Highly absorbable and bioavailable edible algae oil DHA ultramicroemulsion

Abstract

Edible algae oil composition, characterized in that the edible algae oil composition, based on the total mass of the edible algae oil composition, comprises: 2 to 27% active components, 1 to 30% oily components, 2 to 15% emulsifier, 40 to 80% water, 0.1 to 3% stabilizer; wherein the active components comprise a first active component, the first active component being algae oil, the algae oil comprising docosahexaenoic acid (DHA); wherein the oily components comprise at least one of medium-chain triglycerides, vegetable fats, and diglyceride oil; wherein the emulsifier comprises at least one of sucrose fatty acid esters, sodium starch octenylsuccinate, gum arabic, polysorbate 80, sodium caseinate, soy lecithin, polyglycerol fatty acid esters, monoglyceride, jujube gum, linseed gum, and peach gum;wherein the stabilizer comprises at least one of gellan gum, xanthan gum, guar gum, pectin, carrageenan, curdlan gum, tamarind gum, soluble soy polysaccharide and okra polysaccharide.

Description

Technical field The present invention belongs to the technical field of food, health foods or pharmaceutical preparations and specifically relates to an edible algal oil composition with high bioavailability. State of the art Algal oil, particularly rich in DHA and EPA, such as Schizochytrium oil, Crypthecodinium cohnii oil, etc., is an important source of omega-3 unsaturated fatty acids and possesses various physiological functions, including promoting brain health, improving eyesight, and regulating blood lipids. Currently, the main dosage forms of algal oil products on the market include softgels, liquid oil, and powder. Among these, softgels are the most common, as they effectively block oxygen, are opaque to light, and protect the algal oil from oxidation. However, problems exist, such as potential dietary restrictions due to the capsule shell (typically gelatin) (e.g., for vegetarians, religious prohibitions), difficulty swallowing (especially in children and the elderly), and gastrointestinal discomfort in some individuals.Liquid oil is available in direct filler or drop form, allowing for easy dosage adjustment, but is susceptible to oxidative degradation, has an oily taste that can easily lead to aversion, and is inconvenient to transport and use. Powders are typically produced using microencapsulation technologies, exhibit good stability, but production costs are high and they can contain large amounts of wall material, which negatively impacts the active ingredient content and taste. Therefore, there is a lack of an algae oil product form that combines good stability, excellent taste, precise intake, and the absence of the need to swallow solid dosage forms. Furthermore, current algal oil products have the following problems: Without complete reliance on a gelatin capsule shell, the unsaturated fatty acids in the algal oil tend to oxidize within an acceptable shelf life, while stability decreases. Additionally, the DHA in algal oil is present in the form of relatively large oil droplets, which are difficult to completely break down by lipases in the digestive tract; the human small intestine can only absorb fat that has been emulsified and broken down into extremely fine "micelles" (particle size typically less than 0.1 to 20 micrometers). Large oil droplets in conventional dosage forms rely entirely on the body's own bile and digestive enzymes for emulsification, a process whose efficiency is limited, especially in individuals with an immature or impaired digestive system. The invention and its advantages To overcome the problems and shortcomings of the prior art, the present invention provides an edible algal oil composition with high bioavailability. This edible algal oil composition, through its appropriate formulation, forms a stable emulsion or cream system that maintains high system stability even during prolonged storage without segregation. Furthermore, the specific emulsion or cream system described above is an oil-in-water system that can effectively reduce the oily mouthfeel and adverse taste perception caused by direct exposure to the algal oil, while simultaneously maintaining acceptable physical and oxidative stability under controlled application conditions such as in sticks or sealed soft packaging. According to a first aspect of the present invention, an edible algal oil composition is provided, wherein the edible algal oil composition, based on the total mass of the edible algal oil composition, comprises: 2 to 27% active components, 1 to 30% oily components, 2 to 15% emulsifier, 40 to 80% water, 0.1 to 3% stabilizer; wherein the active components comprise a first active component, the first active component being algal oil, the algal oil comprising docosahexaenoic acid (DHA); wherein the oily components comprise at least one of medium-chain triglycerides, vegetable fats, and diglyceride oil; wherein the emulsifier comprises at least one of sucrose fatty acid esters, sodium starch octenylsuccinate, gum arabic, sodium starch octenylsuccinate, polysorbate 80, sodium caseinate, soy lecithin, polyglycerol fatty acid esters, monoglyceride, jujube gum, linseed gum and peach gum;wherein the stabilizer comprises at least one of gellan gum, xanthan gum, guar gum, pectin, carrageenan, curdlan gum, tamarind gum, soluble soy polysaccharide and okra polysaccharide. In the edible algal oil composition provided by the present invention, the specific proportions of the aforementioned active ingredients (mainly algal oil), oily components, emulsifiers, and stabilizers form a stable oil-in-water (O / W) emulsion structure, thereby effectively improving problems such as the easy separation of algal oil emulsions during prolonged storage and the high susceptibility to oxidation of the unsaturated oils. Furthermore, the aforementioned composition results in a stable emulsion or cream system that retains the easy swallowability of liquids while also exhibiting a plastic, cream-like consistency that can be taken directly orally without the need for rinsing with water.And the “creamy” (semi-solid) cream system, which lies