JP2001113157A - Gel composition and emulsified composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fine emulsified composition obtained by adding water to a viscous gel composition containing enzyme-treated stevia, phospholipid, polyhydric alcohol and oily material in order to efficiently form stable and fine emulsified particles by even physically weak agitation force in a system using the surface activity of the enzyme-treated stevia. SOLUTION: The gel composition containing the gel composition containing the enzyme-treated stevia, the phospholipid, polyhydric alcohol and oily material and the emulsified composition obtained by adding the water] to the gel composition are produced.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to an enzyme-treated stevia, a phospholipid, a polyhydric alcohol and a component of an oily substance, or a component obtained by adding water to this component in a specific weight ratio. The present invention relates to a gel composition obtained, or an emulsified composition obtained by further adding water to the gel composition.

[0002]

2. Description of the Related Art In recent years, studies have been made on the use of a natural or derived surfactant as an emulsifier in terms of human safety. Among them, steviol glycosides obtained by extracting from the leaves of Stevia rebaudiana Bertoni are also expected as highly safe natural emulsifiers, and have been studied by various emulsification methods. However,
The steviol glycoside obtained by this extraction, that is, stevia extract, has a molecular skeleton in which a short sugar chain is bonded to positions 13 and 19 to hydrophobic steviol, which accounts for a very large proportion in the molecule. Therefore, there was a problem that the solubility in water was poor and the orientation of steviol glycoside molecules at the interface of the emulsified particles was poor. Therefore, only this stevia extract has a weak emulsifying power, and it has been difficult to prepare an emulsion which is stable over time.

On the other hand, enzyme-treated stevia obtained by enzymatically adding sugar to this stevia extract has been used since the 1980's to improve sweetness mainly in the food industry. If this enzyme-treated stevia is viewed from the surface chemistry, the solubility increases due to the addition of sugar, and it can be used as a surfactant or an emulsifier, but it can be easily used like a normal surfactant having a polyoxyethylene chain. There was a problem that it was difficult to obtain a stable emulsion. Therefore, when an enzyme-treated stevia is selected as a surfactant and a stable emulsion over time is to be obtained, a high-speed high-shear homogenizer, a high-speed high-shear homogenizer for ultra-high viscosity (for example, Ultra Mixer manufactured by Mizuho Industry Co., Ltd.) High stirring capacity and shearing power, such as an ultra-high pressure homogenizer (for example, Microfluidizer (registered trademark) manufactured by Microfluidics Corporation) and a high-speed injection emulsifier (for example, Clearmix (registered trademark) manufactured by M Technic Co., Ltd.) It was simpler and more industrially advantageous to use an emulsifying device that had a strong force and applied the physically large energy to efficiently orient the enzyme-treated stevia molecules at the interface of the emulsified particles.

[0004]

Accordingly, an object of the present invention is to provide a gel composition by adding a second or third substance to a gel composition even in a system utilizing the surface activity of enzyme-treated stevia, and adding water to the gel composition. By adding the compound, a stable and fine emulsified particle is efficiently generated with a physically weak stirring force.

[0005]

In view of such circumstances, the present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result,
(A) a gel composition containing enzyme-treated stevia, (B) a phospholipid, (C) a polyhydric alcohol, and (D) an oily substance,
Alternatively, by preparing a gel composition in which water is added to this gel composition, it is possible to easily emulsify even with a weak stirring force like a commonly used emulsifying device while utilizing the surface activity of enzyme-treated stevia, and stably. It has been found that a suitable emulsified composition can be obtained, and the present invention has been completed.

That is, enzyme-treated stevia, phospholipid,
A viscous gel composition is prepared by using a component containing a polyhydric alcohol and an oily substance, or a viscous gel composition obtained by adding water to the gel composition is prepared. As a result, it has been found that an enzyme-treated stevia molecule, which is hardly oriented at the interface with an oily substance, can be efficiently oriented even with a weak stirring force, and a stable and fine emulsion composition can be easily obtained.

The term "enzyme-treated stevia" as used in the present invention refers to stevioside, rebaudioside-A obtained by extracting from the leaves of Stevia rebaudiana Bertoni and the like.
Sugar is added to steviol glycosides (stevia extract) such as rebaudioside-B, rebaudioside-E, rebaudioside-D, zulcoside-A, zulcoside-B, steviolbioside, and rubusoside. The sugar chain is extended further than the original steviol glycoside by using an enzyme to perform a sugar transfer reaction or a sugar chain regulation reaction to cut the sugar chain and regulate the length of the sugar chain.

[0008] Actually, this enzyme-treated stevia is widely used in the food industry in general as a sweetener in which bitterness and sweetness are further improved from stevia extract. In the notification of the director of the Ministry of Health and Welfare of the Ministry of Health and Welfare of the Ministry of Health and Welfare No. 56, dated May 23, 1996, regarding the labeling of additives based on the Food Sanitation Law, its name is described as α-glucosyltransferase-treated stevia. In addition, fructosyltransferase-treated stevia and another name, fructose-transferred stevia, are distinguished in the notification, but are listed in the Japan Food Additives Association's `` Voluntary Standards for Food Additives Other than Second Edition Chemical Synthetic Products '' It is contained in the enzyme-treated stevia at the stage of the plan, and is described in literatures (Monthly Food Chemical, Vol. 11, No. 1, p. 36-4
1, 1995). Therefore, the enzyme-treated stevia is improved by enzymatically imparting a saccharide to the stevia extract, and refers to transglycosylated stevia.

An enzyme-treated stevia in the early stage of development is disclosed in
No. 7-18779, in which α-glucosylglucosyltransferase is allowed to act on a raw material containing stevioside and an α-glucosylglycosyltransferase to produce mainly α-glucosylstevioside, and steviol glycosides other than stevioside. It also contains α-glucosyl glycosyltransferase of the body. Furthermore, in order to improve the sharpness and sharpness of the sweetness, α-1,4 glucosidase is allowed to act on the sugar-added stevia extract produced by the method disclosed in Japanese Patent Publication No. 57-18779 to adjust the average number of α-glucosyl groups added. There is also a product in which the desired glucose level is controlled by a method (Japanese Patent Publication No. 5-22498). Examples of products of these enzyme-treated stevia include SK manufactured by Nippon Paper Industries Co., Ltd.
There are a sweet series and an αG sweet series of Toyo Seikagaku Co., Ltd., which are composed of components in which 1 to 15 to 20 α-1,4-glucosyl groups are added to the stevia extract, and the average number of added glucose is 4.5. It is as follows.

