Robust flavor emulsion

Abstract

An oil-in-water emulsion is disclosed. The oil-in-water emulsion contains an oil phase, an aqueous phase, and an emulsifier system having one or more types of gum arabic. Also disclosed are consumer products and methods of making the oil-in-water emulsions.

Description

[0001] Cross-references to related patent applications

[0002] This application claims priority to U.S. Application Serial No. 63,392,141, the disclosure of which is incorporated herein by reference. Background Art

[0003] Oil-in-water emulsions are important components of many commercial products including food and beverages, supplements, medicines, cosmetics, personal care products, and agricultural chemicals. This type of colloidal dispersion is composed of small oil droplets dispersed in an aqueous continuous phase. Due to the different physicochemical properties of functional ingredients, such as polarity, solubility, molecular weight, molecular conformation, and surface tension (just to name a few), emulsions are thermodynamically unstable, and therefore tend to demulsify over time due to various physicochemical mechanisms (comprising gravity separation, flocculation, coalescence, particle coalescence, Ostwald ripening, phase separation, emulsification, oiling, or its combination). Therefore, such as the following stabilizer can be included in the emulsion formulation to improve their long-term stability: emulsifier, texture regulator, ripening inhibitor, and weighting agent.

[0004] Emulsifier is one of the most important stabilizers used in any emulsion formulation.Except the ability of their stable emulsions, the nature of the emulsifier used also determines the ease of emulsion formation and the functional attributes of the final product.Therefore, when preparing a product based on an emulsion, the selection of a suitable emulsifier is one of the most important decisions.Emulsifiers are typically amphipathic molecules with both hydrophilic and hydrophobic groups on the same molecule, such as small molecule surfactants, phospholipids, proteins, polysaccharides and other surface-active polymers.However, traditional emulsifier systems (such as those comprising gum arabic) are subject to inconsistent performance problems, and cause the stability or shelf life of the consumer's products containing those oil-in-water emulsions to be shortened.Notably, the consumer's products comprising flavoring agents and flavor modulators can make the oil-in-water emulsion unstable in fact.

[0005] Current oil-in-water emulsions (such as those described in EP 3328901 B1) have used various types of gum arabic and attempted to address consumer product stability issues by specifying the amount of tannin. In EP 3097790 B1, gum arabic forms part of an oil-in-water emulsion in an attempt to provide high turbidity and acceptable stability by managing the overall composition of the oil-in-water emulsion.

[0006] Many flavor compounds in beverage formulations are essential oils (such as oranges, lemons, and grapefruits), which have limited water solubility. In many cases, it is desirable to include flavor modulators, such as sweetness modulators to improve the performance and / or taste of such flavor emulsions. In addition, sweetness modulators have been considered to provide certain health benefits. See WO 2017 / 218072 A1 and WO 2009 / 085762 A1. However, flavor modulators have a tendency to destabilize oil-in-water emulsions, which is an unresolved problem in the art.

[0007] Therefore, there is a need to develop robust emulsions that allow for a wider range of functional ingredients in foods, beverages, and pharmaceuticals without sacrificing stability. Summary of the invention

[0008] The present invention provides an oil-in-water emulsion, the oil-in-water emulsion consisting of: (i) an oil phase comprising at least one first functional ingredient, (ii) a first aqueous phase comprising at least one gum arabic emulsifier comprising arabinogalactan-protein, and (iii) a second aqueous phase comprising at least one second functional ingredient, wherein the oil-in-water emulsion comprises a plurality of oil droplets, each oil droplet having an average droplet size of about 0.1 μm to about 1 μm in diameter, and the weight ratio of arabinogalactan-protein to oil is at least 1:10. In some aspects, the arabinogalactan-protein content of the emulsion is at least 1.0% w / w by weight, the weight ratio of gum arabic emulsifier to oil is at least 1:1.3, and / or the viscosity of the emulsion is at least 30 cPs. In other aspects, the first functional ingredient is a flavor oil, a weighting agent, a lipid, an antioxidant, an opacifier / clouding agent, or a combination thereof. In other aspects, the second functional ingredient is a taste modifier (e.g., a sweetness modifier, such as a steviol-based compound, a non-steviol-based compound, or a combination thereof), an acidulant, a preservative, a carbohydrate, a nutrient, a colorant, a juice, a plant extract, a vitamin, or a combination thereof. In some aspects, the second functional ingredient is present in an amount of about 0.1% w / w to about 5% w / w by weight of an oil-in-water emulsion. In some aspects, the first functional ingredient is present in an amount of 0.01% w / w to 15% w / w by weight of an oil-in-water emulsion. In other aspects, the oil-in-water emulsion comprises a co-emulsifier, such as a second gum arabic emulsifier. A method for preparing an oil-in-water emulsion is also provided, and the method comprises the steps of: (a) emulsifying a first aqueous phase with an oil phase to obtain an oil-in-water emulsion, the oil phase comprising a first functional ingredient and the first aqueous phase comprising at least one gum arabic emulsifier comprising arabinogalactan-protein, and (b) mixing a second aqueous phase with the oil-in-water emulsion to form a final oil-in-water emulsion, the second aqueous phase comprising a second functional ingredient, wherein the final oil-in-water emulsion comprises a plurality of oil droplets, each oil droplet having an average droplet size of about 0.1 μm to about 1 μm in diameter, and the weight ratio of arabinogalactan-protein to oil is at least 1:10. In one aspect, the emulsification step comprises high pressure homogenization, wherein the operating pressure is up to 30,000 psi. In other aspects, the oil-in-water emulsion has an arabinogalactan-protein content of at least 1.0% w / w by weight, the weight ratio of gum arabic emulsifier to oil is at least 1:1.3, and / or the oil-in-water emulsion is at least 30 cPs. In some aspects, the second functional ingredient is a flavor modifier (e.g., a sweetness modifier), an acidulant, a preservative, a carbohydrate, a nutrient, a coloring agent, a juice, a plant extract, a vitamin, or a combination thereof. In other aspects, the method further includes using a co-emulsifier, e.g., a second gum arabic emulsifier. In still other embodiments of the present invention, at least one second functional ingredient can be added to the first aqueous phase, provided that the second functional ingredient has a specified chemical feature as described below.Therefore, the first aqueous phase and the second aqueous phase containing at least one second functional component can be mixed to form the resulting final oil-in-water emulsion, provided that the at least one second functional component contained in the first aqueous phase does not destabilize the emulsion or induce lifting or separation of the final emulsion. It is worth noting that some second functional components should not be contained in the first aqueous phase. The surface-active and amphipathic second functional component hinders the formation of the emulsion, and therefore if such a second functional component is introduced into the first aqueous phase, instability is caused. Therefore, the second functional component (if introduced into the first aqueous phase) should be non-amphipathic. In an example, the amphipathic and unstable surface-active functional component that causes the mentioned is a steviol-based compound. DETAILED DESCRIPTION

[0009] The examples provided in the specific embodiments are only examples and should not be used to limit the scope of the claims in any claim construction or interpretation. The present invention provides a robust oil-in-water emulsion, by including at least one gum arabic emulsifier containing arabinogalactan-protein in the emulsion, so that the weight ratio of arabinogalactan-protein to oil is at least 1:10, allowing stable delivery of a wider range of flavor oils (e.g., citrus and non-citrus flavors) and other functional ingredients, such as weighting agents, lipids, antioxidants, opacifiers / clouding agents, taste modifiers (e.g., sweetness modifiers), acidulants, preservatives, carbohydrates, nutrients, colorants, juices, plant extracts, vitamins, or combinations thereof. In addition, when a functional component with a tendency to destroy an emulsion is to be included in an oil-in-water emulsion, it has been found that when the functional component is added after the oil-in-water emulsion has been formed, a stable oil-in-water emulsion can be prepared.

[0010] For the purposes of the present invention, an oil-in-water emulsion comprises an oil phase and at least one aqueous phase. In such an oil-in-water emulsion, the oil phase comprises a plurality of oil droplets, each of which has an average droplet size of about 0.1 μm to about 5 μm, or more preferably a diameter of about 0.1 μm to about 1 μm, or most preferably a diameter of about 0.1 μm to about 0.7 μm, and the oil phase contains a first functional component, which comprises a flavor oil, a weighting agent, a lipid, an antioxidant, an opacifier / clouding agent, or a combination thereof. The flavor oil may comprise an essential oil, a flavor component, and optionally a solvent. According to the present invention, an emulsion is composed of an oil phase dispersed in a first aqueous phase, the first aqueous phase comprising an arabic gum emulsifier, especially consisting of arabinogalactan-protein, wherein the emulsion is mixed with a second aqueous phase, the second aqueous phase comprising a second functional component, the second functional component comprising a taste modifier, an acidulant, a preservative, a carbohydrate, a nutrient, a coloring agent, a juice, a plant extract, a vitamin, or a combination thereof. For example, a taste modifier can include (e.g., a sweetness modifier such as a steviol-based compound, a non-steviol-based compound, or a combination thereof).

