JP2003221332A - Oil-in-water type emulsion composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain an oil-in-water type emulsion composition having a quite excellent emulsion stability. <P>SOLUTION: In this oil-in-water type emulsion composition consisting of the oil phase wherein, 70 wt.% or more of the constitutional fatty acids contain 15 wt.% or more of diglycerides of unsaturated fatty acides, and the aqueous phase containing water, the oil-in-water type emulsion composition contains the ingredients (I) and (II), wherein (I) is 1.2 to 20 wt.% of a plant sterol, and (II) is 0.1 to 5 wt.% of an emulsifying agent having a 10 or higher HLB value. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an oil-in-water emulsion composition containing a diglyceride having a body fat accumulation inhibitory action and a plant sterol having a blood cholesterol lowering action and having extremely excellent emulsion stability.

[0002]

2. Description of the Related Art In recent years, with the shift to a diet rich in fats and oils, excessive intake of fats and oils promotes obesity and increase in body fat, and insufficient intake of vegetables promotes an increase in blood cholesterol, which leads to It is one of the causes of habitual diseases. From the studies so far, it is known that diglyceride has a body fat accumulation inhibitory action (Japanese Patent Laid-Open No. 4-3008).
26, JP-A-10-176181, etc.). Furthermore, it has been reported that a remarkable blood cholesterol lowering effect is expressed by combining a plant sterol with diglyceride (WO99 / 48378). Thus, the development of a composition that combines a diglyceride having a unique health function and a plant sterol is extremely important for modern society as medical care shifts from treatment to prevention against the backdrop of rising medical costs. Have meaning. According to the publication, an oil-in-water emulsion composition containing both this diglyceride and plant sterol can be prepared. However, the emulsion stability is not sufficient if the both are simply blended. That is, there is a problem that the emulsification is destroyed by a physical factor during the transportation of a product containing these emulsion compositions, and the oil phase and the aqueous phase are separated.

On the other hand, in order to improve the stability of oil-in-water type emulsions containing diglyceride, there is a technique of using a specific phospholipid, protein or the like (JP-A-3-91451, JP-A-3-91460, JP-A-3-89936, JP-A-2
(001-138, etc.), the emulsion stability cannot be obtained when the amount of plant sterol exceeds a certain amount, and the enzyme-treated egg yolk is essential, so that the flavor is limited. Further, Japanese Patent Laid-Open No. 2001-220595 discloses a technique of dissolving a high concentration of plant sterols in fats and oils with a specific polyglycerin fatty acid ester. However, when an oil-in-water emulsion is produced using the polyglycerin fatty acid ester disclosed herein, the emulsion stability is not sufficient.

[0004]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide an oil-in-water emulsion composition containing diglyceride and plant sterol and having excellent emulsion stability.

[0005]

Means for Solving the Problems The present inventor has studied the above problems and found that an oil phase component containing diglyceride,
A composition containing a plant sterol and an aqueous phase component cannot obtain a stable oil-in-water emulsion with an emulsifier having a small HLB value such as lecithin, and these compositions are emulsified using a specific amount of an emulsifier having an HLB value of 10 or more. It has been found that an oil-in-water emulsion composition having extremely good stability can be obtained.

The present invention provides an oil-in-water emulsion composition comprising an oil phase containing diglyceride having a content of 70% by weight or more of constituent fatty acids and 15% by weight or more of an unsaturated fatty acid, and an aqueous phase containing water. Component (I) and (II), (I) plant sterol 1.2 to 20% by weight (II) to provide an oil-in-water emulsion composition containing 0.1 to 5% by weight of an emulsifier having an HLB value of 10 or more. Is.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The oil phase used in the oil-in-water emulsion composition of the present invention contains 15% by weight or more of a diglyceride in which 70% by weight or more of the constituent fatty acids are unsaturated fatty acids.
In order to obtain sufficient emulsion stability, the unsaturated fatty acid in the constituent fatty acids of the diglyceride needs to be 70% by weight or more. The preferred unsaturated fatty acid content is 70 to 100% by weight, and further 80 to
It is 100% by weight, particularly preferably 90 to 100% by weight. As the unsaturated fatty acid, an unsaturated fatty acid having 8 to 24 carbon atoms, particularly 16 to 22 carbon atoms is preferable in terms of emulsion stability, physiological fat expression suppression effect and the like.

