JPH0221939A - Water emulsion with stable refined oil - Google Patents
Water emulsion with stable refined oilInfo
- Publication number
- JPH0221939A JPH0221939A JP1058054A JP5805489A JPH0221939A JP H0221939 A JPH0221939 A JP H0221939A JP 1058054 A JP1058054 A JP 1058054A JP 5805489 A JP5805489 A JP 5805489A JP H0221939 A JPH0221939 A JP H0221939A
- Authority
- JP
- Japan
- Prior art keywords
- weight
- parts
- essential oil
- sugar
- oil
- 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.)
- Granted
Links
- 239000000839 emulsion Substances 0.000 title claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 15
- 239000000341 volatile oil Substances 0.000 claims abstract description 43
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 239000012141 concentrate Substances 0.000 claims abstract description 6
- 239000003995 emulsifying agent Substances 0.000 claims abstract 2
- 235000000346 sugar Nutrition 0.000 claims description 57
- 125000005456 glyceride group Chemical group 0.000 claims description 32
- 150000002148 esters Chemical class 0.000 claims description 23
- 229920001285 xanthan gum Polymers 0.000 claims description 20
- 239000000230 xanthan gum Substances 0.000 claims description 14
- 235000010493 xanthan gum Nutrition 0.000 claims description 14
- 229940082509 xanthan gum Drugs 0.000 claims description 14
- 239000003921 oil Substances 0.000 claims description 10
- 235000019198 oils Nutrition 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 235000019482 Palm oil Nutrition 0.000 claims description 7
- 239000002540 palm oil Substances 0.000 claims description 7
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims description 6
- 229920001971 elastomer Polymers 0.000 claims description 6
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000006185 dispersion Substances 0.000 claims description 4
- 244000060011 Cocos nucifera Species 0.000 claims description 3
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 3
- 235000021314 Palmitic acid Nutrition 0.000 claims description 3
- 235000020971 citrus fruits Nutrition 0.000 claims description 3
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 239000012875 nonionic emulsifier Substances 0.000 claims 10
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000002537 cosmetic Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000001957 sucroglyceride Substances 0.000 abstract 4
- 235000010964 sucroglyceride Nutrition 0.000 abstract 4
- 150000003626 triacylglycerols Chemical class 0.000 description 8
- 229930006000 Sucrose Natural products 0.000 description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 6
- 239000005720 sucrose Substances 0.000 description 6
- 150000005690 diesters Chemical class 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 2
- 235000019501 Lemon oil Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 125000004432 carbon atom Chemical group C* 0.000 description 2
- 235000017803 cinnamon Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 239000010501 lemon oil Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 2
- 235000013324 preserved food Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 238000005809 transesterification reaction Methods 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 244000061520 Angelica archangelica Species 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 241001672694 Citrus reticulata Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 235000002787 Coriandrum sativum Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 241000721662 Juniperus Species 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 235000003893 Prunus dulcis var amara Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 241000270295 Serpentes Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 239000004359 castor oil Substances 0.000 description 1
- 235000019438 castor oil Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007127 saponification reaction Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000001256 steam distillation Methods 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 239000003351 stiffener Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 150000005691 triesters Chemical class 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Colloid Chemistry (AREA)
- Cosmetics (AREA)
- Seasonings (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Fats And Perfumes (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野コ
この発明は、食品フレーバー用、特に非アルコール飲料
、砂糖菓子及び貯蔵食料のフレーバー用の濃縮物並びに
化粧品用濃縮物の製造に特に使用することのできる精油
の安定な水性エマルションに関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The invention finds particular use in the production of concentrates for food flavorings, in particular for the flavoring of non-alcoholic beverages, confectionery and preserved foods, and for cosmetic concentrates. This invention relates to stable aqueous emulsions of essential oils.
［従来の技術］
精油の水性エマルションを製造するために糖グリセリド
又は糖エステルを使用することが知られている。[Prior Art] It is known to use sugar glycerides or sugar esters to produce aqueous emulsions of essential oils.
例えば仏国特許第２．５２３．１３４号には、・精油：
１５〜２０％まで並びに、
・糖グリセリドと流動菜種油との流動性混合物（例えば
糖グリセリド／流動油の重量比３０／７０〜５０１５０
）：糖グリセリドについて表わして前記精油の４０〜６
０重量％を占める量を含有し得る安定な水性エマルショ
ンであって且つエマルションが１００重量％になるのに
充分な量の水を存在させた前記水性エマルションが記載
されている。For example, French Patent No. 2.523.134 states: Essential oils:
15 to 20% and - a fluid mixture of sugar glycerides and liquid rapeseed oil (e.g. sugar glycerides/liquid oil weight ratio 30/70 to 50150)
): 40 to 6 of the essential oil expressed in terms of sugar glycerides
Stable aqueous emulsions are described which may contain up to 0% by weight of water and in which sufficient water is present to bring the emulsion to 100% by weight.
