Method of increasing emulsion stability

Abstract

A method for lowering the interfacial tension between oil droplets of the discontinuous phase and water of the continuous aqueous phase of an emulsion to minimize the size of the oil droplets of the emulsion and to increase the stability of the emulsion. The method involves adding a treated glycerol ester of rosin to an oil phase, mixing the oil phase containing the glycerol ester of rosin with a water phase, optionally, another emulsifier different from the treated glycerol ester of rosin to form a mixture, and emulsifying the mixture to prepare a stable emulsion. The stabilized emulsion can be used to prepare a wide variety of consumables, cosmetics, fragrances, and consumer products.

Description

METHOD OF INCREASING EMULSION STABILITYTECHNICAL FIELD

[0001] This disclosure relates to a method of treating a glycerol ester of rosin, a method of preparing an emulsion with a treated glycerol ester of rosin, a method of preparing a beverage concentrate emulsion, a method of preparing a consumable beverage, and a consumable beverage.BACKGROUND

[0002] Glycerol esters of rosin, also known as ester gum, is the product of the esterification of glycerol with the carboxylic acids from rosin, mainly abietic acid (Ladero, de Gracia et al. 2011), under very high temperatures of around 270°C in the presence of catalysis. The product of this reaction is a complex mixture of rosin esters (Kumooka 2008). The main components are tri- and diglycerol ester, but also fractions of monoglycerol esters can be found together with residual free resin acids and neutrals (non-acidic compounds) (Danam, Verger et al. 2010; Additives, Younes et al. 2018). Ester gum is commonly used as a weighting agent to increase the density of oil phases in beverage emulsions and thereby reducing creaming.

[0003] Emulsion droplet size distribution and thereby emulsion and beverage stability vary depending on ester gum quality. Emulsions which do not show the required droplet size distribution are not long term stable and have to be rejected.

[0004] Batch-to-batch variations as well as differences between materials from different suppliers are a challenge in emulsion production. Significant influence on droplet size reduction and therefore on emulsion and beverage stability depending on the ester gum was observed. This can be explained by raw material variations of the rosin, differences in the production process as well as storage of the raw material. However, it is not fully understood why ester gum, which is used as weighting agent, has such an impact on droplet formation and stabilization and how to control it. Therefore, it remains desirable in the art to improve the stability of emulsions.SUMMARY OF ILLUSTRATIVE EMBODIMENTS

[0005] According to a first illustrative aspect, provided is an emulsion comprising: (a) a discontinuous oil phase; (b) a continuous water phase; (c) an emulsifier; and (d) a co-emulsifier comprising treated glycerol ester of rosin.

[0006] According to a second illustrative aspect, provided is a method for preparing an emulsion comprising combining together oil, water, an emulsifier, and a co-emulsifier comprising a treated glycerol ester of rosin to form a mixture, and emulsifying the mixture.

[0007] According to a third illustrative embodiment, provided is a method of minimizing the droplet size of emulsion droplets of an oil-in-water emulsion, the method comprising adding a treated glycerol ester of rosin to an oil, mixing the oil containing the treated glycerol ester of rosin with water to form a mixture, and emulsifying the mixture.

[0008] According to a fourth illustrative embodiment, provided is a method of minimizing the interfacial tension between oil and water of emulsion droplets of an oil-in-water emulsion, the method comprising adding a treated glycerol ester of rosin to an oil, mixing the oil containing the treated glycerol ester of rosin with water to form a mixture, and emulsifying the mixture.

[0009] According to a fifth illustrative embodiment, provided is a method of increasing the stability of emulsion droplets of an oil-in-water emulsion, the method comprising adding a treated glycerol ester of rosin to an oil, mixing the oil containing the treated glycerol ester of rosin with water to form a mixture, and emulsifying the mixture.

[0010] According to a sixth illustrative embodiment, provided is the use of a treated glycerol ester of rosin to minimize the droplet size of emulsion droplets of an oil-in-water emulsion.

[0011] According to a seventh illustrative embodiment, provided is the use of a treated glycerol ester of rosin to minimize the interfacial tension between oil droplet and water of an oil- in-water emulsion.

[0012] According to an eighth illustrative embodiment, provided is the use of a treated glycerol ester of rosin to increase the stability of an oil-in-water emulsion.

[0013] According to a ninth illustrative embodiment, provided is a beverage emulsion concentrate comprising emulsion droplets dispersed in an aqueous phase having a droplet size D(98) of less than 1 micron and at least one beverage additive encapsulated by the emulsion droplets.

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

[0015] According to an eleventh illustrative embodiment, provided is a method of preparing a beverage comprising combining a beverage liquid with an emulsion comprising emulsion droplets dispersed in an aqueous phase having a droplet size D(98) of less than 1 micron and at least one beverage additive encapsulated by the emulsion droplets.

[0016] According to a twelfth illustrative embodiment, provided is a method of increasing the polarity of a glycerol ester of rosin comprising subjecting a glycerol ester of rosin to a temperature of about 30°C to about 80°C and relative humidity of about 40 to 100 percent in the presence of oxygen for about 1 to about 30 days.

[0017] According to a thirteenth illustrative embodiment, provided is an aged glycerol ester of rosin prepared by the process comprising subjecting a glycerol ester of rosin to atemperature of about 30°C to about 80°C and relative humidity of about 70 to 100 percent in the presence of oxygen for about 1 to about 30 days.BRIEF DESCRIPTION OF THR DRAWINGS

[0018] FIG. 1 is a graph showing the oil droplet size distributions of the emulsions of comparative Examples Cl and C2 and inventive Examples 1 and 2.

[0019] FIG. 2 is a graph showing a comparison of the interfacial tension (mN / m) at the interface of solutions of ester gum in terpene and water using fresh untreated ester gum (samples Cl-1 and C2-1) and treated ester gum (samples 1-1 and 2-1) as a function of time (seconds).

[0020] FIG. 3 is a graph showing the oil droplet size distributions of the emulsions of comparative Example C3 and inventive Examples 4 A and 4B.

[0021] FIG. 4 is a graph showing the oil droplet size distributions of the emulsions of comparative Example C5 and inventive Examples 6Aand 6B.

[0022] FIG. 5 is a graph showing the oil droplet size distributions of the emulsions of comparative Example C7 and inventive Examples 8 A and 8B.

[0023] FIG. 6 is a graph showing the oil droplet size distributions of the emulsions of comparative Example C9 and inventive Examples 10A and 10B.DETAILED DESCRIPTION OF ILLUSTRATIVE EMBODIMENTS

[0024] The following text sets forth a broad description of numerous different embodiments of the present disclosure. The description is to be construed as exemplary only and does not describe every possible embodiment since describing every possible embodiment would be impractical, if not impossible. It will be understood that any feature, characteristic, component, composition, ingredient, product, step or methodology described herein can be deleted, combinedwith or substituted for, in whole or part, any other feature, characteristic, component, composition, ingredient, product, step or methodology described herein. Numerous alternative embodiments could be implemented, using either current technology or technology developed after the filing date of this patent, which would still fall within the scope of the claims.

[0025] The terms “comprises,” “comprising,” “has,” “having,” “includes,” “including,” “contains,” “containing,” or any other variation are open-ended and are intended to cover a nonexclusive inclusion of elements, such that an article, apparatus, compound, composition, combination, method, or process that “comprises,” “has,” or “includes,” or “contains” a recited list of elements does not include only those elements but may include other elements not expressly listed, recited or written in the specification or claims. An element or feature proceeded by the language “comprises . . .a,” “contains . . . a,” “has . . . a,” or “includes . . .a” does not, without more constraints, preclude the existence or inclusion of additional elements or features in the article, apparatus, compound, composition, combination, method, or process that comprises, contains, has, or includes the element or feature.

[0026] The terms “a” and “an” are defined as one or more unless expressly stated otherwise or constrained by other language herein. An element or feature proceeded by “a” or “an” may be interpreted as one of the recited element or feature, or more than one of the element or feature.

