Metastable, translucent flavor nanoemulsion and methods of preparing the same
AssigneeInternational Flavors & Fragrances Inc.
InventorsDaniel Kaiping Lee, Chii-Fen Wang, Ying Yang, Ronald Gabbard
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Abstract
A metastable, translucent flavor nanoemulsion is provided. The nanoemulsion contains a flavor oil phase, an aqueous phase, and a surfactant system containing a first lecithin and a second lecithin. The nanoemulsion is free of any non-natural surfactant. The surfactant system contains free fatty acid 15% or less. The first lecithin has an HLB of 1 to 8, and the second lecithin has an HLB of 8 to 16 and contains phosphatidylcholine and lysophosphatidylcholine 20% or greater. Also disclosed are a method for preparing the nanoemulsion and use of the nanoemulsion in liquid beverages and liquid beverage concentrates.
Claims17
A translucent flavor nanoemulsion comprising:
- a flavor oil phase,
- an aqueous phase, and
- a surfactant system comprising a first lecithin, a second lecithin, and free fatty acid being 10% or less by weight of the surfactant system,
- the first lecithin having an HLB of 1 to 8,
- the second lecithin having an HLB of 12 to 15 and comprising phosphatidylcholine and lysophosphatidylcholine 30% or greater by weight of the second lecithin, the phosphatidylcholine and lysophosphatidylcholine being at a weight ratio of 0.8:1 to 3.3:1,
- the weight ratio between the first and second lecithins is 1:10 to 10:1,
- wherein the nanoemulsion is free of any non-natural surfactant including sugar esters of fatty acids and polyglycerin fatty acid ester.
Dependencies are inferred from the claim text.