Oil-in-water emulsion stabilization comprising sweet corn flour
The technology disclosed in this specification relates to oil-in-water emulsions comprising sweet corn flour. In various embodiments, these oil-in-water emulsions also comprise a pulse protein. Also disclosed is an emulsifier composition comprising pulse protein and sweet corn flour, which can be us...
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| creator | NGUYEN QUOC MELLOR KEVIN |
| description | The technology disclosed in this specification relates to oil-in-water emulsions comprising sweet corn flour. In various embodiments, these oil-in-water emulsions also comprise a pulse protein. Also disclosed is an emulsifier composition comprising pulse protein and sweet corn flour, which can be used in liquid or powdered form to obtain an oil-in-water emulsion. Embodiments of the disclosed oil-in-water emulsion prevent separation of oil and water, as measured by changes in oil droplet size over time, are stable for a long period of time.
本说明书中公开的技术涉及包含甜玉米粉的水包油乳液。在各种实施方案中，这些水包油乳液还包含豆类蛋白。还公开了包含豆类蛋白和甜玉米粉的乳化剂组合物，其可以液体或粉状形式使用以获得水包油乳液。如通过油滴尺寸随时间的改变所测量的，所公开的水包油乳液的实施方案防止油和水的分离是长期稳定的。 |
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本说明书中公开的技术涉及包含甜玉米粉的水包油乳液。在各种实施方案中，这些水包油乳液还包含豆类蛋白。还公开了包含豆类蛋白和甜玉米粉的乳化剂组合物，其可以液体或粉状形式使用以获得水包油乳液。如通过油滴尺寸随时间的改变所测量的，所公开的水包油乳液的实施方案防止油和水的分离是长期稳定的。</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240416&DB=EPODOC&CC=CN&NR=117897057A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240416&DB=EPODOC&CC=CN&NR=117897057A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>NGUYEN QUOC</creatorcontrib><creatorcontrib>MELLOR KEVIN</creatorcontrib><title>Oil-in-water emulsion stabilization comprising sweet corn flour</title><description>The technology disclosed in this specification relates to oil-in-water emulsions comprising sweet corn flour. In various embodiments, these oil-in-water emulsions also comprise a pulse protein. Also disclosed is an emulsifier composition comprising pulse protein and sweet corn flour, which can be used in liquid or powdered form to obtain an oil-in-water emulsion. Embodiments of the disclosed oil-in-water emulsion prevent separation of oil and water, as measured by changes in oil droplet size over time, are stable for a long period of time.
本说明书中公开的技术涉及包含甜玉米粉的水包油乳液。在各种实施方案中，这些水包油乳液还包含豆类蛋白。还公开了包含豆类蛋白和甜玉米粉的乳化剂组合物，其可以液体或粉状形式使用以获得水包油乳液。如通过油滴尺寸随时间的改变所测量的，所公开的水包油乳液的实施方案防止油和水的分离是长期稳定的。</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLD3z8zRzczTLU8sSS1SSM0tzSnOzM9TKC5JTMrMyaxKLAHxkvNzC4oyizPz0hWKy1NTS4ACRXkKaTn5pUU8DKxpiTnFqbxQmptB0c01xNlDN7UgPz61uCAxOTUvtSTe2c_Q0NzC0tzA1NzRmBg1ANYhMZ4</recordid><startdate>20240416</startdate><enddate>20240416</enddate><creator>NGUYEN QUOC</creator><creator>MELLOR KEVIN</creator><scope>EVB</scope></search><sort><creationdate>20240416</creationdate><title>Oil-in-water emulsion stabilization comprising sweet corn flour</title><author>NGUYEN QUOC ; MELLOR KEVIN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN117897057A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2024</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>NGUYEN QUOC</creatorcontrib><creatorcontrib>MELLOR KEVIN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>NGUYEN QUOC</au><au>MELLOR KEVIN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Oil-in-water emulsion stabilization comprising sweet corn flour</title><date>2024-04-16</date><risdate>2024</risdate><abstract>The technology disclosed in this specification relates to oil-in-water emulsions comprising sweet corn flour. In various embodiments, these oil-in-water emulsions also comprise a pulse protein. Also disclosed is an emulsifier composition comprising pulse protein and sweet corn flour, which can be used in liquid or powdered form to obtain an oil-in-water emulsion. Embodiments of the disclosed oil-in-water emulsion prevent separation of oil and water, as measured by changes in oil droplet size over time, are stable for a long period of time.
本说明书中公开的技术涉及包含甜玉米粉的水包油乳液。在各种实施方案中，这些水包油乳液还包含豆类蛋白。还公开了包含豆类蛋白和甜玉米粉的乳化剂组合物，其可以液体或粉状形式使用以获得水包油乳液。如通过油滴尺寸随时间的改变所测量的，所公开的水包油乳液的实施方案防止油和水的分离是长期稳定的。</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Oil-in-water emulsion stabilization comprising sweet corn flour |
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