[0011] Surprisingly and unexpectedly, it has been found that these oil-in-water emulsions have stability despite the inclusion of a second functional ingredient, which can include an example of an amphiphilic taste modulator, such as a sweetness modulator, including a steviol-based compound, which has been shown to destabilize typical oil-in-water emulsions. As previously mentioned, the amphiphilic taste modulator should not be introduced into the first aqueous phase, but rather added after the oil-in-water emulsion has been formed.

[0012] Without being bound by theory, it is believed that the stability may be attributed to (i) the inclusion of at least one gum arabic emulsifier comprising arabinogalactan-protein, wherein the weight ratio of arabinogalactan-protein to oil is at least 1:10, and / or (ii) forming an emulsion prior to adding the second functional ingredient.

[0013] In some aspects, the arabinogalactan-protein of the gum arabic emulsifier has a 6 Dalton to 6x10 6 In some embodiments, the arabinogalactan-protein content of the emulsion is at least 1.0%, 1.1%, 1.2%, 1.3%, 14.%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2.0%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3.0%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6% or up to 5.0% by weight (w / w) of the emulsion. In specific aspects, the weight ratio of arabinogalactan-protein to oil in the emulsion is at least 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4, 1:3, or 1:2. In certain aspects, the weight ratio of arabinogalactan-protein to oil in the emulsion is in the range of 1:10 to 1:2, or more preferably 1:10 to 1:3. In still other aspects, the weight ratio of arabinogalactan-protein to arabinogalactan of the gum arabic emulsifier is at least 0.25.

[0014] In some aspects, the emulsifier system is present in an amount of about 1% w / w to about 30% w / w by weight of the oil-in-water emulsifier system. In other aspects, the emulsifier system is present in an amount of about 1% w / w, 2% w / w, 3% w / w, 4% w / w, 5% w / w, 6% w / w, 7% w / w, 8% w / w, 9% w / w, 10% w / w, 11% w / w, 12% w / w, 13% w / w, 14% w / w, 15% w / w, 16% w / w, 17% w / w, 18% w / w, 19% w / w, 20% w / w, 21% w / w, 22% w / w, 23% w / w, 24% w / w, 25% w / w, 26% w / w, 27% w / w, 28% w / w, 29% w / w, 30% w / w, 31% w / w, 32% w / w, 33% w / w, 34% w / w, 35% w / w, 36% w / w, 37% w / w, 38% w / w, 39% w / w, 40% w / w, 41% w / w, 42% w / w, 43% w / w, 44% w / w, 45% w / w, 46% w / w, 47% w / w, 48% w / w, 49% w / w, 50% w / w, 51% w / w, 52% w / w, 53% w / w, 54% w / w, 55% w / w, 56% w / w, 57% w / w, w, or 29% w / w to about 2% w / w, 3% w / w, 4% w / w, 5% w / w, 6% w / w, 7% w / w, 8% w / w, 9% w / w, 10% w / w, 11% w / w, 12% w / w, 13% w / w, 14% w / w, 15% w / w, 16% w / w, 17% w / w, 18% w / w, 19% w / w, 20% w / w, 21% w / w, 22% w / w, 23% w / w, 24% w / w, 25% w / w, 26% w / w, 27% w / w, 28% w / w, 29% w / w, or 30% w / w.

[0015] Furthermore, in some aspects, the weight ratio of the gum arabic emulsifier to the oil phase of the oil-in-water emulsion is in the range of about 1:10 to about 2: 1. In other aspects, the weight ratio of the emulsifier system to the oil phase is about 1:5 to about 1:2, and in still other aspects, the ratio of the emulsifier system to the oil phase is about 1:5 to about 1:1, or more preferably 1:1.3 to 1:1.

[0016] For purposes of the present invention, stability is defined as maintaining acceptable flavor quality and intensity and emulsion uniformity for use in end-use applications. Preferably, a stable emulsion has a shelf life of at least one to three years, depending on storage conditions. Stability can be assessed by methods disclosed herein, for example, by storing the emulsion for a specified period of time (e.g., 1 day, 1 month, 1 year, etc.) at a specified temperature (e.g., an elevated temperature such as 40° C. or 57° C.) and monitoring the droplet size and / or emulsion uniformity. Emulsions that do not exhibit significant gravity phase separation, flocculation, coalescence, creaming, and / or oiling are considered stable. Some of the above terms are now explained. Flocculation is "a process in which two or more droplets 'stick' together to form aggregates in which each of the initial droplets retains its individual integrity." Critical Reviews in Food Science and Nutrition [ Critical Reviews in Food Science and Nutrition],47:611-649 (2007) at page 613 (hereinafter, "Critical Review"). As contemplated in the present specification, such oil droplets in the mentioned aggregates can be separated, for example, by mechanical mixing or shaking.

[0017] Coalescence occurs when individual oil droplets from a cluster of droplets merge together to form larger droplets, resulting in a reduction in the number of droplets. Creaming occurs when an emulsion separates and the oil droplets float to the top, forming a cream ring at the neck of the bottle. When the emulsion breaks further, an oil ring forms. Such droplets "move upward" ('creaming') because they have a lower density than the surrounding liquid. Critical comments.

[0018] Stable oil-in-water emulsions can have certain desirable physical properties, such as oil droplet diameter size, viscosity, oil phase density, and water activity. As mentioned above, in some aspects, the oil-in-water emulsions of the present invention have an average oil droplet size of about 0.1 microns to about 5 microns. In other aspects, the average oil droplet size is about 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2, 2.5, 3, 3.5, 4, or 4.5 microns to about 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2, 2.5, 3, 3.5, 4, 4.5, or 5 microns. In still other aspects, the average oil droplet size is about 0.1 micron to about 1 micron. The oil droplet size can be measured using various methods as readily known to those of ordinary skill in the art. In some aspects, the average oil droplet size can be measured using a Coulter Counter Model LS13 320 particle size analyzer (such as sold by Beckman Coulter Life Sciences, Indianapolis, IN).

[0019] In some aspects, the oil-in-water emulsion of the present invention has a viscosity of at least 30 cPs. In other aspects, the viscosity is in the range of 30 cPs to 1000 cPs, or more preferably in the range of 30 cPs to 750 cPs, or most preferably in the range of 30 cPs to 500 cPs. Viscosity can be measured by conventional methods as readily known to those of ordinary skill in the art, and these methods include, for example, using a Brookfield viscometer (DV-III type) with spindle #4 at a speed of 60 rpm.

[0020] In some aspects, the oil-in-water emulsions of the present invention have a phase density of about 0.9 g / L to about 1.1 g / L. In other aspects, the oil phase has a density of about 0.9, 0.95, 0.99, or 1.0 g / L to about 0.95, 0.99, 1.0 or 1.1 g / L.

[0021] In still other aspects, the oil-in-water emulsions of the present invention have a water activity of about 0.90 to about 0.99. Water activity is the ratio between the vapor pressure of the emulsion and the vapor pressure of distilled water under the same conditions when in complete undisturbed equilibrium with the surrounding air medium. A water activity of 0.9 means that the vapor pressure is 90% of the vapor pressure of pure water. Using this specific definition, pure distilled water has a water activity of exactly one. Water activity can be measured, for example, by using an AQUALAB 4TE model (sold by Decagon Devices, Inc., Court Pullman, WA). Other ways of measuring water activity are readily known to those of ordinary skill in the art.

[0022] In the oil-in-water emulsion, the amount of each phase (comprising the relative amount of the oil-in-water emulsion of the present invention) can work in terms of the desired stability of the oil-in-water emulsion. In some aspects, the oil phase exists with the amount of about 0.5%w / w by weight to about 30%w / w of the oil-in-water emulsion. In other aspects, the oil phase exists with the amount of about 0.5%w / w, 1%w / w, 2%w / w, 2.5%w / w, 5%w / w, 10%w / w, 15%w / w, 20%w / w or 25%w / w by weight to about 1%w / w, 2%w / w, 2.5%w / w, 5%w / w, 10%w / w, 15%w / w, 20%w / w, 25%w / w or 30%w / w of the oil-in-water emulsion.

[0023] The first functional ingredient.In some aspects, the first functional component in the first aqueous phase comprises flavor oil, weighting agent, lipid, antioxidant, opacifier / turbidity agent or a combination thereof. In some aspects, flavor oil comprises essential oil, flavor component or a combination thereof. Additionally, the flavor oil suitable for preparing the emulsion of the present invention may comprise one or more volatile and non-volatile compounds. Various flavor oils may be used according to the claimed invention. Flavor oil may contain synthetic flavor components, essential oils and oil extracts derived from plants, leaves, flowers, fruits or a combination thereof. Not limited to examples, representative essential oils include but are not limited to spearmint oil, cinnamon oil, peppermint oil, clove oil, bay oil, thyme oil, cedar leaf oil, nutmeg oil, sage oil and bitter almond oil. Also available are artificial, natural or synthetic fruit flavors, such as vanilla extract, chocolate, coffee, cocoa and citrus oils, including lemon, orange, grape, lime and grapefruit, and fruit essences, including apple, pear, peach, strawberry, watermelon, raspberry, cherry, plum, pineapple, apricot etc. These flavoring agents may be used alone or in combination.