チェコスロバキア国特許第１８８．５７６号は、糖エス
テル又はモノグリセリド及び安定剤としてのカルボキシ
メチルセルロースを用いて得られるレモン油の水性エマ
ルションから製造された食品フレーバー用粉末に関する
。モノグリセリド又は糖エステルの使用量は、レモン油
の重量の約５０％に相当する。Czechoslovak State Patent No. 188.576 relates to a powder for food flavoring prepared from an aqueous emulsion of lemon oil obtained with sugar esters or monoglycerides and carboxymethylcellulose as stabilizer. The amount of monoglyceride or sugar ester used corresponds to about 50% of the weight of lemon oil.
［発明が解決しようとする課題］
このようなエマルションには、過剰量の糖グリセット又
は糖エステルを存在させる必要があるという大きな欠点
がある。[Problems to be Solved by the Invention] Such emulsions have the major drawback of requiring the presence of an excessive amount of sugar glycet or sugar ester.
［課題を解決するための手段］
本発明に従う精油の安定な水性エマルションは、
・精油、 １〜４５重量部、好まし
くは１〜２０重量部
・糖グリセリド及び糖エステルから選択される非イオン
系乳イヒ剤＋ ０．０１〜１重量部、好ましく
は０．０１５〜０５重量部、
より特定的には０．０３〜０３重量部
・キサンタンゴム： ０２〜１５重量部、好まし
くは０．２５〜１重量部、
より特定的には０３〜０゜５重量部
・水：全体を１００重量部にするのに充分な量を含有す
ることを特徴とする。[Means for Solving the Problems] A stable aqueous emulsion of essential oils according to the present invention comprises: - an essential oil, 1 to 45 parts by weight, preferably 1 to 20 parts by weight, - a nonionic milk selected from sugar glycerides and sugar esters. Stiffener + 0.01 to 1 part by weight, preferably 0.015 to 05 parts by weight, more specifically 0.03 to 03 parts by weight - Xanthan gum: 02 to 15 parts by weight, preferably 0.25 to 1 part by weight Parts by weight, more specifically 0.3 to 0.5 parts by weight of water: It is characterized by containing an amount sufficient to bring the total to 100 parts by weight.
［発明の詳細な説明」
用語「精油Ｊは、植物から、水蒸気蒸留法、冷浸法、温
浸法、溶剤抽出法及び圧搾法のような適宜な物理的方法
によって得られる各種の多少揮発性のある物質の混合物
を表わすのに用いられる。[Detailed Description of the Invention] The term "Essential oil J" refers to various more or less volatile oils obtained from plants by any suitable physical method such as steam distillation, cold infusion, digestion, solvent extraction and expression. Used to describe a mixture of substances.
また、これらは「エツセンスｊとも称される。These are also referred to as ``Essence J''.
精油の例としては、以下のものを挙げることができる：
アンゲリカ根エツセンス、アニスエツセンス、シナモン
エツセンス、シナモンエツセンス、コリアンダーエツセ
ンス、ガーリックエッセンス、オニオンエツセンス、ビ
ターアーモンドエツセンス、ジュニパーエッセンス、ジ
ンジャ−エツセンス並びにマンダリン及びポンカン、オ
レンジ、グレープフルーツ等のような全ての柑橘類果実
のエツセンス。Examples of essential oils include:
Such as angelica root essence, anise essence, cinnamon essence, cinnamon essence, coriander essence, garlic essence, onion essence, bitter almond essence, juniper essence, ginger essence and mandarin and ponkan, orange, grapefruit etc. Essence of all citrus fruits.
用語「糖グリセリド」は、ショ糖と天然又は合成トリグ
リセリドとのエステル交換によって得られる物質の混合
物を表わすのに用いられることが知られている。この混
合物はモノグリセリド、ジグリセリド及び未変化トリグ
リセリド（少量）並びにショ糖のモノエステル及びジエ
ステルを含有する。It is known that the term "sugar glyceride" is used to denote a mixture of substances obtained by transesterification of sucrose with natural or synthetic triglycerides. This mixture contains mono-, diglycerides and unchanged triglycerides (minor amounts) as well as mono- and diesters of sucrose.
