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Prevent Oxidation Of (Poly)unsaturated Fatty Acids Against Oxidation Via Fabrication Of Multilayer Protective Coating Over Encapsulated Emulsion

Technology Overview

The invention which relates to a method to protect (poly)unsaturated fatty acids against oxidation via encapsulating oil droplets inside protective shell. Multilayer coating potentially allows for optimization of protective properties by defined number of antioxidant layers, use of different antioxidants as layer constituents and combination thereof to provide effective scavenging of free radicals or prooxidants.

Technology Features & Specifications

  • Effectiveness: (Poly)unsaturated lipids dispersed in the water phase become effectively protected from oxidation by means of incorporation of layer(s) of antioxidants into the multilayer shell encapsulating the oil phase.
  • Versatile: Multilayer coating allows to optimize protective properties by defined number of antioxidant layers, use of different antioxidants as layer constituents and combination thereof to provide effective scavenging of free radicals or prooxidants.
  • Universal: The protection is effective without additional support from antioxidants in continuous phase as the preserving compound becomes “tailored” to an oil droplet.

Potential Applications

  • cosmetics
  • fragrances
  • pharmaceuticals, nutricosmetics
  • food

Customer Benefits

(Poly)unsaturated fatty acids, such as omega-3, have been known as essential to normal growth and health since the 1930s.  Heart related health benefits of long-chain omega-3 fatty acids, such as DHA and EPA omega-3, are reduced triglycerides, heart rate, blood pressure and atherosclerosis. 

The human body cannot synthesize compounds required for omega-3 production.  Therefore, these essential nutrients must be obtained from food sources.  However, oils from food sources become rancid very fast due to rapid oxidative degradation of multiple double bonds under action of free radicals. To prevent oxidation of food grade emulsions at body temperature, use of appropriate emulsifier in combination with certain pH conditions and presence of antioxidants in aqueous medium have been used.  However, practical applications of emulsions in such form can be problematic as it is not always possible to maintain such conditions in bulk. Therefore, there is a need for a method to protect (poly)unsaturated fatty acids against oxidation.

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