US4985250A
Expired / Lapsed
US
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Emulsions
Assignee: Unilever Patent Holdings BV
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Filing: 1989-06-05
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Granted: 1991-01-15
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Expires: 2009-06-05
Abstract
Abstract The invention provides a water/oil/water duplex emulsion in which the external continuous phase is gelled. This gelling is obtained by having an osmotic pressure component, e.g. an electrolyte, in the internal aqueous phase which draws water from the external phase through the oil phase. The structure is firm but contains a considerable volume of available aqueous phase. The structure is of value in e.g. foods and cosmetics.
Inventors
- 👤 Rodney D. Bee
- 👤 Ian D. Evans
- 👤 Martin J. Izzard
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-01 15:12
CPC Classifications
A; A61; A61K; A61K8/00; A61K8/02; A61K8/04; A61K8/042; A23; A23G; A23G3/00; A23G3/34; A23G3/346; A61K8/06; A61K8/066; A61K9/00; A61K9/10; A61K9/107; A61K9/113; A61Q; A61Q19/00; A23G2200/00; A23G2200/08
Claims Analysis
Total Claims: 8
Claim 1
Independent Claim
135 words
A gelled duplex emulsion structure consisting essentially of: (i) 0.1% to about 40% by weight of a gelled external continuous aqueous phase comprising a gelling component selected from gelatin, meat, egg protein, fish protein, gelling polysaccharides and clays; (ii) oil or liquid fat component from about 5% to about 30% by weight selected from olive oil, palm oil, groundnut oil, sunflower oil and animal fats dispersed in the external phase; (and) (iii) an aqueous phase containing an osmotic pressure component selected from peptides and urea and dispersed in the oil or fat phase- (iv) an internal emulsifier in a sufficient amount to stabilize the water in oil emulsion having a hydrophilic-lipophilic balance (HLB) of not more than 6 and (v) a sufficient amount of an external oil/water emulsifer having an HLB of at least 8.
Claim 2
Dependent Claim
135 words
A gelled duplex emulsion structure consisting essentially of: (i) 0.1% to about 40% by weight of a gelled external continuous aqueous phase comprising a gelling component selected from gelatin, meat, egg protein, fish protein, gelling polysaccharides and clays; (ii) oil or liquid fat component from about 5% to about 30% by weight selected from olive oil, palm oil, groundnut oil, sunflower oil and animal fats dispersed in the external phase; (and) (iii) an aqueous phase containing an osmotic pressure component selected from peptides and urea and dispersed in the oil or fat phase- (iv) an internal emulsifier in a sufficient amount to stabilize the water in oil emulsion having a hydrophilic-lipophilic balance (HLB) of not more than 6 and (v) a sufficient amount of an external oil/water emulsifer having an HLB of at least 8.
Claim 3
Dependent Claim
25 words
A gelled duplex emulsion structure according to claim 1 wherein the gelled external continuous aqueous phase forms at least 1% by weight of the structure.
Claim 4
Dependent Claim
28 words
A gelled duplex emulsion structure according to claim 1 or 2 wherein the gelled external continuous aqueous phase forms up to about 20% by weight of the structure.
Claim 5
Dependent Claim
24 words
A gelled duplex emulsion structure according to claim 1, wherein the oil/fat component forms from about 10% by weight to about 20% by weight.
Claim 6
Dependent Claim
24 words
A gelled duplex emulsion structure according to claim 1 wherein the theoretical disperse phase volume is in the range about 0.7 to about 0.9.
Claim 7
Dependent Claim
97 words
A method of preparing a gelled duplex emulsion structure according to claim 1, wherein an emulsion of water in an oil or liquid fat selected from olive oil, palm oil, groundnut oil, sunflower oil and animals fats, having in the aqueous phase an osmotic pressure component selected from peptides and urea is dispersed in an aqueous solution of a gelling component selected from gelatin, meat, egg protein, fish protein, gelling polysaccharides and clays, causing the external continuous phase to gel by thermal or chemical means and the emulsion is retained until the external continuous phase has gelled.
Claim 8
Dependent Claim
31 words
A method of preparing a gelled duplex emulsion structure as claimed in claim 6 wherein the initial external phase contains from about 0.1% to about 5% by weight of gelling component.
References Cited (Backward Citations)
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| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
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| 3.5 Years (Year 4) | 1994-01-14 | 1994-07-16 | 1995-01-15 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1998-01-14 | 1998-07-16 | 1999-01-15 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2002-01-14 | 2002-07-16 | 2003-01-15 | $7700.00 | Window Closed / Lapsed |