PRIORITY CLAIM

|·ϋ0ϋ Γ| This application claims priodty to U.S. Utility Patent Application No. 1 /175,508, ■filed July I , 201 E tided '"Complex Co c rvat s, Methods ami Food Prod the entire discl sure: of which is herein Incorporated by reference,

TECHNICAL FIELD OF THE INVENTION.

[0002] The present inventio relates to the field of food products and protecting an edible hydrophobic substance from hydrolysis and oxidation in a food product, more particularly to complex coaoervaies containing hydrophobic substances and to food products comprising such complex coacervates..

BACKGROUND OF THE INVENTIO

[0003] Certain hydrophobic substances are desirable as ingredients in food products, such as in, for example, beverages. In some cases the hydrophobic- substance does not have an acceptable taste or taste profile or is not sufficient!}'" stable in the intended food, e.g., in an acidic environment. Examples of such hydrophobic substances include omega-3 fatty acids, ater4nsoksbie Eavorants, water-insoluble vitamins, etc. Certain hydrophobic substances have been .discovered to have beneficial health effects. For example, omega- fatty acids form a Important pari of the human diet. Eicosapentaenoie acid (EPA) and docosahexaenoie acid (DHA), long-chain forms of offtega-3 ^' fatty acids, are believed in many cases to offer health benefits and it has been suggested that consumption of omega-3 fatty acids should be increased.

[0004] Hydrophobic substances have been incorporated directly into an aqueous system as a solution (with a compatible solvent), extract, emulsion, or mieellular dispersion (a so-called microemulsion). All of these approaches can serve to disperse hydrophobic substance in an aqueous system and in a food product, such as a beverage or semi-moist food, e.g., a snack bar. They may not, however, provide adequate protection against hydrolysis and oxidation of the hydrophobic substance. Commercially available fish oils can be high in omega-3 fatty acids, and in some cases are "encapsulated," ut these commercially available fish oils have not proven adequately stable in all food contexts, e.g., physically or taste- stable in acidic beverage products. ^' This can result in negative changes to the food produc such as unpleasant fishy flavors and aromas after ingestion, particularly a fishy aftertaste caused by belching fish oil from the stomach. Additionally, omega-3 fatty acids, as well as many w er-insoluble flavorants, water- insoluble vitamins, etc, are unstable to degradation, e.g.., by oxidation or hydrolysis, svhen exposed t air, water arsd/or light.

It would be desirable to provide edible compositions suitable for use in. food products, which compositions incorporate one or more desirabl hydrophobic substances, e.g., one or more omega- tty acids, water-insoluble ilavcrams, water-insoluble vitamins, etc. it also would be desirable to provide food products incorporating such edible compositions. At least certain of the embodiments of the new compositions disclosed below can reduce or eliminate the unpleasant taste and odor of the one or more incorporated hydrophobic substances when used as an ingredient in a food product suitable for consumption by a human or animal. At least certain of the embodiments of the new compositions disclosed below provide hydrophobic substances in a stable form suitable for use in foods, e.g., beverage products such as beverag concentrates or syrups, ready to drink beverages, etc., and semi-moist food sueh as snack bars. In at least so e embodiments die hydrophobic substance is stable t oxidation and hydrolysis during the shelf lite of the food product. In at least some embodiments the hydrophobic substance is stable to oxidation and hydrolysis in an acidic food product at phi values down to pll 5.0, and in some embodiments down to pH 4.0, and in some embodiments down to phi 3.0. Additional features and advantages of some all of the products and methods disclosed here will be apparent t those who are skilled in food technoJogy given the benefit of the followin summary and description of exemplary, non-limiting examples.

SUMMARY

In a first aspect an edihk aqueous dispersion of complex eoacervates is prepared by mixing an aqueous polymer solution comprising charged polymer, water soluble antio idant,, and hydrophobic substance comprising omega-3 fetty acid including at least one of EPA and DHA, to form an oii-in~water emulsion. The mixin comprises high shear mixing below 40 ¾. in some embodiments the teitt.peraiu.re is kept below 30 ^C C and in some embodiment it is kept below 25 'C, Th water soluble antioxidant is added prior to the high shear mixing forming the emulsion. The water soluble- antioxidant and the controlled temperature can help to protect the EPA and DHA against oxidation during the process. The aqueous polymer solution may be an anionic polymer solution comprising charged polymers in aqueous solvent, where the charged polymers consist essentially of anionic polymers. Alternatively, the aqueous polymer solution may he a cationie polymer solution comprising charged polymers in aqueous solvent. Where the charged polymers -consist essentially of cationie polymers. Oppositely charged polymers arc added to the . -emulsion and high shear mixing below 40 ^'3 C form an aqueous dispersion of complex coacervates. In some embo iments ^; the temperature is kept below 30 ^¾ C during the high shear mixin to form the aqueous dispersion of complex coacervates, and i some embodiments the temperature is kept below 25 °C, The oppositely charged polymers consist essentially of anionic polymer where the aqueous polymer solution Is a cationie polymer solution, and the oppositel charged polymers consist essentially of cationie polymers where the a ueo s polymer solution is an anionic polymer solution. The aqueous dispersion of complex, coacervates is- homogenized below 40 °C to reducing average particle si¾e of the complex coacervates to less than 10 microns, e.g.,,. to an average size between 0, 1 micron and 10 microns, in some embodiments of the process and resulting aqueous dispersion _* the average particle size of the complex coacervates after homogenkation is less than 3.0 microns, e.g., between 0.1 micron, and 3 microns, e.g., between 1.0 micron and 3 microns ^' . The anionic polymers may be one type of polymer or a mixture of different anionic polymers, and provide horn 1 .0 wt. % to 40.0 wt % of the dispersion of complex coacervates (i.e., before it Is added to other food ingredients, such as to make a beverage, beverage concentrate (syrup), sem i-moist food products such as a snack bar. etc), Some exemplary embodiments of the aqueous dispersions of complex coacervates disclosed here and of the disclosed methods for their preparation employ only or essentially only natural ingredients, The anionic polymers may be one type of polymer or a mixture of different a onic polymers, and in some embodiments ^' the anionic polymers provide from 1 .0 wt, % to 40.0 wt. % of the dispersion of complex eoaeervates, e.g., from 10.0 wt. % to 20, wt. % of the dispersion of complex eoaeervates (e.g., immediately after homogettte&tkm prior to the dispersion being incorporated into a: beverage or other food). The cationie polymers may be one type of polymer or a mixture of different cationie polymers and its some embodiments provide from 0,05 wt. % to 20.0 wt. % of the dispersion of complex eoaeervates (again meaning before- the additio to other food ingredients), e.g., from 1.0 wt. % to 10, wt, % of the dispersion of complex eoaeervates. The water soluble antioxidant, may be one antioxidant or a mixture of different antioxidants and provides from 0.05 wt. % to 20.0 wt, % of the dispersion of complex eoaeervates, e.g., from 1 ,0 wt, % t 5 wt. %, lu some embodiments the water soluble antioxidant provides from 1 ,0 wt, % to 5,0 wt. % of the dispersio of complex eoaeervates. The hydrophobic substance may be one or a mixture of different hydrophobic substances: and provides from 0.5 wt, % to 20.0 wt. % of the dispersion of complex eoaeervates. in some embodiments the hydrophobic substance provides from 5.0 wt. % to 10,0 wt, % of the dispersion of complex eoaeervates. in some embodiments the hydrophobic substance comprises water insoluble antioxidant, e.g., butyiaied hydroxytoiuene, butylated h droxyanisoie, tert-butyhydroquinone, quereetin, tocopherol:, or any combination thereo The hydrophobic substance may contain omega-3- fatty adds (sometimes referred to here as "O ^' iFA"), e.g., flax seed, ilnseed oil, or other seed oil, fish oil, algae oil seaweed oil, etc. or any combination of such oils. In certain exemplary embodiments the hydrophobic substance contains 20.0 wt, % to 35.0 wt. % combined of the 03 ^' FAs EPA and IMA. In some embodiments the hydrophobic substance contains EPA and/or DRA in combined amount providing less than 5.0 wt % EPA and DRA combined in the dispersion of complex eoaeervates, e.g., from 1 ,0 wt. % up to 3.0 wt. % EPA and DHA combined i the dispersion of complex eoaeervates.

