Food composition in the form of a dry emulsion, preparation method and use thereof
US6596337B1 · kind B1 · utility
Assignee
Inventors
Key dates
| Filing date | Sep 25, 2000 |
| Grant date | Jul 22, 2003 |
| Priority date | — |
| Expiry date | Sep 25, 2020 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P10/40
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention concerns a dry emulsion characterised in that it is obtained by drying a dispersion of at least a weakly soluble edible substance also called active substance (MA) in a continuous phase comprising: at least an emulsifier (E) containing at least a partially hydrolysed vegetable protein (protein lysate) whereof the degree of hydrolysis ranges between 0 (excluded) and less than 5%; and at least a water soluble or water dispersible interstitial filler (ARI) containing at least a partially hydrolysed vegetable protein (protein lysate) whereof the degree of hydrolysis ranges between 5 and 40%. The invention also concerns a method for preparing said emulsions, comprising the following steps: (i) a first step consists in preparing a dispersion in water or in an aqueous phase comprising at least a hydrophobic active substance (MA), at least an emulsifier (E), and at least a filler (ARI); (ii) the second step consists in drying said dispersion until a dry emulsion is formed. The invention further concerns the use of said dry emulsions for making food compositions.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.