CN113543651A - 用于饮料和个人护理应用的风味组合物 - Google Patents
用于饮料和个人护理应用的风味组合物 Download PDFInfo
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- CN113543651A CN113543651A CN202080009519.XA CN202080009519A CN113543651A CN 113543651 A CN113543651 A CN 113543651A CN 202080009519 A CN202080009519 A CN 202080009519A CN 113543651 A CN113543651 A CN 113543651A
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- lysolecithin
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Abstract
本发明涉及一种组合物，其包含：包含溶血卵磷脂和卵磷脂或溶血卵磷脂和糖酯的表面活性剂体系、包含风味油的非极性相和包含至少一种极性非水溶剂的极性相，其中基于该组合物的总量，该风味油以至少10重量％的量存在，并且其中基于该组合物的总量，溶血卵磷脂以至少10重量％的量存在。本发明进一步涉及制备本发明组合物的方法，以及本发明组合物用于制备已调味饮料或个人护理产品的用途。此外，本发明涉及包含本发明组合物的饮料或个人护理产品。
Description
技术领域
本发明涉及一种组合物，其包含：包含溶血卵磷脂和卵磷脂或溶血卵磷脂和糖酯的表面活性剂体系、包含风味油的非极性相和包含至少一种极性非水溶剂的极性相，其中基于该组合物的总量，该风味油以至少10重量％的量存在，并且其中基于该组合物的总量，溶血卵磷脂以至少10重量％的量存在。本发明进一步涉及制备本发明组合物的方法，以及本发明组合物用于制备已调味饮料或个人护理产品的用途。此外，本发明涉及包含本发明组合物的饮料或个人护理产品。
背景技术
对于饮料和个人护理应用，需要风味(flavor，调味料)组合物。
风味组合物可以是包含水相、油相以及表面活性剂体系的乳液形式。水相通常包含水和可选使用的一种或多种极性助溶剂(co-solvent)和其他成分。油相通常分散在水相中，从而形成水包油乳液。分散的油相通常包含风味油和可选使用的其他亲脂性成分。
WO 2011/089249 A1公开了一种包含水相、表面活性剂体系和油相的组合物。该表面活性剂体系包含一种或多种皂苷和卵磷脂。
WO 2016/064828 A1公开了一种亚稳态、半透明风味纳米乳液，其包含风味油相、水相和具有第一卵磷脂和第二卵磷脂的表面活性剂体系。
US 2017/0311632 A1公开了一种由溶血卵磷脂组合物制备的风味乳液，以及含有该溶血卵磷脂组合物的液体饮料或液体饮料浓缩物。
US 2015/0030748 A1公开了一种制备澄清饮料浓缩物的方法，该浓缩物在水相中含有液体风味油的纳米乳液，包括在乳化剂的存在下将风味油乳化到水中，该乳化剂由至少5重量％的木瓜皂苷组成。
US 2009/0285952 A1公开了一种含有酶降解卵磷脂的透明乳化组合物和透明乳化风味组合物，用于酒精饮料或碳酸饮料。
本发明能够提供一种风味组合物，其在稀释后外观清澈，但在浓缩和稀释形式(在饮料或个人护理产品中)也是稳定的。在广泛的温度和储存条件范围内确保稳定性。现有技术的纳米乳液表现出很小的热力学稳定性并且它们的生产需要高能量输入。
此外，本发明能够提供具有高油和低水比例的风味组合物。高油比例是合乎需要的，因为风味组合物能够有效且高效地为饮料、食品或消费品提供风味。低水含量是合乎需要的，因为风味化合物在低水含量或甚至在无水系统中在化学上更稳定。然而，生产具有高油含量的稳定乳液具有挑战性，特别是考虑到其在储存过程中的稳定性。此外，在纳米乳液的情况下，高油比例导致粘度增加，这使进一步加工复杂化。因此，已知的乳液通常限于低油含量以确保足够的稳定性。
此外，本发明能够提供在酸性pH水平下表现出良好稳定性的风味组合物。由于许多饮料的pH值通常处于酸性水平，因此在酸性条件下风味乳液的良好稳定性是有利的。然而，根据现有技术的许多乳液在酸性条件下很难稳定，例如在酸性条件下。所用表面活性剂在酸性条件下不稳定。
本发明提供解决方案以提供上述优点并克服与已知风味组合物相关的上述缺点。
发明内容
本发明涉及一种组合物，其包含
-表面活性剂体系，该表面活性剂体系包含溶血卵磷脂和卵磷脂，或溶血卵磷脂和糖酯，
-非极性相，该非极性相包含风味油，
-极性相，该极性相包含至少一种极性非水溶剂；
其中基于该组合物的总量，该风味油以至少10重量％的量存在，并且
其中基于该组合物的总量，溶血卵磷脂以至少10重量％的量存在。
