Method for improving emulsion stability

Abstract

A method for reducing the interfacial tension between the oil droplets of the discontinuous phase and the water of the continuous aqueous phase of an emulsion to minimize the oil droplet size of the emulsion and to increase the stability of the emulsion. The method comprises adding a treated rosin glyceride to an oil phase, mixing the oil phase containing the rosin glyceride with an aqueous phase, optionally another emulsifier different from the treated rosin glyceride to form a mixture, and emulsifying the mixture to produce a stable emulsion. The stable emulsion can be used to produce a variety of consumer products, cosmetics, fragrances, and consumer products.

Description

Technical Field

[0001] This disclosure relates to methods for processing rosin glycerides, methods for preparing emulsions from processed rosin glycerides, methods for preparing beverage concentrate emulsions, methods for preparing consumable beverages, and consumable beverages. Background Technology

[0002] Rosin glycerides, also known as rosin gums, are products of the esterification of glycerol with carboxylic acids derived from rosin, primarily abietic acid (Ladero, deGracia et al. 2011), under catalysis at very high temperatures of around 270°C. The products of this reaction are a complex mixture of rosin esters (Kumooka 2008). The main components are triglycerides and diglycerides, but monoglyceride fractions, as well as residual free resin acids and neutral substances (non-acidic compounds), can also be found (Danam, Verger et al. 2010; Additives, Younes et al. 2018). Rosin gums are commonly used as weighting agents to increase the density of the oil phase in beverage emulsions, thereby reducing emulsion stratification.

[0003] The droplet size distribution of an emulsion, and consequently the stability of the emulsion and beverage, varies depending on the quality of the ester gum. Emulsions that do not exhibit the desired droplet size distribution are not long-term stable and must be rejected.

[0004] Batch-to-batch variations and differences in materials from different suppliers pose challenges in emulsion production. A significant effect of ester gums on droplet size reduction and thus on emulsion and beverage stability has been observed. This can be explained by variations in rosin raw materials, production processes, and differences in raw material storage. However, why ester gums, as weighting agents, have such a large impact on droplet formation and stability, and how to control it, is not fully understood. Therefore, there remains a need in the art to improve emulsion stability.

[0005] Overview of exemplary implementation schemes

[0006] According to a first exemplary aspect, an emulsion is provided comprising: (a) a discontinuous oil phase; (b) a continuous aqueous phase; (c) an emulsifier; and (d) a co-emulsifier comprising treated rosin glycerol esters.

[0007] According to a second exemplary aspect, a method for preparing an emulsion is provided, the method comprising combining oil, water, an emulsifier and a co-emulsifier comprising treated rosin glycerol esters to form a mixture, and emulsifying the mixture.

[0008] According to a third exemplary embodiment, a method is provided for minimizing the droplet size of an oil-in-water emulsion, the method comprising adding a treated rosin glycerol ester to an oil, mixing the oil containing the treated rosin glycerol ester with water to form a mixture, and emulsifying the mixture.

[0009] According to a fourth exemplary embodiment, a method is provided to minimize the interfacial tension between oil and water in emulsion droplets of an oil-in-water emulsion, the method comprising adding a treated rosin glycerol ester to an oil, mixing the oil containing the treated rosin glycerol ester with water to form a mixture, and emulsifying the mixture.

[0010] According to a fifth exemplary embodiment, a method for increasing the stability of emulsion droplets in an oil-in-water emulsion is provided, the method comprising adding a treated rosin glycerol ester to an oil, mixing the oil containing the treated rosin glycerol ester with water to form a mixture, and emulsifying the mixture.

[0011] According to a sixth exemplary embodiment, the use of treated rosin glycerol esters for minimizing the droplet size of oil-in-water emulsions is provided.

[0012] According to a seventh exemplary embodiment, the use of treated rosin glycerol esters for minimizing the interfacial tension between oil droplets and water in an oil-in-water emulsion is provided.

[0013] According to an eighth exemplary embodiment, the use of treated rosin glycerol esters for improving the stability of oil-in-water emulsions is provided.

[0014] According to a ninth exemplary embodiment, a beverage emulsion concentrate is provided, comprising emulsion droplets dispersed in an aqueous phase and at least one beverage additive encapsulated by the emulsion droplets, the emulsion droplets having a droplet size D (98) of less than 1 micrometer.

[0015] According to a tenth exemplary embodiment, a beverage is provided comprising an emulsion concentrate and a beverage liquid, the emulsion concentrate comprising emulsion droplets dispersed in an aqueous phase, the emulsion droplets having a droplet size D (98) of less than 1 micrometer, and the emulsion droplets having at least one beverage additive encapsulated therein.

[0016] According to an eleventh exemplary embodiment, a method for preparing a beverage is provided, comprising combining a beverage liquid with an emulsion, the emulsion comprising emulsion droplets dispersed in an aqueous phase and at least one beverage additive encapsulated by the emulsion droplets, the emulsion droplets having a droplet size D (98) of less than 1 micrometer.

[0017] According to a twelfth exemplary embodiment, a method for increasing the polarity of rosin glycerol esters is provided, comprising subjecting the rosin glycerol esters to a temperature of about 30°C to about 80°C and a relative humidity of about 40% to 100% for about 1 to about 30 days in the presence of oxygen.

[0018] According to a thirteenth exemplary embodiment, an aged rosin glycerol ester is provided by a method comprising subjecting the rosin glycerol ester to a temperature of about 30°C to about 80°C and a relative humidity of about 70% to 100% for about 1 to about 30 days in the presence of oxygen. Brief description of the attached diagram

[0020] Figure 1 This is a graph showing the droplet size distribution of the emulsions of comparative examples C1 and C2, as well as Examples 1 and 2 of the present invention.

[0021] Figure 2 This is a graph showing a comparison of the interfacial tension (mN / m) at the interface of terpene and water ester gum solutions using fresh, untreated ester gum (samples C1-1 and C2-1) and treated ester gum (samples 1-1 and 2-1) as a function of time (seconds).

[0022] Figure 3 This is a graph showing the oil droplet size distribution of the emulsions of Comparative Example C3 and Examples 4A and 4B of the present invention.

[0023] Figure 4 This is a graph showing the oil droplet size distribution of the emulsions of Comparative Example C5 and Examples 6A and 6B of the present invention.

[0024] Figure 5 This is a graph showing the oil droplet size distribution of the emulsions of Comparative Example C7 and Examples 8A and 8B of the present invention.

[0025] Figure 6 This is a graph showing the droplet size distribution of the emulsions of Comparative Example C9 and Examples 10A and 10B of the present invention.

[0026] Detailed description of exemplary implementation schemes

[0027] The following provides a broad description of many different embodiments of this disclosure. This description is to be interpreted as exemplary only and does not describe every possible embodiment, as it would be impractical if not impossible. It should be understood that any feature, characteristic, component, composition, ingredient, product, step, or method described herein may be removed, combined, or substituted, in whole or in part, for any other feature, characteristic, component, composition, ingredient, product, step, or method described herein. Many alternative embodiments can be implemented using present art or technology developed after the date of this patent application, which will still fall within the scope of the claims.

[0028] The terms “comprises,” “comprising,” “has,” “having,” “includes,” “including,” “contains,” “containing,” or any other variations are open-ended and intended to cover the inclusion of non-exclusive elements, such that an article, apparatus, compound, composition, combination, method, or process that “comprises,” “has,” or “includes” or “contains” includes not only those elements but may include other elements not expressly listed, enumerated, or written in the specification or claims. An element or feature described with terms such as “comprises…,” “contains…,” “has…,” or “includes…” does not, without further limitation, exclude the presence or inclusion of other elements or features in an article, apparatus, compound, composition, combination, method, or process that comprises, contains, has, or includes that element or feature.

[0029] The terms “a” and “an” are defined as one or more unless otherwise expressly stated or constrained by other language herein. An element or feature beginning with “a” or “an” may be interpreted as one of the elements or features, or more than one of the elements or features.

[0030] The terms “about,” “approximately,” “essentially,” “substantially,” any other version thereof, or any other similar relative term, or approximate similar term, are defined as being close to what a person skilled in the art would understand. By way of non-limiting exemplary embodiments, these terms are defined as being within 20% of the value, or within 10% of the value, or within 5% of the value, or within 4% of the value, or within 3% of the value, or within 2% of the value, or within 1% of the value, or within 0.75% of the value, or within 0.5% of the value, or within 0.25% of the value, or within 0.1% of the value.

[0031] It should be understood that when quantities are described as weight percentages in this disclosure, it is intended that any and every quantity within that range, including endpoints, be considered explicitly disclosed. For example, the disclosure of "a range of about 1 to about 100" should be understood as indicating every and every possible number along the continuum between about 1 and about 100. It should be understood that the inventor recognizes and understands that any and all data points within that range are considered to be disclosed and specified, and that the inventor owns the entire range and all points within that range.

[0032] To avoid doubt, unless the context otherwise indicates, any alternative and optional features indicated with respect to a given aspect, component, feature, or parameter of the invention should be considered as having been disclosed in combination with any and all other alternative or optional features indicated with respect to the same or other aspects, features, and parameters of the invention.

[0033] An emulsion is a mixture of two or more immiscible liquids based on liquid-liquid phase separation. An emulsifier is a substance that stabilizes an emulsion by reducing the interfacial tension between two immiscible liquids, such as oil and water. This disclosure relates to the use of rosin glycerol esters to reduce the interfacial tension between two immiscible liquids, thereby reducing the droplet size distribution of the resulting emulsion.

