JPH0720420B2 - Water-in-oil emulsifier with high water content - Google Patents

Description

Detailed Description of the Invention [Industrial applications]

The present invention relates to a fat spread, which is a low-fat emulsified food product, and more particularly to a water-in-oil (hereinafter abbreviated as W / O type) emulsifier having a high water content.

[Prior art and problems]

The low-fat spread has a smaller amount of oil and fat than that of ordinary margarine, and exhibits a W / O type emulsified state with a high water content. However, the high water content makes it stable.
Obtaining a W / O type emulsion is quite difficult, and the emulsified state often becomes unstable, and the aqueous phase may be separated during storage, or the phase may be inverted during production or transportation. To date, various proposals have been made as means for keeping such high-moisture W / O type emulsion stable. For example, there are very many methods in which polyglycerin condensed ricinoleic acid ester is used as an emulsifier. However, when this polyglycerin condensed ricinoleic acid ester is used, the higher the content of water, the more W / O type emulsification does not cause phase inversion but does not embrace water, and the oil phase in the emulsion. Has the drawback of being separated into the upper part.

[Problems to be Solved by the Invention]

In view of this situation, an object of the present invention is to provide an emulsifier for stably producing or storing a high water content W / O type emulsion having a weight ratio of water to edible fats of 2 or more and less than 6.

[Means for Solving the Problems]

In order to solve the above problems, the novel high water content water-in-oil emulsifier according to the present invention is a sucrose fatty acid ester having a polyglycerin condensed ricinoleic acid ester content of 60% by weight or more and less than 100% by weight and an average degree of esterification of 3 or more. In a high water content oil for emulsions in which the weight ratio (W / O) of water and edible oil / fat containing 30% by weight or less and glycerin succinic acid fatty acid ester of 30% by weight or less as an essential component is 2 or more and less than 6 It is a water-based emulsifier. Here, the blending ratio of each of the above-mentioned components is defined as the total of the above-mentioned three components being 100%, and refers to the space between the three components. The polyglycerin condensed ricinoleic acid ester used in the present invention is an esterified product of polyglycerin and condensed ricinoleic acid. Usually, the average degree of polymerization of the glycerin portion is 4 to 6, and the average degree of condensation of the ricinoleic acid portion is 3 to
And an average degree of esterification of 1 to 2. A sucrose fatty acid ester having an average degree of esterification of 3 or more is an esterified product of sucrose and a fatty acid, and it is essential that the average degree of esterification is 3 or more. The number of carbon atoms constituting the fatty acid is not particularly limited, but a fatty acid having 12 to 22 carbon atoms is desirable, and it may be saturated, unsaturated or a mixture thereof. Glycerin succinic acid fatty acid ester is an esterified product of succinic acid and a monoester and / or diester of long-chain fatty acid and glycerin. The long-chain fatty acid is generally stearic acid and / or palmitic acid. Further, succinic acid monoglyceride obtained by esterifying distilled monoglyceride and succinic acid is preferable. If the proportion of each component is out of the range, phase inversion may occur, water separation or oil separation may occur during storage, or water may not be caught. The addition amount of the emulsifier composition of the present invention is not particularly limited, but is usually 0.1 to 3%. The object of the emulsifier of the present invention is a W / O type emulsion mainly composed of edible oil and water and water, and has a W / O ratio of 2 or more 6
Is less than. The edible fats and oils used here are those provided for edible food,
No limitation is set. Examples thereof include natural animal and vegetable oils and fats alone or mixed oils thereof, and processed oils and fats subjected to hydrogenation, fractionation, transesterification and the like.

[Action]

The emulsifier of the present invention exerts an excellent effect on W / O type emulsification of an emulsion having a high water content, as shown in Examples below. Although the true nature of this emulsification mechanism is unknown, it is probably 3
The ingredients will have some synergistic effect on each other. Anyway, polyglycerin condensed ricinoleic acid ester 60
A water-in-oil emulsifier with a high water content in the range of 30% by weight or less of sucrose fatty acid ester having an average esterification degree of 3 or more and 30% by weight or less of glycerin succinic acid ester has an emulsifying property. It is an excellent emulsifier with a good balance of stability and stability.

【Example】

Hereinafter, embodiments and effects of the invention will be illustrated by examples and comparative examples, but of course, these are for explanation and do not limit the scope of the invention. Production Examples 1 to 6 and Comparative Production Examples 1 to 6 Inventive emulsifiers and comparative emulsifiers were produced according to the formulations shown in Table 1 below. Next, using the obtained emulsifier, a W / O type emulsion was prepared by the following method. To 10 parts of cottonseed oil and 15 parts of palm oil, 1 part of the emulsifier was added, and after heating and dissolution, 75 parts of water was gradually added to emulsify using an emulsifier, and then mixed with rapid cooling. A water-in-oil emulsion is obtained. Use Examples 1 to 6 and Comparative Use Examples 1 to 6 The emulsified state of the water-in-oil type emulsion prepared in the Production Example,
The stability was evaluated according to the following evaluation criteria, and the results are shown in Table 2. Emulsification state ○: Smooth emulsification state Δ: Phase inversion does not embrace water ×: Phase inversion does not occur and W / O type emulsion cannot be formed Stability The obtained water-in-oil emulsion is stored at 25 ° C Then, the stability after one week was evaluated. ○: Stable △: Emulsion is not broken but oil is separated on top ×: Emulsion is broken and water is separated When the inventive emulsifier was used, the emulsified state and stability were good, but when the comparative emulsifier was used, the desired W / O type emulsion could not be obtained.

EFFECT OF THE INVENTION By using the emulsifier according to the present invention, high water content W /
The O-type emulsion can be easily prepared, and the stability of the produced emulsion is extremely excellent, and it is very smooth. The above can make a great contribution to the emulsified food industry.

Claims (1)

[Claims] 1. A polyglycerin condensed ricinoleic acid ester of 60% by weight or more and less than 100% by weight, and an average degree of esterification of 3
For emulsions having a sucrose fatty acid ester content of 30% by weight or less and glycerin succinic acid fatty acid ester of 30% by weight or less as an essential component, and a weight ratio (W / O) of water and edible oil / fat of 2 or more and less than 6 Water-in-oil type emulsifier with high water content.