Surfactant-free, submicron hydrophobic dispersions and food enhancement therewith
AssigneeLeading Edge Innovations, LLC
InventorsJAMES MICHAEL WILMOTT, MICHAEL ALAN ROSS
Life of this patent
Estimating the term…
Abstract
Compositions for use in enhancing properties of food and methods of fabrication and use thereof are provided herein. For example, in one embodiment provided is an enhanced food comprising a food contacted with a substantially surfactant-free dispersion of particles of edible hydrophobic agent(s) in an aqueous fluid, wherein the average particle size of the dispersion is 100 to 999 nm, and wherein the edible hydrophobic agent(s) of the dispersion comprise about 0.01% wt to about 70% of the dispersion.
Claims21
An enhanced food comprising a food contacted with a substantially surfactant-free dispersion of particles of edible hydrophobic agent(s) in an aqueous fluid, wherein the average particle size of the dispersion is 100 to 999 nm, and wherein the edible hydrophobic agent(s) of the dispersion comprise about 0.1% wt to about 70% of the dispersion.
A method of enhancing food comprising contacting the food with a substantially surfactant free dispersion of particles of edible hydrophobic agent(s) in an aqueous fluid, wherein the average particle size of the dispersion is 100 to 999 nm, and wherein the edible hydrophobic agent(s) of the dispersion comprise about 0.1% wt to about 70% of the dispersion.
A kit comprising (a) a food is one adapted to be prepared by hydration and (b) an edible hydrophobic agent dispersion comprising:
- a substantially surfactant-free dispersion of particles of edible hydrophobic agent(s) in an aqueous fluid, wherein the average particle size by volume is 100 to 999 nm, and wherein the edible hydrophobic agent(s) comprise about 0.01% wt to about 70% of the dispersion.
Dependencies are inferred from the claim text.