EMULSIONS

Abstract

Emulsions and concentrates are provided. The concentrates include oat oil, at least one polyol and/or native or modified carbohydrate, and at least one benefit agent. The oat oil includes 8 wt % or more of ceramides and glycolipids.

Claims

1. An emulsion comprising: a. oat oil, comprising 8 wt.-% or more of ceramides and glycolipids; b. optionally at least one polyol and/or a native or modified carbohydrate; and c. optionally at least one benefit agent.

2. The emulsion according to claim 1, further comprising at least one saponin.

3. The emulsion according to claim 1, wherein the emulsion is selected from the group consisting of a water-in-oil emulsion and an oil-in-water emulsion.

4. The emulsion according to claim 1, further comprising water in an amount selected from the group consisting of 80 wt. % or less, 70 wt. % or less, 20 wt. % or less, or 10 wt. % or less.

5. The emulsion according to claim 1, wherein the mean droplet diameter of dispersed droplets in the emulsion is from 50 nm to about 20 micrometer.

6. The emulsion according to claim 1 prepared by a process comprising: a) mixing ingredients of an aqueous phase; b) mixing ingredients of a lipid phase; c) dispersing the oat oil and optionally at least one saponin in at least one of the aqueous phase or the lipid phase; and d) homogenizing the aqueous and lipid phases to form an emulsion.

7. A concentrate comprising: a) oat oil, comprising 8 wt.-% or more of ceramides and glycolipids; b) at least one polyol and/or a native or modified carbohydrate; and c) at least one benefit agent.

8. The concentrate according to claim 7, wherein: i) the concentration of oat oil in the concentrate is from 0.5 to 25 wt.-%; ii) the concentration of polyol and/or native or modified carbohydrate in the concentrate is from 5 wt.-% to 85 wt.-%; and iii) the concentration of the at least one benefit agent in the concentrate is from 0.01 wt.-% to 40 wt.-% based on the total weight of the concentrate.

9. The concentrate according to claim 7, further comprising at least one saponin.

10. The emulsion according to claim 2, wherein the at least one saponin is selected from the group consisting of quillaja saponins, tea saponins, licorice saponins, beet root saponins, fenugreek saponin, alfalfa saponin, fennel saponin, garlic saponin, asparagus saponin, quinoa saponin, sugar beet saponins, ginseng saponins, glycyrrhizin, oat bran saponins, yucca saponins, and mixtures thereof.

11. The emulsion according to claim 2, wherein the saponin concentration is from 0.05 wt.-% to 20 wt.-%.

12. The emulsion according to claim 1, wherein the oat oil are polar lipids in an amount selected from the group consisting of at least 10%, at least 11%, at least 12%, at least 13%, at least 14%, at least 15%, at least 16%, at least 17%, at least 18%, at least 19%, at least 20%, at least 22%, at least 23%, at least 24%, at least 25%, at least 26%, at least 27%, at least 28%, at least 29%, at least 30%, at least 31%, at least 33%, at least 35%, or at least 40% by weight of the oat oil are polar lipids.

13. (canceled)

14. (canceled)

15. (canceled)

16. The concentrate according to claim 7 which is in the form of an emulsified concentrate comprising droplets of a dispersed phase and a continuous phase, and wherein the dispersed phase comprises oil-soluble components of the emulsion and the continuous phase comprises oil-insoluble components of the emulsion.

17. A method to obtain the concentrate according to claim 7, the method comprising the steps of: a. mixing the oat oil, the at least one benefit agent and optionally a vegetable oil product, to form an oil phase mixture; b. adding the oil phase mixture to the at least one polyol and/or a native or modified carbohydrate, to form a polar phase; c. optionally adding at least one saponin and/or water; and d. mixing all ingredients to obtain a concentrate.

18. (canceled)

19. A combination comprising at least one oat oil and at least one saponin for stabilized emulsions.

20. A method of using the combination according to claim 19 as an emulsifying agent.

21. A product comprising a food or beverage product for humans or animals, a nutritional supplement, a nutraceutical formulation, a fragrance or flavouring, a pharmaceutical or veterinary formulation, or an oenological or cosmetic formulation comprising an emulsion according to claim 1.

22. The product according to claim 21, wherein the emulsion comprises from 0.001% to about 0.04 wt.-% of the at least one benefit agent, based on the total weight of the product.

23. The product according to claim 21 having a turbidity selected from the group consisting of from 300 to 500 NTU, less than 35 NTU, less than 30 NTU, less than 20 NTU, or less than 10 NTU, or a haze value selected from the group consisting of less than 25%, less than 20%, less than 15%, or less than 10%.

24. (canceled)

25. A method of using the emulsion according to claim 1 to obtain a food or beverage product, a nutritional supplement, a nutraceutical formulation, a fragrance or flavouring, a pharmaceutical or veterinary formulation, or an oenological or cosmetic formulation having a turbidity selected from the group consisting of less than 35 NTU, less than 30 NTU, still more particularly less than 20 NTU, or less than 10 NTU, or a haze value selected from the group consisting of less than 25%, less than 20%, less than 15%, or less than 10%; or is a cloudy food and beverage product having a turbidity from 300 to 500 NTU.

26. A beverage comprising from 0.01 to 10 wt-% of the concentrate according to claim 7, wherein the concentrate comprises: a. from 0.5 to 25 wt.-% of the oat oil comprising at least 8 wt. % of ceramides and glycolipids; b. from 5 wt.-% to 85 wt.-% of at least one polyol, and/or native or modified carbohydrate; c. from 0.1 wt.-% to 40 wt.-% of the at least one benefit agent, based on the total weight of the concentrate; wherein the concentrate further comprises: d. from 0 to 7 wt.-% of at least one saponin; e. from 0 to 40 wt.-% of a vegetable oil product; and f. 20 wt.-% or less of water.

27. A method of using the emulsion according to claim 1 to increase at least one of bioaccessibility, bioavailability, bioefficacy and bioactivity of an active or benefit agent or to prevent oxidation of an active or benefit agent.

28. (canceled)

29. The concentrate according to claim 9, wherein the saponin concentration is from 0.05 wt. % to 20 wt. %.

30. A method of using the emulsified concentrate according to claim 16 to obtain a food or beverage product, a nutritional supplement, a nutraceutical formulation, a fragrance or flavouring, a pharmaceutical or veterinary formulation, or an oenological or cosmetic formulation having a turbidity selected from the group consisting of less than 35 NTU, less than 30 NTU, less than 20 NTU, or less than 10 NTU, or a haze value selected from the group consisting of less than 25%, less than 20%, less than 15%, or less than 10%; or is a cloudy food and beverage product having a turbidity of from 300 to 500 NTU.

31. A method of using the emulsified concentrate according to claim 16 to increase at least one of bioaccessibility, bioavailability, bioefficacy, and bioactivity of an active or benefit agent or to prevent oxidation of an active or benefit agent.

32. A product comprising a food or beverage product for humans or animals, a nutritional supplement, a nutraceutical formulation, a fragrance or flavouring, a pharmaceutical or veterinary formulation, or an oenological or cosmetic formulation comprising the emulsified concentrate according to claim 16.

33. The product according to claim 32 having a turbidity selected from the group consisting of from 300 to 500 NTU, less than 35 NTU, less than 30 NTU, less than 20 NTU, less than 10 NTU, or a haze value selected from the group consisting of less than 25%, less than 20%, less than 15%, or less than 10%.

Description

FIGURES

[0266] FIG. 1. Lemonade. 0.1% QOOP vs 0.06% PP

[0267] FIG. 2. Dx(10)=The volume of sample particles with diameters smaller than this value is 10% Dx(50)=The volume of sample particles with diameters smaller and larger than this value are 50%. Also known as the median diameter. Dx(90)=The volume of sample particles with diameters below this value is 90%.

[0268] FIG. 3. Algal carotene. QOO AC vs SP AC.

[0269] FIG. 4. Fungal carotene—QOO FC vs SP FC.

[0270] FIG. 5. Lutein—QOO L vs SP L.

[0271] FIG. 6. Difference in opacity. A. Algal carotene; B. Fungal carotene; C. Paprika: D. Lutein.

[0272] FIG. 7. Paprika comparison, ring formation after 1 day in GAP.

[0273] FIG. 8. Margarines.

[0274] FIG. 9. Peroxide values and TBARS values for ex. 1, 2 and 3.

