U.S. patent application number 12/276447 was filed with the patent office on 2011-07-21 for stabilization of omega-3 fatty acids in oil-water emulsions.
Invention is credited to Daniel Perlman.
Application Number | 20110177224 12/276447 |
Document ID | / |
Family ID | 41056619 |
Filed Date | 2011-07-21 |
United States Patent
Application |
20110177224 |
Kind Code |
A1 |
Perlman; Daniel |
July 21, 2011 |
STABILIZATION OF OMEGA-3 FATTY ACIDS IN OIL-WATER EMULSIONS
Abstract
A food or beverage composition suitable for human consumption
includes an aqueous suspension such as cow's milk that has been
supplemented and homogenized with an omega-3 fatty acid-containing
supplementation oil, in which a supplementation oil includes one
part by weight of an EPA/DHA fatty acid-containing enriching oil
that has been combined and diluted with at least one part by weight
of an oxidative stabilization oil, such as a low linoleic acid/high
oleic acid-containing oxidative stabilization oil. As a result, the
rate of oxidation of EPA/DHA fatty acids added to the aqueous
suspension via the supplementation oil can be reduced at least
two-fold or even much more compared to the rate of oxidation of an
equal quantity of the same EPA/DHA fatty acid-containing enriching
oil homogenized into the same aqueous suspension without having
been first combined and diluted with the oxidative stabilization
oil.
Inventors: |
Perlman; Daniel; (Arlington,
MA) |
Family ID: |
41056619 |
Appl. No.: |
12/276447 |
Filed: |
November 24, 2008 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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12143729 |
Jun 20, 2008 |
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12276447 |
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61033381 |
Mar 3, 2008 |
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Current U.S.
Class: |
426/565 ;
426/582; 426/583; 426/585; 426/590; 426/601; 426/605; 426/613 |
Current CPC
Class: |
A23V 2002/00 20130101;
A23D 7/003 20130101; A23V 2002/00 20130101; A23C 9/1528 20130101;
A23V 2250/1868 20130101; A23V 2250/187 20130101; A23V 2250/0604
20130101; A23V 2250/202 20130101; A23D 7/0053 20130101; A23V
2250/2042 20130101; A23V 2250/1882 20130101 |
Class at
Publication: |
426/565 ;
426/582; 426/583; 426/585; 426/590; 426/601; 426/605; 426/613 |
International
Class: |
A23G 9/00 20060101
A23G009/00; A23C 19/00 20060101 A23C019/00; A23C 17/00 20060101
A23C017/00; A23C 9/00 20060101 A23C009/00; A23L 2/00 20060101
A23L002/00; A23D 7/00 20060101 A23D007/00; A23L 1/24 20060101
A23L001/24; A23C 23/00 20060101 A23C023/00 |
Claims
1. A food or beverage composition suitable for human consumption
comprising a stabilized omega-3 aqueous suspension that has been
supplemented and homogenized with an omega-3 fatty acid-containing
supplementation oil, wherein said supplementation oil contains
docosahexaenoic acid (DHA) or eicosapentaenoic (EPA) fatty acids or
both sufficient to provide a combined level of at least 10 mg per
normal serving of said aqueous emulsion, and comprises one part by
weight of an enriching oil containing DHA or EPA fatty acids or
both, that has been combined and diluted with at least one part by
weight of an oxidative stabilization oil.
2. The composition of claim 1, wherein said stabilized omega-3 oil
is present in discrete droplets in said composition.
3. The composition of claim 1, wherein said aqueous suspension is
cow's milk.
4. The composition of claim 1, wherein the rate of oxidation of
said DHA and EPA fatty acids is reduced to no more than 50%
compared to the rate of oxidation of an equal quantity of said
EPA/DHA fatty acid-containing enriching oil homogenized into said
aqueous suspension without having been first combined and diluted
with said oxidative stabilization oil.
5. The composition of claim 1, wherein said oxidative stabilization
oil is a low omega-3 fatty acid-containing oil.
6. (canceled)
7. (canceled)
8. The composition of claim 1, wherein said oxidative stabilization
oil is a low linoleic acid and high oleic acid oil.
9. The composition of claim 5 wherein said cow's milk is selected
from the group consisting of whole milk, 2% reduced
milkfat-containing milk, 1% reduced milkfat-containing milk, and
skim milk.
10. The composition of claim 1 wherein said EPA/DHA fatty
acid-containing enriching oil comprises between 20% and 60% by
weight of long chain polyunsaturated fatty acids selected from the
group consisting of EPA, DHA and combinations thereof.
11. The composition of claim 1 wherein said EPA/DHA fatty
acid-containing enriching oil is fish oil.
12. The composition of claim 1 wherein said EPA/DHA fatty
acid-containing enriching oil is algae oil.
13. (canceled)
14. (canceled)
15. The composition of claim 8 wherein said low linoleic acid/high
oleic acid-containing oxidative stabilization oil is a high oleic
acid vegetable oil.
16. (canceled)
17. The composition of claim 1 wherein one part by weight of an
EPA/DHA fatty acid-containing enriching oil has been combined and
diluted with between 2 and 20 parts by weight of a low linoleic
acid/high oleic acid-containing oxidative stabilization oil.
18. (canceled)
19. (canceled)
20. (canceled)
21. The composition of claim 1 wherein said composition is
incorporated into a non-liquid milk dairy product.
22. The composition of claim 21 wherein said dairy product is
selected from the group consisting of hard cheeses, cottage cheese,
cream cheese, yogurt, fresh creams, sour creams, buttermilk, ice
cream, mixed dairy beverages, and butter.
23. (canceled)
24. (canceled)
25. (canceled)
26. The composition of claim 1, wherein said composition is
selected from the group consisting of milk, a milk-containing
composition, a milk-derived composition, a cream, a
cream-containing composition, a cream-derived composition, a cream
cheese, a processed cheese, a natural cheese, a cheese sauce, a
sour cream, a yogurt, a coffee creamer, an ice cream, a
refrigerated or non-refrigerated dip, a salad dressing, a
mayonnaise, a smoothie beverage, a processed egg, and an egg
substitute.
27. (canceled)
28. (canceled)
29. (canceled)
30. (canceled)
31. (canceled)
32. (canceled)
33. An omega-3 fatty acid-containing supplementation oil,
comprising an artificial mixture of at least one part of an EPA or
DHA omega-3 fatty acid-containing enriching oil combined and
diluted with an oxidative stabilization oil.
34. The supplementation oil of claim 33, wherein said EPA or DHA
omega-3 fatty acid-containing enriching oil is a fish oil.
35. (canceled)
36. (canceled)
37. (canceled)
38. (canceled)
39. (canceled)
40. (canceled)
41. A method for making a stabilized, omega-3 supplemented edible
aqueous suspension, comprising artificially blending one part by
weight of an enriching oil containing docosahexaenoic acid (DHA) or
eicosapentaenoic (EPA) fatty acids or both with at least one part
by weight of an oxidative stabilization oil, thereby forming an
omega-3 fatty acid-containing supplementation oil; and homogenizing
a quantity of said omega-3 fatty acid-containing supplementation
oil with an edible aqueous suspension, thereby forming a
stabilized, omega-3 supplemented aqueous suspension.
42. (canceled)
Description
RELATED APPLICATIONS
[0001] This application is a continuation-in-part of Perlman, U.S.
application Ser. No. 12/143,729, filed Jun. 20, 2008, which claims
the benefit of Perlman, U.S. Provisional Appl. 61/033,381, filed
Mar. 3, 2008, both of which are incorporated herein by reference in
their entireties.
FIELD OF THE INVENTION
[0002] The present invention relates to foods and beverages
containing aqueous suspensions such as cow's milk that has been
supplemented with fish oil using compositions and methods that
prevent the food or beverage from developing a fishy flavor.
BACKGROUND OF THE INVENTION
[0003] The following discussion is provided solely to assist the
understanding of the reader, and does not constitute an admission
that any of the information discussed or references cited
constitute prior art to the present invention.
[0004] Throughout the world, cow's milk has become a nearly
universal part of the human diet, particularly for growing children
and young adults. Milk provides high quality protein in the form of
casein and whey, as well as minerals such as calcium, carbohydrate
in the form of lactose, vitamins, and varying amounts of fat
depending upon whether a consumer purchases full fat milk
containing 4% milkfat, or alternatively reduced fat milk containing
either 2% or 1% milkfat. For individuals who need to limit their
intake of fat and cholesterol, fat free or skim milk is available,
containing, only a trace amount of milkfat (also known as
butterfat). Milk is used to produce a variety of other food
products including creams, a wide variety of cheeses including
cottage cheese, as well as cultured yogurt, buttermilk, sour cream,
ice cream, and many other dairy products.
Milk Chemistry
[0005] Milk is an emulsion of butterfat globules within a
water-based fluid. Each fat globule is surrounded by a
membrane-like layer containing phospholipids and proteins. These
membrane components keep the individual fat globules from joining
together into larger particles of butterfat and also protect the
globules from lipase enzymes found in the fluid portion of the
milk. In non-homogenized cow's milk, the diameter of fat globules
averages about four microns. The fat-soluble vitamins, A, D, E and
K are found within the milkfat portion of the milk.
[0006] The most prevalent structures in the fluid portion of the
milk are casein protein micellar aggregates whose structure also
involves very small particles of calcium phosphate. Each micelle is
roughly spherical and is about a tenth of a micrometer in diameter.
