Emulsions stable at low temperatures

Abstract

An emulsion of lipids or enzyme-modified lipids having excellent low-temperature stability was developed. The emulsion of lipids or enzyme-modified lipids comprises: an aqueous phase comprising 1.0-15 wt% of a modified starch or polyglycerol fatty acid ester (PGE) and 30-50 wt% of an organic solvent; and an oil phase comprising 1.0-20% by weight of a lipid or an enzyme-modified lipid, such as an enzyme-modified butter flavor or an enzyme-modified vegetable oil, and 5.0-25% by weight of an edible oil. The emulsion of lipids or enzyme-modified lipids may further comprise 0.1 to 5.0 wt% of a crystallization inhibitor and / or 0 to 15 wt% of a weighting agent. The enzyme-modified butter flavor or enzyme-modified vegetable oil in the emulsion of lipids or enzyme-modified lipids is selected from the group consisting of monoglycerides, diglycerides, triglycerides, and mixtures thereof. Methods of preparing emulsions of lipids or enzyme-modified lipids are also developed.

Description

[0001] Cross - reference to related applications

[0002] This application claims priority to PCT International Application No. PCT / CN2022 / 124539, filed on October 11, 2022, and European Application No. 22205745.7, filed on November 7, 2022, which are hereby incorporated by reference in their entirety as if fully set forth herein. Technical field

[0003] The present invention generally relates to the flavor (edible essence) industry. Specifically, the present invention relates to lipid - or enzyme - modified emulsions, such as butter or vegetable oil emulsions. Background art

[0004] Oil - in - water emulsions have been widely used as flavor delivery systems in the food industry. Lipids or enzyme - modified lipids, such as enzyme - modified butter flavor or enzyme - modified vegetable oil, are good taste enhancers. Butter or enzyme - modified butter flavor composed of a mixture of monoglycerides, diglycerides, or triglycerides is often used as an emulsifier to improve the taste, such as creaminess or smoothness, of food products (such as baked products, beverages, yogurt, ice cream, chewing gum, shortening, whipped toppings, margarine, spreads, and peanut butter), as well as confections. However, due to the water - solubility of conventional lipids or enzyme - modified lipids, such as enzyme - modified butter flavor or enzyme - modified vegetable oil, their applications are significantly limited. Emulsions can be used to increase the water - dispersibility of lipids or enzyme - modified lipids, such as enzyme - modified butter flavor or enzyme - modified vegetable oil. In winter, lipids or enzyme - modified lipids are usually stored or transported at low temperatures. For example, in some extreme cases, the temperature may be as low as - 20°C or - 30°C, which can cause lipids or enzyme - modified lipids, such as enzyme - modified butter flavor, to crystallize. Since crystallization poses a great challenge to the stability of such emulsions, there is an urgent need in the industry to improve the stability of emulsions containing lipids or enzyme - modified lipids (such as enzyme - modified butter flavor or enzyme - modified vegetable oil) at low temperatures. The low - temperature stability is mainly freeze - thaw stability, especially the freeze - thaw stability under shear conditions, because the product will be vibrated during low - temperature transportation (such as in winter). Summary of the invention

[0005] In one aspect of the present invention, an emulsion of lipid or enzyme - modified lipid is developed. In some embodiments, the emulsion of lipid or enzyme - modified lipid comprises: an aqueous phase comprising 1.0 - 15 wt% of modified starch or polyglycerol fatty acid ester (PGE) and 30 - 50 wt% of an organic solvent; and an oil phase comprising 1.0 - 20 wt% of lipid or enzyme - modified lipid and 5.0 - 25 wt% of edible oil.

[0006] According to some embodiments of the present invention, the lipid is butter or vegetable oil.

[0007] According to some embodiments of the present invention, the enzyme-modified lipid is an enzyme-modified butter flavor or an enzyme-modified vegetable oil.

[0008] According to some embodiments of the present invention, the enzyme-modified butter flavor or the enzyme-modified vegetable oil is selected from the group consisting of monoglycerides, diglycerides, triglycerides, and mixtures thereof.

[0009] According to some embodiments of the present invention, the amount of the lipid or the enzyme-modified lipid present is less than 20% by weight.

[0010] According to some embodiments of the present invention, the amount of the lipid or the enzyme-modified lipid present is less than 10% by weight.

[0011] According to some embodiments of the present invention, the organic solvent is selected from the group consisting of glycerol, propylene glycol, ethanol, butanol, sugar alcohols, and mixtures thereof.

[0012] According to some embodiments of the present invention, the content of the organic solvent is greater than 30% by weight.

[0013] According to some embodiments of the present invention, the content of the organic solvent is greater than 40% by weight.

[0014] According to some embodiments of the present invention, the edible oil is selected from the group consisting of flavored oil, vegetable oil, medium-chain fatty acids, medium-chain triglycerides, limonene, triacetin, ethyl citrate, benzyl benzoate, ethyl laurate, ethyl myristate, and mixtures thereof.

[0015] According to some embodiments of the present invention, the vegetable oil is selected from the group consisting of sunflower oil, coconut oil, soybean oil, castor oil, canola oil, peanut oil, sesame oil, olive oil, rapeseed oil, and mixtures thereof. As used herein, medium-chain triglycerides are esters of glycerol and medium-chain fatty acids. According to some embodiments of the present invention, the medium-chain triglycerides include caprylic and / or capric triglycerides, such as Neobee oil.

[0016] According to some embodiments of the present invention, the emulsion of the lipid or the enzyme-modified lipid further comprises 0.1 to 5.0% by weight of a crystallization inhibitor and / or 0 to 15% by weight of a bulking agent.

[0017] According to some embodiments of the present invention, the crystallization inhibitor is selected from the group consisting of polyglycerol fatty acid esters, sucrose fatty acid esters, and mixtures thereof.

[0018] According to some embodiments of the present invention, the weight-increasing agent is selected from the group consisting of ester gum (E445), sucrose acetate isobutyrate, dammar resin, and mixtures thereof.

[0019] According to some embodiments of the present invention, the emulsion of lipid or enzyme-modified lipid further comprises 0.01 to 2.0 wt% of vitamin E and / or 0.01 to 2.0 wt% of vitamin C.

[0020] According to some embodiments of the present invention, the emulsion of lipid or enzyme-modified lipid further comprises 0.01 to 2.0 wt% of preservative.

