Food microemulsion
US5045337A · kind A · utility
44Cited by
1References
15Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Apr 19, 1990 |
| Grant date | Sep 3, 1991 |
| Priority date | — |
| Expiry date | Apr 19, 2010 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L27/60
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Microemulsions which are thermodynamically stable, clear, and homogeneous are made from a polar solvent, a specific polyglycerol mono, diester and a lipid. These microemulsions are edible, have good flavor and can be used to disperse water soluble nutrients, vitamins, flavor and flavor precursors in oils. The polyglycerol mono diester consists of a mixture of mono and diesters of branched or unsaturated fatty acids having from 12 to 24 carbon atoms and a polyglycerol mixture consisting of 0% to 10% monoglycerol and other polyglycerols, 30% or less diglycerol, 25% to 50% triglycerol, 15% to 50% tetraglycerol.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.