Yeast and bacteria as stabilizers in emulsions of oil and water

A single-phase stable edible emulsion, consisting of oil, water and a stabilizer, and at least one of:

• a) a biopolymer, protein, polysaccharide or a combination thereof in an amount of from about 0.0001 wt % to about 10 wt %;
• b) at least one surfactant, surface active material or a combination thereof, in an amount of from about 0.0001 wt % to about 10 wt % of the emulsion;
• and
• c) at least one agent selected from the group consisting of a flavouring agent, colouring agent, an acidulant, a salt, an antioxidant, a preservative, a biopolymer, an emulsifier, a vitamin, a mineral, a fragrant agent, and combinations thereof;
• wherein
• said stabilizer being prepared by a process consisting of:
• i) suspending a biologically active (live) single-cell microorganism selected from the group consisting of Baker's yeast, Lactobacillus acidophilus, Streptococcus thermophilus, and combinations thereof, in distilled water resulting in a suspension,
• ii) heating said suspension to 95° C. for 10 minutes with shaking every 5-6 min for 15-20 sec resulting in a supernatant and sediment,
• iii) cooling and removing said supernatant, and
• iv) washing said cooled sediment followed by centrifugation and washing until a homogeneous and uniform sediment containing only non-lysed biologically inactive (dead) microorganism is obtained,
• wherein said stabilizer is deactivated into a biologically inactive (dead) single-cell microorganism, said stabilizer and said single-phase stable edible emulsion being free of any biologically active (live) single-cell microorganism,
• wherein said single-phase stable edible emulsion is prepared without added heat, said single-phase stable edible emulsion being food-grade.