COACERVATE COMPLEXES, METHODS AND FOOD PRODUCTS
PRIORITY CLAIM
This application claims priority to U.S. Utility Patent Application No. 3/175 ,451
tiled buy ], 2 E dried C Complexes, Methods and Food Product.
the entire disclosure of xvhich is herein incorporated by reference.
TECHNICAL FIELD OF THE INVENTION
The present invention relates to the field of food products; and pro eet ng an edible
hydrophobic substance from hydrolysis and oxidation in a food product, more
particularly t complex coaeervates containing hydrophobic substances a d to
food products comprising such complex coace ates
BACKGROUND OF THE INVENTION
[0003] Certain hydrophobic substances are desirable as ingredients in food products, such
a in, for example, beverages, i some ase die hydrophobic substance does not
have an acceptable taste or taste profile or is not sufficiently stable in the intended
food, e.g., in an acidic environment. Examples of such hydrophobic substances
include omega-3 tatty acids, water-insoluble flavorants, water-insoluble vitamins,
etc. Certain hydrophobic substances have been discovered to have beneficial
health effects. For , omega-3 fatty acids form an important past of the
human diet. Eicosapentaenoio acid (EPA) and doc sa exas n acid (DHA),
long-chain forms of omega-3 fat y acids, are believed in many cases to offer
health benefits and it has been suggested that consumption of omega-3 fatty acids
should be increased,
[0004] Hydrophobic substances have been incorporated directly into an aqueous system
as a solution (with a compatible solvent), extract, emulsion, or ceii iar
dispersion (a so-called udcroemulsion). All of these approaches can serve to
disperse a hydrophobic substance in an aqueous system and in a food product,
su h a a beverage or send-moist food, e.g., a snack bar. They may not, however,
provide adequate protection against hydrolysis and oxidation of the hydrophobic
substance. Co t a available fis oils can be hig omeg fatty acids,
and cases ar '"encapsulated, ' ' but these commercially available fish oils
have not proven adequately stable all fo o contexts, e.g., physically or tastestable
i acidic beverage products. This can result in negative changes t the
food product, such a unpleasant fishy flavors an aromas after ingestion,
particularly a fishy aftertaste caused by belching fish oi from the stomach.
Additionally, o ega 3 tatty acids, as we as many water- nsoluble fiavorants,
water-insoiubie vitamins, etc. ar unstable to degradation, e.g., by oxidation or
hydrolysis, when exposed to air, water and/or light.
It would be desirable to provide edible compositions suitable for use in food
products, which compositions incorporate one or ore desirable hydrophobic
substances, e.g., one or more omega-3 fatly acids, water-insoluble fiavorants,
water-insoluble vitamins, etc. t also would b desirable to provide food products
incorporating s ch edible compositions. At least certain of the embodiments of
the new compositions disclosed below can reduce or eliminate the unpleasant taste
and odor of the one or more incorporated hydrophobic substances when used a an
ingredient n a food product suitable for consumption by a human or animal. At
least certain of the embodiments of the new compositions disclosed below provide
hydrophobic substances in stable form suitable for use in foods, e.g.,. beverage
products such as beverage concentrates O syrups ready to drink beverages, etc.,
and semi-moist foods such as snack bars. In at least some embodiments the
hydrophobic substance is stable to oxidation and hydrolysis during the sbe!f life of
the food product. In a least some embodiments the hydrophobic substance is
stable to oxidation and hydrolysis in an acidic food product at pH values down to
p t 9, and in some embodiments dow to pH d.O, and in some embodiments
down to pH 3.0 Additional features and advantages of some or all of the products
and methods disclosed here will be apparent to those wh are skilled in food
technology given the benefit of the following summary and description of
exemplary, non-limiting examples.
SUMMARY
[0006] A first aspect of the invention is directed to edible delivery systems or
hydrophobic substances, which delivery systems e incorporated into food
products, such as, or example. acidic beverage, dairy, or juice product. The
delivery systems comprise a hydrophobic substance {which should be understood
to comprise essentially only one or a combination of substances) encapsulated
complex -eoaeervates. The complex eoaeervates are formed by combining a
solution of anionic polymer w th the hydrophobic substance to form an emulsion,
an subsequently adding cation c polymer to form complex eoaeervates. Water
soluble antioxidant is added prior t forming the first emulsion For example,
water soluble antioxidant ca be added to the anionic polymer solution after or
prior to adding the hydrophobic substance, but water soluble antioxidant can be
added, also or instead, to the hydrophobic substance before the hydrophobic
substance is added to the solution of anionic polymer. The edible delivery systems
for hydrophobic substances disclosed here can reduce or eliminate oxidation of
the hydrophobic substances, e.g.. in acidic beverages or othe acidic food
products, and negative organoleptic effects of the encapsulated hydrophobic
suhstanee(s), e.g., off flavor, unpleasant aroma, etc.
{0007] in another aspect, an aqueous dispersion of complex eoaeervates is provided. The
aqueous dispersion of complex eoaeervates is prepared by preparing solution of
at least one anionic polymer, adding at least one hydrophobic substance to the
solution o anionic polymer, high shear mixing to form an emulsion, adding at
least one cation c polymer to the emulsion, and high shear mixing to form an oilin-
water emulsion of complex eoaeervates. Water soluble antioxidant is adde
prior to forming the first emulsion. For example, antioxidant can be added to th
anionic polymer solution after or prior to adding the hydrophobic substance but
water soluble antioxidant can he added, also or instead, to the hydrophobic
substance before the hydrophobic substance is added to the solution of anionic
polymer. Optionally, stabilizer is included in the emulsion of complex
eoaeervates. For example, stabilizer may be added to the hydrophobic substance
before the hydrophobic substance is combined with the anionic polymer.
Stabilizer may be added, instead or also, to the anionic polymer before combining
wit the hydrophobic substance, certain exemplary embodiments, s . m
limiting examples or embodiments, of the emulsion of o coaeervaies
disclosed here, the at least o e hydrophobic substance may be selected from
lipids, water-insoluble vitamins, water-insoluble -sterols, water-insoluble
lavon ds flavors, essential oils, and combinations thereof. In certain
embodiments the at least one anionic poiymer may be selected from gym arable,
pectin, earrageenan, ghat i gum. xanthan gum, agar, modified starch, alginate,
a b xyl methyl cellulose (CMC), Q 2 0 (National Starch; of any combination
thereof n certain embodiments the at least one cationic poiymer may be selected
.from hey protein, ydrolyze protein, la ric arginate, polylyssne, casein or any
combination thereof. In certain exemplary embodiments a water soluble
antioxidant ay be added to the solution of the anionic polymer prior to
emulsifying with the at least one hydrophobic substance. n certain exemplary
embodiments a water soluble antioxidant may be added to the hydrophobic
substance before it is combined with the anionic polymer solution. n certain
exemplary embodiments stabilizer ay be added to the hydrophobic substance
before combining t with the at least one .anionic polymer. n certain exemplary
embodiments the at least on hydrophobic substance s omega-3 fatty acid (either
alone or with other hydrophobic substances), the anionic polymer is gam arable
(either alone or with other anionic polymers), an the cationic polymer is whey
protein (either alone or with othe catiomc polymers). In certain exemplary
embodiment the at least one hydrophobic substance is omega-3 tatty acid, the at
least one anionic polymer is gum arable, and the at least one ati nie polymer is
whey protein, The water soluble antioxidant ca be, e.g., plant derived
antioxidants, such as those derived fro blackberries, water soluble polyphenols,
vitamin , or any combination thereof. Stabilisers can be, e.g., sucrose ester,
triglycerides, lecithin, ester g m, or any combination thereof,
I another aspect, a food product is provided comprising an aqueous dispersion of
complex coaeervaies as disclosed above, certain exemplary embodiments the
aqueous dispersion of complex coacsrvates s provided by preparing a solution of
at least one anionic polymer, adding at least one hydrophobic substance to the
anionic polymer, high shear mixing to form an emulsion, adding at least o e
ea ion e polymer to the emulsion, and high shear i n to form a aqueous
dispersion of complex ccaeervates. Water soluble antioxidant is added prior to
forming the first emulsion.. For example, water soluble antioxidant can be added to
the anionic polymer solution after or prior to adding th hydrophobic substance,
but water soluble antioxidant can added, also or instead, to the hydrophobic
substance before the hydrophobic substance is added to the solution o f anionic
polymer. Optionally, stabilizer Is included in the emulsion of complex
eoacervates. For example, stabilizer may be added to the hydrophobic substance
before the hydrophobic substance is combined with the anionic polymer.
Stabilizer may be added, instead or also, to the anionic polymer before combining
wills the hydrophobic substance. The food product is provided by combining a
second food ingredient w the aqueous dispersion o f complex coaoervates.
