JP2000060480A - Acidic o/w-type emulsion composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a new acidic O/W-type emulsion composition having excellent emulsion stability and suitable for an acidic O/W-type emulsion food such as mayonnaise and dressing by including a hydrophilic polyglycerol fatty acid ester in the continuous phase and an oleophilic fatty acid polyhydric alcohol ester in the dispersed phase. SOLUTION: The objective composition contains (A) a hydrophilic polyglycerol fatty acid ester (e.g. tetraglycerol monostearate) in the continuous phase and (B) an oleophilic fatty acid polyhydric alcohol ester in the dispersed phase. The component A preferably has an average polymerization degree of 4-20. The constituent fatty acid of the component A is preferably a 12-18C fatty acid having an HLB of >=10. The HLB of the component B is preferably <=3. When the emulsion composition is the one having low viscosity such as a liquid dressing, the component B is preferably a sucrose fatty acid ester. A polyglycerol fatty acid ester is preferable as the component B for an emulsion composition having high viscosity. The composition preferably contains the components A and B in an amount of 0.1-3 wt.% each.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an acidic O / W emulsion composition, and more specifically, it is excellent in emulsion stability and is suitable for acidic O / W emulsion foods such as mayonnaise and dressing.
The present invention relates to a novel acidic O / W type emulsion composition.

[0002]

2. Description of the Related Art Generally, an O / W type emulsion composition having a high oil content has a high proportion of a dispersed phase, and thus it is difficult to emulsify it.
Since emulsion destruction is likely to occur during storage, various measures have been taken to impart stability to it.

Conventionally, mayonnaise has been prepared as an acidic O / W type emulsion by using egg yolk and adding edible oil, vinegar, seasonings and the like. However, in recent years, from the perspective of health, without using egg yolk with a high cholesterol content,
Instead of this, a food-grade emulsifier or the like is used, and an O / W emulsion which is stable in an acidic region has been proposed. On the other hand, acidic O
The frequency of frozen storage and cooking of foods using the / W emulsion is increasing, and there is an increasing need for highly oil-containing emulsified foods having excellent emulsion stability.

As a method for stabilizing the emulsion of a mayonnaise-like food containing no egg yolk, a method of adding a polyglycerin fatty acid ester to an aqueous phase (JP-A-60-118164), a method of adding a water-soluble emulsifier and cyclodextrin (JP-A-62-208236), a method in which a polyglycerin fatty acid ester having an HLB value of 10 or more and a polyhydric alcohol are dissolved in water, and an edible oil / fat to which lecithin is added is emulsified (JP-A-1-307442). Etc. have been proposed.

By the way, in the mayonnaise sauce containing egg yolk,
A method in which a modified waxy starch and a polyglycerin fatty acid ester are used in combination (Japanese Patent Application Laid-Open No. 2-203764) has been proposed. Further, in order to reduce the particle size of the dispersed phase and improve the stability, a method of finely emulsifying with a high-pressure emulsifying machine (JP-A-7-31413) has been proposed.

However, the above method has problems that the emulsion stability is not always sufficient, that a special device is required, and that the flavor is unsatisfactory. Acidic O / W
The advent of mold-type emulsion compositions has been desired.

[0007]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above circumstances, and an object thereof is to provide a novel emulsion which is excellent in emulsion stability and suitable for acidic O / W emulsion foods such as mayonnaise and dressing. An object is to provide an emulsified composition.

[0008]

SUMMARY OF THE INVENTION That is, the gist of the present invention is that an acidic O 2 characterized by containing a hydrophilic polyglycerin fatty acid ester in a continuous phase and a lipophilic fatty acid polyhydric alcohol ester in a dispersed phase. / W-type emulsion composition.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, examples of the hydrophilic polyglycerin fatty acid ester contained in the continuous phase include esters of polyglycerin and fatty acid having an average degree of polymerization of usually 2 or more, preferably 4 to 20. . The constituent fatty acid has usually 8 to 22 carbon atoms, preferably 12 to 1 carbon atoms.
And fatty acids having an HLB of usually 7 or more, preferably 10 or more.

Specific examples of the hydrophilic polyglycerin fatty acid ester include tetraglycerin monostearate, hexaglycerin monopalmitate, hexaglycerin monooleate, hexaglycerin monostearate, decaglycerin monopalmitate, decaglycerin monostearate. , Decaglycerin dioleate, decaglycerin tristearate and the like.