[0024] Volatile compounds in flavor oils. Volatile compounds in flavor oils may include, but are not limited to, acetaldehyde, dimethyl sulfide, ethyl acetate, ethyl propionate, methyl butyrate, and ethyl butyrate. Flavoring agents containing volatile aldehydes or esters include, for example, cinnamyl acetate, cinnamaldehyde, citral, diethyl acetal, dihydrocarvyl acetate, eugenol formate, and p-methylanisole. Additional examples of volatile compounds that may be present in flavor oils include acetaldehyde (apple); benzaldehyde (cherry, almond); cinnamaldehyde (cinnamon); citral, i.e., α-citral (lemon, lime); neral, i.e., β-citral (lemon, lime); decanal (orange, lemon); ethyl vanillin (vanilla extract, creamer); jasmine, i.e., piperonal (vanilla extract, creamer); vanillin (vanilla extract, creamer); α-amyl cinnamaldehyde (spicy fruity); butyraldehyde (butter, cheese); valeraldehyde (butter, cheese); citronella Aldehydes (modified, various types); decanal (citrus fruits); aldehyde C-8 (citrus fruits); aldehyde C-9 (citrus fruits); aldehyde C-12 (citrus fruits); 2-ethylbutyraldehyde (berry fruits); hexenal, i.e., trans-2 (berries); methylbenzaldehyde (cherries, almonds); veratraldehyde (vanilla extract); 2,6-dimethyl-5-heptenal, i.e., melonal (melon); 2-6-dimethyloctanal (green fruits); and 2-dodecenal (citrus, tangerines); cherries; or grapes and mixtures thereof. The composition may also contain a taste modulator and an artificial sweetener.

[0025] The first functional ingredient is a weighting agent.In some respects, the first functional component comprises a weighting agent, wherein the weighting agent comprises at least ester gum, diacetate hexaisobutyrate, brominated vegetable oil, sucrose acetate isobutyrate, dammar gum or a combination thereof. These materials change the specific gravity of the oil phase to limit the separation of the oil phase and the aqueous phase. The amount of the weighting agent is subject to the limitation of the ability of food regulations, taste influence and weighting agent to bring into play its function. Those skilled in the art will be familiar with the typical inclusion amount based on the end-use application.

[0026] The lipid in the first functional ingredient. In addition to the weighting agent, the first functional ingredient system can also include lipids. Lipids help provide desired opacity for consumer goods (like beverage products comprising oil-in-water emulsions). In some respects, lipids include medium chain triglycerides, coconut oil, sunflower oil, palm kernel oil, caprylic triglyceride, caprylic / capric triglyceride or a combination thereof. Similarly, the first functional ingredient can include commercially available turbidity agents / sunscreen agents. Those skilled in the art will be familiar with these products.

[0027] Antioxidant in the first functional ingredient. In some aspects, the first functional ingredient system comprises an antioxidant to provide oxidative stability. Suitable antioxidants can include beta-carotene, vitamin C (ascorbic acid) or its ester, vitamin A or its ester, vitamin E or its ester, tocopherol, lutein or its ester, lignan, lycopene, selenium, flavonoids, polyphenols, extracts (such as rosemary extract), carnosic acid, vitamin antioxidants (such as coenzyme Q10 (CoQ10) and glutathione), or antioxidant enzymes (such as superoxide dismutase (SOD), catalase, or glutathione peroxidase).

[0028] Second functional ingredient.Turning to the aqueous phase of the oil-in-water emulsion, in some aspects, the second aqueous phase contains at least one second functional ingredient. In other aspects, the second functional ingredient comprises a flavor modifier, an acidulant, a preservative, a carbohydrate, a nutrient, a colorant, a juice, a plant extract, a vitamin, or a combination thereof. In some of these aspects, the second functional ingredient is present in an amount of about 0.1% w / w to about 5% w / w by weight of the oil-in-water emulsion. In other aspects, the second functional ingredient is about 0.1% w / w, 0.25% w / w, 0.5% w / w, 0.75% w / w, 1% w / w, 1.25% w / w, 1.5% w / w, 1.75% w / w, 2% w / w, 2.25% w / w, 2.5% w / w, 2.75% w / w, 3% w / w, 3.25% w / w, 3.5% w / w, 3.75% w / w, 4% w / w, 4.25% w / w, 4.5% w / w by weight of the oil-in-water emulsion. , or 4.75% w / w to about 0.25% w / w, 0.5% w / w, 0.75% w / w, 1% w / w, 1.25% w / w, 1.5% w / w, 1.75% w / w, 2% w / w, 2.25% w / w, 2.5 % w / w, 2.75% w / w, 3% w / w, 3.25% w / w, 3.5% w / w, 3.75% w / w, 4% w / w, 4.25% w / w, 4.5% w / w, 4.75% w / w, or 5% w / w.

[0029] The second functional ingredient is a taste modifier.As used herein, "taste modifier" is a component that changes the sweetness quality, increases or decreases the intensity, or masks the aftertaste. Without being bound by theory, it is speculated that taste modifiers function by applying physical or chemical effects to stimulation rather than taste receptors. Some taste modifiers include one or more amphipathic compounds, which are surface-active and destroy the uniformity of oil-in-water emulsions, thereby making them unsuitable for use in consumer product applications. Therefore, in certain aspects of the claimed invention, when the taste modifier is not used in the pre-emulsion, this taste modifier may include at least one amphipathic taste modifier, wherein this taste modifier is included before the emulsion formation stage. In specific aspects, the taste modifier is a sweetness modifier. Exemplary sweetness modifiers include steviol-based compounds, non-steviol-based compounds, or combinations thereof. Suitable sweetness modifiers are known in the art. See, for example, US2015 / 0272184 A1, US2022 / 0046970 A1, US2021 / 0177023 A1, and US2021 / 0251267 A1 of International Flavors & Fragrances Inc. In some aspects, the non-steviol-based compound comprises monk fruit extract. In certain aspects, the sweetness modifier is stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside, α-glucosyl stevia, fructosyl stevia, galactosyl stevia, β-glucosyl stevia, simone glycoside, mogroside IV, mogroside V, monk fruit, monatin, glycyrrhizic acid, verbascoside, secoiridoid glycoside, privet acid, thaumatin, its salt, its glycosylated derivative or a combination thereof. As demonstrated below, the taste modifier can have a destabilizing effect on the oil-in-water emulsion, and the inclusion of the gum arabic emulsifier surprisingly provides an oil-in-water emulsion with a long shelf life of one year or longer. In the absence of the gum arabic emulsifier, the oil-in-water emulsion is not formed at all.

[0030] Other examples of taste modifiers in the second functional ingredient. Other flavor enhancers can include:

[0031] (ii) Taste masking agents, substances used to mask one or more unpleasant taste sensations, particularly bitter, astringent and / or metallic taste sensations or aftertastes. Examples include lactisol [2O-(4-methoxyphenyl) lactic acid] (refer to US 5,045,336), 2,4-dihydroxybenzoic acid potassium salt (refer to US 5,643,941), ginger extract (refer to GB 2,380,936), neohesperidin dihydrochalcone (refer to Manufacturing Chemist 2000, July issue, pages 16-17), certain flavonoids (2-phenylchrome-2-en-4-one) (refer to US 5,580,545), certain nucleotides (e.g. cytidine-5'-monophosphate (CMP)) (cf. US 2002 / 0177576), certain sodium salts (e.g. sodium chloride, sodium citrate, sodium acetate and sodium lactate) (cf. Nature, 1997, Vol. 387, p. 563), lipoproteins of beta-lactoglobulin and phosphatidic acid (cf. EPA 635218), neodiosmine [5,7-dihydroxy-2-(4-methoxy-3-hydroxyphenyl)-7-O-neohesperidosyl-chrome-2-en-4-one] (cf. US 4,154,862), preferably hydroxyflavanones according to EP 1258200, and in this respect further preferably according to WO 2-(4-hydroxyphenyl)-5,7-dihydroxychroman-4-one (naringenin), 2-(3,4-dihydroxyphenyl)-5,7-dihydroxychroman-4-one (eriodictyol), 2-(3,4-dihydroxyphenyl)-5-hydroxy-7-methoxychroman-4-one (eriodictyol-7-methyl ether), 2-(3,4-dihydroxyphenyl)-7-hydroxy-5-methoxychroman-4-one (eriodictyol-5-methyl ether) and 2-(4-hydroxy-3-methoxyphenyl)-5,7-dihydroxychroman-4-one (homoeriodictyol), their (2S)- or (2R)-enantiomers or mixtures thereof and their reaction mixtures with Na as counter cation + , K + NH4 + , Ca 2+ Mg 2+ or Al 3+ monovalent or polyvalent phenolates or gamma-aminobutyric acid (4-aminobutyric acid, either in neutral form ("inner salt") or in carboxylate or ammonium form); and

