JP2022173548A - Oil-in-water type emulsion composition, and method for producing said oil-in-water type emulsion composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsion composition which has a controlled particle diameter before and after heating, and has heat resistance and temperature-dropping resistance.

SOLUTION: The problem is solved by an oil-in-water emulsion composition that has a solid particle, an oil phase component, and an aqueous phase component, with a contact angle of the aqueous phase component to the solid particle being 90 degrees or less, a contact angle of the oil phase component to the solid particle being 8 degrees or more, and the solid particle existing at an interface between the oil phase component and the aqueous phase component.

SELECTED DRAWING: Figure 5

COPYRIGHT: (C)2023,JPO&INPIT

Description

TECHNICAL FIELD The present invention relates to an oil-in-water emulsion composition and a method for producing the oil-in-water emulsion composition.

Emulsification using an emulsifier/surfactant has been conventionally used for emulsification in the food field. Emulsification with an emulsifier/surfactant is thermodynamically unstable, so in order to ensure stability against sterilization processes at high temperatures and long-term storage stability, for example, an oil-in-water emulsion composition (O /W type) had to be reduced to the submicron level.
However, in recent years, in the field of foods, there has been an increase in needs for appetizing appearance, flavor (that stimulates the senses of taste and smell), texture, and attention to ingredients due to diseases and health consciousness. Therefore, there is a demand for an emulsification technique capable of preparing an emulsified composition having an emulsion size and structure different from those using conventional emulsifiers and surfactants. As techniques other than emulsification using emulsifiers and surfactants, in recent years, active research has been conducted on fine particle-stabilized emulsions (Pickering emulsions) and three-phase emulsification methods.

As fine particle-stabilized emulsions, the method described in Patent Document 1, the method described in Patent Document 2, and the method described in Patent Document 3 are disclosed in the fields of foods and cosmetics. A method described in Patent Document 4 is disclosed as a three-phase emulsification method.

However, for example, when the emulsified composition is used for food applications, it is necessary to impart heat resistance that can withstand high-temperature heating during sterilization. In addition, control of particle size, which affects texture, appearance, tactile sensation, viscosity, stability, etc., is an important item in oral materials such as foods and pharmaceuticals. Nevertheless, neither Patent Document 1 nor Patent Document 2 mentions whether or not the particle size distribution of the emulsion changes before and after heating.

In the method of Patent Document 2, it can be easily imagined that the taste and smell derived from coffee beans affect the food, and especially when the coffee beans used are roasted, the color may be dark and dark. impact and limit its use. If you try to adjust the food to the desired taste, color, and smell, you will have to add many seasoning materials, coloring agents, and fragrances. It leads to cost increase. Also, when using roasted coffee beans, there was concern about ingesting acrylamide, which is a harmful chemical substance produced during roasting. In addition, the method of Patent Document 4 requires a step of converting the biopolymer used for stabilizing the oil droplets into single particles.

Furthermore, compared to oil phase components used for industrial applications such as paraffin, ester-based oil phase components and edible oils and fats have higher polarity, and considering problems such as composition distribution and purity, particles with appropriate wettability should be selected. It has been difficult to stabilize emulsified compositions using microparticle stabilization technology. In addition, when an oil phase component other than edible fats and oils is used, it is difficult to prepare an oil-in-water emulsified composition that is either harmful to the human body or, even if not harmful, has a satisfactory taste. rice field.
In addition, the number of patients with food allergies who develop allergies to foods is increasing, especially in the younger age groups. Food allergy symptoms can cause itching and inflammation of the skin, as well as serious symptoms such as anaphylactic shock, which can lead to death. Therefore, materials that contain as few allergens as possible are required as food materials. In particular, it was necessary to avoid dairy-derived proteins, especially casein and whey protein β-lactoglobulin, which are highly allergenic, as raw materials for milk allergies.

Japanese Patent Publication No. 2014-505673 Japanese Patent Publication No. 2016-501548 JP 2004-002275 A JP 2006-239666 A

Oil Vol.65, No4 (2012), 94-102

In an oil-in-water emulsion using an oil phase component having unsaturated bonds and/or oxygen atoms, for example, in an oil-in-water emulsion using edible fats and oils, suppression of coalescence of oil droplets and creaming leading to coalescence Emulsion instability resulting from interfacial disruption due to the suppression of the growth of needle-like crystals is a major problem (Non-Patent Document 1).
A first object of the present invention is to provide an emulsified composition that retains emulsion stability (heat resistance) even after undergoing a high-temperature process such as sterilization and has a small change in particle size distribution before and after heating. In addition, even after high-temperature processes such as sterilization, the partial structure of the emulsion composition does not change due to gelatinization, and the emulsion composition maintains emulsion stability (heat resistance) and has a small change in particle size distribution before and after heating. The second task is to provide Moreover, even when the state of the oil phase components changes (for example, lowering the temperature causes solidification, crystallization, and changes in surface tension of the oil phase components, while raising the temperature causes melting of the oil phase components and changes in surface tension). A third object is to provide a composition in which emulsion stability is maintained (temperature resistance). Furthermore, when the composition is eaten, it is not harmful to the human body and has a suitable taste. An object of the present invention is to provide a composition that can contribute to the reduction of the amount.

The present inventors have made intensive research to solve the above problems, and have found an emulsified composition containing solid particles, the solid particles having a specific contact angle with an aqueous phase component and an oil phase The present invention was made based on the idea that the above problems can be solved by solid particles having a specific contact angle with the component.

That is, the gist of the present invention is as follows.
[1] It has solid particles, an oil phase component, and an aqueous phase component, the contact angle of the aqueous phase component with respect to the solid particles is 90.0 degrees or less, and the contact angle of the oil phase component with respect to the solid particles is 8.0 degrees or more, the average diameter of the oil phase in the emulsion composition is 100 μm or less, and the solid particles are present at the interface between the oil phase component and the water phase component. .
[2] The oil-in-water emulsion composition according to [1], wherein the solid particles do not contain starch as the main solid particles.
[3] The oil-in-water emulsion composition according to [1] or [2], wherein the solid particles have an L value of 31 or more.
[4] The oil-in-water emulsion composition according to any one of [1] to [3], wherein the solid particles have an average particle size of 0.01 μm or more and 10 μm or less.
[5] The oil-in-water emulsion composition according to any one of [1] to [4], wherein the average particle size of the solid particles present at the interface between the aqueous phase and the oil phase is 0.01 µm or more and 5 µm or less.
[6] The change in the median diameter (D50) of the oil-in-water emulsion composition before and after heating at 121 ° C. is based on the median diameter (D50) of the oil-in-water emulsion composition before heating as 100%, and the median diameter after heating ( D50) is ±30% or less, the oil-in-water emulsion composition according to any one of [1] to [5].
[7] The oil-in-water emulsified composition according to any one of [1] to [6], wherein the oil phase in the emulsified composition contains at least one of medium-chain fatty acids, pigments and perfumes.
[8] The oil-in-water emulsion composition according to any one of [1] to [7], wherein the oil phase component contains an edible oil.
[9] The oil-in-water emulsion composition according to any one of [1] to [8], which is for oral intake.
[10] The oil-in-water emulsion composition according to any one of [1] to [9], which is for food.
[11] A first step of dispersing solid particles in an aqueous phase component to obtain an aqueous phase, a second step of mixing the aqueous phase obtained in the first step and an oil phase component, and stirring the resulting mixture A method for producing an oil-in-water emulsion composition according to any one of [1] to [10], comprising:
[12] Step 1' to obtain an oil phase by dispersing solid particles in the oil phase component, mixing the oil phase obtained in the step 1' and the water phase component, and stirring the obtained mixture The method for producing an oil-in-water emulsion composition according to any one of [1] to [10], comprising a 2' step.
[13] Dispersing solid particles in each of the aqueous phase component and the oil phase component, obtaining the aqueous phase and the oil phase in the first "step, mixing the aqueous phase and the oil phase obtained in the first" step, A method for producing an oil-in-water emulsified composition according to any one of [1] to [10], comprising a second ″ step of stirring the resulting mixture.

According to the present invention, it is possible to provide an emulsified composition that maintains emulsification stability (heat resistance) even after undergoing high-temperature processes such as sterilization, and that has a small change in particle size distribution before and after heating. In addition, even after high-temperature processes such as sterilization, the partial structure of the emulsion composition does not change due to gelatinization, and the emulsion composition maintains emulsion stability (heat resistance) and has a small change in particle size distribution before and after heating. can provide Moreover, even when the state of the oil phase components changes (for example, lowering the temperature causes solidification, crystallization, and changes in surface tension of the oil phase components, while raising the temperature causes melting of the oil phase components and changes in surface tension). , a composition in which emulsion stability is maintained (temperature resistance) can be provided. Furthermore, when the composition is eaten, it is not harmful to the human body and has a suitable taste. It is possible to provide a composition that can contribute to the reduction of the amount.
In addition, foods such as beverages and liquid foods, pharmaceuticals such as liquid oral compositions, cosmetics, diagnostic compositions such as contrast agents and test kits effective for POCT, using the oil-in-water emulsion composition of the present invention, A medical material, a composition for producing microparticles, and an intermediate composition for producing them can be provided.

FIG. 2 is an SEM image of solid particle sun seal SS-03 used in Examples (photograph substituting for drawing). FIG. 10 is an SEM image of the hydrophobized solid particle Sunseal SS-03 used in Examples (photograph substituting for drawing). FIG. Fig. 2 is an SEM image of solid particle sun seal SSP-03M used in Examples (photograph substituting for drawing). 4 is a micrograph of emulsified composition C before heating prepared in an example (photograph substituting for drawing). 2 is a microphotograph of emulsified composition C prepared in Example after heating at 121° C. for 30 minutes (photograph substituting for drawing). 2 is a polarizing microscope image of emulsified composition H prepared in Example (photograph substituting for drawing).

