Spray dried enriched oleosomes concentrate

Abstract

It relates to a process for preparing a powder comprising saccharides and long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes; and the process is comprising: a) adding polysaccharides and oligosaccharides to an long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate of isolated vegetable oleosomes to obtain a LC-PUFA enriched oleosome-saccharide composition; b) spray-drying of the LC-PUFA enriched oleosome-saccharide composition of step a) and obtaining a powder comprising saccharides and long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes; and wherein polysaccharides are added in an amount of 0.25 to 10 wt.% based upon dry matter of enriched oleosome concentrate; and wherein oligosaccharides are added in an amount of 10 to 75 wt.% based upon dry matter of enriched oleosome concentrate; and wherein the long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate is having a dry substance of from 30 to 50 wt.%; the obtained powder, its use in food product.

Description

SPRAY DRIED ENRICHED OLEOSOMES CONCENTRATECROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of European Patent Application 24187098.9 filed July 8, 2024, which is incorporated by reference herein in its entirety.FIELD OF THE INVENTION

[0002] The invention relates to a process for preparing a long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome-saccharide composition by using spray-drying.BACKGROUND OF THE INVENTION

[0003] Dried oleosomes offer advantages in terms of stability, storage, and transport, as they are less prone to microbial degradation and do not require refrigeration. Additionally, their dry form facilitates incorporation into a wider range of formulations and processing environments.

[0004] Drying oleosomes, and emulsions in general, is very challenging since these colloidal particles are susceptible to colloidal instability at high temperatures. Either coalescence, flocculation or oiling out can take place during spray-drying, by which oleosomes integrity is lost together with a detrimental functionality. Therefore, it is important to properly select the right carriers and their concentration to provide protection to the oleosomes during spray-drying and to obtain good reconstitution properties of the generated powder.

[0005] Many studies have been done within the field try ing to solve these problems.

[0006] An alternative technology to obtain a powder format of oleosomes or emulsions could be by freeze-drying. However, this one is very expensive and would reflect in a significant cost increase to the product. Moreover, it is difficult to find this equipment at large scale.

[0007] Other drying methods with hot surfaces or hot air are not suitable for emulsions since they are too harsh.

[0008] Other drying methods with hot surfaces or hot air are not suitable for emulsions since they are too harsh.

[0009] Furthermore, it is known that 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 forthe 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) warehouse, a complex production line.

[0010] 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.

[0011] 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, and preferably provided in powder form by using a mild processing technology.

[0012] The current invention provides for such a process and the product thus obtained.Summary of the Invention

[0013] The current invention relates to a process for preparing a powder comprising saccharides and long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes; and the process is comprising a. Adding polysaccharides and oligosaccharides to a long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate of isolated vegetable oleosomes to obtain a LC-PUFA enriched oleosome-saccharide composition; b. Spray-drying of the LC-PUFA enriched oleosome-saccharide composition of step a) and obtaining a powder comprising saccharides and long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes; and wherein polysaccharides are added in an amount of 0.25 to 10 wt.% based upon dry matter of enriched oleosome concentrate; and wherein oligosaccharides are added in an amount of 10 to 75 wt.% based upon dry matter of enriched oleosome concentrate; and wherein the long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate is having a dry matter of from 30 to 50 wt.%.

[0014] The invention further relates to powder of long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes, and saccharides wherein the powder, is comprising: a. 0.25 to 10 wt.% of polysaccharides; b. 10 to 75 wt.% of oligosaccharides; c. long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes; and 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 enriched oleosomes.

[0015] The invention further relates to a food product comprising at least one food ingredient and the claimed long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes and saccharides containing powder; and wherein the at least one food ingredient is selected from food grade liquids, carbohydrates, proteins, fats, micronutrients, or combinations thereof.

[0016] Finally, the invention relates to the use of the powder containing saccharides and long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes in supplements, food, or feed products, wherein the food product is preferably a nutritional formula for infants, elderly people or people with special nutritional needs.Detailed Description

[0017] The current invention relates to process for preparing a powder comprising saccharides and long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes; and the process is comprising1. Adding polysaccharides and oligosaccharides to a long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate of isolated vegetable oleosomes to obtain a LC-PUFA enriched oleosome-saccharide composition;2. Spray-drying of the LC-PUFA enriched oleosome-saccharide composition of step a) and obtaining a powder comprising saccharides and long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes; and wherein polysaccharides are added in an amount of 0.25 to 10 wt.% based upon dry matter of enriched oleosome concentrate; and wherein oligosaccharides are added in an amount of 10 to 75 wt.% based upon dry matter of enriched oleosome concentrate; andwherein the long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate is having a dry matter of from 30 to 50 wt.%.

[0018] In the present invention, the powder comprising saccharides and long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes is spray-dried, long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes.

[0019] In an aspect of the invention, the spray-dried oleosomes is consisting of dried long- chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate of isolated vegetable oleosomes, polysaccharides, and oligosaccharides, and optionally emulsifier.

[0020] In an aspect of the invention, the spray-dried oleosomes is consisting of dried long- chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate of isolated vegetable oleosomes, polysaccharides, and oligosaccharides.

[0021] In an aspect of the invention, the spray-dried oleosomes is consisting of long-chain polyunsaturated fatty acid (LC-PUFA) enriched isolated vegetable oleosomes, polysaccharides, and oligosaccharides, and optionally emulsifier.

[0022] In an aspect of the invention, the spray-dried oleosomes is consisting of long-chain polyunsaturated fatty acid (LC-PUFA) enriched isolated vegetable oleosomes, polysaccharides, and oligosaccharides.

