Abstract

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

IPC Classes  ?

• A23L 27/60 - Salad dressingsMayonnaiseKetchup
• A23L 33/115 - Fatty acids or derivatives thereofFats or oils
• A23C 9/123 - Fermented milk preparationsTreatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceaeYoghurt
• A21D 2/16 - Fatty acid esters
• A23G 9/32 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition
• A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
• A23C 19/09 - Other cheese preparationsMixtures of cheese with other foodstuffs
• A23C 19/076 - Soft unripened cheese, e.g. cottage or cream cheese
• A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
• A61K 31/201 - Carboxylic acids, e.g. valproic acid having a carboxyl group bound to an acyclic chain of seven or more carbon atoms, e.g. stearic, palmitic or arachidic acid having one or two double bonds, e.g. oleic or linoleic acid
• A23L 11/00 - Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereof
• A61K 45/06 - Mixtures of active ingredients without chemical characterisation, e.g. antiphlogistics and cardiaca
• A61K 31/202 - Carboxylic acids, e.g. valproic acid having a carboxyl group bound to an acyclic chain of seven or more carbon atoms, e.g. stearic, palmitic or arachidic acid having three or more double bonds, e.g. linolenic acid
• A23D 7/01 - Other fatty acid esters, e.g. phosphatides
• A23L 25/10 - Peanut butter
• A23L 23/00 - SoupsSauces Preparation or treatment thereof
• A23L 13/50 - Poultry products, e.g. poultry sausages
• A23L 9/10 - PuddingsDry powder puddings
• A23L 21/10 - MarmaladesJamsJelliesOther similar fruit or vegetable compositionsSimulated fruit products
• A61K 31/355 - Tocopherols, e.g. vitamin E
• A23L 19/18 - Roasted or fried products, e.g. snacks or chips
• A23L 33/12 - Fatty acids or derivatives thereof
• A23L 2/68 - Acidifying substances
• A23L 15/00 - Egg productsPreparation or treatment thereof
• A23L 7/109 - Types of pasta, e.g. macaroni or noodles
• A23L 7/117 - Flakes or other shapes of ready-to-eat typeSemi-finished or partly-finished products therefor
• A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof
• A23L 2/02 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof containing fruit or vegetable juices

Abstract

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

IPC Classes  ?

• A23L 33/12 - Fatty acids or derivatives thereof
• A23L 33/115 - Fatty acids or derivatives thereofFats or oils
• A23C 9/123 - Fermented milk preparationsTreatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceaeYoghurt
• A21D 2/16 - Fatty acid esters
• A23G 9/32 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition
• A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
• A23C 19/09 - Other cheese preparationsMixtures of cheese with other foodstuffs
• A23C 19/076 - Soft unripened cheese, e.g. cottage or cream cheese
• A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
• A61K 31/201 - Carboxylic acids, e.g. valproic acid having a carboxyl group bound to an acyclic chain of seven or more carbon atoms, e.g. stearic, palmitic or arachidic acid having one or two double bonds, e.g. oleic or linoleic acid
• A23L 11/00 - Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereof
• A23L 27/60 - Salad dressingsMayonnaiseKetchup
• A61K 45/06 - Mixtures of active ingredients without chemical characterisation, e.g. antiphlogistics and cardiaca
• A61K 31/202 - Carboxylic acids, e.g. valproic acid having a carboxyl group bound to an acyclic chain of seven or more carbon atoms, e.g. stearic, palmitic or arachidic acid having three or more double bonds, e.g. linolenic acid
• A23D 7/01 - Other fatty acid esters, e.g. phosphatides
• A23L 25/10 - Peanut butter
• A23L 23/00 - SoupsSauces Preparation or treatment thereof
• A23L 13/50 - Poultry products, e.g. poultry sausages
• A23L 9/10 - PuddingsDry powder puddings
• A23L 21/10 - MarmaladesJamsJelliesOther similar fruit or vegetable compositionsSimulated fruit products
• A61K 31/355 - Tocopherols, e.g. vitamin E
• A23L 19/18 - Roasted or fried products, e.g. snacks or chips
• A23L 2/68 - Acidifying substances
• A23L 15/00 - Egg productsPreparation or treatment thereof
• A23L 7/109 - Types of pasta, e.g. macaroni or noodles
• A23L 7/117 - Flakes or other shapes of ready-to-eat typeSemi-finished or partly-finished products therefor
• A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof
• A23L 2/02 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof containing fruit or vegetable juices

Abstract

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

IPC Classes  ?

• A21D 2/16 - Fatty acid esters
• A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
• A23D 7/01 - Other fatty acid esters, e.g. phosphatides
• A23L 33/12 - Fatty acids or derivatives thereof
• A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
• A23G 9/32 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition
• A23C 19/09 - Other cheese preparationsMixtures of cheese with other foodstuffs
• A23C 19/076 - Soft unripened cheese, e.g. cottage or cream cheese
• A23L 11/00 - Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereof
• A23L 25/10 - Peanut butter
• A23L 23/00 - SoupsSauces Preparation or treatment thereof
• A23L 13/50 - Poultry products, e.g. poultry sausages
• A23L 9/10 - PuddingsDry powder puddings
• A23L 21/10 - MarmaladesJamsJelliesOther similar fruit or vegetable compositionsSimulated fruit products
• A23L 19/18 - Roasted or fried products, e.g. snacks or chips
• A23L 2/68 - Acidifying substances
• A23L 15/00 - Egg productsPreparation or treatment thereof
• A23L 7/109 - Types of pasta, e.g. macaroni or noodles
• A23L 7/117 - Flakes or other shapes of ready-to-eat typeSemi-finished or partly-finished products therefor
• A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof
• A23L 2/02 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof containing fruit or vegetable juices
• A23C 9/123 - Fermented milk preparationsTreatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceaeYoghurt
• A61K 31/201 - Carboxylic acids, e.g. valproic acid having a carboxyl group bound to an acyclic chain of seven or more carbon atoms, e.g. stearic, palmitic or arachidic acid having one or two double bonds, e.g. oleic or linoleic acid
• A23L 27/60 - Salad dressingsMayonnaiseKetchup
• A61K 45/06 - Mixtures of active ingredients without chemical characterisation, e.g. antiphlogistics and cardiaca
• A61K 31/202 - Carboxylic acids, e.g. valproic acid having a carboxyl group bound to an acyclic chain of seven or more carbon atoms, e.g. stearic, palmitic or arachidic acid having three or more double bonds, e.g. linolenic acid
• A61K 31/355 - Tocopherols, e.g. vitamin E

