US4331689A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Alcohol-stable, low ph-stable fat emulsion product
Assignee: Nestec SA
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Filing: 1980-12-29
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Granted: 1982-05-25
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Expires: 2000-12-29
Abstract
Abstract This invention provides a dried fat emulsion concentrate which contains a major proportion by weight of a water soluble carbohydrate, and an edible fat or oil, with the fat or oil particles being encapsulated with a lipophilic starch derivative. The dried emulsion concentrate when reconstituted with water forms an oil-in-water emulsion which is stable in the presence of a relatively high alcohol concentration and relatively high acidity, over a wide range of temperatures, including pasteurizing and freezing temperatures. The reconstituted emulsion is combined with wine having an alcohol concentration of 8%-20% (vol/wt) and a pH of about 2.5 to 5.0 to form a stable oil-in-water emulsion in the wine, thereby providing a unique wine based beverage having a creamy appearance and mouthfeel.
Inventors
- 👤 Gale A. Shemwell
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-25 21:36
CPC Classifications
C; C12; C12G; C12G3/00; C12G3/04
Claims Analysis
Total Claims: 12
Claim 1
Independent Claim
115 words
A dried, protein-free fat emulsion product which upon reconstitution with an aqueous medium forms an oil-in-water emulsion which is stable in the presence of an alcohol concentration of over 8% (vol/wt) with a pH in the range of 2.5-5.0, said dried emulsion product comprising from about 57% to 65% by weight of a water soluble carbohydrate, and from 15% to 25% by weight of an edible fat or oil having an average particle size of about 1-3 microns in diameter, with said fat particles being encapsulated by a lipophilic starch derivative, the amount of said lipophilic starch derivative in the dried emulsion product being about 50% to 85% by weight of the fat or oil.
Claim 2
Dependent Claim
115 words
A dried, protein-free fat emulsion product which upon reconstitution with an aqueous medium forms an oil-in-water emulsion which is stable in the presence of an alcohol concentration of over 8% (vol/wt) with a pH in the range of 2.5-5.0, said dried emulsion product comprising from about 57% to 65% by weight of a water soluble carbohydrate, and from 15% to 25% by weight of an edible fat or oil having an average particle size of about 1-3 microns in diameter, with said fat particles being encapsulated by a lipophilic starch derivative, the amount of said lipophilic starch derivative in the dried emulsion product being about 50% to 85% by weight of the fat or oil.
Claim 3
Dependent Claim
40 words
The dried emulsion product defined in claim 1 in which the lipophilic starch is water dispersible and forms films with the proper hydrophobic-hydrophilic balance to provide a gradual release of the encapsulated fat or oil particles when dispersed in water.
Claim 4
Dependent Claim
25 words
The dried emulsion product defined in claim 1 in which the product contains about 0.1% to 10% by weight of a bodying and viscosity-increasing agent.
Claim 5
Dependent Claim
27 words
The dried emulsion product defined in claim 3 in which the agent is selected from the group consisting of carrageenan, carboxymethyl cellulose, microcrystalline cellulose, and mixtures thereof.
Claim 6
Independent Claim
121 words
A method of preparing a stable oil-in-water emulsion in a liquid having a relatively high alcohol concentration and high acidity which comprises adding a dried protein-free fat emulsion concentrate consisting essentially of a water soluble carbohydrate and particles of an edible fat or oil which are encapsulated within a lipophilic starch derivative, to an amount of water sufficient to form an aqueous oil-in-water emulsion containing about 15% to 30% by wt. of the emulsion concentrate, and combining the emulsion thus formed with a liquid having an alcohol concentration of about 8% to 20%, vol/wt, and a pH of about 2.5 to 5.0 to form in said liquid a stable oil-in-water emulsion which imparts a creamy appearance and mouthfeel to said liquid.
Claim 7
Independent Claim
121 words
A method of preparing a stable oil-in-water emulsion in a liquid having a relatively high alcohol concentration and high acidity which comprises adding a dried protein-free fat emulsion concentrate consisting essentially of a water soluble carbohydrate and particles of an edible fat or oil which are encapsulated within a lipophilic starch derivative, to an amount of water sufficient to form an aqueous oil-in-water emulsion containing about 15% to 30% by wt. of the emulsion concentrate, and combining the emulsion thus formed with a liquid having an alcohol concentration of about 8% to 20%, vol/wt, and a pH of about 2.5 to 5.0 to form in said liquid a stable oil-in-water emulsion which imparts a creamy appearance and mouthfeel to said liquid.
Claim 8
Dependent Claim
12 words
The method defined in claim 5 in which said liquid is wine.
Claim 9
Dependent Claim
35 words
The method defined in claim 6 in which the amount of said aqueous emulsion combined with the wine is sufficient to provide a ratio of wine to dried fat emulsion concentrate of 5:1 to 15:1.
Claim 10
Dependent Claim
74 words
The method defined in claim 6 in which said dried fat emulsion concentrate consists essentially of a major proportion by weight of a water soluble carbohydrate, and from about 15% to 25% by weight of an edible fat or oil having an average particle size of about 1-3 microns in diameter the amount of said starch derivative in the dried emulsion concentrate being about 50% to 85% by weight of the fat or oil.
Claim 11
Dependent Claim
36 words
The method defined in claim 6 in which the dried emulsion concentrate contains about 0.1% to 10% by wt of a stabilizer selected from the group consisting of carrageenan, carboxymethyl cellulose, microcrystalline cellulose, and mixtures thereof.
Claim 12
Dependent Claim
21 words
The method defined in claim 6 in which the wine containing the oil-in-water emulsion is pasteurized, homogenized and filled into containers.
References Cited (Backward Citations)
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Cited
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1985-05-24 | 1985-11-23 | 1986-05-25 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1989-05-24 | 1989-11-23 | 1990-05-25 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1993-05-24 | 1993-11-23 | 1994-05-25 | $7700.00 | Window Closed / Lapsed |