Prepared foods having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids
AssigneeOmega Foods, LLC
InventorsAndrew Konopacki, Michael H. Gurin
Life of this patent
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Abstract
A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.
Claims30
A method for making a milk product having enhanced stability and bioavailability of omega-3 polyunsaturated fatty acids (PUFAs), comprising:
- a. assembling:
- i. a first fatty acid that is a long-chain omega-3 PUFA having at least 20 carbon atoms in its aliphatic tail;
- ii. milk, which comprises a second fatty acid that is a short-chain omega-3 PUFA having fewer than 20 carbon atoms in its aliphatic tail;
- a third fatty acid that is an omega-6 PUFA;
- and a fourth fatty acid that is an omega-9 fatty acid;
- wherein the milk and the milk product respectively include at least each of the second, third, and fourth fatty acids;
- and
- b. adding the respective first, second, third, and fourth fatty acids, to the extent necessary, in any order, individually or in any combination thereof, to the milk for manufacture of the milk product, in respective amounts to result in the milk product having:
- i. at least about 50 mg up to about 130 mg of the long-chain omega-3 PUFAs per standard serving, and
- ii. weight ratios of:
- 1. omega-6 PUFAs to omega-3 PUFAs ranging from about 0.01:1 to about 2:1, respectively;
- and
- 2. short-chain omega-3 PUF As to long-chain omega-3 PUFAs ranging from about 0.01:1 to about 5:1, respectively.
A method for making a milk product having enhanced stability and bioavailability of omega-3 polyunsaturated fatty acids (PUFAs), comprising:
- a. assembling:
- i. a first fatty acid that is a long-chain omega-3 PUFA having at least 20 carbon atoms in its aliphatic tail;
- and
- ii. milk, which comprises a second fatty acid that is a short-chain omega-3 PUFA having fewer than 20 carbon atoms in its aliphatic tail;
- a third fatty acid that is an omega-6 PUFA;
- and a fourth fatty acid that is an omega-9 fatty acid;
- wherein the milk and the milk product respectively include at least each of the second, third, and fourth fatty acids;
- and
- b. adding the respective first, second, third, and fourth fatty acids, to the extent necessary, in any order, individually or in any combination thereof, to the milk for manufacture of the milk product, in respective amounts to result in the milk product having:
- i. at least about 50 mg of the long-chain omega-3 PUFA per standard serving, and
- ii. weight ratios of:
- 1. omega-6 PUFAs to omega-3 PUFAs ranging from about 0.01:1 to about 2:1, respectively;
- and
- 2. short-chain omega-3 PUFAs to long-chain omega-3 PUFAs ranging from about 0.01:1 to about 5:1, respectively.
Dependencies are inferred from the claim text.