FR2766737A1 - New water-oil-water multiple emulsions, used in cosmetic and pharmaceutical formulations and agricultural food products - Google Patents
New water-oil-water multiple emulsions, used in cosmetic and pharmaceutical formulations and agricultural food products Download PDFInfo
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- FR2766737A1 FR2766737A1 FR9709825A FR9709825A FR2766737A1 FR 2766737 A1 FR2766737 A1 FR 2766737A1 FR 9709825 A FR9709825 A FR 9709825A FR 9709825 A FR9709825 A FR 9709825A FR 2766737 A1 FR2766737 A1 FR 2766737A1
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- emulsion
- lecithins
- emulsion according
- lipophilic
- hydrophilic
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- 239000000839 emulsion Substances 0.000 title claims abstract description 63
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims description 15
- 239000002537 cosmetic Substances 0.000 title claims description 4
- 239000008194 pharmaceutical composition Substances 0.000 title claims description 3
- 235000013305 food Nutrition 0.000 title description 3
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 37
- 239000000787 lecithin Substances 0.000 claims abstract description 32
- 235000010445 lecithin Nutrition 0.000 claims abstract description 32
- 239000003792 electrolyte Substances 0.000 claims abstract description 7
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 6
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims abstract description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 6
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 6
- 239000002562 thickening agent Substances 0.000 claims abstract description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 4
- 239000008103 glucose Substances 0.000 claims abstract description 4
- 244000215068 Acacia senegal Species 0.000 claims abstract description 3
- 229920001817 Agar Polymers 0.000 claims abstract description 3
- 241000196324 Embryophyta Species 0.000 claims abstract description 3
- 241000206672 Gelidium Species 0.000 claims abstract description 3
- 239000004471 Glycine Substances 0.000 claims abstract description 3
- 229920000084 Gum arabic Polymers 0.000 claims abstract description 3
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims abstract description 3
- 239000000205 acacia gum Substances 0.000 claims abstract description 3
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 3
- 235000010419 agar Nutrition 0.000 claims abstract description 3
- 235000004279 alanine Nutrition 0.000 claims abstract description 3
- 239000001913 cellulose Substances 0.000 claims abstract description 3
- 229920002678 cellulose Polymers 0.000 claims abstract description 3
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims abstract description 3
- 235000019341 magnesium sulphate Nutrition 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims abstract description 3
- 239000011780 sodium chloride Substances 0.000 claims abstract description 3
- 235000000346 sugar Nutrition 0.000 claims abstract description 3
- 150000008163 sugars Chemical class 0.000 claims abstract description 3
- 235000001014 amino acid Nutrition 0.000 claims abstract 2
- 150000001413 amino acids Chemical class 0.000 claims abstract 2
- 239000000203 mixture Substances 0.000 claims description 14
- 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 11
- 238000009472 formulation Methods 0.000 claims description 11
- 229940067606 lecithin Drugs 0.000 claims description 11
- 239000003921 oil Substances 0.000 claims description 9
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 235000003222 Helianthus annuus Nutrition 0.000 claims description 4
- 244000020551 Helianthus annuus Species 0.000 claims description 4
- -1 respectively Chemical class 0.000 claims description 4
- 239000008347 soybean phospholipid Substances 0.000 claims description 4
- 239000000654 additive Substances 0.000 claims description 3
- 150000003863 ammonium salts Chemical class 0.000 claims description 3
- 239000000470 constituent Substances 0.000 claims description 3
- 235000007319 Avena orientalis Nutrition 0.000 claims description 2
- 241000209763 Avena sativa Species 0.000 claims description 2
- 235000007558 Avena sp Nutrition 0.000 claims description 2
- 240000002791 Brassica napus Species 0.000 claims description 2