[0275] FIG. 10. Peroxide values and TBARS values for ex. 4, 5 and 6.

[0276] FIG. 11. Foam layer in emulsions. Quillaja versus quillaja and oat oil.

EXAMPLES

Example 1

Preparation of Emulsified Flavored Concentrates for Transparent Beverages

[0277] A series of emulsified concentrates according to the present disclosure were obtained by performing, for each of them, the steps of: [0278] 1. Mixing a known amount of flavor oil with a known amount of vegetable oil (middle chain triglycerides (MCT) oil fraction, Miglyol 812, ex Oleo) and a known amount of polar oat oil fraction (PL 40, ex Swedish oat Fiber) (see Table 1) in a mixing vessel equipped with a magnetic stirrer operating at 300 rpm, in order to obtain an oil phase, [0279] 2. Mixing a known amount of glycerin and a known amount of water (see Table 1), in order to obtain a polar phase. [0280] 3 Mixing the oil phase and the polar phase with a Kinematica Polytron rotor-stator mixing equipment at a stirring rate of 5000 rpm for 3 minutes, in order to obtain a flavored concentrate; [0281] 4. Emulsifying each of these flavor concentrates by passing it three times through a two stage high-pressure homogenizer operating at a first stage valve pressure of 350 bar and a second stage valve pressure of 50 bar, in order to obtain and emulsified flavored concentrate.

[0282] In all examples, step 4 resulted in oil-in-polar phase emulsions

[0283] The polar oat oil fraction PL 40 used in this and in the following examples comprises 4.8±1.1 wt.-% ceramides, 3±0.6 wt.-% monogalactosyldiacylglycerols, 8±0.7 wt.-% digalactosyldiacylglycerols and 8±1.6 wt.-% unknown glycolipids.

[0284] The Z-average size of the oil droplet was measured by dynamic light scattering. The emulsions were diluted 1000 times with micro-filtered and degassed deionized water and immediately transferred a Malvern Zetasizer Nano ZS90 Dynamic Laser Light Scattering measurement instrument. The Z-average oil droplet size was then calculated using the software implemented in the instrument. The measurement was performed at room temperature.

[0285] The turbidity of beverages flavored with the emulsified flavor concentrates were prepared by diluting the emulsified flavor concentrates into drinkable water to a concentration of 0.3 g/L beverage. Each of these beverages were transferred to a 95 mm×25 mm borosilicate glass photometric cell of and the turbidity was determined by measuring the light scattering intensity at a wavelength of 460-600 nm and an angle of 12° (forward scattering). The turbidimeter was a Hach 2100N Laboratory Turbidimeter. The turbidimeter was calibrated using Formazin standard suspensions and the result given in Nephelometric Turbidity Units.

[0286] The compositions of the concentrates, the Z-average size of the oil droplets during and after emulsification and the turbidity of the beverages obtained by diluting the emulsified concentrates are shown in Table 1.

TABLE-US-00001 TABLE 1 Composition and properties of emulsified flavor concentrates containing polar oat oil fraction PL 40 and transparent beverages obtained therefrom Examples 1.1 1.2 1.3 1.4 1.5 1.6 1.7 Lemon flavor 11 11 11 Orange flavor 9 11 11 11 MCT oil Miglyol 812 [wt.-%] 2 2 Oat oil PL 40 [wt.-%] 2 3 4 2 2 6 6 Glycerin [wt.-%] 70 70 70 72 72 68 68 Water [wt.-%] 17 16 15 15 15 15 13 Z-average particle size after 2 207 181 136 158 174 n.d. 158 passes at t = 0 [nm] Z-average particle size after 3 193 163 134 136 157 107 129 passes at t = 0 [nm] Z-average particle size after 3 156 157 133 137 137 130 126 passes and 1 month at 40° C. [nm] Turbidity of beverage with 0.3 g/l 21 19 20 18 21 14 16.6 concentrate [NTU] Emulsion stability stable stable stable stable stable stable stable

[0287] All emulsified concentrates shown in Table 1 are stable over time and provide stable and transparent beverages upon dilution. A comparison between examples 1.1 and 1.3 for lemon flavor and of examples 1.5 and 1.6 for orange flavor shows that increasing the concentration of polar oat oil fraction PL 40 in the concentrate decreases the Z-average droplet size and the turbidity of a beverage obtained from these emulsified concentrates. Examples 1.4 and 1.5 show that part of the flavor oil may be replaced by MCT oil without significant changes in the emulsion properties. Finally, Example 1.7 shows that, combining orange oil, polar oat oil fraction PL 40 and MCT oil, a thermally stable emulsified concentrate having enhanced oil to polar phase ratio of 0.27 may be obtained.

[0288] These results confirm the suitability of the concentrate according to the disclosure for producing stable flavored emulsions and transparent beverages.

Example 2

Preparation of Emulsified Flavored Concentrates for Transparent Beverages, with Quillaja Saponins

[0289] A series of emulsified flavored concentrates were obtained by performing the same steps as in Example 1, except Quillaja extract, containing 15 wt.-% Quillaja saponins, was added to the polar phase in step 2.

[0290] The compositions of the concentrates, the Z-average size of the oil droplets during and after emulsification and the turbidity of the beverages obtained by diluting the emulsified concentrates, as described in Example 1, are shown in Table 2. The turbidity was measured at a dilution of 0.3 g/l of beverage just after dilution and after one day after dilution.

[0291] In Example 2.1 (comparative example) no oat oil was used.

TABLE-US-00002 TABLE 2 Composition and properties of emulsified flavor concentrates containing polar oat oil fraction PL 40 and Quillaja saponins, and transparent beverages obtained therefrom Examples 2.1 2.2 2.3 2.4 2.5 2.6 2.7 Lemon Flavor 10.8 11 11 11 11 11 11 MCT oil Miglyol 812 [wt.-%] 4 2 2 2 2 0 4 Oat oil PL 40 [wt.-%] 2 2 4 4 2 2 Glycerin [wt.-%] 65.4 66 67.5 67.5 67.5 67.5 67.5 Water [wt.-%] 2.5 2.5 4.5 4.5 0.5 Quillaja extract (15 wt.-% 19.8 19 15 13 11 15 15 saponins) [wt.-%] Z-average particle size after 2 171 144 151 139 150 176 158 passes at t = 0 [nm] Z-average particle size after 3 143 124 122 119 127 159 135 passes at t = 0 [nm] Z-average particle size after 3 171 121 125 134 168 129 143 passes and 1 month at 40° C. [nm] Z-average particle size after 3 159 128 121 131 134 137 148 passes and 3 months at 20° C. [nm] Turbidity of freshly prepared 16 12 13 10 13 10 13 beverage with 0.3 g/l concentrate [NTU] Turbidity of beverage with 0.3 g/l 3 5 concentrate (after one day) [NTU]

[0292] All samples were stable under the storage conditions (1 month at 40° C. and 3 months at 20° C.

[0293] A comparison between Examples 2.1 and 2.2 shows that replacing half of the MCT oil by polar oat oil fraction PL 40 improves the quality of the emulsified concentrate by decreasing the Z-average droplet size and the turbidity of beverages obtained from these emulsified concentrate. Concomitantly, the stability of the emulsified concentrate over time and at elevated temperature is clearly improved. Furthermore, a comparison between Examples 2.1, 2.2 and 2.3 shows that, in the presence of polar oat oil fraction PL 40, the concentration of Quillaja extract can be reduced from 19.8 or 19 to 15 wt.-% without losing the quality of the emulsified concentrate. The concentration of Quillaja extract may even be further decreased to 13 wt.-% (Example 2.4), or even to 11 wt.-% (Example 2.5) by increasing the concentration of polar oat oil fraction PL 40 from 2 to 4 wt.-%, without compromising the quality of the emulsified concentrate at an unacceptable extent. Decreasing the concentration of Quillaja saponin has the advantage of (i) decreasing the amount of undesirable foam usually produced during the emulsification process when using this emulsifier and (ii) decreasing the risk, of off-taste potentially associated with the use of Quillaja extracts in beverages. Alternatively, using Quillaja saponins in combination with polar oat oil fraction PL 40, it is possible, at constant transparency, to deliver more flavor ingredients in a beverage than using Quillaja saponins alone.