用語「トリグリセリドＪは、少な（とも１２個、好まし
くは１４〜２０個の炭素原子を有する飽和又は不飽和脂
肪酸のトリグリセリドの１種以上を表わすのに用いられ
る。グリセロールと脂肪酸との反応によって製造される
合成トリグリセリドから出発することができるというこ
とは明らかであるが、経済上の理由から、混合物状の天
然トリグリセリドを用いるのがより有利である。The term "triglyceride J" is used to designate one or more triglycerides of saturated or unsaturated fatty acids having less than 12, preferably 14 to 20 carbon atoms. It is clear that it is possible to start from synthetic triglycerides, but for economic reasons it is more advantageous to use natural triglycerides in mixtures.
本発明において好適なトリグリセリドの例として（ツ、
以下のものを挙げることができる：ラード、スエット（
獣脂）、ビーナツツ油、バター油、綿実油、亜麻仁油、
ココナツツ油、オリーブ油、パーム油、グレープフーツ
油、魚油、大豆油、ひまし油及びコブラ油。Examples of triglycerides suitable in the present invention include
The following may be mentioned: lard, suet (
tallow), peanut oil, butter oil, cottonseed oil, linseed oil,
Coconut oil, olive oil, palm oil, grapefoot oil, fish oil, soybean oil, castor oil and cobra oil.
１個より多い二重結合を持たない脂肪酸のトリグリセリ
ドを用いるのが好ましく、必要ならばこれらは不飽和の
数を低減するために水素化操作にかける。Preference is given to using triglycerides of fatty acids which do not have more than one double bond, and if necessary these are subjected to a hydrogenation operation in order to reduce the number of unsaturations.
しかして、パーム油、ラード、コプラ油及びスエットの
糖グリセリドを用いるのが好ましい。これらは種々の稠
度のペーストの形を取り、商業的には融点によって９頻
される
・ラード糖グリセリド ４７〜５０℃・スエッ
ト糖グリセリド ５０〜５５°Ｃ・パーム油糖グ
リセリド ５５〜５８°Ｃ・コブラ油糖グリセリ
ド ６０〜６２℃さらにより好ましくは、パーム
油の糖グリセリドが選択される。Preference is therefore given to using sugar glycerides of palm oil, lard, copra oil and suet. These take the form of pastes of various consistencies and are commercially available in 9 types depending on melting point: lard sugar glycerides 47-50°C suet sugar glycerides 50-55°C palm oil sugar glycerides 55-58°C Cobra Oil Sugar Glycerides 60-62°C Even more preferably palm oil sugar glycerides are selected.
糖グリセリドはまた、脱脂乳、ホエー、ショ糖、マルト
デキストリン、澱粉、多糖類等のような担体上に担持さ
せることによって粉体の形を取ることもできる。Sugar glycerides can also be in powder form by being supported on carriers such as skimmed milk, whey, sucrose, maltodextrin, starch, polysaccharides, and the like.
用語「糖エステル」は、１２〜２０個の炭素原子を有し
ていてよい脂肪酸（糖グリセリドの製造に用いられるも
のと同じタイプのもの）にショ糖を作用させることによ
って、又はショ糖と天然若しくは合成トリグリセリドと
のエステル交換から得られる混合物（「糖グリセリドｊ
と称される）から分離することによって製造されるショ
糖のモノエステル及びジエステルを表わすのに用いられ
る。The term "sugar ester" refers to fatty acids which may have 12 to 20 carbon atoms (of the same type as those used in the production of sugar glycerides) by the action of sucrose or by the reaction of sucrose with natural or mixtures obtained from transesterification with synthetic triglycerides (“sugar glycerides
used to refer to the monoesters and diesters of sucrose produced by separating them from
この糖エステルは、ペーストの形を取ることもでき、ま
た、糖グリセリドについて前記したものと同じタイプの
担体上に担持させることによって粉体の形を取ることも
できる。The sugar ester can be in the form of a paste or as a powder by being supported on the same type of carrier as described above for sugar glycerides.
本発明に従う精油の安定なエマルションは種々の方法で
製造することかできる。Stable emulsions of essential oils according to the invention can be produced in various ways.
第１の製造方法は、糖グリセリド又は糖エステルを約２
０〜６０℃の温度において水中に分散させ、キサンタン
ゴムを添加して溶液が得られるまで撹拌し、次いで精油
を均質化によってこの水性混合物中に分散させることを
含む。The first production method involves preparing sugar glycerides or sugar esters of about 2
It involves dispersing in water at a temperature of 0 to 60<0>C, adding xanthan gum and stirring until a solution is obtained, and then dispersing the essential oil into this aqueous mixture by homogenization.
