Emulsification process, oil / water emulsion, microcapsule and uses.

Description

1 / 30 Emulsification process, oil / water emulsion, microcapsule and uses. Field of application.

[001] The present invention describes a simultaneous process for emulsification, encapsulation, and obtaining natural ingredients, as well as derived compositions and their uses, from natural vegetable oils without the need for prior refining (deacidification). This process eliminates the need for conventional emulsifiers and encapsulating agents, allowing deacidification to occur in an integrated manner. Thus, the use of refined oils, which require additional processing steps that are generally unsustainable and costly, is dispensed with, enabling the use of natural and functional raw materials without the need for conventional additives.

[002] The present invention is situated in the fields of food, cosmetics and pharmaceuticals in processes involving the production of emulsified-based products, preferably mayonnaise, sauces, dermocosmetics, lotions, among others, or even products that are based on the use of encapsulation, such as microcapsules, food ingredients, gels, supplements, controlled-release products, among others. Basis of the Invention

[003] There is currently a growing demand for natural and functional ingredients that meet the concepts of naturalness and healthiness and that promote safety, sustainability and well-being.

[004] One of the main challenges in the food industry is the adoption of sustainable and low-cost processes. This is due to the lack of effective alternatives to replace synthetic additives with low or no nutritional value, such as traditional emulsifiers and encapsulating agents, which do not contribute nutritionally. These challenges are aligned with Petition 870250073633, dated 08 / 20 / 2025, p. 5 / 37 2 / 30 green chemistry and the clean label trend, which seeks natural, sustainable alternatives and the reduction of additives.

[005] Conventional production processes for emulsified systems (such as mayonnaise, sauces, or cosmetic creams) and encapsulated systems require the use of refined (deacidified) vegetable oils, in addition to the addition of emulsifiers and encapsulating agents, generally in large quantities and without nutritional value or, in many cases, synthetic. This use of more processed ingredients ultimately results in higher costs.

[006] In addition, traditionally, independent processes are employed for the production of emulsified systems or emulsion-based products, such as raw material refining, emulsification and encapsulation processes.

[007] Refined vegetable oil is obtained by industry from crude oil, which undergoes refining processes, such as the deacidification process.

[008] Crude oil deacidification processes are carried out by distillation, which, in addition to the higher cost, can result in losses of nutrients and neutral oil. As an alternative, liquid-liquid extraction can be used. However, this process has the disadvantage of usually requiring the use of volatile and flammable organic solvents.

[009] With regard to the use of emulsifiers, it is possible to state that it is one of the most widely used ingredients in the food industry, traditionally considered indispensable for obtaining emulsified base products, such as mayonnaise, margarine, ice cream, dairy drinks, sorbet, among others.

[0010] Although there are several emulsifier options on the market, many of them have limitations in their use, Petition 870250073633, dated 08 / 20 / 2025, page 6 / 37 3 / 30 especially in relation to the concentration used, which is due to the health risks associated with its excessive consumption.

[0011] Thus, more promising alternatives to emulsifiers have been developed, such as the use of lecithin and certain proteins, which can be extracted from natural sources. These emulsifiers, however, still face technological challenges that may restrict their application in the food industry.

[0012] Lecithin, due to its variable composition, presents challenges in terms of predictability and control of the type of emulsion (oil-in-water or water-in-oil) and its efficiency. Furthermore, its use requires additional modification and refining processes. As for proteins, their application is limited in environments with variable pH and temperature, as they are susceptible to denaturation, which can compromise the stability of the emulsion.

[0013] In addition to these technological limitations, many emulsifiers available on the market offer no nutritional value or functional properties, with the exception of some proteins, and even these options considered more natural face restrictions, especially when derived from animal or allergenic sources, such as milk and soy.

[0014] Furthermore, the use of emulsifiers has a restricted purpose and, therefore, it may be necessary to use other additives for other purposes in order to obtain the final products.

[0015] With regard to emulsification processes, these generally involve low-energy mechanical agitation techniques or high-energy methods such as high-pressure homogenization and high-intensity ultrasound, the latter being the most expensive.

[0016] Encapsulating agents, in turn, are widely used to encapsulate bioactive compounds and / or to produce powdered ingredients or foods, such as Petition 870250073633, dated 08 / 20 / 2025, page 7 / 37 4 / 30 microcapsules or microparticles. In general, such agents are derived from carbohydrates and polymers and may be associated with calories, without significant nutritional value.

[0017] In both the literature and industrial processes, there are still no consolidated solutions to the problems mentioned above.

[0018] In this scenario, to eliminate the need for additives in food products, there is a high demand for the development of sustainable processes based on the use of nutrients that, in addition to playing a technological role, add nutritional value to the products.

[0019] Furthermore, sustainable processes with the potential to reduce costs by employing more natural and unprocessed ingredients are of great interest to the food industry and, therefore, some alternatives have been presented, but none of them resemble the process proposed in the present invention.

[0020] Patent document BR102022016500 refers to a process for obtaining compositions based on multifunctional compounds derived from two nutrients in the form of complexes. It also refers to the compositions based on multifunctional compounds thus obtained and their use in technological applications as encapsulating agents, emulsifiers, preservatives, and foaming agents, with these technological applications potentially being performed simultaneously. The Brazilian patent document presents a technology for obtaining complexes between amino acids and fatty acids and their application as emulsifiers, antimicrobial agents, encapsulants, and foaming agents.

[0021] Firstly, the aforementioned patent document discloses a process for synthesizing the complex between amino acids and fatty acids, followed by the emulsification and encapsulation process. The oil is used solely as the oily phase of the Petition 870250073633, dated 08 / 20 / 2025, page 8 / 37 5 / 30 emulsion and is necessarily a refined (deacidified) commercial oil. In contrast, the processes of the present invention occur simultaneously and directly, including the neutralization process due to the use of the oil, which the applicants in the claimed process call crude natural lipid. Furthermore, instead of preparing the complex, as in process BR102022016500, and using refined oil, the process now disclosed allows the direct use of the natural oil, using only the amino acid.

[0022] It is thus evident that in the document BR102022016500 all processes are carried out sequentially and dependently. In the present invention, however, they are carried out in a single batch. In addition to this great advantage, the natural oil used in the process does not need to undergo a refining process to be used in the formulation. Therefore, the present invention reveals a new property and functionality attributed to the combination of raw materials already used in the food industry through a process in which the preparation of ingredients, neutralization, emulsification and encapsulation occur simultaneously and directly.

[0023] Furthermore, BR102022016500 reveals that each of the processes occurs sequentially and interdependently, with a synthesis step using pure fatty acid occurring first. In addition, the process and composition do not involve the use of natural oil as a raw material. The oil present in the compositions is refined commercial oil; therefore, crude oil neutralization does not occur.