As a novel stevia treated with fructosyltransferase, β-beta which has recently been sold under the brand name Vestevia FT90 as a novel enzyme-treated stevia is available.
There is fructosyl stevioside. This is disclosed in
Based on the method disclosed in -99092, a mixture of stevioside and sucrose is reacted with an enzyme β-fructofuranosidase to add fructose.

In addition, other production and purification methods (Japanese Patent Publication No. 58-56628, Japanese Patent Publication No. 59-33360, and Japanese Patent Publication No.
9-33339, JP-B-61-54386, JP-B-63
-37637, JP-B 64-7752, JP-B 1-77
50, Japanese Patent Publication 1-7752, Japanese Patent Publication 4-55678, Japanese Patent Publication 4-53497, Japanese Patent Publication 5-224498, Japanese Patent Publication 5
-71598, Japanese Patent Publication 5-77397, Japanese Patent Publication 5-77
675, JP-B-6-33309, JP-B-6-8647
5, JP-A-61-28363, JP-A-62-15509
6, JP-A-63-87959, JP-A-1-25469
6, JP-A-3-34990, JP-A-3-83558, JP-A-3-262458, JP-A-4-149191, JP-A-6-141881, JP-A-6-298793, JP-A-6-261708, JP-A-8-19393, JP-A-9-
107913) has also been proposed, and stevia produced by these techniques is also an enzyme-treated stevia.

Since the enzyme-treated stevia used in the present invention has a distribution in the number of moles to which sugars are added, a preferable number of moles of sugar added from the viewpoint of emulsifying power is expressed as an average value. Enzyme-treated stevia extended from the stevia extract by the added mole number of 0.5 to 20.0 is preferred. More preferably, from 1.0 to 10.0 from the viewpoint of emulsion stability.
Enzyme-treated stevia extended by the amount is good. Specific product names include SK Suite, SK Suite Z3, SK Suite FZ, SK Suite GRA, Nippon Paper Industries' αG Suite PA, αG Suite PX, and the like. It is already distributed as an additive and is easily available as a raw material.

The phospholipids referred to in the present invention include egg yolk, bovine brain,
Crab, octopus, alfalfa seeds, daifuku beans, cassava leaves, peanuts, soy, rapeseed, sunflower seeds,
It is a phospholipid obtained from safflower, cottonseed, corn, flaxseed, sesame, olive, rice, kiri, grape, avocado, palm, palm, and the like. Diacylglycerophospholipids such as phosphatidylglycerol and phosphatidic acid. Further, it means a hydrogenated phospholipid obtained by hydrogenating an unsaturated bond of a fatty acid portion constituting these phospholipids, and a hydroxylated phospholipid in which the unsaturated bond of the fatty acid portion is hydroxylated. In practice, one or more phospholipids selected from these phospholipids are used for preparing a gel composition.

The hydrogenated phospholipid is a phospholipid
It is a phospholipid which is improved in that it is easily deteriorated with time due to poor color and odor, light and heat, and oxygen in the air, and is obtained by hydrogenating unsaturated bonds in the fatty acid portion of the original phospholipid.

Further, the hydroxylated phospholipid is obtained by hydroxylating the unsaturated bond of the fatty acid portion of the original phospholipid, has improved hydrophilicity, and is easily dispersed even in cold water. In practice, U.S. Pat. No. 2,445,948,
-116116, JP-A-8-26964, JP-A-8-9
Those produced by the method described in 2048 can be used.

Among these phospholipids, from the viewpoint of aggregation of the gel phase during the gel composition formation process and fineness and uniformity of the emulsion composition particles formed by adding water thereto, Preferably, phosphatidylinositol to which inositol is bonded as a polar group is contained in an amount of 2 to 75% by weight. Furthermore, in view of the content of phosphatidylinositol in ordinary phospholipids and the labor and cost of the purification step, those having 3 to 50% by weight are more preferable. They are,
Resinol S-10, Resinol SH-50, Resinol S-PIE, Resinol WS- manufactured by Nikko Chemicals
50, Basis LP-20, Basis L manufactured by Nisshin Oil Co., Ltd.
Commercially available products such as P-20H, Lipoid S20N, Lipoid S20, Lipoid S45, and Lipoid S30 manufactured by Lipoid can be used.

The amount of the phospholipid used in the present invention is determined by the amount of the enzyme-treated stevia. That is, (A) enzyme-treated stevia: (B) phospholipid = 4:
Good emulsified particles can be obtained by mixing in the range of 6 to 9: 1, adding a polyhydric alcohol and an oily substance, and if necessary, adding water to prepare a gel composition. Further, a preferable range for providing fine and uniform emulsified particles is (A) :( B) =
5.5: 4.5 to 8.5: 1.5.

In addition, when hydroxylated phospholipids are used, the preparation of the gel composition and the stability after the preparation result in a higher hydrogenation and hydroxylation treatment than using the hydroxylated phospholipids alone as the phospholipids. It is preferable to use a mixture with a phospholipid which has not been used or a hydrogenated phospholipid.

The polyhydric alcohol (C) used in the present invention can be freely selected from those which are water-soluble and have two or more hydroxyl groups in one molecule. For example,
1,3-butylene glycol, 1,4-butylene glycol, ethylene glycol, diethylene glycol, higher polyethylene glycols, propylene glycol, dipropylene glycol, higher polypropylene glycol, glycerin, diglycerin, higher polyglycerin , Maltitol, sorbitol,
Sugar alcohols such as xylitol, erythritol and mannitol; and sugars such as glucose, sucrose, fructose, maltose and galactose. In the case of sugar alcohols and sugars among the polyhydric alcohols used in the present invention, many are already marketed in a form containing water, such as starch syrup and 70% sorbitol aqueous solution. In this case, It is regarded as a polyhydric alcohol excluding the water content. In the present invention, one or more selected from these polyhydric alcohols can be used.

