Thermally stable oil-in-water emulsions containing an oil that contains polyunsaturated fatty acids
View Patent ↗The present invention relates to thermally, stable oil-in-water emulsions comprising an oil comprising a polyunsaturated fatty acid, water, an emulsifier, and a water-soluble stabilizer, and processes for preparing the thermally stable oil-in-water emulsions. The thermally stable oil-in-water emulsions remain flowable at a temperature of −40° C., and are free from a variation in particle size after 9 months in storage at a temperature of −40° C. to −15° C.
1. A thermally stable oil-in-water emulsion comprising:
an oil comprising a polyunsaturated fatty acid,
water,
an emulsifier, and
a water-soluble stabilizer, wherein
the water-soluble stabilizer consists of a mixture of sodium chloride in a concentration of about 10% to 25% by weight of the emulsion, and a monosaccharide in a concentration of about 3% to 15% by weight of the emulsion, and wherein
the thermally stable oil-in-water emulsion is flowable at a temperature of −40° C., and is free from a variation in particle size after 9 months in storage at a temperature of −40° C. to −15° C.
2. The emulsion of claim 1 , wherein the emulsion is flowable at a temperature of −80° C.
3. The emulsion of claim 1 , wherein the thermally stable oil-in-water emulsion is free from a variation in particle size after 10 freeze-thaw cycles.
4. The emulsion of claim 1 , further comprising propylene glycol in a concentration of 10% to 30% by weight of the emulsion.
5. The emulsion of claim 1 , further comprising glycerol in a concentration of 25% to 46% by weight of the emulsion.
6. The emulsion of claim 1 , wherein the polyunsaturated fatty acid is at least one selected from the group consisting of α-linolenic acid, γ-linolenic acid, linoleic acid, conjugated linoleic acid, arachidonic acid, ω-3 docosapentaenoic acid, ω-6 docosapentaenoic acid, eicosapentaenoic acid, docosahexaenoic acid, and oxylipins.
7. The emulsion of claim 1 , wherein the polyunsaturated fatty acid is present in a concentration of 5% to 40% by weight of the emulsion.
8. The emulsion of claim 1 , wherein the emulsifier is present in a concentration of 10% to 30% by weight of the emulsion.
9. The emulsion of claim 1 , wherein the emulsifier is at least one selected from the group consisting of a modified gum acacia, a lecithin, an agar, a modified ghatti gum, a pectin, a carrageenan, a xanthan gum, a modified food starch, a modified alginate, a polyoxyethylene sorbitan ester, and a sugar ester.
10. The emulsion of claim 1 , wherein the water is present in a concentration of 20% to 60% by weight of the emulsion.
11. A thermally stable oil-in-water emulsion comprising:
an oil comprising a polyunsaturated fatty acid in a concentration of 5% to 40% by weight,
water in a concentration of 20% to 60% by weight,
modified starch as an emulsifier, and
a water-soluble stabilizer consisting of sodium chloride in a concentration of 10% to 25% by weight and a monosaccharide in a concentration of 3% to 15% by weight, wherein
the thermally stable oil-in-water emulsion remains flowable at a temperature of −40° C., and is free from a variation in particle size after 9 months in storage at a temperature of −40° C. to −15° C.
12. The emulsion of claim 11 , wherein the emulsion is flowable at a temperature of −80° C.
13. The emulsion of claim 1 , wherein the emulsion has a pH of 2 to 7.
14. The emulsion of claim 1 , further comprising a taste-masking agent.
15. The emulsion of claim 1 , further comprising a preservative.
16. The emulsion of claim 1 , further comprising an antioxidant.
17. The emulsion of claim 16 , wherein the antioxidant is at least one selected from the group consisting of vitamin C, vitamin E, a polyphenol, a phenol derivative, carnosic acid, lipoic acid, taurine, and an aromatic carboxylic acid.
18. A process for preparing a thermally stable oil-in-water emulsion, the process comprising:
combining water and an emulsifier to provide an aqueous mixture,
adding to the aqueous mixture an oil comprising a polyunsaturated fatty acid while mixing to provide a oil-in-water emulsion, and
adding to the oil-in-water emulsion a water-soluble stabilizer consisting of a mixture of sodium chloride in a concentration of about 10% to 25% by weight of the emulsion, and a monosaccharide in a concentration of about 3% to 15% by weight of the emulsion to provide a thermally stable oil-in-water emulsion,
wherein the thermally stable oil-in-water emulsion remains flowable at a temperature of −40° C., and is free from a variation in particle size after 9 months in storage at a temperature of −40° C. to −15° C.
19. The process of claim 18 , wherein the emulsion is flowable at a temperature of −80° C.