JPH0710338B2 - Oil-in-water emulsion composition and polyhydric alcohol-in-oil emulsion composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Use) In the present invention, hydrogenated lecithin, stevia and polyhydric alcohol are heated and melted at a temperature equal to or higher than the melting point of hydrogenated lecithin, and then oil is gradually added with stirring. The polyhydric alcohol-in-oil type emulsion composition thus obtained and the oil-in-water type emulsion composition obtained by further adding water to the same are related to cosmetics, foods and pharmaceuticals.

(Prior Art) In recent years, studies have been conducted using lecithin, which is a natural surfactant, as an emulsifier in various fields. However, since the emulsifying power is relatively weak, an oil-in-water emulsion prepared is generally emulsified. The particles were coarse, about 10 μm, and were unstable over time. Further, there is a defect that the color and odor are changed over time. Stevia has no emulsifying power by itself, and there are few studies on oil-in-water emulsions using it.

(Problems to be Solved by the Invention) The present inventors have combined hydrogenated lecithin obtained by stabilizing hydrogenated lecithin obtained from soybean, chicken egg yolk and the like with stevia and hydrogenated lecithin in a polyhydric alcohol. It was found that when heated and dissolved at a temperature equal to or higher than the melting point and gradually added with oil which was previously heated and dissolved while stirring, a transparent or translucent viscous liquid or gel was obtained and stable with time. Was completed. This is an oil-in-polyhydric alcohol emulsion composition in which fine oil particles are dispersed in a polyhydric alcohol when observed with a microscope. Furthermore, it was found that when water is added to this and stirred, an oil-in-water emulsion composition having fine and uniform emulsified particles of 3 μm or less and dispersion stable over time can be obtained. The obtained emulsified particles are fine particles that cannot be obtained by the conventional emulsification using lecithin. The reason for forming fine particles is that the interaction of highly hydrophobic hydrogenated lecithin and highly hydrophilic stevia allows oil to be dispersed in a fine state in a polyhydric alcohol whose interfacial tension is lower than that of water, resulting in a viscous Obtain a liquid or gel. It is considered that the polyhydric alcohol in the outer phase is diluted by further adding water to disperse the fine oil particle droplets in water. It is considered that the emulsifying power of hydrogenated lecithin and stevia can be efficiently extracted by this technique. The obtained polyhydric alcohol oil-in-water emulsion composition and oil-in-water emulsion composition have extremely high stability against discoloration and odor.

Hydrogenated lecithin used in the present invention, soybeans, those obtained by hydrogenating lecithin derived from chicken egg yolk, the more preferable the content of hydrogenated phosphatidylcholine and hydrogenated phosphatidylethanolamine, at least these compounds in total 30 The content is not less than wt%, and only one of them may be contained. The iodine value, which indicates the degree of hydrogenation, is 35 or less due to stability against discoloration and deterioration over time. Further, lecithin having such a composition can be used even if it is a synthetic lecithin.

Stevia is a perennial medicinal plant Stevia that grows naturally in South American Paraguay. Rebaudiana. Beltney (Stevia
Rebaudiana Bertoni) has 6 to 12% of the sweetening component in leaves and has a sweetness about 300 times that of sucrose. The components in stevia are stevioside, rebaudioside A, rebaudioside C (sulcoside B), rebaudioside D, rebaudioside E, and zulcoside A, which are mainly composed of stevioside and rebaudioside A.

The stevia used in the present invention is preferably such that the content of stevioside and rebaudioside A is large, and at least these compounds are contained in a total amount of 30% by weight or more, even if only one of them is contained. Good.

The polyhydric alcohol used in the present invention can be freely selected from water-soluble alcohols having two or more hydroxyl groups in one molecule. For example, 1,3-butylene glycol, 1,4-butylene glycol, ethylene glycol,
Diethylene glycol, higher polyethylene glycols, propylene glycol, dipropylene glycol, higher polypropylene glycols, glycerin, diglycerin, higher polyglycerins, sugar alcohols such as maltitol, sorbitol, xylitol, mannitol, glucose , Sucrose, fructose, maltose and galactose.

The weight ratio of hydrogenated lecithin and stevia used in the present invention is 1: 9 to 9: 1. Outside this range, a viscous liquid or gel polyhydric alcohol oil-in-water emulsion composition cannot be obtained.

The concentration in the polyhydric alcohol solution containing hydrogenated lecithin and stevia is 1 to 75% by weight, preferably 5 to 60% by weight. When the combined concentration of hydrogenated lecithin and stevia is less than 1% by weight or 75% by weight or more, the oil cannot be uniformly added to the polyhydric alcohol solution containing hydrogenated lecithin and stevia. Is not suitable.

