DHA Emulsion with Egg Yolk and Nitrogen Inert Atmosphere
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Solution Overview
Problem
There is a need for improved compositions of omega-3 fatty acids, particularly docosahexaenoic acid (DHA), that enhance compliance and bioavailability, while avoiding the use of synthetic surfactants and addressing issues of oxidation and taste.
Innovation Solution
A composition comprising 30-80% DHA by weight, combined with egg yolk and an acidic aqueous medium, formed into an oil-in-water emulsion with a mayonnaise-type consistency, which is then filled into an airtight container to prevent oxidation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If fish oil is distributed in bottles, then it is easy to store and distribute, but oxidation occurs and taste deteriorates
Solution Approach 1:
The patent fills the bottle with nitrogen gas to create an inert atmosphere that prevents oxidation of the fish oil. This eliminates the harmful effect of oxidation while maintaining the ease of bottle distribution, directly resolving the technical contradiction.
2Object-affected harmful factors
If gelatin capsules are used, then oxidation is reduced, but product cost increases considerably
Solution Approach 1:
The patent uses nitrogen gas filling in bottles as a low-cost alternative to gelatin capsules for preventing oxidation. This maintains oxidation protection while significantly reducing product cost, resolving the contradiction between oxidation protection and cost.
3Ease of operation
If emulsified fish oil is produced, then taste is improved and absorption is enhanced, but oxidation vulnerability increases
Solution Approach 1:
The patent combines emulsification with nitrogen gas filling to create an inert atmosphere that protects the emulsified fish oil from oxidation. This resolves the contradiction by maintaining the benefits of emulsification (taste and absorption) while eliminating the increased oxidation vulnerability through the inert atmosphere.
4Ease of operation
If daily use of bottles is allowed, then ease of use is improved, but air entry causes oxidation and rancid taste
Solution Approach 1:
The patent replaces air with nitrogen gas in the bottle, creating an inert atmosphere that prevents oxidation and rancid taste development. This maintains the ease of daily bottle use while eliminating the harmful effect of air entry, directly resolving the contradiction.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The composition achieves high bioavailability of DHA, improves taste and compliance, and is suitable for pediatric and geriatric use, without the need for synthetic surfactants or antioxidants, thereby addressing the challenges of oxidation and palatability.
Implementation Method 1
forming an oil-in-water emulsion comprising at least DHA at 30-80 wt%, egg yolk and acidic aqueous medium, in an amount sufficient to provide a mayonnaise-type emulsion or paste
Data Source
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AI summary
The invention relates to a composition, comprising fatty acids, egg yolk and an acidic aqueous medium, wherein the composition comprises at least 20 percent DHA by weight (20 wt%). The invention therefore relates to an oil in water emulsion, such as a mayonnaise, paste or has a mayonnaise-like consistency, for example suitable to be pressed or squeezed from a flexible container or tube. The invention further relates to methods for treating disease in which DHA is deficient, for example sickle cell disease, and a medical food product comprising the composition and a process for the preparation of a composition or medical food product.