[0294] Examples 2.6 and 2.7 show that stable emulsified concentrates may also be obtained in the absence of MCT oil or at higher concentration of MCT oil.

[0295] Examples 2.1, 2.2 and 2.7 show that concentrates according to the present disclosure may also comprise very low amounts of water and, because of the corresponding low water activity associated with such low amounts of water, may become self-preserving against biological contaminations. These emulsified concentrates do not require the addition of preservatives, such as potassium sorbate or sodium benzoate, and do not require maintaining acidic conditions in the concentrate, which are otherwise necessary for these preservatives to be active. The fact that acidification is not needed has a beneficial impact on flavor stability.

[0296] Examples 2.1, 2.2, 2.3, 2.4, 2.5 and 2.7 show that combining MCT oil, oat oil and Quillaja saponins, the Z-average droplet size of the emulsified concentrate is already lower after two passes in high-pressure homogenizer than in the case where Quillaja saponins is used alone, even at lower overall emulsifier concentration.

[0297] Example 2.3 and 2.4 show that after one day equilibration, the turbidity values decrease and reach the preferred domain of turbidity values below 10 NTU.

[0298] These results confirm the suitability of the concentrates according to the present disclosure for producing stable flavored emulsions and transparent beverages obtained therefrom.

Example 3

Preparation of Emulsified Flavored Concentrates for Cloudy Beverages with and without Quillaja Saponins

[0299] One emulsified concentrate (Example 2.1, with Quillaja saponins) was obtained by performing the same steps as in Example 2, using the concentrations shown in Table 3. Another emulsified concentrate (Example 2.2, without Quillaja saponins) was obtained by performing the same steps as in Example 1, using the concentrations shown in Table 3. The weighting agent ester gum and sucrose acetate isobutyrate were added in step a).

[0300] The compositions of the concentrates, the Z-average size of the oil droplets during and after emulsification and the turbidity of the beverages obtained by diluting the emulsified concentrates, as described in Example 1, are shown in Table 3. The turbidity was measured at a dilution of 1 g/l beverage, as described in Example 1.

TABLE-US-00003 TABLE 3 Composition and properties of emulsified flavor concentrates containing polar oat oil fraction PL 40 and Quillaja saponins, and cloudy beverages obtained therefrom Example 2.1 Example 2.2 Orange Flavor 8 8.7 MCT Oil [wt.-%] 24.7 0.7 Oat oil PL 40 [wt.-%] 2 4 Glycerin [wt.-%] 50.7 66 Water [wt.-%] 4.6 10 Quillaja extract (15 wt.-% saponins) 10 [wt.-%] Sucrose Acetate Isobutyrate 4.9 Ester gum 5.7 Z-average particle size [nm] after step 3) 245 299 Z-average particle size after 3 passes 201 Turbidity of beverage with at 1 g/l [NTU] 470 298

[0301] As is known by one skilled in the art, the quality of both emulsified concentrate and beverage is comparable to those obtained by using Quillaja saponins. However, as mentioned in Example 2, suppressing or decreasing the concentration of Quillaja saponins in flavored emulsions has the advantage of (i) reducing foam formation and (ii) reducing the risk of off-taste potentially associated with the use of this emulsifier.

[0302] These results confirm the suitability of the concentrates according to the present disclosure for producing stable flavored emulsions and cloudy beverages obtained therefrom.

Example 4

Preparation of Emulsified Concentrates Containing Carotenoids. Quillaja Saponins and Oat Oil

[0303] A series of carotenoid-containing emulsified concentrates according to the present disclosure were obtained by performing the steps of: [0304] 1. Preparing an oil phase by mixing a known amount (see Table 4) of mix-carotene from algae (30% beta-carotene in olive oil, ex BASF) or astaxanthin oleoresin (obtained from Asta Real and containing 10% by weight of total astaxanthin (i.e. 74.8% astaxanthin monoesters, 20.7% diesters and 4.5% free astaxanthin by weight of the total astaxanthin) with a known amount of vegetable oil (medium-chain triglycerides MCT oil 60/40, comprising mainly caprylic acid and capric acid, ex Oleon), a known amount of mixed tocopherols (70% of total tocopherols, Xian Healthful Biotechnology Co., Ltd) and a known amount of polar oat oil fraction (PL 40, ex Swedish oat Fiber, see Example 1) in a vessel equipped with a magnetic stirrer hotplate operating at 500 rpm (HYCC SH-2 Laboratory) and heated at 80° C. in the case of astaxanthin and at 140° C. in the case of beta-carotene; [0305] 2. Preparing a polar phase by adding a known amount of glycerin or corn, a known amount of Quillaja extract Sapnov L 50, containing 30 wt.-% Quillaja saponins, and a known amount of water (see Table 4); [0306] 3. Mixing the oil and the polar phase under high shear, by using a SILVERSON Rotor-Stator mixer L5M, operating at 8000 rpm for 5 min, in order to obtain a concentrate; [0307] 4. Cooling the concentrates obtained in step 3) in an ice bath to room temperature while reducing the stirring speed to 5000 rpm, and stirring for 5 minutes; [0308] 5. Emulsifying each of the cooled concentrates obtained in step 4 by passing it two or three times through a two-stage high-pressure homogenizer operating at a first stage valve pressure of 700 bar and a second stage valve pressure of 70 bar, in order to obtain an emulsified concentrate.

[0309] In all examples, step 4 resulted in oil-in-polar phase emulsions. The volume-weighted mean D(4,3) of the oil droplet was measured by dynamic light scattering using a Nicomp PSS, Model Z3000 Dynamic Laser Light Scattering measurement instrument. The intensity-weighted droplet size distribution was converted to volume-weighted droplet size distribution by using the software implemented in the instrument, the density and the refractive index of the continuous glycerin/water polar phase. The emulsified concentrates were diluted 250 times with micro-filtered and degassed deionized water before measurement.

[0310] The results are listed in Table 4.

[0311] Colored beverages were prepared by diluting the emulsified concentrates into drinkable water to a concentration of 0.1 g/L beverage and the haze value of each of these beverages was measured by using a CM-3600d Konica Minolta spectrophotometer, according to ASTM method D1003, procedure A.

TABLE-US-00004 TABLE 4 Examples of nutraceutical-containing emulsified concentrates with mean droplet size Examples 4.1 4.2 4.3 4.4 4.5 4.6 Mix-carotene [wt.-%] 3.4 3.4 3.4 3.4 Astaxanthin oleoresin [wt.-%] 10 10 MCT oil [wt.-%] 6.6 6.6 6.6 6.6 Sunflower oil lecithins [wt. %] 2.5 Oat oil PL 40 [wt.-%] 2.5 2.5 2.5 Mixed tocopherol [wt.-%] 1.5 1.5 1.5 1.5 1.5 1.5 Glycerin [wt.-%] 31.3 61 31.3 61 61 61 Corn syrup [wt.-%] 47 47 Quillaja extract (30 wt.-% 5 5 7.5 7.5 5 5 saponins) [wt.-%] Water [wt.-%] 2.7 20 2.7 20 20 20 D4,3 (nm) after 2 passes 145 149 246 184 152 146 D4,3 (nm) after 3 passes 128 131 201 177 143 134 Haze (%) after 2 passes 8.6 11.3 53.2 26.8 10.0 9.7 Haze (%) after 3 passes 6.0 5.6 34.4 17.7 7.55 7.4

[0312] A comparison between Examples 4.1 and 4.3, as well as between Examples 4.2 and 4.4 confirms the benefit of using a polar oat oil fraction in terms of the Z-average droplet size of the emulsified concentrate, after two and three passes in high-pressure homogenizer, and the haze values of beverages obtained therefrom. Examples 4.5 and 4.6 show that sunflower lecithins may be advantageously replaced by the polar oat oil fraction PL 40.

[0313] These results confirm the suitability of the concentrate according to particular embodiments of the invention for producing stable carotenoids-containing emulsions and transparent colored beverages obtained therefrom.

Example 5

[0314] Retention of Astaxanthin Bio-Accessibility after In-Vitro Digestion Assays

[0315] In this example, the bio-accessibility of astaxanthin provided in four different forms is compared. The first form (Example 5.1, control example) consisted of astaxanthin oleoresin dispersed in sunflower oil. The second form is a comparative example of an emulsified concentrate (Example 4.5, Table 5), comprising Quillaja extract, MCT oil, sunflower oil lecithins and glycerol. The third form is an example of an emulsified concentrate according to the present disclosure (Example 4.6, Table 5), comprising Quillaja extract, MCT oil, oat oil PL40 and glycerol. The fourth form (Example 5.2) was a spray-dried powder comprising polar oat oil fraction PL 40, Quillaja saponins and gum Arabic acacia Seyal instead of glycerol.

