CN107404892A - 乳液 - Google Patents
乳液 Download PDFInfo
- Publication number
- CN107404892A CN107404892A CN201680014468.3A CN201680014468A CN107404892A CN 107404892 A CN107404892 A CN 107404892A CN 201680014468 A CN201680014468 A CN 201680014468A CN 107404892 A CN107404892 A CN 107404892A
- Authority
- CN
- China
- Prior art keywords
- oil
- composition
- phase
- perfume
- dispersed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000839 emulsion Substances 0.000 title claims abstract description 14
- 239000000203 mixture Substances 0.000 claims abstract description 59
- 239000012071 phase Substances 0.000 claims abstract description 52
- 239000002304 perfume Substances 0.000 claims abstract description 48
- 150000001875 compounds Chemical class 0.000 claims abstract description 31
- 239000008346 aqueous phase Substances 0.000 claims abstract description 24
- 230000010148 water-pollination Effects 0.000 claims abstract description 14
- 239000003921 oil Substances 0.000 claims description 36
- 235000019198 oils Nutrition 0.000 claims description 32
- 239000000796 flavoring agent Substances 0.000 claims description 18
- 235000019634 flavors Nutrition 0.000 claims description 18
- 239000003205 fragrance Substances 0.000 claims description 17
- 150000001299 aldehydes Chemical class 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 11
- KSMVZQYAVGTKIV-UHFFFAOYSA-N decanal Chemical compound CCCCCCCCCC=O KSMVZQYAVGTKIV-UHFFFAOYSA-N 0.000 claims description 8
- 239000002562 thickening agent Substances 0.000 claims description 8
- -1 which is Substances 0.000 claims description 8
- 239000002253 acid Substances 0.000 claims description 7
- 239000010499 rapseed oil Substances 0.000 claims description 7
- 239000001993 wax Substances 0.000 claims description 7
- 239000003995 emulsifying agent Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 235000010958 polyglycerol polyricinoleate Nutrition 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 4
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims description 4
- 125000001931 aliphatic group Chemical group 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- IFYYFLINQYPWGJ-UHFFFAOYSA-N gamma-decalactone Chemical compound CCCCCCC1CCC(=O)O1 IFYYFLINQYPWGJ-UHFFFAOYSA-N 0.000 claims description 4
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims description 4
- 239000000787 lecithin Substances 0.000 claims description 4
- 235000010445 lecithin Nutrition 0.000 claims description 4
