Abstract: The present invention provides stabilized oil-in-water emulsions with an extended range of chemical, thermal and/or mechanical stabilities, and method(s) for their preparation. Such preparations provide an environmentally-protective biopolymer component exhibiting improved adherence to the dispersed phase, reducing or eliminating dissociation therefrom under such conditions, for use in the context of a range of food, pharmaceutical, personal care, health care, cosmetic and other end-use applications.

Abstract: The present invention provides stabilized oil-in-water emulsions with an extended range of chemical, thermal and/or mechanical stabilities, and method(s) for their preparation. Such preparations provide an environmentally-protective biopolymer component exhibiting improved adherence to the dispersed phase, reducing or eliminating dissociation therefrom under such conditions, for use in the context of a range of food, pharmaceutical, personal care, health care, cosmetic and other end-use applications.

Abstract: The present invention provides stabilized oil-in-water emulsions with an extended range of chemical, thermal and/or mechanical stabilities, and method(s) for their preparation. Such preparations provide an environmentally-protective biopolymer component exhibiting improved adherence to the dispersed phase, reducing or eliminating dissociation therefrom under such conditions, for use in the context of a range of food, pharmaceutical, personal care, health care, cosmetic and other end-use applications.

Abstract: An emulsion system and method for controlling the digestion of a fat or an oil component is provided including a substantially hydrophobic food-grade component, and at least one of an emulsifier component, and one or more of polymeric components, wherein at least one of the emulsifier component and the polymeric component comprises a substantially indigestible food-grade material, such as an indigestible dietary fiber. The emulsifier component and/or the polymeric component can be selected so that the overall interfacial membrane is indigestible to humans and/or animals.

Abstract: An emulsion system and method for controlling the digestion of a fat or an oil component is provided including a substantially hydrophobic food-grade component, and at least one of an emulsifier component, and one or more of polymeric components, wherein at least one of the emulsifier component and the polymeric component comprises a substantially indigestible food-grade material, such as an indigestible dietary fiber. The emulsifier component and/or the polymeric component can be selected so that the overall interfacial membrane is indigestible to humans and/or animals.

Abstract: A method for stabilizing lipid components is provided in which a protein-lipid emulsification product is formed, and the isoelectric point of the emulsification product is determined. The pH of the emulsion is adjusted below the isoelectric point of the protein component in the emulsion system to form an emulsification product having an overall positive net charge. The lipid oxidation rates of these protein-stabilized emulsions are significantly lower at this pH value than of those above the pI of the protein component used in the emulsion system. As the difference between the pH of the emulsion and the pI of the protein component in the emulsion is increased the inhibition of lipid oxidation is also increased. These stabilized emulsification products are particularly useful in the production of water-based foods requiring the addition of inherently unstable oil or lipid components.

Abstract: The present invention provides stabilized oil-in-water emulsions with an extended range of chemical, thermal and/or mechanical stabilities, and method(s) for their preparation. Such preparations provide an environmentally-protective biopolymer component exhibiting improved adherence to the dispersed phase, reducing or eliminating dissociation therefrom under such conditions, for use in the context of a range of food, pharmaceutical, personal care, health care, cosmetic and other end-use applications.

Abstract: A method for stabilizing lipid components is provided in which a protein-lipid emulsification product is formed, and the isoelectric point of the emulsification product is determined. The pH of the emulsion is adjusted below the isoelectric point of the protein component in the emulsion system to form an emulsification product having an overall positive net charge. The lipid oxidation rates of these protein-stabilized emulsions are significantly lower at this pH value than of those above the pI of the protein component used in the emulsion system. As the difference between the pH of the emulsion and the pI of the protein component in the emulsion is increased the inhibition of lipid oxidation is also increased. These stabilized emulsification products are particularly useful in the production of water-based foods requiring the addition of inherently unstable oil or lipid components.