Lipid enriched oleosome composition

Abstract

Present invention relates to a lipid enriched oleosome composition comprising encapsulated isolated vegetable oleosomes being isolated vegetable oleosomes encapsulated with lipid sources; and at least 80 wt.% of the total weight of lipids of the enriched composition is present in the encapsulated isolated vegetable oleosomes; wherein the lipid sources are one or more sources of long-chain polyunsaturated fatty acids (LC-PUFA); and an oil selected from soybean oil, rapeseed oil, corn oil, sunflower oil, high-oleic sunflower oil, safflower oil, high-oleic safflower oil, palm oil, palm olein, palm kernel oil, coconut oil, or a combination of two or more thereof. The present invention further relates to a product comprising the enriched composition according to the present invention. The present invention also relates to a process for preparing the lipid enriched oleosome composition.

Description

LIPID ENRICHED OLEOSOME COMPOSITIONCROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of European Patent Application24166586.8 filed March 26, 2024, which is incorporated by reference herein in its entirety.FIELD OF THE INVENTION

[0002] The present invention relates to a lipid enriched oleosome composition wherein the oleosomes are encapsulated (loaded) with lipid sources. The present invention further relates to a product comprising the enriched composition according to the present invention. The present invention also relates to a process for preparing the lipid enriched oleosome composition.BACKGROUND OF THE INVENTION

[0003] Long-chain polyunsaturated fatty acids (LC-PUFA) such as arachidonic acid (ARA) and docosahexaenoic acid (DHA) are very sensitive fatty acids, meaning they oxidize very rapidly. Oxidation means losses of product, and losses of eligibility for the application (oil needs to be fresh i.e. with low' peroxide, and anisidine value). That is one of the reasons why LC-PUFAs are currently not blended with vegetable oils when a longer shelf life is required before processing. The LC-PUFAs containing oils need to be stored under refrigerated conditions or under deep-frozen conditions which requires space, a (deep-frozen) w arehouse, a complex production line.

[0004] There are numerous antioxidant systems that can be used to stabilize an oil. Examples of these antioxidant systems are tocopherols, ascorbyl-palmitate. rosemary extracts. And then nitrogen is often used to flush out air from the packaging (drum, or bulk truck). However, all these well-known methods appear not to be sufficient when blending LC-PUFAs with vegetable oils.

[0005] There is still a need for an improved matrix for delivering long-chain polyunsaturated fatty acids (LC-PUFA) that is providing improved oxidative stability during storage and / or having improved stability’ in the gastric phase of the human digestive tract.

[0006] Further it may be beneficial to have a matrix that provides flexibility' and is allowing the tailoring of the fatty acid profile according to the desired need. The present invention addresses this need.SUMMARY OF THE INVENTION

[0007] The invention relates to a lipid enriched oleosome composition comprising encapsulated (=loaded) isolated vegetable oleosomes being isolated vegetable oleosomes encapsulated with lipid sources; and at least 80 wt.% of the total weight of lipids of the enriched composition is present in the encapsulated isolated vegetable oleosomes; wherein the lipid sources are i) one or more sources of long-chain polyunsaturated fatty’ acids (LC-PUFA) comprising 20 or more carbon atoms and comprise more than one double bond in their backbone; and ii) an oil selected from soybean oil, rapeseed oil, com oil, sunflower oil, high- oleic sunflower oil, safflower oil, high-oleic safflower oil, palm oil, palm olein, palm kernel oil, coconut oil, or a combination of two or more thereof.

[0008] Furthermore, the invention relates to a product comprising the enriched oleosome composition, wherein the product is comprising at least one further ingredient different from oleosomes; and the product is a nutritional product composition; and wherein from 2 to 25 wt.% of dry matter of the product is the dry' matter of the lipid enriched oleosome composition.

[0009] Finally, it relates to a process for preparing the claimed lipid enriched oleosomes composition, wherein the process comprises the steps of: a) Blending an oleosome composition with lipid sources being i) one or more sources of long-chain polyunsaturated fatty acids (LC-PUFA) comprising 20 or more carbon atoms and comprise more than one double bond in their backbone; and ii) an oil selected from soybean oil, rapeseed oil, com oil, sunflower oil, high-oleic sunflower oil, safflower oil, high-oleic safflower oil, palm oil, palm olein, palm kernel oil, coconut oil, or combination of two or more thereof, b) subjecting the blend obtained from step a) to a high-shear force and obtaining a lipid enriched oleosome composition comprising encapsulated isolated vegetable oleosomes being isolated vegetable oleosomes encapsulated (=loaded) with lipid sources; and at least 80 wt.% of the total weight of lipids of the enriched composition is present in the encapsulated isolated vegetable oleosomes; wherein the lipid sources are i) one or more sources of long-chain polyunsaturated fatty acids (LC-PUFA); and ii) an oil selected from soybean oil, rapeseed oil, com oil, sunflower oil, high-oleic sunflower oil, safflower oil, high-oleic safflower oil, palm oil, palm olein, palm kernel oil, coconut oil, or a combination of two or more thereof.DETAILED DESCRIPTION

[0010] The present invention is elucidated below with a detailed description. When used in this specification and claims, the terms "comprise" and "comprising" and variations thereof mean that the specified features, steps, or integers are included. The terms are not to be interpreted to exclude the presence of other features, steps, or components.

[0011] When used in this description and claims, the terms "‘dry matter” and ' dry substance” or even ‘'dry weight” is used interchangeably.

[0012] The term '‘lipid” and '‘lipids” are used interchangeably.

[0013] The term “oleosome” and ‘oleosomes” are used interchangeably.

[0014] The present invention relates to a lipid enriched oleosome composition comprising encapsulated isolated vegetable oleosomes being isolated vegetable oleosomes encapsulated with lipid sources; and at least 80 wt.% of the total weight of lipids of the composition is present in the encapsulated isolated vegetable oleosomes; wherein the lipid sources are i) one or more sources of long-chain polyunsaturated fatty acids (LC-PUFA) comprising 20 or more carbon atoms and comprise more than one double bond in their backbone; and ii) an oil selected from soybean oil, rapeseed oil, com oil, sunflower oil, high-oleic sunflower oil, safflower oil, high-oleic safflower oil, palm oil, palm olein, palm kernel oil, coconut oil, or a combination of two or more thereof.Lipid Enriched Oleosome Composition

[0015] The “oleosome composition” (starting material before encapsulation) is comprising isolated vegetable oleosomes and water. The dry matter of the composition is from 25 to 45 wt.%, preferably from 30 to 40 wt.%.

