JP2009095253A - O/d-type emulsified composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an O/D-type emulsified composition producing fine oil drops having high stability particularly in heated condition. <P>SOLUTION: The O/D-type emulsified composition has the following structure: a surfactant phase (D phase) is composed of a polyhydric alcohol (A), a hydrophilic emulsifier (B) with HLB of 10 or more, and an organic monoglyceride salt (C) represented by general formula (1); and the oil phase (O phase) contains oil-soluble substance (O) and an oleophilic emulsifier (P) with HLB of less than 10. In the general formula (1), R<SP>1</SP>-CO- is a fatty acid residue, and R<SP>2</SP>is a residue produced by eliminating a single carboxyl group from multivalent carboxyl acid having at least two carboxyl groups. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to an O / D emulsion composition. Here, the O / D type means that the surfactant phase (D phase) is emulsified and dispersed in the oil phase (O phase).

  Emulsions are widely used in foods such as processed foods, taste foods, health foods, cooking / condiments, various beverages, feeds, cosmetics, pharmaceuticals, paints, and other industrial products. In products containing these emulsions, an emulsion having fine and uniform emulsified droplets is required in order to increase the stability of the emulsion.

  Various methods for producing an emulsion are known, and among these, a D (detergent = surfactant) phase emulsification method that can obtain an emulsion of fine oil droplets has attracted attention. In the D-phase emulsification method, first, an emulsifier is dissolved in a polyhydric alcohol or a polyhydric alcohol aqueous solution, and an oil phase is added to the emulsified emulsion to produce an O / D emulsion composition. In this method, a fine oil-in-water (O / W type) emulsion is obtained by diluting a D-type emulsion composition with an aqueous medium (Non-Patent Document 1).

  Various foods using the D phase emulsification method have been proposed (Patent Documents 1 to 4). With respect to stability, monostearic acid diglycerin ester (HLB7.6) and distearic acid decaglycerol ester ( It is said that the whole egg liquid containing the O / D type emulsion composition containing HLB11.7) is stable even when frozen (Example 2 of Patent Document 2), and an emulsifier having an HLB of 6 to 16 in the D phase. An oil-in-water emulsion (mayonnaise) obtained by adding egg, vinegar and oil to an O / D emulsion composition containing water is obtained by simply mixing an emulsifier having an HLB of 6 to 16 with egg, vinegar and oil. It is said that the oil-in-phase emulsion (mayonnaise) has higher stability (Patent Document 3), and the O / D emulsion composition containing an emulsifier having an HLB of 11 to 16 in the D phase has stable oil droplets even in acidic foods. (Patent text) 4).

Fragrance Journal, 4, 34-41 (1993) JP-A-7-59545 JP 2000-83624 A JP 2000-102356 A JP 2004-290104 A

  However, according to the study by the present inventors, the above-mentioned O / D type emulsion composition is stable in oil droplets of an O / W type emulsion obtained by mixing it with an aqueous medium, particularly in a heated state. In terms of the stability of the oil droplets, it is still not satisfactory.

  The present invention has been made in view of the above circumstances, and an object of the present invention is to provide an O / D emulsion composition that gives fine oil droplets having high stability, particularly high stability in a heated state.

  As a result of intensive studies, the present inventors have dissolved a hydrophilic emulsifier of HLB 10 or more and an organic acid monoglyceride salt in the polyhydric alcohol phase, and dissolved a lipophilic emulsifier having an HLB of less than 10 on the oil phase side. As a result, it was found that an O / D emulsion composition giving fine oil droplets with high stability was obtained, and the present invention was completed.

  That is, the first gist of the present invention is that the surfactant phase (D phase) is represented by the polyhydric alcohol (A), the hydrophilic emulsifier (B) of HLB 10 or more, and the following general formula (1). An organic acid monoglyceride salt (C), and the oil phase (O phase) contains an oil-soluble substance (O) and a lipophilic emulsifier (P) having an HLB of less than 10. D-type emulsion composition.

