JPH0975015A - Oil-in-water type emulsion - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare an oil-in-water type emulsion such as an emulsified perfume of cloudy agent, having an effect equivalent to or larger than that in the case using a conventional SAIB(sucrose acetate isobutylate) from an inexpensive glycerol which is a natural product and a small amount of liquid oil. SOLUTION: This oil-in-water type emulsion deposits crystal as βtype in an oil phase by cooling to 20 deg.C and contains glyceride having >=1.005g/cm<3> density at 20 deg.C (e.g. oils and fats obtained by further fractionating a high-boiling point part of palm oil with hexane) and a small amount of liquid oil component (e.g. essential oil, oleoresin or glyceride consisting mainly of an fatty acid having <=10 number of atoms as a constituent fatty acid) in the oil phase.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil-in-water emulsion used for giving emulsion and taste to food and drink.

[0002]

2. Description of the Related Art In recent years, in the production of soft drinks such as fruit juice drinks, flavorants are added O / W for the purpose of promoting natural flavor and imparting turbidity.
The addition of so-called emulsified fragrance, which is emulsified in a mold, is performed. This emulsified fragrance is obtained by emulsifying plant essential oils such as orange oil and lemon oil, and synthetic fragrances such as ethyl caprylate and ethyl caproate in water.

However, the density of these fragrances is about 0.
It is as small as 80 to 0.95 g / cm ^3, and if it is made into an O / W emulsion as it is and added to fruit juice drinks, etc., separation and precipitation will occur due to the difference in specific gravity between the water phase and the oil phase, resulting in a marked deterioration in quality. Therefore, in order to prevent these phase separation, by adding a specific gravity adjusting agent to the oily fragrance in advance, the specific gravity of the oil phase is 1.00 to 1.02 g / cm ³
Measures are taken to adjust the degree.

The specific gravity adjusting agent used for this purpose is a specific gravity obtained by esterifying two of the eight hydroxyl groups of sucrose with acetyl groups and the remaining hydroxyl groups with isobutyl groups.
SAIB (Sucrose acetate isobutylate) of 1.1468 is typical. Recently, a sucrose ester composed of a higher fatty acid and an acetyl group has also been proposed (JP-A-4-
222564).

Also, in oil-in-water emulsions such as creams and dressings other than emulsified flavors, the density of the liquid glyceride used in the oil phase is usually 1.00 g / cm ³ or less, so that the fat globule content is changed over time. There are cases in which surfacing occurs, and improvements are required.

[0006]

In the oil-in-water emulsion, in order to prevent the emulsified particles from floating over time, it is necessary to increase the specific gravity in the oil phase. However, since the above-mentioned specific gravity adjusting agent has a high specific gravity but is a synthetic product, it is expensive and is not necessarily preferred in terms of flavor and image. An object of the present invention is to provide an oil-in-water emulsion which uses a natural material-derived and inexpensive specific gravity adjusting agent.

The inventors of the present invention have conducted extensive studies to achieve the above-mentioned object.
I thought that it could be 1.00 g / cm ³ or more, but just density 1.
By simply preparing an emulsion using glycerides of 00 g / cm ³ or more, the emulsified particles quickly aggregate / separate and have poor stability over time, and even if they are stable, they have low pH, high sugar content, It was observed that the emulsified particles separated and floated when added to the liquid of high specific gravity.

[0008]

[Means for Solving the Problems] While continuing to study further, the crystal form of glyceride that precipitates at the time of emulsion preparation is important, and the crystal form of high-density glyceride is α form or β ′.
It has been found that, when it is of the type, the crystals are transformed into β'type and β type during storage and during the addition and processing of other beverages, and the crystals become coarse and the emulsification becomes unstable. That is, it is important to rapidly stabilize the crystals at the time of preparation of the emulsion, and for that purpose, it is necessary to select a glyceride having a density higher than a certain level and to have a small amount of liquid oil component. He found out that there was something and arrived at this invention.

The present invention is an oil-in-water emulsion in which crystals of the oil phase precipitate in β type when cooled to 20 ° C.
Having a density of 1.005 g / cm ³ or more (A)
And an oily liquid component (B) in a small amount.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. The glyceride (A) used in the present invention is triglyceride, partial glyceride (diglyceride, monoglyceride).
, Which is a glyceride other than the liquid oil component (B) described below and has a density at 20 ° C. of 1.005 g / c.
It must be at least m ³ . Those that do not meet this requirement are those in which the oil phase does not precipitate in β-form at the time of preparation of the oil-in-water emulsion (when emulsified at a glyceride melting temperature, for example, 60 ° C and cooled to 20 ° C), and the emulsion particles are rapidly Aggregation or separation occurs, it is difficult to obtain a stable emulsion over time, or even if the emulsion alone is stable, the emulsion particles separate when added to a liquid with low pH, high sugar content and high specific gravity.・ Surface up. In this specification, the density at 20 ° C. refers to that measured after stabilizing the glyceride crystals as much as possible.