- 235000004977 Brassica sinapistrum Nutrition 0.000 claims description 2
- 244000303965 Cyamopsis psoralioides Species 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- 239000012928 buffer substance Substances 0.000 claims 2
- 244000007835 Cyamopsis tetragonoloba Species 0.000 abstract 1
- 239000002569 water oil cream Substances 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 8
- 238000000034 method Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- AEMRFAOFKBGASW-UHFFFAOYSA-N Glycolic acid Chemical compound OCC(O)=O AEMRFAOFKBGASW-UHFFFAOYSA-N 0.000 description 2
- 239000008346 aqueous phase Substances 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 150000003904 phospholipids Chemical class 0.000 description 2
- HIQIXEFWDLTDED-UHFFFAOYSA-N 4-hydroxy-1-piperidin-4-ylpyrrolidin-2-one Chemical compound O=C1CC(O)CN1C1CCNCC1 HIQIXEFWDLTDED-UHFFFAOYSA-N 0.000 description 1
- GHXZTYHSJHQHIJ-UHFFFAOYSA-N Chlorhexidine Chemical class C=1C=C(Cl)C=CC=1NC(N)=NC(N)=NCCCCCCN=C(N)N=C(N)NC1=CC=C(Cl)C=C1 GHXZTYHSJHQHIJ-UHFFFAOYSA-N 0.000 description 1
- LVGKNOAMLMIIKO-UHFFFAOYSA-N Elaidinsaeure-aethylester Natural products CCCCCCCCC=CCCCCCCCC(=O)OCC LVGKNOAMLMIIKO-UHFFFAOYSA-N 0.000 description 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 229930183167 cerebroside Natural products 0.000 description 1
- 150000001784 cerebrosides Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- LVGKNOAMLMIIKO-QXMHVHEDSA-N ethyl oleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC LVGKNOAMLMIIKO-QXMHVHEDSA-N 0.000 description 1
- 229940093471 ethyl oleate Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002502 liposome Substances 0.000 description 1
- 235000014611 low fat mayonnaise Nutrition 0.000 description 1
- 229940057917 medium chain triglycerides Drugs 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 1
- 150000003905 phosphatidylinositols Chemical class 0.000 description 1
- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229940005741 sunflower lecithin Drugs 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09K—MATERIALS FOR MISCELLANEOUS APPLICATIONS, NOT PROVIDED FOR ELSEWHERE
- C09K23/00—Use of substances as emulsifying, wetting, dispersing, or foam-producing agents
- C09K23/14—Derivatives of phosphoric acid
-
- 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
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J7/00—Phosphatide compositions for foodstuffs, e.g. lecithin
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
- A61K8/04—Dispersions; Emulsions
- A61K8/06—Emulsions
- A61K8/066—Multiple emulsions, e.g. water-in-oil-in-water
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/10—Dispersions; Emulsions
- A61K9/107—Emulsions ; Emulsion preconcentrates; Micelles
- A61K9/113—Multiple emulsions, e.g. oil-in-water-in-oil
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
Abstract
Description
Emulsions multiples et leurs applications
L'invention se rapporte à des émulsions multiples
H/L/H, c'est-à-dire eau/huile/eau.Multiple emulsions and their applications
The invention relates to multiple emulsions
H / L / H, that is water / oil / water.
Les émulsions multiples H/L/H sont constituées par une émulsion primaire formée de microglobules aqueux dispersés au sein d'un globule huileux. Les globules huileux sont à leur tour dispersés au sein d'une phase aqueuse externe. Il s'agit donc de systèmes présentant deux interfaces, ce qui nécessite pour leur formulation deux émulsionnants : un émulsionnant lipophile qui se positionne à la première interface eau/huile entre les globules d'eau interne et la phase huileuse, et un émulsionnant hydrophile qui se place à la seconde interface huile/eau entre les globules huileux et la phase aqueuse externe. The multiple H / L / H emulsions consist of a primary emulsion formed of aqueous microglobules dispersed within an oily globule. The oily globules are in turn dispersed within an external aqueous phase. It is therefore a question of systems having two interfaces, which requires for their formulation two emulsifiers: a lipophilic emulsifier which is positioned at the first water / oil interface between the globules of internal water and the oily phase, and a hydrophilic emulsifier which is placed at the second oil / water interface between the oily globules and the external aqueous phase.
