JPH07171377A - Manufacture of emulsified composition - Google Patents

Abstract

PURPOSE:To obtain an emulsifier which is stable for a long period of time and gives a flavor etc. by mixing decaglycerine monooleate, monoglyceride organic acid ester and/or enzyme-decomposed lecitin in the emulsification using decaglycerine mono-saturated aliphatic acid ester. CONSTITUTION:In the emulsification of oil in water or alcohol using dacaglycerine mono-saturated aliphatic acid ester, a mixture is used in which one or more kinds of compounds selected from 0.3-1.0 pt.wt. of decaglycerine monooleate, 0.002-0.1 pt.wt. of monoglyceride organic acid ester, and 0.001-0.1 pt.wt. of enzyme-decomposed lecitin are mixed with 1 pt.wt. of dacaglycerine mono-saturated aliphatic acid ester. This emulsifier does not cause a viscosity increase nor turn pasty with the passage of time.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing an emulsion composition. The emulsion composition of the present invention is a food, a drug, a cosmetic,
It is used for pet food, quasi-drugs, etc. to impart a desirable aroma, color tone and turbidity for a long period of time.

[0002]

2. Description of the Related Art Conventional emulsified compositions include those obtained by emulsifying oily substances such as essential oils, oil-soluble pigments, animal and vegetable oils and fats with natural botanical gums such as pectin and gum arabic and a specific gravity adjusting agent. Was used. However, the amount and quality of the natural gums used are not constant depending on the natural environment such as weather and temperature, and there are problems such as soaring prices and variations in quality. Therefore, as a solution to this drawback, there has been proposed a method of obtaining an emulsified composition by using a polyglycerin fatty acid ester instead of a natural gum (Japanese Patent Laid-Open Nos. 62-215343 and 2-53455).
And Japanese Examined Patent Publication No. 5-27376). However, although these proposals refer to the long-term emulsion stability of the emulsified composition for acidic beverages and foods, they also suggest at all the technical problems of preventing the viscosity increase and pasting of the emulsified composition over time. I haven't.

Among polyglycerin fatty acid esters, decaglycerin monosaturated fatty acid ester is known to have little fatty acid odor in terms of flavor and excellent in long-term emulsion stability under acidic conditions, and thus has a very high utility value. It is an activator. However, a composition obtained by emulsifying an oily substance in water or a polyhydric alcohol using decaglycerin monosaturated fatty acid ester is effective for long-term emulsification stability when 2% (same as below by weight) or more is added. However, the viscosity increased or formed into a paste with the passage of time, and the handling during use was significantly impaired. Further, when the paste is formed, when added to the final food or drink, the dispersibility of the emulsified composition is significantly reduced, and the commercial value may be lost. In particular, when the proportion of the oily substance in the emulsified composition exceeds 20%, this tendency is remarkably exhibited, which is a problem.

[0004]

As described above, in an emulsified composition using a decaglycerin monosaturated fatty acid ester as an emulsifier, not only the emulsification property and the emulsion stability for various foods but Although it is required to prevent viscosity increase or paste formation, the present situation is not satisfactory, and the creation of a further improved emulsified composition has been a problem in the art.

[0005]

Means for Solving the Problems The present invention provides a method of emulsifying an oily substance in water or a polyhydric alcohol using a decaglycerin monosaturated fatty acid ester, which comprises decaglycerin monooleate, a monoglyceride organic acid ester and an enzymatically decomposed lecithin An emulsified composition that does not cause an increase in viscosity or a paste formation with time without impairing the excellent effect of the conventional decaglycerin monosaturated fatty acid ester by blending one kind or a mixture of two or more kinds selected from the above. By getting things. The compounding ratio effective for preventing the formation of paste is 0.3 to 1.0 part of decaglycerin monooleate to 0.1 part of decaglycerin monosaturated fatty acid ester and 1 part of decaglycerin monosaturated fatty acid ester and monoglyceride organic acid ester.
002-0.1 parts, enzymatically decomposed lecithin 0.001-0.
A ratio of 1 part is most desirable. Such an emulsifier mixture is contained in the emulsified composition in an amount of 3 to 10%, preferably 4 to 7%.

