WO2013006269A1

WO2013006269A1 - Coacervate complexes, methods and food products

Info

Publication number: WO2013006269A1
Application number: PCT/US2012/043220
Authority: WO
Inventors: Naijie Zhang; William Mutilangi
Original assignee: Pepsico, Inc.
Priority date: 2011-07-01
Filing date: 2012-06-20
Publication date: 2013-01-10
Also published as: AU2012279377B2; JP2016073326A; AU2012279377A1; MX2014000182A; US20130004617A1; AR086805A1; IN2014MN00017A; CA2840935A1; JP5922767B2; CN103732081A; CA2840935C; EP2725928A1; RU2564241C2; BR112013034057A2; MX366237B; JP2014518091A; BR112013034057B1; RU2014103239A

Abstract

Complex coacervates incorporating one or more hydrophobic substances are provided, that are stable in certain aqueous systems and food products. The coacervates may be used as an ingredient in food products. e.g., in beverages, dry foods, and semi-moist foods. Methods for producing the complex coacervates and food products are also disclosed herein.

Description

COACERVATE COMPLEXES,. METHODS AN D FOOD PRODUCTS

PRIORITY CLAIM

This application claims priority to U.S. Utility Patent Application No. 13/ 75,451 , tiled buy ] , 20 ! E dried "Coac nW Complexes, Methods and Food Product. , the entire disclosure of xvhich is herein incorporated by reference.

TECHNICAL FIELD OF THE INVENTION

The present invention relates to the field of food products; and proteeting an edible hydrophobic substance from hydrolysis and oxidation in a food product, .more particularly to complex coaeervates containing hydrophobic substances and to food¹ products comprising such complex, coacervates.

BACKGROUND OF THE^' INVENTION

[0003] Certain hydrophobic substances are desirable as ingredients in food products, such a in, for example, beverages, in some ease die hydrophobic substance does not have an acceptable taste or taste profile or is not sufficiently stable in the intended food, e.g., in an acidic environment. Examples of such hydrophobic substances include omega-3 tatty acids, water-insoluble flavorants, water-insoluble vitamins, etc. Certain hydrophobic substance have been discovered to have beneficial health effects. For e mple, omega-3 fatty acids form an important past of the human diet. Eicosapentaenoio acid (EPA) and docosahexasnoic acid (DHA), long-chain forms of omega-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 nbceiiuiar dispersion (a so-called udcroemulsion). All of these approache can serve to disperse a hydrophobic substance in an aqueous system and in a food product, such a a beverage or send-moist food, e.g., a snack bar. They may not, however, provide adequate protection against hydrolysis and oxidation of the hydrophobic substance. ComroetdaHy available fish oils can be high in omega-3 fatty acids, and in some cases are '"encapsulated,^'' but 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 product, such as unpleasant fishy flavors ana aromas after ingestion, particularly a. fishy aftertaste caused by belching fish oil from the stomach. Additionally, oroega-3 tatty acids, as wed as many water- in soluble fiavorants, water-insoiubie v itamins, etc. are unstable to degradation, e.g., by oxidation or hydrolysis, when exposed to air, water and/or light. It would be desirable to provide edible compositions suitable for use in food products, which compositions incorporate one or more desirable hydrophobic substances, e.g., one or more omega-3 fatly acids, water-insoluble fiavorants, water-insoluble vitamins, etc. It also would b 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 incorporate 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 stable form suitable for use in foods, e.g.,. beverage products such as beverage concentrates OF syrups, ready to drink beverages, etc., and semi-moist foods such as snack bars. In at least some embodiments the hydrophobic substance is stable to oxidation and hydrolysis during the sbe!f life of the food product. In a least some embodiments the hydrophobic substance is stable to oxidation and hydrolysis in an acidic food product at pH values down to pi t 5,9, and in some embodiments dow to pH d .O, and in some embodiment down to pH 3.0, Additional features and advantages of some or all of the products and methods disclosed here will be apparent to those who are skilled in food technology given the benefit of the following summary and description of exemplary, non-lim iting examples. SUMMARY

[0006] A first aspect of the invention is directed to edible delivery systems tor hydrophobic substances, which delivery systems may be incorporated into food products, such as, or 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 -eoaeervates. The complex eoaeervates are formed by combining a solution of anionic polymer with the hydrophobic substance to form an emulsion, and subsequently adding a cation ic polymer to form complex eoaeervates. Water soluble antioxidant is added prior t forming the first emulsion, For example, water soluble antioxidant can be added to the anionic 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 solution of anionic 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 othe acidic food products, and negative organoleptic effects of the encapsulated hydrophobic suhstanee(s), e.g., off flavor, unpleasant aroma, etc.

{^•0007] in another aspect, an aqueous dispersion of complex eoaeervates is provided. The aqueous dispersio of complex eoaeervates is prepared by preparing a solution of at least one anionic polymer, adding at least one hydrophobic substance to the solution of anionic polymer, high shear mixing to form an emulsion, adding at least one cation ic polymer to the emulsion, and high shear mixing to form an oil- in-water emulsion of complex eoaeervates. Water soluble antioxidant is added prior to forming the first emulsion. For example, antioxidant can be added to the anionic polymer solution after or prior to adding the hydrophobic substance., but water soluble antioxidant can he added, also or instead, to the hydrophobic substance before the hydrophobic substance is added to the solution of anionic polymer. Optionally, stabilizer is included in the emulsion of complex eoaeervates. For example, stabilizer may be added to the hydrophobic substance before the hydrophobic substance is combined with the anionic polymer. Stabilizer may be added, instead or also, to the anionic polymer before combining wit the hydrophobic substance, in certain exemplary embodiments, s c . nmn limiting examples or embodiments, of the emulsion of com lex coaeervaies disclosed here, the at least one hydrophobic substance may be selected from lipids, water-insoluble vitamins, water-insoluble -sterols, water-insoluble flavon ids, flavors, essential oils, and combinations thereof. In certain embodiments the at least one anionic poiymer may be selected from gym arable, pectin, earrageenan, ghat i gum. xanthan gum, agar, modified starch, alginate, cafboxyl methyl cellulose (CMC), Q-200 (National Starch; of any combination thereof In certain embodiments the at least one cationic poiymer may be selected .from hey protein, hydrolyzed protein, lauric arginate, polylyssne, casein or any combination thereof. In certain exemplary embodiments a water soluble antioxidant may be added to the solution of the anionic polymer prior to emulsifying with the at least one hydrophobic substance. In certain exemplary embodiments a water soluble antioxidant may be added, to the hydrophobic substance before it is combined with the anionic polymer solution. In certain exemplary embodiments a stabilizer may be added to the hydrophobic substance before combining it with the at least one .anionic polymer. In certain exemplary embodiments the at least one hydrophobic substance is omega-3 fatty acid (either alone or with other hydrophobic substances), the anionic polymer is gam arable (either alone or with other anionic polymers), and the cationic polymer is whey protein (either alone or with othe catiomc polymers). In certain exemplary embodiment the at least one hydrophobic substance is omega-3 tatty acid, the at least one anionic polymer is gum arable, and the at least one eatienie 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 any combination thereof. Stabilisers can be, e.g., sucrose ester, triglycerides, lecithin, ester gem, or any combination thereof, In another aspect, a food product is provided comprising an aqueous dispersion of complex coaeervaies as disclosed above, in certain exemplary embodiments the aqueous dispersion of complex coacsrvates is provided by preparing a solution of at least one anionic polymer, adding at least one hydrophobic substance to the anionic polymer, high shear mixing to form an emulsion, adding at least one eationie polymer to the emulsion, and high shear mixin to form an aqueous dispersion of complex ccaeervates. Water soluble antioxidant is added prior to forming the first emulsion.. For example, water soluble antioxidant can be added to the anionic polymer solution after or prior to adding the hydrophobic substance, but water soluble antioxidant can b added, also or instead, to the hydrophobic substance before the hydrophobic substance is added to the solution of anionic polymer. Optionally, stabilizer Is included in the emulsion of complex eoacervates. For example, stabilizer may be added to the hydrophobic substance before the hydrophobic substance is combined with the anionic polymer. Stabilizer may be added, instead or also, to the anionic polymer before combining wills the hydrophobic substance. The food product is provided by combining a second food ingredient wi h the aqueous dispersion of complex coaoervates.

100091 in certain exemplary embodiments the food product is a beverage, e.g.. a carbonated soda beverage. In certain embodiments the food product has a pH of 3.G io pl-1 7,0, e,g„ a pH less than 3.5.