Certaines applications industrielles de telles émulsions comme en agro-alimentaire et dans le domaine cosmétique se sont heurtées au problème d'une agressivité et le cas échéant d'une toxicité de leurs émulsionnants. Certain industrial applications of such emulsions as in the food industry and in the cosmetics field have encountered the problem of aggressiveness and, where appropriate, toxicity of their emulsifiers.
Les inventeurs ont donc cherché à élaborer des émulsions de grande stabilité, avec des émulsionnants présentant une parfaite tolérance. Ce but est atteint, conformément à l'invention, en utilisant les deux types d'émulsionnants hydrophile et lipophile, mais élaborés, en tant que constituant essentiel, à partir d'un seul type de produit. The inventors have therefore sought to develop emulsions of high stability, with emulsifiers with perfect tolerance. This object is achieved, according to the invention, by using both types of hydrophilic and lipophilic emulsifiers, but elaborated as an essential constituent from a single type of product.
L'invention vise donc de nouvelles émulsions multiples élaborées avec des émulsionnants permettant leur utilisation, sans aucun effet secondaire, en cosmétologie, en pharmacie et également dans le domaine agro-alimentaire. The invention therefore aims at new multiple emulsions developed with emulsifiers allowing their use, without any side effects, in cosmetology, pharmacy and also in the agri-food field.
Ces émulsions sont caractérisées en ce qu'elles sont élaborées à partir d'émulsionnants lipophiles d'une part et d'émulsionnants hydrophiles d'autre part, ces deux émulsionnants étant essentiellement des lécithines d'origine végétale et/ou des lécithines de synthèse ou des lécithines fractionnées. Selon une disposition particulièrement préférée de l'invention les émulsions renferment exclusivement de telles lécithines comme émulsionnants lipophiles et comme émulsionnants hydrophiles. These emulsions are characterized in that they are prepared from lipophilic emulsifiers on the one hand and from hydrophilic emulsifiers on the other hand, these two emulsifiers being essentially lecithins of plant origin and / or synthetic lecithins or fractionated lecithins. According to a particularly preferred arrangement of the invention, the emulsions contain exclusively such lecithins as lipophilic emulsifiers and as hydrophilic emulsifiers.
On rappelle que les lécithines sont considérées comme constituées d'un mélange de différents phospholipides ou phosphatides. Ce terme comprend également, entre autres, les lysophospholipides, les lysolécithines, les cérébrosides, les sphingophospholipides et autres dérivés couramment utilisés dans les liposomes. On désigne également par ce terme un seul phospholipide, par exemple la phosphatidylcholine ou le phosphatidylinositol. It is recalled that the lecithins are considered to consist of a mixture of different phospholipids or phosphatides. This term also includes, inter alia, lysophospholipids, lysolecithins, cerebrosides, sphingophospholipids and other derivatives commonly used in liposomes. This term also refers to a single phospholipid, for example phosphatidylcholine or phosphatidylinositol.
Ainsi, dans la description et les revendications, on désignera par "lécithine" aussi bien des mélanges qu'un seul composé. Thus, in the description and claims, "lecithin" will be referred to as mixtures as well as a single compound.
Les lécithines lipophiles et hydrophiles utilisées, correspondent à des produits qui proviennent d'une même source ou de sources différentes, mais présentent des propriétés distinctes. Ainsi leur HLB, tel qu'évalué classiquement, est de l'ordre de 2 à 6 environ pour les émulsionnants lipophiles et supérieur à 8 environ pour les émulsionnants hydrophiles. The lipophilic and hydrophilic lecithins used, correspond to products that come from the same source or from different sources, but have distinct properties. Thus, their HLB, as conventionally evaluated, is of the order of 2 to about 6 for lipophilic emulsifiers and greater than about 8 for hydrophilic emulsifiers.