0009 in certain exemplary embodiments the food product is a beverage, e.g.. a
carbonated soda beverage. In certain embodiments the food product has a p o
3.G o p - 7 ,0 e,g„ a pH less than 3 5
00 ] n another aspect, a method for preparing an aqueous dispersion of complex
coacervat.es is provided, comprising preparing a solution o f at least one anionic
polymer, adding at least one hydrophobic substance to th anionic polymer
so lution, hig shea mixin t form an emulsion, adding at least one ca ioni
polymer to the emulsion, and high shear mixing to form an aqueous dispersion of
complex coacervales. Water soluble antioxidant is added prior to forming the first
emulsion. For example, antioxidant can be added to the anionic polymer solution
after or prior to adding the hydrophobic substance, but water soluble antioxidant
can be added, also or instead, to the hydrophobic substance before the
hydrophobic substance is added to the solution of anionic polymer. Opt iona lly,
stabilizer is included in the emulsion of complex eoacervates. For example,
stabilizer ma be added to the hydrophobic substance before th hydrophobic
substance is combined with the anionic polymer * Stabilizer may be added, instead
o x also, to the anionic polymer before combining with the hydrophobic substance,
In certain embodiments o f the methods disclosed here for preparing an aqueous
dispersion o f complex eoacervates, the at least one hydrophobic substance may e
selected from lipids, water-insoluble vitamins, vvater msol i sterols, waterinsoluble
Oavonoids, flavors, and essential o ils in certain embodiments the at
least anionic polymer may be- selected- iron gum arable, carrageen;; n.
ghatii g m, xanthan gum, agar, modified starch, alginate, carboxyi methyl
cellulose (CMC), -2 0 (National Starch) or rhe combination thereof. n certain
embodiments the at leas one cationie polymer may be selected from w ey
protein, hydroiyzc-d protein, la ric arginate, pofyiysine, casein combinations, in
certain exemplary embodiments an antioxidant is added to d e anionic polymer
solution prior to adding the hydrophobic substance, e g., any one or more o the
antioxidants mentioned above. n certain exemplary embodiments stabilizer s
added to the hydrophobic substance before adding the at least one anionic
polymer, e.g., any one or more of the stabilizers mentioned above. In an
exemplary embodiment the at least one hydrophobic substance Is omega-3 fatty
acid, the at least one anionic polymer s gum arable, and the a least one cationie
polymer is whey protein. In another exemplary embodiment the at least one
hydrophobic substance is omega-3 tatty acid, the anionic polymer i gum amble,
the cationie polymer is whey protein, the antioxidant is vitamin C, and th
stabilizer is sucrose ester containing triglycerides.
i another aspect, a method is provided for preparing a food product comprising
a aqueous dispersion of complex eoacervates. A solution of at least one anionic
polymer is prepared. At least one hydrophobic substance i added to the solution
of the at least one anionic polymer. High shear mixing forms an emulsion. At
least one cationie polymer is added to the emulsion. High shear mixing forms an
aqueous- dispersion of complex eoacervates. Th aqueous dispersion of complex
eoacervates is combined with at least one other food ingredient to f r the food
product. Water soluble antioxidant is- adde prior to forming the first emulsion.
For example, antioxidant can be added to the anionic polymer solution after or
p or to- adding the hydrophobic substance, but water soluble antioxidant can be
added, als or instead, o the hydrophobic substance before the hydrophobic
substance is a ded to the solution of anionic polymer. Optionally, stabilizer is
included in the emulsion of complex eoacervates, for example, stabilizer may be
added to the hydrophobic substance before the hydrophobic substance is
combined with the anionic polymer. Stabilizer may bo added, instead or also, to
the anionic polymer- before combining with th hydrophobic substance.
00 ] in at least certai exemplary embodiments the complex coacervates disclosed here
(also referred to here in the alternative and interchangeable as oil-containing
complex coacervates, complex coacervates containing hydrophobic substance,
etc.) arid food products Incorporating as an ingredient have been found to
have unanticipated, desirable properties. example, in certain such
embodiments, the compiex coacervates can suspended in aqueous systems,
e.g., beverages, beverage concentrates, etc., for a surprisingly long period of tune
i certain such embodiments the complex coacervates can remain- suspended in
acidic aqueous systems, e.g., beverages, beverage concentrates, etc., having a p
value less tha ph 5,0, and in so e cases less than pH 4.0, some cases less
than pH 3.5, tor a surprisingly long period of time. Furthermore, t was found that
in a least some embodiments the complex coacervates effectively protect the
hydrophobic substance against oxidation and/or hydrolysis, etc,
0 14] In another aspect an ed b aqueous dispersion of compiex coacervates is prepared
by -mixing an aqueous anionic polymer solution, water soluble antioxidant and
hydrophobic substance comprising omega 3 iaity acid Including at least one of
EPA a d DHA, to form a emulsion. The mixing comprises high shear mixing
below 40 . n some embodiments the temperature s kept below 30 C and in
some embodiments it is kept below 25 *€. The water soluble antioxidant is added
prior to the high shea mixing forming the emulsion. The water soluble
antioxidant and the controlled temperature can help to protect th EPA and DHA
against oxidation during the process. Cationic polymers are added to- the- emulsion
and high shear mixing below 40 C forms an aqueous dispersion of compiex
coacervates. In some embodiments the temperature is kept below 30 *€ dating
the high shear mixing to fo r the aqueous dispersion o complex coacervates, and
in some embodiments the temperature is kept below 25 C. The aqueous
dispersion of compiex coacervates is homogenized below 40 to reducing
average panicle size of the complex coacervates to less than 0 microns, e.g., to
an average size between 0 micron and microns, In some embodiments of the
process and resulting aqueous dispersion, d e average particle size of the complex
coacervates after o ogenizatio is less than 3.0 microns, e.g., between 0
micron and 3 microns, e.g., between 0 microti an 3 microns. Th anionic
polymers snay be e type of polymer or a mixture of different polymers,
and provide f om 1,0 wt. % to 40.0 wt % of the dispersion of co plex
coacervaies (i.e., before it is added to other food ingredients, such as o make a
beverage, beverage -concentrate (syrupy semi-moist food products such as a snack
bar, etc.). Som exemplary embodiments of th aqueous dispersions of complex
coacerva es disclosed here a d the disclosed methods for their preparation
employ only or essentially only natural ingredients.
The anionic polymers be on type of polymer or a mixture of different
anionic polymers, and In some embodiments the anionic polymers provide from
. t . % to 40.0 w . % of the dispersion of complex eo e vai.es, e.g., from 10.0
wt. % to 20.0 wt. % of the dispersion of complex c a er ates (e.g., immediately
alter homogemzation prior to the dispersion being incorporated into a beverage or
other food). The eationie polymers may be one type of polymer or a mixture of
different eationie polymers and i-n some embodiments provide from 0.03 wt. % to
20.0 wt % of the dispersion of complex coacervaies (again meaning before the
addition to other food ingredients), e,g.. from 1.0 w . % to 0.0 of the
dispersion of complex coacervaies. The water soluble io a i may be one
antioxidant or a mixture of different antioxidants and provides from 0.! wt. % to
20,0 wt, % of the dispersion of complex coacervaies, e.g., from .0 wt. % to wt.
In- so e di n s the water -soluble antioxidant provides from 0 wt. :
to 5.0 wt. % of the dispersion of complex coacervaies. The hydrophobic
substance ma be- one or a mixture of different hydrophobic substances and
provides from 0 5 wt. % to 20.0 wt. % of the dispersion of complex aecrvstes.
In some embodiments the hydrophobic substance provides from 5.0 wt. % to .0
wt % of the dispersion of complex eoaeervates. In so e embodiments the
hydrophobic substance comprises water insoluble -antioxidant, e.g.. b y ated
hyd xyto! ene buiylated hydroxyamsole, tert-b y droq ort , q erce n,
tocopherol, or any combination thereof. The hydrophobic substance may contain
omega-3 tatty acids (sometimes referred to h re as O3FA"y e.g., flax seed,
linseed oil o other seed oil, fish oil. algae oil, seaweed oi , etc. or any
combination of such oils. In certain exemplary embodiments tire hydrophobic
substance contains 20.0 wt. % 35.0 wt. % combined of the 3 s EPA and
DBA. In some embodiments th hydrophobic substance contains EPA and/or
DBA in combined providing ess than 5 0 wt . % EPA and DHA combined
in th dispersion of complex coacervates, e.g., rom i .0 wt. up to 3.0 svt. %
A and D A combined in ihe dispersion of complex coacervates.
[00 6 ] u some embodiments the is kept below 40 C or below 30 C or
even below 2 during preparation of ihe complex coacervates, e.g., at .al times
during the preparation of the edible aqueous dispersion of complex coacervates.
Homogenising the aqueous dispersion of complex -coacervates can be done in
accordance known techniques and equipment, e.g., at pressure greater than
3 00 psig. t m genising tire aqueous dispersion of complex coacervates reduces
average particle of the complex coacervates, e.g., lo more than 0.1 micron,
e.g., to less than. .0 microns, e.g., 0.3 to 0 microns,
[0017] In certain exemplary embodiments of the aqueous dispersion of complex
coacervates in accordance with this aspect of the disclosure, the hydrophobic
substance s essentially of fish oil or other natural oil containing at least
.0 wt. % EPA and DHA, e.g., at least 20.0 wt. , e.g., up to 35.0 wt % or even
up to 40 0 wt. % EPA and DHA combined, an -optionally also containing water
iosoluble antioxidant, where the EPA and DH collectively provide orn 0 . wt.
% to 5.0 w . % of the dispersion of complex coacervates, e.g., from .0 wt. % to
3. w % of the dispersion o complex coacervates. I certain exemplary
embodiments, the dispersion o complex -coacervates has less than €.05 wt... % free
oil, e.g., less than 0.01 wt. % free oil. As used here, the term '"bee o " eans oil
io the dispersion of complex coacervates that is not encapsulated.