[0021] In another aspect of the present invention, a method for preparing an emulsion of lipid or enzyme-modified lipid as discussed in one aspect of the present invention is developed. In some embodiments, the method includes: mixing modified starch or polyglycerol fatty acid ester (PGE) with water at a first predetermined temperature to form an aqueous phase; melting lipid or enzyme-modified lipid such as enzyme-modified butter flavor or enzyme-modified vegetable oil at a second predetermined temperature, and mixing lipid or enzyme-modified lipid such as enzyme-modified butter flavor or enzyme-modified vegetable oil with edible oil at a third predetermined temperature to form an oil phase; mixing the aqueous phase and the oil phase on a magnetic stirring plate to form an emulsion of lipid or enzyme-modified lipid; pre-emulsifying the emulsion of lipid or enzyme-modified lipid for a first period of time using a high-speed homogenizer; and homogenizing the obtained pre-emulsion a predetermined number of times at a predetermined pressure using a secondary high-pressure homogenizer.

[0022] According to some embodiments of the present invention, the first predetermined temperature includes 35°C to 75°C, preferably 50°C to 70°C, more preferably 65°C.

[0023] According to some embodiments of the present invention, the second predetermined temperature includes 35°C to 75°C, preferably 50°C to 70°C, more preferably 65°C.

[0024] According to some embodiments of the present invention, the third predetermined temperature includes 35°C to 75°C, preferably 50°C to 70°C, more preferably 65°C.

[0025] According to some embodiments of the present invention, the lipid is butter or vegetable oil.

[0026] According to some embodiments of the present invention, the enzyme-modified lipid is enzyme-modified butter flavor or enzyme-modified vegetable oil.

[0027] According to some embodiments of the present invention, the enzyme-modified butter flavor or enzyme-modified vegetable oil is selected from the group consisting of monoglycerides, diglycerides, triglycerides, and mixtures thereof.

[0028] According to some embodiments of the present invention, the amount of lipid or enzymatically modified lipid present is less than 20% by weight.

[0029] According to some embodiments of the present invention, the amount of lipid or enzymatically modified lipid present is less than 10% by weight.

[0030] According to some embodiments of the present invention, the organic solvent is selected from the group consisting of glycerol, propylene glycol, ethanol, butanol, sugar alcohols, and mixtures thereof.

[0031] According to some embodiments of the present invention, the sugar alcohol is selected from the group consisting of arabinitol, erythritol, xylitol, lactitol, maltitol, mannitol, sorbitol, isomaltulose, and mixtures thereof.

[0032] According to some embodiments of the present invention, the amount of organic solvent present is greater than 30% by weight.

[0033] According to some embodiments of the present invention, the amount of organic solvent present is greater than 40% by weight.

[0034] According to some embodiments of the present invention, the edible oil is selected from the group consisting of flavored oil, vegetable oil, medium-chain fatty acids, medium-chain triglycerides, limonene, triacetin, ethyl citrate, benzyl benzoate, ethyl laurate, ethyl myristate, and mixtures thereof.

[0035] According to some embodiments of the present invention, the vegetable oil is selected from the group consisting of sunflower oil, coconut oil, soybean oil, castor oil, canola oil, peanut oil, sesame oil, olive oil, rapeseed oil, and mixtures thereof.

[0036] Compared with the prior art, the present invention achieves numerous benefits. For example, some embodiments of the present invention provide an emulsion of lipid or enzymatically modified lipid that contains a large amount of organic solvent and a relatively small amount of lipid or enzymatically modified lipid. The emulsion of lipid or enzymatically modified lipid according to some embodiments of the present invention has excellent stability at low temperatures. It is convenient for the transportation and storage of the emulsion of lipid or enzymatically modified lipid at low temperatures without worrying about the emulsion of lipid or enzymatically modified lipid losing stability due to the crystallization of lipid or enzymatically modified lipid. These and other embodiments of the present invention, as well as many of its advantages and features, will be described in more detail below. Detailed Description

[0037] Unless otherwise defined, all technical and scientific terms, specialized terms, and acronyms used herein have the meanings commonly understood by one of ordinary skill in the art in the field of the present invention or in the field where the term is used. Although any compositions, methods, articles of manufacture, or other means or materials similar or equivalent to those described herein may be used in the practice of the present invention, the preferred compositions, methods, articles of manufacture, or other means or materials are described herein.

[0038] All dosage ranges included in this application are intended to include all numbers in integer or fractional form within the stated range. Unless otherwise indicated, all percentages expressed herein are weight percentages based on the total weight of the beverage composition. Where appropriate, any suitable value within the range may be selected as the upper limit value, lower limit value, or end value of the range.

[0039] As used herein, the singular forms of words include the plural, and vice versa, unless the context clearly dictates otherwise. Thus, the recitation of "a," "an," and "the" generally includes the plural of the corresponding terms. For example, the recitation of "a milk," "a method," or "a food" includes multiple such "milks," "methods," or "foods." Similarly, the words "comprises," "comprising," and "containing" in various tenses should be construed as inclusive rather than exclusive. Likewise, the terms "including," "included," and "or" should all be construed as inclusive, unless the context clearly prohibits such construction. Similarly, the term "example(s)," particularly when followed by a list of terms, is merely exemplary and illustrative and should not be considered exclusive or comprehensive. As used herein, "about" should be understood to refer to a number within a certain numerical range.

[0040] The methods and compositions disclosed herein, as well as other extensions, are not limited to the specific methods, protocols, and reagents described herein, as they may vary as understood by those skilled in the art. In addition, the terms used herein are for the purpose of describing particular embodiments only and are not intended to limit the scope of what is disclosed or claimed.

[0041] All patents, patent applications, publications, technical and / or academic articles, and other references cited or mentioned herein are hereby incorporated by reference in their entirety to the extent permitted by law. The discussion of these references is intended only to summarize the assertions therein. No admission is made that any such patent, patent application, publication, or reference, or any part thereof, is relevant, material, or prior art. The right is expressly reserved to challenge the accuracy and relevance of any assertion that such patents, patent applications, publications, and other references are relevant, material, or prior art.

[0042] As used herein, "weight %" means weight percentage as understood by one of ordinary skill in the art. Unless otherwise specified, weight percentages are based on the total weight of the emulsion of the lipid or enzymatically modified lipid.