between liquid and solid, can also be used as a spread or salad dressing, effectively eliminating the barriers to intake for people with swallowing difficulties and increasing adherence as well as enjoyment. Specifically, emulsifiers such as sucrose fatty acid esters and gum arabic adsorb along the oil-water interface, forming a dense interfacial layer, while stabilizers such as gellan gum, xanthan gum, carrageenan, and guar gum form a three-dimensional gel network in the aqueous phase. These two components act synergistically, creating a dual physical barrier of interfacial layer and continuous phase network. This barrier effectively traps oil droplets and forms a stable, dense oil-in-water emulsion structure. This prevents the oil phase from floating to the surface or the aqueous phase from separating over extended periods, thus ensuring a stable emulsion or cream consistency throughout the product's shelf life. Furthermore, the oil-in-water emulsion structure allows the algal oil to be encapsulated in tiny droplets by the aqueous phase, significantly reducing the oil's direct contact area with atmospheric oxygen.Although the specific surface area increases with decreasing oil droplet size, the integrity of the interfacial layer and the aqueous barrier phase effectively slow down the oxygen penetration rate. At the same time, the oil-in-water structure of the present invention, in which the oil is dispersed into tiny droplets, significantly improves the oily mouthfeel when drinking oil directly. Furthermore, further accelerated stability tests showed that the emulsion or cream products of the invention exhibited no floating of the oil phase, no separation of an aqueous phase within 3 months, the texture remained uniform and fine, and they maintained high stability. Furthermore, in the emulsion or cream system of the present invention, since the algal oil is enveloped by the aqueous phase in the form of tiny oil droplets and the oil droplet size is very small, the algal oil is easily and completely broken down in the digestive tract by lipases, which increases the intestinal bioavailability of the algal oil (DHA). Preferably, the active ingredients further comprise a second active ingredient, wherein the second active ingredient comprises at least one of nervonic acid, phosphatidylserine, arachidonic acid, lutein esters, zeaxanthin, and linolenic acid; and / or, based on the total mass of the edible algal oil composition, the edible algal oil composition comprises 2 to 25% of the first active ingredient and 0.01 to 5% of the second active ingredient; and / or, the algal oil contains 35% or more of docosahexaenoic acid (DHA); and / or, the algal oil further comprises eicosapentaenoic acid (EPA), wherein the eicosapentaenoic acid (EPA) content is 3% or less of the algal oil. Furthermore, the active ingredients can include the aforementioned second active ingredient, enabling a functional upgrade from "simple nutritional supplementation" to "multidimensional, synergistic intervention" and offering tailored solutions for the precise nutritional needs of different populations. The aforementioned second active ingredients are all lipophilic or amphiphilic substances that can be efficiently encapsulated by the invention's emulsion system in the oil phase or the interfacial layer to prevent crystallization / precipitation or oxidative inactivation. Phosphatidylserine is inherently amphiphilic, can support emulsification, and, in synergy with sucrose fatty acid esters and soy lecithin, can increase the density of the interfacial layer. Furthermore, by precisely determining the quantitative ratio of the first to the second active ingredient, the invention simultaneously ensures the malleability of the dosage form, taste acceptance and economic costs while maintaining a reliable level of efficacy. Furthermore, limiting the DHA content in the algal oil ensures the intake requirements for effective active substances, and even at high levels of active ingredients, the composition provided by the invention continues to exhibit high emulsion stability. Preferably, the oily components comprise medium-chain triglycerides and vegetable fats; and / or, based on the total mass of the edible algal oil composition, the edible algal oil composition comprises 1.0 to 25.0% of the medium-chain triglycerides and 1.0 to 15.0% of the vegetable fats; and / or, the medium-chain triglycerides comprise caprylic / capric triglycerides; and / or, the vegetable fats comprise at least one of cocoa butter, coconut oil, sunflower oil, rice bran oil, shea butter, mango kernel oil, palm kernel oil, and babassu oil. Medium-chain triglycerides (MCTs) do not require carnitine transport, provide rapid energy, and form micelles mixed with algal oil, which significantly increases the intestinal bioavailability of DHA / EPA. Plant fats are plastic at room temperature, giving the cream a smooth application and a melting mouthfeel, preventing the separation of pure liquid oil, and exhibiting a high degree of saturation and strong antioxidant properties. They can dilute the unsaturation level of the algal oil and delay the oxidative rancidity of the overall fat. In particular, as a liquid oil phase, MCTs can effectively suppress the formation of large β-crystals in plant fats (such as cocoa butter) during storage and prevent a gritty feeling in the cream. Plant fats, on the other hand, provide a structural framework, prevent the excretion of MCTs, and together maintain the fine, stable texture of the cream or emulsion.Furthermore, MCT is refreshing and tasteless, quickly washing away any oily mouthfeel; the solid nature of vegetable fats at room temperature imparts a rich, fatty flavor and a smooth application. The specific blend of these two components in a particular ratio can completely envelop the bitter components of the algae oil, resulting in a pleasant, melt-in-the-mouth taste with a clean aftertaste. Preferably the emulsifier comprises sucrose fatty acid esters and gum arabic; and / or, based on the total mass of the edible algal oil composition, the edible algal oil composition comprises 0.02 to 5.0% sucrose fatty acid esters and 5 to 