Drug – bio-affecting and body treating compositions – Designated organic active ingredient containing – Carbohydrate doai
Reexamination Certificate
2001-03-05
2002-09-24
O'Sullivan, Peter (Department: 1621)
Drug, bio-affecting and body treating compositions
Designated organic active ingredient containing
Carbohydrate doai
C514S053000, C514S025000, C514S054000, C514S057000, C514S058000, C514S059000, C514S061000, C536S004100, C536S018200, C536S018600, C536S063000, C536S069000, C536S103000, C536S112000, C536S114000, C536S123000, C536S123100, C536S123130
Reexamination Certificate
active
06455512
ABSTRACT:
BACKGROUND OF THE INVENTION
Caldwell et al., in U.S. Pat. No. 2,661,349, disclose water-dispersible reaction products of starch or cellulose with, inter alia, alkyl- and alkenyl-substituted dicarboxylic acid anhydrides. Specifically, starch reacted with octenylsuccinic anhydride (OSAn) is now an established commercial product, and hereinafter is referred to as “OSAn-starch.” While starch itself has no emulsifing properties, the octenylsuccinylated starch is characterised by having both hydrophilic and hydrophobic groups and does provide emulsifying properties. Various improvements of Caldwell's process have been described, such as by Richards in U.S. Pat. No. 4,035,235, Billman in U.S. Pat. No. 5,672,699, Maliczyszyn et al. in U.S. Pat. No. 6,037,466. Harris et al, in U.S. Pat. No. 5,977,348, disclose the esterification of various polysaccharides in a densified liquid such as supercritical carbon dioxide. Harris et al. list starches, gums, celluloses, dextrins, glycogen, hemicelluloses, dextrans, inulins, and gums (agar, arabic gum, karaya gum, tragacanth gum, pectin, carrageenan, alginates, tamarind seed gum, xanthan gum, konjac gum, guar gum, gum acacia, (also known as gum arabic) and locust bean (or carob seed) gum as “bases” that may be treated. Harris states that “bases” such as guar gum can not be efficiently modified, as, when solubilized in water or organic solvents, they are too viscous to process in solutions containing above about 1% solids by weight. Nakajima, in U.S. Pat. No. 5,580,553, discloses the reaction of saccharides (mono-, di-, and oligo-saccharides) with at least 30 parts by weight of an alkenylsuccinic anhydride per 100 parts of the saccharide, and up to parts of the anhydride to make surfactants providing desired foaming properties in cosmetic applications. OSAn-starch is used as an emulsifier for oil-in-water emulsions in, for example, bakery, beverages, and salad dressings. Typically its use is limited to “weighted” emulsions. Weighted emulsions are emulsions wherein a weighting agent, such as glyceryl abietate, brominated vegetable oil, or sucrose acetate isobutyrate (SAIB), is added to the oil phase. The weighting agent reduces the difference in density between the oil (less dense) and water (more dense) phases, thus reducing the sedimentation rate. For many beverages, a concentrated flavor oil emulsion is diluted with water, sweeteners, and soluble additives such as citric acid, and then carbonated, to yield a clear beverage. Weighting agents are used when opacity of the final beverage is required or desired. While this is acceptable for naturally opaque beverages such as orange juice, it is unacceptable for beverages intended to be clear. For such clear beverages, OSAn-starch may not provide stable unweighted flavor emulsions, resulting in some phase separation, such as an unacceptable oil ring forming at the liquid surface. Typically, in such cases, an emulsifying grade of gum acacia (from Acacia Senegal and related species) is used as the emulsifying agent. Emulsifying grades of gum acacia are expensive, the supply is seasonal, and the supply is subject to U.S. trade sanctions, bans, and embargoes. Additionally, some corn starch producers have been unable to guarantee their products are not derived from genetically modified organisms (GMO), creating a marketing problem where consumers demand products that are “GMO-free.”
Thus it would be desirable to have polysaccharide or hydrocolloid emulsifiers that are not based on cornstarch or its derivatives, are effective with and without weighting agents, and do not have the supply problems and costs of emulsifying grade gum acacia. The present invention provides a range of such products.