[0034] Rosin glyceryl esters, or rosin, resin rosin, or tall oil rosin glyceryl esters, are also referred to as ester gums, and these terms are used interchangeably throughout this specification. Rosin or resin rosin used for reaction with glycerol is obtained from coniferous trees and plants. Trees tend to respond to injuries to their stems and branches by exudating a fluid that covers and seals the wound. Depending on the tree species, the exudate can be water- or oil-soluble, and in the case of coniferous trees, it is referred to as resin or crude resin. Non-limitingly, suitable resin rosin can be obtained by collecting resin from living trees and further refining the collected resin through filtration, washing, and distillation. According to some embodiments, the source of rosin is tree stumps collected during forest clearing. The stumps are the most rosin-rich part of the tree. The stumps are wood-chipped to obtain wood chips, and rosin is obtained by solvent extraction of the wood chips, followed by countercurrent stripping and liquid-liquid solvent refining of the crude rosin extract. According to some embodiments, tall oil rosin can be obtained as a byproduct of the so-called kraft pulping process in papermaking.

[0035] Rosin, resin rosin, and tall oil rosin contain several organic acids, with abietic acid being the most abundant organic acid present in these rosins. Rosin glycerides are typically prepared by reacting glycerol (also known as glycerin or glycerine) with rosin, resin rosin, or tall oil rosin to form glyceride reaction products. Rosin glycerides comprise a mixture of diglycerides and triglycerides of the resin acids from rosin, as well as residual free acids and monoesters. Studies have shown that the esterification products obtained by esterifying abietic acid with glycerol include trirosinic acid glycerides, dirosinic acid 1,2-glycerides, dirosinic acid 1,3-glycerides, and monorosinic acid 1-glycerides, with residual unreacted abietic acid.

[0036] The applicant has made a surprising and unexpected finding that treating rosin glycerol esters results in a reduction, decrease, or otherwise decrease in the interfacial tension between oil droplets and water in oil-in-water emulsions. This is counterintuitive to those skilled in the art and contradicts the recommendation that ester gum suppliers always use fresh gum stored in sealed containers. As one particular ester gum supplier noted, "...the longer the resin is exposed to atmospheric oxygen, the greater the likelihood that its properties will be adversely affected in a particular application. In general, when rosin resin is oxidized, it darkens in color, becomes more brittle, and may exhibit partial insolubility in a variety of citrus oils, depending on the degree of oxidation...in moderate to extreme oxidation,...ester gum...may produce sediment or a metallic taste in some concentrated flavorings or citrus formulations. Furthermore, emulsions prepared from oxidized...ester gum...may exhibit poor stability, leading to premature ringing in the finished container." NL Kennedy, Proper Handling and Storage of Hercules® Ester Gum 8BG Resin , circa 2001.

[0037] The reduction in interfacial tension results in the formation of oil droplets comprising a discontinuous phase of an oil-in-water emulsion, with a smaller droplet size compared to the droplet size of emulsions without any rosin glycerol esters as emulsifiers or co-emulsifiers, or the droplet size of emulsions containing fresh, untreated rosin glycerol esters. The reduced interfacial tension and the resulting droplet size distribution provide a more stable oil-in-water emulsion for encapsulating volatile additives or ingredients used in the preparation of downstream products, such as consumer products (e.g., but not limited to food and beverages), cosmetics, fragrances, personal care products, and consumer goods.

[0038] As used in this specification and the appended claims, the term "treated rosin glycerol ester" refers to a rosin glycerol ester that has undergone treatment to produce a rosin glycerol ester capable of reducing the interfacial tension between discontinuous oil droplets and the continuous water phase in an oil-in-water emulsion, thereby producing emulsion oil droplets with a smaller droplet size compared to using untreated rosin glycerol ester. For example, but not limited to, treated rosin glycerol ester refers to a rosin glycerol ester that has been heat-treated at a temperature and time sufficient to provide a rosin glycerol ester capable of reducing the interfacial tension between discontinuous oil droplets and the continuous water phase in an oil-in-water emulsion, thereby producing emulsion oil droplets with a smaller droplet size compared to using untreated rosin glycerol ester.

[0039] According to some embodiments, treated rosin glycerol esters refer to rosin glycerol esters that have been heat-treated at a temperature ranging from about 30°C to about 80°C for about 1 to 30 days. According to some embodiments, treated rosin glycerol esters refer to rosin glycerol esters that have been heat-treated at a temperature ranging from about 35°C to about 45°C and at a relative humidity of about 65% to 95% for about 5 to 20 days. According to some embodiments, treated rosin glycerol esters refer to rosin glycerol esters that have been heat-treated at a temperature ranging from about 38°C to about 42°C, at a relative humidity of about 70% to 90%, and in the presence of oxygen for about 7 to 14 days. The treatment process may also be referred to as heat treatment or an aging process.

[0040] The emulsion comprises (a) oil, (b) water, (c) an emulsifier; and (d) a co-emulsifier containing treated rosin glycerol esters. According to certain embodiments, the emulsion comprises (a) about 0.1% (w / w) to about 30% (w / w) of oil, (b) about 50% (w / w) to about 99% (w / w) of water, (c) about 0.1% (w / w) to about 30% (w / w) of the emulsifier, and (d) about 0.05% (w / w) to about 25% (w / w) of the co-emulsifier containing treated rosin glycerol esters.

[0041] According to other exemplary embodiments, the emulsion comprises (a) about 1% (w / w) to about 25% (w / w) of oil, (b) about 60% (w / w) to about 90% (w / w) of water, (c) about 1% (w / w) to about 25% (w / w) of the emulsifier, and (d) about 0.5% (w / w) to about 20% (w / w) of the co-emulsifier comprising treated rosin glycerol esters.

[0042] According to other exemplary embodiments, the emulsion comprises (a) about 5% (w / w) to about 15% (w / w) of oil, (b) about 65% (w / w) to about 80% (w / w) of water, (c) about 5% (w / w) to about 20% (w / w) of the emulsifier, and (d) about 1% (w / w) to about 10% (w / w) of the co-emulsifier comprising treated rosin glycerol esters.

[0043] According to certain exemplary embodiments, the oils used to prepare the emulsion are selected from limonene, citrus terpenes, citrus oil, algal oil, insect oil, plant-derived oils, and combinations thereof. According to certain embodiments, the emulsion comprises one or more plant-derived oils. By way of example only and without limitation, suitable plant oils that can be used to prepare the emulsion include almond oil, avocado oil, low-erucic acid canola oil, coconut oil, corn oil, cottonseed oil, flaxseed oil, hazelnut oil, illipe oil, linseed oil, palm oil, palm kernel oil, peanut oil, pecan oil, pumpkin seed oil, oat oil, olive oil, rapeseed oil, safflower oil, sesame oil, shea butter, soybean oil, sunflower oil, walnut oil, and mixtures thereof.

[0044] According to the method for preparing the emulsion of this disclosure, a suitable amount of at least one emulsifier is added to the aqueous phase for preparing the oil-in-water emulsion, and the aqueous phase containing said at least one emulsifier is added to the oil phase and emulsified to produce the oil-in-water emulsion. For the purposes of this disclosure, the emulsifier is any substance comprising a hydrophilic (i.e., at least partially water-soluble) portion and a hydrophobic (i.e., lipophilic) portion, and capable of reducing or otherwise lowering the interfacial tension between normally immiscible oil and water to produce an oil-in-water emulsion or an oil-in-water emulsion. Any emulsifier generally considered safe for inclusion in edible food or beverage products intended for human or pet consumption and capable of emulsifying oils to produce an emulsion can be used as an emulsifier for preparing the disclosed emulsion.

[0045] The emulsifier may be anionic emulsifier, cationic emulsifier, nonionic emulsifier, or amphoteric emulsifier. By way of example only and without limitation, suitable emulsifiers include alginate, carrageenan, cellulose, alkyl cellulose, hydroxyalkyl cellulose, carboxyl cellulose, dextran, monoglycerides, diglycerides, acylated monoglycerides, lactoylated monoglycerides, succinylated monoglycerides, alkoxylated monoglycerides, alkoxylated diglycerides, esters of monoglycerides, gelatin, lecithin, mucilages, alkyl succinic acid modified starch (e.g., but not limited to octenyl succinic anhydride starch), gum arabic, alkyl succinic acid modified gum arabic, guar gum, guizitan gum, xanthan gum, gantalum ghatti, astragalus gum, agar, pectin, saponins, magnesium stearate, calcium salts, potassium salts and sodium salts of fatty acids, polysorbates, alkali metal stearoyl lactate, sugar esters, alkaline earth metal stearoyl lactate, sodium phosphate, and combinations thereof.

[0046] Droplet diameters D(10), D(50), D(90), and D(98) characterize the droplet size distribution of an emulsion. For example, D(10), D(50), D(90), and D(98) describe the diameters equal to or smaller than 10%, 50%, 90%, and 98% of the oil droplets in the emulsion sample volume, respectively.

[0047] According to certain exemplary embodiments, the droplet size D(10) of the emulsion prepared according to this disclosure is less than 0.5 μm, or less than 0.49 μm, or less than 0.48 μm, or less than 0.47 μm, or less than 0.46 μm, or less than 0.45 μm, or less than 0.44 μm, or less than 0.43 μm, or less than 0.42 μm, or less than 0.41 μm, or less than 0.4 μm, or less than 0.39 μm, or less than 0.38 μm, or less than 0.37 μm, or less than 0.36 μm, or less than 0.35 μm, or less than 0.34 μm, or less than 0.33 μm, or less than 0.32 μm, or less than 0.31 μm, or less than 0.29 μm, or less than 0.28 μm, or less than 0.27 μm, or less than 0.26 μm, or less than 0.25 μm.

