SUBSTANTIALLY SURFACTANT-FREE, SUBMICRON DISPERSIONS AND FOOD ENHANCEMENT THEREWITH

• Main Authors: ROSS, MICHAEL ALAN, WILMOTT, JAMES MICHAEL
• Format: Patent
• Language: English; French
• Published: 21.05.2019
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

Compositions for use in enhancing properties of food and methods of fabrication and use thereof are provided herein. For example, in one embodiment provided is an enhanced food comprising a food contacted with a substantially surfactant-free submicron dispersion of particles of edible hydrophobic agent(s) in an aqueous fluid, wherein the average particle size of the dispersion is 100 to 999 nm, and wherein the edible hydrophobic agent(s) of the dispersion comprise about 0.01% wt to about 70% of the dispersion. L'invention concerne des compositions utilisées à améliorer les propriétés d'aliments et leurs procédés de fabrication et d'utilisation. Par exemple, un mode de réalisation concerne un aliment amélioré consistant à mettre en contact l'aliment avec une dispersion submicronique sensiblement dépourvue d'agents tensioactifs de particules d'un ou plusieurs agents hydrophobes comestibles dans un fluide aqueux, la taille moyenne des particules de la dispersion étant comprise dans la plage allant de 100 à 999 nm et le ou les agents hydrophobes comestibles de la dispersion constituant environ 0,01 % en poids à environ 70 % en poids de la dispersion.