Bressmer & Francke (GmbH & Co.) KG Competence in Vegetable - - PowerPoint PPT Presentation

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Bressmer & Francke (GmbH & Co.) KG Competence in Vegetable Oils & Fats, Cereals

Phone: 0049 89 05 86 0 Fax: 0049 89 05 86 99 E-mail: info@bressmer-oils.eu

Gutenbergring 37, 22848 Norderstedt

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Fat and fatty acids

• Fatty acids are divided into saturated fatty acids and unsaturated fatty

acids.

• There are monounsaturated and polyunsaturated fatty acids.
• There are three types of (polyunsaturated) Omega-fatty-acids:

 Omega-9-fatty acids, e.g. oleic acid  Omega-6-fatty acids, e.g. linoleic acid  Omega-3-fatty acids, e.g. α-linolenic acid Fats are build by 1 molecule glycerin and 3 fatty acids

fatty acid fatty acid fatty acid

G L Y C E R I N

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Protective effects of Omega-3-fatty acids

Numerous clinical studies show: Omega-3-fatty acids have effects on

• Allergy
• Neurodermitis
• Inflammation

Eicosanoids are responsible for these effects. Eicosanoids are build by human from Omega-3 fatty acids.

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Protective effects of Omega-3-fatty acids

Brain

• By increasing circulation of the blood the brain will better
• xygenated.
• Efficiency will increase.

Cholesterol

Omega-3-fatty acids regulate: The ratio will improve between the “bad“ LDL-cholesterol and the “good“ HDL-cholesterol.

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Health protection through Omega-3-acids

Promoting

• Intelligence
• Good vision
• Stress

resistance Decreasing the risk

• Depression
• Aggression
• Stress
• Coronary heart diseases

Decreasing the risk

• Dementia
• Alzheimer

Omega-3-fatty acids are protective and stimulate Health

Work

• for pre-natal care

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Omega fatty acids

 α-linolenic acid (Omega-3) and linoleic acid (Omega-6) are the two “basic” Omega fatty acids

• There are so called “long chain” Omega fatty acids:

EPA (eicosapentaenic acid), Omega-3 DHA (docosahexaenic acid), Omega-3 ARA (arachidonic acid), Omega-6  The essential fatty acids cannot be made in the body and so they have to be included in the food.

The Omega fatty acids are important for the development and the function of the human body.

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Omega-3 (α-linolenic acid)

• Essential fatty acid.
• „Basic-Omega-3-fatty acid“:
• Formation of EPA and DHA from α-linolenic acid.
• Formation of EPA & DHA is inhibited by excess of linoleic acid.

H3C-CH2-CH=CH-CH2-CH=CH-CH2-CH2=CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH2-C O OH

α -linolenic acid (C18:3)

9 12 1 5

0% 20% 40% 60% 80%

α-linolenic acid content of vegetable oils

• Best source: flaxseed.

Omega-3-Concentrate (Flax) 3-Cereals-Omega-Oil Rapeseed Oil Soybean Oil Saflor Oil Sunflower Oil Olive Oil

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Omega-6 (linoleic acid)

• Essential fatty acid.
• „Basic-Omega-6-fatty acid“:
• Formation of arachidonic acid (AA) from linoleic acid.
• Formation of EPA & DHA is inhibited by excess of linoleic acid.

H3C-CH2-CH-CH-CH2-CH=CH-CH2-CH2=CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH2-C O OH linoleic acid (C18:2) 9 1 2

0% 20% 40% 60% 80%

Omega-3-Concentrate (Flax) 3-Cereals-Omega-Oil Rapeseed Oil Soybean Oil Saflor Oil Sunflower Oil Olive Oil linoleic acid content of vegetable oils

• Widespread in vegetable oils, especially in sunflower oil.

