Food microemulsion
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United States of America Patent
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-
Sep 3, 1991
Grant Date -
N/A
app pub date -
Apr 19, 1990
filing date -
Apr 19, 1990
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
Microemulsions which are thermodynamically stable, clear, and homogeneous are made from a polar solvent, a specific polyglycerol mono, diester and a lipid. These microemulsions are edible, have good flavor and can be used to disperse water soluble nutrients, vitamins, flavor and flavor precursors in oils. The polyglycerol mono diester consists of a mixture of mono and diesters of branched or unsaturated fatty acids having from 12 to 24 carbon atoms and a polyglycerol mixture consisting of 0% to 10% monoglycerol and other polyglycerols, 30% or less diglycerol, 25% to 50% triglycerol, 15% to 50% tetraglycerol.
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