Les lécithines hydrophiles et les lécithines lipophiles des émulsions de l'invention sont avantageusement d'origine végétale, notamment de soja, colza, tournesol, avoine ou lait. The hydrophilic lecithins and the lipophilic lecithins of the emulsions of the invention are advantageously of vegetable origin, in particular of soya bean, rapeseed, sunflower, oat or milk.
Il peut s'agir encore de lécithines de synthèse ou de lécithines fractionnées, c'est-à-dire enrichies en un constituant. It may still be synthetic lecithins or fractionated lecithins, that is to say enriched in one component.
Ces lécithines peuvent être chimiquement ou enzymatiquement modifiées, par exemple hydroxylées, hydrogénées ou glycosylées. These lecithins may be chemically or enzymatically modified, for example hydroxylated, hydrogenated or glycosylated.
En variante, les émulsions de l'invention renferment, comme émulsionnants, des lécithines lipophiles et/ou hydrophiles telles que définies cidessus, mais pouvant se présenter sous forme de sels d'ammonium. Alternatively, the emulsions of the invention contain, as emulsifiers, lipophilic and / or hydrophilic lecithins as defined above, but which may be in the form of ammonium salts.
Les émulsions primaires utilisées pour l'élaboration des émulsions multiples de l'invention comportent des microglobules aqueux dispersés au sein d'un globule huileux et au moins un émulsionnant lipophile tel que défini ci-dessus. The primary emulsions used for the preparation of the multiple emulsions of the invention comprise aqueous microglobules dispersed in an oily globule and at least one lipophilic emulsifier as defined above.
Les huiles utilisées sont avantageusement des huiles végétales ou des triglycérides de chaîne moyenne notamment, des esters tels que ceux commercialisés sous la marque MygliolB, des esters simples, comme le myristate d'isopropyle ou l'oléale d'éthyle. The oils used are advantageously vegetable oils or medium chain triglycerides, especially esters such as those sold under the trade name MygliolB, simple esters, such as isopropyl myristate or ethyl oleate.
D'autres émulsions primaires renferment, en outre, au moins un électrolyte, tel qu'un sel mono- ou divalent, comme respectivement le chlorure de sodium ou le sulfate de magnésium, ou bien des sucres, comme le glucose, ou encore des acides aminés, comme le glycine ou l'alanine. Other primary emulsions contain, in addition, at least one electrolyte, such as a mono- or divalent salt, such as respectively sodium chloride or magnesium sulfate, or sugars, such as glucose, or acids. amines, such as glycine or alanine.
D'autres additifs peuvent être utilisés lors de l'élaboration de ces émulsions, comme des épaississants, tels que les gommes arabiques, l'agar-agar, le guar, les dérivés de cellulose, ou encore des substances tampons. Other additives may be used in the preparation of these emulsions, such as thickeners, such as gum arabic, agar-agar, guar, cellulose derivatives, or buffer substances.
De manière avantageuse, lesdits constituants sont présents selon les proportions suivantes, en pourcentage en poids, par rapport au poids de l'émulsion primaire,
- huile: 20 à 30% environ
- émulsionnant: de 0,5 à 4% environ de lécithine lipophile,
- le cas échéant, de 0,4% à 1% environ d'électrolyte et/ou 0,2 à 4% environ d'additif tel que défini plus haut, l'émulsion étant ajustée à 100% par addition d'eau déminéralisée.Advantageously, said constituents are present in the following proportions, in percentage by weight, relative to the weight of the primary emulsion,
- oil: about 20 to 30%
emulsifier: from approximately 0.5 to 4% of lipophilic lecithin,
where appropriate, from about 0.4% to 1% of electrolyte and / or from 0.2% to about 4% of additive as defined above, the emulsion being adjusted to 100% by addition of demineralized water .
Les émulsions multiples de l'invention renferment une émulsion primaire et un émulsionnant hydrophile tels que définis ci-dessus. The multiple emulsions of the invention contain a primary emulsion and a hydrophilic emulsifier as defined above.