[0016] The “lipid enriched oleosome composition” also called “enriched composition”, “enriched oleosome composition”, “claimed composition” or “composition of the present invention” is comprising an oleosome composition of isolated vegetable oleosomes encapsulated with lipid sources; and at least 80 wt.% of the total weight of lipids of the enriched composition is present in the encapsulated isolated vegetable oleosomes; wherein the lipid sources are i) one or more sources of long-chain polyunsaturated fatty acids (LC-PUFA) comprising 20 or more carbon atoms and comprise more than one double bond in their backbone; and ii) an oil selected from soybean oil, rapeseed oil, com oil, sunflower oil, high- oleic sunflower oil, safflower oil, high-oleic safflower oil, palm oil, palm olein, palm kernel oil, coconut oil. or a combination of two or more thereof. The enriched composition has a dry matter of from 25 to 45 wt .%, preferably from 30 to 40 wt%.

[0017] The “lipid enriched oleosome composition"’ also called “enriched composition”, “enriched oleosome composition”, “claimed composition” or “composition of the present invention” is an oleosome composition of isolated vegetable oleosomes encapsulated with lipid sources; and at least 80 wt.% of the total weight of lipids of the enriched composition is present in the encapsulated isolated vegetable oleosomes; wherein the lipid sources are i) one or more sources of long-chain polyunsaturated fatty acids (LC-PUFA) comprising 20 or more carbon atoms and comprise more than one double bond in their backbone; and ii) an oil selected from soybean oil, rapeseed oil, com oil, sunflower oil, high-oleic sunflower oil, safflower oil, high-oleic safflower oil, palm oil, palm olein, palm kernel oil, coconut oil, or a combination of two or more thereof. The enriched composition has a dry matter of from 25 to 45 wt.%, preferably from 30 to 40 wt%.

[0018] “Total weight of lipids” as used in the present description means the weight of all the lipids present in the composition or claimed composition, thus both present in the oleosomes (in the center as well as in the interphase layer) and outside of the oleosomes, being the free lipids. Preferably, substantially all the lipids are present in the oleosomes. In the current invention, the term “lipid” or “lipids” is encompassing free fatty acids, mono-, di-, triglycerides, and phospholipids.

[0019] The amount of free lipids in the oleosome composition or the claimed composition can be quantified by extracting the free lipids from the oleosome composition or claimed composition with heptane. The heptane will only extract the free lipids, not the lipids inside the oleosomes. Subsequently the amount of lipids in the heptane phase is quantified. Quantification can be done by means of GPC analysis.

[0020] The amount of lipids in the oleosome composition or claimed composition that is present in the oleosomes is calculated as the difference between the total amount of lipids (for example measured by Soxhlet method) and the amount of free lipids in the oleosome composition or claimed composition.

[0021] Per definition, oleosomes comprise lipids being phospholipids (and optionally diacylglycerides (DAGs). monoacylglycerides (MAGs), free fatty acids (FFAs), and one or more combinations thereof) at the interphase as well as triglycerides (TAGs) in the center of the oleosomes. Oleosomes are present as vesicles of oil storage in their natural source. Once isolated / removed from their natural source, they are know n as isolated oleosomes.

[0022] By loading of oleosomes, additional lipids (in the present invention i) one or more sources of long-chain polyunsaturated fatty acids (LC-PUFA) and ii) an oil selected from soybean oil, rapeseed oil, com oil, sunflower oil, high-oleic sunflower oil, safflower oil,high-oleic safflower oil, palm oil, palm olein, palm kernel oil. coconut oil, or a combination of two or more thereof) are added into the oleosomes of the oleosome composition for obtaining the lipid enriched oleosome composition. Moreover, lipids that may be present in the composition or the claimed composition and that are not inside the oleosomes (so-called “free lipids’'), are limited.

[0023] “Loaded isolated vegetable (such as sunflower) oleosomes,” “isolated vegetable (such as sunflower) oleosomes loaded with ... ” as used in the present description means that lipids such as i) LC-PUFA, and ii) the oil are encapsulated by the (sunflower) oleosomes, thus present in the inside thereof.

[0024] The terms “isolated oleosomes” encompass oleosomes isolated from a single oleosome source as well as blends of oleosomes that are isolated from more than one oleosomes source.

[0025] The “isolated oleosomes” are directly obtainable by extraction and / or isolation of oleosomes.

[0026] The term “one or more sources of LC-PUFA” as used in the present description encompasses LC-PUFA as such, as well as any triglyceride, diglyceride or monoglyceride, or phospholipids having a fatty acid moiety comprising LC-PUFA.

[0027] “LC-PUFA” as used in the present description means long-chain polyunsaturated fatty acids. These poly-unsaturated fatty acids have a chain (“backbone’’) comprising 20 or more carbon atoms and comprise more than one double bond in their backbone.

[0028] Examples of specific LC-PUFA fatty acids are the following:• ARA (or AA) or arachidonic acid, which is an omega-6 fatty acid, and its shorthand name is 2O:4(co-6) or 20:4(n-6) or 20:4n6• DHA or docosahexaenoic acid, which is an omega-3 fatty acid, and its shorthand name is 22:6(<n-3) or 22:6(n-3) or 22:6n3• EPA or eicosapentaenoic acid or eicosatetraenoic acid, which is an omega-3 fatty acid, and its shorthand name is 20:5(m-3) or 20:5(n-3) or 20:5n3• DPA or docosapentaenoic acid, which is an omega-3 fatty acid, and its shorthand name is 22:5(<n-3) or 22:5(n-3).

[0029] The LC-PUFA may be selected from the group consisting of arachidonic acid (ARA), docosahexaenoic acid (DHA), eicosapentaenoic acid (EP A), docosapentaenoic acid (DPA), and combinations of two or more thereof.

[0030] The LC-PUFA may be selected from the group consisting of arachidonic acid (ARA), docosahexaenoic acid (DHA), eicosapentaenoic acid (EP A), docosapentaenoic acid (DPA), and combinations of two or more thereof, preferably arachidonic acid (ARA) and / or docosahexaenoic acid (DHA) or a combination thereof.

[0031] As “one or more sources of LC-PUFA”, one or more sources of DHA and / or one or more sources of ARA may be used.

[0032] As “one or more sources of DHA”, Schizochytrium (a unicellular coastal marine eukaryote) oil may be used.

[0033] As “one or more sources of ARA”, Mortierella alpina (a soil fungus) oil may be used.

[0034] In an example, Schizochytrium oil is comprising DHA (being C22:6n3) in an amount of from 37 to 50 wt.%, preferably from 38 to 48 wt.%, for example 40 wt.% based on total weight of the fatty acid profile of the oil.

[0035] In an example, Mortierella alpina oil is comprising ARA (being C20:4n6) in an amount of from 40 to 50 wt.%, preferably from 44 to 48 wt.%, for example 46 wt.% based on total weight of the fatty’ acid profile of the oil.