- 229940067606 lecithin Drugs 0.000 claims description 4
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 4
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims description 4
- 239000008173 hydrogenated soybean oil Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 150000003505 terpenes Chemical class 0.000 claims description 3
- 235000007586 terpenes Nutrition 0.000 claims description 3
- ULQISTXYYBZJSJ-UHFFFAOYSA-N 12-hydroxyoctadecanoic acid Chemical class CCCCCCC(O)CCCCCCCCCCC(O)=O ULQISTXYYBZJSJ-UHFFFAOYSA-N 0.000 claims description 2
- 235000019502 Orange oil Nutrition 0.000 claims description 2
- 235000021314 Palmitic acid Nutrition 0.000 claims description 2
- 240000000111 Saccharum officinarum Species 0.000 claims description 2
- 235000007201 Saccharum officinarum Nutrition 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 235000021355 Stearic acid Nutrition 0.000 claims description 2
- 235000013871 bee wax Nutrition 0.000 claims description 2
- 239000012166 beeswax Substances 0.000 claims description 2
- 229940041514 candida albicans extract Drugs 0.000 claims description 2
- 239000004203 carnauba wax Substances 0.000 claims description 2
- 239000004359 castor oil Substances 0.000 claims description 2
- 235000019438 castor oil Nutrition 0.000 claims description 2
- 229960000541 cetyl alcohol Drugs 0.000 claims description 2
- 239000006184 cosolvent Substances 0.000 claims description 2
- 150000002148 esters Chemical class 0.000 claims description 2
- 235000003599 food sweetener Nutrition 0.000 claims description 2
- IFYYFLINQYPWGJ-VIFPVBQESA-N gamma-Decalactone Natural products CCCCCC[C@H]1CCC(=O)O1 IFYYFLINQYPWGJ-VIFPVBQESA-N 0.000 claims description 2
- 125000005456 glyceride group Chemical group 0.000 claims description 2
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 claims description 2
- BXWNKGSJHAJOGX-UHFFFAOYSA-N hexadecan-1-ol Chemical compound CCCCCCCCCCCCCCCCO BXWNKGSJHAJOGX-UHFFFAOYSA-N 0.000 claims description 2
- 150000002596 lactones Chemical class 0.000 claims description 2
- 235000001510 limonene Nutrition 0.000 claims description 2
- 229940087305 limonene Drugs 0.000 claims description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 2
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 claims description 2
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims description 2
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims description 2
- 239000010502 orange oil Substances 0.000 claims description 2