[0027] The terms “about,” “approximately,” “essentially,” “substantially,” any other version thereof, or any other similar relative term, or similar term of approximation, are defined as being close to as understood by one having ordinary skill in the art. By way of non-limiting, illustrative embodiments, these terms are defined to be within 20 % of a recited value, or defined to be within 10% of a recited value, or defined to be within 5% of a recited value, or defined to be within 4% of a recited value, or defined to be within 3% of a recited value, or defined to be within 2% of a recited value, or defined to be within 1% of a recited value, of defined to be within 0.75% of a recited value, or defined to be within 0.5% of a recited value, or defined to be within 0.25% of a recited value, or defined to be within 0.1% of a recited value.

[0028] It should be understood that when an amount in weight percent is described in the present disclosure, it is intended that any and every amount within the range, including the end points, is to be considered as having been expressly disclosed. For example, the disclosure of "a range of from about 1 to about 100" is to be read as indicating each and every possible number along the continuum between about 1 and about 100. It is to be understood that the inventors appreciate and understand that any and all data points within the range are to be considered to have been disclosed and specified, and that the inventors have possession of the entire range and all points within the range.

[0029] For the avoidance of doubt, any alternative and optional features indicated for a given aspect, component, feature, or parameter of the invention should, unless the context indicates otherwise, be regarded as having been disclosed in combination with any and all other alternative or optional features and the like as indicated for the same or other aspects, features and parameters of the invention.

[0030] An emulsion is a mixture of two or more liquids that are immiscible based on liquidliquid phase separation. An emulsifier is a substance that stabilizes an emulsion by reducing the interfacial tension between two immiscible liquids, such as, for example, oil and water. The present disclosure is directed to the use of glycerol esters of rosin to reduce the interfacial tension between two immiscible liquids to reduce the droplet size distribution of the resulting emulsion droplets.

[0031] Glycerol esters of rosin or glycerol ester of wood, gum, or tall oil rosin are also referred to as ester gums, and these terms may be used interchangeably throughout the present specification. The wood or gum rosin for reaction with glycerol is obtained from coniferous trees and plants. Trees tend to respond to wounding of their stems and branches by exuding a liquid that covers and closes the wound. The exudate may be water or oil soluble depending on the tree species and is, in the case of coniferous trees, called a resin or crude balsam. Without limitation, suitable gum rosin may be obtained by collecting resin from living trees and further refining the collected resin by filtering, washing and distillation. According to certain embodiments, the source of wood rosin are stumps of tress collected during the process of clearing forests. The stump is the part of the tree that is richest in rosin. Tree stumps are subjected to a wood chipping process to obtainwood chips and the wood rosin is obtained by solvent extraction of the wood chips followed by counter current steam stripping and liquid-liquid solvent refining of the crude rosin extract. According to certain embodiments, tall oil rosin may be obtained as a by-product of the so-called Kraft process in paper manufacturing.

[0032] Wood, gum, and tall oil rosin comprises several organic acids, with abietic acid representing the most abundant organic acid present in these rosins. Glycerol ester of rosin is generally prepared by reacting glycerol (also referred to as glycerin or glycerine) with wood, gum, or tall oil rosin to form the glycerol ester reaction product. Glycerol esters of rosin comprise a mixture of di- and triglycerol esters of resin acids from rosin, and residual free acids and monoesters. Studies have shown that esterification products resulting from the esterification of abietic acid with glycerol include glycerol triabietate, 1,2-glycerol diabietate, 1,3 -glycerol diabietate, 1 -glycerol monoabietate, with residual unreacted abietic acid.

[0033] Applicant has made the surprising and unexpected discovery that treating a glycerol ester of rosin results in decreasing, lowering, or otherwise reducing the interfacial tension of oil droplets and water of an oil-in-water emulsion. This is counter-intuitive to one having ordinary skill in the art and in contradiction to the recommendation of ester gum suppliers to always use fresh gum that has been stored in sealed containers. As one particular supplier of ester gum directs, “...the longer a resin is exposed to atmospheric oxygen, the more likely its performance may be adversely impacted in a specific application. In very general terms, when a rosin resin oxidizes, it darkens in color, becomes more friable and may exhibit partial insolubility as a precipitate in various citrus oils depending on the extent of oxidation... In cases of moderate to extreme oxidation, ... Ester Gum ... may develop a precipitate or metallic taste in some concentrated flavor or citrus formulations. Additionally, emulsions prepared from oxidized ... Ester Gum ... may exhibit poor stability, causing premature ringing in the finished product container.” NL Kennedy, Proper Handling and Storage of Hercules® Ester Gum 8BG Resin, circa 2001.

[0034] The reduction of the interfacial tension results in the formation of oil droplets comprising the discontinuous phase of an oil-in-water emulsion having smaller oil droplet sizes ascompared to the oil droplet sizes of emulsions without any glycerol ester of rosin included as an emulsifier or co-emulsifier, or oil droplet sizes of emulsions including fresh untreated glycerol esters of rosins. The reduction of the interfacial tension and resulting oil droplet size distribution provides a more stable oil-in-water emulsion for encapsulating volatile additives or ingredients used to prepare downstream products such as consumables (for example, without limitation, foods and beverages), cosmetics, fragrances, personal care products, and consumer products.

[0035] The term “treated glycerol ester of rosin” as used in the specification and appended claims means a glycerol ester of rosin that has been subjected to a treatment that results in a glycerol ester rosin that is capable of reducing the interfacial tension between discontinuous oil droplets and water of a continuous phase of an oil-in-water emulsion thereby resulting in emulsion oil droplets having a smaller droplet size as compared to the use of untreated glycerol ester rosin. For example, and without limitation, treated glycerol ester of rosin refers to a glycerol ester of rosin that has been heat treated at a temperature and for a time sufficient to provide a glycerol ester rosin that is capable of reducing the interfacial tension between discontinuous oil droplets and water of a continuous phase of an oil-in-water emulsion thereby resulting in emulsion oil droplets having a smaller droplet size as compared to the use of untreated glycerol ester rosin.

[0036] According to certain embodiments, a treated glycerol ester of rosin means a glycerol ester of rosin that has been heat treated at a temperature in the range of about 30°C to about 80°C for about 1 to 30 days. According to certain embodiments, a treated glycerol ester of rosin means a glycerol ester of rosin that has been heat treated at a temperature in the range of about 35°C to about 45°C and a relative humidity of about 65 to 95 percent for about 5 to 20 days. According to certain embodiments, a treated glycerol ester of rosin means a glycerol ester of rosin that has been heat treated at a temperature in the range of about 38°C to about 42°C, a relative humidity of about 70 to 90 percent and in the presence of oxygen for about 7 to 14 days. The treating process may also be referred to as a heat treating or ageing process.

[0037] The emulsion comprises (a) oil, (b) water, (c) an emulsifier; and (d) a co-emulsifier comprising treated glycerol ester of rosin. According to certain embodiments, the emulsion comprises (a) from about 0.1 percent (w / w) to about 30 percent (w / w) oil, (b) from about 50 percent (w / w) to about 99 percent (w / w) water, (c) from about 0.1 percent (w / w or) to about 30 percent (w / w) of the emulsifier, and (d) from about 0.05 percent (w / w) to about 25 percent (w / w) of the co-emulsifier comprising treated glycerol ester of rosin.

[0038] According to other illustrative embodiments, the emulsion comprises (a) from about 1 percent (w / w) to about 25 percent (w / w) oil, (b) from about 60 percent (w / w) to about 90 percent (w / w) water, (c) from about 1 percent (w / w) to about 25 percent (w / w) of the emulsifier, and (d) from about 0.5 percent (w / w) to about 20 percent (w / w) of the co-emulsifier comprising treated glycerol ester of rosin.