There are four different types of casein proteins, and collectively
they constitute approximately 80 percent of the protein in milk, by
weight. Most of the casein is bound in micelles. It is generally
agreed that outermost layer consists of strands of one type of
protein, kappa-casein, extending out from the body of the micelle
into the surrounding fluid. These molecules have a negative
electrical charge and repel each other, keeping the micelles
separated under normal conditions and in a stable colloidal
suspension.
[0007] Both the fat globules and the smaller casein micelles, which
are just large enough to deflect light, contribute to the opaque
white color of milk. The native fat globules generally contain some
yellow-orange carotene that may impart a creamy hue to a glass of
milk. Fat-free skim milk on the other hand, contains only the
smaller casein micelles to scatter light, and they tend to scatter
shorter-wavelength blue light more than red, giving skim milk a
bluish tint.
[0008] Milk contains dozens of other types of proteins besides the
caseins. They are more water-soluble than the caseins and do not
form actual structures in the milk like the caseins. Because these
proteins remain dispersed in the whey if casein proteins are
induced to coagulate into curds, they are collectively known as
whey proteins. Whey proteins including lactoglobulin make up around
twenty percent of the protein in milk, by weight.
[0009] Upon standing for 12 to 24 hours, fresh milk has a tendency
to separate into a high-fat cream layer on top of a larger, low-fat
milk layer. The separation of the cream from the milk is usually
accomplished rapidly in centrifugal cream separators. With
non-homogenized milk, the fat globules rise to the top of a
container of milk because fat is less dense than water. The larger
the fat globules, the faster the cream separates.
[0010] With regard to homogenization, milk is homogenized to
prevent the cream layer from separating out of the milk. The milk
is typically pumped at high pressures through very narrow tubes,
breaking up the fat globules through turbulence and high shear. As
the fat globules are broken into many smaller particles that
possess more total surface area, the original fat globule membranes
cannot re-form. The abundant small casein micelles are attracted to
the newly-exposed surfaces of these smaller fat particles.
Association with the casein micelles increases the density of the
smaller fat globules and interferes with their clustering that
would otherwise accelerate cream separation. Immediate
pasteurization inactivates endogenous lipase enzymes that would
otherwise attack the newly exposed surfaces of the smaller fat
globules produced during homogenization. It is interesting to note
that unlike pasteurization, homogenization confers no health or
safety benefits to the milk, only the convenience of not needing to
shake the bottle to distribute milkfat.
Omega-3 Fatty Acids.
[0011] Omega-3 fatty acids constitute a family of polyunsaturated
fatty acids that are recognized as providing a wide range of health
benefits when consumed as a regular part of the human diet. The
most well known omega-3 fatty acids include alpha-linolenic acid
(ALA) that is found in soybean oil, canola oil and flaxseed oil, as
well as docosahexaenoic acid (DHA), and eicosapentaenoic (EPA)
commonly found in fish oil and other marine oils. All of these
fatty acids contain multiple carbon-carbon double bonds including
one double bond in the omega-3 or third position inward from the
distal end of the fatty acid chain that is attached at its opposite
end by an ester linkage to the glycerol backbone of the
triglyceride molecule.
[0012] While the human body is not capable of synthesizing omega-3
fatty acids from other nutrients, it is able to convert some of the
dietary alpha-linolenic acid that is 18 carbons in length, to the
longer 20 and 22 carbon chain EPA (20:5 n-3) and DHA (22:6 n-3)
molecules. Both the omega-3 fatty acids and the omega-6 fatty acid,
linoleic acid (18:2n-6), are termed "essential nutrients" because
they are largely obtained from foods rather than synthesized by the
body.
[0013] In recent years, the U.S. FDA allowed a "qualified health
claim" to be made with regard to the dietary consumption of EPA and
DHA, stating that "supportive but not conclusive research shows
that consumption of EPA and DHA omega-3 fatty acids may reduce the
risk of coronary heart disease."
[0014] A variety of medical conditions have been reported to be
ameliorated by regular dietary consumption of EPA and DHA. Some of
these conditions include improvement in blood circulation, control
of heart arrhythmias, beneficial control of clot formation,
reduction in blood pressure, beneficial reduction of blood
triglyceride levels, reduced risk of primary and secondary heart
attacks, and improvements covering wide range of inflammatory
diseases including rheumatoid arthritis. Some research has
suggested that fish oil may limit the risk of thrombotic and
ischemic stroke as well, while beneficially reducing the amount of
LDL cholesterol oxidation that occurs in the bloodstream and that
may contribute to atherogenesis.
[0015] Some studies indicate that the incidence of certain forms of
cancer including prostate, breast and colon is reduced by
substantial dietary intake of omega-3 fatty acids. Still other
research has suggested that omega-3 fatty acids may ameliorate
conditions of psychological depression and anxiety.
[0016] While maximum safe levels of EPA and DHA have not been
established, it is believed that daily intake of 4 grams EPA and 2
grams DHA are not excessive. Since many typical fish oils contain
approximately 30% by weight EPA+DHA, it is likely that consuming up
to 20 grams per day of fish oil would result in no adverse health
effects. Many people consume between one and six 1 g capsules of
fish oil per day, providing between approximately 300-1800 mg of
EPA and DHA. While these levels may be desirable goals for many
health-conscious individuals, it is believed that making even a
fraction of these levels available to the general public by
supplementing conventional foods will result in a significant
public health benefit.
SUMMARY OF THE INVENTION
[0017] It has been found that dietary consumption of omega-3 fatty
acids is desirable in order to provide certain health benefits.
Advantageously, such omega-3 fatty acids can be provided in milk
and other food products which contain substantial oil-water
emulsions (or other suspensions with oil droplets in a generally
aqueous environment) due to the widespread use of such products in
the diet. However, such omega-3 supplementation in food products
such as milk has been problematic because the omega-3 fatty acids
have been relatively unstable in the milk and other products, so
that fishy or other off-flavors often develop before the end of an
acceptable shelf-life. This problem is particularly acute for very
low fat milks, e.g., skim or non-fat milk.
[0018] The present invention provides a solution to the stability
problems which have been encountered when oil-water (oil in water)
suspension food products, e.g., non-fat milk, is supplemented with
fish oil or other oil high in omega-3 fatty acids, by using an oil
in the product in which the omega-3 fatty acids (and other
polyunsaturated fatty acids) are diluted so that the oxidation rate
of those fatty acids is reduced, preferably sufficiently reduced to
provide a significantly increased product life. In most cases, this
is accomplished by diluting the omega-3 fatty acids or oils high in
such omega-3 fatty acids in an oxidative stabilization oil prior to
blending (e.g., homogenizing) the oils in the milk or other food
product or product component. Creation of the artificial blend of
omega-3 fatty acid-containing oil and an oxidative stabilization
oil is itself counterintuitive, because for common prior uses of
omega-3 fatty acid-containing oils, e.g., as food supplements or
nutraceuticals, it would be undesirable on both an effective
concentration basis and on a transport cost basis to dilute the
omega-3 oil in a bulk oil. Discovery of the effectiveness of the
approach using a blend of an omega-3 fatty acid-rich oil with an
oxidative stabilization oil further led to the realization that
particular types of single oils and other oil blends could also be
used to provide omega-3 fatty acid supplementation in milk and
other oil-water products.
[0019] Thus, a first aspect of the invention concerns a food or
beverage composition suitable for human consumption (e.g., a liquid
milk such as cow's milk) which includes an aqueous phase that has
been supplemented and homogenized with an omega-3 fatty
acid-containing supplementation oil, where the supplementation oil
contains docosahexaenoic acid (DHA) and/or eicosapentaenoic (EPA)
fatty acids, highly preferably at a combined level sufficient to
provide at least 10 mg of DHA plus EPA per 8 ounces of the aqueous
suspension (e.g., milk), or of the food or beverage composition. In
many cases, the supplementation oil contains one part by weight of
an enriching oil containing DHA and/or EPA, that has been combined
and diluted with at least one part by weight of an oxidative
stabilization oil.
[0020] In particular embodiments, the rate of oxidation of the DHA
and EPA fatty acids is reduced to no more than 0.80, 0.70, 0.50,
0.30, 0.20, 0.10, 0.05, 0.02, 0.01, or 0.005 of the rate of
oxidation of an equal quantity of the EPA/DHA fatty acid-containing
enriching oil homogenized or otherwise blended in droplet
(preferably microdroplet) form into the aqueous suspension (e.g.,
cow's milk) without having been first combined and diluted with the
oxidative stabilization oil, or reduced to within a range which is
defined by taking any two different just specified values as the
endpoints of the range; the rate of oxidation of the EPA/DHA fatty
acids added per normal serving (e.g., 8 ounce serving of the milk)
via the supplementation oil is reduced between 2- and 400-fold, 2
and 100-fold, 4- and 400-fold, 4- and 200-fold, 4- and 100-fold, 4-
and 50-fold, 6- and 400-fold, b- and 200-fold, 6- and 100-fold, 6-
and 50-fold, 10- and 400-fold, 10- and 200-fold, 10- and 100-fold,
10- and 50-fold, 50- and 400-fold, or 100- and 400-fold, or even
more compared to the rate of oxidation of the same quantity of the
EPA/DHA fatty acid-containing enriching oil homogenized into the
aqueous suspension without having been first combined and diluted
with the oxidative stabilization oil.