第２の方法は好ましいと考えられ、
・一方で、糖グリセリド又は糖エステルを約２０〜６０
℃に温度において水中に分散させ、次いでこの中に精油
を均質化によって分散させ、・他方で、約２０〜６０℃
の温度においてキサンタンゴムの水溶液を調製し、
・得られたキサンタンゴムの溶液を糖グリセリド又は糖
エステルと精油との分散液中に導入し、・次いで均質化
を実施する
ことを含む。The second method is considered preferred, while providing a sugar glyceride or sugar ester of about 20-60%
℃, and then disperse the essential oil in this by homogenization, on the other hand, at a temperature of about 20-60℃
preparing an aqueous solution of xanthan gum at a temperature of - introducing the obtained solution of xanthan gum into a dispersion of sugar glycerides or sugar esters and essential oils, - then carrying out homogenization.
精油の安定な水性エマルションは、食品フレーバー（非
アルコール飲料及び砂糖菓子若しくは貯蔵食料のフレー
バー）用の濃縮物又は化粧品用濃縮物の製造に用いるこ
とができる。Stable aqueous emulsions of essential oils can be used in the production of concentrates for food flavors (non-alcoholic beverages and flavors of confectionery or preserved foods) or cosmetic concentrates.
［実施例］
以下の実施例は本発明を単に例示するためのものであり
、その範囲及び技術思想を何ら限定するものではない。[Examples] The following examples are merely for illustrating the present invention, and are not intended to limit the scope or technical idea thereof in any way.
第」ｊ店操ｌｌ【様
８００ｍｊ２ビーカーを用いて、糖グリセリド又は糖エ
ステルを７０ Ｏｒｐｍにおいて撹拌しなから８０ ℃
において水中に溶解させた。Using a 800m2 beaker, sugar glycerides or sugar esters were stirred at 70 Orpm and heated to 80°C.
It was dissolved in water.
次いでこの溶液中にキサンタンゴムを散布することによ
って添加した。７００ ｒｐｍにおいて１５分間撹拌を
続けた。得られた溶液を周囲温度において少なくとも２
時間保存した。Xanthan gum was then added by sprinkling into this solution. Stirring was continued for 15 minutes at 700 rpm. The resulting solution was heated at ambient temperature for at least 2
Saved time.
得られた溶液にＵＬＴＲＡ ＴＵＲＲＡＸ Ｔ４５Ｎ
（ラボーモデルネ（ＬＡＢＯ−ＭＯＤＥＲＮＥ）社よ
り市販）を用いて撹拌しながらオレンジ精油を添加し、
次いでこの全体を最大速度において４０秒間均質化させ
た。Add ULTRA TURRAX T45N to the resulting solution.
(commercially available from LABO-MODERNE), add orange essential oil while stirring,
The whole was then homogenized for 40 seconds at maximum speed.
呆ス４」１卸朕韮
８００ｍｊ２ビーカーを用いて、糖グリセリド又は糖エ
ステルを７０ Ｏｒｐｍにおいて撹拌しながら８０″Ｃ
において水中に溶解させた。さらに７００ｒｐｍにおい
て１５分間撹拌を続けた。Using a beaker, heat sugar glyceride or sugar ester to 80''C while stirring at 70 Orpm.
It was dissolved in water. Stirring was continued for an additional 15 minutes at 700 rpm.
５００＋ｎｊ２ビーカーを用いて、キサンタンゴムを７
００ ｒｐｍにおいて撹拌しなから８０ ℃において水
中に散布した。さらに７００ ｒｐｍにおいて１５分間
撹拌を続けた。Using a 500+nj2 beaker, add xanthan rubber to 7
Sprayed into water at 80° C. with stirring at 0.00 rpm. Stirring was continued for an additional 15 minutes at 700 rpm.
得られた溶液を周囲温度において少なくとも２時間放置
した。The resulting solution was left at ambient temperature for at least 2 hours.
糖グリセリド又は糖エステルの溶液にＵＬＴＲＡＴＵＲ
ＲＡＸ Ｔ４５Ｎを用いて撹拌しながらオレンジ精油を
添加した。ULTRATUR in solutions of sugar glycerides or sugar esters
Orange essential oil was added while stirring using RAX T45N.
再均質化の後に、精油と糖グリセリド又は糖エステルと
の混合物中にキサンタンゴムの溶液を導入し、次いでこ
の全体をＵＬＴＲＡ ＴＵＲＲＡＸ Ｔ４５Ｎを用いて
最大速度において４０秒間均質化させた。After rehomogenization, a solution of xanthan gum was introduced into the mixture of essential oil and sugar glyceride or sugar ester, and the whole was then homogenized for 40 seconds at maximum speed using an ULTRA TURRAX T45N.