[0023] The current invention relates to a process for preparing spray-dried, long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes; and the process is comprising a. Adding polysaccharides and oligosaccharides to a long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate of isolated vegetable oleosomes to obtain a LC-PUFA enriched oleosome-saccharide composition; b. Spray-drying of the LC-PUFA enriched oleosome-saccharide composition of step a) and obtaining spray-dried long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes; and wherein polysaccharides are added in an amount of 0.25 to 10 wt.% based upon dry matter of oleosome concentrate; and wherein oligosaccharides are added in an amount of 10 to 75 wt.% based upon dry matter of oleosome concentrate; and wherein the oleosome concentrate is having a dry matter of from 30 to 50 wt.%.The enriched oleosomes concentrate

[0024] Oleosomes, also known as "oil bodies", "lipid bodies", "lipid droplets" or "spherosomes", are pre-emulsified droplets or vesicles of oil stored in plant seeds, nuts or any other plant part and used as energy source for plant growth and metabolism. Oleosomes are ty pically extracted from cells by a process of grinding the seeds or nuts in the presence of an aqueous solution, such as water, followed by solid-liquid separation to obtain an aqueous dispersion (also called aqueous suspension) of oleosomes and a residual oleosome containing fraction. “Isolated vegetable oleosomes” are pre-emulsified droplets or vesicles of oil that are present in cells and that have been obtained, taken, extracted and / or isolated from these cells, after wet grinding of plant seeds.

[0025] An oleosome containing composition is comprising isolated vegetable oleosomes, obtained after wet grinding of plant seeds. The oleosome containing composition is comprising oil and proteins wherein the oil and proteins are present in the isolated vegetable oleosomes.

[0026] ‘Oleosome proteins” are the proteins naturally present in the isolated vegetable oleosomes.

[0027] 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 vegetable 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.

[0028] The oleosome containing composition is comprising oil wherein the oil is present in the isolated vegetable oleosomes, of which at least 80 wt.%, preferably at least 90 wt.% is present as oleosomes.

[0029] In one aspect of the invention the origin of the oleosomes containing composition are members 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.

[0030] In one aspect of the invention the oleosome concentrate is obtained from plant seedand most preferably plant seeds of plant species comprising: rapeseed (Brassica spp.), soybean (Glycine max), sunflower (Helianthus annuits), oil palm (Elaeis guineeis), cottonseed (Gossypium spp.), groundnut (Arachis hypogaea), coconut (Cocus nucifera), castor (Ricinus communis), safflower (Carthamus tinctorius), mustard (Brassica spp. and Sinapis alba), coriander (Coriandrum sativum), squash (Cucurbita maxima), linseed / flax (Linum usitatissimum) (including brown (also called bronze) and yellow (also called gold) linseed), Brazil nut (Bertholletia excelsa), hazelnut (Corylus avellana), walnut (Juglands major), jojoba (Simmondsia chinensis), thale cress (Arabi dopsis thaliana), wheat and wheat germ (Triticum spp.), maize and maize germ (Zea mays), 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, almond (Prunus dulcis), cashew (Anacardium occidentale), olive (Olea), avocado (Persea americana), shea (Butyrospermum parkii), cocoa bean (Theobroma cacao), argan (Argania spinosa), rice, their corresponding mid or high oleic varieties and any variety with increased level of unsaturated fatty acids compared to the original seed variety. Varieties of these seeds may be obtained by natural selection or by genetic modification (GMO).

[0031] In the present invention the term “rapeseed” and the term “canola” is used interchangeably.

[0032] In a particular aspect of the invention, the oleosomes concentrate is sourced from the group consisting of rapeseed and rapeseed varieties with increased level of unsaturated fatty acids compared to the original rapeseed, soybean, sunflower and corresponding mid or high oleic varieties, cottonseed, coconut, brown linseed, yellow linseed, hazelnut, maize, sesame, almond, cashew, olive, avocado and shea. The oleosome containing composition is sourced from the group consisting of rapeseed, soybean, sunflower, mid and high oleic sunflower, cottonseed, coconut, brown linseed, yellow linseed, hazelnut, maize, sesame, almond, cashew and shea. More in particular, the oleosome concentrate is sourced from the group consisting of rapeseed, sunflower, mid and high oleic sunflower, soybean, coconut, brown linseed, and yellow linseed. Preferably, the oleosome containing composition is sourced from sunflower, mid or high oleic sunflower, soybean or rapeseed.

[0033] 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 acombination of two or more thereof, preferably sunflower oleosomes or high-oleic sunflower oleosomes.

[0034] "Sunflow er" as used in the present description means any type of sunflower seed belonging to the species Helianthus annuus. Several types 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 sunflow'er 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).

[0035] “Rapeseed” as used in the present description means any type of rapeseed belonging to the species Brassica napus. Typically rapeseed oil (low erucic) has a fatty acid profile comprising palmitic acid (PA) (C16:0) in an amount of 4 wt.%, stearic acid (SA) (C18:0) in an amount of 2 wt.%, oleic acid (OA) (Cl 8: 1) in an amount of 56 v .%, linoleic acid (LA) (Cl 8:2) in an amount of 26 wt.%, and linolenic acid (ALA) (C18:3) in an amount of 10 wt.%, expressed on the total weight of fatty acid moiety of the oil (see Bailey’s Industrial Oil and Fat Products, 6th edition, 6th volume, 2005, Chapter 6 vegetable oils, Table 2). Rapeseed oil lends itself to genetic modification, and several rapeseed varieties giving oils with modified fatty acid profile have been developed.

[0036] Typically, rapeseed oil (low erucic) has a fatty acid profile of 51 to 30 wt.% linoleic acid (LA), 4 to 12 wt.% saturated acids, such as palmitic acid (PA) and stearic acid (SA), 51 to 70 wt% oleic acid, and 5 to 14 wt.% of ALA, expressed on the total weight of fatty acid moiety of the oil (see Codex alimentarius CXS 210-1999).

[0037] “Isolated rapeseed oleosomes” as used in the present description means oleosomesthat have been isolated / removed from rapeseed.

[0038] ’’Soybean” as used in the present description means any type of soybean belonging to the species Glycine max. Raw soybeans contain approx. 18 wt.% of soybean oil that has a fatty acid profile comprising palmitic acid (C16:0) in an amount of 11 wt.% (range 7-14 wt.%), stearic acid (C18:0) in an amount of 4 wt.%, oleic acid (Cl 8: 1) in an amount of 22 wt.% (range 19-30 wt.%). linoleic acid (Cl 8:2) in an amount of 55 wt.% (range 44-62 wt.%), and linolenic acid (ALA) (Cl 8:3) in an amount of 8 wt.% (range 4-11 wt.%), expressed on the total weight of fatty acid moiety of the oil (see Bailey’s Industrial Oil and Fat Products, 6th edition, 6th volume, 2005, Chapter 6 vegetable oils, Table 2 and section 5.15). “Isolated soybean oleosomes” as used in the present description means oleosomes that have been isolated / removed from soybeans.