Further, the unsaturated fatty acids include one or more selected from ω3 unsaturated fatty acids, ω6 unsaturated fatty acids and ω9 unsaturated fatty acids. Is preferred. Here, the ω3 unsaturated fatty acid is an unsaturated fatty acid in which the first unsaturated bond is located at the third carbon atom from the ω position, and which has two or more unsaturated bonds. Specific examples thereof include α-linolenic acid, stearidonic acid, eicosapentaenoic acid, docosahexaenoic acid, and the like, and α-linolenic acid is particularly preferable. From the viewpoint of enhancing physiological effects and oxidation stability, the content of α-linolenic acid is preferably 15 to 70%, particularly preferably 20 to 60%. The ω9 unsaturated fatty acid has 8 to 24 carbon atoms,
Preferred are 16 to 22 oleic acid, eicosamonoenoic acid, docosamonoenoic acid and the like, and oleic acid is particularly preferred. The ω6 unsaturated fatty acid has 18 to 18 carbon atoms.
22 linoleic acid, γ-linolenic acid and the like are preferable. Of these, especially from the viewpoint of oxidative stability and expression of physiological activity,
The content weight ratio of linoleic acid / oleic acid is 0.01-2.
It is preferably 0, particularly 0.1 to 1.8, and more preferably 0.3 to 1.7. 8 to 2 carbon atoms as the remaining constituent fatty acids
4, preferably 14 to 22 saturated fatty acids.

The content of diglyceride in the oil phase is 15% by weight or more from the viewpoint of the physiological effect, but is preferably 20 to 98.7% by weight, more preferably 40 to 95% by weight, and further preferably. 60-95% by weight, especially 80-95
% By weight. Diglycerides include 1,2-diglyceride and 1,3-diglyceride, with 1,3-diglyceride being preferred. When the content of 1,3-diglyceride in the fat is 15% by weight or more, the effect of suppressing neutral fat in blood and the effect of suppressing body fat accumulation are particularly excellent. Therefore, also in the present invention, it is preferable to use a diglyceride having a high proportion of 1,3-diglyceride, and to use a glyceride mixture having a proportion of 1,3-diglyceride of 15% by weight or more, particularly 40% by weight or more. The content of monoglyceride in the oil phase is
From the viewpoint of emulsification and flavor, it is preferably 5% or less, more preferably 0.1 to 2%, and particularly preferably 0.1 to 1.5%. The constituent fatty acid of monoglyceride is the same as diglyceride,
It is preferable in terms of industrial productivity. The content of triglyceride in the oil phase is 0 to 83.8%, preferably 0 to 78.7.
%, Further 2.9 to 57.9%, especially 2.9 to 37.9.
%, Most preferably 2.9 to 17.9% from the viewpoint of flavor and stability.

The above fats and oils can be produced, for example, by (1) transesterifying fats and oils with glycerin, or (2) esterifying a fatty acid with glycerin. These reactions may be either a chemical reaction using an alkali (earth) metal hydroxide catalyst or a reaction using an enzyme. In the case of industrially producing high-purity diglyceride, the chemical reaction according to the method (1) tends to cause deterioration of fats and oils such as coloring, and thus the enzymatic reaction according to the method (2) is preferable. Further, by performing purification such as deoxidation, washing with water, deodorization, etc., a product with good flavor and stability can be obtained.

