Salts of fatty acids and methods of making and using thereof

A technology of fatty acid calcium salt and fatty acid residue, which is applied in the field of fatty acid salt and its preparation and use, and can solve the problems of odor and taste, easy oxidation, etc.

Inactive Publication Date: 2008-12-10
OCEAN NUTRITION CANADA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Unfortunately, many omega-3 fatty acid supplements are prone to oxidation and can be off-flavored in smell and taste
In addition, compliance to a dietary supplement regimen requires regularity, which is often missing

Method used

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  • Salts of fatty acids and methods of making and using thereof
  • Salts of fatty acids and methods of making and using thereof
  • Salts of fatty acids and methods of making and using thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0189] Embodiment 1: the use of calcium oxide

[0190] A suspension of 40.0 g (118 mmol) 40:20 EE and 4.37 g (78 mmol) CaO was heated to 120° C. with stirring, then 15.6 mL of water were added dropwise. The reaction was refluxed at 120 °C for 5 h under nitrogen. After cooling, the aqueous liquid was decanted, lyophilized and the solid material was crushed. The resulting beige powder was dissolved in THF and centrifuged to remove insolubles. Total omega-3 content: 612 mg / g (86% yield). EPA content: 363 mg / g (yield 86%). DHA content: 180 mg / g (yield 84%). The calcium content is 7.0%.

Embodiment 2

[0191] Embodiment 2: the use of calcium chloride

[0192] A mixture of 40.0 g (118 mmol) 40:20 EE, 7.3 g ethanol and 6 g (150 mmol) NaOH in 6 g water was heated to 80-85 °C and the reaction was refluxed under nitrogen for 1 h. Then add 11.4g (78mmol) CaCl 2 2H 2A solution of O in 15.3 g of water and the reaction was refluxed (100-105° C.) for 5 h. After cooling, the liquid was decanted, and the solid material was lyophilized and crushed into a beige powder. The powder was washed several times with water and freeze-dried again. Total omega-3 content: 667 mg / g (93% yield). EPA content: 393 mg / g (93% yield). DHA content: 199 mg / g (92% yield). The calcium content is 6.7%.

Embodiment 3

[0193] Embodiment 3: the use of magnesium chloride

[0194] In addition to using 15.8g (78mmol) MgCl 2 ·6H 2 The magnesium salt was prepared as described in Example 2 except for the solution of O in 21.2 g of water. The salt obtained was a beige powder. Total omega-3 content: 688 mg / g (94% yield). EPA content: 407 mg / g (94% yield). DHA content: 205 mg / g (93% yield). The magnesium content is 4.4%. The sodium content is 1.1%.

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Abstract

Disclosed are methods of making salts of fatty acids (e.g., marine oils) and to salts prepared by the disclosed methods. Methods of using the disclosed salts are also disclosed.

Description

[0001] Cross-references to related applications [0002] This application claims priority to U.S. Provisional Patent Application 60 / 724,644, filed October 7, 2005, and U.S. Provisional Patent Application 60 / 775,644, filed February 22, 2006, both of which are incorporated by reference in their entirety this manual. technical field [0003] The disclosure relates to methods of making salts of fatty acids, such as marine oil, and to salts made by the disclosed methods. Methods of using the disclosed salts are also disclosed. Background technique [0004] Omega-3 fatty acids are very important for daily life and work. For example, omega-3 fatty acids such as cis-5,8,11,14,17-eicosapentaenoic acid (EPA) and cis-4,7,10,13,16,19-docosahexaenoic acid are recognized (DHA) has a beneficial effect in lowering serum triglycerides. These compounds are also known to have other cardioprotective beneficial effects such as prevention of cardiac arrhythmias, stabilization of atherosclerot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23K1/16A61K31/201A61K31/202A23K20/158A23L33/12
Inventor J·C·巴罗J·A·克雷拉维克
Owner OCEAN NUTRITION CANADA
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