15% gum arabic. Sucrose fatty acid ester is a low-molecular-weight emulsifier that rapidly reduces the interfacial tension between oil and water, forming small, uniform oil droplets and thus increasing emulsification efficiency and initial stability by quickly adsorbing and forming a primary interfacial layer. Gum arabic is a hydrophilic, high-polymer colloid that, through spatial hindrance, forms a thick hydration shell on the surface of the oil droplets, preventing aggregation and simultaneously imparting a smooth mouthfeel and delayed flavor release to the emulsion or cream. Furthermore, by thickening the continuous phase, gum arabic, in synergy with the sucrose ester, inhibits Ostwald ripening, further improving physical stability and making the product smoother and more refined in the mouth.The two substances mentioned above complement each other with "rapid film formation + long-term stabilization" and exhibit a clear synergistic effect that significantly enhances the coalescence suppression capability. Controlling the amounts of sucrose fatty acid esters and gum arabic within the aforementioned ranges promotes the interaction of these two components and allows for better interaction with the other ingredients in the formulation, thereby optimizing the emulsion stability and the overall taste experience. Preferably, the stabilizer comprises at least one of the following: gellan gum, xanthan gum, guar gum, and carrageenan. Furthermore, the selection of the aforementioned substances as stabilizers is more advantageous for dispersing the oil into tiny droplets, forming a more stable oil-in-water emulsion structure, improving the long-term stability and smooth mouthfeel of the emulsified product, and also increasing the product's bioavailability. Preferably, the edible algal oil composition, based on its total mass, further comprises 0.01 to 5% antioxidants. Furthermore, the addition of a certain amount of antioxidants can delay the oxidative deterioration of DHA / EPA in the algal oil, effectively reduce the rate of increase in peroxide value, and ensure the retention rate of the active components within the shelf life. Preferably, the antioxidant comprises fat-soluble antioxidants and / or water-soluble antioxidants; and / or, wherein the fat-soluble antioxidants comprise at least one of mixed tocopherols, ascorbyl palmitate, oil-soluble rosemary extract, tea polyphenol palmitate, licorice extract as an antioxidant, and oil-soluble bamboo leaf extract as an antioxidant; wherein the water-soluble antioxidants comprise at least one of ascorbic acid, sodium ascorbate, D-isoascorbic acid and its sodium salts, calcium ascorbate, tea polyphenols, theaflavins, phytic acid / sodium phytate, disodium EDTA / disodium calcium EDTA, water-soluble rosemary extract, and water-soluble bamboo leaf extract as an antioxidant. The combined use of fat-soluble and water-soluble antioxidants is advantageous for establishing a continuous antioxidant network in the oil-water two-phase environment. The fat-soluble components scavenge free radicals within the oil droplets, while the water-soluble components neutralize external oxidative factors in the aqueous phase. Together, they can achieve a comprehensive antioxidant effect, thereby improving the long-term storage stability of the emulsion or cream product and the efficacy of the active ingredients. Of course, in the technical solution of the present invention, the use of either only fat-soluble or only water-soluble antioxidants can already impart good antioxidant properties to the edible algal oil composition of the invention and ensure that the active algal oil components do not oxidize and become ineffective within a short time. Preferably, the edible algae oil composition, based on its total mass, further comprises 0.5 to 30% humectant; and / or, the edible algae oil composition, based on its total mass, further comprises 0.01 to 5% flavor enhancer; and / or, the edible algae oil composition, based on its total mass, further comprises 0.05 to 10% sweetener; and / or, the edible algae oil composition, based on its total mass, further comprises 0.01 to 0.5% salt; and / or, the edible algae oil composition, based on its total mass, further comprises 0.05 to 5% acidity regulator. The addition of a specific amount of humectant can prevent crusting and cracking caused by surface water evaporation in creamy products, thus maintaining a soft, semi-solid texture. The addition of a specific amount of flavor enhancers and / or sweeteners can effectively mask the bitter and fishy aftertaste of the algae oil, enhancing the flavor profile and improving the overall experience, which is particularly beneficial for children and those with sensitive palates. The addition of a specific amount of acidity regulator is advantageous for maintaining the entire system in the slightly acidic range, stabilizing the charge state of the emulsion interface layer, inhibiting microbial growth, and imparting a fresh, slightly acidic flavor that complements the algae oil. Preferably, the humectant comprises at least one of glycerol, sorbitol, maltitol, xylitol, trehalose, sodium hyaluronate, erythritol, mannitol, and isomalt; and / or, the flavor enhancer comprises a flavoring, wherein the flavoring comprises at least one of fat-soluble and water-soluble flavorings; and / or, the sweetener further comprises at least one of stevioside, sucralose, and mogroside; and / or, the acidity regulator comprises at least one of citric acid, sodium citrate, malic acid, lactic acid, and phosphoric acid. Preferably, the humectant comprises glycerin and at least one of sorbitol, maltitol, xylitol and erythritol; and / or, the fat-soluble flavorings comprise at least one of vanilla flavoring, orange oil, lemon oil, peppermint oil and mango kernel oil; the water-soluble flavorings comprise at least one of mango flavoring, yogurt flavoring and peach flavoring. According to a second aspect of the present invention, a manufacturing process for an edible algal oil composition according to one of the preceding claims is provided, comprising the following steps: Oil phase production: Under exclusion of light, inert gas