(0 -8 ] I certain x r embodiments the eationlc polymers are selected alphalactoglobulm,
betaoactoglobuiin, whey protein isolate whey protein isolate and
any combination thereof, collectively providing f m 0.05 wt. % t .0 wt. % of
the dispersion of complex coacervates,
[0019] In accordance with another aspect, the aqueous dispersions of complex
coacervates disclosed here are employed in a food product, e.g., a beverage, semimoist
snack ba etc. The aqueous dispersion of complex coacervates can be
mixed- with one or more other food mgredients, including, e.g.. water, flavoring,
carbonation. preservative, vitamins, minerals, electrolytes, juice, vegetable
j uk e flavour modifiers, aeld nts, clouding agents, weighting agents, or any
combination o other ingredients (meaning one or more of eac or any such
ingredients). Advantageously, at least certain endxxi ents of th
dispersions of complex coaeervates disclosed here do not require a weighting
agent. Typically, weighting ag nts are for example, to help keep hte -
han water ingredient (e.g., an oil or oil-containing ingredient) i suspension in a
beverage. At least certain embodiments of d e aqueous dispersions; of complex
coaeervates disclosed here are found to remain .suspension in beverage
without the aid of weighting agent. Titus, at least certain: embodiments of dt
beverages disclosed here comprising certain embodiments of the aqueous
dispersions of complex coaeervates disclosed here contain no weighting agent for
the aqueous dispersion o complex coaeervates, and In some cases n weighting
agent at a l. Advantageously, at least certain embodiments of the aqueous
dispersions of complex coaeervates disclosed here are f nd to serve as a clouding:
agent in certain beverage -formulations. The cost and complexity of adding a
separate clouding agent can therefore be avoided where such embodiments of the
aqueous dispersions of complex coaeervates disclosed here are used In such
beverages, Thus, at least certain embodiments of the beverages disclosed here
comprising certain embodiments of t e aqueous dispersions of complex
coaeervates disclosed here contain no clouding agent other t a such aqueous
dispersion of complex coaeervates.
These and other aspects, advantages and features of the present invention herein
disclosed will beco e apparent through reference to the following detailed
description. Furt hermore it is to be understood that the features of the various
embodiments described herein ar not mutually exclusive and exist in various
combinations and permutations in other embodiments.
BRIEF DESCRIPTION OF THE DRAWINGS
in the drawings like reference characters generally refer to the same parts
throughout the different views. Also, the drawing is not necessarily to scale
emphasis instead generally being placed upon illustrating the principles of the
In the following description, various embodiments of the present
invention are described with reference to the following drawing, in which:
0022 i Figure 1 depicts schematic of a coacervate complex exemplary of at least certain
embodiments of those disclosed here.
DE TAILED DESCRIPTION OF CERTAIN EMBODIMENT
[0023 } Various examples ami embodiments of he inventive subject matter disclosed here
ar possible a d will be apparent to th person of ordinary skill in the art give
the benefit of this disclosure. n this disclosure reference to "certain exemplary
embodiments' (and similar phrases) means that those embodiments are merely
non-limiting examples of the inventive subject -matter and that there likely are
other alternative embodiments which are not excluded. Unless otherwise
indicated or unless otherwise clear from the context in which It is described,
alternative elements or features in the embodiments and examples below and i
th Summary above are Interchangeable with each other. That is, an element
described in one example may be interchanged or substituted for one or more
corresponding elements described in another example. Similarly, optional or non
essential features disclosed n connection with a particular embodiment or
example should e understood to be disclosed for use in any other embodiment of
the disclosed subject matter. More generally, the elements of the examples should
understood t disclosed generally fo use with other aspects and- examples of
the devices arid methods disclosed herein. A reference to a component or
ingredient being operative, .e.. able to perform one or more functions, tasks
and/or operations or the like, .is intended to mean that it can perform the xpressl
recited ciior s), task(s) and/or operation(s) in at least certain embodiments* and
may well operative to perform also one or more other functions, tasks and/or
operations. While this disclosure includes specific examples, including presently
preferred modes or embodiments those skilled in the art will appreciate that there
ar numerous variations and modifications within the spirit and scope of th
invention as set forth in the appended claims. Each word and phrase used in th
claims is intended t nclud all its dictionary meanings consistent with its usage
in this disclosure and/or with ts technical a d industry usage In any relevant
technology area indefinite ar ticles such as and " and the definite article
"the" and other such phrases are used n clai s the and
traditional way patents, to mea "si least or or more. ' The word
"comprising s in the claims to hav its traditional open-ended meaning,
that is, to mean that the product or process defined by the ciaim may optionally
aiso have additional features, elements, etc. beyond those expressly recited.
[00241 As used here, n aqueou solvent' is a solvent for the polymers and/or
eoaeervates of the dispersion, that either (i) comprises wate together with any
other consumable (I.e., edible) solvent, e.g., comprising primarily (i.e.. at least SO
wt. } water, e.g., at least 80 wi % water, at least 90 wt. water or at least 99
w % water, or ii) consists essentially of water (e.g., potable spring water,
disti ed or purified water, ta water or the like).
[0025] As used here, the term "high shear mixing" has its ordinary meaning to those
skilled In the art. the- case of the high shear mixing of the hydrophobic
snbsta ce( ) with the initial aqueous- olymer solution, it means at least mixing at
such speed s and/o force tevei(s) as are effective to form an emulsion of such
ingredients in the case of the high shear mixing with the oppositely charged
polymer, t means at least mixing at such speed(s) and/or force levei(s? as are
effective to form the aqueous dispersion of complex eoaeervates.
o r. As used here, the term "hydrophobic substance" means either single
hydrophobic substance or multiple different hydrophobic substances, e .g., a
mixture of hydrophobic substances. A noted above, the hydrophobic substance
may in some embodiments of the aqueous dispersion of complex eoaeervates b
fish oil, seed oil algae oil seaweed oil or arty combination of hem,
[0027] As used here, "f sh oil" has Its ordinary meaning and includes, at least any oily
hydrophobic substance obtained from fish. Similarly, seed oil has its ordinary
meaning and includes, at least any oily hydrophobic substance obtained from planseeds,
e.g.* flax seed oil. Algae oil includes at least any oily hydrophobic
substance obtained from algae. Seaweed oil includes at least any oily
hydrophobic substance obtained from seaweed.
[002S] As used here, the term "clouding agent ' ' has its ordinary meaning to those skilled
in the art n general, t means a beverage ingredient that provides cloudiness or
opacity or the i e io the beverage. t an advantage a; least certain beverages
in accordance w th this disclosure, that are intended to be clouded o non-clear,
that the dispersion of complex eoacervates can provide the desired c effect
'Thus, in such embodsnrents d e cost and complexity of adding a separate clouding
e is advantageously avoided, it s an advantage of at least certain beverages
in accordance with this disclosure, that the cost a d complexity of a weighting
agent is advantageously avo ided that is, in at least certain the
complex eoacervates remain homogenous !? dispersed or suspended in the
beverage without a weighting agent.
[0029]: As used here, the term ''weighting agent" has its ordinary meaning t those skilled
in the art, in general, it means an ingredient combined with a second ingredient in
beverage to aid in keeping such second ingredient homogenous!? dispersed or
suspended h the beverage. As used here, the terra "natural ingredient' means an
ingredient that is natural as that term is defined by the applicable regulations of
the Food and Drug Administration of the government of the United States of
America on the effective filing date (i.e., the priority date) of this application. n
some ease, reference is made to "a least of a particular ingredient, such as at
least one hydrophobic substance or at least one antioxidant or at least one ca io ie
polymer. all such eases, the ter ¾ least " is used to emphasize that one or
more such specie may be -used. Such uses are not intended to mean, and should
not be construed a implying, that a reference elsewhere o any s h ingredient
without the prefatory least one" means one and only one species of such
ingredient.
[0030] As used herein, coacervai is defined as an identifiable discrete
particle cont in ng one or more hydrophobic substances, e.g., oil water-insoluble
vitamins, flavors, etc., that are enveloped by a shell comprising at least two
oppositely charged polymers (that is, cationic polymers o f at least one type and
anionic polymers of at least one type that substantially coats and protect the
particles of hydrophobic substance fr o hydrolysis, oxidation, and degradation.
Suitable polymers include not only traditional polymers, but also oligomers and
the like. In certain exemplary embodiments, the complex eoacervates are
substantially non-agglomerated, but com ris a single shell encapsulating a single
core. Fig, an exemplary, simplified complex coace va e having a
hydrophobic substance, e .g., f s oil or purified or concentrated omega 3 tatty
acids in an inner shell or layer for ed primarily by anionic polymer, and an outer
shell or layer formed prima ly by catiomc polymer.
[00 As used herein, a "hydrophobic substance" refers to a water immiscible material
such a an oil. a lipid, wa er s iub e vitamin (e.g. a~toeopherol), a waterinsoluble
sterol, a water-insoluble avono i. a flavor or an essential oil. The oil
employed in accordance with the present invention ca be a solid, a liquid or a
mixture of both,
[0032] A used herein a dipid encompasses any substance that contains one or ore
fatty acid residues, including free fatty acids. Thus, the term ' encompasses,
for instance, triglycerides, diglycerides, onog y eri es, tree fatty acids,
phospholipids or a combination of any of them.
[0033] As used herein a "'tatty acid' * encompasses free fatty acids as well as atty acid
residues. Whenever reference is made herein to a weight percentage of fatty
acids, this weight percentage includes tee fatty acid as we as fatty acid residues
(e.g. fatty acid residues contained in triglycerides). Farther, as used herein a
"polyunsaturated fa ty acid" iPUFA) encompasses any tatty acid containing 2 or
more double bonds in the carbon chain
034 j Aspects of the edible delivery systems disclosed here for hydrophobic substances
relate to complex coaeetvaies. The delivery systems provide a stable composition
suitable for inclusion in food products. That is, the complex coacervates i at
least certain embodiments of the delivery systems are sufficiently stable for shelf
storage prior to use in food, e.g., for storage as ong as 3 months, or even 9 months
prior to use in making food products. I at least certain embodiments, acidic food
products comprising the complex coacervates are shelf-storage for storage as long
as 3 months, or even 9 month prior to consumption. The complex coacervates
ca reduce or eliminate the unpleasant taste and odor of many hydrophobic
substances, such as fish oil, an reduce degradation, e.g. by oxidation or
hydrolysis, o f some otherwise unstable hydrophobic substances. The complex
coacervates may be incorporated into- a food product associated with health
benefits, fo example orange a e, dairy, t provide enhanced nutritional value.
