WO2003049548A1 - Compositions alimentaires emulsifiees - Google Patents

Compositions alimentaires emulsifiees Download PDF

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Publication number
WO2003049548A1
WO2003049548A1 PCT/EP2002/012855 EP0212855W WO03049548A1 WO 2003049548 A1 WO2003049548 A1 WO 2003049548A1 EP 0212855 W EP0212855 W EP 0212855W WO 03049548 A1 WO03049548 A1 WO 03049548A1
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WO
WIPO (PCT)
Prior art keywords
acid
composition according
water
phase
tastant
Prior art date
Application number
PCT/EP2002/012855
Other languages
English (en)
Inventor
Ingrid Anne Marie Appelqvist
Jennifer Elizabeth Homan
Mark Emmett Malone
Original Assignee
Unilever N.V.
Unilever Plc
Hindustan Lever Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever N.V., Unilever Plc, Hindustan Lever Limited filed Critical Unilever N.V.
Priority to AU2002349035A priority Critical patent/AU2002349035A1/en
Publication of WO2003049548A1 publication Critical patent/WO2003049548A1/fr

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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
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/80—Emulsions

Definitions

  • the present invention relates to water-continuous emulsified (food) products comprising a water-soluble tastant capable of imparting a sweet, salty, sour, bitter or umami taste (e.g. sugar, salt, acid, etcetera) to the composition. More in particular, this invention relates to products of the type of cold sauces (e.g. dressings, mayonnaises, vinaigrettes), hot sauces (e.g. sauce bechamel, cheese sauce, sauce hollandaise, mushroom sauce, etcetera).
  • cold sauces e.g. dressings, mayonnaises, vinaigrettes
  • hot sauces e.g. sauce bechamel, cheese sauce, sauce hollandaise, mushroom sauce, etcetera
  • compositions concerned acquire a strong acidic taste.
  • mayonnaises and dressings do have a sour taste in general, there is a demand for more mild tasting mayonnaises, dressings, vinaigrettes and the like.
  • the problem of a too acidic taste is even more important for hot sauces, such as mushroom sauce, bechamel sauce, cheese sauce, various oriental-style sauces and the like.
  • the market for such sauces (pour-over sauces, cook-in sauces, simmer sauces, and the like) is ever increasing, and there is a demand for such sauces which do have a water phase with a low pH for preservative purposes, but which do not taste (too) acidic.
  • emulsified food compositions contain a considerable amount of salt for preserving purposes (by reducing the water activity), but should not taste too salty.
  • emulsified food compositions that contain a considerable amount of sugar should not taste too sweet.
  • compositions available that contain peptides (e.g. of hydrolysed proteins) and amino acids that may also contain peptides or amino acids that may cause an off-taste; e.g. bitterness.
  • peptides e.g. of hydrolysed proteins
  • amino acids may also contain peptides or amino acids that may cause an off-taste; e.g. bitterness.
  • US 5,332,595 describes W/O ⁇ /V and O ⁇ //O emulsions for reduced fat applications, in which a gelatinous layer is provided at the interfacial region between an internal aqueous or oil phase and an intermediate oil or aqueous phase, respectively, of the multiple emulsion.
  • EP 141477 describes W1/O ⁇ /2 duplex emulsions which comprise various tastants.
  • sucrose, salt, and 10% acetic acid are present in such concentrations that W1 (internal water phase) and W2 (external water phase) are isotonic for these components.
  • an edible composition comp ⁇ sing a W1/O ⁇ 2 duplex emulsion wherein both water phases W1 (dispersed water phase) and W2 (continuous water phase) comprise at least one water- soluble tastant in both of the water phases and wherein said waterphases W1 and W2 are substantially isotonic for said tastant and wherein the composition does not comprise as sole tastants a combination of salt, sucrose and 10% acetic acid.
  • the duplex emulsions according to the invention may give a reduced taste impression for those tastants which are present in both W1 and W2, even when the total amounts of water, oil, and tastant concerned are kept equal.
  • a model W/O/W duplex emulsion of weight composition 50/30/20 comprising 5 grams citric acid per 100 gram water, will give a reduced acid taste upon consumption when compared with a simple O/W control emulsion of composition 30/70, also comprising 5 grams citric acid per 100 gram water.
  • Isotonic in the context of the invention is to be understood as a substantial similar concentration for the compound concerned in the water phases W1 and W2.
  • Duplex W/O/W emulsions are multiple emulsions in which the two aqueous phases W1 and W2 are separated by an immiscible oil phase.