[0024] Unlike document BR102022016500, the present invention relates to simultaneous processes that dispense with a dedicated emulsification step, thus eliminating the need for additional processes for the synthesis of emulsifiers and for the use of emulsifiers. Additionally, the present invention enables the use of Petition 870250073633, dated 08 / 20 / 2025, page 9 / 37 6 / 30 natural raw materials, such as crude natural oils, eliminate the need to use deacidified (refined) vegetable oil. This avoids additional refining steps, which are not always sustainable and generate high costs. Furthermore, the process disclosed here eliminates the use of emulsifiers and synthesis steps, allowing processes such as emulsification, encapsulation, and obtaining natural ingredients (emulsifiers and encapsulating agents) from neutralization to occur simultaneously. These processes are carried out during the agitation stage using an ultraturrax, a method widely used in the industry due to its low cost, low energy consumption, and practicality. Homogenization, which requires more energy, is only used in specific cases, when necessary to improve certain formulations.

[0025] Patent document BR102018077170 discloses a process for obtaining and formulating highly stable emulsions comprising components that impart emulsifying, preservative, antimicrobial, and foaming activity, using ionic liquids (ILs). The emulsion formulations presented in said document are of the oil-in-water (O / W) type with high stability, greater than 4 months, up to one year. The formulations preferably comprise 0.1-80% (w / w) of oil phase and preferably 0.01-10% (w / w) of ionic liquids selected preferably from choline and fatty acid derivatives or ethanolamine and fatty acids.

[0026] Although patent document BR102018077170 teaches about the process and formulation of highly stable emulsions using ionic liquids as emulsifiers, ionic liquids are salts with a melting point lower than 100°C. The present invention, in turn, does not use ionic liquids, but rather strategic amino acids (with specific characteristics) and natural oils to obtain natural ingredients that are not and do not involve ionic liquids. Petition 870250073633, dated 08 / 20 / 2025, page 10 / 37 7 / 30

[0027] It is worth noting that the use of ionic liquids in the food industry is not yet regulated in Brazil, which may imply greater regulatory challenges. Furthermore, the functional aspects of ionic liquids disclosed in BR102018077170 are geared towards applications such as emulsifiers, foaming agents and antimicrobials. The processes are employed in a dependent manner, i.e., synthesis and emulsification processes.

[0028] Patent document BR102020019599 presents microencapsulated systems containing essential amino acids, obtained by encapsulating these amino acids in a lipid matrix. For this purpose, saturated lipids, such as carnauba wax, beeswax, or stearic acid, are preferably used as encapsulating materials. Microencapsulation is performed using specific techniques: Fusion / Emulsification for hydrophobic amino acids and Oven Emulsification for hydrophilic amino acids. These systems were developed primarily for application in animal nutrition, focusing on ruminant diets, overcoming limitations of the direct use of amino acids. The resulting microparticles allow for the production of programmed-release amino acid systems, resistant to adverse rumen environmental conditions and released at the appropriate location, optimizing the utilization of their nutritional potential.

[0029] This patent document teaches how to obtain lipid microparticles containing hydrophobic or hydrophilic amino acids using saturated lipids and emulsifiers, such as Tween 80, by means of a technique for preparing structured lipid carriers. This technique involves heating or dissolving the saturated lipid (originally solid) to incorporate the bioactive (e.g., amino acid), followed by crystallization, in order to trap the bioactive in the solid structure of the lipid. This method is significantly different from that employed in the present invention. Petition 870250073633, dated 08 / 20 / 2025, page 11 / 37 8 / 30 The process described in BR102020019599 requires the use of an emulsifier or surfactant, such as Tween 80, and is specifically aimed at protecting hydrophobic amino acids as bioactive compounds. In this case, the amino acids dissolve in the oil, which is also hydrophobic, the process being based on the dissolution of the amino acid in heated oil. In contrast, the present invention uses a completely different process, which does not require the addition of emulsifiers nor is it limited to the use of oil-soluble amino acids.

[0030] Furthermore, while document BR102020019599 uses heating of solid (saturated) lipids, crystallization, and requires the addition of emulsifiers and oil-soluble amino acids, the process now disclosed performs the neutralization of natural oils simultaneously with emulsification, encapsulation, and obtaining natural products. Moreover, the method described in BR102020019599 has restrictions regarding the materials used, requiring crystalline, saturated lipids with specific affinity properties, characteristics that do not apply to the innovative approach of this invention.

[0031] The present invention presents simultaneous processes that eliminate the need for emulsifiers, using natural oils that can be either unsaturated or saturated, without any compositional restrictions. Furthermore, these processes occur simultaneously at room temperature. The method described here is capable of encapsulating a wide variety of bioactive compounds. Thus, it is a more direct, simplified, and versatile technological solution, with the potential to reduce costs and promote the efficient use of natural ingredients.

[0032] Patent document CO2017008057 discloses a process for encapsulating vegetable oils from nano and microemulsions obtained through high-shear homogenization, characterized by comprising a step of Petition 870250073633, dated 08 / 20 / 2025, page 12 / 37 9 / 30 preparation of thick emulsions, an optional step of preparing nanoemulsions and a spray drying step, in which the step of preparing the thick emulsion by high shear homogenization of crude vegetable oil is carried out in an ultraturrax, at a stirring speed between 9250 and 9750 rpm, in which a surfactant is gently added one by one, followed by a wall material and, finally, a vegetable oil for approximately 10 minutes.

[0033] Unlike document CO2017008057, which describes conventional processes such as emulsification with ultraturrax, homogenization and microfluidics, and uses emulsifiers widely employed in the food industry, such as Tween 20, Tween 80, lecithin and proteins, the present invention proposes precisely to eliminate the need for these emulsifiers. It combines all the necessary processes simultaneously, which provides several technical advantages and potential economic benefits. Furthermore, the processes described in the Colombian document do not include the use of amino acids nor are they performed simultaneously.

[0034] Furthermore, patent document CO2017008057 teaches the common use of traditional emulsifiers and traditional processes to obtain formulations different from those obtained in the technology now disclosed, in addition to employing other ingredients. Because common ingredients and techniques were used, the process disclosed in the document in question does not offer any type of advantage.

[0035] On the other hand, the present invention relates to simultaneous processes without the need for emulsifiers, through the use of natural oils and their neutralization. Furthermore, it eliminates the need for emulsifiers, and processes such as emulsification, encapsulation, and obtaining natural ingredients (emulsifiers and encapsulating agents) from neutralization occur simultaneously. Moreover, it uses agitation. Petition 870250073633, dated 08 / 20 / 2025, page 13 / 37 10 / 30 by ultraturrax to promote simultaneous processes, as it is applied to homogenization that occurs in some cases with annatto and buriti oil to improve specific formulations.