[0036] It is preferred that a large amount (at least 80%), substantially all, or all of the lipids used in the loading (encapsulation) process, are present in encapsulated isolated vegetable oleosomes present in the enriched composition. The remaining amount of lipids, i.e. the amount of lipids that is not present in the encapsulated isolated vegetable oleosomes expressed on the total amount of lipids that are present in the enriched composition, may be present in the enriched composition in free form, e.g., outside of the oleosomes; the enriched composition then comprises free lipids in addition to encapsulated isolated oleosomes. In an aspect, substantially all lipids are present inside encapsulated oleosomes for optimal protection of these lipids. The combination of lipids that are present in the encapsulated oleosomes and the free lipids thus adds up to 100 wt.% based on the total weight of lipids in the enriched composition.

[0037] In an aspect of the invention, it relates to the lipid enriched oleosome composition wherein the amount of LC-PUFA is at least 0.5 wt.%, preferably at least 1.0 wt.%, more preferably at least 2.0 wt.% based on the total weight of the fatty acid profile of the lipid enriched oleosome composition.

[0038] The “oil selected from soybean oil, rapeseed oil, com oil. sunflower oil, high- oleic sunflower oil, safflower oil, high-oleic safflower oil, palm oil. palm olein, palm kernel oil, coconut oil, or a combination of two or more thereof’ is refined according to the refining processes known in the art and are particularly low in contaminants such as monochloropropanol esters (MCPDE), glycidol esters (GE), mineral oil saturated hydrocarbons (MOSH) and / or mineral oil aromatic hydrocarbons (M0AH).\

[0039] In the context of the present invention, the terms ‘canola’ and ‘rapeseed’ are used interchangeably.Isolated vegetable oleosomes

[0040] The vegetable or plant source for obtaining oleosome composition may be cells from pollens, spores, seeds or vegetative plant organs in which oleosomes or oleosomes-like organelles are present, preferably a plant seed. The source may be a member of the Brassicaceae, Amaranthaceae, Asparagaceae, Echium, Glycine, Astaraceae, Fabaceae, Malvaceae, Faboidae, Aracaceae, Euphorbiceae. Sinapsis. Lamiaceae, Cyperaceae, Anacardiaceae, Rosaceae, Betulaceae, Juglandaceae, Oleaceae, Lauraceae, Sapotaceae and / or Poaceae families. Preferably, the source is a plant seed from the group of plant species comprising: rapeseed (Brassica spp.), soybean (Glycine max), sunflower (Helianthus annuits) - and their corresponding mid or high oleic varieties-, cottonseed (Gossypium spp.), coconut (Cocus nucifera), linseed / flax (Linum usitatissimum) (including brown (also called bronze) and yellow^ (also called gold) linseed), hazelnut (Coiylus avellana), maize and maize germ (Zea mays), almond (Prunus dulcis), cashew7(Anacardium occidentale), olive (Olea), avocado (Persea americana), and shea (Butyrospermum parkii). Other examples that may be used are oil palm (Elaeis guineeis). groundnut (Arachis hypogaea). castor (Ricinus communis), safflower (Carthamus tinctorius), mustard (Brassica spp. and Sinapis alba), coriander (Coriandrum sativum), squash (Cucurbita maxima), Brazil nut (Bertholletia excelsa), walnut (Juglands major), jojoba (Simmondsia chinensis), thale cress (Arabidopsis thaliana), wheat and wheat germ (Triticum spp.). amaranth (family of Amaranthus), sesame (Sesamum indicum), oat (Avena sativa), camelina (Camelina sativa), lupin (Lupinus), peanut (Arachis hypogaea), quinoa (Chenopodium quinoa), chia (Salvia hispanica), yucca, cocoa bean (Theobroma cacao), argan (Argania spinosa), and rice. For all of these any variety with increased level of unsaturated fatty acids compared to the original seed variety may be used. Varieties may be obtained by natural selection or by genetic modification (GMO).

[0041] Preferably, the oleosome composition is sourced from a source selected from the group consisting of rapeseed, soybean, cottonseed, coconut, brown linseed, yellow linseed, hazelnut, maize, sesame, almond, cashew, olive, avocado, shea, and sunflower, and their corresponding mid- or high-oleic varieties, and any variety with increased level of unsaturated fatty acids compared to the original variety. More preferably, from the group consisting of rapeseed and rapeseed varieties with increased level of unsaturated fatty acids compared to the original rapeseed, sunflower, mid- and high-oleic sunflower, soybean, coconut, brown linseed, yellow linseed and hazelnut. Preferably, from the group consisting of rapeseed, sunflower, mid- and high-oleic sunflower, soybean, brown linseed and yellow' linseed. Even more preferably, the oleosome composition is sourced from rapeseed, soybean, sunflo er, high oleic sunflower, brown linseed and yellow linseed.

[0042] In an aspect of the invention, the isolated vegetable oleosomes are selected from the group consisting of isolated rapeseed oleosomes, isolated soybean oleosomes, isolated sunflower oleosomes, high-oleic sunflower oleosomes, isolated linseed oleosomes. and a combination of two or more thereof, preferably sunflower oleosomes or high-oleic sunflower oleosomes.

[0043] “Sunflower” as used in the present description means any type of sunflower seed belonging to the species Helianthus annuus. Several ty pes of sunflower seeds exist, each characterized by the composition of the fatty acid profile of the oil present in these seeds. Regular sunflower seeds contain sunflower oil that is characterized by a typical composition of 45 to 74 wt.% linoleic acid (LA), 8 to 16 wt.% saturated acids, such as palmitic acid (PA) and stearic acid (SA), 14 to 43 wt.% oleic acid, and less than 1 wt.% of ALA, expressed on the total weight of fatty acid moiety of the oil. Other well-known varieties of sunflower seeds are so-called mid-oleic (MO) sunflower seeds, high-oleic (HO) sunflower seeds, high oleic-high stearic (HOHS) sunflower seeds, high-palmitic sunflower seeds (HP) and high oleic-high palmitic (HOHP) sunflower seeds, which can be obtained by natural selection or by genetic modification (GMO). Typically, high-oleic sunflower oil is characterized by a content of 2 to 17 wt.% LA, 6 to 13 wt.% saturated acids (PA and SA), 75 to 91 wt.% oleic acid, and less than 1 wt.% ALA, all expressed on the total weight of fatty acid moiety of the oil. Typically, mid- oleic sunflower oil is characterized by a content of 18 to 45 wt.% LA, 7 to 12 wt.% saturated acids (PA and SA), 43 to 72 wt.% oleic acid, and less than 1 wt.% ALA, all expressed on the total weight of fatty acid moiety of the oil (see Codex alimentarius CXS 210-1999).