- 229920000223 polyglycerol Polymers 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 239000008117 stearic acid Substances 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 239000003765 sweetening agent Substances 0.000 claims description 2
- 230000008719 thickening Effects 0.000 claims description 2
- 239000000341 volatile oil Substances 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 239000012138 yeast extract Substances 0.000 claims description 2
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 claims 1
- WNLRTRBMVRJNCN-UHFFFAOYSA-L adipate(2-) Chemical compound [O-]C(=O)CCCCC([O-])=O WNLRTRBMVRJNCN-UHFFFAOYSA-L 0.000 claims 1
- 150000001336 alkenes Chemical class 0.000 claims 1
- 235000002639 sodium chloride Nutrition 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000012777 crisp bread Nutrition 0.000 description 10
- 235000013599 spices Nutrition 0.000 description 10
- 239000007762 w/o emulsion Substances 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 6
- 230000006641 stabilisation Effects 0.000 description 6
- 239000004816 latex Substances 0.000 description 5
- 229920000126 latex Polymers 0.000 description 5
- 238000011105 stabilization Methods 0.000 description 5
- NEHNMFOYXAPHSD-UHFFFAOYSA-N citronellal Chemical compound O=CCC(C)CCC=C(C)C NEHNMFOYXAPHSD-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000011837 pasties Nutrition 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 239000002609 medium Substances 0.000 description 3
- 235000013580 sausages Nutrition 0.000 description 3
- YGFGZTXGYTUXBA-UHFFFAOYSA-N (±)-2,6-dimethyl-5-heptenal Chemical compound O=CC(C)CCC=C(C)C YGFGZTXGYTUXBA-UHFFFAOYSA-N 0.000 description 2
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- ZTQSAGDEMFDKMZ-UHFFFAOYSA-N Butyraldehyde Chemical compound CCCC=O ZTQSAGDEMFDKMZ-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- LQKRYVGRPXFFAV-UHFFFAOYSA-N Phenylmethylglycidic ester Chemical compound CCOC(=O)C1OC1(C)C1=CC=CC=C1 LQKRYVGRPXFFAV-UHFFFAOYSA-N 0.000 description 2
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 235000000983 citronellal Nutrition 0.000 description 2
- 229930003633 citronellal Natural products 0.000 description 2
- HFJRKMMYBMWEAD-UHFFFAOYSA-N dodecanal Chemical compound CCCCCCCCCCCC=O HFJRKMMYBMWEAD-UHFFFAOYSA-N 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 2
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 2