[0021] In certain embodiments, the oxidative stabilization oil
contains no more than 20, 15, 12, 11, 10, 9, or 8% by weight of
polyunsaturated fatty acids, or specifically of linoleic acid; the
oxidative stabilization oil contains at least 60, 65, 70, 75, 80,
or 85% of monounsaturated fatty acids and/or saturated fatty acids;
the oxidative stabilization oil contains at least 60, 65, 70, 75,
80, or 85% of oleic acid; the oxidative stabilization oil contains
no more than 20, 15, 12, 11, 10, 9, or 8% by weight of
polyunsaturated fatty acids, or specifically of linoleic acid and
at least 60, 65, 70, 75, 80, or 85% of monounsaturated fatty acids
(e.g., contains the specified percentage of oleic acid); the
oxidative stabilization oil is a low linoleic acid and high oleic
acid oil (commonly a vegetable oil), e.g., a low linoleic acid and
high oleic acid sunflower seed oil; the oxidative stabilization oil
is high oleic vegetable oil, e.g., high oleic sunflower oil, high
oleic safflower oil, high oleic canola oil, and/or high oleic
soybean oil; the oxidative stabilization oil is corn oil, sunflower
oil, safflower oil, soybean oil, cottonseed oil, canola oil, peanut
oil, palm fat, coconut fat, cocoa butter, palm oil, palm olein,
palm kernel oil, milkfat, and/or animal fat; the oxidative
stabilization oil contains no more than 15, 12, 11, 10, 9, 8, 7, 6,
5, 4, 3, 2, or 1% by weight ALA and/or no more than 2, 1.5, 1, 0.7,
0.5, 0.2, or 0.1% EPA+DHA; the oxidative stabilization oil
satisfies the ALA and/or EPA+DHA levels just specified and also
satisfies any of the limitations specified for an oxidative
stabilization oil as specified in this paragraph or otherwise
specified herein.
[0022] Also in certain embodiments, the EPA/DHA fatty
acid-containing enriching oil includes at least 15, 20, 25, 30, 35,
40, 45, 50, 55, or 60% (or even higher) by weight of the long chain
polyunsaturated fatty acids EPA, DHA, and combinations thereof, or
contains EPA, DHA, or a combination thereof in a range of between
15 and 60%, 20 and 60%, 25 and 60%, 30 and 60%, or 40 and 60%; the
EPA/DHA fatty acid-containing enriching oil is or includes fish
oil; the EPA/DHA fatty acid-containing enriching oil is or includes
algae oil; the structural isomeric arrangement of EPA and/or DHA
fatty acids contained within the triglyceride molecules of said
EPA/DHA fatty acid-containing enriching oil have not been altered
from their native structural arrangement; the EPA and/or DHA fatty
acids contained within the triglyceride molecules of said EPA/DHA
fatty acid-containing enriching oil have been interesterified, and
the average number of said EPA and/or DHA fatty acids per
triglyceride molecule has been increased.
[0023] In particular embodiments, one part by weight of an EPA/DHA
fatty acid-containing enriching oil has been combined and diluted
with approximately 2, 3, 4, 5, 7, 10, 12, 15, 17, or 20 parts by
weight of an oxidative stabilization oil, e.g. a low linoleic
acid/high oleic acid-containing oxidative stabilization oil, or
with between 2 and 5 parts, 2 and 10 parts, 2 and 20 parts, 5 and
10 parts, 5 and 20 parts, 10 and 15 parts or 10 and 20 parts by
weight of an oxidative stabilization oil.
[0024] For some embodiments, between 5 and 500 mg, 10 and 200 mg,
10 and 100 mg, 50 and 500 mg, 50 and 200 mg, 50 and 100 mg, 100 and
500 mg, or 100 and 200 mg of EPA or DHA fatty acids or a
combination of both are added per 8 ounce serving of the milk.
[0025] In certain embodiments in which there are separate oil and
water phases (e.g., as an emulsion) in the composition (e.g., a
milk or milk-containing product), the oil phase includes at least
one oil soluble and water insoluble antioxidant, highly preferably
at a concentration effective to provide significant antioxidant
protection to unsaturated fatty acids (and especially to
polyunsaturated fatty acids, including omega-3 fatty acids) in that
oil phase. Such antioxidants may, for example, include BHA and/or
BHT (e.g., at levels up to 100 ppm by weight of either or each)
and/or ascorbyl palmitate (also referred to as vitamin C palmitate,
e.g., at levels of up 1000 ppm by weight).
[0026] Thus, in particular embodiments, the oil phase includes 10
to 100, 20 to 100, or 50 to 100 ppm of BHA and/or BHT, and/or 20 to
1000, 50 to 1000, 100 to 1000, 50 to 500, 100 to 500, 200 to 700,
or 200 to 500 ppm ascorbyl palmitate; the oil phase includes
effective amounts of at least two, three, or four different
approved oil soluble/water insoluble antioxidants; the oil phase
includes at least a 3, 4, 5, 7, 10, 15, or 20-fold dilution of an
omega-3 fatty acid enriching oil in an oxidative stabilization oil
and at least one oil soluble/water insoluble antioxidant,
preferably effective to reduce the oxidation rate of
polyunsaturated fatty acids to no more than 0.9, 0.8, 0.7, 0.5,
0.3, 0.2, or 0.1 of the rate in the absence of the antioxidant(s);
the oil phase includes vitamin E (e.g., at a level of 200 to 2000
ppm by weight or even higher) and at least one other oil
soluble/water insoluble antioxidant, e.g., an antioxidant(s) as
described for other embodiments herein.
[0027] In further embodiments, the composition is or includes cow's
milk, which can, for example, be skim milk (non-fat milk), 1%
reduced fat milk, 2% reduced fat milk, or whole milk; the cow's
milk or the composition is incorporated into another cow's
milk-containing dairy product, e.g., hard cheese, cottage cheese,
cream cheese, yogurt, fresh cream, sour cream, buttermilk, ice
cream, a mixed dairy beverage, or butter.
[0028] In particular embodiments, the supplementation oil is a
single oil or an oil blend which contains EPA and/or DHA at levels
such that the combination of the two is no more than 20% by weight
of that oil, and preferably no more than 17, 15, 12, 10, 8, 7, 6,
or 5% by weight of the supplementation oil and/or the
supplementation oil contains ALA, preferably at a level of no more
than 30% by weight, or more preferably at a level of no more than
25, 20, 15, or 10% by weight; such supplementation oil may, for
example be a blend of an omega-3 fatty acid-enriching oil and an
oxidative stabilization oil, a blend of two more oils of which none
by itself is an oxidative stabilization oil, or a single oil
selected or designed to provide the desired omega-3 fatty acid
levels. In particular embodiments, the levels of other
polyunsaturated fatty acids or specifically of linoleic acid in the
supplementation oil is limited, e.g., such that the non-omega-3
polyunsaturated fatty acids or specifically linoleic acid
constitute no more than 20, 15, 12, 11, 10, 9, 8, 7, 6, 5, or 4% by
weight of the supplementation oil, and/or the supplementation oil
contains at least 30, 40, 50, 60, 65, 70, 75, 80, or 85% by weight
of oleic acid or combination of monounsaturated fatty acids or at
least 30, 40, 50, 60, 65, 70, 75, 80, or 85% by weight of oleic
acid or combination of monounsaturated fatty acids and 3 to 25, 5
to 25, 10 to 25, 3 to 15, 3 to 10, 5 to 15, or 5 to 10% by weight
of saturated fatty acids (preferably where the monounsaturated
fatty acid to saturated fatty acid ratio is at least 1.5, 2, 3, 5,
7, or 10.
[0029] In particular embodiments, the product is a milk,
milk-containing or milk-derived composition, a cream,
cream-containing, or cream-derived composition, a cream cheese, a
processed cheese, a natural cheese, a sour cream, a yogurt, a
coffee creamer, an ice cream, a refrigerated or non-refrigerated
dip, a salad dressing (including both spoonable and pourable salad
dressings), a mayonnaise, a popcorn shortening, a "smoothie"
beverage, or a processed egg or egg substitute.
[0030] Similarly, in a related aspect, the invention concerns a
food or beverage composition suitable for human consumption that
includes an aqueous suspension (e.g., cow's milk) that has been
supplemented and blended (e.g., homogenized) with an omega-3 fatty
acid-containing supplementation oil, where the supplementation oil
includes one part by weight of an alpha-linolenic fatty
acid-containing enriching oil, that has been combined and diluted
with at least one part by weight of an oxidative stabilization
oil.
[0031] In particular embodiments, the reduction of the rate of
oxidation, the type and/or amount of oxidative stabilization oil,
the ratio of the enriching oil and the stabilization oil, the type
of milk and/or composition are as described for embodiments of the
preceding aspect.
[0032] In certain embodiments, the alpha-linolenic fatty
acid-containing enriching oil is flaxseed oil.
[0033] A related aspect concerns a blended omega-3 fatty
acid-containing supplementation oil, which includes an omega-3
fatty acid-rich oil artificially blended as an artificial mixture
with an oxidative stabilization oil, e.g., in a ratio of 1 part
omega-3-rich oil and at least two parts of the oxidative
stabilization oil.
[0034] In particular embodiments, the omega-3 fatty acid-containing
supplementation oil, the omega-3-containing oil (i.e., omega-3 rich
oil), and the oxidative stabilization oil are as specified for
other aspects herein.