[0039] “Linseed” as used in the present description means any type of linseed belonging to the species Linum usitatissimum. Linseed produces a vegetable oil that is highly unsaturated and that is known as linseed oil (flaxseed oil). Regular linseed oil (brown linseed) has a fatty acid profile comprising palmitic acid (Cl 6:0) in an amount of 6 wt.%, steanc acid (Cl 8:0) in an amount of 3 wt.%, oleic acid (Cl 8: 1) in an amount of 17 wt.%, linoleic acid (C18:2) in an amount of 14 wt.%, and linolenic acid (C18:3) in an amount of 60 wt.%, expressed on the total weight of fatty acid moiety of the oil (see Bailey’s Industrial Oil and Fat Products, 6th edition, 6th volume, 2005, Chapter 6 vegetable oils, Table 2). There is a different type of engineered linseed (yellow) having a low level of linolenic acid (2%) and a high level of linoleic acid.

[0040] Typically, linseed oil / flaxseed oil has a fatty acid profde of 8 to 30 wt.% linoleic acid (LA), 6 to 22 wt.% saturated acids, such as palmitic acid (PA) and stearic acid (SA), 10 to 36 wt.% oleic acid, and 44 to 70 wt.% of ALA, expressed on the total weight of fatty acid moiety of the oil (see Codex alimentarius CXS 210-1999).

[0041] “Isolated linseed oleosomes” as used in the present description means oleosomes that have been isolated / removed from linseeds.

[0042] The term “fatty acid profile” of a substance, such as an oil, a fat, isolated vegetable oleosomes, oleosome concentrate, long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate as used in the present description, means the total of fatty acids that is present in the oily substance in the form of free fatty 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 fattyacid moiety in the triglycerides, diglycerides and monoglycerides that are present in the oil.

[0043] Preferably, the sunflower seeds used are MO, HO, HOHS, or HOHP sunflower seeds; more preferably HO, HOHS, or HOHP sunflower seeds, most preferably HO sunflower seeds.

[0044] "‘Isolated vegetable 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.

[0045] 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.

[0046] Preferably, the isolated sunflower oleosomes have been isolated / removed from their natural source, being HO sunflower seeds.

[0047] An oleosome containing composition is obtained by wet grinding of an oleosome source. Typically, pnor to the grinding the source is cleaned and / or dehulled.

[0048] In wet grinding, an aqueous liquid is added to the oleosome source in a ratio of from 12: 1 to 2: 1, from 9: 1 to 2:1, from 5:1 to 2: 1 prior to the wet milling. Optionally, the oleosome source may be allowed to soak in the added aqueous liquid for a period of from 0.5 to 48 hours, from 1 to 24 hours, from 2 to 16 hours, from 3 to 12 hours or from 0.5 to 4 hours. Optionally, following the period of soaking, the aqueous liquid may be removed and the oleosome source may be washed one or more times by adding fresh aqueous liquid. The oleosome source is subsequently grinded together with the added aqueous liquid. In this grinding, a mill is used such as, but not limited to, a toothed colloidal mill or a corundum stone mill. An oleosome slurry is thus obtained.

[0049] The oleosome slurry is separated into an oleosome containing fraction (cake) and at least one other oleosome containing composition (i.e. oleosome extract). Separation may be performed by means of decantation, filtration and / or centrifugation. The oleosome extract may be further separated into an oleosome concentrate which is enriched in oleosomes (cream), a an oleosome depleted composition and eventually a further sediment.

[0050] Alternatively, the oleosome slurry may be subjected to a liquid-solid-liquid separation (three-phase separation) using a centrifugal tricanter. Such a separation is resulting in: the oleosome containing fraction (cake), an oleosome concentrate which is enriched in oleosomes(cream) and an oleosome depleted composition.

[0051] In an aspect of the invention a long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate is used.

[0052] The “long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate”, also “enriched concentrate”, or “enriched oleosome concentrate”, is comprising an oleosome concentrate of isolated vegetable oleosomes loaded with one or more sources of long- chain polyunsaturated Fatty acids (LC-PUFA).

[0053] The enriched concentrate has a dry matter of from 30 to 50 wt.%, preferably from 35 to 45 wt.%.

[0054] “Loaded isolated oleosomes,” “isolated oleosomes loaded with ... ” “enriched oleosomes concentrate” means that additional components, such as oils, are encapsulated by the oleosomes, thus present in the inside thereof.

[0055] The “oleosome concentrate” is comprising isolated vegetable oleosomes and water. The dry matter of the composition is from 30 to 40 vrt.%.

[0056] In an aspect of the invention, long-chain polyunsaturated fatty acid (LC-PUFA) ennched oleosome concentrate”, also “enriched concentrate”, or “enriched oleosome concentrate” is comprising an oleosome concentrate of isolated vegetable oleosomes loaded with oil sources; and at least 80 wt.% of the total weight of lipids of the enriched concentrate is present in the loaded isolated vegetable oleosomes; wherein the oil 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.

[0057] The enriched concentrate has a dry matter of from 30 to 50 wt.%, preferably from 35 to 45 wt.%.

[0058] Per definition, oleosomes comprise 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.

[0059] Oleosomes are present as vesicles of oil storage in their natural source. Once isolated / removed from their natural source, they are known as isolated oleosomes. By loading of oleosomes, additional lipids (in the present invention i) one or more sources of long-chain polyunsaturated fatty acids (LC-PUFA) and, optionally ii) an oil selected from soybean oil, rapeseed oil, com oil, sunflower oil, high-oleic sunflower oil, safflower oil, high-oleic saffloweroil, 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 concentrate for obtaining the lipid enriched oleosome concentrate. Moreover, lipids that may be present in the concentrate and that are not inside the oleosomes (so-called “free lipids”), are limited.

[0060] Preferably, at least 90 wt.% or at least 95 wt.% or at least 98 wt.% of the total weight of lipids is present in the oleosomes. In fact, from 96 wt.% to 99.8 wt.%, from 97 wt.% to 99.0 wt.% of the total weight of lipids in the composition is present in the oleosomes.