[0010] In another aspect, a method for preparing an aqueous dispersion of complex coacervat.es is provided, comprising preparing a solution of at least one anionic polymer, adding at least one hydrophobic substance to the anionic polymer solution,, high shea mixing to form an emulsion, adding at least one caiionic polymer to the emulsion, and high shear mixing to form an aqueous dispersion of complex coacervales. Water soluble antioxidant is added prior to forming the first emulsion. For example, antioxidant can be added to the anionic 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 solution of anionic polymer. Optionally,, stabilizer is included in the emulsion of complex eoacervates. For example, stabilizer ma be added to the hydrophobic substance before the hydrophobic substance is combined with the anionic polymer_* Stabilizer may be added, instead ox also, to the anionic polymer before combining with the hydrophobic substance, jbO H ] In certain embodiments of the methods disclosed here for preparing an aqueous dispersion of complex eoacervates, the at least one hydrophobic substance may he selected from lipids, water-insoluble vitamins, vvater-msolabie sterols, water- insoluble Oavonoids, flavors, and essential oils, in certain embodiments the at least one anionic polymer may be- selected- iron: gum arable, pectin, carrageen;; n. ghatii gom, xanthan gum, agar, modified starch, alginate, carboxyi methyl cellulose (CMC), Q-200 (National Starch) or rhe combination thereof. In certain embodiments the at leas one cationie polymer may be selected from whey protein, hydroiyzc-d protein, laaric arginate, pofyiysine, casein combinations, in certain exemplary embodiments an antioxidant is added¹ to- die anionic polymer solution prior to adding the hydrophobic substance, e g., any one or more of the antioxidants mentioned above. In certain exemplary embodiments stabilizer is added to the hydrophobic substance before adding the at least one anionic polymer, e .g., any one or more of the stabilizers mentioned above. In an 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 cationie polymer is whey protein. In another exemplary embodiment the at least one hydrophobic substance is omega-3 tatty acid, the anionic polymer is gum amble, the cationie polymer is whey protein, the antioxidant is vitamin C, and the stabilizer is sucrose ester containing triglycerides. i another aspect, a method is provided for preparing a food product comprising an aqueous dispersion of complex eoacervates. A solution of at least one anionic polymer is prepared. At least one hydrophobic substance i added to the solution of the at least one anionic polymer. High, shear mixing forms an emulsion. At least one cationie polymer is added to the emulsion. High shear mixing forms an aqueous- dispersion of complex eoacervates. The aqueous dispersion of complex eoacervate is combined with at least one other food ingredient to form the food product. Water soluble antioxidant is- added prior to forming the first emulsion. For example, antioxidant can be added to the anionic polymer solution after or prior to- adding the hydrophobic substance, but water soluble antioxidant can be added, als or instead, io the hydrophobic substance before the hydrophobic substance is added to the solution of anionic polymer. Optionally, stabilizer is included in the emulsion of complex eoacervates, for example, stabilizer may be added to the hydrophobic substance before the hydrophobic substance is combined with the anionic polymer. Stabilizer may bo added, instead or also, to the anionic polymer- before combining with the hydrophobic substance. [0013] in at least certain exemplary embodiments the complex coacervates disclosed here (also referred to here in the alternative and interchangeable as oil-containing complex coacervates, complex coacervates containing hydrophobic substance, etc.) arid food products Incorporating them as an ingredient have been found to have unanticipated, desirable properties. Far example, in certain such embodiments, the compiex coacervates can emain suspended in aqueous systems, e.g., beverages, beverage concentrates, etc., for a surprisingly long period of tune, in certain such embodiments the complex coacervate can remain- suspended in acidic aqueous systems, e.g., beverages, beverage concentrates, etc., having a pH value less tha phi 5,0, and in some cases less than pH 4.0, and in some cases less than pH 3.5, tor a surprisingly long period of time. Furthermore, It was found that in ai least some embodiments the complex coacervates effectively protect the hydrophobic substance against oxidation and/or hydrolysis, etc,

[0014 ] In another aspect an edlbk aqueous dispersion of compiex coacervates is prepared by -mixing an aqueous anionic polymer solution, water soluble antioxidant and hydrophobic substance comprising omega 3 iaity acid Including at least one of EPA and DHA, to form an emulsion. The mixing comprises high shear mixing below 40 °C. In some embodiments the temperature Is kept below 30 ^CC and in some embodiments it is kept below 25 *€. The water soluble antioxidant is added prior to the high shea 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. Cationic polymers are added to- the- emulsion and high shear mixing below 40 °C forms an aqueous dispersion of compiex coacervates. In some embodiments the temperature is kept below 30 *€ dating the high shear mixing to form the aqueous dispersion of complex coacervates, and in some embodiments the temperature is kept below 25 °C. The aqueous dispersion of compiex coacervates is homogenized below 40 *C to reducing average panicle size 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, d e average particle size of the complex coacervates after homogenizatioa is less than 3.0 microns, e.g., between 0.1 micron and 3 microns, e.g., between 1.0 microti and 3 microns. The anionic polymers snay be one type of polymer or a mixture of different anionic polymers, and provide from 1 ,0 wt. % to 40.0 wt, % of the dispersion, of complex coacervaies (i.e., before it is added to other food ingredients, such as to make a beverage, beverage -concentrate (syrupy semi-moist food products such as a snack bar, etc.). Some exemplary embodiments of the aqueous dispersions of complex coa.cerv.ates 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 anionic polymers, and In some embodiments the anionic polymers provide from 1 . wt. % to 40.0 wf. % of the dispersion of complex eoscervai.es, e.g., from 10.0 wt. % to 20.0 wt. % of the dispersion of complex coacervates (e.g., immediately alter homogemzation prior to the dispersion being incorporated into a beverage or other food). The eationie polymers may be one type of polymer or a mixture of different eationie polymers and i-n some embodiments provide from 0.03 wt. % to 20.0 wt, % of the dispersion of complex coacervaies (again meaning before the addition to other food ingredients), e,g.. from 1.0 wt. % to 10.0

% of the dispersion of complex coacervaies. The water soluble amioxklani may be one antioxidant or a mixture of different antioxidants and provides from 0. ! wt. % to 20,0 wt, % of the dispersion of complex coacervaies, e.g., from 1.0 wt. % to 5 wt. %< In- some embodiments the water -soluble antioxidant provides from 1 .0 wt. %_: to 5.0 wt. % of the dispersion of complex coacervaies. 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 eoaecrvstes. 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.. b tylated hydmxyto!uene, buiylated hydroxyamsole, tert-butyhydroq morte, querceiin, tocopherol, or any combination thereof. The hydrophobic, substance may contain omega-3 tatty acids (sometimes referred to here as O3FA"y e.g., flax seed, linseed oil or other seed oil, fish oil. algae oil, seaweed oil, etc. or any combination of such oils. In certain exemplary embodiments tire hydrophobic substance contains 20.0 wt. % w 35.0 wt. % combined of the 03FAs EPA and DBA. In some embodiments the hydrophobic substance contains EPA and/or DBA in combined am unt providing Jess than 5,0 wt.. % EPA and DHA combined in the dispersion of complex coacervates, e.g., irom i .0 wt. % up to 3.0 svt. % P A and DMA combined in ihe dispersion of complex coacervates.

[0016] iu some embodiments the temperature is kept below 40 °C_:! or below 30 ⁿC or e ven below 23 *C during preparation of ihe complex coacervates, e.g., at _.all times during the preparation of the edible aqueous di persion of complex coacervates. Homogenising the aqueous dispersion of complex -coacervates can be done in accordance with known techniques and equipment, e.g., at pressure greater than 3000 psig. tfemcgenising tire aqueous dispersion of complex coacervates reduces average particle size of the complex coacervates, e.g., lo more than 0.1 micron, e.g., to less than. 10.0 microns, e.g., to 0.3 to 1 ,0 microns,

[0017] In certain exemplary embodiments of the aqueous dispersion: of complex coacervates in accordance with this aspect of the disclosure, the hydrophobic substance consis s essentially of fish oil or other natural oil containing at least 10.0 wt. % EPA and DHA, e.g., at least 20.0 wt. %, e.g., up to 35.0 wt % or even up to 40,0 wt. % EPA and DHA combined, and -optionally also containing water iosoluble antioxidant, where the EPA and DH collectively provide born 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. I certain exemplary embodiments, the dispersion of ^'complex -coacervates has less than€.05 wt... % free oil, e.g., less than 0.01 wt. % free oil. As used here, the term '"bee oi l" means oil io the dispersion of complex coacervates that is not encapsulated.

