Oil-in-water emulsion
AssigneeConopco, Inc.
InventorsAndrew Richard Cox, Hyun-Jung Kim
Life of this patent
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Abstract
An oil-in-water emulsion comprising hydrophobin and oil wherein the oil-in-water emulsion has an overrun of less than 35% and wherein the oil phase has an iodine value of greater than 40 characterised in that the ratio of hydrophobin to oil is greater than 20 g/liter is provided. Products comprising such an oil-in-water emulsion is also provided.
Claims20
An o/w emulsion comprising hydrophobin and oil wherein the o/w emulsion has an overrun of less than 35% and wherein the oil phase has an iodine value of greater than 40 characterised in that the ratio of hydrophobin to oil is greater than 20 g/liter, the ratio of oil to water being greater than 1 v/v % and wherein the oil in the o/w emulsion has a greater oxidative stability in the pH range of 2 to 7 in the presence of hydrophobin compared to the case when the hydrophobin is replaced by the same quantity of whey protein isolate under accelerated oxidation conditions of holding the o/w emulsion at 40 C for 42 days in the dark.
A food product comprising an oil-in--water emulsion comprising hydrophobin and oil wherein the oil-in-water emulsion has an overrun of less than 35% and wherein the oil phase has an iodine value of greater than 40 characterised in that the ratio of hydrophobin to oil is greater than 20 g/liter, the ratio of oil to water being greater than 1 v/v % and wherein the oil in the o/w emulsion has a greater oxidative stability in the pH range of 2 to 7 in the presence of hydrophobin compared to the case when the hydrophobin is replaced by the same quantity of whey protein isolate under accelerated oxidation conditions of holding the o/w emulsion at 40 C for 42 days in the dark.
Dependencies are inferred from the claim text.