[0061] When used in the present invention, the terms “dry matter” and “dry substance” or even ’’dry weight” are used interchangeably.

[0062] The term “saccharide” and ‘saccharides” are used interchangeably.

[0063] The term “oleosome” and ‘oleosomes” are used interchangeably.

[0064] In an aspect of the invention the long-chain polyunsaturated fatty acid (LC-PUFA) ennched oleosome concentrate is comprising isolated vegetable oleosomes loaded with long- chain polyunsaturated fatty acid (LC-PUFA).

[0065] In an aspect of the invention, an oleosome concentrate is the starting material for preparing the long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate.

[0066] In an aspect of the invention, the oleosome concentrate has a dry matter of from 30 to 40 wt.%, preferably from 33 to 38 wt.%.

[0067] In an aspect of the invention, the oleosomes concentrate has a total content of oil of from 80 to 98 wt.% based upon the dry substance of the oleosome concentrate.

[0068] In an aspect of the invention, the oleosome concentrate is characterized in that it has based on total dry matter:- an oleosome protein content of from 1 to 20 wt.%, preferably from 2 to 15 wt.%, more preferably from 3 to 10 wt.%,- an oil content of from 80 to 98 wt.%, preferably from 85 to 97 wt.%, more preferably from 90 to 96 wt.%, of which at least 80 wt.%, preferably at least 90 wt.% oil is contained in oleosomes.

[0069] In an aspect of the invention, the oleosome concentrate comprises oleosome proteins in an amount of from 2 to 20 wt.% expressed on total dry matter of the oleosome concentrate.

[0070] In an aspect of the invention, the long-chain polyunsaturated fatty acid (LC-PUFA)enriched oleosome-saccharide composition is the composition wherein the enriched oleosome concentrate of isolated vegetable oleosomes is combined with the polysaccharides and the oligosaccharides.

[0071] In an aspect of the invention, the long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome-saccharide composition is the composition wherein the enriched oleosome concentrate of isolated vegetable oleosomes is combined with the pectin and maltodextrin.

[0072] 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.

[0073] “LC-PUFA” as used in the present description means long-chain poly -unsaturated 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.

[0074] 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 20:4(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(co-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 2O:5(co-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(co-3) or 22:5(n-3).

[0075] The LC-PUFA may be selected from the group consisting of arachidonic acid (ARA), docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA), and combinations of two or more thereof.

[0076] The LC-PUFA may be selected from the group consisting of arachidonic acid (ARA), docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA), and combinations of two or more thereof, preferably arachidonic acid (ARA) and / or docosahexaenoic acid (DHA) or a combination thereof.

[0077] 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.

[0078] As “one or more sources of DHA”, Schizochytrium (a unicellular coastal marineeukaryote) oil may be used.

[0079] As “one or more sources of ARA”, Mortierella alpina (a soil fungus) oil may be used.

[0080] In an example, Schizochy trium 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 v .% based on total weight of the fatty acid profile of the oil.

[0081] 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 vrt.% based on total weight of the fatty acid profile of the oil.

[0082] 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 mono-chloropropanol esters (MCPDE), glycidol esters (GE), mineral oil saturated hydrocarbons (MOSH) and / or mineral oil aromatic hydrocarbons (MOAH).

[0083] In an aspect of the invention the “ennched oleosomes concentrate,” are isolated oleosomes enriched (loaded) with one or more sources of one or more lipophilic dietary bioactive substance additional components, such as lipids and / or lipophilic dietary bio-active substances that are encapsulated by the oleosomes, thus present in the inside thereof. This enriched oleosome concentrate can be the starting material used in step a) of the claimed process.

[0084] Lipophilic bioactive substances are dietary bioactive substances that are oil-soluble (non-polar) in nature. Dietary bioactive substances or dietary bioactives are terms commonly used to describe food components which, although they are not essential, may exert a positive effect on one or more physiological processes and hence may be beneficial to health. Their non-polar nature is often a limiting factor for their incorporation into commercial food products due to incompatibility with many food matrices. Furthermore, many hydrophobic bioactive components in foods are sensitive to food processing and storage and are poorly bioaccessible.

[0085] The term “lipophilic dietary bioactive substances” as used in the current description encompasses the bioactive substance as such, as well as its form esterified to a fatty acid. Esterification may make dietary bioactive substances more fat-soluble (i.e., lipophilic) so they may be easily loaded into the isolated oleosomes.

[0086] Examples of oil-soluble vitamins are vitamin D, vitamin E, vitamin A, vitamin K,and ascorbyl palmitate (a derivative of vitamin C). Examples of phytosterols are plant sterols, such as P-sitosterol, campesterol, and stigmasterol, and plant stanols, such as sitostanol and campestanol.

[0087] The one or more sources of one or more lipophilic dietary bioactive substance may be any suitable form for delivering the lipophilic dietary bioactive substance. It may be for example be an extract or a concentrated extract from a natural source such as a plant or a plant part. It may also be a synthetically prepared lipophilic dietary bioactive substance in a substantially pure form or suspended for example in oil. The isolated vegetable oleosomes may be loaded with one or more sources, each delivering a different lipophilic dietary bioactive substance. The isolated vegetable oleosomes may also be loaded with a source comprising more than one lipophilic dietary bioactive substance.

[0088] In one aspect of the invention, the enriched oleosomes concentrate may comprise on or more sources of one or more lipophilic dietary bioactive substances that are selected from the group consisting of oil-soluble vitamins, phytosterols, curcuminoids, carotenoids, and flavonoids, and combinations of two or more thereof. More preferably, the enriched oleosomes concentrate may comprise on or more sources of one or more lipophilic dietary bioactive substances that are selected from the group consisting of oil-soluble vitamins, phytosterols, carotenoids, and flavonoids. Most preferably, the enriched oleosomes concentrate may comprise one or more source of one or more lipophilic dietary bioactive substance that is / are selected from the group consisting of oil-soluble vitamins and phytosterols.

