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Edible aerosol foam compositions and method of preparing same
| Details |
Inventors: Geria, Navin M.; Barcelon, Shirley A.; Oppenheimer, Alfred; Hussein, Mamoun M.;
Assignee: Warner-Lambert Company (Morris Plains, NJ)
Primary Examiner: Kittle; John E.
Assistant Examiner: Ryan; P. J.
Attorney, Agent or Firm: Gaglia, Jr.; Charles A.
A procedure for preparing a palatable aerosol foam of unpleasant edible oil containing up to 80% oil is disclosed. This has been achieved by incorporating an inorganic complexing agent, water, a sweetening agent, a sensory masking agent and a propellant present in an amount sufficient by itself to function as the whipping agent and propellant into the oil to form a pleasant tasting suspension without an oily mouthfeel, unpalatable taste and unpleasant odor. Each teaspoon of aerosol foam will contain from about 2 to 4 grams of oil. |
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DETAILED DESCRIPTION In particular, it has been found that a palatable, aerosol foam of unpleasant edible oil is produced from an admixture of about 80% to about 20% by weight of an unpleasant edible oil, an inorganic complexing agent in an amount from about 4% to about 30% by weight, about 0.
5% to about 8% by weight of a sensory masking agent, about 5% to about 30% by weight water, about 5% to about 50% propellant by weight and a sweetening agent in an amount of about 0.
02% to about 10% by weight.
All weights are in percent of the total composition.
While the invention is not to be limited to theoretical considerations, it is believed that the palatable mouthfeel and taste of the present invention is the result of several factors.
It is believed that the oily mouthfeel is overcome by the complex formed between the inorganic complexing agent and the oil.
This complex acts to increase oil viscosity allowing the sweetening agent to be uniformly suspended.
The complex appears to modify the surface tension of oil allowing it to pass through the oral cavity with less of a coating effect and therefore a less oily mouthfeel.
The oil complex, which is stable in water, is more dense than oil alone and more dense than water.
The dense oil complex does not float on the surface of the stomach contents and therefore reduces or eliminates esophageal reflux and its undesirable effects.
It is further believed that the sensory masking agent masks the odor and taste of the oils.
The taste masking may occur as the flavoring agent selectively blocks or saturates sensory sites in the mouth and nose.
It is believed that a combination of the effects recited above prevent the unpleasant taste, odor and mouthfeel generally associated with unpleasant edible oils.
The oils useful in the present invention are varied and may be of animal, vegetable and mineral origin.
Methods of producing oils are known and not a subject of the present invention.
Animal oils are derived from the organs and tissues of animals and may be collected through extraction, heating and/or expressing processes
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