The polyhydric alcohol oil-in-water emulsion composition of the present invention has a large amount of oil, and almost any oil can be used as long as it becomes a liquid or paste at 100 ° C. or lower. For example, liquid paraffin, hydrocarbons such as squalane, mink oil, jojoba oil, animal and vegetable oils such as avocado oil, cetyl isooctanoate, isopropyl myristate,
Esters such as isocetyl myristate, higher alcohols such as cetyl alcohol, isostearyl alcohol, behenyl alcohol, stearic acid, palmitic acid,
Higher fatty acids such as behenic acid, methyl polysiloxane,
Methylphenyl polysiloxane, cyclic dimethyl polysiloxane, other silicon derivatives, etc., which are generally used in the fields of cosmetics, pharmaceuticals, foods and the like.

The oil-in-polyhydric alcohol emulsion composition obtained by the present invention has a higher viscosity as the amount of oil added increases, and can be freely adjusted by the amount of oil added. In addition, the oil is approximately the total weight of hydrogenated lecithin, stevia and polyhydric alcohol.
It can be added uniformly up to 10 to 20 times.

The emulsion composition of the present invention, depending on the purpose, nonionic surfactants, anionic surfactants, cationic surfactants, amphoteric surfactants, ethanol, drugs, ultraviolet absorbers, preservatives, antioxidants, coloring Agents, fragrances, etc. can be added. Further, a water-soluble polymer may be added for the purpose of stabilizing or adjusting the viscosity.

The preparation method of the emulsion composition of the present invention is carried out by first heating and dissolving polyhydric alcohol, hydrogenated lecithin and stevia at a temperature equal to or higher than the melting point of hydrogenated lecithin, and gradually heating and dissolving the oil which is heated and dissolved while stirring. It is obtained by adding to. It was observed that the viscosity increased and the fluidity was lost as more oil was added. At this time, water can be added to the polyhydric alcohol in advance. The polyhydric alcohol oil-in-water emulsion composition obtained here is a uniform transparent or translucent viscous liquid or gel as it is, for example, emollient jelly, massage cream, cleansing jelly for cosmetics, medicinal jelly for pharmaceuticals, It can be used for foods and the like as an edible jelly.

The oil-in-water emulsion composition of the present invention can be obtained by adding water to the above-mentioned oil-in-polyhydric alcohol-based emulsion composition, and there is almost no change in the emulsified particles at the temperature of water, and a fine particle of 3 μm or less is obtained. Is. The oil-in-water emulsion composition obtained here is extremely excellent in stability. A moisturizing agent, a drug, a preservative, a pigment, a water-soluble polymer and the like can be added to the oil-in-water emulsion composition depending on the purpose. The oil-in-water emulsion composition obtained here can be used for cosmetics such as cream and emulsion, pharmaceuticals such as urea cream and acne cream, foods such as dressing and mayonnaise, and the like.

(Examples) Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. The present invention is not limited thereby.

Hydrogenated lecithin, stevia, and polyhydric alcohol were heated and dissolved at 70 ° C. with the composition shown in Tables 1 and 2 (Examples 1 to 8) and Tables 4 and 5 (Comparative Examples 1 to 8), and then stirred. While in advance
An oil-in-polyhydric alcohol type emulsion composition was prepared by gradually adding oil heated to 70 ° C. The numerical value of each component is% by weight
Indicate. Furthermore, 10 times the amount of water was added to this polyhydric alcohol oil-in-water emulsion composition at room temperature with stirring to prepare an oil-in-water emulsion composition. The states of the polyhydric alcohol oil-in-water emulsion composition and the oil-in-water emulsion composition were visually and microscopically observed. The results are shown in Table 3 (Examples 1 to 8) and Table 6.
The results are shown in (Comparative Examples 1 to 8).

In each of Examples 1 to 8 according to the present invention, a uniform transparent or translucent viscous liquid or gel was obtained, and the oil-in-water emulsion composition obtained by further adding water was very fine and stable. It was a simple emulsion.

However, as is clear from Comparative Examples 1 to 4, it was impossible to uniformly add the oil except when the weight ratio of hydrogenated lecithin and stevia was 1: 9 to 9: 1. I couldn't get anything. Further, as is clear from Comparative Examples 5 to 8, the weight ratio of hydrogenated lecithin to stevia is 1: 9 to 9: 1.
Even if the total amount of hydrogenated lecithin and stevia in the polyhydric alcohol solution is not 1 to 75% by weight, the oil cannot be uniformly added at all, and an oil-in-polyhydric alcohol emulsion composition cannot be obtained. It was

Next, specific examples of the present invention will be shown in Examples 9 to 12. The present invention is
It is not limited by this. The numerical value of each component is shown by weight%.