The amount of hydrophilic polyglycerin fatty acid ester in the emulsion composition is usually 0.05 to 5% by weight, preferably 0.1 to 3% by weight.

In the present invention, as the lipophilic fatty acid polyhydric alcohol ester contained in the dispersed phase, a food emulsifier having an HLB value of 5 or less is effectively used. Specific examples of such fatty acid polyhydric alcohol esters include esters of fatty acids with polyhydric alcohols such as glycerin, polyglycerin, sucrose, sorbitan, and propylene glycol.

Of the above, sucrose fatty acid ester or polyglycerin fatty acid ester is preferable, and as the polyglycerin fatty acid ester, the average degree of polymerization is 4 to 2
Esters of polyglycerin of 0 and fatty acids are preferred.
On the other hand, as the constituent fatty acids, fatty acids having 8 to 22 carbon atoms, particularly fatty acids having 12 to 18 carbon atoms as the main constituent fatty acids are preferable.

As the above-mentioned lipophilic fatty acid polyhydric alcohol ester, in the case of an emulsion composition having extremely high stability such that thawing stability after long-term frozen storage is required,
It is particularly preferable to use a lipophilic one having an HLB of 3 or less. Further, as the emulsified composition, for example, sucrose fatty acid ester is suitable for liquid dressings having relatively low viscosity, and polyglycerin fatty acid ester is suitable for relatively high viscosity.

The amount of the lipophilic fatty acid polyhydric alcohol ester in the emulsified composition is usually 0.05 to 5% by weight,
It is preferably 0.1 to 3% by weight.

As the fats and oils which are the main components of the dispersed phase, various liquid fats and oils used for food can be used. To form a stable emulsified state, the solid fat content at -20 ° C is 50%.
Oils and fats up to wt% are preferred. The solid fat content is preferably 75% by weight or less, more preferably 65% by weight, particularly preferably 55% by weight or less.

Specific examples of oils and fats include safflower salad oil, sunflower salad oil, cottonseed salad oil, corn salad oil, soybean salad oil, and rapeseed salad oil. These liquid oils and fats can be used by mixing two or more kinds. Good.
Such a mixing operation is also used when preparing a mixed fat or oil having a solid fat content of 75% or less by mixing another fat or oil with a fat or oil having a solid fat content of more than 75% by weight.

The amount of the liquid oil / fat is usually 20 to 90% by weight, preferably 40 to 8% by weight as the amount of the dispersed phase in the emulsion composition.
It is 0% by weight, more preferably 60 to 80% by weight.

PH of the acidic O / W type emulsion composition of the present invention
Is usually in the range of 2 to 6, and the aqueous phase usually contains vinegar, acetic acid and the like. In addition, if necessary, stabilizers, thickeners, sweeteners, seasonings, spices and the like may be added. Examples of stabilizers and thickeners include xanthan gum, sodium carboxymethyl cellulose, water-soluble polymers such as carrageenan, various starches, modified starches and the like. The sweetener, seasoning and spice may be of any kind and variety as long as they are used for food.

The acidic O / W type emulsion composition of the present invention can be prepared by emulsifying by using hydrophilic polyglycerin fatty acid ester in the aqueous phase and lipophilic fatty acid polyhydric alcohol ester in the oil phase. The weight ratio of the oil phase to the water phase is usually 90/10 to 20/80.

The above emulsification is specifically carried out as follows. For example, a liquid containing polyglycerin fatty acid ester, vinegar, salt, and other aqueous phase components in water, dissolved by heating to prepare an aqueous phase, and using a homogenizer, etc., containing a lipophilic fatty acid polyhydric alcohol ester. Oil and fat is added dropwise to emulsify to obtain the acidic O / W type emulsion composition of the present invention. The particle size of the emulsified dispersed phase is usually 100 μm or less, preferably 50 μm
Below, generally, the smaller the particle size, the more stable.
It should be noted that vinegar and salt can be added after the emulsification treatment. In this case, vinegar in which salt is dissolved is added dropwise and homogenized in the same manner as above.

[0022]

EXAMPLES The present invention will now be described in more detail with reference to examples. Unless otherwise specified, parts are parts by weight,% is% by weight, and ratios are weight ratios.