The amount of the polyhydric alcohol to be used can be estimated by the amounts of the enzyme-treated stevia and the phospholipid. Many of the enzyme-treated stevia and phospholipids are in powder form. If the amount of the polyhydric alcohol is too small, it is difficult to stir with a weak stirring force. On the other hand, if the amount is too large, the enzyme-treated stevia and the phospholipid of the surfactant become thin in the phase in which the gel composition is to be formed, and the orientation to the oily substance becomes difficult. From these viewpoints, the amount of the polyhydric alcohol used is (A) enzyme-treated stevia + (B) phospholipid: (C) polyhydric alcohol = 2: 8 by weight ratio.
6: 4 is preferred. More preferably, from the stability of the emulsion composition obtained from the gel composition, (A) + (B): (C)
= 3: 7 to 5: 5.

The oily substance (D) used in the present invention includes fats and oils, waxes, hydrocarbon oils, fatty acids, higher alcohols, alkyl glyceryl ethers, esters, silicone oils, fluorosilicone oils, perfluoropolyether oils and the like. , Any known oily substance,
For example, as liquid oils, avocado oil, camellia oil, turtle oil, macadamia nut oil, corn oil, mink oil, olive oil, rapeseed oil, egg yolk oil, sesame oil, persic oil, wheat germ oil, southern oil, castor oil, linseed oil , Safflower oil, cottonseed oil, eno oil, soybean oil, peanut oil, teaseed oil, kaya oil, rice bran oil, sinagiri oil, Japanese kiri oil, jojoba oil, germ oil, triglycerin, glycerin trioctanoate, triisopalmitate Glycerin and the like. As solid oils and fats, cacao butter, coconut oil, horse fat, hardened coconut oil, palm oil, tallow, sheep butter, hardened tallow, palm kernel oil, lard, beef bone oil, mocro kernel oil, hardened oil, beef leg fat , Molle, hydrogenated castor oil and the like. The waxes include beeswax, candelilla wax, cotton wax, carnauba wax, bayberry wax, ibota wax, whale wax, montan wax, nuka wax, lanolin, kapok wax, lanolin acetate, liquid lanolin, sugar cane wax, lanolin fatty acid isopropyl, hexyl laurate, reduced lanolin, and jojo. Barrow, hard lanolin, shellac wax and the like. As hydrocarbon oils, ozokerite, α-olefin oligomer,
Light isoparaffin, light liquid isoparaffin, squalane, synthetic squalane, vegetable squalane, ceresin,
Paraffin, polybutene, microcrystalline wax, liquid isoparaffin, liquid paraffin, petrolatum,
There is squalene. Fatty acids include lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid, isostearic acid, 12-hydroxystearic acid, undecylenic acid and the like. Examples of the higher alcohol include isostearyl alcohol, octyldodecanol, hexyldecanol, cholesterol, phytosterol, lauryl alcohol, myristyl alcohol, cetanol, stearyl alcohol, oleyl alcohol, and behenyl alcohol. Examples of the alkyl glyceryl ether include batyl alcohol, chimyl alcohol, seralkyl alcohol, and isostearyl glyceryl ether. Esters include isopropyl myristate, butyl myristate, isopropyl palmitate, ethyl stearate, butyl stearate, ethyl oleate, ethyl linoleate, isopropyl linoleate, cetyl caprylate, hexyl laurate, decyl myristate, myristate Myristyl, cetyl myristate, stearyl stearate, decyl oleate, oleyl oleate, cetyl ricinoleate,
Isostearyl laurate, isotridecyl myristate, isocetyl myristate, isostearyl myristate, octyldodecyl myristate, palmitic acid 2
-Ethylhexyl, isocetyl palmitate, isostearyl palmitate, 2-ethylhexyl stearate, isocetyl stearate, isodecyl oleate,
Octyldodecyl oleate, octyldodecyl ricinoleate, ethyl isostearate, isopropyl isostearate, cetyl 2-ethylhexanoate, cetostearyl 2-ethylhexanoate, stearyl 2-ethylhexanoate, hexyl isostearate, ethylene glycol dioctanoate, diolein Ethylene glycol, propylene glycol dicaprylate, propylene glycol di (caprylate / caprate), propylene glycol dicaprate, propylene glycol dioleate, neopentyl glycol dicaprate, neopentyl dioctanoate, glyceryl tricaprylate, tri-2-ethylhexane Glyceryl acid, glyceryl tri (caprylate / caprate), glyceryl triundecylate,
Glyceryl triisopalmitate, glyceryl triisostearate, trimethylolpropane tri-2-ethylhexanoate, methylolpropane triisostearate, pentaerythritol tetra-2-ethylhexanoate, pentaerythritol tetramyristate, octyldodecyl neopentanoate, octane Isocetyl acid, isostearyl octanoate, 2-ethylhexyl isoperargonate, hexyldecyl dimethyloctanoate, octyldodecyl dimethyloctanoate, 2-isopalmitate
Ethylhexyl, isocetyl isostearate, isostearyl isostearate, octyldodecyl isostearate, lauryl lactate, myristyl lactate, cetyl lactate, octyldodecyl lactate, triethyl citrate, acetyltriethyl citrate, acetyltributyl citrate, trioctyl citrate, triisocetyl citrate ,
Trioctyldodecyl citrate, diisostearyl malate, 2-ethylhexyl hydroxystearate, di-2-ethylhexyl succinate, diisopropyl adipate, diisobutyl adipate, dioctyl adipate,
Diethyl sebacate, diisopropyl sebacate, dioctyl sebacate, cholesteryl stearate, cholesteryl isostearate, cholesteryl hydroxystearate, cholesteryl oleate, dihydrocholesteryl oleate, phytosteryl isostearate, phytosteryl oleate, 12-stearoyl hydroxyisocetyl stearate, Stearyl 12-stearoyl hydroxystearate, isostearyl 12-stearoyl hydroxystearate, polyoxyethylene acetate (3) polyoxypropylene (1) cetyl ether, polyoxyethylene acetate (3) polyoxypropylene (1) isocetyl ether, Lanolin acetate, N-lauroyl-L-glutamic acid 2-octyldodecyl ester, N-lauroyl-L Cholesteryl glutamate, N
-Lauroyl-L-phytosteryl glutamate, N-lauroyl-L-behenyl glutamate, N-lauroyl-
Di-L-glutamate (phytosteryl-behenyl-2-
Octyldodecyl), N-lauroyl-L-glutamic acid di (cholesteryl behenyl-2-octyldodecyl)
Etc. As the silicone oil, for example, chain polysiloxanes such as methylpolysiloxane, methylphenylpolysiloxane, methylhydrogenpolysiloxane,
Cyclic polysiloxanes such as methylcyclopolysiloxane, octamethylcyclotetrasiloxane, decamethylcyclopentasiloxane, dodecamethylcyclohexasiloxane, dimethylsiloxane-methyl (polyoxyethylene) siloxane-methyl (polyoxypropylene) siloxane copolymer, Polyoxyethylene such as dimethylsiloxane / methyl (polyoxyethylene) siloxane copolymer, dimethylsiloxane / methyl (polyoxypropylene) siloxane copolymer, modified polyoxypropylene-based silicone oil, and dimethylsiloxane / methylcetyloxysiloxane Polymers, alkyl-modified silicone oils such as dimethylsiloxane / methylstearoxysiloxane copolymers, alcohol-modified silicone oils, amino-modified silicones, etc. .