The density is preferably 1.015 g / cm ³ or more. Such a glyceride generally has a solid fat content index at 40 ° C. of 80 or more, preferably 90 or more, an iodine value of 10 or less, preferably 5 or less, and a saturated fatty acid having 12 or more carbon atoms as a constituent fatty acid. 80% by weight of fatty acids
Above, preferably 90% by weight or more of glyceride is used. In order to maximize the effect of the invention, the glyceride (A) is the same in the molecule as trilaurin, trimyristin, tripalmitin, tristearin, triarachidin, tribehen, dilaurin, dimyristine, dipalmitine, distearin, diarachidin, dibehen, etc. Examples thereof include those rich in glycerides having the saturated fatty acids bound thereto.

The preferred glyceride (A) may be prepared regardless of its origin such as animal or plant origin, and may be hardened, fractionated, transesterified, or the like. It is practical to further fractionate the fraction to concentrate the higher melting point fraction, or to extremely harden fats and oils having a substantially single chain length distribution of constituent fatty acids.

The glyceride (A) having a density of 1.005 g / cm ³ or more is generally a solid fat or oil. However, when the oil phase is only a solid fat or oil, the oil phase precipitates in β-form when cooled to 20 ° C. Therefore, in the present invention, the liquid oil component (B) is necessary in the oil phase of the oil-in-water emulsion. However, since the liquid oil component generally has a low density with respect to the glyceride (A), it should not be in such a large amount as to reduce the density of the oil-in-water emulsion at 20 ° C. to 1.00, and the relative amount with respect to the glyceride (A). Is a small amount. That is, the amounts of the glyceride (A) and the liquid oil component (B) in the total oil-soluble component are generally 50% by weight of the former.
As described above, the latter is preferably contained in an amount of 1% by weight or more, and more preferably 70-98% by weight of the former and 30-3% by weight of the latter.

Further, depending on the mixing ratio of the both, the liquid oil component (B) in the case where the amount of the liquid oil component (B) is lower than 20%.
Are those having a lower average molecular weight than glyceride (A), such as oily flavors such as essential oils, oleoresin, synthetic flavors, etc., or those containing glycerides containing 50% by weight or more of fatty acids having 10 or less carbon atoms as constituent fatty acids. , Which facilitates the precipitation of β-form of glyceride (A), which is preferable.

More detailed examples thereof include citrus fruits such as orange oil, lemon oil, lime oil, grapefruit oil, tangerine oil, mandarin oil, tangerine oil, poncan oil, natsukan oil, sudachi oil, and yuzu oil as essential oils. Oils,
Mint oils such as peppermint oil, perilla oil, cinnamon oil,
There are spice oils such as anise oil, onion oil, pepper oil, and pavril oil. As oleoresin, grape, peach, apple, banana, melon, pineapple, strawberry, blueberry, almond, milk, yogurt, beef, pork, peanut. ， Coffee, guarana, kelp, whiskey, brandy, etc.
Examples of synthetic fragrances include ethyl caprylate and ethyl caproate. Further, glycerides containing 50% by weight or more of fatty acids having 10 or less carbon atoms include tricaprylin, tricaprin and the like, and some of those constituent fatty acids have 1 carbon atoms.
Examples thereof include dicaprylyl olein, which is substituted with 6 or more fatty acids.

In addition to the above, the oil phase may contain an emulsifier, a high melting point substance, and a density adjusting agent. In particular, for emulsifiers and high melting point substances, sugar ester, sorbitan fatty acid ester, waxes, long-chain acyl chain-containing glyceride, etc. are used for the purpose of suppressing the coarsening of β-type crystals that precipitate during emulsion preparation. be able to.

Known additives can also be used on the aqueous phase side to stably emulsify and disperse the above-mentioned components. For example, in order to be stable in the acidic region, gum arabic, water-soluble soybean polysaccharide, xanthan gum, tragacanth gum, scleroglucan, arabinogalactan, carrageenan,
Processed starch, Bacillus natto mucilage, red alga extract, brown alga extract, stabilizers such as saponin, water-soluble proteins such as sodium caseinate and soybean protein, and protein degradation products decomposed with protease and acid, and polyglycerin Low molecular weight emulsifiers such as fatty acid esters, sucrose fatty acid esters, lecithin, and lysolecithin should be appropriately selected and used. further,
In the case of emulsified flavors and the like, sugar alcohols such as glycerin and sorbitol can be added according to a conventional method.