[0043] In one aspect of the invention, an emulsion of a lipid or enzymatically modified lipid is developed by adding a high content of food-grade solvent and controlling the butter content in the oil phase. In some embodiments, the emulsion of the lipid or enzymatically modified lipid can comprise an aqueous phase and an oil phase. In some embodiments, the aqueous phase can contain modified starch or polyglycerol esters of fatty acids (PGE), an organic solvent, and water. For example, the organic solvent can be selected from the group consisting of glycerol, propylene glycol, ethanol, butanol, sugar alcohols, and mixtures thereof.

[0044] Modified starch is a food starch that has been chemically modified by known methods to have a chemical structure that provides it with hydrophilic and lipophilic moieties. Preferably, the modified starch has a long hydrocarbon chain (preferably C5-C18) as part of its structure. A preferred modified starch is "OSA-starch" (sodium octenyl succinate starch). Herein, the term "OSA-starch" refers to any starch (from any natural source, such as corn, waxy maize, wheat, tapioca, and potato, or synthetic source) treated with octenyl succinic anhydride (OSA). The term "OSA-starch" also encompasses commercially available starches such as those from National Starch, under the trade names HiCap 100, Capsul (octenyl succinate starch dextrin), Capsul HS, Purity Gum 2000, Purity Ultra, Clear Gum Co03, UNI-PURE, HYLON VII; from National Starch and Roquette Freres respectively; from CereStar, under the trade name CssEmCap, or from Tate & Lyle. Preferably Purity Gum 2000 and Purity Ultra. In some embodiments, the amount of modified starch present can be from about 1.0 wt% to about 15 wt% of the emulsion of lipid or enzyme-modified lipid. Preferably, the amount of modified starch present can be from about 3.0 wt% to about 10 wt% of the emulsion of lipid or enzyme-modified lipid. More preferably, the amount of modified starch present can be from about 5.0 wt% to about 8.0 wt% of the emulsion of lipid or enzyme-modified lipid. In some embodiments, the amount of organic solvent present can be from about 30 wt% to about 50 wt% of the emulsion of lipid or enzyme-modified lipid. Preferably, the amount of organic solvent present can be from about 33 wt% to about 45 wt% of the emulsion of lipid or enzyme-modified lipid. More preferably, the amount of organic solvent present can be from about 35 wt% to about 42 wt% of the emulsion of lipid or enzyme-modified lipid. In a preferred embodiment, the aqueous phase can contain 5.0 wt% of modified starch and 40 wt% of glycerol. In another preferred embodiment, the aqueous phase can contain 7.0 wt% of modified starch and 40 wt% of glycerol. In another preferred embodiment, the aqueous phase can contain 8.0 wt% of modified starch and 40 wt% of glycerol. In another preferred embodiment, the aqueous phase can contain 5.0 wt% of modified starch and 50 wt% of glycerol.

[0045] Polyglycerol esters of fatty acids (PGE) are esters formed by the esterification of a polymer of glycerol with saturated and / or unsaturated fatty acids. The degree of polymerization of the polyglycerol esters of fatty acids is not particularly limited. However, in one embodiment, the degree of polymerization of the polyglycerol esters of fatty acids is from 2 to 10 glycerol units, typically 2, 4, 6, or 10 glycerol units.

[0046] The fatty acids in the polyglycerol esters are saturated fatty acids and / or unsaturated fatty acids. The number of carbon atoms in the fatty acids is not particularly limited. However, in one embodiment, the number of carbon atoms in the fatty acids is from 12 to 18, typically from 12 to 14. In one embodiment, the fatty acids in the polyglycerol esters are saturated fatty acids. Suitable saturated fatty acids include but are not limited to lauric acid, myristic acid, palmitic acid, stearic acid, and any mixture thereof. In another embodiment, the fatty acids in the polyglycerol esters are unsaturated fatty acids. Suitable unsaturated fatty acids include but are not limited to oleic acid, linoleic acid, linolenic acid, and any mixture thereof. In one embodiment, the polyglycerol esters of fatty acids (PGE) are myristic acid esters of polyglycerol, typically decaglycerol monomyristate (available as SY-Glyster MM-750; Sakamoto Yakuhin Kogyo Co., Ltd.).

[0047] In some embodiments, the amount of polyglycerol fatty acid ester (PGE) present can be from about 1.0 wt% to about 15 wt% of the emulsion of lipid or enzymatically modified lipid. Typically, the amount of polyglycerol fatty acid ester (PGE) present can be from about 3.0 wt% to about 10 wt% of the emulsion of lipid or enzymatically modified lipid. More typically, the amount of polyglycerol fatty acid ester (PGE) present can be from about 5.0 wt% to about 8.0 wt% of the emulsion of lipid or enzymatically modified lipid.

[0048] In one embodiment, the aqueous phase can comprise 5.0 wt% of polyglycerol fatty acid ester (PGE) and 40 wt% of glycerol. In another embodiment, the aqueous phase can comprise 6.0 wt% of polyglycerol fatty acid ester (PGE) and 40 wt% of glycerol. In yet another embodiment, the aqueous phase can comprise 7.0 wt% of polyglycerol fatty acid ester (PGE) and 40 wt% of glycerol. In another preferred embodiment, the aqueous phase can comprise 8.0 wt% of polyglycerol fatty acid ester (PGE) and 40 wt% of glycerol.

[0049] In some embodiments, the oil phase can comprise an enzymatically modified butter flavor or an enzymatically modified vegetable oil selected from the group consisting of monoglycerides, diglycerides, triglycerides, and mixtures thereof. In some embodiments, the amount of lipid or enzymatically modified lipid present can be less than 30 wt% of the emulsion of lipid or enzymatically modified lipid, preferably less than 20 wt% of the emulsion of lipid or enzymatically modified lipid. For example, the amount of lipid or enzymatically modified lipid present can be from about 1.0 wt% to about 30 wt% of the emulsion of lipid or enzymatically modified lipid. Preferably, the amount of lipid or enzymatically modified lipid present can be from about 1.0 wt% to about 25 wt% of the emulsion of lipid or enzymatically modified lipid. Preferably, the amount of lipid or enzymatically modified lipid present can be from about 1.0 wt% to about 10 wt% of the emulsion of lipid or enzymatically modified lipid. In one preferred embodiment, the amount of lipid or enzymatically modified lipid present can be from about 1.0 wt% to about 5.0 wt% of the emulsion of lipid or enzymatically modified lipid.

