CN115177001B - Emulsifying composition - Google Patents

Emulsifying composition Download PDF

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Publication number
CN115177001B
CN115177001B CN202210757525.4A CN202210757525A CN115177001B CN 115177001 B CN115177001 B CN 115177001B CN 202210757525 A CN202210757525 A CN 202210757525A CN 115177001 B CN115177001 B CN 115177001B
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emulsion
weight
parts
fat
vitamin
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CN115177001A (en
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林锦淮
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Sirio Pharma Co Ltd
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Sirio Pharma Co Ltd
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    • 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
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
    • A23L35/10—Emulsified 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

The invention provides an emulsified composition, which comprises the following components: (A) a low-fat-soluble substance, (B) a phospholipid, (C) vitamin E, (D) a solid fat and (E) a liquid oil. According to the emulsion composition of the present invention, the low-fat-soluble nutrient supplement can be completely dissolved at a lower temperature, the stability of the emulsion is significantly improved, and the emulsion obtained therefrom is stable and does not delaminate.

Description

Emulsifying composition
Technical Field
The present invention relates to the field of emulsion compositions, and in particular to an emulsion composition which can be obtained to stabilize low-fat-soluble substances in an emulsion.
Background
In the food industry, since it is difficult to directly add a fat-soluble nutrient supplement to a food or beverage based on water, and application thereof to dosage forms such as solid preparations and liquid preparations is limited, it is common to disperse the fat-soluble nutrient supplement in water by using an emulsifier to prepare an oil-in-water emulsion, and spray-dry the emulsion to prepare a microcapsule powder according to application requirements.
However, fat-soluble nutrient supplements include low fat-soluble nutrient supplements which are poorly soluble or slightly soluble in fats, and the low fat-soluble nutrient supplements are required to be dissolved in the fats by means of higher temperature, so that the low fat-soluble nutrient supplements are difficult to be directly dissolved in the fats at normal temperature to prepare emulsion. The high temperatures can result in partial losses of such low fat-soluble nutrient supplements, thereby limiting their use in emulsions. Meanwhile, the low-fat-solubility nutrient supplement is easy to oxidize and degrade after being prepared into emulsion, and has poorer stability in water.
Although the low-fat-soluble nutrient supplement is formulated into an oil-in-water emulsion to be uniformly dissolved in water, the low-fat-soluble nutrient supplement is unstable and easily degraded in water. To solve this problem, common antioxidants such as vitamin E, vitamin C, EGCG and the like are usually added.
Patent application document (WO 2018025944 A1) discloses adding 0.1 mass% of vitamin C and/or vitamin E to fucoxanthin and irradiating with ultraviolet a wave (365 nm, ultraviolet radiation energy 1112 μw/cm 2) for 24 hours. As a result, the photostability of fucoxanthin was significantly improved with vitamin C alone, but the stabilization of fucoxanthin was not shown with vitamin E alone or with a combination of vitamin C and vitamin E.
However, these methods also only improve the stability of the low fat-soluble nutrient supplement in water to some extent, the effect is still not satisfactory, and there is no mention of how to obtain a stable, clear and non-layering solution when applied in an emulsion.
Disclosure of Invention
In view of the above problems, an object of the present invention is to provide an emulsified composition capable of improving the stability of a low-fat-soluble substance such as a low-fat-soluble nutrient supplement or the like in water and capable of obtaining a stable, non-layered emulsion.
It is also an object of the present invention to provide a product comprising an emulsion composition according to the present invention.
It is also an object of the present invention to provide a method for stabilizing low fat-soluble substances in an emulsion.
In order to solve the above problems, the inventors of the present application have studied intensively and found that: the emulsion composition containing the low-fat-soluble substance has a synergistic effect with vitamin E as an antioxidant in the presence of a phospholipid having improved solubility, and can significantly improve the stability in water, thereby producing a stable, non-layered emulsion. Thus, the present application has been completed.
In one aspect, the present invention relates to an emulsifying composition comprising the following components:
(A) Low fat-soluble substance
(B) Phospholipid
(C) Vitamin E
(D) Solid grease
(E) And (3) liquid oil.