[0089] The one or each of the lipophilic dietary bioactive substance is / are present in the enriched oleosomes concentrate in an amount of from 0.1 to 1000 microgram, from 0.2 to 800 microgram, or from 0.3 to 600 microgram per gram, based on the total weight of lipids of the oleosome composition. More specifically, the enriched oleosomes concentrate is comprising lipophilic dietary bioactive substances in an amount of from 0. 1 to 200 microgram per gram, such as 0.3 microgram per gram, 144 microgram per gram, based on the total weight of lipids of the oleosome composition, preferably from 50 to 900, from 100 to 800, from 200 to 700, or at least 500 microgram per gram of lipids.

[0090] In a specific aspect, the enriched oleosomes concentrate may comprise vitamin D as a lipophilic dietary bioactive substance in an amount of from 0.1 to 1000 microgram, from 0.2 to 800 microgram, or from 0.3 to 600 microgram per gram, based on the total weight of lipids of the enriched oleosomes concentrate. Depending on the use of the enriched oleosomes concentrate,vitamin D may be present in an amount that is at the lower end of the range, e.g., for a nutritional composition given the EU regulation recommending a daily intake for infants of 10 micrograms per day and adults 15 micrograms per day. Vitamin D may also be present in an amount of the upper end of the range above, e.g., when used as “fortification” or supplements.

[0091] In an aspect of the invention, the enriched oleosomes concentrate may comprise vitamin E as a lipophilic dietary bioactive substance in an amount of from 0. 1 to 1000 microgram, from 100 to 800 microgram, or from 300 to 600 microgram per gram, based on the total weight of lipids of the enriched oleosomes concentrate.Process for preparing a powder comprising saccharides and enriched oleosomes

[0092] The present invention relates to a process wherein polysaccharides and oligosaccharides are added to a long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate of isolated vegetable oleosomes to obtain a long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome-saccharide composition; and the long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome-saccharide composition is spray -dried.

[0093] The present invention relates to a process wherein polysaccharides and oligosaccharides are added to an enriched oleosome concentrate of isolated vegetable oleosomes to obtain enriched oleosome-saccharide composition; and the enriched oleosome-saccharide composition is then spray-dried.

[0094] The present invention relates to a process wherein polysaccharides and oligosaccharides are added to enriched oleosome concentrate of isolated vegetable oleosomes to obtain enriched oleosome-saccharide composition and is then spray-dried to obtain spray-dried, long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes.

[0095] Polysaccharides are well-known in the art as long-chain polymeric carbohydrates composed of monosaccharide units.

[0096] In the present invention, the polysaccharides are selected from the group consisting of pectins, galactomannans, glucose polymers, xanthan gum, fructans, agar, alginates, agar and blends of two or more thereof.

[0097] Pectins are well-known in the art, and are polysaccharides based upon a backbone of galacturonic acid and may contain further rhamnose, galactose and / or arabinose branches. Most commonly pectins are extracted from fruit sources, like citrus fruits, apple pomace and the like. Furthermore, pectins may be characterized by their esterification degree. The degree ofesterification in pectin may vary from 0% to 100%. Pectins with a degree of esterification greater than 50% are known as high methoxyl (HM) pectins, while those with a degree of esterification less than 50% are classified as low methoxyl (LM) pectins. In the present invention, low as well as high methoxyl pectins are used.

[0098] In an aspect of the invention, pectin with a degree of esterification of from 5 to 10% is used.

[0099] In another aspect of the invention pectin with a degree of esterification of from 65 to 75% is used.

[0100] Galactomannans are polysaccharides consisting of a mannose backbone with galactose side groups. Examples of galactomannans are guar gum, locust bean gum, cassia gum, fenugreek gum, pectin, pectin derivatives.

[0101] Glucose polymers are encompassing starches, starch-derivatives (hydroxypropylated, acetylated, esterified, and the like) cellulose, cellulose derivatives (carboxylmethyllose, methylcellulose and the like), and the like.

[0102] Fructans are polysaccharides with fructose in the backbone and may be derived from chicory or inulin.

[0103] Carrageenans are a sulfated polysaccharides derived from seaweeds.

[0104] Agar or agar-agar are polysaccharides obtained from algae.

[0105] In the present invention, the polysaccharides are selected from the group consisting of pectins, galactomannans, glucose polymers, xanthan gum, fructans, agar, alginates, agar, poly dextrose resistant starches, cereal fibres, fruit fibres and fibres of legumes, oat fibers and the like, and blends of two or more thereof.

[0106] In an aspect of the invention the polysaccharides are selected from high methoxyl pectin, low methoxyl pectin, and mixtures thereof.

[0107] In an aspect of the invention the used oligosaccharides are selected from the group consisting of maltodextrins, glucose syrups, fructo-oligosaccharides, galacto-oligosaccharides, xylo-oligosaccharides, arabino-xylo-oligosaccharides, manno-oligosaccharides and a combination of two or more thereof.

[0108] In an aspect of the invention, the oligosaccharides are selected from maltodextrins, glucose syrups and mixtures thereof.

[0109] In an aspect of the invention, the oligosaccharides are selected from maltodextrins.

[0110] Maltodextrin is a glucose polymer having a dextrose equivalent (DE) of smaller than 20.

[0111] A glucose syrup is characterized by a dextrose equivalent (DE) equal or higher than 20.

[0112] In an aspect of the invention, the maltodextrin is having a DE of from 12 to 16.

[0113] In an aspect of the invention, the glucose syrup is having a DE of from 37 to 41.

[0114] In an aspect of the invention, it relates to the claimed process wherein step a) is comprising the following steps in the order of: i. Adding the polysaccharides to a long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate for obtaining a long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome - polysaccharide blend; ii. Adding the oligosaccharides to the long-chain polyunsaturated fatty acid (LC- PUFA) enriched oleosome - polysaccharide blend for obtaining the long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome - saccharide composition.

[0015] In an aspect of the invention, the long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome - polysaccharide blend, is the blend of the long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate and the polysaccharides.

[0016] In an aspect of the invention, the long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome - polysaccharide blend, is the blend of the long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate and pectin.

[0017] In an aspect of the invention, the long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome - polysaccharide blend, is the blend of the long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate, pectin and maltodextrin.Spray-drying

[0018] Spray drying is a process that transforms a fluid material into dried particles using a hot gaseous drying medium. The liquid (slurry) is atomized into fine droplets. These droplets come into contact with the hot drying gas. Water evaporates from the droplets, leaving behind solid particles.