在一个特定的实施方案中，组合物是乳液。乳液应理解为两种脂类的混合物，由于它们的极性不同(疏水性与亲水性)而不能混溶。在乳液中，一种液体(分散相或内相)分散在另一种液体(外相或连续相)中。因此，非极性相可以分散在极性相中，或者极性相可以分散在非极性相中。
在一个特定的实施方案中，非极性相分散在极性相中，而在另一个特定的实施方案中，极性相分散在非极性相中。优选地，非极性相分散在极性相中。
在一个特定的实施方案中，乳液是微乳液。包括胶束溶液的微乳液通常是透明的分散体，当其化合物彼此适当混合时，无需能量输入即可自发形成。由于分散的油滴尺寸非常小，分散的油滴直径小于140nm，可见光不能散射，因此微乳液呈清澈或半透明的各向同性溶液。经典的水包油型微乳液由水，助溶剂如醇、油和一种或多种表面活性剂和助表面活性剂组成。高比例的油对于微乳液体系是可行的，从而节省运输和储存成本。
相比之下，纳米乳液通常是通过高能量输入制备的，例如高压均质以将大液滴破碎成小液滴。油滴的尺寸通常低于500nm，对于清澈饮料应用甚至200nm。纳米乳液在热力学上不是稳定的，这意味着它们在静置时主要通过奥斯特瓦尔德熟化分离成两个原始液相。另外，纳米乳液的油比例低，因为油比例高会增加体系的粘度，使其难以加工。高能量输入和低油比例增加了风味纳米乳液产品的成本。本发明的组合物优选不是纳米乳液的形式。
根据本发明的组合物包含表面活性剂体系，该体系包含溶血卵磷脂和卵磷脂，或溶血卵磷脂和糖酯。
需要表面活性剂体系以获得至少在一定时间段(例如一个月)内热力学稳定的组合物。表面活性剂(乳化剂)显示出两亲特性，这意味着它们同时包含疏水和亲水部分。基于这些结构特性，表面活性剂具有表面活性，这使得它们能够降低极性相与非极性相之间的界面张力，从而稳定乳液。
根据本发明，表面活性剂体系包含溶血卵磷脂和卵磷脂，或溶血卵磷脂和糖酯作为表面活性剂。
本发明中使用的溶血卵磷脂没有特别限制。例如，可以使用酶修饰的卵磷脂、酶处理的卵磷脂或酶水解的卵磷脂，其含有作为主要成分的溶血卵磷脂(1-单酰基甘油磷脂)，其通过酶促水解天然物质来源的卵磷脂(1,2-二酰基甘油磷脂)包括但不限于来自大豆、蛋类、向日葵或油菜籽(低芥酸菜籽)、乳类、海洋来源和棉籽的卵磷脂，然后消除由此形成的游离脂肪酸和源自起始材料的脂溶性成分。此处使用的酶没有特别限制，例如有磷脂酶、脂肪酶等。根据本发明的溶血卵磷脂可溶于极性溶剂，例如极性非水溶剂或水。
优选地，溶血卵磷脂通过用磷脂酶A1或A2在水解过程中水解卵磷脂来制备。
优选用于制备溶血卵磷脂的卵磷脂是那些含有高含量磷脂的卵磷脂。优选地，基于磷脂的总量，卵磷脂中磷脂酰胆碱的比例为至少50重量％。
在一个特定的实施方案中，基于磷脂的总量，酶促处理的卵磷脂混合物中的溶血卵磷脂含量高于50重量％，优选高于80重量％。
优选地，本发明的溶血卵磷脂从由如下构成的群组中选出：溶血磷脂酰胆碱、溶血磷脂酰乙醇胺、溶血磷脂酰肌醇、溶血磷脂酰甘油和溶血磷脂酰丝氨酸或它们的两种或更多种的混合物。优选地，基于总磷脂，本发明的溶血卵磷脂含有50重量％以上，更优选含有80重量％以上的溶血卵磷脂成分。
根据本发明，基于组合物的总量，溶血卵磷脂以至少10重量％的量存在于组合物中。
在一个特定的实施方案中，基于组合物的总量，溶血卵磷脂以至少20重量％的量存在于组合物中。
在一个特定的实施方案中，基于组合物的总量，溶血卵磷脂以至少40重量％的量存在于组合物中。
在一个特定的实施方案中，基于组合物的总量，溶血卵磷脂以10至60重量％的量存在于组合物中。
在一个特定的实施方案中，基于组合物的总量，溶血卵磷脂以10至40重量％的量存在于组合物中。
在一个特定的实施方案中，基于组合物的总量，溶血卵磷脂以10至30重量％，优选15至25重量％的量存在于组合物中。
在本发明的一个替代方案中，在溶血卵磷脂之外，表面活性剂体系还包含卵磷脂。
卵磷脂是两种主要成分，即磷脂和甘油三酯，以及少量的其他成分，如植物糖脂、植物甾醇、生育酚和脂肪酸的混合物。卵磷脂中的磷脂包括带正电荷的磷脂(例如磷脂酰胆碱、磷脂酰乙醇胺和磷脂酰丝氨酸)和带负电荷的磷脂(例如磷脂酸、磷脂酰甘油和磷脂酰肌醇)。卵磷脂是通过从天然产物中提取和纯化磷脂来制备的，这些天然产物包括但不限于大豆、蛋类、向日葵或油菜籽(低芥酸菜籽)、乳类、海洋来源和棉籽。卵磷脂可以被脱油(即，具有3％或更少的残留油)，或分馏(即，在溶剂中分离可溶性组分和不溶性组分，溶剂可以是醇，例如乙醇或乙醇-水混合物)。食品级卵磷脂可以液体、颗粒和粉末形式从商业来源获得。如本文所用，术语“卵磷脂”是指单一类型的卵磷脂(例如，天然的、脱油的、分馏的)以及卵磷脂的混合物。
在一个特定的实施方案中，溶血卵磷脂与卵磷脂的质量比为20:0至1:5，优选为10:1至1:2。
在一个特定的实施方案中，基于组合物的总量，卵磷脂以10至40重量％，优选20至25重量％的量存在于组合物中。
在本发明的另一个替代方案中，除溶血卵磷脂之外，表面活性剂体系还包含糖酯。