In another aspect, the invention relates to a product comprising an emulsified composition according to the invention.
In another aspect, the invention relates to a method of stabilizing a low fat-soluble substance in an emulsion comprising adding to the emulsion a phospholipid, vitamin E, and a solid fat.
The emulsion composition according to the present invention, low fat-soluble substances such as low fat-soluble nutrient supplements and the like can be completely dissolved at a relatively low temperature, the stability thereof in the emulsion obtained is significantly improved, and the emulsion obtained therefrom is stable and does not delaminate.
Drawings
FIG. 1 is a graph showing the appearance of different types of emulsions, where a) shows that the emulsion is homogeneous, does not delaminate (-), b) shows that the emulsion floats slightly, delaminates (+), and c) shows that the emulsion floats significantly, delaminates, and the liquid level has fine black particles (++).
Detailed Description
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. In case of conflict, the present document, including definitions, will control. Preferred methods and materials are described below, but methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. The materials, methods, and examples disclosed herein are illustrative only and not intended to be limiting.
For all numerical ranges referred to in this disclosure, it is understood that all specific values within that range are disclosed, as well as subranges defined by any two values within that range. For example, with respect to 1% -10%, it is to be understood that specific values of 1%, 2%, 3%, 3.5%, 4.5%, 10%, etc., as well as subranges of 1% -5%,2% -6%,3.5% -7.5%, etc., are disclosed.
Emulsifying composition
The invention provides an emulsified composition, which comprises the following components:
(A) Low fat-soluble substance
(B) Phospholipid
(C) Vitamin E
(D) Solid grease
(E) And (3) liquid oil.
The components contained in the emulsified composition of the present invention are described in detail below.
(A) Low fat-soluble substance
In the present application, the low-fat-soluble substance means a fat-soluble substance which is hardly soluble or slightly soluble in fat at ordinary temperature. Here, the normal temperature is also referred to as room temperature, and means a temperature in the range of 20 to 25 ℃. Such a low-fat-soluble substance is not particularly limited. For example, in a preferred embodiment, the low fat soluble substance is a low fat soluble nutrient supplement. In a more preferred embodiment, the low fat-soluble nutrient supplement is a carotenoid, which may further preferably be selected from the group consisting of fucoxanthin, lutein esters, and astaxanthin.
The content of the low-fat-soluble substance is not particularly limited; typically 0.05 to 0.5 parts by weight based on 100 parts by weight of the total weight of the emulsion composition. When the content of the low-fat-soluble substance is less than 0.05 parts by weight, the content of the low-fat-soluble substance in the emulsion thus obtained is too low, there is a fear that it is difficult to apply to the intended purpose, or the resulting emulsion is excessively large in volume; when the content of the low-fat-soluble substance is more than 0.5 parts by weight, the emulsion is liable to be layered after emulsification, and it is difficult to obtain a stable emulsion. In one embodiment, the low-fat soluble material is present in an amount of 0.05, 0.1, 0.15, 0.2, 0.25, 0.3, 0.35, 0.4, 0.45, or 0.5 parts by weight, or any range consisting of these values, e.g., 0.05-0.45, 0.1-0.5, 0.1-0.45, 0.15-0.4, 0.2-0.35, 0.25-0.3 parts by weight.
(B) Phospholipid
Phospholipids are also called phospholipids, which refer to lipids containing phosphoric acid and belong to complex lipids. Phospholipids are amphiphilic molecules with a hydrophilic nitrogen or phosphorus-containing head at one end and a long hydrocarbon chain that is hydrophobic (oleophilic) at the other end.
The phospholipid used in the present application is not particularly limited. For example, animal phospholipids or vegetable phospholipids may be used. In one embodiment, the phospholipid is a phosphoglyceride, which may preferably be selected from phosphatidylcholine (lecithin), phosphatidylethanolamine (cephalin), phosphatidylserine, phosphatidylglycerol, diphosphatidylglycerol (cardiolipin) and phosphatidylinositol. In another embodiment, the phospholipid is a sphingomyelin, which is preferably a sphingomyelin. They may be used alone or as a mixture of two or more.