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of the present invention will be described in detail. The description of the constituent elements described below is an example (representative example) of embodiments of the present invention, and the present invention is not limited to these contents unless it exceeds the gist thereof.

An oil-in-water emulsion composition according to an embodiment of the present invention contains solid particles, an oil phase component, and an aqueous phase component. The oil-in-water emulsified composition has a structure in which the solid particles are present at the interface between the oil phase component and the water phase component.
Specifically, it has solid particles, an oil phase component, and an aqueous phase component,
The contact angle of the aqueous phase component with respect to the solid particles is 90.0 degrees or less,
The contact angle of the oil phase component with respect to the solid particles is 8.0 degrees or more,
The average diameter of the oil phase in the emulsified composition is 100 μm or less,
It is an oil-in-water emulsion composition in which the solid particles are present at the interface between the oil phase component and the water phase component.
In the present specification, the oil-in-water emulsion composition includes a so-called O / W type oil-in-water emulsion composition in which the continuous phase is an aqueous phase, as well as a multilayer emulsion such as a W / O / W type emulsion. . The presence of solid particles at the interface between the oil phase component and the aqueous phase component can be confirmed by cross-sectional observation of the oil-in-water emulsified composition with a cryo-scanning electron microscope (Cryo-SEM) or the like. The method for observing the cross section is not particularly limited as long as it is a commonly used method. For example, after rapidly freezing the oil-in-water emulsion composition by a rapid freezing method such as a metal contact method, a diamond knife for an optical microscope is used. A cross-section can be prepared with a cryomicrotome, and the cross-section of the sample can be observed with a cryo-SEM.

The solid particles contained in the oil-in-water emulsion composition of the present embodiment can be dispersed without being dissolved in the aqueous phase component and the oil phase component used, and the solid particles in the aqueous phase component and / or the oil phase component Any solid particles can be used as long as the aqueous phase and/or oil phase can be stirred even after the addition of . Here, dispersible refers to a state in which there are no extremely large agglomerates (agglomerates on the order of several hundred μm to several mm) when observed under a microscope, and a state in which there is fluidity when stirred. Examples of solid particles include inorganic substances, organic substances, organic-inorganic composites, and the like.

The solid particles used in the present embodiment have a contact angle of 90.0 degrees or less with respect to the aqueous phase component with respect to the solid particles. The contact angle of the aqueous phase component is preferably 80.0 degrees or less, particularly preferably 40.0 degrees or less. By using solid particles whose contact angle with the water phase component is equal to or less than the above upper limit, it is easy to form a structure in which the solid particles are present at the interface between the oil phase component and the water phase component. Although the lower limit of the contact angle of the water phase component with respect to the solid particles is not limited, it is usually 0 degrees or more, preferably 5.0 degrees or more, and more preferably 10.0 degrees or more.
Furthermore, the solid particles used have a contact angle of 8.0 degrees or more with respect to the oil phase component, which will be described later. The contact angle of the oil phase component is preferably 9.0 degrees or more, more preferably 10.0 degrees or more. By using solid particles whose contact angle with the oil phase component is equal to or greater than the above lower limit, it is easy to form a structure in which the solid particles are present at the interface between the oil phase component and the water phase component. The upper limit of the contact angle of the oil phase component with respect to the solid particles is usually less than 180.0 degrees, preferably 120.0 degrees or less, more preferably 90.0 degrees or less, still more preferably 60.0 degrees or less, especially It is preferably 30.0 degrees or less.

The oil-in-water emulsified composition according to the present embodiment has a structure in which solid particles are present at the interface between the oil phase component and the aqueous phase component. By using solid particles having an angular relationship, it is possible to provide an oil-in-water emulsified composition having a controlled particle size even before and after heating and having heat resistance and temperature drop resistance.
The structure in which solid particles are present at the interface between the oil phase component and the aqueous phase component refers to a structure in which solid particles are adsorbed to the interface between the oil phase component and the aqueous phase component. Thereby it is possible to disperse the oily phase in the aqueous phase, forming a so-called Pickering emulsion. Specifically, it means a structure in which at least part of the solid particles are adsorbed on the surface of the oil phase dispersed in the water phase.

The contact angle is measured by tableting solid particles, dropping the aqueous phase component or the oil phase component by its own weight, and measuring the contact angle using a contact angle measuring device. More specifically, it can be measured by the measuring method described in Examples. The contact angle of the aqueous phase component and the oil phase component constituting the oil-in-water emulsion composition is measured by the aqueous phase component and the oil phase component used as the raw material, but if the raw material is not clear, the oil-in-water type An aqueous phase and an oil phase are separated from the emulsified composition, and impurities are removed to measure the aqueous phase component and the oil phase component, respectively. Also, the main components constituting the water phase or the oil phase may be measured as the water phase component or the oil phase component, respectively. In particular, water is preferable as the main component that constitutes the aqueous phase.
Further, by hydrophobizing or hydrophilizing the surface of the solid particles, the contact angle between the water phase component or the oil phase component and the solid particles can be adjusted. There is no limitation on the method for hydrophobizing or hydrophilizing the surface of the solid particles, and it may be chemical treatment or physical treatment. In the chemical treatment, for example, a method of changing the surface property by introducing a surface-modifying substance to the solid particles through covalent bonding, or a method of changing the charge and orientation of the functional groups originally held by the solid particles. method. In the physical treatment, for example, surface modification substances are subjected to electrostatic interaction, hydrophobic interaction, intermolecular force interaction, hydrogen bond, coordinate bond, chelate bond, ligand-receptor interaction such as antigen-antibody reaction, etc. can be introduced with Here, the surface-modifying substance is not particularly limited as long as it can modify the solid particles. For example, amphipathic substances other than solid particles, surfactants, antigens, antibodies, enzymes, nucleic acids, proteins, protein degradation products, peptides, amino acids, sugar chains, organic substances such as polysaccharides; silica particles other than solid particles, talc , inorganic substances such as titanium oxide; and inorganic-organic composites other than solid particles. The surface-modifying substance may be either a naturally occurring substance or a synthetic substance.

Examples of inorganic substances used as solid particles include silica particles such as spherical silica and fumed silica, ceramics such as talc, titanium oxide and hydroxyapatite, and calcium carbonate. Examples of organic substances used as solid particles include chitin, chitosan, cellulose, microcrystalline cellulose, hydroxypropylmethylcellulose, hydroxycellulose, methylcellulose, fermented cellulose, sodium carboxymethylcellulose, gellan gum, native gellan gum, xanthan gum, carrageenan, dextrin, and indigestible. Soy dextrin, soybean polysaccharides, pectin, alginic acid, propylene glycol alginate, tamarind seed gum, tara gum, karaya gum, guar gum, locust bean gum, tragacanth gum, gaddigum, pullulan, arabic gum, agar, furcellan, inulin, konjac mannan, etc. Sugars, polylactic acid, polyvinyl alcohol, polymers such as polyethylene glycol, oligomers, Janus particles, cyclodextrins, animal proteins such as whey and casein, vegetable proteins such as soybean protein and zein, microbial proteins such as hydrophobin, Examples include enzymes, protein hydrolysates, peptides, microorganisms, spores, cells, plant extracts such as flavonoids, gel pulverized products, protein gel pulverized products, food pulverized products such as grain powders, complexes and derivatives thereof. Solid particles may be synthetic or natural. In particular, polysaccharides and polymers may be linear (cellulose), branched (glucomannan, etc.), side-chain (galactomannans), or spherical (gum arabic, soybean polysaccharides). It may be an acidic polysaccharide, a neutral polysaccharide, or a basic polysaccharide. Organic-inorganic composites used as solid particles include ferritin containing Fe, gel particles prepared from sodium alginate and calcium salt, and the like. In particular, when the solid particles are proteins, they preferably do not contain highly allergenic casein or β-lactoglobulin, and more preferably do not contain milk-derived proteins, from the viewpoint of removing allergens. Moreover, casein and β-lactoglobulin are preferably used after being hydrolyzed with an enzyme or an acid to have a sufficiently low molecular weight that does not exhibit allergenicity. In addition, the solid particles do not contain components derived from roasted coffee beans, so that they do not consume acrylamide generated during coffee roasting and can suppress the influence of dark and dark colors. It is preferable because it does not limit the use of the emulsion composition itself or the food or drink to which it is added, and further does not contain a component derived from coffee beans, the oil-in-water emulsion composition itself or the food or drink to which it is added. It is more preferable because it suppresses the influence of the taste and smell of coffee and does not limit the application. The form of the solid particles before being dispersed in the aqueous phase component or the oil phase component may be powder, paste or pellet.
In addition, when starch is used alone as solid particles, it becomes difficult to set the viscosity of the entire composition to be constant during heat sterilization, and once gelatinized starch is aged and crystallized, resulting in precipitation. Starch is preferably not used as the primary solid particle in this embodiment due to the potential for segregation. The term “main solid particles” refers to solid particles with the highest content in the total amount of solid particles. Based on the total weight of the solid particles, the starch content is preferably less than 50% by weight, more preferably 40% by weight or less, even more preferably 25% by weight or less, particularly preferably 1% by weight or less, and contains no starch at all. Most preferably not.
The term "solid" refers to a state in which the composition does not have fluidity in the temperature history from preparation to consumption.