(001-8] In certain exem l ry embodiments the eationlc polymers are selected f m alpha- lactoglobulm, betaoactoglobuiin, whey protein isolate, whey protein isolate and any combination thereof, collectively providing fr m 0.05 wt. % to 1 .0 wt. % of the dispersion of complex coacervates,

[0019] 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 bap etc. The aqueous dispersion of complex coacervates can be mixed- with one or more other food mgredients, including, e.g.. water, flavoring, carbonation. preservative, vitamins,: minerals, electrolytes, nam juice, vegetable juke, flavour modifiers, aeldu nts, clouding agents, weighting agents, or any combination o: c other ingredients (meaning one or more of each or any such ingredients). Advantageously, at least certain endxxiuoents of the a ueous dispersions of complex coaeervates disclosed here do not require a weighting, agent. Typically, weighting ag nts are used, for example, to help keep Hghter- ihan water ingredient (e.g., an oil or oil-containing ingredient) i suspension in a beverage. At least certain embodiments of die aqueous dispersions; of complex coaeervates disclosed here are found to remain in .suspension in beverage without the aid of weighting agent. Titus, at least certain: embodiments of dte beverages disclosed here comprising certain embodiments of the aqueous, dispersions of complex coaeervates disclosed here contain no weighting agent for the aqueous dispersion o complex coaeervates, and In some cases n weighting agent at ail. Advantageously, at least certain embodiments of the aqueous dispersions of complex coaeervates disclosed here are found to serve as a clouding: agent in certain beverage -formulations. The cost and complexity of adding a separate clouding agent can therefore be avoided where such embodiments of the aqueous dispersions of complex coaeervates disclosed here are used In such beverages, Thus, at least certain embodiments of the beverages disclosed here comprising certain embodiments of the aqueous dispersions of complex coaeervates disclosed here contain no clouding agent other tha such aqueous dispersion of complex coaeervates. 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

in the drawings, like reference characters generally refer to the same parts throughout the different views. Also, the drawing is not necessarily to scale, emphasis instead generally being placed upon illustrating the principles of the in ention. In the following description, various embodiments of the present invention are described with reference to the following drawing, in which :

10022 i Figure 1 depicts a schematic of a coacervate complex exemplary of at least certain embodiments of those disclosed here.

DE TAILED DESCRIPTION OF CERTAIN EMBODIMENT^'S

[0023 } Various examples ami embodiments of ihe inventive subject matter disclosed here arc possible and will be apparent to the person of ordinary skill in the art given the benefit of this disclosure. In this disclosure reference to "certain exemplary embodiments'^" (and similar phrases) means that those embodiments 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 unless otherwise clear from the context in which It is described, alternative elements or features in the embodiments and examples below and in the Summary above are Interchangeable with each other. That is, an element described in one example may be interchanged or substituted for one or more corresponding elements described in another example. Similarly, optional or nonessential features disclosed in connection with a particular embodiment or example should he 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 arid methods disclosed herein. A reference to a component or ingredient being operative, i.e.. able to perform one or more functions, tasks and/or operations or the like, .is intended to mean that it can perform the expressl recited ilmciiorsis), task(s) and/or operation(s in at least certain embodiments* and may 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 as 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 "V and " n" and the definite article "the" and other such wards and phrases are used in d claims in the usual and traditional way in patents, to mea "si least one" or " n or more.^'" The word "comprising^1' s used in the claims to hav its traditional open-ended meaning, that is, to mean that the product or process defined by the ciaim may optionally aiso have additional features, elements, etc. beyond those expressly recited.

[00241 As used here, an "aqueou solvent'^" is a. solvent for the polymers and/or eoaeervates of the dispersion, that either (i) comprises wate together with any other consumable (I.e., edible) solvent, e.g., comprising primarily (i.e.. at least SO wt. %} water, e.g., at least 80 wi % water, at least 90 wt. % water or at least 99 wo % water, or i ii) consists essentially of water (e.g., potable spring water, distilled or purified water, ta water or the like).

[0025] As used here, the term "high shear mixing" has its ordinary meaning to those skilled In the art. In the- case of the high shear mixing of the hydrophobic snbstas ce( ) with the initial aqueous- olymer solution, it means at least mixing at such speedi s) and/o force tevei(s) as are effective to form an emulsion of such ingredients, in the case of the high shear mixing with the oppositely charged polymer, it means at least mixing at such speed(s) and/or force levei(s? as are effective to form the aqueous dispersion of complex eoaeervates.

otr. 61 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. A noted above, the hydrophobic substance may in some embodiments of the aqueous dispersion of complex eoaeervates be fish oil, seed oil algae oil seaweed oil or arty combination of them,

[0027] 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 plan- 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.

[002S] As used here, the term "clouding agent^'' has its ordinary meaning to those skilled in the art. In general, it means a beverage ingredient that provides cloudiness or opacity or the iike io the beverage. It is an advantage of a; least certain beverages in accordance with this disclosure, that are intended to be clouded or non-clear, that the dispersion of complex eoacervates can provide the desired clouding effect 'Thus, in such embodsnrents die cost and complexity of adding a separate clouding agen is advantageously avoided, it is an advantage of at least certain beverages in accordance with this disclosure, that the cost and complexity of a weighting agent is advantageously avoided , that is, in at least certain embodimen s the complex eoacervates remain homogenous^'!?^' dispersed or suspended in the beverage without a weighting agent.

[0029]: As used here, the term ''weighting agent" has its ordinary meaning to 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 homogenous!? dispersed or suspended hi the beverage. As used here, the terra "natural ingredient' means an ingredient that is natural as that term is defined by the applicable regulations of the Food and Drug Administration of the government of the United States of America on the effective filing date (i.e., the priority date) of this application. In some ease, reference is made to "at least ne" of a particular ingredient, such as at least one hydrophobic substance or at least one antioxidant or at least one caiionie polymer. I all such eases, the term '¾t least one" is used to emphasize that one or more such specie may be -used. Such uses are not intended to mean, and should not be construed a implying, that a reference elsewhere to any such ingredient without the prefatory "a least one" means one and only one species of such ingredient.

[0030] As used herein, "c mplex coacervaie" is defined as an identifiable^' discrete particle cont ining one or more hydrophobic substances, e.g., oil water-insoluble vitamins, flavors, etc., that are enveloped by a shell comprising at least two oppositely charged polymers (that is, cationic polymers of at least one type and anionic polymers of at least one type) that substantially coats and protect 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 eoacervates are substantially non-agglomerated, but com rise a single shell encapsulating a single core. Fig, 1 shows an exemplary, simplified complex coacetvaie having; a hydrophobic substance, e.g.,. fish oil or purified or concentrated omega 3 tatty acids in an inner shell or layer formed primarily by anionic polymer, and an outer shell or layer formed primarily by catiomc polymer.

[0031 ] As used herein, a "hydrophobic substance" refers to a water immiscible material such as an oil. a lipid, a waler-msoiuble vitamin (e.g. a~toeopherol), a water- insoluble sterol, a water-insoluble ilavonoki. a flavor or an essential oil. The oil employed in accordance with the present invention can be a solid, a liquid or a mixture of both,

[0032] As used herein a "dipid" encompasses any substance that contains one or more fatty acid -residues,, including free fatty acids. Thus, the term "li id'' encompasses, for instance, triglycerides, diglycerides, monoglycerides, tree fatty acids, phospholipids or a combination of any of them.

[0033] As used herein a "'tatty acid'^* encompasses free fatty acids as well as ratty acid residues. Whenever reference is made herein to a weight percentage of fatty acids, this weight percentage includes tee fatty acid as wed as fatty acid residues (e.g. fatty acid residues contained in triglycerides). Farther, as used herein a "polyunsaturated fa ty acid^" iPUFA) encompasse any tatty acid containing 2 or more double bonds in the carbon chain, f0034 j Aspects of the edible delivery systems disclosed here for hydrophobic substances relate to complex coaeetvaies. The delivery systems provide a stable composition suitable for inclusion in food products. That is, the complex coacervates in at least certain embodiments of the delivery systems are ufficiently stable for shelf storage prior to use in food, e.g., for storage as long as 3 months, or even 9 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 long as 3 months, or even 9 month prior to consumption. The complex coacervates 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, for example orange jajee, dairy, to provide enhanced nutritional value. Additionally, the complex coacervates way be incorporated into other food products, for 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 or avoided during a storage period. The resulting food product is appealing to the consumer, as well as being stable and having an adequate shelf life. In certain exemplary embodiments, complex coacervates arc provided in an aqueous dispersion. As used herein, an "a ueous 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 water or may be a mixture of water with at least one ater-miseible solvent, such as, for example, eihaooi or other alcohols, propylene glycol, glycerin etc. In certain exemplary embodiments, there may be a substantial concentration of water- miscible solvent n the aqueous dispersion of the complex coacervates, such as, between about 1 % and about 20% by volume, tor example 5%, 10%. or 1 5%. In other exemplary embodiments, the complex, coacervates are diluted into a food product wherein the concentration of water-aiseibie solvent is negligible In other exemplary embodiments, the complex coacervates are combined with one or more solid food ingredients, wherein there is little or no free water, e.g., a snack bar, etc. in certain exemplary embodiments an aqueous solution is prepared comprising at least one anionic polymer. The at least one anionic polymer comprises, for example, gum arable, modified starches, pectin, Q-200, carrageenan, alginate, xanthan gum, modified- celluloses, carboxymethylceliaiose, gum acacia, gum ghatii, gum karaya, gum hagaoanth, locust bean gum, guar gum, psyllium seed gum, quince: seed gum, larch gum (arabinogalactans), siractan gum, agar, fnrceiiaran, gelian gum, or a combination of any of them, in an exemplary embodiment the anionic polymer comprises gum arable. In certain embodiments the solution of at least one anionic polymer -comprises a solution of gum arable, in certain exemplary embodiments, the solution of the at ieast one anionic polymer is subjected to high shear mixing. In certain embodiments the high shear mixing may occur for 2-5 minutes at a temperature maintained within the range of 5 ·-;^· · to 25 "</. [0 36j I certain exemplary embodiments a least one hydrophobic substance is added to the solution of the at least one anionic polymer under high shear mixing at a temperature between 5~2S ^::C, followed by adding whey protein to form an oil-in- water coaeervate complex emulsion, Subseqaeoily, 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 is homogenized at 10-30 °C. !n certain exemplary e hodiments the coaeervate emulsion is homogenized for 1 -2 passes to form a fine, homogeneous emulsion. The final coaeervate emulsion contains, e.g., 3- 15 WL % hydrophobic substance. In certain embodiments the hydrophobic substance is, for example, an oil droplet. In exemplary embodiments the oil droplet Is a lipophilic nutrient, e.g., dsn oil or omega-3 fatty acids or a water-insoluble f avorani