Additionally the complex coacervates ay be incorporated into other food
products, for example carbonated soft drinks. By encapsulating such hydrophobic
substances i complex coacervates, possible negative visual and physical changes
to the food product may be reduced or avoided during a storage period. The
resulting food product is appealing to the consumer, as well as being stable and
having an adequate shelf life.
In certain exemplary embodiments, complex coacervates arc provided in an
aqueous dispersion. As us d herein, an a ueous dispersion" defined as
particles distributed throughout a liquid water ediu , e.g.: as a suspension, a
colloid, an emulsion, a sol etc. The liquid water medium may be pure water or
may b a mixture of water with at least one ater misei e solvent, such as, for
example, eiha o or other alcohols, propylene glycol, glycerin etc. n certain
exemplary embodiments, there may be a substantial concentration of waterisc
ble solvent n the aqueous dispersion of the co plex coacervates, such as
between about 1% and about 20% by volume, tor example 5%, 10%. or 5%. n
other exemplary embodiments, the complex coacervates ar diluted into a food
product wherein th concentration of water-aiseibie solvent is negligible n
other exemplary embodiments, the complex coacervates are combined with one or
more solid food ingredients, wherein there is little or no free water, e.g., a snack
bar, etc. in certain exemplary embodiments an aqueous solution s prepared
comprising at least one anionic poly er The at least one anionic polymer
comprises, for example, gum arable, modified starches, pectin, Q-200,
carrageenan, alginate, xanthan gum, modified- celluloses, ca boxyme hyl el ose
gum acacia, gum gha i, gum karaya, gum aga anth, locust bean gum, guar gum,
psyllium seed gum, quince: seed gum, larch gum (arabinogalactans), siractan gum,
agar, nrcei aran, gelian gum, or a combination of any of them in an exemplary
embodiment th anionic polymer comprises gum arable. In certain embodiments
the solution of at least one anionic polymer -comprises a solution of gum arable
n certain exemplary embodiments, the solution of the at ieast one anionic
polymer is subjected to high shear mixing. n certain embodiments the high shear
mixing may occur for 2-5 minutes at temperature maintained within the range of
5 to 25 .
[0 36 I certain exemplary embodiments one hydrophobic substance is added to
the solution of the at least one anionic polymer under high shear mixing at a
temperature between 5~2S , followed by adding whey protein to form an oil-inwater
coaeervate complex emulsion, S bseq ly, the coaeervate emulsion is
ho ogenized n certain exemplary embodiments the coaeervate emulsion is
homogenized at a pressure maintained within the range of 3000-4500 psi. In
certain exe p lar embodiments the coaeervate emulsion is homogenized at -30
C. n certain exemplary e h di e ts the coaeervate emulsion is homogenized
or 1-2 passes to form a fine, homogeneous emulsion. The final coaeervate
emulsion contains, e.g., 3- % hydrophobic substance. n certain
embodiments the hydrophobic substance is, for example, an o l droplet.
exemplary embodiments the oil droplet Is a lipophilic nutrient, e.g., sn oil or
omega-3 fatty acids or a water-insoluble f avoran
[0037] certain exemplary embodiments, the lipophilic nutrients include at soluble
vitamins, (e.g.. vitamins A, , E. and ), toeotrienols, carotenoids, xanthophylis.
(e.g., iyeopene, lutein, astaxanthin, and ea antn in), fat-soluble nutraceuticals
including phytosterois, stanols and esters thereof. Coenzyme and ubiq i o
Hydrophobic amino acids and peptides, essential oils and extracts, and tatty acids.
Fatty acids may include, for example, conjugated linole i acid CLA omega-6
atty acids, and omega-3 fatty acids. Suitable omega-3 tatty acids Include, e.g.,
short-chain onrega-3 fatty acids such as alpha i o!enic acid (ALA), which are
derived from plant sources or example flaxseed, and long-chain omega-3 fatty
acids such as eicosapentaenoic acid (EPA) and do osa exae oic acid (DBA), The
long-chain omega-3 Catty acids can be derived fro , for example, marine or fish
oils. Such oils can be extracted fro various types o is or marine animals, such
as anchovies, capelin, cod, herring, mackerel, menhaden, , sardines, shark
and tuna, or from marine vegetation, such as micro-algae, or a combination of any
of them. th t sources of omega-3 atty acids include liver a d brain tissue and
eggs.
10038] n certain exemplary embodiments, the water- ns i e avorant is any substance
that provides a desired flavor to a food or beverage product, which does not
substantially dissolve h water (e.g., non-polar, hydrophobic substances such as
lipids, fats, oils, etc.). Th fiavorant may be a liquid, ge l colloid., or particulate
solid, e.g., an oil extract, an eieoresin, or the l ke . Exemplary water-insoluble
fiavorants include, but are t limited to, c itru oils extracts, e.g. orange oil,
lemon oil, grapefruit oil, lime oil, dual a d i onene, nut oils and extracts, e.g.
almond oil, hazelnut oi a d peanut oil fruit oils and extracts, e.g. cherry oil,
apple oil and strawberry oi oils a d extracts, e.g., coffee oil, mint oil,
vanilla oil, a d omb na ons of any of them.
[003 1 n certain embodiments a water soluble antioxidant is added to the solution of the
anionic polymer prior to t e addition of the at least one hydrophobic substance. n
certain embodiments the water soluble antioxidant can be, e.g., plant derived
antioxidants, such as those derived from blackberries, water .soluble polyphenols,
vitamin , or any combination thereof In certain n the hydrophobic
substance ay .m b.er comprise water insoluble antioxidant. n certain
embodiments the water insoluble antioxidant may be selected from butylated
hydroxytoluene, butylated hydroxyanisole, ter -but ihydroqumone, qner tlm
tocopherol,
0040] n certain embodiments stabilizer is added to the emulsion containing the at least
one hydrophobic substance arsd the at least one anionic polymer before the at least
one cat io c polymer is added. The stabilizer .may be selected from sucrose ester,
triglycerides, lecithin, ester gum, and combinations of any of them, h a
exemplary embodiment the stabilizer is sucrose ester containing triglycerides.
[004 ] In certain exemplary embodiments at least one cationic polymer is added t the
emulsion containing the at least one hydrophobic substance and the at least one
anionic polymer, and in alternative embodiments, a antioxidant and/or a
stabilizer. The final oace ate emulsion may contain, or example, 0 1 vvt. %
cationic polymer. The mixture of the at least one cationic polymer and the
emulsion containing th at least one hydrophobic substance and the at least one
anionic polymer ars be homogenized using high pressure to for an a ueous
solution of complex eoaeervates. The homogenization proceeds, for example, at
3080 to 4500 psi for 1-2 passes. Th at i ast one cationic polymer comprises, for
example, proteins such as dairy proteins, including whey proteins, caseins and
.fractions thereof gelatin, corn zein protein, bovine serum albumin, egg albumin,
grain protein extracts. e,g protein from wheat, barley, rye, oats, ete, vegetable
proteins, microbial proteins, chi osa , legume proteins, proteins from tree
proteins from ground nuts, ydroi ed protein, auric arginate, po ylysio and the
like or combinations of any of them n an exemplary embodiment the cationie
polymer is whey protein. In certain d whey protein may be selected
from actoglob i t LG), whey protein isolate (WP ) whey protein
concentrated, ydto yzed protein, ia ric arginate, polylysme r combinations
thereof actogiobu n G provides good performance and good emulsion
stability in certain embodiments /i-iaetoglobuhn :>-- G) is the major whey
protein of nmfmant species. Its ino-a d sequence and - mensional structure
can efficiently bind small hydrophobic molecules such as o ega 3 tatty acid,
resulting I good protection against hydrolysis a d oxidation
in certain embodiments the complex coaeervates have negative zeta potential,
that is . the outside of the complex coacervste she displays a net negative charge
in certain exemplary embodiments the shell includes a net positive charged
(cationie) polymer and net negative charged (anionic) polymer t is currently
believer] that the net charge of each polymer is dependent on the H of the
environment and the isoelectric poi t of each polymer, which is in turn d endent
on the density of ionizable groups in each polymer and the p a values of those
groups. Thus, disclosure here of complex coaeervates comprising cationie and
anionic polymers refers to the charge of the polymers in the environment or
reaction conditions used for formation of the complex coaeervates. Complex
coaeervates of the type used here are presently understood to be stabilised at least
i part by th electrostatic attraction between the oppositely charged polymers
In certain exemplary embodiments, the complex coaeervates comprise, for
example, 3- t . of the at least one hydrophobic substance; 5-30 wt.% of the at.
least one anionic polymer; and 0.1-10 wt of th at least one cationie polymer
n alternative embodiments, the complex coaeervates comprise, for example, 3-
wt.% of the a least o e hydrophobic substance; 0.05-5 wt.% of the antioxidant; 5-
30 wt.% of the at least one of the anionic polymer; 0 -.10 wt.% of the at least one
ofthe cationie polymer; and 0.1-5 wt.% of the stabilizer
[0044] n certain exemplary e bodi ents, the oil droplets contain, for a p , at least 3
w . alternatively of one or more o unsaturated atty acids
selected from omega- . fatty acids, o ega fatty acids and combinations of any
of them in certain embodiments., the or more polyunsaturated tatty acids
contain ALA, A, EPA, CLA, and combinations of any of them. I alternative
embodiments, the oil droplets contain, or example, at least 50 vvt.%, at least 70
wt.%, or at least 80 wt.% of lipids.
