EP0333548B1 - Stable aqueous emulsions of essential oils - Google Patents
Stable aqueous emulsions of essential oils Download PDFInfo
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- EP0333548B1 EP0333548B1 EP89400593A EP89400593A EP0333548B1 EP 0333548 B1 EP0333548 B1 EP 0333548B1 EP 89400593 A EP89400593 A EP 89400593A EP 89400593 A EP89400593 A EP 89400593A EP 0333548 B1 EP0333548 B1 EP 0333548B1
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- essential oil
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
Definitions
- the present invention relates to stable aqueous emulsions of essential oils which can be used in particular for the preparation of flavoring concentrates for food products, in particular non-alcoholic drinks and confectionery or concentrates for cosmetics.
- sucroglycerides or sucroesters it is known to use sucroglycerides or sucroesters to prepare aqueous emulsions of essential oils.
- aqueous emulsions which may contain up to 15 to 20% of essential oils and a fluid mixture of sucroglycerides and of a fluid rapeseed oil for example ( sucroglyceride / fluid oil weight ratio of 30/70 to 50/50) in an amount expressed as sucroglycerides representing from 40 to 60% of the weight of the essential oil; sufficient water is present to complete the emulsion to 100% by weight.
- Czech patent n ° 188.576 relates to food perfume powders prepared from an aqueous emulsion of lemon oil for example, obtained using a sucroester or a monoglyceride and carboxymethylcellulose as stabilizer.
- the amount of monoglyceride or sucroester used corresponds to approximately 50% of the weight of oil.
- Such emulsions have the major drawback of requiring the presence of too large a quantity of sucroglycerides or of sucroesters.
- Patent FR-A-2 483 455 describes stable emulsions of essential oils comprising at least essential oils, an emulsifying agent such as a sucroglyceride and water.
- these emulsions also contain a vegetable gum such as gum arabic in particular.
- a vegetable gum such as gum arabic in particular.
- the quantity of vegetable gum necessary to obtain good stability of these emulsions is very large.
- essential oils means mixtures of various more or less volatile products derived from plant species by an appropriate physical process such as distillation carried out in a stream of water vapor, enfleurage, maceration, solvent extraction and expression. They are also called “essences”.
- essential oils we can cite: the essence of angelica roots, the essence of anise, the essence of cinnamon, the essence of lemongrass, the essence of coriander, the essence of garlic, onion essence, bitter almond essence, juniper essence, ginger essence and all citrus essences like lemons, tangerines, oranges, grapefruits, etc. ..
- sucrose denotes the mixture of products obtained by transesterification of sucrose and natural or synthetic triglycerides; this mixture contains monoglycerides, diglycerides, unaltered triglycerides (in small quantities), monoesters and diesters of sucrose.
- triglyceride means one or more triglycerides of saturated or unsaturated aliphatic fatty acids having at least 12 atoms, preferably 14 to 20 carbon atoms.
- triglyceride obtained by reaction of glycerol and fatty acids but it is more advantageous for economic reasons to use natural triglycerides which are mixtures.
- triglycerides suitable for the invention examples that may be mentioned include lard, tallow, peanut oil, butter oil, cotton seed oil, linseed oil, coconut oil, olive oil, palm oil, grape seed oil, fish oil, soybean oil, castor oil, oil copra.
- fatty acid triglycerides containing no more than one double bond are used and if necessary, they are subjected to hydrogenation in order to reduce the number of unsaturations.
- palm sugar, lard, coconut oil, tallow sugar are preferably used. They are in the form of more or less consistent pasta and differ commercially by their melting point:
- palm oil sucroglycerides are chosen.
- sucroglycerides can also be in powdered form by placing on a support such as skim milk, whey, sucrose, maltodextrin, starch, polysaccharides ...
- sucrose monoesters and diesters obtained by the action of sucrose on a fatty acid which may contain from 12 to 20 carbon atoms (of the same type as that used to prepare sucroglycerides) or else by separation with within the mixture (called “sucroglycerides”) resulting from the transterification of sucrose and natural or synthetic triglycerides.
- the sucroesters can be in pasty form or in pulverulent form by placing on a support of the same type as those mentioned above concerning the sucroglycerides.
- the stable emulsions of essential oils which are the subject of the invention can be prepared by various methods.
- a first method of preparation consists in dispersing the sucroglyceride or the sucroester in water at a temperature of the order of 20 to 60 ° C., adding the xanthan gum with stirring until a solution is obtained and then dispersing the essential oil in the aqueous mixture by homogenization.
