JPS6344843A - O/w/o-type emulsified oil and fat composition - Google Patents

Abstract

PURPOSE:To stabilize a highly unsaturated fatty acid and to obtain an O/W/ O-type emulsified oil and fat composition useful as a drug or nutrient food, etc., for the prevention of adult diseases, by adding a highly unsaturated fatty acid to inner oil phase. CONSTITUTION:In the conventional production of an O/W/O-type emulsified oil and fat composition, about >=1%, preferably about >=2% highly unsaturated fatty acid such as linoleic acid, oleic acid, arachidonic acid, etc., or their derivative such as triglyceride, diglyceride, monoglyceride or ethyl ester, etc., and, if necessary, about 0.01-0.1%, preferably about 0.05-0.1% antioxidant such as tocopherol, butylhydroxyanisole, etc., are added to the inner oil phase.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to an oil-in-water type emulsified fat composition stably containing highly unsaturated fatty acids, and more specifically, the present invention relates to an oil-in-water type emulsified oil composition that stably contains highly unsaturated fatty acids, and more specifically, Contained. The present invention relates to an oil-in-water emulsified oil composition that can prevent adult diseases.

[Conventional technology]

Polyunsaturated fatty acids such as linoleic acid, γ-lylunic acid, oleic acid, eicosapentaenoic acid, and docosahexaenoic acid have the effect of normalizing blood cholesterol concentration, suppressing platelet aggregation, increasing myocardial contractility, increasing coronary flow, In addition to having blood pressure lowering effects and preventive and therapeutic effects on diabetic retinopathy, it is known to play a very important role as a structural material for biological membranes that make up cells.

However, this highly unsaturated fatty acid is very easily oxidized, and the peroxide produced causes a bad odor and taste, and when taken into the body, the lipid peroxide can destroy biological membranes and damage tissues. It is deposited, causing a decline in biological functions and causing disease.

Conventionally, in order to suppress the production of peroxides such as 0, polyunsaturated fatty acids have been stored in soft gelatin capsules or in a nitrogen atmosphere, or coexisted with antioxidants such as tocopherols. was insufficient.

In addition, these highly unsaturated fatty acids are liquid oil No. 1
It is well known that if the body is ingested, the vertebral body utilization rate will be low.

[Problem that the invention seeks to solve]

Therefore, in order to fully demonstrate the physiological effects of highly unsaturated fatty acids and to expect the effect of preventing adult diseases, there has been a demand for the development of a composition that stably contains highly unsaturated fatty acids and has good absorbability. - [Means for Solving the Problems] In order to solve the above problems, the present inventors have conducted various studies and found that highly unsaturated fatty acids can be added to a water-in-water oil prepared by emulsifying internal phase oil in an aqueous phase. Type emulsion □ (hereinafter [0,/W
An oil-in-water type (hereinafter referred to as "ro+/W/0") obtained by further emulsifying and dispersing the "emulsion" in external phase oil O7
The present inventors have discovered that long-chain polyunsaturated fatty acids can be absorbed better and stabilized when incorporated into an emulsion (called type 2), and have completed the present invention.

That is, the present invention is characterized in that long-chain highly unsaturated fatty acids or their ester derivatives are contained in the internal phase oil.
, /W10□ type emulsified oil type assembled oil and fat composition.

The long-chain highly unsaturated fatty acids (hereinafter referred to as "unsaturated fatty acids") used in the O2/W10t type emulsified fat composition (hereinafter referred to as "oil composition") of the present invention include linoleic acid, r
Examples include lylunic acid, oleic acid, arachidonic acid, eicosapentaenoic acid, and docosahexaenoic acid. These can be used as they are or as derivatives such as triglycerides, diglycerides, monoglycerides or ethyl esters.

The oil and fat composition of the present invention can be prepared by a known method except that the internal phase oil contains the unsaturated fatty acid or its ester derivative. For example, the internal phase oil (0,) component and the water phase' (W) component are mixed, and after pre-emulsification, this is
0" to 80°C1, preferably at 50' to 70°C, to obtain a 0./W emulsion. Next, add the external phase oil (02) component to 40' to 70°C, preferably 50"
Heat to ~60°C and add the above 0. /W emulsion is added and mixed, and then rapidly cooled and kneaded.

It is possible to further improve the effectiveness and stability of unsaturated fatty acids by adding antioxidant substances to the internal phase oil in addition to unsaturated fatty acids and their esters. As the antioxidant, tocopherols, butyhydroxyanisole, dibutylhydroxytoluene, erythorbic acid, sodium erythorbate, etc., which are used as antioxidants in foods, are used in the membrane. In addition, spices, extracts of herbal medicines, powders, essential oil extraction residues, etc., which have antioxidant properties, are used. As a spice with antioxidant ability and as a herbal medicine, it is used as a herbal medicine.
-11e') guaiac oil, sunflower seeds,
Natural tocopherol contained in soybean oil, etc., gallic acid, which is a hydrolysis product of tannin contained in gallic acid,
These include sezamol found in sesame oil, gossypol found in cottonseed oil, rosemary, sage, thyme, and oregano. Among these antioxidant substances, those derived from herbal medicines and spices such as tocopherol, rosemary, and sedge are good.

