	US 12,376,613 B2
	Method for producing water-soluble or water-dispersible microparticles, use or method for use as substitute having emulsifying function, method for producing emulsion, method for producing food and food containing emulsion
Kazuhiro Maeda, Toyonaka (JP); Shingo Matsuyama, Toyonaka (JP); and Satoshi Toyoizumi, Toyonaka (JP)
Assigned to SAN-EI GEN F.F.I., INC., Toyonaka (JP)
Appl. No. 16/760,742
Filed by SAN-EI GEN F.F.I., INC., Toyonaka (JP)
PCT Filed Oct. 3, 2018, PCT No. PCT/JP2018/037086 § 371(c)(1), (2) Date Apr. 30, 2020, PCT Pub. No. WO2019/087666, PCT Pub. Date May 9, 2019.
Claims priority of application No. 2017-212966 (JP), filed on Nov. 2, 2017; and application No. 2018-075668 (JP), filed on Apr. 10, 2018.
Prior Publication US 2020/0288759 A1, Sep. 17, 2020
Int. Cl. A23L 29/10 (2016.01); A23D 7/005 (2006.01); A23L 15/00 (2016.01); A23L 27/60 (2016.01); A23L 29/30 (2016.01); C09K 23/00 (2022.01); C09K 23/30 (2022.01); C09K 23/56 (2022.01)

CPC A23L 29/10 (2016.08) [A23D 7/0053 (2013.01); A23L 15/35 (2016.08); A23L 27/60 (2016.08); A23L 29/30 (2016.08); C09K 23/018 (2022.01); C09K 23/30 (2022.01); A23V 2002/00 (2013.01); C09K 23/56 (2022.01)]

18 Claims

1. A method for producing water-soluble or water-dispersible microparticles, the method comprising;

preparing a solution or dispersion that contains a protein and an anionic polysaccharide and that has a pH higher than the isoelectric point of the protein, and

without addition of oil, mixing the solution or dispersion to set the pH of the solution or dispersion to a value closer to the isoelectric point, thereby forming water-soluble or water-dispersible microparticles consisting of the protein and the anionic polysaccharide,

wherein a diameter of the formed microparticles is 50 nm to 500 μm.