Dans ces émulsions, l'émulsion primaire est présente, de manière typique, à raison de 50 à 80% en poids environ, par rapport au poids de l'émulsion multiple, et l'émulsionnant à raison de 5 à 6% en poids environ, le complément à 100% étant apporté par de l'eau déminéralisée. In these emulsions, the primary emulsion is typically present at about 50 to about 80% by weight, based on the weight of the multiple emulsion, and the emulsifier at about 5 to about 6% by weight. the 100% complement being provided by demineralised water.
Des émulsions particulièrement préférées comportent, comme émulsionnants lipophiles et comme émulsionnants hydrophiles de la lécithine de soja. Particularly preferred emulsions include, as lipophilic emulsifiers and hydrophilic emulsifiers of soy lecithin.
D'une manière avantageuse, les émulsions de l'invention sont caractérisées par une taille de globules huileux d'au moins 5 um, notamment de 5 à 10 um environ. Advantageously, the emulsions of the invention are characterized by an oily globule size of at least 5 μm, in particular from 5 to 10 μm approximately.
Ces émulsions sont obtenues selon un procédé en deux étapes. These emulsions are obtained according to a two-step process.
Dans la première étape, on prépare l'émulsion primaire en dispersant de l'eau ou une solution aqueuse dans une solution huileuse d'émulsionnant lipophile, à température ambiante et sous forte agitation. A l'aide d'un agitateur de type Rayneri, par exemple, on procède à 3000 tpm environ pendant environ 20 à 60 minutes, de préférence pendant 30 minutes. In the first step, the primary emulsion is prepared by dispersing water or an aqueous solution in an oily solution of lipophilic emulsifier, at room temperature and with vigorous stirring. With the aid of a Rayneri type stirrer, for example, the reaction is carried out at about 3000 rpm for about 20 to 60 minutes, preferably for 30 minutes.
Dans la deuxième étape, l'émulsion primaire est incorporée à température ambiante dans une solution aqueuse d'émulsionnant hydrophile sous faible agitation, jusqu'à la formation de l'émulsion multiple. L'agitation est réalisée par exemple à 400 à 1000 tpm environ lorsqu'on utilise un agitateur de type Rayneri, pendant environ 2 à 4h, notamment pendant 3 heures. In the second step, the primary emulsion is incorporated at room temperature in an aqueous solution of hydrophilic emulsifier with gentle stirring, until the formation of the multiple emulsion. The stirring is carried out for example at about 400 to 1000 rpm when using a Rayneri type stirrer, for about 2 to 4 hours, especially for 3 hours.
Ce procédé présente l'avantage d'une réalisation à température ambiante et de conduire à des émulsions de grande stabilité, avec des tailles de globules supérieures à 5 um. This process has the advantage of being carried out at room temperature and leading to high stability emulsions with cell sizes greater than 5 μm.
Compte tenu de leur innocuité, les émulsions multiples de l'invention sont utilisables pour l'élaboration de formulations cosmétiques, de formulations pharmaceutiques et également de produits alimentaires. Given their safety, the multiple emulsions of the invention can be used for the preparation of cosmetic formulations, pharmaceutical formulations and also food products.
D'autres caractéristiques et avantages de l'invention sont rapportés dans les exemples qui suivent. Other features and advantages of the invention are reported in the examples which follow.
Exemple 1: Formulation renfermant de la lécithine de soja comme émulsionnants lipophile et hydrophile. Example 1: Formulation containing soy lecithin as lipophilic and hydrophilic emulsifiers.
