FAT EMULSION PROVIDING TASTE MASKING FOR ACTIVE HEALTH AND WELLNESS INGREDIENTS

• US 20140080906A1
• Filed: 03/15/2013
• Published: 03/20/2014
• Est. Priority Date: 09/01/2010
• Status: Abandoned Application

• Current Assignee: Antioxidant Superfoods Inc.
• Original Assignee: Antioxidant Superfoods Inc.
• Inventors: ERVIN, Gary, ERVIN, Erin
• Application Number:
  US13/840,071
• Publication Number:
  US 20140080906A1
• Time in Patent Office: Days
• US Class Current: 514/547
• CPC Class Codes: A23C 9/1315 Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
• CPC Class Codes: A23C 9/137 Thickening substances
• CPC Class Codes: A23D 7/0053 Compositions other than spreads
• CPC Class Codes: A23D 7/0056 Spread compositions
• CPC Class Codes: A23D 7/011 Compositions other than spreads
• CPC Class Codes: A23D 7/013 Spread compositions
• CPC Class Codes: A23D 7/015 Reducing calorie content; Reducing fat content , e.g. "halvarines"
• CPC Class Codes: A23D 9/007 characterised by ingredients other than fatty acid triglycerides
• CPC Class Codes: A23G 1/36 characterised by the fats used containing dairy products A23G1/46
• CPC Class Codes: A23G 1/40 characterised by the carbohydrates used, e.g. polysaccharides containing dairy products A23G1/46
• CPC Class Codes: A23G 1/56 making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb, A23G1/305 takes precedence
• CPC Class Codes: A23G 2200/08 containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
• CPC Class Codes: A23G 3/346 Finished or semi-finished products in the form of powders, paste or liquids A23G3/343 takes precedence
• CPC Class Codes: A23G 4/066 characterised by the fat used
• CPC Class Codes: A23L 27/84 Flavour masking or reducing agents
• CPC Class Codes: A23L 27/86 Addition of bitterness inhibitors
• CPC Class Codes: A23L 29/212 Starch; Modified starch; Starch derivatives, e.g. esters or ethers containing starch hydrolysates, e.g. dextrin, A23L29/30
• CPC Class Codes: A23L 29/244 from corms, tubers or roots, e.g. glucomannan starch A23L29/212
• CPC Class Codes: A23L 29/27 Xanthan not combined with other microbial gums
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2200/14 : Mouthfeel improving agent
• CPC Class Codes: A23V 2200/16 : Taste affecting agent
• CPC Class Codes: A23V 2200/3322 : Low carb - reduced carbohydrate content
• CPC Class Codes: A23V 2200/3324 : Low fat - reduced fat content
• CPC Class Codes: A23V 2250/184 : Emulsifier emulsifier as function A23V2200/222
• CPC Class Codes: A23V 2250/1842 : Lecithin
• CPC Class Codes: A23V 2250/194 : Triglycerides
• CPC Class Codes: A23V 2250/50 : Polysaccharides, gums
• CPC Class Codes: A23V 2250/5062 : Inulin
• CPC Class Codes: A23V 2250/5086 : Xanthan
• CPC Class Codes: A23V 2250/5118 : Starch
• CPC Class Codes: A61K 31/225 : Polycarboxylic acids
• CPC Class Codes: A61K 9/0095 : Drinks; Beverages; Syrups; Compositions for reconstitution thereof, e.g. powders or tablets to be dispersed in a glass of water; Veterinary drenches A61K9/0007 takes precedence; eatable gels or foams A61K9/0056; oral mucosa adhesive forms A61K9/006
• CPC Class Codes: A61K 9/107 : Emulsions ; Emulsion preconcentrates; Micelles composition of emulsions A61K47/00

Abstract

The embodiments relate to fat emulsion structures based on both an aqueous and non-aqueous glycerin component as the primary aqueous component in which the fat emulsion can create a wide range of viscosities that mimic fat structures similar to cream, or all the way to hardened fat structures like Trans Fat. The fat emulsion can be added to a wide group of foods that use a monosaccharide or disaccharide as the basis for its sweetener component, can lower the sugar content of foods, can improve mouth feel while lowering the fat content in high fat foods, can add a balance of dietary fats and fiber to foods, and can add antioxidant content to food products. The fat emulsion also can be used as a taste masking composition to mask the taste of unpalatable active ingredients or unpalatable components that may be added to the emulsion.

Claims

1. An active ingredient-containing fat emulsion comprising:

(a) from about 0.3% to about 40% by weight of the composition of an edible oil;

(b) from about 0.001% to about 70% by weight of the composition of a dietary fiber component;

(c) from about 1% to about 60% by weight of the composition of a water component or glycerin component;

(d) from about 0.001% to about 70% by weight of the composition of a thickening component; and

(e) from about 0.001% to about 50% by weight of the composition of an active ingredient.

2. The fat emulsion as claimed in claim 1, further comprising from about 0.003% to about 40% of flavorant component.

3. The fat emulsion of claim 2, wherein the flavorant component is selected from the group consisting of lemon extract, strawberry extract, vanilla extract, and mixtures and combinations thereof.