[0316] The spray-dried powder form (Example 5.2) was obtained by performing the steps of: [0317] 1. Heating a mixture of 10 g of astaxanthin oleoresin obtained from Asta Real and containing 10% by weight of total astaxanthin (i.e. 74.8% astaxanthin monoesters, 20.7% diesters and 4.5% free astaxanthin by weight of the total astaxanthin), 1.5 g of mixed tocopherols (70% of total tocopherols, Xi'an Healthful Biotechnology Co., Ltd) and 1.5 g of polar oat oil fraction PL 40 to a temperature of 80° C.; homogenizing this mixture by using HYCC SH-2 Laboratory Magnetic Stirrer Hot Plate at 500 rpm, a in order to form an oil phase; [0318] 2. Heating a mixture of 2.5 g of proprietary Quillaja extract Sapnov L 50, comprising 30% of saponins, 28 g gum from acacia Seyal and 53 g of water to a temperature of 70° C. and under stirring using a SILVERSON Rotor-Stator mixer L5M-A, in order to obtain a polar phase; [0319] 3. Mixing both oil and polar phase at 8000 rpm for 5 minutes, in order to obtain a concentrate, by using a SILVERSON Rotor-Stator mixer L5M-A; [0320] 4. Cooling the concentrate obtained in step 3) in ice bath to room temperature while decreasing the stirring speed to 5000 rpm; [0321] 5. Emulsifying the cooled concentrate by passing it two times through a two stage two-stage high-pressure homogenizer operating at a first stage valve pressure of 700 bar and a second stage valve pressure of 70 bar, in order to obtain and oil-in-polar phase emulsified concentrate. [0322] 6. Drying the emulsified concentrate obtained in step 5 by processing it through a spray dryer operating at 160° C. (inlet temperature), outlet temperature 90° C., air flow (1050 L/h) and a feed rate of (3-4 mL/min) in order to obtain 40 g of spray-dried emulsified concentrate powder, comprising 2.2 wt.-% astaxanthin.

[0323] The four forms (Examples. 4.5, 4.6, 5.1 and 5.2) were subjected to static in vitro simulation of gastrointestinal food digestion and compared with oleoresin as control sample, according to the method described in M. Minekus et al., “A standardized static in vitro digestion method suitable for food—an international consensus”, Food & Function, 5 (2014) p. 1113-24.

[0324] In a first step, the forms were subjected to physicochemical conditions prevailing in an in-vitro model stomach medium. The initial amount of astaxanthin was the same in all assays (0.072 g).

[0325] 7.2 mL emulsified concentrate and 42.8 mL deionized water, or 50 ml of a mixture of 0.72 g of astaxanthin oleoresin and 49.68 g sunflower oil, or 0.33 g of spray-dried powder and 49.67 sunflower oil was mixed with (i) 37.5 mL of a simulated gastric fluid (SGF) stock solution consisting of 0.66 mL of a 0.5 molar potassium chloride solution in deionized water, 0.09 mL of a 0.5 molar potassium dihydrogen phosphate (KH2PO4) solution in deionized water, 1.19 mL of a 1 molar sodium hydrogen carbonate (NaHCO3) in deionized water, 1.12 mL of a 2 molar sodium chloride solution in deionized water, 0.04 mL of a 0.15 molar magnesium dichloride hexahydrate solution in deionized water, 005 mL of a 0.5 molar ammonium carbonate solution in deionized water, 0.12 mL of a 6 molar potassium hydrochloric acid solution in deionized water, and 44.24 mL of deionized water; (ii) 10 mL of 25.000 U/mL units pepsin (from porcine gastric mucosa, P6887, Sigma) in SGF stock solution (iii) 0.025 mL of a 0.3 molar calcium dichloride solution in deionized water and (iv) about 1 mL of a 1 molar hydrochloric acid solution in deionized water to decrease the pH to a 3.0. This mixture was stirred for 1.5 hours at 37° C., using a magnetic stirrer. 1 mL sample was withdrawn from each digestates for further determining the concentration of astaxanthin, as described hereinafter.

[0326] In second step, the emulsified concentrates were subjected to physicochemical conditions prevailing in an in-vitro model small intestine medium. 90 ml of the gastric chyme obtained in step 1 were mixed with (i) 35.1 mL of a simulated intestinal fluid (SIF) stock solution consisting of 1.31 mL of a 0.5 molar potassium chloride solution in deionized water, 0.15 mL of a 0.5 molar potassium dihydrogen phosphate (KH2PO4) solution in deionized water, 8.16 mL of a 1 molar sodium hydrogen carbonate (NaHCO3) in deionized water, 1.84 mL of a 2 molar sodium chloride solution in deionized water, 0.21 mL of a 0.15 molar magnesium dichloride hexahydrate solution in deionized water, 0.13 mL of a 6 molar potassium hydrochloric acid solution in deionized water, and 84.19 mL of deionized water; (ii) 22.5 mL of a 800 U/mL pancreatin (from porcine pancreas, 4×USP, P1750, Sigma) solution in SIF stock solution, 11.25 mL of bile extract (10 mM in the final mixture, and it needs to be determined, mM porcine bile extract, B8631, Sigma) and 14.1 mL of a 2000 U/mL units pancreatic lipase (from porcine pancreas, L3126, Sigma) solution in SIF stock solution, (iii) 0.18 mL of a 0.3 molar calcium dichloride solution in deionized water and (iv) about 0.675 mL of a 1 molar sodium hydroxide solution in deionized water to increase the pH to 70. This mixture was stirred for 2 hours at 37° C. ° C., using a magnetic stirrer. 1 mL sample was withdrawn from each digestates for further determining the concentration of astaxanthin, as described hereinafter. The astaxanthin present in the 0.5 mL samples obtained hereinabove was hydrolyzed and its concentration determined by high-pressure liquid chromatography/mass spectrometry (HPLC-MS). This was achieved by performing the steps of (i) diluting the samples in 3 mL ethanol; (ii) mixing this diluted sample with 0.5 mL of a 0.8 g potassium hydroxide solution in 1 mL deionized water for 2 minutes at 300 rpm and room temperature; (iii) adding 4 mL of a 2M solution of hydrochloric acid in deionized water, in order to stop the reaction, 2.6 mL of petroleum ether and 1 g of sodium sulfate decahydrate and mixing this mixture for 2 minutes at 300 rpm and room temperature; (iv) applying a vortex mixing for 30 seconds and; (v) centrifuging the mixture at 3000 rpm for 3 minutes and removing the petroleum ether phase; (vi) adding 3 ml of petroleum ether, centrifuging again at 3000 rpm for 3 minutes and removing the petroleum ether phase; (vii) repeating step (vi) until the yellow color of the samples disappears (6-8 time approximately); (vii) adding 1 of sodium sulfate anhydrous and mixing; (viii) evaporating to dry by using a rotatory evaporator; adding a known amount of ethanol to complete dissolution (1 to 5 mL) and (ix) determining the level of hydrolyzed (=total) astaxanthin in the sample by HPLC. The HPLC solvent system was (methanol/formic acid-water/formic acid) and the column was (Atlantis® HILIC Silica 5 μm 2,1×150 mm).

[0327] The results are reported in Table 5, wherein the retention of astaxanthin in digestive is expressed as relative bio-accessibility (in vitro model) based on the initial concentration of astaxanthin and considering the oleoresin as control.

TABLE-US-00005 TABLE 5 Astaxanthin retention in digestates Examples 5.1 4.5 (control) (comparative) 4.6 5.2 Retention of astaxanthin in 89 95 100 90 post-stomach digestate (%) Retention of astaxanthin in 13 42 62 65 post-intestine digestate (%) Relative Bioaccessibility 3.2 4.8 5

[0328] As apparent from Table 5, astaxanthin is better protected against digestive conditions in both in vitro model stomach and in vitro model small intestine if a polar oat oil fraction is used in combination with Quillaja saponins as emulsifying system, compared to oleoresin alone or emulsified using a combination of Quillaja saponins and lecithins.