[0050] According to some embodiments of the present invention, the oil phase may further comprise edible oil, such as flavor oil, vegetable oil, medium-chain fatty acids, medium-chain triglycerides, limonene, glyceryl triacetate, ethyl citrate, benzyl benzoate, ethyl laurate, ethyl myristate, and mixtures thereof. In some embodiments, the amount of the edible oil present may be from about 5.0 wt% to about 25 wt% of the emulsion of lipid or enzyme-modified lipid. Preferably, the amount of the edible oil present may be from about 5.0 wt% to about 20 wt% of the emulsion of lipid or enzyme-modified lipid. Preferably, the amount of the edible oil present may be from about 5.0 wt% to about 20 wt% of the emulsion of lipid or enzyme-modified lipid. More preferably, the amount of the edible oil present may be from about 6.0 wt% to about 16 wt% of the emulsion of lipid or enzyme-modified lipid. In a preferred embodiment, the amount of the edible oil present may be about 16 wt% of the emulsion of lipid or enzyme-modified lipid. In a preferred embodiment, the amount of the edible oil present may be about 9.0 wt% of the emulsion of lipid or enzyme-modified lipid. In a preferred embodiment, the amount of the edible oil present may be about 8.0 wt% of the emulsion of lipid or enzyme-modified lipid. In a preferred embodiment, the amount of the edible oil present may be about 6.0 wt% of the emulsion of lipid or enzyme-modified lipid.

[0051] By "flavor oil" is meant here a flavoring ingredient, or a mixture of flavoring ingredients, solvents or adjuvants currently used in the preparation of flavor formulations, i.e., a specific mixture of ingredients intended to be incorporated into a composition to impart, improve or modify its sensory properties, in particular its flavor and / or taste. Taste modifiers are also included in the said definition. Flavoring ingredients are well known to those skilled in the art and their nature does not warrant a detailed description here, and in any case they are not exhaustive, and a skilled flavorist can select them based on their general knowledge and according to the intended use or application and the sensory effects desired to be achieved. Many of these flavoring ingredients are listed in references such as the book Perfume and Flavor Chemicals by S. Arctander, 1969, Montclair, N.J., USA or its latest edition, or other works of a similar nature such as Fenaroli's Handbook of Flavor Ingredients, 1975, CRC Press or Synthetic Food Adjuncts by M.B. Jacobs, 1947, van Nostrand Co., Inc. Solvents and adjuvants currently used in the preparation of flavor formulations are also well known in the art.

[0052] In some embodiments, the emulsion of lipid or enzyme-modified lipid may further comprise a crystallization inhibitor, such as polyglycerol fatty acid esters, sucrose fatty acid esters, and mixtures thereof. In some embodiments, the crystallization inhibitor may be added to the oil phase. In some embodiments, the amount of the crystallization inhibitor present may be from about 0.05 wt% to about 10 wt% of the emulsion of lipid or enzyme-modified lipid. Preferably, the amount of the crystallization inhibitor present may be from about 0.1 wt% to about 5.0 wt% of the emulsion of lipid or enzyme-modified lipid.

[0053] In some embodiments, the emulsion of lipid or enzyme-modified lipid may further comprise a thickening agent, such as ester gum (E445), sucrose acetate isobutyrate, dammar resin, and mixtures thereof. In some embodiments, the thickening agent may be added to the oil phase of the emulsion of lipid or enzyme-modified lipid. In some embodiments, the amount of the thickening agent present may be from about 0 wt% to about 15 wt% of the emulsion of lipid or enzyme-modified lipid. Preferably, the amount of the thickening agent present may be from about 0 wt% to about 10 wt% of the emulsion of lipid or enzyme-modified lipid.

[0054] In some embodiments, the emulsion of lipid or enzyme-modified lipid may further comprise additional components, such as sugars, antioxidants, preservatives, and other hydrophobic components. For example, the sugars may include sucrose, glucose, fructose, galactose, lactose, maltose, syrups, and mixtures thereof. For example, the antioxidants may include vitamin C, vitamin E, and mixtures thereof. In some embodiments, the amount of the antioxidant present may be from about 0.01 wt% to about 2.0 wt% of the emulsion of lipid or enzyme-modified lipid. For example, the other hydrophobic components may include, but are not limited to, oil-soluble drug components, oil-soluble nutritional components (such as oil-soluble vitamins), oil-soluble colorants, oil-soluble antimicrobial components, oil-soluble antifoaming agents, mouthfeel modifiers, and flavor modifiers. As used herein, preservatives include any suitable preservatives approved for use in beverage compositions, including but not limited to known chemical preservatives such as benzoates, such as sodium benzoate, calcium benzoate, and potassium benzoate, sorbates, such as sodium sorbate, calcium sorbate, and potassium sorbate, citrates, such as sodium citrate and potassium citrate, polyphosphates, such as sodium hexametaphosphate (SHMP), and mixtures thereof, and antioxidants, such as ascorbic acid, EDTA, BHA, BHT, TBHQ, dehydroacetic acid, dimethyl dicarbonate, ethoxyquin, heptyl p-hydroxybenzoate, and combinations thereof. The amount of the preservative used shall not exceed the maximum level specified by applicable laws and regulations. In some embodiments, the amount of the preservative present may be from about 0.01 wt% to about 2.0 wt% of the emulsion of lipid or enzyme-modified lipid.

[0055] In some embodiments, the emulsion of lipid or enzymatically modified lipid may further comprise a thickening agent, typically a thickening agent suitable for food applications. Exemplary thickening agents include, but are not limited to, guar gum, pectin, xanthan gum, alginate, gelatin, starch (including corn, potato, rice or tapioca), maltodextrin, wheat gluten, carboxymethyl cellulose, carrageenan, konjac, locust bean gum, etc.

