Nanoemulsions in foods
Contents
- 1 Objective
- 2 Background
- 3 Concept Table
- 4 Class Codes and Definition
- 5 Search Strategy
- 6 Relevant Patents(Sample Set)
- 7 Analysis sheet
- 8 Interactive Taxonomy
- 9 Assignee Analysis and IP Activity
- 10 Dolcera Dashboard
- 11 Patent Product Mapping
- 12 Articles of Assignee Universities
- 13 Purchase Information
Objective
To create a technology landscape report on Nanoemulsions in food
- Identify market players with prolific IP activity in the technology area
- Segment the players by the industry they belong to
Note: This report is just a template and gives an indication of what the paid report contains.
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Background
With the rapid technological advances, studies in the field of Food processing and packaging have been extended from micro to nano-sized (10 -9 m) particles. Food nanotechnology is rapidly emerging with several innovations in food packaging and nutraceuticals. Nano-emulsions are now being increasingly used for encapsulating bio active compounds and act as transport vehicles in probiotic health foods and other functional foods. Furthermore, the so called “smart foods” containing nanotech sensors in the packages are capable of detecting pathogens, toxins and other chemicals, enabling the consumers to detect food spoilage. Ongoing research areas include “interactive foods” like beverages which change flavors and colors, foods that can adjust for a person’s nutritional needs Nanovip.
Emulsion is a system in which one liquid made of a fine particle is dispersed in another liquid, ex- oil dispersed in water (O/W emulsion). The emulsions are highly unstable and encounter problems like flocculation, creaming and coalescence. Though micro-emulsions have found a vast application in food processing, in recent years nano-emulsions are emerging out with better advantages when compared to micro-emulsions, as described below:
- Size of the particle – 5 to 100 nm
- Thermodynamically stable
- Transparent emulsions- suitable for transparent foodstuffs like beverages
- Continuous self-assembly with hydrophilic and hydrophobic portions to maintain stable emulsion state
- Uncharged particles – no surface coalescence
- Very small size – no sedimentation or creaming
- Increased stability- increased bio availability Kim et al.(2010)
In general, Nano-encapsulation involves the incorporation, absorption or dispersion of bioactive compounds in small vesicles with nano (or submicron) diameters. The incorporated bioactive compounds may be protected against degradation, have improved stability and solubility (e.g., solubilizing a hydrophilic compound in hydrophobic matrices and vice versa) and therefore might increase bioavailability and delivery to cells and tissues. Reducing the size of encapsulates into the nanoscale offers opportunities related to prolonged gastrointestinal retention time caused by bio-adhesive improvements in the mucus covering the intestinal epithelium Bouwmeester et al. (2009)
Depending upon the nature of bioactive compounds, two types of nano-emulsions can be prepared. For water insoluble hydrophobic compounds like certain vitamins, minerals, aroma volatiles, flavor components, antioxidants, carotenoids and lutein, oil-in-water (o/w) emulsion is suitable. For water soluble bioactive compounds like the water soluble vitamins, w/o/w emulsion is used. The compounds are entrapped in the aqueous core of such emulsions. In a w 1 /o/w 2 emulsion system, upon consumption the external w 2 phase will be perceived but the internal w 1 phase will be shielded from the taste receptors during the time scales of eating. This helps to mask bitter tastes and undesirable flavors of the bioactive compounds Lakkis (2007).
Concept Table
| S.No | English Keywords | French Keywords | German Keywords | ||||||
| Food | Nano | Emulsions | Food | Nano | Emulsions | Food | Nano | Emulsions | |
| 1 | Food | Nano* | Emulsion, emulsifier, emulsify,emulsification | Alimentaires, aliment, aliments | Nano* | émulsion, émulsions, émulsifiant, émulsifiants, émulsification, | Lebensmittel | Nano* | Emulsion, Emulsionen, Emulgator, Emulgatoren, Emulgieren, Emulgierung |
| 2 | Beverage, Drink | Ultrafine | Colloid | Boissons, breuvage, des boissons | ultrafines | Colloïde, colloïdes, colloïdale, colloïdalement | Getränk, Getränke | ultrafeinen | Kolloid, Kolloid-, kolloidale, kolloidal |
| 3 | *** | *** | *** | *** | *** | *** | *** | *** | *** |
| 4 | **** | **** | **** | **** | **** | **** | **** | **** | **** |
- An indicative list of terms to show how a concept table is generated. View paid report for complete list.
