JP3530075B2 - Emulsifier composition - Google Patents
Emulsifier compositionInfo
- Publication number
- JP3530075B2 JP3530075B2 JP15958999A JP15958999A JP3530075B2 JP 3530075 B2 JP3530075 B2 JP 3530075B2 JP 15958999 A JP15958999 A JP 15958999A JP 15958999 A JP15958999 A JP 15958999A JP 3530075 B2 JP3530075 B2 JP 3530075B2
- Authority
- JP
- Japan
- Prior art keywords
- emulsifier
- acid ester
- fatty acid
- composition according
- antibacterial
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- General Preparation And Processing Of Foods (AREA)
- Non-Alcoholic Beverages (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、乳化剤組成物に関
し、詳しくは、抗菌性乳化剤を含み溶解性が改良された
乳化剤組成物に関する。本発明の乳化剤組成物は、水に
良く溶解するため、透明または半透明の液状飲食品に添
加するのに特に好適である。TECHNICAL FIELD The present invention relates to an emulsifier composition, and more particularly to an emulsifier composition containing an antibacterial emulsifier and having improved solubility. Since the emulsifier composition of the present invention dissolves well in water, it is particularly suitable for addition to a transparent or translucent liquid food or drink.
【０００２】[0002]
【従来の技術】飲食品には変敗を防止するために抗菌性
乳化剤が添加されている。特にミルクコーヒー等の缶飲
料には、パルミチン酸を構成脂肪酸とするショ糖脂肪酸
モノエステルが好ましいことが知られている（特開昭５
６−１８５７８号公報、同６０−１９９３４５号公報な
ど）。また、弱酸性領域でのショ糖脂肪酸エステルの分
散性を改良するために平均重合度４以上のポリグリセリ
ン脂肪酸エステルを併用することも提案されている（特
開平７−２８９８７５号公報）。2. Description of the Related Art An antibacterial emulsifier is added to foods and drinks in order to prevent deterioration. It is known that sucrose fatty acid monoesters containing palmitic acid as a constituent fatty acid are particularly preferable for canned beverages such as milk coffee (Japanese Patent Laid-Open Publication No. Sho 5).
6-18578, 60-199345, etc.). It has also been proposed to use a polyglycerin fatty acid ester having an average degree of polymerization of 4 or more in combination in order to improve the dispersibility of the sucrose fatty acid ester in the weakly acidic region (JP-A-7-289875).
【０００３】一方、モノエステルが５０重量％以上のポ
リグリセリン脂肪酸エステルについて、茶飲料中の耐熱
芽胞菌の胞子の発芽や増殖を抑制する効果が知られてお
り（特開平１０−２９５２７２号公報）、また、カスタ
ードクリームや蒲鉾などの食品用抗菌剤としての効果も
知られている（特開平１０−２２５２８１号公報）。On the other hand, polyglycerin fatty acid esters containing 50% by weight or more of monoester are known to have an effect of suppressing germination and growth of spores of thermostable spores in tea beverages (JP-A-10-295272). Also, the effect as an antibacterial agent for food such as custard cream and kamaboko is known (Japanese Patent Laid-Open No. 10-225281).
【０００４】また、近年のＰＥＴボトル等の透明容器入
りの飲料の需要の増大に対応して、透明な外観を有する
飲料に適した抗菌性乳化剤として、モノエステル含量が
９３重量％以上のショ糖脂肪酸エステルが提案されてい
る（特開平１０−７０９７１号公報）。In response to the recent increase in demand for beverages in transparent containers such as PET bottles, sucrose having a monoester content of 93% by weight or more is used as an antibacterial emulsifier suitable for beverages having a transparent appearance. Fatty acid esters have been proposed (JP-A-10-70971).
【０００５】[0005]
【発明が解決しようとする課題】しかしながら、透明な
外観を有する液状飲食品に抗菌性乳化剤を添加した場
合、モノエステル含量が９３重量％以上のショ糖脂肪酸
エステルを使用した場合であっても、保存中、飲食品中
の共存成分の影響によって濁りや沈澱を生じて外観を損
なったり、抗菌効果が低下するという問題がある。そし
て、添加したショ糖脂肪酸エステルそれ自体が析出して
濁りや沈澱となる場合もある。However, when an antibacterial emulsifier is added to a liquid food or drink having a transparent appearance, even when a sucrose fatty acid ester having a monoester content of 93% by weight or more is used, During storage, there are problems that turbidity and precipitation may occur due to the effect of coexisting components in food and drink to impair the appearance and the antibacterial effect may be reduced. Then, the added sucrose fatty acid ester itself may be precipitated and may become cloudy or precipitate.
