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US 12,568,982 B2Granted
Systems for retaining potency in an infused beverage
AssigneeVertosa Inc.
InventorChunxiao Han
Life of this patent
Estimating the term…
Abstract
The invention relates to beverages including an active emulsion and a blank emulsion, wherein the blank emulsion is used as a sacrificial agent to retain the active emulsion's potency within an infused beverage.
Claims16
A system to preserve potency of a hydrophobic active agent, comprising:
- a first emulsion, comprising:
- water;
- a carrier oil;
- a surfactant;
- and
- a hydrophobic active ingredient;
- and
- a second emulsion, comprising:
- water;
- a carrier oil;
- and
- a surfactant;
- and
- wherein the second emulsion does not comprise the hydrophobic active ingredient of the first emulsion;
- wherein when the two emulsions are diluted in a hydrophobic container with a beverage comprising ascorbic acid or EDTA as an antioxidant:
- the two emulsions remain in a dispersed form and have a droplet size that remains unaffected;
- the beverage is capable of being stored at room temperature in the hydrophobic packaging for 10 weeks with less than 20% loss in potency;
- and
- the second emulsion sticks to the hydrophobic container at a higher affinity than the first emulsion, thereby preventing the first emulsion from sticking to the hydrophobic container and thereby decreasing potency loss caused by emulsion droplets of the first emulsion sticking to the hydrophobic container.
16 more elements
An edible product in a hydrophobic container, comprising:
- i. a system to preserve potency of a hydrophobic active agent, comprising:
- a first emulsion, comprising:
- water;
- a carrier oil;
- a surfactant;
- and a hydrophobic active ingredient;
- and
- a second emulsion, comprising:
- water;
- a carrier oil;
- and a surfactant;
- wherein the second emulsion does not comprise the hydrophobic active ingredient of the first emulsion;
- and
- ii. ascorbic acid or EDTA as an antioxidant;
- wherein the two emulsions remain in a dispersed form and have a droplet size that remains unaffected;
- wherein the second emulsion sticks to the hydrophobic container at a higher affinity than the first emulsion, thereby preventing the first emulsion from sticking to the hydrophobic container and thereby decreasing potency loss caused by emulsion droplets of the first emulsion sticking to the hydrophobic container;
- and
- wherein the type of edible product, consists of:
- a beverage, comprising ascorbic acid or EDTA as an antioxidant;
- or a nutritional compound, comprising:
- at least one selected from the group consisting of:
- vitamin E, vitamin B12, vitamin A, vitamin D, vitamin B, fish oil, MCT oil, coconut oil, palm oil, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA);
- or essential oils, including:
- lemon oil, orange oil, peppermint oil, ylang-ylang oil, lemongrass oil, tea tree oil, rosemary oil, Australian sandalwood oil, grapefruit oil, frankincense oil, cedarwood oil, patchouli oil, cinnamon bark oil, bergamot oil, chamomile oil, lemon-eucalyptus oil, ginger oil, key-lime oil, vanilla oil, and/or clove oil;
- and
- wherein the edible product is capable of being stored at room temperature in the hydrophobic packaging for 10 weeks with less than 20% loss in potency.
23 more elements
A method of preparing an edible product in a hydrophobic container, comprising:
- a system to preserve potency of a hydrophobic active agent, comprising:
- a first emulsion, comprising:
- water;
- a carrier oil;
- a surfactant;
- and a hydrophobic active ingredient;
- and
- a second emulsion, comprising:
- water;
- a carrier oil;
- and a surfactant;
- wherein the second emulsion does not comprise the hydrophobic active ingredient of the first emulsion;
- mixing the first emulsion;
- mixing the second emulsion;
- wherein the second emulsion does not comprise the hydrophobic active ingredient of the first emulsion;
- and
- diluting the two emulsions in the edible product in the hydrophobic container;
- wherein the two emulsions remain in a dispersed form and have a droplet size that remains unaffected;
- wherein the edible product in the hydrophobic container, comprises:
- ascorbic acid or EDTA as an antioxidant;
- wherein the second emulsion sticks to the hydrophobic container at a higher affinity than the first emulsion, thereby preventing the first emulsion from sticking to the hydrophobic container and thereby decreasing potency loss caused by emulsion droplets of the first emulsion sticking to the hydrophobic container,
- wherein the type of edible product, consists of:
- a beverage;
- or a nutritional compound, comprising:
- at least one selected from the group consisting of:
- vitamin E, vitamin B12, vitamin A, vitamin D, vitamin B, fish oil, MCT oil, coconut oil, palm oil, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA);
- or essential oils, including:
- lemon oil, orange oil, peppermint oil, ylang-ylang oil, lemongrass oil, tea tree oil, rosemary oil, Australian sandalwood oil, grapefruit oil, frankincense oil, cedarwood oil, patchouli oil, cinnamon bark oil, bergamot oil, chamomile oil, lemon-eucalyptus oil, ginger oil, key-lime oil, vanilla oil, and/or clove oil;
- and
- wherein the edible product is capable of being stored at room temperature in the hydrophobic packaging for 10 weeks with less than 20% loss in potency.
27 more elements
Dependencies are inferred from the claim text.