Examples of the decaglycerin monosaturated fatty acid ester that can be used in the present invention include decaglycerin monostearate having a HLB of 10 or more, decaglycerin monopalmitate, and mixtures thereof. The decaglycerin monooleate that can be used in the present invention has a HLB of 10 or more, preferably 12 or more. Examples of the monoglyceride organic acid ester that can be used in the present invention include succinic acid monoglyceride, citric acid monoglyceride, acetic acid monoglyceride, lactic acid monoglyceride, diacetyltartaric acid monoglyceride and the like. Further, examples of the enzyme-decomposed lecithin that can be used in the present invention include lysolecithin obtained by partially hydrolyzing a highly pure fractionated lecithin extracted from soybean with phospholipase A ₂ .

Examples of the oily substance used in the present invention include essential oils of citrus fruits such as orange, lime, lemon and grapefruit, essential oils of spices such as peppermint oil and perilla oil, oleoresin such as pepper, cinnamon and ginger, jasmine and rose. Absolute and synthetic perfume compounds, oil-based flavoring agents such as oil-based fragrance compositions and any mixtures thereof, natural carotene such as palm oil carotene, donaliera carotene, carrot carotene, and synthetic β-carotene, paprika pigment. , Oil-soluble natural pigments such as annatto pigment, lycopene and chlorophyll, and fat-soluble vitamins such as liver oil, vitamin A, vitamin D, vitamin B ₂ butyrate, natural vitamin E mixture, soybean oil, rapeseed oil, corn oil,
Olive oil, coconut oil, safflower oil, sunflower oil, rice oil, beef tallow, lard, fish oil and other animal and vegetable oils, docosahexaenoic acid, eicosapentaenoic acid, γ-linolenic acid and other highly unsaturated fatty acids, sucrose diacetate Hexaisobutyrate (hereinafter referred to as SAIB), C ₆ ~
Processed edible oils and fats such as C ₁₂ medium chain saturated fatty acid triglycerides and any mixture of these edible oily materials may be mentioned.

Examples of the polyhydric alcohols that can be used in the present invention include glycerin, propylene glycol, sorbitol, maltitol, starch degradation products, glucose, sucrose, maltose and the like, and mixtures of two or more thereof. be able to. The water content of these polyhydric alcohols is preferably 5 to 40%, and such polyhydric alcohols are added to the emulsified composition in an amount of 50 to 50%.
Use 87%. Hereinafter, the present invention will be described more specifically with reference to Examples.

[0009]

【Example】

Example 1 β-carotene 5 g, SAIB 14 g, natural vitamin E
A mixture of 0.5 g, refined coconut oil 7 g and soybean lecithin 0.5 g was heated to about 150 ° C. to obtain a uniform oily material mixture. Separately, a solution of 4 g of decaglycerin monostearate (HLB13) and 2 g of decaglycerin monooleate (HLB12) dissolved in a mixture of 55 g of glycerin and 12 g of water was obtained, and the whole amount of the oily material mixture was added and pre-stirred to disperse. After that, the mixture was emulsified with a homogenizer to obtain a uniform colorant emulsion (invention product No. 1) having oil and fat particles of about 0.4 μm.

Example 2 The amount of decaglycerin monostearate added in Example 1 was 5.97 g, and decaglycerin monooleate 2 was added.
A uniform colorant emulsion of particles of oil and fat of about 0.4 μm (invention product No. 2) under the same conditions as in Example 1 except that 0.03 g of succinic acid monoglyceride was added instead of g.
Got

Example 3 The amount of decaglycerin monostearate added in Example 1 was set to 5.5 g, and 2 g of decaglycerin monooleate was added.
In the same manner as in Example 1 except that 0.5 g of enzymatically decomposed lecithin was added, a uniform colorant emulsion (particles of the present invention No. 3) having oil and fat particles of about 0.4 μm was obtained.