- Concept Table was enriched by searches related to gut biology and probiotics in food from pubmed mesh, relevant patents, scientific articles and various thesauri
Class Codes and Definition
IPC / ECLA Class codes
| CLASS CODE | DEFINITION |
| CLASS CODES RELATED TO EMULSIONS | |
| C08J000302 | *Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerization techniques |
US Class codes
| CLASS CODE | DEFINITION |
| 977702 | Nanotechnology - Having biological material component |
Relevant F- Terms
| S.No | F-theme | F-terms | |
| 1 | 4F070< | Processes of treating macromolecular substances | |
| AE15 | Protective colloids | ||
- An indicative list of various class codes used for the IP search. View paid report for complete list.
Search Strategy
Search Strategy with English keywords
Database: Thomson Innovation
Timeline: Query: 01/01/2001 - 27/8/2011
Patent Coverage: US, DWPI, FR, WO, EP, JP,CN, KR, DE, GB
| S.No | Concept | Scope | Search string | Type of class codes | Class codes | INPADOC hits |
| 1 | (Food+Nano) keywords + Class codes of Emulsions | Title, Abstract, Claims | food *** AND Nano*** | Any IPC or ECLA | C08J000302 OR **** | ## |
| 2 | US class | *** | ||||
| 3 | 1 OR 2 | # | ||||
| 4 | (Food + emulsion) keywords + Class codes of Nano | Title, Abstract, Claims | food *** AND emulsion*** | Any IPC or ECLA | **** | # |
| 5 | US class | 977702 **** | ### | |||
| 6 | 4 OR 5 | ### | ||||
| 7 | (Nano keywords) + Class codes of Food emulsions | Title, Abstract, Claims | Nano* | Any IPC or ECLA | ***** | ### |
| 8 | US class | ***** | ## | |||
| 9 | 7 OR 8 | ## | ||||
| 10 | Final query | 3 OR 6 OR 9 | ## | |||
Search Strategy with French keywords
Database: Thomson Innovation
Timeline: Query: 01/01/2001 - 27/8/2011
Patent Coverage: FR, WO, EP
| S.No | Concept | Scope | Search string | IPC or ECLA class codes | INPADOC hits |
| 1 | (Food+Nano) keywords + Class codes of Emulsions | Title, Abstract, Claims | alimentaires **** | C08J000302 *** | ## |
| 2 | (Food + emulsion) keywords + Nano class codes | Title, Abstract, Claims | alimentaires **** | *** | ## |
| 3 | (Nano keywords) + Class codes of Food emulsions | Title, Abstract, Claims | Nano *** | *** | ## |
| 4 | Final query | 1 OR 2 OR 3 | ## | ||
Search Strategy with German keywords
Database: Thomson Innovation
Timeline: Query: 01/01/2001 - 27/8/2011
| S.No | Concept | Scope | Search string | IPC or ECLA class codes | INPADOC hits |
| 1 | (Food+Nano) keywords + Class codes of Emulsions | Title, Abstract, Claims | Lebensmittel **** | C08J000302 *** | ## |
| 2 | (Food + emulsion) keywords + Nano class codes | Title, Abstract, Claims | Lebensmittel **** | *** | ## |
| 3 | (Nano keywords) + Class codes of Food emulsions | Title, Abstract, Claims | Nano *** | *** | ## |
| 4 | Final query | 1 OR 2 OR 3 | ## | ||
Search Strategy with F-terms
Database: Thomson Innovation
Timeline: Query: 01/01/2001 - 27/8/2011
Patent Coverage: JP
| S.No | Concept | Scope | Search string | F-Terms | INPADOC hits |
| 1 | (Food+Nano) keywords + Emulsion class codes | Title, Abstract, Claims | Food **** | 4F070AE15 *** | ## |
| 2 | (Food + emulsion) keywords + Nano class codes | Title, Abstract, Claims | Food **** | *** | ## |
| 3 | Nano keywords + Food emulsion or encapsulation class codes | Title, Abstract, Claims | Nano *** | *** | ## |
| 4 | Final query | 1 OR 2 OR 3 | ## | ||
Final search Results
| Query | Search strategy | No. of hits |
| Final Query | English OR French OR German OR Japanese | #### (Relevancy = ##%) |
Relevant Patents(Sample Set)
| S.No | Patent/Publication No. | Assignee/ Applicant | Year | Title | Focus | Dolcera summary |