The raw material fatty acid used here is fat 10
Examples thereof include fatty acids and partial hydrolysates obtained by steam-decomposing or enzymatically decomposing 20 to 180 parts by weight of water with respect to 0 parts by weight. The fatty acid thus obtained is subjected to an esterification reaction under dehydration conditions in the presence of a 1,3-position-selective lipase, whereby a high purity of 80% by weight or more, a light color with little discoloration (in the Robibond method) 10R + Y
A diglyceride mixture having a value of 20 or less) (less than 20% by weight of triglyceride and less than 5% by weight of monoglyceride) can be obtained in good yield. Further, the oil and fat used as a raw material in the present invention is not particularly limited as long as it is a general edible oil and fat, and in addition to natural animal and vegetable oils and fats, processed oils and fats obtained by subjecting them to transesterification, hydrogenation, fractionation and the like are mentioned. .
Preferably, soybean oil, rapeseed oil, rice bran oil, sunflower oil,
Vegetable oils such as cottonseed oil, linseed oil, perilla oil, corn oil, and processed oils and fats thereof are used. In the present invention, it is preferable to add an antioxidant to the composition. Antioxidants are
Usually, any one can be used as long as it is used in foods, but one or more selected from natural antioxidants, tocopherols, fatty acid esters of ascorbic acid, BHT, and BHA is preferable, and natural antioxidants, tocopherols, ascorbic acid, One or more kinds selected from palmitic acid esters are particularly preferable. The antioxidant can be added to either the oil phase or the water phase, but it is preferably added to the oil phase. The content of the particularly preferable antioxidant is 50 to 5000 ppm in the oil phase, and further 200
~ 2000 ppm.

The weight ratio of the oil phase to the water phase in the oil-in-water emulsion composition of the present invention is 1:99 to 99: 1, preferably 10: from the viewpoint of emulsification property, emulsion stability, storage property and flavor. 90-7
It is preferably 5:25, particularly 20:80 to 60:40.

The plant sterols as the component (I) include α-sitosterol, β-sitosterol, stigmasterol, campesterol, α-sitostanol, β-sitostanol and stigmasteranol from the viewpoint of blood cholesterol lowering action. , Campestanol, cycloartenol and the like, and fatty acid esters thereof, ferulic acid ester, cinnamic acid ester, glycosides and the like are preferable. In particular, it is preferable to use an ester form esterified with a fatty acid and a non-esterified non-ester form in combination from the viewpoint of emulsion stability, cost and the like, and the molar ratio thereof is 90:10 to 30:70. Especially, 80:20 to 50:50 is preferable.

The content of the component (I) in the oil-in-water emulsion composition of the present invention is 1.2 to 20% by weight from the viewpoint of the expression of the physiological activity and the emulsion stability. 2-8
%, Especially 2-5% by weight is preferred. Ingredient (I) is
It can be blended in the oil phase and / or the water phase, but blending in the oil phase is preferred. In particular, the content of the component (I) in the oil phase is 5 to 20%, more preferably 6 to 13 from the viewpoint of emulsion stability.
%, Especially 7 to 12% is desirable. In addition, depending on the type, part of the component (I) may be dispersed as fine crystals in the aqueous phase, and this case is also included in the present invention.

The component (II) must be an emulsifier having an HLB value of 10 or more from the viewpoint of the emulsion stability of the oil-in-water emulsion composition of the present invention. When the HLB value of the emulsifier is less than 10, a stable oil-in-water emulsion cannot be formed. A preferred HLB value is 10 to 20, more preferably 1
1 to 16, especially 11 to 14. Here, the HLB value is
It is a value obtained by the Griffin formula (J.Soc.Cosmet.Chem., 1,311 (1949)). The HLB value in the present invention is
When two or more emulsifiers are used, H as a mixture
It is the LB value, and in that case, it can be determined from the weighted average of the HLB values of each emulsifier.

As the emulsifier having an HLB value of 10 or more,
One or more selected from polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester and polyoxyethylene sorbitan fatty acid ester are exemplified, and polyglycerene fatty acid ester is particularly preferable. Here, as the fatty acid constituting the emulsifier,
It preferably has 8 to 24 carbon atoms, more preferably 14 to 22 carbon atoms, and is most preferably a saturated fatty acid having 16 to 20 carbon atoms.

Component (II) in the oil-in-water emulsion composition of the present invention
The content of is required to be 0.1 to 5% by weight from the viewpoint of emulsion stability and flavor, but it is preferably 0.2 to 4% by weight, more preferably 0.2 to 3% by weight. is there. 0.1
If it is less than 5% by weight, a stable oil-in-water emulsion cannot be prepared, and if it exceeds 5% by weight, the flavor peculiar to the emulsifier is felt, which is not preferable. The component (II) can be blended in the oil phase and / or the water phase, but it is preferably blended in the water phase. In particular, the content of the component (II) in the aqueous phase is 0.2 to 5%, more preferably 0.3 to 4%, and most preferably 0.5 to 3% from the viewpoint of emulsion stability. desirable.

