JP7412836B1 - Stable emulsion composition - Google Patents
Stable emulsion composition Download PDFInfo
- Publication number
- JP7412836B1 JP7412836B1 JP2023546353A JP2023546353A JP7412836B1 JP 7412836 B1 JP7412836 B1 JP 7412836B1 JP 2023546353 A JP2023546353 A JP 2023546353A JP 2023546353 A JP2023546353 A JP 2023546353A JP 7412836 B1 JP7412836 B1 JP 7412836B1
- Authority
- JP
- Japan
- Prior art keywords
- weight
- emulsified
- stable
- composition
- content
- 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.)
- Active
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 127
- 239000000839 emulsion Substances 0.000 title claims abstract description 89
- 150000002148 esters Chemical class 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 32
- 239000000787 lecithin Substances 0.000 claims abstract description 32
- 235000010445 lecithin Nutrition 0.000 claims abstract description 32
- 229940067606 lecithin Drugs 0.000 claims abstract description 32
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims abstract description 28
- 150000004667 medium chain fatty acids Chemical class 0.000 claims abstract description 27
- 239000000230 xanthan gum Substances 0.000 claims abstract description 27
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 27
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 27
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 27
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 9
- 239000008103 glucose Substances 0.000 claims abstract description 9
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 6
- 125000004432 carbon atom Chemical group C* 0.000 claims description 4
- -1 medium-chain fatty acid triglycerides Chemical class 0.000 claims description 3
- 235000014113 dietary fatty acids Nutrition 0.000 claims 1
- 229930195729 fatty acid Natural products 0.000 claims 1
- 239000000194 fatty acid Substances 0.000 claims 1
- 150000004665 fatty acids Chemical class 0.000 claims 1
- 230000000052 comparative effect Effects 0.000 description 13
- 239000008187 granular material Substances 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000002245 particle Substances 0.000 description 6
- WZFUQSJFWNHZHM-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC(=O)N1CC2=C(CC1)NN=N2 WZFUQSJFWNHZHM-UHFFFAOYSA-N 0.000 description 5
- 239000007764 o/w emulsion Substances 0.000 description 5
- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000010985 glycerol esters of wood rosin Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- OHVLMTFVQDZYHP-UHFFFAOYSA-N 1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-2-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound N1N=NC=2CN(CCC=21)C(CN1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)=O OHVLMTFVQDZYHP-UHFFFAOYSA-N 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 2
- LDXJRKWFNNFDSA-UHFFFAOYSA-N 2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound C1CN(CC2=NNN=C21)CC(=O)N3CCN(CC3)C4=CN=C(N=C4)NCC5=CC(=CC=C5)OC(F)(F)F LDXJRKWFNNFDSA-UHFFFAOYSA-N 0.000 description 2
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000002736 nonionic surfactant Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 150000003904 phospholipids Chemical class 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 229940083466 soybean lecithin Drugs 0.000 description 2
- 238000013112 stability test Methods 0.000 description 2
- 239000004094 surface-active agent Substances 0.000 description 2
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 125000000962 organic group Chemical group 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 230000002123 temporal effect Effects 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000007762 w/o emulsion Substances 0.000 description 1
Images
Landscapes
- Cosmetics (AREA)
- Seasonings (AREA)
- Medicinal Preparation (AREA)
Abstract
乳化安定性が高く、乳化層と水層及び／又は油層とが分離しにくい安定乳化組成物を提供する。本発明の安定乳化組成物は、中鎖脂肪酸トリグリセライドと、ブドウ糖と、レシチンと、シュガーエステルと、キサンタンガムと、水を含むことを特徴とする。To provide a stable emulsion composition having high emulsion stability and from which an emulsion layer and an aqueous layer and/or an oil layer are difficult to separate. The stable emulsified composition of the present invention is characterized by containing medium chain fatty acid triglyceride, glucose, lecithin, sugar ester, xanthan gum, and water.
Description
本発明は、安定乳化組成物に関する。 FIELD OF THE INVENTION This invention relates to stable emulsified compositions.
中鎖脂肪酸トリグリセライドは疎水性が高く、水と混合しても速やかに分離してしまうことは、知られている。
また、中鎖脂肪酸トリグリセライドと水との混合物において、これらが分離しないように、界面活性剤を加えて乳化させる方法も従来より知られている。It is known that medium-chain fatty acid triglycerides are highly hydrophobic and quickly separate even when mixed with water.
Furthermore, a method of emulsifying a mixture of medium-chain fatty acid triglyceride and water by adding a surfactant to prevent them from separating is also known.
特許文献１には、リン脂質、トリグリセリド、非イオン界面活性剤、及び水を含み、トリグリセリドの含有率が水中油型乳化組成物の全質量に対して０．５質量％を超え２０質量％以下であり、トリグリセリドの含有率に対する非イオン界面活性剤の含有率の質量比が０．４～２．５であり、トリグリセリドの含有率に対するリン脂質の含有率の質量比が０．０５～０．７であり、ｐＨが７～１１であり、乳化粒子の平均粒子径が１００ｎｍ以下である、水中油型乳化組成物が開示されている。
特許文献１に記載されたような水中油型乳化組成物では、トリグリセリド（特に、中鎖脂肪酸トリグリセリド）の含有量が少ないので、水中油型乳化組成物の乳化安定性は比較的高かった。
しかし、水と中鎖脂肪酸トリグリセライドとの混合物において、中鎖脂肪酸トリグリセライドの含有割合が多くなると、乳化安定性が低くなり、乳化層と水層及び／又は油層とが分離してしまうという問題があった。In the oil-in-water emulsion composition as described in
However, in a mixture of water and medium-chain fatty acid triglyceride, when the content of medium-chain fatty acid triglyceride increases, the emulsion stability decreases, causing the problem that the emulsified layer and the water and/or oil layer separate. Ta.