The content of the phospholipid is not particularly limited; typically 0.05 to 0.075 parts by weight based on 100 parts by weight of the total emulsified composition. In one embodiment, the phospholipid is present in an amount of 0.05, 0.055, 0.06, 0.07 or 0.075 parts by weight or any range consisting of these values, such as 0.05 to 0.07, 0.055 to 0.075, 0.055 to 0.07, 0.06 to 0.07 or 0.055 to 0.06 parts by weight.
(C) Vitamin E
Vitamin E (V E) is a generic term for tocopherols, which is a golden or yellowish oil with a mild, distinctive odor. It is a fat-soluble vitamin necessary for human body, and can be used as an excellent antioxidant and nutrient, and can be extensively used in the industries of clinical medicine, food, feed, health-care product and cosmetics, etc..
The vitamin E usable in the present application is not particularly limited. In one embodiment, the vitamin E is a vitamin E as specified in GB 2760-2014. Preferably, vitamin E is selected from the group consisting of dl-alpha-tocopherol, d-alpha-tocopherol and mixed tocopherol concentrates.
The content of vitamin E is not particularly limited; typically 0.025 to 0.6 parts by weight based on 100 parts by weight of the total weight of the emulsified composition. In one embodiment, the vitamin E is present in an amount of 0.025, 0.05, 0.1, 0.15, 0.2, 0.25, 0.3, 0.35, 0.4, 0.45, 0.5, 0.55, or 0.6 parts by weight or any range consisting of these values, e.g., 0.025-0.55, 0.05-0.6, 0.1-0.6, 0.15-0.55, 0.2-0.5, 0.25-0.45, or 0.3-0.4 parts by weight.
(D) Solid grease
Herein, the solid grease refers to grease that is solid at normal temperature, and may be of plant origin or animal origin, for example.
The solid fat and oil usable in the present application is not particularly limited. In one embodiment, the solid fat is preferably selected from sucrose esters, beeswax, palm hard esters, distilled glyceryl monostearate and mono-, di-glycerin fatty acid esters. They may be used alone or as a mixture of two or more.
The content of the solid fat is not particularly limited; typically 0.025 to 0.2 parts by weight based on 100 parts by weight of the total weight of the emulsified composition. In one embodiment, the solid fat is present in an amount of 0.025, 0.05, 0.075, 0.1, 0.125, 0.15, 0.175, or 0.2 parts by weight or any range consisting of these values, such as 0.025-0.0.175, 0.05-0.2, 0.05-0.15, 0.075-0.125, 0.075-0.1, or 0.1-0.125 parts by weight.
(E) Liquid oil
Liquid oil refers to grease that is liquid at ordinary temperature, and may be of vegetable origin or animal origin, for example.
The liquid oil usable in the present application is not particularly limited. In a preferred embodiment, the liquid oil is glyceryl caprylate.
The content of the liquid oil is not particularly limited; typically 0.1 to 4 parts by weight based on 100 parts by weight of the total weight of the emulsion composition. In one embodiment, the liquid oil is present in an amount of 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.5, 2.0, 2.5, 3.0, 3.5, or 4.0 parts by weight or any range consisting of these values, such as 0.5 to 4, 0.5 to 3.5, 1.0 to 4.0, 1.0 to 3.5, 1.5 to 3.5, or 2.0 to 3.0 parts by weight.
Furthermore, the emulsion composition of the present invention further comprises (F) an emulsifier.
(F) Emulsifying agent
Emulsifiers are substances which improve the surface tension between the various constituent phases in the emulsifying system and form homogeneous dispersions or emulsions.
The emulsifier usable in the present application is not particularly limited. In a preferred embodiment, the emulsifier is selected from the group consisting of acacia and OSA starch. They may be used alone or as a mixture of two or more.
The content of the emulsifier is not particularly limited; typically 9 to 15 parts by weight based on 100 parts by weight of the total weight of the emulsion composition. In one embodiment, the emulsifier is present in an amount of 9.0, 9.5, 10.0, 10.5, 11.0, 11.5, 12.0, 12.5, 13.0, 13.5, 14.0, 14.5 or 15.0 parts by weight or any range consisting of these values, for example 9.0 to 14.5, 9.5 to 15.0, 10 to 14, 11 to 13 or 11.5 to 12.5 parts by weight.