[0056] In another aspect of the present invention, a method for preparing an emulsion of lipid or enzymatically modified lipid as described above is developed. In some embodiments, the method may comprise mixing modified starch or polyglycerol fatty acid ester (PGE) with water to form an aqueous phase. It should be noted that the aqueous phase may further comprise other water-soluble components as described above. For example, other water-soluble components may include, but are not limited to, sugars, salts, water-soluble vitamins, and preservatives. In some embodiments, the mixing process is carried out at a first predetermined temperature. For example, the first predetermined temperature may include from about 35°C to about 75°C, preferably from about 50°C to about 70°C, more preferably about 65°C.

[0057] Next, the method may comprise melting the lipid or enzymatically modified lipid, such as enzymatically modified butter flavor or enzymatically modified vegetable oil, at a second predetermined temperature, and mixing the lipid or enzymatically modified lipid, such as enzymatically modified butter flavor or enzymatically modified vegetable oil, with edible oil to form an oil phase. As discussed above, the lipid or enzymatically modified lipid (typically enzymatically modified butter flavor or enzymatically modified vegetable oil) may be selected from the group consisting of monoglycerides, diglycerides, triglycerides, and mixtures thereof. In some embodiments, the amount of the lipid or enzymatically modified lipid present may be less than 30% by weight of the emulsion of lipid or enzymatically modified lipid, preferably less than 20% by weight of the emulsion of lipid or enzymatically modified lipid. In some embodiments, the edible oil may be selected from the group consisting of flavor oil, vegetable oil, medium-chain fatty acids, medium-chain triglycerides, limonene, triacetin, ethyl citrate, benzyl benzoate, ethyl laurate, ethyl myristate, and mixtures thereof. The amount of the edible oil may be referred to the discussion above. It should be noted that the oil phase may further comprise other oil-soluble components as discussed above. In some embodiments, the oil-soluble components may comprise a crystallization inhibitor, a weight enhancer as discussed above. In some embodiments, the second predetermined temperature may include from about 35°C to about 75°C, preferably from about 50°C to about 70°C, more preferably about 65°C. In some embodiments, the mixing process for forming the oil phase may be carried out at a third predetermined temperature. For example, the third predetermined temperature may include from about 35°C to about 75°C, preferably about 50°C to about 70°C, more preferably about 65°C.

[0058] Then, the method includes mixing an aqueous phase and an oil phase on a magnetic stirring plate to form an emulsion of lipids or enzyme-modified lipids. Next, the method may further include pre-emulsifying the emulsion of lipids or enzyme-modified lipids for a first period of time using a high-speed homogenizer at 10,000 rpm. The high-speed homogenizer used herein may be a T25 Digital Ultra ( Germany). Then, the method may further include homogenizing the resulting pre-emulsion a predetermined number of times using a secondary high-pressure homogenizer at a predetermined pressure. For example, the secondary high-pressure homogenizer may be an APV-1000 laboratory homogenizer( USA). In some embodiments, the predetermined pressure may be 160 / 40 bar. In some embodiments, the predetermined pressure may be 250 / 50 bar, preferably 300 / 50 bar, more preferably 350 / 50 bar. In some embodiments, the predetermined number of times may be 2 or 3 times. In some embodiments, the homogenization may be carried out 4 times, 5 times or more times, depending on the specific application requirements.

[0059] Embodiments according to some aspects of the present disclosure

[0060] 1. A butter emulsion, comprising:

[0061] An aqueous phase comprising 1.0 to 15 wt% of a modified starch and 30 to 50 wt% of an organic solvent; and

[0062] An oil phase comprising 1.0 to 20 wt% of an enzyme-modified butter flavorant and 5.0 to 25 wt% of an edible oil.

[0063] 2. The butter emulsion according to embodiment 1, wherein the enzyme-modified butter flavorant is selected from the group consisting of monoglycerides, diglycerides, triglycerides, and mixtures thereof.

[0064] 3. The butter emulsion according to embodiment 1 or 2, wherein the amount of the enzyme-modified butter flavorant present is less than 20 wt%.

[0065] 4. The butter emulsion according to any one of embodiments 1 to 3, wherein the amount of the enzyme-modified butter flavorant present is less than 10 wt%.

[0066] 5. The butter emulsion according to any one of embodiments 1 to 4, wherein the organic solvent is selected from the group consisting of glycerol, propylene glycol, ethanol, butanol, sugar alcohols, and mixtures thereof.

[0067] 6. The butter emulsion according to any one of embodiments 1 to 5, wherein the amount of the organic solvent present is greater than 30 wt%.

[0068] 7. The butter emulsion according to any one of embodiments 1 to 6, wherein the amount of the organic solvent present is greater than 40% by weight.

[0069] 8. The butter emulsion according to any one of embodiments 1 to 7, wherein the edible oil is selected from the group consisting of: flavor oil, vegetable oil, medium-chain fatty acids, limonene, glyceryl triacetate, ethyl citrate, benzyl benzoate, ethyl laurate, ethyl myristate, and mixtures thereof.

[0070] 9. The butter emulsion according to any one of embodiments 1 to 8, further comprising 0.1 to 5.0% by weight of a crystallization inhibitor and / or 0 to 15% by weight of a weighting agent.

[0071] 10. The butter emulsion according to embodiment 9, wherein the crystallization inhibitor is selected from the group consisting of: polyglycerol fatty acid esters, sucrose fatty acid esters, and mixtures thereof.

[0072] 11. The butter emulsion according to embodiment 9 or 10, wherein the weighting agent is selected from the group consisting of: ester gum, sucrose acetate isobutyrate, dammar resin, and mixtures thereof.

[0073] 12. The butter emulsion according to any one of embodiments 1 to 11, further comprising: 0.01 to 2% by weight of vitamin E and / or 0.01 to 2.0% by weight of vitamin C.

[0074] 13. The butter emulsion according to any one of embodiments 1 to 12, further comprising: 0.01 to 2% by weight of a preservative.

[0075] 14. A method for preparing the butter emulsion of embodiment 1, comprising:

[0076] Mixing the modified starch with water at a first predetermined temperature to form an aqueous phase;

[0077] Melting the enzyme-modified butter flavor at a second predetermined temperature and mixing the enzyme-modified butter flavor with the edible oil at a third predetermined temperature to form an oil phase;

[0078] Mixing the aqueous phase and the oil phase on a magnetic stirring plate to form a butter emulsion;

[0079] Pre-emulsifying the butter emulsion for a first period of time using a high-speed homogenizer; and

[0080] Homogenizing the resulting pre-emulsion a predetermined number of times at a predetermined pressure using a secondary high-pressure homogenizer.