本発明は、上記問題を鑑みてなされた発明であり、本発明の目的は、乳化安定性が高く、乳化層と水層及び／又は油層とが分離しにくい安定乳化組成物を提供することである。 The present invention was made in view of the above problems, and an object of the present invention is to provide a stable emulsion composition that has high emulsion stability and is difficult to separate from an emulsion layer and an aqueous layer and/or an oil layer. be.
本発明の安定乳化組成物は、中鎖脂肪酸トリグリセライドと、ブドウ糖と、レシチンと、シュガーエステルと、キサンタンガムと、水を含むことを特徴とする。 The stable emulsified composition of the present invention is characterized by containing medium chain fatty acid triglyceride, glucose, lecithin, sugar ester, xanthan gum, and water.
本発明の安定乳化組成物は、シュガーエステルを含む。乳化組成物にシュガーエステルが含まれていると、乳化粒の強度を向上させることができる。そのため、本発明の安定乳化組成物の乳化安定性が向上する。 The stable emulsified composition of the present invention contains a sugar ester. When the emulsified composition contains a sugar ester, the strength of the emulsified granules can be improved. Therefore, the emulsion stability of the stable emulsion composition of the present invention is improved.
本発明の安定乳化組成物は、キサンタンガムを含む。乳化組成物にキサンタンガムが含まれていると、乳化組成物の粘度が向上する。乳化組成物の粘度が向上すると、乳化粒が壊れにくくなり、乳化粒の移動を抑制することができる。そのため、本発明の安定乳化組成物の乳化安定性が向上する。
なお、レシチン及びシュガーエステルも、乳化粒の移動を抑制していると考えられる。The stable emulsified composition of the present invention includes xanthan gum. When xanthan gum is contained in the emulsified composition, the viscosity of the emulsified composition is improved. When the viscosity of the emulsified composition is improved, the emulsified grains become less likely to break, and movement of the emulsified grains can be suppressed. Therefore, the emulsion stability of the stable emulsion composition of the present invention is improved.
In addition, lecithin and sugar ester are also considered to suppress the movement of emulsified particles.
本発明の安定乳化組成物はレシチンを含む。乳化組成物にレシチンが含まれていると、乳化組成物の流動性を向上させることができる。 The stable emulsified composition of the present invention contains lecithin. When the emulsified composition contains lecithin, the fluidity of the emulsified composition can be improved.
本明細書において、乳化安定性が高いとは、乳化粒が壊れにくいこと、並びに、乳化層と水層及び／又は油層とに分離しにくいことの両方を意味する。 As used herein, "high emulsion stability" means both that the emulsion granules are difficult to break and that the emulsion layer is difficult to separate into an aqueous layer and/or an oil layer.
本明細書には、以下の事項が開示されている。 The following items are disclosed in this specification.
本開示（１）は中鎖脂肪酸トリグリセライドと、ブドウ糖と、レシチンと、シュガーエステルと、キサンタンガムと、水を含むことを特徴とする安定乳化組成物である。 The present disclosure (1) is a stable emulsified composition characterized by containing medium chain fatty acid triglyceride, glucose, lecithin, sugar ester, xanthan gum, and water.
本開示（２）は上記中鎖脂肪酸トリグリセライドの重量割合が、２０～４５重量％である本開示（１）に記載の安定乳化組成物である。 The present disclosure (2) is the stable emulsified composition according to the present disclosure (1), wherein the weight proportion of the medium chain fatty acid triglyceride is 20 to 45% by weight.
本開示（３）は上記水の重量割合が、３０～５５重量％である本開示（１）又は（２）に記載の安定乳化組成物である。 The present disclosure (3) is the stable emulsion composition according to the present disclosure (1) or (2), wherein the weight proportion of the water is 30 to 55% by weight.
本開示（４）は上記シュガーエステルの重量割合が、０．５～４重量％である本開示（１）～（３）のいずれかに記載の安定乳化組成物である。 The present disclosure (4) is the stable emulsion composition according to any one of the present disclosure (1) to (3), wherein the weight proportion of the sugar ester is 0.5 to 4% by weight.
本開示（５）は上記キサンタンガムの重量割合が、０．１～０．５重量％である本開示（１）～（４）のいずれかに記載の安定乳化組成物である。 The present disclosure (5) is the stable emulsified composition according to any one of the present disclosure (1) to (4), wherein the weight proportion of the xanthan gum is 0.1 to 0.5% by weight.
本開示（６）は上記レシチンの重量割合が、０．５重量％以上である本開示（１）～（５）のいずれかに記載の安定乳化組成物である。 The present disclosure (6) is the stable emulsified composition according to any one of the present disclosure (1) to (5), wherein the weight proportion of the lecithin is 0.5% by weight or more.
本開示（７）は上記中鎖脂肪酸トリグリセライドの含有量に対する上記水の含有量の比が［水の含有量］／［中鎖脂肪酸トリグリセライドの含有量］＝２．７５／１～１／１．５である本開示（１）～（６）のいずれかに記載の安定乳化組成物である。 The present disclosure (7) provides that the ratio of the water content to the medium chain fatty acid triglyceride content is [water content]/[medium chain fatty acid triglyceride content]=2.75/1 to 1/1. The stable emulsion composition according to any one of the present disclosure (1) to (6), which is No. 5.