In a preferred embodiment, the emulsion composition of the present invention is an oil-in-water emulsion composition. In a more preferred embodiment, the emulsified composition of the present invention comprises the balance water in addition to the above components. Those skilled in the art will appreciate that the emulsified composition of the present invention may further comprise other components commonly used in emulsified compositions, such as sweeteners, fragrances, acidity regulators, etc., in addition to the above components, without impairing the effects of the present invention.
While the components of the emulsified composition of the present application are described above separately, those skilled in the art will appreciate that the embodiments described separately for the components can be combined with one another to form further embodiments. Such embodiments are also encompassed within the disclosure of the present specification and fall within the scope of the present application.
For example, in one embodiment, the solid fat is 0.025 to 0.2 parts by weight and the vitamin E is 0.025 to 0.6 parts by weight based on 100 parts by weight of the total weight of the emulsion composition. Those skilled in the art will appreciate that such combinations are essentially disclosed by the present specification as if individually and explicitly recited in the present specification.
Preparation of emulsion composition
The emulsified composition of the present invention can be prepared by a conventional method known in the art, and the specific preparation method is not particularly limited.
In one embodiment, the emulsified composition of the present invention is prepared as follows:
1. weighing low-fat-solubility substances, liquid oil, phospholipid, vitamin E and solid grease according to the formula amount, uniformly mixing, and carrying out water bath at 70-90 ℃ for about 10min to obtain an oil phase;
2. weighing the formula amount of emulsifier, and dissolving the formula amount of emulsifier in the formula amount of purified water to obtain a water phase;
3. Adding the oil phase into the water phase, shearing at high speed, and rotating at 6000-12000rpm for 2-7min to obtain colostrum;
4. homogenizing the primary emulsion under 400-500bar for 2-4 times to obtain emulsion.
Products comprising emulsified compositions
The invention also provides a product comprising the emulsified composition of the invention. Those skilled in the art will appreciate that there is no limitation on the specific type of product, so long as it is a product suitable for containing the emulsified composition.
In one embodiment, the product is any one selected from the group consisting of: beverages, foods, pharmaceuticals and cosmetics. In a preferred embodiment, the product is a functional beverage. In another preferred embodiment, the product is a functional food.
Method for stabilizing low fat-soluble substances in emulsions
The present invention also provides a method of stabilizing a low fat-soluble substance in an emulsion comprising adding to the emulsion a phospholipid, vitamin E and a solid fat.
In addition, in the method of the present invention, a step of adding liquid oil and/or an emulsifier or the like may be further included.
For the low-fat-soluble substances, phospholipids, vitamin E, solid fats and oils, liquid oils, emulsifiers, etc. involved in the method of the present invention, reference is made to the details of the "emulsion composition" item above.
Examples
Specific examples of the present invention are shown below to illustrate the present invention in more detail. Those skilled in the art will appreciate that these examples are provided for illustrative purposes only and should not be construed as limiting the invention in any way.
Materials and sources
Material name Source(s)
Low fat soluble nutrient supplements (fucoxanthin, lutein esters, astaxanthin) Commercially available
Caprylic capric acid glyceride Commercially available
Phospholipid Commercially available
Vitamin E Commercially available
Solid oil (sucrose ester, beeswax, palm hard ester, distilled glyceryl monostearate, and mono-and diglycerides) Commercially available
Emulsifying agent (acacia, OSA starch) Commercially available
Purified water Homemade
Preparation method
1. Weighing low-fat-solubility nutrient supplement, caprylic/capric glyceride, phospholipid, vitamin E and solid grease according to the formula amount, uniformly mixing, and carrying out water bath at 80 ℃ for 10min to obtain an oil phase;
2. weighing the formula amount of emulsifier, and dissolving the formula amount of emulsifier in the formula amount of purified water to obtain a water phase;
3. adding the oil phase into the water phase, shearing at high speed, rotating at 9000rpm for 3min to obtain colostrum;
4. homogenizing the primary emulsion under 400bar pressure for 2 times to obtain emulsion.
