IL289782B - Oil- suspension of edible solids and methods of preparing the same - Google Patents
Oil- suspension of edible solids and methods of preparing the sameInfo
- Publication number
- IL289782B IL289782B IL289782A IL28978222A IL289782B IL 289782 B IL289782 B IL 289782B IL 289782 A IL289782 A IL 289782A IL 28978222 A IL28978222 A IL 28978222A IL 289782 B IL289782 B IL 289782B
- Authority
- IL
- Israel
- Prior art keywords
- oil
- particles
- based suspension
- sugar
- consumable product
- Prior art date
Links
- 239000007787 solid Substances 0.000 title claims description 59
- 238000000034 method Methods 0.000 title claims description 24
- 239000012053 oil suspension Substances 0.000 title description 4
- 239000003921 oil Substances 0.000 claims description 95
- 235000019198 oils Nutrition 0.000 claims description 93
- 239000002245 particle Substances 0.000 claims description 68
- 239000000725 suspension Substances 0.000 claims description 50
- 235000000346 sugar Nutrition 0.000 claims description 39
- 235000021400 peanut butter Nutrition 0.000 claims description 16
- 239000002199 base oil Substances 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 11
- 235000019219 chocolate Nutrition 0.000 claims description 10
- 235000021323 fish oil Nutrition 0.000 claims description 10
- 239000004006 olive oil Substances 0.000 claims description 8
- 235000008390 olive oil Nutrition 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 8
- 235000019482 Palm oil Nutrition 0.000 claims description 7
- 239000000828 canola oil Substances 0.000 claims description 7
- 235000019519 canola oil Nutrition 0.000 claims description 7
- 239000003240 coconut oil Substances 0.000 claims description 7
- 235000019864 coconut oil Nutrition 0.000 claims description 7
- 235000009508 confectionery Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 239000002540 palm oil Substances 0.000 claims description 7
- 235000020238 sunflower seed Nutrition 0.000 claims description 7
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims 15
- 150000001413 amino acids Chemical class 0.000 claims 2
- 239000003814 drug Substances 0.000 claims 2
- 241000411851 herbal medicine Species 0.000 claims 2
- 229910052500 inorganic mineral Inorganic materials 0.000 claims 2
- 239000011707 mineral Substances 0.000 claims 2
- 229940088594 vitamin Drugs 0.000 claims 2
- 229930003231 vitamin Natural products 0.000 claims 2
- 235000013343 vitamin Nutrition 0.000 claims 2
- 239000011782 vitamin Substances 0.000 claims 2
- 239000000047 product Substances 0.000 description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 235000002639 sodium chloride Nutrition 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 239000007795 chemical reaction product Substances 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000008247 solid mixture Substances 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000002360 explosive Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011859 microparticle Substances 0.000 description 1
- 239000002105 nanoparticle Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 229940012843 omega-3 fatty acid Drugs 0.000 description 1
- 239000006014 omega-3 oil Substances 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000010773 plant oil Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
- A23D7/011—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
- A61K31/19—Carboxylic acids, e.g. valproic acid
- A61K31/20—Carboxylic acids, e.g. valproic acid having a carboxyl group bound to a chain of seven or more carbon atoms, e.g. stearic, palmitic, arachidic acids
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
- A61K47/08—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing oxygen, e.g. ethers, acetals, ketones, quinones, aldehydes, peroxides
- A61K47/14—Esters of carboxylic acids, e.g. fatty acid monoglycerides, medium-chain triglycerides, parabens or PEG fatty acid esters
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/44—Oils, fats or waxes according to two or more groups of A61K47/02-A61K47/42; Natural or modified natural oils, fats or waxes, e.g. castor oil, polyethoxylated castor oil, montan wax, lignite, shellac, rosin, beeswax or lanolin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/10—Dispersions; Emulsions
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/14—Particulate form, e.g. powders, Processes for size reducing of pure drugs or the resulting products, Pure drug nanoparticles
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/02—Nutrients, e.g. vitamins, minerals
Landscapes
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Engineering & Computer Science (AREA)
- Epidemiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Hematology (AREA)
- Obesity (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Organic Chemistry (AREA)
- Diabetes (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Fats And Perfumes (AREA)
Description
289782/ OIL- SUSPENSION OF EDIBLE SOLIDS AND METHODS OF PREPARING THE SAME FIELD OF THE INVENTION id="p-1" id="p-1" id="p-1" id="p-1" id="p-1" id="p-1"
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[0001] The invention is directed to an oil suspension comprising micro and nanoparticles of edible solids. The invention is further directed to a method for preparing such an oil suspension.