- 239000012457 nonaqueous media Substances 0.000 description 2
- NUJGJRNETVAIRJ-UHFFFAOYSA-N octanal Chemical compound CCCCCCCC=O NUJGJRNETVAIRJ-UHFFFAOYSA-N 0.000 description 2
- ZRSNZINYAWTAHE-UHFFFAOYSA-N p-methoxybenzaldehyde Chemical compound COC1=CC=C(C=O)C=C1 ZRSNZINYAWTAHE-UHFFFAOYSA-N 0.000 description 2
- RUMOYJJNUMEFDD-UHFFFAOYSA-N perillyl aldehyde Chemical compound CC(=C)C1CCC(C=O)=CC1 RUMOYJJNUMEFDD-UHFFFAOYSA-N 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 230000000699 topical effect Effects 0.000 description 2
- WJUFSDZVCOTFON-UHFFFAOYSA-N veratraldehyde Chemical compound COC1=CC=C(C=O)C=C1OC WJUFSDZVCOTFON-UHFFFAOYSA-N 0.000 description 2
- DTCCTIQRPGSLPT-ONEGZZNKSA-N (E)-2-pentenal Chemical class CC\C=C\C=O DTCCTIQRPGSLPT-ONEGZZNKSA-N 0.000 description 1
- NDFKTBCGKNOHPJ-AATRIKPKSA-N (E)-hept-2-enal Chemical class CCCC\C=C\C=O NDFKTBCGKNOHPJ-AATRIKPKSA-N 0.000 description 1
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- CLUWOWRTHNNBBU-UHFFFAOYSA-N 3-methylthiopropanal Chemical compound CSCCC=O CLUWOWRTHNNBBU-UHFFFAOYSA-N 0.000 description 1
- 241000256844 Apis mellifera Species 0.000 description 1
- 241000442425 Aristeomorpha foliacea Species 0.000 description 1
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 description 1
- AMIMRNSIRUDHCM-UHFFFAOYSA-N Isopropylaldehyde Chemical compound CC(C)C=O AMIMRNSIRUDHCM-UHFFFAOYSA-N 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 230000021736 acetylation Effects 0.000 description 1
- 238000006640 acetylation reaction Methods 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- HMKKIXGYKWDQSV-KAMYIIQDSA-N alpha-Amylcinnamaldehyde Chemical compound CCCCC\C(C=O)=C\C1=CC=CC=C1 HMKKIXGYKWDQSV-KAMYIIQDSA-N 0.000 description 1
- 239000012736 aqueous medium Substances 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 230000001680 brushing effect Effects 0.000 description 1
- 229930016911 cinnamic acid Natural products 0.000 description 1
- 235000013985 cinnamic acid Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 229940019836 cyclamen aldehyde Drugs 0.000 description 1
- JZQKTMZYLHNFPL-UHFFFAOYSA-N deca-2,4-dienal Chemical class CCCCCC=CC=CC=O JZQKTMZYLHNFPL-UHFFFAOYSA-N 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 230000009969 flowable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000002334 glycols Chemical class 0.000 description 1
