JPH0127774B2 - - Google Patents
Info
- Publication number
- JPH0127774B2 JPH0127774B2 JP58046073A JP4607383A JPH0127774B2 JP H0127774 B2 JPH0127774 B2 JP H0127774B2 JP 58046073 A JP58046073 A JP 58046073A JP 4607383 A JP4607383 A JP 4607383A JP H0127774 B2 JPH0127774 B2 JP H0127774B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- type composite
- water
- composite emulsion
- emulsion
- 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
Links
- 239000003921 oil Substances 0.000 claims description 32
- 239000000839 emulsion Substances 0.000 claims description 26
- 239000002131 composite material Substances 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 239000012071 phase Substances 0.000 claims description 15
- 239000008346 aqueous phase Substances 0.000 claims description 14
- 229960003656 ricinoleic acid Drugs 0.000 claims description 12
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 claims description 12
- -1 ricinoleic acid ester Chemical class 0.000 claims description 12
- 239000003925 fat Substances 0.000 claims description 11
- 239000000126 substance Substances 0.000 claims description 10
- 230000001804 emulsifying effect Effects 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 230000000087 stabilizing effect Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000004945 emulsification Methods 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 description 30
- 239000003995 emulsifying agent Substances 0.000 description 6
- 102000011632 Caseins Human genes 0.000 description 5
- 108010076119 Caseins Proteins 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 229940080237 sodium caseinate Drugs 0.000 description 4
- 239000008173 hydrogenated soybean oil Substances 0.000 description 3
- 229920000223 polyglycerol Polymers 0.000 description 3
- WBHHMMIMDMUBKC-XLNAKTSKSA-N ricinelaidic acid Chemical compound CCCCCC[C@@H](O)C\C=C\CCCCCCCC(O)=O WBHHMMIMDMUBKC-XLNAKTSKSA-N 0.000 description 3
- 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 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229920000591 gum Polymers 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- ZORQXIQZAOLNGE-UHFFFAOYSA-N 1,1-difluorocyclohexane Chemical compound FC1(F)CCCCC1 ZORQXIQZAOLNGE-UHFFFAOYSA-N 0.000 description 1
- QIZPVNNYFKFJAD-UHFFFAOYSA-N 1-chloro-2-prop-1-ynylbenzene Chemical compound CC#CC1=CC=CC=C1Cl QIZPVNNYFKFJAD-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000011069 sorbitan monooleate Nutrition 0.000 description 1
- 239000001593 sorbitan monooleate Substances 0.000 description 1
- 229940035049 sorbitan monooleate Drugs 0.000 description 1
- 229940035023 sucrose monostearate Drugs 0.000 description 1
Description
本発明は豊かな脂肪感をもたせることができる
Ｗ／Ｏ／Ｗ型複合エマルジヨンを製造する方法に
関するものである。
更に詳細には、本発明は食品用に適したＷ／
Ｏ／Ｗ型複合エマルジヨンの製造法に関するもの
である。
一般に、複合エマルジヨンは、Ｗ／Ｏ／Ｗ型ま
たはＯ／Ｗ／Ｏ型油脂組成物として知られている
が、皮フ等への接触感がきわめてなめらかなとこ
ろから、化粧品、医薬品、飲食品等に多くの用途
が期待されているものである。特に、飲食品用と
しては、Ｗ／Ｏ／Ｗ型複合エマルジヨンが少い脂
肪量にかかわらず豊かな脂肪感をもたせることが
できるため、低カロリー食品等の用途にきわめて
有用である。
従来、Ｗ／Ｏ／Ｗ型油脂組成物の調製には、最