[0035] Additional related aspects concern a method for making a
blended omega-3 fatty acid-containing supplementation oil and a
method for making a stabilized, omega-3 supplemented aqueous
suspension (e.g., liquid milk). The method for making a blended
omega-3 fatty acid-containing supplementation oil involves
artificially blending one part by weight of an enriching oil
containing at least one omega-3 fatty acid, e.g., docosahexaenoic
acid (DHA) or eicosapentaenoic (EPA) fatty acids or both, and/or
alpha linolenic acid (ALA) with at least one part by weight of an
oxidative stabilization oil, thereby forming an omega-3 fatty
acid-containing supplementation oil. The method for making a
stabilized, omega-3 supplemented aqueous suspension (e.g., liquid
milk) involves blending (e.g., homogenizing) a quantity of an
omega-3 fatty acid-containing supplementation oil (e.g., as
prepared by the preceding method) with an aqueous suspension such
as cow's milk (commonly a skim milk), thereby forming a stabilized,
omega-3 supplemented aqueous suspension (e.g., liquid milk),
usually containing from 0.05% to 7% by weight of fats and oils.
[0036] In particular embodiments, the resulting milk or other
aqueous suspension, the enriching oil, and/or the oxidative
stabilization oil are as described for an omega-3 supplemented
aqueous suspension (e.g., liquid milk) for other aspects
herein.
[0037] Additional embodiments will be apparent from the Detailed
Description and from the claims.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0038] In recent years, the medical community has become
increasingly aware of the importance of consuming omega-3 fatty
acids as a regular part of the human diet. The addition of fish
oil, algae oil, and/or flaxseed oil as omega-3 enriching oils to
cow's milk and other edible aqueous suspensions can help ensure
that young people in particular will regularly consume omega-3
fatty acids. However, a difficulty with such additions has been
that the fish oils or other omega-3 fatty acid-containing oils can
relatively rapidly develop a disagreeably fishy odor/flavor due to
degradation products. This problem is particularly difficult in
products such as skim milk and 1% milk products, but can also occur
with 2% and whole milk and other food products containing higher
levels of fats and oils. In the skim and 1% milks, the omega-3
fatty acids appear to be especially exposed to oxidation, with the
result that off-flavors develop excessively rapidly.
[0039] Therefore, the present invention concerns the stabilization
of omega-3 fatty acids in aqueous suspensions such as skim milk and
1% milk, but is also applicable to 2% and whole milks, as well as
to other foods containing such milks or other aqueous suspensions.
The invention optimizes the compositions and methods involved in
adding omega-3 fatty acids to aqueous suspensions such as milk so
that the chemical stability of omega-3 fatty acids is maintained.
This helps ensure that the flavor of the enriched food product will
not be unacceptably compromised by oxidation of omega-3 fatty
acids.
[0040] Because milk forms a common component of the diet of many
individuals and because rapid rancidity of milks supplemented with
omega-3 fatty acid is readily detectable and highly objectionable
to most individuals, the present invention will primarily be
described and illustrated in the context of milk products. However,
it should be understood that the invention concerns essentially any
oil:water suspension (which is often emulsified).
Production of Omega-3 Supplemented Milks
[0041] Current production of homogenized milk involves several
manufacturing steps that are relevant to the process of
supplementing milk with omega-3 enriching oils, including flaxseed
oil and/or fish oil, which are the current principal sources of
omega-3 fatty acids. Whole milk arriving from a dairy farm is
normally processed through a cream separator that produces separate
streams of skim milk and cream. By this means, any source of cow's
milk can be processed using a single protocol that provides skim
milk that is subsequently modified by adding varying amounts of
milkfat, minerals, e.g., added calcium, fortifying vitamins,
optional milk solids, flavorings, e.g., chocolate, and the
like.
[0042] In a simple milk production operation, skim milk, vitamins A
and D, and appropriate amounts of cream are metered into a mixing
tank. In the context of the present invention, fish oil may also be
metered (often separately) into the mixing tank along with the
milk. After thorough mixing, the blended milk is sent through a
homogenizer and pasteurizer that emulsify the fat into very small,
stable fat globules or microdroplets in the milk as described
above. The milk is also heated to a sufficient temperature and for
a sufficient time to kill most of the microorganisms in the milk.
With so-called UHT pasteurization, the milk is rendered essentially
sterile for extended shelf life, allowing the milk to be stored for
some time without refrigeration, or under refrigerated conditions
with a shelf life of several weeks following production.
Omega-3-Associated Off-Flavors in Milk
[0043] As indicated above, in response to the growing awareness
that omega-3 fatty acids can provide substantial health benefits to
humans of all ages, a number of dairies have begun to supplement
conventional cow's milk products with flaxseed oil, providing
alpha-linolenic acid (ALA) and/or fish oil (providing EPA and DHA).
It has been observed that off-flavor development in such
omega-3-supplemented milks can occur, and sometimes (e.g., during
the summer season) it is a regular problem during the shipping and
storage of these milks. Off-flavor development has been
characterized as a somewhat "fishy" flavor, or other unexpected
flavor. Such off-flavors are reported more frequently with skim
milk and 1% milks than with higher milkfat-content products.
[0044] Indeed, the oxidative stability problem of fish oil in milk
has been recognized for years, and only limited progress has been
made in solving this essential problem that involves complex
chemistry.
[0045] For example, Antrim et al., in U.S. Pat. No. 4,963,385,
describe the addition of sugar, sugar alcohols and metal ion
chelators to aqueous food emulsions containing a fish oil to help
prevent rancidity.
[0046] Further, Akahoshi et al., in U.S. Pat. No. 6,025,008
describe yogurt in which certain sweet substances including certain
sugars and starches in combination with refined fish oil can be
packed in an oxygen-blocking hermetic package and prevent fishy
odors from developing.
[0047] However, with regard to oxidative rancidity occurring in an
aqueous emulsion system such as milk, Applicant points out in U.S.
Pat. No. 7,344,747 (from U.S. patent application Ser. No.
10/834,518) that "the oxygen addition reaction with conjugated
dienes that are produced during omega-3 oxidation is a second order
reaction that accelerates directly as a function of dissolved
oxygen concentration. There are numerous patents that teach the use
of aqueous vehicles rather than oils for formulating and storing
omega-3s. However, water can be expected to accelerate hydrolytic
rancidity compared to oil, so that overall, water would be a
grossly inferior environment for maintaining the integrity of any
triglyceride molecule."
[0048] In fact, oxidative rancidity development involves many
variables, and the factors that affect the rate of omega-3 fatty
acid oxidation in food emulsions are numerous and interdependent.
Consequently, there is often no substitute for empirical
observation, and experimentation by trial and error to find
acceptable or optimal conditions for reducing or preventing omega-3
enriching oils such as fish oils from developing off-flavors.
[0049] It is believed that the amount of fishy flavor development
that occurs in fish oil-supplemented milks depends upon shipping
and storage temperatures and the time spent in the grocery cooler
prior to purchase and dietary consumption. Some of these variables
are difficult to control. It appears that off-flavor development
associated with fish oil and other omega-3 source enrichments is
most pronounced in skim milk, less pronounced in reduced fat milk,
and least problematic in full fat milk. It would be highly
desirable to modify some aspect of the chemistry of omega-3
supplemented milk, or modify the physical or chemical environment
within the milk storage container to prevent off-flavor development
associated with omega-3 supplementation.
[0050] Another variable involves the amount of fish oil being added
to an 8 ounce serving of milk. One typical level employed in the
present invention is approximately 100 mg of fish oil per 250 gm
serving of milk, providing approximately 32 mg of EPA and DHA. In
principle, milkfat that contains only 3% by weight of endogenous
polyunsaturates (linoleic+alpha-linolenic acids) could provide an
ideal vehicle for stabilizing added omega-3 fatty acids in milk if
a mechanism similar to that discovered by Applicant for stabilizing
the ALA in flaxseed oil (see U.S. Pat. No. 7,344,747) were
operative.
Adding Omega-3 Fatty Acids to Milk Versus Peanut Butter
[0051] In issued U.S. Pat. No. 7,344,747 (issued from U.S. patent
application Ser. No. 10/834,518), flaxseed oil was diluted into the
endogenous peanut oil expressed during the grinding of specially
selected low-linoleic acid content peanuts while making peanut
butter. The rate of oxidation and development of flaxseed oil
rancidity was diminished by using these low linoleic acid content
peanuts whose endogenous oil contained approximately 8% linoleic
acid rather than regular peanuts whose oil contained approximately
32% linoleic acid. That peanut butter/peanut oil system differs
significantly from the present milk system in several fundamental
ways. For example, peanut butter is a non-aqueous system in which
an ALA omega-3 rich oil (e.g., flaxseed oil) is dissolved and
diluted directly into peanut oil that constitutes approximately 50%
of the peanut butter product. By contrast, milk is an aqueous
protein emulsion system containing a relatively low level of fat
(milkfat) that is emulsified within an aqueous phase (typically
0.2%-4% by weight). It is difficult if not impossible to
extrapolate between these two distinctly different systems with
regard to the stability of an exogenously added omega-3 enriching
oil.
[0052] Because the differences between the chemistry of the aqueous
protein emulsion of milk and the non-aqueous peanut butter, it was
impossible to predict whether or how omega-3 fatty acids in milk
could be stabilized. Therefore, Applicant analyzed the
homogenization and pasteurization process in milk. It was
unexpectedly discovered that when fish oil and milkfat (in the form
of cream) are blended into skin milk and then homogenized, a
substantial portion, if not most of the fish oil fails to
physically and chemically mix with the milkfat in the cream. To the
contrary, the homogenization process has been found to produce
separate microdroplets of milkfat and fish oil that are each
apparently surrounded by casein micellar proteins before they have
an opportunity to co-mingle. As a consequence, at the molecular
level, the fish oil and milkfat components remain largely separate.