protection or under vacuum, the active ingredients and the oily ingredients are mixed uniformly to obtain the oil phase; Preparation of the aqueous phase: The emulsifier and the stabilizer are mixed, added to water at 70 to 90 °C and stirred until completely and uniformly dissolved to obtain the aqueous phase; Emulsification: After cooling the water phase to room temperature, the oil phase is added to the water phase, and emulsification at room temperature is carried out under vacuum or in an inert gas atmosphere; subsequently, after taste adjustment and weight correction, the edible algae oil composition is obtained. In the manufacturing process provided by the present invention, the oil phase is first prepared under the exclusion of light, inert gas protection, or vacuum to completely exclude oxygen, prevent oxidation of the algal oil at the source, and increase the retention rate of the active components. Secondly, hot water of 70 to 90 °C is used for the aqueous phase to ensure complete hydration and swelling of the emulsifier and stabilizer; after cooling, emulsification with the oil phase is carried out at room temperature to avoid disruption of the oil droplet interface layer by high temperatures and to form a fine, stable oil-in-water emulsion. Preferably, the shear rate during the emulsification process is 4000 to 10000 rpm. Preferably, during the oil phase manufacturing process, fat-soluble antioxidant and / or fat-soluble flavoring are added; and / or during the water phase manufacturing process, water-soluble antioxidant and / or humectant and / or sweetener are added; and / or the flavor adjustment and weight adjustment process after emulsification includes the following specific operations: addition of acidity regulator and / or water-soluble flavoring and / or water for flavor adjustment and adjustment to the target weight. In the aforementioned manufacturing process for the edible algae oil composition, filling is preferably carried out after taste adjustment and weight correction to obtain the packaged product. Preferably, a sterilization step, specifically moist heat sterilization, is required after filling. Packaging is preferably in the form of sticks or sealed soft packs to allow for quantitative or semi-quantitative control of algae oil intake. In summary, the edible algal oil composition produced by selecting and combining suitable components according to the present invention exhibits a stable oil-in-water (O / W) emulsion structure, effectively improving problems such as the easy separation of algal oil emulsions during prolonged storage and the high susceptibility of highly unsaturated oils to oxidative rancidity. Furthermore, in the edible algal oil composition of the invention, the algal oil is encapsulated by the aqueous phase in the form of tiny oil droplets. The very small droplet size allows for easy and complete degradation by lipases in the digestive tract, thus increasing the intestinal bioavailability of the algal oil (DHA / EPA). Additionally, the edible algal oil composition of the invention is easy to swallow and exhibits high adherence to intake and a high level of enjoyment. Brief description of the drawings Fig. 1 shows a comparison of the clarity index and accelerated stability between a sample of the commercially available product Barlean's Omega 3 (a) and the product according to embodiment 1 (b). Fig. 2 shows comparative images of the appearance after one month of accelerated stability testing of the sample of the commercially available product Barlean's Omega 3 (a) and after three months of accelerated stability testing of the product according to embodiment 1 (b). Fig. 3 shows microscopic images of the sample of the commercially available product Barlean's Omega 3 (a) and the product according to embodiment 1 (b). Example(s) of implementation To enable experts in this field to better understand the concept of the present invention, the technical solutions in the exemplary embodiments of the present invention are described clearly and completely below. Obviously, the described exemplary embodiments represent only a subset of the exemplary embodiments of the present invention, not all of them. Example 1 The formulation of the edible algae oil composition produced in this example is shown in Table 1: Table 1 Formulation of the edible algal oil composition in Example 1 Active ingredients: First active ingredient: Schizochytrium oil (DHA content ≥40%, EPA content ≤ 3%) 20 Second active component / / Oily components MCT oil 3 Coconut oil (melted)2 Emulsifier Gum arabic 10 Sucrose fatty acid esters (S-11)0.1 Antioxidant tea polyphenols 0.05 Mixed tocopherols 0.15 Humectant Glycerin5 Erythritol 10 Stabilizer Gellan 0.1 Xanthan 0.3 Flavor enhancer (aroma and flavor regulator) Vanilla flavor 0.5 Sweetener Stevioside 0.002 Acidity regulator citric acid 0.3 Ultrapure water 48,498 Total quantity: 100 The manufacturing process followed these steps: The oil phase was produced: Under exclusion of light and nitrogen protection, algae oil, MCT oil, melted coconut oil, mixed tocopherols and vanilla aroma were evenly blended to obtain the oil phase, which was then kept ready. The aqueous phase was prepared: sucrose fatty acid esters (S-11), gum arabic, tea polyphenols, glycerol, erythritol, gellan gum, xanthan gum and stevioside were mixed, added to water heated to 70 to 90 °C and stirred until completely and uniformly dissolved to obtain the aqueous phase, which was then set aside. Emulsification was carried out as follows: After cooling the water phase to room temperature, the oil phase was added to the water phase under shear conditions (7000 rpm), and emulsification at room temperature was carried out for 10 minutes while maintaining vacuum and nitrogen purging. The taste and weight adjustments were carried out: Citric acid and the remaining amount of water were then added to bring it up to the target weight, and it was stirred well to obtain the edible algae oil composition. The filling process was carried out: The product was filled into sticks at room temperature, rinsed with nitrogen and sealed. The resulting edible algae oil composition was an emulsion or cream