[0044] The term “fatty acid profile” of a substance, such as an oil. a fat, isolated oleosomes, or an oleosome composition, as used in the present description, means the total offatty acids that is present in the oily substance in the form of free Patty acids and in the form of the fatty acid moiety of a lipid (monoglyceride, diglyceride or triglyceride). For example, if an oil is comprising an amount of oleic acid expressed on total weight of the fatty acid profile, this amount is the total of oleic acid present in the oil as a free fatty acid and as oleic acid bound that is bound as the fatty acid moiety in the triglycerides, diglycerides and monoglycerides that are present in the oil.

[0045] Preferably, the sunflower seeds used in the process according to the present invention are MO, HO, HOHS, or HOHP sunflower seeds; more preferably HO, HOHS, or HOHP sunflower seeds, most preferably HO sunflower seeds.

[0046] “Isolated oleosomes”, as used in the present description, mean oleosomes that have been isolated / removed from their natural source, e.g. sunflower seeds. The term encompasses oleosomes isolated from a single oleosome source, i.e. a single strain or seed line of sunflower seeds, e.g., mid-oleic sunflower seeds. The term “Isolated sunflower oleosomes” also encompasses blends of oleosomes that are isolated from more than one oleosome source, i.e. multiple strains and / or seed lines of sunflower seeds, e.g. MO and HO sunflower seeds, HS sunflower seeds, HOHS sunflower seed, HP sunflower seeds, HPHO sunflower seeds, and any combination of two or more thereof. These isolated oleosomes may be present in the composition and still be called “isolated”.

[0047] The “isolated oleosomes” are directly obtainable by extraction and / or isolation of oleosomes.

[0048] The present invention differs from artificial oleosomes or artificial oil bodies (AOBs), artificially made lipid globulesin which a free oil e.g., fish oil is mixed with phospholipids and oleosin protein to form AOBs (= synthetic emulsions). The present invention comprises encapsulated isolated natural oleosomes that are encapsulated (=loaded) with lipids and the lipids are present in the inside of said encapsulated isolated oleosomes. The present composition is free of these artificial oil bodies.Proteins present in oleosome composition and enriched composition

[0049] In an aspect of the invention, the isolated oleosomes present in the oleosome composition comprise oleosome proteins in an amount of from 3 to 15 wt.% based on dry weight of the oleosome composition (starting material).

[0050] In an aspect of the invention, the lipid enriched oleosome composition comprises oleosome proteins in an amount of from 0.5 to 7 wt.%, preferably from 0.7 to 5 wt.%, based on dry weight of the enriched composition.

[0051] ‘Oleosome proteins'’ are the proteins naturally present in the isolated oleosomes.

[0052] Oleosomes are comprising intrinsic proteins such as mainly oleosin and minor amounts of caleosin and steroleosin. Without wishing to be bound by a particular theory, the present inventors observed that the oleosins contain a hydrophilic part, which is present at the isolated oleosomes’ surface, and a hydrophobic part which is anchored in the oil in the center of the oleosomes and ensures for oleosome stability. Even at alkaline conditions of pH 8 or higher, intrinsic proteins remain strongly bound, whereas weakly bound proteins will be removed in alkaline conditions.Lipids present in oleosome composition (starting material)

[0053] In an aspect of the invention, the isolated oleosomes of the oleosome composition have an amount of oleosome proteins versus oleosome lipids in a ratio of at least 0.02, preferably from 0.03 to 0.09.

[0054] The "oleosomes lipids” refer to the lipids that are naturally present in the oleosomes of the oleosome composition.

[0055] In an aspect of the invention, the composition of isolated vegetable oleosomes (starting material) has a content of oleosome lipids of from 85 to 97 wt.% based upon the dry matter of the composition. This oleosome composition is the starting material for preparing the enriched composition.Lipids present in enriched oleosome composition

[0056] The lipid enriched oleosome composition is comprising enriched isolated vegetable oleosomes encapsulated with lipid sources and wherein the lipid sources are i) one or more sources of long-chain polyunsaturated fatty acids (LC-PUFA) comprising 20 or more carbon atoms and comprise more than one double bond in their backbone; and ii) an oil selected from soybean oil, rapeseed oil, com oil, sunflower oil, high-oleic sunflower oil, safflower oil, high-oleic safflower oil, palm oil, palm olein, palm kernel oil. coconut oil, or a combination of two or more thereof; the ratio between the lipid sources to the oleosome lipids is from 40:60 to 60:40.

[0057] It is seen from the example that for a lipid enriched oleosome composition containing 50 wt.% of lipid sources and 50 wt.% oleosome lipids, the lipid enriched oleosome composition is containing 0.5 wt.% of DHA based upon the fatty acid profile of the enriched oleosome composition.

[0058] Consequently, a lipid enriched oleosome composition consisting of the isolated vegetable oleosomes encapsulated with lipid sources, is having the ratio between the lipid sources to the oleosome lipids from 40:60 to 60:40; is containing DHA of from 0.4 to 0.6 wt.% based upon the fatty acid profile of the enriched oleosome composition.Product comprising the lipid enriched oleosome composition

[0059] The invention also relates to a product comprising the lipid enriched oleosome composition according to present invention, wherein the product is comprising at least one further ingredient different from oleosomes; and the product is a nutritional product composition; and wherein from 2 to 25 wt.% of dry matter of the product is the dry matter of the lipid enriched oleosome composition.

[0060] The claimed lipid enriched oleosome composition may be provided as is, with reduced moisture content and / or may be provided in dry form for the preparation of the product of the present invention.

[0061] The product of the present invention is available in the form of a liquid, a concentrate, or a cream, preferably a liquid.

[0062] The “at least one further ingredient’’ is a nutritional ingredient that contribute to the caloric intake and / or provide micronutrients.

[0063] A nutritional product composition of the present invention is a composition developed to cover the nutritional needs of groups of people selected from preterm infants, infants, toddlers, invalids, elderly people, athletes, humans having nutritional deficiencies, humans having problems with swallowing, humans having problems with chewing, and / or humans having a deficient immune system.It may be designed for people suffering a more specific disease state such as cancer, chronic obstructive pulmonary disease, and later-stage kidney disease and others. Amongst others, nutritional product compositions may be helpful for people who struggle with a loss of appetite, have difficulty in chewing, have difficulty in swallowing, have trouble preparing balanced meals, and / or are recovering from surgery or an illness. In the event that the nutritional product composition is meant for a complete nutrition, it can provide a healthy balance of protein, carbohydrate, and / or fat.

[0064] In an aspect of the invention the nutritional product composition is a composition balanced in nutrients and is made available in the form of a liquid, a concentrate, or a cream, preferably a liquid.