Therefore, instead of the fish oil becoming diluted by the milkfat,
it remains essentially pure.
[0053] Once this finding was made, Applicant realized that the
opportunity for the omega-3 fatty acids to be stabilized against
oxidative rancidity by dilution with milkfat had been lost. That
is, milkfat indeed contains only 3% by weight polyunsaturated fatty
acids. However, because the milkfat and fish oil surprisingly fail
to mix during homogenization, this oxidative stabilization of the
fish oil by a fat that contains a very low level of polyunsaturated
fatty acids fails to occur.
Solution for Omega-3-Associated Off-Flavor Development in Milk
[0054] Cow's milk, which is an important exemplary aqueous emulsion
of the present invention, typically contains less than 4% edible
fat, with the principal milk products being non-fat milk (less than
0.2% milkfat), reduced fat milks (approximately 1% and 2%), and
whole milk (approximately 3.5-4.0%). Thus, these milks, and
especially the non-fat milk and 1% reduced fat milk, present the
difficult problem posed by omega-3 supplementation because of the
degradative reactions of omega-3 fatty acids.
[0055] Initially, in view of Applicant's work as described in U.S.
Pat. No. 7,344,747, Applicant believed it likely that by
co-homogenizing at least two parts by weight milkfat with one part
by weight fish oil, the fats would combine and the rate of
oxidation or rancidification of the omega-3 fatty acids should
diminish, e.g., by as much as 9-fold. That is because the rate of
fatty acid peroxidation is thought to vary directly with the square
of the concentration of carbon-carbon double bonds present in an
edible fat or oil.
[0056] Therefore, with one part by weight fish oil and two parts by
weight milkfat, the fish oil's omega-3 fatty acids were expected to
be diluted 3-fold by the milkfat, resulting in as much as a 9-fold
decrease in the bimolecular second order rate of omega-3 oxidation.
Even employing a reduced fat milk containing only 1% milkfat, an 8
ounce serving of this milk would contain 2.5 g (2500 mg) milkfat,
and by adding only 100 mg fish oil, the omega-3s in the fish oil
were expected to be diluted an additional 25-fold and would be
substantially stabilized against oxidation. However, this
expectation turned out to be false because, as explained above,
co-homogenizing the fish oil with the milk did not result in mixing
and dilution of the fish oil with milkfat.
[0057] As a remedy for the above problem, Applicant discovered that
instead of adding the individual fat components to milk and
co-homogenizing (i.e., adding the omega-3-enriching fish oil and
milkfat/cream to milk as described above), it was necessary to
pre-dissolve the unstable omega-3-fatty acid-containing fish oil in
an "oxidative stabilization oil," i.e., a carrier fat or oil such
as an oxidation-resistant vegetable oil, prior to homogenization.
In that manner, the very small microglobules of fat formed in the
milk during homogenization would contain omega-3 fatty acids
already diluted with a fat or oil resistant to oxidative rancidity.
The carrier oil used is advantageously substantially more resistant
to oxidation than the omega-3 fatty acid-containing oil.
Preferably, the carrier oil (that acts as a chemical diluent for
the omega-3 fatty acid enriching oil, e.g., fish oil) is an oil
high in monounsaturated and/or saturated fatty acids and low in
polyunsaturated fatty acids (e.g., preferably no more than about
20% polyunsaturated fatty acids). It is especially preferable that
the carrier oil is low in linoleic acid. Particularly preferably as
the carrier oil is a high-oleic, low-linoleic fat or vegetable oil.
One example of such a carrier oil is high oleic/low linoleic acid
sunflower oil (e.g., Clear Valley Sunflower Oil or Odyssey 100
Sunflower Oil sold by Cargill, Inc. (Minneapolis, Minn.) containing
10% saturated fatty acids, 82% by weight monounsaturated oleic acid
and only 8% linoleic acid. Despite these preferences, a variety of
different oils and oil blends may be used which have substantially
greater oxidative stability as compared to omega-3 fatty
acid-containing oils.
[0058] As explained above, it is preferable to pre-dissolve one
part by weight of an omega-3-enriching fish oil (e.g., EPA/DHA
enriching oil) in at least two parts by weight of an oxidative
stabilization oil to achieve at least a 3-fold dilution of the
omega-3 fatty acids relative to their original concentration in the
enriching oil. In theory, a 3-fold dilution of the omega-3 fatty
acids could reduce the rate of omega-3 oxidation up to 9-fold. Of
course, lower dilutions can be used, with corresponding lower
levels of omega-3 fatty acid stabilization expected.
[0059] Therefore, to provide a 3-fold dilution, if 100 mg of fish
oil is to be added as a supplement to a serving of milk, it can
first be diluted with at least 200 mg of oxidative stabilization
oil such as the low linoleic/high oleic-containing sunflower oil
described above. Greater dilutions of the omega-3-enriching oil are
even more preferred, with, for example, 300-500 mg sunflower oil
being used as the oxidative stabilization oil for 100 mg of fish
oil to provide a four to six-fold dilution rather than a 3-fold
dilution of the EPA/DHA enriching oil.
[0060] The resulting mixture or blend of omega-3 enriching oil and
omega-3 stabilization oil (i.e., an oxidative stabilization oil)
that is added and homogenized in cow's milk or other aqueous
suspension may be conveniently referred to as an "omega-3 fatty
acid-containing supplementation oil", or simply as a
"supplementation oil", or with added reference to the based aqueous
suspension, e.g., a "milk supplementation oil."
[0061] Though the low linoleic/high oleic oil is preferred for the
oxidative stabilization oil, other fats and/or oils may be used,
e.g., cocoa butter, conventional palm oil, palm olein, palm
superolein, and palm kernel oil (the palm oil and derivatives being
low linoleic (e.g., about 9-11%)/high saturated fat oils), as well
as conventional canola oil, soybean oil, cottonseed oil, corn oil,
sunflower oil, milk fat, and/or safflower oil, as well as
combinations of such oils.
[0062] In forming the blend of omega-3 enriching oil and omega-3
oxidative stabilization oil, in many cases, a single stabilization
oil will be used. However, as indicated above, more than one oil
may be used in combination as an oxidative stabilization oil. Such
a combination will often be formed by mixing more than one oil to
form the oxidative stabilization oil, before blending with the
omega-3 enriching oil. However, the blend may also be formed by
combining more than one oil, which together act as an oxidative
stabilization oil, with the omega-3 enriching oil without premixing
or with only partial premixing of the components of the oxidative
stabilization oil. In many embodiments, the various oil components
of the oxidative stabilization oil will each be oxidative
stabilization oils, but alternatively, one or more of those
component oils will not be oxidative stabilization oils alone, but
the combination is an oxidative stabilization oil.
Inclusion of Antioxidants in Oil Phase of Dairy Products
[0063] As an approach to enhance the oxidative stabilization
effects of dilution of omega-3 fatty acid-containing oils by
dilution in an oxidative stabilization oil, or as an alternative to
that approach, fat/oil soluble, water insoluble antioxidants can be
included in the dairy products, and especially in aqueous emulsion
type products such as liquid milks. In this approach, at least one
antioxidant is blended with an omega-3 fatty acid-containing edible
oil, or with an oxidative stabilization oil which is simultaneously
or subsequently mixed with an omega-3 fatty acid-containing
oil.
[0064] Using antioxidants to protect omega-3 fatty acids and other
polyunsaturated fatty acids against oxidation in milks and similar
products involves selection of appropriate antioxidants. The
antioxidants should be fat/oil soluble, water insoluble
antioxidants, or be antioxidants which can be used at sufficiently
high concentrations and having sufficiently low solubility in water
so that the residual antioxidant concentration in the oil phase of
the milk is still sufficiently high so as to provide effective
antioxidant protection. A number of antioxidant compounds are
commonly used in foods. These include, for example, TBHQ, BHA, and
BHT.
[0065] Tert-butylhydroquinone (TBHQ), also identified as
2-(1,1-Dimethylethyl)-1,4-benzenediol, is used as a food
preservative, including as an antioxidant in edible oils. It is
currently regarded as the most effective antioxidant for such oils
and is stated to be effective in foods (e.g., fried foods) prepared
using such oils. Nonetheless, TBHQ is less desirable for use as an
antioxidant in the present milks and similar products because it
has appreciable water solubility. As a result, even if initially
present in the oil phase of the emulsion, it will rapidly partition
between the oil and aqueous phases. Due to the much greater volume
of the aqueous phase as compared to the oil phase in milks and
similar aqueous suspensions, a substantial fraction or even most of
the TBHQ will partition in to the aqueous phase and will not be
effective to protect the omega-3 fatty acids (or other
polyunsaturated fatty acids) from oxidation.
[0066] On the other hand, BHA (butylated hydroxyanisole) and BHT
(butylated hydroxytoluene) have sufficiently sparing solubility in
water that only a small amount of these compounds will partition
from the oil phase to the water phase in milk. As a result,
inclusion of one or both of these compounds in an oil preparation
as indicated above, which is then mixed and homogenized with a milk
or other aqueous phase, will provide effective oxidation
protection.
[0067] Vitamin E (e.g., as D-alpha-tocopherol or D,L-alpha
tocopherol) can also be added, and can serve as an antioxidant for
the oils in a milk product, or other oil:water suspension. Vitamin
E can also be added to milk as a dietary supplement (most often in
the form of D- or D,L-alpha-tocopheryl acetate), e.g., at levels of
about 0.01 to 0.02% by weight of the milk or other aqueous
suspension. For use as an antioxidant for the oil in milk or other
such aqueous suspension, an active form (e.g., free tocopherol) is
added to the oil, in many cases at a level of about 100 to 5000 ppm
or more commonly about 200 to 2000 ppm in the oil, e.g., about 200
to 500, 300 to 700, 500 to 1000, 700 to 1500, or 1000 to 2000 ppm.