[0037] h> certain exemplary embodiments, the lipophilic nutrients include tat soluble vitamins, (e.g.. vitamins A, D, E. and ), toeotrienols, carotenoids, xanthophylis. (e.g., iyeopene, lutein, astaxanthin, and zeazantnin), fat-soluble nutraceuticals including phytosterois, stanols and esters thereof. Coenzyme Qi O and ubiquinoL Hydrophobic amino acids and peptides, essential oils and extracts, and tatty acids. Fatty acids may include, for example, conjugated linolenic acid iCLA) omega-6 tatty acids, and omega-3 fatty acids. Suitable omega-3 tatty acids Include, e.g., short-chain onrega-3 fatty acids such as alpha-!ino!enic acid (ALA), which are derived from plant sources,: tor example flaxseed, and long-chain omega-3 fatty acids such as eicosapentaenoic acid (EPA) and dooosahexaenoic acid (DBA), The long-chain omega-3 Catty acids can be derived from, for example, marine or fish oils. Such oils can be extracted from various types of fish or marine animals, such as anchovies, capelin, cod, herring, mackerel, menhaden, salmon, sardines, shark and tuna, or from marine vegetation, such as micro-algae, or a combination of any of them. Othet sources of omega-3 fatty acids include liver and brain tissue and eggs.

10038 ] In certain exemplary embodiments, the water- inso iub le flavorant is any substance that provides a desired flavor to a food or beverage product, which does not substantially dissolve hi water (e.g., non-polar, hydrophobic substances such as lipids, fats, oi ls, etc.). The fiavorant may be a liquid, gel, colloid., or particulate solid, e.g., an oil an extract, an eieoresin, or the like. Exemplary water-insoluble fiavorants include, but are n t limited to, citru oils ami extracts, e.g. orange oil, lemon oil, grapefruit oil, lime oil, dual and limonene, nut oils and extracts, e.g. almond oil, hazelnut oil and peanut oil oth r 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, and combinauons of any of them.

[003 1 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 can be, e.g., plant derived antioxidants, such as those derived from blackberries, water .soluble polyphenols, vitamin C, or any combination thereof In certain e b iments the hydrophobic substance may fi.mb.er comprise a water insoluble antioxidant. In certain embodiments the water insoluble antioxidant may be selected from butylated hydroxytoluene, butylated hydroxyanisole, ter -but ihydroqumone, qneroetlm tocopherol,

[0040] In certain embodiments^' a stabilizer is added to the emulsion containing the at least one hydrophobic substance arsd the at least one anionic polymer before the at least one cat ionic polymer is added. The stabilizer .may be selected from sucrose ester, triglycerides, lecithin, ester gum, and combinations of any of them, hi an exemplary embodiment the stabilizer is sucrose ester containing triglycerides.

[0041 ] In certain exemplary embodiments at least one cationic polymer is added to the emulsion containing the at least one hydrophobic substance and the at least one anionic polymer, and in alternative embodiments, an antioxidant and/or a stabilizer. The final eoacervate emulsion may contain, tor example, 0, 1 - 10 vvt. % cationic polymer. The mixture of the at least one cationic polymer and the emulsion containing the at least one hydrophobic substance and the at least one anionic polymer ears be homogenized using high pressure to form an a ueous solution of complex eoaeervates. The homogenization proceeds, for example, at 3080 to 4500 psi for 1-2 passes. The at ieast one cationic polymer comprises, for example, proteins such as dairy proteins, including whey proteins, caseins and .fractions thereof gelatin, corn zein protein, bovine serum albumin, egg albumin, grain protein extracts. e,g, protein from wheat, barley, rye, oats, ete,, vegetable proteins, microbial proteins, chitosan, legume proteins, proteins from tree nuts, proteins from ground nuts, hydroi iied protein, {auric arginate, polylysioe and the like, or combinations of any of them, in an exemplary embodiment the cationie polymer is whey protein. In certain em odiments whey protein may be selected from Mactoglobuiin ί t-LG), whey protein isolate (WPi)» whey protein concentrated, hydtoiyzed protein, iauric arginate, polylysme r combinations thereof actogiobulin ψ-LG} provides good performance and good emulsion stability in certain embodiments, /i-iaetoglobuhn { :>-- LG) is the major whey protein of nmfmant species. Its amino-add sequence and 3 - imensional structure can efficiently bind small hydrophobic molecules such as omega-3 tatty acid, resulting In good protection against hydrolysis and oxidation, in certain embodiments the complex coaeervates have negative zeta potential, that is., the outside of the complex coacervste shed displays a net negative charge, in certain exemplary embodiments the shell includes a net positive charged (cationie) polymer and a net negative charged (anionic) polymer, it is currently believer] that the net charge of each polymer is dependent on the pH of the environment and the isoelectric point of each polymer, which is in turn de endent on the density of ionizable groups in each polymer and the p a values of those groups. Thus, disclosure here of complex coaeervates comprising cationie and anionic polymers refers to the charge of the polymers in the environment or reaction conditions used for formation, of the complex coaeervates. Complex coaeervates of the type used here are presently understood to be stabilised¹ at least i part by the electrostatic attraction between the oppositely charged polymers, In certain exemplary embodiments, the complex coaeervates comprise, for example, 3- 15 t.% of the at least one hydrophobic substance; 5-30 wt.% of the at. least one anionic polymer; and 0.1 -10 wt,% of the at least one cationie polymer, in alternative embodiments, the complex coaeervates comprise, for example, 3- 1 wt.% of the a least one hydrophobic substance; 0.05-5 wt.% of the antioxidant; 5- 30 wt.% of the at least one of the anionic polymer; 0,1 -.10 wt.% of the at least one ofthe cationie polymer; and 0.1 -5 wt.% of the stabilizer < [0044] In certain exemplary embodiments, the oil droplets contain, for example, at least 3 wt.% o alternatively i of one or more |χ ο unsaturated tatty acids selected from omega- .¾ fatty acids, omega-6 fatty acids and combinations of any of them, in certain: embodiments., the one or more polyunsaturated tatty acids contain ALA, DHA, EPA, CLA, and combinations of any of them. In alternative embodiments, the oil droplets contain, for example, at least 50 vvt.%, at least 70 wt.%, or at least 80 wt.% of lipids.

[0045] in certain exemplary embodiments, the particle size of complex eoaeervates of the present invention ha an average diameter in the range of, for example, 0.3 - 1 ,2 ,am. in certain embodiments, the oil droplets in the complex eoaeervates have a diameter in the range of, for example, 1 .0 μιη or 3.0 pm.

[0046) In certain exemplar embodiments, the aqueous dispersion of the present invention may contain other dispersed components in addition to the complex eoaeervates. in certain embodiments, the dispersion contains less than 20 wt,% of one or more dispersed edible components, including the dispersed complex eoaeervates,

[0047] I certain exemplary embodiments, the complex eoaeervates are not substantially additionally stabilized, for example by substantial gelling or substantial hardening of the complex eoaeervates.

[0048) in certain exemplary embodiments, the aqueous dispersion of complex eoaeervates is maintained as an aqueous dispersion, in alternative embodiments, the aqueous dispersion of complex eoaeervates 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 eoaeervates i treated to protect from microbiological growth, in certain embodiments,, the aqueous dispersion of complex eoaeervate is, for example, pasteurized, aseptica!iy packaged, treated with chemical preservatives, e.g., benzoates, sorbates. etc., treated with acid, e.g., citric acid, phosphoric acid, etc., treated, at high temperature and/or carbonated. In an exemplary embodiment, the aqueous dispersion of complex eoaeervates has minimized contact with air during production, is pasteurized after production, and is stored in a refrigerator with limited contact with light. [0049] in certain exemplary embodiments, a desired amo t of hydrophobic substance in the form of the above-described complex coaeerva es is Included in a food product. The amount of complex eoacervates, and hence the amount of hydrophobic substance included in the food product, may vary depending on the application and desired taste and nutrition characteristics of the food product. The complex eoacervates may be added io- 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 eoacervates are sufficiently mixed in the food product to provide a substantially uniform distribution, for example a stable dispersion. Mixin should be accomplished such that the complex eoacervates are not destroyed:, if the complex eoacervates are destroyed, oxidation of the hydrophobic substance may result. The mixer(s) can bo selected for a specific application based, at least in part, on the type and amount of ingredients used, ihe viscosity of the ingredients used, the amount of product to be produced, the flow rate, and the sensitivity of ingredients, such as the complex eoacervates, to shear forces or shear stress.