The shape of the solid particles is not limited, but may be spherical, rod-like, cubic, cord-like, gel-like, network-like, porous, needle-like, flake-like, agglomerates, and the like. A solid particle may be a single substance, an aggregate, or an aggregate. In the case of a single polymer structure, it preferably has an entangled structure or a crosslinked structure due to hydrogen bonding, ionic bonding, or intermolecular force. The solid particles may be a single component, or a mixture, aggregate, or association of a plurality of different components. When the solid particles are in gel form, they may be contracted or swollen. The active ingredient may be contained inside or on the surface of the solid particles.
When using silica, either hydrophilic silica or hydrophobic silica may be used, but hydrophilic silica is preferred from the viewpoint of safety and cost when considering use in the food and pharmaceutical fields. A known method may be used to impart hydrophilicity or hydrophobicity to silica, and examples include surface treatment with a silane coupling agent.
When used in the food field, the solid particles may be edible and may be food additives or food raw materials. As the solid particles, one type of solid particles may be used, or two or more types of solid particles may be used in combination.

The primary particle diameter of the solid particles is not particularly limited, but is usually 0.001 μm or more, preferably 0.01 μm or more, more preferably 0.04 μm or more, and usually 50 μm or less, preferably 10 μm or less, more preferably It is less than 5 μm, particularly preferably less than 1 μm. The primary particle size of solid particles indicates the average particle size of particles that can be observed on a magnified particle image obtained by, for example, scanning electron microscope (SEM) measurement. The number of particles to be observed may be 5 or more, 30 or more, 40 or more, 100 or more, or 200 or more. Catalog values may be used as the primary particle diameter of the solid particles.

Although the average particle size of the solid particles is not particularly specified, the average particle size of the solid particles dispersed in a diluted state in the liquid is usually 0.01 μm or more, preferably 0.05 μm or more, more preferably 0.1 μm or more, It is particularly preferably 0.2 μm or more, and usually 50 μm or less, preferably 10 μm or less, more preferably less than 5 μm, even more preferably less than 3 μm, and particularly preferably less than 1 μm.
The median diameter of the solid particles is not particularly limited, but the median diameter of the solid particles dispersed in a diluted state in the liquid is usually 0.01 μm or more, preferably 0.05 μm or more, more preferably 0.1 μm or more, and particularly preferably 0.1 μm or more. is 0.2 μm or more, and usually 50 μm or less, preferably 10 μm or less, more preferably less than 5 μm, even more preferably less than 3 μm, particularly preferably less than 1 μm. The size of the solid particles in the liquid can be determined, for example, by using a laser diffraction/scattering particle size distribution measuring device to determine the particle size distribution, average diameter, and median diameter of the solid particles dispersed in powder or liquid. can be measured. Here, the dilute state is an arbitrary concentration, but refers to a concentration that can be measured by a flow method or the like using a laser diffraction/scattering particle size distribution analyzer. The concentration used for measurement is usually 20% by weight or less, preferably 5% by weight or less, more preferably 1% by weight or less, still more preferably 0.1% by weight or less, and particularly preferably 0.02% by weight or less. If it is difficult to measure with a laser diffraction/scattering particle size distribution analyzer due to insufficient intensity of scattered light, etc., dynamic light scattering can be used to measure the solid particles dispersed in the liquid. The particle size distribution, average size, and median size can be measured. Analysis of the measurement results by the dynamic light scattering method can be performed, for example, by the cumulant method.

Further, the size of the solid particles present at the water phase-oil phase interface in the oil-in-water emulsion composition is not particularly limited, but is usually 0.01 μm or more, preferably 0.05 μm or more, more preferably 0.1 μm. As mentioned above, it is particularly preferably 0.5 μm or more, and is usually 50 μm or less, preferably 5 μm or less, more preferably 3 μm or less, further preferably 1 μm or less, and particularly preferably 0.9 μm or less. The size of the solid particles present at the interface between the water phase and the oil phase indicates the average particle diameter of the particles that can be observed on the image, for example, by enlarging the particle image obtained by optical microscope or scanning electron microscope (SEM) measurement. . Observation using a scanning electron microscope is preferred. The number of particles to be observed may be 5 or more, 40 or more, 100 or more, or 200 or more.

The proportion of solid particles in the oil-in-water emulsion composition according to the present embodiment is not particularly limited as long as it is an amount that can be contained in the usual emulsion composition, but usually 0.01% by weight or more relative to the total amount of the composition, preferably is 0.05% by weight or more, more preferably 0.1% by weight or more, most preferably 0.5% by weight or more, and usually 50% by weight or less, preferably 40% by weight or less, more preferably 30% by weight Below, more preferably 20% by weight or less, particularly preferably 15% by weight or less.

The solid particles used in the present embodiment usually have an L value of 31 or more, preferably 40 or more, more preferably 50 or more, still more preferably 62 or more, even more preferably 70 or more, and even more preferably 75 or higher, particularly preferably 80 or higher, most preferably 90 or higher. Although the upper limit is not limited, it is usually 100 or less. When the solid particles have such a large L value, the appearance of the oil-in-water emulsified composition is improved. On the other hand, solid particles with a small L value outside the above range include, for example, components derived from roasted coffee beans that exhibit a dark and deep color, and the L value tends to decrease as the roasting degree increases. The appearance of the emulsion composition may be adversely affected. (Reference data: Indonesian Robusta raw beans L value 57, Colombian Arabica raw beans L value 55, Colombian Arabica roasted beans (light roast) L value 32, (medium roast) L value 20, (deep roast) ) L value 16).
The L value of solid particles can be measured using a colorimeter. The L value represents the lightness of color and is represented by a numerical value from 0 to 100. An L value of 100 indicates the brightest state (perfectly white), and an L value of 0 indicates the darkest state (perfectly black). The measuring method using a colorimeter can be measured by a known method.

The oil phase component contained in the oil-in-water emulsion composition of the present embodiment is not particularly limited as long as it is used in the emulsion composition. It may be an oil phase component containing unsaturated bonds and/or oxygen atoms.
Oil phase components containing unsaturated bonds include unsaturated higher fatty acid hydrocarbons, unsaturated higher fatty acids, animal and vegetable fats and oils, and isoprenoids including squalene and tocopherol. Oil phase components containing oxygen atoms include higher alcohols, synthetic ester oils, glycol higher fatty acid esters, saturated fatty acids, unsaturated fatty acids, and the like.

The oil phase component preferably contains edible oil. Edible oils and fats are not particularly limited as long as they are used for edible products, and any edible oils and fats can be used. , cottonseed oil, sesame oil, olive oil, palm oil, palm kernel oil, coconut oil, linseed oil, macadamia seed oil, camellia seed oil, tea seed oil, rice bran oil, vegetable oils such as cocoa butter, milk fat, beef tallow, lard, chicken fat , animal oils such as mutton and fish oils, liquid or solid of these vegetable oils or animal oils and fats processed such as refining, deodorizing, fractionation, hardening, transesterification, hardened coconut oil, hardened palm kernel oil, etc. Edible oils and fats obtained by mixing one or two or more of oils and fats, processed oils and fats, liquid oils and solid fats obtained by fractionating these oils and fats, and the like can be used. In addition, physiologically functional oils and fats can also be used, and specific examples thereof include docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), arachidonic acid, α-linolenic acid, γ-linolenic acid, and medium-chain fatty acid triglycerides. (MCT).
More preferred oil phase components are vegetable oils such as palm oil, palm stearin, palm kernel oil, coconut oil, cocoa butter, milk fat, beef tallow, lard, chicken fat, mutton fat, hydrogenated coconut oil and hydrogenated palm kernel oil, or animal solid fats and medium-chain triglycerides (MCTs) obtained by fractionating hydrogenated fats and oils of natural fats and oils, hardened vegetable fats and fats, hardened fats and oils of animal fats and oils, and processed fats and oils. More preferred oil phase components are palm kernel oil, coconut oil, milk fat, hydrogenated coconut oil, hydrogenated palm kernel oil, and medium-chain fatty acid triglycerides (MCT). The most preferred oil phase components are palm kernel oil, coconut oil, hydrogenated coconut oil and hydrogenated palm kernel oil.
These fats and oils may be used singly or as a mixture.

In particular, for edible oils and fats, the proportion of unsaturated fatty acids other than saturated fatty acids, that is, unsaturated fatty acids including trans fatty acids, in the total fatty acids bound to triglyceride molecules, which are the main components, is preferably 50% by mass or less, more preferably 30% by mass. %, more preferably 20% by mass or less, particularly preferably 10% by mass or less, and most preferably 5% by mass or less, are suitable for obtaining better taste.
In the edible oil, the ratio of fatty acids having 12 or less carbon atoms to the total fatty acids bound to triglyceride molecules is preferably 1% by mass or more, more preferably 3% by mass or more. More preferably, it is at least 10% by mass, particularly preferably at least 10% by mass, and most preferably at least 30% by mass.
Edible oils and fats generally have an iodine value of 60.0 or less, preferably 50.0 or less, more preferably 30.0 or less, still more preferably 20.0 or less, particularly preferably 10.0 or less, most preferably 5. 0.0 or less is preferable because there is no oxidized odor during heating and a good flavor is obtained.
In addition, the edible oil has an SFC (solid fat content) at 10°C of usually 0% by mass or more, preferably 20% by mass or more, more preferably 30% by mass or more, even more preferably 40% by mass or more, most preferably 50% by mass or more. % by mass or more is suitable for making a composition with good taste.

Here, the measurement of the solid fat content (SFC) is generally performed by a method based on normal pulse NMR, and the use of the solid fat index (SFI) obtained from thermal analysis does not produce much difference.
In addition, the rising melting point of the edible oil is usually −20° C. or higher, preferably −10° C. or higher, more preferably 10° C. or higher, still more preferably 15° C. or higher, particularly preferably 20° C. or higher, most preferably 25° C. or higher. Some are preferred to make a palatable composition. The upper limit of the rising melting point is preferably 70° C. or lower, more preferably 60° C. or lower, still more preferably 50° C. or lower, and most preferably 45° C. or lower, in order to obtain good emulsion stability.

