CS209765B1 - A method of making a dietetic composition - Google Patents

Abstract

The invention relates to a method for producing a dietary preparation for the prevention and treatment of arteriosclerosis with other general strengthening effects, based on natural soy lecithin and a component of the unsaponifiable fraction of vegetable oil, prepared on a carrier. The process consists in that a mixture of melted soy lecithin and the unsaponifiable fraction of vegetable oil is hydrated and homogenized under heat with an aqueous solution of sugars, after which a carrier selected from the group of modified cereals is added. The advantage of the process according to the invention is the preparation of natural soy lecithin and a component of the unsaponifiable fraction of vegetable oil in high concentration on carriers that exhibit high absorption capacity for soy lecithin and the unsaponifiable fraction of vegetable oil. The process achieves the removal of disadvantageous physical and organoleptic properties of natural soy lecithin and the unsaponifiable fraction of vegetable oil and at the same time increases the nutritional and biological effectiveness of the preparation. The invention can be used in the food industry or in the pharmaceutical industry.

Description

The invention relates to a process for the production of a dietary composition for the prevention and treatment of arteriosclerosis with further overall enhancing effects, based on natural soybean lecithin and a component of the unsaponifiable fraction of vegetable oil.

The preparation of natural nape lecithin and the component of the unsaponifiable fraction of vegetable oil is the basis for the production of a dietary composition for the prevention and treatment of arteriosclerosis with other overall enhancing effects. A suitable edible form is a prerequisite for the oral administration of the phosphatide complex and the non-saponifiable component of the vegetable oil. Because of their physical and organoleptic properties, oral administration of both components in the natural state is very difficult and intolerable throughout the course of the treatment. Some known methods nullify the inappropriate physical properties of lecithin by adding concentrated sugar solutions to remove its stickiness and sticking in the oral cavity, but the resulting gummy mass continues to have an oily flavor, highlighted in addition by the presence of a non-saponified vegetable oil component. Another method that allows the use of soybean lecithin in combination with a component of the unsaponifiable fraction of vegetable oil in an organoleptically fully satisfactory form for the purpose is to prepare an emulsion in a water-sugar solution in the presence of alcohol. The disadvantage is the limited range of uses with regard to the presence of alcohol. It is further known to prepare a soluble form of soybean lecithin phosphatides in vegetable oils in the presence of suitable emulsifiers, which is applicable even in the presence of an increased percentage of the unsaponifiable component of the vegetable oil. The disadvantage of this procedure is the low concentration of soybean lecithin in oil, max. 3 ° K, which is associated with the necessity of receiving high daily doses causing again aversion.

It has now been found that a dietetic agent for the prevention and treatment of arteriosclerosis, with other overall enhancing effects, based on soy lecithin and a component of the unsaponifiable fraction of vegetable oil, can be produced by the process of the invention. and homogenizing the mixture of 30 to 60 wt. parts of molten soya lecithin containing 60 to 70 wt. plant phosphatides and 0.6 to 3.0 wt. parts by weight of the unsaponifiable fraction of vegetable oil, preferably of corn germ oil, 10 to 31 wt. % of an aqueous sugar solution containing 60 to 80 wt. sugars selected from the group consisting of sorbitol, glucose, sucrose, fructose, lactose, maltose, polysaccharides and mixtures thereof, followed by 15 to 45 wt. parts of a carrier selected from the group consisting of a trim. % of cereal, preferably oatmeal, soy protein concentrate, soy protein isolate, milk powder and mixtures thereof, and the mixture is subjected to homogenization.

A dietary composition for the prevention and treatment of arteriosclerosis with other overall enhancing effects can also be produced according to the present invention by the method of homogenizing the mixture with the addition of fortifying agents 0.1 to 0.15 wt. % of calcium pantothenate and / or 0.06 to 0.15 wt. parts of alpha-tocopherol and / or 0.03 to 0.06 wt. parts of vitamins selected from the group consisting of vitamin B _1, BG, B, _N,

And / or 0.06 to 0.15 wt. parts of nicotinic acid amide. The composition can further be produced by the process of the invention, which comprises homogenizing the mixture with an addition of 0.3 to 3 wt. parts of food flavorings and / or aromas of natural or synthetic origin, whether with or without the addition of fortifying agents. The process according to the invention can also be carried out by adding part of the sugars to the mixture in solid form - free-flowing, when homogenized with the carrier.

In the final form, the preparation is converted after complete homogenization. It is cooled to 20 ° C, crushed and made into granules, tablets, dragees and the like.