（一般式（１）中、Ｒ^１−ＣＯ−は脂肪酸残基、Ｒ^２は２つ以上のカルボキシル基を有する多価カルボン酸から１個のカルボキシル基を除いた残基を表す。）

(In the general formula (1), R ¹ —CO— represents a fatty acid residue, and R ² represents a residue obtained by removing one carboxyl group from a polyvalent carboxylic acid having two or more carboxyl groups.)

  And the 2nd summary of this invention exists in the processed food characterized by containing said O / D type emulsion composition.

  Furthermore, the third gist of the present invention is to provide a polyhydric alcohol (A) containing a hydrophilic emulsifier (B) having an HLB of 10 or more and a salt (C) of an organic acid monoglyceride, and a lipophilic emulsifier (P) having an HLB of less than 10. And an oil-soluble substance (O) containing a mixture of the oil-soluble substance (O) and the oil-soluble substance (O).

  The O / D emulsion composition of the present invention provides an emulsion having a small oil droplet size and excellent stability when diluted with an aqueous medium, and is therefore suitably used for food, pharmaceuticals, cosmetics and the like. .

  As the polyhydric alcohol (A), a water-soluble polyhydric alcohol is usually used, and those having three or more hydroxyl groups in the molecule are particularly preferred. Examples of the polyhydric alcohol include polyglycerin such as glycerin, diglycerin, triglycerin, tetraglycerin, glucose, maltose, maltitol, sucrose, fructose, xylitol, inositol, pentaerythritol, sorbitol, maltotriose, starch degrading sugar, etc. And the reduced alcohols of these sugars. Two or more of these may be used in combination. The polyhydric alcohol may be dissolved in water and used as an aqueous solution of about 50 to 99.9% by weight.

  As the hydrophilic emulsifier (B) having an HLB of 10 or more, for example, the polymerization degree of glycerin such as decaglycerin monomyristate, decaglycerin monopalmitate, decaglycerin monostearate, decaglycerin monooleate is usually 4 or more, Preferably 4 to 12 polyglycerin fatty acid ester; sucrose fatty acid ester such as sucrose monomyristic acid ester, sucrose monopalmitic acid ester, sucrose monostearic acid ester, sucrose monooleic acid ester; lecithin partial hydrolyzate And water-soluble phospholipids such as lysolecithin; glycolipids; saponins and the like. Two or more of these may be used in combination. In particular, it is preferable to use an emulsifier having an HLB of 14 or more because the emulsifiability of an O / W emulsion obtained by diluting the obtained O / D emulsion composition with an aqueous medium becomes better. When an emulsifier having an HLB of less than 10 is used, when the obtained O / D emulsion composition is diluted with an aqueous medium, a stable emulsion may not be obtained or may not be an emulsion at all.

The organic acid monoglyceride is represented by the general formula (1), in which R ¹ —CO— is a fatty acid residue. Specific examples of fatty acids (R ¹ COOH) include saturated or unsaturated fatty acids having 8 to 22 carbon atoms such as caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, and oleic acid. Can be mentioned. In these, a C16-C20 saturated fatty acid is preferable. Two or more fatty acids may be used in combination. From the viewpoint of flavor, those containing stearic acid as the main component (preferably 80% by weight or more) are preferred.

On the other hand, in the formula, R ² is a residue obtained by removing one carboxyl group from a polyvalent carboxylic acid having two or more carboxyl groups. Specific examples of the polyvalent carboxylic acid include succinic acid, citric acid, tartaric acid, diacetyltartaric acid, malic acid, adipic acid, glutaric acid, maleic acid, and fumaric acid. Succinic acid, citric acid and diacetyltartaric acid are preferred, and succinic acid is particularly preferred.