糖酯作为除溶血卵磷脂之外的另一种表面活性剂。优选地，糖酯是脂肪酸蔗糖酯，或脂肪酸蔗糖酯的混合物。优选地，脂肪酸从由棕榈酸、肉豆蔻酸、月桂酸、油酸和硬脂酸构成的群组中选出。
在一个特定的实施方案中，溶血卵磷脂与糖酯的质量比为20:0至1:5，优选为10:1至1:2。
在一个特定的实施方案中，基于组合物的总量，糖酯以1至10重量％，优选3至7重量％的量存在于组合物中。
根据本发明的组合物进一步包含：包含风味油的非极性相。
“非极性相”应理解为根据本发明的组合物中疏水性化合物的总量。
在一个特定的实施方案中，非极性相还可以包括一种或多种选自如下的成分：油溶性药物成分、油溶性营养成分(例如油溶性维生素)、油溶性着色剂、油溶性抗微生物成分、油溶性消泡剂、口感调节剂、味道调节剂以及它们的任何组合。有用的味道调节剂包括酸掩蔽剂、Polyald基质、啤酒花、清凉剂、辣味物质、甜味增强剂、盐增强剂、唾液分泌诱导物质、引起温暖或刺痛感的物质、以及它们的任何组合。示例性的口感调节剂是椰子油、含或不含糖的椰奶、香草醛、甜菊糖苷例如莱鲍迪苷A、C、D、E和F、中链甘油三酯、甜菊醇、葡糖基化甜菊糖苷、以及它们的组合。至少一种清凉化合物从由如下构成的群组中选出：2-(4-乙基苯氧基)-N-(1H-吡唑-5-基)-N-(2-噻吩基甲基)乙酰胺，WS-23(2-异丙基-N,2,3-三甲基丁酰胺)，FEMA 3804；WS-3(N-乙基-对薄荷烷-3-甲酰胺)，FEMA 3455；WS-5[3-(对薄荷烷-3-甲酰胺基)乙酸乙酯]，FEMA 4309；WS-12(1R,2S,5R)-N-(4-甲氧基苯基)-对薄荷烷甲酰胺，FEMA 4681；WS-27(N-乙基-2,2-二异丙基丁酰胺)，FEMA 4557；N-环丙基-5-甲基-2-异丙基环己烷甲酰胺，FEMA 4693，WS-116(N-(1,1-二甲基-2-羟乙基)-2,2-二乙基丁酰胺)，N-(1,1-二甲基-2-羟乙基)2,2-二乙基丁酰胺，FEMA 4603，薄荷氧基乙醇，FEMA 4154，N-(4-氰基甲基苯基)-对薄荷烷甲酰胺，FEMA 4496；N-(2-(吡啶-2-基)乙基)-3-对薄荷烷甲酰胺，FEMA 4549；N-(2-羟乙基)-2-异丙基-2,3-二甲基丁酰胺，FEMA 4602和(还有N-(4-(氨基甲酰基甲基)苯基)-薄荷基甲酰胺，FEMA 4684；(1R,2S,5R)-N-(4-甲氧基苯基)-对薄荷烷甲酰胺(WS-12)，FEMA 4681；(2S,5R)-N-[4-(2-氨基-2-氧代乙基)苯基]-对薄荷烷甲酰胺，FEMA 4684；和N-环丙基-5-甲基-2-异丙基环己烷碳甲酰胺，FEMA 4693；2-[((2-对薄荷氧基)乙氧基]乙醇，FEMA 4718；(2,6-二乙基-5-异丙基-2-甲基四氢吡喃，FEMA 4680)；反式-4-叔丁基环己醇，FEMA 4724；2-(对甲苯氧基)-N-(1H-吡唑-5-基)-N-((噻吩-2-基)甲基)乙酰胺，FEMA 4809；薄荷酮甘油缩酮，FEMA 3807；薄荷酮甘油缩酮，FEMA 3748；(-)-薄荷氧基丙烷-1,2-二醇；3-(1-薄荷氧基)-2-甲基丙烷-1,2-二醇，FEMA 3849；异蒲勒醇；(+)-顺式&(-)-反式对薄荷烷-3,8-二醇，比率～62:38，FEMA 4053；2,3-二羟基-对薄荷烷；3,3,5-三甲基环己酮甘油缩酮；吡咯烷酮甲酸薄荷酯；(1R,3R,4S)-3-薄荷基-3,6-二氧杂庚酸酯；甲氧基乙酸(1R,2S,5R)-3-薄荷酯；3,6,9-三氧杂十二烷酸(1R,2S,5R)-3-薄荷酯；3,6,9-三氧杂十二烷酸(1R,2S,5R)-3-薄荷酯；(2-羟基乙氧基)乙酸(1R,2S,5R)-3-薄荷酯；11-羟基-3,6,9-三氧杂十一烷酸(1R,2S,5R)-薄荷酯；荜澄茄醇，FEMA 4497；N-(4-氰基甲基苯基)对薄荷烷甲酰胺，FEMA 4496；4-(二甲基氨基)-4-氧代丁酸2-异丙基-5-甲基环己酯，FEMA 4230；N-(4-氰基甲基苯基)对薄荷烷甲酰胺，FEMA 4496；N-(2-吡啶-2-基乙基)对薄荷烷甲酰胺，FEMA 4549，乳酸薄荷酯，FEMA 3748；6-异丙基-3,9-二甲基-1,4-二氧杂螺[4.5]癸-2-酮，FEMA 4285；N-苯并[1,3]二氧杂-5-基-3-对薄荷烷甲酰胺；N-(1-异丙基-1,2-二甲基丙基)-1,3-苯并二恶唑-5-甲酰胺；N-(R)-2-氧代四氢呋喃-3-基-(1R,2S,5R)-对薄荷烷-3-甲酰胺；2,2,5,6,6-五甲基-2,3,6,6a-四氢并环戊二烯-3a(1H)-醇(tetrahydropentalen-3a(1H)-ol)和5-(2-羟基-2-甲基丙基)-3,4,4-三甲基环戊-2-烯-1-酮的混合物；(1R,2S,5R)-2-异丙基-5-甲基-N-(2-(吡啶-2-基)乙基)环己烷甲酰胺，FEMA 4549；(2S,5R)-2-异丙基-5-甲基-N-(2-(吡啶-4-基)乙基)环己烷甲酰胺；N-(4-氰基甲基苯基)对薄荷烷甲酰胺，FEMA 