Kraft General Foods, Inc.

Anilkumar G Gaonkar

Zohar M Merchant

R G Krishnamurthy

The present invention is directed to an edible microemulsion which includes an oil which cannot be formed into a microemulsion in a matrix of water and an alcohol selected from the group consisting of ethanol, propylene glycol, glycerine, sugar, sugar alcohol and mixtures thereof, a hydrophilic surfactant, a first water miscible alcohol emulsifying agent, a second water immiscible alcohol emulsifying agent and water.

Microemulsions of oil and water

Very stable W/O/W and O/W/O multiple emulsions which include a substantially continuous gelatinous membrane at an aqueous/oil interfacial region of the emulsions are provided. Particularly preferred gelatinous membrane-containing multiple emulsions are prepared in methods employing an aqueous phase comprising an aqueous soluble/gellable polysaccharide and a lipid phase comprising a metal cation-containing compound, wherein the metal cation salt of the aqueous soluble polysaccharide is a gel. Also provided are W/O/W multiple emulsions having an ethylcellulose-containing oil phase, which emulsions exhibit improved stability at temperatures between 0.degree. C. and 10.degree. C. W/O/W or O/W/O multiple emulsions having a concentrated aqueous-soluble flavor or a concentrated all-soluble flavor encapsulated in the internal phase are also provided, as well as low- or no-fat food products containing such concentrated-flavor encapsulating emulsios, which food products exhibit enhanced flavor perception and extended shelf-life.

Stable multiple emulsions comprising interfacial gelatinous layer,

The present invention is directed to a method for preparing a W/0/W multiple emulsion by a greatly simplified, unique procedure. In the method, a mixture of oil, water, a second alkyl containing polar, protic solvent and a hydrophilic emulsifier is provided. This mixture breaks down the oil into extremely small droplets which in effect results in the solution of the oil in the mixture. This mixture containing extremely small droplets of oil is referred to herein as a 'microemulsion'. The 0/W microemulsion is then diluted with sufficient water to cause destabilization of the microemulsion and to provide a W/0/W multiple emulsion.

Method for preparing a multiple emulsion

The invention herein is a method of reducing cholesterol in egg yolks by extracting cholesterol with substantially low moisture alcohol extractant and then hydrolyzing with selected proteolytic enzymes, such that the resulting product is useful in producing emulsified products like mayonnaise, salad dressings, and the like.

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Vernon Hills, IL, United States of America

Anilkumar G Gaonkar