Example 4 Lemon oil 3 g, SAIB 8.9 g, natural vitamin E
0.1 g and 8.5 g of medium-chain saturated fatty acid triglyceride were dissolved to obtain a uniform oily material mixture. Separately, a solution in which 4 g of a mixture of 4.5 g of decaglycerin monopalmitate (HLB13) and 1.5 g of decaglycerin monooleate (HLB12) was dissolved in a mixture of 52 g of glycerin and 25 g of water was added, and the whole amount of the oily material mixture was added. After pre-stirring and dispersing, emulsify with a homogenizer,
A uniform lemon oil emulsion (invention product No. 4) having fat and oil particles of about 0.25 μm was obtained.

Example 5 The amount of decaglycerin monopalmitate added in Example 1 was 5.99 g, and decaglycerin monooleate 2 was added.
In the same manner as in Example 1 except that 0.01 g of citric acid monoglyceride was added instead of g, a uniform and uniform lemon oil emulsion having oil and fat particles of about 0.25 μm (invention product No. 5) was obtained. .

Example 6 The amount of decaglycerin monopalmitate added in Example 1 was 5.7 g, and 2 g of decaglycerin monooleate was used.
In the same manner as in Example 1 except that 0.3 g of enzyme-decomposed lecithin was added in place of the above, oil particles were about 0.25 μm.
To obtain a uniform emulsion of lemon oil (invention product No. 6).

Control Example 1 A colorant emulsion (control product No. 1) was prepared under the same conditions as in Example 1 except that decaglycerin monooleate was not used in Example 1 and the weight shortage was supplemented with decaglycerin monostearate. 1) was obtained.

Control Example 2 A colorant emulsion (control product N) was prepared under the same conditions as in Example 1 except that decaglycerin monooleate was not used in Example 1 and the weight shortage was supplemented with sucrose fatty acid ester.
o. 2) was obtained.

Control Example 3 Example 1 was repeated except that decaglycerin monooleate was not used in Example 1 but the weight shortage was supplemented with glycerin.
A colorant emulsion (control product No. 3) was obtained under the same conditions as described above.

Control Example 4 No succinic acid monoglyceride was used in Example 2,
A colorant emulsion (control product No. 4) was obtained under the same conditions as in Example 2 except that the insufficient weight was supplemented with citric acid.

Control Example 5 An emulsified colorant (control product No. 5) was obtained under the same conditions as in Example 3 except that the enzyme-decomposed lecithin was not used in Example 3 and the weight deficiency was supplemented with sodium caseinate. It was

Control Example 6 In Example 3, hexaglycerin monolaurate (HLB14) was used instead of decaglycerin monostearate.
A colorant emulsion (control product No. 6) was obtained under the same conditions as in Example 3 except that the above was used.

Control product 7 Lemon oil emulsion (control product No. 4) was used under the same conditions as in Example 4 except that decaglycerin monooleate was not used in Example 4 and the weight shortage was supplemented with decaglycerin monopalmitate. 7) was obtained.

Control Example 8 Lemon oil emulsion (control product No. 4) was used under the same conditions as in Example 4 except that decaglycerin monopalmitate was not used in Example 4 and the weight shortage was supplemented with decaglycerin monooleate. 8) was obtained.

Control Example 9 A lemon oil emulsion (control product No. 9) was obtained under the same conditions as in Example 4 except that decaglycerin monocaprate (HLB16) was used instead of decaglycerin monopalmitate in Example 4. It was

Control Example 10 Lemon oil emulsion (control product No. 4) was used under the same conditions as in Example 4 except that decaglycerin monopalmitate was not used in Example 4 and the insufficient weight was supplemented with glycerin.
10) was obtained.

Comparative Experiment 1 Colorant emulsions of Examples 1 to 3 and Control Examples 1 to 6 (invention products Nos. 1 to 3 and control products 1 to 6) were prepared on the same day, and these were placed in sample bottles. The state of the viscosity of the emulsion after filling was observed over time. At the same time, 130 g of granulated sugar, 4 g of citric acid, and 0.25 g of vitamin C were dissolved in an appropriate amount of water, and sodium citrate was used to adjust the pH to 3.
After adjusting to 0, the whole was made into 1 l and the syrup for acidic drinks was prepared. Examples 1-3 for each 200 ml of this syrup
Then, 2 ml of a 10% aqueous solution of the emulsion obtained in each of Control Examples 1 to 6 was added, the bottle was filled and capped, sterilized at 85 ° C. for 30 minutes and then cooled to obtain a colored beverage. Let it stand at room temperature,
The change with time was observed. The results are shown in Table 1.