[0081] 15. The method according to embodiment 14, wherein the first predetermined temperature comprises 35°C to 75°C, preferably 50°C to 70°C, more preferably 65°C.

[0082] 16. The method according to embodiment 14 or 15, wherein the second predetermined temperature comprises 35°C to 75°C, preferably 50°C to 70°C, more preferably 65°C.

[0083] 17. The method according to any one of embodiments 14 to 16, wherein the third predetermined temperature comprises 35°C to 75°C, preferably 50°C to 70°C, more preferably 65°C.

[0084] 18. The method according to any one of embodiments 14 to 17, wherein the enzyme-modified butter flavoring agent is selected from the group consisting of monoglycerides, diglycerides, triglycerides, and mixtures thereof.

[0085] 19. The method according to any one of embodiments 14 to 18, wherein the amount of the enzyme-modified butter flavoring agent present is less than 20% by weight.

[0086] 20. The method according to any one of embodiments 14 to 19, wherein the amount of the enzyme-modified butter flavoring agent present is less than 10% by weight.

[0087] 21. The method according to any one of embodiments 14 to 20, wherein the organic solvent is selected from the group consisting of glycerol, propylene glycol, ethanol, butanol, sugar alcohols, and mixtures thereof.

[0088] 22. The method according to any one of embodiments 14 to 21, wherein the amount of the organic solvent present is greater than 30% by weight.

[0089] 23. The method according to any one of embodiments 14 to 22, wherein the amount of the organic solvent present is greater than 40% by weight.

[0090] 24. The method according to any one of embodiments 14 to 23, wherein the edible oil is selected from the group consisting of flavored oil, vegetable oil, medium-chain fatty acids, limonene, glyceryl triacetate, ethyl citrate, benzyl benzoate, ethyl laurate, ethyl myristate, and mixtures thereof.

[0091] Examples

[0092] The present invention is further illustrated herein by the following non-limiting examples.

[0093] Example A

[0094] In Example A, the butter emulsion contains 4.0 wt% of an enzyme-modified butter flavorant, 16 wt% of sunflower oil, 5.0 wt% of modified starch, 40 wt% of glycerol, and a sufficient amount of water to 100 wt%. The components and their respective weight percentages in Example A are shown in Table 1 below.

[0095] Table 1

[0096]

[0097] Example B

[0098] In Example B, the butter emulsion contains 4.0 wt% of an enzyme-modified butter flavorant, 16 wt% of sunflower oil, 8.0 wt% of modified starch, 40 wt% of glycerol, and a sufficient amount of water to 100 wt%. The components and their respective weight percentages in Example B are shown in Table 2 below.

[0099] Table 2

[0100]

[0101] Example C

[0102] In Example C, the butter emulsion contains 4.0 wt% of an enzyme-modified butter flavorant, 16 wt% of sunflower oil, 5.0 wt% of modified starch, 50 wt% of glycerol, and a sufficient amount of water to 100 wt%. The components and their respective weight percentages in Example C are shown in Table 3 below.

[0103] Table 3

[0104]

[0105] Example D

[0106] In Example D, the butter emulsion contains 4.0 wt% of an enzyme-modified butter flavorant, 16 wt% of rapeseed oil, 5.0 wt% of modified starch, 40 wt% of glycerol, and a sufficient amount of water to 100 wt%. The components and their respective weight percentages in Example D are shown in Table 4 below.

[0107] Table 4

[0108]

[0109] Example E

[0110] In Example E, the butter emulsion contains 4.0 wt% of an enzyme-modified butter flavorant, 16 wt% of rapeseed oil, 7.0 wt% of modified starch, 40 wt% of glycerol, and a sufficient amount of water to 100 wt%. The components and their respective weight percentages in Example E are shown in Table 5 below.

[0111] Table 5

[0112]

[0113] Example F

[0114] In Example F, the butter emulsion contains 4.0 wt% of an enzyme-modified butter flavor, 16 wt% of Neobee oil, 5.0 wt% of a modified starch, 40 wt% of glycerol, and a sufficient amount of water to 100 wt%. The components and their respective weight percentages in Example F are shown in Table 6 below.

[0115] Table 6

[0116]

[0117] Example G

[0118] In Example G, the butter emulsion contains 4 wt% of an enzyme-modified butter flavor, 16 wt% of Neobee oil, 7 wt% of a modified starch, 40 wt% of glycerol, and a sufficient amount of water to 100 wt%. The components and their respective weight percentages in Example G are shown in Table 7 below.

[0119] Table 7

[0120]

[0121] Freeze-thaw stability test

[0122] The freeze-thaw stability test was performed on each example to test the butter emulsion. Each butter emulsion in Examples A - G was incubated in a refrigerator at -20 °C or -30 °C for 24 hours. Subsequently, each emulsion was thawed at room temperature (e.g., 25 °C). The freeze-thaw stability test used The dispersion analyzer (LUM GmbH, Germany) was carried out at a centrifugal speed of 2,000 rpm at room temperature (e.g., 25 °C). In the freeze-thaw stability test, the light wavelength was 870 nm. A total of 800 curves at intervals of 40 s were collected. The instability index of each example was calculated based on the change in transmittance during centrifugation. A lower instability index indicates a higher stability of the example. In addition, the present inventors also measured the droplet size of each butter emulsion using a Mastersizer 3000 particle size analyzer (MalvernPanalytical Ltd, UK). As a comparison, the stability and droplet size of each emulsion without the above thawing treatment were recorded at room temperature of 25 °C. The results of the freeze-thaw stability test and the droplet size are recorded in Tables 8 to 10 below. Table 8 shows the droplet size D (μm) of each butter emulsion discussed in Examples A to G above with and without freeze-thaw treatment, Table 9 shows the appearance of each butter emulsion discussed in Examples A to G above at 25 °C, -20 °C, and -30 °C, and Table 10 shows the instability index of each butter emulsion discussed in Examples A to G at 25 °C, -20 °C, and -30 °C.

