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US 2010/0136175 A1Published application
Clear flavor microemulsions comprising sugar esters of fatty acids
OwnerRonald Harry Skiff, Joseph Baaklini +1inventors
InventorsRonald Harry Skiff, Joseph Baaklini, Florin Joseph Vlad
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Abstract
Formulations of clear, thermodynamically stable and concentrated oil-in-water microemulsions are disclosed, comprising a surfactant system which is formed of a sugar ester of a fatty acid together with lecithin, as well as their use for the flavoring of clear beverages.
Claims21
An edible, clear, high flavor oil loaded, thermodynamically stable microemulsion comprising:
- a) at least 10% by weight of a flavor oil;
- b) between 10 and 30% by weight of a surfactant system having a hydrophilic lipophilic balance, HLB, comprised between 6 and 18;
- c) an hydrophilic phase formed of water and/or a water-soluble co-solvent;
- d) optionally a vitamin, an antioxidant or other additive of common use in food microemulsions;
- and wherein the surfactant system is a combination of a sugar ester of a fatty acid with lecithin.
2 more elements
An edible, clear, high flavor oil loaded, thermodynamically stable microemulsion comprising:
- a) at least 10% by weight of a flavor oil;
- b) between 10 and 30% by weight of a surfactant system which is a combination of a sugar ester of a fatty acid with lecithin;
- c) a hydrophilic phase formed of water and propylene glycol or glycerol, in a relative weight % ratio comprised between 1:2 and 2:1;
- and
- d) optionally a vitamin, an antioxidant or other additive of common use in food microemulsions.
2 more elements
Dependencies are inferred from the claim text.