[0039] According to other illustrative embodiments, emulsion comprises (a) from about 5 percent (w / w) to about 15 percent (w / w) oil, (b) from about 65 percent (w / w) to about 80 percent (w / w) water, (c) from about 5 percent (w / w) to about 20 percent (w / w) of the emulsifier, and (d) from about 1 percent (w / w) to about 10 percent (w / w) of the co-emulsifier comprising treated glycerol ester of rosin.

[0040] According to certain illustrative embodiments, the oil that may be used to prepare the emulsion is selected from limonene, citrus terpenes, citrus oil, algal oil, insect oil, vegetable- derived oil, and combinations. According to certain embodiments, the emulsion comprises one or more vegetable-derived oils. Without limitation, and only by way of illustration, suitable vegetable oils that may be used to prepare the emulsion include almond oil, avocado oil, 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 oil, soybean oil, sunflower oil, walnut oil, and mixtures thereof.

[0041] According to the method of preparing the emulsions of the present disclosure, a suitable amount of at least one emulsifier is added to the water phase that is used to prepare an oil- in-water emulsion and the water phase containing the at least one emulsifier is added to an oilphase and emulsified to create an oil-in-water emulsion. For purposes of the present disclosure, an emulsifier is any substance that includes a hydrophilic (ie, at least partially water soluble) portion and a hydrophobic (ie, lipophilic) portion, and is capable of lowering or otherwise reducing the interfacial tension between the normally immiscible oil and water to create an oil-in-water emulsion or to create a water-in-oil emulsion. Any emulsifier that is generally regarded as safe for inclusion in an edible food or beverage product that is intended for human or pet consumption, and that is capable of emulsifying the oil to create the emulsion, may be used as an emulsifier for preparing the disclosed emulsion.

[0042] The emulsifiers may be anionic emulsifiers, cationic emulsifiers, non-ionic emulsifiers and amphoteric emulsifiers. Without limitation, and only by way of illustration, suitable emulsifiers include alginates, carrageenan, celluloses, alkyl celluloses, hydroxyalkyl celluloses, carboxyalkyl celluloses, dextran, monoglycerides, diglycerides, acylated monoglycerides, lactylated monoglycerides, succinylated monoglycerides, alkoxylated monoglycerides, alkoxylated diglycerides, esters of monoglycerides, gelatin, lecithins, mucilages, alkyl succinic acid modified starches (such as, without limitation, octenyl succinic anhydride starch), gum arabic, alkyl succinic acid modified gum Arabic, guar gum, karaya gum, xanthan gum, gum ghatti, gum tragacanth, agar-agar, pectin, quillaja saponins, magnesium stearate, calcium, potassium and sodium salts of fatty acids, polysorbates, alkali metal stearoyl lactylate, sugar esters, alkaline earth metal stearoyl lactylate, sodium phosphates, and combinations thereof.

[0043] 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 diameter at which 10, 50, 90 and 98%, respectively, of the oil droplets in a sample volume of an emulsion are equal to or smaller than.

[0044] According to certain illustrative embodiments, the emulsion droplet size D(10) of the emulsions prepared in accordance with the present disclosure is less than 0.5 micron, or is less than 0.49 micron, or is less than 0.48 micron, or is less than 0.47 micron, or is less than 0.46 micron, or is less than 0.45 micron, or is less than 0.44 micron, or is less than 0.43 micron, or is less than 0.42, micron, or is less than 0.41 micron, or is less than 0.4 micron, or is less than 0.39micron, or is less than 0.38 micron, or is less than 0.37 micron, or is less than 0.36 micron, or is less than 0.35 micron, or is less than 0.34 micron, or is less than 0.33 micron, or is less than 0.32 micron, or is less than 0.31 micron, or less than 0.29 micron, or less than 0.28 micron, or less than 0.27 micron, or less than 0.26 micron, or less than 0.25 micron.

[0045] According to certain illustrative embodiments, the emulsion droplet size D(50) of the emulsions prepared in accordance with the present disclosure is less than 1 micron, or less than 0.9 micron, or less than 0.8 micron, or less than 0.75 micron, or less than 0.725 micron, or less than 0.7 micron, or less than 0.675 micron, or less than 0.65 micron, or less than 0.625 micron, or less than 0.6 micron, or less than 0.575 micron, or less than 0.555 micron, or less than 0.525 micron, or less than 0.5 micron, or less than 0.475 micron, or less than 0.45 micron, or less than 0.425 micron, or less than 0.4 micron, or less than 0.375 micron, or less than 0.35 micron, or less than 0.325 micron, or less than 0.3 micron, or less than 0.275 micron, or less than 0.25 micron.

[0046] According to certain illustrative embodiments, the emulsion droplet size D(90) of the emulsions prepared in accordance with the present disclosure is less than 1 micron, or less than 0.9 micron, or less than 0.8 micron, or less than 0.75 micron, or less than 0.7 micron, or less than 0.6 micron, or less than 0.5 micron, or less than 0.4 micron, or less than 0.3 micron, or less than 0.25 micron.

[0047] According to certain illustrative embodiments, the emulsion droplet size D(98) of the emulsions prepared in accordance with the present disclosure is less than 1 micron, or less than 0.99 micron, or less than 0.8 micron, or less than 0.75 micron, or less than 0.7 micron, or less than 0.6 micron, or less than 0.5 micron, or less than 0.4 micron, or less than 0.3 micron, or less than 0.25 micron.

[0048] The emulsion of the present disclosure may be prepared by high energy or low energy emulsification. The term “high energy emulsification” means emulsification applied by means of a rotor-stator mixer, a high-pressure homogenizer or ultra-sonication. Ther term “low energy emulsification” means emulsification applied by means of low-pressure homogenization, like membrane emulsification or microfluidic emulsification. The term “stable emulsion” meansan emulsion that does not phase separate 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 at 40°C. The emulsion of the present disclosure exhibits increased stability (ie, is more stable) as compared to an emulsion prepared with the same components, in the same amounts, and by the same preparation process but without the treated glycerol ester of rosin.

[0049] The “beverage emulsion concentrate” as used herein means an emulsion containing one or more normal ingredients used to prepare a beverage other than the beverage liquid that is used to prepare the dilute beverage by diluting the beverage emulsion concentrate. The “beverage emulsion concentrate” can be any emulsion for beverage which is more concentrated than the finished beverage after dilution with the beverage liquid. These are standard ingredients used in art-recognized quantities, and may include sugars, artificial / synthetic sweeteners, natural sweeteners, artificial / synthetic flavors, natural flavors, surfactants, and suspending agents, thickeners, rheology modifiers, dyes, coloring agents, stabilizers, and preservatives. The beverage liquid may comprise carbonated water, flavor, sweetener, and all other ingredients desired or necessary for a complete carbonated beverage, apart from the beverage emulsion concentrate.

[0050] The beverage emulsion concentrate includes at least one flavor. Without limitation, and only by way of illustration, suitable flavors include, a cola flavorant, a tea flavorant, a caramel flavorant, a coffee flavorant, a citrus flavorant (e.g. a lemon flavorant, a lime flavorant, an orange flavorant, a grapefruit flavorant, a mandarin orange flavorant, a tangerine flavorant, or a combination of any of the foregoing), an herbal flavorant, a berry flavoring (e.g., a flavorant derived from one or more of Barbados cherry, bearberry, blackberry, blueberry, boysenberry, cherry, choke cherry, cloudberry, cranberry, current, date, dewberry, elderberry, grape, gooseberry, huckleberry, loganberry, olallieberry, mulberry, raisin, plains berry, prairie berry, raspberry, saskatoon berry, salmonberry, seabuckthorn berry, sloe berry, strawberry, thimbleberry, thornberry, wineberry, whortleberry, or a combination of any of the foregoing), a botanical flavorant (e.g. one or more flavors derived from a part of a plant other than the fruit, including flavors derived from essential oils and extracts of nuts, bark, roots and leaves along with synthetically prepared flavors made to simulate botanical flavors derived from natural sources), and mixtures thereof.