[0036] As can be seen, the present invention has significant advantages compared to the techniques described in the prior art.

[0037] While conventional methods use dependent and sequential processes, associated with the use of large quantities of synthetic additives or additives with no nutritional value and refined oils, the present technology employs a nutrient of high nutritional value in low concentrations, such as the amino acids arginine (semi-essential) or lysine (essential).

[0038] Amino acids aid in muscle growth and recovery, skin and hair hydration, and the production of collagen and keratin. Lysine (LIS) is an essential amino acid that possesses antiviral properties, plays an important role in antibody production and strengthening the immune system, helps reduce stress and anxiety, fights viral infections, and facilitates calcium absorption.

[0039] Arginine (AR), in turn, is a semi-essential amino acid that has a stimulating effect on the immune system, is immunomodulatory, antioxidant, and anti-inflammatory, has demonstrated immunostimulatory benefits with vaccines, ensures adequate lung function, and may prevent / treat heart disease. When metabolized, AR can result in nitric oxide, which has shown an inhibitory effect on the SARS-CoV replication cycle in vitro.

[0040] Furthermore, the process now proposed uses natural vegetable oils, such as annatto oil, buriti oil, crude soybean oil and ginger oleoresin, without the need for prior refining (deacidification) of such oils. Petition 870250073633, dated 08 / 20 / 2025, p. 14 / 37 11 / 30

[0041] Annatto oil can be obtained from annatto seeds and is rich in bioactive compounds with high nutritional value, such as tocotrienols, tocopherols, carotenoids, and geranylgeraniol. Tocotrienols, for example, may exhibit high antioxidant and anticancer capacity, and together with tocopherols are commonly known as vitamin E. Geranylgeraniol, in turn, exhibits various bioactive activities, such as therapeutic action against Chagas disease, tuberculosis, and apoptosis of cancerous cells.

[0042] Buriti oil can be extracted from the fruit and seeds of the buriti palm. It has a high content of beta-carotene (provitamin A) and exhibits high antioxidant capacity, a calming and healing effect, and antibacterial action. Furthermore, it stimulates collagen production and elasticity, prevents damage caused by UV rays from the sun (sun protection), among other proven benefits.

[0043] Ginger oleoresin is obtained by solvent extraction from the rhizomes of Zingiber officinale, or the ginger plant, and has gingerol as its most abundant component. Gingerol is the main active component present in ginger and has anti-inflammatory and antioxidant effects, and is responsible for the bioactive benefits of ginger.

[0044] The simultaneous process now proposed promotes the stabilization of oils and lipid compositions, as well as their bioactive compounds, in a simplified and efficient manner, contributing to cost reduction, greater sustainability, naturalness and better nutritional value of the products.

[0045] This simultaneous approach also allows the deacidification of crude vegetable oils to occur during the process, eliminating additional steps, which contributes to cost reduction, increased sustainability and naturalness of the compositions, as well as improving their nutritional value. Petition 870250073633, dated 08 / 20 / 2025, page 15 / 37 12 / 30

[0046] Thus, the innovative process now revealed offers a practical, direct and simplified solution for stabilizing oils and lipid compositions, as well as their bioactive compounds.

[0047] The present invention is compatible with a wide variety of vegetable oils or lipids of vegetable or animal origin, including degummed oils, lipid fractions, lipid by-products, oleoresins, oils extracted by unconventional methods such as supercritical extraction, natural oils, synthetic oils, vegetable oil fractions, animal oil fractions, mineral oil, or mixtures thereof, as well as oils rich in bioactive compounds, phytochemicals, essential oils and others, preferably annatto oil, buriti oil, ginger oleoresin and crude soybean oil.

[0048] The compositions obtained can be applied in various sectors, allowing the production of food, cosmetics and pharmaceutical products, such as mayonnaise, sauces, dermocosmetics, lotions, microcapsules, food ingredients, gels, supplements and controlled release systems.

[0049] Furthermore, the resulting formulations, such as powdered vegetable oils, can be easily dissolved in aqueous media, liquid foods and beverages, or used directly as ingredients, further expanding their applications without limiting the scope of the invention. Brief description of the invention.

[0050] The present invention describes a simultaneous process for emulsification, encapsulation and obtaining natural ingredients, as well as derived compositions and their uses, from natural vegetable oils without the need for prior refining (deacidification). This process eliminates the need for additional emulsifiers and encapsulating agents, allowing deacidification to occur in an integrated manner. Petition 870250073633, dated 08 / 20 / 2025, page 16 / 37 13 / 30 Thus, the use of refined oils, which require additional processing steps that are generally unsustainable and costly, is eliminated, enabling the use of natural and functional raw materials without the need for conventional additives. More specifically, the invention discloses an emulsification and encapsulation process according to the following steps: a) Prepare the amino acid composition; b) Add lipid to the composition obtained in (a); c) Shake the mixture obtained in (b); d) To obtain compositions in the form of stable emulsions; e) Homogenize the composition obtained in (d); f) To obtain compositions in the form of stable emulsions; g) Subject the composition obtained in (d) or (f) to a drying process; h) Obtain compositions in the form of microcapsules; i) Suspend the composition obtained in (h) in water or aqueous solution; and j) Obtain aqueous compositions comprising bioactive compounds and released lipids.

[0051] A second object of the present invention are O / W emulsions obtained by the process described above, which comprise amino acid in a concentration between 0.01% and 20% (w / w), preferably 1% (w / w), and lipid in a concentration between 0.1% and 90%, preferably between 1% and 30%, and may contain prebiotic, preferably inulin, in a concentration between 0.5% and 50%, preferably 8%.

[0052] A third object of the invention now proposed are microcapsules, obtained by the process described above, comprising lipid in a concentration between 0.1% and 90%, preferably between 10% and 40%, amino acid in a concentration between 0.1% and 50% (w / w), preferably between 10% and 30%, and wall material, preferably prebiotics, more Petition 870250073633, dated 08 / 20 / 2025, page 17 / 37 14 / 30 preferably inulin, at a concentration between 1% and 99.9%, preferably between 3% and 98%.

[0053] A fourth object of the present invention is the use of the stable O / W emulsion, wherein it is employed as a natural ingredient and base emulsified product for food, pharmaceutical or cosmetic formulations, preferably as mayonnaise and cream. Brief description of the figures

[0054] Figure 1 illustrates the visual aspect and kinetic stability of arginine and annatto oil O / W emulsion formulations after 1 day (A), 7 days (B), 21 days (C) and 30 days (D) of storage.