Examples of the alkali agent used for neutralizing the carboxyl group of “R ² ” of the organic acid monoglyceride and converting it to a water-soluble salt (C) of the organic acid monoglyceride include, for example, sodium hydroxide, hydroxide In addition to hydroxides of alkali metals or alkaline earth metals such as potassium, salts that show alkalinity by hydrolysis (alkaline salts), for example, potassium salts such as potassium bicarbonate, potassium carbonate, sodium bicarbonate, sodium carbonate Sodium salts such as can be used. In particular, it is preferable to use potassium carbonate because the viscosity of the aqueous organic acid monoglyceride salt solution can be lowered. The organic acid monoglyceride salt (C) is preferably an alkali metal salt.

  The neutralization reaction of the organic acid monoglyceride can be easily performed by heating and stirring together with an alkali agent. The alkali agent is preferably added in an amount that can be equivalently neutralized with respect to the organic acid monoglyceride. If the added amount of the alkaline agent is too small, the ionization of the carboxylic acid portion of the organic acid monoglyceride is insufficient, so that it does not disperse well in water, and if the added amount is too large, the entire system is dispersed when dispersed in water. May adversely affect the pH.

  As the oil-soluble substance (O), any oil-soluble substance used in the industrial field such as food, feed, cosmetics, and pharmaceuticals can be used. Examples include fatty acids, fatty acid esters, fats and oils, waxes, hydrocarbons, higher alcohols, terpenes, essential oils, fat-soluble vitamins, oil-soluble drugs, oil-soluble pigments, and the like.

  As fatty acids, myristic acid, palmitic acid, isopalmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, ricinoleic acid, 12-hydroxystearic acid, 10-hydroxystearic acid, behenic acid, hexadecatrienoic acid, octa Examples include decatrienoic acid, eicosatetraenoic acid, docosatetraenoic acid, eicosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid, tetrahexaenoic acid, and geometric isomers thereof. Examples of the fatty acid ester include esters of the aforementioned fatty acids such as ethyl myristate.

  Oils and fats are glycerin esters of fatty acids and are usually glycerin esters of the above fatty acid mixtures. Specific examples of fats and oils include animal oils such as fish oil, beef tallow, pork tallow, milk fat, horse oil, snake oil, egg oil, egg yolk oil, turtle oil, mink oil; soybean oil, corn oil, cottonseed oil, rapeseed oil, Sesame oil, perilla oil, rice oil, sunflower oil, peanut oil, olive oil, palm oil, palm kernel oil, rice germ oil, wheat germ oil, brown rice germ oil, pearl barley oil, garlic oil, macadamia nut oil, avocado oil, evening primrose Vegetable oils such as oil, flower oil, camellia oil, palm oil, castor oil, linseed oil, cocoa oil: those obtained by hydrogenation or transesterification; medium chain fatty acid triglycerides and the like.

  The wax is an ester of a fatty acid and a higher monohydric or dihydric alcohol. Specific examples thereof include jojoba oil, rice wax, propolis, beeswax, honey beeswax, candelilla wax, carnauba wax, wood wax, and whale wax. Etc.

  Examples of the hydrocarbon include liquid paraffins such as light liquid paraffin, heavy liquid paraffin, liquid isoparaffin, and light liquid isoparaffin, paraffin, petrolatum, microcrystalline wax, ceresin, squalane, squalene, and the like.

  Examples of the higher alcohol include saturated or unsaturated alcohols having 8 to 44 carbon atoms such as lauryl alcohol, myristyl alcohol, cetanol, stearyl alcohol, oleyl alcohol, lauric alcohol, isostearyl alcohol, 2-octyldodecanol octacosanol and the like.

  Terpenes include eugenol, geraniol, menthol, citral, citronellal, borneol and the like.