[0019] The spray drying can be performed at an inlet temperature between 60 and 200°C.

[0020] In an aspect of the invention the inlet temperature for spray drying is from 110 to 170°C.

[0021] The spray dry ing can be performed at any air flow rate, and it may be dependent upon the used equipment and its size.

[0022] In an aspect of the invention the feed rate of the spray-drying is adapted for obtaining a free-flowing powder.Further process steps

[0023] In an aspect of the invention, the process for preparing a powder comprising saccharides and long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes, is comprising the following steps: a) Adjusting the pH of the oleosome concentrate having a dry matter of from 30 to 50 wt.%, whereby the pH is between 3 and 5, preferably from 3.5 to 4.5; followed by the following steps in the order of: i. Adding the polysaccharides to the long-chain polyunsaturated fatty acid (LC- PUFA) enriched oleosome concentrate of isolated vegetable oleosomes for obtaining a long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome - polysaccharide blend; ii. Adding oligosaccharides to the long-chain polyunsaturated fatty acid (LC- PUFA) enriched oleosome - polysaccharide blend for obtaining the long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome - saccharide composition; b) Spray-drying the previously obtained long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome-saccharide and obtaining a powder comprising sacchandes and long- chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes; wherein polysaccharides are added in the step i) in an amount of 0.25 to 10 wt.% based upon the enriched oleosome concentrate; and wherein oligosaccharides are added in the step ii) in an amount of 10 to 75 wt.% based upon the enriched oleosome concentrate and wherein the long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate is having a dry substance of from 30 to 50 wt.%.

[0024] In an aspect of the invention, the long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate is containing water and the dry substance is from 30 to 50 wt.%.

[0025] In an aspect of the invention, the long-chain polyunsaturated fatty acid (LC-PUFA) ennched oleosome concentrate is spray-dried into a powder and the moisture content is reduced significantly.

[0026] In an aspect of the invention, it relates to a process wherein before or during step a) the long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate is brought to a pH of from 3.5 to 4.5.

[0027] For adjusting the pH of the oleosome concentrate acids such as phosphoric acid, citric acid, lactic acid, hydrochloric acid, and the like can be used.

[0028] In an aspect of the invention, it relates to a process wherein a further emulsifier is added before step b) of the claimed process.

[0029] The further emulsifier can be selected form the group consisting of lecithin, fractionated lecithin, hydrolyzed lecithin, mono and di-glycerides, sodium stearyl lactylate, combinations of two or more thereof and the like.

[0030] In an aspect of the invention, lecithin is added.

[0031] In an aspect of the invention, the further emulsifier is added to the long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome - saccharide blend.

[0032] In an aspect of the invention, the further emulsifier is added to the long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate of isolated vegetable oleosomes.

[0033] Typical carriers employed in the food industry are maltodextrins, gums, proteins and other carbohydrates. These carriers form a physical barrier around the component(s) of interest while water is removed during spray-drying.

[0034] In the present invention, it was surprisingly found that using conventional carriers is not enough to maintain the integrity of oleosomes (such as particle size distribution, microstructure and the like).

[0035] Without being bound by a specific theory, it was observed that polysaccharides, preferably pectins, preferably derived from citrus fruits, are adsorbed to the interface of oleosomes as an extra protective layer to effectively preserve the integrity of oleosomes. Preferably this pectin adsorption or also called electrostatic deposition is obtained by bringing the pH to the acid range(3-4) to generate positive charges in the oleosomes interface (due to protein presence) and negative charges in the pectin molecules.

[0036] These opposite charges will generate attraction and produce pectin adsorption inducing the formation of protective layers around the oleosomes.

[0037] Further combining the polysaccharides such as preferably citrus pectin, with the oligosaccharides such as preferably maltodextrin, may result in an oleosome powder preserving the colloidal stability and providing good reconstitution behaviour.Saccharide and Enriched Oleosomes containing powder

[0038] The present invention relates to powder of saccharides and long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes wherein the powder containing isolated vegetable oleosomes is comprising a. 0.25 to 10 wt.% of polysaccharides; b. 10 to 75 wt.% of oligosaccharides; c. long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes; and 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 enriched oleosomes.

[0039] In an aspect of the invention, it relates to the saccharides and long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes containing powder wherein the polysaccharide is pectin and the oligosaccharide is maltodextrin.

[0040] In an aspect of the invention, it relates to a saccharides and long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes containing powder wherein the powder containing isolated vegetable oleosomes is comprising a. 0.25 to 10 wt.% of polysaccharides; b. 10 to 75 wt.% of oligosaccharides; c. 20 to 89 wt.% of long-chain polyunsaturated fatty acid (LC-PUFA) enriched isolated vegetable oleosomes.

[0041] In an aspect of the invention, the powder is free flowing.

[0042] In aspect of the invention, the claimed powder can be easily rehydrated for use or may be used as such.

[0043] In an aspect of the invention, it relates to spray-dried, long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes containing isolated vegetable oleosomes is comprising a. 0.25 to 10 wt.% of polysaccharides; b. 10 to 75 wt.% of oligosaccharides; c. 20 to 89 wt.% of long-chain polyunsaturated Patty acid (LC-PUFA) enriched isolated vegetable oleosomes.

[0044] In an aspect of the invention, it relates to the spray-dried, long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes wherein the polysaccharide is pectin and the oligosaccharide is maltodextrin.

[0045] In an aspect of the invention, it relates to the spray-dried, long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes, and optionally emulsifier, wherein the polysaccharide is pectin and the oligosaccharide is maltodextrin.Food Product and process for preparing the food product

[0046] The present invention relates to a food product comprising at least one food ingredient and the claimed powder, i.e the saccharides and long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes containing powder; and wherein the at least one food ingredient is selected from food grade liquids, carbohydrates, proteins, fats, micronutrients or combinations of two or more thereof.

[0047] In an aspect of the invention the food grade liquid is preferably water.