SUMMARY OF THE INVENTION
The present invention provides emulsifiers that satisfy the needs noted above.
Specifically, the instant invention provides an emulsifier comprising the reaction product of at least one hydrocolloid having a viscosity of about from 2 to 500 cP in 10% aqueous solution at 20° C. and about from 2 to 15% by weight, based on the hydrocolloid, of at least one dicarboxylic acid anhydride selected from alkane- and alkene-substituted dicarboxylic acid anhydrides. The emulsifiers preferably further comprise up to about 95%, by weight of the total solids, of at least one carbohydrate bulking agent. The invention also provides oil-in-water emulsions based on these emulsifiers.
DETAILED DESCRIPTION OF THE INVENTION
The present invention is directed towards new compositions of matter, comprising the reaction products of alkane- and alkene-substituted dicarboxylic acid anhydrides and at least one low viscosity hydrocolloid (hereinafter Class A). The hydrocolloid can further comprise up to about 95%, by weight of the total solids, of at least one carbohydrate bulking agent (hereinafter Class B). The invention is further directed to oil-in-water emulsions comprising about from 1 to 60 weight % of at least one oil, about from 0.5 to 30 weight % of at least one emulsifier as described above, and water.
Preferred alkane- and alkene-substituted dicarboxylic acid anhydrides which can be used in the present invention include those represented by the following Formula 1:
where R
1
is a straight or branched chain alkyl radical or branched or straight chain ethylenically-unsaturated alkyl radical having 3-18, and preferably 6-10, carbon atoms, and R
2
is a divalent saturated or divalent unsaturated radical having 2-3 and preferably 2 carbon atoms. R
1
can contain more than one ethylenically-unsaturated group. Most preferred is octenylsuccinic anhydride due to its ready availability. For simplicity, octenylsuccinic anhydride (hereinafter abbreviated as “OSAn”) will be used to represent typical anhydrides of Formula 1. The amount of OSAn used, based on the solids content of the hydrocolloid or hydrocolloid and bulking agent solution, is about 2-15%, and preferably about 10%.
The hydrocolloids, which are also commonly known as water-soluble gums, of Classes A and B are natural or hydrolyzed hydrocolloids that disperse in water giving solution viscosities of about 2-500 cP (0.002-0.5 Pa-s) in 10% aqueous solution at 20° C., preferably about 2-250 cP (0.002-0.25 Pa-s) at 10% concentration, and most preferably about 2-100 cP (0.002-0.1 Pa-s) at 10% concentration. While certain natural hydrocolloids such as non-emulsifying gum acacia (from
Acacia seyal
and related species) and inulin provide such low viscosities, other hydrocolloids such as guar gum require partial hydrolysis to reduce their solution viscosities to such lower values. Reduction of the viscosity of the hydrocolloids is effected by methods well known to those skilled in the art, including enzymatic, acid or base hydrolysis, or gamma irradiation, etc. The extent of such pre-hydrolysis is that sufficient to provide a hydrolyzed hydrocolloid that has the specified range of viscosity in water.
The carbohydrate bulking agents are added to raise the solids content, but not the viscosity, of the aqueous hydrocolloid solution, thereby maintaining the handling and blending characteristics of the final emulsions. The bulking agents can be selected from a wide variety of materials, including, for example, hydrolyzed polysaccharides, oligosaccharides, or monosaccharides. Dextrins (defined as a hydrolyzed starch) and dextrose (glucose) are preferred for their ready availability, lack of color, and a taste that is either bland or absent. The dextrins can be prepared from any starch source, including but not limited to corn, potato, and tapioca. Sources of starch other than from corn may be desirable if contamination of corn by GMO is of concern. Dextrins of various oligosaccharide lengths are described by the dextrose equivalent (DE) value, determined by measuring the percent reducing value of the dextrin compared with glucose. Thus dextrose has a DE value of 100 and starch itself has a DE of 0. Dextrins with a DE value equal to or greater than about 10 are preferred. Dextrins with DE values less than about 5 tend to have limited solubility in water and can contri
Huntley & Associates
O'Sullivan Peter
TIC Gums, Inc.
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