with a smooth, fine texture, a pleasant vanilla-cream aroma, a supple mouthfeel, and no oily aftertaste or pronounced algae odor. No phase separation of oil and water was observed after storage at room temperature for 18 months. Example 2 The formulation of the edible algae oil composition produced in this example is shown in Table 2: Table 2 Formulation of the edible algal oil composition in Example 2 Active ingredients: First active ingredient: Schizochytrium oil (DHA content ≥40%, EPA content ≤ 3%) 5.5 Second active component / / Oily components MCT oil 3 Cocoa butter1 Emulsifier Sucrose fatty acid esters (S-11) 0.05 Gum arabic 10 Antioxidant Oil-soluble rosemary extract 0.1 Ascorbic acid2 Humectant Glycerin2 Xylitol 10 Maltitol 10 Stabilizer Xanthan Gum 0.5 Carrageenan 0.2 Guar gum 0.05 Flavor improver (aroma and flavor regulator) mango flavor 0.2 Orange oil 0.3 Lemon oil 0.1 Sweetener sucralose 0.02 Acidity regulator citric acid 0.03 Malic acid 0.3 Sodium citrate 0.1 Ultrapure water 54.55 Total quantity: 100 The manufacturing process followed these steps: The oil phase was produced: Under exclusion of light and nitrogen protection, algae oil, MCT oil, melted cocoa butter, oil-soluble rosemary extract, orange oil and lemon oil were evenly mixed to obtain the oil phase, which was then kept ready. The aqueous phase was prepared: sucrose fatty acid esters (S-11), gum arabic, ascorbic acid, glycerol, xylitol, maltitol, xanthan gum, carrageenan and guar gum were mixed, added to 70 to 90 °C hot water and stirred until complete and uniform dissolution to obtain the aqueous phase, which was then set aside. Emulsification was carried out as follows: After cooling the water phase to room temperature, the oil phase was added to the water phase under shear conditions (7000 rpm), and emulsification at room temperature was carried out for 10 minutes while maintaining vacuum and nitrogen purging. The flavor and weight adjustments were carried out: Citric acid, malic acid, sodium citrate, mango flavoring, sucralose and the remaining amount of water were then added to bring it up to the target weight, and it was stirred well to obtain the edible algae oil composition. The filling process was carried out: The product was filled into sticks at room temperature, rinsed with nitrogen and sealed. The resulting edible algae oil composition was an emulsion or cream with a smooth, fine texture, a pleasant aroma, a supple mouthfeel, and no oily aftertaste or pronounced algae odor. No phase separation of oil and water was observed after storage at room temperature for 18 months. Example 3 The formulation of the edible algae oil composition produced in this example is shown in Table 3: Table 3 Formulation of the edible algal oil composition in Example 3 Active ingredients: First active ingredient Schizochytrium oil (DHA content ≥40%, EPA content ≤ 3%) 12 Second active component: Nervous acid 0.05 Phosphatidylserine 0.05 Oily components MCT oil 3 Cocoa butter1 Emulsifier Sucrose fatty acid esters (S-11) 0.1 Gum arabic 10 Antioxidants Mixed tocopherols 0.15 Humectant Glycerin 8 Sorbitol5 Stabilizer Xanthan Gum 0.65 Flavor enhancer (aroma and flavor regulator) Yogurt flavor 0.2 Peach flavor 0.1 Sweetener Stevioside 0.08 Acidity regulator citric acid 0.03 Malic acid 0.3 Sodium citrate 0.1 Salt 0.12 Ultrapure water 59.07 Total quantity: 100 The manufacturing process followed these steps: The oil phase was produced: Under exclusion of light and nitrogen protection, algal oil, nervonic acid, phosphatidylserine, MCT oil, melted cocoa butter and mixed tocopherols were evenly mixed to obtain the oil phase, which was then kept ready. The aqueous phase was prepared: sucrose fatty acid ester (S-11), gum arabic, glycerol, sorbitol, xanthan gum and stevioside were mixed, added to water heated to 70 to 90 °C and stirred until completely and uniformly dissolved to obtain the aqueous phase, which was then set aside. Emulsification was carried out as follows: After cooling the water phase to room temperature, the oil phase was added to the water phase under shear conditions (7000 rpm), and emulsification at room temperature was carried out for 10 minutes while maintaining vacuum and nitrogen purging. The flavor and weight adjustments were carried out: Citric acid, malic acid, sodium citrate, yogurt flavoring, peach flavoring and the remaining amount of water were then added to bring it up to the target weight, and it was stirred well to obtain the edible algae oil composition. The filling process was carried out: The product was filled into sticks at room temperature, rinsed with nitrogen and sealed. The resulting edible algae oil composition was an emulsion or cream with a smooth, fine texture, a pleasant aroma, a supple mouthfeel, and no oily aftertaste or pronounced algae odor. No phase separation of oil and water was observed after storage in a cool, dark place (below 25 °C) for 18 months. Example 4 The formulation of the edible algae oil composition produced in this example is shown in Table 4: Table 4 Formulation of the edible algal oil composition in Example 4 Active ingredients: First active ingredient: Schizochytrium oil (DHA content ≥40%, EPA content ≤ 3%) 10 Second active component ARA oil1,2 Phosphatidylserine 1.00 Nervonic acid 0.8 Linseed oil4 Lutein esters 0.1 Zeaxanthin 0.02 Oily components Coconut oil 4 Emulsifier Sucrose fatty acid esters (S-11)1 Gum arabic 5 Antioxidant Mixed tocopherols 0.2 Water-soluble rosemary extract 0.08 Humectant Glycerin3 Xylitol 5 Stabilizer Xanthan Gum 0.12 Carrageenan 0.12 Flavor improver (aroma and flavor regulator) mango flavor 0.8 Sweetener Stevioside 0.05 Mogroside 0.01 Acidity regulator citric acid 0.15 Sodium citrate 0.15 Salt 0.08 Ultrapure water 63.12 Total quantity: 100 The manufacturing process followed these steps: The oil phase was produced: Under exclusion of light and nitrogen protection, algal oil, ARA oil, nervonic acid, phosphatidylserine, linseed oil, lutein esters, zeaxanthin, MCT oil, coconut oil and mixed tocopherols were evenly mixed to obtain the oil phase, which was then kept ready. The aqueous phase was prepared: sucrose fatty acid ester (S-11), gum arabic, water-soluble