Highly Stable Natural Emulsions for Use in Foods, Beverages, Nutraceuticals, Cosmetics and Pharmaceuticals
D. Julian McClements, Ph.D.
- Natural emulsifier made from edible ingredients
- Foods, beverages, nutraceuticals, cosmetics, pharmaceuticals, etc. with improved stability and/or extended shelf life
- Greatly extends the range of pH, salt and temperature values that conventional interfacial biopolymer complexes can be used to stabilize emulsions
- Enables the creation of controlled, triggered, and smart release systems to control the bioavailability of lipophilic materials
- Provides greater flexibility to fabricate interfacial biopolymer complexes that can protect encapsulated ingredients against chemical and physical instability
This invention provides stabilized oil-in-water emulsions with an extended range of chemical, thermal and/or mechanical stabilities, and methods for their preparation. Such emulsions comprise a natural and edible multi-component membrane at the oil-water interface with a cross-linked biopolymer component.
Dr. D. Julian McClements is a Distinguished Professor in the Department of Food Science at the University of Massachusetts Amherst. His research interests include food biopolymers and colloids, oral delivery systems, gastrointestinal fate of nutrients and nutraceuticals, and food nanotechnolgy. He has published over 850 scientific articles in peer-reviewed journals, and is the co-editor of Annual Reviews in Food Science and Technology and a member of the editorial boards of a number of other journals.
Available for Licensing and/or Sponsored Research
UMA 07-38
US Patents Issued: US 8,603,566 and US 9,040,109
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