Compositions having an oil-in-water dispersion of submicron particles to enhance foods and beverages

• US 10,531,674 B2
• Filed: 04/29/2015
• Issued: 01/14/2020
• Est. Priority Date: 03/15/2013
• Status: Active Grant

• Current Assignee: Leading Edge Innovations, Llc
• Original Assignee: Leading Edge Innovations, Llc
• Inventors: Wilmott, James Michael, Ross, Michael Alan
• Primary Examiner(s): Mornhinweg, Jeffrey P
• Application Number:
  US14/698,895
• Publication Number:
  US 20150230487A1
• Time in Patent Office: 1,721 Days
• Field of Search: 426557, 426534
• CPC Class Codes: A21D 2/165 Triglycerides
• CPC Class Codes: A23D 7/00 Edible oil or fat compositions containing an aqueous phase, e.g. margarines
• CPC Class Codes: A23D 7/0053 Compositions other than spreads
• CPC Class Codes: A23D 7/02 characterised by the production or working-up kneading, forming A01J21/00
• CPC Class Codes: A23D 7/04 Working-up
• CPC Class Codes: A23L 2/52 Adding ingredients adding preservatives A23L2/44
• CPC Class Codes: A23L 2/56 Flavouring or bittering agents sweeteners A23L2/60
• CPC Class Codes: A23L 27/13 from citrus fruits
• CPC Class Codes: A23L 27/60 Salad dressings; Mayonnaise; Ketchup
• CPC Class Codes: A23L 27/80 Emulsions
• CPC Class Codes: A23L 33/105 Plant extracts, their artificial duplicates or their derivatives
• CPC Class Codes: A23P 10/30 Encapsulation of particles, e.g. foodstuff additives

Abstract

A composition having an oil-in-water dispersion with enhanced stability is provided. The oil-in-water dispersion has particles of a hydrophobic agent with an average particle size between about 100 to about 999 nm, where the distribution of particle sizes are a monodispersity about the average particle size, and the negative charge on the particles generates a force of repulsion that exceeds the force of coalescence among the particles of the hydrophobic agent in the oil-in-water dispersion. A method for applying the composition to a food and/or beverage is also provided. The submicron average particle size, dispersity, and force of repulsion of the particles in the dispersion increase the extent of penetration and accelerate diffusion of the particles of the hydrophobic agent throughout a water phase of a food or beverage, to enhance the physical, chemical, nutritional and/or sensory properties of the food or beverage, and to prevent freezer burn.

Claims

1. A method of using a composition having an oil-in-water dispersion to enhance a physical, chemical, nutritional and/or sensory property of a food, comprising:

applying, into or onto the food, a substantially surfactant-free composition that remains stable when diluted at least up to 1000 fold with an aqueous fluid, the composition comprising;

a first oil-in-water dispersion having an oil phase comprising one or more hydrophobic particles that have a net negative charge that is −

30 mV or lower of a hydrophobic agent that is edible and 90% wt. or more non-polar suspended in an aqueous phase comprising either water or water and one or more water-miscible substances;

wherein the particles of the hydrophobic agent in the first oil-in-water dispersion have an average particle size of about 100 nm to about 999 nm in diameter, at least 85 wt % of the particles of the hydrophobic agent in the first oil-in-water dispersion have a particle size that is ±

200 nm of the average particle size, and the particles have a polydispersity of 0.25 or less;

wherein the net negative charge imparted to the hydrophobic particles causes the particles of the hydrophobic agent to repel each other with a force of repulsion;

wherein the force of repulsion sufficiently exceeds the force of coalescence among the particles of the hydrophobic agent, thereby enhancing stability of the first oil-in-water dispersion by resisting aggregation of the particles of the hydrophobic agent;

wherein small average particle size, low polydispersity, and force of repulsion of the particles of the hydrophobic agent in the first oil-in-water dispersion increase an extent of penetration of the first oil-in-water dispersion throughout a water phase of a substrate of the food; and

thereby producing a bloom effect distributing the particles of the hydrophobic agent uniformly throughout the water phase of the substrate that enhances a physical, chemical, nutritional and/or sensory property of the food.

2. The method according to claim 1, wherein the small average particle size, low polydispersity, and force of repulsion of the particles of the hydrophobic agent in the first oil-in-water dispersion further produce an accelerated diffusion speed of the first oil-in-water dispersion throughout a water phase of a substrate of the food.

3. The method according to claim 1, further comprising:

disposing the food in a freezer after applying the substantially surfactant-free composition,

wherein the increased extent of penetration and the bloom effect of the first oil-in-water dispersion into the water phase of the substrate form a thin moisture barrier throughout the food that prevents sublimation of ice crystals from a surface of the substrate, thereby preventing freezer burn of the food.

4. The method according to claim 1, wherein the physical, chemical, nutritional and/or sensory property of the food is selected from the group consisting of:

texture, flavor, taste, nutritional value, softness, tenderizing, uptake of oils, and any combinations thereof.

5. The method according to claim 1,

wherein the composition is added to a food that is a batter used for baking, and

wherein the small average particle size, low polydispersity, and force of repulsion of the particles of the hydrophobic agent in the first oil-in-water dispersion accelerate diffusion throughout the batter so that the particles of the hydrophobic agent are evenly distributed therein to enhance the taste, flavor, and cooking characteristics of the food, the method further comprising:

flashing the water phase off of the food to leave a thin, uniform coating of the hydrophobic particles on the surface or embedded in the insoluble carbohydrate fiber network that further enhances the flavor and taste of the food.