rosemary extract, glycerin, xylitol, xanthan gum, carrageenan, stevioside and mogroside were mixed, added to water heated to 70 to 90 °C and stirred until completely and uniformly dissolved to obtain the aqueous phase, which was then set aside. Emulsification was carried out as follows: After cooling the water phase to room temperature, the oil phase was added to the water phase under shear conditions (7000 rpm), and emulsification at room temperature was carried out for 10 minutes while maintaining vacuum and nitrogen purging. The flavor and weight adjustments were carried out: citric acid, sodium citrate, mango flavoring and the remaining amount of water were then added to bring it up to the target weight, and it was stirred well to obtain the edible algae oil composition; The filling process was carried out: The product was filled into sticks at room temperature, rinsed with nitrogen and sealed. The resulting edible algae oil composition was an emulsion or cream with a smooth, fine texture, a pleasant aroma, a supple mouthfeel, and no oily aftertaste or pronounced algae odor. No phase separation of oil and water was observed after storage at room temperature for 18 months. Examples 5 to 6 and comparative examples 1 to 3 The formulations of the edible algal oil compositions produced in Examples 5 to 6 and in Comparative Examples 1 to 3 are shown in Table 5 (Example 1 in Table 5 serves as a reference for comparison): Active ingredients: First active ingredient Schizochytrium oil (DHA content ≥40%, EPA content ≤3%) 202020201515 Second active component / / / / / / / Oily components MCT oil 3333153 Coconut oil (melted) 2222102 Emulsifier Sucrose fatty acid esters (S-11) 0.1 / 0.10.050.10.1 Gum arabic 1010311010 Antioxidant tea polyphenols 0.050,050,050,050,050,050 Mixed tocopherols 0.150, 150, 150, 150, 150, 15 Humectant Glycerin 522222 Erythritol 1022222 StabilizerGellan0,10,10,10,10,11,5 Xanthan 0.30, 30, 30, 30, 33 Flavor enhancer (aroma and flavor regulator) Vanilla flavor 0.50, 50, 20, 30, 30, 5 Sweetener Stevioside 0.0020.0020.0020.0020.0020.005 Acidity regulator citric acid 0.30,30,30,20,20,3 Ultrapure water48,49859,59866,69969,84844,79860,395 Total quantity 100100100100100100 The manufacturing process for the edible algal oil compositions of Examples 5 to 6 and Comparative Examples 1 to 3 was the same as that of Example 1. Test analyses 1. Stability tests Stability tests were performed on the edible algae oil composition obtained in Example 1 and the commercially available product Barlean's Omega 3 (using the LUMisizer® instrument (multi-purpose stability analyzer)). The specific test method was as follows: Samples of the algae oil composition to be tested were placed in transparent PC centrifuge tubes and introduced into the LUMisizer® (multi-purpose stability analyzer) for accelerated stability testing. The test conditions were set to: temperature 25 °C, centrifuge speed 4000 rpm, scan interval 30 s, number of scans 600. Under these conditions, the sample was subjected to accelerated separation by centrifugation, and changes in the sample's light transmittance distribution during the test were recorded using an optical scanning system to determine the sample's demixing and sedimentation behavior.The physical stability of the probe system was assessed based on the changes in the scan curves obtained during the test. The test results obtained are shown in Fig. 1 and Table 5. The clarity index diagram in Fig. 1 shows that the clarity index of the commercially available product Barlean's Omega-3 rose rapidly during centrifugation, and distinct areas of segregation appeared, indicating pronounced phase separation of the system under centrifugal force. In contrast, the DHA algal oil composition sample prepared from Example 1 showed only slight changes in the clarity index, the curve was relatively stable overall, and no significant segregation phenomena occurred, suggesting superior physical stability of this composition.Further analysis revealed that the average clarity index of the Barlean's Omega 3 sample was 0.405 (sample size: 5), while the average clarity index of the sample from Example 1 was 0.060, indicating better physical stability of the sample from Example 1. The product images in Fig. 1 also show that the commercially available product Barlean's Omega 3 showed significant segregation after one month of accelerated stability tests (40 °C, storage), whereas the product from Example 1 showed no significant segregation after three months of accelerated stability tests (40 °C, storage), thus exhibiting better long-term storage stability. Furthermore, both the commercially available product Barlean's Omega 3 and the product from Example 1 were examined microscopically, as shown in Fig. 2. It was found that the emulsion droplets of the commercially available product Barlean's Omega 3 were unstable, with extensive oil aggregation due to emulsion breakup, whereas the product from Example 1 showed no significant emulsion breakup, the emulsion droplets were stable and densely distributed. Furthermore, based on the stability tests previously described for the edible algae oil composition product from Example 1 and the commercially available product Barlean's Omega 3, the average clarity index for the products in Examples 2 to 6 and the comparison examples 1 to 3 was determined. The test results are shown in Table 5. Table 5 Results of the average clarity index of the products from the examples and comparison examples Barlean's Omega 30,405 Example 10,060 Example 20,058 Example 30,055 Example 40,115 Example 50,168 Example 60,192 Comparative example 10,310 Comparative example 20,385 Comparative example 30,322 As can be seen from Table 5, the edible algal oil compositions obtained in Examples 1 to 4 of the present invention exhibited the lowest clarity index, indicating that the system remained essentially stable under centrifugal acceleration conditions, the emulsion droplets were uniformly dispersed, and no significant separation occurred. The clarity index of Examples 5 to 6 increased somewhat, indicating a slightly reduced system stability compared to Examples 1 to 4, but still significantly better than that of the comparison examples 1 to 3. In contrast, the clarity index of the comparison example samples increased further, indicating that the system was more susceptible to phase separation under centrifugal influence, while the commercially available Barlean's Omega 3 exhibited the highest clarity index, suggesting the most pronounced separation and the lowest stability.This shows that the emulsion system described in the present invention can significantly improve the physical stability of the edible algal oil composition. 