The proportion of the oil phase component in the oil-in-water emulsion composition according to the present embodiment is not particularly limited as long as it is an amount capable of forming an oil-in-water emulsion composition, but usually 5% by weight or more relative to the total amount of the composition, Preferably 10% by weight or more, more preferably 20% by weight or more, still more preferably 30% by weight or more, particularly preferably 50% by weight or more, and usually 95% by weight or less, preferably 90% by weight or less, more preferably 80% by weight or less, more preferably 70% by weight or less.
Since the oil-in-water emulsion composition of the present embodiment can retain the structure of an oil-in-water emulsion even when diluted with water, it can be used as a raw material for producing a final product. An emulsified composition with a high oil phase component content (a composition with a high internal phase content) can reduce the weight and volume during transportation, for example, as an intermediate composition during product manufacturing, and can improve transportation efficiency. It has the advantage of leading to a final manufacturing cost reduction. In addition, when the oil phase content is high, the oil droplets are close to each other, and generally the coalescence of the oil droplets in the oil-in-water emulsion progresses toward destabilization. Since the oil-in-water emulsion composition has specific solid particles at the interface between the aqueous phase component and the oil phase component, a stable oil-in-water emulsion composition can be obtained even when the oil droplets are close to each other.

The aqueous phase component contained in the oil-in-water emulsified composition of the present embodiment may be any component that is usually blended in the emulsified composition and forms the aqueous phase. In addition to water, it may contain lower alcohols, polyhydric alcohols, and the like.

The proportion of the aqueous phase component in the oil-in-water emulsion composition according to the present embodiment is not particularly limited as long as it is an amount capable of forming an oil-in-water emulsion composition, but usually 20% by weight or more relative to the total amount of the composition, It is preferably 25% by weight or more, and usually less than 95% by weight, preferably 90% by weight or less, more preferably 80% by weight or less, and still more preferably 70% by weight or less.

The oil-in-water emulsion composition according to the present embodiment does not require the addition of conventional surfactants and has excellent stability. Therefore, the surfactant may be 0% by weight with respect to the total amount of the composition, but may contain a surfactant if necessary. In particular, when a surfactant is contained, it is preferably used as a surface-modifying substance for solid particles. The type of surfactant is not particularly limited, but low-molecular-weight surfactants having a molecular weight of 5,000 or less, which are amphiphilic and surface-active substances, can be mentioned. Low-molecular-weight surfactants do not include macromolecules such as proteins, polysaccharides, and synthetic polymers.

The low-molecular-weight surfactant may be in any form such as powder, solid, liquid and paste. Moreover, the molecular weight of the low-molecular-weight surfactant is preferably 3,000 or less, more preferably 2,000 or less. The smaller the molecular weight of the low-molecular-weight surfactant, the larger the number of moles per weight, which is preferable because the number of molecules contributing to the reaction with the solid particles increases. Although the lower limit of the molecular weight of the low-molecular-weight surfactant is not particularly limited, the molecular weight is usually 200 or more because the molecular structure contains a hydrophilic portion and a lipophilic portion.

Types of surfactants include anionic surfactants, cationic surfactants, amphoteric surfactants, and nonionic surfactants.

When used for food applications, food surfactants that can be used in food and drink are preferred, such as sucrose fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan fatty acid esters, Propylene glycol fatty acid esters, lactic acid esters such as calcium stearoyl lactylate and sodium stearoyl lactylate, fatty acid salts such as sodium stearate and sodium oleate, enzyme-decomposed lecithin, acetic acid monoglyceride, citric acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, diacyl and organic acid monoglycerides such as tartaric acid monoglyceride.

Specifically, polyglycerin fatty acid esters having a degree of polymerization of 4 or more, preferably 4 to 12, such as decaglycerin myristate, decaglycerin palmitate, decaglycerin stearate, and decaglycerin oleate;
Glycerin difatty acid esters such as glycerin dimyristate, glycerin dipalmitate, glycerin distearate, glycerin dioleate;
Diglycerin fatty acid esters having two or more alkyl groups, such as diglycerin myristate, diglycerin palmitate, diglycerin stearate, and diglycerin oleate;
triglycerin fatty acid esters such as triglycerin myristate, triglycerin palmitate, triglycerin stearate, triglycerin oleate;
Diglyceride organic acid esters such as esters of diglycerides of saturated or unsaturated fatty acids having 12 to 22 carbon atoms with succinic acid, citric acid or diacetyltartaric acid;
Polyglycerol condensed ricinoleate such as tetraglycerol ricinoleate;
Sorbitan fatty acid esters such as sorbitan myristate, sorbitan palmitate, sorbitan stearate, sorbitan oleate;
Propylene glycol fatty acid esters having two or more alkyl groups, such as propylene glycol myristate, propylene glycol palmitate, propylene glycol stearate, and propylene glycol oleate;
Sucrose fatty acid esters having two or more alkyl groups, such as sucrose myristate, sucrose palmitate, sucrose stearate, and sucrose oleate;
Phospholipids such as lecithin, enzyme-treated lecithin; glycolipid; saponin;

Commercially available products of the above sucrose fatty acid esters include "Ryoto Sugar Ester S-1670", "Ryoto Sugar Ester S-1570", "Ryoto Sugar Ester S-1170", and "Ryoto Sugar Ester S-970." ”, “Ryoto Sugar Ester P-1670”, “Ryoto Sugar Ester P-1570”, “Ryoto Sugar Ester M-1695”, “Ryoto Sugar Ester O-1570”, “Ryoto Sugar Ester L-1695 ”, “Ryoto Sugar Ester LWA-1570”, “Ryoto Monoester-P” (manufactured by Mitsubishi Chemical Foods, trade names); “DK Ester SS”, “DK Ester F-160”, “DK Ester F -140”, “DK Ester F-110” (all trade names manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.).

Among the polyglycerin fatty acid esters described above, polyglycerin fatty acid esters having an average degree of polymerization of glycerin of 2 to 20 are preferable, and the average degree of polymerization of 2 to 10 is more preferable.
Commercially available polyglycerin fatty acid esters include "Ryoto Polyglyester S-10D", "Ryoto Polyglyester SWA-10D", "Ryoto Polyglyester SWA-15D", "Ryoto Polyglyester SWA-20D", "Ryoto Polyglyester P-8D", "Ryoto Polyglyester M-7D", "Ryoto Polyglyester M-10D", "Ryoto Polyglyester O-15D", "Ryoto Polyglyester L-7D", “Ryoto Polyglyester L-10D” (manufactured by Mitsubishi Chemical Foods Co., Ltd., trade name); “SY Glister MSW-7S”, “SY Glister MS-5S”, “SY Glister MO-7S”, “SY Glister MO -5S", "SY Glister ML-750", "SY Glister ML-500" (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., trade names); "Sunsoft Q-14F", "Sunsoft Q-12F", "Sun Soft Q-18S", "Sunsoft Q-182S", "Sunsoft Q-17S", "Sunsoft Q-14S", "Sunsoft Q-12S", "Sunsoft A-121C", "Sunsoft A -141C", "Sunsoft A-121E", "Sunsoft A-141E", "Sunsoft A-171E", "Sunsoft A-181E" (manufactured by Taiyo Kagaku Co., Ltd., trade names); "Poem TRP -97RF", "Poem J-0021", "Poem J-0081HV", "Poem J-0381V" (manufactured by Riken Vitamin Co., Ltd., trade names); "NIKKOL Hexaglyn 1-M", "NIKKOL Hexaglyn 1-L , "NIKKOL
Decaglyn 1-SV", "NIKKOL Decaglyn 1-OV", "NIKKOL Decaglyn 1-M", "NIKKOL Decaglyn 1-L" (manufactured by Nikko Chemicals Co., Ltd., trade names) and the like.

Commercially available polyoxyethylene sorbitan fatty acid esters include “Emsol S-120V”, “Emsol L-120V”, “Emsol O-120V”, “Rheodol TW-S120V”, “Rheodol TW-L120”, and “Rheodol TW”. -O120V", "Rheodor TW-L106", "Rheodor TW-P120", "Rheodor TW-O320V", "Rheodor Super TW-L120", "Rheodor 440V", "Rheodor 460V" (manufactured by Kao Corporation, Trade names); “Sorgen TW-60F”, “Sorgen TW-20F”, “Sorgen TW-80F” (manufactured by Daiichi Kogyo Seiyaku Co., Ltd., trade names); “Admul T60K”, “Admul T80K” Kerry, trade name); "T-Maz60K", "T-Maz80K" (manufactured by BASF, trade name); "Wilsurf TF-60", "Wilsurf TF-80" (NOF company, trade name); "Glycosperse S-20K FG", "Glycosperse O-20K FG" (manufactured by Lonza, trade name), and the like.

In the above sucrose fatty acid esters and polyglycerol fatty acid esters, food emulsifiers having a bacteriostatic effect against heat-resistant bacteria (ie, bacteriostatic emulsifiers) can also be used. Sucrose fatty acid esters and polyglycerin fatty acid esters having alkyl groups of 14 to 22 carbon atoms are more preferred, and sucrose fatty acid esters and polyglycerin fatty acid esters having 16 to 18 carbon atoms in the constituent fatty acids are more preferred, and these are heat resistant. It is suitable because of its highly effective bacteriostatic effect against sexually transmitted bacteria. The sucrose fatty acid ester or polyglycerin fatty acid ester used has a monoester content of 50% by mass or more, preferably 60% by mass or more, and more preferably 70% by mass or more, and is highly effective against heat-resistant bacteria. It is suitable for As the polyglycerin fatty acid ester, the average degree of polymerization of polyglycerin is preferably 2 to 5, and more preferably 2 to 3, because of its high effectiveness against bacteria.