[0045] in certain exemplary embodiments, the particle size of complex eoaeervates of the
present invention ha an average diameter in the range of, for example, 0.3-1 ,2
,am. in certain embodiments, the oil droplets in the complex eoaeervates have a
diameter in the range of, for example, .0 mih or 3.0 .
[0046) n certain exe plar embodiments, the aqueous dispersion of the present
invention may contain other dispersed components in addition to th complex
eoaeervates. in certain embodiments, the dispersion contains less than 2 t, of
one or more dispersed edible components, including the dispersed complex
eoaeervate s
[0047] I certain exemplary embodiments, the complex eoaeervates are not substantially
additionally stabilized f r example by substantial gelling or substantial hardening
of the complex eoaeervates.
[0048) in certain exemplary embodiments, the aqueous dispersion of complex
eoaeervates is maintained as an aqueous dispersion, in alternative embodiments,
the aqueous dispersion of complex eoaeervates is, for example, spray dried, freeze
dried, drum dried, or bed dried, if maintained as an aqueous dispersion, in certain
embodiments, the aqueous dispersion of complex eoaeervates i treated to protect
from microbiological growth in certain embodiments, the aqueous dispersion of
complex eoaeervates is, for example, pasteurized, asepti a iy packaged, treated
with chemical preservatives, e.g., benzoates, sorbates. etc., treated with acid, e.g.,
citric acid, phosphoric acid, etc., treated at high temperature and/or carbonated. n
an exemplary embodiment, the aqueous dispersion of complex eoaeervates has
minimized contact with air during production, is pasteurized after production, and
is stored n refrigerator with limited contact with light.
[0049] certain exemplary embodiments, a desired of hydrophobic substance in
the form of the above-described complex coaeervates is Included in a food
product. The amount of complex eoacervates, and hence the amount of
hydrophobic substance included in the food product, may vary depend g on the
application and desired tast and nutrition characteristics of the food product. The
complex eoacervates may be added -the f od product in a y of ways, as
would be appreciated by those of ordinary skill the art given the benefit of this
disclosure. I certain -exemplary embodiments, the complex eoacervates are
sufficiently mixed in the food product to provide a substantially uniform
distribution, for example a stable dispersion. Mixin should be accomplished
such that the complex eoacervates are not destroyed: f the complex eoacervates
are destroyed, oxidation of the hydrophobic substance may result. The mixer(s)
ca bo selected for a specific application based at least i part, on the type and
amount of ingredients used, ihe viscosity of the ingredients used, the amount of
product to be produced, the f ow rate, and the sensitivity of ingredients, such as
the complex eoacervates, to shear forces or shear stress.
[0050] Encapsulation of hydrophobic substances using the above -desc bed complex
eoacervates stabilizes the hydrophobic substance by protecting it from degradation
by, for example, oxidation and/or hydrolysis When included in an acidic food
product the complex eoacervates can provide stable dispersion of hydrophobic
substances over the shelf life of the food product. Factors tha ma a fect the
shelf-lite of the complex eoacervates include the level of processing the product
undergoes, the type of packaging, and the materials used or packaging the
product. Additional factors that may affect th shelf life of the product include,
for example, the nature of the base formula (e.g., an acidic beverage sweetened
with sugar ha a longer shelf-life than an acidic beverage sweetened with
aspartame} and environmental conditions (e.g., exposure to high temperatures and
sunlight is deleterious to ready-to-drink bevera ges)
[0051 n certain exemplary embodiments, the food product is a beverage product. In
certain embodiments, the beverage products include ready-to-drink beverages,
beverage concentrates, syrnps, shelf-stable beverages, refrigerated beverages,
frozen beverages, and the like n exemplary embodiments, the beverage product
is acidic, e.g. having p i th range below about i 5.0, in certain
exemplary embodiments, a p within the range of about ,0 t about pi 1
4.5, or i certain exemplary embodiments a p i value within the range of about
p i.S to about 3.8. h an exemplary embodiment the beverage product has a
p -i of 3,0. Beverage products include, ut are not limited to, e.g.. carbonated and
non-carbonated soft drinks, fountain beverages, liquid concentrates, fruit juice and
fruit juke-flavored drinks, sports drinks, energy drinks, fortified/enhanced water
drinks, soy drinks, vegetable drinks, grain-based drinks (e.g. malt beverages),
iermenied drinks (e.g., yogurt and kefir) coffe beverages, tea beverages, dairy
beverages, mixtures thereof. Exemplary fruit juice sources include citru
fruit, e .g orange, grapefruit, lemon a d lime, berry, e.g. cranberry, raspberry,
blueberry and strawberry apple, grape, pineapple, prune, ear, peach, cherry,
mango a d pomegranate. Beverage products include bottle, can, and carton
products a d fountain syrup applications.
[0052] Certain .embodiments of other food products nclud fermented ood products,
yogurt, sour cream, cheese, salsa, ranch dip, fruit sauces, fruit jellies, fruit jams,
fruit preserves, and the like, n certain exemplary embodiments, the food product
is acidic, e.g, having a pH value within the range below about p ! 5.0, in certain
exemplary embodiments, a pB value within the range of abou t r -f 0 to about :!
4,5, or i certain exemplary embodiments, a pH value within the range of about
pH 5 to about pH 3.8. In an exemplary embodiment the food product has a p
of 3.0.
[0053 The food product may optionally include other additional ingredients. n certain
embodiments, additional ingredients may include, for example, vitamins,
minerals, sweeteners, water-soluble il&vorants, colorings, thickeners, emulsiflers,
aeldulants, electrolytes, antifbarning agents, proteins carbohydrates,
preservat es water-nviscible ilavorants, edible particulates, and mixtures thereof
h certain embodiments, other ingredients ar also contemplated. exemplary
embodiments, the ingredients ca be added at various points during processing,
including before or after pasteurization, an before or after addition of the
complex eoaeervates.
In at least certain exemplary embodiments, food products disclosed here ay b
pasteurized. e pasteurization process ma include, for example, ultra high
temperature ( Ή T treatment and/or hig te per u ho rime (HTST)
treatment. The T treatment includes subjecting the food or beverage product
to .h g h temperatures, such as by direct steam injection or steam or by
indirect heating a heat exchanger. Generally, alter the product is pasteurized,
the product can be cooled required by the particular product
composition/configuration and/or the package filling application. For example, in
one embodiment, the food or beverage product is subjected to heating to about
T85*F ( 5 C to about 25 F 2 C) for short period of ti e, for example,
about 1to seconds, then cooled quickly to about F (2.2 € +/ f F (5 'C) for
refrigerated products, to ambient temperature for shelf stable or refrigerated
products, and to about 5 F 85 C /- iO°F 5 C) for hot-fill applications for
shell-stable products. The pasteurization process is typically conducted in
closed system, so as not to expose the food product to atmosphere or other
possible sources of contamination. I alternative embodiments, other
pasteurisation or sterilization techniques may also be useful, seen as. for example,
aseptic o -retort processing. n addition, multiple pasteurization -processes may be
carried out m series or parallel, as necessitated by the food product or ingredients.
Food product may, in addition, be post processed. n exemplary embodiments,
post processing i typically carried out following addition of the co plex
coaeervates. Post processing can include, for example, cooling the product
solution and filling it into a container for packaging and shipping. n certain
embodiments, post processing may also include dcaerai o of the food product to
less than 4.0 pp oxygen, preferably less tha 2,0 pp and more preferably less
than 1.0 ppm oxygen. In alternative embodiments deaeration and other post
processing tasks may be carried out prior t processing, prior to pasteurization,
prior to mixing with the complex coaeervates and/or at the same t me as adding
the comple coaeervates. n addition, in certain embodiments, an inert gas (e.g.
nitrogen o argon ead pace may be maintained during the intermediary
processing of the product and final packaging. Additionally/aitemafively, an
oxygen or V radiation harriers and/or oxygen scavengers could be used in the
fina packaging.
[0056 following examples are specific of th present but
a not intended to limit it.
EXAMPLES
.
To 225 g arable sohdion (20%) g vitamin € was added. Fish oil 5 g 30%
PA D A) was added and s fi at 25 under high shear mixing to
fo r an oi - -w er emulsion. Subsequently, 60 g solution of la o lob lin
(20%; wa added slowly o form eoaeervat« complex emulsion a . pH 3-5 The
coaeervate emulsio was further mixed or 2 minutes and then homogenized b 1-
2 pass under 3000-4500 psi. The oa ervat emulsion was added to the beverage
and dispersed the beverage. Additional ingredients were added in the
concentrations w/w listed below to make an isotonic beverage containing
omega fish oil The pH was about 2.9, The p range o -the resultant isotonic
beverage may e about 2,5-4.5.
Table ! .
A n
nt •( e y
Water ! 95,59%
Dry Sucrose ! 96%
Salt Blend ! o.n%
Citric Acid i 0.27%
Mango Flavor j 0. 100%
Yellow Color 0% solution ! 0 0 0%
Coaoervate Emulsion i 0 9%
Feb A j 0,0 %
Vitamin € (Ascorbic Acid) \ 0, 05%
Erythr itoi ! 0.90%
Total ! 100.000%
To 225 g arable solution (20% .5 g vitamin added. Fish oil g
(22% BPA 'D A) containing dissolved 9 g ster SA - CT was added
and emulsified at 10-25 ° under high shear mixing to for an oiE v-w er
emulsion. Subsequently, 60 g solution of beta- ac g o i (5%) was added
slowly to form coacervate complex emulsion at p! 3-5. The coacervate emulsion
was further mixed for 2 minutes and homogenized by -2 under 3000-
4500 psi. The coacervat.e emulsion w s added o t e beverage and dispersed in the
bevemge. Additional ingredients were added n the concentrations tw/w) listed
below to make an isotonic bevemge containing omega-3 fish oil. The i l was
about 2,9. The p t range of the resultant isotonic beverage may be about 2,5 4, .