BACKGROUND OF THE INVENTION id="p-2" id="p-2" id="p-2" id="p-2" id="p-2" id="p-2"
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[0002] The sweetening or other flavoring of oils, as well as products having a high oil content may be necessary for example, in the food industry, such as in producing chocolate, sweetened peanut butter, etc. However, since the sugar molecule or other polar molecule (e.g., salt) does not readily dissolve in oil, or in products having a high oil content, this poses a real challenge in the production of oil-based sweetened products. id="p-3" id="p-3" id="p-3" id="p-3" id="p-3" id="p-3"
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[0003] For example, sugars may be premixed with water, wherein the formed solution is mixed with an oil component thereby forming an emulsion. The emulsions formed may require the addition of emulsifiers in order to provide a stable product. Further, while powdered sugar may be more readily mixed into oil substances, it is considered to be dust when the particles are under 5μm (micron). Sugar dust is known to be highly explosive in free air, and therefore, safety regulations require that powdered sugar be mixed with additional components, such as starch, to reduce conflagration risk. Another known solution is the use of artificial sweeteners in order to replace sugar. However, such sweeteners are not necessarily agreeable with various bodily functions, and further, the flavor they provide to the food products is generally different than that of natural sugars, and therefore, the end-products tend to be less satisfying to the consumers. id="p-4" id="p-4" id="p-4" id="p-4" id="p-4" id="p-4"
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[0004] While, as detailed above, water, or additional ingredients, such as starch, may be used in various products, there are products in which the addition of water or other ingredients is not possible or undesired. For example, certain products are required to be prepared without water. Certain products, for instance omega-3 fatty acids, olive oil, plant oils, omega 6s oils and the like, are highly sensitive to oxidation and therefore, must be prepared in an inert and dry environment. As used herein, a dry environment is an environment that is practically free from H 2O molecules or water. Certain powder and solid products, for instance spices should be dried to protect against 289782/ microbial activity and to preserve its organoleptic properties and therefore, should be preserved in a dry environment during the shelf life. The addition of water to such products may therefore not be possible. id="p-5" id="p-5" id="p-5" id="p-5" id="p-5" id="p-5"
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[0005] Another possible consideration when preparing sweetened products relates to the sugar content of those products. Other than the complications detailed above regarding the inclusion of sugar in oil-based products, the amounts of sugar necessary for providing an end-product that is sweet enough for consumers, may be very high. Chocolate, for instance, may comprise about 50% w/w of sugar. Since the disadvantages and complications of high sugar (or salt) consumption, such as diabetes, high blood pressure and obesity, are well known, it would be highly advantageous to provide means by which the sugar (or salt) content of food products may be reduced, without decreasing consumer satisfaction and likings of such products. id="p-6" id="p-6" id="p-6" id="p-6" id="p-6" id="p-6"
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[0006] Therefore, there seems to be a need in the art for oil based formulations comprising edible solids, such as, sugars, salts and spices, that do not require additional ingredients, such as water or a stabilizer (for example, starch), and further, which provide a desirable organoleptic sensation of enhanced flavoring, even at a reduced edible solids (e.g., sugar) content.