Other isomers of tocopherol can also be used as alternatives or in
addition, such as beta-tocopherol, gamma-tocopherol,
delta-tocopherol, and combinations thereof.
Additional Approach for Providing Stabilized Omega-3 Fatty Acids in
Milk
[0068] As described above, the present invention is concerned with
providing milk products and other food products containing
oil:water suspensions supplemented with omega-3 fatty acids (e.g.,
from fish oils or flaxseed oil) in a manner such that oxidation of
the omega-3 fatty acids is significantly reduced. As described
above, this can advantageously be accomplished by blending an
omega-3 fatty acid-enriching oil with an oxidative stabilization
oil. The discovery that such blending is effective also leads to
the alternative approach of focusing on the final fatty acid
composition of the supplementation oil. Thus, the supplementation
oil may be formed by blending an omega-3 fatty acid-rich oil with
an oxidative stabilization oil, but alternatively the
supplementation oil may be formed by blending a plurality of oils
which individually are not omega-3 fatty acid-rich oils and/or are
not oxidative stabilization oils resulting in a blended oil having
the desired balance of omega-3 fatty acids with stabilizing fatty
acids such as monounsaturated and/or saturated fatty acids, and
preferably without an excess of non-omega-3 polyunsaturated fatty
acids such as linoleic acid. In still another alternative, a single
oil may be selected or designed having an acceptable balance of
fatty acids, such as a selected or designed algal oil.
Definitions
[0069] To assist the understanding of the reader, in discussing the
present invention and in the claims, the following terms are
applicable and have the indicated meanings.
[0070] The term "food or beverage composition" within the context
of the present invention refers to any edible includes an aqueous
suspension (e.g., cow's milk) in any measurable amount.
[0071] The term "aqueous suspension" refers to a suspension of one
or more species in water. Such species may include, for example,
proteins and/or oils. In many but not all cases, such an "aqueous
suspension" will be an "emulsion". Thus, the term "stabilized
omega-3 aqueous suspension" refers to an aqueous medium (such as
skim milk) into which has been added or emulsified an omega-3
supplementation oil (e.g., to produce a homogenized filled milk). A
filled milk is skim milk that has been reconstituted with fats from
sources other than dairy cows.solid, liquid or gel composition
suitable for human consumption that
[0072] The term "supplemented and homogenized" refers to the
addition to any aqueous suspension, e.g., cow's milk, with high
shear mixing or other effective blending method, by which an edible
oil (or traditionally cream) is uniformly and stably dispersed into
the milk so that the edible oil (in the form of micro-droplets)
does not substantially separate from the bulk of the aqueous
suspension and float to the top. Such separation would be
undesirable in the same manner that cream separation that occurs in
non-homogenized cow's milk is undesirable. Generally there will be
no substantial separation over the normal shelf life for the
resulting product.
[0073] The terms "EPA/DHA fatty acid-containing enriching oil" and
"EPA/DHA fatty acid-containing oil" refers to any edible oil that
is predominantly triglyceride-based and contains an abundance of
the omega-3 fatty acids, EPA and/or DHA. The term "abundance" as
used herein means that the edible oil contains at least a total of
10% by weight EPA+DHA fatty acids, and preferably 20-35% or even
35-60%, or higher EPA+DHA fatty acids.
[0074] The terms "alpha-linolenic fatty acid-containing enriching
oil" and "alpha-linolenic acid-containing oil" refer to any edible
oil that is predominantly triglyceride-based and contains an
abundance of the omega-3 fatty acid, alpha-linolenic acid
(abbreviated ALA). The term "abundance" when used with ALA means
that the edible oil contains at least 25% by weight ALA and
preferably 35% by weight or more ALA.
[0075] Similarly, the terms "omega-3 enriching oil" and "omega-3
fatty acid-containing enriching oil" and like terms refer to an
edible oil that is either or both of an "EPA/DHA fatty
acid-containing enriching oil" or an "alpha-linolenic fatty
acid-containing enriching oil".
[0076] Further distinguishing the present omega-3 fatty
acid-containing supplementation oils from conventional cooking and
salad oils is that a substantial proportion of the triglyceride
molecules in the supplementation oils contain two, and sometimes
three, omega-3 fatty acids esterified within the same triglyceride
molecule. Thus, for the three glycerol carbon positions within
omega-3-containing triglyceride molecules found in the
supplementation oils, often the sn-1 and sn-2, or the sn-2 and
sn-3, or the sn-1 and sn-3 positions are esterified with omega-3
fatty acids.
[0077] The terms "omega-3 fatty acid-containing supplementation
oil", "supplementation oil", and like terms such as those
containing reference to an aqueous suspension or oil-water
suspension (e.g., "omega-3 fatty acid-containing milk
supplementation oil") are used to refer to an edible oil
composition that includes omega-3 fatty acids along with other
fatty acids in proportions such that the rate of oxidation of the
omega-3 fatty acids is significantly reduced as compared to the
rate of oxidation of the omega-3 fatty acids in a conventional cod
liver oil containing at least 30% by weight of a combination EPA
and DHA. Such oxidation rate is determined for oils (or
oil-containing milk product) held at 4 degrees C. with air exposure
of at least 50 cm.sup.2 per liter. The significant reduction is a
statistically significant reduction, preferably such that the rate
of oxidation in the supplementation oil is not more than 0.80,
0.70, 0.50, 0.30, 0.20, 0.10, 0.05, 0.02, 0.01, or 0.005 of the
rate in the cod liver oil. In many advantageous cases, the
supplementation oil is a blended oil composition, i.e., a mixture
of edible oils, that includes:
[0078] (a) an omega-3 fatty acid-containing enriching oil
((providing EPA and/or DHA and/or ALA, see above) that is
susceptible to oxidation and, that is combined and diluted with
[0079] (b) a triglyceride-based edible oil that possesses good
oxidative stability compared to the oxidative stability of oils
high in omega-3 fatty acids. Preferably such oil is low in
polyunsaturated fatty acids (especially linoleic acid) and high in
monounsaturated (e.g., oleic) and/or saturated fatty acids.
Preferred examples of the edible oil having good oxidative
stability can be referred to as "oxidative stabilization oils",
such as low linoleic/high oleic sunflower oil.
[0080] Thus, the term "oxidative stabilization oil" refers to a
triglyceride-based edible oil that is substantially more resistant
to oxidation than EPA/DHA fatty acid-containing enriching oils.
Such oxidative stabilization oil preferably contains less than 20%
and more preferably less than 17% 15%, 12%, 11%, 10%, 9%, or 8% by
weight polyunsaturated fatty acids or specifically linoleic acid.
Preferably such oxidative stabilization oil also contains more than
65% and preferably more than 70%, 75%, or 80% by weight
monounsaturated and/or saturated fatty acids. In desirable
embodiments, the oxidative stabilization oil is a high oleic acid
oil. Thus for example. high oleic sunflower oil sold as Clear
Valley.RTM. High Oleic Sunflower Oil or Odyssey.RTM. 100 High
Stability Sunflower Oil produced by Cargill, Inc. (Minneapolis,
Minn.) contains only 8% linoleic acid, 8% palmitic+stearic
saturated fatty acids, and 82% monounsaturated oleic acid.
Advantageously, oxidative stabilization oils preferably contain no
more than 15% by weight linolenic acid (generally as ALA) and more
preferably no more than 12, 11, 10, 9, 8, 7, 6, 5, 4, 3, 2, or 1%
by weight, and/or no more than 2% EPA+DHA, and more preferably no
more than 1.5, 1, 0.7, 0.5, 0.2, or 0.1%.
[0081] The effectiveness of the oxidative stabilization oil in
stabilizing omega-3 fatty acids in the supplementation oil is
evident because the rate of oxidation of at least 10 mg of EPA and
DHA fatty acids added to an 8 ounce serving of milk is reduced at
least two-fold compared to the rate of oxidation of an equal
quantity of the same EPA and DHA fatty acid-containing enriching
oil that is homogenized into the same cow's milk without having
been first combined and diluted with the oxidative stabilization
oil.
[0082] The terms "whole milk," "reduced fat milk" and "skim milk"
have their standard meanings, with whole milk containing
approximately 4% milkfat and reduced fat milks containing either
approximately 2% or 1% by weight milkfat, while skim milk contains
no added milkfat but may contain up to 0.5 g fat per 8 oz. serving
(0.2% by weight fat).
[0083] The term "fish oil" is discussed elsewhere herein. Fish oil
is refined from the tissues of many varieties of oily fish such as
mackerel, sardines and herring. Fish oil commonly contains between
20% and 30% by weight of a combination of EPA and DHA long chain
polyunsaturated fatty acids. The fish do not actually produce
omega-3 fatty acids, but instead accumulate them by consuming
microalgae (also termed "algae" herein) that produce these fatty
acids or other organisms which have accumulated those fatty acids.
Marine microalgae, or phytoplankton, provide the food base for the
entire sea animal population. The best known microalgae are the
diatoms, dinoflagellates, green algae and blue-green algae. These
microalgae species produce a wide range of lipid fatty acids
including significant quantities of the essential polyunsaturated
fatty acids, linoleic acid, alpha-linolenic acid and the highly
polyunsaturated omega-3 fatty acids, octadecatetraenoic acid
(C18:4), eicosapentaenoic acid (C20:5) and docosahexaenoic acid
(C22:6).