- SATICYYAWWYRAM-UHFFFAOYSA-N hepta-2,4-dienal Chemical class CCC=CC=CC=O SATICYYAWWYRAM-UHFFFAOYSA-N 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- WPFVBOQKRVRMJB-UHFFFAOYSA-N hydroxycitronellal Chemical compound O=CCC(C)CCCC(C)(C)O WPFVBOQKRVRMJB-UHFFFAOYSA-N 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 150000002561 ketenes Chemical class 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 229940089454 lauryl aldehyde Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 150000002634 lipophilic molecules Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- GYHFUZHODSMOHU-UHFFFAOYSA-N nonanal Chemical compound CCCCCCCCC=O GYHFUZHODSMOHU-UHFFFAOYSA-N 0.000 description 1
- FXLOVSHXALFLKQ-UHFFFAOYSA-N p-tolualdehyde Chemical compound CC1=CC=C(C=O)C=C1 FXLOVSHXALFLKQ-UHFFFAOYSA-N 0.000 description 1
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- HGBOYTHUEUWSSQ-UHFFFAOYSA-N valeric aldehyde Natural products CCCCC=O HGBOYTHUEUWSSQ-UHFFFAOYSA-N 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- ZFNVDHOSLNRHNN-UHFFFAOYSA-N xi-3-(4-Isopropylphenyl)-2-methylpropanal Chemical compound O=CC(C)CC1=CC=C(C(C)C)C=C1 ZFNVDHOSLNRHNN-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
- A23D7/011—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/80—Emulsions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seasonings (AREA)
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
局部香味组合物,其包含至少一种亲水性香味化合物和至少一种亲脂性香味化合物,所述香味组合物是具有连续非水相和分散水相的油包水型乳液,所述至少一种亲脂性香味化合物溶解或分散在连续相中,且所述至少一种亲脂性香味化合物溶解或分散在分散相中。该组合物可用于局部涂布于各种可食用产品上,并且允许高度通用的调味可能性。
Description
本公开涉及用于局部涂布于可食用产品上的香味组合物。
为了在可食用产品、特别是已经制造的可食用产品中获得期望的香味,通常有必要加入香味化合物。存在各种为香料工作者利用的香味化合物,并且它们可以以无数种方式组合以产生期望的香味,以模拟天然香味,或产生完全独特的一些香味。
虽然许多香料被加入到大部分可食用产品中,例如,混合成面团,但是典型地向产品中加入另外的香料。这允许更多的通用性和多样性─以各种不同的方式给基础产品加香,从而降低成本。局部用香料典型地为固体。这限制了添加香料的可能性,因为它们给应用过程引入了复杂性。例如,它们通常作为浆料应用,且这些不仅可以具有稳定性问题,而且随着时间的推移也可能导致应用系统中的堵塞。
此外,香味化合物具有各种各样的化学结构,这意味着它们在水性和非水性介质中的溶解度广泛地不同。这可能成为一个问题,因为香料工作者通常会想要合并香味化合物,其中一些可溶于水性介质,另一些可溶于非水性介质。两者的不相容性严重阻碍了香料工作者的潜在创造力,特别是在将用作可食用产品或掺入可食用产品中的油方面。
现在已经发现,能够提供将单一包装中的亲水性和亲脂性香味化合物局部供应到可食用产品中。因此,提供了包含至少一种亲水性香味化合物和至少一种亲脂性香味化合物的局部香味组合物,该香味组合物是具有连续非水相和分散水相的油包水型乳液,所述至少一种亲脂性香味化合物溶解或分散在连续相中,而所述至少一种亲水性香味化合物溶解或分散在分散相中。
还提供了一种加香的可食用产品,其中香味至少部分地由包含至少一种亲脂性香味化合物和至少一种亲水性香味化合物的局部施用的油包水型乳液提供,所述至少一种亲脂性香味化合物溶解或分散在连续相中,而所述至少一种亲水性香味化合物溶解或分散在分散相中。
还提供了向可食用产品中提供香味的方法,所述方法包括向其中局部添加包含至少一种亲水性香味化合物和至少一种亲脂性香味化合物的香味组合物,所述香味组合物是油包水型乳液,其具有连续非水相和分散水相,所述至少一种亲脂性香味化合物溶解或分散在连续相中,而所述至少一种亲水性香味化合物溶解或分散在分散相中。
上述香味组合物是油包水型(以下称为“W/O”)乳液。该组合物可以向非水性可食用液体中提供唯一的香味化合物,或者可以补充存在于液体本身中的香味化合物。在一个具体的实施方案中,W/O乳液将所有香味化合物提供给液体。
