<UMA 05-17>Composition and Procedure for Preparing Stable Acidic Beverage Emulsions

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Intellectual Property

ID:		UMA 05-17
IP Type:		Licensable Technology
Title:		Composition and Procedure for Preparing Stable Acidic Beverage Emulsions
Inventor:		D. Julian McClements and Eric Decker
Summary:		Gum arabic currently causes a major problem to the beverage industry because of large periodic variations in its cost, reliability of supply, and functionality, and because it has to be used in relatively high concentrations. Proteins may be used at a much lower concentration, and their composition, functional properties and reliability of supply is normally much better than that of gum arabic. However, many problems arise when proteins are used in isolation, including poor stability to droplet aggregation under acidic conditions (pH 3 to 6). This invention is designed to overcome these shortcomings to create a viable substitute for both gum arabic and modified starches as emulsifiers in acidic beverage emulsions. This is accomplished by using a novel interfacial engineering technology, which utilizes a new method of stabilizing protein-stabilized oil droplets under acidic pH conditions.
Tech Type:		Foods and Plant Sciences
URL:		http://amherst.cvip-umass.net/index.cfm?fuseaction=tech.index
Contact:		Office of Commercial Ventures and Intellectual Property Phone: 413-545-3606 FAX: 413-545-3632 E-Mail: cvip@research.umass.edu
Organization:		University of Massachusetts at Amherst

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