[0050] Encapsulation of hydrophobic substances using the above -desc ibed complex eoacervates stabilizes the hydrophobic substance by protecting it from degradation by, for example, oxidation and/or hydrolysis, When included in an acidic food product the complex eoacervates can provide a stable dispersion of hydrophobic substances over the shelf life of the food product. Factors that may affect the shelf-lite of the complex eoacervates include the level of processing the product undergoes, the type of packaging, and the materials used tor 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 ha a longer shelf-life 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),

[0051 ] In certain exemplary embodiments, the food product is a beverage product. In certain embodiments, the beverage products include ready-to-drink beverages, beverage concentrates, syrnps, shelf-stable beverages, refrigerated beverages, frozen beverages, and the like, in exemplary embodiments, the beverage product is acidic, e.g. having a pi ! within the range below about pi i 5.0, in certain exemplary embodiments, a pi ! vake within the range of about pH I ,0 to about pi 1 4.5, or in certain exemplary embodiments, a phi value within the range of about pH i .S to about pH 3.8. hi an exemplary embodiment the beverage product has a pl-i 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 juke-flavored drinks, sports drinks, energy drinks, fortified/enhanced water drinks, soy drinks, vegetable drinks, grain-based drinks (e.g. malt beverages), iermenied drinks (e.g., yogurt and kefir) coffe beverages, tea. beverages, dairy beverages, and mixtures thereof. Exemplar fruit juice sources include citru fruit, e.g, orange, grapefruit, lemon and lime, berry, e.g. cranberry, raspberry, blueberry and strawberry, apple, grape, pineapple, prune, ear, peach, cherry, mango, and pomegranate. Beverage products include bottle, can, and carton products^' and fountain, syrup applications.

[0052] Certain .embodiments of other food products Include fermented rood products, yogurt, sour cream, cheese, salsa, ranch dip, fruit sauces, fruit jellies, fruit jams, .fruit preserves, and the like, in certain exemplary embodiments, the food product is acidic, e.g, having a pH value within the range below about pi ! 5.0, in. certain exemplary embodiments, a pB value within, the range of abou t ρϊ-f 1 ,0 to about i:! 4,5, or in certain exemplary 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 pB. of 3.0.

[0053] The food product may optionally include other additional ingredients. In certain embodiments, additional ingredients may include, for example, vitamins, minerals, sweeteners, water-soluble il&vorants, colorings, thickeners, emulsiflers, aeldulants, electrolytes, antifbarning agents, proteins, carbohydrates, preservati es, water-nviscible ilavorants, edible particulates, and m ixtures thereof hi certain embodiments, other ingredients ar also contemplated. In exemplary embodiments, the ingredients ca be added at various points during processing, including before or after pasteurization, and before or after addition of the complex eoaeervates.

In at least certain exemplary embodiments, food products disclosed here may be pasteurized. T he pasteurization process may include, for example, ultra high temperature (ϋΉΤ) treatment and/or high temper ujxsshost rime (HTST) treatment. The URT treatment includes subjecting the food or beverage product to .high, temperatures, such as by direct steam injection or steam infusion, or by indirect heating a heat exchanger. Generally, alter the product is pasteurized, the product can be cooled as required by the particular product composition/configuration and/or the package filling application. For example, in one embodiment, the food or beverage product is subjected to heating to about T85*F (85*C> to about 250ⁿF ( 12rC) for a short period of time, for example, about 1 to o0 seconds, then cooled quickly to about b F (2.2°€) +/fO^eF (5 'C) for refrigerated products, to ambient temperature for shelf stable or refrigerated products, and to about 1 85°F <85^eC) -f/- iO°F (5 C) for hot-fill applications for shell-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 contamination. In alternative embodiments, other pasteurisation or sterilization techniques may also be useful, seen as. for example, aseptic or -retort processing. In addition, multiple pasteurization -processes may be carried out m series or parallel, as necessitated by the food product or ingredients. Food product may, in addition, be post processed. In exemplary embodiments, post processing i typically carried out following addition of the complex, coaeervates. Post processing can include, for example, cooling the product solution and filling it into a container for packagin and shipping. In certain embodiments, post processing may also include dcaerailon 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 coaeervates and/or at the same time as adding the comple coaeervates. in addition, in certain embodiments, an inert gas (e.g., nitrogen o argon) headspace may be maintained during the intermediary processing of the product and final packaging. Additionally/aitemafively, an oxygen or UV radiation harriers and/or oxygen scavengers could be used in the final packaging. [0056] The following examples are specific embo imen s of the present inve tion, but are not intended to limit it.

EXAMPLES

EMmpI .i

To 225 g gum arable sohdion (20%) 2 g vitamin.€ was added . Fish oil 1 5 g (30% BPA DHA) was added and emulsified at 10-25 " under high shear mixing to form an oii-tn-w&ier emulsion. Subsequently, 60 g solution of ^-lac oglobulin (20%; wa added slowly to form eoaeervat« complex emulsion as. pH 3 - 5, The coaeervate emulsio was further mixed for 2 minutes and then homogenized b 1- 2 pass under 3000-4500 psi. The coaoervate 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~ fish oil T he pH was about 2.9, The pH range of -the resultant isotonic beverage may be about 2,5-4.5.

Table ! .

Amoani

Ingredient 1 ·(% fey )

Water ! 95,59%

Dry Sucrose ! 1 ,96%

Salt Blend ! o. n %

Citric Acid i 0.27%

Mango Flavor j 0. 100%

Yellow #6 Color 10% solution ! 0.060%

Coaoervate Emulsion i 0,89%

Feb A j 0,015%

Vitamin€ (Ascorbic Acid) \ 0, 05%

Erythritoi: ! 0.90%

Total ! 100.000% To 225 g gun-; arable solution (20%) 1 .5 g vitamin C was added. Fish oil 1 5 g (22% BPA/^'DHA) containing dissolved 9 g sucr s ester (SAIB- CT) was added and emulsified at 10-25 °C under high shear mixing to form an oiEav-w&ier emulsion. Subsequently, 60 g solution of beta-lactogiob im (5%) was added slowly to form coacervate complex emulsion at p!I 3-5. The coacervate emulsion was further mixed for 2 minutes and t homogenized by 1 -2 a s under 3000- 4500 psi. The coacervat.e emulsion was added to the beverage and dispersed in the bevemge. Additional ingredients were added In the concentrations tw/w) listed below to make an isotonic bevemge containing omega-3 fish oil. The nil was about 2,9. ^'The pit range of the resultant isotonic beverage may be about 2,5-4,5.

Table 2,

Amua t

isgredkai (% by wt)

Water 95.23%

Dry Sucrose 1.06%

Salt Blend 0, 11%

Citric Acid 9.27%

Manao Flavor 0.100%

Yellow 6 Color 10% solution 0.060%

Coacervate Emulsion 1.24%

Reb 0.015%

V itamin C (Ascorbic Acid) 0.105%

Ervihrivol 0.90%

Total 100.000%

To 225 g gum ambic solution (20%) 2 g vitamin€ was added. Fish oil 15 g (22% EPA/DHA) containing dissolved 10 g sucrose ester (SAIB-MCT) was added and emulsified at 10-25 *C under high shear mixing to form an o!Em-waier emulsion. Subsequently, 60 g solution of beia-iactoglohalin (] 1 %) was added slowly to form coacervate complex emulsion at pH 3-5. The coacervate emulsio was further mixed for 2 minutes and the homogenized by 1 -2 pass under 3000-4500 psi. The coacervate emulsion was added to the bevemge and dispersed in the beverage. Additional ingredients were added in the concentrations (w ) listed below to make an isotonic beverage containing omegs-3 fish oil The p-H was about 2.9. The pH range of the resultant isotonic beverage ma be about 2.5 -4.5.

A SB OSS 851

l.agmlkni {% by wL)

Water 95,23%

Dry Sucrose 1 ¾6%

Salt Blend 0.1 1 %

Citric Acid 0.27%

Man-so Flavor 0. 100%

Yellow #6 Color 1 % solution 0.060%

Coacervaie Ernulsion 1 .24%

R.eb A 0.015%

V starri in C (Ascorbic Acid) 0,105%

Erythritol 0.90%

Total 100.000%

Example 4

TO 225 g gum arable solution (20%) 2 g vitamin C was added. Fish oil 25.4 g (22% BPA/DHA) dissolved in 17 g sucrose ester (SAIB-MCT) was added and emulsified a 10-25 ^tfC under high shear mixing to icon an oil-in-water emulsion. Subsequently, 102 g solution of beia-iacioglobal (1 .1 %) was added slowly to form coacervaie complex emulsion at pH 3-5. The coacervaie emulsion was forther mixed tor 2 minutes and then homogenized by 1 -2 pass under 3000-4500 psi. The coacervaie- 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 pl i range of the resultant isotonic beverage may be about 2.5-4.5.