The proportion of the surfactant in the oil-in-water emulsion composition according to the present embodiment is not particularly limited, but is usually more than 0% by weight, usually 5% by weight or less, preferably 1% by weight relative to the total amount of the composition. % by weight or less, more preferably 0.1% by weight or less, still more preferably 0.05% by weight or less, particularly preferably 0.01% by weight or less, and most preferably 0.005% by weight or less.

In the present embodiment, the oil-in-water emulsified composition contains sweeteners, stabilizers, milk components, proteins, flavoring agents, in addition to the solid particles, optionally surfactants, oil phase components, and water phase components. , coloring agents, salts, organic acids, and the like.

Examples of sweeteners include the following.
Sugars: monosaccharides such as glucose, fructose, wood sugar, sorbose, galactose, and isomerized sugar; disaccharides such as sucrose, maltose, lactose, isomerized lactose, and palatinose; Coupling sugar, oligosaccharide sugar alcohols such as palatinose: monosaccharide alcohols such as erythritol, sorbitol, xylitol and mannitol; disaccharide alcohols such as maltitol, isomaltitol and lactitol; Trisaccharide alcohols such as panitol, tetrasaccharide or higher alcohols such as oligosaccharide alcohols, high-intensity sweeteners such as powdered reduced maltose starch syrup: aspartame, neotame, sucralose, stevia, etc.

Stabilizers include galactomannan, xanthan gum, carrageenan, gum arabic, tamarind gum, gellan gum, glucomannan, cellulose and the like.

Milk ingredients include liquids such as milk, processed milk, skimmed milk, fresh cream, whey, buttermilk, sweetened condensed milk, and unsweetened condensed milk, whole milk powder, skimmed milk powder, modified milk powder, powdered cream, powdered whey, buttermilk. Examples include powdered dairy products such as powder. Buttermilk and buttermilk powder are particularly preferred. Buttermilk is a liquid called buttermilk or butter serum that is separated when the milk fat part is extracted as butter by churning from cream manufactured by centrifugation from milk, and it is concentrated. There is buttermilk concentrate, which is in liquid form, and buttermilk powder in powder form, which is further spray dried. These may be used individually by 1 type, and may be used in mixture of 2 or more types. Separately, in the process of separating cream or butter from milk, fermentation by acid-producing bacteria or acid such as organic acid may be added. Buttermilk that has not been processed is preferred.
Commercially available products such as "Buttermilk Powder" manufactured by Yotsuba Nyugyo Co., Ltd. can be used as the buttermilk.
As described above, from the viewpoint of removing allergens, the milk component preferably does not contain highly allergenic casein or β-lactoglobulin, and more preferably does not contain milk-derived protein. In addition, it is preferable to use casein or β-lactoglobulin after hydrolyzing it with an enzyme or an acid to reduce the molecular weight to a sufficient molecular weight that does not exhibit allergenicity.

The protein may be animal protein or vegetable protein. Examples of animal protein include egg yolk, egg white, whole egg, and ovalbumin, conalbumin, ovomucoid, and ovalbumin separated therefrom. Examples include globulin, whey protein derived from milk, casein and caseinates such as sodium caseinate, potassium caseinate, magnesium caseinate and calcium caseinate, β-lactoglobulin, α-lactalbumin, serum albumin, and immunoglobulin. Examples of vegetable proteins include soybean-derived defatted soybean flour, concentrated soybean protein, isolated soybean protein, extracted soybean protein, and 7S globulin and 11S globulin isolated therefrom.
As described above, from the viewpoint of removing allergens, the milk-derived protein preferably does not contain highly allergenic casein or β-lactoglobulin, and more preferably does not contain milk-derived protein. In addition, it is preferable to use casein or β-lactoglobulin after hydrolyzing it with an enzyme or an acid to reduce the molecular weight to a sufficient molecular weight that does not exhibit allergenicity.

Arbitrary things can be used as a flavoring agent. For example, vanilla flavor such as vanilla essence, milk flavor such as milk flavor, butter flavor and the like can be mentioned. In particular, a milk flavor is preferable, and the milk flavor is not particularly limited as long as it is a flavor having the aromatic component of milk and contains the characteristic flavor component of milk, and it may be chemically synthesized, It may be extracted and refined from milk, or a mixture thereof, but it is more preferable to use milk as a raw material. It is more preferable because it can reproduce the flavor of These may be used individually by 1 type, and may be used in mixture of 2 or more types.
Any colorant can be used. Examples include cacao pigments, β-carotene, annatto pigments, red pepper pigments, turmeric pigments, oil red pigments, paprika pigments, naphthol yellow pigments, riboflavin butyric acid ester (VB2), and the like.

Examples of salts include common salt, chlorides such as potassium chloride and magnesium chloride, carbonates such as sodium carbonate, potassium carbonate and calcium carbonate, bicarbonates such as sodium bicarbonate, disodium phosphate, trisodium phosphate, Examples include phosphates such as dipotassium phosphate and tripotassium phosphate, citrates such as sodium polyphosphate and sodium citrate, and sodium lactate. Salts containing magnesium are particularly preferred, and those that can be used for food include whey minerals, magnesium chloride, magnesium oxide, magnesium carbonate, magnesium sulfate, bittern (crude seawater magnesium chloride), dolomite, crude salt, magnesium stearate, phosphorus Magnesium monohydrogenate, trimagnesium phosphate, magnesium silicate, magnesium hydroxide, magnesium acetate, magnesium citrate, magnesium malate, magnesium benzoate, magnesium gluconate, magnesium L-glutamate, sepiolite, talc, phytin, etc. be done.

Examples of organic acids include fumaric acid, succinic acid, citric acid, tartaric acid, diacetyltartaric acid, malic acid, adipic acid, glutaric acid, and maleic acid.

The oil-in-water emulsion composition of the present embodiment has an emulsified structure in which the solid particles are present at the interface between the oil phase component and the aqueous phase component. Moreover, it preferably has an emulsified structure in which the solid particles are present at the interface between the continuous phase and the discontinuous phase. By having such a structure, it is possible to obtain an oil-in-water emulsion composition having temperature drop resistance and heat resistance, in which the particle size is controlled even before and after heating.

In the structure of the oil-in-water emulsion composition, the size of the discontinuous phase, that is, the oil phase diameter in O/W and the oil phase diameter in W/O/W, is 0.00 from the viewpoint of stability, texture, and touch. It is preferably 5 μm or more and 1000 μm or less, more preferably 0.7 μm or more and 500 μm or less, even more preferably 1 μm or more and 100 μm or less, and particularly preferably 1 μm or more and 50 μm or less. The diameter of the oil phase can be set to a desired value by appropriately adjusting the stirring speed and stirring time when emulsifying the emulsified composition.
Such an emulsified structure can be confirmed by observation with a polarizing microscope. The size of the oil phase is the average length of the oil phase that can be confirmed by observation with a polarizing microscope. The number of oil phases to be confirmed may be 10 or more, 50 or more, 100 or more, or 200 or more.
In addition, the size of the oil phase of the oil-in-water emulsified composition, that is, the particle size distribution of the oil phase in O / W, using a laser diffraction/scattering particle size distribution measuring device or a measuring device based on the dynamic light scattering method. A median diameter and an average diameter can also be measured.

The oil-in-water emulsified composition of the present embodiment preferably has a small change in the diameter of the emulsion, ie, the diameter of the discontinuous phase, before and after heating at 121°C. The change in diameter before and after heating is the median diameter (D50) of the oil-in-water emulsion composition before heating as 100%, and the difference between the median diameter (D50) of the oil-in-water emulsion composition after heating is what percentage? When calculated, the median diameter (D50) after heating may be ±30% or less, ±25% or less, or ±20% or less.

The oil-in-water emulsified composition of the present embodiment may contain, in the oil phase or in the solid particles, an active ingredient that can be expected to exert a desired physiological effect in vivo. Thereby, it can be set as the functional food excellent in stability. As for the form of functional food, in addition to general foods such as nutritional drinks, nutritional tonics, delicious beverages, and frozen desserts, retort-type nutritional supplements, liquid foods, and the like can also be mentioned. It is not limited. Examples of active ingredients that can be expected to have a physiological action include fats, trace elements, vitamins, amino acids, minerals, medicinal ingredients derived from naturally occurring or synthetic compounds, and the like.
In addition, at least one of medium-chain fatty acids, pigments, and fragrances may be contained in the oil phase. By including the above-mentioned components in the oil phase, it is possible to obtain a high-energy food, or to impart an appetizing appearance and aroma to the food, which is preferable. In this case, the ratio of at least one of medium-chain fatty acids, dyes, and fragrances is preferably more than 0% by weight, more preferably 1% by weight or more, more preferably 10% by weight, based on the total amount of the oil-in-water emulsion composition. % by weight or more, preferably 90% by weight or less, more preferably 80% by weight or less.

Such an emulsified structure in this embodiment is typically obtained by preparing by the following method.
A first step of dispersing the solid particles in the aqueous phase component to obtain an aqueous phase, a second step of mixing the aqueous phase obtained in the first step and the oil phase component, and stirring the resulting mixture A manufacturing method, including steps.
Alternatively, the solid particles are dispersed in the oil phase component to obtain an oil phase in the 1' step, the oil phase obtained in the 1' step and the aqueous phase component are mixed, and the resulting mixture is A second' step of stirring.
Alternatively, the solid particles are dispersed in the water phase component and the oil phase component, respectively, and the water phase and the oil phase are obtained in the first step, and the water phase and the oil phase obtained in the first step are mixed. and a second step of stirring said mixture.

