Elasten Nutra Foods Info Enterprises of Canada

Port Coquitlam
Colombie-Britannique
Canada
Toll free: +011-604-945-8408

Phone: +011-604-945-8408
Fax: 011-604-941-9022
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Description:

Collaborations with nutraceutical discovery: 

• Pepto bioactive delivery in preventative heart health in dietetics sausage products using delayed delivery Elasten(R) for encapsulation of tuna Bonita and beet ("veggie") sources of such peptides.
• Medicinal milk food proteins (MFPs) therapeutic for controlling chronic inflammation. See: the first above, for more of our delayed-release pepto bioactive peptides. This requires more critical gastroenteric studies as to the exact structures to design other than our copyrighted (c)2022 by D. A. Flores (Owner/Principal) double sulfhydryl bridging or more or other function bonding groups vis-a-vis the CYSTEINE residues along the elastin raw material's tropo-chain conformation to form our particular Elasten(R) biomaterial.
• PUFA delivery in processed meat, meat-derived, dairy milk foods and processed egg products.

The L'Oleo(R) product can be compounded with: casein + cationic proteins + precursors to pepto bioactive peptides that are delivered upon digestion and proteolysis from the emulsion of fat and protein depending on the meat product (e.g. sausages, luncheon meat, weiners and pate).

Pepto-bioactive type at the level of the endothelial gut lining could encourage the absorptivity of the PUFA via nuclear carriers in the cell during absorption maximizing the amounts of dietary PUFA reaching the liver via the circulation.

The question of stoichiometry and rate of formation and effect pepto-bioactive have on HDL vs LDL formation remains, viz.: 1) the carrying capacity for cholesterol esters (plse also see: role of cholesterol esters and deposition of cholesterol across the egg shell of egg yolk in chicken layers), 2) the critical role, if any, of PUFA as triacylglycerol (TGL) in HDL vs LDL formation. 

The pepto-bioactive fraction could also have an effect on the dynamics of HDL/LDL formation with the given PUFA supply, their circulating half-life or longevity of the species of lipoprotein with their conferring benefit to artherosclerosis and resulting heart health.

Amalgamated fish-based products have here-to-fore not been investigated or manufactured to any extent. This is to be investigated further in future including isolating and enriching the production of such pepto bioactives. 

There is also an effect of bioactive peptides in tuna fish Bonito muscle that, amongst other meats, plays an anti-oxidant effect and therefore preventative cardiovascular protection from clogged arteries, amongst others. There are plans to pair the PUFA L'Oleo(R) product with oligopeptide L'Oligo(R) product for vienna sausages, other links and deli salami, summer sausage and loafs.

A Dietetic Margarine for Consumers.

We have conceived here our own dietetic margarine using the theories of hydrogel formation between H2O and fats or lipids. To describe our schema for its synthesis we stipulate the ff.:

1) Use of Linoleic acid + Glycerol in a TGL.

2) Hydrolysis of the fatty acids from the backbone.

3) Hydrogenation of the linoleic acid (tails).

4) Combination via enzyme catalysis of the phosphoglycerol (head) with fatty acid tail.

5) Mixing H2O with phospholipids (1:10) using ultrasound.

6) Amphiphilic proteins can be further added for emulsion filling and particle aggregation which will stabilize the mixture further.

NB. Flocculation + aggregation are e. g. of instability due to phase separation and its amphiphilic nature of its polymers.

NB. Such proteins can have liphilic and hydrophilic groups and are good emulsifiers for stabilizing emulsions.

NB. Proteins can denaturize and are combine with polysaccharides to stabilize them. 

7) Bioactives, e. g. VitA, VitD & VitE and other fatty or lipid-like nutraceuticals can be encapsulated in a delivery system and that is staiblized as such, rather than aqeously.

8) Supplementation of margarine with VitD in Canada which has been recommended lately by Health Canada. It is true that given little sunshine that aids in supplying VitD as it activates below the skin surface, 6-8 mos. of the year. Other ways of supplementing VitD for activation are vitamins pills and drops (e. g. for elderly and babies). The means of supplementation for years has been via the milk or bread we drink an eat. Now for margarine 13 microgram per 50 grams or 3 tablespoons is the dosage used.  Other dairy and non-dairy foods are yogurt, kefir and plant-based beverages towards more intake is moving as a trend. In future Health Canada predicts VitD to double in intake. Mosr sources to balance intake are milk, yogurt and cheese and also eggs and fatty fish. For a proposal of VitD-Agonist underway at SkyeBlue it is suggested that this drug candidate in our pipeline be used for those with medical conditions (e. g. osteoporosis) and in the farm with milk fever in cows. But too much VitD on the otherhand leads to buildup of calcium and weakens bone strength and leads to kidney and heart damage. This is not probable with food intake but only through supplementation. We are looking to demographic health administration of the VitD-A drug underway which can save on food additives but needs clinical administration in light of this public health issue with the drug candidate.  

SKYENEWS: There was a story recently regards our L'Oleo(R) product in links or sausage using pigs casings, to be macerated and combined with enzymes, with binder of cooked starch, fat from flaxseed oil that has congealed due to hydrolysis with lipase, collagen from the casings and put through a micropelleter, then the bulk combined to produce a variegated appearance and texture. As an e. g. of responsbile reporting in Manila, the long-famed Longesina or Tocino breakfast sausage (see: Internet for recipe) featured these days with airline food, was described to be insufficiently processed with infected porc casings, as a public hazard, due to the poor storage and/or transportation of the washed porc casings. The obvious solution would be to hire an abattoir to process, refrigerate and transport the casings, well-washed, to the sausage-making enterprises around the vicinity of Manila proper.

(c) 2026-2059. Skye Blue Press Corporation. Port Coquitlam. BC. Canada V3B 1G3. 

Last update of this entry: May 06, 2026