Example 6

[0329] Example Vegetable Beverages:

Preparation of Vegetable Beverages, According to the Present Invention

[0330] A series of emulsions vegetable beverages according to the present invention were obtained by performing, for each of them, the steps of: [0331] 1. Preparing an oil phase by mixing a kwon amount of coconut oil (A de coco, Coco Colima S.A. Mexico) and a known amount of polar oat oil fraction (PL 40, ex Swedish oat Fiber) (see Table 6) in a mixing vessel equipped with a magnetic stirrer hotplate (HYCC SH-2 Laboratory) operating at 1.000 rpm and 50° C., in order to obtain an oil phase; [0332] 2. Preparing a water phase by adding a known amount of Quillaja extract Sapnov Ls and a known amount of Potassium Bicarbonate in a known amount of water (see Table 6). [0333] 3. Mixing the oil phase and the water phase by using a SILVERSON Rotor-Stator mixer L5M, operating at 8.000 rpm for 2 minutes, in order to obtain a pre-emulsion. [0334] 4. Emulsifying the pre-emulsion by passing it one time through a two stage high-pressure homogenizer (APV 2000 Homogenizer Laboratory Model), operating at a second stage valve pressure from 20 to 30 bar and a first stage valve pressure from 100-300 bar, in order to obtain the final emulsion. [0335] 5. Pasteurizing the final emulsion through a water bath (Thermostatic water bath, Quimis) operating at 95° C. for 20 minutes.

[0336] In all examples, step 4 resulted in oil-in-water emulsions.

[0337] The volume-weighted mean D(4,3) of the oil droplet was measured by Static Light Scattering, using a Malvern Mastersizer 3000E. The emulsions were diluted with ultrapure water oil droplet size distribution was calculated using software implemented in the measurement instrument. The measurement was performed at room temperature.

TABLE-US-00006 TABLE 6 Composition and properties of final vegetable beverages emulsions containing polar oat oil fraction PL 40 and Quillaja extract. Ex.1 Ex.2 Ex.3 Ex.4 Ex.5 Ex.6 Coconut oil [wt.-%] 4 4 4 4 4 4 Quillaja extract (1) [wt.-%] 0.50 — 0.17 1 — 0.30 Oat oil PL 40 [wt.-%] — 0.50 0.33 — 1 0.70 Potassium bicarbonate [wt.-%] 0.05 0.01 0.025 0.05 0.01 0.025 Water [wt.-%] 95.49 95.49 95.49 94.99 94.99 94.99 D 4.3 (μm)-Initial 1.06 1.20 0.74 1.55 1.42 1.48 D 4.3 (μm)-After 7 days 1.12 1.39 0.83 0.98 1.22 0.91 Ratio (D 4,3 initial/7 days) 1.05 1.16 1.12 0.64 0.86 0.61 (1) Quillaja extract comprises 15 wt.-% Quillaja saponins

[0338] in Table 6 droplet sizes of emulsions prepared with quillaja, oat oil or a mix of both emulsifiers are shown fresh and after 7 days at room temperature. In Examples 1-3 an overall concentration of 0.5% has been applied. The sample 3 with the emulsifier mix shows the smallest D4,3 of all samples fresh. At 1% of emulsifier shows the highest D4,3 of all samples and the emulsifier combination leads to the lowest ratio.

[0339] A small droplet size is preferred as it will lead to a more stable beverage with less creaming. Also smaller droplets lead to a smoother mouthfeel.

[0340] At both emulsifier concentrations the droplet size after 7 days is also smallest for the emulsions prepared with the mixture of Quillaja and Oat oil.

[0341] It is also interesting to notice that only for the emulsifier combination the droplet size after 1 week is smaller for 0.5% than for 1%. This is an advantage as an overall lower emulsifier concentration will lead to lower cost and less off taste from the emulsifiers.

Example 7. Creamer

Preparation of Creamer, According to the Present Invention

[0342] A series of creamer emulsion according to the present invention were prepared by performing the steps of: [0343] a). Preparing an oil phase by mixing a known amount (see Table 7) of coconut oil (A de coco, Coco Colima S.A. Mexico) and a known amount of polar oat oil fraction (PL 40, ex Swedish oat Fiber) in a vessel equipped with a magnetic stirrer hotplate operating at 500 rpm and 50° C. (HYCC SH-2 Laboratory), in order to obtain an oil phase; [0344] b). Preparing a water phase by adding a known amount of Quillaja extract Sapnov Ls, a known amount of Potassium Bicarbonate, and a known amount of water (see Table 7), [0345] c). Mixing the oil and the water phase under high shear, by using a SILVERSON Rotor-Stator mixer L5M, operating at 8.000 rpm for 2 minutes, in order to obtain a pre-emulsion; [0346] d). Mixing pre-emulsion, sugar and salts under high shear by using a SILVERSON Rotor-Stator mixer L5M, operating at 2000 rpm for 1 minutes, in order to obtain the final pre-emulsion; [0347] e). Emulsifying the pre-emulsion by passing one time through a two-stage high-pressure homogenizer (APV 2000 Homogenizer Laboratory Model), operating at a second stage valve pressure from 20 to 30 bar and a first stage valve pressure from 100-300 bar, in order to obtain the final emulsion. [0348] f) Pasteurizing the final emulsion through a water bath (Thermostatic water bath, Quimis) operating at 95° C. for 20 minutes.

[0349] In all examples, step 4 resulted in oil-in-water emulsions.

[0350] The volume-weighted mean D(4,3) of the oil droplet was measured by Static Light Scattering, using a Malvern Mastersizer 3000E. The emulsions were diluted with ultrapure water, oil droplet size distribution was calculated using software implemented in the measurement instrument. The measurement was performed at room temperature.

TABLE-US-00007 TABLE 7 Composition and properties of final creamer emulsion containing polar oat oil fraction PL 40 and Quillaja extract Examples Ex.1 Ex.2 Ex.3 Ex.4 Ex.5 Ex.6 Coconut oil [wt.-%] 8 8 8 8 8 8 Quillaja extract (1) [wt.-%] 0.5 — 0.16 1 — 0.3 Oat oil PL 40 [wt.-%] 0.5 0.34 — 1 0.7 Potassium bicarbonate [wt.-%] 0.01 0.01 0.01 0.01 0.01 0.01 Sugar [wt.-%] 24 24 24 24 24 24 Salt [wt.-%] 0.25 0.25 0.25 0.25 0.25 0.25 Water [wt.-%] 67.15 67.15 67.15 66.65 66.65 66.65 D 4,3 (μm)-Initial 0.99 4.64 1.41 0.94 3.24 0.91 D 4,3 (μm)-after 7 days 3.14 14.79 1.51 1.19 32.41 3.68 Ratio (D 4,3 initial/7 days) 3.16 3.19 1.07 1.27 10.01 4.07

[0351] The color parameters L*, a* and b* were measured by spectrocolorimeter, using a Konica Minolta CM5), 20 mL creamer emulsions were suspended in 180 ml, black coffee (1.5% of coffee). The measurement was performed at room temperature.

TABLE-US-00008 TABLE 8 Color parameter of creamer apply in coffee and black coffee Examples L* a* b* Ex. 4 36.7  9.5 30.2 Ex. 5 36.5  9.8 31.2 Ex. 6 36.2 10.2 32.3 Coffee  2.9  1.1  1.6

[0352] In Table 8 the D4,3 of the fresh emulsions as well as of emulsion aged for 7 days is shown. For the fresh emulsions the combination of oat oil and quillaja is leading to distinctly smaller droplets tan only oat oil. The droplet size with only quillaja is slightly smaller than the combination. However, after storing the emulsion for 7 days at room temperature it can be seen that the emulsifier combination leads to more stable emulsion with only very slightly increase od droplet size whereas the droplet size of the emulsions with only quillaja increase from 0.994 to 3.14 um. The simple with only oat oil is the most unstable.

[0353] When increasing the emulsifier concentration from a total of 0.5% to 1% the droplet size for the emulsions with only quillaja is not further decreased. The droplet size of the emulsions with oat oil is slightly decreased but still distinctly large. The droplet size of the emulsion with the emulsifer mix is slightly decreased to a value smaller than for only quillaja. The lower emulsifier concentration is preferred though to lower cost and lower off taste potentially resulting from the emulsifier. The ratio (D 4,3 initial/7 days) show that the optimal condition is 0.5% using a mix of natural emulsifier

[0354] The whitening effect of all coffee creamers on coffee (the fresh emulsion was applied) were comparable.

