This technology described in this specification pertain to emulsions comprising a continuous aqueous phase, a disperse oil phase comprising a cannabinoid, and an emulsifier comprising quillaja saponin, wherein said disperse oil phase has a median particle size (d50) of 200 nm or less, and wherein the weight fraction of the disperse oil phase in the emulsion is at least 35 wt.% based on the weight of the emulsion; and/or the weight ratio of water to disperse oil phase in the emulsion is less than 1.15:1Ø
A23L 29/10 - Aliments ou produits alimentaires contenant des additifs; Leur préparation ou leur traitement contenant des émulsifiants
A23L 33/105 - Extraits de plantes, leurs doublons artificiels ou leurs dérivés
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles, contenant une phase aqueuse, p.ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23D 7/02 - Compositions à base d'huiles ou de graisses comestibles, contenant une phase aqueuse, p.ex. margarines caractérisées par leur production ou leur traitement
A method of thermally inhibiting starch or flour is provided. The method involves thermally or non-thermally dehydrating a grain to anhydrous or substantially anhydrous, and then heat treating this dehydrated grain. The heat treated dehydrated grain is then milled, producing thermally inhibited flour and/or starch. Using this method, the shelf life of the resulting thermally inhibited whole grain flour is extended compared whole grain flours that are thermally inhibited after milling.
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