In the oil-in-water emulsion composition of the present invention, as an auxiliary component of the oil phase, an emulsifier other than the component (II), an antioxidant and the like can be blended. In addition to the above components, emulsifiers other than component (II), antioxidants, seasonings such as salt, sugar and amino acids, proteins, polysaccharides and the like can be added to the water phase using water as a substrate. The acidic oil-in-water emulsion composition having an aqueous phase pH of 1 to 6, more preferably 2 to 6, and especially 3 to 5, is preferable from the viewpoint of storage stability. Vinegar such as rice vinegar, sake vinegar, apple vinegar, and grape vinegar, and / or organic acids such as citric acid, inorganic acids such as phosphoric acid, and acidulants such as lemon juice can be used to adjust the pH of the aqueous phase. .

To the oil-in-water emulsion composition of the present invention, spices, flavors such as flavors, colorants, preservatives, stabilizers and the like can be added.

The oil-in-water emulsion composition of the present invention contains the above-mentioned components (I) and (II) as essential components, and comprises an oil phase mainly containing diglyceride and an aqueous phase mainly containing water. According to the above, it can be produced by mixing and stirring using an emulsifying machine or the like. At this time, the emulsification temperature is 25 to 95 ° C., preferably 3
The temperature is preferably 0 to 80 ° C. from the viewpoint of emulsifying property.

The oil-in-water emulsion composition of the present invention comprises a dressing, coffee whitener, soup, sauce, beverage,
It can be widely applied to processed oils and fats such as sausage of roasted meat, whipped cream and ice cream, and can also be used for medicines, feeds and the like. In particular, the viscosity of the composition (B8H type viscometer, measured by Tokyo Keiki Co., Ltd.) is 10 to 50,000 mPa · s, preferably 500 to 20,000 mPa · s, and more preferably 10
A form of 00 to 10000 mPa · s, for example, a stable one such as an emulsion dressing has not been obtained hitherto, and is particularly preferable.

[0022]

Example Production of diglyceride-containing fats and oils: soybean fatty acid wintered to reduce saturated fatty acid 455
0 parts by weight, 195 parts by weight of rapeseed fatty acid and 107 parts by weight of glycerin were used as a catalyst with a commercially available lipase preparation (trade name: "Lipozyme IM", manufactured by Novo Industry AS) which is an immobilized 1,3-position selective lipase. 40 ℃ at 0.07hPa
Esterification was carried out for 5 hours. Then, the lipase preparation was filtered and then subjected to molecular distillation at 235 ° C. After washing with water
Deodorization was performed at 235 ° C for 1 hour to produce a diglyceride-containing oil / fat. The analytical values are shown in Table 1. To 100 parts by weight of the fats and oils, vitamin E (Eisai Co .: E-mix 50
L) was added in an amount of 0.02 part by weight and used in the following experiments.

[0023]

[Table 1]

In Examples 1 to 3, the following emulsifiers were used. Emulsifier a: Decaglycerin monostearate (HLB value = 12, Taiyo Kagaku Co., Ltd., Sunsoft Q-18S) Emulsifier b: Sorbitan laurate (HLB value = 8.9,
Kao, Leodol Super SP-L10) Emulsifier c: Polyoxyethylene (20) sorbitan monostearate (HLB value = 14.9, Kao, Leodol TW-S120) Emulsifier d: Sucrose stearate ( HLB value = 1
5, Mitsubishi Kagaku Foods, S-1570) Emulsifier e: pentaglycerin trimyristate (HLB)
(Value = 8, Taiyo Kagaku Co., Ltd., Sunsoft A-143E)

In Examples 1 to 3, the following plant sterols were used. Plant sterol 1: Phytosterol F (weight average molecular weight 390.9, manufactured by Tama Seikagaku Corporation) Plant sterol 2: CANOLA STERYLESTERS (weight average molecular weight 673.7, manufactured by ADM)

Emulsion evaluation method: The emulsions prepared in Examples 1 to 3 were used for PET bottles having a volume of 250 mL (height: 15.
(7 cm, diameter 4.5 cm) was filled with 230 mL and sealed. The sample was stored at 20 ° C. for 1 day and evaluated by the following method.