α-linolenic acid (ALA) – the essential vegetable Omega-3

Scientific background and benefits in food

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α-linolenic acid

O C

H3 18

17 16 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1

OH

eicosapentaenic acid (EPA)

C H3 O OH

C H3 O OH

docosahexaenic acid (DHA)

α-linolenic acid (ALA)

• ALA is an Omega-3 (n-3) fatty acid
• It is a “short-chain” n-3 fatty acid.
• ALA is the only essential Omega-3 fatty acid.

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metabolism of α-linolenic acid

ALA intake absorbed ALA >96% „stable“ ALA-lipids desaturation & elongation β-oxidation 15 - 33% 8 - 22% 45 - 77 % CO2 SFA, MUFA lcPUFA

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Conversion of ALA to longer chain PUFA

α - linolenic acid (C18:3n-3) eicosapentaenic acid (C20:5n-3)

∆-5-desaturase

(C18:4n-3)

∆-6-desaturase

(C20:4n-3)

elongase

ALA is converted to EPA by several enzymes

Eicosanoides: – thromboxanes – leucotrienes – prostaglandines

• Important eicosanoides are build from EPA
• ∆-6-desaturase is the rate limiting enzyme

synthesis of EPA from ALA is regulated by the body

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Conversion of ALA to longer chain PUFA

α - linolenic acid (C18:3n-3) docosahexaenic acid (C22:6n-3) eicosapentaenic acid (C20:5n-3)

∆-5-desaturase

(C18:4n-3)

∆-6-desaturase

(C20:4n-3)

elongase

DHA-synthesis from EPA

Peroxisome

(C22:5n-3) (C24:5n-3) (C24:6n-3)

elongase elongase β-oxidation

Endoplasmatic reticulum

translocation ∆-6-desaturase

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Conversion of ALA to long-chain PUFA

linoleic acid (C18:2n-6) α - linolenic acid (C18:3n-3) arachidonic acid (AA) (C20:4n-6) eicosapentaenic acid (C20:5n-3)

∆-5-desaturase

γ - linolenic acid (C18:4n-3)

∆-6-desaturase

(C20:3n-6) (C20:4n-3)

elongase

EPA and AA are antagonists

The right ratio between EPA and AA is most important

 The ratio LA:ALA determines the ratio AA:EPA

that is built from LA & ALA.

α-linolenic acid and linoleic acid (LA) compete for the same enzymes

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The Omega balance

Usually LA (Omega-6) dominates in in our nutrition  leading to a surplus of arachidonic acid!

Ω - 6 Ω - 3

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The Omega balance

Reasonable supply of EPA/DHA cannot reduce the surplus

• f arachidonic acid (AA)!

Ω - 6 Ω - 3

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The Omega balance

α-linolenic acid and linoleic acid compete for the same enzymes: Sufficient intake of α-linolenic acid will:

• reduce production of AA and
• increase production of EPA & DHA.

Ω - 6 Ω - 3

Is the efficiency of conversion (8-22%) to lcPUFAs really poor?

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A view to the conversion rate

Conclusions:

• The body limits the lcPUFAs to a reasonable level.
• EPA/DHA can be overdosed.
• Everybody is unique: it is hard to find the individually right dosage.
• Excessive intake of EPA and DHA may injure the immune system,

increase the risk of bloodshot and increase the risk of oxidative cell damages.

• EPA supplementation can result in a lack of AA.
• One can synthesise enough EPA (if LA:ALA ratio is

balanced).

The limiting factor for building EPA is the ∆-6-desaturase! Studies show: Supplementation with EPA/DHA downregulates lcPUFA syntheses.

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A view to the conversion rate

• Earlier studies supposed that DHA is not synthesised from ALA.

This is disproved!

• The body can regulate DHA production.
• In pregnancy and lactation DHA production is significantly

increased: even the requirements for the developing foetal brain can be met by ALA.

• Latest scientific finding: foetuses have the capacity to convert

ALA to DHA in liver.

DHA requirement can be met by sufficient ALA intake

Is the

efficiency of conversion

(8-22%) to lcPUFAs really poor? It is

adequate

if the nutritional requirements are fulfilled!