初の一次乳化において、ソルビタンモノオレート
等のスパン系乳化剤を対油10％以上用いて乳化
し、次いで二次乳化することが行なわれていた。
しかしながら、対油10％以上もの乳化剤を使用
した場合、乳化剤の味が強く感じられるようにな
つて、好ましくなく、特に食品用としては一般に
使用できるものではなかつたのである。
本発明者らは、食品用としても使用することの
できるすぐれたＷ／Ｏ／Ｗ型複合エマルジヨンを
求めて研究したところ、ポリグリセリン縮合リシ
ノレイン酸エステルを添加した油相と水相を混合
撹拌すれば一挙にＷ／Ｏ／Ｗ型複合エマルジヨン
が得られることを知つたのである。
本発明は、この知見から完成されたものであつ
て、ポリグリセリン縮合リシノレイン酸エステル
を油脂に添加し、得られた油相の１重量部に対
し、水又は乳化作用及び／又は乳化安定作用を有
する物質を含む水相の0.7重量部もしくはそれ以
上を混合し、はげしく撹拌し、一挙にＷ／Ｏ／Ｗ
型複合エマルジヨンを生成せしめることを特徴と
するＷ／Ｏ／Ｗ型複合エマルジヨンの製造方法で
ある。
本発明の特色は、最初にポリグリセリン縮合リ
シノレイン酸エステルを油脂に添加しておくこと
にある。その後は、この油相を水又は水相と混合
し、撹拌するだけですぐれたＷ／Ｏ／Ｗ型複合エ
マルジヨンが直接得られるのである。
本発明で使用するポリグリセリン縮合リシノレ
イン酸エステルは次式（）で示される。
ここでｎ＝２〜12、R1、R2、R3は水素又は次
式（）の縮合リシノレイン酸を示すが、R1、
R2、R3のうち少なくとも一つは次式（）の縮
合リシノレイン酸を示す。
ここでｍ＝２〜10を示す。
本発明ではここに一般式で示されるポリグリセ
リン縮合リシノレイン酸エステルから適宜選択し
た１種又は２種以上の混合物が使用される。
本発明においては、まず、油脂にポリグリセリ
ン縮合リシノレイン酸エステルが対油0.1〜５％
好ましくは0.7〜2.5％、更に好ましくは1.0〜2.3
％添加、混合される。油分の少い場合は、対油５
〜30％添加、混合してもよい。油脂としてはいか
なるものでもよいが、硬化油を用いる場合は、加
温して溶融して使用される。
また、この油相には乳化作用及び／又は乳化安
定作用を有する物質を添加しておいてもよく、そ
の場合は、乳化させるとき水だけを混合して乳化
させることもできるのである。
本発明においては、別に、水又は乳化作用及
び／又は乳化安定作用を有する物質を含む水相が
用意される。
本発明において使用される乳化作用及び／又は
乳化安定作用を有する物質としては、従来知られ
ているものであつて、シユガーエステル、レシチ
ン、親水性のポリグリセリン脂肪酸エステルなど
の親水性乳化剤、脱脂乳、ナトリウムカゼイネー
ト、カゼイン分解物、大豆たんぱく質、大豆たん
ぱく質の分解物、ゼラチン、糖たんぱく質などの
たんぱく質または複合たんぱく質、澱粉、デキス
トリン、ガム質などの高分子多糖類、などがあ
る。
また、その他、目的に応じて、着色料、呈味料
等が添加される。この水相は乳化が良好に行なわ
れるように、50〜80℃程度に加温されているのが
よい。
本発明においては、油脂にポリグリセリン縮合
リシノレイン酸エステルを添加する際、必要に応
じてシユガーエステル、レシチン、親水性のポリ
グリセリン脂肪酸エステルなどの親水性乳化剤、
更には、ナトリウムカゼイネート、澱粉、デキス
トリン、ガム質などの乳化作用及び／又は乳化安
定作用を有する物質を添加しておいてもよく、ま
た、これら物質は油相と水相の両方に添加してお
いてもよいものである。
本発明においては、上記の如く調製された油相
１重量部と水又は水相0.7重量部もしくはそれ以
上が混合される。
また、油相と水（又は水相）の量は油相：水
（又は水相）＝１：0.7〜１：４程度がよい。
添加順序としては油相に水又は水相を逐次添加
してもよく、また、水又は水相に油相を逐次添加
してもよく、更には同時に大量混合してもよい。
撹拌は、ホモミキサーで例えば3000〜8000rpm程
度の強力なものが好ましい。また、ホモジナイザ
ー等の乳化機、ボテター等の撹拌装置でもよい。
また、この場合乳化を良くするために50〜80℃
に加温しておいてもよい。これによつて、一挙に
Ｗ／Ｏ／Ｗ型複合エマルジヨンが生成する。
ここに得られるエマルジヨンを顕微鏡下600倍
程度で観察すると、水相中の油滴の中に１〜６個
の水滴がみられ、また、水相中の油滴の中に大き
な水滴があり、更にその中に１〜７個の油滴がみ
られるなどかなり複雑なエマルジヨンを形成して
いるのがわかる。
本発明の方法はきわめて簡便なＷ／Ｏ／Ｗ型複
合エマルジヨンの製法を提供するものである。
このように、本発明においては、きわめて微細
な水滴を有し、かつ安定したＷ／Ｏ／Ｗ型複合エ
マルジヨンを得ることができるので、これを利用
して低脂肪で、しかも濃厚感を有する牛乳やその
類似物、加工品等を製造することができるもので
ある。
次に本発明の実施例を示す。
実施例 １
大豆硬化油950ｇを50℃に加温し、これにテト
ラグリセリン縮合リシノレイン酸エステル20ｇを
添加、混合した。
一方、水1940ｇを50℃に加温し、これにナトリ
ウムカゼイネート60ｇを添加、混合した。両者を
一挙に混合し、ホモミキサーで8000rpmで５分間
撹拌し、更にホモゲナイザーで100Kg／cm2で処理
し、これを５℃に冷却し、Ｗ／Ｏ／Ｗ型複合エマ
ルジヨンを得た。
得られたＷ／Ｏ／Ｗ型複合エマルジヨンは、常
温で保存しても、安定していた。
実施例 ２
大豆硬化油950ｇを50℃に加温し、これにテト
ラグリセリン縮合リシノレイン酸エステル20ｇ及
びしよ糖モノステアレート30ｇを添加、混合し
た。
一方、水2000ｇを50℃に加温した。
両者を一挙に混合し、ホモミキサーで8000rpm
で５分間撹拌し、更にホモゲナイザーで100Kg／
cm2で処理し、これを５℃に冷却し、Ｗ／Ｏ／Ｗ型
複合エマルジヨンを得た。
得られたＷ／Ｏ／Ｗ型複合エマルジヨンは常温
で保存しても安定していた。
試験例 １
50℃の大豆硬化油98ｇにテトラグリセリン縮合
リシノレイン酸エステル２ｇを添加し、混合し、
この油相を15ケ用意した。
一方、50℃の水2910ｇにナトリウムカゼイネー
ト90ｇを添加、混合し、この水相を、上記15ケの
混合油に、表１の通りに50ｇ〜440ｇづつの割合
で添加し、それぞれホモミキサーで8000rpmで５
分間攪拌し、更にホモゲナイザーで100Kg／cm2で
処理してエマルジヨンを得た。
得られた各エマルジヨンについて、エマルジヨ
ンの状態、５℃で１ケ月後のＷ／Ｏ／Ｗ型の生成
率（％）、20℃で１ケ月後のＷ／Ｏ／Ｗ型の生成
率（％）をみた。その結果は次の表１に示され
る。
なお、Ｗ／Ｏ／Ｗ型の生成率の測定は油化学26
(10)655（1977）に記載されている松本らの方法に従
つた。