[0055] Figure 2 illustrates the droplet size distribution graph after 1 day of storage of the O / W emulsion of arginine and annatto oil.

[0056] Figure 3 illustrates the visual aspect and kinetic stability of lysine and annatto oil O / W emulsion formulations after 1 day (A), 7 days (B), 21 days (C) and 30 days (D) of storage.

[0057] Figure 4 illustrates the droplet size distribution graph after 1 day of storage of the O / W emulsion of lysine and annatto oil.

[0058] Figure 5 illustrates the visual aspect and kinetic stability of arginine and industrial ginger oleoresin emulsion formulations after 1 day (A), 7 days (B) and 30 days (C) of storage.

[0059] Figure 6 illustrates the visual aspect and kinetic stability of arginine and crude buriti oil emulsion formulations after 1 day (A), 7 days (B), 15 days (C) and 30 days (D) of storage.

[0060] Figure 7 illustrates the visual aspect and kinetic stability of lysine emulsion formulations and Petition 870250073633, dated 08 / 20 / 2025, page 18 / 37 15 / 30 crude buriti oil after 1 day (A), 7 days (B), 15 days (C) and 30 days (D) of storage.

[0061] Figure 8 illustrates the visual aspect and kinetic stability of mayonnaise formulations (emulsions) after 1 day (A), 7 days (B) and 30 days (C) of storage and the visual aspect and kinetic stability of the control formulation after 1 day (D), 7 days (E) and 30 days (F) of storage.

[0062] Figure 9 illustrates the visual aspect and kinetic stability of AA1 (AR) emulsion formulations after 1 day (A), 7 days (B), 21 days (C) and 30 days (D) of storage and the visual aspect and kinetic stability of AA2 (LIS) emulsion formulations after 1 day (E), 7 days (F), 21 days (G) and 30 days (H) of storage.

[0063] Figure 10 illustrates the droplet size distribution graph after 1 day of storage of the emulsion prepared with AA1 (AR).

[0064] Figure 11 illustrates the droplet size distribution graph after 1 day of storage of the emulsion prepared with AA2 (LIS).

[0065] Figure 12 illustrates the visual aspect (A) and morphology (B) of the microcapsule formulations of arginine, inulin and annatto oil.

[0066] Figure 13 illustrates the particle size distribution graph of microcapsules prepared with AA1.

[0067] Figure 14 illustrates the visual aspect of the lysine, inulin and annatto oil emulsion formulation before the drying process.

[0068] Figure 15 illustrates the visual aspect (A) and morphology (B) of the microcapsule formulations of lysine, inulin and annatto oil.

[0069] Figure 16 illustrates the particle size distribution graph of microcapsules prepared with AA2. Petition 870250073633, dated 08 / 20 / 2025, page 19 / 37 16 / 30

[0070] Figure 17 illustrates the visual aspect of aqueous formulations of AA1-AR emulsions (A) and aqueous formulations of AA2-LIS emulsions (B) after dissolution of the microcapsules.

[0071] Figure 18 illustrates the visual aspect and kinetic stability of mayonnaise formulations (emulsions) after 1 day (A) and 7 days (B) of storage and the visual aspect and kinetic stability of the control formulation after 1 day (C) and 7 days (D) of storage.

[0072] Figure 19 illustrates the visual aspect and kinetic stability of AA1-AR emulsion formulations after 1 day (A), 7 days (B) and 15 days (C) of storage and the visual aspect and kinetic stability of AA2LIS emulsion formulations after 1 day (D), 7 days (E) and 15 days (F) of storage.

[0073] Figure 20 illustrates the visual aspect and kinetic stability of the Urucum (A), Buriti (B), Resin (C) and Mayonnaise (D) emulsion formulations after 7 days of storage. Detailed description of the invention.

[0074] The present invention describes a simultaneous process for emulsification, encapsulation, and obtaining natural ingredients, as well as derived compositions and their uses, from natural vegetable oils without the need for prior refining (deacidification). The process described herein eliminates the requirement for additional emulsifiers and encapsulating agents, allowing deacidification to occur in an integrated manner. Thus, the use of refined oils, which require additional processing steps that are generally unsustainable and costly, is dispensed with, enabling the use of natural and functional raw materials without the need for conventional additives. Petition 870250073633, dated 08 / 20 / 2025, page 20 / 37 17 / 30

[0075] More specifically, the invention discloses an emulsification and encapsulation process consisting of the following steps: a) Prepare the amino acid: a.1) Suspend amino acid (AA) in a polar liquid, water or aqueous solution, preferably water, with an AA concentration between 0.01% and 20% (w / w), preferably 1% (w / w), at room temperature; a.2) Subject to agitation between 100 rpm and 5000 rpm, preferably at 1000 rpm for 0.5 to 5 min, preferably for 3 min; a.3) Dissolve wall material in polar liquid, water or aqueous solution, preferably water, at temperatures between 25 °C and 80 °C, preferably at 80 °C, at a concentration between 0.5% and 50% (w / w), preferably at 8% (w / w); a.4) Suspend AA in the solution, preferably at an AA concentration between 0.01% and 20% (w / w), preferably at 1% (w / w), at room temperature; a.5) Subject to agitation, between 100 rpm and 5000 rpm, preferably at 1000 rpm for 0.5 to 5 min, preferably for 3 min; b) Add lipid, preferably natural oil, to the composition obtained in step (a), gradually or drop by drop, with a concentration between 0.1% and 90%, preferably between 1% and 30%, and with agitation between 500 rpm and 5000 rpm, preferably at 3000 rpm; c) Stir the mixture obtained in (b) by mechanical stirring between 800 rpm and 20000 rpm, preferably 10000 rpm for 0.5 min to 60 min, preferably 10 min; d) To obtain compositions in the form of stable emulsions; Petition 870250073633, dated 08 / 20 / 2025, page 21 / 37 18 / 30 e) Homogenize the composition obtained in (d): e.1) Homogenize by high-intensity ultrasound between 50W and 1000W, preferably at 400W, for 0.5 min to 30 min, preferably for 5 min; e.2) Homogenize under high pressure, in operating conditions between 10 MPa / 5 MPa and 200 MPa / 5 MPa, preferably at 50 MPa / 5 MPa, for 1 to 10 homogenization cycles, preferably for 1 homogenization cycle; f) To obtain compositions in the form of stable emulsions; g) Subject the composition obtained in (d) or (f) to a drying process, preferably by spray drying at an inlet air temperature between 130 °C and 300 °C, preferably at an inlet air temperature of 170 °C, an outlet air temperature between 100 °C and 200 °C, preferably at an outlet air temperature of 130 °C, a feed flow rate of 0.1 L / h to 10 L / h, preferably at a feed flow rate of 0.8 L / h, an air flow pressure between 3 and 8 bar, preferably at 5 bar, and an air flow rate of 20 L / min to 50 L / min, preferably at an air flow rate of 35 L / min; h) Obtain compositions in the form of microcapsules; i) Suspend the composition obtained in (h) in water or aqueous solution, preferably at a concentration between 0.1% and 20%, preferably 4%, and subject it to agitation between 20 rpm and 800 rpm, preferably 200 rpm, for 0.5 min to 10 min, preferably 2 min; and j) Obtain aqueous compositions comprising bioactive compounds and released lipids.