Example 8

Preparation of Ice Cream According to the Present Invention

[0355] A series of emulsions ice cream according to the present invention were obtained by performing, for each of them, the steps of [0356] 1. Preparing liquid by mixing a kwon amount of skimmed milk, corn syrup and a known amount Quillaja extract Sapnov Ls (see Table 9) in a mixing vessel and heat until 45° C., in order to obtain the liquid mixer; [0357] 2. Preparing the powder mixer by adding a known amount of skimmed milk powder, sugar and stabilizer (see Table 9); [0358] 3. Mixing the cream (35% of lipid) and a known amount of polar oat oil fraction (PL 40, ex Swedish oat Fiber) and heat to reach 45° C. in order to obtain a homogeneous mixer. [0359] 4. Mixing cream, liquid and powder mixer by using a SILVERSON Rotor-Stator mixer L5M, operating at 2.500 rpm for 10 minutes, in order to obtain all ingredient integrated; [0360] 5. Emulsifying the mixer by passing it one time through a two stage high-pressure homogenizer (APV 2000 Homogenizer Laboratory Model), operating at a second stage valve pressure at 20 and a first stage valve pressure at 175 bar, in order to obtain the final mixer; [0361] 6. Pasteurizing the final mixer through a water bath (Thermostatic water bath, Quimis) operating at 70° C. for 3 minutes; [0362] 7 Cooling the mixer below 5° C. for min 4 hour in order to provide the maturation step; [0363] 8 Overrunning the maturated mixture in the previously cooled ice machine

[0364] The overrun was measured by weight the mixer after maturation step and before the overrunning step and was expressed as percentage. The melting properties was measured by weighing a known amount of ice cream and it was placed on a 1 mm still mesh until 90% of the ice cream was melted at room temperature. The weight of the melted ice cream was recorded every 10 min and the plot of the percentage of melted ice cream versus time was plotted, slope of the linear part (time from 40 to 70 min) of the plot indicating melting rate (g/min).

TABLE-US-00009 TABLE 9 Composition and properties of ice cream containing polar oat oil fraction Quillaja extract Ex. 1 Ex. 2 Skimmed milk liquid [wt.-%] 49.90 49.90 Quillaja extract (1) [wt.-%]  0.34 Oat oil PL 40 [wt.-%]  0.50  0.16 Stabilizer [wt.-%]  0.20  0.20 Cream 30% fat [wt.-%] 28.30 28.30 Sugar [wt.-%] 12.00 12.00 Corn syrup [wt.-%]  5.00  5.00 Skimmed milk powder  4.10  4.10 Melting rate (g/min) 2.06 ± 0.14 2.13 ± 0.09 Overrun (%) 86.4 ± 2.14 88.0 ± 6.3  (1)Quillaja extract comprises 15 wt.-% Quillaja saponins

Example 9

Preparation of a Concentrate Containing CBD for Stable Beverages, According to the Present Invention

[0365] A series of emulsified concentrates according to the present invention were obtained by performing, for each of them, the steps of: [0366] 1. Mixing a known amount of Cannabidiol (CBD) rich oil with a known amount of vegetable oil (middle chain triglycerides (MCT) oil fraction, Miglyol 812, ex Oleo) and for example 2 and 3 a known amount of polar oat oil fraction (PL 40, ex Swedish oat Fiber) (see Table 10) in a mixing vessel equipped with a magnetic stirrer operating at 300 rpm, in order to obtain an oil phase; [0367] 2. For example 1 mixing a known amount of glycerin, of propylene glycol and of quillaja extract (see Table 10), in order to obtain a polar phase, in case of examples 2 and 3 the polar phase is only glycerin. [0368] 3 Sonicating the sample with a Hielscher UP200 Ht sonicator using a 14 mm tip at amplitude of 50% for 1 min.

[0369] In all examples, step 3 resulted in oil-in-water emulsions.

[0370] The Z-average size of the oil droplet was measured by Dynamic Light Scattering. The emulsions were diluted 1000 times with micro-filtered and degassed deionized water and immediately transferred to a Dynamic Laser Light Scattering measurement device Malvern Zetasizer Nano ZS90. The Z-average oil droplet size was then calculated using the software implemented in the measurement instrument. The measurement was performed at room temperature.

[0371] The turbidity of beverages flavored with the emulsified flavor concentrates were prepared by diluting the emulsified concentrates into drinkable water. For example 1 the emulsion was dosed at 2 g/kg and for sample 2 and 3 at 1 g/kg as the dosage of the CBD oil was higher in these emulsions. This corresponds to a concentration of 10 mg of CBD rich oil in the beverage.

[0372] Each of these beverages were transferred to a 95 mm×25 mm borosilicate glass photometric cell of and the turbidity was determined by measuring the light scattering intensity at a wavelength of 460-600 nm and an angle of 12° (forward scattering). The turbidimeter was a Hach 2100N Laboratory Turbidimeter. The turbidimeter was calibrated using Formazin standard suspensions and the result given in Nephelometric Turbidity Units (NTU).

[0373] The compositions of the concentrates, the Z-average size of the oil droplets during and after emulsification and the turbidity of the beverages obtained by diluting the emulsified concentrates are shown in Table 10.

TABLE-US-00010 TABLE 10 Composition and properties of emulsified CBD concentrates Examples 1 2 3 Cannabidiol (Hemppure 98% CBD)   5 Treehouse broad spec PDR 95% CBD 10  10 MCT oil Miglyol 812 [wt.-%]   1  2   2 Oat oil PL 40 [wt.-%] — 10   5 Quillaja extract (Sapnov L vegan) [wt.-%]   8 — — Propylene glycol   2 — — Glycerin [wt.-%]  84 78  83 Z-average particle-size [nm] 172 99 122 Emulsion stability after 1 month at 20° C. stable Stable stable

[0374] Example 2 and 3 show a distinctly smaller droplet size than comparative sample 1. This is important for the stability of the emulsion and the beverage. The smaller the droplets the slower the creaming rate of the droplets and hence ring formation. This is especially important as the concentrates shown here do not contain weighting agents and hence a prone to creaming.

[0375] Also smaller droplets are associated with better bioavailability than larger droplets.

Example 10

[0376] Comparison of New Formulations Over Current Colour Emulsions, with Focus on Beverage Application

[0377] A new product range using a combination of Quillaja and oat oil as emulsifiers was formulated in order to investigate whether: [0378] a) The product is stable [0379] b) If it offers any advantage over existing colour emulsions in the art.

[0380] This experiment focuses on the comparison of product stability as-is and in beverage application of the new formulations versus existing emulsion products in the art.

[0381] Materials

[0382] Algal carotene—An opaque, deep red suspension of mixed carotenes in olive oil. The carotenes are obtained from the algae Dunaliella salina by physical extraction. Typically 30% Natural Beta-Carotene in Olive Oil.

[0383] Fungal carotene—A red, oily dispersion of beta-carotene from Blakeslea trispora extracted by solvent in sunflower oil. Typically 30 suspension of beta-carotene in sunflower oil.

[0384] Paprika—Dark red oily paste, solvent extracted from Capsicum annuum Linne fruits. Typically 195,000 Colour Units.

[0385] Lutein—Thick, dark yellow to brown paste, solvent extracted from Tagetes erecta flowers. Typically 10% Xanthophyll content.