4496；(1S,2S,5R)-N-(4-(氰甲基)苯基)-2-异丙基-5-甲基环己烷甲酰胺；1/7-异丙基-4/5-甲基-双环[2.2.2]辛-5-烯衍生物；4-甲氧基-N-苯基-N-[2-(吡啶-2-基)乙基]苯甲酰胺；4-甲氧基-N-苯基-N-[2-(吡啶-2-基)乙基]苯磺酰胺；4-氯-N-苯基-N-[2-(吡啶-2-基)乙基]苯磺酰胺；4-氰基-N-苯基-N-[2-(吡啶-2-基)乙基]苯磺酰胺；4-((二苯基甲基氨基(benzhydrylamino))甲基)-2-甲氧基苯酚；4-((双(4-甲氧基苯基)-甲基氨基)-甲基)-2-甲氧基苯酚；4-((1,2-二苯基乙基氨基)甲基)-2-甲氧基苯酚；4-((二苯基甲氧基(benzhydryloxy))甲基)-2-甲氧基苯酚，4-((9H-芴-9-基氨基)甲基)-2-甲氧基苯酚；4-((二苯基甲基氨基)甲基)-2-乙氧基苯酚；4-甲氧基苯甲酸1-(4-甲氧基苯基)-2-(1-甲基-1H-苯并[d]咪唑-2-基)乙烯基酯；4-甲氧基苯甲酸2-(1-异丙基-6-甲基-1H-苯并[d]咪唑-2-基)-1-(4-甲氧基苯基)乙烯基酯；(Z)-2-(1-异丙基-5-甲基-1H-苯并[d]咪唑-2-基)-1-(4-甲氧基-苯基)乙烯基-4-甲氧基苯甲酸酯；3-烷基-对薄荷-3-醇衍生物；葑基、D-冰片基、L-冰片基、外-降冰片基、2-甲基异冰片基、2-乙基葑基、2-甲基冰片基、顺式-蒎-2-基、马鞭基(verbanyl)和异冰片基的衍生物；草酸薄荷酯衍生物；薄荷基3-氧代甲酸酯；Nα-(薄荷烷羰基)氨基酸酰胺；对薄荷烷甲酰胺和WS-23类似物；(-)-(1R,2R,4S)-二氢伞柳醇(dihydroumbellulol)；对薄荷烷烷氧基酰胺；环己烷衍生物；丁酮(butone)衍生物；3-薄荷氧基-1-丙醇和1-薄荷氧基-2-丙醇的混合物；1-[2-羟基苯基]-4-[2-硝基苯基-]-1,2,3,6-四氢嘧啶-2-酮；4-甲基-3-(1-吡咯烷基)-2[5H]-呋喃酮；及它们的组合。
在一个特定的实施方案中，基于组合物的总量，非极性相以20至50重量％，更优选30至46重量％的量存在于组合物中。
通过“风味油”(或称“调味料油”)，这里指的是调味成分，或多种调味成分、当前用于制备调味配方的溶剂或佐剂的混合物，即旨在加入到组合物中以赋予、改善或改良其感官特性，特别是其风味和/或味道的成分的特定混合物。味道调节剂也包括在所述定义中。调味成分是本领域技术人员熟知的，其性质不保证在这里详细描述，无论如何它们都是无法穷尽的，熟练的调味师能够根据其一般知识并根据预期的用途或应用以及希望实现的感官效果对它们进行选择。许多这些调味成分列在参考文献中，例如S.Arctander的书籍Perfume and Flavor Chemicals,1969,Montclair,N.J.,USA或其最新版本，或其他类似性质的作品，如Fenaroli's Handbook of Flavor Ingredients,1975,CRC Press或M.B.Jacobs的Synthetic Food Adjuncts,1947,van Nostrand Co.,Inc.。当前用于制备调味配方的溶剂和佐剂也是本领域熟知的。
在一个特定的实施方案中，风味油包含百里酚、[(CH3)2CHC6H3(CH3)OH，也称为异丙基间甲酚]、水杨酸甲酯[C6H4OHCOOCH3，也称为冬青油]、桉叶油醇(C10H18O，也称为桉树脑(cineol))和薄荷醇(CH3C6H9(C3H7)OH，也称为六氢百里酚)。
在一个特定的实施方案中，基于非极性相的总量，风味油在非极性相中的存在量为至少40重量％，优选50至100重量％，更优选70至100重量％。
在一个特定的实施方案中，基于组合物的总量，风味油以至少20％，优选20至50重量％，更优选30至46重量％的量存在于组合物中。
根据本发明的组合物进一步包含：包含至少一种极性非水溶剂的极性相。
“极性相”应理解为根据本发明的组合物中亲水性化合物的总量。
在一个特定的实施方案中，基于组合物的总量，极性相在组合物中的存在量为至少10重量％，优选10至60重量％，更优选20至40重量％。
根据本发明，极性相包含至少一种极性非水溶剂。
“极性非水溶剂”应理解为不是水的极性(亲水性)溶剂。根据一个优选的实施方案，非水溶剂是食品级溶剂，特别是用于食品组合物，特别是与风味成分组合的非水溶剂。
在一个特定的实施方案中，极性非水溶剂从由如下构成的群组中选出：甘油、1,2-丙二醇(propylene glycol)、苯甲醇、乙醇、丙醇、异丙醇、1,3-丙二醇、丁醇、丁二醇、己二醇、二丙二醇、乙氧基二甘醇、三醋精、柠檬酸三乙酯、C1-6直链/支链乳酸烷基酯(例如乳酸乙酯)、木糖醇、山梨糖醇、甘露糖醇、麦芽糖醇、肌醇、蒜糖醇(allitol)、阿卓糖醇(altritol)、卫矛醇(dulcitol)、半乳糖醇、己六醇(glucitol)、己糖醇、艾杜糖醇、戊糖醇、核糖醇、赤藓糖醇或它们的任何混合物。优选地，极性非水溶剂从由甘油、1,2-丙二醇、乳酸乙酯、乙醇或山梨糖醇构成的群组中选出，更优选地，非水溶剂为1,2-丙二醇。