The amounts of each formulation described above are as shown in the examples and comparative examples below.
Test method
1. Fucoxanthin content determination
The detection method comprises the following steps: reference is made to fucoxanthin, an extract of brown algae, T/CAIAS 001-2021
The instrument is adopted: agilent 1260 high performance liquid chromatograph
2. Lutein ester content determination
The detection method comprises the following steps: reference to lutein, national food Standard additive for food safety, GB 26405-2011
The instrument is adopted: shimadzu UV2600 ultraviolet visible spectrophotometer
3. Astaxanthin content determination
The detection method comprises the following steps: reference is made to the United states food and drug administration (Food and Drug Administration, FDA) official network record data Analysis of Total Astaxanthin IN ALGAE MEAL PREPARED from Haematococcus pluvialis (method for analyzing total astaxanthin of algal powder prepared from Haematococcus pluvialis)
Accurately weighing a proper amount of sample (containing astaxanthin about 1 mg) into a brown volumetric flask of 100ml, adding 80ml of acetic acid-dimethyl sulfoxide solution (2.5:97.5), maintaining the temperature at 70deg.C for 5min, continuously shaking the volumetric flask during the heat preservation process, cooling, and fixing volume to scale. The mixture was filtered through a filter paper, the primary filtrate was discarded, 5ml of the filtrate was taken, and diluted to 20ml with acetic acid-dimethyl sulfoxide solution, and the solution was measured.
The solution to be measured is placed in a cuvette with an optical path of 1cm, acetic acid-dimethyl sulfoxide solution is used as a blank control, and the absorbance A is measured at the wavelength of 489 nm. (if the absorbance is not within the range of 0.2-0.8, resampling detection is needed).
The instrument is adopted: shimadzu UV2600 ultraviolet visible spectrophotometer
4. Vitamin A and vitamin E content determination
The detection method comprises the following steps: reference to determination of vitamin A, D, E in national food safety Standard of GB 5009.82-2016
The instrument is adopted: agilent 1260 high performance liquid chromatograph.
Evaluation criteria
1. The retention ratio was different between the comparative examples to judge the quality of the emulsion. The retention is calculated as follows:
Retention = low fat soluble nutrient supplement content/low fat soluble nutrient supplement theoretical content 100% for 10 days under high temperature investigation at 60 ℃.
2. Appearance of emulsion
The appearance of the different types of emulsions shown in fig. 1 was evaluated on three scales:
(-) emulsion is homogeneous and does not delaminate
The (+) -emulsion slightly floats upwards and delaminates
The (+ ++) emulsion clearly floats upwards, layers, and has fine black particles on the liquid surface.
Example 1& comparative example 1, 2
Formulation of Example 1 Comparative example 1 Comparative example 2
Fucoxanthin 0.05% 0.05% 0.05%
Caprylic capric acid glyceride 2% 2% 2%
Phospholipid 0.05% 0.05% 0.05%
Vitamin E 0.15% / 0.15%
Fatty acid esters of mono-and diglycerides 0.1% 0.1% /
Acacia gum 15% 15% 15%
Purified water 82.65% 82.8% 82.75%
Appearance of emulsion - - -
Retention rate 47.1% 1.03% 20.53%
The emulsions prepared in example 1, comparative example 1 and comparative example 2 were uniform in appearance and did not delaminate; comparative example 1 demonstrates that the use of the mono-, di-and fatty acid esters alone has no effect on improving fucoxanthin stability; comparative example 2 demonstrates that vitamin E alone has a certain effect on improving stability of fucoxanthin; example 1 uses vitamin E plus mono-, di-and fatty acid esters in combination with a retention significantly higher than vitamin E alone or mono-, di-and fatty acid esters alone; the combination of vitamin E and the diglycerol fatty acid ester plays a synergistic effect on improving the stability of the fucoxanthin.
