Title:
SUBSTANTIALLY SURFACTANT-FREE SUBMICRON DISPERSIONS AND FOOD ENHANCEMENT THEREWITH
Document Type and Number:
Japanese Patent JP2019047811
Kind Code:
A
Abstract:
To provide submicron dispersions that remain stable when diluted in an aqueous fluid and are improved in the texture, taste, nutritional value, odor, appearance, ease of preparation, or cost of production; or foods combined with the submicron dispersions.SOLUTION: An enhanced food comprises a food contacted with a substantially surfactant-free dispersion of edible hydrophobic agent particles in an aqueous fluid, where the average particle size of the dispersion is 100 to 999 nm, and the edible hydrophobic agents of the dispersion account for about 0.1 wt.% to about 70% of the dispersion.SELECTED DRAWING: Figure 1
Inventors:
JAMES MICHAEL WILMOTT
MICHAEL ALAN ROSS
MICHAEL ALAN ROSS
Application Number:
JP2018218928A
Publication Date:
March 28, 2019
Filing Date:
November 22, 2018
Export Citation:
Assignee:
LEADING EDGE INNOVATIONS LLC
International Classes:
A23L5/00; A23L29/00; A23L2/00; A23L2/56; A23L13/00; A23L23/00; A23L35/00
Domestic Patent References:
| JP2007117021A | 2007-05-17 | |||
| JP2010124817A | 2010-06-10 | |||
| JPH07184542A | 1995-07-25 | |||
| JP2009518027A | 2009-05-07 | |||
| JP2002142671A | 2002-05-21 | |||
| JP2004057042A | 2004-02-26 |
Foreign References:
| US20030215470A1 | 2003-11-20 |
Attorney, Agent or Firm:
Katsuhiro Imashita
Kenji Okada
Kenji Okada