[0051] A carbonated beverage may be prepared with the emulsion and may comprise full sugar, reduced sugar, or zero sugar added carbonated beverages. The full sugar or reduced sugar beverages may include at least one nutritive sweetener. Without limitation, and only by way of illustration, suitable nutritive sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, isomaltulose, inositol, allulose, tagalose, trehalose, and combinations thereof.

[0052] Reduced sugar and zero sugar carbonated beverages of the present disclosure include at least one non-nutritive sweetener that either partially (reduced sugar beverages) or wholly (zero sugar beverages) replaces the nutritive sweetener in the carbonated beverage composition.

[0053] According to certain illustrative embodiments, the non-nutritive sweeteners that may be used in the reduced sugar and / or zero sugar carbonated beverages are selected from natural non-nutritive sweeteners, synthetic non-nutritive sweeteners, and combinations thereof.

[0054] Without limitation, and only by way of illustration, suitable synthetic non-nutritive sweeteners that may be included in the reduced sugar or zero sugar carbonated beverages maybe selected from acesulfame K, advantame, aspartame, cyclamate, neotame, neohesperidin dihydrochalcone, saccharin, sucrolose and combinations thereof.

[0055] Without limitation, and only by way of illustration, suitable natural non-nutritive sweeteners include steviol glycosides selected from stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, dulcoside A, dulcoside B, rubusoside, and combinations thereof, mogrol glycosides selected from mogroside I, mogroside n, mogroside III, mogroside IV, mogroside V, isomogroside V, 11-oxomogroside, siamenoside I and combinations thereof, naringin dihydrochalcone, Luo Han Guo Extract, Swingle Extract, brazzein, cellobiose, glycyrrhizic acid, monatin, psicose, stevioside, thaumatin, trilobatin, and combinations thereof.

[0056] Carbon dioxide gas is dissolved in the water of the beverage base to provide a desired level of carbonation to create a carbonated beverage. Any of the methods and carbonating equipment known in the art for carbonating beverages may be used. According to certain illustrative embodiments, by way of example, and not in 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 quantity of liquid, such as water, at 60°F and one atmospheric pressure. A volume of gas occupies the same space as does the liquid by which it is dissolved. The carbon dioxide content can be selected by those skilled in the art based on the desired level of effervescence and the impact of the carbon dioxide on the taste or mouthfeel of the beverage.EXAMPLESPreparation of beverage emulsions

[0057] Unless otherwise stated beverage emulsions were prepared as follows. Water and oil phases were prepared separately. For the water phase, 1.875 parts by weight of potassium sorbate was dissolved in 825.875 parts of drinkable grade water. 20 parts of a pectin blend (the emulsifier) was added to the water phase and dissolved. For the oil phase, 43.05 parts of untreated (for comparative examples) or treated glycerol ester of rosin (the co-emulsifier for the inventive examples) was dissolved in 18.45 parts of orange terpenes. 41.25 parts of a 1-fold orange oil, 3.75 parts of medium chain triglyceride (MCT) oil, 43.5 parts of sucrose acetate isobutyrate (80% in MCT oil) and the solution of glycerol ester of rosin in orange terpenes were blended until homogeneous. Using a high shear mixing device (Polytron PT 6100), the oil phase was slowly added to the water phase. 2.25 parts of food grade acids were added and dissolved. The resulting coarse emulsion was sheared for another 2 minutes and then passed three times through a high- pressure homogenizer (GEA Panda Plus 2000) at 200 / 50 bar.Examples 1 and 2

[0058] The effect of treating different batches of a commercially available glycerol ester of rosin on oil droplet size distribution in an oil-in-water emulsion was evaluated. Oil-in-water emulsions were prepared using different batches of Cararosin BG CG 389 glycerol ester of wood rosin from Caragum International SA and the resulting emulsions were evaluated for oil droplet size distribution. Examples Cl and C2 are oil-in-water emulsions prepared with fresh, untreated ester gum. Inventive Examples 1 and 2 are oil-in-water emulsions prepared with treated ester gum kept at 40°C and 80% relative humidity (RH) for 4 weeks. Examples Cl and 1 contain material from the same ester gum batch. Examples C2 and 2 contain ester gum from the same batch, but from a different batch than Examples Cl and 1.Table 1

[0059] The results of the evaluation of Examples 1 and 2 are reported in Table 1 above and in FIG.l. The oil droplet sizes D(10), D(50), D(90) and D(98) for inventive Example 1 were smaller as compared to the D(10), D(50), D(90) and D(98) for comparative Example Cl. The oil droplet size distributions D(10), D(50), D(90) and D(98) for inventive Example 2 were smaller as compared to the D(10), D(50), D(90) and D(98) for comparative Example C2. While there may be batch-to-batch variations of the ester gum, the results in Table 1 demonstrate that the treated ester gum is effective in reducing the oil droplet size in oil-in-water emulsions as compared to emulsions prepared with fresh untreated ester gum. Oil droplet size D(98) for both inventive Examples 1 and 2 is less than 1 micron, while droplet size D(98) for both comparative Examples Cl and C2 is greater than 1 micron.

[0060] FIG. 2 is a comparison of the interfacial tension between solutions of ester gum in terpenes and water. For interfacial tension measurements, 70 parts by weight of ester gum were dissolved in 30 parts by weight of orange terpenes. This solution was diluted 1 : 1 (w / w) with orange terpenes. Deionised water was placed in the 70 mm sample vessel of a Kriiss Kll Tensiometer. The water phase was covered by the diluted ester gum solution according to instructions. The interfacial tension was measured using the Wilhelmy plate method according to instrument instructions and the interfacial tension was recorded for up to 10 minutes.

[0061] Comparative Examples Cl-1 and C2-1 are solutions of fresh untreated ester gum in terpenes. The ester gum batches in comparative examples Cl-1 and C2-1 correspond to the ester gum batches used in comparative examples Cl and C2, respectively. Inventive Examples 1-1 and 2-1 are solutions of treated ester gum in terpenes. The ester gum batches used in inventive examples 1-1 and 1-2 correspond to those used in Examples 1 and 2, respectively. Comparative Examples Cl-1 and C2-1 exhibit interfacial tensions above 8 mN / m. Inventive Examples 1-1 and 2-1 exhibit lower interfacial tensions of about 6 mN / m. The results shown in FIG. 2 demonstrate that treating the ester gum results in the reduction of the interfacial tension as compared to the interfacial tension of the solutions containing the untreated ester gum. As the ester gum batches used for the interfacial tension measurements correspond to those used in Examples Cl, C2, 1 and 2, Table 1, FIG. 1 and FIG. 2 demonstrate the relation between the reduction of the interfacial tension as a result of ester gum treatment and smaller droplet sizes of the corresponding emulsions enhancing emulsion stability.Examples 3 and 4

[0062] The effect of treating a batch of another commercially available glycerol ester of rosin on oil droplet size distribution in an oil-in-water emulsion was evaluated. Oil-in-water emulsions were prepared using PINEREZ glycerol ester of wood rosin from Lawler and the resulting emulsions were evaluated for oil droplet size distribution. Example C3 is an oil-in-water emulsion prepared with fresh, untreated PINEREZ ester gum. Inventive Examples 4A and 4B are oil-in-water emulsions prepared with PINEREZ ester gum that was treated in open containers at 40°C and 80% relative humidity for 1 week (Example 4A) and 2 weeks (Example 4B).Table 2

[0063] The results of the evaluation of Examples 3 and 4 are reported in Table 2 above and in FIG.3. The oil droplet sizes D(10), D(50), D(90) and D(98) for inventive Examples 4A and 4B were smaller as compared to the D(10), D(50), D(90) and D(98) for comparative Example 3. The results in Table 2 demonstrate that the treated ester gum is effective in reducing the oil droplet size in oil-in-water emulsions as compared to emulsions prepared with fresh untreated ester gum. Oil droplet size D(98) for both inventive Examples 4A and 4B are less than 1 micron, while droplet sizes D(90) and D(98) for comparative Example C3 are both greater than 1 micron. The longer treated ester gum results in lower oil droplet sizes D(10), D(50), D(90), and D(98).Examples 5 and 6