【０００６】本発明の目的は、抗菌性乳化剤含む溶解性
が改良された乳化剤組成物であって、水に良く溶解する
ために特に透明または半透明な液状飲食品に添加するの
に好適な乳化剤組成物を提供することにある。The object of the present invention is an emulsifier composition containing an antibacterial emulsifier with improved solubility, which is suitable for addition to a transparent or translucent liquid food or drink because it is highly soluble in water. To provide a composition.
【０００７】[0007]
【課題を解決するための手段】そして、本発明の上記の
目的は、水、エタノール、プロピレングリコール、グリ
セリン、エーテル類から選ばれる溶媒中に、抗菌性乳化
剤（Ａ）とポリグリセリン脂肪酸エステル（Ｂ）及びジ
アセチル酒石酸モノグリセライド（Ｃ）を含有する乳化
剤組成物によって容易に達成することが出来る。The above-mentioned objects of the present invention are water, ethanol, propylene glycol, and glycol.
In a solvent selected from serine and ethers, an antibacterial emulsifier (A), polyglycerin fatty acid ester (B) and diester
It can be easily achieved by an emulsifier composition containing acetyl tartaric acid monoglyceride (C).
【０００８】[0008]
【発明の実施の形態】以下本発明を詳細に説明する。抗
菌性乳化剤（Ａ）としては、グリセリンモノカプリレー
ト、グリセリンモノカプレート、ジグリセリンモノミリ
ステート、ジグリセリンモノパルミテート、ポリグリセ
リンモノミリステート（グリセリンの平均重合度３〜１
０）、炭素数が８〜１８の脂肪酸を構成脂肪酸とするシ
ョ糖脂肪酸エステル等が挙げられる。これらの中では、
抗菌性が強く且つ密封容器で問題となる微生物に対する
抗菌スペクトルが広い点でショ糖脂肪酸エステルが好ま
しい。ショ糖脂肪酸エステルの中では、抗菌性の強さの
点から、ショ糖パルミチン酸エステルが好ましく、ま
た、ショ糖脂肪酸エステル成分におけるモノエステルの
比率が８０重量％以上であることが好ましく、９０重量
％以上であることが更に好ましい。BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. As the antibacterial emulsifier (A), glycerin monocaprylate, glycerin monocaprate, diglycerin monomyristate, diglycerin monopalmitate, polyglycerin monomyristate (average degree of polymerization of glycerin 3 to 1
0), sucrose fatty acid ester having a fatty acid having 8 to 18 carbon atoms as a constituent fatty acid, and the like. Among these,
Sucrose fatty acid ester is preferable because it has a strong antibacterial property and has a wide antibacterial spectrum against microorganisms which are problematic in a sealed container. Among the sucrose fatty acid esters, sucrose palmitate is preferable from the viewpoint of antibacterial strength, and the proportion of monoester in the sucrose fatty acid ester component is preferably 80% by weight or more, 90% by weight % Or more is more preferable.
【０００９】ポリグリセリン脂肪酸エステル（Ｂ）とし
ては、風味の点から、脂肪酸の炭素鎖長が１６以上であ
るポリグリセリン脂肪酸エステルが好ましい。これらの
中では、構成脂肪酸がパルミチン酸、ステアリン酸、オ
レイン酸またはベヘン酸のエステルが好ましく、特にポ
リグリセリンステアリン酸エステルが好ましい。ポリグ
リセリン脂肪酸エステルにおけるポリグリセリンの重合
度は任意であるが、親水性の点から、４以上、特に６以
上であることが好ましい。From the viewpoint of flavor, the polyglycerin fatty acid ester (B) is preferably a polyglycerin fatty acid ester in which the fatty acid has a carbon chain length of 16 or more. Among these, esters of palmitic acid, stearic acid, oleic acid or behenic acid as the constituent fatty acid are preferable, and polyglycerin stearic acid ester is particularly preferable. The degree of polymerization of polyglycerin in the polyglycerin fatty acid ester is arbitrary, but from the viewpoint of hydrophilicity, it is preferably 4 or more, particularly 6 or more.
