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

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1 Bressmer & Francke (GmbH & Co.) KG Competence in Vegetable Oils & Fats, Cereals Phone: Fax: info@bressmer-oils.eu Gutenbergring 37, Norderstedt 1

2 Fat and fatty acids fatty acid Fats are build by 1 molecule glycerin and 3 fatty acids fatty acid fatty acid G L Y C E R I N 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 2

3 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. 3

4 Protective effects of Omega-3-fatty acids Brain By increasing circulation of the blood the brain will better oxygenated. Efficiency will increase. Cholesterol Omega-3-fatty acids regulate: The ratio will improve between the bad LDL-cholesterol and the good HDL-cholesterol. 4

5 Health protection through Omega-3-acids Omega-3-fatty acids are protective and stimulate Health Promoting Intelligence Good vision Stress resistance Work for pre-natal care Decreasing the risk Depression Aggression Stress Coronary heart diseases Decreasing the risk Dementia Alzheimer 5

6 Omega fatty acids The Omega fatty acids are important for the development and the function of the human body. 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. 6

7 Omega-3 (α-linolenic acid) O H3C-CH2-CH=CH-CH2-CH=CH-CH2-CH2=CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH2-C α -linolenic acid (C18:3) OH 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. Best source: flaxseed. Omega-3-Concentrate (Flax) 3-Cereals-Omega-Oil Rapeseed Oil Soybean Oil Saflor Oil Sunflower Oil α-linolenic acid content of vegetable oils Olive Oil 0% 20% 40% 60% 80% 7

8 Omega-6 (linoleic acid) 12 O 9 H3C-CH2-CH-CH-CH2-CH=CH-CH2-CH2=CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH2-C linoleic acid (C18:2) OH 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. Widespread in vegetable oils, especially in sunflower oil. Omega-3-Concentrate (Flax) 3-Cereals-Omega-Oil Rapeseed Oil Soybean Oil Saflor Oil Sunflower Oil linoleic acid content of vegetable oils Olive Oil 0% 20% 40% 60% 80% 8

9 α-linolenic acid (ALA) the essential vegetable Omega-3 Scientific background and benefits in food

10 α-linolenic acid 16 H3C α-linolenic acid (ALA) ALA is an Omega-3 (n-3) fatty acid 4 O 3 2 It is a short-chain n-3 fatty acid. 1 OH ALA is the only essential Omega-3 fatty acid. H3C eicosapentaenic acid (EPA) O H3C OH docosahexaenic acid (DHA) O OH 10

11 metabolism of α-linolenic acid ALA intake >96% absorbed ALA 15-33% β-oxidation CO2 SFA, MUFA 8-22% desaturation & elongation % stable ALA-lipids lcpufa 11

12 Conversion of ALA to longer chain PUFA ALA is converted to EPA by several enzymes -6-desaturase elongase -5-desaturase Eicosanoides: α - linolenic acid (C18:3n-3) (C18:4n-3) (C20:4n-3) eicosapentaenic acid (C20:5n-3) 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 12

13 Conversion of ALA to longer chain PUFA DHA-synthesis from EPA -6-desaturase elongase -5-desaturase elongase Endoplasmatic reticulum elongase -6-desaturase α - linolenic acid (C18:3n-3) (C18:4n-3) (C20:4n-3) eicosapentaenic acid (C20:5n-3) (C22:5n-3) (C24:5n-3) (C24:6n-3) translocation Peroxisome β-oxidation docosahexaenic acid (C22:6n-3) 13

14 Conversion of ALA to long-chain PUFA α-linolenic acid and linoleic acid (LA) compete for the same enzymes linoleic acid (C18:2n-6) γ - linolenic acid (C20:3n-6) arachidonic acid (AA) (C20:4n-6) -6-desaturase elongase -5-desaturase α - linolenic acid (C18:3n-3) (C18:4n-3) (C20:4n-3) eicosapentaenic acid (C20:5n-3) 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. 14

15 The Omega balance Usually LA (Omega-6) dominates in in our nutrition leading to a surplus of arachidonic acid! Ω-3 Ω-6 15

16 The Omega balance Reasonable supply of EPA/DHA cannot reduce the surplus of arachidonic acid (AA)! Ω-3 Ω-6 16

17 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 17

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

19 A view to the conversion rate The limiting factor for building EPA is the -6-desaturase! Studies show: Supplementation with EPA/DHA downregulates lcpufa syntheses. 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). 19

20 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 20

21 Is the efficiency of conversion (8-22%) to lcpufas really poor? It is adequate if the nutritional requirements are fulfilled!