4. The fat emulsion of claim 1, further from about 0.001% to about 25% of a sugar alcohol component.

5. The fat emulsion of claim 1, further from about 0.001% to about 15% of an organic acid component.

6. The fat emulsion of claim 1, further comprising one or more additives selected from the group consisting of a flavor component, a color component, a preservative component, a stabilizing component, gelatin, gellan gum, xanthan gum, pectin, carrageenan, cellulose gum, gum arabic, modified starch, citric acid, malic acid, lactic acid, fumaric acid, tartaric acid and adipic acid, a nutraceutical component, a vitamin, a mineral, an additional medicine component, or combinations thereof.

7. The fat emulsion of claim 1, wherein the edible oil component is present in an amount of from about 4% to about 15%, based on the total weight of the composition, and wherein the edible oil component is selected from the group consisting of cocoa butter, canola oil, soybean oil, safflower oil, sunflower oil, sesame oil, walnut oil, olive oil, flaxseed oil, chia seed oil, almond oil, corn oil, grape seed oil, peanut oil, coconut oil, and combinations thereof.

8. The fat emulsion of claim 1, wherein the dietary fiber component is present in an amount of from about 10% to about 40%, by weight of the composition, and wherein the fiber component is selected from one or more of the group consisting of naturally derived soluble fiber, naturally derived inulin, inulin extract, synthetic inulin, fructooligosaccharides, galacto-oligosaccharides, xylooligosaccharides, oligo derivatives of starch, husks, brans, psyllium, polysaccharides, starches;

polycarbophil, lignin, arabinogalactans, chitosans, oat fiber, soluble corn fiber, non-digestible corn dextrin, non-digestible wheat dextrin, locust bean gum and derivatives thereof, hydroxypropylmethyl cellulose (HPMC), pectin, and mixtures thereof.

9. The fat emulsion of claim 1, wherein the composition comprises from about 4% to about 10% by weight glycerin.

10. The fat emulsion of claim 1, wherein the composition comprises from about 10% to about 35% by weight of corn starch as the thickening component.

11. The fat emulsion of claim 1, wherein the active ingredient is selected from a pharmaceutical ingredient, a nutraceutical ingredient, an over the counter medicin, a prescription medicine, a wellness ingredient, and mixtures thereof.

12. The fat emulsion of claim 11, wherein the active ingredient is docusate sodium.

13. A fat emulsion comprising the following components, each by weight of the total composition:

(a) from about 4% to about 15% of a cocoa butter component;

(b) from about 10% to about 40% of an inulin dietary fiber component;

(c) from about 4% to about 10% of a vegetable glycerin component;

(d) from about 10% to about 25% of a corn starch thickening component;

(e) from about 5% to about 8% of a glycerin and water based strawberry extract component;

(f) from about 4% to about 8% of a sunflower oil based lemon extract component;

(g) from about 3.5% to about 8% of a water and alcohol based liquid vanilla extract component;

(h) from about 3% to about 8% of a sugar alcohol sweetener component with xylitol and sucralose;

(i) from about of 1% to about 3% of a liquid soy lecithin emulsifier component; and

(j) from about 1% to about 20% a docusate sodium polyethylene glycol 400NF suspension active ingredient component.

14. A fat emulsion comprising the following components, each by weight of the total composition:

(a) about 4.5% of a cocoa butter;

(b) about 32.3% of inulin;

(c) about 4.2% of vegetable glycerin;

(d) about 34.4% of corn starch;

(e) about 6% of a glycerin and water based strawberry extract;

(f) about 4.3% of a sunflower oil based lemon extract;

(g) about 3.2% of a water and alcohol based liquid vanilla extract;

(h) about 4.8% of a sugar alcohol sweetener comprising about 3.8% xylitol and about 1.0% sucralose;

(i) about of 1% of a liquid soy lecithin emulsifier; and

(j) about 1% of a 50% docusate sodium polyethylene glycol 400NF suspension.

15. A method of making a homogeneous fat emulsion comprising:

(a) mixing from about 0.3% to about 40% by weight of an edible oil, from about 1% to about 40% by weight of water or glycerin, and from about 0.003% to about 40% by weight of a flavorant in a suitable mixing vessel capable of mixing and heating;

(b) mixing the components and heating the mixing vessel to a temperature within the range of from about 100°

F. to about 150°

F.;

(c) adding from about 0.001% to about 70% of a dietary fiber, and heating the mixing vessel to a temperature within the range of from about 120°

F. to about 160°

F.;

(d) adding from about 0.001% to about 70% of a thickening component and mixing for a period of time sufficient to adequately mix and dissolve the thickening component, while maintaining the temperature to within a range of from about 120°

F. to about 160°

F.;

(e) optionally cooling;

(f) adding from about 0.001% to about 50% of an active ingredient; and

(g) formulating the mixture into a form suitable for delivery to a subject.

16. The method as claimed in claim 15, further comprising adding from about 0.001% to about 25% of a sugar alcohol component, from about 0.001% to about 15% of an organic acid component, and from about 0.001% to about 10% of an emulsifier component prior to process (g), and raising the temperature of the mixture to a temperature within the range of from about 140°

F. to about 170°

F.

19. The method of claim 15, wherein the active ingredient is selected from a pharmaceutical ingredient, a nutraceutical ingredient, an over the counter medicin, a prescription medicine, a wellness ingredient, and mixtures thereof.

20. The method of claim 19, wherein the active ingredient is docusate sodium.

17. The method as claimed in 15, wherein, after process (f), the mixture is mixed under shear for a period of time of from about 5 to more than 30 minutes until the mixture thickens into a homogeneous fat emulsion.

18. The method as claims in claim 17, wherein formulating the mixture comprises grinding the mixture to form a powder.