2. Static in-vitro digestion test Using the INFOGEST standard protocol for static simulated in vitro digestion, an in vitro digestion experiment was performed on emulsified DHA drinks to simulate the bioavailability of DHA in the materials after three digestive steps (oral, gastric, intestinal).(1) Test samples: Products of Examples 1 to 6 and Comparison Examples 1 to 3 (using Fermentalg® DHA algal oil as the starting material), commercial algal oil sample 1 (Fermentalg® DHA 40%), commercial algal oil sample 2 (Fermentalg® DHA 40%).(2) Model: INFOGEST standard protocol for static simulated digestion.(3) Equipment and reagents: ZHTY-50E thermostatic shaker incubator, UNIVERSAL 320R centrifuge; Oral mucosal protein, pepsin, lipase, pancreatin, bile salts.(4) Experimental steps: a) Oral digestive solution SSF (pH 7), gastric acid digestive solution SGF (pH 3), and intestinal digestive solution SIF (pH 7) were prepared; b) Oral mucosal protein was dissolved in SSF and the pH adjusted to 7, and pepsin was dissolved in SGF and the pH adjusted to 3. The two solutions thus obtained were then activated for 1 hour at 37 °C and 100 rpm in a shaking incubator. Temperature stability was checked before use; c) The samples to be tested were added to the SSF activated above, the pH was adjusted to 7, and the mixture was incubated for 10 minutes in a vacuum shaker.The SGF activated above was then added to the oral chyme thus obtained, the pH was adjusted to 3, and the mixture was incubated for 2 hours in a shaking incubator to simulate gastric digestion; d) Lipase, pancreatin, and bile salts were dissolved in SIF, the pH was adjusted to 7, and the solution was simultaneously activated in a shaking incubator. The gastric chyme obtained after gastric digestion (c) described above was added to the activated SIF, the pH was adjusted to 7, and the mixture was incubated for 2 hours in a vacuum shaker to simulate intestinal digestion; e) The digestive solution obtained after simulated intestinal digestion was centrifuged for 30 minutes at 4 °C using a centrifugal force of 40,240 g (approximately 15,000 rpm). Samples were then taken and sent to the standards department for UV detection.(5) Test results: As shown in Table 6. Table 6 Test results of the products from the examples and comparison examples in the static in-vitro digestion experiment Example 126.87 Example 226.12 Example 327.64 Example 427.32 Example 521.61 Example 620.29 Comparative example 18.75 Comparative example 26.23 Comparative example 39,38 Commercially available algae oil sample 13.86 Commercially available algae oil sample 23.87 As can be seen from Table 6, the composition provided by the present invention significantly increases the bioavailability of the algal oil. Specifically, the bioavailability in Examples 1 to 4 is between 26% and 28%, which corresponds to an increase of approximately sixfold compared to the commercially available algal oil samples 1 and 2 (only about 3.8%). This clearly shows that producing the algal oil into a uniform, fine emulsion or cream using the emulsion system of the invention significantly increases the effective contact area of ​​the oil with the intestinal digestive juices and promotes the transfer of DHA into the micelle layer. Examples 3 and 4, into which naturally emulsifying phosphatidylserine (PS) was introduced, achieved the highest bioavailability (27.64% and 27.32% respectively), proving that the combined active components, in addition to increasing nutritional value, further optimize the digestive and absorption characteristics of the system. Example 5, which lacked sucrose fatty acid ester (S-11), showed a reduced bioavailability of 21.61% compared to Example 1, but was still higher than that of the reference algae oil samples 1 and 2. This suggests that the macromolecular emulsifier (gum arabic) and the low-molecular-weight surfactant (S-11) have a synergistic effect; their combined application may form a denser interfacial layer that prevents coalescence of the oil droplets in the acidic gastric environment, thereby increasing bioavailability. A comparison of Examples 1, 6, and the comparative example 1 shows that reducing the amount of gum arabic from 10 g to 3 g (Example 6) decreases bioavailability. It is assumed that this is because the emulsifier is insufficient to completely cover the surface of the oil droplets, resulting in reduced emulsion stability. In comparative example 1, the total amount of emulsifier was extremely low, so the high algal oil content could not be effectively emulsified, leading to a further reduction in bioavailability to only 8.75%. In comparison example 2, the proportion of MCT oil and coconut oil was increased (total oil phase too high), which led to an overload of the emulsion system; a large amount of oil could not enter micelles, and the bioavailability was only 6.23%. In comparative example 3, the amount of stabilizers (gellan gum and xanthan gum) was increased. Although the system was macroscopically stable, the excessively high viscosity created a spatial hindrance effect that hindered the migration and penetration of pancreatic lipase to the surface of the oil droplets, so that the bioavailability remained at only 9.38%. The examples mentioned above serve only to illustrate the technical solution of the present invention and not to limit its scope of protection. Although the present invention has been described in detail with reference to the examples above, those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents, and all such modifications or replacements fall within the scope of protection of the present invention.