[0064] The effect of treating a batch of another commercially available glycerol ester of rosin on oil droplet size distribution in an oil-in-water emulsion was evaluated. Oil-in-water emulsions were prepared using RESINA 8 / WR glycerol ester of wood rosin from Resinas Sinteticas S.A. de C.V and the resulting emulsions were evaluated for oil droplet size distribution. Example C5 is an oil-in-water emulsion prepared with fresh, untreated RESINA 8 / WR ester gum. Inventive Examples 6A and 6B are oil-in-water emulsions prepared with RESINA 8 / WR ester gum that was treated in open containers at 40°C and 80% relative humidity for 1 week (Example 6A) and 2 weeks (Example 6B).Table 3

[0065] The results of the evaluation of Examples 5 and 6 are reported in Table 3 above and in FIG.4. The oil droplet sizes D(10), D(50), D(90) and D(98) for inventive Examples 6A and 6B were smaller as compared to the D(10), D(50), D(90) and D(98) for comparative Example 5. The results in Table 3 demonstrate that the treated ester gum is effective in reducing the oil droplet size in oil-in-water emulsions as compared to emulsions prepared with fresh untreated ester gum. Oil droplet size D(98) for inventive Example 6B is less than 1 micron, while droplet sizes D(90) and D(98) for comparative Example C5 are both greater than 1 micron. The longer treated ester gum results in lower oil droplet sizes D(10), D(50), D(90), and D(98). These results also indicate that the RESINAS 8WR ester gum may need to be treated longer than the Cararosin and PINEREZ ester gums to achieve oil droplet sizes of less than 1 micron.Examples 7 and 8

[0066] The effect of treating a batch of another commercially available glycerol ester of rosin on oil droplet size distribution in an oil-in-water emulsion was evaluated. Oil-in-water emulsions were prepared using RESINA 8 / RE glycerol ester of gum rosin from Resinas Sinteticas S.A. de C.V and the resulting emulsions were evaluated for oil droplet size distribution. Example C7 is an oil-in-water emulsion prepared with fresh, untreated RESINA 8 / RE ester gum. Inventive Examples 8A and 8B are oil-in-water emulsions prepared with RESINA 8 / RE ester gum that was treated in open containers at 40°C and 80% relative humidity for 1 week (Example 8A) and 2 weeks (Example 8B).Table 4

[0067] The results of the evaluation of Examples 7 and 8 are reported in Table 4 above and in FIG.5. The oil droplet sizes D(10), D(50), D(90) and D(98) for inventive Examples 8A and 8B were smaller as compared to the D(10), D(50), D(90) and D(98) for comparative Example 7. The results in Table 4 demonstrate that the treated ester gum is effective in reducing the oil droplet size in oil-in-water emulsions as compared to emulsions prepared with fresh untreated ester gum. Oil droplet size D(98) for inventive Example 8B is less than 1 micron, while droplet sizes D(90) and D(98) for comparative Example C7 are both greater than 1 micron. The longer treated ester gum results in lower oil droplet sizes D(10), D(50), D(90), and D(98). The results for RESINA 8 / RE are slightly better than the results for RENISA 8 / WR reported in Table 3 and FIG. 4. These results also indicate that the RESINA 8 / RE ester gum may need to be treated longer than the Cararosin and PINEREZ ester gums to achieve oil droplet sizes of less than 1 micron.Examples 9 and 10

[0068] The effect of treating different batches of the commercially available glycerol ester of rosin used for Examples 7 and 8 on oil droplet size distribution in an oil-in-water emulsion and the impact of the way of treatment was evaluated. Oil-in-water emulsions were prepared using RESINA 8 / RE glycerol ester of gum rosin from Resinas Sinteticas S.A. de C. V and the resulting emulsions were evaluated for oil droplet size distribution. Comparative Example C9 (identical with Comparative Example C7) is an oil-in-water emulsion prepared with fresh, untreated RESINA 8 / RE ester gum. Inventive Examples 10A (identical with Inventive Example 8B) and 10B are oil-in-water emulsions prepared with RESINA 8 / RE ester gum that was treated in an open container (Example 10A) and a sealed container (Example 10B) at 40°C and 80% relative humidity for 2 weeks.Table 5

[0069] The results of the evaluation of Examples 9 and 10 are reported in Table 5 above and in FIG. 6. The oil droplet sizes D(10), D(50), D(90) and D(98) for inventive Examples 10A and 10B were smaller as compared to the D(10), D(50), D(90) and D(98) for comparative Example 9. The results in Table 5 demonstrate that the treated ester gum is effective in reducing the oil droplet size in oil-in-water emulsions as compared to emulsions prepared with fresh untreated ester gum. Oil droplet size D(98) for inventive Example 10A is less than 1 micron, while droplet sizes D(90) and D(98) for comparative Example C9 are both greater than 1 micron. The longer treated ester gum results in lower oil droplet sizes D(10), D(50), D(90), and D(98). Both inventive Examples 10A and 10B are more effective at reducing oil droplet sizes as compared to emulsions prepared with the fresh untreated ester gum. The results indicate that Example 10A which was treated in an open top container is more effective in reducing oil droplet sizes as compared to Example 10B which was treated in a sealed container.

