Stabilized oleosome preparations and methods of making them
The physical stability of oleosomes is preserved in a composition by introducing a multihydric alcohol and an acid that can reduce the pH of the composition of less than 6. The resultant composition can be useful in the manufacture of cosmetic, food, and pharmaceutical products, among others.
1. A method for making a stabilized safflower oleosome preparation or a stabilized almond oleosome preparation consisting essentially of mixing a safflower oleosome or an almond oleosome with glycerin and glycolic acid to produce said stabilized safflower oleosome preparation or said stabilized almond oleosome preparation.
2. The method of claim 1 , wherein said stabilized safflower oleosome preparation is produced.
3. The method of claim 1 , wherein said stabilized almond oleosome preparation is produced.