Biopolymer Encapsulation and Stabilization of Lipid Systems and Methods for Utilization Thereof

Abstract

An emulsion system and method for controlling the digestion of a fat or an oil component is provided including a substantially hydrophobic food-grade component, and at least one of an emulsifier component, and one or more of polymeric components, wherein at least one of the emulsifier component and the polymeric component comprises a substantially indigestible food-grade material, such as an indigestible dietary fiber. The emulsifier component and/or the polymeric component can be selected so that the overall interfacial membrane is indigestible to humans and/or animals.

1 . A method of using a multilayer composition to control digestion of a fat or an oil component, said method comprising:
 providing an emulsion system comprising at least one substantially hydrophobic component in an aqueous medium and at least one indigestible food-grade component; and   incorporating the emulsion system into one of a food and a beverage product.   
     
     
         2 . The method of  claim 1 , wherein the indigestible food-grade component comprises a dietary fiber substantially impermeable with respect to the hydrophobic component. 
     
     
         3 . The method of  claim 1 , wherein the emulsion system comprises a plurality of multilayered components, each multilayered component comprising a substantially hydrophobic component and at least one layer of an indigestible food-grade component, each layer possessing a net charge and wherein each layer is in electrostatic interaction with the underlying subsequently adsorbed layer. 
     
     
         4 . A method of using dietary fiber to control absorption of fat or oil in the digestive tract of a human or an animal, the method comprising:
 providing a substantially hydrophobic component in an aqueous medium; and   contacting the hydrophobic component with at least one indigestible dietary fiber component.   
     
     
         5 . The method of  claim 4 , wherein the hydrophobic component is selected from a fat, an oil or combinations thereof. 
     
     
         6 . The method of  claim 4 , wherein the dietary fiber is chitosan. 
     
     
         7 . The method of  claim 4 , wherein the dietary fiber is substantially impermeable with respect to the hydrophobic component. 
     
     
         8 . The method of  claim 4 , further comprising contacting the hydrophobic component with one or more layers of food-grade polymeric components, each layer in electrostatic interaction with the underlying subsequently contacted layer. 
     
     
         9 . The method of  claim 4  further comprising one of mechanical agitation and sonication of the hydrophobic component.