[0048] The present invention relates to a food product comprising at least one food ingredient and the claimed spray-dried, long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes and wherein the at least one food ingredient is selected from food grade liquids, carbohydrates, proteins, fats, micronutrients or combinations of two or more thereof.

[0049] 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.

[0050] The food product of the present invention is available in the form of a liquid, powder, a concentrate, or a cream.

[0051] In an aspect of the invention, the at least one food ingredient being a fat or oil will have a different fatty acid profile than the oil present in the claimed oleosome and saccharide containing powder.

[0052] In an aspect of the invention wherein the saccharides and long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome containing powder is containing oil 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 combination of two or more thereof, the at least one food ingredient is not fat or oil.

[0053] In an aspect of the invention, the at least one food ingredient, being carbohydrates are preferably carbohydrates suitable for infant formula. Examples are fructo-oligosaccharides, galacto-oligosaccharides, blends therefore, and the like.

[0054] The present invention relates to a process for preparing the claimed food product wherein the claimed powder, i.e. the sacchandes and the long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes containing powder is combined with a liquid and / or added to at least one other food ingredient.

[0055] The present invention relates to a process for preparing the claimed food product wherein the spray-dried, long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes are combined with a liquid and / or added to at least one other food ingredient.The Use

[0056] Finally, it relates to the use of the saccharides and long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes containing powder in supplements, food, or feed products; wherein the food product is preferably a nutritional formula for infants, elderly people or people with special nutritional needs.

[0057] It relates to the use of the spray-dried, long-chain polyunsaturated fatty acid (LC- PUFA) enriched oleosomes in supplements, food, or feed products; wherein the food product is preferably a nutritional formula for infants, elderly people or people with special nutritional needs. A nutritional composition 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 havingproblems with chewing, and / or humans having a deficient immune system.

[0058] 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 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 composition is meant for a complete nutrition, it can provide a healthy balance of protein, carbohydrate, and / or fat.

[0059] In an aspect of the invention, the claimed product can be used in the form of a powder, 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 composition. The nutritional 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.

[0060] In an aspect of the invention, the nutritional composition is an infant formula.

[0061] 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 composition adapted to the specific needs at each growth stage.

[0062] The infant formula 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.

[0063] 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.

[0064] The infant food product may encompass the three forms available on the market, i.e., powder (infant base powder), liquid concentrate, and ready-to-feed liquids.

[0065] 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.

[0066] 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.

[0067] The nutritional composition may further comprise one or more non-nutritional ingredient. Non-nutritional ingredients 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.

[0068] In an aspect of the invention, it relates to the use wherein the saccharides and long- chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes containing powder is reconstituted in liquid.

[0069] In an aspect of the invention, it relates to the use wherein the spray-dried, long- chain polyunsaturated fatty' acid (LC-PUFA) enriched oleosomes are reconstituted in liquid.Benefits of the present invention

[0070] Without being bound by a specific theory, the present invention provides amongst others for the following advantages: the process of the present invention allows obtaining a powder and it may substitute the use of a final UHT process.

[0071] The product of the present invention provides amongst others the following advantages:(i) longer shelf-life,(ii) significant reduction of transport costs,(iii) reduced storage capacity to store same amount of oleosomes solids,(iv) potentially better oxidative stability,(v) more freedom to formulate (customer convenience) without taking into account the water coming with the liquid format,(vi) synergistic effect between maltodextrin and pectin.

[0072] The present invention has demonstrated that there is a synergistic effect due to the presence of polysaccharides and oligosaccharides in the saccharides and long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes containing powder (the spray-dried, long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes).

[0073] Surprisingly, it was found that due to the presence of polysaccharides and oligosaccharides together, the product is good in colour and the powder can be easily reconstituted.

[0074] Surprisingly, the product of the present invention and / or the process of the present invention demonstrates superior performance in terms of powder appearance, flowability, and reconstitution properties. These benefits can be attributed to the specific composition of the feed material. The absence of either one or both carrier materials such as oligosaccharides and / or polysaccharides, resulted in less desirable powder characteristics such as clumping, poor solubility, and / or uneven texture.

[0075] The present invention demonstrates unexpected technical advantages, including improved solubility, enhanced stability, and optimized particle morphology .

[0076] In the present invention it is shown that the presence of oligosaccharides and polysaccharides may have a substantial impact on the surface shape. Particle aggregation may affect the end product's stability, dispersibility, and solubility. The aggregation may also be due the free oil causing the particles to adhere.

[0077] In the present invention it is shown that the presence of oligosaccharides and polysaccharides may have a substantial impact on the fact that there is no oil leakage and that there is no fishy off-smell of the LC-PUFA present in the powder, at least after one day.

[0078] It was shown that the product could be easily reconstituted, at least at room temperature and that the oleosomes survived the spray drying processing conditions.

[0079] The present invention is demonstrated but not limited to the examples given herein.EXAMPLESAnalytical methodsProtein measurement

[0080] The protein content of the enriched oleosomes concentrate was 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 total oil content

[0081] The amount of oil in the enriched oleosomes concentrate was determined using the Soxhlet extraction method. It is expressed on total dry substance of the oleosomes concentrate.Measurement of free oil

[0082] The spray dried powder was reconstituted in demineralized water to form a suspension. The suspension was weighed and mixed with hexane in an Eppendorf® tube. The tube was then centrifuged for 5 minutes. A phase separation was noted and pipetted in another tube. The tube was then left under a laminar hood overnight for the hexane to safely evaporate. The remanent was weighed as the free oil of the system.Measurement of oil present in oleosomes

[0083] The amount of oil present in the isolated oleosomes of an enriched oleosomes concentrate was calculated by subtracting the amount of free oil from the total oil content of the oleosomes concentrate.Measurement of dry substance

[0084] The percentage dry substance (%DS) of the enriched oleosomes concentrate was determined gravimetrically using an MA150 infrared balance (Sartorius). About 2 g of material (i.e. the wet 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 100

[0085] The dry substance is including oils, proteins, fibers, or other solids. The dry substance is only excluding water.Measurement of ash content

[0086] The ash content of oleosomes concentrate was measured according to ISO 936 method.Scanning Electron Microscopy

[0087] Spray dried oleosomes powders were micrographed using NeoScope JCM-5000SEM. The powders were mounted on adhesive coated aluminium stubs.Reconstitution of the spray-dried powder

[0088] An amount of 15 g of spray-dried powder was mixed with 135 g water at 50-60°C and stirred for 5 minutes thoroughly until the powder was completely dissolved.Visual Observation and powder reconstitution

[0089] The spray dried powders were visual observed to detect powder feel, color and smell. The powders were also reconstituted in water by stirring in 15 grams of powder in 135 grams of water at 40 C.