在一个特定的实施方案中，基于极性相的总量，极性非水溶剂在极性相中的存在量为至少50重量％，优选75至100重量％，更优选80至100重量％。根据定义，潜在剩余百分比是指基于极性相总量的水含量(以重量％计)。
在一个特定的实施方案中，组合物的极性相包含水。优选地，水以小于50重量％，优选小于25重量％的量存在于极性相中。
在一个特定的实施方案中，基于组合物的总量，极性非水溶剂以10至60重量％，优选20至40重量％的量存在于组合物中。
在一个特定的实施方案中，基于组合物的总量，水以小于50重量％，优选小于20重量％的量存在于组合物中。
在本发明的一个特定的实施方案中，该组合物进一步包含一种或多种抗氧化剂。通常，抗氧化剂是抑制氧化的化合物。抗氧化剂可分为两类，这取决于它们是溶于极性溶剂(亲水性抗氧化剂)还是溶于非极性溶剂(亲脂性抗氧化剂)。亲水性抗氧化剂的例子是抗坏血酸(维生素C)、绿茶提取物、水溶性迷迭香提取物、谷胱甘肽、硫辛酸和尿酸。疏水性抗氧化剂的例子是胡萝卜素、生育酚(维生素E)、丁基羟基茴香醚(BHA)、丁基羟基甲苯(BHT)、油溶性迷迭香提取物和泛醇(辅酶Q)。在组合物是乳液的情况下，抗氧化剂将根据其亲水/亲油特性存在于极性相或非极性相中。
在本发明的一个特定的实施方案中，组合物进一步包含一种或多种维生素。维生素是一种有机分子(或相关的一组分子)，它是一种必需的微量营养素，生物体需要少量以维持其正常代谢功能。与上述抗氧化剂类似，维生素可分为两类，这取决于它们是溶于极性溶剂(亲水性维生素)还是溶于非极性溶剂(亲脂性维生素)。亲水性维生素的例子是维生素C(抗坏血酸)和B族维生素(例如B1、B2、B3、B5、B6、B7和B12)。疏水性维生素的例子是维生素A、维生素D、维生素E和维生素K。如果组合物是乳液，则维生素将根据其亲水/亲油特性存在于极性或非极性相中。在某些情况下，化学化合物既是抗氧化剂又是维生素，例如维生素C(抗坏血酸)、维生素E(生育酚)。
在本发明的一个特定的实施方案中，组合物进一步包含一种或多种糖。糖是可溶于极性溶剂(如水)的甜味碳水化合物的总称。特别地，术语“糖”是指单糖，例如葡萄糖、果糖和半乳糖，以及二糖，例如蔗糖、乳糖和麦芽糖。较长的糖分子链不被认为是糖，而被称为低聚糖或多糖。由于其亲水特性，在乳液的情况下，糖化合物存在于极性相中。
在本发明的一个特定的实施方案中，该组合物进一步包含一种或多种消泡剂。消泡剂或抗泡剂是一种化学添加剂，可减少和阻止泡沫的形成，尤其是在用于工业过程的液体中。消泡剂可以是水分散性消泡剂或油溶性消泡剂。例子包括有机硅乳液抗泡剂、聚二甲基硅氧烷抗泡剂、2-辛醇、凡士林、酒花脂(hop lipids)、藻酸盐、矿物油、脱水山梨糖醇单硬脂酸酯，以及它们的组合。
在一个特定的实施方案中，组合物在外观上是清澈的，即清澈的组合物。NTU值小于10的组合物被认为具有清澈的外观。
在一个特定的实施方案中，组合物具有小于0.1，优选0.01至0.07的不稳定性指数。优选地，不稳定性指数通过使用LumiSizer(LUM GmbH，德国)来确定。因此，不稳定性指数优选在20至25℃下以4000rpm的离心速度测定，其中透射优选在870nm处检测。
本发明还涉及一种制备所描述的组合物的方法，包括以下步骤：
a)在包含溶血卵磷脂和卵磷脂，或溶血卵磷脂和糖酯的表面活性剂体系的存在下，将包含风味油的非极性相和包含至少一种极性非水溶剂的极性相混合。
b)将步骤a)之后获得的混合物搅拌。
在一个特定的实施方案中，步骤a)或步骤b)单独地或步骤a)和b)两者在20至25℃的温度下进行。
在一个特定的实施方案中，用于制备根据本发明的组合物的方法不包括高压均质步骤。高压均质需要高能量输入，这是要避免的。此外，在乳液的情况下，高压均质可能导致形成热力学不稳定的纳米乳液。
本发明进一步涉及根据本发明的组合物用于制备已调味饮料或个人护理产品的用途。
本发明的组合物可用于制备已调味饮料。
术语“已调味饮料”包括已调味的和奶油苏打水、粉状软饮料，以及液体浓缩物诸如汽水用糖浆(fountain syrup)和果味浓缩汁(cordials)；咖啡和咖啡基饮料，咖啡代用品和谷类饮料；茶，包括干混产品以及即饮茶(草药和茶叶基)；水果和蔬菜汁和果汁调味饮料以及果汁饮料、蜜汁饮料(nectars)、浓缩物、潘趣酒和各种果饮(“ades”)；碳酸型和不起泡的甜味和调味的水；运动/能量/健康饮料；酒精饮料加上无酒精和其他低酒精产品，包括啤酒和麦芽饮料、苹果酒和葡萄酒(不起泡型、发泡型、加烈葡萄酒和葡萄酒类果汁饮料(wine cooler))；热加工的(浸泡、巴氏杀菌、超高温、通电加热或商业无菌灭菌)和热灌装包装的其他饮料；和通过过滤或其他保鲜技术制成的冷灌装产品。
