Method to Improve Dispersibility of a Material Having Low Solubility in Water
AssigneePepsiCo, Inc.
InventorsPeter S. GIVEN, Daniela WHITE
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Abstract
Co-precipitates of a water insoluble food ingredient material and a hydrophilic polymer, and edible aqueous microdispersions of such co-precipitates are provided. The water insoluble food ingredient material may include rebaudioside D and the hydrophilic polymer may include carboxymethyl cellulose. Methods of making co-precipitates of a water insoluble food ingredient material and a hydrophilic polymer are provided.
Claims20
An edible aqueous microdispersion, comprising:
- a co-precipitate material of a hydrophilic polymer and rebaudioside D, said co-precipitate material having a mean particle size of from 2.0 μm to 15.0 μm;
- and
- an aqueous phase, wherein:
- the co-precipitate material is present in the aqueous microdispersion at a concentration sufficient to provide an effective concentration of the rebaudioside D higher than the normal solubility of the rebaudioside D in water at room temperature;
- and
- the co-precipitate material has a perceptible taste in the aqueous microdispersion.
An edible composition comprising a sweetener, wherein the edible composition is prepared by a method comprising:
- providing a solution of the sweetener comprising as solvent a mixture of at least water and an alcohol;
- providing a solution of a water-soluble hydrophilic polymer;
- combining the solution of the sweetener and the solution of the hydrophilic polymer to form a hydrophilic polymer and sweetener solution;
- allowing the sweetener to co-precipitate with the hydrophilic polymer;
- and
- adding the co-precipitate material to an edible composition,
- wherein the sweetener is rebaudioside D, and wherein the co-precipitate material has a mean particle size of from 2.0 μm to 15.0 μm.
A method for forming an edible aqueous microdispersion comprising a co-precipitate material of a hydrophilic polymer and a low solubility food ingredient material comprising:
- providing a solution of a low solubility food ingredient material;
- providing a solution of a hydrophilic polymer;
- combining the solution of the low solubility food ingredient material and the solution of the hydrophilic polymer to form a hydrophilic polymer and low solubility food ingredient material solution;
- and
- allowing the low solubility food ingredient material to co-precipitate with the hydrophilic polymer forming a co-precipitate material,
- wherein the low solubility food ingredient material is rebaudioside D, and wherein the co-precipitate material has a mean particle size of from 2.0 μm to 15.0 μm.
The method of claim 26, wherein the hydrophilic polymer comprises starch, amylose, amylopectin, protein, collagen, casein, carboxymethyl cellulose, alpha-lactoglobulin, beta-lactoglobulin, alpha-lactalbumin, gelatin, mucin, bromelain, polysaccharide, gum, alginate, carrageenan, gum arabic, locus bean gum, guar gum, pectin, maltodextrin, xanthan gum, or a combination of any of them.
An edible aqueous microdispersion comprising a co-precipitate material of a water-soluble hydrophilic polymer and a low solubility food ingredient material, wherein the aqueous microdispersion is prepared by a method comprising:
- providing a solution of the low solubility food ingredient material comprising as solvent a mixture of at least water and an alcohol;
- providing a solution of the water-soluble hydrophilic polymer;
- combining the solution of the low solubility food ingredient material and the solution of the hydrophilic polymer to form a hydrophilic polymer and low solubility food ingredient material solution;
- and
- allowing the low solubility food ingredient material to co-precipitate with the hydrophilic polymer forming a co-precipitate material,
- wherein the low solubility food ingredient is rebaudioside D, and wherein the co-precipitate material has a mean particle size of from 2.0 μm to 15.0 μm.
Dependencies are inferred from the claim text.