The first step is to prepare the aqueous phase. By adding the solid particles in advance to the aqueous phase component to prepare the aqueous phase in this way, it is easy to form an emulsified structure in which the solid particles are present at the interface between the oil phase component and the aqueous phase component in the present embodiment. Become.
Also, the 1'st step is a step of preparing an oil phase. By adding the solid particles to the oil phase component to prepare the oil phase in this way, it becomes easier to form an emulsified structure in which the solid particles are present at the interface between the oil phase component and the aqueous phase component in the present embodiment. .
Also, the first" step is the step of preparing the aqueous phase and the oil phase. It becomes easy to form an emulsified structure in which solid particles are present at the interface between the oil phase component and the water phase component in the present embodiment.
The stirring (dispersion) of the aqueous phase component or the oil phase component and the solid particles in the 1st step, 1' step and 1'' step may be performed at normal temperature and normal pressure, or may be performed at elevated temperature and/or high pressure. When the reaction is carried out at normal temperature and normal pressure, the stirring speed is usually 10 rpm or more and 20000 rpm or less, and the stirring time is usually 10 seconds or more and 60 minutes or less.
Examples of stirring devices include high-pressure emulsifiers, paddle mixers, homogenizers, ultrasonic homogenizers, colloid mills, kneaders, in-line mixers, static mixers, and onlators. A paddle mixer or homogenizer capable of

The second step, the second' step and the second'' step are steps of preparing an oil-in-water emulsion composition. The stirring of the mixture in the second step, the second' step and the second'' step is It may be carried out at elevated temperature and/or under high pressure. The stirring speed is usually 10 rpm or more and 20000 rpm or less, and the stirring time is usually 10 seconds or more and 60 minutes or less.
In addition, in the present embodiment, it can be prepared as appropriate according to a normal method for preparing emulsified compositions.
Further, after preparing the oil-in-water emulsion composition, the temperature is usually 80° C. or higher, preferably 100° C. or higher, and generally 160° C. or lower, preferably 150° C. or lower, for generally 0.01 minute or longer, preferably 0.03 minute. As described above, the sterilization treatment may be performed for usually 60 minutes or less, preferably 30 minutes or less. The sterilization method is not particularly limited, but includes UHT sterilization, retort sterilization, Joule sterilization, and the like. UHT sterilization includes a direct heating method such as a steam injection method in which steam is directly blown into the composition, a steam infusion method in which the composition is heated by injecting it into steam, and an indirect heating method using a surface heat exchanger such as a plate or tube. For example, a plate-type sterilizer can be used.

Applications of the oil-in-water emulsion composition of the present embodiment include pharmaceuticals, cosmetics, and foods.
For example, it can be used for oral ingestion. As long as it is orally ingested, there are no restrictions on the product, application, properties, and the like. Specific applications include foods such as beverages and liquid foods, nutritional supplements in retort pouches, functional foods such as liquid foods, processed flour products such as bread and noodles, processed oils and fats such as fat spreads and flour pastes, Various sauces and soups such as curry, pasta sauce, stew, demi-glace sauce, white sauce, and tomato sauce, retort pouch foods and compound seasonings such as Chinese food mixes and donburi mixes, yogurts, cheese, ice creams, and creams caramel, candy, chewing gum, chocolate, cookies and biscuits, cakes, pies, snacks, crackers, Japanese confectionery, rice confectionery, bean confectionery, jellies, puddings and other sweets and desserts, hamburgers, meatballs, livestock such as seasoned canned meat In addition to processed foods, frozen foods, refrigerated foods, packed and semi-cooked foods such as side dishes for over-the-counter sales, instant foods such as instant noodles, cup noodles, instant soups and stews, nutrient-enriched foods, liquid diets , high-calorie foods, and other foods and drinks, and tube feeding preparations. Foods such as beverages and liquid foods are particularly preferred, and examples of beverages include dairy beverages, soup beverages, coffee beverages, cocoa beverages, tea beverages (black tea, green tea, Chinese tea, etc.), bean and grain beverages, acidic beverages, and the like. Among them, milk beverages, coffee beverages and tea beverages are preferred. In addition, the food oil-in-water emulsion composition of the present embodiment can be suitably used for packaged beverages such as canned beverages, PET bottled beverages, paper-packed beverages, and bottled beverages.

Methods for measuring physical properties in Examples are as follows.
<Measurement of contact angle of aqueous phase component or oil phase component with respect to solid particles>
The solid particles were tableted, an aqueous phase component or an oil phase component (Skolay 64G, Nisshin OilliO Group Co., Ltd. or hardened coconut oil) was dropped under its own weight, and the contact angle was measured over time. In order to minimize the influence of liquid absorption on the surface unevenness and the porous part of the tablet, linear approximation is performed using the measurement value where the change in contact angle is almost linear with respect to the time (t) after droplet deposition. Thus, the contact angle at the time of droplet deposition (t=0) was calculated, and this was taken as the contact angle of the water phase component or the oil phase component with respect to the solid particles.

A tablet molding machine (for 20φ) was used for tablet preparation (tablet molding) of solid particles. After the solid particles were placed in the inner cylinder, the pressure was increased to 5 tons, the pressure was reduced using a vacuum pump, and then the pressure was increased stepwise to 8 tons and 10 tons for molding. When silica particles were used as the solid particles, 0.5 g was used to prepare a sample for contact angle measurement. When starch (derived from corn), α-cyclodextrin and β-cyclodextrin were used as solid particles, 0.23 g of them were used to prepare samples for contact angle measurement. This is obtained by adding the specific gravity of the solid particles so that the volume of the solid particles to be added is the same as when silica particles are used.

The contact angle was measured using FTÅ (First Ten Ångstroms (USA)). When measuring the contact angle of the aqueous phase component, about 12 to 13 μL of the aqueous phase component (specifically water) constituting the oil-in-water emulsion composition is added to the tablet molded as described above. It was dropped and the contact angle after the drop was measured over time. When measuring the contact angle of the oil phase component, about 3 to 4 μL of the oil phase component constituting the oil-in-water emulsion composition (specifically, medium-chain fatty acid triglyceride (MCT) or hardened coconut oil) is dropped under its own weight. The measurement was performed by
Furthermore, as an oil phase component, when measuring the contact angle of a solid oil at room temperature (specifically, hardened coconut oil), the oil is preheated to 60 ° C. or higher to dissolve and then measured in a liquid state. At the same time, the tablet itself was heated to 55° C. to 60° C. on a hot plate so that the oil phase component would not solidify when droplets were deposited on the tablet. In addition, when measuring the contact angle of the water phase component by heating, the water phase component (specifically, water) preheated to 60 ° C. or higher is used for measurement, and the tablet itself is heated to 55 ° C. to 60 ° C. on a hot plate. was warmed to Specifically, in Examples 7, 8 and 9, such warming measurements were performed.
The contact angle was measured in an environment of 23° C. and humidity of 32 to 40%. Table 1 shows the measurement results.

<SEM observation of solid particles>
As particles with different surface properties, Sunseal SS-03, SSP-03M (manufactured by Tokuyama Co., Ltd.), and hydrophobized silica fine particles (hydrophobized SS-03) were observed for their shapes according to the following procedure. Each silica fine particle was dispensed in isopropyl alcohol to a concentration of 0.1% by weight, and stirred with a homogenizer at 17,000 rpm for 2 to 4 minutes, 2,000 rpm for 2 minutes, and 24,000 rpm for 6 minutes to form a silica fine particle dispersion. got 5 μl of the silica fine particle dispersion described above was dropped onto a membrane filter (ADVANTEC polycarbonate type membrane filter, PORE SIZE: 0.1 μm, manufactured by Toyo Roshi Kaisha, Ltd.) that had been cut and pasted on an SEM table in advance, and isopropyl alcohol was air-dried. rice field. Au—Pd was used as vapor deposition particles, and vapor deposition was performed for 2 minutes. SEM observation was performed at an acceleration voltage of 15 kV. An observed image of SS-03 is shown in FIG. 1, an observed image of hydrophobized SS-03 is shown in FIG. 2, and an observed image of SSP-03M is shown in FIG.

<Measurement of average particle size of solid particles dispersed in liquid>
Water and silica particles were prepared so that the solid particle concentration was 20 wt %, and the mixture was stirred with a homogenizer at 17000 rpm for 2 minutes to obtain a silica fine particle dispersion. As solid particles, any one of Sanseal SS-03 and SS-07 (manufactured by Tokuyama Co., Ltd.) and hydrophobized SS-03 and OX50 (manufactured by Nippon Aerosil Co., Ltd.) was used. To measure the silica fine particles dispersed in water, the silica fine particle dispersion is used as a sample, and the particle size distribution is measured by the flow measurement method using a laser diffraction/scattering particle size distribution analyzer LA-920 manufactured by Horiba. did. Table 1 shows the results of volume conversion (average particle size and median size of solid particles in water).
In addition, when α-cyclodextrin and β-cyclodextrin are used as the solid particles, a 4% by weight aqueous dispersion is used and measurement with a laser diffraction/scattering particle size distribution measuring device is performed due to insufficient scattered light intensity. Since the measurement was difficult, the measurement was performed using a dilution probe of FPAR-1000 (dynamic light scattering method) manufactured by Otsuka Electronics Co., Ltd. α-Cyclodextrin was measured at a setting of 20°C, and β-cyclodextrin was measured at a setting of 60°C. Table 1 shows the results. Data analysis was performed by the cumulant method.
<L value measurement of solid particles>
After filling the sample cell with the solid particles, a color difference meter SE-2000 manufactured by Nippon Denshoku Industries Co., Ltd. was used.