The preferable ratio of the oil phase to the water phase of the oil-in-water emulsion is 1 to 40 parts by weight of the former, 99 to 60 parts by weight of the latter, and more preferably 5 to 20 parts by weight of the former to 95 to 80 parts by weight of the latter. Good parts by weight.

Emulsification can be carried out by a conventional method. Generally, since the glyceride (A) is solid at room temperature, the liquid oil component (B) is heated and mixed to prepare the oil phase part, while the aqueous phase part in which the desired additive is dissolved is prepared. Then, the above oil phase portion is gradually added while stirring with a homomixer or the like to obtain an emulsion or a preliminary emulsion. The emulsion or pre-emulsion is further emulsified using a colloid mill, a homogenizer, an ultrasonic emulsifier, etc., and finally into homogenized emulsified particles of 5 μm or less, preferably 0.2 to 3.0 μm. Good to do.

The oil-in-water emulsion of the present invention has a small average particle size of 0.2 to 3.0 μm and has very good dispersibility and stability in the pH range of 2.0 to 4.5. This oil-in-water emulsion can be directly used as food and drink. It is also possible to add a small amount to an acidic beverage or the like to give an emulsion. For example, soft drinks with pH 2.5-4.5, Brix 6-15,
Particularly, in the case of fruit juice drinks, carbonated drinks, ion supply drinks, sports drinks, etc., 0.1 to 0.2% by weight is added to the whole drink, and it is possible to give the drink an appropriate turbidity and flavor.

[0021]

EXAMPLES The present invention will be described in more detail with reference to examples and comparative examples below, but the scope of the present invention is not limited to these examples. Incidentally,% and parts shown in the examples mean weight basis.

Example 1 High melting point fraction 100 of palm oil obtained by dry fractionation
Part, further solvent fractionation with hexane, crystal density at 20 ℃ 1.0243, solid fat content index 95 at 40 ℃ 95.
Thus, 27 parts of a crystal fraction having an iodine value of 2.75 (compositional fatty acid composition was 92% palmitic acid and 4% stearic acid and rich in tripalmitin) were obtained. To 27 parts of the obtained crystal fraction, 2.0 parts of commercially available lemon oil as a liquid oil component was added and mixed at 60 ° C. to prepare an oil phase side.

On the other hand, water-soluble soybean polysaccharide (Fuji Oil Co., Ltd.
"Soya Five S") and 30 parts of water and 130 parts of glycerin
After dissolving in 1 part, 2.4 parts of 50% citric acid solution, benzoic acid
Add 0.25 parts of sodium and adjust the water phase part
Prepared, add the above oil phase part to this, and mix at 60 ℃ with a homomixer.
Homogenizer 150kg / cm after pre-emulsification with ²Emulsification by pressure
Qualitified to make an oil-in-water emulsion. This oil-in-water emulsion
The crystals in the oil phase that precipitated when the oil was cooled to 20 ° C were analyzed by X-ray diffraction.
When measured with a meter (Max Science MXP3)
The roller was β-type and had an average particle size of 0.65 μm. this
Agglomeration and separation were observed even after the emulsion was stored at 5 ° C for 3 months.
It has excellent stability and no change in flavor.
Was.

Next, 120 parts of granulated sugar and 2 parts of citric acid were dissolved in 880 parts of water, and 1 part of the above oil-in-water emulsion was added to an acidic aqueous solution of Brix 12 having a pH of 2.8 and stirred. The emulsified emulsion was easily dispersed in an acidic aqueous solution, and a lemon-flavored soft drink having good emulsion properties was obtained. The lemon-flavored soft drink was quite stable even after being stored at 5 ° C. for 3 months, no segregation was observed, stable emulsion was maintained, and the flavor was not changed.

Comparative Example 1 An oil-in-water emulsion was prepared in the same manner as in Example 1 except that lemon oil was not used as a liquid oil component, but the oil and fat crystals of the emulsion were mostly α-type. there were. 5 ° C
During storage for 1 week, the crystals in the oil phase transformed into β type, and aggregation occurred in the emulsion.

Comparative Example 2 In place of the solvent fractionated oil and fat in the high melting point part of palm oil in Example 1 above, an extremely hardened oil and fat of palm oil (crystal density at 20 ° C. was 1.0047, solid fat content index at 40 ° C. was 99.2, iodine value was 40%). 0.2) (The constituent fatty acid composition was 44% palmitic acid and 54% stearic acid), except that an oil-in-water emulsion was prepared in the same manner and the same evaluation was performed. The oil crystals of this oil-in-water emulsion were β'type. Average particle size is 0.68 μm
Aggregation and separation were not observed even after storage at 5 ° C for 3 months.
Although it was excellent in stability and had no change in flavor, when this oil-in-water emulsion was dispersed in the acidic aqueous solution of Example 1 and a storage test was conducted at 5 ° C, separation occurred after 2 weeks.