在组合物用于制备已调味饮料的情况下，必须选择组合物包含的化合物，使得它们适合人类食用。特别地，必须选择极性非水溶剂以使其适合人类食用。因此，丁二醇和己二醇不应存在于用于制备已调味饮料的本发明组合物中。
本发明的组合物还可用于制备个人护理产品。
个人护理产品通常用于人体以达到清洁、美化、提升吸引力或改变其外观的目的。个人护理产品是例如牙膏或漱口水。
在一个特定的实施方案中，本发明的组合物用于制备漱口水。漱口水或漱口剂是液体口腔护理制剂，通过抑制或杀死引起恶臭、龋齿、蛀牙、牙龈疾病、牙龈炎和牙周病的微生物来清洁和清新口腔或口腔表面。
本发明还涉及一种制备已调味饮料或个人护理产品的方法，包括以下步骤：
-将根据本发明的组合物添加到饮料或个人护理产品中。
本发明还涉及包含根据本发明的组合物的饮料或个人护理产品。
在一个特定的实施方案中，基于饮料的总量，饮料包含0.002至5重量‰，优选0.02至2.5重量‰的量的本发明组合物。
在一个特定的实施方案中，基于个人护理产品的总量，个人护理产品包含0.002至2.5重量％，优选0.02至1.25重量％的量的本发明组合物。
在一个特定的实施方案中，个人护理产品是漱口水。漱口水可以是含酒精或不含酒精的漱口水。
在一个特定的实施方案中，基于饮料的总量，饮料包含0.0001至0.1重量％，优选0.001至0.05重量％的量的风味油。
在一个特定的实施方案中，基于个人护理产品的总量，个人护理产品包含0.001至0.5重量％，优选0.01至0.25重量％的量的风味油。
在一个特定的实施方案中，饮料或个人护理产品的浊度(NTU)小于10，优选为0.1至9，更优选为0.1至5。
NTU值是指代表组合物浊度的“比浊法浊度单位”，并通过美国环境保护署指定的浊度计测量。优选地，浊度通过便携式浊度计(Hanna Instruments,Woonsocket,RI,HI93703)测量。通常，NTU值高于15的饮料或个人护理产品可以被认为是朦胧和不清澈的。相比之下，NTU小于10的饮料和个人护理产品可以被认为具有清澈的外观。
在一个特定的实施方案中，饮料或个人护理产品显示出10至140nm，优选20至100nm的分散相的液滴尺寸。液滴尺寸优选通过Zetasizer nano ZS(Malvern InstrumentsLimited,Worcs,UK)测量。
在一个特定的实施方案中，饮料是酒精饮料或非酒精饮料，优选饮料是非酒精饮料。
在一个特定的实施方案中，饮料的pH值为2.5至7，优选2.6至4.0。
在一个特定的实施方案中，饮料显示出2.6至3.5的pH值。
由于本发明的组合物在酸性条件下表现出足够的稳定性，它也可以存在于表现出酸性pH值的饮料中。
在一个特定的实施方案中，饮料在20至25℃的温度下稳定1个月。
有鉴于此，本发明提供一种组合物，其包含极性相和非极性相以及表面活性剂体系，该体系允许组合物中高含量的风味油。现有技术中没有描述高油含量，因为这伴随着一些挑战，特别是稳定性和加工问题。然而，高油含量允许一步应用更多风味油，从而降低应用和储存成本。此外，风味化合物在高油含量下在化学上更稳定。
尽管本发明的组合物包含大量的风味油，但在稀释后可以获得外观清澈且在储存期间表现出良好稳定性的最终产品，例如饮料或个人护理产品。
因此，作为本发明基础的特定客观技术问题是提供包含极性相和非极性相以及表面活性剂体系的组合物，其显示出大量的风味油。
本发明的另一特定客观技术问题是提供包含极性相和非极性相以及表面活性剂体系的组合物，其在储存期间以及在酸性pH值下也表现出良好的稳定性。
本发明的另一特定客观技术问题是提供一种组合物，该组合物具有高含量的风味油，可用于制备清澈饮料或个人护理产品。
本发明的另一特定客观技术问题是提供一种组合物，该组合物具有高含量的风味油，可用于制备在后续储存期间稳定的饮料或个人护理产品。
具体实施方式
实施例
1.风味微乳液的制备
通过在搅拌板上在20至25℃的温度下将表1中所示的所有成分混合在一起来制备根据样品1至7的风味微乳液。
通过在搅拌板上在20至25℃的温度下将表2中所示的所有成分混合在一起来制备根据样品8至14的风味微乳液。
表1.风味微乳液组合物。
表2.风味微乳液组合物。
| 样品 | 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 成分 | ％wt | ％wt | ％wt | ％wt | ％wt | ％wt | ％wt |
| 酸橙油 | 35 | 40 | 45.5 | ||||
| Mikan调味料 | 42 | 40 | 42 | 35 | |||
| S LPC80 | 22.4 | 36 | 22.4 | 31.5 | 28 | 36 | 19.6 |
| F160 | 5.6 | 7 | |||||
| PS750 | 4 | 5.6 | |||||
| F110 | 3.5 | 4 | |||||