Ｌ足且退１
調整したエマルションを目盛付１００ｍ、Ｃ試験管中に
種々の温度（周囲温度、４℃及び５０℃）において貯蔵
した。L Foot and Retraction 1 The prepared emulsion was stored in graduated 100 m, C test tubes at various temperatures (ambient, 4°C and 50°C).
貯蔵１日後、６日後及び１４日後にそれらの外観を検査
した（Ｄ＋１ ； Ｄ＋６ ；Ｄ＋１４）。Their appearance was examined after 1, 6 and 14 days of storage (D+1; D+6; D+14).
下記の基準で評価した：
１：安定なエマルション又は微量の脂肪小球の集合体に
よる僅かなりリーム状のリングを表面に有するエマルシ
ョン
２：エマルションの表面に数滴の油分があり、油状小球
が上昇して小球の合体が始まる
３：エマルションの表面に油分のリングがある４：試験
管の底に水相が存在する
５：エマルションの破壊が開始する
６：エマルションが破壊する
エマルションは、１又は２の評価の時に安定であると見
なされる。Evaluation was made according to the following criteria: 1: Stable emulsion or emulsion with a slight ream-shaped ring on the surface due to aggregation of minute amounts of fat globules 2: Emulsion with a few drops of oil on the surface and oily globules. 3: There is an oil ring on the surface of the emulsion. 4: There is an aqueous phase at the bottom of the test tube. 5: The emulsion begins to break. 6: The emulsion breaks. or 2 is considered stable.
例１〜２１を実施するために用いた原料は下記の通りで
ある：
・オレンジ精油
・キサンタンゴム：ローヌープ−ラン（ＲＨＯＮＥＰＯ
ＬＩＬＥＮＣ）社より市販のｒ ＲＨＯＤＩＧＥＬＪ・
次の特性を有するパーム油の糖グリセリド・結合した糖
＝１９±２％
・遊離の糖≦１５％
・酸指数≦８
・鹸化指数＝１５０±１０
・比重＝０．９７／６６°Ｃ
・融点範囲＝５０〜６０℃
・次の特性を有するパルミチン酸の糖エステル：・ステ
アリン酸／パルミヂン酸の比
３０／７０
・モノエステル／ジ及びトリエステルの比７０／３０
方でキザンタンゴムのみを用いて調製したオレンジ精油
の水性分散液の安定性を表ＩＩＩに示す。The raw materials used to carry out Examples 1 to 21 are as follows: Orange essential oil xanthan gum: RHONEPO
r RHODIGELJ, commercially available from LILENC).
Palm oil sugar glycerides with the following properties: Bound sugars = 19 ± 2% - Free sugars ≦ 15% - Acid index ≦ 8 - Saponification index = 150 ± 10 - Specific gravity = 0.97/66°C - Melting point Range = 50-60°C Sugar ester of palmitic acid with the following properties: Stearic acid/palmidic acid ratio 30/70 Monoester/di and triester ratio 70/30 Prepared using only xanthan gum The stability of the aqueous dispersion of orange essential oil is shown in Table III.
・融点範囲＝４６〜５２℃
例１〜２１
第１及び第２の操作態様を用いて、オレンジ精油のエマ
ルションを調製した。- Melting point range = 46-52°C Examples 1-21 Emulsions of orange essential oil were prepared using the first and second operating modes.
各成分の使用量及び得られたエマルションの安定性を表
１及びＩＩにまとめる。The amounts of each component used and the stability of the resulting emulsion are summarized in Tables 1 and II.
比較として、一方でアラビアゴムを用いて、他手続補正
書
平成元年７月２４日As a comparison, on the one hand, using gum arabic, on the other hand, the other procedural amendments dated July 24, 1989
Claims (15)
系乳化剤：０．０１〜１重量部 ・キサンタンゴム：０．２〜１．５重量部 ・水：全体を１００重量部にするのに充分な量を含有す
ることを特徴とする、精油の安定な水性エマルション。(1) The following components: - Essential oil: 1 to 45 parts by weight - Nonionic emulsifier selected from sugar glycerides and sugar esters: 0.01 to 1 part by weight - Xanthan gum: 0.2 to 1.5 parts by weight Water: A stable aqueous emulsion of essential oil, characterized in that it contains a sufficient amount to bring the total to 100 parts by weight.
系乳化剤：０．０１５〜０．５重量部・キサンタンゴム
：０．２５〜１重量部 ・水：全体を１００重量部にするのに充分な量を含有す
ることを特徴とする、精油の安定な水性エマルション。(2) The following components: - Essential oil: 1 to 20 parts by weight - Nonionic emulsifier selected from sugar glycerides and sugar esters: 0.015 to 0.5 parts by weight - Xanthan gum: 0.25 to 1 part by weight Water: A stable aqueous emulsion of essential oil, characterized in that it contains a sufficient amount to bring the total to 100 parts by weight.
