US 12,439,934 B2
Oil suspensions of edible solids, triglycerides with saturated fatty acids, mct oils with antioxidants and solid and semi-solid oil-derivatives for food applications
Guy Ben-Zvi, Misgav (IL); and Alisa Dunkel, Kermiel (IL)
Assigned to Omega 3 Galilee Ltd., Misgav (IL)
Filed by Omega 3 Galilee Ltd., Misgav (IL)
Filed on Dec. 29, 2021, as Appl. No. 17/564,223.
Application 17/564,223 is a continuation in part of application No. PCT/IL2020/050787, filed on Jul. 14, 2020.
Claims priority of provisional application 63/254,701, filed on Oct. 12, 2021.
Claims priority of provisional application 63/256,661, filed on Oct. 18, 2021.
Claims priority of provisional application 63/270,899, filed on Oct. 22, 2021.
Claims priority of application No. 268457 (IL), filed on Aug. 4, 2019.
Prior Publication US 2022/0117250 A1, Apr. 21, 2022
This patent is subject to a terminal disclaimer.
Int. Cl. A23D 9/007 (2006.01); A23B 20/30 (2025.01); A23D 7/005 (2006.01); A23D 9/04 (2006.01); A61K 9/10 (2006.01)
CPC A23D 9/007 (2013.01) [A23B 20/30 (2025.01); A23D 7/0053 (2013.01); A23D 9/04 (2013.01); A61K 9/10 (2013.01)] 22 Claims
 
1. A method of preparing an oil-based suspension for a food product, the method comprising:
mixing crystalline salt particles with a carrier liquid oil to yield a mixture consisting of the crystalline salt particles in carrier liquid oil; and
reducing a particle size of the crystalline salt particles within the carrier liquid oil in the mixture in at least two steps comprising:
a first particle size reduction step to a median particle size of between 50-150 μm; and
a second particle size reduction step to a median particle size of between 0.1-15 μm to yield a taste-enhanced liquid oil-based suspension consisting of the carrier liquid oil and crystalline salt particles having median diameter of between 0.1 μm and 15 μm,
wherein the first particle size reduction step is carried out by high shear mechanical mixing and the second particle size reduction step is carried out by high-pressure high-shear microfluidizing and/or ball milling;
wherein both particle size reduction steps are carried out on the particles within the carrier liquid oil, and
wherein the taste-enhanced liquid oil-based suspension provides enhanced organoleptic properties of salt relative to a composition comprising the same weight percentage of salt particles not subjected to two particle size reduction steps.