Abstract: The application relates to an encapsulated composition comprising from about 40% (w/w) to about 90% (w/w) of the encapsulating composition comprising from about 14% (w/w) to about 90% (w/w) whey protein isolate with a special ionic profile, from about 5% (w/w) to about 80% (w/w) of one or more low molecular weight carbohydrates, and from about 3% (w/w) to about 15% (w/w) antioxidant; and encapsulating from about 10% (w/w) to about 60% (w/w) polyunsaturated fatty acids.

Abstract: The inventive composition allows the solubilization of hydrophobic nutraceuticals in water to produce clear and stable solutions. The hydrophobic nutraceutical is combined with a lecithin and optionally other components to form an oil. Sucrose is dissolved in water and combined with hydrophilic cosolvents. Sucrose fatty acid ester emulsifier is dissolved in the sucrose-cosolvent mixture. The nutraceutical oil is homogenized into the sucrose ester emulsifier solution to form a stable homogenate that can be readily dispersed into an aqueous solution.

Abstract: The inventive process allows the solubilization of flavor oil in water to produce clear beverages. The amount of emulsifier required for oil solubilization is less than that of oil, and a typical oil to emulsifier ratio is 2:1. A crude emulsion is first generated by high shear mixing of the emulsifier solution and flavor oil. The crude emulsion is then fed into a homogenizer to produce a finer emulsion. The resulting flavor concentrate can then be diluted to produce clear beverages. This process also simplifies the introduction of normally insoluble nutraceuticals, particularly lipophilic ones, into beverages. Compared to microemulsion formulations, this process provides an easy way of formulation customization to different flavors and nutraceuticals.

Abstract: A sugar ester product is manufactured from sugar and vinyl fatty acid. Sugar is first dissolved in dimethyl sulfoxide with a metal carbonate catalyst. A vinyl fatty acid ester is added to the sugar mixture; a sugar ester product and acetaldehyde are formed. Vacuum can be used to remove acetaldehyde to drive the reaction towards completion. Depending on the sugar to vinyl fatty acid ester ratio, one can obtain a reaction yield greater than 90% with a monoester content of 90%. DMSO is then recovered by vacuum distillation. The crude product is dissolved in brine; sucrose stearate along with vinyl stearate and traces of sucrose are extracted by adding isobutanol. The isobutanol phase is separated from the aqueous phase and concentrated. Spray drying steps are carried out to remove residual solvents and vinyl stearate. The product is a white powder that meets FDA specifications for sucrose esters.