T able 4.

Amoa.ai

Isgredksst (% by wt)

Water 95.59%

Dry Sucrose 1 .96%

Salt Blend 0, 11%

Citric Acid 0.27% Α^ηηπηίί

iagre ieai {% fey wC)

ango Flavor 0.100%

Yellow #6 Color 10% solution 0.060%

Coacervate Emulsion 0.89%

eh A 0.015%

Vitamin-€ {Ascorbic Acid) 0.105%

Btyt riiol. 0.90%

Total 100.000%

To 225 g gam arabic solution (20%) 2 g v¼mi C was added and dissol ed. Fish oil I S g (22% EPA/DH A.) containing dissolved 2 g ester gum was added and emulsified at 10-25 ^f"C under igh shear mixing, to form an oil -in- water emulsion. Subsequently, 35 g solution of beta-laetogloboiin (1 0%) was added slowly to iorrrs coacervate complex emulsion at pjj 3-5- The coacervate emulsion was further mixed for 2 minutes and then homogenized by 1-2 pass under 3000-4500 psi. The coacervate emulsion was added to the beverage and dispersed in the beverage. Additional ingredients were added in the eoncentratksns (w w) listed below io make an isotonic beverage containing omega-3 ftsh oil. The pH wa about 2.9. The pH range of the resultant isotonic beverage may be about 2.5-4.5.

Table 5.

Amt nt

ingredient (% by wt)

Water 95.37%

Dry Sncrose 1.90%

Salt Blend 0.1 1%

Citric Acid 0.27%

Mango Flavor 0.100%

Yellow M Color i 0% solution 0.060%

Coacervate Emulsion 1.1 1 %

Reb A 0.01 5%

Vitamin€ (Ascorbic Acid) 0.1 5%

Erytbritel (}.90%

Total .100.000% 10062] To 225 u gum arable solution (20%) with dissolved 6 g vitamin fish oil ! 5 g (30% EPA/DMA) was added and emulsified at 10-25 "C under high shear mixing to form an .QiHn- ater emuisnm, Subsequently, 60 g solution of whey protein concentrate (20%) was added slowly to form coacervate complex emulsion at pH 3-5. The coacervate emulsion was further mixed for 2 minutes and then homogenized by 1 -2 pass under 3000-4500 psi. The coacervate emulsion was added to the beverage and dispersed in the beverage. Additional ingredients were added ih the concentrations (wAv) listed .below to make an isotonic beverage containing omcga-3 fish oil.. The pH was about 2.9. The pH range of the resultant isotonic beverage may be about 2.5-15.

^'Table 9.

i% i'.pie.7

[0063] To 225 g gum arable solutio (20%) with dissolved 6 g vitamin C fish oil 15 g (30% EPA/DBA) was added and emulsified at 10-25 °C under high shear mixing to form an oii-in-water emulsion. Subsequently. 00 g solution of hydroiyzed whey protein (20%) was added slowly to form coacervate complex emulsion at pH 3-5. The coacervate emulsion was further mixed tor 2 minutes and then homogenized by 1 -2 pass under 3000-4500 psL The coacervate emulsion was added to the beverage nd dispersed in the beverage. Additional ingredients were added in the concentrations (wAv) listed belo to make an isotonic beverage containing omega-3 fish oil. The i I was about 2.9, The pH range f the resultant isotonic beverage u-ay be about 2.5-4,5.

Table 7.

To 225 g gum arable soknion (20%) 2 g vitamin C was added, Fish oil 15 g (22% EPA/DBA) was added nd emulsified at 10-25 *C under high shear mixing to form, an oil-'in-water emulsion_* Subsequently, 60 g solution ef beta lacieg!obuiin (20%) was added slowly to form coacervate complex, emulsion ai pH 3-5. The coacervate emulsion was further mixed for 2 mi utes and then homogenized b 1 -2 pass under 3000-4500 psi. The coacervate emulsion was added to the protein nd dispersed in. the protein. Additional ingredients were added in the Concentrations (w/w) listed below to make dairy products containing omegs-3 fish oil. The pH was about 3.5 and 7.0

Table 8.

Kxism ie v

To 225 g gum arabic solution (20%} 1 .5 g vitamin C as added. Fish oii 15 g (30% EPA/DHA) containing dissolved 9 g canofa oii was added and uisified ai 10-25 CC under high shear mixing to form an oil-in-water emulsion. Subsequently, 60 g solution of beia-lactoglobldin (5%) was added slowly to form eoaeeryate complex emulsion at pi i 3-5. The eoaeer^yate emulsion w s further mixed for 2 minutes and then homogenized by 1 -2 ass under 3000-4500 psl The eoacervaie emulsion was added t the beverage and dispersed in the beverage. Additional ingredients were added in the concentrations (w/w) listed below to make an isotonic beverage containing ornega-3 fish oii. The pH was about 2.9. The pH range of the resultant isotonic beverage may be about 2,5-4 ,5.

Table 9,

mount

Ingredieirt {% by wt)

Water 95 ,56%

Dry Sucrose 1.96%

Sals. Blend 0.1 1 %

Citric Acid 0.27%

Mango Flavor 0.100%

Yellow #6 Color 10% solutio 0.060%

Coacervate Emulsion 0.92%

Rcb A 0,015%

Vitamin C ( Ascorbic Acid) 0, 105%

Erylhrito! 0,90%

Total 100,000% To 225 g as arable solution (20%) 3 g vitamin C was added - Fish oil 1 g (22% EPA/DHA) containing dissolved 9 g palm oil was a d&d and emulsified at 10-25 °C under high shear mixing to form an oil-ln-water emulsion. Subsequently, 60 g solution of beta4actogiobulin (5%) was added slowl to form coaeervate complex emulsion at pH 3-5. The coaeervate emulsion was further mixed lor 2 minutes and then ^'homogenized by 1 -2 pass under 3000-4500 psl. The coaeervate emulsion was dded to the beverage and dispersed in the beverage. Additional ingrediems were added in the concentrations ( ,%) listed belo 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,

Table 10.

Araoant

Ingredient (% by t)

Water 95.23%

Dry Sucrose 1 ,96%

Salt Blend 0.1 1 %

Citric Acid 0.27%

anse Flavor 0.1 0%

Yellow #6 Color 10% solution 0,060%

Coaeervate Emulsion 1 .25%

Reb A 0.01.5%

_ Vitamin C (Ascorbic Acid) 0.1.05%

brythritoi 0.90%

Total 100.000%

To 75 g gum arable solution (20%) 0.3 g vitamin C was added. Fish oil 7 g (22% EPA DHA) containing dissolved 3 g SA!B-MCT and 0.19 g butylaied hydroxytoiuene was added and emulsified at 10-25 ^SC under high shear mixing to form an oihin-water emulsion. Subsequently, 20 g solution of beta-lactoglobuiin: (10%) was added slowly to form coaeervate complex emulsion at pl i 3 -S. ^'The coaeervate emulsion was further mixed for 2 minutes and then homogenized by 1 -2 pass under 3000-4500 psl. The coaeervate emulsion was added to the beverage and dispersed in the beverage. Additional ingredients were added in the concentrations (wAv) listed below to mak an isotonic b vera e containing ornega~3 fish oik The pi was about 2.9. The pi I range of die resultant isoionic beverage may be about 2.5-4.5,

Table 1 1 .