The present invention relates to a method for producing a W/O/W type composite emulsion that can provide a rich fat feeling. More specifically, the present invention provides W/
This invention relates to a method for producing an O/W type composite emulsion. Composite emulsions are generally known as W/O/W type or O/W/O type oil and fat compositions, and because they have an extremely smooth contact feel on the skin, they are used in cosmetics, pharmaceuticals, food and beverages, etc. It is expected that it will have many uses. In particular, for food and drink applications, the W/O/W type composite emulsion is extremely useful for applications such as low-calorie foods, since it can provide a rich fat feeling despite a small amount of fat. Conventionally, in the preparation of W/O/W type oil and fat compositions, in the first primary emulsification, a span-based emulsifier such as sorbitan monooleate is used in an amount of 10% or more based on oil, and then secondary emulsification is performed. was. However, when an emulsifier with an oil content of 10% or more is used, the taste of the emulsifier becomes strong, which is undesirable, and it cannot be used generally, especially for food applications. The present inventors conducted research in search of an excellent W/O/W type composite emulsion that can also be used for food products, and found that an oil phase containing polyglycerin condensed ricinoleic acid ester and an aqueous phase were mixed and stirred. I learned that a W/O/W type composite emulsion can be obtained all at once. The present invention was completed based on this knowledge, and consists of adding polyglycerin condensed ricinoleic acid ester to oil and fat, and adding water or an emulsifying effect and/or an emulsion stabilizing effect to 1 part by weight of the obtained oil phase. Mix 0.7 parts by weight or more of the aqueous phase containing the substance, stir vigorously, and combine W/O/W at once.
This is a method for producing a W/O/W type composite emulsion, which is characterized by producing a type composite emulsion. A feature of the present invention is that polyglycerin condensed ricinoleic acid ester is first added to fats and oils. Thereafter, by simply mixing this oil phase with water or an aqueous phase and stirring, an excellent W/O/W type composite emulsion can be directly obtained. The polyglycerin condensed ricinoleic acid ester used in the present invention is represented by the following formula (). Here, n = 2 to 12, R 1 , R 2 and R 3 represent hydrogen or condensed ricinoleic acid of the following formula (), but R 1 ,
At least one of R 2 and R 3 represents condensed ricinoleic acid represented by the following formula (). Here, m=2 to 10 is shown. In the present invention, one type or a mixture of two or more types appropriately selected from polyglycerin condensed ricinoleic acid esters represented by the general formula is used. In the present invention, first, polyglycerin condensed ricinoleic acid ester is added to the oil in an amount of 0.1 to 5% based on the oil.