本開示（８）は上記キサンタンガムの含有量に対する上記シュガーエステルの含有量の比が、［シュガーエステルの含有量］／［キサンタンガムの含有量］＝１／０．０２５～１／１である本開示（１）～（７）のいずれかに記載の安定乳化組成物である。 The present disclosure (8) is a present disclosure in which the ratio of the sugar ester content to the xanthan gum content is [sugar ester content]/[xanthan gum content] = 1/0.025 to 1/1. The stable emulsion composition according to any one of (1) to (7).
本開示（９）は水中油滴型の乳化組成物である本開示（１）～（８）のいずれかに記載の安定乳化組成物である。 The present disclosure (9) is a stable emulsion composition according to any one of the present disclosure (1) to (8), which is an oil-in-water type emulsion composition.
本開示（１０）は粘度が３００ｍＰａ・ｓ以上である本開示（１）～（９）のいずれかに記載の安定乳化組成物である。 The present disclosure (10) is the stable emulsion composition according to any one of the present disclosure (1) to (9), which has a viscosity of 300 mPa·s or more.
本開示（１１）は上記シュガーエステルのＨＬＢ値が、７～１５である本開示（１）～（１０）のいずれかに記載の安定乳化組成物である。 The present disclosure (11) is the stable emulsion composition according to any one of the present disclosure (1) to (10), wherein the sugar ester has an HLB value of 7 to 15.
本開示（１２）は上記中鎖脂肪酸トリグリセライドを構成する中鎖脂肪酸の炭素数が、８～１４である本開示（１）～（１１）のいずれかに記載の安定乳化組成物である。 The present disclosure (12) is the stable emulsified composition according to any one of the present disclosure (1) to (11), wherein the medium chain fatty acid constituting the medium chain fatty acid triglyceride has 8 to 14 carbon atoms.
本発明によれば、乳化安定性が高く、乳化層と水層及び／又は油層とが分離しにくい安定乳化組成物を提供することができる。 According to the present invention, it is possible to provide a stable emulsion composition that has high emulsion stability and is difficult to separate from an emulsion layer and an aqueous layer and/or an oil layer.
以下、本発明の安定乳化組成物について詳述する。
本発明の安定乳化組成物は、中鎖脂肪酸トリグリセライドと、ブドウ糖と、レシチンと、シュガーエステルと、キサンタンガムと、水を含むことを特徴とする。
本発明の安定乳化組成物は、上記構成を有していれば、本発明の効果を奏する限り、他の化合物を含んでいてもよい。The stable emulsion composition of the present invention will be described in detail below.
The stable emulsified composition of the present invention is characterized by containing medium chain fatty acid triglyceride, glucose, lecithin, sugar ester, xanthan gum, and water.
The stable emulsified composition of the present invention may contain other compounds as long as it has the above-mentioned structure and provides the effects of the present invention.
本発明の安定乳化組成物は、シュガーエステルを含む。乳化組成物にシュガーエステルが含まれていると、乳化粒の強度を向上させることができる。そのため、本発明の安定乳化組成物の乳化安定性が向上する。 The stable emulsified composition of the present invention contains a sugar ester. When the emulsified composition contains a sugar ester, the strength of the emulsified granules can be improved. Therefore, the emulsion stability of the stable emulsion composition of the present invention is improved.
本発明の安定乳化組成物は、キサンタンガムを含む。乳化組成物にキサンタンガムが含まれていると、乳化組成物の粘度が向上する。乳化組成物の粘度が向上すると、乳化粒が壊れにくくなると乳化粒の移動を抑制することができる。そのため、本発明の安定乳化組成物の乳化安定性が向上する。
なお、レシチン及びシュガーエステルも、乳化粒の移動を抑制していると考えられる。The stable emulsified composition of the present invention contains xanthan gum. When xanthan gum is contained in the emulsified composition, the viscosity of the emulsified composition is improved. When the viscosity of the emulsified composition is improved, the emulsified granules become less likely to break and movement of the emulsified granules can be suppressed. Therefore, the emulsion stability of the stable emulsion composition of the present invention is improved.
In addition, lecithin and sugar ester are also considered to suppress the movement of emulsified particles.
本発明の安定乳化組成物はレシチンを含む。乳化組成物にレシチンが含まれていると、乳化組成物の流動性を向上させることができる。 The stable emulsified composition of the present invention contains lecithin. When the emulsified composition contains lecithin, the fluidity of the emulsified composition can be improved.
すなわち、本発明の安定乳化組成物は、レシチン、シュガーエステル及びキサンタンガムを含むので乳化安定性が高い。 That is, the stable emulsion composition of the present invention has high emulsion stability because it contains lecithin, sugar ester, and xanthan gum.
本発明の安定乳化組成物に含まれるブドウ糖及びレシチンは、栄養源である。
そのため、本発明の安定乳化組成物を摂取することにより、栄養を補給することができる。
また、本発明の安定乳化組成物は、経口摂取することが好ましい。Glucose and lecithin contained in the stable emulsified composition of the present invention are nutritional sources.
Therefore, by ingesting the stable emulsified composition of the present invention, nutrition can be supplied.