- Stable aqueous emulsions of essential oils can be used for the preparation of food flavoring concentrates (soft drinks, confectionery) or concentrates for cosmetics.
- sucroglyceride or the sucroester is dissolved in water at 80 ° C. with stirring at 700 rpm.
- the xanthan gum is then poured in rain; stirring is left for 15 minutes at 700 revolutions / minute.
- the solution obtained is kept for at least 2 hours at room temperature.
- sucroglyceride or the sucroester is dissolved in water, at 80 ° C. with stirring at 700 rpm; stirring is still maintained for 15 minutes at 700 revolutions / minute.
- the solution formed is left to stand at room temperature for at least 2 hours.
- Orange essential oil is added to the sucroglyceride or sucroester solution with shaking with ULTRA TURRAX T45N.
- the xanthan gum solution is introduced into the mixture of essential oil and sucroglyceride or sucroester, then the whole is homogenized for 40 seconds with ULTRA TURRAX T45N at maximum speed.
- the prepared emulsions are stored at different temperatures (ambient, 4 ° C and 50 ° C) in 100 ml graduated cylinders.
- Emulsions are considered stable when the code assigned to them is 1 or 2.
- Orange essential oil emulsions are prepared according to procedure No. 1 or No. 2.
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- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
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- Colloid Chemistry (AREA)
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Abstract
Description
La présente invention a pour objet des émulsions aqueuses stables d'huiles essentielles pouvant être utilisées notamment pour la préparation de concentrats d'aromatisation de produits alimentaires, en particulier de boissons sans alcools et de confiseries ou de concentrats pour cosmétiques.The present invention relates to stable aqueous emulsions of essential oils which can be used in particular for the preparation of flavoring concentrates for food products, in particular non-alcoholic drinks and confectionery or concentrates for cosmetics.
Il est connu d'utiliser des sucroglycérides ou des sucroesters pour préparer des émulsions aqueuses d'huiles essentielles.It is known to use sucroglycerides or sucroesters to prepare aqueous emulsions of essential oils.
On peut citer par exemple le brevet français publié sous le numéro 2.523.134 décrivant des émulsions aqueuses stables pouvant contenir jusqu'à 15 à 20 % d'huiles essentielles et un mélange fluide de sucroglycérides et d'une huile fluide de colza par exemple (rapport pondéral sucroglycéride / huile fluide de 30/70 à 50/50) en une quantité exprimée en sucroglycérides représentant de 40 à 60 % du poids de l'huile essentielle ; l'eau est présente en quantité suffisante pour compléter l'émulsion à 100 % en poids.Mention may be made, for example, of the French patent published under the number 2.523.134 describing stable aqueous emulsions which may contain up to 15 to 20% of essential oils and a fluid mixture of sucroglycerides and of a fluid rapeseed oil for example ( sucroglyceride / fluid oil weight ratio of 30/70 to 50/50) in an amount expressed as sucroglycerides representing from 40 to 60% of the weight of the essential oil; sufficient water is present to complete the emulsion to 100% by weight.
Le brevet tchèque n° 188.576 vise des poudres de parfums alimentaires préparées à partir d'une émulsion aqueuse d'huile de citron par exemple, obtenue à l'aide d'un sucroester ou d'un monoglycéride et de carboxyméthylcellulose comme stabilisant. La quantité de monoglycéride ou sucroester mise en oeuvre correspond à environ 50 % du poids d'huile.Czech patent n ° 188.576 relates to food perfume powders prepared from an aqueous emulsion of lemon oil for example, obtained using a sucroester or a monoglyceride and carboxymethylcellulose as stabilizer. The amount of monoglyceride or sucroester used corresponds to approximately 50% of the weight of oil.
De telles émulsions présentent l'inconvénient majeur de nécessiter la présence d'une quantité trop importante de sucroglycérides ou de sucroesters.Such emulsions have the major drawback of requiring the presence of too large a quantity of sucroglycerides or of sucroesters.