[0386] Oat oil (PL 40, ex Swedish oat Fiber)

TABLE-US-00011 TABLE 11 Samples Typical colour Sample strength E.sub.1.sup.1 in Code Pigment Source Emulsifier(s) acetone QOO Algal Carotene Quillaja and Oat Oil 23   AC QOO P Paprika Quillaja and Oat Oil 18.5 QOO L Lutein Quillaja and Oat Oil 14   QOO Fungal Carotene Quillaja and Oat Oil 33   FC SP FC Fungal Carotene Sorbitan mono-oleate + 23   Polysorbate 80 SP AC Algal Carotene Sorbitan mong-oleate + 23   Polysorbate 80 SP L Lutein Sorbitan mono-oleate + 10   Polysorbate 80 GA AC Algal Carotene Gum Acacia 23   GA L Lutein Gum Acacia 10   GA P Paprika Gum Acacia 15   GA FC Fungal Cartene Gum Acacia 23   P P Parika Polysorbate 80 31.5

TABLE-US-00012 TABLE 12 Algal carotene formulation comparison Sample Code Ingredients % QOO AC SP AC GA AC Algal carotene 3.4 3.32 3.35 MCT oil 6.6 24 — Sunflower oil — 5.15 Mixed tocopherols 2 — — Alpha tocopherol — 0.3 1.5 Ascorbyl palmitate — 0.1 — Quillaja extract 5 — — Oat oil 2.5 — — Acacia gum — — 15 Polysorbate 80 — 6 — Sorbitate mono-oleate — 6 — DI water 20 24 40 Glycerine 60.5 36.28 35

TABLE-US-00013 TABLE 13 Fungal carotene formulation comparison. Sample Code Ingredients % QOO FC SP FC GA FC Fungal carotene 3.4 3.32 3.5 MCT oil 6.6 24 — Sunflower oil — — 5 Mixed tocopherols 2 — 1.5 Alpha tocopherol — 0.3 — Ascorbyl palmitate — 0.1 — Quillaja extract 5 — — Oat oil 2.5 — — Acacia gum — — 15 Polysorbate 80 — 6 — Sorbitan mono-oleate — 6 — DI water 20 24 40 Glycerine 60.5 36.28 35

TABLE-US-00014 TABLE 14 Paprika formulation comparison Sample Code Ingredients % QOO P P P GA P Paprika extract 6.5 20.84 5.2 MCT oil 3.5 10 — Sunflower oil — 2.8 Mixed tocopherols 2 — 2 Alpha tocopherol — 0.5 — Ascorbyl palmitate — 0.1 — Quillaja extract 5 — — Oat oil 2.5 — — Acacia gum — — 15 Polysorbate 80 — 68.56 — Sorbitan mono-oleate — — — DI water 20 — 40 Glycerine 60.5 — 35

TABLE-US-00015 TABLE 15 Lutein formulation comparison. Sample Code Ingredients % QOO L SP L GA L Lutein extract 4.67 3.333 3.33 MCT oil 5.33 20 4.67 Sunflower oil — — Mixed tocopherols 2 — 2 Alpha tocopherol — 0.3 — Ascorbyl palmitate — 0.1 — Quillaja extract 5 — — Oat oil 2.5 — — Acacia gum — — 18 Polysorbate 80 — 2.5 — Sorbitan mono-oleate — 2.5 — DI water 20 24 40 Glycerine 60.5 47.267 32

[0387] Methods

[0388] The dosages of colour into lemonade have been determined pro-rata based on typical E| of each product and compared to the relevant quillaja and oat oil based emulsion (QOO x) at 0.1%.

[0389] 250 ml transparent PET bottles were used and a volume of 200 ml total beverage was made for each sample.

[0390] Lemonade=Morrisons (supermarket) Lemonade. See ingredient list below:

[0391] Carbonated water, Sugar, Acid (Citric acid), Flavouring. Acidity Regulator (sodium citrates),

[0392] Preservative (potassium sorbate), Sweeteners (acesulfame K, sucralose).

[0393] Memmert Oven—Model UN 30 digitally set to 40° C.

[0394] Advantage 1—Better Instant Solubility and Less Foaming in Beverage Vs High Polysorbate Based Emulsions

[0395] The emulsions based on polysorbate 80 have a relative good clarity. However formulations with high polysorbate levels have decreased ‘instant’ dispensability in application, especially cold beverage bases, and can generate foam during the mixing step.

[0396] QOO P quillaja with oat oil based emulsion paprika does not have these negative implications in beverage application.

[0397] See FIG. 1 for an example of foam layer in lemonade from P P (high polysorbate based emulsion) vs QOO P (Quillaja and oat oil based emulsion) after the samples had been left overnight to dissolve, inverted 10 times then left to stand for 10 minutes.

[0398] See FIG. 11 for an example of foam layer in a quillaja emulsion versus an emulsion of the invention with quillaja and oat oil. The emulsion of the invention after 30 seconds or 5 minutes does not present foam while the emulsion with quillaja has foam even after 5 minutes.

[0399] Advantage 2—Increased Stability of the Liquid Emulsion at Higher Storage Temperatures Vs Polysorbate & Sorbitan Monoleate Emulsions, Demonstrated Using 40° C. Storage

[0400] The most common beverage stable colour emulsions to recommend for acceptable clarity and stability in acid conditions in the prior art would be emulsions using a combination of polysorbate and sorbitan mono-oleate emulsifiers.

[0401] Using dual emulsifiers means the amount of polysorbate 80 can be reduced and the ‘instant’ solubility and foaming issues are reduced.

[0402] As the natural colour market is ever expanding across the globe it is often the case that colour emulsions may be shipped at ‘ambient’ temperature for several weeks to reach their destination. Also companies using the colour in their foodstuffs do not always have chilled storage and request for ambient storage for colour products.

[0403] Therefore an elevated temperature storage trial was performed in a dark condition oven set to 40° C. (Memmert UN30).

[0404] The liquid emulsions were measured on a Malvern Mastersizer 3000 using laser diffraction every week for up to 3 months to evaluate shift in particle size. Below are shown the particle size graphs (colour) and for publications where colour figures are not suitable they have been represented instead by the Dx(10) μm, Dx(50) μm and Dx(90) μm values, explained below.

[0405] We can see in all cases (FIGS. 3, 4 and 5) that with the quillaja and oat oil emulsions there is an initial shift in particle size after 1 week but then the emulsion stabilizes and gives repeatable results over the following weeks.

[0406] However the polysorbate and sorbitan mono-oleate emulsions show a continuous degradation of the emulsion over time to the point where it becomes a complete phase separation in some cases as shown in the photos.

[0407] Advantage 3—Improved Clarity and Stability in Beverage Vs Gum Acacia Based Emulsions

[0408] The polysorbate-free emulsions that can generally tolerate acidic conditions are based on acacia gum. However not all acacia gum emulsions are stable in beverage and ‘ringing’ can occur, where released oils can collect on the surface of the beverage when the emulsion deteriorates.

[0409] The particle size of the droplets in these emulsions is larger than the quillaja and oat oil emulsions, meaning the appearance in beverage is more opaque.

[0410] As stated in the ‘methods’ section, the quillaja and oat oil based emulsions QOOx were dosed into lemonade at 0.1%, the gum acacia based emulsions were pro-rata calculated based on middle of E| specification and dosed into lemonade also.

[0411] A photo was taken with a black line drawn on a piece of white paper behind the bottles to demonstrate the difference in opacity, the line can be clearly seen behind the quillaja with oat oil emulsions but cannot be seen through the acacia gum emulsions (FIGS. 6A, B, C and D).

[0412] To give a numerical value to the haze, each of the samples were measured using a CM-3600A Konica Minolta spectrophotometer according to ASTM method D1003. The higher the number the more opaque the sample

TABLE-US-00016 TABLE 16 Haze value Reference Haze value Reference Haze value QOO AC 17.39 GA AC 61.89 QOO P 13.54 GA P 94.53 QOO L 10.49 GA L 65.38 QOO FC 24.76 GA FC 56 76

[0413] For ringing evaluation the beverage samples were stood on a shelf at room temperature until ring formation was visible then a photo was taken (see FIG. 7).

Example 12

Preparation of Margarine, According to the Present Invention

[0414] A series of margarine emulsions according to the present invention were prepared by performing the steps of: [0415] 1. Dissolving a known amount of the emulsifier and beta-carotene into palm oil at 65° C. with a magnetic stirrer. [0416] 2. Melting palm oil and rapeseed oil in separate beakers until the temperatures reaches 50° C. in a microwave. Blending the oils in a known ratio with a Thermomix® Adding the emulsifier mix and blending. [0417] 3. Dissolving a known amount of lactic acid, potassium sorbate and salt into the water and heat to 50° C. [0418] 4. Adding solution from step 3 dropwise into the oil mixture in a Thermomix® and blending for 5 minutes (800 rpm) [0419] 5. Adding the whole quantity into the bowl of a Stephan mixer. [0420] 6. Blending the mix in the Stephan mixer (30%-900 rpm) for 15 minutes under vacuum, while cooling down the temperature of the product until 15° C.