The amount of these oily substances can be determined by the amounts of the surfactant and the polyhydric alcohol. Therefore, in order to obtain the gel composition and the emulsified composition of the present invention,
(A) Enzyme-treated stevia + (B) phospholipid +
(C) polyhydric alcohol: (D) oily substance = 1: 9-7:
3 is preferred. If the amount of (D) is too large relative to the amount of (A) + (B) + (C), it is difficult to obtain a stable gel composition, and the gel composition is increased with an increase in the relative amount of the oily substance. And the stirring becomes difficult. vice versa,
If the amount of (D) is smaller than the amount of (A) + (B) + (C), an excessive amount of surfactant is added to the oily substance, which is not preferable in terms of cost.

The above component (A) enzymatically treated stevia,
When (B) phospholipid, (C) polyhydric alcohol, and (D) oily substance are used, (A), (B), and (C) are well mixed and stirred, and (D) is gradually added thereto. Thereby, the viscous gel composition of the present invention can be obtained. Thereafter, by adding water to the obtained gel composition, an emulsified composition in which nanometer or micron sized particles are present,
In particular, an O / W (oil-in-water) emulsion composition can be obtained.

In this method, water is not added as a constituent when forming a gel composition. Therefore, a method of emulsifying the gel composition obtained here is called a non-aqueous emulsification method. On the other hand, in addition to the non-aqueous emulsification method, a method of once forming a viscous gel composition by adding a small amount of water as a component of the gel composition and then emulsifying the composition can also be used. This latter method hydrates the surfactant by adding a specific amount of water to the gel composition, changes the orientation of the surfactant at the interface with the oily substance, softens the gel composition, etc. Done. In the present invention, since the enzyme-treated stevia is in a powder form, the gel composition can be obtained by the latter method of hydrating with water or dissolving in water in the gel composition before preparing the gel composition.

In this case, the amount of water to be added for preparing the gel composition containing water can be determined based on the amount of the enzyme-treated stevia. That is, a gel composition having good viscosity can be obtained, the uniformity and stability of the emulsion composition obtained by adding water to the gel composition, and the solubility of the enzyme-treated stevia in water. From the viewpoint, the amount of water to be added is preferably 0.1 to 3.5 times the weight of the enzyme-treated stevia.

In this case, the method for preparing the gel composition containing water includes (A) an enzyme-treated stevia, (B) a phospholipid,
(C) a method in which water is mixed with a polyhydric alcohol with stirring, and (D) an oily substance is gradually added thereto while stirring, and (A), (B), (C) and (D) are prepared. There is a method in which a non-aqueous gel composition is obtained by using the composition, and water is gradually added thereto while stirring to sufficiently knead the composition. In most cases, the appearance of the water-containing gel composition obtained in this manner is mostly viscous and more transparent or translucent than the non-aqueous gel composition. Further, an emulsion composition can be prepared by adding water to the gel composition containing water. In this case, the difference between the gel composition containing water and the emulsified composition is that when the water composition changes from the gel composition to the emulsified composition with the addition of water, the viscosity is clearly reduced, the whiteness is increased, and the turbidity is increased. Can be identified by

As described above, the emulsified composition of the present invention is specified as a non-aqueous gel composition containing the components (A), (B), (C) and (D), or a gel composition thereof. Although the amount of water is obtained by further adding water to the gel composition to which the water has been added, the amount of water added for the purpose of obtaining an emulsion composition is to prepare a gel composition containing a specific amount of water. The total amount is larger than that of water and is not particularly limited, but is preferably 0.15 times or more by weight with respect to (A) the enzyme-treated stevia.

The gel composition and the emulsified composition of the present invention can be used in cosmetics, quasi-drugs, pharmaceuticals, and foods. Also, (A) enzyme-treated stevia, (B) phospholipid,
(C) a constituent component of a polyhydric alcohol and (D) an oily substance,
Further, in addition to water for obtaining a gel composition and an emulsified composition containing water, if necessary, it is usually blended in cosmetics, quasi-drugs, pharmaceuticals, and foods as long as the effects of the present invention are not lost. Components, such as lipids, surfactants, lower alcohols, humectants, UV absorbers, chelating agents, pH adjusters, antioxidants, sequestering agents, disinfectants / preservatives, polymers, dyes,
Flavors, pigments, plasticizers, organic solvents, drugs, animal and plant extracts,
Constituent powders, organic coloring materials, inorganic coloring materials, pearl pigments, surface-treated powders, composite pigments, oily gelling agents, amino acids and peptides, vitamins, and the like can be appropriately compounded, but are particularly limited to these. is not.

[0029]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described specifically with reference to Examples, but the present invention is not limited to these.

[0030]

EXAMPLES Example 1 An emulsion having the following formulation was obtained by the following production method. (Manufacturing method) The mixture of (1) to (5) was heated to 55 ° C. while stirring well, and the oil component of (6) to (8) at 55 ° C. was gradually added while stirring, to thereby form a gel composition. obtain. Then 60
The mixed solution of (9) to (13) heated to 0 ° C is added with stirring to emulsify. After the emulsification operation, after confirming that the mixture is sufficiently stirred, the mixed solution of (14) and (15) is added dropwise while stirring, and the process proceeds to cooling. At 40 ° C. during the cooling process, the remaining (16) is added, and stirring is stopped at room temperature to obtain an emulsion.