[0065] In an aspect of the invention, the claimed product can be in the form of liquid, as a ready-to-drink formula, or used in feeding tubes. It can also be in the form of a formula base i.e., a powder or a concentrated liquid, to be dissolved in water or another fluid for the preparation of a ready-to-drink nutritional product composition. The nutritional product composition may also be in the form of a pudding or a jelly, or the form of a cookie or a snack bar, or any other form.

[0066] The infant food product or infant formula is a term well-known in the art and it refers to food that is specifically manufactured for infants and it may be characterized in that it is soft, and easily consumable by infants and has a nutritional profile adapted to the specific needs at each growth stage.

[0067] The infant formula according to the invention may be in the form of a liquid, such as a ready-to-drink infant food product. It can also be in the form of a formula base, i.e., a powder or a concentrated liquid, to be dissolved in water or another fluid for the preparation of a ready-to-drink infant food product. The infant food product may also be in the form of a pudding or a jelly, or in the form of a cookie or a snack bar, or in any other form. The infant food product of the present invention is encompassing the three forms available on the market, i.e., powder (infant base powder), liquid concentrate, and ready -to-feed liquids.

[0068] It may be a first age infant formula, for infants from birth to age of 6 months, a follow-on formula (also called second age infant formula), for infants from an age of 6 to 12 months, or a growing-up formula (also called third age infant formula) for infants from the age 1 to 3 years.This infant formula may be milk-based, e.g. with milk protein isolate and / or caseinate and / or whey protein, or it may be plant-based, e.g. with almond, soy, rice, com and / or pea proteins.

[0069] It further relates to the claimed product wherein the at least one further ingredient (wherein the ingredient is a nutritional ingredient) is being selected from the group consisting of sources of proteins, sources of carbohydrates, sources of micronutrients, and combinations of two or more thereof.

[0070] These sources do not comprise oleosomes. Preferably, these sources do not comprise isolated sunflower oleosomes, isolated oleosomes from any other origin, encapsulated isolated oleosomes from any other origin or a combination of two or more thereof.

[0071] The term “micronutrients” is encompassing nutrients that an organism needs in small quantities for the proper functioning of its metabolism. Examples of micronutrients are, but are not limited to vitamins, minerals, trace elements, essential amino acids.

[0072] The additional nutritional ingredient may, more preferably, be selected from the group consisting of proteins, carbohydrates, minerals, trace elements, essential amino acids, vitamins, and a combination of two or more thereof.

[0073] The nutritional product composition may further comprise one or more non- nutritional ingredient. Non-nutritional ingredients according to the invention are ingredients that do not substantially add to the caloric intake and / or do not substantially provide micronutrients. Examples of non-nutritional ingredients are flavors, colorants, emulsifiers, acid regulators such as citric acid or lactic acid, preservatives, and the like. The non-nutritional ingredients may be from a natural or synthetic origin.

[0074] In the nutritional product composition, the combination of the claimed composition, the at least one further ingredient and optionally water and / or non-nutritional ingredients make up 100 wt.%.

[0075] In an aspect of the invention the nutritional product composition is a composition balanced in nutrients and is made available in the form of a liquid, a concentrate, or a cream, preferably a liquid.Process for preparing the lipid enriched oleosome composition

[0076] The present invention also relates to a process for preparing the claimed lipid enriched oleosomes composition, wherein the process comprises the steps of: a) blending an oleosome composition with lipid sources being i) one or more sources of long-chain polyunsaturated fatty acids (LC-PUFA) comprising 20 or more carbon atoms and comprise more than one double bond in their backbone; and ii) an oil selected from soybean oil, rapeseed oil, com oil, sunflower oil. high-oleic sunflower oil, safflower oil. high-oleic safflower oil. palm oil, palm olein, palm kernel oil, coconut oil, or combination of two or more thereof, b) subj ecting the blend obtained from step a) to a high-shear force and obtaining a lipid enriched oleosomes composition comprising encapsulated isolated vegetable oleosomes being isolated vegetable oleosomes encapsulated (=loaded) with lipid sources; and at least 80 wt.% of the total weight of lipids of the enriched composition is present in the encapsulated isolated vegetable oleosomes; wherein the lipid sources are i) one or more sources of long-chain polyunsaturated fatty7acids (LC-PUFA); and ii) an oil selected from soybean oil, rapeseed oil, com oil, sunflower oil. high-oleic sunflower oil. safflower oil, high-oleic safflower oil. palmoil, palm olein, palm kernel oil, coconut oil, or a combination of two or more thereof.

[0077] In an aspect of the invention the process further comprises a dilution of the blend of oleosome composition with lipid sources, followed by subjecting it to a high-shear force. The isolated vegetable oleosomes comprise lipids that are by nature present in vegetable seeds and the oleosomes are isolated from the seeds. These isolated vegetable oleosomes are encapsulated - according to the process of the invention - with one or more lipids to obtain a lipid enriched oleosome composition comprising encapsulated isolated sunflower oleosomes. The loading (= blending and subjecting to high-shear force) with specific lipids allows obtaining oleosomes comprising lipids with a specific fatty acid profile. The additional lipids added are (mostly) present inside the encapsulated isolated sunflower oleosomes. In other words, at least 80 wt.% of the total weight of lipids in the enriched oleosome composition that is obtained from the process, is present in the encapsulated isolated vegetable oleosomes. Preferably, at least 90 wt.% or at least 95 wt.% or at least 98 wt.% of the total weight of lipids in the enriched oleosome composition is present in the encapsulated isolated vegetable oleosomes.

[0078] More details regarding the several steps of the process are disclosed below.Step a)

[0079] The process starts with isolated vegetable oleosomes and blending these with lipid sources being i) one or more sources of long-chain polyunsaturated fatty acids (LC- PUFA); and ii) an oil selected from soybean oil, rapeseed oil, com oil, sunflower oil, high-oleic sunflower oil, safflower oil, high-oleic safflower oil, palm oil, palm olein, palm kernel oil, coconut oil, or a combination of two or more thereof. The ratio between the lipid sources to the oleosome lipids (=the lipids already present in the oleosomes) is from 40:60 to 60:40.

[0080] Methods for obtaining isolated oleosomes are well known in the art.

[0081] Typically, vegetable seeds such as sunflower seeds or high-oleic sunflower seeds are obtained using agricultural cultivation practices well known to a person skilled in the art. The seeds are harvested and, if desired, materials such as stones or seed hulls (de-hulling) may be removed from the seeds by, for example, sieving or rinsing. Subsequently the seeds are processed by mechanical pressing, grinding or crushing. A liquid phase, e.g. water, may also be added prior to grinding of the seeds, which is known as wet milling. Following grinding, a slurry is obtained and filtrated.