Le brevet FR-A-2 483 455 décrit des émulsions stables d'huiles essentielles comportant au moins des huiles essentielles, un agent émulsifiant tel qu'un sucroglycéride et de l'eau. De manière préférentielle ces émulsions contiennent également une gomme végétale telle que la gomme arabique notamment. Cependant la quantité de gomme végétale nécessaire pour obtenir une bonne stabilité de ces émulsions est très importante.Patent FR-A-2 483 455 describes stable emulsions of essential oils comprising at least essential oils, an emulsifying agent such as a sucroglyceride and water. Preferably, these emulsions also contain a vegetable gum such as gum arabic in particular. However, the quantity of vegetable gum necessary to obtain good stability of these emulsions is very large.
Les émulsions aqueuses stables d'huiles essentielles faisant l'objet de l'invention sont caractérisées en ce qu'elles sont constituées de :
- 1 à 45 parties en poids, de préférence de 1 à 20 parties en poids d'une huile essentielle
- 0,01 à 1 partie en poids, de préférence de 0,015 à 0,5 partie en poids et tout particulièrement de 0,03 à 0,3 partie en poids d'un émulsifiant non-ionique choisi parmi les sucroglycérides et les sucroesters
- 0,2 à 1,5 partie en poids, de préférence de 0,25 à 1 partie en poids de gomme xanthane
- et du complément à 100 parties en poids d'eau,
- 1 to 45 parts by weight, preferably 1 to 20 parts by weight of an essential oil
- 0.01 to 1 part by weight, preferably from 0.015 to 0.5 part by weight and very particularly from 0.03 to 0.3 part by weight of a nonionic emulsifier chosen from sucroglycerides and sucroesters
- 0.2 to 1.5 parts by weight, preferably 0.25 to 1 parts by weight of xanthan gum
- and the complement to 100 parts by weight of water,
On entend par "huiles essentielles", des mélanges de divers produits plus ou moins volatils issus d'espèces végétales par un procédé physique approprié tel que la distillation effectuée dans un courant de vapeur d'eau, l'enfleurage, la macération, l'extraction aux solvants et l'expression. On les appelle également "essences".The term "essential oils" means mixtures of various more or less volatile products derived from plant species by an appropriate physical process such as distillation carried out in a stream of water vapor, enfleurage, maceration, solvent extraction and expression. They are also called "essences".
Comme exemples d'huiles essentielles, on peut citer : l'essence de racines d'angélique, l'essence d'anis, l'essence de cannelle, l'essence de citronnelle, l'essence de coriandre, l'essence d'ail, l'essence d'oignon, l'essence d'amande amère, l'essence de genièvre, l'essence de gingembre et toutes les essences d'agrumes comme les citrons, les mandarines, les oranges, les pamplemouses, etc...As examples of essential oils, we can cite: the essence of angelica roots, the essence of anise, the essence of cinnamon, the essence of lemongrass, the essence of coriander, the essence of garlic, onion essence, bitter almond essence, juniper essence, ginger essence and all citrus essences like lemons, tangerines, oranges, grapefruits, etc. ..
Il est connu que par le terme "sucroglycérides", on désigne le mélange de produits obtenus par transesterification du saccharose et de triglycérides naturels ou de synthèse ; ce mélange contient des monoglycérides, des diglycérides, des triglycérides inaltérés (en faibles quantités), des monoesters et des diesters de saccharose.It is known that the term "sucroglycerides" denotes the mixture of products obtained by transesterification of sucrose and natural or synthetic triglycerides; this mixture contains monoglycerides, diglycerides, unaltered triglycerides (in small quantities), monoesters and diesters of sucrose.
Par triglycéride, on entend un ou plusieurs triglycérides d'acides gras aliphatiques saturés ou insaturés ayant au moins 12 atomes de préférence 14 à 20 atomes de carbone. On peut évidemment partir d'un triglycéride de synthèse obtenu par réaction du glycérol et d'acides gras mais il est plus intéressant pour des raisons économiques de faire appel aux triglycérides naturels qui sont des mélanges.The term “triglyceride” means one or more triglycerides of saturated or unsaturated aliphatic fatty acids having at least 12 atoms, preferably 14 to 20 carbon atoms. One can obviously start from a synthetic triglyceride obtained by reaction of glycerol and fatty acids but it is more advantageous for economic reasons to use natural triglycerides which are mixtures.
Comme triglycérides convenant à l'invention, on peut citer à titre d'exemples, le saindoux, le suif, l'huile d'arachide, l'huile de beurre, l'huile de graines de coton, l'huile de lin, l'huile de noix de coco, l'huile d'olive, l'huile de palme, l'huile de pépins de raisin, l'huile de poisson, l'huile de soja, l'huile de ricin, l'huile de coprah.As triglycerides suitable for the invention, examples that may be mentioned include lard, tallow, peanut oil, butter oil, cotton seed oil, linseed oil, coconut oil, olive oil, palm oil, grape seed oil, fish oil, soybean oil, castor oil, oil copra.
