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Nutritional emulsions containing encapsulated oils

An emulsion and nutrition technology, applied in food ingredients as encapsulants, food science, food ingredients, etc., can solve problems such as not being so effective

Inactive Publication Date: 2013-01-23
ABBOTT LAB INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

While these approaches are often highly effective in reducing much of the unwanted oxidation that would otherwise occur, when they are applied to liquid nutritional compositions containing higher concentrations of polyunsaturated fatty acids that are often required to achieve the desired therapeutic effect is often not so effective when

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0072] The following examples illustrate specific embodiments of the nutritional emulsions of the present invention. These examples are given for illustrative purposes only and are not to be considered limiting of the invention, as many variations thereof are possible without departing from the spirit and scope of the invention.

[0073] The various nutritional emulsions described below were prepared by separately formulating protein-in-water slurries, carbohydrate and mineral slurries, and oil fiber slurries. Oils with hydrophobic off-notes (eg fish oil) and emulsifier blends are prepared separately by heating and blending the two together at a temperature sufficient to melt the solid emulsifier, thereby forming a heated Liquid blend. The resulting slurries were then combined to form a single mixture, after which the fish oil and emulsifier blend (in the form of a heated liquid) was added to the single mixture. The resulting combination is then heat treated, homogenized, st...

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PUM

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Abstract

Disclosed are nutritional emulsions comprising fat, protein, and carbohydrate, including from about 0.01% to about 5% by weight of an oil having hydrophobic off-notes that is process-encapsulated by an emulsifying agent having a melt point above about 25 C, and maltodextrin having a DE of about 10 or less, wherein the weight ratio of the emulsifying agent to the process-encapsulated oil is at least about 1:15 and the weight ratio of the maltodextrin to the process-encapsulated oil is at least about 1:2. The nutritional emulsions effectively mask off-notes commonly associated with certain oils, e.g., polyunsaturated fatty acids, soy oil, beta-hydroxy-beta-methylbutyrate oils.

Description

[0001] The present invention relates to nutritional emulsions containing process-encapsulated oils combined with low DE maltodextrins. Background technique [0002] Nutritional liquids are well known and commercially available for various nutritional or disease specific applications in infants, children and adults. These liquids are often formulated as oil-in-water emulsions that include proteins, carbohydrates, and fats, and typically vitamins and minerals in addition. [0003] These nutritional liquids have also been used to deliver various nutritional actives such as polyunsaturated fatty acids or fish oils. There is growing evidence that certain long-chain polyunsaturated fatty acids may be beneficial in maintaining general health and may be used to treat a variety of human afflictions, including cardiovascular disease, rheumatoid arthritis, depression, Alzheimer's disease, Ulcers, cancer, hyperactivity, asthma, and similar other diseases or conditions. [0004] Polyunsa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/30A23L1/305A23L1/308A23L1/00
CPCA23L1/095A23V2002/00A23L1/308A23L1/3008A23L1/296A23L1/3006A23L1/305A23L1/3002A23L29/35A23L33/40A23L33/105A23L33/115A23L33/12A23L33/17A23L33/21A23V2200/16A23V2200/224A23V2250/1882A23V2250/5114
Inventor C.赖K.E.希雷尔C.R.赫尔姆克J.E.沃尔顿
Owner ABBOTT LAB INC
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