[0048] According to certain exemplary embodiments, the droplet size D(50) of the emulsion prepared according to this disclosure is less than 1 micrometer, or less than 0.9 micrometer, or less than 0.8 micrometer, or less than 0.75 micrometer, or less than 0.725 micrometer, or less than 0.7 micrometer, or less than 0.675 micrometer, or less than 0.65 micrometer, or less than 0.625 micrometer, or less than 0.6 micrometer, or less than 0.575 micrometer, or less than 0.555 micrometer, or less than 0.525 micrometer, or less than 0.5 micrometer, or less than 0.475 micrometer, or less than 0.45 micrometer, or less than 0.425 micrometer, or less than 0.4 micrometer, or less than 0.375 micrometer, or less than 0.35 micrometer, or less than 0.325 micrometer, or less than 0.3 micrometer, or less than 0.275 micrometer, or less than 0.25 micrometer.

[0049] According to certain exemplary embodiments, the droplet size D(90) of the emulsion prepared according to this disclosure is less than 1 micrometer, or less than 0.9 micrometer, or less than 0.8 micrometer, or less than 0.75 micrometer, or less than 0.7 micrometer, or less than 0.6 micrometer, or less than 0.5 micrometer, or less than 0.4 micrometer, or less than 0.3 micrometer, or less than 0.25 micrometer.

[0050] According to certain exemplary embodiments, the droplet size D(98) of the emulsion prepared according to this disclosure is less than 1 micrometer, or less than 0.99 micrometers, or less than 0.8 micrometers, or less than 0.75 micrometers, or less than 0.7 micrometers, or less than 0.6 micrometers, or less than 0.5 micrometers, or less than 0.4 micrometers, or less than 0.3 micrometers, or less than 0.25 micrometers.

[0051] The emulsions of this disclosure can be prepared by high-energy or low-energy emulsification. The term "high-energy emulsification" refers to emulsification applied by a rotor-stator mixer, a high-pressure homogenizer, or ultrasonic treatment. The term "low-energy emulsification" refers to emulsification applied by low-pressure homogenization, such as membrane emulsification or microfluidic emulsification. The term "stable emulsion" means an emulsion that does not undergo phase separation over a period of time when subjected to storage test conditions, such as 1, 2, 3, 4, 5, 6, or 7 days, or 2 weeks, or 3 weeks, or 1 month, or 2 months, or 3 months at, for example, 20°C and / or 40°C. Compared to emulsions prepared with the same components, the same amounts, and by the same preparation method but without treatment, the emulsions of this disclosure exhibit improved stability (i.e., greater stability).

[0052] As used herein, "beverage emulsion concentrate" refers to an emulsion containing one or more conventional ingredients used in the preparation of beverages, rather than a beverage liquid used to prepare a diluted beverage by diluting a beverage emulsion concentrate. A "beverage emulsion concentrate" can be any emulsion used in beverages that, when diluted with a beverage liquid, is more concentrated than the finished beverage. These are standard ingredients used in amounts recognized in the art and may include sugars, artificial / synthetic sweeteners, natural sweeteners, artificial / synthetic flavorings, natural flavorings, surfactants and suspending agents, thickeners, rheology modifiers, dyes, colorants, stabilizers, and preservatives. In addition to beverage emulsion concentrates, beverage liquids may contain carbonated water, flavorings, sweeteners, and all other ingredients required or necessary for the final carbonated beverage.

[0053] Beverage emulsion concentrates include at least one flavoring agent. By way of example only and without limitation, suitable flavoring agents include cola flavoring agents, tea flavoring agents, caramel flavoring agents, coffee flavoring agents, citrus flavoring agents (e.g., lemon flavoring agent, lime flavoring agent, orange flavoring agent, grapefruit flavoring agent, citrus flavoring agent, mandarin orange flavoring agent, or any combination of the foregoing flavoring agents), herbal flavoring agents, berry flavoring agents (e.g., flavoring agents derived from one or more of the following: Barbados cherry, bearberry, blackberry, blueberry, boysonberry, cherry, wild cherry, cloudberry, cranberry, currant, date, etc.). Dewberry, elderberry, grape, gooseberry, blueberry, rhubarb, olariberry, mulberry, raisin, plainberry, prairie berry, raspberry, Saskatoon berry, salmonberry, sea buckthorn berry, blackthorn berry, strawberry, roughberry, thornberry, wineberry, cranberry, or any combination thereof), edible botanical flavorings (such as one or more flavorings derived from a part of a plant other than the fruit, including flavorings derived from essential oils and extracts of nuts, bark, roots and leaves, and synthetically prepared flavorings made to mimic botanical flavorings derived from natural sources), and mixtures thereof.

[0054] Carbonated beverages can be prepared using the emulsion and can contain full-sugar, reduced-sugar, or zero-sugar added carbonated beverages. Full-sugar or reduced-sugar beverages may include at least one nutritional sweetener. By way of example only and without limitation, suitable nutritional sweeteners include sucrose, fructose, glucose, high-fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, isomaltulose, inositol, allulose, tagatose, trehalose, and combinations thereof.

[0055] The sugar-reduced and sugar-free carbonated beverages disclosed herein include at least one non-nutritive sweetener that partially (in sugar-reduced beverages) or completely (in sugar-free beverages) replaces the nutritious sweetener in the carbonated beverage composition.

[0056] According to certain exemplary embodiments, the non-nutritive sweeteners that can be used in sugar-reduced and / or zero-sugar carbonated beverages are selected from natural non-nutritive sweeteners, synthetic non-nutritive sweeteners, and combinations thereof.

[0057] By way of example only and without limitation, suitable synthetic nonnutritive sweeteners that may be included in reduced-sugar or zero-sugar carbonated beverages may be selected from butyrazine potassium, advantian, aspartame, cyclohexanesulfonate, neotame, neomethyl hesperidin dihydrochalcone, saccharin, sucralose, and combinations thereof.

[0058] Not as a limitation and by way of example only, suitable natural non-nutritive sweeteners include steviosides selected from steviol glycosides, riboboroside A, riboboroside B, riboboroside C, riboboroside D, riboboroside E, riboboroside F, riboboroside G, riboboroside H, riboboroside I, riboboroside J, riboboroside K, riboboroside L, riboboroside M, riboboroside N, riboboroside O, rucoside A, rucoside B, stevioside, and combinations thereof; mogrosides selected from mogroside I, mogroside III, mogroside IV, mogroside V, isomogroside V, 11-oxomogroside, symmonoside I, and combinations thereof; naringin dihydrochalcone; Luo Han Guo extract; and swingle mogroside. Extract), brassinolide, cellobiose, glycyrrhizic acid, monadine, allulose, steviol glycoside, semathyme, trifolin and combinations thereof.

[0059] Carbon dioxide gas is dissolved in water in a beverage base to provide the desired level of carbonation, thereby producing a carbonated beverage. Any method and carbonation equipment known in the art for carbonated beverages can be used. According to some exemplary embodiments, and by way of example and not limitation, the beverage may have a carbon dioxide level in the range of about 0.5 to about 5 volumes of carbon dioxide. According to other embodiments, the beverage may have a carbon dioxide level of up to about 1 volume of carbon dioxide, or up to about 2 volumes of carbon dioxide, or up to about 3 volumes of carbon dioxide, or up to about 4 volumes of carbon dioxide. As used herein, one volume of carbon dioxide refers to the amount of carbon dioxide absorbed by a given amount of liquid, such as water, at 60°F and one atmosphere. The space occupied by a given volume of gas is the same as the space occupied by the liquid in which the gas is dissolved. Those skilled in the art can select the carbon dioxide content based on the desired effervescence level and the effect of carbon dioxide on the taste or mouthfeel of the beverage.

[0060] Example

[0061] Preparation of beverage emulsions

[0062] Unless otherwise specified, the beverage emulsion is prepared as follows: Prepare the aqueous and oil phases separately. For the aqueous phase, dissolve 1.875 parts by weight of potassium sorbate in 825.875 parts by weight of drinking-grade water. Add 20 parts by weight of the pectin mixture (emulsifier) ​​to the aqueous phase and dissolve. For the oil phase, dissolve 43.05 parts by weight of untreated (comparative) or treated rosin glycerol ester (a co-emulsifier in this embodiment) in 18.45 parts by weight of orange terpenes. Blend 41.25 parts by weight of 1 part orange oil, 3.75 parts by weight of medium-chain triglyceride (MCT) oil, 43.5 parts by weight of sucrose isobutyrate (80% in MCT oil), and the solution of rosin glycerol ester in orange terpenes until homogeneous. Using a high-shear mixer (Polytron PT 6100), slowly add the oil phase to the aqueous phase. Add 2.25 parts by weight of food-grade acid and dissolve. The resulting crude emulsion was sheared for another 2 minutes and then passed through a high-pressure homogenizer (GEA Panda Plus 2000) three times at 200 / 50 bar.

