METHOD OF MAKING NUTRITIONAL EMULSIONS CONTAINING ENCAPSULATED OILS
    8.
    发明申请
    METHOD OF MAKING NUTRITIONAL EMULSIONS CONTAINING ENCAPSULATED OILS 审中-公开
    生产含营养油的营养乳液的方法

    公开(公告)号:WO2011146444A1

    公开(公告)日:2011-11-24

    申请号:PCT/US2011/036761

    申请日:2011-05-17

    Abstract: Disclosed is a method of making nutritional emulsions, comprising: (A) heating and blending together an emulsifying agent having a melt point above about 25 C and oil having hydrophobic off-notes (e.g. non-encapsulated polyunsaturated fatty acid) in a weight ratio of at least about 1:15; (B) adding the heated blend to a fat, protein, and carbohydrate mixture comprising a maltodextrin (DE of about 10 or less), in a weight ratio of the maltodextrin to the oil having hydrophobic off-notes of at least about 1:2; and (C) homogenizing, and then cooling the combination below the melt point of the emulsifying agent to form a nutritional emulsion comprising from about 0.01% to about 5% by weight of process-encapsulated polyunsaturated fatty acid. The resulting nutritional emulsions effectively mask off-notes commonly associated with certain oils, e.g., polyunsaturated fatty acids, soy oil, beta-hydroxy-beta-methylbutyrate oils.

    Abstract translation: 公开了一种制备营养乳液的方法,其包括:(A)将熔点高于约25℃的乳化剂和具有疏水离析物的油(例如非包封的多不饱和脂肪酸)加热并共混在一起,其重量比为 至少约1:15; (B)将加热的共混物加入到包含麦芽糖糊精(DE约10或更低)的脂肪,蛋白质和碳水化合物混合物中,麦芽糖糊精与具有至少约1:2的疏水离析纸的油的重量比 ; 和(C)均化,然后将组合物冷却至低于乳化剂的熔点,以形成包含约0.01重量%至约5重量%的工艺包封的多不饱和脂肪酸的营养乳液。 所得的营养乳液有效地掩盖通常与某些油相关的纸币,例如多不饱和脂肪酸,大豆油,β-羟基-β-甲基丁酸油。

    INDUCED-VISCOSITY NUTRITIONAL EMULSIONS
    9.
    发明申请
    INDUCED-VISCOSITY NUTRITIONAL EMULSIONS 审中-公开
    诱导粘度营养乳

    公开(公告)号:WO2007075683A1

    公开(公告)日:2007-07-05

    申请号:PCT/US2006/048430

    申请日:2006-12-19

    Abstract: Disclosed are induced viscosity nutritional emulsions comprising (A) protein having a protein-bound methionine sulfoxide content of 8% or less of the total protein-bound methionine, on a molar basis, (B) fat, and (C) an induced viscosity fiber system that provides the emulsion with a packaged viscosity of less than 300 cps and an induced viscosity following consumption of at least 300 cps, wherein the induced viscosity nutritional emulsion is an oil-in-water emulsion. It has been found that product stability is improved and shelf-life increased by selection of those protein sources having a low methionine sulfoxide content.

    Abstract translation: 公开了诱导粘度营养乳液,其包含(A)蛋白质结合的甲硫氨酸亚砜含量为总蛋白质结合的甲硫氨酸的8%以下的蛋白质,(B)脂肪,(C)诱导粘度纤维 系统,其提供具有小于300cps的包装粘度和消耗至少300cps后的诱导粘度的乳液,其中所述诱导粘度营养乳液是水包油乳液。 已经发现,通过选择具有低甲硫氨酸亚砜含量的那些蛋白质源,产物稳定性得到改善并且保质期增加。

Patent Agency Ranking