の範囲であり且つキサンタンゴムの量が０．３〜０．５
重量部であることを特徴とする特許請求の範囲第１又は
２項記載の精油の安定な水性エマルション。(3) The amount of nonionic emulsifier is in the range of 0.03 to 0.3 parts by weight, and the amount of xanthan rubber is in the range of 0.3 to 0.5 parts by weight.
A stable aqueous emulsion of essential oil according to claim 1 or 2, characterized in that the emulsion is in parts by weight.
とする特許請求の範囲第１〜３項のいずれかに記載の精
油の安定な水性エマルション。(4) The stable aqueous emulsion of essential oil according to any one of claims 1 to 3, wherein the essential oil is an essence of a citrus fruit.
又はスエットの糖グリセリドであることを特徴とする特
許請求の範囲第１〜４項のいずれかに記載の精油の安定
な水性エマルション。(5) The stable aqueous emulsion of essential oils according to any one of claims 1 to 4, wherein the nonionic emulsifier is palm oil, lard, copra oil, or suet sugar glyceride.
あることを特徴とする特許請求の範囲第１〜４項のいず
れかに記載の精油の安定な水性エマルション。(6) The stable aqueous emulsion of essential oil according to any one of claims 1 to 4, wherein the nonionic emulsifier is a sugar ester of palmitic acid.
オン系乳化剤の水性分散液中にキサンタンゴムを溶解さ
せること並びにキサンタンゴムの溶解前又は後に媒体中
に精油を分散させることによって精油の安定なエマルシ
ョンを製造する方法であって、各成分の使用量が ・精油：１〜４５重量部 ・非イオン系乳化剤：０．０１〜１重量部 ・キサンタンゴム：０．２〜１．５重量部 ・水：全体を１００重量部にするのに充分な量である前
記製造方法。(7) Stable emulsions of essential oils by dissolving xanthan gum in an aqueous dispersion of nonionic emulsifiers selected from sugar glycerides and sugar esters and dispersing the essential oil in the medium before or after dissolving the xanthan gum. A method for producing , wherein the amounts of each component used are: Essential oil: 1 to 45 parts by weight, Nonionic emulsifier: 0.01 to 1 part by weight, Xanthan rubber: 0.2 to 1.5 parts by weight, Water. : The above manufacturing method in an amount sufficient to bring the total amount to 100 parts by weight.
温度において水中に分散させること、キサンタンゴムを
溶液が得られるまで撹拌しながら添加すること及び次い
で精油を均質化によって水性混合物中に分散させること
を含むことを特徴とする特許請求の範囲第７項記載の方
法。(8) Dispersing the sugar glyceride or sugar ester in water at a temperature of about 20-60°C, adding the xanthan gum with stirring until a solution is obtained and then dispersing the essential oil into the aqueous mixture by homogenization. 8. A method according to claim 7, characterized in that the method comprises:
〜６０℃に温度において水中に分散させ、次いでこの中
に精油を均質化によって分散させ、 ・他方で、約２０〜６０℃の温度においてキサンタンゴ
ムの水溶液を調製し、 ・得られたキサンタンゴムの溶液を糖グリセリド又は糖
エステルと精油との分散液中に導入し、・次いで均質化
を実施する ことを含むことを特徴とする特許請求の範囲第７項記載
の方法。(9)・On the other hand, about 20% of sugar glyceride or sugar ester
dispersing in water at a temperature of ~60 °C and then dispersing the essential oil therein by homogenization, - on the other hand preparing an aqueous solution of xanthan gum at a temperature of about 20 - 60 °C, - dispersing the xanthan rubber obtained 8. Process according to claim 7, characterized in that it comprises introducing the solution into a dispersion of sugar glycerides or sugar esters and essential oils and then carrying out homogenization.
ンタンゴム：０．２５〜１重量部 であることを特徴とする特許請求の範囲第７〜９項のい
ずれかに記載の方法。(10) A patent characterized in that the amounts of each component are: Essential oil: 1 to 20 parts by weight, Nonionic emulsifier: 0.015 to 0.5 parts by weight, Xanthan rubber: 0.25 to 1 part by weight. The method according to any one of claims 7 to 9.
部の範囲であり且つキサンタンゴムの量が０．３〜０．
５重量部であることを特徴とする特許請求の範囲第７〜
１０項のいずれかに記載の方法。(11) The amount of the nonionic emulsifier is in the range of 0.03 to 0.3 parts by weight, and the amount of xanthan rubber is in the range of 0.3 to 0.3 parts by weight.