Table 2,
u t
ed (% by w
Water 95.23%
Dry Sucrose .06%
Salt Blend 0 1 %
Citric Acid .2 %
Man Flavor 0. 0%
Yellow Color % solution 0.060%
Coacervate Emulsion .24%
e 0.015%
tamin C (Ascorbic Acid) 0. 05%
Ervihrivol 0.90%
Total 100.000%
To 225 g gu ambic solution (20%) 2 g vitamin € was added. Fish oil 15 g (22%
EPA/DHA) containing dissolved 10 g sucrose ester (SAIB-MCT) was added and
emulsified at 0-25 under high shear mixing to form an o!Em-waier emulsion.
Subsequently, 60 g solution of be -iac og o a in ( 1%) was added slowly to form
coacervate complex emulsion at p 3-5. The coacervate emulsio was further
mixed for 2 minutes and the homogenized by 1-2 pass under 3000-4500 psi. The
coacervate emulsion was added to the bevemge and dispersed in the beverage.
Additional ingredients were added in the concentrations (w listed below to make
an isotonic beverage containing omegs-3 fi s oil The p - was about 2.9. The p
range of the resultant isotonic beverage be about 2.5-4.5.
A SS
.a lk ni %
Water 95,23%
Dry Sucrose 1¾6%
Salt Blend 0 . %
Citric Acid 0.27%
Man-so Flavor 0 . 00%
Yellow #6 Color % solution 0.060%
Coacervaie Ernulsion .24%
b A 0.015%
Vstarri n C (Ascorbic Acid) 0,105%
Ery h i ol 0.90%
Total 0.000%
Example 4
T 225 g gum arable solution (2 % 2 g vitamin was added. Fish oil 25.4 g (22%
BPA/DHA) dissolved in 7 g sucrose ester (SAIB-MCT) was added and emulsified
a 10-25 tf C under high shear mixing t on an i in-water emulsion.
Subsequently, 102 g solution of beia- ac globa ( 1 1% ) was added slowly form
coacervaie complex emulsion at pH 3-5. The coacervaie emulsion was r r
mixed or 2 minutes and then homogenized by 1-2 pass under 3000-4500 ps . The
coacervaie- emulsion was added to the beverage and dispersed in the beverage.
Additional ingredients wer added in the -concentrations (w/w) listed below to make
an isotonic beverage containing o ega- fish oil The pH was about 2.9. The p
range of th resultant isotonic beverage may be about 2 .5-4.5.
Table 4
A
I r sst (% by )
Water 95.59%
Dry Sucrose .9 %
Salt Blend 0, %
Citric Acid 0.27%
Ah h
a r e e { fey C
Flavor 0.100%
Yellow #6 Color % solution 0.060%
Coacervate Emulsion 0.89%
e A 0.015%
Vitamin- € {Ascorbic Acid) 0.105%
t t l. 0.90%
Total 100.000%
To 225 g g m arabic solution (20%) 2 g v m C was added and disso ed. Fish
oil S g (22% EPA/D .) containing dissolved 2 g ester gum was added and
emulsified at 10-25 "C under igh shear mixing to form an oil -in-water emulsion.
Subsequently, 35 g solution of be a ae og ob ii ( 0% was added slowly to orrr
coacervate complex emulsion at p 3-5- The coacervate emulsion was further
mixed for minutes and then homogenized by 1-2 pass under 3 00 0 psi. The
coacervate emulsion was added to the beverage and dispersed in the beverage.
Additional ingredients were added th onc ntratk ns w w listed below io make
an isotonic beverage containing omega-3 ftsh oil. The pH wa about 2.9. The p
range of the resultant isotonic beverage may be about 2.5-4.5.
Table 5.
Am t
ingredient (% )
Water 95.37%
Dr Sncrose .9 %
Salt Blend 0. %
Citric Acid 0.2 %
Mango Flavor 0. 0%
Yellow Color i0% solution 0.060%
Coacervate Emulsion 1.1 %
Reb A 0.0 %
Vitamin € (Ascorbic Acid) 0. 5%
E ytb t (}.90%
Tota 100.000%
10062] To 225 gum arable solution 20% with dissolved 6 g vitamin fish oil !5 g (30%
EPA/DMA) was added and emulsified at 0-25 "C under high shear mixing to form
an i n ater is Subsequently, 60 g solution of whey protein concentrate
(20%) was added slowly o form coacervate complex emulsion at p 3-5. The
coacervate emulsion was further mixed for 2 minutes and the homogenized by -2
pass under 3000-4500 si. The coacervate ulsion was added to the beverage a d
dispersed in the beverage. Additional ingredients were added ih the concentrations
( Av listed .below to make an isotonic beverage containing o cga-3 fish oil. Th
pH was about 2.9. The pH range of the resultant isotonic beverage may about
2.5-15.
Table 9 .
% i .p ie
[0063] To 225 g gu arable solutio (20% with dissolved 6 g vitamin C fish oi 5 30%
EPA/DBA) was added and emulsified at 25 °C under high shear mixing to form
an ii-in wa er emulsion. Subsequently. 0 g solution of hydroiyzed whey protein
(20%) was added slowly to form coacervate complex emulsion at pH 3-5. The
coacervate emulsion was further mixed or 2 minutes and then homogenized by 2
pass under 3000-4500 ps The coacervate emulsion was added to the beverage
dispersed in the beverage. Additional ingredients were added n the concentrations
(wAv listed belo to make a isotonic beverage containing omega-3 fish oil. The
I was about 2.9 The p range the resultant isotonic beverage ay be about
2.5-4 5.
Table 7.
To 225 g gum arable so ion (20%) 2 vitamin C was added Fish oil 15 g (22%
EPA/DBA) was added emulsified at 10-25 C under high shear mixing to form
an oi -in- a er emulsion * Subsequently, 60 g solution e f beta a g!ob iin (20%
was added slowly to form coacervate complex emulsion ai pH 3-5. The coacervate
emulsion was further mixed o r 2 i utes and then homogenized b 1 2 pass under
3000-4500 psi. The coacervate emulsion was added to the protein dispersed in.
the prot in Additional ingredients were added i the Concentrations (w/w) listed
below to make dairy products containing omegs-3 fish oil. The pH was about 3.5
and 7.0
Tab e 8
To 22 g gum arabic solution (20%} 1.5 g vitamin added. Fish oii g (30%
EPA/D ) containing dissolved 9 g cano a oii was added and isified a -2
C under high shear mixing to form a oi in water emulsion. Subsequently, 60 g
solution of beia actog ob din (5% was added slowly to form e a eryate complex
emulsion at p 3-5. The eoaeer y ate emulsion further ixed for 2 minutes and
then homogenized y 1-2 under 3000-4500 ps The o cerva e emulsion was
added t the beverage and dispersed in the beverage. Additional ingredients were
added i the concentrations ( /w) listed below to make an isotonic beverage
containing o nega 3 fish oii. The pH was about 2.9. Th pH range of the resultant
isotonic beverage may be about 2,5-4,5.
Table 9,
u
g rt { by
Water 95 56%
Dry Sucrose .96%
Sa s. Blend .11%
Citric Ac i 0.27%
Mango Flavor 0.100%
Yellow #6 Color 1 % solutio 0.060%
Coacervate Emulsion 92%
c A 0,015%
ta n C (Ascorbic Acid) 0,105%
Ery h ito! 0,90%
Total 100,000%
T g a arable solution (20%) g vitamin C was added - Fish oil g 22%
EPA/ A) containing dissolved 9 g palm oil was a d and emulsified at -25 C
under high shear mixing to form an oi n- ter emulsion. Subsequently, 60 g
solution of beta4actogiobulin (5% was added slowl to form coaeervate complex
at pH 3-5. The coaeervate emulsion was further mixed lor 2 minutes and
then homogenized by 1-2 pass under 3000-4500 ps . The coaeervate emulsion was
dded to the beverage and dispersed i the beverage. Additional ngredie s were
added the concentrations ( , listed belo to make a n isotonic beverage
containing omega-3 fish oil. The pH was about 2.9 The pH range of the resultant
isotonic beverage may be about 2.5-4,5
Table 0 .