D'une manière préférentielle, on utilise des triglycérides d'acides gras ne contenant pas plus d'une double liaison et si nécessaire, on les soumet à une hydrogénation afin de réduire le nombre d'insaturations.Preferably, fatty acid triglycerides containing no more than one double bond are used and if necessary, they are subjected to hydrogenation in order to reduce the number of unsaturations.
Ainsi, on emploie préférentiellement les sucroglycérides d'huile de palme, de saindoux, d'huile de coprah, de suif. Ils se présentent sous forme de pâtes plus ou moins consistantes et se différencient commercialement par leur point de fusion :
Encore plus préférentiellement, on choisit les sucroglycérides d'huile de palme.Even more preferably, the palm oil sucroglycerides are chosen.
Les sucroglycérides peuvent également se présenter sous forme pulvérulente par mise sur un support tel que lait écrémé, lactosérum, saccharose, maltodextrine, amidon, polysaccharides ...The sucroglycerides can also be in powdered form by placing on a support such as skim milk, whey, sucrose, maltodextrin, starch, polysaccharides ...
Par "sucroesters", on entend les monoesters et diesters de saccharose obtenus par action du saccharose sur un acide gras pouvant contenir de 12 à 20 atomes de carbone (du même type que celui mis en oeuvre pour préparer des sucroglycérides) ou bien par séparation au sein du mélange (appelé "sucroglycérides") résultant de la transtérification du saccharose et de triglycérides naturels ou de synthèse.By "sucroesters" is meant the sucrose monoesters and diesters obtained by the action of sucrose on a fatty acid which may contain from 12 to 20 carbon atoms (of the same type as that used to prepare sucroglycerides) or else by separation with within the mixture (called "sucroglycerides") resulting from the transterification of sucrose and natural or synthetic triglycerides.
Les sucroesters peuvent se présenter sous forme pâteuse ou sous forme pulvérulente par mise sur support du même type que ceux cités plus haut concernant les sucroglycérides.The sucroesters can be in pasty form or in pulverulent form by placing on a support of the same type as those mentioned above concerning the sucroglycerides.
Les émulsions stables d'huiles essentielles faisant l'objet de l'invention peuvent être préparées par différents procédés.The stable emulsions of essential oils which are the subject of the invention can be prepared by various methods.
Un premier mode de préparation consiste à disperser le sucroglycéride ou le sucroester dans de l'eau à une température de l'ordre de 20 à 60° C, à ajouter la gomme xanthane sous agitation jusqu'à obtenir une solution puis à disperser l'huile essentielle dans le mélange aqueux par homogénéisation.A first method of preparation consists in dispersing the sucroglyceride or the sucroester in water at a temperature of the order of 20 to 60 ° C., adding the xanthan gum with stirring until a solution is obtained and then dispersing the essential oil in the aqueous mixture by homogenization.
Un deuxième mode considéré comme préférentiel consiste
- d'une part à disperser le sucroglycéride ou le sucroester dans de l'eau à une température de l'ordre de 20 à 60° C puis à y disperser l'huile essentielle par homogénéisation
- d'autre part, à préparer une solution aqueuse de gomme xanthane à une température de l'ordre de 20 à 60° C
- à introduire la solution de gomme xanthane obtenue dans la dispersion de sucroglycéride ou sucroester et d'huile essentielle
- puis à homogénéiser.
- on the one hand to disperse the sucroglyceride or the sucroester in water at a temperature of the order of 20 to 60 ° C. and then to disperse the essential oil therein by homogenization
- on the other hand, to prepare an aqueous solution of xanthan gum at a temperature of the order of 20 to 60 ° C.
- to introduce the xanthan gum solution obtained in the dispersion of sucroglyceride or sucroester and essential oil
- then homogenize.
Les émulsions aqueuses stables d'huiles essentielles peuvent être utilisées pour la préparation de concentrats d'aromatisation de produits alimentaires (boissons sans alcools, confiserie) ou de concentrats pour cosmétiques.Stable aqueous emulsions of essential oils can be used for the preparation of food flavoring concentrates (soft drinks, confectionery) or concentrates for cosmetics.