Claims

Edible algae oil composition, characterized in that the edible algae oil composition, based on the total mass of the edible algae oil composition, comprises: 2 to 27% active components, 1 to 30% oily components, 2 to 15% emulsifier, 40 to 80% water, 0.1 to 3% stabilizer; wherein the active components comprise a first active component, the first active component being algae oil, the algae oil comprising docosahexaenoic acid (DHA); wherein the oily components comprise at least one of medium-chain triglycerides, vegetable fats, and diglyceride oil; wherein the emulsifier comprises at least one of sucrose fatty acid esters, sodium starch octenylsuccinate, gum arabic, polysorbate 80, sodium caseinate, soy lecithin, polyglycerol fatty acid esters, monoglyceride, jujube gum, linseed gum, and peach gum;wherein the stabilizer comprises at least one of gellan gum, xanthan gum, guar gum, pectin, carrageenan, curdlan gum, tamarind gum, soluble soy polysaccharide and okra polysaccharide. Edible algae oil composition according to claim 1, characterized in that the active ingredients further comprise a second active ingredient, wherein the second active ingredient comprises at least one of nervonic acid, phosphatidylserine, arachidonic acid, lutein esters, zeaxanthin and linolenic acid; and / or, based on the total mass of the edible algae oil composition, the edible algae oil composition comprises 2 to 25% of the first active ingredient and 0.01 to 5% of the second active ingredient; and / or, the algae oil contains 35% or more of docosahexaenoic acid (DHA); and / or, the algae oil further comprises eicosapentaenoic acid (EPA), wherein the eicosapentaenoic acid (EPA) content is 3% or less of the algae oil. Edible algae oil composition according to claim 1, characterized in that the oily components comprise medium-chain triglycerides and vegetable fats; and / or, based on the total mass of the edible algae oil composition, the edible algae oil composition comprises 1.0 to 25.0% of the medium-chain triglycerides and 1.0 to 15.0% of the vegetable fats; and / or, the medium-chain triglycerides comprise caprylic / capric triglycerides; and / or, the vegetable fats comprise at least one of cocoa butter, coconut oil, rice bran oil, sunflower oil, shea butter, mango kernel oil, palm kernel oil and babassu oil. Edible algal oil composition according to claim 1, characterized in that the emulsifier comprises the sucrose fatty acid ester and the gum arabic; and / or, based on the total mass of the edible algal oil composition, the edible algal oil composition comprises 0.02 to 5.0% of the sucrose fatty acid ester and 5 to 15% of the gum arabic. Edible algae oil composition according to claim 1, characterized in that the stabilizer comprises at least one of gellan, xanthan gum, guar gum and carrageenan. Edible algae oil composition according to claim 1, characterized in that the edible algae oil composition, based on its total mass, further comprises 0.01 to 5% antioxidant. Edible algae oil composition according to claim 6, characterized in that the antioxidant comprises fat-soluble antioxidants and / or water-soluble antioxidants; and / or, wherein the fat-soluble antioxidants comprise at least one of mixed tocopherols, ascorbyl palmitate, oil-soluble rosemary extract, tea polyphenol palmitate, licorice extract as an antioxidant, and oil-soluble bamboo leaf extract as an antioxidant; wherein the water-soluble antioxidants comprise at least one of ascorbic acid, sodium ascorbate, D-isoascorbic acid and its sodium salts, calcium ascorbate, tea polyphenols, theaflavins, phytic acid / sodium phytate, disodium EDTA / disodium calcium EDTA, water-soluble rosemary extract, and water-soluble bamboo leaf extract as an antioxidant. Edible algae oil composition according to claim 1, characterized in that the edible algae oil composition, based on its total mass, further comprises 0.5 to 30% humectant; and / or, that the edible algae oil composition, based on its total mass, further comprises 0.1 to 5% flavor enhancer; and / or, that the edible algae oil composition, based on its total mass, further comprises 0.01 to 10% sweetener; and / or, that the edible algae oil composition, based on its total mass, further comprises 0.01 to 0.5% salt; and / or, that the edible algae oil composition, based on its total mass, further comprises 0.05 to 5% acidity regulator. Edible algae oil composition according to claim 8, characterized in that the humectant comprises at least one of glycerol, sorbitol, maltitol, xylitol, trehalose, sodium hyaluronate, erythritol, mannitol and isomalt; and / or, the flavor enhancer comprises flavoring, wherein the flavoring comprises at least one of fat-soluble flavorings and water-soluble flavorings; and / or, the sweetener further comprises at least one of stevioside, sucralose and mogroside; and / or, the acidity regulator comprises at least one of citric acid, sodium citrate, malic acid, lactic acid and phosphoric acid. Edible algae oil composition according to claim 9, characterized in that the humectant comprises glycerin and at least one of sorbitol, maltitol, xylitol and erythritol; and / or, the fat-soluble flavorings comprise at least one of vanilla flavoring, orange oil, lemon oil, peppermint oil and mango kernel oil; wherein the water-soluble flavorings comprise at least one of mango flavoring, yogurt flavoring and peach flavoring.

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