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1. 发明申请

US20100098821A1 Process for Solubilization of Flavor Oils 审中-公开
标题翻译：风味油的增溶方法
公开(公告)号：US20100098821A1
公开(公告)日：2010-04-22
申请号：US12442794
申请日：2007-04-18
申请人： Bob Comstock , Mei Yin Wang , Nelly Lim
发明人： Bob Comstock , Mei Yin Wang , Nelly Lim
IPC分类号： A23L2/56 , A23L2/385 , A23L2/39 , A23L2/70
CPC分类号： A23L2/56 , A23D7/011 , A23L27/12 , A23L29/10 , A23L35/10
摘要： The inventive process allows the solubilization of flavor oil in water to produce clear beverages. The amount of emulsifier required for oil solubilization is less than that of oil, and a typical oil to emulsifier ratio is 2:1. A crude emulsion is first generated by high shear mixing of the emulsifier solution and flavor oil. The crude emulsion is then fed into a homogenizer to produce a finer emulsion. The resulting flavor concentrate can then be diluted to produce clear beverages. This process also simplifies the introduction of normally insoluble nutraceuticals, particularly lipophilic ones, into beverages. Compared to microemulsion formulations, this process provides an easy way of formulation customization to different flavors and nutraceuticals.
摘要翻译：本发明的方法允许将调味油溶解在水中以产生透明饮料。油溶解所需的乳化剂用量少于油，而典型的油与乳化剂的比例为2：1。首先通过乳化剂溶液和风味油的高剪切混合产生粗乳液。然后将粗乳液进料到均化器中以产生更细的乳液。然后将所得风味浓缩物稀释以产生透明饮料。该方法还简化了向饮料中引入通常不溶性营养药物，特别是亲脂性营养药物。与微乳液制剂相比，该方法提供了一种简单的方法，可以对不同口味和营养品进行定制。

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