Massey University

Xiang-Qian Zhu

Harjinder Singh

Aiqian Ye

The invention relates to an emulsion for protecting oxidizable lipids from oxidative damage and methods of making the same. The lipids are encapsulated in a complex of casein and whey protein.

Lipid encapsulation

The invention relates to the encapsulation of oxidizable lipids. In particular, the invention provides an oil-in-water emulsion comprising droplets of a core lipid coated with nanoemulsion droplets, wherein the nanoemulsion droplets comprise a surface lipid coated with protein. The emulsions of the invention provide an oxidatively stable form of the lipid, which can be added to foods and cosmetics requiring a long shelf-life.

Growing community of inventors

Palmerston North, New Zealand

Xiang-Qian Zhu