Example 9 Emollient jelly (cosmetics) (A) Hydrogenated lecithin C 5.0 Stevia B 2.0 Glycerin 20.0 (B) Squalane 52.0 Jojoba oil 15.2 Vaseline 3.0 α-tocopherol 1.0 Vitamin A palmitate 1.0 Butyl paraoxybenzoate 0.3 Perfume 0.5 According to this formulation, (A) Phase is melted by heating at 70 ℃
Phase (B) heated and dissolved at 0 ° C. was gradually added with stirring. This was stirred and cooled to 30 ° C. to obtain an emollient jelly. This emollient jelly was a transparent gel and had a very good spread, had excellent moisturizing properties, and did not discolor or odor over time.

Example 10 Nutritional emulsion (cosmetics) (A) Hydrogenated lecithin D 1.0 Stevia C 1.0 Propylene glycol 3.0 Maltitol (50% aqueous solution) 1.0 (B) Liquid paraffin 15.0 Methylphenylpolysiloxane 5.0 Olive oil 1.0 (C) Purified water 71.85 Carboxy Vinyl polymer 0.1 Allantoin 0.2 Potassium hydroxide 0.05 Pyridoxine hydrochloride 0.5 Methyl paraoxybenzoate 0.3 According to this formulation, in the same manner as in Example 9, (A) phase,
An oil-in-polyhydric alcohol emulsion composition was prepared from the phase (B), and the phase (C), which had been heated and dissolved at 70 ° C. in advance, was added with stirring. This was cooled to 30 ° C. to obtain a nutrient emulsion. This nutrient emulsion is well spread and has good moisturizing properties. The emulsified particles exhibited excellent stability at 0.5 to 1 μm.

Example 11 Urea-containing cream (medicine) (A) Hydrogenated lecithin B 2.0 Stevia A 3.0 Diglycerin 5.0 (B) Squalane 12.0 Dimethylpolysiloxane (10cs) 2.0 Stearyl alcohol 2.0 Cetyl alcohol 1.0 Stearic acid 1.0 (C) Purified water 59.8 Carboxyvinyl polymer 0.5 Sodium alginate 0.2 Triethanolamine 1.2 Methyl paraoxybenzoate 0.3 Urea 10.0 According to this formulation, a urea-containing cream was obtained in the same manner as in Example 10. This urea-containing cream has good spreading and familiarity, and has an extremely excellent moisturizing property due to the effects of urea and hydrogenated lecithin. The emulsified particles showed excellent stability at about 1 μm.

Example 12 Dressing (food) (A) Hydrogenated lecithin C 1.0 Stevia B 1.0 Sorbitol (70% aqueous solution) 6.0 (B) Palm oil 5.0 (C) Purified water 82.0 Vinegar 5.0 According to this formulation, the same method as in Example 10 was used. Got dressing in. The emulsified particles were 1 to 2 μm and showed excellent stability.

The hydrogenated lecithin and stevia used in the examples are shown in Tables 7 and 8.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification code Internal reference number FI Technical display location A61K 7/00 F 9051-4C 9/06 B B01F 17/14 17/56 (72) Inventor Konishi Hiroaki Yuko Matsuda, Inspector, Central Research Institute, Japan Menard Cosmetics Co., Ltd. 2-3130 Torimicho, Nishi-ku, Aichi Prefecture

Claims (8)

[Claims] 1. A polyhydric alcohol-in-oil emulsion composition obtained by heating and dissolving hydrogenated lecithin, stevia and a polyhydric alcohol at a melting point of lecithin or higher, and then gradually adding oil while stirring. 2. The polyhydric alcohol oil-in-water emulsion composition according to claim 1, wherein the hydrogenated phosphatidylcholine and the hydrogenated phosphatidylethanolamine are contained in the hydrogenated lecithin in a total amount of 30% by weight or more. 3. The polyhydric alcohol-in-oil emulsion composition according to claim 1, wherein steviaside and rebaudioside A are contained in stevia in a total amount of 30% by weight or more. 4. The polyhydric alcohol medium oil according to claim 1, wherein the polyhydric alcohol is an alkylene glycol, a polyalkylene glycol, glycerin, a polyglycerin, a sugar alcohol, a saccharide or a mixture thereof. Emulsion composition 5. The oil-in-polyhydric alcohol type according to claim 1, wherein the oil is a hydrocarbon, an animal or vegetable oil, an ester, a higher alcohol, a higher fatty acid, a silicon or a mixture thereof. Emulsified composition 6. The weight ratio of hydrogenated lecithin to stevia is from 1: 9.
The polyhydric alcohol-in-oil emulsified composition according to claim (1), which is 9: 1. 7. The polyhydric alcohol oil-in-water emulsion composition according to claim 1, wherein hydrogenated lecithin and stevia are contained in the polyhydric alcohol solution in a total amount of 1 to 75% by weight. 8. A polyhydric alcohol-in-oil emulsion composition obtained by heating and dissolving hydrogenated lecithin, stevia, and a polyhydric alcohol at a temperature equal to or higher than the melting point of hydrogenated lecithin, and gradually adding oil with stirring. Oil-in-water emulsion composition obtained by further adding water to