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WO 2015/053642 Al 16 April 2015 (16.04.2015) P O P C T

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WO 2015/053642 Al 16 April 2015 (16.04.2015) P O P C T (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date WO 2015/053642 Al 16 April 2015 (16.04.2015) P O P C T (51) International Patent Classification: Szczecin (PL). BIENKIEWICZ, Grzegorz; Przylep 9, A23L 1/30 (2006.01) A23L 1/00 (2006.01) PL-72-005 Przeclaw (PL). DOMISZEWSKI, Zdzislaw; ul. Dunska 27A/2, PL-7 1-795 Szczecin (PL). (21) International Application Number: PCT/PL2013/050037 (74) Agent: ZAWADZKA, Renata; al. Piastow 17, PL-70-3 10 Szczecin (PL). (22) International Filing Date: 20 December 2013 (20. 12.2013) (81) Designated States (unless otherwise indicated, for every kind of national protection available): AE, AG, AL, AM, (25) Language: English Filing AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, (26) Publication Language: English BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, (30) Priority Data: HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KN, KP, KR, P.405572 8 October 201 3 (08. 10.2013) PL KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, (71) Applicant: ZACHODNIOPOMORSKI UNIWER- MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, SYTET TECHNOLOGICZNY W SZCZECINIE OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, [—/PL]; aleja Piastow 17, PL-70-3 10 Szczecin (PL). SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, (72) Inventors: BARTKOWIAK, Artur; ul. Ks. Warcislawa ZW. 28A/17, PL-7 1-667 Szczecin (PL). TAR- NOWIECKA-KUCA, Alieja; Os. Zachod A-2/E/3, PL- (84) Designated States (unless otherwise indicated, for every 73-1 10 Stargard Szczecinski (PL). HEREBINSKA-FIL- kind of regional protection available): ARIPO (BW, GH, ISINSKA, Agnieszka; ul. Rydla 34/30, PL-70-783 Szcze GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, SZ, TZ, cin (PL). ZYWICKI, Sebastian; Przeclaw 87/4, PL-72- UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, RU, TJ, TM), European (AL, AT, BE, BG, CH, CY, CZ, DE, DK, 005 Przeclaw (PL). ROGALEWSKA, Marta; ul. Inwal- EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, idzka 95, PL-7 1-685 Szczecin (PL). KRAWCZYNSKA, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, Wioletta; ul. Dunska 32/5 1, PL-7 1-795 Szczecin (PL). TR), OAPI (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, DABROWSKI, Waldemar; ul. Janka Muzykanta 19, PL- KM, ML, MR, NE, SN, TD, TG). 71-215 Szczecin (PL). BOGUSLAWSKA-WAS, Elzbi- eta; ul. Jodlowa 9, PL-72-003 Dobra Szczecinska (PL). Published: BEDNARCZYK- DRAG, Agnieszka; ul. bp. Ban- — with international search report (Art. 21(3)) durskiego 83/3 1, PL-7 1-685 Szczecin (PL). ROZNOWSKA, Magdalena; ul. Pasterska 16, PL-7 1-666 (54) Title: METHOD OF PRODUCING PRO-HEALTHY FOOD PRODUCT (57) Abstract: A method of producing pro-healthy food product in form of an immobilisate according to the present invention based on the production of an emulsion, its homogenization and then drying, is characterized in that natural polymers or modified natural polymers, maltodextrin or mixture of maltodextrins with different Dextrose Equivalents and/or glucose syrup are added into water at total amount of 10.6 - 30 weight %, forming continuous phase during turbulent mixing. Dispersed phase is slowly added to continu © ous phase while mixing intensively. Dispersed phase is formed during short mixing of the source of essential unsaturated fatty acids (UFA/EFA) with an emulsifier with high HLB based on oxyethynelated fatty acids and sorbitol esters and/or with an emulsifier with low HLB based on fatty acids and sorbitol esters. The ratio of high HLB emulsifier is from 0 to 1 and total concentration of emulsifi - o ers in dispersed phase is lower than 17.6 weight %. The combination of continuous and dispersed phases forms a pre-emulsion with volumetric ratio of dispersed phase of 0.1-0.3. Then the pre-emulsion is subjected to homogenization, thus obtaining primary emul sion. A biomass of live probiotic microorganisms is added to primary emulsion and mixed gently to obtain emulsion, which is next o subjected to spray-drying at air temperature of 140 - 80°C and outlet temperature 50 - 85°C thus obtaining the powder in form of mi - crocapsules with immobilized unsaturated fatty acids (UFA/EFA) and probiotic microorganisms. METHOD OF PRODUCING PRO-HEALTHY FOOD PRODUCT This invention relates to the method of producing pro-healthy food product. International patent application WO 2009/108051 A l describes a powder obtained by spray-drying method, which contains enclosed aroma o aromas mixtures or n-3 fatty acids. During production of this product high pressures (to increase gasses solubility) and long-term thermal treatment are used, what can adversely affect n-3 fatty- acids. These microcapsules are characterized by specific morphology - each capsule contains one or more inner spaces filled with gas. The capsules are filled with gaseous aroma under high pressure. Other international patent application WO 2009/090249 A l describes spray-dried emulsion formulation in powder form of