SUBSTANTIALLY SURFACTANT-FREE, SUBMICRON DISPERSIONS AND FOOD ENHANCEMENT THEREWITH

• Main Authors: WILMOTT JAMES MICHAEL, ROSS MICHAEL ALAN
• Format: Patent
• Language: English; Korean
• Published: 25.11.2015
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; 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

식품의 성질을 강화하는데 사용하기 위한 조성물 및 제조 방법 및 그것의 사용이 제공된다. 예를 들어, 일 실시 예에는 수성 유체에서 실질적으로 계면활성제가 없는, 식용 가능한 소수성제(들) 입자의 서브미크론 분산액과 접촉된 식품을 포함하는 강화 식품이 제공되고, 분산액의 평균 입자 크기는 100 내지 999 nm이고, 분산액의 식용 가능한 소수성제(들)는, 분산액의 약 0.01% wt 내지 약 70%이다. 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 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.