[0070] While the emulsions, beverage emulsion concentrates, beverages, and methods been described in connection with various embodiments, it is to be understood that other similar embodiments may be used or modifications and additions may be made to the described embodiments for performing the same function. Furthermore, the various illustrative embodiments may be combined to produce the desired results. Therefore, the disclosed methods, uses, compositions, and consumables should not be limited to any single embodiment, but rather construed in breadth and scope in accordance with the recitation of the appended claims. It will be understood that the embodiments described herein are merely exemplary, and that one skilled in the art may make variations and modifications 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 hereinabove. Further, all embodiments disclosed are not necessarily in the alternative, as various embodiments of the invention may be combined to provide the desired result.In first embodiment, disclosed is an emulsion comprising:(a) a discontinuous oil phase;(b) a continuous water phase;(c) an emulsifier; and(d) a co-emulsifier comprising treated glycerol ester of rosin.In certain instances of the first embodiment, the oil is selected from the group consisting of citrus terpenes, citrus oil, algal oil, insect oil, vegetable-derived oil and combinations thereof.In certain instances of the first embodiment, the vegetable-derived oil is selected from the group consisting of almond oil, avocado oil, 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 oil, soybean oil, sunflower oil, walnut oil, and combinations thereof.In certain instances of the first embodiment, the emulsifier is selected from the group consisting of alginates, carrageenan, celluloses, alkyl celluloses, hydroxyalkyl celluloses, carboxyalkyl celluloses, dextran, monoglycerides, diglycerides, acylated monoglycerides, lactylated monoglycerides, succinylated monoglycerides, alkoxylated monoglycerides, alkoxylated diglycerides, esters of monoglycerides, gelatin, lecithins, mucilages, alkyl succinic acid modified starches, gum arabic, succinic acid modified gum Arabic, guar gum, karaya gum, xanthan gum, gum ghatti, gum tragacanth, agar-agar, octenyl succinic anhydride starch, starch sodium octenyl succinate, pectin, quillaja saponins, magnesium stearate, calcium, potassium and sodium salts of fatty acids, polysorbates, alkali metal stearoyl lactylate, sugar esters, alkaline earth metal stearoyl lactylate, sodium phosphates, and combinations thereof.In certain instances of the first embodiment, the emulsion comprises (a) from about 0.1 percent (w / w) to about 30 percent (w / w) oil, (b) from about 50 percent (w / w) to about 99 percent (w / w) water, (c) from about 0.1 percent (w / w) to about 30 percent (w / w) of the emulsifier, and (d) from about 0.05 percent (w / w) to about 20 percent (w / w) of the co-emulsifier comprising treated glycerol ester of rosin.In certain instances of the first embodiment, the emulsion comprises (a) from about 1 percent (w / w) to about 25 percent (w / w) oil, (b) from about 60 percent (w / w) to about 90 percent (w / w) water, (c) from about 1 percent (w / w) to about 25 percent (w / w) of the emulsifier, and (d) from about 0.5 percent (w / w) to about 20 percent (w / w) of the co-emulsifier comprising treated glycerol ester of rosin.In certain instances of the first embodiment, the emulsion comprises (a) from about 5 percent (w / w) to about 15 percent (w / w) oil, (b) from about 65 percent (w / w) to about 80 percent (w / w) water, (c) from about 5 percent (w / w) to about 20 percent (w / w) of the emulsifier, and (d) from about 1 percent (w / w) to about 10 percent (w / w) of the co-emulsifier comprising treated glycerol ester of rosin.In certain instances of the first embodiment, the emulsion comprises droplets dispersed in the continuous water phase having droplet sizes in the range from about 0.01 to about 1 micrometer. In certain instances of the first embodiment, the emulsion comprises droplets dispersed in the continuous water phase having droplet sizes in the range from about 0.1 to about 0.9 micrometer. In certain instances of the first embodiment, the emulsion comprises droplets dispersed in the continuous water phase having droplet sizes in the range from about 0.2 to about 0.8 micrometer.In certain instances of the first embodiment, the emulsion droplet size distribution D(98) is less than 0.8 micron. In certain instances of the first embodiment, the emulsion droplet size distribution D(98) is less than 0.7 micron. In certain instances of the first embodiment, the emulsion droplet size distribution D(98) is less than 0.5 micron.In a second embodiment, disclosed is a method for preparing an emulsion comprising: adding a treated glycerol ester of rosin to oil; adding the oil containing the treated glycerol ester of rosin to water containing an emulsifier to form a mixture; and emulsifying the mixture.In certain instances of the second embodiment, the method comprises combining (a) from about 0.1 percent (w / w) to about 30 percent (w / w) oil, (b) from about 50 percent (w / w) to about 99 percent (w / w) water, (c) from about 0.1 percent (w / w) to about 30 percent (w / w) of the emulsifier, and (d) from about 0.05 percent (w / w) to about 25 percent (w / w) of the treated glycerol ester of rosin.In certain instances of the second embodiment, the method comprises combining (a) from about 1 percent (w / w) to about 25 percent (w / w) oil, (b) from about 60 percent (w / w) to about 90 percent (w / w) water, (c) from about 1 percent (w / w) to about 25 percent (w / w) of the emulsifier, and (d) from about 0.5 percent (w / w) to about 20 percent (w / w) of treated glycerol ester of rosin.In certain instances of the second embodiment, the method comprises combining (a) from about 5 percent (w / w) to about 15 percent (w / w) oil, (b) from about 65 percent (w / w) to about 80 percent (w / w) water, (c) from about 5 percent (w / w) to about 20 percent (w / w) of the emulsifier, and (d) from about 1 percent (w / w) to about 10 percent (w / w) of the treated glycerol ester of rosin.In certain instances of the second embodiment, the oil is a vegetable oil selected from the group consisting of almond oil, avocado oil, 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 oil, soybean oil, sunflower oil, walnut oil, and combinations thereof.In certain instances of the second embodiment, the emulsifier is selected from the group consisting of alginates, carrageenan, celluloses, alkyl celluloses, hydroxyalkyl celluloses, carboxyalkyl celluloses dextran, monoglycerides, diglycerides, acylated monoglycerides, lactylated monoglycerides, succinylated monoglycerides, alkoxylated monoglycerides, alkoxylated diglycerides, esters of monoglycerides, gelatin, lethicins, mucilages, alkyl succinic acid modified starches, gum arabic, succinic acid modified gum Arabic, guar gum, karaya gum, xanthan gum, gum ghatti, gum tragacanth, agar-agar, octenyl succinic anhydride starch, starch sodium octenyl succinate, pectin, quillaja saponins, magnesium stearate, calcium, potassium andsodium salts of fatty acids, polysorbates, alkali metal stearoyl lactylate, sugar esters, alkaline earth metal stearoyl lactylate, sodium phosphates, and combinations thereof.In certain instances of the second embodiment, the step of emulsifying the mixture comprises high energy emulsification. In certain instances of the second embodiment, the step of emulsifying the mixture comprises low energy emulsification.In a third embodiment, disclosed is a method of minimizing the droplet size distribution of emulsion droplets, the method comprising adding a treated glycerol ester of rosin to the oil phase of a mixture of oil and water.In certain instances of the third embodiment, the method comprises adding a treated glycerol ester of rosin to the oil phase of a mixture of oil, water, and an emulsifier other than the treated glycerol ester of rosin to the water phase of the mixture of oil and water.In certain instances of the third embodiment, the method comprises combining (a) from about 0.1 percent (w / w) to about 30 percent (w / w) oil, (b) from about 50 percent (w / w) to about 99 percent (w / w) water, (c) from about 0.1 percent (w / w) to about 30 percent (w / w) of the emulsifier, and (d) from about 0.05 percent (w / w) to about 25 percent (w / w) of the treated glycerol ester of rosin.In certain instances of the third embodiment, the method comprises combining (a) from about 1 percent (w / w) to about 25 percent (w / w) oil, (b) from about 60 percent (w / w) to about 90 percent (w / w) water, (c) from about 1 percent (w / w) to about 25 percent (w / w) of the emulsifier, and (d) from about 0.5 percent (w / w) to about 20 percent (w / w) of treated glycerol ester of rosin.In certain instances of the third embodiment, the method comprises combining (a) from about 5 percent (w / w) to about 15 percent (w / w) oil, (b) from about 65 percent (w / w) to about 80 percent (w / w) water, (c) from about 5 percent (w / w) to about 20 percent (w / w) of the emulsifier, and (d) from about 1 percent (w / w) to about 10 percent (w / w) of the treated glycerol ester of rosin.In certain instances of the third embodiment, the oil is a vegetable oil is selected from the group consisting of almond oil, avocado oil, 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 oil, soybean oil, sunflower oil, walnut oil, and combinations thereof.In certain instances of the third embodiment, the emulsifier is selected from the group consisting of alginates, carrageenan, celluloses, alkyl celluloses, hydroxyalkyl celluloses, carboxyalkyl