Preferably 0.7-2.5%, more preferably 1.0-2.3
% added and mixed. If the oil content is low, add oil to 5
~30% may be added and mixed. Any type of oil or fat may be used, but when hardened oil is used, it is heated and melted before use. Further, a substance having an emulsifying effect and/or an emulsifying stabilizing effect may be added to this oil phase, and in that case, it is possible to emulsify by mixing only water. In the present invention, an aqueous phase containing water or a substance having an emulsifying effect and/or an emulsion stabilizing effect is separately prepared. Substances with emulsifying and/or emulsifying stabilizing effects used in the present invention include conventionally known substances, such as hydrophilic emulsifiers such as sugar ester, lecithin, and hydrophilic polyglycerol fatty acid esters, and defatting agents. These include milk, sodium caseinate, casein decomposition products, soybean protein, soybean protein decomposition products, proteins or complex proteins such as gelatin and glycoproteins, and high-molecular polysaccharides such as starch, dextrin, and gum substances. In addition, coloring agents, flavoring agents, etc. may be added depending on the purpose. This aqueous phase is preferably heated to about 50 to 80°C to ensure good emulsification. In the present invention, when adding polyglycerol condensed ricinoleic acid ester to oil or fat, if necessary, a hydrophilic emulsifier such as Shugar ester, lecithin, or hydrophilic polyglycerol fatty acid ester,
Furthermore, substances having emulsifying and/or emulsifying stabilizing effects such as sodium caseinate, starch, dextrin, and gum substances may be added, and these substances may be added to both the oil phase and the aqueous phase. It is a good idea to keep it. In the present invention, 1 part by weight of the oil phase prepared as described above is mixed with 0.7 part by weight or more of water or an aqueous phase. Moreover, the amount of oil phase and water (or water phase) is preferably about 1:0.7 to 1:4. Regarding the order of addition, water or the aqueous phase may be added to the oil phase sequentially, the oil phase may be added to the water or the aqueous phase sequentially, or they may be mixed in large amounts at the same time.
Stirring is preferably performed using a homomixer with a strong force of, for example, about 3,000 to 8,000 rpm. Further, an emulsifier such as a homogenizer or a stirring device such as a boiler may be used. In addition, in this case, in order to improve emulsification, the temperature should be 50 to 80℃.
You can also warm it up. As a result, a W/O/W type composite emulsion is produced all at once. When the resulting emulsion is observed under a microscope at a magnification of about 600 times, 1 to 6 water droplets can be seen among the oil droplets in the aqueous phase, and large water droplets can be seen among the oil droplets in the aqueous phase. Furthermore, it can be seen that a fairly complex emulsion is formed, with 1 to 7 oil droplets observed within it. The method of the present invention provides an extremely simple method for producing a W/O/W type composite emulsion. As described above, in the present invention, it is possible to obtain a stable W/O/W type composite emulsion that has extremely fine water droplets, and this can be used to produce milk that is low in fat and has a rich texture. It is possible to manufacture products such as, its analogues, processed products, etc. Next, examples of the present invention will be shown. Example 1 950 g of hydrogenated soybean oil was heated to 50° C., and 20 g of tetraglycerin condensed ricinoleic acid ester was added thereto and mixed. Meanwhile, 1940 g of water was heated to 50° C., and 60 g of sodium caseinate was added thereto and mixed. Both were mixed at once, stirred for 5 minutes at 8000 rpm using a homomixer, and further treated at 100 kg/cm 2 using a homogenizer, and cooled to 5° C. to obtain a W/O/W type composite emulsion. The obtained W/O/W type composite emulsion was stable even when stored at room temperature. Example 2 950 g of hydrogenated soybean oil was heated to 50° C., and 20 g of tetraglycerin condensed ricinoleic acid ester and 30 g of sucrose monostearate were added and mixed. Meanwhile, 2000 g of water was heated to 50°C. Mix both at once and mix at 8000 rpm with a homomixer.