[0063] Examples 1 and 2

[0064] The effect of treating different batches of commercially available rosin glycerol esters on the droplet size distribution in oil-in-water emulsions was evaluated. Oil-in-water emulsions were prepared using different batches of Cararosin BG CG 389 wood rosin glycerol ester from Caragum International SA, and the droplet size distribution of the resulting emulsions was evaluated. Examples C1 and C2 are oil-in-water emulsions prepared from fresh, untreated ester gum. Examples 1 and 2 of the present invention are oil-in-water emulsions prepared from treated ester gum maintained at 40°C and 80% relative humidity (RH) for 4 weeks. Examples C1 and C2 contain materials from the same ester gum batch. Examples C2 and C2 contain ester gum from the same batch, but from different batches than Examples C1 and C1.

[0065] Table 1

[0066]

[0067] The evaluation results of Examples 1 and 2 are recorded in Table 1 above. Figure 1Compared to Comparative Example C1, the droplet sizes D(10), D(50), D(90), and D(98) of Example 1 of the present invention are smaller. Compared to Comparative Example C2, the droplet size distributions D(10), D(50), D(90), and D(98) of Example 2 of the present invention are smaller. Although batch-to-batch variations in ester gums are possible, the results in Table 1 show that treated ester gums are effective in reducing the droplet size in oil-in-water emulsions compared to emulsions prepared with fresh, untreated ester gums. The droplet size D(98) of Examples 1 and 2 of the present invention is less than 1 micrometer, while the droplet size D(98) of Comparative Examples C1 and C2 is greater than 1 micrometer.

[0068] Figure 2 This study compares the interfacial tension of ester gum in a terpene solution and in water. For the interfacial tension measurement, 70 parts by weight of ester gum were dissolved in 30 parts by weight of orange terpene. This solution was diluted with orange terpene at a 1:1 (w / w) ratio. Deionized water was placed in the 70 mm sample container of a Krüss K11 tensiometer. The aqueous phase was covered with the diluted ester gum solution according to the instructions. The interfacial tension was measured using the Wilhelmy plate method according to the instrument instructions and recorded for up to 10 minutes.

[0069] Comparative Examples C1-1 and C2-1 are solutions of fresh, untreated ester gum in terpenes. The ester gum batches in Comparative Examples C1-1 and C2-1 correspond to the ester gum batches used in Comparative Examples C1 and C2, respectively. Examples 1-1 and 2-1 of the present invention are solutions of treated ester gum in terpenes. The ester gum batches used in Examples 1-1 and 1-2 of the present invention correspond to those used in Examples 1 and 2, respectively. Comparative Examples C1-1 and C2-1 exhibit interfacial tensions higher than 8 mN / m. Examples 1-1 and 2-1 of the present invention exhibit lower interfacial tensions of about 6 mN / m. Figure 2 The results shown indicate that treating the ester gum resulted in a reduction in interfacial tension compared to the interfacial tension of a solution containing untreated ester gum. Since the batches of ester gum used for the interfacial tension measurements correspond to those used in Examples C1, C2, 1, and 2, Table 1... Figure 1 and Figure 2 The study demonstrated the relationship between the reduced interfacial tension resulting from ester gum treatment and the enhanced emulsion stability due to the smaller droplet size of the corresponding emulsion.

[0070] Examples 3 and 4

[0071] The effect of treating a batch of another commercially available rosin glycerol ester on the droplet size distribution in oil-in-water emulsions was evaluated. Oil-in-water emulsions were prepared using PINEREZ wood rosin glycerol ester from Lawler, and the droplet size distribution of the resulting emulsions was evaluated. Example C3 is an oil-in-water emulsion prepared using fresh, untreated PINEREZ ester gum. Examples 4A and 4B of the present invention are oil-in-water emulsions prepared using PINEREZ ester gum, which was treated in open containers at 40°C and 80% relative humidity for 1 week (Example 4A) and 2 weeks (Example 4B).

[0072] Table 2

[0073]

[0074] The evaluation results of Examples 3 and 4 are reported in Table 2 above. Figure 3 Compared to D(10), D(50), D(90), and D(98) of Comparative Example 3, the oil droplet sizes D(10), D(50), D(90), and D(98) of Examples 4A and 4B of the present invention are smaller. The results in Table 2 show that the treated ester gum is effective in reducing the oil droplet size in oil-in-water emulsions compared to emulsions prepared with fresh, untreated ester gum. The oil droplet size D(98) of Examples 4A and 4B of the present invention is less than 1 micrometer, while the oil droplet sizes D(90) and D(98) of Comparative Example C3 are both greater than 1 micrometer. The longer treatment time of the ester gum results in lower oil droplet sizes D(10), D(50), D(90), and D(98).

[0075] Examples 5 and 6

[0076] The effect of treating a batch of another commercially available rosin glycerol ester on the droplet size distribution in an oil-in-water emulsion was evaluated. Oil-in-water emulsions were prepared using RESINA 8 / WR rosin glycerol ester from Resinas Sinteticas SA de CV, and the resulting emulsions were evaluated for droplet size distribution. Example C5 is an oil-in-water emulsion prepared using fresh, untreated RESINA 8 / WR ester gum. Examples 6A and 6B of the present invention are oil-in-water emulsions prepared using RESINA 8 / WR ester gum, which was treated in an open container at 40°C and 80% relative humidity for 1 week (Example 6A) and 2 weeks (Example 6B).

[0077] Table 3

[0078]

[0079] The evaluation results of Examples 5 and 6 are reported in Table 3 and above. Figure 4Compared to D(10), D(50), D(90), and D(98) of Comparative Example 5, the oil droplet sizes D(10), D(50), D(90), and D(98) of Examples 6A and 6B of the present invention are smaller. The results in Table 3 show that the treated ester gum is effective in reducing the oil droplet size in oil-in-water emulsions compared to emulsions prepared with fresh, untreated ester gum. The oil droplet size D(98) of Example 6B of the present invention is less than 1 micrometer, while the oil droplet sizes D(90) and D(98) of Comparative Example C5 are both greater than 1 micrometer. The longer treatment time of the ester gum results in lower oil droplet sizes D(10), D(50), D(90), and D(98). These results also indicate that RESINAS 8WR ester gum may require a longer treatment time than Cararosin and PINEREZ ester gum to obtain an oil droplet size of less than 1 micrometer.

[0080] Examples 7 and 8

[0081] The effect of treating a batch of another commercially available rosin glycerol ester on the droplet size distribution in an oil-in-water emulsion was evaluated. Oil-in-water emulsions were prepared using RESINA 8 / RE rosin glycerol ester from Resinas Sinteticas SA de CV, and the resulting emulsions were evaluated for droplet size distribution. Example C7 is an oil-in-water emulsion prepared using fresh, untreated RESINA 8 / RE ester gum. Examples 8A and 8B of the present invention are oil-in-water emulsions prepared using RESINA 8 / RE ester gum, which was treated in open containers at 40°C and 80% relative humidity for 1 week (Example 8A) and 2 weeks (Example 8B).

[0082] Table 4

[0083]

[0084] The evaluation results of Examples 7 and 8 are reported in Table 4 above. Figure 5 Compared to Comparative Example 7, the oil droplet sizes D(10), D(50), D(90), and D(98) of Examples 8A and 8B of the present invention are smaller. The results in Table 4 show that treated ester gums are effective in reducing the oil droplet size in oil-in-water emulsions compared to emulsions prepared with fresh, untreated ester gums. The oil droplet size D(98) of Example 8B of the present invention is less than 1 micrometer, while the oil droplet sizes D(90) and D(98) of Comparative Example C7 are both greater than 1 micrometer. The longer treatment time of the ester gum results in lower oil droplet sizes D(10), D(50), D(90), and D(98). The results from RESINA 8 / RE are slightly better than those in Table 3 and Figure 4The results reported in the article are from RENISA 8 / WR. These results also indicate that RESINA 8 / RE ester gels may require longer treatment times than Cararosin and PINEREZ ester gels to obtain oil droplet sizes smaller than 1 micrometer.

[0085] Examples 9 and 10

[0086] The effects of different batches of commercially available rosin glycerol esters used in Examples 7 and 8 on the droplet size distribution in oil-in-water emulsions and the effects of the treatment method were evaluated. Oil-in-water emulsions were prepared using RESINA 8 / RE rosin glycerol ester from Resinas Sinteticas SA de CV, and the droplet size distribution of the resulting emulsions was evaluated. Comparative Example C9 (same as Comparative Example C7) was an oil-in-water emulsion prepared using fresh, untreated RESINA 8 / RE ester gum. Examples 10A (same as Example 8B) and 10B were oil-in-water emulsions prepared using RESINA 8 / RE ester gum, which was treated for 2 weeks in open containers (Example 10A) and sealed containers (Example 10B) at 40°C and 80% relative humidity.

[0087] Table 5

[0088]

[0089] The evaluation results of Examples 9 and 10 are reported in Table 5 above. Figure 6 Compared to D(10), D(50), D(90), and D(98) of Comparative Example 9, the oil droplet sizes D(10), D(50), D(90), and D(98) of Examples 10A and 10B of the present invention are smaller. The results in Table 5 show that the treated ester gum is effective in reducing the oil droplet size in oil-in-water emulsions compared to emulsions prepared with fresh, untreated ester gum. The oil droplet size D(98) of Example 10A of the present invention is less than 1 micrometer, while the oil droplet sizes D(90) and D(98) of Comparative Example C9 are both greater than 1 micrometer. The longer treatment time of the ester gum results in lower oil droplet sizes D(10), D(50), D(90), and D(98). Examples 10A and 10B of the present invention are more effective in reducing the oil droplet size compared to emulsions prepared with fresh, untreated ester gum. The results showed that Example 10A, which was treated in a top-open container, was more effective in reducing oil droplet size than Example 10B, which was treated in a sealed container.