  Essential oils include amblet seed oil, mustard oil, saffron oil, citronella oil, vetiver oil, valerian oil, mugwort oil, chamomile oil, ginger brain oil, sassafras oil, pepper oil, rosewood oil, clary sage oil, thyme oil, Basil oil, carnation oil, cedarwood oil, cypress oil, cypress oil, clove oil, turpentine oil, pine oil, orange oil, lemongrass oil, tarragon oil, laurel leaf oil, cassia oil, cinnamon oil, pepper oil, columnus oil, Sage oil, peppermint oil, peppermint oil, spare mint oil, patchouli oil, rosemary oil, lavandin oil, lavender oil, curcuma oil, cardamom oil, ginger oil, angelica oil, anise oil, fennel oil, parsley oil, celery oil, Carbanam oil, cumin oil, coriander oil, jill oil, carrot Oil, Kilauea oil, Winter Grin oil, Nutmeg oil, Rose oil, Cypress oil, Sandalwood oil, Allspice oil, Grapefruit oil, Neroli oil, Lemon oil, Lime oil, Bergamot oil, Mandarin oil, Onion oil, Garlic oil, Bitter Essential oils such as almond oil, geranium oil, mimosa oil, jasmine oil, cinnamon oil, star anise oil, cananga oil, ylang ylang oil, eucalyptus oil; pepper, ginger, ginger, parsley, coriander, ginger, pimenta, vanilla, celery And oleoresin or resinoid such as clove, nutmeg, publica, iris resinoid and decoction.

  Examples of fat-soluble vitamins include vitamins A, D, E, K, and derivatives thereof. Examples of the oil-soluble drug include coenzyme Q10, α-lipoic acid, rutin, and lutein. Examples of oil-soluble pigments include Anato pigments, paprika pigments, β-carotene, chlorophyll, red yeast rice pigments, and turmeric pigments.

  Two or more oil-soluble substances (O) may be used in combination. Further, when the oil-soluble substance (O) is solid at the temperature at which the O / D emulsion composition is produced, the oil-soluble substance (O) may be used after being dissolved in a liquid oil-soluble substance at that temperature.

  Examples of emulsifiers (P) having an HLB of less than 10 include glycerin fatty acid esters such as glycerin monomyristate, glycerin monopalmitate, glycerin monostearate, and glycerin monooleate; diglycerin monomyristate, diglycerin monopalmitate , Diglycerol fatty acid esters such as diglycerol monostearate and diglycerol monooleate; triglycerol fatty acid esters such as triglycerol monomyristate, triglycerol monopalmitate, triglycerol monostearate and triglycerol monooleate; carbon Monoglyceride organic acid esters such as esters of monoglycerides of saturated or unsaturated fatty acids of 12 to 22 and organic acids (succinic acid, citric acid or diacetyltartaric acid); tetraglycerin tet Polyglycerin condensed ricinoleate such as ricinoleate; sorbitan fatty acid ester such as sorbitan myristic acid ester, sorbitan palmitic acid ester, sorbitan stearic acid ester, sorbitan oleic acid ester; propylene glycol myristic acid ester, propylene glycol parimitic acid ester, propylene glycol Propylene glycol fatty acid esters such as stearic acid ester and propylene glycol oleic acid ester; Sucrose fatty acid polyesters such as sucrose palmitic acid pentaester, sucrose stearic acid pentaester and sucrose oleic acid pentaester; Phospholipids such as lecithin It is done. Two or more of these may be used in combination.

  The ratio of the hydrophilic emulsifier (B) in the O / D emulsion composition is usually 0.5 to 50% by weight, preferably 1 to 30% by weight, and more preferably 5 to 20% by weight. When the amount of the hydrophilic emulsifier (B) is too small, even when the O / D emulsion composition is diluted with an aqueous medium, an emulsion may not be formed or a stable emulsion may not be formed. Moreover, when there are too many hydrophilic emulsifiers (B), the viscosity of an O / D type emulsion composition will become high too much, and it will become difficult to dilute with an aqueous medium and to make an O / W type emulsion. Even if an emulsion is formed, the flavor may be deteriorated when it is used in foods, beverages and the like.