Stir for 5 minutes, then use a homogenizer to remove 100 kg/
cm 2 and cooled to 5° C. to obtain a W/O/W type composite emulsion. The obtained W/O/W type composite emulsion was stable even when stored at room temperature. Test Example 1 Add 2 g of tetraglycerin condensed ricinoleic acid ester to 98 g of hydrogenated soybean oil at 50°C, mix,
15 pieces of this oil phase were prepared. On the other hand, 90 g of sodium caseinate was added to 2910 g of water at 50°C and mixed, and this aqueous phase was added to the above 15 mixed oils at a ratio of 50 g to 440 g as shown in Table 1, and each was mixed with a homomixer. 5 at 8000rpm
The mixture was stirred for a minute and further treated with a homogenizer at 100 kg/cm 2 to obtain an emulsion. For each emulsion obtained, the state of the emulsion, the formation rate (%) of the W/O/W type after one month at 5°C, and the formation rate (%) of the W/O/W type after one month at 20°C. I saw it. The results are shown in Table 1 below. In addition, the measurement of the production rate of W/O/W type is carried out by Oil Chemistry 26.
(10) 655 (1977) was followed.
【表】
表１から明らかなように、油相１重量部に対し
て水相0.6重量部以下の添加量ではＯ／Ｗ／Ｏ型
を形成し、Ｗ／Ｏ／Ｗ型エマルジヨンは生成ぜ
ず、また、Ｗ／Ｏ／Ｗ型の生成率で好ましいの
は、油相１重量部に対して水相0.7〜４重量部で
あることが分る。[Table] As is clear from Table 1, if the addition amount is less than 0.6 parts by weight of the water phase per 1 part by weight of the oil phase, an O/W/O type is formed, and a W/O/W type emulsion is not formed. It is also found that the preferred production rate of the W/O/W type is 0.7 to 4 parts by weight of the aqueous phase per 1 part by weight of the oil phase.
Claims (1)
を油脂に添加し、得られた油相の１重量部に対
し、水又は乳化作用及び／又は、乳化安定作用を
有する物質を含む水相の0.7重量部もしくはそれ
以上を混合し、はげしく撹拌し、一挙にＷ／Ｏ／
Ｗ型複合エマルジヨンを生成せしめることを特徴
とするＷ／Ｏ／Ｗ型複合エマルジヨンの製造方
法。1 Add polyglycerin condensed ricinoleic acid ester to fats and oils, and 0.7 parts by weight or more of water or an aqueous phase containing a substance having emulsifying and/or emulsification stabilizing effects per 1 part by weight of the resulting oil phase. Mix, stir vigorously, and make W/O/ all at once.
A method for producing a W/O/W type composite emulsion, which comprises producing a W type composite emulsion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58046073A JPS59173131A (en) | 1983-03-22 | 1983-03-22 | Preparation of w/o/w type compound emulsion |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58046073A JPS59173131A (en) | 1983-03-22 | 1983-03-22 | Preparation of w/o/w type compound emulsion |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59173131A JPS59173131A (en) | 1984-10-01 |
| JPH0127774B2 true JPH0127774B2 (en) | 1989-05-30 |
Family
ID=12736812
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58046073A Granted JPS59173131A (en) | 1983-03-22 | 1983-03-22 | Preparation of w/o/w type compound emulsion |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59173131A (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60203139A (en) * | 1984-03-27 | 1985-10-14 | Meiji Milk Prod Co Ltd | Production of w/o/w type complex emulsion for food |
| JPS61152243A (en) * | 1984-12-27 | 1986-07-10 | Meiji Milk Prod Co Ltd | Production of candy |
| US6348479B1 (en) * | 1997-11-14 | 2002-02-19 | Fujisawa Pharmaceutical Co., Ltd. | Water-in-oil emulsifier composition |
| WO2007043678A1 (en) | 2005-10-14 | 2007-04-19 | Knorr Foods Co., Ltd. | W1/o/w2-type double emulsion dressing and method for production thereof |
| JP2010126495A (en) * | 2008-11-28 | 2010-06-10 | Morinaga Milk Ind Co Ltd | Powder to be added to mother's milk |
| JP6137305B2 (en) * | 2013-05-01 | 2017-05-31 | キユーピー株式会社 | Compound emulsified seasoning |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58198243A (en) * | 1982-05-10 | 1983-11-18 | Asahi Denka Kogyo Kk | Preparation of water-in-oil-type emulsified oil and fat composition having high water content |
| JPS58198242A (en) * | 1982-05-10 | 1983-11-18 | Asahi Denka Kogyo Kk | Preparation of water-in-oil-type emulsified oil and fat composition |
-
1983
- 1983-03-22 JP JP58046073A patent/JPS59173131A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58198243A (en) * | 1982-05-10 | 1983-11-18 | Asahi Denka Kogyo Kk | Preparation of water-in-oil-type emulsified oil and fat composition having high water content |
| JPS58198242A (en) * | 1982-05-10 | 1983-11-18 | Asahi Denka Kogyo Kk | Preparation of water-in-oil-type emulsified oil and fat composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS59173131A (en) | 1984-10-01 |
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