The invention deals with a dispersion of drops of a first phase in a second phase substantially immiscible with the first phase, the solubility of the first phase in the second phase being less than 5% by mass. Each drop includes a core formed with a first phase and a shell formed with a coacervate layer interposed between the first phase and the second phase.

The coacervate layer comprises a first precursor polymer of the coacervate and a second precursor polymer of the coacervate, one of the first phase and of the second phase is aqueous, and the other of the first phase and of the second phase is oily.

The invention deals with a dispersion of drops of a first phase in a second phase substantially immiscible with the first phase, the solubility of the first phase in the second phase being less than 5% by mass. Each drop includes a core formed with a first phase and a shell formed with a coacervate layer interposed between the first phase and the second phase.

The coacervate layer comprises a first precursor polymer of the coacervate and a second precursor polymer of the coacervate, one of the first phase and of the second phase is aqueous, and the other of the first phase and of the second phase is oily.

The present invention addresses the problem of providing a premix for preparing an emulsion composition, which makes it possible to easily prepare a food containing a highly unsaturated fatty acid such as DHA or EPA, and an emulsion composition using the same. A premix for preparing an emulsion composition, which makes it possible to easily prepare a food containing a highly unsaturated fatty acid such as DHA or EPA, can be obtained by mixing a highly unsaturated fatty acid-containing fat or oil with a specific fat or oil and then mixing the resultant mixture with a preset amount of an aqueous solvent to thereby give an oil-in-water type emulsion. By using this premix, foods or drinks, for example, a drink in which an offensive taste derived from a highly unsaturated fatty acid is reduced can be easily prepared.

The present invention addresses the problem of providing a premix for preparing an emulsion composition, which makes it possible to easily prepare a food containing a highly unsaturated fatty acid such as DHA or EPA, and an emulsion composition using the same. A premix for preparing an emulsion composition, which makes it possible to easily prepare a food containing a highly unsaturated fatty acid such as DHA or EPA, can be obtained by mixing a highly unsaturated fatty acid-containing fat or oil with a specific fat or oil and then mixing the resultant mixture with a preset amount of an aqueous solvent to thereby give an oil-in-water type emulsion. By using this premix, foods or drinks, for example, a drink in which an offensive taste derived from a highly unsaturated fatty acid is reduced can be easily prepared.

The present invention relates to a composition in the form of an oil-in-water emulsion, containing wheat flour and physically modified starch. The invention also relates to a method for preparation of the composition. The invention further relates to the use of a wheat flour and physically modified starch to reduce syneresis in an oil-in-water emulsion.

The present disclosure addresses the need to obtain cannabinoid emulsification systems that are capable of generating controllable, stable small particle size for making cannabis-infused products. The disclosure relates to self-emulsifying cannabinoid systems comprise a water phase comprising a polyhydric alcohol and a monohydric alcohol, and an oil phase comprising an emulsifier and a cannabinoid component, the cannabinoid component including a cannabinoid. The water phase and oil phase combine to generate the nanoemulsion.

This method includes the provision of a first fluid (36) including the first phase and a first precursor polymer of the coacervate contained in the first phase, and the formation of drops of the first fluid (36) in a second fluid (40) intended to form the second phase (16). It includes the steps of introducing a second precursor polymer of the coacervate into the second fluid (40) and, during the formation of each drop (12), or once each drop (12) has been formed, for generating the coacervate layer by interaction between the first precursor polymer and the second precursor polymer at the interface between the first phase (14) and the second phase (16).

This method includes the provision of a first fluid (36) including the first phase and a first precursor polymer of the coacervate contained in the first phase, and the formation of drops of the first fluid (36) in a second fluid (40) intended to form the second phase (16). It includes the steps of introducing a second precursor polymer of the coacervate into the second fluid (40) and, during the formation of each drop (12), or once each drop (12) has been formed, for generating the coacervate layer by interaction between the first precursor polymer and the second precursor polymer at the interface between the first phase (14) and the second phase (16).

Coconut oil, coconut oil blends that are high in MCTs such as LouAna liquid coconut oil, pure MCT oils, and Omega-3 oils may be emulsified to create an emulsified oil or blend that may take the form of a creamy shot or a cream substitute. These oils and/or blends may be emulsified using an emulsifier that may be selected from the following: sunflower lecithin, sodium stearoyl lactylate (SSL), or a combination of sunflower lecithin and SSL. By emulsifying these oils/oil blends, a good tasting creamy shot or a cream substitute can be formed.

Coconut oil, coconut oil blends that are high in MCTs such as LouAna liquid coconut oil, pure MCT oils, Omega-3oils, cannabidiol (CBD), hemp extract, tree nut oil, macadamia oil, almond oil, cashew oil, avocado oil, docosahexaenoic acid (DHA), fish oil, and/or conjugated linoleic acid (CLA) may be emulsified to create an emulsified oil or blend that may take the form of a creamy shot or a cream substitute. These oils and/or blends may be emulsified using an emulsifier that may be selected from the following: sunflower lecithin, sodium stearoyl lactylate (SSL), acacia gum, beta-cyclodextrin, and combinations of same. By emulsifying these oils/oil blends, a good tasting creamy shot or a cream substitute can be formed.