Aqueous Dispersions of Hydrophobic Dietary Ingredients and Methods of Preparation

Abstract

The present invention relates to compositions and methods for producing a drinkable aqueous dispersion of hydrophobic dietary ingredients, particularly whole-milled cinnamon, to enhance its dispersibility, bioavailability, and palatability. The invention overcomes the limitations of conventional cinnamon formulations by incorporating a triglyceride oil as a milling aid and dispersibility enhancer, in conjunction with a surfactant system, to facilitate wet bead milling and achieve submicron or nanoscale particle sizes. The resulting dispersion retains the complete bioactive profile of whole cinnamon, including fiber, essential oils, and polyphenols, while significantly improving aqueous compatibility and sensory characteristics. The formulation ensures long-term suspension stability, prevents sedimentation, and enables efficient absorption of bioactive compounds, making it suitable for incorporation into functional foods, nutraceuticals, and pharmaceutical applications.

Dependencies are inferred from the claim text.