公开(公告)号：US06838109B2

公开(公告)日：2005-01-04

申请号：US10014377

申请日：2001-12-11

申请人： Raul Victorino Nunes ,  Michael Herbert Brock ,  Matthew Thomas Heisey

发明人： Raul Victorino Nunes ,  Michael Herbert Brock ,  Matthew Thomas Heisey

IPC分类号： A23L1/0524 ,  A23L1/0532 ,  A23L1/29 ,  A23L1/30 ,  A23L2/02 ,  A23L2/52 ,  A23L2/38 ,  A23L2/204 ,  A23L5/22

CPC分类号： A23L2/02 ,  A23L2/52 ,  A23L29/231 ,  A23L29/256 ,  A23L33/12 ,  A23L33/40 ,  A23V2002/00 ,  A23V2250/5026 ,  A23V2250/5072 ,  A23V2250/186

摘要： The present invention relates to compositions having a superior stability and flavor profile, despite the presence of a fatty acid material (and even without use of a surfactant or emulsion), and may be utilized as a variety of different finished compositions, for example, cosmetic, health care, food, and beverage compositions, preferably food and beverage compositions, and most preferably beverage compositions. The compositions herein comprise: a) a fatty acid material selected from the group consisting of fatty acids, esters thereof, glycerides thereof, and mixtures thereof; b) a pectin compound; and c) an alginate compound. The present invention further relates to methods of stabilizing a product comprising incorporating into the product a composition as described herein.

摘要翻译： 本发明涉及具有优异的稳定性和风味特征的组合物，尽管存在脂肪酸材料（甚至不使用表面活性剂或乳液），并且可以用作多种不同成品组合物，例如化妆品 ，保健品，食品和饮料组合物，优选食品和饮料组合物，最优选饮料组合物。 本文的组合物包含：a）选自脂肪酸，其酯，其甘油酯及其混合物的脂肪酸材料; b）果胶化合物; 和c）藻酸盐化合物。本发明还涉及稳定产物的方法，包括将如本文所述的组合物掺入产物中。