[0082] The filtrate may be subsequently separated into two liquid phases, a watery phase and an oily oleosome containing phase, i.e. the isolated vegetable oleosomes (= theoleosome composition, = starting material), by means of any suitable separation technique such as, but not limited to centrifugal acceleration.

[0083] Alternatively, the slurry obtained after grinding may be submitted to a liquidsolid separation (two-phase separation) or a liquid-solid-liquid separation (three-phase separation) using a centrifugal decanter. Both separation techniques follow the same operating principle.

[0084] The isolated vegetable oleosomes (= oleosome composition), starting material in step a) may have a dry matter content in a range of from 25 to 45 wt.%, on the total weight of the oleosome composition, the remainder up to 100 wt.% being an aqueous solution such as but not limited to water. The oleosome composition that is subjected to step a) may have a pH in a range of from 3.5 to 12.0, preferably from 4.5 to 8.5, more preferably from 5.5 to 7.8.

[0085] The oleosome composition used in step a) of the process of the present invention may be washed or non-washed.

[0086] The oleosome composition that is subjected to step a) of the process according to the invention, may be in liquid form or in dehydrated form. When these vegetable oleosomes are in dehydrated form, they are prior to step a) suspended in an aqueous solution, such as but not limited to water, in order to have a dry matter content in a range of from 25 to 45 wt.%, on the total weight of the oleosome composition.Step b)

[0087] The blend obtained in step a) is subjected to a high-shear force to obtain a lipid enriched oleosome composition comprising encapsulated isolated vegetable oleosomes being isolated vegetable oleosomes encapsulated with lipid sources being i) one or more sources of long-chain polyunsaturated fatty acids (LC-PUFA) comprising 20 or more carbon atoms and comprise more than one double bond in their backbone; and ii) an oil selected from soybean oil, rapeseed oil, com oil, sunflower oil, high-oleic sunflower oil, safflower oil, high-oleic safflower oil, palm oil, palm olein, palm kernel oil, coconut oil, or a combination of two or more thereof; being present in the inside of said encapsulated isolated vegetable oleosomes, and wherein at least 80 wt.% of the total weight of lipids in the enriched composition is present in the oleosomes.

[0088] The high-shear force to which the blend obtained in step a) is subjected, may be a high-shear mixing, a high-pressure homogenization, an (ultrajsoni cation, or a hydrodynamic cavitation mixing. The high shear mixing in step b) may be applied for a period of time in a range of from 0.5 to 10 minutes, preferably 1 to 8 minutes, more preferably 2 to 6 minutes. The high-pressure homogenization may be carried out with a pressure up to 300 bar, resulting in asmooth and stable composition. In case the high-shear force in step b) is obtained using high- shear mixing, the high-shear mixing may be applied using a rotor-stator high-shear mixer at a tip velocity in a range of from 1 .6 to 12.8 m / s, preferably 1 .9 to 11 .2 m / s, more preferably 2.6 to 9.6 m / s.

[0089] In an aspect of the invention, the high-shear force is high pressure homogenisation carried out with a pressure up to 300 bar.

[0090] As shown in the examples, the high-pressure homogenisation can be conducted in two stages of pressure (such as 200 and 50 bar).

[0091] It is surprisingly found that high shear is applicable to obtain the encapsulated isolated oleosomes in the enriched oleosome composition of the present invention. The oleosomes are still intact and the encapsulated material is present in the inside of the oleosomes.

[0092] In an aspect of the invention, the process comprises in step a) the blending of the lipid sources in a ratio of the amount of lipid sources to oleosomes of 40:60 to 60:40.

[0093] In an aspect of the invention, the enriched oleosome composition obtained in step b) may be subjected to a heat treatment step.

[0094] The heat treatment may be a pasteurization treatment or an ultra-high- temperature (UHT) treatment. Pasteurization treatment involves heating the enriched oleosome extract at 65°C to 70°C for 30 minutes in batch, preferably 72°C to 86°C for about 30 seconds in a continuous-flow process ((High-temperature short time Pasteurization (HTST Pasteurization)). UHT treatment involves heating of enriched oleosome extract at a temperature of 138°C to 150°C in a continuous-flow process and holding at that temperature for one or more seconds, up to 5 seconds, before cooling rapidly to room temperature. The heat treatment step of enriched oleosome composition is applied to further avoid microbial contamination of the sunflower oleosomes.

[0095] Amongst others it has been found that the process for preparing the enriched oleosome composition of the present invention is more convenient, and / or more simple than the process for preparing the synthetic emulsion. The process allows to get a homogeneous product, without or with a very limited amount free lipids present, whereas the amount of free lipids is significant for the synthetic emulsions.Effects of the invention

[0096] The present invention provides a lipid enriched oleosome composition having a specific fatty acid profile being an enriched oleosome composition comprising encapsulated isolated vegetable oleosomes that are encapsulated with lipid sources being i) one or moresources of long-chain polyunsaturated fatty acids (LC-PUFA) comprising 20 or more carbon atoms and comprise more than one double bond in their backbone; and ii) an oil selected from soybean oil, rapeseed oil, com oil, sunflower oil, high-oleic sunflower oil, safflower oil, high- oleic safflower oil, palm oil, palm olein, palm kernel oil, coconut oil, or a combination of two or more thereof which are present in the inside of said encapsulated isolated vegetable oleosomes of the enriched composition. The oleosome composition of the present invention provides a matrix that offers improved protection of LC-PUFA and the selected oil, against oxidation and / or improved stability in the gastric phase of the human digestive tract. Additionally, nutritional product compositions wherein at least 90%, or even substantially all of the lipids are present in the enriched oleosome composition, will be stable without the need of adding any emulsifier.

[0097] The simpler process resulted further in a more stable product having a longer shelf life and / or having less free lipids in the oleosome composition than in the synthetic emulsions.EXAMPLESAnalysis methodsProtein measurement

[0098] The protein content of the oleosomes w as determined by the amount of nitrogen in the sample. This amount of nitrogen was analyzed using a combustion method. Combustion of the sample was performed at 1100°C. The amount of nitrogen was determined using a conductivity detector (LECO TruMAc). The protein content was calculated by multiplying the amount of nitrogen analyzed by 6.25.Measurement of fat content

[0099] The amount of fat (lipids) in the isolated oleosomes (oleosome composition) or enriched oleosome composition was determined using the Soxhlet extraction method. It is expressed on total dry weight of the isolated oleosomes.Measurement of dry weight

[0100] The percentage dry substance (%DS) of the isolated oleosomes (oleosomes composition) or encapsulated oleosomes (enriched oleosome composition) was determined gravimetrically using an MAI 50 infrared balance (Sartorius). About 2 g of material (i.e. thewet weight (WW)) is applied on an aluminum dish with glass fiber pad. The moisture is evaporated at 105 °C until a stable weight is reached (i.e. the dry weight (DW)). The percentage dry substance is calculated according to the following formula:DW %DS =wwx W0