(1) The appearance of the initial emulsifying sample was visually evaluated by the following criteria. A: Uniform white and good emulsifying property. B: Emulsification without oil floating, but some aggregation / gelation. C: Oil floating is present on the surface of the emulsion, and the emulsification property is slightly poor. D: The oil phase and the aqueous phase are separated, and the emulsifying property is poor.

(2) Emulsion stability (forced test) 10 g of a sample was placed in a 10 mL Spitz centrifuge tube, and a centrifuge (manufactured by Hitachi Ltd., himac CR5B2 type) was used for 25
℃, 1000r / min for 25 minutes, then 3000r / min
It was centrifuged for 10 minutes. After centrifugation, the amount of the separated oil phase was measured and shown as a volume fraction.

(3) Emulsion stability (40 ° C., after storage for 30 days) The sample filled in the PET bottle was allowed to stand at 40 ° C. for 30 days, and the thickness of the oil component released in the upper layer of the sample was measured. . This value was taken as the oil-off height (mm) and used as an index of emulsion stability. (4) Viscosity Put the sample filled in the PET bottle above by hand 1
After shaking 0 times, 110 g was put in a glass beaker having a capacity of 100 mL. Then, the viscosity was immediately measured with a B8H type viscometer (manufactured by Tokyo Keiki Co., Ltd.) (20 ° C., rotor No. 5, 5 rpm, 30 second value).

Example 1 French dressing (Products 1 to 6 of the present invention, Comparative products 1 to 4) A uniform aqueous phase was prepared according to the formulation shown in Table 2 (total amount: 600 g).
Emulsifier (TK HOMODISPER MODEL manufactured by Tokushu Kika Kogyo Co., Ltd.
85 ℃ with stirring at 4000r / min using 2.5)
Heated for 10 minutes. Next, while stirring the aqueous phase at 4000 r / min, 1% of the oil phase previously heated and dissolved at 80 ° C was dissolved.
The mixture was added over a period of 1 minute, pre-emulsified, and further finish emulsified for 1 minute (emulsion temperature 75-80 ° C). The obtained emulsion was allowed to cool and then stored at 20 ° C. for 1 day, and the initial emulsification property and the emulsification stability by a forced test were evaluated by the above method. Again 4
After storing at 0 ° C. for 30 days, the emulsion stability was evaluated by the above method.

Table 3 shows the evaluation results. Emulsifier a (HLB
The initial emulsification properties and emulsion stability of the products 1 and 6 of the present invention in which 1% of the value = 12) were used were very good. Similarly, the initial emulsification property and emulsion stability of the product 2 of the present invention in which the emulsifier b (1.15% by weight) and the emulsifier c (1.35% by weight) were used together were very good (obtained from the weight average). HLB value of different emulsifiers = 12). Similar results were obtained when plant sterols rich in ester were used. That is, the emulsifier d
The product 3 of the present invention containing 1% by weight of (HLB value = 15) is
It showed good initial emulsification properties and emulsion stability. The product 4 of the present invention containing 0.2% by weight of the emulsifier a also showed very good initial emulsification property and emulsion stability. 1% by weight of emulsifier a
The product 5 of the present invention, which was blended and used a plant sterol having a large amount of ester, also showed extremely good initial emulsification property and emulsion stability. On the other hand, in Comparative Product 1 in which 0.06% by weight of the emulsifier a and Comparative Product 2 in which 1% by weight of the emulsifier e (HLB value = 8) was added, partial emulsification and gelation were observed due to the initial emulsification property and The stability was not good. In Comparative Product 3 to which no emulsifier was added, the oil phase and the water phase were separated and could not be emulsified. Emulsifier b (HLB value = 8.9) was 1.15
Comparative product 4, which was blended in a weight percentage, had an initial emulsifying property and partly aggregated and
Gelation was observed and the emulsion stability was not good.