  • the dispersed inner water phase is referred to as W1 and the outer water phase is referred to a W2.
  • the emulsions according to the invention "shield" part (the part in the inner water phase W1) of the tastant concerned (e.g. salt ions, or dissociated acid) from the taste buds because the duplex emulsion is fairly stable (as both the inner W1 and outer W2 aqueous phases are isotonic and the hydrophilic contents of the inner aqueous phase are not or not completely released during the time scales of eating).
  • the tastant in the inner water phase presumably reaches the tastebud in a reduced extent, thus giving a reduced overall taste impression.
  • the inner W1 phase volume and consequently decreasing the W2 phase volume it is possible to reduce the perceived intensity.
  • this is speculative, and the action may be different, nevertheless the effect is clear.
  • duplex emulsions prevent their commercial use is their tendency towards instability during storage and consumption.
  • Factors contributing to emulsion instability are osmotic gradients leading to swelling and rupture of the duplex structures, coalescence of the internal aqueous droplets, coalescence of the internal water droplets with the outer aqueous phase, reverse micelle transport of the solutes through the oil phase and coalescence of the oil droplets.
  • the stability is addressed by using the appropriate emulsifiers at the internal W1/O and external O W2 interfaces. Having isotonic levels of tastants in W1 and W2 water phases provides an advantage of improved stability during storage and consumption.
  • the invention is limited to tastants that are better water- than oil-soluble.
  • the duplex emulsions according to the invention may be used for systems in which the water-soluble tastant comprises one or more of edible acid, e.g. acetic acid, citric acid, lactic acid, malic acid, ascorbic acid, tartaric acid, succinic acid, and inorganic acids such as hydrochloric acid, phosphoric acid, sulphuric acid, sweet compounds such as sucrose, arabinose, ribose, xylose, glucose, galactose, mannose, fructose, lactose, maltose, raffinose, stachyose, trehalose, glycerol, erythritol arabitol, xylitol, sorbitol, mannitol, lactitol, malitol, and oligosaccharides such as corn syrups and other low molecular
  • umami compounds e.g. monosodium glutamate, disodium 5'-inosate, and disodium 5'-guanylate salts such as sodium chloride, calcium chloride, potassium chloride.
  • the duplex emulsions according to the invention various amounts may be used for water and oil, as long as the stability is not too much affected.
  • the internal aqueous phase (W1) is present at a phase volume between 10 and 60%, and more preferably between 20 and 50%.
  • the amount of oil or fat is between 10 and 60%, more preferably between 15 and 40%.
  • the composition according to the invention comprises a surface active biopolymer in a concentration of 0.5 to 10% wt (based on the water phase).
  • surface active biopolymers are 1-octenyl-succinate hydrophobically modified starches (e.g. N-Creamer46, Purity Gum 539, Purity Gum 1773, Purity Gum 2000, HI CAP 100, Capsul N-Lok from National Starch) propylene glycol alginates, gum arabic, egg protein, milk proteins, soya protein, lupin protein, gelatine, acetylated pectin (e.g.
  • composition according to invention preferably comprises Admul Wol at a concentration of between 0.1 and 5% (wt based on the total composition).
  • Admul Wol at a concentration of between 0.1 and 5% (wt based on the total composition).
  • Such emulsifier may predominantly be found at the W1/O interface.
  • tastants are present in W1 and W2 in substantially similar or isotonic concentrations since this helps maintain the stability of the duplex emulsion during storage and consumption.
  • Thermodynamic equilibrium of the low molecular weight solutes, particularly the tastants may improve the stability of the duplex by reducing the osmotic and concentration gradients that could destabilise the emulsions during storage and consumption.
  • some of the tastants e.g. spices such as pepper, mustard, capsicum, turmeric, etc
  • some of the tastants e.g. spices such as pepper, mustard, capsicum, turmeric, etc
  • suitable components are edible fats and oils including hydrogenated or fractionated versions thereof. If to such oil phase a component capable of increasing the viscosity or gelation of the oil phase is added, then this may further help the taste suppressing effect, possibly by enhancing stability and/or slowing mass transfer of the taste component(s) upon or prior to consumption.
  • examples of such components are: shea nut gum, ethyl cellulose, mono and di- glyceride, crystalline triglycerides, sterol, sterol esters, akogel, akomarin, calcium citrate, wax esters.
  • the tastant may also be the combination of sodium chloride, sucrose, and 10% acetic acid.
  • Suitable biopolmer stabilisers capable of forming a gel.
  • suitable biopolmer stabilisers capable of forming a gel.
  • suitable biopolmer stabilisers capable of forming a gel.
  • suitable biopolmer stabilisers capable of forming a gel.
  • such components comprise one or more of iota carrageenan, kappa carrageenan, agar, agarose, Ca pectinate, Ca alginate, gelatin, milk protein, egg protein, soya protein, lupin protein, agarose konjac mannan.
  • the tastant may also comprise as sole tastants a combination of salt, sucrose and 10% acetic acid.
  • the W2 phase is not gelled.
  • the invention may work well if only the tastant that needs to be suppressed is present in isotonic concentrations, it may be preferred that all tastants are present in W1 and W2 in substantial similar or isotonic concentrations. This may e.g. help the physical stability of the duplex emulsions.
  • the composition according to the above have larger oil droplets, e.g. such that 80%o of the droplets has a size in the range of a particle size of 20 to 200 micron, when the size is estimated by light microscopy.
  • the duplex emulsions according to the invention can be made using techniques as known in the art, although care has to be taken that the emulsions achieve such a stability that they are not completely destroyed upon eating, so as to exhibit the taste suppressing effect. To achieve this, it is possible to first make the primary W1/O emulsion using emulsification techniques that obtain a small droplet size, and then to carefully emulsify this in the outer water phase with more gentle treatment. In orderto further imporve stability the emulsifiers and stabilisers are preferably employed as mentioned hereinbefore. Also, in order to achieve optimal taste suppressing effect the binding biopolymer is an additional ingredient not reported to be used in the inner water phase of a duplex emulsion.
  • the W/O/W duplex emulsions are typically made by a two step procedure.
  • the first step involves the preparation of a primary W/O emulsion.
  • the primary emulsion is further emulsified in the outer aqueous phase.
  • An internal w/o emulsifier is required to stabilise the primary W/O emulsion and preferably has a hydrophobic lipophillic balance (HLB) of less than or equal to 6.
  • HLB hydrophobic lipophillic balance
  • An example of such an emulsifier is polyglycerol polyricinoleic acid sold under the trade name Admul Wol.
  • the second stage involves the slow addition of the primary w/o emulsion to the outer W2 phase under mild mixing conditions to produce the W/O/W emulsion.
  • An external O/W emulsifier is required for the second stage of the process and should preferably be a polymeric emulsifier with an HLB of greater than 8.
  • proteins such as milk protein, egg protein, soya protein, lupin protein, gelatine and other surface active biopolymers such as hydrophobically modified starches (1-octenyl-succinate), propylene glycol alginates, gum arabic, chitosan and cherry gum, acetylated pectin (e.g. sugar beet pectin), gum ghatti, gum karaya, gum tragacanth and soyabean polysaccharides.
  • proteins such as milk protein, egg protein, soya protein, lupin protein, gelatine and other surface active biopolymers such as hydrophobically modified starches (1-octenyl-succinate), propylene glycol alginates, gum arabic, chitosan and cherry gum, acetylated pectin (e.g. sugar beet pectin), gum ghatti, gum karaya, gum tragacanth and soyabean
  • the internal (W1) and external (W2) water phases were prepared by dissolving 40 grams of purity gum 539E (modified starch, ex National Starch, as O ⁇ 2 emulsifier), 3.65 grams citric acid monohydrate in 939.97 grams of deionised water with stirring.
  • the pH was adjusted to 3.8 with 16.38 grams of 1M NaOH (buffer) and the mix was then pasteurised at 80°C for 10 minutes and cooled to 20°C (see table 1).
  • the oil phase was prepared by solubilising 30 grams of Admul Wol 1408K (polyglycerol polyricinoleate from Quest) into 970g sunflower oil with gentle stirring. (Table 1).
  • the first stage in the formation of the W/O /V emulsion involved the preparation of a primary W1/O emulsion comprised from water phase 1 and the oil phase.
  • a fine W1/O emulsion with a drop size of less than approximately 10 ⁇ m was prepared by slowly adding 500g of water phase 1 to 300g of the oil phase under vigorous mixing conditions using a Silverson mixer.
  • the second stage to form the w/o/w involved the addition of the primary W1/O emulsion to water phase 2.
  • 800g of the primary W1/O emulsion from above was slowly added over a period of 15 minutes to 200g of water phase 2 and gently mixed using a overhead paddle stirrer. This resulted in the formation of a W1/O/W2 emulsion with a particle size of between 20 and 200 ⁇ m depending on the degree of stirring and the viscosity of the emulsion, (visually estimated by light microscopy).
  • duplex emulsions were prepared with W1/O/W2 ratios (weight/weight) of between 13/30/57 (example 1d) and 50/30/20 (example 1a), see table 2.
  • a 30% O/W emulsion was prepared by emulsifying 300g of sunflower oil in 700g of water phase 2 using a Silverson mixer to produce a fine emulsion with a drop size of less than approximately 10 ⁇ m, (visually estimated by light microscopy).
  • the titratable acidity (TA) for each of the emulsions is shown in table 3.
  • the TA is a measure of the emulsions' buffering capacity determined by titrating the emulsions from the start pH to pH 6.
  • the results in Table 3 indicate that as more aqueous phase is incorporated into the oil phase the TA decreases because the acid in the internal water phase is not detectable. Panelling of these emulsions to ascertain their acidity was performed using a magnitude estimation methodology ('Sensory evaluation of food - Principles and practices', H.T. Lawless and H. Heymann, Aspen Publishers Inc., Gaithersburg, Maryland, USA, 1999).
  • the results in Table 3 indicate that the perceived acidity decreases as the internal water phase increases.
  • the internal (W1) and external (W2) water phases were prepared by dissolving 12 grams of propylene glycol alginate and 3.65 grams citric acid monohydrate in 960.5 grams of deionised water with stirring.
  • the pH was adjusted to 3.8 with 24 grams of 1M NaOH (buffer) and the mix was then pasteurised at 80°C for 10 minutes and cooled to 20°C (see table 4).
  • the oil phase was prepared by solubilising 30 grams of Admul Wol 1408K into 970g sunflower oil with gentle stirring.
  • duplex emulsions was prepared in a similar manner to that mentioned in example 1 with W1/O ⁇ /V2 ratios (weight/weight) of between 35/30/35 (example 2a) and 50/30/20 (example 2b) as shown in table 5.
  • W1/O ⁇ /V2 ratios weight/weight of between 35/30/35 (example 2a) and 50/30/20 (example 2b) as shown in table 5.
  • a 30% O/W emulsion control was prepared by emulsifying 300 grams of sunflower oil in 700 grams of water phase 2 using a Silverson mixer to produce a fine emulsion.
  • TA titratable acidity
  • Table 6 The results in Table 6 indicate that as more aqueous phase is incorporated into the oil phase the TA decreases because the acid in the internal water phase is not detectable and causes a reduction in acid perception as the internal water phase volume increases.
  • Example 3-a and control citric acid taste masking in a mushroom sauce.
  • the internal (W1) and external (W2) water phases were prepared by dissolving 40 grams of purity gum 539E (modified starch, ex National Starch, as O/W2 emulsifier), 4 grams citric acid monohydrate, 17 grams of Blanchaurd freeze dried mushroom extract, 5 grams of mushroom flavour (ex Dragoco) and 0.5 grams black pepper in 933.5 grams of deionised water with stirring.
  • the pH was adjusted to 3.8 with 7 grams of 4M NaOH (buffer) and the mix was then pasteurised at 80°C for 10 minutes and cooled to 20°C (see table 7).
  • the oil phase was prepared by solubilising 16.6 grams of Admul Wol 1408K (polyglycerol polyricinoleate from Quest) into 983.4 grams sunflower oil with gentle stirring.
  • Admul Wol 1408K polyglycerol polyricinoleate from Quest
  • the first stage in the formation of the W/O/W emulsion involved the preparation of a primary W1/O emulsion comprised from water phase 1 and the oil phase.
  • a fine W1/O emulsion by slowly adding 400 grams of water phase 1 to 240 grams of the oil phase under vigorous mixing conditions using a Silverson mixer.
  • the second stage to form the WO ⁇ /V involved the addition of the primary W1/0 emulsion to water phase 2.
  • Example 4 Storage trial of duplex emulsions containing citric acid.
  • a 50/30/20 duplex emulsion (Table 9) was prepared in a similar manner to that described in example 1 and were stored at 25 °C and 5 °C.
  • the titratable acidity of the emulsions were measured during storage from which it was possible to calculate the external phase volume. This was used as an indicator of stability because coalescence of the inner W1 phase with the outer W2 phase would result in an increase in the measured titratable acidity.
  • the results in figure 1 indicate that a small amount of the internal W1 aqueous phase coalesces with the outer W2 phase and the effect is more pronounced at 25 °C.
  • the droplet size distribution of the emulsion is measured by small angle laser light scattering using a Malvern Mastersizer.
  • the average droplet size (d 43 ) of the fresh emulsion is the parameter of interest providing a measure of the coalescence of the duplex droplets ( Figure 2).

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Seasonings (AREA)

Abstract

L'invention concerne des compositions (alimentaires émulsifiées) à phase aqueuse continue comportant un exhausteur de goût soluble dans l'eau capable de conférer à ladite composition alimentaire un goût sucré, salé, acide, amère ou umami. Ces compositions peuvent être de type sauce froide (par exemple assaisonnements, mayonnaises et vinaigrettes), sauces chaudes (par exemple sauce béchamel, sauce au fromage, sauce hollandaise, sauce aux champignons, etc.). Les compositions conformes à la présente invention sont associées à une perception de goût réduite.
PCT/EP2002/012855 2001-12-12 2002-11-18 Compositions alimentaires emulsifiees WO2003049548A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2002349035A AU2002349035A1 (en) 2001-12-12 2002-11-18 Emulsified food compositions

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP01310395.7 2001-12-12
EP01310395 2001-12-12

Publications (1)

Publication Number Publication Date
WO2003049548A1 true WO2003049548A1 (fr) 2003-06-19

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20070098869A1 (en) * 2005-10-31 2007-05-03 The Quaker Oats Company Gel carrier for retortable food products and method of preparing same
WO2008058893A1 (fr) * 2006-11-15 2008-05-22 Unilever N.V. Émulsions comestibles avec pgpr
NL2002046C (en) * 2008-10-01 2010-04-02 Friesland Brands Bv Double emulsion and method to produce such.
WO2020099089A1 (fr) * 2018-11-13 2020-05-22 Unilever N.V. Composition alimentaire émulsifiée
US10905133B2 (en) 2013-12-09 2021-02-02 Conopco, Inc. Food with improved aroma and taste
WO2021155455A1 (fr) * 2020-02-08 2021-08-12 Universidade Estadual De Campinas Oléogels à base polymère et leur utilisation

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0141477A2 (fr) * 1983-11-09 1985-05-15 Unilever N.V. Emulsion comestible eau-huile-eau
US4933192A (en) * 1986-03-27 1990-06-12 Unilever Patent Holdings B.V. Hydratable powders which form WOW emulsions
WO1991018613A1 (fr) * 1990-06-01 1991-12-12 Research Corporation Technologies, Inc. Verres autoemulsifiants
US5322704A (en) * 1992-09-25 1994-06-21 Kraft General Foods, Inc. Method for preparing a multiple emulsion
US5958476A (en) * 1995-07-13 1999-09-28 Unilever Patent Holdings B.V. Frozen or chilled confectionery products

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0141477A2 (fr) * 1983-11-09 1985-05-15 Unilever N.V. Emulsion comestible eau-huile-eau
US4650690A (en) * 1983-11-09 1987-03-17 Thomas J. Lipton Inc. Edible water-in-oil-in-water emulsion
US4933192A (en) * 1986-03-27 1990-06-12 Unilever Patent Holdings B.V. Hydratable powders which form WOW emulsions
WO1991018613A1 (fr) * 1990-06-01 1991-12-12 Research Corporation Technologies, Inc. Verres autoemulsifiants
US5322704A (en) * 1992-09-25 1994-06-21 Kraft General Foods, Inc. Method for preparing a multiple emulsion
US5958476A (en) * 1995-07-13 1999-09-28 Unilever Patent Holdings B.V. Frozen or chilled confectionery products

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20070098869A1 (en) * 2005-10-31 2007-05-03 The Quaker Oats Company Gel carrier for retortable food products and method of preparing same
WO2008058893A1 (fr) * 2006-11-15 2008-05-22 Unilever N.V. Émulsions comestibles avec pgpr
WO2008058888A1 (fr) * 2006-11-15 2008-05-22 Unilever N.V. Émulsions comestibles avec des polyphénols
WO2008058890A1 (fr) * 2006-11-15 2008-05-22 Unilever N.V. Émulsions comestibles avec minéral
WO2008058892A1 (fr) * 2006-11-15 2008-05-22 Unilever N.V. Émulsions comestibles avec potassium
WO2008058891A1 (fr) * 2006-11-15 2008-05-22 Unilever N.V. Émulsions comestibles avec peptide
NL2002046C (en) * 2008-10-01 2010-04-02 Friesland Brands Bv Double emulsion and method to produce such.
WO2010039036A1 (fr) * 2008-10-01 2010-04-08 Friesland Brands B.V. Double émulsion et procédé de production associé
US10905133B2 (en) 2013-12-09 2021-02-02 Conopco, Inc. Food with improved aroma and taste
WO2020099089A1 (fr) * 2018-11-13 2020-05-22 Unilever N.V. Composition alimentaire émulsifiée
WO2021155455A1 (fr) * 2020-02-08 2021-08-12 Universidade Estadual De Campinas Oléogels à base polymère et leur utilisation

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