En opérant selon le protocole général défini dans la description, on prépare la formulation suivante
<tb> Emulsion <SEP> primaire <SEP> Pourcentage
<tb> Huile <SEP> 25
<tb> Lécithine <SEP> de <SEP> soja <SEP> 1
<tb> (lécithine <SEP> lipophile) <SEP> 41 <SEP> 0,72
<tb> Electrolyte <SEP> 0,5
<tb> Eau <SEP> déminéralisée <SEP> qsp <SEP> 100
<tb> Emulsion <SEP> multiple <SEP> H/L/H
<tb> Emulsion <SEP> primaire <SEP> 70
<tb> Lécithine <SEP> de <SEP> soja <SEP> 2 <SEP> 5
<tb> (lécithine <SEP> hydrophile)
<tb> Eau <SEP> déminéralisée <SEP> qsp <SEP> 100
<tb>
l:Emulmetik l00 (Lucas Meyer) 2: Emulmetik 300 (Lucas Meyer)
Cette formulation a été utilisée pour y incorporer les produits suivants : glucose, urée, acide salicyclique, acide glycolique, sels d'ammonium, sels de chlorohexidine.<tb> Emulsion <SEP> primary <SEP> Percentage
<tb> Oil <SEP> 25
<tb> Lecithin <SEP> of <SEP> soya <SEP> 1
<tb> (lecithin <SEP> lipophilic) <SEP> 41 <SEP> 0.72
<tb> Electrolyte <SEP> 0.5
<tb> Demineralized water <SEP><SEP> qsp <SEP> 100
<tb> Emulsion <SEP> multiple <SEP> H / L / H
<tb> Emulsion <SEP> primary <SEP> 70
<tb> Lecithin <SEP> of <SEP> soya <SEP> 2 <SEP> 5
<tb> (hydrophilic <SEP> lecithin)
<tb> Demineralized water <SEP><SEP> qsp <SEP> 100
<Tb>
l: Emulmetik l00 (Lucas Meyer) 2: Emulmetik 300 (Lucas Meyer)
This formulation was used to incorporate the following products: glucose, urea, salicyclic acid, glycolic acid, ammonium salts, chlorohexidine salts.
Les formulations obtenues se sont revélées parfaitement stables. Conservées au froid (à 4"C), ces formulations ne voient pas leurs caractéristiques modifiées même après 1 an de stockage. The formulations obtained proved to be perfectly stable. Preserved in the cold (at 4 ° C), these formulations do not see their modified characteristics even after 1 year of storage.
Exemple 2: Formulation renfermant de la lécithine de tournesol comme émulsionnant lipophile et comme émulsionnant hydrophile.Example 2: Formulation containing sunflower lecithin as a lipophilic emulsifier and as a hydrophilic emulsifier.
On opère comme indiqué dans l'exemple 1, en utilisant les ingrédients suivants selon les propositions indiquées ci-après
<tb> Emulsion <SEP> primaire <SEP> Pourcentage
<tb> Huile <SEP> 25
<tb> Lécithine <SEP> de <SEP> tournesol <SEP> 2,5
<tb> (lécithine <SEP> lipophile)
<tb> Electrolyte <SEP> 0,3
<tb> Agent <SEP> épaississant <SEP> 0,3
<tb> Eau <SEP> déminéralisée <SEP> qsp <SEP> 100
<tb> Emulsion <SEP> multiple <SEP> H/L/H
<tb> Emulsion <SEP> primaire <SEP> 60
<tb> Lécithine <SEP> de <SEP> tournesol <SEP> 5
<tb> (lécithine <SEP> hydrophile)
<tb> Eau <SEP> déminéralisée <SEP> qsp <SEP> 100
<tb>
Dans ce cas également, on note une grande stabilité de la formulation.<tb> Emulsion <SEP> primary <SEP> Percentage
<tb> Oil <SEP> 25
<tb> Lecithin <SEP> of <SEP> Sunflower <SEP> 2,5
<tb> (lecithin <SEP> lipophilic)
<tb> Electrolyte <SEP> 0.3
<tb> Agent <SEP> thickener <SEP> 0.3
<tb> Demineralized water <SEP><SEP> qsp <SEP> 100
<tb> Emulsion <SEP> multiple <SEP> H / L / H
<tb> Emulsion <SEP> primary <SEP> 60
<tb> Lecithin <SEP> of <SEP> Sunflower <SEP> 5
<tb> (hydrophilic <SEP> lecithin)
<tb> Demineralized water <SEP><SEP> qsp <SEP> 100
<Tb>
In this case also, there is a high stability of the formulation.