A ant
Ingredient (% by )
Water 95.23%
Dry Sucrose ,96%
Salt Blend 0 . %
Citric Acid 0.27%
e Flavor 0. 0%
Yellow #6 Color 0% solution 0 060%
Coaeervate Emulsion .25%
Reb A 0. 15%
_Vitamin C (Ascorbic Acid) 0 105%
brythritoi 0.90%
Total 100.000%
To 75 g gum arable solution (20%) 0.3 g vitamin C was added. Fish oil 7 g (22%
EPA D A) containing dissolved 3 g SA!B-MCT and 0.19 g butylaied
hydroxy oi e e was added and emulsified at 10-25 under high shear mixing t
form a oihin-water emulsion. Subsequently, 20 g solution of beta actog ob ii :
( %) was added slowly to fo r coaeervate complex emulsion at p i 3-S. The
coaeervate emulsion was further mixed for 2 minutes and then homogenized by 1-2
pass under 3000-4500 psl The coaeervate emulsion was added to the beverage an
dispersed in the beverage. Additional ingredients were added the concentrations
Av listed below to mak an isotonic containing ornega fish oi The
p was about 2.9. The p range of d e resultant isoionic beverage may be about
2.5-4.5
Table 11.
ed n { by )
Water %
rv Sucrose 1.96%
Salt Blend 0.1 1%
Citric Acid 0.27%
Mango Flavor 0 %
Yellow Color % solution 0.060%
Coacervate Emulsion 0.89%
Reb A 0 . %
Vitamin C (Ascorbic Acid) 0.105%
Er thri l 0.90%
Total 100.000%
To 225 g gum arable solution 20 ) fish oil 5 g (22% ERΆ B A) containing
dissolved g SA MCT was added. The mixture was emulsified at -25 nder
high shear mixing to form an o - n wa er emulsion. Subsequently. 60 g solution
(5%) o f whey protein isolate (WP was added slowly to form Coacervate complex
emulsion a p 3-5. The coacervate emulsion was further ixed for 2 minutes an
then homogenized by 1-2 pass under 3000-4500 p i. The coacervate emulsion was
added io the beverage and dispersed in th beverage. Additional Ingredients were
added in the concentrations w/w) listed below to make an Isotonic beverage
containing o ega 3 fish oil. The pH was abom 2.9. The pH range of the resultant
isotonic beverage may e about 2.5-4.5,
u
n ( by wt)
Water 95.24%
Drv Sucrose .90%
Salt Blend . 1%
Citric Acid 0.27%,
n
re {% ws
Mango Flavor 0 .100%
Yellow #6 Color % solution 0.060%
C a rvate Emulsion .24%
Reb A 0.015%
Vitamin C (Ascorbic Acid 0. 05%
Er hr oi 0.90%
100.000%
Example 3
[0069] To 225 g gam arable solution (20%) orange oil 30 g was added. The mixture was
emulsified at 10-25 under high shear mixing to fo r a o i-in- ater emulsion.
Subsequently, 60 g solution (20%) of bet -Ja tog bu n was added slowly to fo r
coaeervate complex emulsion at ph 3-5. The eoaeervate emulsion was further
i d for 2 minutes and then homogenized by -2 pass nd 3000 450 ps e
eoaeervate emulsion was added to the beverage and dispersed in the beverage.
Additional iogred s were added in the concentrations listed below to tnake
an isotonic beverage. The pH was about 2.9. The pH range of th resultant isotonic
beverage may e about 2,5-4.5.
Table .
To 225 g gum arable solution {20%) orange o 5 g containing g pa m oil
mixture was emulsified at -25 C under high shear mixing io form an
oi wvater emulsion. Subsequently, g {20%) of be a aetoglobu n wa
adde slowly to form coacervate complex emulsion a i l 3-5. The coacervate
emulsion was further -mixed for 2 minutes and then homogenized by 1-2 pass under
3000-4500 psi. The coacervate emulsion was added to the beverage and dispersed
the beverage. Additional ingredients were added in the concentrations (w/wi listed
below to make an isotonic beverage. The p was about 2 9. The range o the
resultant isotonic beverage may be about 2.5-4.5.
Table 14.
A t
gr d ( by w
Wa er 97.43%
Dr Sucrose 2.0 %
Citric Acid 0.19%
Sodium Citrate 0. 3
Coacervate Emulsion 0. 0%
Yellow Color { 0% solution s 0,060%
Vitamin € (Ascorbic Acid) 0.06%
Sodium Berszoate 0.02%
Total 100.000%
Example 5
[007 ] To 225 g gum arable solution (20%) citral (3 g) was added. The mixture was
emulsified at -25 *€ under high shear mixing t form an oil-i -water erntdsion.
Subsequently. 60 g solution (20%) of beta-iactogiobuhn was added slowly to form
coacervate complex emulsion at pH 3-5. The coacervate emulsion was further
mixed for 2 minute and then homogenized by 1-2 pass under 3000-4500 psi. The
coacervate -emulsion was added t the beverage and dispersed in the beverage.
Additional ingredients were added n the concentrations (w/w listed below to make
a isotonic beverage. The pH was about 2.9. The pH range of the resultant isotonic
beverage be about 2.5-4.5.
Table 15,
d { by i ) !
Water 97.43%
Dry Sucrose 2. % Citric Ac d 0.19% i
Sodium Citrate 0.133 Coa vate Emulsion 0.100% i
Yellow Color ( ) solution) 0.060% i
Vitamin C (A e rb -e Acid) 0.0 % i
Sodium Benzoate 0.02% !
Total 100.000% j
Table 16. Omega-3 Fish Oi Stability Beverage
Example Stability (70-75 ) Stability (90
1 a least 2 nths ( no f sh odor and taste) at. least 1 month ( no fish
odor a d taste)
' at least 2 months { no fish odor and taste) at least 1 month { no fish
odor and taste)
3 at least 2 months ( no fish odor and taste) at least 1 month no fishodor
-taste)
4 least 2 months ( no fish odor and taste) at least 1 month ( no f s
odor taste)
at least 2 months ( no fish odor and taste) at least month ( no fish
odor a i taste)
at least 2 months ( no f sh odor and taste) at bast month ( no fish
odor and taste)
7 at least 2 months { no fish odor and taste) at least 1 month ( no fish
odor and taste)
Fable . Stability of Omega-3 Fish Oil in Dairy
Example Stability (70-75 * ) Stability (90 F)
8 (smoothie, p 3.5 at least 3 month (no fish odor and t least 1 month (no fi h odor
taste) and taste)
8 (shake, pH 7.0 at least 3 month (no f sh odor and at least month (no fish odor
taste) d taste)
Table . oac rva -Contai ing Beverage Stability without Conventional Weighting Agent
E Stability (70-75 ) Stability (90
! at least months ( no ringing an creaming) at least 1 onth ( no ringing
and creaming)
6 at least onth ( no tinging and cr aming at least . month ( no ringing
and creaming)
at least 3 months ( no ringing and creaming) at least h {no ringing
and creaming)
at least 1 month ( no ringing a id creaming) at least I month no ringing
and crea ing
at least 1 h no ringing and creaming) at least 1 onth ( no ringing
and creaming)
at least 1 month t no ringing a d at least i month ( no ringing
and creaming)
The invention has been described with reference to the preferred embodiments.
Obviously, modifications and alterations will occur to others upon- reading and
understanding she preceding detailed description. t is intended that the invention
be construed as including a l such modifications and alterations insoiar as they
co e within the scope of the appended claims or the equivalents thereof.
What is claimed is:
1. aqueous dispersion of complex coaeervates prepared by a method comprising:
a. providing an aqueous solution of at least o e anionic polymer selected fr o d
group consisting of g m arable, pectin, catrageenan, ghatti gum, xa tha gum
agar, modified starch, alginate, earboxyi methyl cellulose (CMC), Q 20
(National Starch) or combinations thereof ;
. adding water soluble antioxidant and hydrophobic substance to the aqueous
polymer solution and high shear mixing to form an emulsion, wh rei the water
soluble antioxidant is added prior to high shear mixing;
c . addin to the emulsion a least o e eationic polymer selected from the group
consisting of whey protein, beta-daetogiohulhi, alpha- ac alb t nn, whey protein
isolate WP ) whey protein concentrated, hydrolyzed protein, gelatin, corn ze
protein, bovine serum albumin, egg -albumin, grain protein extracts, e.g., protei
from wheat, barley, rye, oats, etc, vegetable proteins microbial proteins, chitosan,
legume proteins, hydrolyzed protein, a ric arginate, polylysine, casein or
combinations thereof;
d. high shear mixing -to form a aqueous dispersion of complex coaeervates.
2. The aqueous dispersion of complex coaeervates of clai wherein the at least one
hydrophobic substance s selected f m lipids, water-insoluble vitamins, water-insoluble
sterols, water-insoluble tlavonoids, flavours, and essential oils.
3. The aqueous dispersion o complex coaeervates of claim i wherein the at least on
hydrophobic substance comprises fish oil comprising omega- fatty acid including at
least one of EPA and DHA.
4. The aqueous dispersion of complex coaeervates of claim 1 wherein the at least one
hydrophobic substance comprises docosabexaenoic acid, eieosapentaenoic aid,
stearidonic acid, alpha -iinoienie acid, conjugated Iinoleic acid, or combinations thereof.
5. The aqueous dispersion of complex coaeervates of claim 3 wherein th content of
EPA/DHA combined in the emulsion is In the range o 0.1 0 wt. .
6. Th aqueous dispersion of complex coaeervates of claim 5 wherein the conten of
EPA/DHA combined in the emulsion is in the range of 1 to wt. .
? . The aqueous dispersion of complex o cerva es of claim wherein the a
anionic polymer comprises gum arabl
The aqueous dispersion of complex coacervates of clai 7 the concentration of
gum arabl s in the range of 1~ wf %.
9. The aqueous dispersion of complex coacervates of claim 8 wherein- concentration of
gum arable is i the range of to 20 wt. .
10. The aqueous dispersion of complex coacervates of claim \ wherein the at least one
canonic polymer comprises beiadactoglobehn,
11. The aqueous dispersion of complex coacervates of claim wher the concentration of
be a-ia togiob !in is in the range of 0.05- wt. .
12. The aqueous dispersion of complex coacervates of claim 1 wherein the of
be a iae og!o uhn is in the range of 1 t S t. ,
13. The aqueous dispersion of complex coacervates of claim 1 wherein the water soluble
antioxidant s added to the solution of the at least one anionic polymer before adding at
least on hydrophobic substance,
14. The aqueous dispersion of complex coacervates of claim 1 wherein the water soluble
antioxidant comprises plant derived antioxidants, such as those derived from- blackberries,
water soluble polyphenols, or vitamin C.