[0032] (ii) Taste sensates, including spicy, salivating substances, substances causing a warming or tingling sensation, and cooling active ingredients. Examples of spicy and / or salivating substances and / or substances causing a warming and / or tingling sensation on the skin or on the mucous membranes, which may be components of the product according to the invention, are: capsaicin, dihydrocapsaicin, gingerol, zingerol, gingerol, piperine, carboxylic acid-N-vanillylamide, in particular nonanoic acid-N-vanillylamide, pellitorine or spilantholamide, 2-nonanoic acid amide, in particular 2-nonanoic acid-N-isobutylamide, 2-nonanoic acid-N-4-hydroxy-3-methoxyphenylamide, alkyl ethers of 4-hydroxy-3-methoxybenzyl alcohol, in particular 4-hydroxy-3-methoxybenzyl-n-butyl ether, alkyl ethers of 4-acyloxy-3-methoxybenzyl alcohol, in particular 4-acetoxy-3-methoxybenzyl- n-butyl ether and 4-acetoxy-3-methoxybenzyl-n-hexyl ether, alkyl ethers of 3-hydroxy-4-methoxybenzyl alcohol, alkyl ethers of 3,4-dimethoxybenzyl alcohol, alkyl ethers of 3-ethoxy-4-hydroxybenzyl alcohol, alkyl ethers of 3,4-methylenedioxybenzyl alcohol, (4-hydroxy-3-methoxyphenyl)acetic acid amide, in particular (4-hydroxy-3-methoxyphenyl)acetic acid-N-octylamide, vanillylmandelic acid alkylamide, ferulic acid-phenethylamide, nicotinate aldehyde, methyl nicotinate, propyl nicotinate, ethyl 2-butoxynicotinate, benzyl nicotinate, 1-acetoxygaphtalol, polygonaldialdehyde and isodrimeninol, further preferably according to WO 2004 / 000787 or WO 2004 / 043906, alkenecarboxylic acid-N-alkylamides according to WO 2005 / 044778, mandelic acid alkylamides according to WO 03 / 106404 or alkoxyalkanoic acid amides according to WO 2006 / 003210. Examples of preferred spicy natural extracts and / or natural extracts which cause a warming and / or tingling sensation on the skin or on the mucous membranes and which can be a component of the product according to the invention are: extracts of paprika, extracts of pepper (e.g. capsicum extracts), extracts of chili pepper, extracts of ginger root, extracts of Aframomum melgueta, extracts of Spilanthes acmella, extracts of Kaempferia galangal or extracts of Alpinia galanga. Suitable cooling active ingredients include the following: l-menthol, d-menthol, racemic menthol, menthone glycerol acetal (trade name: MGA), Menthyl Lactate (trade name: ML, menthyl lactate, preferably 1-menthyl lactate, in particular 1-menthyl-1-lactate), substituted menthyl-3-carboxamides (e.g. menthyl-3-carboxylic acid-N-ethylamide), 2-isopropyl-N-2,3-trimethyl-butyramide, substituted cyclohexanecarboxamides, 3-menthoxypropane-1,2-diol, 2-hydroxyethyl menthyl carbonate, 2-hydroxypropyl menthyl carbonate, N-acetylglycine menthyl ester, isopulegol, hydroxycarboxylic acid menthyl esters (e.g. menthyl-3-hydroxybutyrate), monomenthyl succinate, 2-mercaptocyclodecanone, menthyl-2-pyrrolidin-5-one carboxylate, 2,3-dihydroxy-p-menthane, 3,3,5-trimethylcyclohexanone glycerol ketal, 3-menthyl-3,6-di- and -trioxaalkanoate, 3-menthyl methoxyacetate and icilin. Particularly preferred cooling active ingredients are as follows: l-menthol, racemic menthol, menthone glycerol acetal (trade name: MGA), menthyl lactate (preferably l-menthyl lactate, especially l-menthyl-l-lactate, trade name: ML), 3-menthoxypropane-1,2-diol, 2-hydroxyethyl menthyl carbonate, 2-hydroxypropyl menthyl carbonate.

[0033] The second functional ingredient is a colorant.In those aspects where a colorant (an example of a second functional ingredient) is included in the oil-in-water emulsion, the colorant can include, for example, the following dyes, colorants or pigments: lactoflavin (riboflavin), β-carotene, riboflavin-5'-phosphate, α-carotene, γ-carotene, canthaxanthin, erythrosine, curcumin, quinoline yellow, yellow orange S, tartrazine, bixin, norbixin (annatto, orlean), capsanthin, capsorubin, lycopene, β-apo- 8'-Carotenal, β-apo-8'-carotene acid ethyl ester, lutein (lutein furanoids, lutein, cryptoxanthin, rubixanthin, violaxanthin, rhodoxanthin), permanent carmine (carminic acid, cochineal red), azorubin, cochineal red A (Ponceau 4R), beetroot red, betanin, anthocyanin, amaranth, patent blue V, indigo I (indigo-carmine), chlorophyll, copper compounds of chlorophyll, acid brilliant green (acid Brilliant Green BS (lissamine green), brilliant black BN, vegetable carbon, titanium dioxide, iron oxides and hydroxides, calcium carbonate, aluminum, silver, gold, pigment ruby ​​BK (lithol rubine BK), methyl violet B, Victoria blue R, Victoria blue B, acilan brilliant blue FFR (brilliantwool blue FFR), naphthol green B, acilan fast green 10G (alkalifast green 10G), ceres yellow GRN, Sudan blue II, ultramarine, phthalocyanine blue, phthalocyanine green, fast acid violet R. Additional naturally obtained extracts (e.g. red pepper extract, black carrot extract, purple cabbage extract) can be used for coloring purposes. Good results are also achieved with the colorants so-called aluminum lakes named below: FD&C Yellow 5 Lake, FD&C Blue 2 Lake, FD&C Blue 1 Lake, Tartrate Yellow Lake, Quinoline Yellow Lake, FD&C Yellow 6 Lake, FD&C Red 40 Lake, Sunset Yellow Lake, Acid Red Lake, Amaranth Red Lake, Ponceau 4R Lake, Erythrosin Lake, Red 2G Lake, Allura Red Lake, Patent Blue V Lake, Indigo Carmine Lake, Brilliant Blue Lake, Brown HT Lake, Black PN Lake, Green S Lake, and mixtures thereof.

[0034] Co-emulsifier.In addition to the emulsifier of the oil-in-water emulsion of the present invention, some aspects also include a co-emulsifier. In some aspects, the co-emulsifier can include a second gum arabic emulsifier. And in still other aspects, the weight ratio of emulsifier and co-emulsifier is in the range of about 1:5 to about 10:1. In some aspects, the weight ratio of emulsifier system and co-emulsifier is about 1:5 to about 3:1. In other aspects, the weight ratio of emulsifier system and co-emulsifier is about 1:1, 1:2 or 2:1.

[0035] Acidulant in the second functional ingredient In aspects where the second functional ingredient system comprises an acidulant, the acidulant may include acetic acid, citric acid, malic acid, tartaric acid, succinic acid, fumaric acid, lactic acid, benzoic acid, sulfonic acid, ascorbic acid, phosphoric acid, gluconic acid, or a combination thereof. In some aspects, the acidulant is present in an amount of about 0.1% w / w to about 2% w / w by weight of the oil-in-water emulsion. In other aspects, the acidulant is present at about 0.1% w / w, 0.2% w / w, 0.3% w / w, 0.4% w / w, 0.5% w / w, 0.6% w / w, 0.7% w / w, 0.8% w / w, 0.9% w / w, 1% w / w, 1.1% w / w, 1.2% w / w, 1.3% w / w, 1.4% w / w, 1.5% w / w, 1.6% w / w, 1.7% w / w, 1.8% w / w, 1.9% w / w, 2.10% w / w, 2.20% w / w, 2.30% w / w, 2.40% w / w, 2.50% w / w, 2.60% w / w, 2.70% w / w, 2.80% w / w, 2.90% w / w, or 1.9% w / w to about 0.2% w / w, 0.3% w / w, 0.4% w / w, 0.5% w / w, 0.6% w / w, 0.7% w / w, 0.8% w / w, 0.9% w / w, 1% w / w, 1 .present in an amount of 1% w / w, 1.2% w / w, 1.3% w / w, 1.4% w / w, 1.5% w / w, 1.6% w / w, 1.7% w / w, 1.8% w / w, 1.9% w / w, or 2% w / w.

[0036] In addition to providing taste benefits for the oil-in-water emulsion, acidulants can be included to affect the pH of the oil-in-water emulsion. In some aspects, the pH of the oil-in-water emulsion has a pH of about 3.0 to about 5.0. In other aspects, the pH of the oil-in-water emulsion is about 3.0, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4, 3, 4.4, 4.5, 4.6, 4.7, 4.8 or 4.9 to about 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9 or 5.0.

