US 12,225,923 B2
Methods of manufacturing nutritional formulations
Bo Wang, Parkinson (AU); Glenn Elliott, Casuarina (AU); Mek Chu Ting Cheng, Calamvale (AU); Craig Stewart Patch, Fairy Meadow (AU); and Brenda Louise Mossel, Tarragindi (AU)
Assigned to Clover Corporation Limited, Altona (AU)
Appl. No. 16/068,592
Filed by Clover Corporation Limited, Victoria (AU)
PCT Filed Apr. 13, 2017, PCT No. PCT/AU2017/050339
§ 371(c)(1), (2) Date Jul. 6, 2018,
PCT Pub. No. WO2017/177283, PCT Pub. Date Oct. 19, 2017.
Claims priority of application No. 2016901392 (AU), filed on Apr. 14, 2016.
Prior Publication US 2019/0014808 A1, Jan. 17, 2019
Int. Cl. A23L 33/00 (2016.01); A23L 33/115 (2016.01)
CPC A23L 33/40 (2016.08) [A23L 33/115 (2016.08); A23V 2002/00 (2013.01); A23V 2200/222 (2013.01); A23V 2250/1862 (2013.01); A23V 2250/1866 (2013.01); A23V 2250/1868 (2013.01); A23V 2250/187 (2013.01); A23V 2250/1874 (2013.01); A23V 2300/38 (2013.01)] 7 Claims
OG exemplary drawing
 
1. A method for producing a nutritional formulation comprising one or more long chain polyunsaturated fatty acids selected from docosahexaenoic acid (DHA), arachidonic acid (AA), eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA), α-linolenic acid (ALA), stearidonic acid (SDA), linoleic acid (LA), gamma linolenic acid (GLA), conjugated linolenic acid (CLA) or mixtures thereof, said method comprising the steps of:
(i) providing a double emulsion of said one or more long chain polyunsaturated fatty acids within an edible oil stream:
(a) preparing a double emulsion (O/W/O emulsion) characterised by an internal oil phase comprising one or more long chain polyunsaturated fatty acids dispersed in an aqueous phase comprising at least one emulsifier which is in turn dispersed in an external oil phase comprising at least one emulsifier and dispersing said double emulsion into an edible oil stream; or
(b) preparing an oil-in-water emulsion (O/W emulsion) characterised by an internal oil phase comprising one or more long chain polyunsaturated fatty acids dispersed in an aqueous phase comprising at least one emulsifier, and dispersing said O/W emulsion in an edible oil stream comprising at least one emulsifier thereby forming said double emulsion in-situ;
wherein preparing the O/W emulsion and the O/W/O double emulsion comprises a high-shear mixing step, wherein said high-shear mixing comprises mixing at a speed from about 100 rpm to about 10,000 rpm;
(ii) mixing the double emulsion of said one or more long chain polyunsaturated fatty acids within the edible oil stream with an aqueous phase; or
(iii) mixing the double emulsion of said one or more long chain polyunsaturated fatty acids within an aqueous phase; and
(iv) homogenising the double emulsion mixture of step (ii) or (iii) to form the nutritional formulation,
wherein the mean size of oil/water droplets in the O/W/O emulsion is ≤10 μm and the mean size of the oil droplets in the O/W emulsion is ≤5 μm.