[0090] The sample was evaluated in the first hour on parameters such as phase separation and / or oiling out (small oil droplets on top of the liquid surface).Preparation of the LC-PUFA enriched high oleic (HO) sunflower oleosome concentrateExtraction of oleosomes and step of obtaining an oleosome concentrate

[0091] In order to isolate oleosomes from sunflower, 200 kg of dehulled seeds from (high- oleic) sunflower was soaked during 1 hour in deionized water in a ratio of seeds to water of 1 :2 at a temperature of 20°C. 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, oleosome extract) is collected, and a side stream, the decanter solid phase (retentate) was also obtained. The oleosome extract had a dry matter content of ~11 wt.% (wet basis) and was further 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 diy matter content of ~40 wt.% in the light phase (oleosome concentrate). 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.Step a) blending one or more LC-PUFA oil sources with oleosome concentrate

[0092] The LC-PUFA oil source (algal oil, 40% DHA) was added to the HO sunflower oleosome concentrate (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).Step b) subjecting the blend obtained from step a) to a high-shear force

[0093] Demi -water was added to reach approximately 35 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 such as pasteurization.

[0094] The LC-PUFA enriched high oleic (HO) sunflower oleosome concentrate obtained in step b) is heat treated (pasteurization) at maximum 75°C.Spray-drying step of the LC-PUFA enriched oleosome concentrate

[0095] The LC-PUFA enriched oleosome concentrate sample described above was mixed with HC1 IN solution till pH 3.5 and mixed further with pectin solution (in demi-water) and maltodextrin solution (in demi-water), stirred at 800 RPM, for one hour.

[0096] After the mixing step, the material was transferred to the feed of a single-stage spray-dryer (GEA mobile minor) with an evaporation capacity between 0.5 and 6 kg / h. A two- fluid nozzle was employed to produce droplets. The air inlet and product outlet temperature were 150°C and 70°C, respectively, to assure that powder with low moisture content was obtained.

Claims

CLAIMS1. A process for preparing a powder comprising saccharides and long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes and the process is comprising a. Adding polysaccharides and oligosaccharides to a long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate of isolated vegetable oleosomes to obtain a LC-PUFA enriched oleosome-saccharide composition; b. Spray-drying of the LC-PUFA enriched oleosome-saccharide composition of step a) and obtaining a powder comprising saccharides and long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes; and wherein polysaccharides are added in an amount of 0.25 to 10 wt.% based upon dry matter of LC-PUFA enriched oleosome concentrate; and wherein oligosaccharides are added in an amount of 10 to 75 wt.% based upon dry matter of LC-PUFA enriched oleosome concentrate; and wherein the long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate is having a dry substance of from 30 to 50 wt.%.

2. The process according to claim 1 wherein at least 80 wt.% of the total weight of oil of the long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate is present in the oleosomes.

3. The process of claim 1 or 2 wherein the long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate is obtained by i. blending an oleosome concentrate with one or more sources of long-chain polyunsaturated fatty’ acids (LC-PUFA); and ii. subjecting the blend obtained from step i) to a high-shear force and obtaining a long- chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate; and wherein the oleosome concentrate is having a dry substance of from 30 to 40 wt.%.

4. The process of any one of the preceding claims wherein the long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate used in step a) is obtained byi. blending an oleosome concentrate with oil 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 combination of two or more thereof; ii. subjecting the blend obtained from step a) to a high-shear force and obtaining a long- chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate; and wherein the oleosome concentrate is having a dry substance of from 30 to 40 wt.%.

5. The process of any one of the preceding claims wherein a further emulsifier is added before step b).

6. The process of any one of the preceding claims wherein before or during step a) the long- chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome concentrate is brought to a pH of between 3 and 5, preferably from 3.5 to 4.5.

7. The process of any one of the preceding claims wherein step a) is comprising the following steps in the order of: i. Adding the polysaccharides to the long-chain polyunsaturated fatty acid (LC- PUFA) enriched oleosome concentrate of isolated vegetable oleosomes for obtaining a long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosome - polysaccharide blend; ii. Adding the oligosaccharides to the long-chain polyunsaturated fatty acid (LC- PUFA) enriched oleosome - polysaccharide blend for obtaining the LC-PUFA enriched oleosome-saccharide composition.

8. The process according to any one of the preceding claims wherein spray-drying is conducted at an inlet-temperature of from 110 to 170°C.

9. The process according to any one of the preceding claims wherein the polysaccharides are selected from the group consisting of pectins, galactomannans, glucose polymers, xanthan gum, fructans, agar, alginates, agar and blends of two or more thereof.

10. The process according to any one of the preceding claims wherein the oligosaccharides are selected from the group consisting of maltodextrins, glucose syrups, fructooligosaccharides, galacto-oligosaccharides, xylo-oligosaccharides, arabino-xylo- oligosaccharides, manno-oligosaccharides and a combination of two or more thereof.

11. A powder of saccharides and long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes wherein the powder is comprising: a. 0.25 to 10 wt.% of polysaccharides; b. 10 to 75 wt.% of oligosaccharides; c. long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes; and 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 enriched oleosomes.

12. The saccharides and long-chain polyunsaturated fatty acid (LC-PUFA) enriched oleosomes containing powder of claim 11 wherein the polysaccharide is pectin and the oligosaccharide is maltodextrin.

13. Food product comprising at least one food ingredient and the powder according to claim 11 or 12; and wherein the at least one food ingredient is selected from food grade liquids, carbohydrates, proteins, fats, micronutrients, or combinations thereof.

14. Use of the powder of claim 11 or 12 in supplements, food, or feed products; wherein the food product is preferably a nutritional formula for infants, elderly people or people with special nutritional needs.

15. Use according to claim 14 wherein the powder is reconstituted in liquid.