In some embodiments the temperature is kept below 40 or below 30 °C or even below 25 ^S C during preparation of the complex eoaeervates, e.g., at all times during the preparation of the edible aquesus dispersion of complex eoaeervates. Homogenising the a ueous dispersion of complex eoaeervates can be done la accordance with kno n techniques and equipment, e.g., at pressur greater than 3000 psig. Homogenising the aqueous d ispersion of com lex coacervates reduce average particle size of the complex coacervates, e.g., to more -than- 0.1 micron, e.g., to less than 10, ^■ microns, e.g.. to 0.3 to 1.0 microns.

[0009] In certain exemplary embodiments of the aqueou dispersion of complex coacervates in accordance with this aspect of the disclosure, the hydrophobic substance consists essentially o f fish oil or other natural oil containing at feast 10,0 wt, % EPA and DBA, e.g., at least 20.0 wt.. %, e.g., up to 35.0 wt, % or even up to 40.0 wt. % EPA and DMA combined, and optionally also containing water insoluble antioxidant, where the EPA and DRA. collectively provide from 0.1 wt. % to 5.0 wt, % of the dispersion of complex, coacervates, e,g., from 1 ,0 wt. % to 3.0 wt. % of the dispersion of complex coacervates. in certain exemplary embodiments, the dispersion of complex coacervates has less than 0.05 wt, % free oil, e.g., less than 0.01 wt, % tee oil As used here, the term "free oil' ⁵ -means oil in the dispersion of complex coacervates that is -not encapsulated.

10010 j in certain exemplary embodiments the cationie polymers are selected from alpha- lactalb-umin, beta-!aetogiobuiiu, whey protein isolate, whe protein concentrate, and any combination thereof, collectively providing from 0.05 wt. % to 10.0 wt. % of the dispersion of complex coacervates,

[001 1 ] in. accordance with another aspect, the aqueous dispersions of complex coacervates disclosed here are employed in a food product, e.g.. a beverage, semi- moist snack bar, etc. The aqueous dispersion of complex coacervates can be mixed with one or more other food ingredients, including, eg,, water, flavoring, earbonation, preservative, vitamins,, inerals, electrolytes, fruit juice, v getable juice, flavour modifiers, aclduiants, clouding agents, weighting agents, or any combination of such other ingredients (meaning one or more of each or any such ingredients). Advantageously, at least certain embodiments of the aqueous dispersions of complex coacervates disclosed here do not require a weighting agent. Typically, weighting agents are used, for example, to help keep a lighter- than water ingredient (e.g., an oil or oil-containing ingredient) in suspension -in. a beverage. At least certain embodiments of the aqueous dispersions of complex coacervates disclosed here are found to remain in suspension in a beverage without the aid of a weighting agent. Thus, ni least certain embodiments of the beverages disclosed here comprising certain embodiments of the aqueous dispersions of complex coacervates disclosed here contain no weighting agent for the aqueous dispersion of complex coacervates, and in some cases no weighting agent at all Advantageously, at least certain embodiments of the aque us dispersions of complex coacervates disclosed here are found to serve as a clouding agent in certain beverage formulations. The cost and complexity of adding a separate clouding agent ean therefore be avoided where such embodiments- of the aqueous dispersions of comple coacervates disclosed here are used in such beverages. Thus, at least certai embodiments of the beverages disclosed here comprising certain embodiments of the aqueous dispersion of complex coacervates disclosed here contain no clouding agent other than such aqueous dispersion of com lex coacervates.

Another aspect of the invention is directed to edible delivery systems for hydrophobic substances, which delivery systems may be incorporated into -food products, such as, for example, an acidic beverage dairy, or juice product. The delivery systems comprise a hydrophobic substance (which should be understood to -comprise essentially only one or a combination of substances) encapsulated in complex eoacervai.es, A polymer solution is prepared, specifically, either an anionic polymer solution. I.e., a solution of at least one anionic polymer,, or a cationic polymer solution, i.e. , a solution of at least one cationic polymer. The complex coacervates are formed by combining the polymer solution with the hydrophobic substance to form an emulsion, and subsequently adding an oppositely charged polymer -to form complex coacervates. Water soluble antioxidant is added prior to forming tire first etr isiem For example, antioxidant can be added to either an anionic polymer solution, I.e., a solution of a least one anionic polymer, or a cationic polymer solution, i.e., a solution of at least one cationic polymer after or prior to adding the hydrophobic substance, but water soluble antioxidant can be added, also or instead, to the hydrophobic substance before the hydrophobic substance is added to the solution of either an anionic polymer solution, i.e., a solutio of at least one anionic polymer, or a cationic polymer solution, i.e., a solution of at least one -cationic polymer. The edible delivery systems for hydrophobic substances disclosed here can reduce or eliminate oxidation of the hydrophobic substances, e.g., in acidic beverages or other acidic food products, and negative organoleptic effects of the encapsulated hydrophobic substances},, e.g.* off fl v r, unpleasant aroma, etc.

In another aspec t, an aqueous dispersion of complex coacervates is provided. The aqueou dispersion of complex coacervates is prepared by preparing a solution of either an anionic polymer solution, be,, a solution of at least one anionic polymer, or a cationie polymer solution, i.e.. a solution of at least one canonic polymer, adding at least one .hydrophobic substance to the solution of either an anionic polymer solution, i.e., a solution of at least one anionic polymer, or a ca ionie polymer solution, i.e., a solution of at least one cationie polymer, high shear mixing to form an emulsion, adding at least one oppositely charged polymer to d e emulsion, and high shear mixing, to form an nO-in-water emulsion of complex coacervates. Water soluble antioxidant is added prior to forming the first emulsion. For example, antioxidant ca be added t the either an anionic polymer solution.,; fe., a solution of a least one anionic polymer, or a eationk polymer solution, i.e., a solution of at least one cationie polymer after or prior to adding the hydrophobic substance, but water soluble antioxidant can be added, also or instead, to the hydrophobic substance before the hydrophobic substance is added to the polymer solution. Optionally, stabilizer is included in the emulsion of complex coacervates. For example, stabilizer may be added to the hydrophobic substance before the hydrophobic substance is combined with the polymer solution. Stabilizer may be added, instead or also, to the either anionic polymer solution, i.e., a solution of at least one anionic polymer, or cationie polymer solution, i.e., a solution of at least one cationie polymer before combining with the hydrophobic substance, in certain exemplary embodiments, Le,, non-limiting example of embodiments, ef the emulsion of complex coacervates disclosed here, the at least one hydrophobic substance may be selected from lipids, water- insoluble vitamins, water- insoluble sterols, wafer-insoluble flavonoids, flavors-, essential oils, and combinations thereof. In certain embodiments the at least one anionic polymer may be selected from gum arable, pectin, earrageenan, ghatti gum, xanthan gum, agar, modified starch, alginate, earboxyl methyl cellulose (CMC), Q-20G (National Starch) or any combination thereof In certain embodiments the at least one cationie polymer may be selected .from, whey protein, hydroiyzed rotein lauric rgh a®, poly lysine, casein of an combination thereof Irs certain exernpt&r embodiments an antioxidant - may be added t the solution of the anionic polymer prior to emulsifying with the at least one hydrophobic substance, hi certain exemplary embodiments a water insoluble antioxidant ma be added to the hydrophobic substance before it is combined with the polymer solution., in certain exemplary embodiments a stabilizer may be added to- the- hydrophobic substance before combining it with the polymer solution. In certain exemplary embodiments the at least one hydrophobic substance is omega- 3 fatty acid (either alone or with other hydrophobic substances}., toe anionic polymer is gum arable (either alone or with other anionic- polymers), and the -cationic- polymer is whey protein (either alone or with other cationic polymers). In certain exemplary embodiment the at least one hydrophobic substance is omega-3 fatty ^' -acid, the at least one anionic polymer is gum arable, and the at least one cationic polymer is whey protein, The water soluble -antioxidant can be, e.g., plant derived antioxidants, such as those derived from blackberries, water soluble polyphenols, vitamin C, or combinations thereof Stabilizers can be, e,g,, sucrose ester, triglycerides, lecithin, ester gum, or any combination thereof.

In another aspect, a food product is provided comprising an aqueous dispersion of complex coacervates as disclosed above, ^" In certain exemplary embodiments the aqueous dispersion of e-onipte-x coacervates is provided by preparing a solution of either an anionic polymer, i,e., a solution of at least one anionic polymer, or a cationic polymer, i.e., a solution of at least one cationic polymer, adding at least one hydrophobic substance fo t¾e polymer solution, high shear mixing to form an emulsion, adding at least one oppositely charged polymer to the emulsion, and high shear mixing to form an aqueous dispersion of complex coacervates. Water sol able ^' antioxidant is added prior to forming the first emulsion. For example, antioxidant can be added to the polymer solution after or prior to addin the hydrophobic substance, but water soluble antioxidant can be added, also or instead, to the hydrophobic substance before the hydrophobic substance is added to the polymer solution. Optionally, stabilizer is included in the emulsion of complex coacervates, for example, stabilizer may be added to the hydrophobic substance before- the hydrophobic substance is combined with the polymer solution. Stabilizer may be added, instead or also, to the polymer solution before combining with the ^' hydrophobic substance. The food product is provided by ^■ combining a second food ingredient with the aqueous dispersion of complex coaeervates.

In certain exemplary embodiments the food product is a beverage, e.g., a carbonated soda beverage. In certain embodiments the food product has a pj-i of 3,0 io ni l 7.0, e,g., a pH less than 3.5.

In another aspect, a method for preparing an aqueous dispersion of complex coaeervates is provided, comprising preparing a solution of either an anionic solution,, i.e., a solution of at least one anionic polymer, or a cabooic polymer, i.e., a solution of at least one oa ionie polymer, adding at least one hydrophobic substance to the polymer solution, high shear .mixing to form an emulsion, adding at least one oppositely charged -polymer to the emulsion, and high shear mixing to form aft aqueous dispersion of complex coaeervates. Water soluble antioxidant is added prior io forming the first emulsion. For example, antioxidant can be added to the polymer solution after or prior to adding the hydrophobic substance, but water soluble antioxidant can be added, also or instead, to the hydrophobic substance before the hydrophobic substance is added to the polymer solution. Optionally, stabiliser is included in the emulsion of complex coaeervates. For example, stabilizer may be added to the hydrophobic substance before the hydrophobic substance is combined with the polymer solution. Stabiliser may be added, instead or also, to the polymer solution before combining, with the hydrophobic substance.

In certain embodiments of the methods disclosed here for preparing an aqueous dispersion of complex coacervates. the at least one hydrophobic substance may he selected from lipids, water-insoluble vitamins, water-insoluble sterols, water- insoluble ilavonoids, flavors, and essential oils. In certain embodiments the at least one anionic polymer may be selected from guru arable, pectin, carrageenan, ghalti gum., xanthan gum, agar, modified starch, alginate, e&rhoxyl methyl cellulose (CMC), Q-200 (Nation l Starch) or the combination thereof in certain embodiments the at least one cationlc polymer may be selected from hydroiyxe whey protein, latuie arginate, poiyiysine, casein, or the combinations thereof. In certain exemplary embodiments an antioxidant is added to the anionic or cationie polymer solution prior to adding the hydrophobic substance, e.g., any one or snore of the antioxidants mentioned above. ^' !« certain exemplary embodiments stabilizer is added to the hydrophobic substance before adding the at least e anionic or -cation ic polymer, e.g., any one or more of the stabilizers mentioned above, in an exemplary embodiment the at least one hydrophobic substance is ooiega-3 fatty acid, the at least one anionic polymer is gum arable, and the at least one cationie polymer is whey protein, in another exemplary embodiment the at least one hydrophobic substance is. ome-ga-3 feft acid, the anionic polymer is gum arable, the cationie polymer is whey protein-, the antioxidant is vitamin and the stabilizer is sucrose ester containing triglycerides,

[0018] hi another aspect, a method is provided tor preparing food product comprising an aqueous dispersion of complex coaeervates. A polymer solution is prepared, specifically, either an anionic polymer solution, Le,, a solution of at least one anionic polymer, or a cationie polymer solution, i.e., a solution of at least one cationie polymer. At least one hydrophobic substance and water soluble -antioxidant is added to the polymer solution. High shear mixing forms an emulsion. At least one oppositely charged polymer is added to the emulsion. High shear mixing forms an aqueous dispersion of complex, coaeervates. The aqueous dispersion of complex coaeervates is combined with at least one other food ingredient to .form the food product. Water soluble antioxidan is added prio to forming the first emulsion. For example, antioxidant can be added to the polymer solution after or prior to adding the hydrophobic substance, but water soluble antioxidant can be added, also or instead, to the hydrophobic substance before the hydrophobic substance is added to the polymer solution. Optionally, stabilizer is included in the emulsion of complex coaeervates, For example, stabilizer may be added to the hydro hobic substance before the hydrophobic substance is combined with the polymer solution. Stabilizer may be added, instead or also, to the polymer solution before combining with the hydrophobic substance,

[0019] In at least certain exemplary embodiments the complex coaeervates disclosed here

(also referred to here in the alternative and interchangeable as oil-containing complex coaeervates, complex coaeervates containing hydrophobic substance, etc) and food products incorporating them as an ingredient have been found to have unanticipated, desirable properties. For example, certain such embodiments, the complex coacervates can remain ^' suspended w aqueous systems, e.g., beverages, beverage concentrates, etc., ot a surprisingly long period of time. In esrtain such embodiment the complex coacervates ears remain suspended in acidic aqueous systems, eg,, beverages, beverage concentrates,, etc., having a pM value less than p.H 5.0, and in some cases less than pH 4.0, and in some eases less than Η 3,5, for a surprisingly long period of time. Furthermore, it was found that In at least some embodiments the complex coacervates effectively protect the hydrophobic substance against oxidation and/or hydrolysis, etc.

These and other aspects, advantages and features of the present invention herein disclosed will become apparent through reference to the following detailed description. Furthermore, it is to be understood that the features of the various embodiments described herein are not mutually exclusive and exist in various combinations and permutations in other embodiments.

BRIEF DESCRIPTION OF THE DRAWINGS lit the drawings, like reference characters generally refer to the same parts throughout the different views. Also, the drawin is not necessarily to scale, emphasis instead generally being placed upon illustrating the principles of the invention. In the following description, various embodiments of the present invention: are described with reference to the following drawing, in which Figure I depicts a schematic of a eoaeervate complex exemplary of at least certain embodiments of those disclosed here,

DETAILED DESCRIPTION OF CERTAIN EMBODIMENTS

Various examples and embodiments of the inventive subject matter disclosed here are possible and will be apparent to the person of ordinar skill in the an, given the benefit of this disclosure. In this disclosure reference to "certain exemplary embodiments'" (and similar phrases) means that those embodimen s are merely non-limiting examples of the inventive subject matter and that there likely are other alternative embodiments which are not excluded. Unless otherwise indicated or nnless otherwise clear from the context i which it is described, alternative elements or features n the embodiments and examples below and in the Summary above are interchangeable with each other. That , an element described in one example may b interchanged or substituted for one or more corresponding elements described in another example. Similarly, optional or nonessential features disclosed in connectio with a particular embodiment or example should be understood to be disclosed for use In any other embodiment of the disclosed subject matter. More generally, the elements of the examples should be understood to be disclosed generally for use with other aspects and examples of the devices and methods disclosed herein. A: reference to a component or ingredient being operative, i .e., able to perform one or snore junctions, tasks and/or operations or the like, is Intended to mean that i can perform the expressly recited funciioniis), task(s) and/or operation(s) in at least certain embodiments, and ma well be operative to perform also one or more other functions, tasks and/or operations. While this disclosure includes specific examples, including presently preferred modes or embodiments, those skilled in the .art will appreciate that there are numerous variations and modifications within the spirit, and scope of the Invention: a set forth in the appended claims. Each word and phrase used in the claims is intended to include all its dictionary meanings consistent with its usage in this disclosure and/or with its technical and industry usage In any relevant technology area. Indefinite articles, such as and "an* and the definite article "tbe' ^* and other such words and phrases are used in the claims in the usual and traditional way in patents, to mean 'tat least one" or "one or ore. ^s" The word ' ^■ comprising" i used in the claims to have it traditional open-ended meaning, that is, to mea that the product or process defined by the claim may optionally also have additional features, elements, etc beyond those expressly recited.

As used here, an "aqueous solvent" i a solvent for the polymers and/or coacervates of the dispersion, that either (i) comprises water together with any other consumable (i.e., edible) solvent, e.g., comprising primarily (he,, at least SO vyl %} water, eg., at least 80 wi. % water, at least 90 wt. % water or at least 99 wt. % water, or in) consists essentially of water {e.g., potable spring water, distilled or purified water, tap water or the like), As used here, the term "high shear mixing" has it ordinary meaning to those skilled In the art. In the ease of the high shear mixing of the hydrophobic substance(s) wills the initial aqueous polymer solution, it means at least mixing si such speed(s) and/or force ievel(s) as are ef&eiive to form an emulsion of such ingredients, in the case oj the high shear mixing with the oppositely charged polymer, it -means at least mixing at such speed(s) and/or force level(s) as are effective to form the aqueous dispersion of complex eoaeervates.

[0024] As used here, the term "hydrophobic substance*" means either a single hydrophobic substance or multiple different hydrophobic substances, e.g., a mixture of hydrophobic substances. As noted above, the hydrophobic substance .may n some embodiments of the aqueous dispersion of complex eoaeervates be fish oil, seed oil, algae oil, seaweed oil or any combination of ^' lhem, As- used here, fish oil has its ordinary meaning and includes, at least any oily hydrophobic substance obtained from fish. Similarly, seed oil has its ordinary meaning and includes, at least any oily hydrophobic substance obtained from plant seeds, e.g., flax seed oil Algae oil includes at least any oily hydrophobic substance obtained .from algae. Seaweed oil includes at least any oily hydrophobic substance obtained from seaweed.

[0025] As used here, the term ''clouding agent' ⁵ has its ordinary meaning to those skilled in the art. n general, it means a beverage ingredient that provides cloudiness or opacity or the like to the beverage. It is an advantage of at least certain beverages in accordance with this disclosure, that are intended to be clouded or non-clear, that the dispersion of complex eoaeervates can. provide the desired clouding effect Thus, in such embodiments the cost and complexity of adding a separate clouding agent is advantageously avoided. It is an advantage of at least certain beverages in accordance with this disclosure,, thai the cost and complexity of a weighting agent is -advantageously avoided. That is, In at least certain embodiments the complex eoaeervates remain horaogenousiy dispersed or suspended iu the beverage without a weighting agent.

[0026] As used here, the term "weighting agent ^" ' has Its ord nary meaning t those skilled in the art In general it means an ingredient combined with a second Ingredient in a beverage to aid in keeping such second ingredient homogenousiy dispersed or suspended in the beverage. [0027] As used here, the term '"natural i edie t ^" means an ingredient thai s natura as that term is defined b the applicable regulations of the Food and Drug Administration of the government of the United Slates of America on the■ effective tiling date (i.e., the priority date) of this application, to s me case, reference Is made to ¾ least one ^' " of a particular ingredient, such as at least one hydrophobic substance or at least one antioxidant or at least one cationk polymer, i all such eases, th term "at least one' ^' Is used to emphasize that one or mo s; such species may be used. Such uses are not intended to mean, ami should not be construed as implying, thai a reference elsewhere to any such ingredient without the prefatory "a least one" means one and only oae species of such ingredient,

[0028] As used herein, "complex eoacervate" is defined as an identifiable discrete particle containing one or more hydrophobic substances, e.g., oil. water-insoluble vj lamina, flavors, etc., that are enveloped by a shell comprising, at least two oppositely charged polymers (that is, caiionic polymers of at least one type and anionic polymers of at least one type) that substantially coats and protects the particles- of hydrophobic substance from hydrolysis, oxidation, and degradation. Suitable polymers Include not only traditional polymers, but also oligomers and the like. ^' In certain exemplary embodiments, the complex coac rvaies are substantially n on -agglomerated, but comprise a single shell encapsulating a single eore. Fig. I shows an exemplary, simplified complex coacervate having g hydrophobic substance, e.g,, fish oil or purified or concentrated omega 3 fatty acids in an inner shell or layer formed primarily by anionic polymer, and an outer shell or layer formed primarily by eationie polymer,

[0029] As used herein, a "hydrophobic substance" refers to a water immiscible material such as an oil, a lipid, a water-Insoluble vitamin (e.g. rotoeopherol), a water- Insoluble sterol, a water-insoluble fiavonoid, a flavor or an essentia! oil. The oil employed: in accordance with the present invention can be solid, a liquid or a mixture of both.

[80301 As used herein a "lipid ^' " encompasses any substance that contains one or more fatty aeid residues, including free fatty acids. Thus, the term "lipid" encompasses, for instance, triglycerides.: dlglycendes, monoglyeerides, free fatty acids, phospholipids or a combination of any of them, [0031] As sed herein a '"tatty acid" encompasses fee fatty acids as well as fatty acid residues. Whenever reference is marie herein to a weight percentage of tatty acids, this weight percentage includes free tatt acids as well as fa acid residues (e.g. fatty acid residues cmnained in triglycerides). Farther, as used herein a "polyunsaturated fatty acid" (PUPA) encompasse any fatty acid containin 2 or more doable bonds in the carbon chain,.

[0032] Aspects of the edible delivery systems disclosed here for hydrophobic subs ances relate to complex coacervates. The delivery systems provide a stable composition .suitable for inclusion in food products. That is. the complex coacervates i at least certain embodiments of the delivery systems are sufficiently stable for shell - storage prior to use in food, e.g., for storage as long as 3 months, or even months prior to use in making food products. In at least certain embodiments,, acidic food products comprising the complex coacervates are shelf- storage for storage as Jong as 3 months, or even 9 months prior to consumption. The complex coacervas.es can reduce or eliminate the unpleasant taste and odor of many hydrophobic substances, such as fish oil, and reduce degradation, e.g, by oxidation or hydrolysis, of some otherwise unstable hydrophobic substances. The complex coacervates may be incorporated into a food product associated with health benefits, ot example orange juice, dairy, to provide enhanced nutritional value. Additionally, the complex coacervates may be incorporated into other food products, tor example carbonated soft drinks. By encapsulating such hydrophobic substances in complex coacervates, possible negative visual and physical changes to the food product may be reduced o avoided during a storage period. T he resultin food product is appealin to the consumer, as well as being stable and having an adequate shelf Hie.

[0033) in certain exemplary embodiments, complex coacervates are provided i an aqueous dispersion. As used herein, an "aqueous dispersion" is defined as particles distributed throughout a liquid water medium, e.g., as a suspension, a colloid, an emulsion, a sol, etc. The liquid water medium may be pure wate or may he a m ixture of water with at least one water-mi scibie solvent, such as, for example, eiha.no.! or other alcohols, propylene glycol, glycerin etc. fn certain exemplary embodiments, there may be a substantial concentration of water- misoibie sol ent in d aqueous dispersion of the complex eoacervates, such s. between about 1 % and about 20% by volume, for exam le 5%, 10%, or 15%. la other exemplary embodiments, the complex eoacervates are diluted into- a food product wherein the concentration of waternnisclble solven is negligible, la ther exemplary enmodimems, the complex eoacervates arc -combined with one or m e solid food ingredients, wherein there is little or rso tree water, e.g., a snack bar, etc.

[0034] In certain exemplary embodiments an aqueous solution is prepared comprising at least one anionic polymer. The t least one anionic polymer comprises, for exampie, guru arable, modified starches, pectin, Q-20Q* ca rageenau, alginate, xanihan gum, modified celluloses, earboxymelhy!ecllidose, gum acacia, gum ghat.il gum karaym gum tragaeanth, locust bean gum, guar gum, psyllium seed guru, quince seed gum,, larch gum- (arabinogalactans), straetan gum, agar, inrcellaran, gellan gam, or a combination of any of them. In an exemplary embodiment se anionic polymer comprises gum arabic, in certai embodiments the solution of at least one anionic polymer comprises- .a solution of gum arabic. In certain exemplary embodiments, the solution of the at least one anionic polymer i subjected to high shear mixing, In certain embodiments the high shear mixing amy occur for 2-5 minutes at a temperature maintained within the range of 5 °C to 25 X ^' .

[0035] In certain exemplary embodiments at least one hydrophobic substance is added to the solution of the at least one anionic polymer under high shear mixing at a temperature be ween 5-25- °C, followed by adding whey protein io form an oil-in - w ter eoacervate complex, -emulsion. Subsequently, the coaeervate emulsion is homogenized, in -certain exemplary embodiments the coaeervate emulsion is homogenized at a pressure maintained within the range of 3000-4500 psi. in certain exemplar embodiments the coaeervate emulsion i homogenized at 10-30 °C. In certain exemplary embodiment the coaeervate emulsion is homogenized tor 1 -2 passes to form a fine,, homogeneou emulsion. The final coaeervate emulsion contains, e.g., 3-15 t. % hydrophobic substance. In certain embodiments the hydrophobic substance Is, for example, an oil droplet. In exemplary embodiments the oh droplet is a lipophilic nu r ent e.g„ fish oil or omega~3 fatty acids o a water- in so I able flavorani

[8036] In certain exemplary embodiments, the lipoph lic nutrients include fat soluble vitamins, (e.g., vitamins A, D, E, and K), tocotrienols, earotenoids, xanthophyils, (e.g., lyeopene, lutein,, asiaxanthin, and zcazantoin), fet-solu ^' bfe nutraceuticals including phytostcrols, stanois and esters thereof j Coenzyme QI C and ubiquinol, hydrophobic amino acids and peptides, essential oils and extracts, and atty acids. Fatty acids may include, for example, conjugated !noienic acid (CLAY, omega-6 fatty acids, an omega-3 fatty acids. Suitable omega~3 fatty acids include, e.g., short-chain omega-3 fatty acids such as alpha-lmo!emc acid (ALA), whic-h are derived from pfant sources, ibr example flaxseed, and long-chain omega-3- atty acids such as eieosapentaenoio acid (EPA) and docosahexaenoic acid (DIIA). The long-chain omega-3 fatty acids cast be derived from, ibr example, marine or fish oils. Such oils can be extracted from various types of fish or marine animals, such as anchovies, capeliti, cod, herring, mackerel menhaden, salmon, sardines, shark and tuna, or from marine vegetation, such as micro-algae, or a combination of any of them. Other sources of omega-3 fatty acids include liver and brain tissue and

[00371 In certain exemplary embodiments, the water-msaiuble flavorant is any substance that provides a desired flavor to a food or beverage product, which doe not substantially dissolve in water (e.g., non-polar, hydrophobic substances such as lipids, ti ts, oils. etc.). The flavorant may be a liquid, gel, colloid, or particulate solid, e.g., an oil, an extract, an oleoresin, or the like. Exemplary water- insoluble flavorants include, but are not limited to, citrus oils and extracts, e.g. orange oil, lemon oil, grapefruit oil, lime oil, citral and hmooene, nut oils and extracts, e.g. almond oil, hazelnut oil and peanut oil, other fruit oils and extracts, e.g. cherry oil, apple oil and strawberry oil, botanical oils and extracts, e.g., coffee oil mint oil vanilla oil, ami combinations of any of them.

[0038] In certain ^' embodiments a water soluble antioxidant is added to- the solution of the anionic polymer prior to the addition of the at least one hydrophobic substance. In certain embodiments the water soluble antioxidant may be selected from, e.g., plant derived antioxidants, such as those derived from blackberries, water soluble polyphenols, vitamin C. o combinations thereof. In an exemplary embodiment the antioxidant is vitamin G, in certain embodiments a stabilizer is added to the emulsion containing the at least one hydrophobic substance and the at least one anionic pol mer before the at least one oppositely charged polymer is added. The sta lizer may be selected item sucrose ester, triglycerides, lecithin, ester gum, and combinations of any of them. In an exemplary embodiment the stabilizer is sucrose ester containing triglycerides.

In certain exemplary embodiments at least one c&tiomc polymer Is added to the emulsion containing the at least one hydrophobic substance and the at least one anionic polymer, and in alternative etobod ononis, an antioxidant and/or a stabilizer. The final coacervate emulsion may contain, for example, 0.05- I t) wt% caiionic polymer. The mixture of the at least one caiionic polymer and the emulsion containing the at least one .hydrophobic: substance and the at least one anionic polymer c n be homogenized using high pressure to form an. aqueous solution of complex eoaoervates. The homogenization proceeds, for example, at 3000 to 4500 psi for i -2 passes. The at least one caiionic polymer comprises, for example, proteins such as dairy proteins, including whey proteins, caseins and fractions thereof; gelatin, coos zein protein, bovine scram albumin, egg albumin, grain protein extracts, e.g. protein f om wheat, barley, rye, oats, etc., vegetable proteins, miorobiui proteins ehnosan, legume proteins, proteins from tree nuts, proteins from ground nuts, hydrolyzed protein, iauric arginaie, poly!ysiue and the like, or combinations of any of them. In an exemplary embodiment the eafionic polymer is whe protein. In certain ^. embodiments whey protein may be selected from beta-iactoglobulifi, alpha-lactalbumin whey protein isolate (WF!), whey protein concentrated (WPC), hydrolyzed protein, iauric arginate, polylysme or combinations thereof Beta-lactoglobuhn provides good performance and good emulsion stability in certain embodiments, Beta-lactoglobulln is the major whey protein of ruminant species, its amino-acid sequence and 3 -dimensional structure ean efficiently bind small hydrophobic moleeuie such a omega-3 fatt acid, resulting in good protection against hydrolysis and oxidation. [0041 ] In certain embodiments; the complex coacervate have a negative zeta potential, thai is, the outside of the complex eoaeervate shell ds¾ ¼ s a net negative charge. In certain exemplary embodiments the shell includes a net positive charged (catlonic} polymer and a net negative charged (anionic) polymer. It is currently believed that the net charge of each polymer is dependent on the pll of the environment and the isoelectric point of each polymer, which is in turn dependent on the density of ionizah!e groups m each polymer and the p a values of those groups. Thus, disclosure here of complex coacervates comprising cationle and anionic polymers refers to the charge of the polymers in the environment or reaction conditions used for formation of the complex coacervates. Complex coacervates of the type used here are presently understood to be .stabilized at least in part by the electrostatic attraction between the oppositely charged polymers,

[0042] In certain exemplary embodiments, the complex coacervates comprise, for example, 3-15 wt.% of the at least one hydrophobic substance; 5-30 wt.% of the at least one anionic polymer; and 0.1 -10 of the ai least one catlonic polymer. In alternative embodiments, the complex coacervates comprise, for example, 3-1 · f.% of the at least one hydrophobic substance; 0,05-5 wt. of the antioxidant: 5- 30 wt.% of the at least one of the anionic poly mer; 0. 1 - 10 wt.% of the ai least one of the catlonic polymer; and 0.1 -5 wt,% of the stabiliser.

[0043] in certain exemplary embodiments, the oil droplets contain, for example, at least wt.% or, alternatively lis wt%, of one or more polyunsaturated fatty acids selected front oraega-3 fatty acids, omega-6 fatty aeids and combinations of any of them. In certain embodiments, the one or more polyunsaturated tatty acids contain A LA, DMA, EPA, CIA, and combinations of any of them, in alternative embodiments, the oil droplets contain, for example, at least 50 wt.%, at. least 70 wt.%., or at least 80 wt.% of lipids,

[0044] In certain exemplary embodiments, the particle size of complex coacervates of the present invention has an average diameter in the range of, for example, 0.3- 1 .2 am. in certain embodiments, the oil droplets in the complex coacervates have a diameter in the range of, for example, 1.0 too or 3.0 pm. |0045] Is certain exemplary embodiments, the aqueous dispersion of the present invention ma contain other dispersed components in addition to the complex coaeervates, in certain embodiments, the dispersion contains less than. 20 wt.% of one or more dispersed edible components, including the dispersed complex coaeervates.

[0046] in certain exemplar embodiments, he complex coaeervates are not substantially additionally stabilized, for example by .substantial, gelling or substantial hardening of the complex coaecrvates.

[0047] hi certain exemplary embodiments, the anoeous dispersion of complex coacervates is maintained as an aqueous dispersion. In alternative e m od i meets, the aqueous dispersion of complex coacervates is, for example, spray dried, freeze dried, drum dried,, or bed dried. If maintained as an aqueous dispersion, in certain embodiments, the aqueous dispersion of complex coacervates is treated to protect from microbiological growth. In certain embodiments, the aqueous dispersion of complex coacervates is, tor example, pasteurized, aseptioaliy packaged, treated with chemical preservatives, eg., ben oatcs, sorbates, etc., treated with acid, e.g., citric acid, phosphoric acid, etc., treated at high temperature* and/or carbonated. In an exemplar embodiment, the aqueous dispersion of complex coacervates has minimized contact with air during production, is pasteurized after production, and is stored in a refrigerator with limited contact with light,

Γ00 8] In certain exemplary embodiments, a desired amount of hydrophobic substance in the form of the above-described complex coacervates is included in a food product. The amount of complex coacervates, and hence the amount of hydrophobic substance Included in the food product, may vary depending, on the application and desited taste and nutrition characteristic of the food product. The complex coacervates may be added ¹ to the food product in any number of ways, as would be appreciated by those of ordinary skill in the art given the benefit of this disclosure. In certain exemplary embodiments, the complex coacervates are sufficiently m ixed in the food product to provide a substantially uniform distribution, for example a stable dispersion. Mixing should be accomplished such that the complex coacervates are not destroyed. If the complex coacervates are destroyed, oxidation of the hydrophobic substance may result. The mixer(s) can be selected for a specific application based, at (east m part, on the type and arnou.nl of Ingredients used, the viscosity of the ingredients used, Us amount of product to be produced, tfee ifow ra e, and the sensitivity of ingredients, such as the complex eoacervates, to .shear forces or shear stress.

10049] Encapsulation of hydrophobic substances using the above-described complex eoacervates stabilizes the hydrophobic- substance by protecting it from degradation by, tot e-xamp!e,. oxidation and/or hydrolysis. When included in an acidic food product, the com l x eoacervates can provide a stable dispersion of hydrophobic substances over the shelf life of the food product. Factors that may affect the shelf-life of the complex eoacervates include the level of processing the product undergoes, the type of packaging, and the material used for packaging the product. Additional factors that may affect the shelf life of the product include, for -example, the nature of the base formula (e.g., an acidic beverage sweetened with sugar has a longer shei lfe than an acidic beverage sweetened with aspartame) and environmental conditions (e.g., exposure to high temperatures and sunlight is deleterious to ready-to-drink beverages),

[0050] in certain: exemplary embodiments, the food product is a beverage product, in certain embodiments, the beverage products include ready-to-drirsk beverages, beverage concentrates, syrups, .shelf-stable beverages, refrigerated- beverages, frozen beverages, and the like. In exemplary embodiments, the beverage product is acidic, e.g. having a pH within the range below about pH 5.0, in. certain exemplary embodiments, a pH value within the- range of abou t pH 1 .0 to about pW 4.5, or in certain exemplary embodiments, a pfi value within the range of about pH 1 ,5 to about pfi 3..S, In an exemplary embodiment the beverage product has a pH of 3.0, Beverage products ^■ include, but are not limited to, e.g., carbonated and non-carbonated soft drinks, fountain beverages, liquid concentrates, fruit juice and fruit juice-flavored drinks, sporis drinks, energy drinks, fortified/enhanced water drinks, soy drinks, vegetable drinks, grain-based drinks (e.g, raait beverages), fermented drinks (e.g,, yogurt and kefir) coffee beverages, tea beverages, dairy beverages, and .mixtures thereof Exemplary fhnt juice sources include citrus fruit, e.g. orange, grapefruit, lemon and lime, berry, e.g, cranberry, raspberry, blueberry and strawberry, apple, grape, pineapple, prune, pear, peach, cherry, mango, and pomegranate. Beverage p oduc s include hoUic. can, and carton products and fountain syrup applications,

[005 II Certain embodiments of other food products include fermented food products, yogurt, sour cream, cheese, salsa, ranch dip, fruit sauces, fruit, jellies, fon jams, fruit preserves, and the lite. In certain exemplary embodiments, the food produci is acidic, e.g. having a t value within the range below about pH 5,0, in certain exemplary embodiments, a pH value within the range of about pH i .O to about pi t 4.¾, or in certain exemplar? embodiments, a. pH value within the range of about pH 1.5 to about pH 3,8. In an exemplary ^' embodiment the food product has a pi l. of 3,0.

[0052] The food product may optionally include other additional ingredients. In certain embodiments, additional ingredients may include, for example, vitamins, minerals-, sweeteners, water-soluble flavorants, colorings, thickeners, emulsifkrs, aeldulants, electrolytes, antifbarmng agents, proteins, carbohydrates, preservatives, wa er-miscible fiavorants, edible particulates, and mixtures. thereof, in certain embodiments, other ingredients ate also contemplated. In exemplary embodiments, the ingredients can be added at various points during processing, including before or after pasteurization, and before or after addition of the complex coacervates.

[0053] In at least certain exemplary embodiments, food products disclosed here may be pasteurized. The pasteurization process may include, for example, ultra high temperature (UHT) treatment and/or high temperature-short time (HTSTj treatment. The- UHT treatment includes subjecting the food or beverage product to high temperatures, such as by direet steam injection o steam infusion, or by indirect heating in a heat exchanger. Generally, after the product is pasteurized, the product can be cooled as required by the particular product composition eonfiguration and/or the package filling application. For example, in one embodiment, the food or beverage product is subjected to healing to about 1 S5T (8S ^' - ^' C) to about 250*F (121 *0 tor a short period of time, for example, about 1 to 60 seconds, then cooled quickly to about 36 ^¾ F (2.2°C) -i .' W ($ ^» €} tor refrigerated products, to ambient temperature for shelf stable or refrigerated products, and to about 185°F (S5 ^':' Ci +/- 10°F (5H?j for hot-fill applications for shelf-stable products, The pasteurization process is typically conducted in a closed system, so as not to expose the food product to atmosphere or other possible sources of contamina ion, in alternative embodiments.; other pasteurization or sterilization techniques may also be useful, sited as. for example, aseptic or retort processing. In ad ition multiple pastsurtzatioa processes may be carried out in series or parallel, as necessitated by the food product or ingredients.

[0054] Food products may, in addition, he post processed. In exemplary embodiments, post processing is typically carried out following addition of die complex coacervates. Post processing can Include, tor example, cooling the product solution and filling it Into a container tor packaging and shipping. In certain embodiments, post processing, ma also include deaeration of the food product to less than 4,0 ppm oxygen, preferably less than 2.0 ppm and more preferably less than 1 ,0 ppm oxygen. In alternative embodiments deaeration and other post processing tasks -may be carried out prior to processing, prior to pasteurization, prior to mixing with the complex eoaeervaies and/or at the same time as adding the complex coacervates. In addition, in certain embodiments, an inert gas (e.g., nitrogen or argon) headspace may he maintained during the intermediary processing of the product and final packaging.: AdditionaMy/altematively, an oxygen or U V radiation barriers and/or oxygen scavengers could be used In the final packaging.

(0055] ^' The following examples are specific embodiments of the present invention, but are not intended to limit it.

EXAMPLES

L: m .±

To 225 g gum arable solution {20%} 2 g vitamin C was added. Fish oil 15 g (30% EPA/DHA) was added and emulsified at {{1-25 "C under high shear mixing to form an oii-in-water emulsion. Subsequently, 60 g o-f MaetogJ foulm (20%) solution was added slowly to form a coace.rva.te complex emulsion at pH 3-5. The eoaeervate .emulsion was further mixed for 2 minutes, and then homogenized by 1-3 pass under 3000-4500 psi. The eoaeervate emulsion was dispersed in the beverage shown in Table 1 , below, to make an isotonic beverage containing omega-3 £ish oil, ϊ% pi! w s about 2.9 T he pH range of the resultant isotonic beverage may be about 2.5-4,5,

To 225 g gura arable solution (20%) 1 ,5 g itamin C was added. Fish oil 1 5 g (22% BPA/DHA) containing dissolved 9 g sucrose ester (SATB- CT) was added and emulsified at 10-25 °€ under high shear mixing to form an oil-in- water emulsion. Subsequently, 60 g of beta-iaetoglobulm (5%) solution was added slowly t form coacervate complex emulsion at p 3-5, The coacervate emulsion was further mixed for 2 ^' .minutes and then homogenized by 1 -2 pass under 3000-450 psi The coacervate emulsion was dispersed in the beverage shown in Table 2, below, to make an isotonic beverage containing omega-3 fish oil. The pi i was about 2.9. The pfl range of the resultant Isotonic beverage ma foe about 2.5-4.5. ble 2

Total 100.000%

Example

To- 225 g gum arable solution (20%) 2 g vitamin C was added. Fish oil .15 g (22% EPA/DHA) containing di ss lved 10 g sucrose ester (SAIB -MCT) wa added and emu! si tied at 10-25 ° under high shear mixing to form an oil-imwater emulsion. Subsequently, 60 g of beta- !actogiobuiln (1 1 %) solution, as added slowly to form coaeervsie complex emulsion at pl l 3-5. The eoacervate emulsion was further mixed for 2 mmuies ^' and then homogenized by 1 -2 pass under 3000-4500 psl The eoacervate emulsion was dispersed in the beverage shown in Table 3, below, to make an isotonic beverage containing omega-3 fish oil. The pl l was about 2.9. The pH range of the resultant isotonic beverage may be about 2,5-4,5.

To 225 g gum arable solution (20%) 2 g vitamin C was added. ish oil 25,4 g (22% EPA DHA) dissolved i 17 g suerose ester (SAIB-MCT) was added and emulsified at 10-25 °C under high shear mixing to form an oil-inwvater emulsion. Subsequently, 102 g of beta- laetogiobulin ( 1 1 %) solution was added slowl to form coaeervate complex emulsion at p ^' B 3-5. The coacervate emulsion was further mixed for 2 minutes nd then; homogenized by 1 -2 pass under 3000-4500 psi. The coacervate emulsion was dispersed in the beverage shown n Table 4, below, to make an isotonic beverage containing omega~3 fish oil . The pl i was about 2 0. The pH range of the resultant isotonic beverage may be about 2.5 -4,5.

J b-J

Iftgrf ^' idi t kmauni

Water 95.50%

Dr Sucrose 1.90%

Salt Blend OJ 1 %

Citric Acid 0.27%

Mango Flavor 0, 100%

Yellow #6 Color 10% solution 0.060%:

Coacervate Emulsion 0,89%

Reb A 0,015%

Vitamin C (Ascorbic Acid) 0.105%

Erythritoi 0.90%

Total 100.000%

To 225 g um arable solution (20%) 2 g vitamin C was added. Fish oil 15 g (22% EPA/DHA s containing dissolved 2 g ester gum was added and emulsified at 10-25 "C trader high shear mixin to form an oii-io-water emulsion. Subsequently, 35 g of beta-iactoglobuhn (10%) solution was added slowly to form coacervate complex emulsion at pH 3- 5, The coaeervate emulsion was further mixed for 2 minutes and then homogenized by 1 -2 pass -under 3000- 4 _. 50.0 psi. The coacervate emulsion was dispersed in the beverage shown in ^' Table 5, below, to make an: isotonic beverage containing omega- 3 fish oil. The pH was about 2>9- The pl-i range of the resultant isotonic beverage may be about 2.5-4.5<

Table 5

Salt Blend 0.1 1 %

EM $k.6.

To 70 g _. solution of beia-iactoglobu!in (20%) containing 3 g ascorbic acid, fish oii I S g (30% EPA/ HA) was added and emulsified at 10-25 °C under high shear mixing to form an oibiiv water emulsion. Subsequently, 225 g solutio of gym arable with 3 g dissolved ascorbic acid was added slowly under high shear mixing, to form a coacsrvaie complex emulsion at pB 3-5. Tire coacsrvaie emulsion was timber mixed for 2 rn mates- and then homogenized by 1 -2 pass under 3000- 500 psi. The coacsrvaie emulsion was added to the beverage and dispersed in the beverage.- Additional ingredients were added in the concentrations (w/w) listed below to make an isotonic beverage containing omega-3- fish oil The pH was about 2.9, The pH range of the resultant isotonic be verage may be about 2 ,5 -4,5.

Table 6.

To 225 g am arable solution (20%) with dissolved 6 g vitamin C fish oil 1.5 g (30% BF.A DHA) was added and emulsified at 1.0-2S- °C under high shear mixing to form ^' an oil-in- water emulsion. Subsequently, 60 g solution, of whey protein concentrate (20%) was added slowly to form coaeervate complex emulsion ¾t ^' p.H 3-5 ^' . The coaeervate emulsion was further mixed for 2 minutes and then homogenized by 1 -2 pass under 3000-4500 ^' psi. The coaeervate emulsion was added to the beverage and dispersed in the beverage. Additional ingredients were added in the -concentrations (w/w) listed below to make an isotonic beverage containing omega-3 fish oil. The pH was about 2.9. The pH -range of the resultant isotonic beverage may be about 2.5-4,5.

Example 8

To 225 g gum arable solution (20%> with dissolved b g vitamin € fish oil I S g (30% EPA/DMA.) was added and emulsified at 10-25 °C under high shear mixing to f rm an oii-in- watet emulsion, Subsequently, 60 g solution of hydrolyxed whey protein (20%) was added slowly to form, coaeervate complex emulsion at pH 3-5. The coaeervate emulsion was bather mixed lor 2 minutes and then homogenized by 1 -2 pass, under 3000-4500 psi. The coaeervate emulsion was added to the beverage and dispersed in the beverage. Additional ingredients were added in the concentrations (w/w) listed be w to make an isotonic beverage containing omega-3 is ^' h oil. The pH was about 2.9, The pl i range of the resultant isotonic beverage ma be about 2.5 -4.5.

Table 8.

Am tnv

!x¾gredkmi (% by wt)

Water 95.55%

Dry Sucrose 1.96%

Salt Blend 0, 11%

Citric Acid 0.27%

Mango Flavor 0.100%

Yellow #6 Color 10% solution 0.060%

Coacervate Emulsion 0.93%

Reb A 0.0 5%

Vitamin C (Ascorbic Acid) 0. 105%

Erylhriiot 0.90%

Total 100.000%

To 225 g gum arable solution (20%) 2 g vitamin C was added. Fish oil 15 g (22% EP >HA wa added and emulsified at 10-25 C «¾isr high sheaf mixing to form an oil-in- water emulsion. Subsequently. 60 g of be a-iactegiobalm (20%) solution wa added slowly t form, eoae-ervate complex emulsion at pB 3-5. The coaoefvate emulsion was further mixed for 2 minutes and then homogenized by i~2 pass under 3000-1500 psi. The coacervate emulsion dispersed in whey protein, svith other ingredients in the concentrations (wwv) listed in Table 6, below, to make a dairy product containing omega-3 fish oil. The pB was about 3.5 and 7.0.

To 225 g gum arable solution (20%) 1.5 g vitamin C was added. Fish oil 15 g (30% EPA/OHA) containing dissolved 9 g canoia oil was added and emulsified at 10-25 °C nodes- high shear .mixing t form, an oil-m- ater emuis ^' ion. Subsequently, 60 g of beia~laelogloi:mlin (5%) solution was added slowly to form coacervsie complex emulsion at pll 3-5. The coaeervate emulsion was .further mi ed tor 2 minutes and then homogenized by 1-2 pass under 3000-4500 psi. The coacerv&ie errmlsion was dispersed in beverage wdh ingredients in the concentrations (w w> listed in Table 7 _> below, to make an isotonic beverage containing omega-3 fish oil. The pl l was about 2.9. The pH range of the restdtant isotonic beverage may be about 2.5-4,5.

Table 10

Mgredkmi Asaomrt

Water 95.56%

l ry Sucrose 1.96%

Salt Blend 0.1 1 %

Citric Acid 0.27%

Mango Flavor 0.100%

Yellow H Color 10% solution 0,060%

Coace ^' rv ie Emu i.siou 0.92%

Rsb A 0.015%

Vitamin. C ( Ascorbic Acid) 0.105%

.Erythr&of 0,90%

Total 100,000%

E nlBl jj.

To 225 g gum arable solution (20%) 3 g vitamin C was added. Fish oil 15 g (22% EPA/DHA) containing dissolved 9 g palm oil was added and emulsified at 10-25 under high shear mixing; to form an oil-in-water emulsion. Subsequently, 60 g solution of beta-factogiobulin (5%) was added slowly to form coaeervate complex emulsion at pH 3-5. ^' The coaeervate emulsion was further mixed for 2 minute and .then homogenized by 1 -2 pass under 3000- 4500 psi. The coaeervate emulsion was dispersed in a beverage with ingredients ^' in the concentrations (w w) tisred i Table T below, to make an isotonic beverage containing omega--3 fish ell The pH was b ui 2.9. The pH range of th resultant isotonic beverage may be about 2.5-4.5.

T bkjj _.

To 75 g gum arabie solution. (20%) 0,3 g vitamin C was added. Fish oil 7 g (22% EPA/DMA) containing dissolved 3 g SAiB- CT and 0, 19 g butyla ed hydroxytoiuene was added and emulsified at 1.0-25 ^* 'C unde high shear mixing to form an oU-in-water emulsion .- Subsequently, 20 g solution of beta-lactoglobutin ( 10%) was added slowly to form coaeervate complex emulsion a.t pH 3-5. The coaeervate emulsion was further ynteed for 2 minutes and tben homogenized by 1 -2 pass under 3-000-4500 psi. The coaeervaie emulsion was dispersed in a beverage with ingredients ^' in the concentrations ^' (w/w) listed in ^' fable 9, below, io make an isotonic beverage containing omega~3 fish oil. The pH was about 2.9. The pH range of the resultant isotonic beverage may be about 2.5-4.5.

Table 12

To 225 g gum arable solution ^' (20%) fish oil 1 g (22% EPA/DBA) containing dissolved 9 g SAIB-MCT was added, The mixture was emulsified at 10-25 ^f! C under high shear mixing to term an osl- -water emulsion. Subsequently, 60 g solution (5%) of whey protein isolate WPl) was added slowly is form coacervate comple emulsion si pH 5-5, The coacervate emulsion was further mixed for 2 .minutes and the homogenized by 1-2 pass under 5000- 4500 psi. The coacervate emulsion was dispersed in a beverag with ingredients in. the concentrations (w/ ) listed in Table 9, below, to mate an Isotonic beverage containin omega-3 fish oil. The Η was about 2.9, The pl:l range of the resultant isotonic beverage may be about 2.3-4,5, ableJ _. 3

The stability of the products made in Examples 1 -10 was tested. The results are shown in Tables A and B, below. Table A, Stability of Ome-ga-3 Fish Oil Severage

Ex m le Stability (70-75 Ί Stability (90 °F)

1 at least 2 months ( so fish odor and taste) at least 1 month ( no fish

odor and taste)

a at least 2· months ( no fish odor and taste) at least 1 month ( no fish

odor and taste)

3 at least 2 months ( no fish odor and taste) at least 1 month ( no fish

odor and taste)

4 at least 2 months ( no fish odor and taste) at least 1 month ( no fish

odor and taste)

5 at least 2 months ( no fish odor and taste) at least 1 month ( no fish

odor and tas e)

6 at least 2 months ( no fish odor and taste) at least 1 month ( no fish

odor and taste}

7 at least 2 months ( no fsh odor arsd taste) at least i month ( no fish

odor and taste)

•S ■at least 2 months ( no fish odor and taste) at least 1 month ( no fish

·. odor and taste .) :

Table B, Stability of Omega- J Fish Oil in Dairy Products

Example Sta ility (70-75 °F) ! Stability (90 F)

9 (smoothie, pH 3.5 at least 1 month (no fish odor and 1 at least 1 month (no fish odor taste) 1 and taste)

9 (shake, ni l 7,0) at least 1 month (no fi h -odor and j at least 1 month (no fish- odor taste) j and taste)

The invention has been described with reference to the preferred embodiments. Ohvions!y, modifications and alterations will oceur to others upon reading and understanding the preceding detailed description. It is intended that the invention be construed as including ail such modifications and alterations insofar as they come within the scope of the appended claims or the equi valents thereo