[0076] The amino acids to be selected in step a) of amino acid preparation must be selected from among arginine, lysine, tyrosine, threonine, glucosamine, leucine, isoleucine, asparagine, alanine, ornithine, citrulline, proline, aspartic acid, glutamic acid, methionine, glutamine, pyridoxine, histidine, phenylalanine, choline, thiamine, Petition 870250073633, dated 08 / 20 / 2025, page 22 / 37 19 / 30 riboflavin, salmin, tryptophan, valine, preferably arginine and lysine, or mixtures of these amino acids or salts of these amino acids.

[0077] The lipids to be used in step b) must be selected from vegetable oils, animal oil, essential oils, oleoresins, degummed oils, natural oils, oils obtained by supercritical extraction, natural vegetable oils, synthetic oils, vegetable oil fractions, animal oil fractions, lipid fractions, mineral oil, or a mixture thereof, preferably annatto oil, buriti oil, ginger oleoresin, and crude soybean oil. Examples of implementation

[0078] The emulsions and microcapsules obtained were characterized after their preparation and after storage (between 1 and 30 days), using the methods of average diameter and droplet / particle size distribution, optical microscopy, scanning electron microscopy, kinetic stability, gas chromatography and visual appearance. Example 1 - O / W emulsion of arginine and annatto oil

[0079] This embodiment illustrates the use of the amino acid (AA) arginine (AR) to obtain a formulation in the form of an emulsion through simultaneous processes of emulsification, encapsulation and obtaining a natural ingredient (emulsifier and / or encapsulating agent) from natural vegetable oil.

[0080] In this example, AR, oil obtained from annatto seeds through supercritical extraction, water, and the process of mechanical agitation followed by high-intensity ultrasound homogenization were used, without, however, restricting the scope of the present invention.

[0081] The AA was first suspended in water at 1000 rpm for 3 min, at a concentration of 0.5% (w / w), using an Ultraturrax type mechanical stirrer (a). Then, the oil of Petition 870250073633, dated 08 / 20 / 2025, page 23 / 37 20 / 30 annatto was added to the aqueous solution until a concentration of 1% (w / w) was reached (b). The mixture was stirred for 10 min at 10000 rpm (c) followed by homogenization by high-intensity ultrasound at 400 W for 5 min (e).

[0082] The O / W emulsion with high kinetic stability of at least 30 days(f) was obtained.

[0083] This emulsion is fluid and presented an average droplet diameter of approximately 1.30 μm. The emulsion obtained by the process employed showed an encapsulation efficiency of the bioactive compound geranylgeraniol of 100%. (Figure 1 and Figure 2). Example 2 - O / W emulsion of lysine and annatto oil

[0084] This embodiment illustrates the use of the amino acid lysine (LIS) to obtain an emulsion formulation through simultaneous processes of emulsification, encapsulation, and obtaining a natural ingredient (emulsifier and / or encapsulating agent) from natural vegetable oil. In this example, LIS, oil obtained from annatto seeds through supercritical extraction, water, and the process of mechanical agitation followed by high-intensity ultrasound homogenization were used, without, however, restricting the scope of the present invention.

[0085] AA was first suspended in water at 1000 rpm, at a concentration of 0.5% (w / w), using an Ultraturrax type mechanical stirrer (a). Then, annatto oil was added to the aqueous solution until a concentration of 1% (w / w) was reached (b). The mixture was stirred for 10 min at 10000 rpm (c) followed by high-intensity ultrasound homogenization at 400 W for 5 min (e).

[0086] An O / W emulsion with high kinetic stability of at least 30 days(f) was obtained.

[0087] This emulsion is fluid and has an average droplet diameter of approximately 0.92 μm. The emulsion obtained by Petition 870250073633, dated 08 / 20 / 2025, page 24 / 37 The 21 / 30 process employed showed an encapsulation efficiency of 100% for the bioactive compound geranylgeraniol (Figure 3 and Figure 4). Example 3 - O / W emulsion of arginine and industrial ginger oleoresin

[0088] This embodiment illustrates the use of arginine (AR) to obtain an emulsion formulation through simultaneous emulsification processes and the production of a natural ingredient (emulsifier and / or encapsulating agent) from natural oleoresin. In this example, AR, industrial ginger oleoresin (with 30% added ginger essential oil), water, and the mechanical stirring process were used, without, however, restricting the scope of the present invention.

[0089] AA was first suspended in water at 1000 rpm, at a concentration of 0.5% (w / w), using an Ultraturrax type mechanical stirrer (a). Then, the oleoresin was added to the aqueous solution until a concentration of 1% (w / w) was reached (b). The mixture was stirred for 10 min at 10000 rpm (c).

[0090] An O / W emulsion with high kinetic stability of at least 30 days (d) was obtained.

[0091] This emulsion is fluid and comprises encapsulated bioactive compounds of ginger oleoresin and ginger essential oil (Figure 5). Example 4 - O / W Emulsion of Arginine and Crude Buriti Oil

[0092] This embodiment illustrates the use of the active ingredient arginine (AR) to obtain a formulation in the form of an emulsion through simultaneous processes of emulsification, encapsulation, and obtaining a natural ingredient (emulsifier and / or encapsulating agent) from natural vegetable oil. In this example, AR, crude buriti oil, water, and the process of mechanical agitation followed by high-intensity ultrasound homogenization were used, without, however, restricting the scope of the present invention. Petition 870250073633, dated 08 / 20 / 2025, page 25 / 37 22 / 30

[0093] AA was first suspended in water at 1000 rpm, at a concentration of 0.5% (w / w), using an Ultraturrax type mechanical stirrer (a). Then, buriti oil was added to the aqueous solution until a concentration of 1% (w / w) was reached (b). The mixture was stirred for 10 min at 10000 rpm (c) followed by high-intensity ultrasound homogenization at 400 W for 5 min (e).

[0094] An O / W emulsion with high kinetic stability of at least 30 days (f) was obtained.