TABLE-US-00017 TABLE 17 Margarines Ingredients Control (%) Recipe 2 (%) Recipe 3 (%) Palm oil RBD 50 50 50 Rapeseed oil RBD 30.38 28.28 28.31 Distilled water 19 19 19 E270 lactic acid 0.04 0.04 0.04 E202 potassium 0.05 0.05 0.05 sorbate E160a(ii) beta 0.03 0.03 0 carotenes Salt 0.1 0.1 0.1 E471 mono and 0.4 0 0 diglycerides of fatty acids SWEOAT oil PL15 0 2.5 2 Sapnov LS 0 0 0.5

TABLE-US-00018 TABLE 18 Evaluation of the margarines. Microscopic sample Spreading texture Taste evaluation Control melt very quickly, Melt very quickly Non-homogeneous grainy, with fat in mouth, aqueous, droplets size, spots (bad very liquid, piquant presence of oily emulsion) droplets, size 6 to 77 um recipe 2 a bit grainy, Melt quickly in Fine, homogeneous (oat oil) harder than mouth, oily notes, particle, but single control, streaked strong smell oil droplets up to when spread. 120 um visible recipe 3 less hard and Melt quickly in Good dispersion, (oat oil + grainy than mouth, less oily fine, homogeneous quillaja) recipe 2 notes than recipe 2 droplets Droplet size between 2.5 μm and 7.5 μm

[0421] With the chosen process the best results could be achieved with a combination of oat oil and quillaja. The reference with mono and diglycerides of fatty acids was more difficult to prepare than the examples with oat oil and oat oil and quillaja. Quillaja alone was not used as emulsifier as it is an oil-in-water emulsifier that is not suited to prepare water-in-oil emulsions such as margarine. The addition however, of a small amount of quillaja to the emulsifier oat oil led to a reduction of the droplet size and hence a more smooth and stable product. In addition the reduction of the amount of oat oil led to reduction of off taste coming from oat oil.

Example 13

Preparation of Omega-3 Fatty Acid Emulsion According to the Present Invention

[0422] A series of margarine emulsions according to the present invention were prepared by performing the steps of: [0423] 1. Dissolving a known amount of the fish oil (30% omega 3-SPES S.A), a known amount of MCT (medium-chain triglycerides MCT oil 60/40, comprising mainly caprylic acid and capric acid, Ex Oleon) into polar oat oil fraction (PL 40, ex Swedish oat Fiber) at 50° C. with a magnetic stirrer, whit or without a known amount of mixed tocopherols (70% of total tocopherols, Xi'an Healthful Biotechnology Co., Ltd). [0424] 2. Dissolving a known amount of Quillaja extract and glycerin into the water and heat to 50° C. in order to obtain the water phase. [0425] 3. Adding the oil from step 1 into the water phase and mixing using a Laboratory Mixer (Silverson®-L5M-A, USA) for 3 min at 9000 rpm. [0426] 4. Cooling the concentrates obtained in step 3) in an ice bath to room temperature while reducing the stirring speed to 7000 rpm, and stirring for 5 minutes; [0427] 5. Emulsifying the mixer from step 4 by passing two time through a two-stage high-pressure homogenizer (APV 2000 Homogenizer Laboratory Model), operating at a second stage valve pressure from 70 bar and a first stage valve pressure from 700 bar, in order to obtain the final emulsion.

TABLE-US-00019 TABLE 20 Examples of omega 3-containing natural emulsified with mean droplet size and peroxide values Ex. Ex. Ex. Ex. Ex. Ex Ingredients (wt %) 13.1 13.2 13.3 13.4 13.5 13.6 Destilled water 22 22 22 20.5 20.5 20.5 Quillaja extract 4.7 7 4.7 7 (QQ000005) Oat oil (PL40) 2.3 7 2.3 7 Glycerin 61 61 61 61 61 61 Omega-3 (30%) 3.4 3.4 3.4 3.4 3.4 3.4 MCT 6.6 6.6 6.6 6.6 6.6 6.6 Tocopherol 1.5 1.5 1.5 Droplet size-D(4,3)-initial (nm) 131.0 150.3 118.2 124.4 136.0 140.4 Droplet size-D(4,3)-after 172.2 171.5 129.1 132.3 144.4 151.1 50 days (nm) Peroxide value (meq/kg of 0.99 2.77 1.98 3.52 6.39 3.39 sample)-after 60 days storage at 40° C.

[0428] The volume-weighted mean D(4,3) of the oil droplet was measured by Dynamic Light Scattering, using a Nicomp PSS, Model Z3000 Dynamic Laser Light Scattering measurement instrument. The intensity-weighted droplet size distribution was converted to volume-weighted droplet size distribution by using the software implemented in the instrument. All the emulsions were diluted 250 times with micro-filtered and degassed deionized water before measurement.

[0429] TBARS and hydroperoxides were determined by spectrophotometric methods described in literature. The peroxide value of each sample was determined using the AOCS official method (methodCd8b-90)(AOCS, 1998).

[0430] Discussion:

[0431] The oxidative stability of lipids in the emulsion was evaluated using different techniques for measuring oxidation. The peroxide values describe the main initial products of lipid oxidation while the thiobarbituric acid reactive substances (TBARS) is the common methods to measure lipid peroxidation end product malonaldehyde.

[0432] The peroxide values measured in the oil extracted from the omega 3 emulsion is correlated with hydroperoxide measures. The highest values of TBARS show the most unstable emulsion against oxidation. FIGS. 9 and 10 show that samples prepared using only Quillaja as emulsifier and without tocopherol were the most unstable followed by PL40 and finally, by the combination of emulsifiers. The same behavior was observed in those samples that were prepared with tocopherol, however the level of the oxidation was lower than the samples without tocopherol. Lipid oxidation is generally catalyzed by trace metals and this could be related with the high values observed in the Ex. 3 and 6 because the iron and copper content present in the Quillaja extract were 16.17 and 3.8 ppm, respectively. However, the PL40 showed lower values of iron (<0.1 ppm) but higher values of copper (29.75 ppm) in comparison with Quillaja extract, which is related with the oxidation values. The best results could be achieved with a combination of oat oil and Quillaja to avoid the oxidation of omega-3 fatty acids.

[0433] This result is not only relevant for the encapsulation of omega-3 fatty acids but also other food applications containing flavours or colours benefit from an increased stability to oxidation.

TABLE-US-00020 TABLE 20 Lipid composition of PL40 and PL15 Oat oils. LIPID CLASS COMPOSITION (% total lipid) OF OILS SAMPLE ID 5073 5074 5075 5076  Dec. 16, 2016    Dec. 16, 2016   Dec. 16, 2016   Dec. 16, 2016  PL40-FG PL40-FG PL40-FG PL15 LIPID CLASS 40FG-160516 40FG-210915 40FG-100615 15FO-250915 Wax/Sterol esters <LOQ <LOQ <LOQ <LOQ Triacylglycerols 37.0 33.4 32.5 44.4 Free fatty acids 11.4 8.8 8.3 8.4 Cholesterol/sterols 9.5 7.7 7.7 11.8 Unknown neutral lipid¶ 2.1 2.6 2.5 4.2 Total neutral lipids 60.0 52.5 51.0 68.8 Monogalactosyldiacyiglycerols 2.4 3.0 3.5 2.4 Unknown glycolipid* 6.3 9.5 8.1 4.8 Ceramides 4.0 4.4 6.0 4 0 Digalactosyldiacylglycerols 7.2 8.2 8.6 4.9 Unknown polar lipid# 0.6 0.8 1.6 1.5 Phosphatidylethanolamine 2.9 3.9 4.0 2.6 Phosphatidic acid/ Phosphatidylglycerol/ 1.2 1.1 1.3 0.9 cardiolipin Phosphatidylinositol 3.6 4.6 4.1 0 8 Phosphatidylserine 0.8 1.1 0.7 1.9 Phosphatidylcholine 6.0 6.0 6.5 3.6 Sphingomyelin <LOQ <LOQ <LOQ <LOQ Lysophosphatidylcholine 1.0 1.0 1.1 0.5 Pigmented material 4.0 3.9 3.5 2.7 Total polar lipids 40.0 47.5 49.0 31.2 #Possibly Sulfolipid *May contain traces of ceramides ¶Possibly diacylglycerol Above values calculated from analyses performed in duplicate, as determined by HPTLC