[0084] Thus, the term "algae oil" refers to an oil obtained from
lipid-producing microorganisms, including for example, diatoms,
dinoflagellates, green algae, and/or blue-green algae. Commonly
such algae oil is obtained from green algae.
[0085] The term "interesterified" used within the context of an EPA
and DHA fatty acid enriching oil refers to the optional use of
enzymatic or chemical cleavage of these fatty acids from the
natural triglyceride molecule, followed by esterification, by which
the average number of EPA and/or DHA fatty acids esterified
(attached by an ester linkage) per fat molecule may be increased.
Fish oils so altered by interesterification may contain upward of
50% by weight EPA/DHA.
[0086] The term "high oleic" as used herein refers to edible oils
containing at least 65% and preferably at least 70%, 75%, or 80% by
weight of the monounsaturated fatty acid, oleic acid. Plant
breeding has allowed the genetic selection of a variety of high
oleic vegetable oil species including but not limited to sunflower
oil, safflower oil, canola oil, and soybean oil.
[0087] The term "rate of oxidation" in the context of oxidation of
EPA and DHA fatty acids within an edible oil that is added to cow's
milk according to the methods described herein, refers to the rate
of accumulation of by-products from fatty acid oxidation including
acids, aldehydes, and ketones, for example. These by-products are
produced by peroxidation or addition of oxygen atoms to the fatty
acids contained within fish oil triglyceride molecules. The
accumulation of such oxidative by-products may be measured by a
variety of methods known to those skilled in the art, including,
for example, organoleptic evaluation methods by which rancidity in
a milk sample becomes detectable by taste and/or smell and
chemical, as well as chemical analytical methods.
[0088] As used herein in connection with edible oils, the term
"artificial mixture" refers to a mixture or blend created by a
person or persons of two or more oils from different sources and
having different characteristics. Similarly, the terms
"artificially blending" and "artificially mixing" refer to a
blending carried out by a person or persons.
[0089] In reference to inclusion of antioxidant compounds to oils
and especially to the use of such oils in milks, milk-containing
products, and other aqueous suspensions and foods containing such
aqueous suspensions, the term "effective amount" or an indication
that the antioxidant(s) are "effective" means that the
antioxidant(s) significantly reduce the rate of oxidation of
polyunsaturated fatty acids or particularly of omega-3 fatty acids
in the oil as compared to the rate of oxidation with conditions the
same except for the absence of the antioxidant(s). Advantageously,
in some cases the rate of oxidation is reduced to no more than 95,
93, 90, 80, 70, 60, 50, 40, 30, 20, or 10% of the oxidation rate in
the absence of the antioxidant(s).
[0090] In connection with the use of antioxidants in the present
invention, the term "fat soluble/water insoluble" means that the
particular antioxidant compound has a vegetable oil/water partition
coefficient at 4 degrees C. (based on an approximately average
canola oil) of at least 20, but preferably at least 25, 50, 100,
200, 300, 500, 700, or 1000. In this context, the partition
coefficient is the ratio of the concentration of the solute in the
vegetable oil to the concentration of the solute in the water at
equilibrium (C.sub.o/C.sub.w)
[0091] Also in the context of the use of antioxidants in the
present invention, the term "fat soluble" indicates that the
antioxidant is sufficiently soluble in a present supplementation
oil at 4 degrees C. to effectively reduce the rate of oxidation of
polyunsaturated fatty acids in that oil, and/or to have a
solubility in average canola oil at 4 degrees C. of at least 50,
and preferably at least 100 ppm by weight. In some cases, the
solubility will be greater, e.g., at least 200, 500, 700 or 1000
ppm.
[0092] In reference to a particular type of vegetable oil, the term
"average" means that the components (primarily the particular fatty
acids) of the oil have median values based on a large number of
independent geographically and temporally diverse samples of the
specified oil.
[0093] In reference to food products, the term "normal serving"
refers to the quantity of that food product which matches FDA
requirements for serving size definitions for nutritional labeling
purposes, e.g., based on FDA-established lists of "Reference
Amounts Customarily Consumed Per Eating Occasion." If the serving
size is not defined by such FDA requirements, then the serving size
is the amount of that food customarily eaten at one time based on
consumer data. In reference to an edible aqueous suspension which
is not itself the food product in question, unless indicated to the
contrary in the context of a particular food product which
incorporates the aqueous suspension the term "normal serving"
refers to the quantity of the aqueous suspension incorporated in a
"normal serving" of that food product.
[0094] Further embodiments of the present invention are provided
below.
EXAMPLES
Example 1
Example of Stabilized Omega-3 Supplemented Milk
[0095] Preparation Method for Pilot Production Tests With Fish
Oil-Supplemented Milk
[0096] Standardized milks, i.e., milks adjusted to the standards of
identity for skim, 1% or 2% reduced fat milks, or whole milk
respectively were prepared, adding non-fat milk solids (adding
either non-fat condensed milk or non-fat powdered milk) and cream
if required for adjusting fat content. Typical non-fat condensed
milk contained approximately 33% non-fat milk solids. Standardized
milks containing the required butterfat and non-fat milk solids
content were added into a 1200 gallon tank with a wide sweep
agitator.
[0097] Separate from the milk, a suitable amount of fish oil (e.g.,
either cod liver oil or menhaden oil containing between 30% and 50%
by weight EPA and DHA) was mixed and diluted with an oxidative
stabilization oil such as high oleic sunflower oil containing
approximately 82% oleic acid, 8% linoleic acid and 8% saturated
fatty acids (obtained from Cargill, Inc. Minneapolis, Minn.).
[0098] Approximately 250 gallons of the standardized milk was
transferred to a high speed blender. With the agitator running in
the blender, half the oil mixture was added to the blender.
Vitamins (vitamin A palmitate, vitamin D3 and D,L-alpha-tocopheryl
acetate) required for the batch along with any other required
ingredients (e.g., sugar, cocoa, carageenan, vanilla and salt for
chocolate milk) were added to the blender, and the blender was
allowed to run an additional 15 seconds. This operation was
repeated for the remainder of the batch, and the blended product
was returned to the 1200 gallon tank and allowed to recirculate for
one minute. The finished 1200 gallon batch was transferred to a raw
holding tank and the next batch commenced. Generally, four or more
1200 gallon milk batches were prepared and transferred to the raw
holding tank before homogenization and ultra-pasteurization were
carried out.
[0099] Milk Stability Tests
[0100] Stability Problem. Nutritionally enhanced varieties of milk
were prepared containing increased levels of calcium and protein
(via added milk solids) as well as fortifying levels of vitamin E
and omega-3 fatty acid-rich fish oil. Such enhanced milk products
were subjected to ultra-pasteurization with the expectation of
providing milks having a code life (saleable shelf life) of 77
days.
[0101] Initial commercial milk formulations were manufactured with
4.3 pounds of cod liver fish oil being homogenized per 10,000
pounds of milk. This milk contained 0.043% fish oil that provided
approximately 32 mg of EPA plus DHA per 8 oz serving of milk and
was returned by consumers complaining about fishy flavor as soon as
45 days following manufacture. These complaints were more common
with skim milk products as compared to the 1% reduced fat milk and
full fat milk. More generally, complaints of fishy flavor were
reported within one to two months following manufacture. This was
deemed unsatisfactory since the expiration code required that these
milks maintain satisfactory taste for at least 77 days (2.5 months)
following manufacture.
[0102] Modifications to the milk that is most susceptible to
off-flavor development, i.e., the skim milk formula and
lactose-reduced skim milk, were initiated with the hope of
improving the robustness of the formula against rancidity, to allow
the product to reliably last the entire coded period under normal
storage and usage conditions without consumer complaints.
[0103] Use of Fish Oil Dilution. As described elsewhere herein,
Applicant discovered that the resistance of fish oil to becoming
rancid in milk, and the resulting increase in the shelf life of
fish oil-fortified milk products might be accomplished by
pre-combining and diluting the fish oil into a rancidity-resistant
vegetable oil such as a high oleic acid content vegetable oil.
Because milk production trials are very expensive and wasteful, two
stability tests were adopted.
[0104] Accordingly, 0.2% by weight (0.48 g per serving) of a high
oleic content vegetable oil (sunflower oil containing 82% oleic
acid, 8% linoleic acid and 8% saturated fatty acids) was
pre-combined with 0.043% by weight of fish oil (0.103 g per
serving) thereby diluting the fish oil 5.7-fold before adding into
regular skim milk. As an experimental control, a skim milk
formulation containing the same type and amount of fish oil (0.043%
cod liver oil containing approximately 31% by weight EPA+DHA and
providing about 32 mg EPA+DHA per serving) but lacking the high
oleic content vegetable oil was also produced. Bottled milk samples
were held at refrigerated temperature (3 degrees C.) to assess
normal refrigerated shelf life during the marked code life of the
milk.
[0105] Whereas the refrigerated control skim milk (with undiluted
fish oil) showed flavor degradation within 45 days, the skim milk
with pre-diluted fish oil showed no flavor degradation even after
80 days at 3 degrees C. Products were also evaluated for taste
after these refrigerated milks were diluted ten-fold into hot water
at 90 degrees C. to reflect the effect of hot tea or coffee on the
milk. Similar results were obtained, and confirmed the efficacy of
pre-diluting a fish oil into a stabilizing oil or fat before
homogenizing with milk.