In addition, the fats and oils used in the fat and oil composition of the present invention are preferably edible fats and oils, and the types thereof are not particularly limited, including soybean oil, rapeseed oil, palm oil, and corn oil.
, vegetable oils such as cottonseed oil, coconut oil, palm kernel oil, milk fat,
Any of animal fats and oils such as beef tallow, lard, fish oil, and whale oil can be used, and transesterified products of these can also be used. In addition, this external phase oil may contain glycerin fatty acid monoester, sucrose fatty acid ester, proprene gelicol fatty acid ester,
Emulsifiers such as sorbitan fatty acid partial ester, polyoxyethylene sorbitan fatty acid partial ester, and lecithin can be used in combination.

Further, the aqueous phase in the oil and fat composition of the present invention is not particularly limited, but it is preferable to add to the aqueous phase a milk protein mainly composed of casein, which has been conventionally used in O/W emulsions. Specific examples of the milk protein include milk casein, sodium caseinate, calcium caseinate, rennet casein, and skim milk powder.

The amount of unsaturated fatty acids in the oil and fat composition of the present invention is not particularly limited, but should be determined based on the desired daily intake of unsaturated fatty acids with respect to the total amount of the oil and fat composition. The amount of unsaturated fatty acids contained in food fats and oils varies depending on the origin of the food fats and oils, but is usually about 0 to 10%.

On the other hand, the minimum required amount of essential fatty acids for adult males is about 1 ti of total fat. Therefore, the content of unsaturated fatty acids contained in the internal phase oil in the emulsion of the present invention is preferably 1 or more, preferably 2 or more. The amount of added antioxidant is the amount recognized as a food additive, that is, 0.1%. Therefore, the amount added to the emulsion of the present invention is 0.01 to 0.1
H, preferably 0.05 to 0.1 H. However, dQ
-α-Tocopherol is not limited to this, and any amount can be added.

Moreover, 0.0 of the present invention. /W102 type emulsified oil type assembled oil and fat composition The weight ratios of inner phase oil 01, water phase W, and outer phase oil O7 are as follows: inner phase oil (J, 10-40%, water phase w'to-40%, outer phase oil A range of 0.20 to 30 inches is preferred.

01/W10 of the present invention! The type emulsified fat composition may further contain dairy products other than the casein-based milk proteins mentioned above, fragrances, colorants, seasonings, sweeteners, saccharides, salt, fruit juice, jam, etc., as necessary. Furthermore, in order to improve the stability of the Q+/W,/ox type shaped oil and fat composition, substances such as thickeners for emulsion stabilization such as gelatin may be added.

〔Effect of the invention〕

The oil and fat composition of the present invention can keep unsaturated fatty acids and their esters stable and prevent their absorption, so it can treat and prevent hypercholesterolemia, arteriosclerosis, thrombosis, diabetic retinopathy, etc. It is useful as a medicine, nutritional food, etc.

〔Example〕

The present invention will be described in detail below with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples.

Example 1 An oil and fat composition having the composition shown below was prepared, and the stability of linoleic acid contained in the internal phase oil was examined. The results are shown in Table 1. As a comparison product, a W10 type emulsion composition was used.

(Composition) Composition of the present invention 1 = Internal phase oil 01 Linoleic acid 50
p First, the above internal phase oil O1 component and the above water phase W component were mixed and pre-emulsified, and then passed through a homogenizer at 70°C.
0. /W emulsion was obtained. Next, the above-mentioned external phase oil O7 component prepared separately was heated to 60°C, and the above-mentioned 01 was added to it.
/W emulsion is added, mixed, and then rapidly cooled and kneaded.
0 of the present invention. /VJ102 type emulsified oil/fat crude emulsified oil/fat composition 9) Invention composition 2 = O+ / W / O in the same manner as in invention composition 1
A T-shaped oil and fat composition was obtained.

Comparative product 1: Oil phase component O and water component W were mixed, pre-emulsified, and mixed at 70%
A W10 emulsion was obtained by passing through a homogenizer at °C.

Comparison product 2; A W10 emulsion was obtained in the same manner as Comparative Product 1.

(Test method) Each composition was stored at 40°C and relative humidity of 70°C for 3 months,
Stability was determined by measuring the peroxide value of the composition after storage.

(Results) From the results shown in Table 1, it was confirmed that the emulsion of the present invention clearly stabilizes linoleic acid.

Example 2 Compositions 1-2 of the present invention prepared in Example 1 and Comparative products 1-
2 emulsion was applied to male Wistar rats (body weight 2
00P) was administered intragastrically for 30 days. On the final day of administration, the rats were decapitated, blood was collected, and the serum cholesterol concentration was measured. A water administration group was also provided as a control. The results are shown in Table 2.

From the results shown in Table 2 and above, it is clear that the emulsion of the present invention can further stabilize linoleic acid and fully bring out its physiological effects.

that's all

Claims (1)

[Scope of Claims] 1. An oil-in-water emulsified fat composition characterized by containing a long-chain highly unsaturated fatty acid or its ester derivative in the internal phase oil. 2. The oil-in-water emulsified fat composition according to claim 1, wherein the ester derivative of a long-chain highly unsaturated fatty acid is a triglyceride, diglyceride, monoglyceride, or ethyl ester of a long-chain highly unsaturated fatty acid. 3. The oil-in-water emulsified fat composition according to claim 1, which further contains an antioxidant in the internal phase oil.