Abstract:
The present invention relates to a process for the preparation of powdered oils and more particularly to oil encapsulated in a protein containing matrix. In addition, the present invention relates to the powdeted oils obtainable by such a process, and the use of these products in the preparation of food compositions, and preferably animal food compositions, such as ruminant food compositions.
Abstract:
The invention pertains to an encapsulation system; in particular a 3- phase system comprising an inner, second and outer phase wherein the second phase is gaseous, and wherein the 3-phase system has a lifetime of at least 3 min and the second phase has a diameter of less than 1 mm. An example of such a system is a stable, small antibubble. Also, the invention pertains to methods of making such 3-phase systems, and to use and methods of use thereof. In particular, 3-phase systems according to the invention are stabilized by surface active particles or molecules, such as for instance colloidal particles. The 3-phase systems of the invention can include a variety of other compounds, and can among others be used in pharmaceutical- or food-based applications. In particular, a 3-phase system according to the invention, such as for example an antibubble, may deliver pharmaceutical compounds.
Abstract:
The present invention relates to a method for encapsulation of an edible oil using whey protein and a reducing sugar. The edible oil comprises long chain polyunsaturated fatty acids. Also compositions comprising an edible oil obtainable by the method of the invention are provided. The compositions of the invention have good stability to oxidation, good taste and/or odour, and limited diffusion from and into the continuous phase when applied in liquids. The compositions of the invention are particularly suitable for food and pharma applications.
Abstract:
The invention is directed to a method to produce a water-in-oil-in-water (w/o/w) emulsion, comprising: a. preparing a water-in-oil (w/o) emulsion; b. atomizing said w/o emulsion in the presence of a carrier material comprising at least a water soluble matrix material and at least one emulsifier, to form agglomerates; c. dispersing said agglomerates in an aqueous liquid, such as water or an aqueous solution. Also provided is a new instant powder (obtained after step b) that can be used to prepare the w/o/w emulsion. The emulsion of the invention is advantageously suited for the encapsulation of active components.
Abstract:
The invention relates to a method of preparing a hollow body, comprising preparing a suspension comprising an aqueous discontinuous phase, an aqueous continuous phase and colloidal particles, and aggregating colloidal particles at an interface between continuous and discontinuous phase, thereby forming the hollow body. The invention further relates to a hollow body obtainable by means of the method.
Abstract:
The invention relates to a method of preparing a double emulsion comprising a) preparing an emulsion comprising at least two liquid phases by bringing a first polymer (A) and a second polymer (B) into contact with each other in a solvent, wherein the concentrations of the polymers are chosen such that, upon bringing them into contact, a phase separation occurs, thereby forming drops of a first liquid phase in a second liquid phase, wherein, in the first phase, the weight concentration of the polymer A (C A ) is higher and the weight concentration of the polymer B (C B ) is lower than the respective concentrations in the second phase; b) dispersing the emulsion in a third liquid phase, which third phase comprises the polymer A in a C A which is higher than in the second phase and the polymer B in a C B which is lower than in the second phase, thereby forming the double emulsion, comprising at least one discontinuous phase (1) - with a relatively high C A and a relatively low C B — enclosed by a surrounding phase (2) — with a relatively low C A and a relatively high C B - which discontinuous and surrounding phase are dispersed in a continuous phase (3) - with a relatively high C A and a relatively low C B ; and wherein the solvent in said liquid phases is the same or the solvents are at least, in the absence of the polymers, soluble in one another or completely miscible at 25°C.
Abstract translation:本发明涉及一种制备双重乳液的方法,其包括:a)通过使第一聚合物(A)和第二聚合物(B)在溶剂中彼此接触来制备包含至少两个液相的乳液,其中浓度 选择聚合物,使得当它们接触时,发生相分离,从而在第二液相中形成第一液相的液滴,其中在第一相中聚合物A的重量浓度(C < SUB> A SUB>)较高,聚合物B(C B B)的重量浓度低于第二相中各自的浓度; b)将乳液分散在第三液相中,该第三相包含高于第二相的C A A中的聚合物A和C B中的聚合物B, SUB>其低于第二相,从而形成双重乳液,其包含至少一个不连续相(1) - 具有相对较高的C A和更低的C B, 由相邻的相(2)包围 - 具有相对较低的C A和相对高的C B - 不连续和周围的相分散在连续的 相(3) - 具有相对较高的C A和较低的C B; 并且其中所述液相中的溶剂相同或溶剂至少在不存在聚合物的情况下彼此相溶或在25℃完全混溶。
Abstract:
A protein-free solute foaming composition is provided which contains carbohydrate particles having a plurality of voids containing entrapped pressurized gas. The composition may include a surfactant and may be contained in a food product such as a beverage mix or an instant food. In addition, a method is provided for manufacturing the foaming composition in which the protein-free soluble foaming particles are heated and an external pressure exceeding atmospheric pressure is applied to the protein-free soluble foaming particles. The soluble foaming particles are cooled and the external gas pressure is released resulting in pressurized gas remaining in internal voids of the foaming composition.
Abstract:
The invention relates to capsules, in particular to microcapsules which are suitable to be used in foods, and to methods for the preparation of such capsules. The invention further relates to foods, in particular dairy, such as cheese, in which such capsules have been processed. According to the invention, microcapsules are provided, comprising a capsule, which capsule comprises gelled casein.
Abstract:
A protein-free solute foaming composition is provided which contains carbohydrate particles having a plurality of voids containing entrapped pressurized gas. The composition may include a surfactant and may be contained in a food product such as a beverage mix or an instant food. In addition, a method is provided for manufacturing the foaming composition in which the protein-free soluble foaming particles are heated and an external pressure exceeding atmospheric pressure is applied to the protein-free soluble foaming particles. The soluble foaming particles are cooled and the external gas pressure is released resulting in pressurized gas remaining in internal voids of the foaming composition.
Abstract:
The invention pertains to an encapsulation system; in particular a 3- phase system comprising an inner, second and outer phase wherein the second phase is gaseous, and wherein the 3-phase system has a lifetime of at least 3 min and the second phase has a diameter of less than 1 mm. An example of such a system is a stable, small antibubble. Also, the invention pertains to methods of making such 3-phase systems, and to use and methods of use thereof. In particular, 3-phase systems according to the invention are stabilized by surface active particles or molecules, such as for instance colloidal particles. The 3-phase systems of the invention can include a variety of other compounds, and can among others be used in pharmaceutical- or food-based applications. In particular, a 3-phase system according to the invention, such as for example an antibubble, may deliver pharmaceutical compounds.