  The proportion of the organic acid monoglyceride salt (C) in the O / D emulsion composition is usually 0.05 to 10% by weight, preferably 0.1 to 5% by weight, more preferably 0.3 to 3% by weight. It is. If the salt (C) of the organic acid monoglyceride is too small, a stable emulsion may not be formed when the O / D emulsion composition is diluted with an aqueous medium. If the salt (C) of the organic acid monoglyceride is too much, the viscosity of the O / D emulsion composition becomes too high, and it becomes difficult to dilute with an aqueous medium to form an O / W emulsion. Emulsions may become unstable. Even if an emulsion is formed, the flavor may be deteriorated when it is used in foods, beverages and the like.

  The ratio of the oil-soluble substance (O) in the O / D emulsion composition is usually 0.1 to 99% by weight, preferably 1 to 60% by weight, and more preferably 5 to 40% by weight. The smaller the oil-soluble substance (O), the lower the viscosity of the O / D emulsion composition, and the better the emulsifiability when diluted with an aqueous medium. Moreover, when there are too many oil-soluble substances (O), the viscosity of an emulsion composition will become high, the emulsifiability at the time of diluting with an aqueous medium, workability | operativity will worsen, and the obtained O / W type emulsion of There is a risk of poor stability.

  The ratio of the hydrophilic emulsifier (B), the salt of organic acid monoglyceride (C) and the lipophilic emulsifier (P) in the O / D type emulsified composition depends on these types, but (B) :( C): The weight ratio of (P) is usually 10: 0.5 to 10: 0.5 to 10, preferably 10: 0.5 to 5: 0.5 to 5. When the amount of the lipophilic emulsifier (P) is too small, the effect of reducing the particle size of the oil droplets is not sufficiently exhibited when diluted with an aqueous medium to form an O / W emulsion. On the other hand, when there are too many lipophilic emulsifiers (P), there exists a possibility that an emulsion may become unstable or a flavor may worsen when this is used for a foodstuff or a drink.

The O / D emulsion composition of the present invention comprises a lipophilic emulsifier (P) less than HLB10 in a polyhydric alcohol (A) containing a hydrophilic emulsifier (B) of HLB10 or higher and a salt (C) of an organic acid monoglyceride. It can be obtained by adding and stirring the oil-soluble substance (O) to be contained. In particular,
The polyhydric alcohol (A) containing a hydrophilic emulsifier (B) of 10 HLB or more and a salt (C) of an organic acid monoglyceride is usually stirred at a temperature of 50 to 80 ° C., usually 500 to 20000 rpm, preferably 1000 to 10,000 rpm. In this, an oil-soluble substance (O) containing a lipophilic emulsifier (P) of less than HLB 10 is added little by little, and usually 500 to 20000 rpm, preferably 1000 to 10,000 rpm, while maintaining the above temperature. Usually, the mixture is further stirred for 1 to 60 minutes, preferably 5 to 30 minutes. The polyhydric alcohol (A) may be a polyhydric alcohol aqueous solution. Further, the salt (C) of the organic acid monoglyceride may be added together with the organic acid monoglyceride and an alkali agent (alkali metal salt such as potassium carbonate) and formed in the production process of the O / D type emulsion composition of the present invention. .

  In the O / D emulsion composition of the present invention obtained as described above, the D phase contains a polyhydric alcohol (A), a hydrophilic emulsifier (B) of HLB 10 or more, and a salt (C) of an organic acid monoglyceride. The oil phase (O phase) contains an oil-soluble substance (O) and a lipophilic emulsifier (P). And when it dilutes with an aqueous medium and it is set as O / W type | mold emulsion, the particle diameter of an oil droplet is small and it is excellent in stability.

  The O / D emulsion composition of the present invention is mixed with an aqueous medium so that the concentration thereof is usually 0.01 to 50% by weight, preferably 0.1 to 20% by weight, whereby an O / W type emulsion composition is obtained. Give an emulsion. The oil droplets in the O / W type emulsion thus obtained have an average particle size of usually 1.5 μm or less as measured with a laser diffraction particle size distribution analyzer. It is easy to obtain one having an average particle size of 0.5 μm or less, particularly 0.15 μm or less. An emulsion composed of such fine oil droplets has a particularly high stability.