[0090] While emulsions, beverage emulsion concentrates, beverages, and methods have been described in conjunction with various embodiments, it should be understood that other similar embodiments may be used, or modifications and additions may be made to the described embodiments to perform the same function. Furthermore, various exemplary embodiments may be combined to produce the desired results. Therefore, the disclosed methods, uses, compositions, and consumer products should not be limited to any single embodiment, but are to be interpreted in breadth and scope according to the statement of the appended claims. It should be understood that the embodiments described herein are merely exemplary, and variations and modifications can be made by those skilled in the art without departing from the spirit and scope of the invention. All such variations and modifications are intended to be included within the scope of the invention as described above. Moreover, all disclosed embodiments are not necessarily optional, as various embodiments of the invention can be combined to provide the desired results.

[0091] In a first embodiment, an emulsion is disclosed comprising:

[0092] (a) Discontinuous oil phase;

[0093] (b) Continuous aqueous phase;

[0094] (c) Emulsifiers; and

[0095] (d) Co-emulsifiers containing treated rosin glycerides.

[0096] In some embodiments of the first embodiment, the oil is selected from citrus terpenes, citrus oil, algal oil, insect oil, plant-derived oils, and combinations thereof.

[0097] In certain embodiments of the first implementation, the plant-derived oil is selected from almond oil, avocado oil, low-erucic acid rapeseed oil, coconut oil, corn oil, cottonseed oil, flaxseed oil, hazelnut oil, elipe oil, flaxseed oil, palm oil, palm kernel oil, peanut oil, walnut oil, pumpkin seed oil, oat oil, olive oil, rapeseed oil, safflower oil, sesame oil, shea butter, soybean oil, sunflower oil, walnut oil, and combinations thereof.

[0098] In certain embodiments of the first embodiment, the emulsifier is selected from alginate, carrageenan, cellulose, alkyl cellulose, hydroxyalkyl cellulose, carboxyl cellulose, dextran, monoglycerides, diglycerides, acylated monoglycerides, lactacylated monoglycerides, succinylated monoglycerides, alkoxylated monoglycerides, alkoxylated diglycerides, esters of monoglycerides, gelatin, lecithin, mucilage, alkyl succinic acid modified starch, gum arabic, succinic acid modified gum arabic, guar gum, guilarin, xanthan gum, solanate gum, astragalus gum, agar, octenyl succinic anhydride starch, sodium octenyl succinate starch, pectin, saponins, magnesium stearate, calcium salts, potassium salts and sodium salts of fatty acids, polysorbate, alkali metal stearoyl lactate, sugar esters, alkaline earth metal stearoyl lactate, sodium phosphate, and combinations thereof.

[0099] In some embodiments of the first embodiment, the emulsion comprises (a) about 0.1% (w / w) to about 30% (w / w) of oil, (b) about 50% (w / w) to about 99% (w / w) of water, (c) about 0.1% (w / w) to about 30% (w / w) of the emulsifier, and (d) about 0.05% (w / w) to about 20% (w / w) of the co-emulsifier comprising treated rosin glycerol esters.

[0100] In some embodiments of the first embodiment, the emulsion comprises (a) about 1% (w / w) to about 25% (w / w) of oil, (b) about 60% (w / w) to about 90% (w / w) of water, (c) about 1% (w / w) to about 25% (w / w) of the emulsifier, and (d) about 0.5% (w / w) to about 20% (w / w) of the co-emulsifier comprising treated rosin glycerol esters.

[0101] In some embodiments of the first embodiment, the emulsion comprises (a) about 5% (w / w) to about 15% (w / w) of oil, (b) about 65% (w / w) to about 80% (w / w) of water, (c) about 5% (w / w) to about 20% (w / w) of the emulsifier, and (d) about 1% (w / w) to about 10% (w / w) of the co-emulsifier comprising treated rosin glycerol esters.

[0102] In some embodiments of the first embodiment, the emulsion comprises droplets dispersed in the continuous aqueous phase, the droplets having a droplet size in the range of about 0.01 to about 1 micrometer. In some embodiments of the first embodiment, the emulsion comprises droplets dispersed in the continuous aqueous phase, the droplets having a droplet size in the range of about 0.1 to about 0.9 micrometers. In some embodiments of the first embodiment, the emulsion comprises droplets dispersed in the continuous aqueous phase, the droplets having a droplet size in the range of about 0.2 to about 0.8 micrometers.

[0103] In some embodiments of the first embodiment, the emulsion droplet size distribution D(98) is less than 0.8 micrometers. In some embodiments of the first embodiment, the emulsion droplet size distribution D(98) is less than 0.7 micrometers. In some embodiments of the first embodiment, the emulsion droplet size distribution D(98) is less than 0.5 micrometers.

[0104] In the second embodiment, a method for preparing an emulsion is disclosed, comprising:

[0105] The treated rosin glycerides are added to the oil;

[0106] The oil containing the treated rosin glycerol esters was added to water containing an emulsifier to form a mixture; and

[0107] Emulsify the mixture.

[0108] In some embodiments of the second implementation, the method comprises combining (a) about 0.1% (w / w) to about 30% (w / w) of oil, (b) about 50% (w / w) to about 99% (w / w) of water, (c) about 0.1% (w / w) to about 30% (w / w) of the emulsifier, and (d) about 0.05% (w / w) to about 25% (w / w) of the treated rosin glycerol ester.

[0109] In some embodiments of the second implementation, the method comprises combining (a) about 1% (w / w) to about 25% (w / w) of oil, (b) about 60% (w / w) to about 90% (w / w) of water, (c) about 1% (w / w) to about 25% (w / w) of the emulsifier, and (d) about 0.5% (w / w) to about 20% (w / w) of the treated rosin glycerol ester.

[0110] In some embodiments of the second implementation, the method comprises combining (a) about 5% (w / w) to about 15% (w / w) of oil, (b) about 65% (w / w) to about 80% (w / w) of water, (c) about 5% (w / w) to about 20% (w / w) of the emulsifier, and (d) about 1% (w / w) to about 10% (w / w) of the treated rosin glycerol ester.

[0111] In some embodiments of the second implementation, the oil is a vegetable oil selected from almond oil, avocado oil, low-erucic acid rapeseed oil, coconut oil, corn oil, cottonseed oil, flaxseed oil, hazelnut oil, elipe oil, flaxseed oil, palm oil, palm kernel oil, peanut oil, walnut oil, pumpkin seed oil, oat oil, olive oil, rapeseed oil, safflower oil, sesame oil, shea butter, soybean oil, sunflower oil, walnut oil, and combinations thereof.

[0112] In some embodiments of the second implementation, the emulsifier is selected from alginate, carrageenan, cellulose, alkyl cellulose, hydroxyalkyl cellulose, carboxyl cellulose, dextran, monoglycerides, diglycerides, acylated monoglycerides, lactacylated monoglycerides, succinylated monoglycerides, alkoxylated monoglycerides, alkoxylated diglycerides, esters of monoglycerides, gelatin, lecithin, mucilage, alkyl succinic acid modified starch, gum arabic, succinic acid modified gum arabic, guar gum, guilarin, xanthan gum, solanate gum, astragalus gum, agar, octenyl succinic anhydride starch, sodium octenyl succinate starch, pectin, saponins, magnesium stearate, calcium salts, potassium salts and sodium salts of fatty acids, polysorbate, alkali metal stearoyl lactate, sugar esters, alkaline earth metal stearoyl lactate, sodium phosphate, and combinations thereof.

[0113] In some embodiments of the second embodiment, the step of emulsifying the mixture includes high-energy emulsification. In some embodiments of the second embodiment, the step of emulsifying the mixture includes low-energy emulsification.

[0114] In a third embodiment, a method for minimizing the droplet size distribution of an emulsion is disclosed, the method comprising adding a treated rosin glycerol ester to the oil phase of an oil-water mixture.

[0115] In some embodiments of the third embodiment, the method includes adding a treated rosin glycerol ester to the oil phase of a mixture of oil, water, and an emulsifier, the emulsifier being different from the treated rosin glycerol ester, and adding it to the aqueous phase of the mixture of oil and water.

[0116] In some embodiments of the third embodiment, the method comprises combining (a) about 0.1% (w / w) to about 30% (w / w) of oil, (b) about 50% (w / w) to about 99% (w / w) of water, (c) about 0.1% (w / w) to about 30% (w / w) of the emulsifier, and (d) about 0.05% (w / w) to about 25% (w / w) of the treated rosin glycerol ester.

[0117] In some embodiments of the third embodiment, the method comprises combining (a) about 1% (w / w) to about 25% (w / w) of oil, (b) about 60% (w / w) to about 90% (w / w) of water, (c) about 1% (w / w) to about 25% (w / w) of the emulsifier, and (d) about 0.5% (w / w) to about 20% (w / w) of the treated rosin glycerol ester.

[0118] In some embodiments of the third embodiment, the method comprises combining (a) about 5% (w / w) to about 15% (w / w) of oil, (b) about 65% (w / w) to about 80% (w / w) of water, (c) about 5% (w / w) to about 20% (w / w) of the emulsifier, and (d) about 1% (w / w) to about 10% (w / w) of the treated rosin glycerol ester.