[0123] Table 8

[0124]

[0125] As shown in Table 8, compared with the corresponding butter emulsions without freeze-thaw treatment, the droplet size of the butter emulsions defined in Examples A to C increased after freeze-thaw treatment. However, the increase in droplet size was not significant. As shown in Table 8, compared with the corresponding butter emulsions without freeze-thaw treatment, the droplet size of the butter emulsions defined in Examples D to G decreased after freeze-thaw treatment. Therefore, the butter emulsion of the present invention is stable after freeze-thaw treatment.

[0126] Table 9

[0127]

[0128] As can be seen from Table 9, each butter emulsion of Examples A to G could remain flowable at a temperature of -20 °C, and the butter emulsion of Example C could even remain flowable at a temperature of -30 °C, indicating that the butter emulsion of the present invention has good stability at low temperatures.

[0129] Table 10

[0130]

[0131] As shown in Table 10, the stability of each butter emulsion defined in Examples A to G showed very little change after freeze-thaw treatment compared with the stability of the corresponding butter emulsions without freeze-thaw treatment.

[0132] Storage Stability of Butter Emulsion

[0133] The butter emulsion defined in Example A was selected for low-temperature long-term stability testing. The butter emulsion of Example A was stored at -20 °C for one month (30 days). Then, the droplet size and instability index of the butter emulsion of Example A were tested using the same instrument and the same test conditions. For comparison, the droplet size and instability index of the freshly formed butter emulsion of Example A were tested. The test results are recorded in Table 11 below.

[0134] Table 11

[0135]

[0136] As shown in Table 11, after storage at -20 °C for one month, the droplet size of the butter emulsion increased slightly and the stability decreased slightly, but the butter emulsion remained flowable, indicating that the butter emulsion provided according to some embodiments of the present invention can improve the stability of the butter emulsion at low temperatures.

[0137] Examples H - J

[0138] In Examples H - J, butter emulsions containing 2.0 wt% or 3.0 wt% of an enzyme-modified butter flavorant were prepared. The components and their respective weight percentages in Examples H - J are shown in Table 12 below.

[0139] Table 12

[0140]

[0141] Example K

[0142] The butter emulsion contains 4.0 wt% of an enzyme-modified butter flavorant, 16 wt% of sunflower oil, 5.0 wt% of Purity Gum Ultra (modified starch), 40 wt% of glycerol, and a sufficient amount of water to 100 wt%. The components and their respective weight percentages in Example K are shown in Table 13 below.

[0143] Table 13.

[0144]

[0145] Example L

[0146] The butter emulsion contains 4.0 wt% of an enzyme-modified butter flavorant, 16 wt% of sunflower oil, 6.0 wt% of SY-Glyster MM-750 (polyglycerol fatty acid ester), 40 wt% of glycerol, and a sufficient amount of water to 100 wt%. The components and their respective weight percentages in Example L are shown in Table 14 below.

[0147] Table 14

[0148]

[0149] Example M

[0150] The butter emulsion contains 4.0 wt% of an enzyme-modified butter flavor, 16 wt% of Neobee oil, 6.0 wt% of SY-Glyster MM-750 (polyglycerol fatty acid ester), 40 wt% of glycerol, and a sufficient amount of water to 100 wt%. The components and their respective weight percentages in Example M are shown in Table 15 below.

[0151] Table 15

[0152]

[0153] Freeze-thaw stability test

[0154] The emulsion was oscillated on a reciprocating shaker at a speed of 180 rpm at different temperatures for 24 hours. After oscillation, the appearance of the emulsion was recorded, and the results were summarized in Table 16 below.

[0155] Table 16

[0156]

[0157] Examples N - Q

[0158] In Examples N - Q, a butter emulsion containing a flavor was formulated and subjected to a freeze-thaw stability test, in which the emulsion was oscillated on a reciprocating shaker at 180 rpm for 24 hours at different temperatures (-4 °C and -20 °C). The appearance of the emulsion was recorded. The components and their respective weight percentages as well as the corresponding test results in Examples N - Q are shown in Table 17 below.

[0159] Table 17

[0160]

[0161]

[0162] Examples R - S

[0163] In Examples R - S, a vegetable oil emulsion containing an enzyme-modified vegetable oil was formulated and subjected to a freeze-thaw stability test, in which the emulsion was oscillated on a reciprocating shaker at 180 rpm for 24 hours at different temperatures (4 °C and -20 °C). The appearance of the emulsion was recorded. The components and their respective weight percentages as well as the corresponding test results in Examples R - S are shown in Table 18 below.

[0164] Table 18

[0165]

[0166] Examples T - U

[0167] In Examples T - U, a vegetable oil emulsion containing an enzyme - modified vegetable oil and maltodextrin as a thickener was prepared, and a freeze - thaw stability test was carried out. In this test, the emulsion was oscillated at 180 rpm for 24 hours on a reciprocating shaker at different temperatures (4°C and - 20°C). The appearance of the emulsion was recorded. The components in Examples T - U, their respective weight percentages, and the corresponding test results are shown in Table 19 below.

[0168] Table 19.

[0169]

[0170] Although the embodiments of the present invention have been described with reference to several elements, any element described in the embodiments herein is exemplary and can be omitted, replaced, added, combined, or rearranged as needed to form new embodiments. Those skilled in the art will recognize, after reading this specification, that such additional embodiments are effectively disclosed herein. For example, it should be understood that the method steps described herein are exemplary, and those skilled in the art will understand, after reading this disclosure, that one or more of the method steps described herein can be combined, omitted, reordered, or replaced.

[0171] As used herein, examples of "about" and "approximately" include within a range of plus or minus 15%, 10%, 5%, 4%, 3%, 2%, or 1% of a specified value or characteristic. As used herein, examples of using the term "between" include the endpoints. For example, a range between 1 and 5 includes 1 to 5 and all other values greater than 1 and less than 5.

[0172] Although the present invention has been particularly shown and described with reference to preferred embodiments, those skilled in the art should understand that various changes in form and detail can be made to the present invention without departing from the spirit and scope of the present invention. The inventors hope that skilled artisans will adopt such changes as appropriate, and the inventors intend for the present invention to be practiced in a manner different from that specifically described herein. Accordingly, the present invention includes all modifications and equivalents of the subject matter recited in the appended claims as permitted by applicable law. Additionally, unless otherwise stated herein or clearly contradicted by the context, the present invention encompasses any combination of the above elements in all possible variations.

