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Spray-dried emulsion
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A dry, oil-emulsion technology, used in food ingredients as emulsifiers, food forming, food preparation, etc., can solve problems such as increasing product material quality
Inactive Publication Date: 2010-12-15
DSM IP ASSETS BV
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Problems solved by technology
Often the high water content of such emulsions increases the material quality of the respective product and is also a problem from a transport point of view, thus increasing transport and storage costs
Method used
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example 5
[0041] Example 5 describes a non-limiting example of a PSD assay.
[0042] The particle size distribution of the initial oil-in-water emulsion (i.e. the oil-in-water emulsion before spray drying) was compared with the particle size distribution in the redispersion system obtained after redispersing the spray-dried oil-in-water emulsion in the aqueous medium, At least 75% by volume of the redispersed oil-in-water emulsion has an oil droplet particle volume that is less than or equal to the largest particle size of the original oil-in-water emulsion. A preferred percentage is at least 80% or 85%. Even more preferably, 90, 91, 92%, 93%, 94% and 95%. Most preferred are 96%, 97%, 98% and 99%. All percentages are by volume.
[0043] As a non-limiting example, the following explanation is provided. The obtained or provided (initial, ie before spray drying) oil-in-water emulsion has a particle size distribution between 0.1 micron and 1 micron (determined for example by forward lig...
Embodiment 1
[0115] Fabuless TM lotion
[0116] A 42.5 mass % emulsion (batch size 300 g) was prepared with rectified palm oil.
[0117] Component mass%
[0118] water 57.5
[0119] Distilled palm oil 40.0
[0120] Distilled oat oil 2.5
[0121] Palm oil is melted at 50°C and mixed with rectified oat oil. The oil and water phases were preheated to 65-70°C, after which the oil phase was added to the water phase and mixed at high shear rate 15,000 rpm for 4 minutes. The pre-emulsion was then split into two parts; one was homogenized at 400 Bar and the other at 800 Bar, both at 60°C for 6 cycles. (Rannie Homogenizer, Model Mini-Lab 8.30H, APV Rannie, Denmark)
[0122] The two-part prepared emulsions had similar milky viscosities. The average particle size (D[4,3]) is approximately 480 nm (Zetasizer 4, Malvern Instruments, UK or a corresponding instrument from Beckman Coulter; see Example 5).
Embodiment 5
[0123] In another experiment, the aforementioned pre-emulsion was homogenized 6 times at 600 Bar.
[0124] The above-prepared emulsion (hereinafter referred to as Fabuless TM , sold by DSMFood Specialties of Delft, The Netherlands) can be stored at 2°C-8°C until use. Even more preferred is storage at ambient temperature, up to 25°C.
[0125] A 28% by mass emulsion can be prepared in a similar manner with 26.5% rectified palm oil and 2.0% rectified oat oil.
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Abstract
The present invention describes an edible spray-dried particulate composition comprising a solid non-lipid carrier and an oil phase, wherein (i) said oil phase being capable of being released from the carrier on contact with an aqueous medium to form an oil-in-water emulsion; and (ii) the oil droplets in said oil-in-water emulsion have a D[4,3] of from about 100 nm to about 1000 nm; at least about 75% of the oil droplets in said oil-in-water emulsion have a size of less than about 10 [mu]m; or the d90 by volume of the oil-droplets in said oil-in-water emulsion is greater than that of an oil-in-water emulsion used to prepare the composition by less than about 30%. The invention also relates to a method for the preparation of the composition, to food products and food supplements comprising the composition and to uses of the composition.
Description
technical field [0001] The present invention relates to an edible dry formulation of an emulsion in the form of a spray-dried microparticle composition. The invention also relates to methods for the preparation of the composition, food products and food supplements comprising the composition and uses of the composition. Background of the invention [0002] Oil-in-water emulsions for human consumption are widely used in the food industry. Due to their heterogeneous nature, all emulsions are essentially unstable. A common problem with such emulsions is physical storage stability, another problem is microbial degradation. The generally high water content of such emulsions is also a problem from a transport point of view, increasing the material quality of the respective product, thus increasing transport and storage costs. Therefore, oil-in-water emulsions are usually prepared shortly before use rather than long-term storage. [0003] There is therefore a need for a dry for...
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