SUMMARY OF THE INVENTION id="p-7" id="p-7" id="p-7" id="p-7" id="p-7" id="p-7"
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[0007] Some aspects of the invention may be directed to an oil-based suspension comprising a carrier oil and edible solid particles having a median diameter of less than about 50 μm. In some embodiments, the edible solid particles have a median diameter of less than about 15μm. In some embodiments, the suspension has an edible solid content of between about 1% to 30% w/w. In some embodiments, the edible solid is selected from: sugar, salt and spices. In some embodiments, the oil is selected from medium chain triglyceride (MCT) oil, canola oil, coconut oil, peanut butter oil, palm oil, olive oil, fish oil, sunflower seed oil, soy oil, or any combination thereof. [0008] Some embodiments of the invention may be directed to a consumable product comprising the oil-based suspension disclosed herein. In some embodiments, the consumable product may be a sweetened fish oil. In some embodiments, the consumable product may include about 1-50% w/w of the oil-based suspension. [0009] Some aspects of the invention may be directed to a method for preparing an oil-based suspension. The method may include: mixing edible solid raw-particles with a carrier oil, thereby 289782/ obtaining an oil- edible solid raw-particles mixture; and reducing the particle size of the edible solid raw particles in the oil-sugar mixture, thereby obtaining an oil-based suspension, wherein the oil-based suspension comprises edible solid particles having a median particle size of between about 5-50 μm. In some embodiments, reducing the particle size may be performed in 1, 2, 3, 4 or steps, wherein the particle size of the edible solid in each consecutive step is reduced in comparison to any previous step. [0010] In some embodiments, the method may further include obtaining the edible solid raw-particles at particle size lower than 250 μm, therefore, reducing the particle size of the edible solid raw particles may include: reducing the average particle size of the edible solid in the intermediate reduced-size oil- edible solid mixture to between about 100 to 0.1 μm, thereby providing the oil-based suspension. In some embodiments, the reduction step may be performed in a microfluidizer. In some embodiments, the method may further include obtaining the edible solid raw-particles at particle size of equal to or higher than 250 μm therefore, reducing the particle size of the edible solid may include a first step and a second step, wherein the first step may include reducing the average particle size of the edible solid in the oil-sugar mixture to between about 500 to 50 μm, thereby providing an intermediate reduced-size oil- edible solid mixture; and the second step may include reducing the average particle size of the edible solid in the intermediate reduced-size oil-sugar mixture to between about 100 to 0.1 μm, thereby providing the oil-based suspension. In some embodiments, the first step may be performed in a food processor. [0011] In some embodiments, the second step may be performed in a microfluidizer. In some embodiments, the microfluidizer is used at a pressure of between about 5,000-40,000 psi. In some embodiments, the microfluidizer has channels sizes between 75 μm to 1100 μm, for example, μm and 200 μm. [0012] In some embodiments, the oil-based suspension may include between about 1-30 %w/w edible solid. In some embodiments, the method may further include mixing the oil-based suspension with an additional oil or product with a high-oil content, thereby providing a final sweetened product. In some embodiments, the oil-based suspension may be mixed with an additional oil or product with a high-oil content, under inert conditions. In some embodiments, the additional oil is fish oil, such that the final sweetened product is a sweetened fish oil. [0013] In some embodiments, a consumable product may be prepared according to the method disclosed herein above. 289782/ BRIEF DESCRIPTION OF THE DRAWINGS id="p-14" id="p-14" id="p-14" id="p-14" id="p-14" id="p-14"
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[0014] The subject matter regarded as the invention is particularly pointed out and distinctly claimed in the concluding portion of the specification. The invention, however, both as to organization and method of operation, together with objects, features and advantages thereof, may best be understood by reference to the following detailed description when read with the accompanied drawings. Embodiments of the invention are illustrated by way of example and not limitation in the figures of the accompanying drawings, in which like reference numerals indicate corresponding, analogous or similar elements, and in which: id="p-15" id="p-15" id="p-15" id="p-15" id="p-15" id="p-15"
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[0015] Fig. 1, is a flowchart of a method of preparing an oil-based suspension according to some embodiments of the invention; id="p-16" id="p-16" id="p-16" id="p-16" id="p-16" id="p-16"
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[0016] Fig. 2 is microscope photograph showing the original size of natural sugar particles (prior art); id="p-17" id="p-17" id="p-17" id="p-17" id="p-17" id="p-17"
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[0017] Fig. 3A and 3B are microscope photographs showing the size of the sugar particles in an oil-based sugar suspension following two reduction steps according to some embodiments of the invention; id="p-18" id="p-18" id="p-18" id="p-18" id="p-18" id="p-18"
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[0018] Fig. 4A is a graph showing the volume weighted distribution % vs particle size of the sugar particles at several stages during the preparation of an embodiment of the oil-based sugar suspension of the invention; id="p-19" id="p-19" id="p-19" id="p-19" id="p-19" id="p-19"
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[0019] Fig. 4B is a graph showing the volume weighted cumulative distribution vs. the particle size which presents the particle size distribution of the sugar particles at several stages during the preparation of an embodiment of the oil-based sugar suspension of the invention; id="p-20" id="p-20" id="p-20" id="p-20" id="p-20" id="p-20"
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[0020] Fig. 5 is a block diagram describing an embodiment of the system of the invention. id="p-21" id="p-21" id="p-21" id="p-21" id="p-21" id="p-21"
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[0021] It will be appreciated that for simplicity and clarity of illustration, elements shown in the figures have not necessarily been drawn accurately or to scale. For example, the dimensions of some of the elements may be exaggerated relative to other elements for clarity, or several physical components may be included in one functional block or element. Further, where considered appropriate, reference numerals may be repeated among the figures to indicate corresponding or analogous elements. 289782/
Claims (50)
1. A chocolate product comprising a liquid oil-based suspension comprising: a carrier oil, and solid sugar particles having a median diameter of less than 15 μm.