<Preparation of oil-in-water emulsion composition>
Emulsified compositions A to D and G to I, I', K, and L were prepared as Examples 1 to 10, respectively, by the method shown below, and the emulsion composition was added dropwise to the aqueous phase component or the oil phase component. The emulsification type of the emulsified composition was determined by whether it spreads on the phase. Further, emulsified compositions E, F, and J were prepared as Comparative Examples 1 to 3, respectively, and the emulsified type was determined in the same manner. Table 1 shows the results. From Table 1, it was not possible to prepare an oil-in-water emulsified composition for emulsified composition E prepared using solid particles having a contact angle of 135 degrees with respect to the aqueous phase component.
Water was used as the aqueous phase component, and Skolay 64G (manufactured by Nisshin OilliO Group Co., Ltd., medium-chain fatty acid triglyceride (MCT)) was used as the oil phase component.

(Emulsified composition A)
Silica microparticles (Sunseal SS-03, manufactured by Tokuyama Corporation, average particle size 0.3 μm) were used as solid particles. 3.0 parts by weight of silica fine particles and 12 parts by weight of water as an aqueous phase component were dispensed into a container so that the content of silica fine particles was 20% by weight, and homogenizer (IKA
The water phase was obtained by processing for 2 minutes at 17000 rpm using T25 digital ULTRA TURRAX. As the oil phase, only the oil phase component: SCOLLE 64G (manufactured by Nisshin OilliO Group Co., Ltd.) was used. 10.5 parts by weight of the aqueous phase and 4.5 parts by weight of the oil phase component were each placed in a container so that the content of the oil phase component was 30% by weight. An emulsified composition A was obtained by stirring for minutes.

(Emulsified composition B)
An emulsified composition B was obtained in the same manner as the emulsified composition A, except that hydrophobized silica fine particles were used as the solid particles.
In addition, the silica microparticles subjected to hydrophobization treatment were obtained by the following method.
10 parts by weight of silica fine particles (Sunseal SS-03, manufactured by Tokuyama Co., Ltd., average particle size 0.3 μm) and 198.5 parts by weight of water adjusted to pH 4.2 were separated and homogenized at 17000 rpm using a homogenizer. Stir for 5 minutes. To this, 0.21 parts by weight of trimethoxymethylsilane was added and stirred for about 5 to 10 minutes using a stirrer. After that, the mixture was stirred at 80° C. for 2 hours and 15 minutes. Water was removed by concentrating while heating to 70° C. using an evaporator, and drying was performed by heating in an oven at 120° C. for 3 hours and 25 minutes. After that, by pulverizing with a mortar, silica fine particles subjected to hydrophobic treatment were obtained.

(Emulsified composition C)
An emulsified composition C was obtained in the same manner as the emulsified composition A except that silica fine particles (Sunseal SS-07 manufactured by Tokuyama Co., Ltd., average particle size 0.7 μm) were used as solid particles.

(Emulsified composition D)
An emulsified composition D was obtained in the same manner as the emulsified composition A, except that fine silica particles (AEROSIL OX50, Nippon Aerosil Co., Ltd., average primary particle size: about 0.04 μm) were used as the solid particles.

(Emulsion composition E)
When hydrophobic silica fine particles (Sunseal SSP-03M, manufactured by Tokuyama Co., Ltd., average particle size 0.3 μm) were used as solid particles, they were highly hydrophobic and could not be dispersed in water. and dispersed silica fine particles. 5.2 parts by weight of hydrophobic silica fine particles and 11.2 parts by weight of an oil phase component: SCOLLE 64G (manufactured by Nisshin OilliO Group Co., Ltd.) were separated into a container and treated with a homogenizer (IKA T25 digital ULTRA TURRA
X) at 17000 rpm for 2 minutes to obtain an oil phase. 6.6 parts by weight of the oil phase and 8.4 parts by weight of water as an aqueous phase component were placed in a container and stirred at 17000 rpm for 2 minutes using a homogenizer to obtain an emulsified composition E.

(Emulsified composition F)
An emulsified composition F was obtained in the same manner as the emulsified composition A, except that starch (derived from corn, Wako Pure Chemical Industries, Ltd., special reagent grade) was used as the solid particles.

(Emulsion composition G)
Silica microparticles (Sunseal SS-03, manufactured by Tokuyama Corporation, average particle size 0.3 μm) were used as solid particles. 2.5 parts by weight of silica fine particles and 12.5 parts by weight of water as an aqueous phase component were dispensed into a container and treated at 17000 rpm for 2 minutes using a homogenizer (IKA T25 digital ULTRATURRAX) to obtain an aqueous phase. . As the oil phase, only the oil phase component: SCOLLE 64G (manufactured by Nisshin OilliO Group Co., Ltd.) was used. 2.4 parts by weight of the aqueous phase and 12.6 parts by weight of the oil phase components were separately placed in containers so that the content of the oil phase components was 70% by weight, and stirred at 17000 rpm for 2 minutes using a homogenizer. Thus, an emulsified composition G was obtained. Emulsion composition G had thixotropy.

(Emulsion composition H)
α-Cyclodextrin (manufactured by Cyclochem) was used as the solid particles. Water and α-cyclodextrin were mixed so that the content of α-cyclodextrin in water was 4% by weight to obtain an aqueous phase. As the oil phase, only the oil phase component: SCOLLE 64G (manufactured by Nisshin OilliO Group Co., Ltd.) was used. Composition H was prepared using a PRIMIX homomixer (TK Robomix). While stirring 10.5 parts by weight of the water phase heated to 60°C at 8000 rpm, 4.5 parts by weight of the oil phase preheated to 60°C was added (oil phase component: 30% by weight). Further, an emulsified composition H was obtained by stirring at 10000 rpm for 10 minutes.

(Emulsion composition I)
α-Cyclodextrin (manufactured by Cyclochem) was used as the solid particles. α- in the aqueous phase
An aqueous phase was obtained by adjusting the cyclodextrin content to 4% by weight. The aqueous phase was prepared using a buffer solution adjusted to pH 7 containing 5 mM phosphate buffer (including water as a component of the aqueous phase). Oil phase component: Only hardened coconut oil was used as the oil phase. 10.5 parts by weight of the aqueous phase and 4.5 parts by weight of the oil phase component were each placed in a container so that the content of the oil phase component was 30% by weight.
) and stirred at 10000 rpm for 10 minutes to obtain an emulsified composition I.

(Emulsion composition I')
Composition I′ was prepared using a PRIMIX homomixer (TK Robomix) in the same composition ratio as oil-in-water emulsified composition I, except that it did not contain a 5 mM phosphate buffer. While stirring the water phase heated to 60°C at 8000 rpm, the oil phase preheated to 60°C was added. Further, by stirring at 10000 rpm for 10 minutes, emulsion composition I' was obtained.

(Emulsion composition J)
1.33% by weight of sucrose fatty acid ester (Ryoto Sugar Ester S-770, manufactured by Mitsubishi Chemical Foods), 0.133% by weight of sucrose fatty acid ester (Ryoto Sugar Ester S-370, manufactured by Mitsubishi Chemical Foods) , 0.133% by weight of monoglycerol succinic fatty acid ester, and 30% by weight of hardened coconut oil as an oil phase component was used as emulsified composition J.

(Emulsion composition K)
β-Cyclodextrin (manufactured by CycloChem) was used as the solid particles. β- in the aqueous phase
A water phase was obtained by adjusting the cyclodextrin content to 4.67% by weight. The aqueous phase was prepared using a buffer solution adjusted to pH 7 containing 5 mM phosphate buffer (including water as a component of the aqueous phase). Oil phase component: Only hardened coconut oil was used as the oil phase. 10.5 parts by weight of the aqueous phase and 4.5 parts by weight of the oil phase components were each placed in a container and heated to 60°C so that the content of the oil phase component in the entire composition was 30% by weight. Emulsion composition K was obtained by heating and stirring at 10000 rpm for 10 minutes using a homogenizer (IKA T25 digital ULTRA TURRAX).

(Emulsified composition L)
α-Cyclodextrin (manufactured by Cyclochem) was used as the solid particles. Hydrogenated coconut oil was used as the oil phase component, and the α-cyclodextrin concentration in the oil phase was adjusted to 8.54% by weight. The aqueous phase was prepared using a buffer solution adjusted to pH 7 containing 5 mM phosphate buffer (including water as a component of the aqueous phase). The hardened coconut oil was warmed to 60° C. during weighing. The water and oil phases were separately placed in containers so that the concentration of hardened coconut oil in the entire composition was 30% by weight, heated to 60 ° C., and homogenized with a homogenizer (IKA T25 digital ULTRA
TURRAX) was used to stir at 17000 rpm for 40 seconds to obtain an emulsified composition L.

<Evaluation of heat resistance of oil-in-water emulsion composition>
(Evaluation example 1)
1 ml of each of the oil-in-water emulsion compositions A, B, C, and D according to Examples 1, 2, 3, and 4 was dispensed into a microtube, the lid of the microtube was opened, and the opening was covered with aluminum foil. In this state, heating was performed at 121° C. for 30 minutes in an autoclave BS-325 manufactured by Tomy Co., Ltd. For the emulsified compositions A, B, C, and D before and after heating at 121 ° C., Nikon's polarizing microscope ECLIPSELV100NPOL and Nikon's image integration software NIS-El
Microscopic observation was performed using elements Ver3.2. Table 2 shows the results of calculating the average value and standard deviation of the oil droplet diameters measured at 20 points or more from the observed image.
As is clear from Table 2, there is no change in the average particle size of the oil droplets before and after heating at 121 ° C., and by preparing an emulsion using solid particles having the desired wettability, even in heat sterilization treatment It was found that the coalescence of oil droplets was not promoted, and heat resistance to withstand high-temperature pressure treatment was imparted.