Abstract

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

IPC Classes  ?

• A23C 9/123 - Fermented milk preparationsTreatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceaeYoghurt
• A23L 2/02 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof containing fruit or vegetable juices
• A21D 2/16 - Fatty acid esters
• A23G 9/32 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition
• A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
• A23C 19/09 - Other cheese preparationsMixtures of cheese with other foodstuffs
• A23C 19/076 - Soft unripened cheese, e.g. cottage or cream cheese
• A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
• A61K 31/201 - Carboxylic acids, e.g. valproic acid having a carboxyl group bound to an acyclic chain of seven or more carbon atoms, e.g. stearic, palmitic or arachidic acid having one or two double bonds, e.g. oleic or linoleic acid
• A23L 11/00 - Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereof
• A23L 27/60 - Salad dressingsMayonnaiseKetchup
• A61K 45/06 - Mixtures of active ingredients without chemical characterisation, e.g. antiphlogistics and cardiaca
• A61K 31/202 - Carboxylic acids, e.g. valproic acid having a carboxyl group bound to an acyclic chain of seven or more carbon atoms, e.g. stearic, palmitic or arachidic acid having three or more double bonds, e.g. linolenic acid
• A23D 7/01 - Other fatty acid esters, e.g. phosphatides
• A23L 25/10 - Peanut butter
• A23L 23/00 - SoupsSauces Preparation or treatment thereof
• A23L 13/50 - Poultry products, e.g. poultry sausages
• A23L 9/10 - PuddingsDry powder puddings
• A23L 21/10 - MarmaladesJamsJelliesOther similar fruit or vegetable compositionsSimulated fruit products
• A61K 31/355 - Tocopherols, e.g. vitamin E
• A23L 19/18 - Roasted or fried products, e.g. snacks or chips
• A23L 33/12 - Fatty acids or derivatives thereof
• A23L 2/68 - Acidifying substances
• A23L 15/00 - Egg productsPreparation or treatment thereof
• A23L 7/109 - Types of pasta, e.g. macaroni or noodles
• A23L 7/117 - Flakes or other shapes of ready-to-eat typeSemi-finished or partly-finished products therefor
• A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof

Abstract

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long chain omega-3 oil as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition and diet systems.

IPC Classes  ?

• A23C 9/123 - Fermented milk preparationsTreatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceaeYoghurt
• A23L 2/02 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof containing fruit or vegetable juices
• A21D 2/16 - Fatty acid esters
• A23G 9/32 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition
• A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
• A23C 19/09 - Other cheese preparationsMixtures of cheese with other foodstuffs
• A23C 19/076 - Soft unripened cheese, e.g. cottage or cream cheese
• A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
• A61K 31/201 - Carboxylic acids, e.g. valproic acid having a carboxyl group bound to an acyclic chain of seven or more carbon atoms, e.g. stearic, palmitic or arachidic acid having one or two double bonds, e.g. oleic or linoleic acid
• A23L 11/00 - Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereof
• A23L 27/60 - Salad dressingsMayonnaiseKetchup
• A61K 45/06 - Mixtures of active ingredients without chemical characterisation, e.g. antiphlogistics and cardiaca
• A61K 31/202 - Carboxylic acids, e.g. valproic acid having a carboxyl group bound to an acyclic chain of seven or more carbon atoms, e.g. stearic, palmitic or arachidic acid having three or more double bonds, e.g. linolenic acid
• A23D 7/01 - Other fatty acid esters, e.g. phosphatides
• A23L 25/10 - Peanut butter
• A23L 23/00 - SoupsSauces Preparation or treatment thereof
• A23L 13/50 - Poultry products, e.g. poultry sausages
• A23L 9/10 - PuddingsDry powder puddings
• A23L 21/10 - MarmaladesJamsJelliesOther similar fruit or vegetable compositionsSimulated fruit products
• A61K 31/355 - Tocopherols, e.g. vitamin E
• A23L 19/18 - Roasted or fried products, e.g. snacks or chips
• A23L 33/12 - Fatty acids or derivatives thereof
• A23L 2/68 - Acidifying substances
• A23L 15/00 - Egg productsPreparation or treatment thereof
• A23L 7/109 - Types of pasta, e.g. macaroni or noodles
• A23L 7/117 - Flakes or other shapes of ready-to-eat typeSemi-finished or partly-finished products therefor
• A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof

Abstract

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long chain omega-3 oil as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition and diet systems.

IPC Classes  ?

• A23L 1/29 - Modifying nutritive qualities of foods; Dietetic products ( A23L 1/09 takes precedence;dietetic salt substitutes A23L 1/22)
• A23L 1/30 - containing additives (A23L 1/308 takes precedence);;
• A23L 1/24 - Salad dressings; Mayonnaise; Ketchup
• A23L 1/38 - Peanut butter