Beverage nanoemulstions produced by high shear processing

Abstract

The present disclosure relates beverage nanoemulsions and methods for making such beverage nanoemulsions. More particularly, the present disclosure relates to methods for making beverage nanoemulsions using high shear processing.

1 . A method for preparing a beverage nanoemulsion, comprising the steps of:
 (a) providing a mixture comprising an oil, an emulsifier, water, and optionally a preservative; and   (b) mixing the mixture with a high shear mixer to obtain the nanoemulsion, wherein the mixture has a viscosity of 2800 cp at 10 s −1  to 50,000 cp at 10 s −1  during at least a part of the mixing; and   
       wherein the nanoemulsion has a particle size of d 95  from 0.05 micron to 1 micron. 
     
     
         2 . The method of  claim 1 , wherein the mixture contains from 12 wt % to 40 wt % of the oil. 
     
     
         3 . The method of  claim 1 , wherein the oil is a flavorless oil selected from the group consisting of medium chain triglycerides, grapeseed oil, soybean oil, palm oil, rapeseed oil, sunflower seed oil, peanut oil, cotton seed oil, olive oil, avocado oil, coconut oil, safflower oil, and combinations thereof. 
     
     
         4 . The method of  claim 1 , wherein the oil is a flavor oil selected from the group consisting of citrus oil, cola oil, almond oil, grapefruit oil, cinnamon oil, lemon oil, lime oil, orange oil, peppermint oil, tangerine oil, and combinations thereof. 
     
     
         5 . The method of  claim 1 , wherein the oil is a hydrophobic clouding agent selected from group consisting of sterol esters, stanol esters, and combinations thereof. 
     
     
         6 . The method of  claim 1 , wherein the oil is present in an amount from 14 wt % to 28 wt %. 
     
     
         7 . The method of  claim 1 , wherein the oil is present in an amount of 20 wt %. 
     
     
         8 . The method of  claim 1 , wherein the emulsifier is selected from the group consisting of gum arabic, modified starch, pectin, xanthan gum, guar gum, propylene glycol alginate, and combinations thereof. 
     
     
         9 . The method of  claim 1 , wherein the emulsifier is present in an amount from 1 wt % to 30 wt %. 
     
     
         10 . The method of  claim 1 , wherein the emulsifier is present in an amount from 10 wt % to 30 wt %. 
     
     
         11 . The method of  claim 1 , wherein the mixture is mixed at a shear rate of 20,000 s −1  to 300,000 s −1 . 
     
     
         12 . The method of  claim 1 , wherein the mixture is mixed at a shear rate of 30,000 s −1  to 250,000 s −1 . 
     
     
         13 . The method of  claim 1 , wherein the nanoemulsion has a particle size of d 95  from 0.2 micron to 0.8 micron. 
     
     
         14 . The method  claim 1 , wherein the nanoemulsion has a particle size of d 95  from 0.3 micron to 0.6 micron. 
     
     
         15 . The method of  claim 1 , wherein the mixture has a viscosity of 2800 cp at 10 s −1  to 30,000 cp at 10 s −1  during at least a part of the mixing. 
     
     
         16 . The method of  claim 1  further comprising adding water to the nanoemulsion to obtain a diluted nanoemulsion wherein the diluted nanoemulsion contains 6 wt % to 10 wt % of the oil, and wherein the diluted nanoemulsion has a particle size of d 95  from 0.05 micron to 1 micron. 
     
     
         17 . A beverage nanoemulsion comprising:
 (a) an oil in an amount from 12 wt % to 40 wt %;   (b) an emulsifier in an amount from 1 wt % to 30 wt %;   (c) optionally a preservative; and   (b) water;   
       wherein the nanoemulsion has a particle size of d 95  from 0.05 micron to 1 micron and a viscosity of 2800 cp at 10 s −1  to 50,000 cp at 10 s −1 . 
     
     
         18 . The nanoemulsion of  claim 17 , wherein the oil is a flavorless oil selected from the group consisting of medium chain triglycerides, grapeseed oil, soybean oil, palm oil, rapeseed oil, sunflower seed oil, peanut oil, cotton seed oil, olive oil, avocado oil, coconut oil, safflower oil, and combinations thereof. 
     
     
         19 . The nanoemulsion of  claim 17 , wherein the oil is a flavor oil selected from the group consisting of citrus oil, cola oil, almond oil, grapefruit oil, cinnamon oil, lemon oil, lime oil, orange oil, peppermint oil, tangerine oil, and combinations thereof. 
     
     
         20 . The nanoemulsion of  claim 17 , wherein the oil is a hydrophobic clouding agent selected from group consisting of sterol esters, stanol esters, and combinations thereof. 
     
     
         21 . The nanoemulsion of  claim 17 , wherein the oil is present in an amount from 14 wt % to 28 wt %. 
     
     
         22 . The nanoemulsion of  claim 17 , wherein the oil is present in an amount of 20 wt %. 
     
     
         23 . The nanoemulsion of  claim 17 , wherein the emulsifier is selected from the group consisting of gum arabic, modified starch, pectin, xanthan gum, guar gum, propylene glycol alginate, and combinations thereof. 
     
     
         24 . The nanoemulsion of  claim 17 , wherein the emulsifier is present in an amount from 10 wt % to 30 wt %. 
     
     
         25 . The nanoemulsion of  claim 17 , wherein the emulsifier is present in an amount from 20 wt % to 30 wt %. 
     
     
         26 . The nanoemulsion of  claim 17 , wherein the nanoemulsion has a particle size of d 95  from 0.2 micron to 0.8 micron. 
     
     
         27 . The nanoemulsion of  claim 1 , wherein the nanoemulsion has a particle size of d 95  from 0.3 micron to 0.6 micron. 
     
     
         28 . The nanoemulsion of  claim 17 , wherein the nanoemulsion has viscosity of 2800 cp at 10 s −1  to 30,000 cp at 10 s −1 .