Claims 7 to 5, characterized in that the amount is 5 parts by weight.
10. The method according to any one of Item 10.
徴とする特許請求の範囲第７〜１１項のいずれかに記載
の方法。(12) The method according to any one of claims 7 to 11, wherein the essential oil is the essence of a citrus fruit.
油又はスエットの糖グリセリドであることを特徴とする
特許請求の範囲第７〜１２項のいずれかに記載の方法。(13) The method according to any one of claims 7 to 12, wherein the nonionic emulsifier is palm oil, lard, copra oil, or suet sugar glyceride.
であることを特徴とする特許請求の範囲第７〜１３項の
いずれかに記載の方法。(14) The method according to any one of claims 7 to 13, wherein the nonionic emulsifier is a sugar ester of palmitic acid.
精油の安定な水性エマルションを含む、フレーバー用濃
縮物。(15) A flavoring concentrate comprising a stable aqueous emulsion of an essential oil according to any one of claims 1 to 6.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR88/03264 | 1988-03-14 | ||
| FR8803264A FR2628339B1 (en) | 1988-03-14 | 1988-03-14 | STABLE AQUEOUS EMULSIONS OF ESSENTIAL OILS |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0221939A true JPH0221939A (en) | 1990-01-24 |
| JPH0661456B2 JPH0661456B2 (en) | 1994-08-17 |
Family
ID=9364221
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1058054A Expired - Fee Related JPH0661456B2 (en) | 1988-03-14 | 1989-03-13 | A stable aqueous emulsion of essential oils |
Country Status (14)
| Country | Link |
|---|---|
| EP (1) | EP0333548B1 (en) |
| JP (1) | JPH0661456B2 (en) |
| AT (1) | ATE79897T1 (en) |
| AU (1) | AU609587B2 (en) |
| BR (1) | BR8901156A (en) |
| CA (1) | CA1341316C (en) |
| DE (1) | DE68902557T2 (en) |
| DK (1) | DK119389A (en) |
| ES (1) | ES2046498T3 (en) |
| FR (1) | FR2628339B1 (en) |
| GR (1) | GR3006269T3 (en) |
| IL (1) | IL89589A0 (en) |
| NO (1) | NO891055L (en) |
| PT (1) | PT89989B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5525588A (en) * | 1994-09-14 | 1996-06-11 | Elzabeth Arden Co. | Cosmetic composition |
| US5705147A (en) * | 1995-09-18 | 1998-01-06 | Stepan Company | Methods and compositions for conditioning skin and hair |
| FR2815865B1 (en) | 2000-10-31 | 2003-03-21 | Innovaderm | USE OF A THERAPEUTIC OR COSMETIC COMPOSITION FOR THE TOPICAL TREATMENT OF CELLULITE, AND COMPOSITION COMPRISING THE APPLICATION |
| DE102006044447B4 (en) * | 2006-09-14 | 2013-06-20 | Manfred Helms | Gel-like base preparation based on essential oil mixtures for dermal and transdermal application |
| FR2944457B1 (en) * | 2009-04-20 | 2011-05-13 | Ecole De Biolog Ind Ebi | PROCESS FOR MANUFACTURING DIRECT AND INDIRECT COLD-INDIRECT OIL-IN-WATER EMULSION WITH LOW AGITATION |
| FR2980121B1 (en) * | 2011-09-20 | 2016-01-15 | Oreal | EMULSION OIL IN WATER COMPRISING A HIGH RATE OF VEGETABLE OIL |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS498503A (en) * | 1972-05-13 | 1974-01-25 | ||
| JPS59210025A (en) * | 1983-05-13 | 1984-11-28 | Taiyo Kagaku Kk | Production of emulsified composition of medium-chain triglyceride |
| JPS6131057A (en) * | 1984-07-25 | 1986-02-13 | Fuji Oil Co Ltd | Frothable o/w-type emulsified fat, and filling material prepared therefrom |
| JPS6143972A (en) * | 1984-08-07 | 1986-03-03 | Fuji Oil Co Ltd | Foamable oil-in-water type emulsion |
| JPS62215343A (en) * | 1986-03-17 | 1987-09-22 | Taiyo Kagaku Kk | Production of turbid emulsion |