Examples 2 to 5& comparative example 3
Formulation of Example 2 Example 3 Example 4 Example 5 Comparative example 3
Fucoxanthin 0.05% 0.05% 0.05% 0.05% 0.05%
Caprylic capric acid glyceride 2% 2% 2% 2% 2%
Phospholipid 0.05% 0.05% 0.05% 0.05% 0.05%
Vitamin E 0.15% 0.15% 0.15% 0.15% 0.15%
Fatty acid esters of mono-and diglycerides 0.025% 0.05% 0.15% 0.2% 0.4%
Acacia gum 15% 15% 15% 15% 15%
Purified water 82.725% 82.7% 82.6% 82.55% 82.35%
Appearance of emulsion - - - - +
Retention rate 33.10% 35.70% 55.70% 31.90% /
The emulsions prepared in examples 2-5 were uniform in appearance, did not delaminate, and had significantly improved fucoxanthin retention. The emulsion prepared in comparative example 3 was slightly floated, layered, and the emulsion was unstable, so that the retention rate was not further tested.
Examples 6 to 10& comparative example 4
Formulation of Example 6 Example 7 Example 8 Example 9 Example 10 Comparative example 4
Fucoxanthin 0.05% 0.05% 0.05% 0.05% 0.05% 0.05%
Caprylic capric acid glyceride 2% 2% 2% 2% 2% 2%
Phospholipid 0.05% 0.05% 0.05% 0.05% 0.05% 0.05%
Vitamin E 0.025% 0.05% 0.1% 0.3% 0.6% 1.2%
Fatty acid esters of mono-and diglycerides 0.1% 0.1% 0.1% 0.1% 0.1% 0.1%
Acacia gum 15% 15% 15% 15% 15% 15%
Purified water 82.775% 82.75% 82.7% 82. 5% 82.2% 81.6%
Appearance of emulsion - - - - - -
Retention rate 41.0% 40.6% 44.1% 60.60% 40.30% 25.70%
The emulsions prepared in examples 6-10 were uniform in appearance, did not delaminate, and had significantly improved fucoxanthin retention, up to 60%. The emulsion prepared according to the components and contents of comparative example 4 has a low retention of fucoxanthin. The ratio of the fatty acid ester of mono-di-glycerin to vitamin E obtained in the combination examples 2 to 10 is in the range of 0.025-0.2:0.025-0.6, and an emulsion which is stable, does not delaminate and has a high retention of fucoxanthin can be obtained.
Examples 1, 11& comparative examples 5, 6
Formulation of Comparative example 5 Example 1 Example 11 Comparative example 6
Fucoxanthin 0.05% 0.05% 0.05% 0.05%
Caprylic capric acid glyceride 2% 2% 2% 2%
Phospholipid / 0.05% 0.075% 0.1%
Vitamin E 0.15% 0.15% 0.15% 0.15%
Fatty acid esters of mono-and diglycerides 0.1% 0.1% 0.1% 0.1%
Acacia gum 15% 15% 15% 15%
Purified water 82.7% 82.65% 82.625% 82.6%
Appearance of emulsion +++ - - +
Retention rate / 47.1% 46.8% /
It should be noted that, example 1 herein is not different from example 1 shown above, but is provided herein for comparison purposes only.
The emulsion prepared in comparative example 5 was significantly floated and layered, with fine black particles on the liquid surface; the emulsion prepared in comparative example 6 was slightly floated and layered. The emulsions prepared in examples 1 and 11 were homogeneous, non-layered, and had fucoxanthin retention of 47.1% and 46.8%, respectively. Therefore, the content of the phospholipid is in the range of 0.05-0.075%, and the emulsion with high fucoxanthin retention rate and stability and no layering can be obtained.