[0095] This emulsion is fluid and comprises encapsulated bioactive compounds from buriti oil, especially carotenoids (Figure 6). Example 5 - O / W emulsion of lysine and crude buriti oil

[0096] This embodiment illustrates the use of the amino acid lysine (LIS) to obtain an emulsion formulation through simultaneous processes of emulsification, encapsulation, and obtaining a natural ingredient (emulsifier and / or encapsulating agent) from natural vegetable oil. In this example, LIS, crude buriti oil, water, and the process of mechanical agitation followed by high-intensity ultrasound homogenization were used, without, however, restricting the scope of the present invention.

[0097] AA was first suspended in water at 1000 rpm, at a concentration of 0.5% (w / w), using an Ultraturrax type mechanical stirrer (a). Then, buriti oil was added to the aqueous solution until a concentration of 1% (w / w) was reached (b). The mixture was stirred for 10 min at 10000 rpm (c) followed by high-intensity ultrasound homogenization at 400 W for 5 min (e).

[0098] An O / W emulsion with high kinetic stability of at least 30 days (f) was obtained. Petition 870250073633, dated 08 / 20 / 2025, page 26 / 37 23 / 30

[0099] This emulsion is fluid and comprises encapsulated bioactive compounds from buriti oil, especially carotenoids. (Figure 7). Example 6 - O / W emulsion of lysine and crude (degummed) industrial soybean oil

[00100] This embodiment illustrates the use of the amino acid lysine (LIS) to obtain a mayonnaise formulation (emulsion) through simultaneous processes of emulsification and obtaining a natural ingredient (emulsifier) ​​from natural vegetable oil. In this example, LIS, crude (degummed) industrial soybean oil, water, and the mechanical agitation process were used, without, however, restricting the scope of the present invention.

[00101] The AA was first suspended in water at 1000 rpm, at a concentration of 1% (w / w), using an Ultraturrax type mechanical stirrer (a). Then, the oil was added to the aqueous solution until a concentration of 30% (w / w) was reached (b). The mixture was stirred for 10 min at 10000 rpm (c). In order to evaluate the effect of adding AA, a control formulation without the addition of AA was prepared. For the preparation of the control formulation, the oil was first added to water until a concentration of 30% (w / w) was reached, and then the mixture was stirred for 10 min at 10000 rpm.

[00102] Mayonnaise (O / W emulsion) was obtained with high kinetic stability of at least 30 days (f) and with reduced oil content (30% w / w), i.e., with reduced calories. The mayonnaise has a viscous appearance. (Figure 8). On the other hand, in the control formulation (without the addition of AA), an unstable and heterogeneous formulation was obtained, in which the upper phase represents the oil and the lower phase represents the water. Example 7 - O / W emulsion of arginine, lysine, inulin and annatto oil Petition 870250073633, dated 08 / 20 / 2025, page 27 / 37 24 / 30

[00103] This embodiment illustrates the use of the amino acid arginine (AR) or lysine (LIS) and the wall material inulin (IN) to obtain formulations in the form of emulsions through simultaneous processes of emulsification, encapsulation, and obtaining a natural ingredient (emulsifier and / or encapsulating agent) from natural vegetable oil. In this example, AR or LIS, oil obtained from annatto seeds by supercritical extraction, IN, water, and the process of mechanical agitation followed by high-intensity ultrasound homogenization were used, without, however, restricting the scope of the present invention.

[00104] IN was first suspended in water at 80 °C at a concentration of 7% (w / w) and stirred at 1000 rpm until complete dissolution, using an Ultraturrax type mechanical stirrer. After this step, AA was suspended in the aqueous solution at 1000 rpm, at a concentration of 0.5% (w / w) (a). Then, annatto oil was added to the aqueous solution until a concentration of 1% (w / w) was reached (b). The mixture was stirred for 10 min at 10000 rpm (c) followed by homogenization by high-intensity ultrasound at 400 W for 5 min (e).

[00105] O / W emulsions with high kinetic stability of at least 21 days (f) were obtained.

[00106] These emulsions are fluid and exhibited average droplet diameters of approximately 1 μm and 0.78 μm for AA1 and AA2, respectively.

[00107] The emulsions obtained by the process employed showed an encapsulation efficiency of the bioactive compound geranylgeraniol of 100% (Figure 9, Figure 10 and Figure 11). Example 8 - Microcapsules of arginine, inulin and annatto oil

[00108] This embodiment illustrates the use of the emulsion obtained in example 7 containing the AA arginine (AR) and the wall material inulin (IN) to obtain formulations in Petition 870250073633, dated 08 / 20 / 2025, page 28 / 37 25 / 30 microcapsule form through simultaneous processes of emulsification, encapsulation and obtaining a natural ingredient (emulsifier and / or encapsulating agent) from natural vegetable oil followed by the microencapsulation process. In this example, AR, oil obtained from annatto seeds through supercritical extraction, IN, water and the microencapsulation process by spray drying or atomization were used, without, however, restricting the scope of the present invention.

[00109] The emulsion obtained in example 7 containing AR and IN (f) was subjected to a drying process using a spray dryer, under operating conditions of 170 °C inlet air temperature, 130 °C outlet air temperature, 0.8 L / h feed flow rate, 5 bar air flow pressure, and 35 L / min air flow rate (g).

[00110] Annatto oil microcapsules were obtained as an ingredient in powder form (h).

[00111] This formulation presented an average particle diameter of approximately 11.93 μm (Figure 13).

[00112] The microcapsules obtained by the process employed showed an encapsulation efficiency of 68% for the bioactive compound geranylgeraniol.

[00113] The microcapsules were formulated with ingredients of natural and functional origin.

[00114] The characteristic presented is of particular interest, considering that a large part of liquid food formulations are aqueous and the use of vegetable oils in formulations requires the addition of emulsifiers and encapsulating agents in higher concentrations, and these do not always have nutritional value. (Figure 12). Example 9 - Microcapsules of lysine, inulin and annatto oil

[00115] This embodiment illustrates the use of the emulsion obtained in example 7 containing the amino acid lysine (LIS) and the Petition 870250073633, dated 08 / 20 / 2025, page 29 / 37 26 / 30 Inulin (IN) wall material for obtaining microcapsule-shaped formulations through simultaneous emulsification, encapsulation, and obtaining a natural ingredient (emulsifier and / or encapsulating agent) from natural vegetable oil followed by the microencapsulation process. In this example, LIS, oil obtained from annatto seeds through supercritical extraction, IN, water, and the microencapsulation process by spray drying or atomization were used, without, however, restricting the scope of the present invention.