Further, the stable emulsified composition of the present invention is preferably taken orally.
本発明の安定乳化組成物は、水中油滴型の乳化組成物であってもよく、油中水滴型の乳化組成物であってもよいが、水中油滴型の乳化組成物であることが好ましい。 The stable emulsion composition of the present invention may be an oil-in-water emulsion composition or a water-in-oil emulsion composition, but is preferably an oil-in-water emulsion composition. preferable.
本発明の安定乳化組成物の粘度は、３００ｍＰａ・ｓ以上であることが好ましく、３００～１００００ｍＰａ・ｓであることがより好ましく、５００～７５００ｍＰａ・ｓであることがより好ましい。
本発明の安定乳化組成物の粘度は、３００ｍＰａ・ｓ以上であると、乳化粒の移動が阻害され、乳化層と水層及び／又は油層とが分離しにくくなる。そのため、安定乳化組成物の乳化安定性が向上する。The viscosity of the stable emulsion composition of the present invention is preferably 300 mPa·s or more, more preferably 300 to 10,000 mPa·s, and even more preferably 500 to 7,500 mPa·s.
When the viscosity of the stable emulsified composition of the present invention is 300 mPa·s or more, movement of emulsified particles is inhibited and separation of the emulsified layer from the water layer and/or oil layer becomes difficult. Therefore, the emulsion stability of the stable emulsion composition is improved.
なお、本明細書において、安定乳化組成物の粘度は、東機産業（株）製：Ｒ１００型（Ｅ型；ＲＥタイプ）粘度計、ロータコードＮｏ．４（３°×Ｒ１４）により測定した値を意味する。 In this specification, the viscosity of the stable emulsion composition is measured using a R100 type (E type; RE type) viscometer manufactured by Toki Sangyo Co., Ltd., rotor code No. 4 (3°×R14).
本発明の安定乳化組成物では、中鎖脂肪酸トリグリセライドの重量割合が、２５～４５重量％であることが好ましい。
また、本発明の安定乳化組成物では、水の重量割合が、３５～５５重量％であることが好ましい。
さらに、本発明の安定乳化組成物では、中鎖脂肪酸トリグリセライドの含有量に対する水の含有量の比が［水の含有量］／［中鎖脂肪酸トリグリセライドの含有量］＝２．７５／１～１／１．５であることが好ましく、１．６／１～１／１．２５であることがより好ましい。
このように、中鎖脂肪酸トリグリセライドの含有量に対する水の含有量の比が大きかったとしても、本発明の安定乳化組成物は、シュガーエステル及びキサンタンガムを含むので、乳化粒の移動を抑制することができ、乳化の長期安定性が充分に高い。In the stable emulsion composition of the present invention, the weight proportion of medium chain fatty acid triglyceride is preferably 25 to 45% by weight.
Further, in the stable emulsion composition of the present invention, the weight proportion of water is preferably 35 to 55% by weight.
Furthermore, in the stable emulsion composition of the present invention, the ratio of water content to medium chain fatty acid triglyceride content is [water content]/[medium chain fatty acid triglyceride content] = 2.75/1 to 1. /1.5 is preferable, and 1.6/1 to 1/1.25 is more preferable.
As described above, even if the ratio of the water content to the medium-chain fatty acid triglyceride content is large, the stable emulsified composition of the present invention contains sugar ester and xanthan gum, so it is difficult to suppress the movement of emulsified particles. The long-term stability of emulsification is sufficiently high.
本発明の安定乳化組成物において、中鎖脂肪酸トリグリセライドを構成する中鎖脂肪酸の炭素数は、８～１４であることが好ましい。
中鎖脂肪酸の炭素数が上記範囲であると、安定乳化組成物の乳化安定性が向上する。In the stable emulsified composition of the present invention, the medium chain fatty acid constituting the medium chain fatty acid triglyceride preferably has 8 to 14 carbon atoms.
When the number of carbon atoms in the medium chain fatty acid is within the above range, the emulsion stability of the stable emulsion composition is improved.
本発明の安定乳化組成物では、シュガーエステルの重量割合が、０．５～４重量％であることが好ましく、１～２重量％であることがより好ましい。
シュガーエステルの重量割合が、０．５重量％未満であると、乳化粒の強度が向上しにくくなる。また、安定乳化組成物の粘度が低くなる。
シュガーエステルの重量割合が、４重量％を超えると、安定乳化組成物の粘度が高くなりすぎ、扱いにくくなる。In the stable emulsion composition of the present invention, the weight proportion of sugar ester is preferably 0.5 to 4% by weight, more preferably 1 to 2% by weight.
If the weight ratio of sugar ester is less than 0.5% by weight, it becomes difficult to improve the strength of the emulsified granules. Furthermore, the viscosity of the stable emulsion composition is reduced.
When the weight proportion of sugar ester exceeds 4% by weight, the viscosity of the stable emulsion composition becomes too high and becomes difficult to handle.
本発明の安定乳化組成物において、シュガーエステルのＨＬＢ値は、７～１５であることが好ましく、８～１４であることがより好ましく、９～１３であることがさらに好ましい。
シュガーエステルのＨＬＢ値が上記範囲である場合、安定乳化組成物は、水中油滴型の乳化組成物となりやすい。In the stable emulsion composition of the present invention, the sugar ester preferably has an HLB value of 7 to 15, more preferably 8 to 14, and even more preferably 9 to 13.