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Metabolism of α-linolenic acid

ALA intake absorbed ALA >96% „stable“ ALA-lipids desaturation & elongation β-oxidation 15 - 33% 8 - 22% 45 - 77 % CO2 SFA, MUFA lcPUFA

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“Stable” ALA lipids

Effects of ALA “itself”:

• ALA is an important structure component of cell membranes.
• ALA is involved with skin and hair function.
• ALA has functions of its own in relation to the cardiovascular

system and neural function.

• ALA increases immune function.
• ALA improves insulin sensitivity.

“stable” lipids: triacyl glycerols, phospholipids, cholesteryl esters ....

ALA cannot be replaced by EPA/DHA

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α-linolenic acid in nutrition

Edible wild plants provide ALA in higher amounts than cultivated plants! Human beings evolved a nutrition balanced in the Omega-6 and Omega-3. We changed our diet from about 10,000 years ago and accelerated this change about 200 years.

LA:ALA 1 : 1 20 : 1 5 : 1 Primitive man today 17th cent.

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Recommendations on nutrition

Total fat intake

• 20 - 35 % of total energy intake

Saturated fat

• max. 1/3 of total fat intake

Polyunsaturated fatty acids

• limited intake of linoleic acid
• long chain Omega fatty acids max 10% of total Omega fatty acids
• increasing the α-linolenic acid intake

0% 20% 40% 60% 80% 100%

Omega-3 Omega-6 monounsaturated saturated

DACH-Reference Average consumption

Recommended Omega-6 to Omega-3 ratio is 5 : 1 (DACH Reference)

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Sources of α-linolenic acid

• Edible wild berries and herbs
• Walnuts (35% LA + 9% ALA)
• Vegetable oils
• rapeseed oil
• perilla oil
• linseed oil

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Sources of α-linolenic acid Rapeseed oil

• Average content of

LA: 25% ALA: 9%

alpha-linolenic acid (O-3) linoleic acid (O-6)

• monounsat. fatty acid
• sat. fatty acid

 insufficient ALA for supplementing  suitable edible oil for daily cooking

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Sources of α-linolenic acid

Perilla oil

(Perilla fructescens)

• High content of ALA (app. 58%)
• Perilla aldehyde is allergenic
• some of the ketones are pneumotoxic

alpha-linolenic acid (O-3) linoleic acid (O-6)

• monounsat. fatty acid
• sat. fatty acid

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Sources of α-linolenic acid

linseed oil

• Average content of

LA: 13%, ALA: 58%

• Highest ratio LA:ALA (1:4.5)
• not stable
• bitter and toxic substances

(cyanogenic glucosides)

alpha-linolenic acid (O-3) linoleic acid (O-6)

• monounsat. fatty acid
• sat. fatty acid

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Sources of α-linolenic acid

Omega-3-Concentrate

alpha-linolenic acid (O-3) linoleic acid (O-6)

• monounsat. fatty acid
• sat. fatty acid
• Made from pure premium linseed-oil, first cold pressed.
• In a patent pending process freed from bitter

substances.

• yellow oil with a pleasant nutty taste.
• about 60 % α-linolenic acid.
• content of unsaturated fatty acids approx. 90 %.
• long shelf-life.
• suitable to supplement the fatty acid composition in

foods.

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Omega-3-Concentrate

• Suitable as a dietary supplement or
• to supplement the fatty acid composition in foods,

functional foods & nutraceuticals.

• Easy to incorporate into your product as a part of the

lipid system.

• Economically priced.

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Omega-3-Concentrate Oil Powder

• High oil content (up to 67%)
• Easy to dose
• Easy to disperse
• Good solubility
• Clean labelling
• Ideal for:
• (Instant) Energy-Drinks
• Cereal-Bars
• Dry convenience blends
• Sweet desserts
• Soups and dressings
• ......

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Benefits in food

• The Omega-3-market is expected to increase at an

average growth rate of 8% in the next years.

