Oil-in-water emulsion containing starch esters

Claim 2

A stable oil-in-water emulsion which comprises: a. a continuous aqueous phase; b. a discontinuous phase emulsified in said continuous phase comprising an oil or lipid; and c. an emulsifying agent for maintaining said stable oil-in-water emulsion consisting essentially of a starch ester of at least one aliphatic carboxylic acid having 2 - 4 carbons having a degree of substitution of from about 0.05 to about 1.0.

Claim 3

The oil-in-water emulsion of claim 1 wherein the oil content of the emulsion is from about 10% to about 75%.

Claim 4

The oil-in-water emulsion of claim 1 wherein the degree of substitution of the starch ester is from about 0.15 to about 0.30.

Claim 5

The oil-in-water emulsion of claim 1 wherein the concentration of starch ester is from about 0.1% to about 30%.

Claim 6

The oil-in-water emulsion of claim 1 wherein the starch ester is a corn starch propionate.

Claim 7

The oil-in-water emulsion of claim 5 wherein the starch propionate is a thick-boiling starch propionate.

Claim 8

The oil-in-water emulsion of claim 5 wherein the starch propionate is a thin-boiling starch propionate.

Claim 9

The oil-in-water emulsion of claim 5 wherein the starch propionate is an oxidized starch propionate.

Claim 10

The oil-in-water emulsion of claim 5 wherein the starch propionate is a modified starch.

Claim 11

A process for the preparation of an encapsulated lipid or oil in powdered form comprising the steps: A. preparing a stabilized lipid or oil-in-water emulsion by homogenizing a mixture comprising: 1. a continuous aqueous phase, 2. a discontinuous phase comprising a lipid or oil, 3. an enrobing or encapsulating material for said lipid or oil comprising a starch hydrolysate having a D.E. less than about 20, and 4. an emulsifying agent for maintaining stability to said lipid or oil-in-water emulsion consisting essentially of a starch ester of at least one aliphatic carboxylic acid having 2 - 4 carbon atoms, said starch ester having a degree of substitution of from about 0.05 to about 1.0, said starch ester being present in an amount ranging from about 1.0% to about 30%; and B. spray drying said stabilized lipid or oil-in-water emulsion to thereby form a free-flowing lipid or oil powder.

Claim 12

A process for the preparation of an encapsulated lipid or oil in powdered form comprising the steps: A. preparing a stabilized lipid or oil-in-water emulsion by homogenizing a mixture comprising: 1. a continuous aqueous phase, 2. a discontinuous phase comprising a lipid or oil, 3. an enrobing or encapsulating material for said lipid or oil comprising a starch hydrolysate having a D.E. less than about 20, and 4. an emulsifying agent for maintaining stability to said lipid or oil-in-water emulsion consisting essentially of a starch ester of at least one aliphatic carboxylic acid having 2 - 4 carbon atoms, said starch ester having a degree of substitution of from about 0.05 to about 1.0, said starch ester being present in an amount ranging from about 1.0% to about 30%; and B. spray drying said stabilized lipid or oil-in-water emulsion to thereby form a free-flowing lipid or oil powder.

Claim 13

The process of claim 10, wherein the discontinuous phase is present in an amount ranging from about 5% to about 30%.

Claim 14

The process of claim 10, wherein the discontinuous phase is an essential flavor oil.

Claim 15

The process of claim 10, wherein said discontinuous phase is a lipid selected from the group consisting of coconut oil, corn oil, cottonseed oil, soybean oil, olive oil and their hydrogenation products.

Claim 16

The process of claim 10, wherein the starch ester is a thin boiling starch propionate.

Claim 17

The process of claim 10, wherein the starch ester is an oxidized starch propionate.

Claim 18

An encapsulated lipid or oil produced by the process of claim 10.