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US 12,075,794 B2Granted
Oxidative stability of oil-in-water emulsions using natural stabilizers
AssigneeKraft Foods Group Brands LLC
InventorsLeann M. Barden, Judith G. Moca, Ryan M. High, Michael D. Putnam
Life of this patent
Estimating the term…
Abstract
Food and beverage products including natural stabilizers, and particularly to replace EDTA, are provided. In particular, the food products comprise oil-in-water emulsions and the natural stabilizers include high molecular weight polymers which are effective to extend the shelf-life of the products.
Claims18
A food product in a form of an oil-in-water emulsion, the food product comprising:
- oil-in-water emulsion;
- an acidulant in an amount effective to provide the food product with a pH of about 3.1 to about 4.1;
- and
- a chelating agent in a non-thickening amount that is effective to provide oxidative stability to the food product for at least about 7 months at 21° C. when the emulsion is substantially free of ethylenediaminetetraacetic acid, wherein the chelating agent comprises one or more of a non-hydrolyzed alginate, a low methoxy pectin, and a caseinate.
1 more element
An oxidatively stable packaged food product comprising:
- a container comprising a UV blocking agent;
- and
- a food product in a form of an oil-in-water emulsion, the food product comprising:
- oil-in-water emulsion;
- an acidulant in an amount effective to provide the food product with a pH of about 3.1 to about 4.1;
- and
- a chelating agent in a non-thickening amount that is effective to provide oxidative stability to the food product for at least about 7 months at 21° C. when the emulsion is substantially free of ethylenediaminetetraacetic acid, and wherein the chelating agent comprises one or more of a non-hydrolyzed alginate, a low methoxy pectin, and a caseinate.
4 more elements
Dependencies are inferred from the claim text.