Stable multiple emulsions comprising interfacial gelatinous laye

Details Stable multiple emulsions comprising interfacial gelatinous laye Stable multiple emulsions comprising interfacial gelatinous laye

1992-11-05

1994-07-26

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Fat or oil is basic ingredient other than butter in emulsion...

426601, 426650, 426651, A23D 700

Patent

active

053325958

ABSTRACT:
Very stable W/O/W and O/W/O multiple emulsions which include a substantially continuous gelatinous membrane at an aqueous/oil interfacial region of the emulsions are provided. Particularly preferred gelatinous membrane-containing multiple emulsions are prepared in methods employing an aqueous phase comprising an aqueous soluble/gellable polysaccharide and a lipid phase comprising a metal cation-containing compound, wherein the metal cation salt of the aqueous soluble polysaccharide is a gel. Also provided are W/O/W multiple emulsions having an ethylcellulose-containing oil phase, which emulsions exhibit improved stability at temperatures between 0.degree. C. and 10.degree. C. W/O/W or O/W/O multiple emulsions having a concentrated aqueous-soluble flavor or a concentrated all-soluble flavor encapsulated in the internal phase are also provided, as well as low- or no-fat food products containing such concentrated-flavor encapsulating emulsios, which food products exhibit enhanced flavor perception and extended shelf-life.

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