celluloses dextran, monoglycerides, diglycerides, acylated monoglycerides, lactylated monoglycerides, succinylated monoglycerides, alkoxylated monoglycerides, alkoxylated diglycerides, esters of monoglycerides, gelatin, lecithins, mucilages, alkyl succinic acid modified starches, gum arabic, succinic acid modified gum Arabic, guar gum, karaya gum, xanthan gum, gum ghatti, gum tragacanth, agar-agar, octenyl succinic anhydride starch, starch sodium octenyl succinate, pectin, quillaja saponins, magnesium stearate, calcium, potassium and sodium salts of fatty acids, polysorbates, alkali metal stearoyl lactylate, sugar esters, alkaline earth metal stearoyl lactylate, sodium phosphates, and combinations thereof.In certain instances of the third embodiment, the step of emulsifying the mixture with the added treated glycerol ester of rosin comprises high energy emulsification. In certain instances of the third embodiment, the step of emulsifying the mixture with the added treated glycerol ester of rosin comprises low energy emulsification.In certain instances of the third embodiment, the emulsion is an oil-in-water emulsion.In a fourth embodiment, disclosed is a method of minimizing the interfacial tension between oil and water of emulsion droplets, the method comprising adding a treated glycerol ester of rosin to the oil phase of a mixture of oil and water.In certain instances of the fourth embodiment, the method comprises adding a treated glycerol ester of rosin to the oil phase of a mixture of oil, water, and an emulsifier other than the treated glycerol ester of rosin to the water phase of a mixture of oil and water.In certain instances of the fourth embodiment, the method comprises combining (a) from about 0.1 percent (w / w) to about 30 percent (w / w) oil, (b) from about 50 percent (w / w) to about 99 percent (w / w) water, (c) from about 0.1 percent (w / w) to about 30 percent (w / w) of the emulsifier, and (d) from about 0.05 percent (w / w) to about 25 percent (w / w) of the treated glycerol ester of rosin.In certain instances of the fourth embodiment, the method comprises combining (a) from about 1 percent (w / w) to about 25 percent (w / w) oil, (b) from about 60 percent (w / w) to about 90 percent (w / w) water, (c) from about 1 percent (w / w) to about 25 percent (w / w) of the emulsifier, and (d) from about 0.5 percent (w / w) to about 20 percent (w / w) of treated glycerol ester of rosin.In certain instances of the fourth embodiment, the method comprises combining (a) from about 5 percent (w / w) to about 15 percent (w / w) oil, (b) from about 65 percent (w / w) to about 80 percent (w / w) water, (c) from about 5 percent (w / w) to about 20 percent (w / w) of the emulsifier, and (d) from about 1 percent (w / w) to about 10 percent (w / w) of the treated glycerol ester of rosin.In certain instances of the fourth embodiment, the oil is a vegetable oil selected from the group consisting of almond oil, avocado oil, 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 oil, soybean oil, sunflower oil, walnut oil, and combinations thereof.In certain instances of the fourth embodiment, the emulsifier is selected from the group consisting of alginates, carrageenan, celluloses, alkyl celluloses, hydroxyalkyl celluloses, carboxyalkyl celluloses dextran, monoglycerides, diglycerides, acylated monoglycerides, lactylated monoglycerides, succinylated monoglycerides, alkoxylated monoglycerides, alkoxylated diglycerides, esters of monoglycerides, gelatin, lecithins, mucilages, alkyl succinic acid modified starches, gum arabic, succinic acid modified gum Arabic, guar gum, karaya gum, xanthan gum, gum ghatti, gum tragacanth, agar-agar, octenyl succinic anhydride starch, starch sodium octenyl succinate, pectin, quillaja saponins, magnesium stearate, calcium, potassium andsodium salts of fatty acids, polysorbates, alkali metal stearoyl lactylate, sugar esters, alkaline earth metal stearoyl lactylate, sodium phosphates, and combinations thereof.In certain instances of the fourth embodiment, the step of emulsifying the mixture with the added treated glycerol ester of rosin comprises high energy emulsification. In certain instances of the fourth embodiment, the step of emulsifying the mixture with the added treated glycerol ester of rosin comprises low energy emulsification.In certain instances of the fourth embodiment, the emulsion is an oil-in-water emulsion. In certain instances of the fourth embodiment, the emulsion is a water-in-oil emulsion.In a fifth embodiment, disclosed is a method of increasing the stability of emulsion droplets, the method comprising adding a treated glycerol ester of rosin to the oil phase of a mixture of oil and water.In certain instances of the fifth embodiment, the method comprises adding a treated glycerol ester of rosin to the oil phase of a mixture of oil, water, and an emulsifier other than the treated glycerol ester of rosin to the water phase of the mixture of oil and water.In certain instances of the fifth embodiment, the method comprises combining (a) from about 0.1 percent (w / w) to about 30 percent (w / w) oil, (b) from about 50 percent (w / w) to about 99 percent (w / w) water, (c) from about 0.1 percent (w / w) to about 30 percent (w / w) of the emulsifier, and (d) from about 0.05 percent (w / w) to about 25 percent (w / w) of the treated glycerol ester of rosin.In certain instances of the fifth embodiment, the method comprises combining (a) from about 1 percent (w / w) to about 25 percent (w / w) oil, (b) from about 60 percent (w / w) to about 90 percent (w / w) water, (c) from about 1 percent (w / w) to about 25 percent (w / w) of the emulsifier, and (d) from about 0.5 percent (w / w) to about 20 percent (w / w) of treated glycerol ester of rosin.In certain instances of the fifth embodiment, the method comprises combining (a) from about 5 percent (w / w) to about 15 percent (w / w) oil, (b) from about 65 percent (w / w) to about 80 percent (w / w) water, (c) from about 5 percent (w / w) to about 20 percent (w / w) of the emulsifier, and (d) from about 1 percent (w / w) to about 10 percent (w / w) of the treated glycerol ester of rosin.In certain instances of the fifth embodiment, the oil is a vegetable oil selected from the group consisting of almond oil, avocado oil, 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 oil, soybean oil, sunflower oil, walnut oil, and combinations thereof.In certain instances of the fifth embodiment, the emulsifier is selected from the group consisting of alginates, carrageenan, celluloses, alkyl celluloses, hydroxyalkyl celluloses, carboxyalkyl celluloses dextran, monoglycerides, diglycerides, acylated monoglycerides, lactylated monoglycerides, succinylated monoglycerides, alkoxylated monoglycerides, alkoxylated diglycerides, esters of monoglycerides, gelatin, lecithins, mucilages, alkyl succinic acid modified starches, gum arabic, succinic acid modified gum Arabic, guar gum, karaya gum, xanthan gum, gum ghatti, gum tragacanth, agar-agar, octenyl succinic anhydride starch, starch sodium octenyl succinate, pectin, quillaja saponins, magnesium stearate, calcium, potassium and sodium salts of fatty acids, polysorbates, alkali metal stearoyl lactylate, sugar esters, alkaline earth metal stearoyl lactylate, sodium phosphates, and combinations thereof.In certain instances of the fifth embodiment, the step of emulsifying the mixture with the added treated glycerol ester of rosin comprises high energy emulsification. In certain instances of the fifth embodiment, the step of emulsifying the mixture with the added treated glycerol ester of rosin comprises low energy emulsification.In certain instances of the fifth embodiment, the emulsion is an oil-in-water emulsion. In certain instances of the fifth embodiment, the emulsion is a water-in-oil emulsion.In a sixth embodiment, disclosed is a use of a treated glycerol ester of rosin to minimize the droplet size distribution of emulsion droplets of an emulsion.In a seventh embodiment, disclosed is a use of a treated glycerol ester of rosin to minimize the interfacial tension between oil droplets and water of an emulsion.In an eighth embodiment, disclosed is a use of a treated glycerol ester of rosin to increase the stability of an emulsion.In an ninth embodiment, disclosed is a beverage comprising: an emulsion concentrate comprising emulsion droplets dispersed in an aqueous phase having a droplet size D(98) of less than 1 micron, the emulsion droplets having at least one beverage additive encapsulated therein; and beverage liquid.In a tenth embodiment, disclosed is a beverage emulsion concentrate comprising: emulsion droplets dispersed in an aqueous phase having a droplet size D(98) of less than 1 micron and at least one beverage additive encapsulated by the emulsion droplets.In an eleventh embodiment, disclosed is a method of preparing a beverage comprising combining a beverage liquid with an emulsion comprising emulsion droplets dispersed in an aqueous phase having a droplet size D(98) of less than 1 micron and at least one beverage additive encapsulated by the emulsion droplets.In a twelfth embodiment, disclosed is a method of increasing the polarity of a glycerol ester of rosin comprising subjecting a glycerol ester of rosin to a temperature of about 30°C to about 80°C and relative humidity of about 40 to 100 percent in the presence of oxygen for about 1 to about 30 days.In a thirteenth embodiment, disclosed is an aged glycerol ester of rosin prepared by the process comprising subjecting a glycerol ester of rosin to a temperature of about 30°C to about 80°C and relative humidity of about 40 to 100 percent in the presence of oxygen for about 1 to about 30 days.