| F50 | 4.9 | ||||||
| 1,2-丙二醇 | 30 | 20 | 30 | 30 | 30 | 20 | 30 |
| 总计 | 100 | 100 | 100 | 100 | 100 | 100 | 100 |
2.对比风味纳米乳液的制备
制备如WO2016064848中描述的使用不同种类卵磷脂的风味纳米乳液作为对比例。通过将调味料与标准液体卵磷脂(GIRALEC)混合来制备油相。通过在包含甘油、1,2-丙二醇和山梨糖醇的水溶液中添加类脂质卵磷脂H50(可与WO2016064848中的ALCOLEC PC 50相比)和/或标准脱油卵磷脂Emulpur SF来制备水相。通过在6500rpm下使用高速均质3分钟混合油相和水相来形成预乳液。通过在7000/725psi下均质化预乳液3次来制备最终的纳米乳液。组成如表3所示。
表3.对比风味纳米乳液组合物。
对成分缩写的解释总结在下表4中：
3.使用根据样品1至14和对比样品1和2的风味微乳液制备饮料
根据本发明的饮料A至N通过将样品1至14的风味微乳液分别在糖酸饮料基料中稀释至最终风味油浓度为0.05重量％来制备。同样地，使用对比风味纳米乳液1和2制备对比饮料O和P。根据本发明的饮料的组成在表5和表6中给出。对比饮料的组成在表7中给出。所有饮料显示出2.8的pH值。
表5.饮料组合物A至G。
表6.饮料组合物H至N。
表7.对比饮料组合物O和P。
所有饮料的液滴尺寸均通过Zetasizer nano ZS(Malvern InstrumentsLimited，Worcs，UK)测量。饮料的浊度通过便携式浊度计(Hanna Instruments，Woonsocket，RI，HI93703)测量，并以浊度法浊度单位(NTU)报告。
对饮料测量的液滴尺寸和浊度总结在下表8至表10中：
表8.饮料A至G的液滴大小和浊度结果。
| A | B | C | D | E | F | G | |
| Z-平均值*(nm) | 33.93 | 36.71 | 24.3 | 23.54 | 32.64 | 29.36 | 30.32 |
| 浊度(NTU) | 4.46 | 5.89 | 3.73 | 3.06 | 6.03 | 4.05 | 5.72 |
*Z-平均值是指强度加权平均流体动力学直径。
表9.饮料H至N的液滴大小和浊度结果。
| H | I | J | K | L | M | N | |
| Z-平均值(nm) | 35.33 | 34.13 | 32.85 | 33.24 | 28.88 | 42.55 | 47.28 |
| 浊度(NTU) | 5.55 | 4.13 | 6.04 | 7.37 | 3.94 | 5.88 | 9.84 |
表10.对比饮料O和P的液滴大小和浊度结果。
| O | P | |
| Z-平均值(nm) | 151.5 | 161.2 |
| 浊度(NTU) | 224 | 300 |
由于低浊度和液滴尺寸，饮料A至N外观清澈(半透明)。相比之下，饮料O和P(对比饮料)在以相同调味料剂量应用于饮料时具有更高的液滴尺寸和浊度，因此，饮料O和P的外观不清澈。此外，制备对比风味纳米乳液需要高能量输入，且含油量仅为3％。
4.风味组合物的物理稳定性
使用LumiSizer(LUM GmbH,Germany)测试所选风味组合物(样品2和12，对比样品1和2)的物理稳定性。因此，通过离心加速相分离来测试样品的稳定性。试验在20至25℃、4000rpm离心速度下进行，在870nm处检测样品的透射率，以80s间隔共收集900个谱图(profiles)。确定了基于离心过程中传输变化的不稳定性指数，不稳定性指数越低，稳定性越高。
表11.风味组合物的不稳定性指数
| 样品2 | 样品12 | 对比样品1 | 对比样品2 | |
| 不稳定性指数 | 0.057 | 0.066 | 0.189 | 0.221 |
如表11所示，根据本发明的样品的物理稳定性明显高于对比样品。
5.酸性饮料中风味组合物在储存过程中的稳定性
在室温(20至25℃)下测试一个月储存期间基于酸性饮料(pH 3.2)中不同调性的选定风味组合物的稳定性。通过分别稀释样品2、3、5、6和12制备饮料Q、R、S、T和U。基于感官评价调整最终调味料剂量。贮藏1个月前后的饮料组成及浊度见表12。
表12.储存期间的饮料组成和浊度。
如表12所示，饮料在室温下储存期间表现出良好的稳定性，浊度值仅发生很小的变化。
6.使用风味微乳液制备漱口水
根据表13和表14，分别称量和混合足量的样品15(对应于样品1至14中的任一个，不同之处为已添加薄荷醇调味料)并分别混合在根据表13和表14的漱口水组合物中，以添加相当于0.24重量％的调味料。
表13:漱口水配方1
| 成分 | 量(重量％) |
| 1,2-丙二醇 | 10％ |
| 调味料 | 0.240％ |
| 去离子水/纯化水 | 加至100％ |
| Poloxamer 407NF | 0.240％ |