Les exemples suivants sont donnés à titre indicatif et ne peuvent être considérés comme une limite du domaine et de l'esprit de l'invention.The following examples are given for information only and cannot be considered as limiting the scope and spirit of the invention.
Dans un bécher de 800 ml, on dissout le sucroglycéride ou le sucroester dans de l'eau, à 80° C sous agitation à 700 tours / minute.In a 800 ml beaker, the sucroglyceride or the sucroester is dissolved in water at 80 ° C. with stirring at 700 rpm.
La gomme xanthane est ensuite versée en pluie ; l'agitation est laissée pendant 15 minutes à 700 tours / minute. La solution obtenue est conservée pendant au moins 2 heures à température ambiante.The xanthan gum is then poured in rain; stirring is left for 15 minutes at 700 revolutions / minute. The solution obtained is kept for at least 2 hours at room temperature.
On ajoute de l'huile essentielle d'orange à la solution obtenue, sous agitation à l'ULTRA TURRAX T45N (distribué par LABO-MODERNE) puis l'ensemble est homogénéisé pendant 40 secondes à la vitesse maximale.Orange essential oil is added to the solution obtained, with stirring with ULTRA TURRAX T45N (distributed by LABO-MODERNE) then the whole is homogenized for 40 seconds at maximum speed.
Dans un bécher de 800 ml, on dissout le sucroglycéride ou le sucroester dans de l'eau, à 80° C sous agitation à 700 tours / minute ; l'agitation est encore maintenue pendant 15 minutes à 700 tours / minutes.In a 800 ml beaker, the sucroglyceride or the sucroester is dissolved in water, at 80 ° C. with stirring at 700 rpm; stirring is still maintained for 15 minutes at 700 revolutions / minute.
Dans un bécher de 500 ml, on verse en pluie de la gomme xanthane dans de l'eau à 80° C sous agitation à 700 tours minute ; l'agitation est encore maintenue pendant 15 minutes à 700 tours / minute.In a 500 ml beaker, poured rain xanthan gum in water at 80 ° C with stirring at 700 rpm; stirring is still maintained for 15 minutes at 700 revolutions / minute.
La solution formée est laissée reposer à température ambiante pendant au moins 2 heures.The solution formed is left to stand at room temperature for at least 2 hours.
L'huile essentielle d'orange est ajoutée à la solution de sucroglycéride ou de sucroester sous agitation à l'ULTRA TURRAX T45N.Orange essential oil is added to the sucroglyceride or sucroester solution with shaking with ULTRA TURRAX T45N.
Après réhomogénéisation, la solution de gomme xanthane est introduite dans le mélange d'huile essentielle et de sucroglycéride ou sucroester, puis l'ensemble est homogénéisé pendant 40 secondes à l'ULTRA TURRAX T45N à la vitesse maximale.After rehomogenization, the xanthan gum solution is introduced into the mixture of essential oil and sucroglyceride or sucroester, then the whole is homogenized for 40 seconds with ULTRA TURRAX T45N at maximum speed.
Les émulsions préparées sont stockées à différentes températures (ambiante, 4° C et 50° C) dans des éprouvettes graduées de 100 ml.The prepared emulsions are stored at different temperatures (ambient, 4 ° C and 50 ° C) in 100 ml graduated cylinders.
Leur aspect est examiné après 1 jour, 6 jours et 14 jours de stockage (J + 1 ; J + 6 ; J + 14).Their appearance is examined after 1 day, 6 days and 14 days of storage (D + 1; D + 6; D + 14).
Les codes suivants sont affectés :
- 1 émulsions stables ou présentant un léger anneau crémeux en surface dù à une faible agrégation des globules gras.
- 2 Apparition de quelques gouttes d'huile à la surface des émulsions, remontée des globules huileux et début de coalescence des globules
- 3 Anneau d'huile à la surface des émulsions
- 4 Présence d'une phase aqueuse au fond de l'éprouvette
- 5 Début de rupture d'émulsion
- 6 Rupture d' émulsion.
- 1 emulsions stable or having a slight creamy ring on the surface due to poor aggregation of fatty globules.
- 2 Appearance of a few drops of oil on the surface of the emulsions, rise of the oily globules and beginning of coalescence of the globules
- 3 Oil ring on the surface of the emulsions
- 4 Presence of an aqueous phase at the bottom of the test piece
- 5 Beginning of emulsion rupture
- 6 Break in emulsion.