[00116] The emulsion obtained in example 7 containing LIS and IN (f) was subjected to a drying process using a spray dryer under operating conditions of 170 °C inlet air temperature, 130 °C outlet air temperature, 0.8 L / h feed flow rate, 5 bar air flow pressure, and 35 L / min air flow rate (g).

[00117] Annatto oil microcapsules were obtained as an ingredient in powder form (h).

[00118] This formulation presented an average particle diameter of approximately 9.74 μm (Figure 16).

[00119] The microcapsules obtained by the process employed showed an encapsulation efficiency of 100% for the bioactive compound geranylgeraniol.

[00120] The microcapsules were formulated with ingredients of natural and functional origin. This characteristic is of particular interest, considering that most liquid food formulations are aqueous and the use of vegetable oils in formulations requires the addition of emulsifiers and encapsulating agents in higher concentrations, and these do not always have nutritional value (Figure 14 and Figure 15). Example 10 - Release of bioactive compounds from annatto

[00121] This embodiment illustrates the use of the powder compositions obtained in Examples 8 and 9 for the formulation of products and processes involving the application and Petition 870250073633, dated 08 / 20 / 2025, pp. 30 / 37 27 / 30 release of annatto oil and its bioactive compounds, present in the microcapsules, especially the bioactive compound geranylgeraniol, without, however, restricting the scope of the present invention.

[00122] The microcapsules obtained in step (h) were first suspended in water at 200 rpm, using a Vortex-type mechanical stirrer until complete dissolution, obtaining a homogeneous solution (i). In this example, the powder compositions were used at a concentration of 40 mg / mL, without, however, restricting the scope of the present invention.

[00123] Homogeneous liquid aqueous solutions were obtained (j), demonstrating the feasibility of applying and dissolving the new ingredients in the form of microcapsules obtained in examples 8 and 9.

[00124] In this embodiment, annatto oil, as well as its bioactive compounds, were released in aqueous solution and did not exhibit phase separation.

[00125] Microcapsules formulated with ingredients of natural and functional origin were successfully dissolved with only light agitation. This characteristic is of particular interest considering that most liquid food formulations are aqueous and the use of vegetable oils in formulations requires the addition of emulsifiers and encapsulating agents in higher concentrations, and these do not always have nutritional value (Figure 17). Example 11 - Choice of amino acid type: arginine for obtaining mayonnaise from industrial crude oil.

[00126] This example illustrates the use of the amino acid arginine (AR) as an attempt to obtain stable mayonnaise (emulsion) formulations through simultaneous emulsification processes and obtaining a natural ingredient (emulsifier) ​​from natural vegetable oil. In this example, the following were used Petition 870250073633, dated 08 / 20 / 2025, pp. 31 / 37 28 / 30 AR, crude (degummed) industrial soybean oil, water, and mechanical agitation process.

[00127] The AA was first suspended in water at 1000 rpm, at a concentration of 1% (w / w), using an Ultraturrax type mechanical stirrer (a). Then, the oil was added to the aqueous solution until a concentration of 30% (w / w) was reached (b). The mixture was stirred for 10 min at 10000 rpm (c). In order to evaluate the effect of adding AA, a control formulation without the addition of AA was prepared. For the preparation of the control formulation, the oil was first added to water until a concentration of 30% (w / w) was reached, and then the mixture was stirred for 10 min at 10000 rpm.

[00128] In this example, the same process described in example 6 was used, but instead of using AA LIS, AA AR was used. It is shown that the kinetic stability of the mayonnaise depends on the type of AA used when crude soybean oil and the agitation process are used, and the substitution of the AA resulted in an unstable emulsion. As expected, in the control formulation (without the addition of AA), a destabilized and heterogeneous formulation is obtained, where the upper phase represents the oil and the lower phase represents the water. The emulsion presented in example 6 showed stability for at least 30 days (1 month), while the emulsion obtained in this example showed stability between 1 and 7 days of storage. This example demonstrates the non-obviousness of choosing the type of AA to obtain stable mayonnaise (emulsions) for a given formulation using the simultaneous process of emulsification and obtaining natural ingredients (Figure 18). Example 12 - choice of amino acid type: AR or LIS with buriti oil

[00129] This example illustrates the use of the amino acid arginine (AR) or lysine (LIS) to obtain an emulsion-form formulation through simultaneous emulsification processes. Petition 870250073633, dated 08 / 20 / 2025, pages 32 / 37 29 / 30 Encapsulation and obtaining a natural ingredient (emulsifier and / or encapsulating agent) from natural vegetable oil. In this example, AR or LIS, crude buriti oil, water, and the process of mechanical agitation followed by high-intensity ultrasound homogenization were used.

[00130] AA was first suspended in water at 1000 rpm, at a concentration of 0.5% (w / w), using an Ultraturrax type mechanical stirrer (a). Then, buriti oil was added to the aqueous solution until a concentration of 1% (w / w) was reached (b). The mixture was stirred for 10 min at 10000 rpm (c) followed by homogenization by high-intensity ultrasound at 400 W for 5 min (e).

[00131] This example shows that the protection (related to encapsulation) of carotenoids present in buriti oil depends on the type of AA used and the substitution of AA1 (AR) for AA2 (LIS) resulted in greater protection.

[00132] The presence of carotenoids is related to the yellow coloration of the formulation. This remains visible in the formulation obtained with AA2, even after 15 days of storage.

[00133] After 15 days of storage, the emulsion obtained with AA2 maintained its yellow color, while the emulsion obtained with AA1 showed a color change from yellow to white between 7 and 15 days of storage.

[00134] This example demonstrates the non-obviousness of choosing the type of AA for the protection and encapsulation of bioactive compounds, especially carotenoids, for a given formulation employing the simultaneous process of emulsification, encapsulation and obtaining natural ingredients (Figure 19). Example 13 - Choosing the type of process using AR, annatto oil, buriti, soy, and ginger oleoresin.

[00135] This example illustrates the use of the amino acid arginine (AR) to obtain a formulation in the form of a stable emulsion through simultaneous emulsification and production processes. Petition 870250073633, dated 08 / 20 / 2025, pp. 33 / 37 30 / 30 natural ingredient (emulsifier) ​​derived from natural vegetable oils.

[00136] In this example, the mechanical agitation process was evaluated and different types of vegetable oils were used, such as annatto oil, crude buriti oil, ginger resin oil and crude soybean oil. In addition, air and water were used.

[00137] The AA was first suspended in water at 1000 rpm, at a concentration of 0.5% (w / w), using an Ultraturrax type mechanical stirrer (a). Then, the oil (annatto oil, crude buriti oil or ginger resin oil) was added to the aqueous solution until a concentration of 1% (w / w) was reached (b). The mixture was stirred for 10 min at 10000 rpm (c).