Cette formulation est utilisable pour élaborer une mayonnaise allégée renfermant 25% d'huile au total et 75% d'émulsion (% en poids). This formulation can be used to make a low-fat mayonnaise containing 25% total oil and 75% emulsion (% by weight).
Claims (12)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR9709825A FR2766737B1 (en) | 1997-07-31 | 1997-07-31 | MULTIPLE EMULSIONS AND THEIR APPLICATIONS |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR9709825A FR2766737B1 (en) | 1997-07-31 | 1997-07-31 | MULTIPLE EMULSIONS AND THEIR APPLICATIONS |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2766737A1 true FR2766737A1 (en) | 1999-02-05 |
| FR2766737B1 FR2766737B1 (en) | 1999-09-24 |
Family
ID=9509895
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR9709825A Expired - Fee Related FR2766737B1 (en) | 1997-07-31 | 1997-07-31 | MULTIPLE EMULSIONS AND THEIR APPLICATIONS |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2766737B1 (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001085319A1 (en) * | 2000-05-09 | 2001-11-15 | Centre National De La Recherche Scientifique (Cnrs) | Method for preparing a monodispersed double emulsion |
| FR2810885A1 (en) * | 2000-06-28 | 2002-01-04 | Dong Kook Pharm Co Ltd | Sustained release microparticles and their preparation using a multi-emulsion process, for delivery of drugs for up to 6 months or longer |
| WO2002049444A1 (en) * | 2000-12-21 | 2002-06-27 | Unilever N.V. | Food composition suitable for shallow frying comprising sunflower lecithin |
| EP1226864A1 (en) * | 2000-12-29 | 2002-07-31 | Pacific Corporation | A stable water-in-oil-in-water multiple emulsion system by hydrodynamic dual stabilization and a method for preparation thereof |
| FR2828378A1 (en) * | 2001-08-09 | 2003-02-14 | Gervais Danone Sa | Food emulsion, e.g. useful in dairy products, comprising a primary water-in-oil emulsion dispersed in an aqueous phase, is stabilized with a natural lipophilic surfactant system present in the primary emulsion |
| MD2868G2 (en) * | 2005-02-01 | 2006-05-31 | Технический университет Молдовы | Process for obtaining the water-oil-water food emulsion enriched with micronutrients |
| FR2918903A1 (en) * | 2007-07-19 | 2009-01-23 | Nadege Hodor | Multiple emulsion, useful e.g. in cosmetic composition, comprises internal and external aqueous or oil phase, intermediate oil or water phase and surfactant in water/oil interface, where oil phase and surfactant are of plant origin |
| EP2797423B1 (en) | 2011-11-15 | 2016-04-20 | Starck's Food GmbH & Co. KG | Vegan emulsion |
| GB2474937B (en) * | 2009-10-28 | 2016-06-15 | Morehands Ip Ltd | Sprayable liquid edible compositions |
| WO2018178270A1 (en) * | 2017-03-29 | 2018-10-04 | Tereos Starch & Sweeteners Belgium | Glucose encapsulated in a milk replacement composition for calves |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58152445A (en) * | 1982-03-05 | 1983-09-10 | Nippon Oil & Fats Co Ltd | Multi-phase emulsion-type oil and fat composition |
| US4714566A (en) * | 1984-03-02 | 1987-12-22 | Meiji Milk Products Company Limited | Process for producing W/O/W type multiple emusion |
| WO1989009745A1 (en) * | 1988-04-04 | 1989-10-19 | Emulsion Technology, Inc. | Emulsion for water-in-oil emulsions |
-
1997
- 1997-07-31 FR FR9709825A patent/FR2766737B1/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58152445A (en) * | 1982-03-05 | 1983-09-10 | Nippon Oil & Fats Co Ltd | Multi-phase emulsion-type oil and fat composition |
