| DESCRIPTION | This invention is a new method based on the utilization of gelled biopolymer particles in double emulsions (sometimes called "multiple emulsions") for producing reduced fat food emulsions or for development of novel encapsulation, stabilization and release systems. The method produces stable water-in-oil-in-water (W/O/W) emulsions that would be suitable for use within the food industry, based on the creation of gelled biopolymer particles in the water-in-oil (W/O) emulsion. |
| APPLICATIONS | Applied science applications of this novel invention:
1. Creation of low-calorie fatty food products that have similar physicochemical properties and quality attributes as conventional full fat products.
2. Emulsion-based food products where conventional fat droplets would be replaced by fat droplets containing gelled biopolymer particles, (e.g., in mayonnaise, dressings, yogurts, deserts, sauces, soups, dips, beverages, meat products, creamers, pet foods).
3. All ingredients used to make the double emulsions could be food-grade; therefore, not need FDA approval. |
| ADVANTAGES | This invention has several key advantages
from the usage of gelled biopolymer
particles in the W/O emulsion.
- Greater mechanical rigidity and cohesiveness than non-gelled water droplets.
- More stable to the extremely high mechanical stresses experienced by the water droplets when the initial W/O emulsion is homogenized with an aqueous solution to form the W/O/W emulsion.
- Can be prepared using all food grade ingredients (e.g., proteins, polysaccharides and minerals).
- Can be prepared using simple food processing operations (e.g., mixing, heating and homogenization).
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