(Raw material name) (% by weight) (1) Enzyme-treated stevia ^{* 1} 0.55 (2) Hydrogenated soybean phospholipid ^{* 2} 0.32 (3) Hydroxylated soybean phospholipid ^{* 3} 0.27 (4) ) Glycerin 1.37 (5) Decaglyceryl monooleate 0.12 (6) Squalane 7.00 (7) Tri (caprylic / capric acid) glyceryl 2.00 (8) Jojoba oil 1.00 (9) Purified water 75.54 (10) Sodium polyphosphate 0.05 (11) Carboxyvinyl polymer 0.28 (12) Xanthan gum 0.02 (13) 2-Amino-2-methyl-1,3-propanediol 0.18 (14 ) 1,3-butylene glycol 10.00 (15) Methyl paraoxybenzoate 0.30 (16) Reishi extract 1.00 * 1: SK Suite FZ manufactured by Nippon Paper Industries 2: Nikko Chemicals Inc. Lecinol S-PIE * 3: Nikko Chemicals Inc. Lecinol WS-50 (50 by weight% glycerin mixtures hydroxide soybean phospholipids)

In the preparation of the emulsion, it was possible to sufficiently emulsify it even with ordinary weak stirring power, and the observation immediately after the preparation was an O / W emulsion composition having uniform and fine emulsified particles. In addition, three times of freezing and thawing operation, 3 months storage at 5 ° C, 3 months storage at room temperature, 3 months storage at 40 ° C, 3 months 24-hour cycle test between 5 ° C and 40 ° C, and 1 month storage at 50 ° C. It was a stable emulsion without oil-water separation.

(Example 2) High-concentration raw materials of the emulsified composition to be mixed with cosmetics and external preparations for pharmaceuticals shown in the following formulation were examined and obtained by the following production method. (Production method) The mixture of (1) to (4) is heated to 55 ° C. while stirring well, and the oily components of (5) to (7) at about 55 ° C. are gradually added while stirring. Further, (8) at 60 ° C. is added and kneaded sufficiently to obtain a gel composition containing water. Thereafter, (9) heated to 60 ° C. is added with stirring to emulsify, and further sufficiently stirred to obtain a high-concentration raw material of the emulsified composition at room temperature.

(Raw material name) (% by weight) (1) Enzyme-treated stevia ^{* 1} 9.80 (2) Hydrogenated soybean phospholipid ^{* 2} 2.94 (3) Hydroxylated soybean phospholipid ^{* 3} 2.52 (4 ) Glycerin 19.74 (5) Olive squalane 30.00 (6) Tri (caprylic / capric acid) glyceryl 4.00 (7) N-lauroyl-L-glutamic acid di (cholesteryl behenyl-2-octyldodecyl) 00 (8) Purified water 4.00 (9) Purified water 26.00 * 1: SK Suite Z3 manufactured by Nippon Paper Co., Ltd. * 2: Resinol S-PIE manufactured by Nikko Chemicals * 3: Resinol WS-50 manufactured by Nikko Chemicals 50% by weight glycerin mixture of hydroxylated soybean phospholipids)

The obtained high-concentration emulsion composition raw material is used as a raw material for adding an oil component to the formulation system, and is diluted with an aqueous phase having an effect. it can. The emulsified composition high-concentration raw material obtained here could be sufficiently prepared even with ordinary stirring power, and uniform and fine emulsified particles were present. The raw material was stored at 5 ° C. for about one month, and the particle size distribution was measured for the raw material at the time of preparing the raw material and for one month storage. Was confirmed.

Example 3 A food material of an emulsified composition for easily blending a fat or oil-soluble vitamin with a good nutritional balance into a jelly-like diet food or a jelly-balance food is prepared according to the following formulation. Prepared. The manufacturing method is as follows. (Manufacturing method) The mixture of (1) to (5) is heated to 60 ° C. with good stirring, and the oil components of (6) and (7) at 60 ° C. are gradually added with stirring. Further, (8) at 60 ° C. is added and kneaded sufficiently to obtain a gel composition containing water. Thereafter, an aqueous solution obtained by dissolving (10) in (9) is heated to 65 ° C., and this is added with stirring to emulsify. After emulsification, the mixture is further sufficiently stirred to obtain a food material of the emulsified composition at room temperature.

(Raw material name) (% by weight) (1) Enzyme-treated stevia ^{* 1} 9.80 (2) Soybean phospholipid ^{* 2} 4.20 (3) Erythritol 14.70 (4) Purified water 6.30 (5) ) Enzymatically degraded lecithin 1.40 (6) Soybean oil 30.00 (7) Natural vitamin E 5.00 (8) Purified water 4.00 (9) Purified water 24.54 (10) Sodium benzoate 0.06 * 1: SK Suite manufactured by Nippon Paper Industries * 2: Basis LP-20 manufactured by Nisshin Oil Co., Ltd.

The food raw material of the obtained emulsified composition utilizes the emulsifying property of the present invention while making use of the inherent function as a low-calorie sweetener of the enzyme-treated stevia. In addition, it can be prepared well with a stirrer in a kettle that normally prepares food,
It was a food material having uniform and fine emulsified particles. In addition, considering the refrigerated storage at 5 ° C or the cold storage in the dark as a food raw material, the product stored at 5 ° C and the product stored at room temperature for 3 months were observed over time, and there was no decay of the raw material and the particle size distribution of the emulsified particles was also observed. There was no change from the time of preparation.

[0039]

EFFECT OF THE INVENTION The gel composition of the present invention can be easily used even with a weak stirring force as in a commonly used emulsifying device, while making use of the surface activity of enzyme-treated stevia already used as a food additive in the food industry. An emulsion composition obtained by using this gel composition, which provides uniform and fine emulsified particles, can provide stable cosmetics, foods, pharmaceuticals, and is widely applicable. It is.

Hereinafter, the results of various tests as effects of the present invention will be specifically described with reference to test examples and reference examples, but the present invention is not limited to these.

