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Oxidative stability of oil-in-water emulsions using natural stabilizers
US11246323B2 · US · B2
| Field | Value |
|---|---|
| Publication number | US-11246323-B2 |
| Application number | US-201716957849-A |
| Country | US |
| Kind code | B2 |
| Filing date | Dec 29, 2017 |
| Priority date | Dec 29, 2017 |
| Publication date | Feb 15, 2022 |
| Grant date | Feb 15, 2022 |
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- Title
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- Abstract
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- Assignees and inventors
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Abstract
Official abstract text for this publication.
Food and beverage products including natural stabilizers, and particularly to replace EDTA, are provided. In particular, the food products comprise oil-in-water emulsions and the natural stabilizers include high molecular weight polymers which are effective to extend the shelf-life of the products.
First claim
Opening claim text (preview).
What is claimed is: 1. A food product in the form of an oil-in-water emulsion, the food product comprising a chelating agent in a non-thickening amount that is effective to provide oxidative stability to the food product for at least about 7 months at 21° C. when the emulsion is substantially free of ethylenediaminetetraacetic acid, wherein the chelating agent comprises one or more of a non-hydrolyzed alginate, a low methoxy pectin having a molecular weight of about 60,000 to 130 000 g/mol, and a caseinate. 2. The food product according to claim 1 , the food product comprising about 40% to about 80% oil. 3. The food product according to claim 1 , the food product comprising about 11% to about 49% water. 4. The food product according to claim 1 , wherein the food product is a mayonnaise or salad dressing product. 5. The food product according to claim 1 , wherein the chelating agent comprises the low methoxy pectin in an amount of about 0.05% to about 1% by weight of the food product. 6. The food product according to 5 , wherein the low methoxy pectin has a degree of esterification value of less than 25. 7. The food product according to claim 1 , wherein the chelating agent comprises the non-hydrolyzed alginate in an amount of about 0.05% to about 1% by weight of the food product. 8. The food product according to claim 1 , wherein the chelating agent comprises the caseinate in an amount of about 0.1% to about 3% by weight of the food product. 9. The food product according to claim 1 , further comprising a natural antioxidant selected from alpha-tocopherol, beta-carotene, rosemary extract, green tea extract, grapeseed extract, cherry extract, or a combination thereof.
Assignees
Inventors
Classifications
- A23B20/10Primary
Preservation of edible oil or fat compositions containing an aqueous phase, e.g. margarines · CPC title
- A23D7/00Primary
Edible oil or fat compositions containing an aqueous phase, e.g. margarines (preservation of edible oil compositions containing aqueous phase A23B20/10) · CPC title
Salad dressings; Mayonnaise; Ketchup · CPC title
- A23L29/10Primary
containing emulsifiers · CPC title
Mixtures · CPC title
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Frequently asked questions
Answers are generated from the same data shown on this page.
- What does patent US11246323B2 cover?
- Food and beverage products including natural stabilizers, and particularly to replace EDTA, are provided. In particular, the food products comprise oil-in-water emulsions and the natural stabilizers include high molecular weight polymers which are effective to extend the shelf-life of the products.
- Who is the assignee on this patent?
- Kraft Foods Group Brands Llc
- What technology area does this patent fall under?
- Primary CPC classification A23B20/10. Mapped technology areas include Human Necessities.
- When was this patent published?
- Publication date Tue Feb 15 2022 00:00:00 GMT+0000 (Coordinated Universal Time) (B2). Legal status and post-grant events are not shown on this page.
- What related patents are in patentsdb?
- We list 6 related publications on this page (citations in our corpus or others sharing the same primary CPC).