Stable multiple emulsions comprising interfacial gelatinous layer, flavor-encapsulating multiple emulsions and low/no-fat food products comprising the same
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United States of America Patent
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Jul 26, 1994
Issued Date -
N/A
app pub date -
Nov 5, 1992
filing date -
Mar 18, 1991
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Expired
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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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