[0041]Examination of emulsification using emulsifiers with different stirring powers  (Examination method) Regarding the emulsifying power of enzyme-treated stevia,
Emulsification using an emulsifier
It was confirmed. In addition, the preparation method is performed by the following method,
The evaluation of the emulsified state was performed by placing the emulsified composition in a test tube and immediately
And observed the next day. (Preparation method) Aqueous phase (Nippon Paper Industries as enzyme-treated stevia)
SK Suite 10% by weight, Glycerin 20% by weight,
Water production 30% by weight) and oil phase (liquid paraffin 40% by weight)
Using each emulsifier and emulsifier shown in the following reference examples
To obtain an emulsified composition. Reference Example 1: Scrape
Mixer (similar to anchor type stirring blade, PVQ manufactured by Mizuho)
-3 type) Stir (80r) with 70 ° C oil phase with scraping mixer
pm), add the aqueous phase at 75 ° C, and stir for 5 minutes.
After stirring, the mixture was cooled to obtain an emulsion composition. Reference Example 2: Homomiki
Sir (registered trademark, Mizuho PVQ-3 type) 70 ° C
For the oil phase, a scraping mixer (80 rpm) and a homomixer
(3000 rpm) while stirring with both stirring devices.
Add an aqueous phase at 5 ° C, stir for 5 minutes and cool to milk.
A composition was obtained. Reference Example 3: Ultra mixer
Disruption homogenizer, for PVQ-3 model manufactured by Mizuho Co., Ltd.
Stir with both stirrers of Lamixer (5000rpm)
While adding the aqueous phase at 75 ° C. and stirring for 5 minutes as it is,
Upon cooling, an emulsified composition was obtained. Reference Example 4: CLEARMIX (registered trademark, high-speed injection emulsification)
CLM-0.8 type manufactured by M Technique Co., Ltd.) In the oil phase at 70 ° C, with CLEARMIX (8000 rpm)
Add the aqueous phase at 75 ° C with stirring and stir for 5 minutes
Thereafter, the mixture was cooled to obtain an emulsion composition. Reference Example 5: Microfluidizer (registered trademark, ultra high pressure)
Homogenizer, Microfluidics Corporation
After preparing an emulsified composition by the method of Reference Example 2,
Ultra-high pressure treatment (20,000PS) with Icrofluidizer
I, 1 pass). Stirring shown in Table 1 as the above reference example
The examination result of emulsification using emulsifiers with different forces is shown.

[0042]

[Table 1]

As is evident from the results shown in Table 1, when only enzyme-treated stevia was used as a surfactant, a stable emulsified composition was hardly obtained with a conventional scraping mixer having a low stirring power. It can be seen that it is preferable to use an emulsifier capable of applying a physically large energy with a high shear force, such as a mix or a microfluidizer. Therefore, there is a need for a method for easily obtaining a stable emulsified composition in which uniform and fine emulsified particles are present even with a generally used scraping mixer.

[0044]Mixing ratio of enzyme-treated stevia and phospholipid
Examination of  (Examination method) (A) Enzyme-treated stevia and (B) Combined weight ratio of phospholipid
In order to examine the results, the results are shown as test examples and reference examples in Table 2.
(A) + (B) 4g having each weight ratio of (A) and (B)
Mix 6 g of glycerin, which is a polyhydric alcohol, at 55 ° C.
23.33 g of oily substance squalane was stirred under the conditions of
While slowly adding, a gel composition was obtained. Then 60 ° C
While stirring 16.67 g of water heated to the gel composition,
In addition, the mixture was emulsified and cooled to obtain an emulsified composition.

(Evaluation Method) The gel composition was evaluated from the stirring state at the time of preparation and the observation result one day after returning to normal temperature. The focus was on the diameter. (Evaluation criteria) ：: The gel composition was easily stirred, and no oil component was observed from the gel composition after one day. Also,
In the emulsion composition, uniform and 2 μm or less emulsified particles are observed. 〇: The stirring of the gel composition is easy, and no separation of the oil component from the gel composition after one day is observed. In the emulsified composition, emulsified particles of substantially uniform size of 2 μm or less are mainly observed. Δ-G: Although the stirring of the gel composition is somewhat difficult, no separation of the oil component from the gel composition after one day is observed. In the emulsified composition, emulsified particles of substantially uniform size of 2 μm or less are mainly observed. Δ-milk: The gel composition is easily stirred, and no oil component is observed from the gel composition after one day, but uneven emulsion particles are observed in the emulsion composition.
×: It is difficult to stir the gel composition, or separation of an oil component from the gel composition after one day is confirmed, and an emulsified composition cannot be obtained. Table 2 shows the results of examining the blending weight ratio of the enzyme-treated stevia and the phospholipid.

[0046]

[Table 2]

From the results in Table 2, it was found that the gel composition was easily obtained with the composition having a large proportion of the phospholipid as in Reference Example 6, but when the emulsion composition was formed, poor emulsified particles were present. Not useful. In Reference Example 7 in which too much enzyme-treated stevia was used, the viscosity of the gel was liable to increase when the oily substance was kneaded, and the stirring operation was insufficient.
Therefore, the homogeneity of the emulsified composition is also slightly lacking, which is disadvantageous in terms of practical stability. On the other hand, the mixing ratios of the enzyme-treated stevia and the phospholipid as in Test Examples 1 and 2 were good both in terms of stirring and in the state of the gel composition and the emulsified composition formed.

[0048]Based on the total weight of enzyme-treated stevia and phospholipids
Of the weight ratio of polyhydric alcohols  (Examination method) (A) Enzyme-treated stevia and (B) a field containing phospholipids
Check the weight ratio of the surface active ingredient to the polyhydric alcohol (C).
In order to discuss, using glycerin as (C), (A)
Table 3 shows that the weight ratio of (B) to (B) was fixed at 7: 3.
(A) + (B) and (C) weight ratio (total 10 g
Try to prepare gel composition and emulsified composition
Was. Each preparation was made with 10 g of (A) + (B) + (C) in each ratio.
On the other hand, under the condition of 55 ° C., squalane 23.3 as an oily substance was used.
3 g was gradually added with stirring to obtain a gel composition. So
Then, an appropriate amount of purified water heated to 60 ° C. is stirred into the gel composition.
While adding, the mixture was emulsified and cooled to obtain an emulsified composition.

(Evaluation Method) The gel composition was evaluated from the stirring state at the time of preparation and the observation result one day after returning to normal temperature. The focus was on the diameter. (Evaluation Criteria) A: The gel composition was easily stirred, and no oil component was observed from the gel composition after one day. In the emulsion composition, uniform and 2 μm or less emulsified particles are observed. 〇: The stirring of the gel composition is easy, and no separation of the oil component from the gel composition after one day is observed. In the emulsified composition, emulsified particles of substantially uniform size of 2 μm or less are mainly observed. Δ-G: Although the stirring of the gel composition is somewhat difficult, no separation of the oil component from the gel composition after one day is observed. In the emulsified composition, emulsified particles of substantially uniform size of 2 μm or less are mainly observed. Δ-milk: The gel composition is easily stirred, and no oil component is observed from the gel composition after one day, but uneven emulsion particles are observed in the emulsion composition. ×: It is difficult to stir the gel composition, or separation of an oil component from the gel composition after one day is confirmed, and an emulsified composition cannot be obtained. Table 3 shows the results of examining the weight ratio of the polyhydric alcohol to the total amount of the enzyme-treated stevia and the phospholipid.

