Microencapsulation of fish oil
First Claim
1. Palatable microcapsules comprising a biologically active material and an oxidizable oil having a strong odor and taste encapsulated within a non-oil soluble enteric coating to form microcapsules having no taste or smell derived from the oil, said coating formed by preparing an emulsion of an oil-based biologically active compound and a non-oil soluble enteric coating in a basic solution, atomizing the emulsion into an acidic aqueous solution, and separating the precipitated microcapsules from the acidic aqueous solution.
2 Assignments
0 Petitions
Accused Products
Abstract
Microcapsules containing oil-based biologically active compounds which are stable over extended time periods for release of the encapsulated compound in the intestine. There are a number of biologically active compounds having an oil base which must be orally ingested in order to have a beneficial effect. An example of one such biologically active oil-based compound is a fish oil having a high content of polyunsaturated omega-3 fatty acids which has been demonstrated to reduce plasma levels of triglycerides, very low density lipoprotein, low density lipoproteins and cholesterol in normal and hyperlipidemic subjects. The disclosed microcapsules eliminate the unfortunate problems of the unpleasant taste and smell of the fish oil, as well as the aftertaste, particularly when ingested in large quantities, and provide a palatable and practical means of ingesting efficacious quantities of fish oil. In addition, the normal oxidation of polyunsaturated fatty acids is inhibited.
183 Citations
21 Claims
- 1. Palatable microcapsules comprising a biologically active material and an oxidizable oil having a strong odor and taste encapsulated within a non-oil soluble enteric coating to form microcapsules having no taste or smell derived from the oil, said coating formed by preparing an emulsion of an oil-based biologically active compound and a non-oil soluble enteric coating in a basic solution, atomizing the emulsion into an acidic aqueous solution, and separating the precipitated microcapsules from the acidic aqueous solution.
-
10. A method for preparing edible microcapsules containing a biologically active compound and an oxidizable oil having a strong odor and taste comprising
preparing an emulsion of an oil-based biologically active compound and a non-oil soluble enteric coating in a basic solution, atomizing the emulsion into an acidic aqueous solution to precipitate the enteric coating around the oil-based biologically active compound to form microcapsules having no taste or smell derived from the oil, and removing the precipitated microcapsules from the acidic solution.
Specification