The invention provides a temperature-stable liquid droplet comprising a terature-stable hydrocolloid membrane. The hydrocolloid is chosen from low methoxy pectin, Konjac mannan, sodium alginate, or a mixture thereof. The membrane encapsulates a droplet of an edible product or a droplet containing a microorganism, an enzyme or a cell.
This application is a Continuation of application Ser. No. 08/596,629, filed on Feb. 5, 1996, now abandoned, which is a continuation of Ser. No. 08/320,755, filed Oct. 11, 1994, now abandoned.
The present invention relates to compositions having a superior stability and flavor profile, despite the presence of a fatty acid material (and even without use of a surfactant or emulsion), and may be utilized as a variety of different finished compositions, for example, cosmetic, health care, food, and beverage compositions, preferably food and beverage compositions, and most preferably beverage compositions. The compositions herein comprise: a) a fatty acid material selected from the group consisting of fatty acids, esters thereof, glycerides thereof, and mixtures thereof; b) a pectin compound; and c) an alginate compound. The present invention further relates to methods of stabilizing a product comprising incorporating into the product a composition as described herein.
The present invention relates to compositions which are useful as stabilizer and thickener systems, as well as methods of their use. The compositions are useful as, for example, cosmetic, health care (including pharmaceutical and over-the-counter compositions), food, and beverage compositions, preferably food and beverage compositions. The present invention is further directed to methods of stabilizing such compositions. The compositions comprise a pectin compound, an alginate compound, a cellulose compound such as carboxymethylcellulose.