Amo nt

Ingredient {% by wt)

Water 95.59%:

Drv Sucrose 1.96%

Salt Blend 0.1 1 %

Citric Acid 0.27%

Mango Flavor 0,100%

Yellow M Color 1 % solution 0.060%

Coacervate Emulsion 0.89%

Reb A 0.015%

Vitamin C (Ascorbic Acid) 0.105%

Ervthritol 0.90%

Total 100.000% b x m W 2

To 225 g gum arable solution (20%) fish oil 15 g (22% ΕΡΆ/ΒΗΑ) containing dissolved 0 g SA!B-MCT was added. The mixture was emulsified at 10-25 °C Under high shear mixing to form an olJ-ln-wa er emulsion. Subsequently. 60 g solution (5%) of whey protein isolate (WPi) was added slowly to form Coacervate complex emulsion at pH 3-5. The coacervate emulsion was further mixed for 2 minutes and then homogenized by 1 -2 pass under 3000-4500 psi . The coacervate emulsion was added ιο 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 p.H was abom 2.9. ^'The pH range of the resultant isotonic beverage may be about 2.5-4.5, m uss

Ingredk&i (% by wt)

Water 95.24%

^'Drv Sucrose 1 .90%

Salt Blend 0.1 1%

Citric Acid 0.27%, Ass ss nt

Isgredse T {% i ^> ws\ ;

Mango Flavor^' 0. 100%

Yellow #6 Color 10% solution 0.060%

Coaeervate Emulsion 1.24%

Reb A 0.015%

Vitamin C (Ascorbic Acid 0.105%

Ervihritoi 0.90%

oud 100.000%

Example 13

[0069] To 225 g gam arable solution (20%) orange oil 30 g was added. The mixture was emulsified at 10-25 ^¾C under high shear mixing to form an oli-in- ater emulsion. Subsequently, 60 g solution (20%) of beta-Jaetogtobulin was added slowly to form coaeervate complex, emulsion at phi 3-5. The eoaeervate emulsion was further mix d for 2 minutes and then homogenized by 1-2 pass under 3000-4500 psl. T he eoaeervate emulsion was added to the beverage and dispersed in the beverage. Additional iogredlems were added in the concentrations ( w listed below to tnake an isotonic beverage. The pH was about 2.9. The pH range of the resultant isotonic beverage may he about 2,5-4.5.

Table 1 3.

To 225 g gum arable solution {20%) orange oil 15 g containing 15 g palm oil was added, The mixture was emulsified at -25 °C under high shear mixing io form an oib wvater emulsion. Subsequently, 60 g ol ti n {20%) of be a-laetoglobuhn was added slowly to form coacervate complex emulsion at nil 3-5. The coacervate emulsion was further -mixed for 2 minutes and then homogenized by 1 -2 pass under 3000-4500 psi. The coacervate emulsion was added to the beverage and dispersed m the beverage. Additional ingredients were added in the concentrations (w/wi listed below to make an isotonic beverage. The pH was about 2,9. The oH range oi the resultant isotonic beverage may be about 2.5-4.5.

Table 14.

Amesmt

iagredkni (% by wt)

Wafer 97.43%

Dry Sucrose 2.0 %

Citric Acid 0.19%

Sodium Citrate 0.133

Coacervate Emulsion 0.100%

Yellow #6 Color { 10% solution^'s 0,060%

Vitamin€ (Ascorbic Acid) 0.06%

Sodium Berszoate 0.02%

Total 100.000%

Example 15

[0071 ] To 225 g gum arable solution (20%) citral (3 g) was added. The mixture was emulsified at 10-25 *€ under high shear mixing te form an oil-in -water erntdsion. Subsequently. 60 g solution (20%) of beta-iactogiobuhn was added slowly to form coacervate complex emulsion at pH 3-5. The coacervate emulsion was further mixed for 2 minute and then homogenized by 1 -2 pass under 3000-4500 psi. The coacervate -emulsion was added t the beverage and dispersed in the beverage. Additional ingredients were added in the concentrations (w/w) listed below to make an isotonic beverage. The pH^' was about 2.9. The pH range of the resultant isotonic beverage m be about 2.5-4.5. Table 15, isigrediesai {% by i) !

Water 97.43% j

Dry Sucrose 2.0 % \

Citric Acid 0.19% i

Sodium Citrate 0.133 \

Coaoervate Emulsion 0.100% i

Yellow #6 Color (H)% solution) 0.060% i

Vitamin C (Aseorbl-e Acid) 0.06% i

Sodium Benzoate 0.02% !

Total 100.000% j

Table 16. Omega-3 Fish Oil Stability m Beverage

Example Stability (70-75 Ύ) Stability (90 °F

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

'> 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 a 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 a i taste)

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

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

^'Fable 1 7. Stability of Omega-3 Fish Oil in Dairy

Example Stability (70-75 *F) _s Stability (90 °F)

8 (smoothie, pH 3.5) at least 3 month, (no fish odor and at least 1 month (no fish odor taste) and taste)

8 (shake, pH 7.0} at least 3 month (no f sh odor and at least 1 month (no fish odor taste) and taste) Table 18. Coac rvate-Containing Beverage Stability without Conventional Weighting Agent

E am le Stability (70-75 ^;) Stability (90

! at least 3 months ( no ringing and creaming) at least 1 month ( no ringing and creaming)

6 at least 3 months ( no- tinging and creaming) at least 1. month ( no ringing and creaming)

7 at least 3 months ( no ringing and creaming) at least 1 month { no ringing and creaming)

13 at least 1 month ( no ringing avid creaming) at least I month ( no ringing and creaming}

1 at least 1 nth ( no ringing and creaming) at least 1 month ( no ringing and creaming)

1 at least 1 month t no ringing and cream ng) at least i month ( no ringing and creaming)

The invention has been described with reference to the preferred embodiments. Obviously, modifications and alterations will occur to others upon- reading and understanding she preceding detailed description. It is intended that the invention be construed as including ail such modifications and alterations insoiar as they co e within the scope of the appended claims or the equivalents thereof.

Claims

What is claimed is:

1 . An aqueous dispersion of complex coaeervates prepared by a method comprising:

a. providing an aqueous solution of at least one anionic polymer selected from die group consisting of gum arable, pectin, catrageenan, ghatti gum, xanthan gum, agar, modified starch, alginate, earboxyi methyl cellulose (CMC), Q-200 (National Starch) or combinations thereof ;

b. adding water soluble antioxidant and hydrophobic substance to the aqueous polymer solution and high shear mixing to form an emulsion, wherein the water soluble antioxidant is added prior to ie high shear mixing; c. addin to the emulsion a least one eationic polymer selected from the group consisting of whey protein, beta-daetogiohulhi, alpha- lacialbuttnn, whey protein isolate (WPi), whey protein concentrated, hydrolyzed protein, gelatin, corn zeln protein, bovine serum albumin, egg -albumin, grain protein extracts, e.g., protei from wheat, barley, rye, oats, etc, vegetable proteins, microbial proteins, chitosan, legume proteins, hydrolyzed protein, lanric arginate, polylysine, casein or combinations thereof; d. high shear mixing -to form an aqueous dispersion of complex coaeervates.

2. The aqueous dispersion of complex coaeervate of claim I wherein the at least one hydrophobic substance is selected fr m lipids, water-insoluble vitamins, water -insoluble sterols, water-insoluble tlavonoids, flavours, and essential oils.

3. The aqueous dispersion o complex coaeervates of claim i. wherein the at least one hydrophobic substance comprises fish oil comprising omega- 3. fatty acid including at least one of EPA and DH A .

4. The aqueous dispersion of complex coaeervates of claim 1 wherein the at least one hydrophobic substance comprises docosabexaenoic acid, eieosapentaenoic aid, stearidonic acid, alpha - iinoienie acid, conjugated Iinoleic acid, or combinations thereof.

5. The aqueous dispersion of complex coaeervates of claim 3 wherein the content of EPA/DHA combined in the emulsion is In the range o 0.1 - 10 wt. %.

6. The aqueous dispersion of complex, coaeervates of claim 5 wherein the conten of EPA/DHA combined in the emulsion is in the range of 1 to 3 wt. %. ?. The aqueous dispersion of complex eoscervai.es of claim \ wherein the at least one anionic polymer comprises gum arable,

8 The aqueous dispersion of complex coacervate of claim 7 e ein the concentration of gum arable Is in the range of 1 ~ wf %.

V. The aqueous dispersion of complex coacervates of claim 8 wherein- -the concentration of gum arable is in the range of 10 to 20 wt. ¾.

10. The aqueous dispersion of complex coacervates of claim \ wherein the at least one canonic polymer comprises beiadactoglobehn,

1 1 . The aqueous dispersion of complex coacervates of claim 10 wherein the concentration of beia-iaetogioba!in is in the range of 0.05-10 wt. %.

12. The aqueous dispersion of complex coacervates of claim I 1 wherein the concentrati n of be a-iaetog!obuhn is in the range of 1 to S wt. %,

13. The aqueous dispersion of complex coacervates of claim 1 wherein the water soluble antioxidant is added to the solution of the at least one anionic polymer before adding at least one hydrophobic substance,

14. The aqueous dispersion of complex coacervates of claim 1 wherein the water soluble antioxidant comprises plant derived antioxidants, such as those derived from- blackberries, water soluble polyphenols, or vitamin C.

15. The aqueous dispersion of complex coacervates of claim 14 wherein the water soluble antioxidant comprises vitamin€

16. The aqueous dispersion of complex coacervates of claim 15 wherein the concentration of vitamin€ is in the range of 0.0-1 -20 wt. %.

17. The aqueous dispersion of complex coacervates- of claim 16 wherein the concentration, of vitamin C is in the range of 0.5 to 5 wt. %.

