Methods of manufacturing nutritional formulations
AssigneeClover Co., Ltd.
InventorsBo Wang, Glenn Elliott, Mek Chu Ting Cheng, Craig Stewart Patch, Brenda Louise Mossel
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Abstract
The present invention broadly relates to methods for manufacturing nutritional formulations, and nutritional formulations produced by said methods, comprising a fatty acid in a double emulsion (O/W/O emulsion).
Claims7
A method for producing a nutritional formulation comprising one or more long chain polyunsaturated fatty acids selected from docosahexaenoic acid (DHA), arachidonic acid (AA), eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA), α-linolenic acid (ALA), stearidonic acid (SDA), linoleic acid (LA), gamma linolenic acid (GLA), conjugated linolenic acid (CLA) or mixtures thereof, said method comprising the steps of:
- (i) providing a double emulsion of said one or more long chain polyunsaturated fatty acids within an edible oil stream:
- (a) preparing a double emulsion (O/W/O emulsion) characterised by an internal oil phase comprising one or more long chain polyunsaturated fatty acids dispersed in an aqueous phase comprising at least one emulsifier which is in turn dispersed in an external oil phase comprising at least one emulsifier and dispersing said double emulsion into an edible oil stream;
- or
- (b) preparing an oil-in-water emulsion (O/W emulsion) characterised by an internal oil phase comprising one or more long chain polyunsaturated fatty acids dispersed in an aqueous phase comprising at least one emulsifier, and dispersing said O/W emulsion in an edible oil stream comprising at least one emulsifier thereby forming said double emulsion in-situ;
- wherein preparing the O/W emulsion and the O/W/O double emulsion comprises a high-shear mixing step, wherein said high-shear mixing comprises mixing at a speed from about 100 rpm to about 10,000 rpm;
- (ii) mixing the double emulsion of said one or more long chain polyunsaturated fatty acids within the edible oil stream with an aqueous phase;
- or
- (iii) mixing the double emulsion of said one or more long chain polyunsaturated fatty acids within an aqueous phase;
- and
- (iv) homogenising the double emulsion mixture of step (ii) or (iii) to form the nutritional formulation,
- wherein the mean size of oil/water droplets in the O/W/O emulsion is ≤10 μm and the mean size of the oil droplets in the O/W emulsion is ≤5 μm.
Dependencies are inferred from the claim text.