, if the amount of the final fat in the unit is kept within the limits defined in the claims.

Claims: C l a i m s . 1. Fat with specific antisclerosis effects, especiaUy to consumed fat, margarine, halvarine or vegetable butter, containing partly at least 25 percent basic fat phase, which consists of oil and/or hardened vegetable oil and possibly an additional animal fat, partly the additive which decreases cholesterol level and/or reduces the development of cholesterol in the blood, characterized by that the additive which decreases cholesterol level and/or reduces the development of cholesterol in the blood is created by hypoUpidemics from a group of essential phosphoUpides and/or vitamin PP, alternative by its derivates and/or by statins. 2. Fat according to the claim 1, characterized by that its 1.000 units of weight contains 250 to 995 units of weight of fat phase, up to 4,5 units of weight of hypoUpidemics, up to 12,5 units of weight of additives, which components are completed up to 1.000 units of weight with water. 3. Fat according to the claim 1, fat phase of which consists of vegetable fat, alternative with addition of animal fat, characterized by that its 1.000 units of weight contains 250 to 995 units of weight of fat phase, 0,5 to 20 units of weight of essential phosphoUpides, up to 5 units of weight of other vitamins, up to 40 units of weight of emulgators, up to 5,9 units of weight of other additives, which components are completed up to 1.000 units of weight with water. 4. Fat according to the claim 1, fat phase of which consist of vegetable fat, alternative with addition of animal fat, characterized by that its 1.000 units of weight contains 250 to 995 units of weight of fat phase, 0,5 to 20 units of weight of vitamin PP or its derivates, up to 5 units of weight of other vitamins, up to 40 units of weight of emulgators, up to 40 units of weight of gelatine and/or modified starches and/or pectines, up to 17 units of weight of other additives, which components are completed up to 1.000 units of weight with water. 5. Fat according to the claim 1, fat phase of which consist of vegetable fat, alternative with addition of animal fat, characterized by that its 1.000 units of weight contains 250 to 995 units of weight of fat phase, 0,1 to 5 units of weight of statins, up to 5 units of weight of other vitamins, up to 5 units of weight of flavourings, up to 40 units of weight of emulgators, up to 50 units units of weight of gelatine and/or modified starches and/or pectines, up to 10 units of weight of salt, up to 2 units of weight of sorbic acid and/or its alkaUne salts which components are completed up to 1.000 units of weight with water.

Inventors: SIMEK JIRI, SIMEK, JIRI
Applicants: MILO OLOMOUC A S, MILO OLOMOUC, A.S.
Application year: 1997
Main classification: A23D9
IPC codes: A23D7, A23D9