6. The method according to claim 1, wherein the first oil-in-water dispersion is the entire composition applied onto or into the food.

7. The method according to claim 1, wherein the oil phase is 0.01 wt % to 70 wt % of the composition.

8. The method according to claim 1, wherein the composition further comprises 0.01 wt % to 15.0 wt % of one or more rheological modifying agents.

9. The method according to claim 1, wherein the particles of the hydrophobic agent in the first oil-in-water dispersion are substantially monodisperse.

17. The method according to claim 1, wherein the composition is substantially surfactant free such that any amount of amphiphilic compounds with a CMC (critical micelle concentration) greater than 10{circumflex over ( 

)}−

8 mol/L present in the composition is not an amount sufficient to materially lower the surface tension of the aqueous-solvent fluid and any amphiphilic compounds present in the composition that have a CMC of 10{circumflex over ( 

)}−

8 mol/L or lower are present in an amount of 5 or less parts weight of other hydrophobic agents.

19. The method according to claim 1, wherein the at least 85 wt % of the particles of the hydrophobic agent in the first oil-in-water dispersion have a particle size that is within one standard deviation of the average particle size.

20. The method according to claim 1, wherein the at least 85 wt % of the particles of the hydrophobic agent in the first oil-in-water dispersion have a particle size that is within 1.50 standard deviations of the average particle size.

21. The method according to claim 1, wherein the at least 85 wt % of the particles of the hydrophobic agent in the first oil-in-water dispersion have a particle size that is within two standard deviations of the average particle size.

10. A method of using a composition having an oil-in-water dispersion to enhance a physical, chemical, nutritional and/or sensory property of a beverage, comprising:

applying, into the beverage, a substantially surfactant-free composition that remains stable when diluted at least up to woo fold with an aqueous fluid, the composition comprising;

a first oil-in-water dispersion having an oil phase comprising one or more hydrophobic particles that have a net negative charge that is −

30 mV or lower of a hydrophobic agent that is edible and 90% wt. or more non-polar suspended in an aqueous phase comprising either water or water and one or more water-miscible substances;

wherein the particles of the hydrophobic agent in the first oil-in-water dispersion have an average particle size of about 100 nm to about 999 nm in diameter, at least 85 wt % of the particles of the hydrophobic agent in the first oil-in-water dispersion have a particle size that is ±

200 nm of the average particle size, and the particles have a polydispersity of 0.25 or less;

wherein the net negative charge imparted to the hydrophobic particles causes the particles of the hydrophobic agent to repel each other with a force of repulsion;

wherein the force of repulsion sufficiently exceeds the force of coalescence among the particles of the hydrophobic agent, thereby enhancing stability of the first oil-in-water dispersion by resisting aggregation of the particles of the hydrophobic agent;

wherein the small average particle size, low polydispersity, and force of repulsion of the particles of the hydrophobic agent in the first oil-in-water dispersion increase an extent of penetration of the first oil-in-water dispersion throughout a water phase of the beverage,

thereby producing a bloom effect distributing the particles of the hydrophobic agent uniformly throughout the water phase of the beverage that enhances a physical, chemical, nutritional and/or sensory property of the beverage.

11. The method according to claim 10, wherein the small average particle size, low polydispersity, and force of repulsion of the particles of the hydrophobic agent in the first oil-in-water dispersion further produce an accelerated diffusion speed of the first oil-in-water dispersion throughout a water phase of the beverage.

12. The method according to claim 10, wherein the first oil-in-water dispersion can be added to a hot beverage or to a cold beverage.

13. The method according to claim 10, wherein the physical, chemical, nutritional and/or sensory property of the beverage is selected from the group consisting of:

texture, flavor, taste, nutritional value, and any combinations thereof.

14. The method according to claim 10, wherein the oil phase is 0.01 wt % to 70 wt % of the composition.

15. The method according to claim 10, wherein the composition further comprises 0.01 wt % to 15.0 wt % of one or more rheological modifying agents.

16. The method according to claim 10, wherein the aqueous phase further comprises at least a first water miscible substance.

18. The method according to claim 10, wherein the composition is substantially surfactant free such that any amount of amphiphilic compounds with a CMC (critical micelle concentration) greater than 10{circumflex over ( 

)}−

8 mol/L present in the composition is not an amount sufficient to materially lower the surface tension of the aqueous-solvent fluid and any amphiphilic compounds present in the composition that have a CMC of 10{circumflex over ( 

)}−

8 mol/L or lower are present in an amount of 5 or less parts weight of other hydrophobic agents.

22. The method according to claim 11, wherein the at least 85 wt % of the particles of the hydrophobic agent in the first oil-in-water dispersion have a particle size that is within one standard deviation of the average particle size.

23. The method according to claim 11, wherein the at least 85 wt % of the particles of the hydrophobic agent in the first oil-in-water dispersion have a particle size that is within 1.50 standard deviations of the average particle size.

24. The method according to claim 11, wherein the at least 85 wt % of the particles of the hydrophobic agent in the first oil-in-water dispersion have a particle size that is within two standard deviation of the average particle size.