  The O / D emulsion composition of the present invention comprises pickled foods, dried foods, powdered foods, canned foods, frozen foods, retort foods, processed foods such as instant foods, instant noodles, dried foods, processed milk, etc .; , Functional foods, special-purpose foods, foods for the elderly, foods for the elderly, infant formula, health foods such as special health foods, self-emulsifying oils, ketchup, mayonnaise, tartar sauce, Worcester sauce, chili oil , Hishio, Fish sauce, Oyster sauce, Bean plate sauce, XO sauce, Shiba hemp sauce, Bean drum sauce, Minoh sauce, Spices, Herbs, Oils and fats, Salad dressing, etc .; Beverages such as liquor, coffee, tea, etc. Can be used. The O / W type emulsion obtained from the O / D type emulsion composition of the present invention has good stability at high temperature (60 ° C.), and food for heating such as instant soup that can be easily cooked by adding hot water, It is also suitably used in warming beverages such as hot milk coffee and hot milk tea.

  The following examples illustrate the present invention in more detail. However, these examples are not meant to limit or limit the present invention in any way.

Example 1:
53.5 parts by weight of sorbitol (manufactured by Nikken Kasei "D-Sorbit", solid content 70% by weight), 3 parts by weight of demineralized water, 3 parts by weight of decaglycerin monomyristate (HLB16, "M-7D" manufactured by Mitsubishi Chemical Foods) Parts of succinic acid monoglyceride (“Step SS” manufactured by Kao) and 0.005 parts by weight of potassium carbonate were stirred at 70 ° C. to obtain a uniform solution (I). On the other hand, 39 parts by weight of refined coconut oil and 1 part by weight of sucrose oleate (HLB1, “O-170” manufactured by Mitsubishi Chemical Foods) were stirred at 70 ° C. to obtain a uniform solution (II).

  While maintaining the above uniform solution (I) at a temperature of 70 ° C., it was stirred at 5000 rpm using a homomixer (TK Robotics (agitating blade diameter: 50 mm) manufactured by Special Machine), and the above uniform solution ( II) was added at a rate of 10 ml / min. After completion of the addition, the mixture was further stirred at 8000 rpm for 5 minutes to obtain a self-emulsifying oil / fat composed of an O / D emulsion composition. A list of ingredients used is shown in Table 1.

  The obtained self-emulsifying oil / fat is added to 1% by weight citric acid aqueous solution or 10% by weight sodium chloride aqueous solution so that the self-emulsifying oil / fat becomes 10% by weight, and the mixture is stirred and mixed for 5 minutes with a magnetic stirrer. An O / W emulsion was obtained. The obtained O / W emulsion was stored at 25 ° C. or 60 ° C. for one week, and the average particle size was measured with a laser diffraction particle size distribution measuring device “HORIBALA 920”, whereby acid resistance, salt resistance and heat resistance were obtained. Evaluated. The results are shown in Table 2.

Example 2:
In Example 1, instead of decaglycerin monomyristate, 5 parts by weight of decaglycerin monopalmitate (HLB16, “P-8D” manufactured by Mitsubishi Chemical Foods) was used, and the amount of sorbitol used was changed to 51.5 parts by weight. Otherwise, the same procedure as in Example 1 was carried out to obtain a self-emulsifying fat / oil comprising an O / D emulsion composition. Table 1 shows the list of components used, and Table 2 shows the evaluation results of the self-emulsifying fats and oils.