FIG. 4 shows the results of microscopic observation of emulsified composition C before heating. The presence of silica particles was confirmed in the emulsion surface layer. Therefore, it was found to have a structure in which the fine particles exist at the interface between the aqueous phase and the oil phase. When the diameter of the solid particles adsorbed on the interface between the water phase and the oil phase was measured at 50 points, the average value was 0.69 μm and the standard deviation was 0.07.
FIG. 5 shows the results of microscopic observation of emulsified composition C after heating at 121° C. for 30 minutes. Microscopic observation after dilution with water confirmed the presence of silica particles in the emulsion surface layer (aqueous phase-oil phase interface), demonstrating heat resistance and dilution stability. The diameter of the solid particles adsorbed on the interface between the aqueous phase and the oil phase was measured at 30 points, and the average value was 0.74 μm with a standard deviation of 0.14.
In addition, no floating (creaming) of oil droplets was observed in emulsified compositions A, B, C, and D before and after heating. The effect of adjusting the apparent specific gravity of the oil droplets themselves on the water-oil interface of the solid particles works, and the effect of suppressing creaming, which leads to destabilization of emulsification due to the proximity of oil droplets and an increase in the probability of collision, is also given. I understood it.
Therefore, when an oil-in-water emulsified composition is prepared using silica particles having a predetermined wettability, the solid particles have a structure in which the solid particles are present at the interface between the aqueous phase and the oil phase regardless of the presence or absence of heating and dilution. It turns out that

(Evaluation example 2)
When emulsified composition F according to Comparative Example 2 was kept at room temperature, separation of the oil phase was confirmed after 5 minutes, revealing that the emulsification stability was low. The emulsion composition F according to Comparative Example 2, which was produced using solid particles having a contact angle of 90.0 degrees or less with the water phase component but with a contact angle of less than 8.0 degrees with the oil phase component, was allowed to stand at room temperature. It is easy to see that the separation is accelerated when the oil droplets are subjected to the high-temperature sterilization process because the oil droplets are already separated at high temperatures.

(Evaluation example 3)
The oil-in-water emulsion compositions H, I, I', and K according to Examples 6, 7, 8, and 9 were heated under desired conditions, and the presence or absence of oil phase separation was visually confirmed from the lateral direction of the container. Table 3 shows the results. When there was no oil phase separation, ◯ was indicated. In addition, when it is not evaluated, it is described as -.

(Evaluation example 4)
The oil-in-water emulsion compositions I, I′ and K according to Examples 7, 8 and 9 emulsified at 60° C. and the emulsion composition L (Example 10) were immersed in a water bath to lower the temperature to room temperature. After that, the container was turned upside down, vibration was applied to the container, and the presence or absence of fluidity of the oil-in-water emulsion compositions I, I', K and L was visually confirmed. After further cooling in a refrigerator set at 4° C., the container was turned over to vibrate the container, and the presence or absence of fluidity of the oil-in-water emulsion compositions I, I′, K and L was visually confirmed. The results are shown in Table 4, where ◯ is given when the emulsion has fluidity, and - is given when it is not evaluated.

(Evaluation example 5)
Emulsified compositions H, I′, K and L according to Examples 6, 8, 9 and 10, and emulsified composition J (Comparative Example 3) were cooled to room temperature and measured by HORIBA Ltd. laser diffraction/scattering particle size Particle size distribution was measured by a flow measurement method using a distribution measuring device LA-920. Table 5 shows the measurement results obtained in terms of volume using a relative refractive index of 1.20. The emulsified compositions H and I′ were sterilized at 65° C. for 30 minutes and then cooled to room temperature.
Formation of an oil-in-water emulsion was also confirmed when stirring with a homogenizer (17000 rpm for 2 minutes) was performed at room temperature at the same composition ratio as that of emulsified composition H, and the average particle size of the oil droplets was 92.4 μm. , the median diameter was 76.5 μm. Measurements were performed in the same manner as in Table 5.
In addition, emulsified compositions H, I′ and J having the same oil phase component content were cooled to room temperature and stored in a refrigerator. The compositions of the products were not disclosed (blind), and each person drank and compared them at room temperature, and compared and evaluated the strength of the oily feeling. The emulsified compositions H and I′ were sterilized at 65° C. for 30 minutes and then cooled to room temperature.

Further, the emulsified composition H according to Example 6 was observed under a microscope using a polarizing microscope ECLIPSELV100NPOL manufactured by Nikon Corporation and image integration software NIS-Elements Ver3.2 manufactured by Nikon Corporation. The results are shown in FIG. From FIG. 6, the presence of solid particles was confirmed at the oil-water interface.

(Evaluation example 6)
Emulsified composition I′ and emulsified composition J according to Example 8 and Comparative Example 3 were stored in a refrigerator (4° C.) for about 7.5 months. Emulsified composition I' maintained fluidity even after storage. The median diameter and average particle diameter of the emulsified composition I' were measured in the same manner as in (Evaluation Example 5) and found to be 14.07 µm and 15.71 µm, respectively. On the other hand, composition J did not have fluidity after being stored at 4°C for about 7.5 months.
It was found that when an oil-in-water emulsion composition was prepared using solid particles having a predetermined wettability, the storage stability was excellent.

Claims (21)

having solid particles, an oil phase component, and an aqueous phase component,
The contact angle of the aqueous phase component with respect to the solid particles is 90.0 degrees or less,
The contact angle of the oil phase component with respect to the solid particles is 8.0 degrees or more and 90.0 degrees or less,
The average diameter of the oil phase in the emulsified composition is 100 μm or less,
the solid particles are present at the interface between the oil phase component and the aqueous phase component;
Oil-in-water emulsion composition. 2. The oil-in-water emulsion composition according to claim 1, wherein the solid particles do not contain starch as the main solid particles. 3. The oil-in-water emulsion composition according to claim 1, wherein the solid particles have an L value of 31 or more, which indicates the lightness of color. The oil-in-water emulsion composition according to any one of claims 1 to 3, wherein the solid particles have an average particle size of 0.01 µm or more and 10 µm or less. The oil-in-water emulsion composition according to any one of claims 1 to 4, wherein the solid particles have an average particle size of 0.2 µm or more and less than 1 µm. 6. The oil-in-water emulsion composition according to any one of claims 1 to 5, wherein the solid particles present at the interface between the water phase and the oil phase have an average particle size of 0.01 µm or more and 5 µm or less. The oil-in-water emulsion composition according to any one of claims 1 to 6, wherein the solid particles present at the interface between the aqueous phase and the oil phase have an average particle size of 0.5 µm or more and 1 µm or less. Change in the median diameter (D50) of the oil-in-water emulsion composition before and after heating at 121 ° C. The median diameter (D50) of the oil-in-water emulsion composition before heating is 100%, and the median diameter (D50) after heating is ±30% or less, the oil-in-water emulsion composition according to any one of claims 1 to 7. 9. The oil-in-water emulsion composition according to any one of claims 1 to 8, wherein the oil phase in the emulsion composition contains at least one of medium-chain fatty acids, pigments and perfumes. The oil-in-water emulsion composition according to any one of Claims 1 to 9, wherein the oil phase component contains an edible oil. 11. The oil-in-water emulsion composition according to claim 10, wherein the unsaturated fatty acid accounts for 50% by mass or less of all fatty acids bound to triglyceride molecules, which are the main component of the edible oil. The oil-in-water emulsion composition according to claim 10 or 11, wherein the proportion of fatty acids having 12 or less carbon atoms in all fatty acids bound to triglyceride molecules that are the main component of the edible oil is 1% by mass or more. thing. 13. The oil-in-water emulsion composition according to any one of claims 10 to 12, wherein the iodine value of said edible oil is usually 60.0 or less. The oil-in-water emulsion composition according to any one of claims 10 to 13, wherein the edible oil has a rising melting point of 10°C or higher. The oil-in-water emulsion composition according to any one of claims 10 to 14, wherein the edible oil has an SFC (solid fat content) at 10°C of 20% by mass or more. 16. Any one of claims 10 to 15, wherein the edible fat contains at least one selected from palm kernel oil, coconut oil, milk fat, hydrogenated coconut oil, hydrogenated palm kernel oil and medium chain triglycerides (MCT). The oil-in-water emulsion composition described. 17. The oil-in-water emulsion composition according to any one of claims 1 to 16, which is for oral intake. 18. The oil-in-water emulsion composition according to any one of claims 1 to 17, which is for food. A first step of dispersing solid particles in an aqueous phase component to obtain an aqueous phase, a second step of mixing the aqueous phase obtained in the first step with an oil phase component, and stirring the resulting mixture. The method for producing an oil-in-water emulsion composition according to any one of claims 1 to 18, comprising: A 1' step of dispersing solid particles in an oil phase component to obtain an oil phase, a 2' step of mixing the oil phase obtained in the 1' step and an aqueous phase component, and stirring the resulting mixture The method for producing an oil-in-water emulsion composition according to any one of claims 1 to 18, comprising the steps of: Solid particles are dispersed in each of the water phase component and the oil phase component, and the first "step" to obtain the water phase and the oil phase, the water phase and the oil phase obtained in the first "step are mixed to obtain 19. A process for preparing an oil-in-water emulsion composition according to any one of claims 1 to 18, comprising a second" step of stirring the mixture.

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