Examples 12 to 15
Formulation of Example 12 Example 13 Example 14 Example 15
Fucoxanthin 0.05% 0.05% 0.05% 0.05%
Caprylic capric acid glyceride 2% 2% 2% 2%
Phospholipid 0.05% 0.05% 0.05% 0.05%
Vitamin E 0.3% 0.3% 0.3% 0.3%
Sucrose esters 0.15% / / /
Beeswax (Cera flava) / 0.15% / /
Palm hard ester / / 0.15% /
Distillation of glyceryl monostearate / / / 0.15%
Acacia gum 15% 15% 15% 15%
Purified water 82.45% 82.45% 82.45% 82.45%
Appearance of emulsion - - - -
Retention rate 61.70% 59.10% 57.90% 60.10%
The emulsions prepared in examples 12-15 were homogeneous and non-layered, and the retention of fucoxanthin was significantly improved. Solid oil such as sucrose ester, cera flava, palm hard ester, distilled glyceryl monostearate can replace mono-and diglyceride fatty acid esters, and can be combined with vitamin E to significantly improve stability of fucoxanthin.
Examples 16 to 17
Formulation of Example 16 Example 17
Fucoxanthin 0.05% 0. 5%
Caprylic capric acid glyceride 2% 2%
Phospholipid 0.05% 0.05%
Vitamin E 0.15% 0.15%
Fatty acid esters of mono-and diglycerides 0.1% 0.1%
OSA starch 15% /
Acacia gum / 15%
Purified water 82.65% 82.2%
Appearance of emulsion - -
Retention rate 47.7% 49.3%
Example 16 produced an emulsion that was homogeneous, non-layering, and had a fucoxanthin retention of 47.7%; the use of OSA starch gives an emulsion with high fucoxanthin retention and which is stable and does not delaminate.
The emulsion prepared in example 17 was homogeneous, non-layering and had a fucoxanthin retention of 49.3%.
Examples 18 to 19& comparative examples 7 to 8
Formulation of Comparative example 7 Example 18 Comparative example 8 Example 19
Lutein ester 0.05% 0.05% / /
Astaxanthin / / 0.05% 0.05%
Caprylic capric acid glyceride 2% 2% 2% 2%
Phospholipid 0.05% 0.05% 0.05% 0.05%
Vitamin E 0.3% 0.3% 0.3% 0.3%
Fatty acid esters of mono-and diglycerides / 0.15% / 0.15%
Acacia gum 15% 15% 15% 15%
Purified water 82.6% 82.45% 82.6% 82.45%
Appearance of emulsion - - - -
Retention rate 43.70% 70.80% 67.90% 95.80%
Examples 18, 19, comparative examples 7-8 produced emulsions that were homogeneous and non-layered. The combination of vitamin E and the mono-diglyceride fatty acid ester can play a synergistic role in improving the stability of lutein ester and astaxanthin.
Although certain features of the invention have been illustrated and described herein, many modifications, substitutions, changes, and equivalents will now occur to those skilled in the art. It is, therefore, to be understood that the appended claims are intended to cover all such modifications and changes as fall within the true spirit of the invention.

Claims (2)

1. An emulsified composition comprising the following components:
(A) A low fat-soluble substance;
(B) A phospholipid;
(C) Vitamin E;
(D) Solid fats and oils selected from beeswax, palm hard ester, distilled glyceryl monostearate and mono-, di-glycerin fatty acid ester;
(E) A liquid oil, wherein the liquid oil is caprylic/capric glyceride; and
(F) An emulsifying agent selected from the group consisting of acacia and OSA starch,
Wherein the phospholipid is 0.05 to 0.075 parts by weight, the solid oil is 0.025 to 0.2 parts by weight, the vitamin E is 0.025 to 0.6 parts by weight, the low-fat-soluble substance is 0.05 to 0.5 parts by weight, the liquid oil is 0.1 to 4 parts by weight, and the emulsifier is 9 to 15 parts by weight, based on 100 parts by weight of the total weight of the emulsion composition,
The emulsion is prepared by the following method:
(1) Uniformly mixing the formula amounts of (A), (B), (C), (D) and (E) in a water bath at 70-90 ℃ for 10min to obtain an oil phase;
(2) Dissolving the formula amount of (F) in the formula amount of purified water to obtain a water phase;
(3) Adding the oil phase into the water phase, shearing at high speed, and rotating at 6000-12000rpm for 2-7min to obtain colostrum;
(4) Homogenizing the primary emulsion under 400-500bar for 2-4 times to obtain emulsion.
2. A product comprising the emulsified composition of claim 1.
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