• This fast-growing market holds maximum potential for

nutritional supplement and functional food manufacturers and suppliers.

• Consumer acceptance is highest in Northern Europe and

Scandinavia.

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Benefits in food

• The Omega-3-Concentrate is a high potential source for

the essential α-linolenic acid.

• Pleasant (nutty) taste and odour.
• High oxidative stability.
• Flavour stability.

 Adding nutritional relevant quantities - regarding the

AMDR* - isn’t a problem anymore!

* Acceptable Macronutrient Distribution Range

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More benefits

• No risk of allergy.

(10% of all allergic people have a fish allergy, too).

• Suitable for vegetarians.
• Clean labelling.
• No repeating.
• High oxidative stability.

Mostly no encapsulation needed.

• No contamination with pesticides.
• Proven for a wide spectrum of products.

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Application examples

5% Pasta 10% Yoghurt 10% Nut products 8% Milk powder / - mixes 20% Fats and oils 10% Frozen dairy deserts 12% Egg products 1.5% Flavored milk drinks 10% Dairy products 5% Soft candy 12% Cheese products 10% Hard candy Dairy 7% Chewing gum 2% Vegetable drinks Sweets 2% Fruit drinks 12% toppings 3% Nondairy milk 6% Soups 1% Non-alcoholic beverages 12% Snack foods 12% Gelatin drinks 3% Puddings Beverages 7% Pies 3% Rolls 15% Jams and jellies 10% Crackers Prepared foods 10% Cookies 7% Poultry products 10% Cereals 12% Meat products 10% Cakes 12% Fish products 3% Breads Fish and meat Bakery

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Application hints

• The easiest way to incorporate the Omega-3-Concentrate

into your product is to introduce the Omega-3-Concentrate as a part of the lipid system.

• The best dosage is depending on the formulation, e.g. the

upper limit of the fat content and the Omega-3- concentration you strive for. If possible, we suggest at the beginning a starting dosage

• f 10% of the fat phase. If this is successful you may

increase the Omega-3-Concentrate level step by step.

• It may be best to incorporate the Omega-3-Concentrate

into your product at an advanced stage of the production process.

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The easyhealth 3-Cereals-Omega-Oil contains the best of

• Flaxseed-oil
• Rapeseed-oil
• Sunflower-oil

3-Cereals-Omega-Oil

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3-Cereals-Omega-Oil

• Contains the best of sunflower-, flaxseed- and rapeseed-
• il.
• Clear, yellow vegetable oil with a good slightly nutty

taste.

• High content of Omega-3-, Omega-6- and Omega-9-fatty

acids (more than 90%).

• Content of saturated fatty acids less than 10 %.
• Recommended by food scientists.
• Well balanced fatty acid composition.

easyhealth 3-Cereals-Omega-Oil is a pure vegetable oil Can supplement food with an optimal fatty acid range.

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0% 20% 40% 60% 80% 100%

Omega-3 Omega-6 monounsaturated saturated

Omega-3-Concentrate 3-Cereals-Omega-Oil DACH-Reference Average consumption

easyhealth-Omega-3-Concentrate

• only 10% saturated fatty acids,
• approx. 60% α-linolenic acid (Omega-3),

easyhealth-3-Cereals-Omega-Oil

• only 10% saturated fatty acids,
• “more than ideal” Omega-6 to Omega-3 ratio (3 : 2).

easyhealth - Oils for a healthy nutrition

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Summary

• The population in general consumes too much saturated fatty acids
• This increases the risk of deadly diseases.
• Omega-fatty acids can help prevent coronary heart diseases.
• easyhealth-Omega-oils contribute to an optimal supply with Omega-fatty acids.

Omega-3-Concentrate 3-Cereals-Omega-Edible-Oil

• is pure vegetable.
• contains app. 60% α-linolenic acid.
• contains 90 % unsaturated fatty acids.
• has a pleasant taste and flavor.
• has a shelf-life of 12 month.
• to optimize the fatty acid composition in

foods, functional foods & nutraceuticals.

