Protein stablilised emulsions
OwnerDonald Muir, Shirley Connor +2inventors
InventorsDonald Muir, Shirley Connor, Nancy McGregor, Chanchal Narain
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Abstract
A method of producing protein stabilised emulsions comprising the steps of decreasing the pH of a protein solution by the addition of an acidic solution to convert it to a cationic form, heating the solution until the protein is solubilised, and then adding a lipid. The lipid is typically any fractionated or partially purified protein but may also comprise a mixture of proteins. The protein must be in a cationic form. There is also provided an oil in water emulsion and water in oil in water emulsion, made by the method.
Claims48
A method of producing protein stabilised emulsions, comprising the steps of decreasing the pH of a protein solution, to convert it to a cationic form, heating the solution until the protein is solubilised, and then adding a lipid.
A method as claimed in any one of the preceding Claims, wherein the pH value is decreased to between 1.5 and 3.5.
A method as claimed in any one of the preceding Claims, wherein the protein in the protein solution is soya protein.
A method as claimed in any one of the preceding Claims, wherein the lipid is of animal origin.
A method as claimed in any one of the preceding Claims, wherein the fat:protein ratio of the final emulsions lies between 10:1 and 20:1.
A method as claimed in any one of the preceding Claims, wherein a pre-emulsion is made from the protein solution and lipid by high speed mixing.
A method as claimed in anyone of the preceding Claims, wherein the pH of the solution is lowered by the addition of an acidic solution.
A method as claimed in any one of the preceding Claims, wherein the pH of the final solution is increased by the addition of an alkali solution.
A method as claimed in any one of the preceding Claims, wherein a sugar is added.
An oil and water emulsion which is stable at low pH and in aqueous ethanol, wherein the emulsion is comprised of a lipid stabilised by a protein in a cationic form.
A water and oil in water emulsion which is stable at low pH and in aqueous ethanol, wherein the emulsion is comprised of a lipid stabilised by a protein in a cationic form, wherein the lipid also comprises one or more aqueous inclusions stabilised at the water oil interface by a protein, and wherein the aqueous inclusions contain inserted material.
Dependencies are inferred from the claim text.