| 十二烷基硫酸钠 | 0.040％ |
| 山梨糖醇(70％溶液) | 10.0％ |
| 糖精钠 | 0.030％ |
| 甘油 | 3.0％ |
| 苯甲酸钠 | 0.100％ |
| 三氯蔗糖 | 0.020％ |
| 苯甲酸 | 0.050％ |
| 总计 | 100％ |
表14：漱口水配方2
| 成分 | 量(重量％) |
| 乙醇190Proof | 15.0％ |
| 调味料 | 0.240％ |
| 去离子水/纯化水 | 加至100％ |
| Poloxamer 407NF | 0.240％ |
| 十二烷基硫酸钠 | 0.040％ |
| 山梨糖醇(70％溶液) | 10.0％ |
| 糖精钠 | 0.030％ |
| 甘油 | 3.0％ |
| 苯甲酸钠 | 0.100％ |
| 三氯蔗糖 | 0.020％ |
| 苯甲酸 | 0.050％ |
| 总计 | 100％ |
。
Claims (16)
1.一种组合物，包含：
-表面活性剂体系，该表面活性剂体系包含溶血卵磷脂和卵磷脂，或溶血卵磷脂和糖酯，
-非极性相，该非极性相包含风味油，
-极性相，该极性相包含至少一种极性非水溶剂；
其中基于该组合物的总量，该风味油以至少10重量％的量存在，并且
其中基于该组合物的总量，溶血卵磷脂以至少10重量％的量存在。
2.根据权利要求1所述的组合物，其中该组合物是乳液，优选微乳液。
3.根据权利要求1和2中任一项所述的组合物，其中溶血卵磷脂与卵磷脂的质量比为20:0至1:5，更优选为10:1至1:2。
4.根据权利要求1至2中任一项所述的组合物，其中溶血卵磷脂与糖酯的质量比为20:0至1:5，更优选为10:1至1:2。
5.根据权利要求1至4中任一项所述的组合物，其中该极性相还包含水。
6.根据权利要求1至5中任一项所述的组合物，其中该极性非水溶剂从由如下构成的群组中选出：甘油、1,2-丙二醇、苯甲醇、乙醇、丙醇、异丙醇、1,3-丙二醇、丁醇、丁二醇、己二醇、二丙二醇、乙氧基二甘醇、三醋精、柠檬酸三乙酯、C1-6直链/支链乳酸烷基酯(例如乳酸乙酯)、木糖醇、山梨糖醇、甘露糖醇、麦芽糖醇、肌醇、蒜糖醇、阿卓糖醇、卫矛醇、半乳糖醇、己六醇、己糖醇、艾杜糖醇、戊糖醇、核糖醇、赤藓糖醇或它们的任何混合物，优选该极性非水溶剂从由甘油、1,2-丙二醇、乳酸乙酯、乙醇或山梨糖醇构成的群组中选出，优选该非水溶剂为1,2-丙二醇。
7.根据权利要求1至6中任一项所述的组合物，其中基于该组合物的总量，该极性非水溶剂的存在量为10至60重量％，优选20至40重量％。
8.根据权利要求1至7中任一项所述的组合物，其中基于该组合物的总量，该风味油以至少20重量％的量存在。
9.根据权利要求8所述的组合物，其中基于该组合物的总量，该风味油以20至50重量％，优选30至46重量％的量存在于该组合物中。
10.根据权利要求1至9中任一项所述的组合物，其中基于该组合物的总量，溶血卵磷脂以10至30重量％，优选15至25重量％的量存在。
11.一种制备根据权利要求1至10中任一项所述的组合物的方法，包括以下步骤：
a.在包含溶血卵磷脂和卵磷脂，或溶血卵磷脂和糖酯的表面活性剂体系的存在下，将包含风味油的非极性相和包含至少一种极性非水溶剂的极性相混合；
b.将步骤a)之后获得的混合物搅拌。
12.一种制备已调味饮料或个人护理产品的方法，包括以下步骤：
a.将根据权利要求1至10中任一项所述的组合物添加到饮料或个人护理产品中。
13.一种包含根据权利要求1至10中任一项所述的组合物的饮料或个人护理产品。
14.根据权利要求13所述的饮料，其中该饮料是酒精饮料或非酒精饮料。
15.根据权利要求13或14中任一项所述的饮料，其中该饮料显示出2.5至7，优选2.6至4.0的pH值。
16.根据权利要求13至15中任一项所述的饮料，其中基于该饮料的总量，该饮料包含0.0001至0.1重量％，优选0.001至0.05重量％的量的风味油。
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| CN106309152A (zh) * | 2016-09-18 | 2017-01-11 | 东南大学 | 一种水分散性油包油脂质纳米囊及其制备方法 |
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| WO2021122414A1 (en) | 2021-06-24 |
| US20220370321A1 (en) | 2022-11-24 |
| BR112022004897A2 (pt) | 2022-09-27 |
| JP2023504970A (ja) | 2023-02-08 |
| EP4009799A1 (en) | 2022-06-15 |
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