| JPS62244370A (en) * | 1986-04-15 | 1987-10-24 | San Ei Chem Ind Ltd | Oil-in-water type coloring emulsion |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| LU82495A1 (en) * | 1980-05-30 | 1982-01-20 | M Voisin | NEW PROCESS FOR EMULSION AND STABILIZATION OF ANIS ESSENCES, ANETHOL AND ESSENTIAL OILS OR FATS IN AQUEOUS MEDIA |
| FR2523134A1 (en) * | 1982-03-11 | 1983-09-16 | Rhone Poulenc Spec Chim | Liq. compsn. contg. mucro:glyceride and edible oil - useful as emulsifier for food and cosmetic prods. |
| FR2563415B1 (en) * | 1984-04-27 | 1988-10-14 | Fauque Co Sarl | PROCESS FOR THE STABILIZATION OF ALCOHOLIC PERFUMES IN CONFITTED FRUITS USED IN FOOD PREPARATIONS AND PRODUCTS OBTAINED |
| FR2603459B3 (en) * | 1986-09-05 | 1988-11-04 | Etude Rech Dev | ALCOHOLIC PRODUCT FOR FLAVORING FOOD PRODUCTS AND PROCESS FOR ITS PREPARATION |
| EP0284790B1 (en) * | 1987-03-26 | 1993-08-18 | Firmenich Sa | Aromatized food composition or spice |
-
1988
- 1988-03-14 FR FR8803264A patent/FR2628339B1/en not_active Expired - Lifetime
-
1989
- 1989-03-03 ES ES198989400593T patent/ES2046498T3/en not_active Expired - Lifetime
- 1989-03-03 EP EP89400593A patent/EP0333548B1/en not_active Expired - Lifetime
- 1989-03-03 DE DE8989400593T patent/DE68902557T2/en not_active Expired - Fee Related
- 1989-03-03 AT AT89400593T patent/ATE79897T1/en not_active IP Right Cessation
- 1989-03-13 AU AU31256/89A patent/AU609587B2/en not_active Expired - Fee Related
- 1989-03-13 JP JP1058054A patent/JPH0661456B2/en not_active Expired - Fee Related
- 1989-03-13 DK DK119389A patent/DK119389A/en not_active Application Discontinuation
- 1989-03-13 IL IL89589A patent/IL89589A0/en unknown
- 1989-03-13 CA CA000593511A patent/CA1341316C/en not_active Expired - Fee Related
- 1989-03-13 BR BR898901156A patent/BR8901156A/en unknown
- 1989-03-13 NO NO89891055A patent/NO891055L/en unknown
- 1989-03-13 PT PT89989A patent/PT89989B/en not_active IP Right Cessation
-
1992
- 1992-11-18 GR GR920402627T patent/GR3006269T3/el unknown
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS498503A (en) * | 1972-05-13 | 1974-01-25 | ||
| JPS59210025A (en) * | 1983-05-13 | 1984-11-28 | Taiyo Kagaku Kk | Production of emulsified composition of medium-chain triglyceride |
| JPS6131057A (en) * | 1984-07-25 | 1986-02-13 | Fuji Oil Co Ltd | Frothable o/w-type emulsified fat, and filling material prepared therefrom |
| JPS6143972A (en) * | 1984-08-07 | 1986-03-03 | Fuji Oil Co Ltd | Foamable oil-in-water type emulsion |
| JPS62215343A (en) * | 1986-03-17 | 1987-09-22 | Taiyo Kagaku Kk | Production of turbid emulsion |
| JPS62244370A (en) * | 1986-04-15 | 1987-10-24 | San Ei Chem Ind Ltd | Oil-in-water type coloring emulsion |
Also Published As
| Publication number | Publication date |
|---|---|
| DK119389D0 (en) | 1989-03-13 |
| BR8901156A (en) | 1989-10-31 |
| CA1341316C (en) | 2001-11-06 |
| EP0333548A1 (en) | 1989-09-20 |
| AU3125689A (en) | 1989-09-14 |
| ES2046498T3 (en) | 1994-02-01 |
| JPH0661456B2 (en) | 1994-08-17 |
| PT89989A (en) | 1989-11-10 |
| FR2628339B1 (en) | 1991-04-26 |
| PT89989B (en) | 1994-05-31 |
| DE68902557T2 (en) | 1993-03-18 |
| DE68902557D1 (en) | 1992-10-01 |
| DK119389A (en) | 1989-09-15 |
| EP0333548B1 (en) | 1992-08-26 |
| NO891055D0 (en) | 1989-03-13 |
| FR2628339A1 (en) | 1989-09-15 |
| GR3006269T3 (en) | 1993-06-21 |
| AU609587B2 (en) | 1991-05-02 |
| IL89589A0 (en) | 1989-09-10 |
| NO891055L (en) | 1989-09-15 |
| ATE79897T1 (en) | 1992-09-15 |
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