When the HLB value of the sugar ester is within the above range, the stable emulsion composition tends to be an oil-in-water type emulsion composition.
なお、本明細書において、ＨＬＢ（Ｈｙｄｒｏｐｈｉｌｅ Ｌｙｐｏｐｈｉｌｅ Ｂａｌａｎｃｅの略）値は、親水性か親油性かを知る指標となるもので、０～２０の値をとる。ＨＬＢ値が小さい程、親油性が強いことを示す。 In this specification, the HLB (abbreviation for Hydrophile Lypophile Balance) value is an index for determining whether it is hydrophilic or lipophilic, and takes a value of 0 to 20. The smaller the HLB value, the stronger the lipophilicity.
本発明において、ＨＬＢ値は、下記Ｇｒｉｆｆｉｎ式より算出される。
ＨＬＢ値＝２０×｛（親水部分の分子量）／（全分子量）｝In the present invention, the HLB value is calculated using the following Griffin formula.
HLB value = 20 x {(molecular weight of hydrophilic part)/(total molecular weight)}
本発明の安定乳化組成物では、キサンタンガムの重量割合が、０．１～０．５重量％であることが好ましく、０．２～０．３５重量％であることがより好ましい。
キサンタンガムの重量割合が、０．１重量％未満であると、安定乳化組成物の粘度が低くなりやすくなる。
キサンタンガムの重量割合が、０．５重量％を超えると、安定乳化組成物の粘度が高くなりすぎ扱いにくくなる。In the stable emulsion composition of the present invention, the weight proportion of xanthan gum is preferably 0.1 to 0.5% by weight, more preferably 0.2 to 0.35% by weight.
When the weight ratio of xanthan gum is less than 0.1% by weight, the viscosity of the stable emulsion composition tends to become low.
When the weight proportion of xanthan gum exceeds 0.5% by weight, the viscosity of the stable emulsion composition becomes too high and becomes difficult to handle.
本発明の安定乳化組成物では、キサンタンガムの含有量に対するシュガーエステルの含有量の比が、［シュガーエステルの含有量］／［キサンタンガムの含有量］＝１／０．０２５～１／１であることが好ましく、１／０．０５～１／０．５であることがより好ましい。
上記割合であると、本発明の安定乳化組成物の粘度及び乳化粒の強さが好適になる。
そのため、本発明の安定乳化組成物の乳化安定性が向上する。In the stable emulsion composition of the present invention, the ratio of the sugar ester content to the xanthan gum content is [sugar ester content]/[xanthan gum content] = 1/0.025 to 1/1. is preferable, and more preferably 1/0.05 to 1/0.5.
At the above ratio, the viscosity of the stable emulsified composition of the present invention and the strength of the emulsified granules become suitable.
Therefore, the emulsion stability of the stable emulsion composition of the present invention is improved.
本発明の安定乳化組成物では、レシチンの重量割合が、０．５重量％以上であることが好ましく、０．８～１重量％であることがさらに好ましい。
レシチンは界面活性剤であり、本発明の安定乳化組成物を製造する際に、中鎖脂肪酸トリグリセライドと水との乳化に寄与している。レシチンの重量割合が上記範囲であると、中鎖脂肪酸トリグリセライドと水とを好適に乳化することができる。
レシチンの重量割合が、０．５重量％未満であると、安定乳化組成物の粘度が高くなりすぎ扱いにくくなる。
また、レシチンの重量割合が、４重量％以下であると、本発明の安定乳化組成物全体のバランスが良好になり、本発明の安定乳化組成物の乳化安定性が向上する。
なお、レシチンの重量割合が、４重量％を超えると、長期間保存した際に、乳化層と、水層及び／又は油層とが分離しやすくなる。これは、シュガーエステルによる乳化安定性が向上する効果が阻害されることが理由と予測される。In the stable emulsion composition of the present invention, the weight proportion of lecithin is preferably 0.5% by weight or more, more preferably 0.8 to 1% by weight.
Lecithin is a surfactant, and contributes to the emulsification of medium chain fatty acid triglyceride and water when producing the stable emulsified composition of the present invention. When the weight ratio of lecithin is within the above range, medium chain fatty acid triglyceride and water can be suitably emulsified.
If the weight proportion of lecithin is less than 0.5% by weight, the viscosity of the stable emulsion composition becomes too high and becomes difficult to handle.
Moreover, when the weight ratio of lecithin is 4% by weight or less, the balance of the stable emulsion composition of the present invention as a whole becomes good, and the emulsion stability of the stable emulsion composition of the present invention improves.
In addition, when the weight ratio of lecithin exceeds 4% by weight, the emulsified layer and the water layer and/or oil layer are likely to separate during long-term storage. The reason for this is predicted to be that the effect of sugar ester on improving emulsion stability is inhibited.
本発明の安定乳化組成物において、レシチンは、動物由来レシチンであってもよく、植物由来レシチンであってもよい。動物由来レシチンとしては、卵黄レシチンが挙げられる。
植物由来レシチンとしては大豆レシチンが挙げられる。In the stable emulsified composition of the present invention, lecithin may be animal-derived lecithin or plant-derived lecithin. Examples of animal-derived lecithin include egg yolk lecithin.
Plant-derived lecithin includes soybean lecithin.
本発明の安定乳化組成物では、ブドウ糖の重量割合が、１４～３４重量％であることが好ましく、２０～２５重量％であることがより好ましい。
ブドウ糖の重量割合が上記範囲であると、本発明の安定乳化組成物を摂取する際に、充分に栄養を補給することができる。In the stable emulsified composition of the present invention, the weight proportion of glucose is preferably 14 to 34% by weight, more preferably 20 to 25% by weight.