[0119] In some cases of the third embodiment, the oil is a vegetable oil selected from almond oil, avocado oil, low-erucic acid rapeseed oil, coconut oil, corn oil, cottonseed oil, flaxseed oil, hazelnut oil, elipe oil, flaxseed oil, palm oil, palm kernel oil, peanut oil, walnut oil, pumpkin seed oil, oat oil, olive oil, rapeseed oil, safflower oil, sesame oil, shea butter, soybean oil, sunflower oil, walnut oil, and combinations thereof.

[0120] In certain embodiments of the third implementation, the emulsifier is selected from alginate, carrageenan, cellulose, alkyl cellulose, hydroxyalkyl cellulose, carboxyl cellulose, dextran, monoglycerides, diglycerides, acylated monoglycerides, lactacylated monoglycerides, succinylated monoglycerides, alkoxylated monoglycerides, alkoxylated diglycerides, esters of monoglycerides, gelatin, lecithin, mucilage, alkyl succinic acid modified starch, gum arabic, succinic acid modified gum arabic, guar gum, guilarin, xanthan gum, solanate gum, astragalus gum, agar, octenyl succinic anhydride starch, sodium octenyl succinate starch, pectin, saponins, magnesium stearate, calcium salts, potassium salts and sodium salts of fatty acids, polysorbate, alkali metal stearoyl lactate, sugar esters, alkaline earth metal stearoyl lactate, sodium phosphate, and combinations thereof.

[0121] In some embodiments of the third embodiment, the step of emulsifying the mixture with added treated rosin glycerol esters includes high-energy emulsification. In some embodiments of the third embodiment, the step of emulsifying the mixture with added treated rosin glycerol esters includes low-energy emulsification.

[0122] In some cases of the third embodiment, the emulsion is an oil-in-water emulsion.

[0123] In a fourth embodiment, a method for minimizing the interfacial tension between oil and water in an emulsion droplet is disclosed, the method comprising adding a treated rosin glycerol ester to the oil phase of an oil-water mixture.

[0124] In some embodiments of the fourth embodiment, the method includes adding a treated rosin glycerol ester to the oil phase of a mixture of oil, water, and an emulsifier, the emulsifier being different from the treated rosin glycerol ester, and adding it to the aqueous phase of the mixture of oil and water.

[0125] In some embodiments of the fourth embodiment, the method comprises combining (a) about 0.1% (w / w) to about 30% (w / w) of oil, (b) about 50% (w / w) to about 99% (w / w) of water, (c) about 0.1% (w / w) to about 30% (w / w) of the emulsifier, and (d) about 0.05% (w / w) to about 25% (w / w) of the treated rosin glycerol ester.

[0126] In some embodiments of the fourth embodiment, the method comprises combining (a) about 1% (w / w) to about 25% (w / w) of oil, (b) about 60% (w / w) to about 90% (w / w) of water, (c) about 1% (w / w) to about 25% (w / w) of the emulsifier, and (d) about 0.5% (w / w) to about 20% (w / w) of the treated rosin glycerol ester.

[0127] In some embodiments of the fourth embodiment, the method comprises combining (a) about 5% (w / w) to about 15% (w / w) of oil, (b) about 65% (w / w) to about 80% (w / w) of water, (c) about 5% (w / w) to about 20% (w / w) of the emulsifier, and (d) about 1% (w / w) to about 10% (w / w) of the treated rosin glycerol ester.

[0128] In some cases of the fourth embodiment, the oil is a vegetable oil selected from almond oil, avocado oil, low-erucic acid rapeseed oil, coconut oil, corn oil, cottonseed oil, flaxseed oil, hazelnut oil, elipe oil, flaxseed oil, palm oil, palm kernel oil, peanut oil, walnut oil, pumpkin seed oil, oat oil, olive oil, rapeseed oil, safflower oil, sesame oil, shea butter, soybean oil, sunflower oil, walnut oil, and combinations thereof.

[0129] In certain embodiments of the fourth implementation, the emulsifier is selected from alginate, carrageenan, cellulose, alkyl cellulose, hydroxyalkyl cellulose, carboxyl cellulose, dextran, monoglycerides, diglycerides, acylated monoglycerides, lactacylated monoglycerides, succinylated monoglycerides, alkoxylated monoglycerides, alkoxylated diglycerides, esters of monoglycerides, gelatin, lecithin, mucilage, alkyl succinic acid modified starch, gum arabic, succinic acid modified gum arabic, guar gum, guilarin, xanthan gum, solanum, astragalus gum, agar, octenyl succinic anhydride starch, sodium octenyl succinate starch, pectin, saponins, magnesium stearate, calcium salts, potassium salts and sodium salts of fatty acids, polysorbate, alkali metal stearoyl lactate, sugar esters, alkaline earth metal stearoyl lactate, sodium phosphate, and combinations thereof.

[0130] In some embodiments of the fourth embodiment, the step of emulsifying the mixture with added treated rosin glycerol esters includes high-energy emulsification. In some embodiments of the fourth embodiment, the step of emulsifying the mixture with added treated rosin glycerol esters includes low-energy emulsification.

[0131] In some embodiments of the fourth embodiment, the emulsion is an oil-in-water emulsion. In some embodiments of the fourth embodiment, the emulsion is a water-in-oil emulsion.

[0132] In a fifth embodiment, a method for improving the stability of emulsion droplets is disclosed, the method comprising adding treated rosin glycerol esters to the oil phase of a mixture of oil and water.

[0133] In some embodiments of the fifth embodiment, the method includes adding a treated rosin glycerol ester to the oil phase of a mixture of oil, water, and an emulsifier, the emulsifier being different from the treated rosin glycerol ester, and adding it to the aqueous phase of the mixture of oil and water.

[0134] In some embodiments of the fifth embodiment, the method comprises combining (a) about 0.1% (w / w) to about 30% (w / w) of oil, (b) about 50% (w / w) to about 99% (w / w) of water, (c) about 0.1% (w / w) to about 30% (w / w) of the emulsifier, and (d) about 0.05% (w / w) to about 25% (w / w) of the treated rosin glycerol ester.

[0135] In some embodiments of the fifth embodiment, the method comprises combining (a) about 1% (w / w) to about 25% (w / w) of oil, (b) about 60% (w / w) to about 90% (w / w) of water, (c) about 1% (w / w) to about 25% (w / w) of the emulsifier, and (d) about 0.5% (w / w) to about 20% (w / w) of the treated rosin glycerol ester.

[0136] In some embodiments of the fifth embodiment, the method comprises combining (a) about 5% (w / w) to about 15% (w / w) of oil, (b) about 65% (w / w) to about 80% (w / w) of water, (c) about 5% (w / w) to about 20% (w / w) of the emulsifier, and (d) about 1% (w / w) to about 10% (w / w) of the treated rosin glycerol ester.

[0137] In some cases of the fifth embodiment, the oil is a vegetable oil selected from almond oil, avocado oil, low-erucic acid rapeseed oil, coconut oil, corn oil, cottonseed oil, flaxseed oil, hazelnut oil, elipe oil, flaxseed oil, palm oil, palm kernel oil, peanut oil, walnut oil, pumpkin seed oil, oat oil, olive oil, rapeseed oil, safflower oil, sesame oil, shea butter, soybean oil, sunflower oil, walnut oil, and combinations thereof.

[0138] In certain embodiments of the fifth embodiment, the emulsifier is selected from alginate, carrageenan, cellulose, alkyl cellulose, hydroxyalkyl cellulose, carboxyl cellulose, dextran, monoglycerides, diglycerides, acylated monoglycerides, lactacylated monoglycerides, succinylated monoglycerides, alkoxylated monoglycerides, alkoxylated diglycerides, esters of monoglycerides, gelatin, lecithin, mucilage, alkyl succinic acid modified starch, gum arabic, succinic acid modified gum arabic, guar gum, guilarin, xanthan gum, solanum, astragalus gum, agar, octenyl succinic anhydride starch, sodium octenyl succinate starch, pectin, saponins, magnesium stearate, calcium salts, potassium salts and sodium salts of fatty acids, polysorbate, alkali metal stearoyl lactate, sugar esters, alkaline earth metal stearoyl lactate, sodium phosphate, and combinations thereof.

[0139] In some embodiments of the fifth embodiment, the step of emulsifying the mixture with added treated rosin glycerol esters includes high-energy emulsification. In some embodiments of the fifth embodiment, the step of emulsifying the mixture with added treated rosin glycerol esters includes low-energy emulsification.

[0140] In some embodiments of the fifth embodiment, the emulsion is an oil-in-water emulsion. In some embodiments of the fifth embodiment, the emulsion is a water-in-oil emulsion.

[0141] In the sixth embodiment, the use of the treated rosin glycerol ester is disclosed for minimizing the droplet size distribution of the emulsion droplets.

[0142] In the seventh embodiment, the use of the treated rosin glycerol ester is disclosed for minimizing the interfacial tension between oil droplets and water in an emulsion.

[0143] In the eighth embodiment, the use of the treated rosin glycerol ester is disclosed for improving the stability of emulsions.

[0144] In the ninth embodiment, a beverage is disclosed comprising:

[0145] An emulsion concentrate comprising emulsion droplets dispersed in an aqueous phase, the emulsion droplets having a droplet size D (98) of less than 1 micrometer, the emulsion droplets having at least one beverage additive encapsulated therein; and

[0146] Liquid beverage.

[0147] In the tenth embodiment, a beverage emulsion concentrate is disclosed, comprising:

[0148] Emulsion droplets dispersed in an aqueous phase, the emulsion droplets having a droplet size D (98) of less than 1 micrometer and at least one beverage additive encapsulated by the emulsion droplets.