[0037] The second functional ingredient is a preservative.As mentioned above, the second functional ingredient system can include a preservative. In some aspects, the preservative inhibits or slows down the growth of microorganisms. In other aspects, the preservative limits microbial contamination. The growth and / or contamination of microorganisms (such as bacteria, yeast and mold) is the cause of the quality deterioration or corruption of food and beverages, thus resulting in a short shelf life. Suitable preservatives can include sorbates, benzoates, EDTA (ethylenediaminetetraacetic acid) disodium calcium, sodium polyphosphate, natamycin, the dextrose ferment of culture, plant extracts containing polyphenols (flavonoids, quinones, tannins, etc.), terpenoids, alkaloids, lectins or combinations thereof. Exemplary sorbates can include calcium sorbate and potassium sorbate. Exemplary benzoates can include sodium benzoate and potassium benzoate.

[0038] Carbohydrates in the second functional ingredient. As mentioned above, the second functional component system can also include carbohydrates. In some aspects, carbohydrates include monosaccharides, disaccharides, polysaccharides, or combinations thereof. Exemplary monosaccharides can include glucose, fructose, galactose, ribose, and xylose. Exemplary disaccharides can include sucrose, maltose, and lactose. Exemplary polysaccharides can include xanthan gum, guar gum, and pectin.

[0039] In some aspects, the carbohydrate is present in an amount of about 0.1% w / w to about 20% w / w by weight of the oil-in-water emulsion. In other aspects, the carbohydrate is present in an amount of about 0.1% w / w, 0.5% w / w, 1% w / w, 2% w / w, 3% w / w, 4% w / w, 5% w / w, 6% w / w, 7% w / w, 8% w / w, 9% w / w, 10% w / w, 11% w / w, 12% w / w, 13% w / w, 14% w / w, 15% w / w, 16% w / w, 17% w / w, 18% w / w, 19% w / w, 20% w / w, 21% w / w, 22% w / w, 23% w / w, 24% w / w, 25% w / w, 26% w / w, 27% w / w, 28% w / w, 29% w / w, 30% w / w, 31% w / w, 32% w / w, 33% w / w, 34% w / w, 35% w / w, 36% w / w, 37% w / w, 38% w / w, 39% w / w, 40% w / w, 41% w / w, 42% w / w, 43% w / w, 44% w / w w, or 19% w / w to about 0.5% w / w, 1% w / w, 2% w / w, 3% w / w, 4% w / w, 5% w / w, 6% w / w, 7% w / w, 8% w / w, 9% w / w, 10% w / w, 11% w / w, 12% w / w, 13% w / w, 14% w / w, 15% w / w, 16% w / w, 17% w / w, 18% w / w, 19% w / w, or 20% w / w.

[0040] Nutrient content of the second functional ingredient. In addition, as mentioned above, the second functional ingredient system can include nutrients. In some aspects, the nutrients can include vitamins, or combinations thereof. Suitable vitamins can include any vitamin, its derivatives, and salts thereof. Examples are as follows: vitamin A and its analogs and derivatives (e.g., retinol, retinal, retinyl palmitate, retinoic acid, retinoic acid, and isotretinoin, collectively referred to as retinoids), vitamin E (tocopherol and its derivatives), vitamin C (L-ascorbic acid and its esters and other derivatives), vitamin B3 (niacinamide and its derivatives), vitamin D (and its analogs and derivatives), vitamin K (and its analogs and derivatives), or combinations thereof.

[0041] Application of oil-in-water emulsion of the present invention.This oil-in-water emulsion can be used for various consumer goods, food or medicine.Especially and not subject to application constraint, flavor emulsion can be applied to beverage, chewing gum, candy, oral care product, snack food, dairy product, soup, sauce and condiment.In some respects, consumer goods comprises bakery, dairy product, fruit ice, candy product, sugar-free candy, jam, jelly, gelatin dessert, pudding, animal feed, pressed candy sheet, hard boiled candy, pectin-based candy, chewy candy, cream-heart candy, soft candy, sugar-free hard boiled candy, sugar-free gum-based candy, sugar-free chewy candy, sugar-free cream-heart candy, chewing gum, toothpaste, mouthwash, breath freshener, cough drops, lozenge, cough syrup, decongestant, acid suppressant, anti-dyspepsia preparation, oral analgesic or its combination.

[0042] In a particular aspect, the oil-in-water emulsion is used in a beverage, a beverage liquid concentrate, or a dry beverage powder. Thus, in addition to the flavor emulsion, the present invention also provides a finished beverage product or a liquid beverage concentrate containing the oil-in-water emulsion of the present invention.

[0043] In some aspects, the oil-in-water emulsion is dosed at a level between 1 ppm and 60% (e.g., 1 ppm to 20%, 5 ppm to 5%, and 10 ppm to 1%) by weight of the final beverage product such that the product contains 0.01 ppm to 10% (0.1 ppm to 5%, 0.5 ppm to 1%, and 1 ppm to 100 ppm) of flavor oil. In specific aspects, the final beverage product is turbid, having a turbidity of at least 100 nephelometric turbidity units (NTU) as measured by a calibrated nephelometer.

[0044] Liquid beverage concentrates.As used herein, the term "liquid beverage concentrate" means a liquid composition that can be diluted with another liquid (e.g., an aqueous drinkable liquid) to provide a finished beverage or added to a food product prior to consumption. The phrase "liquid" refers to a non-gaseous, flowable, fluid composition at room temperature (i.e., 70°F). The term "finished beverage" as used herein means a beverage prepared by a basic soft drink (i.e., ready-to-drink) preparation procedure or by diluting a concentrate to provide a beverage in a drinkable, consumable form. An exemplary common basic soft drink preparation procedure includes (1) a syrup preparation step; (2) a water treatment step including a filtration step; (3) mixing the syrup into filtered water; (4) an optional carbonation step; (5) a step of purifying the air and water in the bottle and adding the prepared soft drink; and (6) followed by a labeling step.

[0045] In some aspects, the concentrate is not drinkable due to the acidulant content and / or flavor intensity. For example, to clarify the term "concentration", a concentration of 75 times (i.e., "75X") would be equivalent to 1 part concentrate to 74 parts water (or other drinkable liquid) to provide a final beverage. In other words, the flavor profile of the final beverage is considered when determining the appropriate dilution level, and therefore the concentration, of a liquid beverage concentrate. The dilution factor of a concentrate can also be expressed as the amount required to provide a single serving of concentrate.

[0046] The viscosity, pH, and formulation of the concentrate depend at least in part on the expected dilution factor. In one approach, a moderately concentrated product can be formulated so as to be diluted by a factor of at least 5 to provide a final beverage (e.g., an 8 oz. beverage). In one aspect, the concentrate is formulated to be diluted by a factor of 5 to 15 to provide a final beverage. In this form, the liquid concentrate has a pH of 2.5 to 4.5; and a viscosity of 7.5 to 100 cPs, 10 to 100 cPs, 15 to 100 cPs, 10 to 50 cPs, or 10 to 20 cPs as measured with a Brookfield DVII+Pro viscometer using a Spindle S00 at 50 rpm and 20°C.

[0047] The acidulant in the second functional ingredient.In some aspects, the concentrate comprises at least 0.1% to 15% acidulant by weight of the concentrate. If desired, any edible food-grade organic or inorganic acid can be used, such as but not limited to citric acid, malic acid, succinic acid, acetic acid, hydrochloric acid, adipic acid, tartaric acid, fumaric acid, phosphoric acid, lactic acid, sodium acid pyrophosphate, its salt, or a combination thereof. The selection of the acidulant can depend at least in part on the desired pH of the concentrate and / or the taste of the final beverage of the dilution imparted by the acidulant. In another aspect, the amount of the acidulant included in the concentrate can depend on the strength of the acid. For example, compared with a stronger acid (such as phosphoric acid), a larger amount of lactic acid will be required in the concentrate to reduce the pH of the final beverage. In some aspects, a buffer can be added to the concentrate to provide an increased acid content at a desired pH. Suitable buffers include, for example, conjugate bases of an acid, gluconates, acetates, phosphates, or any salts of an acid (e.g., sodium citrate and potassium citrate). In other cases, the undissociated salts of an acid can buffer the concentrate. In some aspects, the consumable has a pH of about 2.5 to about 4.5.

[0048] Concentrate. Beverage of the present invention or concentrate can comprise one or more fruit juices or fruit juice concentrates (such as at least 4X concentrated products) from the fruit or vegetables added for bulk solids. In one aspect, fruit juice or fruit juice concentrate can comprise for example coconut juice (also commonly referred to as coconut water), apple, pear, grape, orange, potato, mandarin orange, lemon, lime, tomato, carrot, beet, asparagus, celery, kale, spinach, pumpkin, strawberry, raspberry, banana, blueberry, mango, passion fruit, peach, plum, papaya or its combination. If desired, fruit juice or fruit juice concentrate can also be used as puree to add.

[0049] As noted, concentrates can be added to drinkable liquids to form flavored beverages. In some respects, concentrates can be undrinkable (as due to high acid content and flavor intensity). For example, beverage concentrates can be used to provide flavors for water, cola, carbonated water, tea, coffee, seltzer, club soda, etc., and can also be used to enhance the flavor of fruit juice. In one aspect, beverage concentrates can be used to provide flavors for alcoholic beverages, which include but are not limited to flavored champagne, sparkling wine, winespritzer, cocktails, martinis, etc. In a specific aspect, concentrates are used in optically transparent beverages.