15. The aqueous dispersion of complex coacervates of claim wherein the water soluble
antioxidant comprises vitamin €
16. The aqueous dispersion of complex coacervates of claim 15 wherein the concentration of
vitamin € is in the range of 0.0-1-20 wt. .
17. The aqueous dispersion of comple coacervates- of claim wherein the concentration of
vitamin is in the range of 0.5 t 5 wt. .
18. The aqueous dispersion of complex coacervates of claim wherein the hydrophobic
substance further comprises a water insoluble antioxidant
19. The aqueous dispersion of complex coacervates of claim 18 wherein the water insoluble
antioxidant is selected from buiyiated hydroxytoiuene, hatylated hydroxyanisoie, t rtbutyhy
roq n ne, quereetm, tocopherol, or combinations thereof
20. aqueous dispersion of com plex oa ervates of claim 1 wherein a stabilizer is added to
h hydrophobic substance.
21. The aqueous dispersion of co plex eoaeervates of claim 20 wherein the stabilizer is
selected fro sucros ester, triglycerides, lecithin, ester gum, oil vegetable oil or
combinations thereof,
22. The aqueous dispersion of complex eoaeervates of c aim 2i. wherein the stabilizer
comprises ester gum- and sucrose ester containing triglycerides,
23. The aqueous dispersion of complex eoaeervates of claim i wherein the a least one
anionic polymer is gum arab the at least one hydrophobic substance is omeg -3 tatty
acid and the at least one cationic polymer is whey protein.
24. The aqueous dispersion of complex eoaeervates of clai wherein th water soluble
antioxidant is added to the solution of the at least one anionic polymer before adding the
at least on hydrophobic substance, and -wherein a stabilizer is added to the hydrophobic
substance before adding the at least one cationic polymer.
25. The aqueous dispersion of complex eoaeervates of claim 2 wherei the at least one
anionic polymer is gum arable, the at least one hydrophobic substance is omega- fatty
acid, -the at least one cationic polymer is whe protein, the water soluble antioxidant is
vitamin . and the stabilizer is sucrose ester containing triglycerides.
26. A food product comprising:
an aqueou dispersion of complex eoaeervates combined with at least one additional
food ingredient, wherein the aqueous dispersion of complex eoaeervates is prepared by :
a . providing t aqueous solution of at least one anionic polymer selected from the
grou consisting of gum arable, pectin, carrageenan, ghatis gum, xanthau gum
agar, modified starch, alginate, carboxyl methyl cellulose (CMC), Q-200
(National Starch) or combinations thereof;
b. adding water soluble antioxidant and hydrophobic substance to the aqueous
polymer solution and high shear mixing to form an emulsion, wherein the water
soluble antioxidant Is added prior to the h gh shear mixing;
c . adding to the emulsion at least one cationic polymer selected from the group
consisting of w e protein., beta- a tog obu in. alphadaetaibamln, whey protein
isolate (Wi¾, whey protein concentrated, hydroly e i protein, gelatin, com ein
protein, bovine serum albumin, egg albumin, grain protein extracts, e.g., protein
from wheat, barley, rye, oats, etc., vegetable proteins, microbial proteins, chitosam
legume proteins. Irydrolyzed protein, la r e arginate, oiy ys c. casein or
combinations thereof;
26. high shear mixing to form an aqueous dispersion of complex coaeervates.
27. The food product of claim 26 wherein the food product a beverage.
28. The food product of claim 26 wherein the food product is a carbonated soda beverage
29. The food product of claim 2 wherein the food product has a p of 2. to p t 5.5.
30. A method tor preparing an aqueous dispersion of complex coaeervates comprising:
a. providing an aqueous solution of at least one anionic polymer selected horn the
group consisting of gum arable, pectin, car ge r a , ghatti gum. .xanthan gum,
agar, modified starch, alginate, a boxy! methyl cellulose (CMC), 2G
(National Starch) or combinations thereof;
b. addi g e soluble antioxidant and hydrophobic substance to the aqueous
polymer solution ami high shear mixing to form an emulsion, wherein the water
soluble antioxidant is added prior to the high shear mixing;
c. adding to the emulsion at least one cationic polymer selected rom the group
consisting of whey protein, beta- aeiogi baih , aipha iac ta h m n, whey protein
isolate (WP , whey protein concentrated, hydroiyzed protein, gelatin, corn zein
protein, bovine serum albumin, egg albumin, grain protein extracts, e.g., protein
b o wheat, barley, rye, oats, etc., vegetable proteins, microbial proteins, chitosan,
legume proteins, hydroiyzed protein, laurie arginate, pe ly ys ne, casern or
combinations thereof;
d. high shear mixing to for an aqueous dispersion of complex coaeervates
31. Th method for preparing an aqueous dispersion of complex coaeervates of clai 3
wherein the water soluble antioxidant is adde to the solution of the at least one anionic
polymer before adding at least one hydrophobic substance
32. The method for preparing an aqueous dispersion of complex coaeervates of clai 30
wherein the hydrophobic substance further comprises a water insoluble antioxidant.
33. The method for preparing an aqueous dispersion of complex coaeervates of claim 32
wherein the water insoluble antioxidant is selected from butyiated hyd?oxytoiuene, :
butylated hydroxyan e, iert-butyhydroqusnone, qa cetfo , tocopherol, or combinations
thereof
34. The or preparing an aqueous dispersion of eoacervates o claim 30
further comprising adding stabiliser to d e emulsion prior to adding the at least o e
catio c polymer.
35. The method for preparing an aqueous dispersion of complex eoacervates of claim 30
wherein the at least one hydrophobic substance is selected from lipids, water-insoluble
vitamins, water-?nso ; i sterols, water- nsol le fiavonoids. flavours, and essential oils.
36. The method for preparing a aqueous dispersion of complex eoacervates of claim 3
wherein the at least o e hydrophobic substance comprises a fatty acid selected from an
omega- tatty acid, an omega-6 fatly acid, and combinations of any of them.
37. The method for preparing a aqueous dispersion of complex eoacervates of claim 3
wherein th at leas one hydrophobic substance comprises docosahexaenoic acid,
eioosapentaenoic aid, stearidonie acid, a pha iino ertie acid, conjugated no !ei acid,
vitamin L, vitami E, c ral, imonen and extract or oil of orange, lemon, lime,
grapefruit, almond, hazelnut, peanut, cherry, apple, strawberry, coffee, mint, vanilla, and
any combination thereof
38. Th method for preparing art aqueous dispersion of complex eoacervates of claim 3
wherein the at least one anionic polymer is gum arable.
39. he method for preparing an aqueous dispersion of complex eoacervates of claim 30
wherein the water soluble antioxidant is vitamin .
40. The method or preparing an aqueous dispersion of complex eoacervates of claim 34
wherein the stabilizer is selected from sucrose ester, triglycerides, lecithin arid ester gum.
or the combination thereof
41. The method for preparing an aqueous dispersion of complex eoacervates of claim 40
wherein the stabilizer is sucrose ester containing triglycerides.
42. The method for preparing an aqueous dispersion of complex eoacervates of claim 30
wherein the at least on anionic polymer is gum arable, th at least one hydrophobic
substance is ornega-3 fatty acid, and the at least one cation polymer is whey protein
43. A method for preparing a food product comprising art aqueous- dispersion of complex
eoacervates comprising:
a providing an aqueous solution of at least one anionic polymer selected from the
group consisting of gum arable, pectin, carrageenan, ghaiti gum. xanihan gum,
agar, modified starch, , carboxyf methyl cellulose (CMC), 2 0
(National Starch) or combinations th reo ;
h. adding water soluble antioxidant and hydrophobic substance to the aqueous
polymer solution arid high shear mixing to form an emulsion, wherein the water
soluble antioxidant is added prior to the high shear mixing;
c . adding to the emulsion at least on e t nic polymer selected from the group
consisting of whey protein, beia actog obn in aipha seralbumin, whey protein
isolate ( P ). whey protein concentrated, hydroiyzed protein gelatin, corn zein
protein, bovine serum -albumin, egg albumin, grain protein extracts, e,g., protein
from , barley, rye, oats, etc., vegetable proteins, microbial proteins, hitos n
legume proteins hydroiyzed protein, lauric alginate, polyiysine. casei or
combinations thereof;
d. high shear mixing to for aqueous dispersion of complex coacervat.es ; and
e . combining the aqueous dispersion of complex coacervates with a second food
ingredient.
44. The method for preparing a food product compr s g aqueous dispersion of comple
coacervates o claim 43 wherein the food product is a beverage dairy, juice, food bar.
45. The method for preparing a fo o product comprising an aqueous dispersion of complex
coacervates of claim 43 wherein the water soluble antioxidant is added to the solution of
the at least one anionic polymer before adding at least one hydrophobic substance..
46. The method for preparing a food product comprising an aqueous dispersion of complex
coacervates of claim 43 wherein the hydrophobic substance further comprises a water
insoluble antioxidant.
47.The method for preparing a food produc comprising an aqueous dispersion of complex
coacervates of claim 43 further comprising adding a stabilizer to hydrophobic substance
prior to adding the eationic polymer.
8 A beverage comprising an aqueous dispersion of complex coacervates in accordance with
claim wherein all Ingredients are natural.
9, A shelf stable beverage comprising a n aqueou dispersion of complex coacervates in
accordance with claim 43 wherein the beverage comprises no clouding agent other than
aqueous dispersion of complex coacervates in accordance with claim 43.
50. shelf stable beverage comprising an aqueous dispersion of complex coacervates in accordance with claim 43,wherein the beverage comprises no weighting agent.