[0101] The dry substance is including oils, proteins, ash or other solids. The dry substance is only excluding water.Measurement of free oil in (enriched) oleosome composition

[0102] A pre-weighted sample of (loaded) isolated sunflower composition ((enriched) oleosome composition) was mixed with heptane in a ratio of 1 :5 sample:heptane and agitated for 15 minutes for extraction of the free oil into the heptane phase. After extraction the solution is centrifuged for 5 minutes followed by filtration of the top layer through a 0.45pm filter. The free oil was quantified by GPC.Measurement of oil (lipids) present in oleosomes of the (enriched) oleosomes composition

[0103] The amount of oil present in the encapsulated isolated oleosomes of the (enriched) oleosome composition was calculated by subtracting the amount of free oil from the total oil content of the (enriched) oleosome composition.Size measurement of isolated sunflower oleosomes and encapsulated isolated sunflower oleosomes

[0104] To be able to measure the globule diameter of the oleosomes, a Mastersizer 3000 from Malvern equipped with a Hydro module was used during the measurements. A refractive index of 1.47, a dispersant refractive index of 1.33 and a particle absorption index of 0.01 is used to measure the oleosomes size. The concentration of the oleosomes in the buffer is such that an obscuration in the range from 8.0 to 8.5% in the Mastersizer equipment will be obtained. Obscuration within the Mastersizer is the amount of light blocked or scattered, by the particles. Therefore, the oleosomes are diluted in a buffer solution containing 10 mM sodium phosphate, pH 7.4, and 1.0 wt.% sodium dodecyl sulfate (SDS). For example, about 0.2 wt .% of oleosomes is diluted in the buffer solution and the dilution is further adjusted to obtain theobscuration. Once this optimal obscuration is obtained, the globule diameter is measured, and the average globule diameter (D50-value) can be calculated.Measurement of Zeta potential (mV)

[0105] The zeta-potential of enriched oleosomes composition was measured using a dynamic light scattering electrophoresis equipment (Zetasizer NanoZS, Malvern Instruments, Worcestershire, UK). (Loaded) oleosomes were diluted (1 : 1000) using phosphate buffer adjusted to pH 7.8 before analysis. Afterwards, the diluted sample was placed into a capillary cell containing two electrodes to measure the net electrical charge of the region bounded by the interface and slipping plane of the oil droplets. These measurements were performed tw ice per sample type and average reported.The Zeta potential gives an indication of the stability of the colloidal system.Determination of oil encapsulation efficiency

[0106] The oil encapsulation efficiency was calculated based on total oil content and free oil according to the following formula:Oil encapsu .lat .ion ef .f..ic .iency ( ..%. .) = - (Total oil content, g —- Fre —e o -il content, g ) x 100%Determination of oxidation stability

[0107] The oxidation stability w as determined by measuring the Oxidation Induction Period (OIP) by using an ML Oxi pres device (Mikrolab). Samples were subjected to a high oxidative-stress environment in order to evaluate, in a short period of time, the resistance to oxidation. The oxygen uptake of the reactive components present in the samples was monitored as a pressure drop in function of time. An amount of sample (1 1 -12 g) (i.e. encapsulated isolated oleosomes) equivalent to 4 g of fat (lipids) w as brought into a glass vessel which was placed in a pre-heated (70 °C) pressure vessel and filled with oxygen to 5 bar. The OIP was determined as the intersection between the two tangents before and after the inflection point on the pressure graph.Preparation of the lipid enriched high oleic (HO) sunflower oleosome compositionObtaining a lipid enriched HO sunflower oleosome composition

[0108] In order to isolate oleosomes from sunflower, 200 kg of dehulled seeds from (high-oleic) sunflower w as soaked during 1 hour in deionized w ater in a ratio of seeds to waterof 1:2 at a temperature of 20°C. The soaking water was discarded through a shaking sieve equipment and the soaked seeds were washed with deionized water in a ratio of seeds to water of 1 :2 at a temperature of 20°C. The washing water was discarded, and the washed seeds were ground with deionized water in a ratio of seeds to water of 1 :2.5 at a temperature of 20°C using a toothed colloid mill (FrymaKoruma) at a flow rate of 200 L / h to obtain a sunflower slurry'. On average, the slurry’ presented a dry matter content of 18.5 wt.% (wet basis w / w). The obtained slurry was subjected to a solid-liquid separation step using a decanter (Flottweg) set at 185 L / h. In this manner, the decanter liquid phase (permeate) is collected, and a side stream, the decanter solid phase (retentate) was also obtained. The permeate had a dry' matter content of ~11 wt.% (wet basis). Afterwards, the permeate was concentrated by means of a centrifuge (GEA) running at a bowl speed of 12 000 rpm, and flow rate 150 L / h. Out this unit operation, a light phase and heavy phase were collected. Back pressure was applied on both outlets to reduce air incorporation and obtain a dry' matter content of ~40 wt.% in the light phase (oleosome composition). The light centrifuge phase was collected in a tank, and it was standardized to 35 wt.% dry’ matter (31 wt.% oil content, 3 wt.% protein) and the pH was adjusted to 7.8.

[0109] The composition is provided in Table 1.Table 1Preparation of the lipid enriched oleosome compositionStep a) blending one or more lipid sources with isolated sunflower oleosomes (oleosome composition)

[0110] The lipid sources were added to the HO sunflower oleosome composition (obtained as mentioned here above), and the speed of the high-shear mixer was set to 3000 rpm and kept for 6 min under vacuum (200mbar).[OHl] The recipe for blending of HO sunflower oleosome composition with one or more lipid sources can be seen in Table 2 (non-diluted).Step b) subjecting the blend obtained from step a) to a high-shear force

[0112] Demi-water was added to reach approximately 30 wt.% oil content.The obtained diluted mixture was transferred to a high-pressure homogenizer (GEA Niro) set at 200 / 50 bar (1 cycle).Step c) subjecting the blend obtained from step b) to heat treatment

[0113] The lipid enriched oleosome composition (~30 wt.% total oil content) was transported to a UHT direct steam injection system (SPX flows) to be heat treated under UHT conditions (142°C x 3s). Collected material was packed in Rapak sterile multilayer bags.

[0114] The diluted lipid enriched oleosome composition produced following the above procedure was characterized and the results are shown in table 3.Table 2. Recipe for blending of HO sunflower oleosome composition with one or more lipid sources (non-diluted)Table 3: Lipid enriched oleosome composition (diluted)

[0115] #The fatty acid profile of the HO sunflower oleosomes composition and of the oils was measured, and the fatty acid profiles of enriched composition were calculated based on the fatty acid profile of oils used for blending and the fatty acid profile of the starting composition.Nutritional product composition according to the present invention

[0116] Nutritional product compositions according to the present invention have been prepared using the lipid enriched oleosome composition from Examples 1.1 (diluted).Infant formula

[0117] Infant (young child) formula for growing up milk were prepared using lipid enriched oleosome composition from Examples 1.1 (recipe I).

