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US 4,059,458 AGranted
Oil-in-water emulsion containing starch esters
AssigneeCPC International Inc.
InventorsFelix Joseph Germino, Francis E. Kite, Edwin H. Christensen
Life of this patent
Estimating the term…
Abstract
Oil-in-water emulsions containing starch carboxylates as the emulsifying agent. The starch carboxylate imparts improved stability to the emulsions and in the case of salad dressings it can be substituted for all or a portion of the egg content without the loss of any desirable properties.
Claims16
A stable oil-in-water emulsion which comprises:
- a. a continuous aqueous phase;
- b. a discontinuous phase emulsified in said continuous phase comprising an oil or lipid;
- and
- c. an emulsifying agent for maintaining said stable oil-in-water emulsion consisting essentially of a starch ester of at least one aliphatic carboxylic acid having 2 - 4 carbons having a degree of substitution of from about 0.05 to about 1.0.
1 more element
A process for the preparation of an encapsulated lipid or oil in powdered form comprising the steps:
- A. preparing a stabilized lipid or oil-in-water emulsion by homogenizing a mixture comprising:
- 1. a continuous aqueous phase,
- 2. a discontinuous phase comprising a lipid or oil,
- 3. an enrobing or encapsulating material for said lipid or oil comprising a starch hydrolysate having a D.E. less than about 20, and
- 4. an emulsifying agent for maintaining stability to said lipid or oil-in-water emulsion consisting essentially of a starch ester of at least one aliphatic carboxylic acid having 2 - 4 carbon atoms, said starch ester having a degree of substitution of from about 0.05 to about 1.0, said starch ester being present in an amount ranging from about 1.0% to about 30%;
- and
- B. spray drying said stabilized lipid or oil-in-water emulsion to thereby form a free-flowing lipid or oil powder.
4 more elements
Dependencies are inferred from the claim text.