加香的W/O乳液是已知的,例如,从美国公布的申请号2014/0100276中。然而,并不知晓这类乳液作为例如局部用品的用途的公开内容。
本公开的组合物可以是流体或固体。“流体”包括可流动液体和粘性固体和半固体组合物,例如糊剂。
W/O乳液的连续相包含所有的油溶性香味成分。这些组分可以包含完整油相,或者还可以存在溶剂,其性质和用量可以根据本领域的常规实践来选择。非水(油)相的典型成分包括一种或多种香味油,其实例包括脂肪酸、内酯、醛、精油(特别是较低倍数、例如1x对10x)和萜烯。所谓“醛”是指适合于加香目的的那些,典型的非限制性实例是天然乙醛(acetaldehyde nat)、醛-C12(月桂醛)食品级、醛C-06(己醛)、醛C-07、醛C-08(辛醛)、醛C-08天然级分40%、醛C-09(壬醛)、醛C-10(癸醛)、醛C-16(草莓醛)、戊基肉桂醛、茴香醛W/OBha、合成苯甲醛、丁醛、肉桂醛、香茅醛85-90%、天然香茅醛、兔耳草醛、2,4-癸二烯醛、反式-2-癸醛、天然糠醛、2,4-庚二烯醛、反式-2-庚烯醛、羟基香茅醛提取物(hydroxy citronel lal ex)、异丁醛、异戊醛、甜瓜醛(2,6-二甲基-5-庚烯醛)、methional、2-甲基丁醛、5-甲基-2-苯基-2-己烯醛、蜂烯酮、2-壬烯醛、反式-2,顺式-6-壬二烯醛、反式-2-辛烯醛、反式-2-戊烯醛、紫苏醛、水杨醛、对甲苯基醛提取物(para-tolyl aldehyde extra)、N-戊醛、香草醛和藜芦醛。
香味油的具体实例包括丁酸、γ-癸内酯、癸醛、橙油和柠檬烯。在一个具体的实施方案中,连续相是在室温下为固体或半固体的可食用油或脂肪,其被加热直至其是充分流动的。一个典型的实例是部分氢化的大豆油。
分散水相包含水,任选地还含有助溶剂,例如二醇类,其中溶解或分散有水溶性或可分散的香味成分。它们包括但不限于糖、甜味剂例如甜叶菊提取物、盐、有机香味酸例如柠檬酸、生物碱、MSG和酵母提取物。在具体的实施方案中,水相可以包含0-60%、20-60%或约50%重量的香味成分。
重要的是乳液是稳定的。W/O乳液的稳定化原理是本领域众所周知的,且本领域技术人员易于理解每一种情况下所需要的,或者可以通过简单的非创造性的常规实验来确定所需要的。实例包括使用可食用表面活性剂、乳化剂和增稠剂。对于本领域技术人员而言,本领域中可以利用相当数量的具有不同的物理特征和能力的它们,并且合适的材料或组合的选择在本技术领域技术人员能力范围内。典型的乳化剂包括卵磷脂和PGPR(聚蓖麻油酸聚甘油酯)。
在一个具体的实施方案中,当连续相选自在环境温度下为液体的可食用油时,PGPR是特别有效的。适合的油的典型实例包括大豆油、低芥酸菜子油或中链甘油三酯(MCT)。
W/O乳液可以包含本领域已知的在这类系统中有用的其它成分。它们包括防腐剂,例如苯甲酸钠和山梨酸钾。另一种成分是增稠剂,其可以存在于水相和油相中的一种或两种中。这为每相赋予物理稳定性,使得组合物随时间和在更宽的温度范围、特别是在25℃-60℃之间更加稳定。标准增稠剂例如黄原胶、高性能增稠淀粉例如Ul tratexTM、乙酰化二淀粉己二酸酯和乙酰化二淀粉磷酸酯可以以本领域公认的量用于水相中。在油相的情况下,典型的实例可以包括蜡、增稠剂和有机凝胶剂(organogelator)。具体的非限制性实例包括巴西棕榈蜡、小烛树蜡、甘蔗蜡、蜂蜡、12-羟基硬脂酸、鲸蜡醇、棕榈酸、硬脂酸和脂肪酸的单和/或二甘油酯。
将香料的香味化合物分成亲水性和亲脂性化合物,并在形成W/O乳液之前分别加入到适合的相中。这与配制香料和将其添加为单一实体的通常实施方式非常不同。众所周知,香味化合物具有一定范围的溶解度,从极端亲脂性(例如萜烯)变为极端亲水性(例如丙酮)。在某种程度上存在两亲化合物,即对两相均具有亲和性。这类化合物可以并入任一相。
鉴于通常将单一制剂分为两种单独的成分,所以良好的是分开的作用可能是得到在一定程度上不同于单一制剂的整体香味效果。然而,在熟练香料工作者的能力范围内,可以进行调整并提供期望的效果。
通过本领域已知的任意便利的方式将亲脂性和亲水性香味化合物溶解或分散在相关相中。然后通过任意便利的方式将两相乳化,例如通过使用例如高压均化器或混合器的高剪切乳化来进行。它可以是通过在容器中使用单次/多次通过或再循环混合的连续、单程或批量生产。
在使用室温固体或半固体油或脂肪作为连续相的典型方法中,油或脂肪被熔化。然后加入油包水型乳化剂和油溶性加香部分。然后将温热(且仍为液体)的油混合物加入高剪切混合器中,向其中加入水相(水+水溶性香料)。然后用高剪切混合器将该混合物混合,直到形成稳定的糊状物。然后将糊状物冷却至室温,此时其稳定。
香味W/O乳液通过局部施用,即通过将组合物施用于可食用产品、典型地通过喷雾、浸渍或涂布而被掺入可食用产品中。
本公开的香味组合物可以用于其中期望亲脂性和亲水性口味的局部存在的任意可食用产品中。非限制性实例包括
-喷涂(spray-on)或浆泥(s lurry-on)小吃;
-用于a)食品服务(煎鸡、炸马铃薯片)、b)小吃、c)速食面团的煎油;
-方便面用油料袋;
-加工肉食,例如罐装火腿;
-调味汁和调味品。
所使用的香味组合物的比例可以广泛改变,视香料的性质、期望的香味效果和可食用产品的特定最终用途而定。然而,本领域普通技术人员可以选择在每种情况下适当的比例。
参考以下描述优选实施方案的非限制性实施例进一步描述本公开。所有份数均以重量计。
实施例1
香味组合物的制备:
水相:
*由期望的商购香料成分的共混物组成的水溶性香料。这些成分的性质可以根据期望的最终用途改变。
油相:
部分氢化的大豆油 22.95
油溶性香料** 11.05
米糠卵磷脂 11.0
**由期望的商购香料成分的共混物组成的油溶性香料。
将水相成分共混以形成溶液。将油相成分在升温下单独共混,以便足以熔化植物油(40°-60℃)。将熔化的油相加入到高剪切混合器中并开始混合。将水相缓慢加入到该混合物中,同时混合,且在水相添加完成后继续混合至少15分钟。