[0050]

[Table 3]

From the results shown in Table 3, if the amount of the polyhydric alcohol is too large as in Reference Example 8, the surface active component becomes diluted in the polyhydric alcohol, and a good gel composition cannot be obtained. vice versa,
Even if the amount of the polyhydric alcohol is too small as in Reference Example 9, since the enzyme-treated stevia is a powder, (A)
The mixture of (B) and (C) could not be sufficiently stirred, and no gel composition was obtained. Therefore, (A) + (B):
(C) has a good range for obtaining a gel composition and an emulsified composition as in Test Examples 3 and 4.

[0052]Compounding weight of oily substance to be compounded in gel composition
Consider quantity  (Examination method) (D) Oily substance that can be incorporated into the gel composition
(A) + (B) + (C)
Total amount of untreated stevia, phospholipid and polyhydric alcohol
As an index, the blending weight ratio of (D) was determined. The experiment is
(A) 2.20 g, (B) 1.80 g, (C)
6.00 g of Lyserin (at this time, (A) :( B) = 5.
5: 4.5, (A) + (B) :( C) = 4: 6)
And squalane as (D) under the condition of 55 ° C.
Add slowly while stirring and observe the resulting gel composition.
I thought.

(Evaluation method) Evaluation was made based on the stirring state when preparing the gel composition and the observation result one day after returning to normal temperature. (Evaluation Criteria) A: The gel composition was easily stirred, and no oil component was observed from the gel composition after one day. 〇: The stirring of the gel composition was somewhat difficult, but no separation of the oil component from the gel composition after one day was observed. X: It is difficult to stir the gel composition, or separation of oil from the gel composition after one day is confirmed. Table 4 shows the results of studying the blending weight of (D) the oily substance blended in the gel composition.

[0054]

[Table 4]

Table 4 shows that there is an upper limit to the amount of the oily substance that can be incorporated into the gel composition, and it has been confirmed that the gel composition can contain about 90% of the oily substance.

[0056]The amount of water that forms the gel composition  (Examination method) Gel composition containing water, that is, (A) yeast
Untreated stevia, (B) phospholipid, (C) polyvalent alcohol
And (D) oily substance, gel group made by adding "water"
Table 5 shows the amount of purified water to be added in order to obtain a product.
The composition was examined. For gel formation, mix part i) in Table 5 well.
And under the condition of 55 ° C., the oily substance
Add squalane gradually or add squalane
Thereafter, purified water in part iii) was added. The selected study system
The composition of the gel composition can be easily stirred.
Can be prepared, and the emulsified composition obtained from the gel composition is uniform.
It was confirmed that fine emulsified particles could be prepared in one step.

(Evaluation method) For the obtained gel composition,
After preparing the gel composition, the gel composition was observed visually, paying attention to the viscosity and the turbidity such as white, translucent and transparent. (Evaluation criteria) ：: Viscous gel composition, transparent or translucent in appearance. 〇: Viscous gel composition, not transparent in appearance. X: Emulsion composition which has no viscosity and has already whitened. Table 5 shows the composition in which the amount of water forming the gel composition was examined,
The results of evaluating the gel composition produced at that time are shown.

[0058]

[Table 5]

As shown in Table 5, by observing the appearance of the product, the gel composition and the emulsified composition can be distinguished from each other based on the viscosity or turbidity of the product. The amount of water to be used can be estimated relative to the amount of (A) enzyme-treated stevia. In addition, the change of the product due to the addition of water is caused by the components (A), (B), (C) and (D)
In a non-aqueous system containing a gel composition, a gel composition is formed even when a specific amount of water is added to these four components, and if an excessive amount of water is added, the gel composition is converted to an emulsified composition. You can see that it will be.

[0060]Enzyme-treated stevi with different average moles of sugar added
Examination using a  Table 6 shows the enzymes having different average sugar addition mole numbers as (A).
Untreated stevia or stevia extract, (B) phospholipids
And Resinol S-PIE manufactured by Nikko Chemicals Co., Ltd., (C)
Glycerin as polyhydric alcohol, (D) oily substance
To form a gel composition containing squalane,
Enzyme treatment when water is added to obtain an emulsified composition
Average number of moles of sugar added to stevia and the stability of the resulting emulsified composition
The qualitative evaluation results are shown. In addition, the stability evaluation of the emulsion composition
Was evaluated by taking the emulsified composition in a test tube and observing it the next day.
Was. The preparation method was as follows. (Preparation method) (A) 2.8 g, (B) 1.2 g, (C) 6 g were uniformly mixed.
And heated to 55 ° C, then gradually heated to 55 ° C with stirring
20 g of the obtained squalane was added to obtain a gel composition. That
Then, while stirring the purified water heated to 60 ° C.,
0.0g and cool while stirring
An emulsion composition was prepared.

[0061]

[Table 6]

As is evident from the results shown in Table 6, the addition of sugar to the stevia extract causes sufficient emulsifying properties to be exhibited, and a gel composition and an emulsion composition are obtained over a wide range of moles of sugar added. Confirmed that it can be done.

[0063]Gel composition and emulsified composition using various phospholipids
Generation of products  (A) Combined with enzyme-treated stevia (B) Phospholipid
Using the following methods using various phospholipids
Preparation of a gel composition and an emulsion composition was attempted. (Adjustment method) (A) SK suite manufactured by Nippon Paper Industries is used for enzyme-treated stevia.
2.8 g of this, (B) 1.2 g of various phospholipids,
(C) 55 g of 6.0 g of glycerin as a polyhydric alcohol
Stir evenly at ℃, gradually heated to 55 ℃ under stirring
(D) A gel composition containing 20 g of squalane as an oily substance
I got Then, while stirring the purified water heated to 60 ° C,
And add the total amount to 50.0 g and continue stirring.
Then, the mixture was cooled to prepare an emulsion composition.