Claims

CLAIMS:

1. An emulsion comprising:(a) a discontinuous oil phase;(b) a continuous water phase;(c) an emulsifier; and(d) a co-emulsifier comprising treated glycerol ester of rosin.

2. The emulsion of claim 1, wherein the oil is selected from the group consisting of citrus terpenes, citrus oil, algal oil, insect oil, vegetable-derived oil and combinations thereof.

3. The emulsion of claim 2, wherein the vegetable-derived oil is selected from the group consisting of almond oil, avocado oil, 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 oil, soybean oil, sunflower oil, walnut oil, and combinations thereof.

4. The emulsion of claim 1, wherein the emulsifier is selected from the group consisting of alginates, carrageenan, celluloses, alkyl celluloses, hydroxyalkyl celluloses, carboxyalkyl celluloses, dextran, monoglycerides, diglycerides, acylated monoglycerides, lactylated monoglycerides, succinylated monoglycerides, alkoxylated monoglycerides, alkoxylated diglycerides, esters of monoglycerides, gelatin, lecithins, mucilages, alkyl succinic acid modified starches, gum arabic, succinic acid modified gum Arabic, guar gum, karaya gum, xanthan gum, gum ghatti, gum tragacanth, agar-agar, octenyl succinic anhydride starch, starch sodium octenyl succinate, pectin, quillaja saponins, magnesium stearate, calcium, potassium and sodium salts of fatty acids, polysorbates, alkali metal stearoyl lactylate, sugar esters, alkaline earth metal stearoyl lactylate, sodium phosphates, and combinations thereof.

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

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

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

8. The emulsion of claim 1, wherein the emulsion comprises droplets dispersed in the continuous water phase having droplet sizes in the range from about 0.01 to about 1 micrometer.

9. The emulsion of claim 8, wherein the emulsion comprises droplets dispersed in the continuous water phase having droplet sizes in the range from about 0.1 to about 0.9 micrometer.

10. The emulsion of claim 9, wherein the emulsion comprises droplets dispersed in the continuous water phase having droplet sizes in the range from about 0.2 to about 0.8 micrometer.

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

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

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

14. A method for preparing an emulsion comprising: adding a treated glycerol ester of rosin to oil; adding the oil containing the treated glycerol ester of rosin to water containing an emulsifier to form a mixture; and emulsifying the mixture.

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

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

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

18. The method of claim 14, wherein the oil is a vegetable oil selected from the group consisting of almond oil, avocado oil, 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 seedoil, oat oil, olive oil, rapeseed oil, safflower oil, sesame oil, shea oil, soybean oil, sunflower oil, walnut oil, and combinations thereof.

19. The method of claim 14, wherein the emulsifier is selected from the group consisting of alginates, carrageenan, celluloses, alkyl celluloses, hydroxyalkyl celluloses, carboxyalkyl celluloses dextran, monoglycerides, diglycerides, acylated monoglycerides, lactylated monoglycerides, succinylated monoglycerides, alkoxylated monoglycerides, alkoxylated diglycerides, esters of monoglycerides, gelatin, lethicins, mucilages, alkyl succinic acid modified starches, gum arabic, succinic acid modified gum Arabic, guar gum, karaya gum, xanthan gum, gum ghatti, gum tragacanth, agar-agar, octenyl succinic anhydride starch, starch sodium octenyl succinate, pectin, quillaja saponins, magnesium stearate, calcium, potassium and sodium salts of fatty acids, polysorbates, alkali metal stearoyl lactylate, sugar esters, alkaline earth metal stearoyl lactylate, sodium phosphates, 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 of minimizing the droplet size distribution of emulsion droplets, the method comprising adding a treated glycerol ester of rosin to the oil phase of a mixture of oil and water.

23. The method of claim 22, comprising adding a treated glycerol ester of rosin to the oil phase of a mixture of oil, water, and an emulsifier other than the treated glycerol ester of rosin to the water phase of the mixture of oil and water.

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

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

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

27. The method of claim 26, wherein the oil is a vegetable oil is selected from the group consisting of almond oil, avocado oil, 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 oil, soybean oil, sunflower oil, walnut oil, and combinations thereof.

28. The method of claim 26, wherein the emulsifier is selected from the group consisting of alginates, carrageenan, celluloses, alkyl celluloses, hydroxyalkyl celluloses, carboxyalkyl celluloses dextran, monoglycerides, diglycerides, acylated monoglycerides, lactylated monoglycerides, succinylated monoglycerides, alkoxylated monoglycerides, alkoxylated diglycerides, esters of monoglycerides, gelatin, lecithins, mucilages, alkyl succinic acid modified starches, gum arabic, succinic acid modified gum Arabic, guar gum, karaya gum, xanthan gum, gum ghatti, gum tragacanth, agar-agar, octenyl succinic anhydride starch, starch sodium octenyl succinate, pectin, quillaja saponins, magnesium stearate, calcium, potassium and sodium salts of fatty acids, polysorbates, alkali metal stearoyl lactylate, sugar esters, alkaline earth metal stearoyl lactylate, sodium phosphates, and combinations thereof.

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

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

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

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

33. The method of claim 32, comprising adding a treated glycerol ester of rosin to the oil phase of a mixture of oil, water, and an emulsifier other than the treated glycerol ester of rosin to the water phase of a mixture of oil and water.

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

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

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

37. The method of claim 36, wherein the oil is a vegetable oil selected from the group consisting of almond oil, avocado oil, 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 seedoil, oat oil, olive oil, rapeseed oil, safflower oil, sesame oil, shea oil, soybean oil, sunflower oil, walnut oil, and combinations thereof.

38. The method of claim 36, wherein the emulsifier is selected from the group consisting of alginates, carrageenan, celluloses, alkyl celluloses, hydroxyalkyl celluloses, carboxyalkyl celluloses dextran, monoglycerides, diglycerides, acylated monoglycerides, lactylated monoglycerides, succinylated monoglycerides, alkoxylated monoglycerides, alkoxylated diglycerides, esters of monoglycerides, gelatin, lecithins, mucilages, alkyl succinic acid modified starches, gum arabic, succinic acid modified gum Arabic, guar gum, karaya gum, xanthan gum, gum ghatti, gum tragacanth, agar-agar, octenyl succinic anhydride starch, starch sodium octenyl succinate, pectin, quillaja saponins, magnesium stearate, calcium, potassium and sodium salts of fatty acids, polysorbates, alkali metal stearoyl lactylate, sugar esters, alkaline earth metal stearoyl lactylate, sodium phosphates, and combinations thereof.

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

40. The method of claim 36, wherein the step of emulsifying the mixture with the added treated glycerol ester of rosin 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 of increasing the stability of emulsion droplets, the method comprising adding a treated glycerol ester of rosin to the oil phase of a mixture of oil and water.

44. The method of claim 43, comprising adding a treated glycerol ester of rosin to the oil phase of a mixture of oil, water, and an emulsifier other than the treated glycerol ester of rosin to the water phase of the mixture of oil and water.

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

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

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

48. The method of claim 47, wherein the oil is a vegetable oil selected from the group consisting of almond oil, avocado oil, 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 oil, soybean oil, sunflower oil, walnut oil, and combinations thereof.

49. The method of claim 47, wherein the emulsifier is selected from the group consisting of alginates, carrageenan, celluloses, alkyl celluloses, hydroxyalkyl celluloses, carboxyalkyl celluloses dextran, monoglycerides, diglycerides, acylated monoglycerides, lactylated monoglycerides, succinylated monoglycerides, alkoxylated monoglycerides, alkoxylated diglycerides, esters of monoglycerides, gelatin, lecithins, mucilages, alkyl succinic acid modified starches, gum arabic, succinic acid modified gum Arabic, guar gum, karaya gum, xanthan gum, gum ghatti, gum tragacanth, agar-agar, octenyl succinic anhydride starch, starch sodium octenyl succinate, pectin, quillaja saponins, magnesium stearate, calcium, potassium and sodium salts of fatty acids, polysorbates, alkali metal stearoyl lactylate, sugar esters, alkaline earth metal stearoyl lactylate, sodium phosphates, and combinations thereof.

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

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

52. The method of 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. Use of a treated glycerol ester of rosin to minimize the droplet size distribution of emulsion droplets of an emulsion.

55. Use of a treated glycerol ester of rosin to minimize the interfacial tension between oil droplets and water of an emulsion.

56. Use of a treated glycerol ester of rosin to increase the stability of an emulsion.

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

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

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

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

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