最终产品是W/O乳液,当容器冷却至环境温度时,其易于从容器中取出并显示糊状特性。
实施例2
干酪-加香的香味组合物的制备:
水相:
油相:
部分氢化的大豆油 23份
液体干酪调味品 11
米糠卵磷脂 11
如实施例1所述共混水相和油相。最终结果是当允许冷却至环境温度时具有糊状特性的稳定的均匀乳液。将该组合物以16.3%重量加入到65℃的低芥酸菜子油中,并将所得混合物通过以7%wt刷涂到预烘烤和预盐化薄脆饼干的外表面来涂布。
这得到了一个干酪加香的薄脆饼干,其具有期望的香味强度和脆性。
实施例3
西班牙香肠(chorizo)加香的香味组合物的制备:
水相:
油相:
中链甘油三酯 27.68份
液体西班牙香肠调味品 13.33
PGPR 4
如实施例1所述共混水相和油相。除了不需要升高的温度来液化中链甘油三酯之外。最终结果是在环境温度下具有液体性质的稳定的均匀乳液。将该组合物加入到以26.1%重量的65℃的低芥酸菜子油中,并将所得混合物通过以7%wt刷涂到预烘烤和预盐化薄脆饼干的外表面来涂布。
这得到了具有期望的香味强度和脆性的西班牙香肠加香的薄脆饼干。
实施例4
比萨香味组合物的制备:
水相
油相:
如实施例1所述共混水相和油相。最终结果是当允许冷却至环境温度时具有糊状特性的稳定的均匀乳液。将该组合物以26.1%重量加入到65℃的低芥酸菜子油中,并将所得混合物通过以7%wt刷涂到预烘烤和预盐化薄脆饼干的外表面来涂布。
这得到了一种比萨加香的薄脆饼干,其具有期望的香味强度和脆性。
实施例5
比萨香味组合物的制备:
水相
油相:
如实施例1所述共混水相和油相。最终结果是当允许冷却至环境温度时具有糊状特性的稳定的均匀乳液。将该组合物以26.1%重量加入到65℃的低芥酸菜子油中,并将所得混合物通过以7%wt通过刷涂到预烘烤和预盐化薄脆饼干的外表面来涂布。
这得到了一种比萨加香的薄脆饼干,其具有期望的香味强度和脆性。
实施例6
比萨香味组合物的制备:
水相
油相:
通过将所述成分溶解在水中来制备水相。首先在65℃下通过将小烛树蜡溶解在向日葵油中制备油相。接下来,将调味品和PGPR乳化剂加入到熔化的油相中。将熔化的油相加入到高剪切混合器中并开始混合。将水相缓慢加入到该混合物中,同时混合并在水相添加完成后继续混合至少10分钟。最终结果是当冷却至环境温度时具有液体凝胶状特性的稳定的均匀乳液。将该组合物以26.1%重量加入到65℃的低芥酸菜子油中,并将所得混合物通过以7%wt刷涂到预烘烤和预盐化薄脆饼干的外表面来涂布。
这得到了一种比萨加香的薄脆饼干,其具有期望的香味强度和脆性。
Claims (14)
1.局部香味组合物,其包含至少一种亲水性香味化合物和至少一种亲脂性香味化合物,所述香味组合物是具有连续非水相和分散水相的油包水型乳液,所述至少一种亲脂性香味化合物溶解或分散在连续相中,且所述至少一种亲水性香味化合物溶解或分散在分散相中。
2.权利要求1的组合物,其中所述乳液的连续相是在室温下为固体或半固体的可食用油或脂肪,其被加热直到其是充分流动的,特别是部分氢化的大豆油。
3.权利要求1的组合物,其中所述连续相包含至少一种选自脂肪酸、内酯、醛、精油和萜烯的香味油。
4.权利要求3的组合物,其中所述香味油选自丁酸、γ-癸内酯、癸醛、橙油和柠檬烯。
5.权利要求1的组合物,其中所述分散相另外包含共溶剂。
6.权利要求1的组合物,其中溶解在分散相中的水溶性香味成分选自糖、甜味剂、盐、有机香味酸、MSG和酵母提取物。
7.权利要求1的组合物,其中所述分散相包含0-60%、20-60%或约50%重量的香味成分。
8.权利要求1的组合物,其中所述组合物包含乳化剂,特别是卵磷脂和PGPR(聚蓖麻油酸聚甘油酯)。
9.权利要求1的组合物,其中所述乳化剂是PGPR,且所述连续相是在环境温度下为液体的油,特别是大豆油、低芥酸菜子油和中链甘油三酯。
10.权利要求1的组合物,其中连续相和分散相中的至少一个包含增稠剂。
11.权利要求10的组合物,其中分散相中的增稠剂选自黄原胶、高性能增稠淀粉、乙酰化二淀粉己二酸酯和乙酰化二淀粉磷酸酯。
12.权利要求10的组合物,其中连续相中的增稠剂选自蜡、增稠剂和有机凝胶剂,特别是巴西棕榈蜡、小烛树蜡、甘蔗蜡、蜂蜡、12-羟基硬脂酸、鲸蜡醇、棕榈酸、硬脂酸和脂肪酸的单和/或二甘油酯。
13.加香的可食用产品,其中香味至少部分地由局部涂布的权利要求1的香味组合物提供。
14.向可食用产品提供香味的方法,包括向其中局部添加权利要求1的香味组合物。
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EP1759591A1 (en) * | 2005-08-31 | 2007-03-07 | Nestec S.A. | Low-fat confectionery product |
WO2009090416A1 (en) * | 2008-01-19 | 2009-07-23 | Cadbury Holdings Limited | Food emulsion |
US20120053251A1 (en) * | 2010-09-01 | 2012-03-01 | Antioxidant Superfoods, Inc. | Fat emulsion providing improved health and taste characteristics in food |
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US5902622A (en) | 1996-06-04 | 1999-05-11 | Konstantinos Poulgouras | Natural heat stable flavorings for bakery applications |