Example 3:
In Example 1, the amount of decaglycerin monomyristate used was changed to 5 parts by weight, and the amount of sorbitol used was changed to 51.5 parts by weight. Instead of refined coconut oil, medium-chain fatty acid triglycerides (“Coconard MT” manufactured by Kao) Was used in the same manner as in Example 1 except that the processing conditions with a homomixer were changed to 10,000 rpm for 10 minutes to obtain a self-emulsifying oil and fat comprising an O / D emulsion composition. Table 1 shows the list of components used, and Table 2 shows the evaluation results of the self-emulsifying fats and oils.

Comparative Example 1:
In Example 1, succinic acid monoglyceride and alkali metal salt are not used, and 5 parts by weight of decaglycerin monopalmitate (HLB16, “P-8D” manufactured by Mitsubishi Chemical Foods) is used instead of decaglycerin monomyristate. Then, except that the amount of sorbitol used was changed to 52 parts by weight, it was carried out in the same manner as in Example 1 to obtain a self-emulsifying oil / fat comprising an O / D emulsion composition. The list of obtained and used components is shown in Table 1, and the evaluation results of the self-emulsifiable fats and oils are shown in Table 2.

Comparative Example 2:
In Example 1, succinic acid monoglyceride and alkali metal salt are not used, and as a hydrophilic emulsifier, 2.5 parts by weight of decaglycerin monomyristate (HLB16, "M-7D" manufactured by Mitsubishi Chemical Foods) and decaglycerin O / D was performed in the same manner as in Example 1 except that 2.5 parts by weight of monopalmitate (HLB16, “P-8D” manufactured by Mitsubishi Chemical Foods) was used and the amount of sorbitol used was changed to 52 parts by weight. A self-emulsifiable fat / oil comprising a mold emulsion composition was obtained. Table 1 shows the list of components used, and Table 2 shows the evaluation results of the self-emulsifying fats and oils.

Claims (10)

The surfactant phase (D phase) contains a polyhydric alcohol (A), a hydrophilic emulsifier (B) of HLB 10 or more, and a salt (C) of an organic acid monoglyceride represented by the following general formula (1) And the oil phase (O phase) contains an oil-soluble substance (O) and a lipophilic emulsifier (P) having an HLB of less than 10.

(In the general formula (1), R ¹ —CO— represents a fatty acid residue, and R ² represents a residue obtained by removing one carboxyl group from a polyvalent carboxylic acid having two or more carboxyl groups.)   The O / D emulsion composition according to claim 1, wherein the hydrophilic emulsifier (B) has an HLB of 14 or more.   The O / D emulsion composition according to claim 1 or 2, wherein the organic acid monoglyceride is succinic acid monoglyceride.   The O / D emulsion composition according to any one of claims 1 to 3, wherein the polyhydric alcohol is a trihydric or higher alcohol.   The proportion of the hydrophilic emulsifier (B) in the O / D emulsion composition is 0.5 to 50% by weight, and the proportion of the organic acid monoglyceride salt (C) is 0.05 to 10.0% by weight. O / D type emulsion composition in any one of 1-4.   The ratio of the lipophilic emulsifier (P) in the O / D emulsion composition is 0.05 to 10.0% by weight. The O / D emulsion composition according to any one of claims 1 to 5.   The ratio of the oil-soluble substance (O) in the O / D emulsion composition is 0.1 to 99% by weight. The O / D emulsion composition according to any one of claims 1 to 6.   Mixing a mixture of a polyhydric alcohol (A) containing a hydrophilic emulsifier (B) and a salt (C) of an organic acid monoglyceride and a mixture containing an oil-soluble substance (O) containing a lipophilic emulsifier (P) The O / D emulsion composition according to any one of claims 1 to 7, which is prepared as described above.   Processed food characterized by including the O / D type emulsion composition in any one of Claims 1-8.   A hydrophilic emulsifier (B) having an HLB of 10 or more, a polyhydric alcohol (A) containing a salt (C) of an organic acid monoglyceride, and an oil-soluble substance (O) containing a lipophilic emulsifier (P) having an HLB of less than 10 are mixed. The manufacturing method of the O / D type emulsion composition characterized by the above-mentioned.