[0106] Samples of the above skim milk products were also held at
elevated temperature (30 degrees C.) for accelerated stability
testing, and sampled daily for off-flavor development. Skim milk
that contained the undiluted fish oil (i.e., without any high oleic
content sunflower stabilizer oil for diluting the fish oil) showed
rapid flavor degradation during incubation at 30 degrees C.,
turning fishy and rancid within 3 to 4 days. By contrast, the same
skim milk containing the sunflower oil-diluted fish oil showed no
flavor degradation before 11 days of incubation at 30 degrees C. In
addition, similarly incubated 1% milkfat-containing regular and
lactose-free milks containing the same amount of diluted fish oil
(0.043% fish oil and 0.2% high oleic sunflower oil) showed no
flavor degradation even after 12 days of incubation.
[0107] Second, multi-variant trials were initiated on a
Microthermics, pilot size milk processor to evaluate a number of
possible changes in the milk formulation. A variety of milk samples
stored in both sealed as well as open bottles (milk exposed to air)
were evaluated daily for flavor deviation at elevated temperature
(30 degrees C.). All milks contained the above-described 0.1 g per
serving of fish oil diluted with 0.5 g per serving of high oleic
content vegetable oil. Control samples were run along with the test
samples.
[0108] Results Summary. The milk production samples evaluated to
date showed the following results:
[0109] Skim milk samples were produced containing the same
above-described fish oil diluted with the same amount of high oleic
sunflower oil as described above. From three different production
runs, the milk (stored at 30 degrees C. for accelerated stability
testing) lasted at least 10.5, 12, and 12 days before either
showing rancidity or exhausting the samples available for tasting
(see table below). From previous tests it was known that skim milks
without pre-dilution of the fish oil lasted only 3-4 days at 30
degrees C. before tasting fishy. This represents a three to
four-fold improvement in resistance to rancidity development as a
function of time, owing to the pre-dilution of the fish oil with
the stabilizing sunflower oil.
[0110] Lactose-Free skim milk samples containing fish oil and
oxidative stabilization oil from one production run were similarly
prepared and evaluated for 12.5 days at elevated temperature with
no flavor deviation noted (all samples evaluated).
[0111] Milks containing 1% butterfat from two production runs were
similarly prepared and evaluated during 10 and 12 days storage at
elevated temperature (30 degrees C.) with no rancidity deviation
noted in any of the samples tasted (all samples evaluated).
[0112] Evaluation of identical refrigerated samples (3 degrees C.)
showed that all products lasted over 60 days with no rancidity
noted.
TABLE-US-00001 Days to Fail Days to Fail at 30 at 3 Product Code
degrees C. degrees C. Skim May 19 11 >70 Skim May 19 >10*
>70 1% May 20 >10* >70 Lactose Free May 28 >12.5*
>70 Skim May 28 >12* >70 1% May 29 >12* >70
*exhausted sample before rancidity failure Skim milks with 0.1
g/serving undiluted fish oil showed rancidity before 5 days at 30
degrees C.
[0113] Pilot samples are run using the same production settings as
used with full scale production. Further experiments are being
conducted to optimize the dilution ratio of high oleic content
vegetable oil to fish oil in order to determine the minimum
effective ratio for achieving flavor stability at 3 degrees C. over
further extended time intervals beyond 60 days, e.g., 80-100 days.
For example, ratios in excess of 4:1 dilutions, e.g., 5:1, 7:1 and
10:1 are being tested. In addition, edible oils other than high
oleic vegetable oil are being tested such as palm oil, palm olein,
palm stearin, palm kernel oil, milkfat, cocoa butter, corn oil,
canola oil, safflower oil, sunflower oil, cottonseed oil, and
soybean oil for example.
Example 2
Examples of Food Compositions Incorporating Stabilized Omega-3
Oils
[0114] The following example recipes illustrate additional foods
incorporating omega-3 supplementation oils. Composition percentages
are given as weight percentages. As will be readily understood,
many variants of these foods can also be made by varying the
ingredient list and/or ingredient amounts.
TABLE-US-00002 Mayonnaise (Serving Size 15 g) Ingredients Percent
(%) Water 52.6008 High Oleic (HO) Sunflower Oil 30.215 -Omega-3 Oil
0.2133 Starch 5.0221 Vinegar 5.4866 Salt 1.1752 Sugar 2.4106 Whey
Protein Concentrate 2.0000 Mustard Flour 0.5173 Sodium Benzoate
0.0854 Potassium Sorbate 0.0854 Xanthan Gum 00753 Beta Carotene
0.0251 Celery Salt 0.0412 Citric Acid 0.0251 Vitamin E 0.0141 EDTA
0.0075 Total 100.0000
TABLE-US-00003 Salad Dressing- Creamy Italian (Serving Size 80 g)
Ingredients Percent (%) Water 36.8043 HO Sunflower Oil 29.6223
-Omega-3 Oil 0.0400 Vinegar 12.4965 Sugar 9.6317 Starch 5.0705 Egg
Yolks, 10% salt 4.0235 Salt 0.9274 Minced Onion 0.6064 Garlic
Powder 0.4994 Potassium Powder 0.0852 Peppers 0.1284 Oregano 0.0571
Calcium Disodium EDTA 0.0073 Total 100.0000
TABLE-US-00004 Cheese Sauce (Macaroni and Cheese) Serving Size 100
g Ingredients Percent (%) Milk 69.04 Cheddar Cheese 24.36 HO
Sunflower Oil 2.97 -Omega-3 Oil 0.03 Starch 2.40 Salt 1.00 Lecithin
0.20 Total 100.00
TABLE-US-00005 Sour Cream- (Serving size 30 g) Ingredients Percent
(%) Whole Milk 70.0000 Heavy Cream 16.0000 Skim Milk 5.0000 Non-Fat
Dry Milk 4.0000 Starch 2.2200 Lactic Acid 1.0000 HO Sunflower Oil
0.4433 -Omega-3 Oil 0.1067 Guar Gum 0.3500 Salt 0.3000 Sodium
Tripolyphosphate 0.2500 Locust Bean Gum 0.2500 Sodium Citrate
0.0800 Total 100.0000
TABLE-US-00006 Yogurt (Serving Size 225 g) Ingredients Percent (%)
Water 80.2900 Protein 7.4100 Sugar 5.5000 Fructose 2.0000
Stabilizer 2.2500 HO Sunflower Oil 1.2358 -Omega-3 Oil 0.0142
Dextrose 1.0000 Natural Masking Flavor 0.3000 Total 100.0000
Other Exemplary Products for Inclusion of Omega-3 Supplementation
Oils:
Cream Cheese--Low Fat/Regular
[0115] 1/2 & 1/2 Creamers
Ice Cream--Low Fat
Smoothie
Cheese
Dips
Sauces
Gravy
[0116] Batters and dough
[0117] All patents and other references cited in the specification
are indicative of the level of skill of those skilled in the art to
which the invention pertains, and are incorporated by reference in
their entireties, including any tables and figures, to the same
extent as if each reference had been incorporated by reference in
its entirety individually.
[0118] One skilled in the art would readily appreciate that the
present invention is well adapted to obtain the ends and advantages
mentioned, as well as those inherent therein. The methods,
variances, and compositions described herein as presently
representative of preferred embodiments are exemplary and are not
intended as limitations on the scope of the invention. Changes
therein and other uses will occur to those skilled in the art,
which are encompassed within the spirit of the invention, are
defined by the scope of the claims.
[0119] It will be readily apparent to one skilled in the art that
varying substitutions and modifications may be made to the
invention disclosed herein without departing from the scope and
spirit of the invention. For example, variations can be made in the
particular choice of oxidative stabilization oil, source of EPA/DHA
or alpha-linolenic fatty acid-containing enriching oils, method of
combining and diluting edible oils, method of homogenizing and/or
pasteurizing milk, method of measuring and reporting the fat
content of milk, method of measuring the rate of oxidation of
omega-3 fatty acids in milk and the like. Thus, such additional
embodiments are within the scope of the present invention and the
following claims.
[0120] The invention illustratively described herein suitably may
be practiced in the absence of any element or elements, limitation
or limitations which is not specifically disclosed herein. Thus,
for example, in each instance herein any of the terms "comprising",
"consisting essentially of" and "consisting of" may be replaced
with either of the other two terms. The terms and expressions which
have been employed are used as terms of description and not of
limitation, and there is no intention that in the use of such terms
and expressions of excluding any equivalents of the features shown
and described or portions thereof, but it is recognized that
various modifications are possible within the scope of the
invention claimed. Thus, it should be understood that although the
present invention has been specifically disclosed by preferred
embodiments and optional features, modification and variation of
the concepts herein disclosed may be resorted to by those skilled
in the art, and that such modifications and variations are
considered to be within the scope of this invention as defined by
the appended claims.
[0121] In addition, where features or aspects of the invention are
described in terms of Markush groups or other grouping of
alternatives, those skilled in the art will recognize that the
invention is also thereby described in terms of any individual
member or subgroup of members of the Markush group or other
group.
[0122] Also, unless indicated to the contrary, where various
numerical values or value range endpoints are provided for
embodiments, additional embodiments are described by taking any 2
different values as the endpoints of a range or by taking two
different range endpoints from specified ranges as the endpoints of
an additional range. Such ranges are also within the scope of the
described invention. Further, specification of a numerical range
including values greater than one includes specific description of
each integer value within that range.
[0123] Thus, additional embodiments are within the scope of the
invention and within the following claims.
* * * * *