[0032]

[Table 2]

[0033]

[Table 3]

Example 2 Coffee Whitener (Invention Product 7) A uniform aqueous phase was prepared with the composition shown in Table 4 (total amount: 600 g),
Using an emulsifier (same as in Example 1), the mixture was heated at 85 ° C. for 10 minutes while stirring at 4000 r / min. Then add 4 water phases
After cooling to 5 ° C, while stirring at 4000 r / min,
The oil phase that had been heated and dissolved at 5 ° C was added over 1 minute, pre-emulsified, and further finish emulsified for 1 minute (emulsion temperature 30-35 ° C). After allowing the obtained emulsion to cool, it is heated to 20 ° C. for 1 hour.
It was stored for a day and evaluated by the above methods (1) and (2). The evaluation results are shown in Table 5. The initial emulsification property and emulsion stability (forced test) of the product 7 of the present invention using the emulsifier b (0.78% by weight) and the emulsifier d (0.72% by weight) were good (calculated from the weight average). HLB value of emulsifier = 12).

[0035]

[Table 4]

[0036]

[Table 5]

Example 3 Corn Soup (Invention Product 8) A uniform aqueous phase was prepared according to the formulation shown in Table 6 (total amount: 600 g),
Using an emulsifier (same as in Example 1), the mixture was heated at 85 ° C. for 10 minutes while stirring at 4000 r / min. Then add 4 water phases
After cooling to 5 ° C, while stirring at 4000 r / min,
The oil phase that had been heated and dissolved at 5 ° C was added over 1 minute, pre-emulsified, and further finish emulsified for 1 minute (emulsion temperature 30-35 ° C). After allowing the obtained emulsion to cool, it is heated to 20 ° C for 1
It was stored for a day and evaluated by the above methods (1) and (2). The evaluation results are shown in Table 7. The initial emulsification property and emulsification stability (forced test) of the product 8 of the present invention containing 0.4% of the emulsifier a were very good.

[0038]

[Table 6]

[0039]

[Table 7]

[0040]

The oil-in-water emulsion composition of the present invention containing the diglyceride, plant sterol, specific emulsifier and aqueous phase component has extremely excellent emulsion stability.

─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. ⁷ Identification code FI theme code (reference) A61K 47/34 A61K 47/34 4C076 A61P 3/04 A61P 3/04 4C086 3/06 3/06 4C206 // A23C 11/00 A23C 11/00 A23L 1/19 A23L 1/19 1/24 1/24 A 1/30 1/30 Z 1/39 1/39 (72) Inventor Nobuteru Ishizuka 2 Fumika Sumida-ku, Tokyo 2 -1-3 In-house F-term in Kao Corporation (Reference) 4B001 AC06 AC07 AC15 AC40 BC02 BC08 EC05 4B018 LB07 LB10 MD07 MD14 MD48 ME14 MF02 4B025 LB20 LG11 LG21 LG24 LG41 4B036 LC05 LE02 LF01 LH08 LH13 LH21 LK03 4B094703 02B084703 LG05 LG10 LG37 LG66 LP02 4C076 AA17 CC14 CC21 DD03F DD08F DD09F DD46F DD68F FF16 4C086 AA01 AA02 DA11 MA03 MA05 MA09 MA22 NA05 NA14 ZA70 ZC21 ZC33 ZC75 4C206 AA01 AA02 DB06 MA03 MA05 MA21 MA42 NA42 05 NA14 ZA70 ZC21 ZC33 ZC75

Claims (3)

[Claims] 1. An oil-in-water emulsified composition comprising an oil phase containing diglycerides in which 70% by weight or more of constituent fatty acids are unsaturated fatty acids and 15% by weight or more, and an aqueous phase containing water. I) and (II), (I) plant sterol 1.2 to 20% by weight (II) an oil-in-water emulsion composition containing 0.1 to 5% by weight of an emulsifier having an HLB value of 10 or more. 2. The emulsifier (II) is one kind or a combination of two or more kinds selected from polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester and polyoxyethylene sorbitan fatty acid ester. Oil-in-water emulsion composition. 3. The method according to claim 1, wherein the pH of the aqueous phase is 1 to 6.
The oil-in-water emulsion composition described.