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US 2014/0235715 A1Published application
Taste masking formulations of fatty acids
OwnerEric Kuhrtsinventor
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Abstract
Methods and formulations for improving the sensory characteristics and stability of dietary fatty acids for use in beverages, liquid concentrates, or other formulations are disclosed.
Claims24
A water-soluble formulation, comprising:
- dietary fatty acid;
- non-ionic surfactant;
- and
- lipophilic taste masking agent.
1 more element
A method of taste masking dietary fatty acid in water, said method comprising the steps of:
- warming non-ionic surfactant to a temperature;
- and
- combining dietary fatty acid with the non-ionic surfactant, lipophilic taste masking agent, and water to form stabilized, clear, water-soluble, fatty acid solution.
A method of making a pleasant tasting and smelling, water-soluble pharmaceutical liquid composition of dietary fatty acids, comprising the steps of:
- heating water-soluble non-ionic surfactant in a container to a temperature of about 90° F. to about 200° F. while mixing the surfactant until clear;
- adding dietary fatty acid triglyceride to the non-ionic surfactant and stirring until thoroughly mixed so as to constitute from 0.1 wt % to 25 wt % dietary fatty acid and from 70 wt % to 99.9 wt % non-ionic surfactant, wherein the dietary fatty acid is sufficiently dispersed or dissolved in the non-ionic surfactant so that a gel composition is formed that contains no visible micelles or particles of dietary fatty acid;
- dissolving lipophilic essential oil or taste masking agent in said gel composition;
- and
- adding the gel composition containing the lipophilic essential oil or taste masking agent to warm water while continuously stirring the water until a clear solution is formed.
2 more elements
Dependencies are inferred from the claim text.