When the weight ratio of glucose is within the above range, sufficient nutrition can be supplied when ingesting the stable emulsified composition of the present invention.
本発明の安定乳化組成物では、ｐＨが５～９であることが好ましい。
ｐＨが上記範囲であると、本発明の安定乳化組成物の乳化安定性が向上する。
なお、本発明の安定乳化組成物のｐＨが５～６であると、弱酸性となるので乳化安定性は若干低下するが、細菌が繁殖しにくくなる。そのため、細菌を繁殖させたくない場合には、このようなｐＨにすることが好ましい。
なお、無菌状態で本発明の安定乳化組成物を製造する場合には、本発明の安定乳化組成物のｐＨを６～８とすることが好ましい。このようなｐＨの範囲であると、本発明の安定乳化組成物の乳化安定性がより向上する。The stable emulsion composition of the present invention preferably has a pH of 5 to 9.
When the pH is within the above range, the emulsion stability of the stable emulsion composition of the present invention is improved.
Note that when the pH of the stable emulsion composition of the present invention is 5 to 6, it becomes weakly acidic, so the emulsion stability is slightly lowered, but it becomes difficult for bacteria to propagate. Therefore, if you do not want bacteria to propagate, it is preferable to adjust the pH to this level.
In addition, when producing the stable emulsified composition of the present invention under aseptic conditions, the pH of the stable emulsified composition of the present invention is preferably 6 to 8. Within this pH range, the emulsion stability of the stable emulsion composition of the present invention is further improved.
本発明の安定乳化組成物は、クエン酸、乳酸、酢酸、リン酸、コハク酸、酒石酸等の酸及びこれらの塩を含んでいてもよい。
このような化合物を用いることにより、本発明の安定乳化組成物のｐＨを調整することができる。The stable emulsion composition of the present invention may contain acids such as citric acid, lactic acid, acetic acid, phosphoric acid, succinic acid, tartaric acid, and salts thereof.
By using such a compound, the pH of the stable emulsion composition of the present invention can be adjusted.
本発明の安定乳化組成物は、添加剤としてさらに、香料、フレーバー、着色料等を含んでいてもよい。 The stable emulsion composition of the present invention may further contain fragrances, flavors, colorants, etc. as additives.
以下に本発明をより具体的に説明する実施例を示すが、本発明はこれらの実施例に限定されるものではない。 Examples to more specifically explain the present invention are shown below, but the present invention is not limited to these Examples.
（実施例）及び（比較例）
表１に示す組成物を混合し、ＰＲＩＭＩＸ社製：ホモミクサーＭＡＲＫ ＩＩ ２．５型により攪拌することにより乳化させ、各実施例及び各比較例に係る乳化組成物を製造した。
なお、表１における組成の数値は、「重量％」である。
表１において、中鎖脂肪酸トリグリセライドは理研ビタミン株式会社製：食用油脂アクターＭ－６（炭素数：８～１４）を用いた。
表１において、レシチンは大豆レシチン（Ｊ－オイルミルズ社製：レシチンＣＬ）を用いた。
表１において、シュガーエステルは、三菱ケミカル社製：リョートーシュガーエステルＳ－１１７０Ｆを用いた。なお、シュガーエステルのＨＬＢ値は１１であった。
表１において、キサンタンガムは、オルガノフードテック社製：エクセルガムＸＴを用いた。(Example) and (Comparative example)
The compositions shown in Table 1 were mixed and emulsified by stirring using a Homomixer MARK II Model 2.5 manufactured by PRIMIX, to produce emulsified compositions according to each Example and each Comparative Example.
Note that the numerical values of the composition in Table 1 are "% by weight".
In Table 1, the medium-chain fatty acid triglyceride used was Edible Fat Actor M-6 (carbon number: 8 to 14) manufactured by Riken Vitamin Co., Ltd.
In Table 1, soybean lecithin (Lecithin CL, manufactured by J-Oil Mills) was used as the lecithin.
In Table 1, the sugar ester used was Ryoto Sugar Ester S-1170F manufactured by Mitsubishi Chemical Corporation. Note that the HLB value of the sugar ester was 11.
In Table 1, the xanthan gum used was Excel Gum XT manufactured by Organo Food Tech.
（粘度測定）
実施例１、実施例２－１、実施例２－２、実施例３－１、実施例３－２、実施例４－１、実施例４－２、比較例２－１、比較例３－１及び比較例４－１に係る乳化組成物について、東機産業（株）製：Ｒ１００型（Ｅ型；ＲＥタイプ）粘度計、ロータコードＮｏ．４（３°×Ｒ１４）を用いて粘度を測定した。測定結果を表１に示す。(Viscosity measurement)
Example 1, Example 2-1, Example 2-2, Example 3-1, Example 3-2, Example 4-1, Example 4-2, Comparative Example 2-1, Comparative Example 3- 1 and Comparative Example 4-1, the emulsion compositions according to Comparative Example 4-1 were tested using a R100 type (E type; RE type) viscometer manufactured by Toki Sangyo Co., Ltd. and a rotor code No. The viscosity was measured using 4 (3°×R14). The measurement results are shown in Table 1.