2. The chocolate product of claim 1, wherein the solid sugar particles have an average diameter of less than 5μm.
3. The chocolate product of claim 1 or 2, wherein the oil-based suspension has a sugar solid content of between 1% and 50% w/w.
4. The chocolate product of any one of claims 1-3, wherein the liquid oil-based suspension further comprises spice particles.
5. The chocolate product of any one of claims 1-3, wherein the liquid oil-based suspension consists of the carrier oil and the solid sugar particles.
6. The chocolate product of any one of claims 1-5, wherein the carrier oil comprises at least one of medium chain triglyceride (MCT) oil, canola oil, coconut oil, peanut butter oil, palm oil, olive oil, fish oil, sunflower seed oil, soy oil, or any combination thereof.
7. A peanut butter spread comprising a liquid oil-based suspension comprising: a carrier oil, and solid sugar and/or salt particles having a median diameter of less than 15 μm.
8. The peanut butter spread of claim 7, wherein the solid sugar and/or salt particles have an average diameter of less than 5μm.
9. The peanut butter spread of claim 7 or 8, wherein the oil-based suspension has a solid content of between 1% and 50% w/w.
10. The peanut butter spread of any one of claims 7-9, wherein the liquid oil-based suspension further comprises spice particles.
11. The peanut butter spread of any one of claims 7-9, wherein the liquid oil-based suspension consists of the carrier oil and the solid sugar and/or salt particles.
12. The peanut butter spread of any one of claims 7-11, wherein the carrier oil comprises at least one of medium chain triglyceride (MCT) oil, canola oil, coconut oil, peanut butter oil, palm oil, olive oil, fish oil, sunflower seed oil, soy oil, or any combination thereof.
13. An oil-based suspension consisting of: 289782/ a carrier oil, and edible solid particles having a median diameter of less than 15 μm, wherein the oil-based suspension is liquid.
14. The oil-based suspension of claim 13, wherein the edible solid particles have an average diameter of less than 5μm.
15. The oil-based suspension of claim 13 or 14, wherein the oil-based suspension has an edible solid content of between 1% and 50% w/w.
16. The oil-based suspension of any one of claims 13-15, wherein the edible solid particles are crystalline.
17. The oil-based suspension of claim 16, wherein the crystalline edible solid particles comprise sugar and/or salt particles.
18. The oil-based suspension of any one of claims 13-17, wherein the edible solid particles comprise spice particles.
19. The oil-based suspension of any one of claims 13-18, wherein the edible solid particles comprise at least one of herbal medicine, medicine, minerals, amino acids and/or vitamins in solid powder phase.
20. The oil-based suspension of any one of claims 13-19, wherein the oil comprises at least one of medium chain triglyceride (MCT) oil, canola oil, coconut oil, peanut butter oil, palm oil, olive oil, fish oil, sunflower seed oil, soy oil, or any combination thereof.
21. A consumable product comprising the oil-based suspension according to any one of claims 13-20.
22. The consumable product of claim 21, wherein the consumable product comprises 1-50% w/w of the oil-based suspension.
23. The consumable product of claim 21 or 22, wherein the edible solid particles comprise sugar particles and the consumable product is chocolate.
24. The consumable product of claim 21 or 22, wherein the edible solid particles comprise sugar and/or salt particles and the consumable product is peanut butter spread.
25. A sweet liquid oil-based suspension consisting of a carrier oil and edible solid particles having a median diameter of less than 15 μm, wherein the edible solids comprise crystalline sugar.
26. The sweet liquid oil-based suspension of claim 25, wherein the edible solid particles have an average diameter of less than 5μm. 289782/
27. The sweet oil-based suspension of claim 25 or 26, wherein the suspension has an edible solid content of between 1% and 50% w/w.
28. The sweet oil-based suspension of any one of claims 25-27, wherein the oil is selected from medium chain triglyceride (MCT) oil, canola oil, coconut oil, peanut butter oil, palm oil, olive oil, fish oil, sunflower seed oil, soy oil, or any combination thereof.
29. A consumable product comprising the sweet liquid oil-based suspension of any one of claims 25-28.
30. The consumable product according to claim 29, wherein the consumable product comprises 1-50% w/w of the sweet liquid oil-based suspension.
31. The consumable product of claim 29 or 30, wherein the consumable product is chocolate and/or peanut butter spread.
32. A method of preparing an oil-based suspension, the method comprising: preparing an oil- particles mixture by mixing edible solid raw-particles with a carrier oil, and reducing a particle size of the edible solid raw particles in the oil-particles mixture to obtain a liquid oil-based suspension with edible solid particles having a median diameter below 15 μm.
33. The method of claim 32, wherein the edible solid raw-particles have a mean diameter of at least 250 μm or of at least 100 μm.
34. The method of claim 32 or 33, wherein the edible solid particles have an average diameter of less than 5μm.
35. The method of any one of claims 32-34, wherein the edible solid particles are crystalline.
36. The method of claim 35, wherein the crystalline edible solid particles comprise sugar and/or salt particles.
37. The method of any one of claims 32-36, wherein the edible solid particles comprise spice particles.
38. The method of any one of claims 32-37, wherein the edible solid particles further comprise at least one of herbal medicine, medicine, minerals, amino acids and/or vitamins in solid powder phase.
39. The method of any one of claims 32-38, wherein the oil-based suspension has an edible solid content of between 1% and 50% w/w.
40. The method of any one of claims 32-39, wherein the oil comprises at least one of medium chain triglyceride (MCT) oil, canola oil, coconut oil, peanut butter oil, palm oil, olive oil, fish oil, sunflower seed oil, soy oil, or any combination thereof. 289782/
41. The method of any one of claims 32-40, wherein at least part of the reducing is carried out by a food processor.
42. The method of any one of claims 32-41, wherein at least part of the reducing is carried out by a microfluidizer.
43. The method of any one of claims 32-42, wherein the reducing is carried out in at least two steps.
44. A consumable product comprising a liquid oil-based suspension comprising: a carrier oil, and solid sugar particles having a median diameter of less than 15 μm.
45. The consumable product of claim 44, wherein the solid sugar particles have an average diameter of less than 5μm.
46. The consumable product of claim 44 or 45, wherein the oil-based suspension has a sugar solid content of between 1% and 50% w/w.
47. The consumable product of any one of claims 44-47, wherein the liquid oil-based suspension further comprises spice particles.
48. The consumable product of any one of claims 44-47, wherein the liquid oil-based suspension consists of the carrier oil and the solid sugar particles.
49. The consumable product of any one of claims 44-48, wherein the carrier oil comprises at least one of medium chain triglyceride (MCT) oil, canola oil, coconut oil, peanut butter oil, palm oil, olive oil, fish oil, sunflower seed oil, soy oil, or any combination thereof.
50. The consumable product of any one of claims 44-49, comprise a spread, a filling and/or products comprising thereof.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IL289782A IL289782B (en) | 2022-01-12 | 2022-01-12 | Oil- suspension of edible solids and methods of preparing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IL289782A IL289782B (en) | 2022-01-12 | 2022-01-12 | Oil- suspension of edible solids and methods of preparing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IL289782A IL289782A (en) | 2022-03-01 |
| IL289782B true IL289782B (en) | 2022-07-01 |
Family
ID=80473127
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IL289782A IL289782B (en) | 2022-01-12 | 2022-01-12 | Oil- suspension of edible solids and methods of preparing the same |
Country Status (1)
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| IL (1) | IL289782B (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20120207800A1 (en) * | 2009-10-16 | 2012-08-16 | Omar Abdelfattah Abu-Baker | Compositions |
| US20190174792A1 (en) * | 2016-04-01 | 2019-06-13 | Nestec S.A. | Confectionery composition comprising bran-like material |
-
2022
- 2022-01-12 IL IL289782A patent/IL289782B/en unknown
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20120207800A1 (en) * | 2009-10-16 | 2012-08-16 | Omar Abdelfattah Abu-Baker | Compositions |
| US20190174792A1 (en) * | 2016-04-01 | 2019-06-13 | Nestec S.A. | Confectionery composition comprising bran-like material |
Also Published As
| Publication number | Publication date |
|---|---|
| IL289782A (en) | 2022-03-01 |
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