[0050] Beverage concentrates can also be combined with a variety of foods to add flavor to the food. For example, the concentrates can be used to provide flavor to a variety of solid, semi-solid, and liquid foods, including but not limited to oatmeal, cereals, yogurt, de-whey yogurt, cottage cheese, cream cheese, frosted sugar, salad dressings, sauces, and desserts (such as ice cream, sherbet, sorbet, and Italian ice). One of ordinary skill in the art can easily determine the appropriate ratio of beverage concentrate to food or beverage.

[0051] The unconventional addition of a second aqueous phase and unexpected stability are present in the present invention. In addition to the above composition, a method for preparing a stable oil-in-water emulsion is also provided. Unconventionally, the emulsion preparation method of the present invention requires adding a second aqueous phase to the emulsion after homogenization. The addition of the second aqueous phase does not destabilize the emulsion, but provides unexpectedly good stability to the flavor composition.

[0052] In some aspects, the method of preparing the flavor composition comprises the steps of providing a first aqueous phase containing an arabic gum emulsifier, the arabic gum emulsifier comprising arabinogalactan-protein, then providing an oil phase containing a first functional ingredient, and then emulsifying the oil phase into the first aqueous phase to obtain an oil-in-water emulsion. Subsequently, a second aqueous phase containing a second functional ingredient system is combined with the oil-in-water emulsion to form a final emulsion, wherein the average droplet size is about 0.1 μm to about 1 μm in diameter, and the weight ratio of arabinogalactan-protein to oil is at least 1:10.

[0053] The oil-in-water emulsions of the present invention are prepared by emulsifying the oil phase into the aqueous phase in the presence of a gum arabic emulsifier using conventional homogenization techniques as are readily known to those of ordinary skill in the art. Briefly, the emulsion is typically prepared by mixing the aqueous and oil phases and subjecting the mixture to several homogenizations, or in the terminology of the art, more than one "pass" of homogenization. According to one example of the present invention, a pre-emulsification step (i.e., a high shear mixing step) may be included in the process to set the initial particle size prior to high pressure homogenization. The speed of high shear mixing may range from 3,000 rpm to 20,000 rpm, and the mixing time may range from 5 to 30 minutes. The mixture is then homogenized using a high pressure homogenizer (e.g., a commercially available Niro Panda 2000) or other types of homogenizers (e.g., commercially available from Microfluidics). The oil-in-water emulsion can be prepared by using EMULSIFLEX (commercially available from Avestin). Homogenization can be performed once, twice, or more times at 2,000 psi or higher, preferably 3,000 psi or higher. Homogenization can also be performed twice, three times, or more times using a two-stage homogenizer at 3,000 / 300 psi to 10,000 / 1,000 psi or 6,500 / 500 psi to 20,000 / 2,000 psi.

[0054] High pressure homogenization. In some aspects, the emulsification step comprises high pressure homogenization, wherein the operating pressure is up to 30,000psi. Those skilled in the art will be familiar with various types of equipment that can be used to homogenize the oil phase and the aqueous phase together, including a high pressure homogenizer. In some aspects, the high pressure homogenization step can relate to a 2-stage homogenizer, wherein the first stage has a pressure of about 4500psi to about 5000psi, and the second stage has a pressure of about 400psi to 600psi. In other aspects, the emulsification step can include at least 2 times by a high speed homogenizer.

[0055] Drying method. In some aspects, the method for preparing the oil-in-water emulsion may include a step of drying to form a dried composition after the step of forming the final emulsion. Those skilled in the art will be familiar with various types of equipment that can be used for drying, including equipment such as single-stage and multi-stage spray dryers, fluidized bed dryers, drum dryers, vacuum dryers, freeze dryers, infrared dryers, etc.

[0056] Various properties of the final emulsion formulation. As a result of performing the methods as described herein, the resulting final emulsion can have various properties. In some aspects, the final emulsion has an average oil droplet size of less than one micron. In other aspects, the final emulsion can have a pH of about 3.0 to about 5.0, and in still other aspects, the final emulsion can have a water activity of 0.90 to about 0.99.

[0057] Co-emulsifier. In some aspects, the first aqueous phase further comprises a co-emulsifier. In some aspects, the co-emulsifier comprises a second gum arabic emulsifier. In other aspects, the co-emulsifier comprises a second gum arabic emulsifier having a weight average molecular weight of less than 5 x 10 6 Dalton's arabinogalactan-protein.

[0058] Improved stability of oil-in-water emulsions is claimed.The stable oil-in-water emulsions of the present invention exhibit improved stability, as measured by various means such as droplet size, ringing, separation, etc. Those skilled in the art will be familiar with these methods for testing emulsion stability. In some aspects, the stable oil-in-water emulsion has improved stability in a stable period of about 8 months to about 18 months.

[0059] Enhancement of flavor. Also provided are methods for enhancing the taste of consumer products using the oil-in-water emulsions of the present invention. These methods for enhancing the taste of consumer products employ the above steps, which include providing a first aqueous phase containing a gum arabic emulsifier, then providing an oil phase containing a first functional ingredient system, then emulsifying the oil phase into the first aqueous phase, thereby obtaining an oil-in-water emulsion, and then providing a second aqueous phase containing a second functional ingredient system, then mixing the second aqueous phase with the oil-in-water emulsion to form a final emulsion, and adding the final emulsion to the consumer product.

[0060] The consumables thus enhanced can exhibit enhanced taste, as measured by various sensory testing methods, such as quantitative descriptive analysis, expert tasting, etc. In some aspects, the consumables have a higher intensity of juiciness, a higher intensity of sweetness, or a combination thereof, as measured by sensory testing.

[0061] Other modifications of the present invention will be apparent to those skilled in the art from the teachings of this specification. Such modifications are understood to be within the scope of the present invention. In addition, unless otherwise indicated, all parts, percentages, ratios, and ratios mentioned herein and in the claims are typically by weight.

[0062] Unless otherwise indicated, all parts, percentages and ratios referred to herein and in the claims are by weight.

[0063] The values ​​and dimensions disclosed herein should not be understood as being strictly limited to the exact numerical values ​​recited. Instead, unless otherwise specified, each such value is intended to mean the recited value and a functionally equivalent range around that value. For example, a value disclosed as "50%" is intended to mean "about 50%".

[0064] The terms "include," "includes," and "including" are intended to be non-limiting.

[0065] All publications cited herein are incorporated by reference in their entirety.

[0066] The following non-limiting examples are provided to further illustrate embodiments of the present invention.

[0067] Example 1: Materials and Methods

[0068] As an illustration, an oil-in-water emulsion is prepared according to the procedure described below. Briefly, practice relates to preparing the first and second aqueous phases by dispersing and dissolving a water-soluble / dispersible dry material in water until uniformly and without lumps. In particular, the first aqueous phase comprises an arabic gum emulsifier, an acidulant, and a preservative. The oil phase is prepared with a first functional ingredient (for example, flavor oil, weighting agent, lipid, antioxidant, opacifier / turbidity agent, or a combination thereof), and the second aqueous phase comprises a second functional ingredient, for example a flavor regulator, an acidulant, a preservative, a carbohydrate, a nutritional ingredient, a coloring agent, a juice, a plant extract, a vitamin, or a combination thereof. Then, under constant stirring, the oil phase is added to the first aqueous phase, until a uniform mixture is obtained.

[0069] The pre-emulsion is prepared by high shearing the oil dispersion solution with a stator-rotor mixer until an average droplet size of 5 μm or less is achieved. The pre-emulsion is then processed by high pressure homogenization to obtain a uniform oil-in-water emulsion. A second aqueous phase comprising at least one second functional ingredient is then mixed with the oil-in-water emulsion to form the final resulting oil-in-water emulsion. Adding this second aqueous phase after emulsion formation provides a significant, measurable improvement in emulsion stability by reducing lift or separation of the final emulsion.

[0070] The resulting emulsion typically contains 50% or more water. This can be adjusted by using less or more water, depending on the solubility of the dry material, the concentration of the oil phase, and various factors related to the effective operation of the high shear mixer and high pressure homogenizer. The emulsions were made using standard process conditions as shown in Table 1 below. In the following examples, a batch size of 1000 grams was prepared for each oil-in-water emulsion.

[0071] Table 1

[0072] High shear mixing High pressure homogenization Device Type SILVERSON L4RT APVGAULIN Mixing speed (rpm) 4000 Mixing time (minutes) 3 Stage 1 Pressure (psi) 4500 Stage 2 Pressure (psi) 500 Number of passes 3

[0073] Example 2: Emulsions using gum arabic from different sources

[0074] According to the method described in Example 1, the composition provided in Table 2 below was used to prepare the product under the trade name Acacia MAX (Ingredion Inc., Bridgewater, NJ) commercially available gum arabic was used to prepare a flavor emulsion of one example of the present invention, namely, emulsion I. Comparative emulsions I', II', III' and IV' were prepared according to the same procedure as emulsion I, except that Acacia MAX is sold under the trade name INSTANTGUM TM AA, EFICACIA TM XE、SUPERSTAB TM, and SPRAYGUM TM Other types of gum arabic available from BE (Nexira USA, Somerville, NJ) were substituted.

