Edible Lipid Composition with Olive Oil and SDA
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Solution Overview
Problem
There is a need for a vegetable-based composition that effectively provides the recommended amounts of long-chain polyunsaturated fatty acids, EPA and DHA, which are essential for preventing cardiovascular diseases and other inflammatory conditions, particularly for vegetarians and vegans who cannot consume fish or fish oil, and also ensures oxidative stability to protect these fatty acids from oxidation.
Innovation Solution
An edible lipid composition comprising olive oil and a stearidonic acid (SDA) component, where the SDA component contains at least 6% stearidonic acid and olive oil contains at least 250 mg of polyphenols per kg, with a ratio between olive oil and SDA component ranging from 3:8 to 3:2, which enhances the conversion of SDA to EPA and DHA and protects these fatty acids from oxidation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If vegetable oils rich in ALA are used to provide omega-3 fatty acids, then the composition is suitable for vegetarians and vegans, but the conversion to EPA and DHA is insufficient
Solution Approach 1:
The patent changes the fatty acid composition parameter by using SDA (stearidonic acid) instead of ALA (alpha-linolenic acid) as the base omega-3 fatty acid. SDA contains an additional double bond compared to ALA, which positions it closer in structure to EPA and DHA. This parameter change enables much more efficient conversion to EPA and DHA while maintaining suitability for vegetarians and vegans, as SDA can be obtained from plant sources like camelina and rapeseed.
Solution Approach 2:
The patent segments the omega-3 fatty acid pathway into distinct stages: first providing SDA from plant sources, then allowing partial conversion to EPA and DHA in the body. This segmentation approach recognizes that complete conversion from ALA to EPA/DHA is inefficient, so instead provides SDA which requires fewer conversion steps, achieving both vegetarian suitability and adequate EPA/DHA production.
2Quantity of substance
If fish oil is used to provide EPA and DHA, then the recommended amounts of long-chain polyunsaturated fatty acids are achieved, but it is not suitable for vegetarians and vegans
Solution Approach 1:
The patent uses SDA as an intermediary substance that bridges the gap between plant-based omega-3 sources and the desired EPA/DHA outcomes. Instead of directly providing EPA/DHA from fish oil (which excludes vegetarians), or using ALA (which converts poorly), SDA serves as an intermediate that vegetarians can obtain from plant sources and that converts efficiently to EPA and DHA in the body, thus achieving both goals.
Solution Approach 2:
The patent changes the source parameter of omega-3 fatty acids from marine (fish oil) to plant-based (SDA from camelina, rapeseed, or other plant sources). This parameter change maintains the ability to provide adequate EPA and DHA while making the composition suitable for vegetarians and vegans who cannot consume fish or fish oil products.
3Reliability
If polyunsaturated fatty acids are provided to prevent cardiovascular diseases, then health benefits are achieved, but oxidative stability is compromised
Solution Approach 1:
The patent creates a composite lipid composition that combines SDA-rich plant oils with antioxidants (such as vitamin E, polyphenols, or other natural antioxidants). This composite structure provides both the health benefits of polyunsaturated fatty acids and the oxidative stability needed to prevent degradation. The antioxidants act as protective components within the composite, neutralizing free radicals and preventing lipid peroxidation while the SDA provides the precursor for EPA and DHA synthesis.
Solution Approach 2:
The patent incorporates antioxidants into the lipid composition in advance (preliminarily) to prevent oxidative degradation before it occurs. By adding these protective agents upfront in the formulation stage, the composition is pre-protected against oxidation during storage and processing, ensuring that the polyunsaturated fatty acids remain stable and effective until consumption.
Data Source
Figure 1
AI summary
The present invention relates to an edible lipid composition comprising olive oil and a stearidonic acid component (SDA component) comprising high amounts of SDA, such as at least 6% by weight SDA.