【００１０】親水性が高いポリグリセリン脂肪酸エステ
ルとしては、２０重量％NaＣｌ水溶液における曇点が５
０℃以上であることが好ましく、９０℃以上であれば更
に好ましい。ポリグリセリン脂肪酸エステルは、ポリオ
キシエチレン系の界面活性剤と比較した場合、全般に曇
点が高く、水の沸点を超えるものが多い。しかしなが
ら、上記の様な適当な塩水溶液の使用により簡易に曇点
を測定することが出来る（特開平９−１５７３８６号公
報参照）。通常、親水性が強いほど曇点は高くなる。ま
た、同じエステル化率ではモノエステル含量が多いエス
テル組成の方が親水性が高く且つ曇点も高い。Polyglycerin fatty acid ester having high hydrophilicity has a cloud point of 5 in a 20 wt% NaCl aqueous solution.
The temperature is preferably 0 ° C or higher, more preferably 90 ° C or higher. When compared with polyoxyethylene-based surfactants, polyglycerin fatty acid esters generally have a high cloud point and often exceed the boiling point of water. However, the cloud point can be easily measured by using an appropriate salt aqueous solution as described above (see JP-A-9-157386). Generally, the stronger the hydrophilicity, the higher the cloud point. Further, at the same esterification rate, an ester composition having a high monoester content is more hydrophilic and has a higher cloud point.
【００１１】本発明においてポリグリセリン脂肪酸エス
テルの曇点は、２０重量％NaＣｌ水溶液中で測定した値
であり、２０重量％NaＣｌ水溶液中にポリグリセリン脂
肪酸エステルを１重量％溶解した水溶液を０〜１００℃
の任意の温度範囲で２〜５℃刻みに昇温し、ポリグリセ
リン脂肪酸エステルが油状またはゲル状の様に分離し、
不均一水溶液となる状態を観測して測定する。この不均
一状態を曇点と呼び、本発明では、その際の温度が５０
℃以上のポリグリセリン脂肪酸エステルが好ましく使用
される。In the present invention, the cloud point of the polyglycerin fatty acid ester is a value measured in a 20% by weight NaCl aqueous solution, and 0 to 100% of an aqueous solution in which 1% by weight of the polyglycerin fatty acid ester is dissolved in the 20% by weight NaCl aqueous solution. ℃
The temperature is raised by 2 to 5 ° C. in any temperature range, and the polyglycerin fatty acid ester is separated in the form of oil or gel,
Measure by observing the state of a heterogeneous aqueous solution. This non-uniform state is called a cloud point, and in the present invention, the temperature at that time is 50
A polyglycerin fatty acid ester having a temperature of not less than 0 ° C. is preferably used.
【００１２】本発明においては、有機酸モノグリセライ
ドのうち、特に、溶解力の高いジアセチル酒石酸モノグ
リセライド（Ｃ）を使用する。なお、一般的に、市販の
ジアセチル酒石酸モノグリセライドは、酒石酸モノグリ
セライド、アセチル酒石酸モノグリセライド、ジアセチ
ル酒石酸モノグリセライドの混合物である。In the present invention, of the organic acid monoglycerides, diacetyl tartaric acid monoglyceride (C) having a particularly high dissolving power is used. In general, commercially available diacetyl tartaric acid monoglyceride is a mixture of tartaric acid monoglyceride, acetyl tartaric acid monoglyceride, and diacetyl tartaric acid monoglyceride.
【００１３】抗菌性乳化剤（Ａ）１重量部に対するポリ
グリセリン脂肪酸エステル（Ｂ）の配合割合は、通常
０．１〜３重量部、好ましくは０．３〜２重量部であ
る。抗菌性乳化剤（Ａ）１重量部に対するジアセチル酒
石酸モノグリセライド（Ｃ）の配合割合は、通常０．０
１〜１重量部、好ましくは０．０５〜０．５重量部であ
る。（Ｂ）及び（Ｃ）成分の配合割合が上記の範囲外の
場合は、組成物を添加した飲食品で、濁りや沈殿を生じ
外観を損なうばかりか、その結果として抗菌乳化剤の抗
菌性が充分に発揮されなくなる。The mixing ratio of the polyglycerin fatty acid ester (B) to 1 part by weight of the antibacterial emulsifier (A) is usually 0.1 to 3 parts by weight, preferably 0.3 to 2 parts by weight. Diacetyl liquor for 1 part by weight of antibacterial emulsifier (A)
The compounding ratio of stone acid monoglyceride (C) is usually 0.0
It is 1 to 1 part by weight, preferably 0.05 to 0.5 part by weight. When the blending ratio of the components (B) and (C) is out of the above range, not only the food or drink containing the composition causes turbidity or precipitation to impair the appearance, but as a result, the antibacterial activity of the antibacterial emulsifier is sufficient. Will not be exhibited.
【００１４】本発明の乳化剤組成物を調製する方法は任
意であるが、水、エタノール、プロピレングリコール、
グリセリン、エーテル類から選ばれる溶媒を使用し、例
えば、上記の成分（Ａ）、（Ｂ）及び（Ｃ）を溶媒に添
加して均一な溶液ないしは分散液を調製する。この際の
組成物中の抗菌性乳化剤（Ａ）の濃度は任意であるが、
一般的には、０．１〜９０重量％である。また、溶融混
合によって調製したり、溶媒に溶解分散後、溶媒を除去
して固体の組成物としたりすることも出来る。固体の組
成物とする場合は、ハンドリングを改善するため、澱粉
分解物、乳糖、エリスリトール等の賦形剤を添加するこ
とも出来る。The method for preparing the emulsifier composition of the present invention is optional, but may be water , ethanol, propylene glycol,
Example using a solvent selected from glycerin and ethers
For example, the above components (A), (B) and (C) are added to a solvent to prepare a uniform solution or dispersion. Although the concentration of the antibacterial emulsifier (A) in the composition at this time is arbitrary,
Generally, it is 0.1 to 90% by weight. Further, it can be prepared by melt mixing, or can be dissolved and dispersed in a solvent and then the solvent can be removed to give a solid composition. In the case of a solid composition, in order to improve handling, an excipient such as a degraded starch, lactose, erythritol and the like can be added.
【００１５】本発明の乳化剤組成物は、液状飲食品、そ
の中でも、透明または半透明な飲料の抗菌に好適に使用
でき、特に、内容液の溶状が容易に観察されるＰＥＴ及
びガラス瓶入りの透明または半透明飲料では有意義であ
る。斯かる飲料としては、ｐＨ２〜５の酸性飲料、特に
３〜４の酸性飲料が挙げられる。乳化剤組成物の使用量
は、飲食品中に抗菌性乳化剤（Ａ）の濃度として、通常
１〜３００ｐｐｍ、好ましくは３〜１００ｐｐｍの範囲
である。飲食品への添加は、必要に応じて各成分を別々
に添加することも出来るが、成分（Ａ）、（Ｂ）及び
（Ｃ）を予め混合させた乳化剤製剤として添加するのが
好ましい。The emulsifier composition of the present invention can be suitably used for the antibacterial action of liquid foods and drinks, especially transparent or translucent beverages, and in particular, PET and a transparent glass bottle in which the solubility of the content liquid can be easily observed. Or it is meaningful for translucent beverages. Examples of such beverages include acidic beverages having a pH of 2 to 5, and particularly acidic beverages having a pH of 3 to 4. The amount of the emulsifier composition used is usually 1 to 300 ppm, preferably 3 to 100 ppm, as the concentration of the antibacterial emulsifier (A) in the food or drink. Regarding the addition to the food or drink, each component can be added separately if necessary, but it is preferable to add the components (A), (B) and (C) in advance as an emulsifier formulation.
【００１６】本発明の乳化剤組成物は、麺つゆ、たれ、
スープ、コーヒー、紅茶、緑茶、果汁、ゼリー、寒天製
品などの従来から抗菌性乳化剤を添加することが推奨さ
れている飲食品に広く使用することが出来る。抗菌性乳
化剤としてショ糖脂肪酸エステルを単独で使用した場合
において、保存中、飲食品中の共存成分の影響によって
添加したショ糖脂肪酸エステルそれ自体が、または、飲
食品中の共存成分と共に析出する虞のある透明または半
透明な飲料としては、酸性飲料が挙げられ、具体的に
は、果汁入り清涼飲料、果汁入り紅茶飲料、スポーツ飲
料、栄養補給飲料、ドリンク剤などが挙げられる。The emulsifier composition of the present invention comprises noodle soup, sauce,
It can be widely used for foods and drinks such as soup, coffee, tea, green tea, fruit juice, jelly, agar products, etc. to which it is conventionally recommended to add an antibacterial emulsifier. When sucrose fatty acid ester is used alone as an antibacterial emulsifier, during storage, sucrose fatty acid ester itself added by the influence of coexisting components in food or drink may precipitate together with coexisting components in food or drink. Examples of such transparent or translucent beverages include acidic beverages, and specific examples thereof include fruit juice-containing soft drinks, fruit juice-containing tea beverages, sports drinks, nutritional supplement beverages, and drinks.
【００１７】[0017]
【実施例】以下、本発明を実施例により更に詳細に説明
するが、本発明は、その要旨を超えない限り、以下の実
施例に限定されるものではない。なお、以下の諸例にお
いては、表１に示す乳化剤を使用した。表中、ポリグリ
セリン脂肪酸エステルの曇点は、２０重量％NaＣｌ水中
で測定した値である。EXAMPLES The present invention will be described in more detail with reference to examples below, but the present invention is not limited to the following examples as long as the gist thereof is not exceeded. The emulsifiers shown in Table 1 were used in the following examples. In the table, the cloud point of polyglycerin fatty acid ester is a value measured in 20 wt% NaCl water.
【００１８】[0018]
【表１】＜抗菌性乳化剤＞
ＳＥ ：ショ糖パルミチン酸エステル（モノエステル９
４％）
＜ポリグリセリン脂肪酸エステル＞
ＨＳ11：ヘキサグリセリンステアレート（曇点57.5℃）
O10Ｄ：デカグリセリンオレエート（曇点90.0℃以上）
Ｓ10Ｄ：デカグリセリンステアレート（曇点90.0℃以
上）
＜ジアセチル酒石酸モノグリセライド＞
ＤＡＴＥＭ：理研ビタミン社製；商品名ポエムＷ−２０
（酸価105mgKOH/g、ケン化価497mgKOH/g）
＜その他＞
ＳＯＥ：ソルビタントリステアリン酸エステル；花王社
製商品名「エマゾールＳ-３０（Ｆ）」ＰＧＥ：プロピ
レングリコールステアリン酸エステル；花王社製商品名
「ホモテックスＰＳ-２００」[Table 1] <Antibacterial emulsifier> SE: Sucrose palmitate (monoester 9
4%) <Polyglycerin fatty acid ester> HS11: Hexaglycerin stearate (cloud point 57.5 ° C) O10D: Decaglycerin oleate (cloud point 90.0 ° C or higher) S10D: Decaglycerin stearate (cloud point 90.0 ° C or higher) < Diacetyltartaric acid Monoglyceride> DATEM: Riken Vitamin Co., Ltd .; trade name Poem W-20
(Acid value 105 mgKOH / g, saponification value 497 mgKOH / g) <Others> SOE: sorbitan tristearate; manufactured by Kao Corporation Product name “Emazole S-30 (F)” PGE: propylene glycol stearate; manufactured by Kao Corporation Product name "Homotex PS-200"
【００１９】実施例１〜７及び比較例１〜１０
抗菌性乳化剤（ＳＥ）０．５ｇをプロピレングリコール
１５ｇ中で加温溶解し、グリセリンを製剤が全体で５０
ｇとなる様な量を添加して均一とした。次いで、ポリグ
リセリン脂肪酸エステル及び／又はジアセチル酒石酸モ
ノグリセライドを表２に示す製剤配合となる量を添加し
て加熱溶解し、放置冷却して、抗菌性乳化剤を１重量％
含有する組成物を調製した。Examples 1 to 7 and Comparative Examples 1 to 10 0.5 g of antibacterial emulsifier (SE) was dissolved in 15 g of propylene glycol under heating to dissolve glycerin in a total amount of 50.
An amount of g was added to make the mixture uniform. Next, polyglycerin fatty acid ester and / or diacetyl tartaric acid monoglyceride was added in an amount such that the formulation formulation shown in Table 2 was added, and the mixture was heated and dissolved, and allowed to cool, and 1% by weight of an antibacterial emulsifier was added.
A containing composition was prepared.
【００２０】市販の果汁入り飲料（果汁１０％未満、ｐ
Ｈ３．４）の各１６００ｍｌに対し、抗菌性乳化剤濃度
が３０ｐｐｍとなる割合で上記の組成物を加えた飲料を
ステンレスビーカーに入れ、沸騰水浴にて飲料が９７℃
に達するまで加温し室温で３分間放置した後、１５００
ｍｌ容のペットボトルに充填した（充填直後の液温は８
５℃）。その後、直ちにペットボトルに蓋を被せ、転倒
して室温で２分間保持後、水冷した。そして、室温１日
後の状態および４５℃で保存した際の経時的な沈殿の発
生状態を目視により観察した。経時変化は、前日に４５
℃恒温器より取り出して室温に一夜放置後に行った。結
果を表２に示す。また、評価基準を表３に示す。Commercial beverages containing fruit juice (less than 10% fruit juice, p
H3.4) to each 1600 ml, the above-mentioned composition was added to the stainless beaker at a ratio that the concentration of antibacterial emulsifier was 30 ppm, put in a stainless beaker, and the beverage was cooled to 97 ° C in a boiling water bath
Warmed up to the temperature reached and left at room temperature for 3 minutes, then 1500
It was filled in a plastic bottle of ml capacity (the liquid temperature immediately after filling was 8
5 ° C). Immediately thereafter, the plastic bottle was covered with a lid, and the container was tumbled, kept at room temperature for 2 minutes, and then cooled with water. Then, the state after one day at room temperature and the generation state of precipitation with time when stored at 45 ° C. were visually observed. The change over time was 45
It was taken out from the incubator at room temperature and left overnight at room temperature. The results are shown in Table 2. Table 3 shows the evaluation criteria.
【００２１】[0021]
【表２】 [Table 2]
【００２２】[0022]
【表３】＜飲料の濁り度＞
− ：透明である。
± ：極僅かに濁って見える。
＋ ：濁って見える。
++：強く濁って見える。
+++：非常に強く濁って見える。
＜モヤ又は沈殿物の大きさ＞
Ａ：２ｍｍ以上の大きな沈殿物が多数ある。
Ｂ：１〜２ｍｍ程度の大きさの沈殿物が多数ある。
Ｃ：目視で確認できる粒状の沈殿物ある。
Ｄ：大きさを確定できない程小さい微粒子状の沈殿物が
ある（薄い霧の様に見える）。Ｅ：沈殿物が全く認めら
れない。[Table 3] <Muddy turbidity of beverage>-: Transparent. ±: Very slightly cloudy. +: It looks cloudy. ++: It looks strongly cloudy. +++: It looks very strong and cloudy. <Size of haze or precipitate> A: There are many large precipitates of 2 mm or more. B: There are many precipitates having a size of about 1 to 2 mm. C: A granular precipitate that can be visually confirmed. D: There is a fine particulate precipitate whose size cannot be determined (looks like a light mist). E: No precipitate is observed.
【００２３】上記の結果より、本発明の各実施例におい
ては、飲料が略透明性を維持して澱が殆ど観察されない
のに対し、比較例においては、飲料が強く濁ったり顕著
な澱を発生して外観に大きな影響を与えることが分か
る。From the above results, in each of the examples of the present invention, the beverages remained substantially transparent and almost no starch was observed, whereas in the comparative examples, the beverages were strongly clouded or noticeable starch was generated. And it turns out that it has a great influence on the appearance.
【００２４】[0024]
【発明の効果】本発明によれば、溶解性が改善された抗
菌性乳化剤を含む乳化剤組成物が提供される。本発明の
乳化剤組成物は、水に良く溶解するため、特に透明また
は半透明な飲料などに添加するのに好適である。The present invention provides an emulsifier composition containing an antibacterial emulsifier with improved solubility. Since the emulsifier composition of the present invention dissolves well in water, it is particularly suitable for addition to transparent or translucent beverages.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ Ａ２３Ｌ 2/18 2/30 Ｚ (56)参考文献 特開 平２−48034（ＪＰ，Ａ) (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/035 A23L 2/00 - 2/70 A23L 3/3481 - 3/3562 ─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. 7 Identification code FI A23L 2/18 2/30 Z (56) Reference JP-A-2-48034 (JP, A) (58) Fields investigated (Int .Cl. 7 , DB name) A23L 1/035 A23L 2/00-2/70 A23L 3/3481-3/3562
Claims (10)
ル、グリセリン、エーテル類から選ばれる溶媒中に、抗
菌性乳化剤（Ａ）とポリグリセリン脂肪酸エステル
（Ｂ）及びジアセチル酒石酸モノグリセライド（Ｃ）を
含有する乳化剤組成物。1. Water, ethanol, propylene glycol
Le, glycerin, in a solvent selected from ethers, emulsifiers compositions containing antimicrobial emulsifier (A) and the polyglycerin fatty acid ester (B) and diacetyl tartaric mode Noguriseraido (C).
リグリセリン脂肪酸エステル（Ｂ）の配合割合が０．１
〜３重量部、ジアセチル酒石酸モノグリセライド（Ｃ）
の配合割合が０．０１〜１重量部である請求項１に記載
の乳化剤組成物。2. The antimicrobial emulsifier (A) port for one part by weight
The content of the reglycerin fatty acid ester (B) is 0.1
~ 3 parts by weight, diacetyl tartaric acid monoglyceride (C)
The emulsifier composition according to claim 1, wherein the compounding ratio is 0.01 to 1 part by weight.
テルである請求項１又は２に記載の乳化剤組成物。3. The emulsifier composition according to claim 1, wherein the antibacterial emulsifier (A) is a sucrose fatty acid ester.
率が８０％以上である請求項３に記載の乳化剤組成物4. The emulsifier composition according to claim 3, wherein the monoester ratio of the sucrose fatty acid ester is 80% or more.
ポリグリセリンステアリン酸エステルである請求項１〜
４の何れかに記載の乳化剤組成物。5. The polyglycerin fatty acid ester (B) is a polyglycerin stearic acid ester.
The emulsifier composition according to any one of 4 above.
２０重量％ＮａＣｌ水溶液における曇点が５０℃以上で
ある請求項５に記載の乳化剤組成物。6. The emulsifier composition according to claim 5, wherein the cloud point of polyglycerin stearic acid ester in a 20 wt% NaCl aqueous solution is 50 ° C. or higher.
０．１〜９０重量％である請求項１〜６の何れかに記載
の乳化剤組成物。7. The concentration of the antibacterial emulsifier (A) in the composition is
It is 0.1-90 weight% , The emulsifier composition in any one of Claims 1-6.
れかに記載の乳化剤組成物。8. The emulsifier composition according to claim 1, which is used for liquid food and drink.
〜３００ｐｐｍである請求項８に記載の乳化剤組成物。9. The concentration of the antibacterial emulsifier in the liquid food or drink is 1
The emulsifier composition according to claim 8, which is about 300 ppm.
る請求項８又は９に記載の乳化剤組成物。10. The emulsifier composition according to claim 8, wherein the liquid food or drink is a transparent or translucent beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15958999A JP3530075B2 (en) | 1999-06-07 | 1999-06-07 | Emulsifier composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15958999A JP3530075B2 (en) | 1999-06-07 | 1999-06-07 | Emulsifier composition |
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| Publication Number | Publication Date |
|---|---|
| JP2000342197A JP2000342197A (en) | 2000-12-12 |
| JP3530075B2 true JP3530075B2 (en) | 2004-05-24 |
Family
ID=15697017
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|---|---|---|---|
| JP15958999A Expired - Fee Related JP3530075B2 (en) | 1999-06-07 | 1999-06-07 | Emulsifier composition |
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|---|---|---|---|---|
| KR100983802B1 (en) * | 2002-06-20 | 2010-09-27 | 아스션 더마톨로지 에이/에스 | Novel complexes of fatty acid esters of polyhydroxyalkanes and pyridine carboxy derivatives |
| CN112218541A (en) * | 2018-06-08 | 2021-01-12 | 三菱化学食品株式会社 | Beverage, emulsified oil composition and emulsifier composition |
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