초록 ▼

A co-salt of a polyunsaturated fatty acid and a non-fatty acid is formed as a precipitate. The co-salt formed is free flowing and does not tend to agglomerate (cake) in storage. The resultant co-salt product will be easy to blend with other products to produce dietary supplements. These novel co-sal

A co-salt of a polyunsaturated fatty acid and a non-fatty acid is formed as a precipitate. The co-salt formed is free flowing and does not tend to agglomerate (cake) in storage. The resultant co-salt product will be easy to blend with other products to produce dietary supplements. These novel co-salt products may also tablet very well and may be added to current dietary supplement tablets.

대표청구항 ▼

1. A co-salt comprised of at least a polyunsaturated fatty acid anion and at least one co-anion; said co-anion being an anion which is not a fatty acid anion; said co-salt further comprising at least one cation which is ionically bonded with said polyunsaturated fatty acid anion and said at least on

1. A co-salt comprised of at least a polyunsaturated fatty acid anion and at least one co-anion; said co-anion being an anion which is not a fatty acid anion; said co-salt further comprising at least one cation which is ionically bonded with said polyunsaturated fatty acid anion and said at least one co-anion to define a fatty acid salt component of the co-salt and a co-anion salt component of the co-salt; said at least one co-anion is chosen from the group consisting of a citrate, a phosphate, and combinations thereof;said cation being chosen from the group consisting of calcium, magnesium, and combinations thereof; andsaid fatty acid anion comprising at least one omega-3 fatty acid and/or at least one omega-6 fatty acid. 2. The co-salt of claim 1 wherein the fatty acid anion is chosen from the group consisting of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and combinations thereof. 3. The co-salt of claim 1 wherein the co-salt has at least one of an infrared spectrum and an x-ray diffraction pattern in which characteristic modes for the co-salt are off-set from corresponding characteristic modes for an admixture of the fatty acid salt and co-anion salt of the co-salt. 4. The co-salt of claim 1 wherein said fatty acid anion is at least 5% by weight omega-3 or omega-6 fatty acids. 5. The co-salt of claim 4 wherein the omega-3 fatty acid content of the fatty acid anion varies from 15% to 95% by weight. 6. The co-salt of claim 1 wherein said at least one omega-3 fatty acid is chosen from the group consisting of alpha-linolenic acid (C18:3, n-3), eicosatetraenoic acid (C20:4, n-3), moroctic acid (C18:4, n-3), eicosapentaenoic acid (EPA) (C20:5, n-3), heneicosapentaenoic acid (C21:5, n-3), docosapentaenoic acid (C22:5, n-3), and docosahexaenoic acid (DHA) (C22:6, n-3), and combinations thereof; and wherein the omega-6 fatty acid is chosen from the group consisting of linoleic acid 18:2 (n-6), eicosatrienoic acid (C20:3, n-6), arachidonic acid 20:4 (n-6), and combinations thereof. 7. The co-salt of claim 1 wherein the fatty acid anion comprises a complex mixture of multiple omega fatty acid anions and non-omega fatty acid anions. 8. The co-salt of claim 7 wherein said complex mixture of fatty acids is derived from (a) fish oils, seed oils, or microbial oils, or(b) esters of fish oils, seed oils, or microbial oils, or(c) triglycerides resulting from the re-esterification of purified esters from fish oils, seed oils, microbial oils. 9. The co-salt of claim 1 wherein the fatty acid anion and the co-anion vary in relative concentrations from about 10% by weight fatty acid anion and 90% by weight co-anion to about 90% by weight fatty acid anion and 10% by weight co-anion. 10. The co-salt of claim 9 wherein the composition is about 40% by weight to about 80% by weight fatty acid anion and about 60% by weight to about 20% by weight co-anion. 11. The co-salt of claim 1 wherein the fatty acid has an omega-3 fatty acid content of up to 95% by weight. 12. The co-salt of claim 1 in which the weight ratio of the fatty acid anion to the non-fatty acid co-anion ranges from about 50:50 to 70:30, and wherein the cation for the salts is calcium or magnesium, the omega-3 fatty acid content comprises about 15-47% of the weight of the co-salt, and the non-fatty acid salt is citrate or phosphate. 13. The co-salt of claim 1 in which the fatty acid component is derived from fish oil. 14. The co-salt of claim 13 wherein the fatty acid is 18% by weight EPA and 12% by weight DHA.