[0149] In the eleventh embodiment, a method for preparing a beverage is disclosed, comprising combining a beverage liquid with an emulsion, the emulsion comprising emulsion droplets dispersed in an aqueous phase, the emulsion droplets having a droplet size D (98) of less than 1 micrometer and at least one beverage additive encapsulated by the emulsion droplets.

[0150] In the twelfth embodiment, a method for increasing the polarity of rosin glycerol esters is disclosed, which includes subjecting the rosin glycerol esters to a temperature of about 30°C to about 80°C and a relative humidity of about 40% to 100% for about 1 to about 30 days in the presence of oxygen.

[0151] In the thirteenth embodiment, an aged rosin glycerol ester is disclosed, which is prepared by a method comprising subjecting the rosin glycerol ester to a temperature of about 30°C to about 80°C and a relative humidity of about 40% to 100% for about 1 to about 30 days in the presence of oxygen.

Claims

1. An emulsion comprising: (a) Discontinuous oil phase; (b) Continuous aqueous phase; (c) Emulsifiers; and (d) Co-emulsifiers containing treated rosin glycerides.

2. The emulsion according to claim 1, wherein the oil is selected from citrus terpenes, citrus oil, algal oil, insect oil, plant-derived oils, and combinations thereof.

3. The emulsion according to claim 2, wherein the plant-derived oil is selected from almond oil, avocado oil, low-erucic acid rapeseed oil, coconut oil, corn oil, cottonseed oil, flaxseed oil, hazelnut oil, elipe oil, flaxseed oil, palm oil, palm kernel oil, peanut oil, walnut oil, pumpkin seed oil, oat oil, olive oil, rapeseed oil, safflower oil, sesame oil, shea butter, soybean oil, sunflower oil, walnut oil, and combinations thereof.

4. The emulsion according to claim 1, wherein the emulsifier is selected from alginate, carrageenan, cellulose, alkyl cellulose, hydroxyalkyl cellulose, carboxyl cellulose, dextran, monoglyceride, diglyceride, acylated monoglyceride, lactacylated monoglyceride, succinylated monoglyceride, alkoxylated monoglyceride, alkoxylated diglyceride, esters of monoglycerides, gelatin, lecithin, mucilage, alkyl succinic acid modified starch, gum arabic, succinic acid modified gum arabic, guar gum, guilarin, xanthan gum, solanate gum, astragalus gum, agar, octenyl succinic anhydride starch, sodium octenyl succinate starch, pectin, saponins, magnesium stearate, calcium salts, potassium salts and sodium salts of fatty acids, polysorbate, alkali metal stearoyl lactate, sugar esters, alkaline earth metal stearoyl lactate, sodium phosphate, and combinations thereof.

5. The emulsion of claim 1, wherein the emulsion comprises (a) about 0.1% (w / w) to about 30% (w / w) of oil, (b) about 50% (w / w) to about 99% (w / w) of water, (c) about 0.1% (w / w) to about 30% (w / w) of the emulsifier, and (d) about 0.05% (w / w) to about 20% (w / w) of the co-emulsifier comprising treated rosin glycerol esters.

6. The emulsion of claim 5, wherein the emulsion comprises (a) about 1% (w / w) to about 25% (w / w) of oil, (b) about 60% (w / w) to about 90% (w / w) of water, (c) about 1% (w / w) to about 25% (w / w) of the emulsifier, and (d) about 0.5% (w / w) to about 20% (w / w) of the co-emulsifier comprising treated rosin glycerol esters.

7. The emulsion of claim 6, wherein the emulsion comprises (a) about 5% (w / w) to about 15% (w / w) of oil, (b) about 65% (w / w) to about 80% (w / w) of water, (c) about 5% (w / w) to about 20% (w / w) of the emulsifier, and (d) about 1% (w / w) to about 10% (w / w) of the co-emulsifier comprising treated rosin glycerol esters.

8. The emulsion of claim 1, wherein the emulsion comprises droplets dispersed in the continuous aqueous phase, the droplets having a droplet size in the range of about 0.01 to about 1 micrometer.

9. The emulsion of claim 8, wherein the emulsion comprises droplets dispersed in the continuous aqueous phase, the droplets having a droplet size in the range of about 0.1 to about 0.9 micrometers.

10. The emulsion of claim 9, wherein the emulsion comprises droplets dispersed in the continuous aqueous phase, the droplets having a droplet size in the range of about 0.2 to about 0.8 micrometers.

11. The emulsion according to claim 10, wherein the droplet size distribution D(98) of the emulsion is less than 0.8 micrometers.

12. The emulsion according to claim 11, wherein the droplet size distribution D(98) of the emulsion is less than 0.7 micrometers.

13. The emulsion according to claim 13, wherein the droplet size distribution D(98) of the emulsion is less than 0.5 micrometers.

14. A method for preparing an emulsion, comprising: The treated rosin glycerides are added to the oil; The oil containing the treated rosin glycerol esters was added to water containing an emulsifier to form a mixture; and Emulsify the mixture.

15. The method of claim 14, wherein the method comprises combining (a) about 0.1% (w / w) to about 30% (w / w) of oil, (b) about 50% (w / w) to about 99% (w / w) of water, (c) about 0.1% (w / w) to about 30% (w / w) of the emulsifier, and (d) about 0.05% (w / w) to about 25% (w / w) of the treated rosin glycerol ester.

16. The method of claim 15, wherein the method comprises combining (a) about 1% (w / w) to about 25% (w / w) of oil, (b) about 60% (w / w) to about 90% (w / w) of water, (c) about 1% (w / w) to about 25% (w / w) of the emulsifier, and (d) about 0.5% (w / w) to about 20% (w / w) of the treated rosin glycerol ester.

17. The method of claim 16, wherein the method comprises combining (a) about 5% (w / w) to about 15% (w / w) of oil, (b) about 65% (w / w) to about 80% (w / w) of water, (c) about 5% (w / w) to about 20% (w / w) of the emulsifier, and (d) about 1% (w / w) to about 10% (w / w) of the treated rosin glycerol ester.

18. The method of claim 14, wherein the oil is a vegetable oil selected from almond oil, avocado oil, low-erucic acid rapeseed oil, coconut oil, corn oil, cottonseed oil, flaxseed oil, hazelnut oil, elipe oil, flaxseed oil, palm oil, palm kernel oil, peanut oil, walnut oil, pumpkin seed oil, oat oil, olive oil, rapeseed oil, safflower oil, sesame oil, shea butter, soybean oil, sunflower oil, walnut oil, and combinations thereof.

19. The method according to claim 14, wherein the emulsifier is selected from alginate, carrageenan, cellulose, alkyl cellulose, hydroxyalkyl cellulose, carboxyl cellulose, dextran, monoglyceride, diglyceride, acylated monoglyceride, lactacylated monoglyceride, succinylated monoglyceride, alkoxylated monoglyceride, alkoxylated diglyceride, esters of monoglycerides, gelatin, lecithin, mucilage, alkyl succinic acid modified starch, gum arabic, succinic acid modified gum arabic, guar gum, guilarin, xanthan gum, solanate gum, astragalus gum, agar, octenyl succinic anhydride starch, sodium octenyl succinate starch, pectin, saponins, magnesium stearate, calcium salts, potassium salts and sodium salts of fatty acids, polysorbate, alkali metal stearoyl lactate, sugar esters, alkaline earth metal stearoyl lactate, sodium phosphate, and combinations thereof.

20. The method of claim 14, wherein the step of emulsifying the mixture comprises high-energy emulsification.

21. The method of claim 14, wherein the step of emulsifying the mixture comprises low-energy emulsification.

22. A method for minimizing the droplet size distribution of an emulsion, the method comprising adding a treated rosin glycerol ester to the oil phase of an oil and water mixture.

23. The method of claim 22, further comprising adding a treated rosin glycerol ester to the oil phase of a mixture of oil, water and an emulsifier, said emulsifier being different from the treated rosin glycerol ester, and adding it to the aqueous phase of the mixture of oil and water.

24. The method of claim 23, wherein the method comprises combining (a) about 0.1% (w / w) to about 30% (w / w) of oil, (b) about 50% (w / w) to about 99% (w / w) of water, (c) about 0.1% (w / w) to about 30% (w / w) of the emulsifier, and (d) about 0.05% (w / w) to about 25% (w / w) of the treated rosin glycerol ester.

25. The method of claim 24, wherein the method comprises combining (a) about 1% (w / w) to about 25% (w / w) of oil, (b) about 60% (w / w) to about 90% (w / w) of water, (c) about 1% (w / w) to about 25% (w / w) of the emulsifier, and (d) about 0.5% (w / w) to about 20% (w / w) of the treated rosin glycerol ester.

26. The method of claim 25, wherein the method comprises combining (a) about 5% (w / w) to about 15% (w / w) of oil, (b) about 65% (w / w) to about 80% (w / w) of water, (c) about 5% (w / w) to about 20% (w / w) of the emulsifier, and (d) about 1% (w / w) to about 10% (w / w) of the treated rosin glycerol ester.

27. The method of claim 26, wherein the oil is a vegetable oil selected from almond oil, avocado oil, low-erucic acid rapeseed oil, coconut oil, corn oil, cottonseed oil, flaxseed oil, hazelnut oil, elipe oil, flaxseed oil, palm oil, palm kernel oil, peanut oil, walnut oil, pumpkin seed oil, oat oil, olive oil, rapeseed oil, safflower oil, sesame oil, shea butter, soybean oil, sunflower oil, walnut oil, and combinations thereof.