• also recommended as a dietary

supplement.

• is pure vegetable.
• is made from the best of sunflowers,

flaxseed and rapeseed.

• high content of Omega-3-, Omega-6- &

Omega-9-fatty acids.

• has a pleasant taste and flavor.
• has a shelf-life of 12 month.
• To prepare foods with an optimal fatty acid

range.

• Recommended by food scientists.

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List of literature

• G. C. Burdge, P. C. Calder: EUR. J. Lipid Sci. Technol. (2005)
• E. A. Emken et. Al.Lipids. (1999)
• M. Rodriguez-Cruz et.al.J. Lipid Res. (2006)
• A. Valenzuela et.al. Ann Nutr Metab. (2004)
• H. M. Su J Lipid Res. (2001)
• A.J. Sinclair et al.: Lipids (2002)
• R. B. Bazinet et al.: Immunol Lett. (2004)
• V. A. Mustad et al.: Metabolism. (2006)
• Frost & Sullivan Research Service (2004)
• J. B. Grant, D. L. Brown, E. S. Dierenfeld: Journal of Wildlife Diseases, 38(1) (2002)
• S. H. F. Vermunt, R. P. Mensink: Lipids 35 (2000)
• N.E. Vinton, J.R. Heckenlively, Am. J. Clin Nutr. 52 (1990)
• M. Xiang, M.A. Rahman, H. Ai, X. Li, l.S. Harbige: Ann Nutr Metab. 50 (2006)
• U.S. Babu, P.W. Wiesenfel, T.F. Collins, R. Sprando: Food Chem Toxicol. 41 (2003)
• N. Tran: Dissertation „Regulation of n-3 and n-6 fatty acid metabolism“
• H. Sprecher: Prost Leukot Essent Fatty Acids 67 (2002)
• H.M. Su, L. Bernardo, M. Mirmiran, X.H. Ma, P.W. Nathanielsz, J.T. Brenna: Lipids 34 (1999)
• R.P. Bazinet, E.G. McMillan, S.C. Cunnane: Lipids 38 (2003)
• H.M. Su, M.C. Huang, N.M. Saad, P.W. Nathanielsz, J.T. Brenna: J Lipid Res. 42 (2001)
• R.C. Greiner, J. Winter, P.W. Nathanielsz, J.T. Brenna: Pediatr Res. 42 (1997)
• G. C. Burdge, Y. E. Finnegan, A.M. Minihane: Br J. Nutr. 90 (2003)
• S. Devaraj, S. Kasim-Karakas, I. Jialal: Curr Atheroscler Rep. 6 (2006)
• G. Zhao, T.D. Ethterton, K. R. Martin, S.G. West, P.J. Gillies, P.M. Kris-Etherton: J Nutr. 11 (2004)
• S. Mandasescu, V. Ocanu, A.M. Dascalita, R. Haliga, I. Nestian, P.A,. Stitt, V. Luca: Rev Med Chir Soc Med Nat Iasi. 109 (2005)
• G.E. Billman, J.X. Kang, A. Leaf: Circulation 99 (1999)
• B. Gaßmann: Ernährungs-Umschau 50 (2003)
• J.M. Bourre: J Nutr Health Aging 10 (2006)
• K. Joshi, S. Lad, M. Kale, S.P. Mahadik, B. Patni, A. Chaudhari, S. Bhave, A. Pandit: Prostaglandins Leukot Essent Fatty Acids. 74 (2005)
• R.G. Voigt, A.M. Llorente, C.L. Jensen, J.K. Fraley, M.C. Berretta, W.C. Heird: J Pediatr. 139 (2001)

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For further information please contact:

Bressmer & Francke (GmbH & Co.) KG Competence in Vegetable Oils & Fats, Cereals

Phone: 0049 89 05 86 0 Fax: 0049 89 05 86 99 E-mail: info@bressmer-oils.eu

Gutenbergring 37, 22848 Norderstedt