[0075] The steviol-based compound acting as a flavor modulator is added to the second aqueous phase, while all other water-soluble ingredients are added to the first aqueous phase. The preservative used in this example is a mixture of potassium sorbate and sodium benzoate. The oil phase contains 70 grams of orange flavor (International Flavors & Fragrances, New York, NY) and 55 grams of ester gum (Eastman Chemical Company, Kingsport, TN).

[0076] Table 2

[0077]

[0078] Emulsion Physical Stability The physical stability of the flavor emulsion of the present example (i.e., Emulsion I) at time zero and after storage at 40°C for 4 weeks was compared with the physical stability of Emulsion I', Emulsion II', Emulsion III', and Emulsion IV' at time zero and after storage at 40°C for 4 weeks, as shown in Table 3 below. Although Emulsion I, Emulsion I', Emulsion II', and Emulsion III' showed good emulsion physical characteristics at time 0, i.e., homogeneous and without phase separation, only Emulsion I of the present invention showed the surprising and unexpected result of having better physical stability (slight phase separation) after storage. The SPRAYGUM used in Emulsion IV' TM BE (Seyal species) was the least preferred gum arabic for emulsifying properties and it was the least preferred gum arabic for Emulsion I, Emulsion I', Emulsion II', and Emulsion III', respectively. Acacia MAX, INSTANTGUM TM AA, EFICACIA TM XE, and SUPERSTAB TM Unlike Emulsion IV, the latter four all belong to the species Senegal. Not surprisingly, emulsion IV' did not form properly and showed oiling off both at time 0 and after storage.

[0079] Table 3

[0080]

[0081] -, no phase separation; +, slight phase separation, ie, slight separation of aqueous and emulsion phases; ++, significant phase separation; +++, broken emulsion, ie, with a solid oil layer on top.

[0082] The oil droplet size of the emulsion was measured using a Coulter Counter LS13 320 Particle Size Analyzer (Beckman Coulter Life Sciences, Indianapolis, Indiana). Other methods of measuring oil droplet size are readily known to those of ordinary skill in the art. The emulsions were compared for oil droplet size (mean and D97 values) measurements at time zero and after accelerated storage for 1 day at 57°C. These results are shown in Table 4 below. D97 is the oil droplet size at which 97% of the total droplet population is smaller than this value.

[0083] Table 4

[0084]

[0085]

[0086] Surprising and unexpected results. As shown in Table 4, the inventive emulsion I surprisingly and unexpectedly exhibited both a smaller time zero average droplet size and a smaller D97 droplet size when compared to comparative emulsions I'-IV'. Emulsion I also exhibited minimal oil droplet size growth, i.e., unlike the other emulsions, emulsion I did not exhibit an increase in average droplet size and D97 droplet size after accelerated storage at 57°C for 1 week. Because emulsion IV' did not form properly (oiling out), the oil droplet size data was not available because the oil droplet size of the emulsion could not be properly measured at time zero and after storage.

[0087] Quantification of Arabinogalactan-protein and Arabinogalactan. In addition to SPRAYGUM TM In addition to BE, the weight percentages of arabinogalactan-protein and arabinogalactan and the molecular weight (MW) of arabinogalactan-protein of each gum arabic were determined using a WATERS Alliance 2695 high performance liquid chromatography (HPLC) system under the conditions presented below in Table 5. Other methods for determining weight percentages are readily known to those of ordinary skill in the art.

[0088] Table 5

[0089]

[0090] Each sample was analyzed in duplicate and the results are presented in Tables 6 and 7 below.

[0091] Table 6

[0092]

[0093] AG, arabinogalactan; AGP, arabinogalactan-protein.

[0094] Table 7

[0095]

[0096] AGP, arabinogalactan-protein.

[0097] The data showed that compared with the other three gum arabic, Acacia MAX has the highest weight (%) ratio of arabinogalactan-protein to arabinogalactan and the largest molecular weight.

[0098] Example 3: Emulsions using different amounts of gum arabic

[0099] A flavor emulsion of one embodiment of the present invention (i.e., emulsion II) was prepared according to the same procedure as emulsion I, except that The level of Acacia MAX was reduced from 75 g to 50 g, as shown in Table 8 below. Emulsions III, IV, and V of the present invention were prepared according to the same procedure, except that the composition The level of Acacia MAX was increased from 75 g to 100 g, 125 g and 156 g respectively. The preservative used in this example was a mixture of potassium sorbate and sodium benzoate.

[0100] Table 8

[0101]

[0102] Stability and droplet size. The physical stability of the flavor emulsion of the present invention (i.e., emulsion I) at time zero and after storage for 4 weeks at 40°C was compared to the physical stability of emulsions II, III, IV, and V at time zero and after storage for 4 weeks at 40°C, as shown in Table 9 below. Oil droplet size measurements were performed as described in Example 2.

[0103] Table 9

[0104]

[0105] -, no phase separation; +, slight phase separation, i.e., slight separation of the aqueous phase and the emulsion phase; ++, significant phase separation.

[0106] A comparison of the oil droplet size (mean and D97 values) measurements made on the emulsions at time zero and after accelerated storage for 1 day at 57°C is shown in Table 10 below.

[0107] Table 10

[0108]

[0109]

[0110] As shown in Tables 9 and 10, for an emulsion containing 125 grams of oil phase to be stable both at time zero and upon storage, The minimum level for Acacia MAX is 75 grams.

[0111] Example 4: Emulsions containing different arabinogalactan-protein contents

[0112] Under the trade name INSTANTGUM TM AA, EFICACIA TM XE、SUPERSTAB TM ,and The gum arabic products sold by AcaciaMAX are composed of 11.2%, 13.8%, 15.7%, and 23.8% arabinogalactan-protein by weight, respectively. Following the same procedure as Emulsion I, several examples of flavor emulsions of the present invention were prepared using 1.8% steviol-based taste modifier, 12.5% ​​oil phase, and different amounts of these four different gum arabic sources, which provided different arabinogalactan-protein contents to the emulsions (Table 11).

[0113] Table 11

[0114]

[0115]

[0116] AGP, arabinogalactan-protein.

[0117] Stability and Droplet Size. The flavor emulsions were compared for physical stability and viscosity (determined using a Brookfield viscometer (Model DV-III) with spindle #4 at 60 rpm) after storage for 4 weeks at 40°C (Table 12). Other methods for determining physical stability and viscosity are readily known to those of ordinary skill in the art.

[0118] Table 12

[0119]

[0120]

[0121] -, no phase separation; +, slight phase separation, i.e., slight separation of the aqueous phase and the emulsion phase; ++, significant phase separation.

[0122] Oil droplet size measurements were performed as described in Example 2. A comparison of oil droplet size (mean and D97 values) measurements performed on the emulsions at time zero, after accelerated storage for 1 day at 57°C, or after storage for 6 weeks at 40°C is shown in Table 13.

[0123] Table 13

[0124]

[0125] As shown in Tables 12 and 13, Emulsion X, Emulsion XI, Emulsion XXVII, Emulsion XXVIII, Emulsion XXIX, and Emulsion XXX showed good emulsion physical stability, i.e., no phase separation and / or light phase separation after storage at 40° C. for 4 weeks, and excellent droplet size stability, i.e., no increase in both the average droplet size and the D97 droplet size after accelerated storage for 1 day at 57° C. These results indicate that exemplary stable emulsions of the present invention are at a suitable viscosity (i.e., greater than 30 cPs) when the % by weight of arabinogalactan-protein is greater than 1.5%, the % arabinogalactan-protein:oil ratio is at least 0.1 and / or the % gum arabic:oil ratio is at least 0.8.

[0126] Example 5: Addition of an amphiphilic taste modifier to the first aqueous phase and failure results

[0127] To confirm the negative impact of adding an amphiphilic taste modifier in the first aqueous phase, flavor emulsions of the present invention were prepared following the same procedure as Emulsion I, except that 1.8% or 0.9% of a steviol-based compound was added to the first aqueous phase prior to high shear mixing with the oil phase (Table 14).

[0128] Table 14

[0129]

[0130]

[0131] AGP, Arabinogalactan-protein

[0132] Stability and Droplet Size. Physical stability and oil droplet size measurements were determined as previously described in Example 2, and the results are presented in Table 15 below.

[0133] Table 15

[0134]

[0135] +++, broken emulsion, ie, with a solid oil layer on top.

[0136] Notably, the addition of the amphiphilic taste modifier did not provide an average droplet size of less than 1 μm and consistently disrupted the emulsion, regardless of the amount of taste modifier included. These results demonstrate the criticality of adding the amphiphilic taste modifier after emulsion formation. This is because the taste modifier, being a steviol-based taste modifier, is amphiphilic and hinders emulsion formation by causing instability. Oil droplet size data for some samples were not available because the oil droplet size of the emulsion could not be properly measured after storage.