| 1 | US 2011/0038942 A1 | TECHNION RESEARCH AND DEVELOPMENT FOUNDATION LTD. | 2011 | BETA-LACTOGLOBULIN-POLYSACCHARIDE NANOPARTICLES FOR HYDROPHOBIC BIOACTIVE COMPOUNDS | Delivery of hydrophobic nutraceuticals | A colloidally stable nano-dispersion of beta-lactoglobulin in combination with a polysaccharide has been used in foods to deliver hydrophobic bioactive compounds. |
| 2 | US 2010/0136207 A1 | KOREA FOOD RESEARCH INSTITUTE | 2010 | NANOEMULSION AND NANOPARTICLE CONTAINING PLANT ESSENTIAL OIL AND METHOD OF PRODUCTION THEREOF | Encapsulation of functional components in food | A nanoemulsion is prepared using a water soluble biopolymer to encapsulate plant essential oils which are used as functional components in foods. |
| 3 | US 2010/ 0028444 A1 | BASF SE | 2010 | USE OF WATER-DISPERSIBLE CAROTENOID NANOPARTICLES AS TASTE MODULATORS, TASTE MODULATORS CONTAINING WATER-DISPERSIBLE CAROTENOID NANOPARTICLES, AND, METHOD FOR TASTE MODULATION | Nanoparticles as taste modulators | Water dispersible carotenoid nanoparticles in combination with azo compounds are used to modify the bitter taste and after taste of food compositions. |
Analysis sheet
Click here to download the sample patents analysis sheet
Interactive Taxonomy
Taxonomy was populated based on the detailed analysis of patents.
Assignee Analysis and IP Activity
- Labels for all the charts below are available in the paid report.
- The following graphs explain the placement of the different assignees in this technology area.
- Geographical distribution of Patents
- Geographical distribution of Assignees
- The graphs given below explain the IP activity in this technology area over the years.
- Patents with the maximum number of forward citations were determined and the graph shows the top 11 patents with corresponding assignees.
Dolcera Dashboard
Assignees were categorized based on the type of their products viz. Foods,Food additives, Biotech, Pharmaceutical,Chemical and other industries, Research and Educational Institutions etc and their patents have been shown in the Dolcera Interactive Dashboard.
A data preview of the dashboard is shown below:
A chart preview of the dashboard is shown below:
Patent Product Mapping
- Some products with respect to this technology area were identified and mapped to the patents from their respective assignees.
| S.No | Patent no. | Title | Assignee | Products | Product description by Company | Snapshot |
| 1 | US7182950 | Nano-sized self-assembled liquid dilutable vehicles | Nutralease Ltd. | Flavors - ex-NSSL mint, NSSL orange Nurtition ingredients - NSSL CoQ-10, NSSL Lycopene, NSSL Lutein, NSSL Beta-carotene, NSSL Omega-3, NSSL Vitamin A, NSSL Vitamin D3, NSSL Vitamin E, NSSL Phytosterols, NSSL Isoflavones | Nutralease Ltd. | 
|
| 2 | US7994157 | Method for dispersing plant sterol for beverage and a plant sterol-dispersed beverage, of which particle size is nanometer-scale in dispersed beverage | KIP Biotech | Dispersible Plant Sterols (DP Sterols) | KIP Biotech LLC | 
|
| 3 | US20090047388 | Calcium fortified creamed honey | HONEYCAL | Honeycal® Calcium Fortified, Honey Spread | Global Nutrition, L.L.C. | 
|
Articles of Assignee Universities
Search strategy
Database: Scirus
Timeline: 2000 to 2012
Subject areas: Agricultural and Biological sciences, Chemistry and Chemical engineering, Engineering, Energy and Technology, Environmental sciences, Life sciences
| S.No | Concept | Search string | No. of hits |
| 1 | Keywords based search | Food* | |
| 2 | Restricted based on affiliation | *** | |
| 3 | 1 AND 2 | ### | |
Purchase Information
Contact information for purchasing this report:
- Email: info@dolcera.com
- Phone: +1-650-269-7952 , +91-40-2355-3493