28. The method according to claim 26, wherein the emulsifier is selected from alginate, carrageenan, cellulose, alkyl cellulose, hydroxyalkyl cellulose, carboxyl cellulose, dextran, monoglyceride, diglyceride, acylated monoglyceride, lactacylated monoglyceride, succinylated monoglyceride, alkoxylated monoglyceride, alkoxylated diglyceride, esters of monoglycerides, gelatin, lecithin, mucilage, alkyl succinic acid modified starch, gum arabic, succinic acid modified gum arabic, guar gum, guilarin, xanthan gum, solanate gum, astragalus gum, agar, octenyl succinic anhydride starch, sodium octenyl succinate starch, pectin, saponins, magnesium stearate, calcium salts, potassium salts and sodium salts of fatty acids, polysorbate, alkali metal stearoyl lactate, sugar esters, alkaline earth metal stearoyl lactate, sodium phosphate, and combinations thereof.

29. The method of claim 26, wherein the step of emulsifying the mixture with the added treated rosin glycerol ester includes high-energy emulsification.

30. The method of claim 26, wherein the step of emulsifying the mixture with the added treated rosin glycerol ester includes low-energy emulsification.

31. The method according to claim 26, wherein the emulsion is an oil-in-water emulsion.

32. A method for minimizing the interfacial tension between oil and water in an emulsion droplet, the method comprising adding a treated rosin glycerol ester to the oil phase of an oil-water mixture.

33. The method of claim 32, further comprising adding a treated rosin glycerol ester to the oil phase of a mixture of oil, water and an emulsifier, said emulsifier being different from the treated rosin glycerol ester, and adding it to the aqueous phase of the mixture of oil and water.

34. The method of claim 33, wherein the method comprises combining (a) about 0.1% (w / w) to about 30% (w / w) of oil, (b) about 50% (w / w) to about 99% (w / w) of water, (c) about 0.1% (w / w) to about 30% (w / w) of the emulsifier, and (d) about 0.05% (w / w) to about 25% (w / w) of the treated rosin glycerol ester.

35. The method of claim 34, wherein the method comprises combining (a) about 1% (w / w) to about 25% (w / w) of oil, (b) about 60% (w / w) to about 90% (w / w) of water, (c) about 1% (w / w) to about 25% (w / w) of the emulsifier, and (d) about 0.5% (w / w) to about 20% (w / w) of the treated rosin glycerol ester.

36. The method of claim 35, wherein the method comprises combining (a) about 5% (w / w) to about 15% (w / w) of oil, (b) about 65% (w / w) to about 80% (w / w) of water, (c) about 5% (w / w) to about 20% (w / w) of the emulsifier, and (d) about 1% (w / w) to about 10% (w / w) of the treated rosin glycerol ester.

37. The method of claim 36, wherein the oil is a vegetable oil selected from almond oil, avocado oil, low-erucic acid rapeseed oil, coconut oil, corn oil, cottonseed oil, flaxseed oil, hazelnut oil, ellipseed oil, flaxseed oil, palm oil, palm kernel oil, peanut oil, walnut oil, pumpkin seed oil, oat oil, olive oil, rapeseed oil, safflower oil, sesame oil, shea butter, soybean oil, sunflower oil, walnut oil, and combinations thereof.

38. The method according to claim 36, wherein the emulsifier is selected from alginate, carrageenan, cellulose, alkyl cellulose, hydroxyalkyl cellulose, carboxyl cellulose, dextran, monoglyceride, diglyceride, acylated monoglyceride, lactacylated monoglyceride, succinylated monoglyceride, alkoxylated monoglyceride, alkoxylated diglyceride, esters of monoglycerides, gelatin, lecithin, mucilage, alkyl succinic acid modified starch, gum arabic, succinic acid modified gum arabic, guar gum, guilarin, xanthan gum, solanate gum, astragalus gum, agar, octenyl succinic anhydride starch, sodium octenyl succinate starch, pectin, saponins, magnesium stearate, calcium salts, potassium salts and sodium salts of fatty acids, polysorbate, alkali metal stearoyl lactate, sugar esters, alkaline earth metal stearoyl lactate, sodium phosphate, and combinations thereof.

39. The method of claim 36, wherein the step of emulsifying the mixture with the added treated rosin glycerol ester includes high-energy emulsification.

40. The method of claim 36, wherein the step of emulsifying the mixture with the added treated rosin glycerol ester comprises low-energy emulsification.

41. The method of claim 36, wherein the emulsion is an oil-in-water emulsion.

42. The method of claim 36, wherein the emulsion is a water-in-oil emulsion.

43. A method for improving the stability of emulsion droplets, the method comprising adding a treated rosin glycerol ester to the oil phase of a mixture of oil and water.

44. The method of claim 43, further comprising adding a treated rosin glycerol ester to the oil phase of a mixture of oil, water and an emulsifier, said emulsifier being different from the treated rosin glycerol ester, and adding it to the aqueous phase of the mixture of oil and water.

45. The method of claim 44, wherein the method comprises combining (a) about 0.1% (w / w) to about 30% (w / w) of oil, (b) about 50% (w / w) to about 99% (w / w) of water, (c) about 0.1% (w / w) to about 30% (w / w) of the emulsifier, and (d) about 0.05% (w / w) to about 25% (w / w) of the treated rosin glycerol ester.

46. ​​The method of claim 45, wherein the method comprises combining (a) about 1% (w / w) to about 25% (w / w) of oil, (b) about 60% (w / w) to about 90% (w / w) of water, (c) about 1% (w / w) to about 25% (w / w) of the emulsifier, and (d) about 0.5% (w / w) to about 20% (w / w) of the treated rosin glycerol ester.

47. The method of claim 46, wherein the method comprises combining (a) about 5% (w / w) to about 15% (w / w) of oil, (b) about 65% (w / w) to about 80% (w / w) of water, (c) about 5% (w / w) to about 20% (w / w) of the emulsifier, and (d) about 1% (w / w) to about 10% (w / w) of the treated rosin glycerol ester.

48. The method of claim 47, wherein the oil is a vegetable oil selected from almond oil, avocado oil, low-erucic acid rapeseed oil, coconut oil, corn oil, cottonseed oil, flaxseed oil, hazelnut oil, ellipseed oil, flaxseed oil, palm oil, palm kernel oil, peanut oil, walnut oil, pumpkin seed oil, oat oil, olive oil, rapeseed oil, safflower oil, sesame oil, shea butter, soybean oil, sunflower oil, walnut oil, and combinations thereof.

49. The method according to claim 47, wherein the emulsifier is selected from alginate, carrageenan, cellulose, alkyl cellulose, hydroxyalkyl cellulose, carboxyl cellulose, dextran, monoglyceride, diglyceride, acylated monoglyceride, lactacylated monoglyceride, succinylated monoglyceride, alkoxylated monoglyceride, alkoxylated diglyceride, esters of monoglycerides, gelatin, lecithin, mucilage, alkyl succinic acid modified starch, gum arabic, succinic acid modified gum arabic, guar gum, guilarin, xanthan gum, solanate gum, astragalus gum, agar, octenyl succinic anhydride starch, sodium octenyl succinate starch, pectin, saponins, magnesium stearate, calcium salts, potassium salts and sodium salts of fatty acids, polysorbate, alkali metal stearoyl lactate, sugar esters, alkaline earth metal stearoyl lactate, sodium phosphate, and combinations thereof.

50. The method of claim 49, wherein the step of emulsifying the mixture with the added treated rosin glycerol ester includes high-energy emulsification.

51. The method of claim 49, wherein the step of emulsifying the mixture with the added treated rosin glycerol ester includes low-energy emulsification.

52. The method according to claim 49, wherein the emulsion is an oil-in-water emulsion.

53. The method of claim 49, wherein the emulsion is a water-in-oil emulsion.

54. Uses of treated rosin glycerol esters for minimizing the droplet size distribution of emulsion droplets.

55. Uses of treated rosin glycerides to minimize the interfacial tension between oil droplets and water in emulsions.

56. Uses of treated rosin glycerides: to improve the stability of emulsions.

57. A beverage comprising: An emulsion concentrate comprising emulsion droplets dispersed in an aqueous phase, the emulsion droplets having a droplet size D (98) of less than 1 micrometer, the emulsion droplets having at least one beverage additive encapsulated therein; and Liquid beverage.

58. A beverage emulsion concentrate comprising: Emulsion droplets dispersed in an aqueous phase, the emulsion droplets having a droplet size D (98) of less than 1 micrometer and at least one beverage additive encapsulated by the emulsion droplets.

59. A method of preparing a beverage, comprising combining a beverage liquid with an emulsion, the emulsion comprising emulsion droplets dispersed in an aqueous phase, the emulsion droplets having a droplet size D (98) of less than 1 micrometer and at least one beverage additive encapsulated by the emulsion droplets.

60. A method for increasing the polarity of rosin glycerol esters, comprising subjecting the rosin glycerol esters to a temperature of about 30°C to about 80°C and a relative humidity of about 40% to 100% for about 1 to about 30 days in the presence of oxygen.

61. An aged rosin glycerol ester prepared by a method comprising subjecting the rosin glycerol ester to a temperature of about 30°C to about 80°C and a relative humidity of about 40% to 100% for about 1 to about 30 days in the presence of oxygen.

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