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US 2012/0058241 A1Published application
Comestible emulsions
AssigneeOcean Nutrition Canada Limited
InventorsDongming Tang, Sylvie Cloutier
Life of this patent
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Abstract
Disclosed are comestible emulsions that comprise polyunsaturated fatty acids and methods of preparing them. The emulsions remain clear or semi-clear upon dilution. The emulsions comprise one or more polyunsaturated fatty acids or derivatives thereof, one or more emulsifiers, one or more organic solvents, and one or more polyols in a water solution. The emulsions are particularly suited for incorporation into beverages.
Claims48
A emulsion, comprising:
- a. from about 4 to about 15 wt. % of an emulsifier;
- b. from about 5 to about 10 wt. % of a dispersed phase, wherein the dispersed phase comprises one or more polyunsaturated fatty acids or derivatives thereof;
- c. from about 20 to about 25 wt. % of water;
- d. from about 5 to about 18 wt. % of a co-solvent;
- and
- e. from about 40 to about 55 wt. % of a mono-saccharide, a di-saccharide or both,
- wherein the ratio of the emulsifier to the dispersed phase is about 1.5 or less, and wherein the combined amount of water and co-solvent is 50 wt. % or less.
4 more elements
A method for producing an emulsion comprising:
- a. emulsifying a mixture, comprising:
- i. from about 4 to about 15 wt. % of an emulsifier;
- ii. from about 5 to about 10 wt. % of a dispersed phase;
- and
- iii. from about 5 to about 18 wt. % of a co-solvent;
- wherein the ratio of the emulsifier to the dispersed phase is about 1.5 or less;
- b. combining the emulsion from step a with a solution comprising:
- i. from about 20 to about 25 wt. % of water;
- ii. from about 40 to about 55 wt. % of a mono-saccharide, a di-saccharide or both;
- wherein the combined amount of water and co-solvent is 50 wt. % or less;
- and
- c. homogenizing the mixture of step b by high pressure homogenization.
9 more elements
Dependencies are inferred from the claim text.