CA2207941A1 (en) | 1996-06-27 | 1997-12-27 | Kraft Foods, Inc. | Flavor delivery system |
JP2001103919A (ja) | 1999-10-12 | 2001-04-17 | House Foods Corp | 食品素材 |
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EP1208754A1 (en) | 2000-11-21 | 2002-05-29 | Givaudan SA | Particulate material |
JP4775809B2 (ja) * | 2005-03-30 | 2011-09-21 | 独立行政法人農業・食品産業技術総合研究機構 | ハイドロゲル成分含有組成物の調製方法およびその用途 |
EA019428B1 (ru) * | 2008-04-17 | 2014-03-31 | ДСМ АйПи АССЕТС Б.В. | Низкожирная пищевая эмульсия вода-в-масле и ее применение |
EP2452668B1 (en) | 2009-07-06 | 2018-10-03 | Kao Corporation | Emulsified composition |
JP5690516B2 (ja) * | 2009-07-06 | 2015-03-25 | 花王株式会社 | 乳化組成物 |
JP5884726B2 (ja) * | 2010-02-18 | 2016-03-15 | 不二製油株式会社 | 呈味強化用油脂ならびに呈味含有含油食品の呈味を強化する方法 |
-
2016
- 2016-03-10 EP EP16709068.7A patent/EP3267800A1/en not_active Withdrawn
- 2016-03-10 WO PCT/EP2016/055116 patent/WO2016142463A1/en active Application Filing
- 2016-03-10 SG SG10202108834TA patent/SG10202108834TA/en unknown
- 2016-03-10 BR BR112017018683-7A patent/BR112017018683B1/pt active IP Right Grant
- 2016-03-10 US US15/554,172 patent/US11147280B2/en active Active
- 2016-03-10 CN CN201680014468.3A patent/CN107404892A/zh active Pending
- 2016-03-10 KR KR1020177025304A patent/KR20170125341A/ko not_active Application Discontinuation
- 2016-03-10 SG SG11201706283UA patent/SG11201706283UA/en unknown
- 2016-03-10 JP JP2017547965A patent/JP6861636B2/ja active Active
Patent Citations (4)
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CA835328A (en) * | 1970-02-24 | A. Pinkalla Hamilton | Seasoning meat | |
EP1759591A1 (en) * | 2005-08-31 | 2007-03-07 | Nestec S.A. | Low-fat confectionery product |
WO2009090416A1 (en) * | 2008-01-19 | 2009-07-23 | Cadbury Holdings Limited | Food emulsion |
US20120053251A1 (en) * | 2010-09-01 | 2012-03-01 | Antioxidant Superfoods, Inc. | Fat emulsion providing improved health and taste characteristics in food |
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BR112017018683B1 (pt) | 2022-06-21 |
US11147280B2 (en) | 2021-10-19 |
KR20170125341A (ko) | 2017-11-14 |
WO2016142463A1 (en) | 2016-09-15 |
EP3267800A1 (en) | 2018-01-17 |
US20180077942A1 (en) | 2018-03-22 |
SG11201706283UA (en) | 2017-09-28 |
BR112017018683A2 (pt) | 2018-04-17 |
JP2018509159A (ja) | 2018-04-05 |
JP6861636B2 (ja) | 2021-04-21 |
SG10202108834TA (en) | 2021-09-29 |
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