[0118] The recipe of the infant formula (recipes I) is disclosed in Table 4.Table 4. Recipe of infant formula## amount of ingredients is expressed on the total weight of the infant formula* 10.7 wt.% of lipid enriched oleosome composition contains 3.4 wt.% dry matter

[0119] The dry matter of the infant formula is 51.3 wt.%.

[0120] The dry matter of the infant formula is containing 6.6 wt.% dry matter of the enriched oleosome composition.

[0121] A stirring tank is filled with water at 20°C to which skimmed milk powder, demineralized whey protein, and lactose were added and stirred to disperse for a period of time sufficient to hydrate. Afterwards, the minerals and vitamins are added and dispersed. Subsequently, the lipid enriched oleosome composition was added slowly while stirring todisperse well. The pH is adjusted to 6.7- 7.0 if needed using disodium hydrogen phosphate or dipotassium hydrogen phosphate.

[0122] The product obtained from recipe I was subsequently pasteurized at a temperature of 85°C for 30 seconds before storing for later use. Ready -to-feed infant formula in liquid form are obtained. The composition of the infant formula is shown in Table 5.Table 5. Composition of the infant formulaNutritional drink

[0123] Nutritional drinks for pregnant women were prepared using lipid enriched oleosome composition from Example 1. 1 (recipe II, diluted). The recipe of the nutritional drink (recipes II) is disclosed in Table 6. The amount of ingredients is expressed on the total weight of the nutritional drink.Table 6. Recipe of nutritional drink### amount of ingredients is expressed on the total weight of the nutritional drink** 26.7% of lipid enriched oleosome composition contains 8.5 wt.% dry matter

[0124] The dry matter of the nutritional drink is 38.3 wt.%.

[0125] The dry matter of the nutritional drink is containing 22. 1 wt.% dry matter of the enriched oleosome composition.

[0126] The necessary amount of demineralized water is added to a stirred tank and heated to 70°C and the minerals (magnesium oxide, sodium chloride, tripotassium citrate, disodium carbonate, dipotassium decarbonate, and micro mineral mix) were added and mixed to disperse or solubilize. Subsequently, milk protein isolate and sodium caseinate were added while mixing gently for about 30 minutes. After full hydration of the proteins, sucrose and maltodextrin were added while recirculating. Subsequently, the lipid enriched oleosome composition was added slowly while stirring to disperse well. The pH was adjusted to 6.7- 7.0 if needed using disodium hydrogen phosphate or dipotassium hydrogen phosphate.

[0127] The product obtained from recipe II was subsequently UHT treated at a temperature of about 140-145°C for 2 to 5 seconds. The liquid ready -to-drink product was subsequently cooled and filled aseptically. The composition of the nutritional drink is shown in Table 7.Table 7. Composition of the nutritional drink

Claims

CLAIMS1. A lipid enriched oleosome composition comprising encapsulated isolated vegetable oleosomes being isolated vegetable oleosomes encapsulated with lipid sources; and at least 80 wt.% of the total weight of lipids of the enriched composition is present in the encapsulated isolated vegetable oleosomes; wherein the lipid sources are i) one or more sources of long-chain polyunsaturated fatty acids (LC-PUFA) comprising 20 or more carbon atoms and comprise more than one double bond in their backbone; and ii) an oil selected from soybean oil, rapeseed oil, com oil, sunflower oil, high-oleic sunflower oil, safflower oil. high-oleic safflower oil, palm oil, palm olein, palm kernel oil. coconut oil, or a combination of two or more thereof.

2. The lipid enriched oleosome composition according to claim 1 wherein said isolated vegetable oleosomes are selected from the group consisting of isolated rapeseed oleosomes, isolated soybean oleosomes. isolated sunflower oleosomes, isolated high-oleic sunflower oleosomes, isolated linseed oleosomes, and a combination of two or more thereof, preferably sunflower oleosomes or high-oleic sunflower oleosomes.

3. The lipid enriched oleosome composition according to any one of the preceding claims, wherein the amount of LC-PUFA is at least 0.5 wt.%, preferably at least 1.0 wt.%. more preferably at least 2.0 wt.% based on the total weight of the fatty acid profile of the lipid enriched oleosome composition.

4. The lipid enriched oleosome composition according to any one of the preceding claims, wherein the LC-PUFA are selected from the group consisting of arachidonic acid (ARA), docosahexaenoic acid (DHA), eicosapentaenoic acid (EP A), docosapentaenoic acid (DPA), and combinations of two or more thereof, preferably arachidonic acid (ARA) and / or docosahexaenoic acid (DHA) or a combination thereof.

5. A product comprising the lipid enriched oleosome composition according to any one of the preceding claims, wherein the product is comprising at least one further ingredient different from oleosomes and the product is a nutritional product composition, and wherein from 2 to 25 wt.% of dry matter of the product is the dry matter of the lipid enriched oleosome composition.

6. A process for preparing a lipid enriched oleosomes composition according to any one of claims 1 to 4, wherein the process comprises the steps of: a) blending an oleosome composition with lipid sources being i) one or more sources of long-chain polyunsaturated fatty acids (LC-PUFA) comprising 20 or more carbon atoms and comprise more than one double bond in their backbone; and ii) an oil selected from soybean oil, rapeseed oil, com oil, sunflower oil, high-oleic sunflower oil, safflower oil, high-oleic safflower oil, palm oil, palm olein, palm kernel oil, coconut oil, or combination of tw o or more thereof, b) subj ecting the blend obtained from step a) to a high-shear force and obtaining a lipid enriched oleosome composition comprising encapsulated isolated vegetable oleosomes being isolated vegetable oleosomes encapsulated with lipid sources; and at least 80 wt.% of the total w eight of lipids of the composition is present in the encapsulated isolated vegetable oleosomes; wherein the lipid sources are i) one or more sources of long-chain polyunsaturated fatty acids (LC-PUFA) comprising 20 or more carbon atoms and comprise more than one double bond in their backbone; and ii) an oil selected from soybean oil, rapeseed oil, com oil, sunflower oil, high- oleic sunflower oil, safflower oil, high-oleic safflower oil, palm oil, palm olein, palm kernel oil, coconut oil, or a combination of two or more thereof.

7. The process according to claim 6 wherein the process comprises in step a) the lipid sources are blended in a ratio of the amount of lipid sources to oleosomes of 40:60 to 60:40.

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