Example 1 2 parts of salt in water, 15 parts of vinegar (manufactured by Mikan Co .; grain vinegar),
Decaglycerin stearic acid ester (manufactured by Mitsubishi Chemical Foods, water paste; solid content 30%, HLB = 12)
67 parts and 0.1 part of xanthan gum (“Echo gum” manufactured by Dainippon Pharmaceutical Co., Ltd.) were added and dissolved by heating at 65 ° C. to prepare 30 parts of an aqueous phase component. On the other hand, salad oil (manufactured by Nisshin Oil Co., Ltd .;
To rapeseed / soybean mixed oil), 0.5 part of sucrose laurate (Mitsubishi Chemical Foods Co., Ltd., HLB = 1) was added, and 6
70 parts of an oil phase component was prepared by dissolving under heating at 5 ° C.

Using a TK homomixer at a temperature of 65 ° C,
The oil phase was gradually added to the water phase at a rotation speed of 3000 rpm, and 5
After the pre-emulsification for 1 minute, the emulsification was performed at 7,000 rpm for 5 minutes. The resulting O / W emulsion has a pH of 2.8 (24
C.), viscosity: 6210 cps (24.degree. C., BL type rotational viscometer, using rotor No. 3, 12 rpm.times.3 minutes), average particle size of oil and fat in dispersed phase: 13.1 .mu.m (particle size measuring device H
ORIBA “LA920” was used).

Example 2 Example 2 was repeated except that the emulsifier added to the oil phase part was changed to a sucrose mixed fatty acid ester (manufactured by Mitsubishi Kagaku Foods Co., Ltd., main fatty acid carbon number 12-18, HLB = 1). Operating as in Example 1, pH: 2.7, Viscosity: 5610c
An emulsion having a ps and oil / fat average particle size of 16.7 μm was obtained.

Example 3 Example 3 was repeated except that the emulsifier added to the oil phase part was changed to decaglycerin mixed fatty acid ester (Mitsubishi Chemical Foods Co., Ltd., main fatty acid carbon number 12-18, HLB = 1). Operating as in Example 1, pH: 2.7 Viscosity:
An emulsion having a particle size of 16300 cps and an average particle size of 6.3 μm was obtained.

COMPARATIVE EXAMPLE 1 The procedure of Example 1 was repeated except that the emulsifier was not added to the oil phase, and the pH was 2.5 and the viscosity was 9
An emulsion having 200 cps and an average particle size of 6.0 μm was obtained.

For each emulsion obtained above, as an emulsion stability evaluation, (1) when stored at 5 ° C. for 10 days,
(2) Each emulsified state was observed when stored in a -20 ° C freezer for 10 days and then thawed in a 45 ° C thermostat, and the results are shown in Table 1.

[0029]

[Table 1]

Example 4 Example 4 was repeated except that the emulsifier added to the oil phase part was changed to decaglycerin mixed fatty acid ester (manufactured by Mitsubishi Chemical Foods Co., Ltd., main fatty acid carbon number 16-18; HLB = 4). Operating as in Example 1, pH: 2.7 Viscosity:
An emulsion having 8760 cps and an average particle diameter of dispersed phase: 6.8 μm was obtained. The emulsified state of this emulsion was good even after storage at 5 ° C. for 10 days.

[0031]

The acidic O / W emulsion composition of the present invention is excellent in emulsion stability, and therefore, in addition to a highly oily liquid dressing for improving taste, it is emulsified even after thawing after frozen storage for a long time. Acidic O that is stable and has extremely high resistance to freezing and thawing
A / W type emulsion can be obtained. Therefore, the acidic O / W emulsion composition of the present invention can be used for a wide range of purposes including frozen foods.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Kazuhiko Masaoka             Mitsubishi, Ginza 1-3-9, Chuo-ku, Tokyo             Gaku Foods Co., Ltd. F-term (reference) 4B026 DC03 DG04 DG05 DK01 DK10                       DL03 DL10 DX04                 4B047 LB09 LE03 LG10 LG30 LG36

Claims (5)

[Claims] 1. An acidic O / W type emulsion composition comprising a continuous phase containing a hydrophilic polyglycerin fatty acid ester and a dispersed phase containing a lipophilic fatty acid polyhydric alcohol ester. 2. The emulsion composition according to claim 1, wherein the polyglycerin of the hydrophilic polyglycerin fatty acid ester has a degree of polymerization of 4 to 20. 3. The emulsion composition according to claim 1, wherein the HLB value of the lipophilic fatty acid polyhydric alcohol ester is 5 or less. 4. The emulsified composition according to claim 1, which has a pH of 2-6. 5. The weight ratio of the dispersed phase and the continuous phase is 90 /.
The emulsified composition according to claim 1, which is in the range of 10 to 20/80.