また、実施例１、実施例２－１、実施例２－２及び比較例２－１に基づき、レシチンの含有量の変化に伴う、乳化組成物の粘度の変化を図１に示す。
図１は、レシチンの含有量の変化に伴う、乳化組成物の粘度の変化を示すグラフである。
また、実施例１、実施例３－１、実施例３－２及び比較例３－１に基づき、シュガーエステルの含有量の変化に伴う、乳化組成物の粘度の変化を図２に示す。
図２は、シュガーエステルの含有量の変化に伴う、乳化組成物の粘度の変化を示すグラフである。
また、実施例１、実施例４－１、実施例４－２及び比較例４－１に基づき、キサンタンガムの含有量の変化に伴う、乳化組成物の粘度の変化を図３に示す。
図３は、キサンタンガムの含有量の変化に伴う、乳化組成物の粘度の変化を示すグラフである。Further, based on Example 1, Example 2-1, Example 2-2, and Comparative Example 2-1, changes in the viscosity of the emulsified composition with changes in lecithin content are shown in FIG.
FIG. 1 is a graph showing changes in the viscosity of an emulsified composition with changes in lecithin content.
Further, based on Example 1, Example 3-1, Example 3-2, and Comparative Example 3-1, changes in the viscosity of the emulsified composition with changes in the sugar ester content are shown in FIG.
FIG. 2 is a graph showing changes in the viscosity of the emulsified composition as the sugar ester content changes.
Furthermore, based on Example 1, Example 4-1, Example 4-2, and Comparative Example 4-1, FIG. 3 shows changes in the viscosity of the emulsified composition with changes in the content of xanthan gum.
FIG. 3 is a graph showing changes in the viscosity of the emulsion composition as the content of xanthan gum changes.
（遠心分離安定性試験）
各実施例及び各比較例に係る乳化組成物について、日立工機（株）製：ｈｉｍａｃ ＣＴ６Ｅを用いて、４０００ｒｐｍ、１０分間の条件及び４０００ｒｐｍ、７０分の条件で遠心分離を行い、乳化状態が維持されているか否かを目視にて確認した。なお、本試験は、過酷な条件下に置き、意図的に乳化組成物の劣化を進めて品質を検証する過酷試験である。
結果を表１に示す。評価基準は以下の通りである。
◎：乳化層と水層及び／又は油層とが分離しておらず、乳化状態が維持されていた。
〇：一部、水層及び／又は油層が分離した部分があったが、乳化状態が維持されていた。
×：乳化層と水層及び／又は油層とが分離しており、乳化状態が維持されていなかった。(Centrifugal stability test)
The emulsified compositions according to each Example and each Comparative Example were centrifuged using Himac CT6E manufactured by Hitachi Koki Co., Ltd. under conditions of 4000 rpm for 10 minutes and 4000 rpm for 70 minutes to determine the emulsified state. Visual confirmation was made to see if it was being maintained. This test is a severe test in which quality is verified by placing the emulsion composition under harsh conditions and intentionally promoting deterioration of the emulsion composition.
The results are shown in Table 1. The evaluation criteria are as follows.
◎: The emulsified layer and the water layer and/or oil layer were not separated, and the emulsified state was maintained.
○: There were some parts where the water layer and/or oil layer separated, but the emulsified state was maintained.
×: The emulsified layer was separated from the water layer and/or the oil layer, and the emulsified state was not maintained.
（経時安定性試験）
各実施例及び各比較例に係る乳化組成物について、常温で３０日間静置し、乳化状態が維持されているか否かを経時的に目視にて確認した。
また、各実施例及び各比較例に係る乳化組成物について、５０度で３０日間静置し、乳化状態が維持されているか否かを経時的に目視にて確認した。なお、本試験は、過酷な条件下に置き、意図的に乳化組成物の劣化を進めて品質を検証する過酷試験である。
結果を表２に示す。評価基準は以下の通りである。
◎：乳化層と水層及び／又は油層とが分離しておらず、乳化状態が維持されていた。
〇：一部、乳化層と水層及び／又は油層が分離した部分があったが、乳化状態が維持されていた。
×：乳化層と水層及び／又は油層とが分離しており、乳化状態が維持されていなかった。(Temporal stability test)
The emulsified compositions according to each Example and each Comparative Example were allowed to stand at room temperature for 30 days, and whether or not the emulsified state was maintained was visually confirmed over time.
Further, the emulsified compositions according to each Example and each Comparative Example were allowed to stand at 50 degrees for 30 days, and whether or not the emulsified state was maintained was visually confirmed over time. This test is a severe test in which quality is verified by placing the emulsion composition under harsh conditions and intentionally promoting deterioration of the emulsion composition.
The results are shown in Table 2. The evaluation criteria are as follows.
◎: The emulsified layer and the water layer and/or oil layer were not separated, and the emulsified state was maintained.
○: There were some parts where the emulsified layer was separated from the water layer and/or oil layer, but the emulsified state was maintained.
×: The emulsified layer was separated from the water layer and/or the oil layer, and the emulsified state was not maintained.
表１及び表２に示すように、各実施例に係る乳化組成物は、乳化安定性が高く、安定乳化組成物といえる。
また、実施例５と他の実施例とを比較すると、クエン酸の有無は乳化安定性に殆ど影響しないことが判明した。As shown in Tables 1 and 2, the emulsion compositions according to each example have high emulsion stability and can be said to be stable emulsion compositions.
Moreover, when Example 5 was compared with other Examples, it was found that the presence or absence of citric acid had almost no effect on emulsion stability.