1 8. The aqueous dispersion of complex coacervates of claim I wherein the hydrophobic substance further comprises a water insoluble antioxidant,

19. The aqueous dispersion of complex coacervates of claim 18 wherein the water insoluble antioxidant is selected from buiyiated hydroxytoiuene, hatylated hydroxyanisoie, tert- butyhydroquinone, quereetm, tocopherol, or combinations thereof

20. The aqueous■dispersion of com plex eoaeervates of claim 1 wherein a stabilizer is added to sh hydrophobic substance.

21 . The aqueous dispersion of complex eoaeervates of claim 20 wherein the stabilizer is selected from sucros ester, triglycerides, lecithin, ester gum, p lm oil vegetable oil or combinations thereof,

22. The aqueous dispersion of complex eoaeervates of claim 2 i. wherein the stabilizer comprises ester gum- and sucrose ester containing triglycerides,

23. The aqueous dispersion of complex eoaeervates of claim i wherein the at least one anionic polymer is gum arable, the at least one hydrophobic substance is omega -3 tatty acid, and the at least one cationic polymer is whey protein.

24. The aqueous dispersion of complex eoaeervates of clai 1 wherein the water soluble antioxidant is added to the solution of the at least one anionic polymer before adding the at least one hydrophobic substance, and -wherein a stabilizer is added to the hydrophobic substance before adding the at least one cationic polymer.

25. The aqueous dispersion of complex eoaeervates of claim 20 wherei the at least one anionic polymer is gum arable, the at least one hydrophobic substance is omega- 3 fatty acid, -the at least one cationic polymer is whe protein, the water soluble antioxidant is vitamin C. and the stabilizer is sucrose ester containing triglycerides.

26. A food product comprising:

an aqueou dispersion of complex eoaeervates combined with at least one additional food ingredient, wherein the aqueous dispersion of complex eoaeervates is prepared by : a. providing at aqueous solution of at least one anionic polymer selected from the grou consisting of gum arable, pectin, carrageenan, ghatis gum, xanthau gum, agar, modified starch, alginate, carboxyl methyl cellulose (CMC), Q-200 (National Starch) or combinations thereof ;

b. adding water soluble antioxidant and hydrophobic substance to the aqueous polymer solution and high shear mixing to form an emulsion, wherein the water soluble antioxidant Is added prior to the high shear mixing; c. adding to the emulsion at least one cationic polymer selected from the group consisting of whe protein., beta-iaetoglobulin. alphadaetaibamln, whey protein isolate (Wi¾, whey protein concentrated, hydrolyzeci protein, gelatin, com xein protein, bovine serum albumin, egg albumin, grain protein extracts, e.g., protein from wheat, barley, rye, oats, etc., vegetable proteins, microbial proteins, chitosam legume proteins. Irydrolyzed protein, laurie arginate, poiy!ysmc. casein or combinations thereof; c . high shear mixing to form an aqueous dispersion of complex coaeervates.

27. The food product of claim 26 wherein the food product s a beverage.

28. T he food product of claim 26 wherein the food product is a carbonated soda beverage,

29. The food product of claim 26 wherein the food product has a pH of 2.5 to pi t 5.5.

30. A method tor preparing an aqueous dispersion of complex coaeervates comprising:

a. providing an aqueous solution of at least one anionic polymer selected horn the group consisting of gum arable, pectin, carrageerran, ghatti gum. .xanthan gum,, agar, modified starch, alginate, eatboxy! methyl cellulose (CMC), Q-2G0 (National Starch) or combinations thereof ;

b. adding water soluble antioxidant and hydrophobic substance to the aqueous polymer solution ami high shear mixing to form an emulsion, wherein the water soluble antioxidant is added prior to the high shear mixing; c. adding to the emulsion at least one cationic polymer selected from the group consisting of whey protein, beta-laeiogiobaihi, aipha-iactalhumsn, whey protein isolate (WPI), whey protein concentrated, hydroiyzed protein, gelatin, corn zein protein, bovine serum albumin, egg albumin, grain protein extracts, e.g., protein bom wheat, barley, rye, oats, etc., vegetable proteins, microbial proteins, chitosan, legume proteins, hydroiyzed protein, laurie arginate, pelyiysine, casern or combinations thereof; d. high shear mixing to form an aqueous dispersion of complex coaeervates,

3 1. Th method for preparing an aqueous dispersion of complex coaeervates of claim 30 wherein the water soluble antioxidant ^'is added to the solution of the at least one anionic polymer before adding at least one hydrophobic substance,

32. The method for preparing an aqueous dispersion of complex coaeervates of claim 30 wherein the hydrophobic substance further comprises a water insoluble antioxidant.

33. T he method for preparing an aqueous dispersion of complex coaeervates of claim 32 wherein the water insoluble antioxidant is selected from butyiated hyd?oxytoiuene,_: butylated hydroxyanisole, iert-butyhydroqusnone, qaercetfo, tocopherol, or combinations thereof 34, The method tor preparing an aqueous dispersion of complex eoacervates of claim 30 further comprising adding a stabiliser to die emulsion prior to adding the at least one cation ic polymer.

35, The method for preparing an aqueous dispersion of complex eoacervates of claim 30 wherein the at least one hydrophobic substance is selected from lipids, water-insoluble vitamins, water-? nso ; hi sterols, water- insoluble fiavonoids. flavours, and essential oils.

36. The method for preparing an aqueous dispersion of complex eoacervates of claim 30 wherein the at least one hydrophobic substance comprises a fatty acid selected from an omega- 3 tatty acid, an omega-6 fatly acid, and combinations of any of them.

37, The method for preparing an aqueous dispersion of complex eoacervate of claim 30 wherein the at least one hydrophobic substance comprises docosahexaenoic acid, eioosapentaenoic aid, stearidonie acid, alpha-iinolertie acid, conjugated Uno!eic acid, vitamin Λ, vitamin E, ci ral, limonene, and extract or oil of orange, lemon, lime, grapefruit, almond, hazelnut, peanut, cherry, apple, strawberry, coffee, mint, vanilla, and any combination thereof,

38. Th method for preparing art aqueous dispersion of complex eoacervates of claim 30 wherein the at least one anionic polymer is gum arable.

39, he method for preparing an aqueous dispersion of complex eoacervates of claim 30 wherein the water soluble antioxidant is vitamin C.

40. The method tor preparing an aqueous dispersion of complex eoacervates of claim 34 wherein the stabilizer is selected from sucrose ester, triglycerides, lecithin, arid ester gum. or the combination thereof

41. The method for preparing an aqueous dispersion of complex eoacervates of claim 40 wherein the stabilizer is sucrose ester containing triglycerides.

42. The method for preparing an aqueous dispersion of complex eoacervates of claim 30 wherein the at least one anionic polymer is gum arable, th at least one hydrophobic substance is ornega-3 fatty acid, and the at least one cation ic polymer is whey protein,

43, A method for preparin a food product comprising art aqueous- dispersion of complex eoacervates comprising:

a, providing an aqueous solution of at least one anionic polymer selected from the group consistin of gum arable, pectin, carrageenan, ghaiti gum. xanihan gum, agar, modified starch, al inate, carboxyf methyl cellulose (CMC), Q-200 (National Starch) or combinations th reof ;

h. adding water soluble antioxidant and hydrophobic substance to the aqueous polymer solution arid high shear mixing to form an emulsion, wherein the water soluble antioxidant is added prior to the high shear mixing; c. adding to the emulsion at least one e&t nic polymer selected from the group consisting of whey protein, beia-lactoglobnlin, aipha seralbumin, whey protein isolate ( PI ). whey protein concentrated, hydroiyzed protein, gelatin, corn zein protein, bovine serum -albumin, egg albumin, grain protein extracts, e,g., protein from whea , barley, rye, oats, etc., vegetable proteins, microbial proteins, ehitosan, legume proteins, hydroiyzed protein, lauric alginate, polyiysine. casein or combinations thereof; d. high shear mixing to form an aqueous dispersion of complex coace.rvat.es; and e. combinin the aqueous dispersion of complex coacervates with a second food ingredient.

44. The method for preparing a food product comprising a aqueous dispersion of comple coacervates of claim 43 wherein the food product is a beverage, dairy, juice, food bar.

45. The method for preparing a food product comprising an aqueous dispersion of complex coacervates of claim 43 wherein the water soluble antioxidant is added to the solution of the at least one anionic polymer before adding at least one hydrophobic substance..

46. The method for preparing a food product comprising an aqueous dispersion of complex coacervates of claim 43 w herein the hydrophobic substance further comprises a water insoluble antioxidant.

47, The method for preparing a food produc comprising an aqueous dispersion of complex coacervates of claim 43 further comprising adding a stabilizer to hydrophobic substance prior to adding the eationic polymer.

8, A beverage comprising an aqueous dispersion of complex coacervates ^'in accordance with claim 43_» wherein all Ingredients are natural. 9, A shelf stable beverage comprising an: aqueou dispersion of complex coacervates in accordance with claim 43. wherein the beverage comprises no clouding agent other than aqueous dispersion of complex coacervates in accordance with claim 43.

50. Λ shelf stable beverage comprising an aqueous dispersion of complex coacervares

accordance wi h claim 43, wh re n the beverage comprises no weighting agent.