Method and liposome composition for the stabilization of oxidiza

Details Method and liposome composition for the stabilization of oxidiza Method and liposome composition for the stabilization of oxidiza

1991-02-12

1992-08-18

Paden, Carolyn

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Treating liquid material

426602, A23D 700

Patent

active

051398036

ABSTRACT:
A stable, food-compatible liposome is prepared by dissolving a lipophilic material in a phospholipid followed by the addition of water or an aqueous solution and mixing by sonicating to produce a liposome having the lipophilic material encapsulated in the lipid bilayer. The preferred lipophilic materials include any readily oxidizable lipid and in particular the omega-3 fatty acid containing fish oils. Other lipophilic materials which can be encapsulated in the lipidic bilayer include flavorants, acidulants, preservatives and antioxidants. The resulting liposomes provide a stabilizing vehicle for the lipophilic materials to reduce the occurrence of oxidation and rancidity. Liposomes prepared according to the disclosed method exhibit none of the unpleasant odor and flavor characteristics normally associated with oxidized or rancid oils. The liposomes provide an extended shelf life of the unstable oils and can be added directly to the food product as a dispersion during the manufacturing stage or dried to a free flowing powder for later use.

REFERENCES:
patent: 3833743 (1974-09-01), Morse
patent: 3887698 (1975-06-01), McConnell et al.
patent: 4016100 (1977-04-01), Suzuki et al.
patent: 4089801 (1978-05-01), Schneider
patent: 4133874 (1979-01-01), Miller et al.
patent: 4145410 (1979-03-01), Sears
patent: 4186183 (1980-01-01), Steck et al.
patent: 4193983 (1980-03-01), Ullman et al.
patent: 4217344 (1980-08-01), Vanlerbergbe et al.
patent: 4221732 (1980-09-01), Oette et al.
patent: 4222891 (1980-09-01), Okimoto et al.
patent: 4235792 (1980-11-01), Hsia et al.
patent: 4235871 (1980-11-01), Papahadjopoulos et al.
patent: 4261975 (1981-04-01), Fullerton et al.
patent: 4342826 (1982-08-01), Cole
patent: 4377567 (1983-03-01), Geho
patent: 4404228 (1983-09-01), Cloosterman et al.
patent: 4427649 (1984-01-01), Dingle et al.
patent: 4429008 (1984-01-01), Martin et al.
patent: 4448765 (1984-05-01), Ash et al.
patent: 4452747 (1984-06-01), Gersonde et al.
patent: 4483921 (1984-11-01), Cole
patent: 4483929 (1984-11-01), Szoka
patent: 4485045 (1984-11-01), Regen
patent: 4508703 (1985-04-01), Redziniak et al.
patent: 4522803 (1985-06-01), Lenk et al.
patent: 4528226 (1985-07-01), Sweeny
patent: 4532089 (1985-07-01), MacDonald
patent: 4564475 (1986-01-01), Masaichiro
patent: 4564599 (1986-01-01), Janoff et al.
patent: 4588578 (1986-05-01), Fountain et al.
patent: 4594241 (1986-06-01), Rao
patent: 4598051 (1986-07-01), Papahadjopoulos et al.
patent: 4619794 (1986-10-01), Hauser
patent: 4619795 (1986-10-01), Cohen
patent: 4622219 (1986-11-01), Haynes
patent: 4622294 (1986-11-01), Kung et al.
patent: 4673567 (1987-06-01), Jizomoto
patent: 4695554 (1987-09-01), O'Connell et al.
patent: 4703017 (1987-10-01), Campbell et al.
patent: 4704355 (1987-11-01), Bernstein
patent: 4755388 (1988-07-01), Heath et al.
patent: 4764392 (1988-08-01), Yasufuku et al.
patent: 4804539 (1989-02-01), Guo et al.
patent: 4874629 (1989-10-01), Chang et al.
Swern 1979 Baileys Industrial Oil and Fat Products vol. I Fourth Ed. pp. 72-77.
"Polymerized Phosphatidylcholine Vesicles. Synthesis and Characterization," American Chemical Society, 12/7863/82/1504 (1982).
"Accelerated ripening of cheese using liposome-encapsulated enzyme," International Journal of Food Science and Technology, (1987) 22, 355-375.
"Procedure for preparation of liposomes with large internal aqueous space and high capture by reverse-phase evaporation", Proceedings of the National Acad. of Science USA, vol. 75, pp. 4194-4198 (1978).
"Encapsulation and stimulated release of enzymes using lecithin vesicles," Intl. Journal of Food Science and Technology (1987) 22, 707-723.
"Controlled Release of Food Additives," American Chemical Society, 0097-6156/88/0370-0177 (1988).

Affiliated with

Also associated with

Rating

Method and liposome composition for the stabilization of oxidiza does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Method and liposome composition for the stabilization of oxidiza, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method and liposome composition for the stabilization of oxidiza will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1247446