[00138] In the case of the attempt to obtain stable mayonnaise, the concentration was different from the others: 1% AA and 30% oil (crude soybean oil).

[00139] This example shows that the success of employing the simultaneous process of emulsification and obtaining ingredients through mechanical agitation to obtain kinetically stable emulsions depends on the type of vegetable oil.

[00140] Among the lipid sources evaluated, the use of ginger oleoresin resulted in stable emulsions when mechanical agitation was employed, which is a low-energy process. This example demonstrates the non-obviousness of choosing the type of emulsification process for a given type of oil, especially low-energy processes associated with lower cost, for the production of stable emulsions using the simultaneous process of emulsification and obtaining natural ingredients (Figure 20). Petition 870250073633, dated 08 / 20 / 2025, pp. 34 / 37

Claims

1 / 4 CLAIMS 1. PROCESS FOR EMULSIFICATION, ENCAPSULATION AND OBTAINING NATURAL INGREDIENTS, characterized by being simultaneous, comprising the following steps: a) Preparing the amino acid: a.1) Suspending amino acid (AA) in polar liquid, water or aqueous solution, preferably water, with an AA concentration between 0.01% and 20% (w / w), preferably 1% (w / w), at room temperature; a.2) Subjecting to agitation between 100 rpm and 5000 rpm, preferably at 1000 rpm for 0.5 to 5 min, preferably for 3 min; a.3) Dissolve wall material in polar liquid, water or aqueous solution, preferably water, at temperatures between 25 °C and 80 °C, preferably at 80 °C, at a concentration between 0.5% and 50% (w / w), preferably at 8% (w / w); a.4) Suspend AA in the solution, preferably at an AA concentration between 0.01% and 20% (w / w), preferably at 1% (w / w), at room temperature;a.5) Subject to agitation, between 100 rpm and 5000 rpm, preferably at 1000 rpm for 0.5 to 5 min, preferably for 3 min; b) Add the lipid, preferably natural oil, to the composition obtained in step (a), gradually or drop by drop, with a concentration between 0.1% and 90%, preferably between 1% and 30%, and with agitation between 500 rpm and 5000 rpm, preferably at 3000 rpm; c) Agitate the composition obtained in (b) by mechanical agitation between 800 rpm and 20000 rpm, preferably at 10000 rpm for 0.5 min to 60 min, preferably for 10 min; d) Obtain compositions in the form of stable emulsions; e) Homogenize the composition obtained in (d): Petition 870260072204, dated 07 / 21 / 2026, page. 11 / 16 2 / 4 e.1) Homogenize by high-intensity ultrasound between 50W and 1000W, preferably at 400W, for 0.5 min to 30 min, preferably for 5 min;e.2) Homogenize under high pressure, under operating conditions between 10 MPa / 5 MPa and 200 MPa / 5 MPa, preferably at 50 MPa / 5 MPa, for 1 to 10 homogenization cycles, preferably for 1 homogenization cycle; f) Obtain compositions in the form of stable emulsions; g) Subject the composition obtained in step (d) or (f) to drying, spray drying, spray chilling, freeze drying or lyophilization, preferably by spray drying, at an inlet air temperature between 130 °C and 300 °C, preferably at an inlet air temperature of 170 °C, an outlet air temperature between 100 °C and 200 °C, preferably at an outlet air temperature of 130 °C, a feed flow rate of 0.1 L / h to 10 L / h, preferably at a feed flow rate of 0.8 L / h, an air flow pressure between 3 and 8 bar, preferably at 5 bar, and an air flow rate of 20 L / min to 50 L / min, preferably at 35 L / min; eh) Obtain compositions in the form of microcapsules or microcapsules;i) Suspend the composition obtained in (h) in water or aqueous solution, at a concentration between 0.1% and 20%, preferably 4%, and subject to agitation between 20 rpm and 800 rpm, preferably 200 rpm, for 0.5 min to 10 min, preferably for 2 min; and j) Obtain aqueous compositions comprising bioactive compounds and released lipids.

2. Process, according to claim 1, characterized in that in step a) the amino acid is selected from arginine, lysine, tyrosine, threonine, glucosamine, leucine, isoleucine, asparagine, alanine, ornithine, citrulline, proline, aspartic acid, glutamic acid, methionine, glutamine, pyridoxine, histidine, phenylalanine, choline, thiamine, riboflavin, salmin, tryptophan, valine, preferably arginine and lysine, or mixtures of these amino acids or salts of these amino acids.

3. Process according to claim 1, characterized in that in step b) the lipid is selected from vegetable oils, animal oil, essential oils, oleoresins, degummed oils, natural oils, oils obtained by supercritical extraction, natural vegetable oils, synthetic oils, vegetable oil fractions, animal oil fractions, lipid fractions, mineral oil, or a mixture thereof, preferably annatto oil, buriti oil, ginger oleoresin, and crude soybean oil.

4. Oil / water emulsion obtained by the process defined in claim 1, characterized by comprising amino acid at a concentration between 0.01% and 20% (w / w), preferably 1% (w / w), and lipid at a concentration between 0.1% and 90%, preferably between 1% and 30%.

5. Oil / Water emulsion according to claim 4, characterized by optionally containing a prebiotic, preferably inulin, at a concentration between 0.5% and 50%, preferably 8%.

6. Oil / Water emulsion, according to claim 4, characterized by having a droplet average diameter preferably between 0.78 µm and 1.30 µm.

7. Oil / Water emulsion according to claim 4, characterized by having an encapsulation efficiency of bioactive compounds of 10% to 100%, preferably between 70% and 100%.

8. Microcapsules obtained by the process defined in claim 1, characterized by comprising lipid in a concentration between 0.1% and 90%, preferably between 10% and 40%, amino acid in a concentration between 0.1% and 50% (w / w), preferably between 10% and 30%, and wall material, in a concentration between 1% and 99.9%, preferably between 3% and 98%.

9. Microcapsules, according to claim 8, characterized in that the wall material is a prebiotic, preferably inulin.

10. Microcapsules, according to claim 8, characterized by having an encapsulation efficiency of bioactive compounds of 30% to 100%, preferably between 68% and 100%.

11. Microcapsules, according to claim 8, characterized by having an average particle diameter of less than 20 μm, preferably between 9.74 μm and 11.93 μm.

12. Use of the stable O / W emulsion, as defined in claim 4, characterized by being a natural ingredient and base emulsified product for food, pharmaceutical or cosmetic formulations, preferably as mayonnaise and cream.

13. Use of microcapsules, as defined in claim 8, characterized by being a highly soluble natural ingredient for food, pharmaceutical or cosmetic formulations. Petition 870260072204, dated 07 / 21 / 2026, pp. 14 / 16

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