# US 9,040,109 B2 · Cross-linked biopolymers, related compositions and methods of use

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- Number: US 9,040,109 B2
- Document ID: US9040109B2
- Status: Granted
- Kind: B2
- Application number: 14/085,212
- Filed: 2013-11-20
- Published: 2014-03-20
- Granted: 2015-05-26
- Earliest claimed: 2007-12-20
- Assignees: University of Massachusetts
- Applicants: David Julian McClements; Eric Andrew Decker
- Inventors: David Julian McClements; Eric Andrew Decker
- Web page: https://patentgrep.com/patent/US9040109B2

## CPC

- A61K 9/107: Emulsions {; Emulsion preconcentrates; Micelles (composition of emulsions A61K47/00)}
- A23D 7/0053: {Compositions other than spreads}
- A23D 7/02: characterised by the production or working-up {(kneading, forming A01J21/00)}
- A61K 8/062: {Oil-in-water emulsions}
- A61K 8/64: Proteins; Peptides; Derivatives or degradation products thereof
- A61K 8/732: {Starch; Amylose; Amylopectin; Derivatives thereof}
- A61K 8/922: {of vegetable origin}
- A61K 33/00: Medicinal preparations containing inorganic active ingredients
- A61P 31/04: Antibacterial agents
- A61Q 19/00: Preparations for care of the skin
- A61K 2800/10: General cosmetic use
- A61K 2800/57: Compounds covalently linked to a(n inert) carrier molecule, e.g. conjugates, pro-fragrances
- A61K: PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES (devices or methods specially adapted for bringing pharmaceutical products into particular physical or administering forms A61J3/00; chemical aspects of, or use of materials for deodorisation of air, for disinfection or sterilisation, or for bandages, dressings, absorbent pads or surgical articles A61L; soap compositions C11D)
- A23D: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS (preservation thereof A23B20/00; production, refinement or preservation of animal or vegetable fats or oils C11B, C11C)
- A61P: SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61Q: SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS

## Abstract

The present invention provides stabilized oil-in-water emulsions with an extended range of chemical, thermal and/or mechanical stabilities, and method(s) for their preparation. Such preparations provide an environmentally-protective biopolymer component exhibiting improved adherence to the dispersed phase, reducing or eliminating dissociation therefrom under such conditions, for use in the context of a range of food, pharmaceutical, personal care, health care, cosmetic and other end-use applications.

## Claims

### Claim 1

A biomimetic method of using a cross-linkable biopolymer to prepare a stabilized emulsion composition, said method comprising:
encompassing each droplet of a hydrophobic component with an emulsifier component; the hydrophobic component being formed into droplets and being in an aqueous medium; and
adsorbing a biopolymer component on said emulsifier component that encompasses each droplet of the hydrophobic component; the biopolymer component comprising an intra-component covalent cross-linkage, said cross-linkage the reaction product of two cross-linkable moieties and a cross-linking reagent;
at least a portion of said emulsifier component comprising a net charge and at least a portion of said biopolymer component comprising another net charge opposite the net charge of said emulsifier component, said emulsifier component and said biopolymer component being electrostatically interactive.

### Claim 2 (depends on 1)

The method of claim 1 wherein said cross-linking agent is selected from heat, pH, a redox reagent and an enzyme.

### Claim 3 (depends on 1)

The method of claim 1 wherein said biopolymer component is selected from pectins comprising ferulic acid moieties, proteins comprising phenolic acid moieties and combinations thereof.

### Claim 4 (depends on 3)

The method of claim 3 wherein said biopolymer component is a beet pectin.

### Claim 5 (depends on 3)

The method of claim 3 wherein said biopolymer moieties are cross-linked with an enzyme.

### Claim 6 (depends on 5)

The method of claim 5 wherein said biopolymer is a beet pectin.

### Claim 7 (depends on 1)

The method of claim 1 wherein said emulsifier component is a protein component comprising a net positive charge, said composition at a pH below the isoelectric point of said protein.

### Claim 8 (depends on 7)

The method of claim 7 wherein said biopolymer component is a polysaccharide comprising a net negative charge.

### Claim 9 (depends on 8)

The method of claim 8 wherein said emulsifier component is a whey protein comprising phenolic acid moieties, and said biopolymer component is a pectin comprising ferulic acid moieties; and said cross-linking agent is selected from a laccase enzyme, a peroxidase enzyme and combinations of said enzymes, to provide covalent intra-component cross-linkages, covalent inter-component cross-linkages and combinations thereof.

### Claim 10 (depends on 1)

The method of claim 1 comprising adjusting pH of said composition to at least partially neutralize the net charge of at least one said component.

### Claim 11 (depends on 1)

The method of claim 1 comprising alternating contact of said emulsifier and biopolymer components.

### Claim 12 (depends on 1)

The method of claim 1 wherein said hydrophobic component is selected from at least one of fatty acids, poly-unsaturated fatty acids, triglycerides and functional derivatives thereof, carotenoids, terpenes, anti-oxidants, colorants, flavor oils, food oils, fat-soluble vitamins, nutrients, nutraceuticals and combinations thereof.

### Claim 13 (depends on 1)

The method of claim 1 comprising incorporation of the emulsion composition into one of a food product, a beverage, a nutraceutical product, a cosmetic product and a pharmaceutical product.

### Claim 14

A method for emulsion preparation, said method comprising:
providing a lipid-protein emulsification product comprising a lipid component and a protein component; the lipid component being formed into a number of droplet; the protein component encompassing each droplet of the lipid component; and
adsorbing a polysaccharide biopolymer component on the protein component that encompasses each droplet of the lipid component; the polysaccharide biopolymer component comprising an intra-component covalent cross-linkage, said cross-linkage the reaction product of two cross-linkable moieties and a cross-linking reagent.

### Claim 15 (depends on 14)

The method of claim 14 wherein said polysaccharide biopolymer component is selected from pectins comprising ferulic acid moieties and combinations thereof, said polysaccharide biopolymer component cross-linked with an enzyme.

### Claim 16 (depends on 15)

The method of claim 15 wherein said polysaccharide biopolymer component is a beet pectin.

### Claim 17 (depends on 14)

The method of claim 14 wherein said emulsifier component is selected from dairy proteins and combinations thereof.

### Claim 18 (depends on 17)

The method of claim 17 wherein said emulsifier component is a whey protein comprising phenolic acid moieties, and said polysaccharide biopolymer component is a pectin comprising ferulic acid moieties; and said cross-linking agent is selected from a laccase enzyme, a peroxidase enzyme and combinations of said enzymes, to provide covalent intra-component cross-linkages, covalent inter-component cross-linkages and combinations thereof.

### Claim 19 (depends on 14)

The method of claim 14 wherein said lipid component is selected from at least one of fatty acids, poly-unsaturated fatty acids, triglycerides and functional derivatives thereof, carotenoids, terpenes, anti-oxidants, colorants, flavor oils, food oils, fat-soluble vitamins, nutrients, nutraceuticals and combinations thereof, said emulsification product incorporated into one of a food product, a beverage, a nutraceutical product, a cosmetic product and a pharmaceutical product.