| abstract |
A method for making nutritive emulsions is described, comprising: (A) heating and mixing together an emulsifying agent having a melting point above 25 ° C and an oil having hydrophobic notes outside (eg, non-polyunsaturated fatty acid not encapsulated) in a weight ratio of at least about 1:15; (8) add the hot mixture to a mixture of fat, protein, and carbohydrate comprising a maltodextrin (ED of about 10 or less), in a weight ratio of maltodextrin to the oil taking out hydrophobic notes of at least about 1 :2; and (C) homogenize, and then cool the combination below the melting point of the emulsifying agent to form a nutritive emulsion comprising from about 0.01% to about 5% by weight of process encapsulated polyunsaturated fatty acid. The resulting nutritional emulsions effectively mask the off-notes commonly associated with certain oils, for example, polyunsaturated fatty acids, soybean oil, and beta-hydroxy-beta-methylbutyrate oils. |