[0026]

[Table 1]

Each symbol in the table has the following meaning. Viscosity ⊚: High fluidity, no sign of paste formation is observed. ◯: Viscosity is slightly high, but paste formation is not recognized. Δ: The fluidity is low and signs of paste formation are observed. X: There is no fluidity and a paste is formed. Neck ring-: No neck ring is observed. ±: A slight neck ring is recognized. +: A clear neck ring is recognized. ++: Remarkable neck ring is recognized.

As is clear from the results shown in Table 1, the product N of the present invention
o. Nos. 1 to 3 did not cause an increase in viscosity or formation of paste even after 3 months, and generation of neck ring in the colored beverage was not observed, whereas the control product No. 1, 2,
In Nos. 4 and 5, the viscosity increased with time, and after 2 weeks to 1 month, a paste was formed. The reference product No. 3, 6
Although no increase in viscosity was observed in the colored beverage, necking was observed in the colored beverage one week after standing, and marked necking occurred after about 3 months, resulting in loss of commercial value.

Comparative Experiment 2 Lemon oil emulsions of Examples 4 to 6 and Control Examples 7 to 10 (invention products Nos. 4 to 6 and control products No. 7 to 10) were prepared on the same day, and sampled. The bottle was filled and the condition was observed with time. At the same time, granulated sugar 120
g, 4 g of citric acid, was dissolved in 125 g of water, and 10 ml of a 10% aqueous solution of the emulsion obtained in Examples 4 to 6 and Comparative Examples 7 to 10 was added to this solution, and the whole was diluted with carbonated water to 1 g.
It was set to l. After filling the bottle, the bottle was stoppered to obtain a carbonated drink. This was left to stand at room temperature and the change with time was observed. The results are shown in Table 2.

[0030]

[Table 2]

However, each symbol in the table is the same as in Table 1. As is clear from the results of Table 2, the product No. of the present invention. Nos. 4 to 6 did not cause an increase in viscosity or formation of paste even after 3 months, and generation of neck ring in carbonated beverages was not observed, whereas the control product No. In No. 7, viscosity increased with time, and
After a month, pasting occurred. The reference product No. 8
No paste formation occurred in Nos. 10 to 10, but necking was observed in a carbonated beverage one week after standing still.
After a month, it caused a remarkable neck ring and lost its commercial value.

Comparative Experiment 3 Approximately 20 g of each of the emulsified compositions obtained in Examples 4 to 6 and Comparative Examples 7 to 10 was placed in a sample bottle having a volume of 50 ml, and 6
After storing in a thermostat at 0 ° C. for 4 days, particles were measured using a laser diffraction particle size distribution analyzer SALD-1100 (Shimadzu Corporation). The results are shown in Table 3.

[0033]

[Table 3]

As is clear from the above results, the control product N
o. Nos. 7 to 10 cause particle growth or particle aggregation during storage at 60 ° C. for 4 days, whereas the product No. 7 of the present invention. Four
In the case of ~ 6, there was no change in the particle size and it was stable.

[0035]

The emulsified composition obtained by the present invention is
As is clear from the results of the examples, the handling was extremely easy without increasing the viscosity or forming a paste. Further, even in the final food or drink, it is stably dispersed over a long period of time, and retains a preferable turbidity, color tone and flavor,
Compared with conventional emulsified compositions using natural gums, it is industrially significant because it is cheaper in price and can provide products with consistent quality.

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Claims (2)

[Claims] 1. An emulsified composition characterized by emulsifying with 1 part by weight of decaglycerin monosaturated fatty acid ester and an emulsifier consisting of one or a mixture of two or more selected from the following: Production method. 0.3-1.0 parts by weight of decaglycerin monooleate. 0.002-0.1 parts by weight of monoglyceride organic acid ester. 0.001-0.1 parts by weight of enzymatically decomposed lecithin. 2. The method for producing an emulsion composition according to claim 1, wherein the decaglycerin monosaturated fatty acid ester is decaglycerin monostearate and / or decaglycerin monopalmitate.