| US4714566A (en) * | 1984-03-02 | 1987-12-22 | Meiji Milk Products Company Limited | Process for producing W/O/W type multiple emusion |
| WO1989009745A1 (en) * | 1988-04-04 | 1989-10-19 | Emulsion Technology, Inc. | Emulsion for water-in-oil emulsions |
Non-Patent Citations (1)
| Title |
|---|
| DATABASE WPI Section Ch Week 8342, 10 September 1983 Derwent World Patents Index; Class D, AN 83-791890, XP002061677 * |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2808703A1 (en) * | 2000-05-09 | 2001-11-16 | Centre Nat Rech Scient | Monodisperse water-in-oil-in-water double emulsion preparation, for use in e.g. controlled release of active agents, from polydisperse water-in-oil emulsion by shearing, dilution and high pressure homogenization stages |
| WO2001085319A1 (en) * | 2000-05-09 | 2001-11-15 | Centre National De La Recherche Scientifique (Cnrs) | Method for preparing a monodispersed double emulsion |
| ES2185460A1 (en) * | 2000-06-28 | 2003-04-16 | Dong Kook Pharm Co Ltd | Sustained release microparticle and method for preparing the same |
| FR2810885A1 (en) * | 2000-06-28 | 2002-01-04 | Dong Kook Pharm Co Ltd | Sustained release microparticles and their preparation using a multi-emulsion process, for delivery of drugs for up to 6 months or longer |
| WO2002049444A1 (en) * | 2000-12-21 | 2002-06-27 | Unilever N.V. | Food composition suitable for shallow frying comprising sunflower lecithin |
| US6733814B2 (en) | 2000-12-21 | 2004-05-11 | Unilever Home & Personal Care Usa, Division Of Conopco, Inc. | Food composition suitable for shallow frying comprising sunflower lecithin |
| EP1226864A1 (en) * | 2000-12-29 | 2002-07-31 | Pacific Corporation | A stable water-in-oil-in-water multiple emulsion system by hydrodynamic dual stabilization and a method for preparation thereof |
| WO2003013271A1 (en) * | 2001-08-09 | 2003-02-20 | Compagnie Gervais Danone | Food multiple emulsion comprising an invert primary emulsion which is dispersed in a continuous aqueous phase |
| FR2828378A1 (en) * | 2001-08-09 | 2003-02-14 | Gervais Danone Sa | Food emulsion, e.g. useful in dairy products, comprising a primary water-in-oil emulsion dispersed in an aqueous phase, is stabilized with a natural lipophilic surfactant system present in the primary emulsion |
| MD2868G2 (en) * | 2005-02-01 | 2006-05-31 | Технический университет Молдовы | Process for obtaining the water-oil-water food emulsion enriched with micronutrients |
| FR2918903A1 (en) * | 2007-07-19 | 2009-01-23 | Nadege Hodor | Multiple emulsion, useful e.g. in cosmetic composition, comprises internal and external aqueous or oil phase, intermediate oil or water phase and surfactant in water/oil interface, where oil phase and surfactant are of plant origin |
| GB2474937B (en) * | 2009-10-28 | 2016-06-15 | Morehands Ip Ltd | Sprayable liquid edible compositions |
| EP2797423B1 (en) | 2011-11-15 | 2016-04-20 | Starck's Food GmbH & Co. KG | Vegan emulsion |
| WO2018178270A1 (en) * | 2017-03-29 | 2018-10-04 | Tereos Starch & Sweeteners Belgium | Glucose encapsulated in a milk replacement composition for calves |
| BE1025087B1 (en) * | 2017-03-29 | 2018-10-29 | Tereos Starch & Sweeteners Belgium Nv | ENCLOSED GLUCOSE IN A MILK REPLACEMENT COMPOSITION FOR CALVES |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2766737B1 (en) | 1999-09-24 |
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