(Evaluation Method) The gel composition was evaluated from the stirring state at the time of preparation and the observation results after returning to normal temperature. The emulsion composition was evaluated by observation with an optical microscope to determine the uniformity and particle size of the emulsified particles. I focused on it. (Evaluation Criteria) A: The gel composition is easily stirred, and no oil component is separated from the gel composition. In the emulsion composition, uniform and 2 μm or less emulsified particles are observed. 〇: The stirring of the gel composition is easy, and no separation of the oil component from the gel composition is observed. In the emulsified composition, emulsified particles of substantially uniform size of 2 μm or less are mainly observed. Δ-G: The stirring of the gel composition is somewhat difficult, but no separation of oil from the gel composition is observed. In the emulsified composition, emulsified particles of substantially uniform size of 2 μm or less are mainly observed. Δ-milk: The gel composition is easily stirred and no oil component is separated from the gel composition. However, in the emulsion composition, non-uniform emulsified particles are observed. X: It is difficult to stir the gel composition, or separation of oil from the gel composition is confirmed, and an emulsified composition cannot be obtained. Table 7 shows the results of examining the formation of gel compositions and emulsified compositions using various phospholipids.

[0065]

[Table 7]

From Table 7, it can be seen that phospholipids obtained from each raw material,
Gel compositions and emulsified compositions can be prepared using hydrogenated phospholipids and hydroxylated phospholipids, but in order to obtain better gel compositions and emulsified compositions, high-purity phosphatidylcholine is used as the phospholipid. It can be determined that the presence of phosphatidylinositol is more preferable than that of phosphatidylinositol.

[0067]Gel composition using various polyhydric alcohols and
Preparation of emulsion composition  It can be used for the gel composition and the emulsion composition of the present invention.
To study polyhydric alcohol, use the following preparation method
Preparation of the composition and the emulsified composition was attempted. (Preparation method) (A) SK Sui manufactured by Nippon Paper Industries which is an enzyme-treated stevia
(B) Resinault made by Nikko Chemicals, which is a phospholipid
S-10, (C) uniformly mix polyhydric alcohol,
If necessary, add purified water to match the viscosity of each system.
And heat it to about 40-70 ° C, then gradually stir the same temperature under stirring.
Add the squalane oily substance (D)
A composition was obtained. Thereafter, the temperature of the gel composition is increased by 5
Add purified water that has been heated to
While cooling, an emulsified composition was prepared.

(Evaluation Method) The gel composition was evaluated based on the stirring state at the time of preparation and the results of observation of the appearance such as oil separation, and the like. I focused on it. (Evaluation Criteria) A: The gel composition is easily stirred, and no oil component is separated from the gel composition. In the emulsion composition, uniform and 2 μm or less emulsified particles are observed. 〇: The stirring of the gel composition is easy, and no separation of the oil component from the gel composition is observed. In the emulsified composition, emulsified particles of substantially uniform size of 2 μm or less are mainly observed. Δ-G: The stirring of the gel composition is somewhat difficult, but no separation of oil from the gel composition is observed. In the emulsified composition, emulsified particles of substantially uniform size of 2 μm or less are mainly observed. Δ-milk: The gel composition is easily stirred and no oil component is separated from the gel composition. However, in the emulsion composition, non-uniform emulsified particles are observed. X: It is difficult to stir the gel composition, or separation of oil from the gel composition is confirmed, and an emulsified composition cannot be obtained. Table 8 shows test examples in which gel compositions and emulsion compositions were prepared using various polyhydric alcohols.

[0069]

[Table 8]

As is clear from the results shown in Table 8, it was confirmed that a good gel composition and an emulsified composition could be obtained even when various polyhydric alcohols were used.

Continued on the front page F-term (reference) 4B035 LC03 LC16 LE20 LG12 LG13 LG17 LG19 LG31 LG41 LG54 LK03 LK04 LK13 LP06 LP21 4B041 LC03 LD03 LK06 LK11 LK12 LK18 LK21 LK24 LK25 LK29 LK36 LK38 LP01 4D077 AB08 AB12 AB03 AB12 DC15Z DC16Y DC16Z DC17Y DC17Z DC22Y DC22Z DC24Y DC24Z DC68Y DD35Y DD63Y DE02Y DE07Y DE08Y DE13Y DE13Z DE31Y 4G065 AA01 AB05X AB06X AB26X AB32X AB33X BA07 BB01 BB02 CA02 CA03 CA14 DA01 DA02 EA01

Claims (9)

[Claims] 1. A gel composition comprising (A) an enzyme-treated stevia, (B) a phospholipid, (C) a polyhydric alcohol and (D) an oily substance, wherein (A) :( B) = 4: 6
９9: 1, (A) + (B) :( C) = 2: 8-6: 4,
A gel composition having a weight ratio of (A) + (B) + (C) :( D) = 1: 9 to 7: 3. 2. The gel composition according to claim 1, wherein water is added in an amount of 0.1 to 3.5 times the weight of (A). 3. The gel composition according to claim 1, wherein the average sugar addition mole number of (A) is 0.5 to 20.0 in mole units of monosaccharide. 4. The method according to claim 1, wherein (B) comprises (1) egg yolk, cow brain, crab, octopus,
Alfalfa seeds, Daifuku beans, Cassava leaves,
Peanuts, soybeans, seeds, sunflower seeds, safflower, cottonseed, corn, flaxseed, sesame, olives,
Rice, kiri, grape, avocado, palm, and a phospholipid obtained from one or more selected from palms,
(2) a hydrogenated phospholipid obtained by hydrogenating the unsaturated bond of the fatty acid moiety constituting the phospholipid of the above (1), and (3) hydroxylation of the unsaturated bond of the fatty acid moiety constituting the phospholipid of the above (1). The gel composition according to any one of claims 1 to 3, which is one or more phospholipids selected from hydroxylated phospholipids. 5. The gel composition according to claim 1, wherein (B) contains 2 to 75% by weight of phosphatidylinositol. 6. The method according to claim 1, wherein (C) is a polyhydric alcohol containing one or more selected from alkylene glycol, polyalkylene glycol, glycerin, polyglycerin, sugar alcohol and sugar. Gel composition. 7. An emulsified composition obtained by emulsifying the gel composition according to claim 1 with water. 8. An emulsified composition according to claim 7, wherein the amount of water is at least 0.15 times the weight of the component (A) of the gel composition. 9. The emulsion composition according to claim 7, wherein the emulsion composition is an O / W emulsion.