Claims

1. An emulsion of a lipid or an enzyme-modified lipid, comprising: An aqueous phase comprising a modified starch or polyglycerol fatty acid ester (PGE) in an amount of 1.0 to 15% by weight relative to the total weight of the emulsion, and an organic solvent in an amount of 30 to 50% by weight relative to the total weight of the emulsion; and An oil phase comprising a lipid or an enzyme-modified lipid in an amount of 1.0 to 20% by weight relative to the total weight of the emulsion, and an edible oil in an amount of 5.0 to 25% by weight relative to the total weight of the emulsion.

2. The emulsion of a lipid or an enzyme-modified lipid according to claim 1, wherein the lipid is butter or vegetable oil.

3. The emulsion of a lipid or an enzyme-modified lipid according to claim 1 or 2, wherein the enzyme-modified lipid is an enzyme-modified butter flavor or an enzyme-modified vegetable oil.

4. The emulsion of a lipid or an enzyme-modified lipid according to claim 3, wherein the enzyme-modified butter flavor or the enzyme-modified vegetable oil is selected from the group consisting of monoglycerides, diglycerides, triglycerides, and mixtures thereof.

5. The emulsion of a lipid or an enzyme-modified lipid according to any one of claims 1 to 4, wherein the amount of the lipid or the enzyme-modified lipid is less than 20% by weight, typically less than 10% by weight.

6. The emulsion of a lipid or an enzyme-modified lipid according to any one of claims 1 to 5, wherein the organic solvent is selected from the group consisting of glycerol, propylene glycol, ethanol, butanol, sugar alcohols, and mixtures thereof.

7. The emulsion of a lipid or an enzyme-modified lipid according to any one of claims 1 to 6, wherein the amount of the organic solvent is greater than 30% by weight, typically greater than 40% by weight.

8. The emulsion of a lipid or an enzyme-modified lipid according to any one of claims 1 to 7, wherein the edible oil is selected from the group consisting of flavored oil, vegetable oil, medium-chain fatty acids, medium-chain triglycerides, limonene, triacetin, ethyl citrate, benzyl benzoate, ethyl laurate, ethyl myristate, and mixtures thereof.

9. The emulsion of a lipid or an enzyme-modified lipid according to any one of claims 1 to 8, further comprising a crystallization inhibitor in an amount of 0.1 to 5.0% by weight relative to the total weight of the emulsion of the lipid or the enzyme-modified lipid, and / or a weight enhancer in an amount of 0 to 15% by weight relative to the total weight of the emulsion of the lipid or the enzyme-modified lipid.

10. The emulsion of a lipid or an enzyme-modified lipid according to claim 9, wherein the crystallization inhibitor is selected from the group consisting of polyglycerol fatty acid esters, sucrose fatty acid esters, and mixtures thereof.

11. The emulsion of a lipid or an enzyme-modified lipid according to claim 9 or 10, wherein the weight enhancer is selected from the group consisting of glycerol ester of rosin, sucrose acetate isobutyrate, dammar resin, and mixtures thereof.

12. The emulsion of a lipid or an enzyme-modified lipid according to any one of claims 1 to 11, further comprising: vitamin E in an amount of 0.01 to 2% by weight relative to the total weight of the emulsion of the lipid or the enzyme-modified lipid, and / or vitamin C in an amount of 0.01 to 2.0% by weight relative to the total weight of the emulsion of the lipid or the enzyme-modified lipid.

13. An emulsion of a lipid or an enzyme-modified lipid according to any one of claims 1 to 12, further comprising: a preservative in an amount of 0.01 to 2% by weight based on the total weight of the emulsion of the lipid or the enzyme-modified lipid.

14. A method for preparing an emulsion of a lipid or an enzyme-modified lipid according to claim 1, comprising: mixing modified starch or polyglycerol fatty acid ester (PGE) with water at a first predetermined temperature to form an aqueous phase; melting the lipid or the enzyme-modified lipid at a second predetermined temperature and mixing the lipid or the enzyme-modified lipid with edible oil at a third predetermined temperature to form an oil phase; mixing the aqueous phase and the oil phase on a magnetic stirring plate to form an emulsion of the lipid or the enzyme-modified lipid; pre-emulsifying the emulsion of the lipid or the enzyme-modified lipid for a first period of time using a high-speed homogenizer; and homogenizing the resulting pre-emulsion a predetermined number of times at a predetermined pressure using a secondary high-pressure homogenizer.

15. The method according to claim 14, wherein the first predetermined temperature comprises 35°C to 75°C, preferably 50°C to 70°C, more preferably 65°C.

16. The method according to claim 14 or 15, wherein the second predetermined temperature comprises 35°C to 75°C, preferably 50°C to 70°C, more preferably 65°C.

17. The method according to any one of claims 14 to 16, wherein the third predetermined temperature comprises 35°C to 75°C, preferably 50°C to 70°C, more preferably 65°C.

18. The method according to any one of claims 14 to 17, wherein the enzyme-modified lipid is an enzyme-modified butter flavor or an enzyme-modified vegetable oil.

19. The method according to claim 18, wherein the enzyme-modified butter flavor or the enzyme-modified vegetable oil is selected from the group consisting of monoglycerides, diglycerides, triglycerides, and mixtures thereof.

20. The method according to any one of claims 14 to 19, wherein the amount of the lipid or the enzyme-modified lipid present is less than 20% by weight based on the total weight of the emulsion of the lipid or the enzyme-modified lipid.

21. The method according to any one of claims 14 to 20, wherein the amount of the lipid or the enzyme-modified lipid present is less than 10% by weight based on the total weight of the emulsion of the lipid or the enzyme-modified lipid.

22. The method according to any one of claims 14 to 21, wherein the organic solvent is selected from the group consisting of glycerol, propylene glycol, ethanol, butanol, sugar alcohols, and mixtures thereof.

23. The method according to any one of claims 14 to 22, wherein the amount of the organic solvent present is greater than 30% by weight, typically greater than 40% by weight, based on the total weight of the emulsion of the lipid or the enzyme-modified lipid.

24. The method according to any one of claims 14 to 23, wherein the edible oil is selected from the group consisting of flavor oil, vegetable oil, medium-chain fatty acid, medium-chain triglyceride, limonene, triacetin, ethyl citrate, benzyl benzoate, ethyl laurate, ethyl myristate, and mixtures thereof.

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