food quality (edible, for human consumption). The obtained dry powder can be reconstituted (redispersed in an aqueous medium). The emulsion is obtained by high-pressure homogenization method (performed 3 times a 500-700 Bar or higher). The components forming the oil phase are the mixtures of liquid and solid lipids containing oil emuisifier at the weight ratio of non-polar lipid to emuisifier from 10:1 to 30:1. Oil emuisifiers include Span 80, mono- and diglycerides of fatty acids. As carriers e.g. maitodextrin and modified starch can be used. The disclosure JP 9187249 describes spray dried powder containing DHA, obtained by high pressure homogenization of the emulsion previously acquired by using mechanical homogenization. Drying was performed at 140°C with outlet temperature reaching 75°C. International patent application WO 99/42134 describes a tablet powder obtained by spray-drying of an emulsion form by high pressure homogenization, with high content of oil and containing non-hydrolyzed gelatine. International patent description WO 2004017761 A l concerns a method for producing a spray-dried soluble instant powder for producing beverages. Said method consists in: producing a solution containing water, an agent forming a water-soluble matrix and an emuisifier and/or a water-soluble emulsion stabilizer; producing an oil-in-water emulsion by combining the resulting mixture with at least one substance emulsifiable in an aqueous solution, said substance being selected from the group comprising etherified oils, terpenes, sensorially neutral oils, vegetable oils and mixtures thereof, and a pigment load; homogenizing the oil-in- water emulsion; spray-drying the homogenized oil-in-water emulsion to produce a powder having an average grain size ranging between 80 and 250 urn. Polish patent application description P.391985 reveals a preparation facilitating the recovery of proper microbiological equilibrium as well as regulating the p of intestinal contents, with the concurrent nourishment of intestinal mucosal cells, which essentially ensures or promotes the proper functioning of the distal portions of the gastrointestinal tract, maintains the microbiological and acid base equilibrium of the gastrointestinal tract, characterized by the fact that it comprises live bacteria: Lactobacillus rhamnosus GG, Bif idobacterium and Streptococcus thermophilus, as well as fumaric acid, citric acid, malic acid, and sorbic acid in a triglyceride matrix. The preparation is in the form of cellulose capsules in which the bacteria and acids are enclosed in a triglyceride matrix. International patent application WO 2013001089 reveals dry composition containing lactic acid bacteria. There are known from US patent application US20120039956 the compositions and drying methods for preserving sensitive bioactive materials, such as peptides, proteins, hormones, drugs, yeast or bacteria, during storage. The composition is prepared by dispersing all the solid components in a solution and then snap-frozen to form small beads, strings or droplets and finally freezing the under a vacuum pressure. The description of patent application EP2532354 (Al) discloses spray-dried Lactobacillus cells for treating and preventing Helicobacter pylori infections in humans or animals and the production of a composition comprising mixing spray-dried Lactobacillus cells with a carrier. According to the description the carrier substances include starch, maltodextrin, cellulose, levulose, lactose, dextrose, and mixtures of such substances. The invention disclosed in US6010725A description concerning a spray- drying process of microorganisms, including lactic acid bacteria, in a spray-drying device having a heated air inlet temperature of 93-205°C adjusted so as to obtain at least 1% survival of the microorganisms after drying in the product. The invention relates to the drying of mixture of microorganisms suspended in water. The invention US6827953 Bl provides a composition comprising at least three lactic acid bacteria selected from the group consisting of Lactobacillus delbrueckii, Lactobacillus acidophilus, Lactobacillus pla.nta.rum, Lactobacillus fermentum, Lactobacillus casei, Lactobacillus rhamnosus, Lactococcuslactis and Streptococcus thermophilus, mixed with yeast Saccharomyces cerevisiae, intended as a functional food additive in spray-dried or lyophilized form, without using additional carrier substances or oils. Surprisingly it turned out that it is possible to produce a pro-healthy product in powdered form, whic consists of microcapsules with immobilized unsaturated fatty acids and pro biotic microorganisms. According to the present invention the method of the production of pro-healthy food product in immobilized form, consisting in emulsion formation, its homogenization and then drying, is characterized by the fact, that natural polymers or modified natural polymers, maltodextrin or mixture of maltodextrins with various values of Dextrose Equivalents (DE) and/or glucose syrup are added to the water in total amount of 10.6 - 30 weight , forming continuous phase during turbulent mixing.
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