表１及び表２に示すように、レシチン、シュガーエステル及びキサンタンガムの内、いずれか一つを含まない各比較例に係る乳化組成物は、乳化安定性が低いことが判明した。 As shown in Tables 1 and 2, it was found that the emulsion compositions according to the comparative examples that did not contain any one of lecithin, sugar ester, and xanthan gum had low emulsion stability.
Claims (5)
前記中鎖脂肪酸トリグリセライドの重量割合が、２０～４５重量％であり、
前記ブドウ糖の重量割合が、１４～３４重量％であり、
前記レシチンの重量割合が、０．５～４重量％であり、
前記シュガーエステルの重量割合が０．５～４重量％であり、
前記キサンタンガムの重量割合が、０．１～０．５重量％であり、
前記水の重量割合が、３０～５５重量％であり、
前記中鎖脂肪酸トリグリセライドとして、脂肪酸の炭素数が８～１４である中鎖脂肪酸トリグリセライドのみを含むことを特徴とする安定乳化組成物。 Contains medium chain fatty acid triglyceride, glucose, lecithin, sugar ester, xanthan gum, and water.
The weight percentage of the medium chain fatty acid triglyceride is 20 to 45% by weight,
The weight percentage of the glucose is 14 to 34% by weight,
The weight percentage of the lecithin is 0.5 to 4% by weight,
The weight proportion of the sugar ester is 0.5 to 4% by weight,
The weight percentage of the xanthan gum is 0.1 to 0.5% by weight,
The weight percentage of the water is 30 to 55% by weight,
A stable emulsified composition characterized in that the medium-chain fatty acid triglyceride contains only medium-chain fatty acid triglycerides whose fatty acids have 8 to 14 carbon atoms .
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2023009109 | 2023-03-09 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP7412836B1 true JP7412836B1 (en) | 2024-01-15 |
Family
ID=89534217
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2023546353A Active JP7412836B1 (en) | 2023-03-09 | 2023-03-09 | Stable emulsion composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP7412836B1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014030605A1 (en) | 2012-08-20 | 2014-02-27 | 味の素株式会社 | Nutritional composition |
| WO2014136639A1 (en) | 2013-03-07 | 2014-09-12 | 日清オイリオグループ株式会社 | Emulsified oil composition |
| WO2018008715A1 (en) | 2016-07-07 | 2018-01-11 | ソマール株式会社 | Gel-form food composition and food using same |
| WO2018179953A1 (en) | 2017-03-30 | 2018-10-04 | テルモ株式会社 | High-calorie nutritional composition, and package |
-
2023
- 2023-03-09 JP JP2023546353A patent/JP7412836B1/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014030605A1 (en) | 2012-08-20 | 2014-02-27 | 味の素株式会社 | Nutritional composition |
| WO2014136639A1 (en) | 2013-03-07 | 2014-09-12 | 日清オイリオグループ株式会社 | Emulsified oil composition |
| WO2018008715A1 (en) | 2016-07-07 | 2018-01-11 | ソマール株式会社 | Gel-form food composition and food using same |
| WO2018179953A1 (en) | 2017-03-30 | 2018-10-04 | テルモ株式会社 | High-calorie nutritional composition, and package |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP0327225B1 (en) | Low fat spread | |
| JP3589904B2 (en) | Acidic oil-in-water emulsion composition | |
| CN1195419C (en) | Water-in-oil type emulsified fat and/or oil composition | |
| JPWO2008105352A1 (en) | Soy protein-containing liquid composition and process for producing the same | |
| JP7412836B1 (en) | Stable emulsion composition | |
| JP5312712B1 (en) | Milk beverage and method for producing the same | |
| JP2009118821A (en) | Stabilizing composition for milk-containing beverage | |
| JP2701897B2 (en) | Method for producing O / W emulsion containing natural tocopherol | |
| SK285628B6 (en) | Pourable water continuous frying composition, method for its preparation use thereof | |
| JP2000116344A (en) | Emulsified-type rice cooking improver and preservable cooked rice using the same | |
| JP6742072B2 (en) | Water-in-oil emulsion composition | |
| US6190721B1 (en) | Spread | |
| JP2007097430A (en) | Synthetic cream | |
| JP4457568B2 (en) | Acid emulsified food | |
| PL205286B1 (en) | Triglyceride fat suitable for spread manufacture | |
| JP6227260B2 (en) | Acid resistant cream | |
| JP4054751B2 (en) | Method for producing acidic oil-in-water emulsion | |
| JP2009232754A (en) | Coffee whitener emulsifier containing soybean protein, and coffee whitener | |
| JP2010189353A (en) | Emulsion stabilizing composition for dense liquid diet, and dense liquid diet containing the same | |
| JP4539389B2 (en) | Water-in-oil emulsified oil and fat composition and method for producing the same | |
| WO2017017945A1 (en) | Method for producing low-fat spread | |
| JPH06327419A (en) | Defoaming agent for food | |
| JP2008289371A (en) | Soymilk drink emulsifier, and soymilk drink containing the same | |
| RU2531238C2 (en) | Mayonnaise | |
| JP2020000007A (en) | Phospholipid composition |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20230731 |
|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20230731 |
|
| A871 | Explanation of circumstances concerning accelerated examination |
Free format text: JAPANESE INTERMEDIATE CODE: A871 Effective date: 20230731 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20230926 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20231025 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20231205 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20231220 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 7412836 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |