FR2896126A1 - Oil useful for frying and seasoning comprises omega-6 and omega-3 fatty acids - Google Patents

Oil useful for frying and seasoning comprises omega-6 and omega-3 fatty acids Download PDF

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Publication number
FR2896126A1
FR2896126A1 FR0600320A FR0600320A FR2896126A1 FR 2896126 A1 FR2896126 A1 FR 2896126A1 FR 0600320 A FR0600320 A FR 0600320A FR 0600320 A FR0600320 A FR 0600320A FR 2896126 A1 FR2896126 A1 FR 2896126A1
Authority
FR
France
Prior art keywords
omega
frying
fatty acids
oil
linolenic acid
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
FR0600320A
Other languages
French (fr)
Inventor
Patrice Perault
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HUILERIES ET MAISERIES P DUMOR
Original Assignee
HUILERIES ET MAISERIES P DUMOR
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by HUILERIES ET MAISERIES P DUMOR filed Critical HUILERIES ET MAISERIES P DUMOR
Priority to FR0600320A priority Critical patent/FR2896126A1/en
Priority to FR0752669A priority patent/FR2896252A1/en
Publication of FR2896126A1 publication Critical patent/FR2896126A1/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Seasonings (AREA)

Abstract

Oil for frying and seasoning comprises omega-6 and omega-3 fatty acids at a linoleic acid:alpha linolenic acid ratio of =5. The oil comprises alpha linolenic acid at greater than 0.6 g/100 g and has a cholesterol content of less than 150 mg/100 g.

Description

La présente invention concerne une huile pour friture et assaisonnementThe present invention relates to an oil for frying and seasoning

équilibrée en acides gras Oméga 6 et Oméga 3, constituée d'un mélange d'huiles raffinées et/ou brutes appartenant au règne végétal et animal. Les caractéristiques de cette huile sont les suivantes : - pourcentage en acides gras saturés = 25 % - pourcentage en acides gras monoinsaturés = 60 % - pourcentage en acides gras polyinsaturés = 15 % - rapport acides gras oméga 6 (acide linoléïque C18 :2 cis ) /acides gras équivalent oméga 3 (acide alpha linolénique + EPA et DHA ; uniquement les isomères cis) = inférieur ou égal à 5 - acide linolénique (C18 :3 ù isomères cis + trans) = inférieur à 2 % - acide alpha linolénique ( isomères cis) = supérieur ou égal à 0.6 % - teneur en cholestérol = inférieure à 150 mg pour 100 g -vitamine E (alpha tocophérol équivalent) permettant la mention naturellement riche en vitamine E avec un ordre de grandeur de 30 mg pour 100 g - teneur en vitamine D3 = inférieure à 5 microgrammes pour 100 g Cette huile pourra revendiquer les mentions suivantes : - naturellement riche en vitamine E - huile végétale pour friture et assaisonnement 20 -participe/contribue au rééquilibrage des apports en acides gras oméga 3 les acides gras Oméga 3 participent/contribuent au bon fonctionnement du système cardiovasculaire - enrichi en vitamine D équilibrée en Oméga 6 et Oméga 3 25 Sur le plan organol.eptique cette huile pourra ou non présenter un goût de fruit et/ou de graines. L'originalité de cette invention réside dans le fait que ce nouveau produit, inédit à ce jour, peut être utilisé à chaud ou à froid. 10 15  balanced Omega 6 and Omega 3 fatty acids, consisting of a mixture of refined and / or raw oils belonging to the vegetable and animal kingdoms. The characteristics of this oil are as follows: - percentage of saturated fatty acids = 25% - percentage of monounsaturated fatty acids = 60% - percentage of polyunsaturated fatty acids = 15% - ratio of omega 6 fatty acids (linolenic acid C18: 2 cis) Omega-3 fatty acids (alpha-linolenic acid + EPA and DHA, cis-isomers only) = less than or equal to 5 - linolenic acid (C18: 3 cis-trans isomers) = less than 2% - alpha-linolenic acid (isomers) cis) = greater than or equal to 0.6% - cholesterol content = less than 150 mg per 100 g -vitamin E (alpha tocopherol equivalent) allowing the mention naturally rich in vitamin E with an order of magnitude of 30 mg per 100 g - grade vitamin D3 = less than 5 micrograms per 100 g This oil may claim the following: - Naturally rich in vitamin E - Vegetable oil for frying and seasoning 20 -participates / contributes to rebalancing omega 3 fatty acid intake omega 3 fatty acids participate / contribute to the proper functioning of the cardiovascular system - enriched in vitamin D balanced with Omega 6 and Omega 3 organol.eptic This oil may or may not have a taste of fruit and / or seeds. The originality of this invention lies in the fact that this new product, unpublished to date, can be used hot or cold. 10 15

Claims (4)

REVENDICATIONS 1) Huile pour friture et assaisonnement caractérisée par la présence d'acides gras oméga 6 et d'acides gras oméga 3 dont le rapport en acide linoléïque sur équivalent acide alpha linolénique est inférieur ou égal à 5 , l'apport en acide alpha linolénique est supérieur à 0.6 g/100g, la teneur en cholestérol est inférieure à 150 mg/100 g.  1) Oil for frying and seasoning characterized by the presence of omega 6 fatty acids and omega 3 fatty acids whose ratio in linoleic acid on equivalent alpha linolenic acid is less than or equal to 5, the intake of alpha linolenic acid is greater than 0.6 g / 100 g, the cholesterol content is less than 150 mg / 100 g. 2) Huile pour friture et assaisonnement caractérisée par une teneur en acide linolénique inférieure à 2 % selon la revendication 1  2) Oil for frying and seasoning characterized by a linolenic acid content of less than 2% according to claim 1 3) Huile pour friture et assaisonnement caractérisée par son goût fruité selon la revendication 1  3) frying oil and seasoning characterized by its fruity taste according to claim 1 4) Huile pour friture et assaisonnement caractérisée par ses teneurs en vitamine E (de l'ordre de 30 mg/l00 g) et en vitamine D3 (5 micro grammes/l00 g) selon la revendication 1  4) Frying oil and seasoning characterized by its contents of vitamin E (of the order of 30 mg / 100 g) and vitamin D3 (5 micrograms / 100 g) according to claim 1
FR0600320A 2006-01-13 2006-01-13 Oil useful for frying and seasoning comprises omega-6 and omega-3 fatty acids Pending FR2896126A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
FR0600320A FR2896126A1 (en) 2006-01-13 2006-01-13 Oil useful for frying and seasoning comprises omega-6 and omega-3 fatty acids
FR0752669A FR2896252A1 (en) 2006-01-13 2007-01-15 Oil useful for frying and seasoning of food, comprises fatty acids comprising saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids and linolenic acid

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR0600320A FR2896126A1 (en) 2006-01-13 2006-01-13 Oil useful for frying and seasoning comprises omega-6 and omega-3 fatty acids

Publications (1)

Publication Number Publication Date
FR2896126A1 true FR2896126A1 (en) 2007-07-20

Family

ID=36785911

Family Applications (1)

Application Number Title Priority Date Filing Date
FR0600320A Pending FR2896126A1 (en) 2006-01-13 2006-01-13 Oil useful for frying and seasoning comprises omega-6 and omega-3 fatty acids

Country Status (1)

Country Link
FR (1) FR2896126A1 (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0404058A2 (en) * 1989-06-23 1990-12-27 MILUPA GmbH & Co. KG Fat mixture, process for its preparation and its use
US20040052920A1 (en) * 2000-08-08 2004-03-18 Shin Koike Oil/fat composition
FR2845569A1 (en) * 2002-10-09 2004-04-16 Primalliance Semi-thick dietetic product useful as a dairy cream substitute is prepared from at least two vegetable oils
US20040166225A1 (en) * 1998-10-02 2004-08-26 Dharma Kodali Vegetable oil having elevated stearic acid content
EP1510133A1 (en) * 2003-09-01 2005-03-02 Belovo S.A., Egg Science & Technology Balanced oil composition

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0404058A2 (en) * 1989-06-23 1990-12-27 MILUPA GmbH & Co. KG Fat mixture, process for its preparation and its use
US20040166225A1 (en) * 1998-10-02 2004-08-26 Dharma Kodali Vegetable oil having elevated stearic acid content
US20040052920A1 (en) * 2000-08-08 2004-03-18 Shin Koike Oil/fat composition
FR2845569A1 (en) * 2002-10-09 2004-04-16 Primalliance Semi-thick dietetic product useful as a dairy cream substitute is prepared from at least two vegetable oils
EP1510133A1 (en) * 2003-09-01 2005-03-02 Belovo S.A., Egg Science & Technology Balanced oil composition

Non-Patent Citations (11)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "Les Produits - Isio Protect", INTERNET ARTICLE, 27 March 2005 (2005-03-27), XP002397107, Retrieved from the Internet <URL:http://web.archive.org/web/20050327225232/http://www.lesieur.fr/lesieur/fr/produit/produit.html?input_keydata=30&icp=5&icmc=3&icmp=6> [retrieved on 20060831] *
ANONYMOUS: "Santé et médecine", INTERNET ARTICLE, 17 August 2003 (2003-08-17), XP002398418, Retrieved from the Internet <URL:http://web.archive.org/web/20030817083508/http://pbi-ibp.nrc-cnrc.gc.ca/fr/media/sante.pdf> [retrieved on 20060911] *
BUDOWSKI P ET AL: "ALPHA-LINOLENIC ACID AS A REGULATOR OF THE METABOLISM OF ARACHINOIC ACID: DIETARY IMPLICATIONS OF THE RATIO, N-6:N-3 FATTY ACIDS", PROCEEDINGS OF THE NUTRITION SOCIETY, LONDON, GB, vol. 44, 1985, pages 221 - 229, XP000196513, ISSN: 0029-6651 *
CORDULA BLANK; MARK A. NEUMANN; MARIA MAKRIDES; ROBERT A. GIBSON: "Optimizing DHA levels inpiglets by lowering the linoleic to alpha-linolenic acid ratio", JOURNAL OF LIPID RESEARCH, vol. 43, no. 9, September 2002 (2002-09-01), pages 1537 - 1543, XP002396960 *
FROM THE U S DEPARTMENT OF AGRICULTURE/AGRICULTURAL RESEARCH SERVICE CHILDREN'S NUTRITION RESEACH CENTER ET AL: "Effect of dietary linoleic/alpha-linolenic acid ratio on growth and visual function of term infants", JOURNAL OF PEDIATRICS, MOSBY-YEAR BOOK, ST. LOUIS, MO, US, vol. 131, no. 2, August 1997 (1997-08-01), pages 200 - 209, XP005155486, ISSN: 0022-3476 *
SOUCI-FACHMANN-KRAUT: "Food Composition and Nutrition Tables", 2000, MEDPHARM, XP002395510 *
SOUCI-FACHMANN-KRAUT: "Food Composition and Nutrition Tables", 2000, MEDPHARM, XP002395511 *
SOUCI-FACHMANN-KRAUT: "Food Composition and Nutrition Tables", 2000, MEDPHARM, XP002398422 *
SOUCI-FACHMANN-KRAUT: "Food Composition and Nutrition Tables", 2000, MEDPHARM, XP002398423 *
SOUCI-FACHMANN-KRAUT: "Food Composition and Nutrition Tables", 2000, MEDPHARM, XP002398424 *
VASUKI WIJENDRAN; K.C. HAYES: "Dietary n-6 and n-3 fatty acid balance and cardiovascular health", ANNUAL REVIEW OF NUTRITION, vol. 24, July 2004 (2004-07-01), pages 597 - 615, XP002396959 *

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