[0137] Example 6: Including co-emulsifier

[0138] A flavor emulsion of one example of the present invention (i.e., emulsion XLVI) was prepared according to the same procedure as emulsion I, except that The level of Acacia MAX was reduced from 75g to 50g and INSTANTGUM TM AA was added as a co-emulsifier to the first aqueous phase with a total level of 156 grams of gum arabic as shown in Table 16. Acacia MAX and INSTANTGUM TM Both AA are amphiphilic components, but they do not hinder the formation of emulsions. Emulsions XLVII and XLVIII of the examples of the present invention were prepared according to the same procedure as emulsion I, except that the composition The levels of Acacia MAX have increased from 50g to 75g and 100g respectively, and INSTANTGUM TM The level of AA co-emulsifier was reduced from 106 grams to 81 grams and 56 grams respectively. The preservative used in this example was a mixture of potassium sorbate and sodium benzoate.

[0139] Table 16

[0140]

[0141] Stability and Droplet Size The physical stability of the flavor emulsions of the present invention (ie, emulsion XLVI, emulsion XLVII, emulsion XLVIII) at time zero and after storage at 40°C for 4 weeks was compared as shown in Table 17.

[0142] Table 17

[0143]

[0144] -, no phase separation; +, light phase separation, i.e., slight separation of the aqueous phase and the emulsion phase.

[0145] Surprising and unexpected results.Oil droplet size measurements were performed as described in Example 2. A comparison of the oil droplet size (mean and D97 values) measurements performed on the emulsions at time zero and after accelerated storage for 1 day at 57°C is shown in Table 18.

[0146] Table 18

[0147]

[0148] As shown in Tables 17 and 18, Emulsion XLVI, Emulsion XLVII, and Emulsion XLVIII of the present invention surprisingly and unexpectedly showed excellent time zero performance as well as emulsion physical stability, i.e., minimal phase separation, and oil droplet size stability, i.e., no increase in average droplet size and D97 droplet size after storage.

[0149] Example 7: Modulation of emulsifier dosage

[0150] The flavor emulsions of the examples of the present invention were prepared according to the same procedure as emulsion I (12.5% ​​oil phase), wherein 1.8 wt% of a flavor modifier and different amounts of Acacia MAX and INSTANTGUM TM Combinations of AA as co-emulsifiers (Table 19).

[0151] Table 19

[0152]

[0153] AGP, arabinogalactan-protein.

[0154] Stability and Droplet Size. The physical stability and viscosity (determined using a Brookfield viscometer (Model DV-III) with spindle #4 at 60 rpm) of the flavor emulsions after storage for 4 weeks at 40°C were compared (Table 20). Other ways to measure physical stability and viscosity are readily known to those of ordinary skill in the art.

[0155] Table 20

[0156]

[0157] -, no phase separation; +, slight phase separation; ++, significant phase separation.

[0158] Oil droplet size measurements were performed as described in Example 2. A comparison of oil droplet size (mean and D97 values) measurements performed on the emulsions at time zero, after accelerated storage for 1 day at 57°C, or after storage for 6 weeks at 40°C is shown in Table 21.

[0159] Table 21

[0160]

[0161] As shown in Tables 20 and 21, the emulsions containing the emulsifier combination of the inventive examples exhibited excellent time zero performance as well as demonstrated physical and oil droplet size stability after storage.

[0162] Example 8: Use of emulsion in beverage products

[0163] A beverage of one example of the present invention, i.e., beverage A, was prepared according to the procedure described below. More specifically, 0.1% (wt / vol) of emulsion I was mixed with a non-alcoholic beverage solution prepared using the recipe shown in Table 22. According to the procedure for beverage A, beverages B, C, D, E, F, G, and H of examples of the present invention were prepared using emulsions III, IV, V, XLVI, XLVII, XLVIII, and LIII, respectively, except that different emulsions were used.

[0164] Three hundred grams of each beverage were placed in clear 10-oz glass bottles and stored horizontally at ambient temperature for a period of 6 weeks. The stability of the seven beverages was monitored and it was observed that all beverage samples exhibited excellent stability with no signs of creaming or ringing.

[0165] Table 22

[0166] Element g / L Emulsion I 1 Syrup 74°Brix 86 Citric acid 1.2 Sodium Benzoate 0.2 water Up to 1 liter

[0167] The beverage of the present invention, i.e., beverage I, was prepared using emulsion I according to the same procedure as beverage A, except that the syrup 74° Brix in the beverage composition was increased to 122 grams. The beverages J, K, L, M, N, and O of the present invention were prepared according to the same procedure as beverage I (i.e., the syrup 74° Brix was increased to 122 grams), except that emulsions III, IV, V, XLVI, XLVII, XLVIII, and LIII were used, respectively.

[0168] Three hundred grams of each beverage were placed in clear 10-oz glass bottles and stored horizontally at ambient temperature for a period of 6 weeks. The stability of the beverages was monitored and it was observed that all beverage samples exhibited excellent stability with no signs of creaming or ringing.

[0169] The claims are not limited to the preferred embodiments and examples, but will cover numerous modifications and equivalents consistent with the entire written description.

Claims

1. An oil-in-water emulsion, comprising: (i) an oil phase comprising at least one first functional ingredient, wherein the at least one first functional ingredient is a flavor oil, a weighting agent, a lipid, an antioxidant, an opacifier / clouding agent, or a combination of any of the foregoing, (ii) a first aqueous phase comprising at least one gum arabic emulsifier comprising arabinogalactan-protein, and (iii) a second aqueous phase comprising at least one second functional ingredient, wherein the at least one second functional ingredient is a flavor modifier, an acidulant, a preservative, a carbohydrate, a nutrient, a colorant, a juice, a plant extract, a vitamin, or any combination of the foregoing, wherein the oil-in-water emulsion comprises a plurality of oil droplets, each oil droplet having an average droplet size of about 0.1 μm to about 1 μm in diameter, and the weight ratio of arabinogalactan-protein to oil is at least 1:

10.

2. The oil-in-water emulsion according to claim 1, wherein The arabinogalactan-protein content of the emulsion is at least 1.0% w / w by weight.

3. The oil-in-water emulsion according to claim 1, wherein The weight ratio of gum arabic emulsifier to oil is at least 1:1.

3.

4. The oil-in-water emulsion according to claim 1, wherein The viscosity of the emulsion is at least 30 cPs.

5. The oil-in-water emulsion according to claim 1, wherein The taste modifier is a sweetness modifier.

6. The oil-in-water emulsion according to claim 5, wherein The sweetness modifier is a steviol-based compound, a non-steviol-based compound, or any combination of the foregoing.

7. The oil-in-water emulsion according to claim 1, wherein The second functional ingredient is present in an amount of about 0.1% w / w to about 5% w / w by weight of the oil-in-water emulsion.

8. The oil-in-water emulsion according to claim 1, further comprising a co-emulsifier.

9. The oil-in-water emulsion according to claim 8, wherein The co-emulsifier is a second gum arabic emulsifier.

10. A method for preparing an oil-in-water emulsion, the method comprising the following steps: (a) emulsifying a first aqueous phase with an oil phase to obtain an oil-in-water emulsion, wherein the oil phase comprises at least one first functional ingredient, wherein the at least one first functional ingredient is a flavor oil, a weighting agent, a lipid, an antioxidant, an opacifier / clouding agent, or a combination of any of the foregoing, and the first aqueous phase comprises at least one gum arabic emulsifier comprising arabinogalactan-protein, and (b) mixing a second aqueous phase with the oil-in-water emulsion to form a final oil-in-water emulsion, wherein the second aqueous phase comprises at least one second functional ingredient, wherein the at least one second functional ingredient is a flavor modifier, an acidulant, a preservative, a carbohydrate, a nutrient, a colorant, a juice, a plant extract, a vitamin, or any combination of the foregoing, wherein the final oil-in-water emulsion comprises a plurality of oil droplets, each oil droplet having an average droplet size of about 0.1 μm to about 1 μm in diameter, and a weight ratio of arabinogalactan-protein to oil of at least 1:

10.

11. The method of claim 10, wherein: The emulsification step includes high pressure homogenization.

12. The method of claim 10, wherein: The arabinogalactan-protein content of the oil-in-water emulsion is at least 1.0% w / w by weight.

13. The method of claim 10, wherein: The weight ratio of gum arabic emulsifier to oil is at least 1:1.

3.

14. The method of claim 10, wherein: The viscosity of the oil-in-water emulsion is at least 30 cPs.

15. The method of claim 10, wherein: The taste modifier is a sweetness modifier.

16. The method of claim 10, further comprising a co-emulsifier.

17. The method of claim 16, wherein: The co-emulsifier is a second gum arabic emulsifier.

18. The method of claim 10, wherein: Said step of emulsifying said first aqueous phase with an oil phase further comprises the step of providing said at least one second functional ingredient to said first aqueous phase, wherein said at least one second functional ingredient is non-amphiphilic.

19. The oil-in-water emulsion according to claim 1, wherein The oil phase comprising the at least one first functional ingredient comprises the at least one second functional ingredient in the first aqueous phase, wherein the at least one second functional ingredient is non-amphiphilic.

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