On considère les émulsions comme stables lorsque le code qui leur est affecté est 1 ou 2.Emulsions are considered stable when the code assigned to them is 1 or 2.
Les matières premières mises en oeuvre pour réaliser les exemples 1 à 21 sont les suivantes :
- . huile essentielle d'orange
- . gomme xanthane : RHODIGEL commercialisé par Rhône-Poulenc
- . sucroglycéride d'huile de palme de spécifications suivantes :
- sucre combiné 19 ± 2 %
- sucre libre ≦ 1,5 %
- indice d'acide ≦ 8
- indice de saponification 150 ± 10
- densité 0,97 à 66° C
- zone de fusion 50 à 60° C
- . sucroester d'acide palmitique de spécifications suivantes :
- acide stearique / acide palmitique : 30/70
- monoester / di et triesters : 70/30
- zone de fusion 46 à 52°C
- . orange essential oil
- . xanthan gum: RHODIGEL marketed by Rhône-Poulenc
- . palm oil sucroglyceride with the following specifications:
- combined sugar 19 ± 2%
- free sugar ≦ 1.5%
- acid number ≦ 8
- saponification index 150 ± 10
- density 0.97 at 66 ° C
- melting zone 50 to 60 ° C
- . palmitic acid sucroester of the following specifications:
- stearic acid / palmitic acid: 30/70
- monoester / di and triesters: 70/30
- melting zone 46 to 52 ° C
On prépare selon le mode opératoire n° 1 ou n° 2 des émulsions d'huile essentielle d'orange.Orange essential oil emulsions are prepared according to procedure No. 1 or No. 2.
Les quantités des différents constituants ainsi que la stabilité des émulsions obtenues figurent aux tableaux I et II.The amounts of the various constituents and the stability of the emulsions obtained are shown in Tables I and II.
A titre comparatif sont données au tableau III les stabilités de dispersions aqueuses d'huile essentielle d'orange préparées à l'aide de gomme arabique (dispersant le plus utilisé actuellement mais posant des problèmes d'approvisionnement) d'une part et de gomme xanthane seule d'autre part.
Claims (15)
- Stable aqueous emulsions of essential oil characterised in that they comprise:- from 1 to 45 parts by weight of an essential oil- from 0.01 to 1 part by weight of a non-ionic emulsifying agent selected from sucroglycerides and sucroesters- from 0. 2 to 1. 5 part by weight of xanthane gum, and- an amount to make up 100 parts by weight of water, the xanthane gum/essential oil weight ratio being between 0.0066 and 0.5.
- Stable aqueous emulsions of essential oils according to claim 1 characterised in that they comprise:- from 1 to 20 parts by weight of an essential oil- from 0.015 to 0.5 parts by weight of a non-ionic emulsifying agent selected from sucroglycerides and sucroesters- from 0. 25 to 1 part by weight of xanthane gum, and- an amount to make up 100 parts by weight of water, the xanthane gum/essential oil weight ratio being between 0. 0125 and 0. 5.
- Stable aqueous emulsions of essential oil according to claim 1 or claim 2 characterised in that the amount of non-ionic emulsifying agent ranges from 0. 03 to 0. 3 part by weight.
- Stable aqueous emulsions of essential oils according to any one of claims 1 to 3 characterised in that the essential oil is a citrus fruit essence.
- Stable aqueous emulsions of essential oils according to any one of claims 1 to 4 characterised in that the non-ionic emulsifying agent is a seucroglyceride of palm oil, lard, copra or suet.
- Stable aqueous emulsions of essential oils according to any one of claims 1 to 4 characterised in that the non-ionic emulsifying agent is a sucroester of palmitic acid.
- A process for the preparation of stable emulsions of essential oils by dissolving xanthane gum in aqueous dispersion of a non-ionic emulsifying agent selected from sucroglycerides and sucroesters, and dispersing essential oils in the medium prior to or after dissolution of the xanthane gum, the amounts of the different constituents used being as follows:- from 1 to 45 parts by weight of essential oil- from 0.01 to 1 part of non-ionic emulsifying agent- from 0.2 to 1.5 part by weight of xanthane gum, and- an amount to make up 100 parts of water.
- A process according to claim 7 characterised in that it comprises dispersing the sucroglyceride or the sucroester in water at a temperature of the order of from 20 to 650°C, adding the xanthane gum with agitation until a solution is produced and then dispersing the essential oil in the aqueous mixture by homogenisation.
