Compositions having an oil-in-water dispersion of submicron particles to enhance foods and beverages

An edible composition that remains stable when diluted with aqueous fluid having one or more oil-in-water dispersions, the composition comprising:

• a first oil-in-water dispersion having an oil phase that comprises one or more hydrophobic particles of a hydrophobic agent and an aqueous phase that comprises either water or water and one or more water-miscible substances;
• wherein the oil phase and the aqueous phase are combined and subjected to a non-surfactant mechanical process that forms the first oil-in-water dispersion with the particles of the hydrophobic agent exhibiting a small negative surface charge;
• wherein the particles of the hydrophobic agent in the first oil-in-water dispersion have a polydispersity of 0.25 or less, an average particle size of between about 100 nm to about 999 nm in diameter, and a net negative charge that is −30 mV or lower;
• wherein between about 75 weight-percent (wt %) to about 100 wt % of the particles of the hydrophobic agent in the first oil-in-water dispersion have a particle size that is ±200 nm of the average particle size of the hydrophobic agent
• wherein the small negative surface charge imparted to the hydrophobic particles by the non-surfactant mechanical process causes the particles of the hydrophobic agent to repel each other with a force of repulsion that sufficiently exceeds the force of coalescence among the particles of the hydrophobic agent, thereby enhancing stability of the first oil-in-water dispersion by resisting aggregation of the particles of the hydrophobic agent.