22 Metabolism of α-linolenic acid ALA intake >96% absorbed ALA 15-33% β-oxidation CO2 SFA, MUFA 8-22% desaturation & elongation % stable ALA-lipids lcpufa 22

23 Stable ALA lipids stable lipids: triacyl glycerols, phospholipids, cholesteryl esters... 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. ALA cannot be replaced by EPA/DHA 23

24 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. LA:ALA 1:1 5:1 20 : 1 Primitive man 17th cent. today We changed our diet from about 10,000 years ago and accelerated this change about 200 years. 24

25 Recommendations on nutrition Total fat intake % 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 Recommended Omega-6 to Omega-3 ratio is 5 : 1 (DACH Reference) DACH-Reference Average consumption 0% 20% Omega-3 40% Omega-6 60% monounsaturated 80% 100% saturated 25

26 Sources of α-linolenic acid Edible wild berries and herbs Walnuts (35% LA + 9% ALA) Vegetable oils rapeseed oil perilla oil linseed oil 26

27 Sources of α-linolenic acid Rapeseed oil Average content of LA: 25% ALA: 9% insufficient ALA for supplementing suitable edible oil for daily cooking alpha-linolenic acid (O-3) linoleic acid (O-6) monounsat. fatty acid sat. fatty acid 27

28 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 28

29 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 29

30 Sources of α-linolenic acid Omega-3-Concentrate - 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. alpha-linolenic acid (O-3) linoleic acid (O-6) monounsat. fatty acid sat. fatty acid 30

31 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. 31

Ideal for: - (Instant) Energy-Drinks - Cereal-Bars - Dry

32 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

33 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. 33

34 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 34

35 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. 35

36 Application examples Bakery Breads Cakes Cereals Cookies Crackers Rolls Beverages Gelatin drinks Non-alcoholic beverages Nondairy milk Fruit drinks Vegetable drinks Dairy Cheese products Dairy products Flavored milk drinks Frozen dairy deserts Milk powder / - mixes Yoghurt 3% 10% 10% 10% 10% 3% 12% 1% 3% 2% 2% 12% 10% 1.5% 10% 8% 10% Fish and meat Fish products Meat products Poultry products Prepared foods Jams and jellies Pies Puddings Snack foods Soups toppings Sweets Chewing gum Hard candy Soft candy Egg products Fats and oils Nut products Pasta 12% 12% 7% 15% 7% 3% 12% 6% 12% 7% 10% 5% 12% 20% 10% 5% 36

37 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-3concentration you strive for. If possible, we suggest at the beginning a starting dosage of 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. 37

38 3-Cereals-Omega-Oil The eas yhealth 3-Cereals-Omega-Oil contains the best of - Sunflower-oil - Flaxseed-oil - Rapeseed-oil 38

39 3-Cereals-Omega-Oil eas yhealth 3-Cereals-Omega-Oil is a pure vegetable oil - Contains the best of sunflower-, flaxseed- and rapeseedoil. - 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. Can supplement food with an optimal fatty acid range. 39

40 easyhealth Oils for a healthy nutrition 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). Omega-3-Concentrate 3-Cereals-Omega-Oil DACH-Reference Average consumption 0% 20% Omega-3 40% Omega-6 60% monounsaturated 80% 100% saturated 40

41 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. - 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. - 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. - has a shelf-life of 12 month. - To prepare foods with an optimal fatty acid range. - Recommended by food scientists. 41

42 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) 42

43 For further information please contact: Bressmer & Francke (GmbH & Co.) KG Competence in Vegetable Oils & Fats, Cereals Phone: Fax: info@bressmer-oils.eu Gutenbergring 37, Norderstedt 43

Facts on Fats. Ronald P. Mensink

Facts on Fats. Ronald P. Mensink Facts on Fats Ronald P. Mensink Department of Human Biology NUTRIM, School for Nutrition, Toxicology and Metabolism Maastricht University Maastricht The Netherlands Outline of the Presentation Saturated