Example 2 In Example 1 above, instead of the solvent fractionated oil and fat in the high melting point portion of palm oil, an extremely hardened oil and fat of sunflower oil (crystal density at 20 ° C. was 1.0245, solid fat content index at 40 ° C. was 99.
0, iodine value 0.1) (The constituent fatty acid composition is stearic acid 93
%), Also commercially available in place of lemon oil with a purity of 97.
A similar oil-in-water emulsion was prepared using the same amount of 1% tricaprylin, and the same evaluation was performed. The crystals in the oil phase precipitated when the oil-in-water emulsion was cooled to 20 ° C. were β type. The average particle size was 0.62 μm, neither aggregation nor separation during storage was observed, and the flavor was good. Moreover, no separation was observed even after dispersion in the acidic aqueous solution of Example 1, and the emulsion was in a good emulsion state.

Comparative Example 3 A similar oil-in-water emulsion was prepared by using the same amount of commercially available triolein having a purity of 99.0% instead of tricaprylin in the above Example 2, and the same evaluation was carried out. As shown in Table 1, most of the crystals in the oil phase precipitated when the oil-in-water emulsion was cooled to 20 ° C. were α-type. The average particle size was 0.63 μm, but during storage at 5 ° C for 1 week, the crystals in the oil phase transformed to β type, and aggregation occurred in the emulsion.
However, when tricaprylin and triolein were used in equal amounts (0.7 parts by weight), β-type crystals were the predominant crystals in the oil phase that precipitated when the oil-in-water emulsion was cooled to 20 ° C. Was generated, and no separation was observed even after dispersion in the acidic aqueous solution, and the emulsion was in a good emulsion state.

Example 3 High melting point fraction 100 of palm oil obtained by dry fractionation
Part, further solvent fractionation with hexane, crystal density at 20 ℃ 1.0243, solid fat content index 95 at 40 ℃ 95.
27 parts of a crystal fraction having 0 and an iodine value of 2.75 were obtained. To 27 parts of the obtained crystal fraction, 1.4 parts of 97.1% pure tricaprylin was added at 60 ° C.
Was added and mixed in to prepare an oil phase side. Water consisting of 80 parts of brewed vinegar with 4.2% acidity, 30 parts of water-soluble soybean polysaccharide (“Soya Five S” manufactured by Fuji Oil Co., Ltd.), 2.5 parts of salt, 0.3 parts of sodium glutamate, 0.4 parts of white pepper, 50 parts of water The above oil phase part was added to the phase, and emulsified with a homomixer at 60 ° C to obtain a dressing type oil-in-water emulsion. As shown in Table 1, the crystals in the oil phase precipitated when the oil-in-water emulsion was cooled to 20 ° C. were β-type. The average particle size was 1.53 μm, and no aggregation or separation was observed even after storage at 5 ° C for 3 months. Further, this emulsion had an appropriate turbidity, and when it was eaten, the flavor and texture were good.

Comparative Example 4 In Example 3, the oil phase side was prepared without using the liquid oil component tricaprylin, an emulsion was prepared in the same manner, and the same evaluation was carried out. As shown in Table 1, the crystals in the oil phase precipitated when the oil-in-water emulsion was cooled to 20 ° C.
It was α type. The average particle size was 1.58 μm, and when it was stored at 5 ° C. for 1 week, the oil phase was observed to float, which was not a preferable result.

[0031]

As described above, the oil-in-water emulsion obtained by the present invention is mainly composed of glyceride which is a natural product and a small amount of liquid oil component. It can be supplied at low cost and is excellent in flavor and image. Moreover, the beverage containing the oil-in-water emulsion of the present invention is also excellent in stability.

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Claims (4)

[Claims] 1. A glyceride (A), which is an oil-in-water emulsion in which crystals of an oil phase precipitate in β-form when cooled to 20 ° C., and the oil phase has a density at 20 ° C. of 1.005 g / cm ³ or more. An oil-in-water emulsion comprising a small amount of a liquid oil component (B). 2. The density of glyceride (A) at 20 ° C. is 1.
The emulsion according to claim 1, which is 015 g / cm ³ or more. 3. The emulsion according to claim 1, wherein the liquid oil component (B) is an oily flavor or a glyceride containing 50% by weight or more of a fatty acid having 10 or less carbon atoms as a constituent fatty acid. 4. A glyceride (A) is 50 in all oil-soluble components.
The emulsion according to claim 1, wherein the content of the liquid oil component (B) is 1% by weight or more by weight.