- A process according to claim 7 characterised in that it comprises:- on the hand dispersing the sucroglyceride or the sucroester in water at a temperature of the order of from 20 to 60°C, then dispersing the essential oil therein by homogenisation,- on the other hand preparing an aqueous solution of xanthane gum at a temperature of the order of from 20 to 60°C,- introducing the solution of xanthne gum produced into the dispersion of sucroglyceride or sucroester and essential oil, and- then effecting homogenisation.
- A process according to any one of claims 7 to 9 characterised in that the amounts of the different constituents are as follows:- from 1 to 20 parts by weight of essential oil- from 0.015 to 0.5 part by weight of non-ionic emulsifying agent, and- from 0.25 to 1 part by weight of xanthane gum.
- A process according to any one of claims 7 to 10 characterised in that the amount of non-ionic emulsifying agent ranges from 0.03 to 0.3 part by weight and that of xanthane gum is from 0.3 to 0.5 part.
- A process according to any of claims 7 to 11 characterised in that the essential oil is citrus fruit essence.
- A process according to any one of claims 7 to 12 characterised in that the non-ionic emulsifying agent is a sucroglycerine of palm oil, lard, copra or suet.
- A process according to any one of claims 7 to 13 characterised in that the non-ionic emulsifying agent is a sucroester of palmitic acid.
- Use of the stable aqueous emulsions of essential oils according to claims 1 to 6 for the preparation of flavouring concentrates.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AT89400593T ATE79897T1 (en) | 1988-03-14 | 1989-03-03 | STORABLE AQUEOUS EMULSIONS OF ESSENTIAL OILS. |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR8803264A FR2628339B1 (en) | 1988-03-14 | 1988-03-14 | STABLE AQUEOUS EMULSIONS OF ESSENTIAL OILS |
FR8803264 | 1988-03-14 |
Publications (2)
Publication Number | Publication Date |
---|---|
EP0333548A1 EP0333548A1 (en) | 1989-09-20 |
EP0333548B1 true EP0333548B1 (en) | 1992-08-26 |
Family
ID=9364221
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP89400593A Expired - Lifetime EP0333548B1 (en) | 1988-03-14 | 1989-03-03 | Stable aqueous emulsions of essential oils |
Country Status (14)
Country | Link |
---|---|
EP (1) | EP0333548B1 (en) |
JP (1) | JPH0661456B2 (en) |
AT (1) | ATE79897T1 (en) |
AU (1) | AU609587B2 (en) |
BR (1) | BR8901156A (en) |
CA (1) | CA1341316C (en) |
DE (1) | DE68902557T2 (en) |
DK (1) | DK119389A (en) |
ES (1) | ES2046498T3 (en) |
FR (1) | FR2628339B1 (en) |
GR (1) | GR3006269T3 (en) |
IL (1) | IL89589A0 (en) |
NO (1) | NO891055L (en) |
PT (1) | PT89989B (en) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5525588A (en) * | 1994-09-14 | 1996-06-11 | Elzabeth Arden Co. | Cosmetic composition |
US5705147A (en) * | 1995-09-18 | 1998-01-06 | Stepan Company | Methods and compositions for conditioning skin and hair |
FR2815865B1 (en) | 2000-10-31 | 2003-03-21 | Innovaderm | USE OF A THERAPEUTIC OR COSMETIC COMPOSITION FOR THE TOPICAL TREATMENT OF CELLULITE, AND COMPOSITION COMPRISING THE APPLICATION |
DE102006044447B4 (en) * | 2006-09-14 | 2013-06-20 | Manfred Helms | Gel-like base preparation based on essential oil mixtures for dermal and transdermal application |
FR2944457B1 (en) * | 2009-04-20 | 2011-05-13 | Ecole De Biolog Ind Ebi | PROCESS FOR MANUFACTURING DIRECT AND INDIRECT COLD-INDIRECT OIL-IN-WATER EMULSION WITH LOW AGITATION |
