# US 2014/0154357 A1 · Emulsifier compositions and methods of using such emulsifier compositions

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- Number: US 2014/0154357 A1
- Document ID: US20140154357A1
- Status: Published application
- Kind: A1
- Application number: 14/125,396
- Filed: 2012-06-29
- Published: 2014-06-05
- Earliest claimed: 2011-06-30
- Assignees: Archer Daniels Midland Company
- Inventors: Shireen S. Baseeth; Michael Price; Bruce Sebree
- Web page: https://patentgrep.com/patent/US20140154357A1

## CPC

- A23L 29/10: containing emulsifiers
- A23J 7/00: Phosphatide compositions for foodstuffs, e.g. lecithin
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A23J: PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS

## Abstract

Emulsifier compositions comprising an emulsifier and lecithin are disclosed. The emulsifier compositions may be in a dry form and may be used to disperse compounds in water.

## Claims

### Claim 1

An emulsifier composition, comprising:
an emulsifier; and
lecithin;
the emulsifier composition being in a dry form.

### Claim 2 (depends on 1)

The emulsifier composition of claim 1, wherein the lecithin is selected from the group consisting of crude filtered lecithin, fluid lecithin, de-oiled lecithin, chemically and/or enzymatically modified lecithin, standardized lecithin, and combinations of any thereof.

### Claim 3 (depends on 1)

The emulsifier composition of claim 1, wherein the lecithin is de-oiled lecithin.

### Claim 4 (depends on 1)

The emulsifier composition of claim 1, wherein the emulsifier has an HLB value of between 3-9.

### Claim 5 (depends on 1)

The emulsifier composition of claim 1, wherein the emulsifier has an HLB value of between 10-18.

### Claim 6 (depends on 1)

The emulsifier composition of claim 1, wherein the emulsifier is cationic, anionic, nonionic, or zwitterionic.

### Claim 7 (depends on 1)

The emulsifier composition of claim 1, wherein the emulsifier is selected from the group consisting, of sorbitan monostearate, a sucrose ester, an alkylpolyglycoside, a sorbitan ester, a polyglycerol ester, a polyol ester, an isosorbide ester, an alkylpolyglycoside, and combinations of any thereof.

### Claim at position 8

8-9. (canceled)

### Claim 10 (depends on 1)

The emulsifier composition of claim 1, wherein the emulsifier composition is a powder.

### Claim 11

(canceled)

### Claim 12 (depends on 1)

The emulsifier composition of claim 1, wherein upon dispersion of the emulsifier composition in an aqueous solution, the dispersed emulsifier composition is tolerant at extreme pH, extreme electrolyte, concentrations, and combinations thereof.

### Claim at position 12

13-24. (canceled)

### Claim 25

A method of dispersing a dry compound comprising:
mixing the dry compound with a dry emulsifier composition comprising an emulsifier and lecithin, thus producing a dry blend; and
placing the dry blend in an aqueous solution.

### Claim 26 (depends on 25)

The method according to claim 25, wherein the dry compound is a protein.

### Claim 27 (depends on 26)

The method according to claim 26, wherein the protein is selected from the group consisting of a wheat protein, a soy protein, a canola protein, a dairy protein, sodium caseinate, a whey protein, milk protein, an egg protein, and combinations of any thereof.

### Claim 28 (depends on 25)

The method according to claim 25, wherein the dry compound is a cocoa product.

### Claim 29 (depends on 25)

The method according to claim 25, wherein the dry compound is a dehydrated yeast or a modified starch.

### Claim 30 (depends on 25)

The method according to claim 25, wherein the dry compound is a food ingredient.

### Claim 31 (depends on 30)

The method according to claim 30, wherein the food ingredient is selected from the group consisting of a cocoa product, a sterol, a vitamin, a mineral, milk powder, a fat containing product, a protein containing ingredient, and a dehydrated yeast.

### Claim 32 (depends on 1)

The emulsifier composition of claim 1, wherein the lecithin is de-oiled lecithin and the emulsifier is selected from the group consisting of sorbitan monostearate, sucrose ester, or a combination thereof.

### Claim 33

A process fin producing a yeast product, comprising:
melting an emulsifier composition comprising lecithin and an emulsifier;
suspending the emulsifier composition in water;
mixing the suspending emulsifier composition with a dehydrated yeast, thus producing the yeast product; and
drying the yeast product,

### Claim 34 (depends on 33)

The process of claim 33, wherein the lecithin is de-oiled lecithin.

### Claim 35 (depends on 33)

The process of claim 33, wherein the emulsifier is selected from the group consisting of sorbitan monostearate, a sucrose ester, an alklpolyglycoside, a sorbitan ester, a polyglycerol ester, a polyol ester, an isosorbide ester, an alklpolyglycoside, and combinations of any thereof.

### Claim 36

(canceled)