An advantage of the process according to the invention is the preparation of natural soybean lecithin and a component of the unsaponifiable matter of vegetable oil, preferably from corn germ oil in a concentrated concentration on a carrier from the group of treated cereals, preferably oatmeal, treated leguminos, reindeer protein concentrate and isolate, mixtures thereof which exhibit a high absorption capacity against soya lecithin and an unsaponifiable fraction of vegetable oil. The process according to the invention eliminates the unsuitable physical and organoleptic properties of natural soybean lecithin and the unsaponifiable fraction of vegetable oil, while increasing the biological activity of the composition. Another advantage is the high concentration of soy lecithin and the unsaponifiable fraction of vegetable oil in the product, at their ratio of up to 10: 1, allowing reduced dosages compared to emulsion types to 2 to 4 times less and oil types 10 to 20 times less for daily use. The soybean lecithin together with the non-saponifiable portion of maize germ oil, in the ratio of both 10 to 100: 1 on the carrier, according to the method of the invention, has excellent organoleptic properties, high durability and suitable consumption form.

He did

In a tempered homogenizer, 35 wt. parts of soya lecithin containing 70 wt. phosphatides together with 3.5 wt. part of the unsaponifiable fraction of maize germ oil. By adding 16 wt. parts of a sugar syrup containing 11 wt. parts of glucose and 5 wt. parts of water were hydrated. After hydration, 45.5 wt. % of crushed oatmeal with an average content of 12 wt. water and perfect homogenization. The obtained homogeneous mixture was cooled to 20 ° C. Then it crushed and shaped.

Example 2

In a tempered homogenizer, 40.0 wt. parts of reindeer lecithin containing 65 wt. phosphatides together with 3.0 wt. parts of the unsaponifiable fraction of vegetable oil. By adding 7.0 wt. parts of sugar syrup containing 5.0 wt. parts by weight of glucose and 2.0 wt. parts of water, hydration was performed. Subsequent dosing of 0.15 wt. % of nicotinic acid amide, 0.1 wt. % of alpha-tocopherol and 0.05 wt. % of a mixture of vitamins B, Bg, Bg, Bg. After complete homogenization, a 12.0 wt. parts of lactose and 37.7 wt. % of milk powder with an average content of 12 wt. water and homogenization was repeated. The obtained homogeneous mixture was cooled to 20 ° C, crushed and shaped.

Example 3

In a tempered homogenizer, 50 wt. parts by weight of soya lecithin containing 68 wt. phosphatides together with 1.0 wt. part of the unsaponifiable fraction of maize germ oil. By adding 9.0 wt. parts of a sugar syrup containing 6.0 wt. parts by weight of glucose and 3.0 wt. parts of water were hydrated. Dosing followed

0.3 wt. part of coconut ardma. After complete homogenization, a mixture of 6.0 wt. parts by weight of sucrose, 13.7 wt. % of crushed oatmeal and 20.0 wt. parts of milk powder with an average water content of 12% by weight; and homogenization was repeated at 20 ° C to form granules.

Claims (4)

SUBJECT OF THE INVENTION A process for the preparation of a soy lecithin-based dietary composition and a vegetable oil unsaponifiable component, characterized in that a mixture of 30 to 60% by weight is hydrated and homogenized at a temperature of 50 to 90 ° C. parts of molten soya lecithin with a content of 60 to 70 wt. of plant fasphatides and 0.6 to 3.0 wt. parts by weight of unsaponifiable fraction of vegetable oil, preferably corn germ oil, 10 to 31 wt. % of an aqueous sugar solution containing 60 to 80 wt. sugars selected from the group consisting of sorbitol, glucose, sucrose, fructose, lactose, maltose, polysaccharides, and mixtures thereof; parts of a carrier selected from the group consisting of treated cereals, preferably oatmeal, soy protein concentrate, soy protein isolate, milk powder and mixtures thereof, and the mixture is subjected to homogenization. 2. A method according to claim 1, characterized in that the mixture is homogenized with the addition of fortifying agents from 0.1 to 0.15 wt. % of calcium pantothenate and / or 0.06 to 0.15 wt. % of alpha-tocopherol and / or 0.03 to 0.06 wt. % of vitamins selected from the group consisting of vitamins B,, Bg, Bg, B, g, and mixtures thereof and / or 0.06 to 0.15 wt. % of nicotinic acid amide. 3. A method according to claim 1 or 2, characterized in that the mixture is homogenized with an addition of 0.3 to 3.0 wt. parts of food flavorings and / or flavorings of natural or synthetic origin. 4. A method according to claim 1 or 2, wherein a portion of the sugars is added to the mixture in solid free-flowing form by homogenization with a carrier.