FR2980121B1 (en) * | 2011-09-20 | 2016-01-15 | Oreal | EMULSION OIL IN WATER COMPRISING A HIGH RATE OF VEGETABLE OIL |
Family Cites Families (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS498503A (en) * | 1972-05-13 | 1974-01-25 | ||
LU82495A1 (en) * | 1980-05-30 | 1982-01-20 | M Voisin | NEW PROCESS FOR EMULSION AND STABILIZATION OF ANIS ESSENCES, ANETHOL AND ESSENTIAL OILS OR FATS IN AQUEOUS MEDIA |
FR2523134A1 (en) * | 1982-03-11 | 1983-09-16 | Rhone Poulenc Spec Chim | Liq. compsn. contg. mucro:glyceride and edible oil - useful as emulsifier for food and cosmetic prods. |
JPS59210025A (en) * | 1983-05-13 | 1984-11-28 | Taiyo Kagaku Kk | Production of emulsified composition of medium-chain triglyceride |
FR2563415B1 (en) * | 1984-04-27 | 1988-10-14 | Fauque Co Sarl | PROCESS FOR THE STABILIZATION OF ALCOHOLIC PERFUMES IN CONFITTED FRUITS USED IN FOOD PREPARATIONS AND PRODUCTS OBTAINED |
JPS6131057A (en) * | 1984-07-25 | 1986-02-13 | Fuji Oil Co Ltd | Frothable o/w-type emulsified fat, and filling material prepared therefrom |
JPS6143972A (en) * | 1984-08-07 | 1986-03-03 | Fuji Oil Co Ltd | Foamable oil-in-water type emulsion |
JPH0734713B2 (en) * | 1986-03-17 | 1995-04-19 | 太陽化学株式会社 | Method for producing turbid liquid |
JPH0697973B2 (en) * | 1986-04-15 | 1994-12-07 | 三栄源エフ・エフ・アイ株式会社 | Water-oil type emulsion coloring liquid |
FR2603459B3 (en) * | 1986-09-05 | 1988-11-04 | Etude Rech Dev | ALCOHOLIC PRODUCT FOR FLAVORING FOOD PRODUCTS AND PROCESS FOR ITS PREPARATION |
DE3883273T2 (en) * | 1987-03-26 | 1994-01-27 | Firmenich & Cie | Flavored food or spice. |
-
1988
- 1988-03-14 FR FR8803264A patent/FR2628339B1/en not_active Expired - Lifetime
-
1989
- 1989-03-03 EP EP89400593A patent/EP0333548B1/en not_active Expired - Lifetime
- 1989-03-03 ES ES198989400593T patent/ES2046498T3/en not_active Expired - Lifetime
- 1989-03-03 DE DE8989400593T patent/DE68902557T2/en not_active Expired - Fee Related
- 1989-03-03 AT AT89400593T patent/ATE79897T1/en not_active IP Right Cessation
- 1989-03-13 PT PT89989A patent/PT89989B/en not_active IP Right Cessation
- 1989-03-13 DK DK119389A patent/DK119389A/en not_active Application Discontinuation
- 1989-03-13 AU AU31256/89A patent/AU609587B2/en not_active Expired - Fee Related
- 1989-03-13 BR BR898901156A patent/BR8901156A/en unknown
- 1989-03-13 IL IL89589A patent/IL89589A0/en unknown
- 1989-03-13 NO NO89891055A patent/NO891055L/en unknown
- 1989-03-13 JP JP1058054A patent/JPH0661456B2/en not_active Expired - Fee Related
- 1989-03-13 CA CA000593511A patent/CA1341316C/en not_active Expired - Fee Related
-
1992
- 1992-11-18 GR GR920402627T patent/GR3006269T3/el unknown
Also Published As
Publication number | Publication date |
---|---|
GR3006269T3 (en) | 1993-06-21 |
BR8901156A (en) | 1989-10-31 |
PT89989B (en) | 1994-05-31 |
NO891055L (en) | 1989-09-15 |
FR2628339B1 (en) | 1991-04-26 |
AU609587B2 (en) | 1991-05-02 |
AU3125689A (en) | 1989-09-14 |
CA1341316C (en) | 2001-11-06 |
ATE79897T1 (en) | 1992-09-15 |
ES2046498T3 (en) | 1994-02-01 |
DK119389D0 (en) | 1989-03-13 |
IL89589A0 (en) | 1989-09-10 |
NO891055D0 (en) | 1989-03-13 |
PT89989A (en) | 1989-11-10 |
DE68902557T2 (en) | 1993-03-18 |
JPH0661456B2 (en) | 1994-08-17 |
FR2628339A1 (en) | 1989-09-15 |
DK119389A (en) | 1989-09-15 |
JPH0221939A (en) | 1990-01-24 |
DE68902557D1 (en) | 1992-10-01 |
EP0333548A1 (en) | 1989-09-20 |
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