JPS59173131A - Preparation of w/o/w type compound emulsion - Google Patents

Abstract

PURPOSE:To prepare the titled emulsion suitable for food in spite of its suitable characteristics as an emulsifier having low concn. by adding lipophilic fatty acid ester of polyglycerin to fat (or oil) and mixing a substance having emulsifying effect and/or stabilizing effect for emulsion with the mixture. CONSTITUTION:1.0-2.3%, basing on the amt. of fat (or oil) such as hydrogenated soybean oil, of lipophilic fatty acid ester of polyglycerin such as tetraglycerin monostearate, and, if necessary, fat (or oil) incorporated with a substance having emulsifying effect and/or stabilizing effect for emulsion (e.g. sodium caseinate) or an aq. phase contg. a substance having emulsifying effect and/or stabilizing effect for emulsion, are mixed. In this way, a stable W/O/W type compound emulsion contg. very fine water drops is obtd. By utilizing the W/O/W type emulsion, low fat milk having thick feeling or similar products, or processed products thereof, may be prepd.

Description

[Detailed description of the invention] The present invention provides W/O that can give a rich fat feeling.
/ This relates to a method for producing a W-type composite emulsion.

More specifically, the present invention relates to a method for producing a W10/W type composite emulsion suitable for food use.

Generally, composite emulsions are of W10/W type and O/
It is known as a W10 type oil composition, and because it has an extremely smooth feel on the skin, it is expected to have many uses in cosmetics, pharmaceuticals, food and beverages, etc. In particular, for food and drink applications, the W10/W type composite emulsion is extremely useful for applications such as low-calorie foods because it can provide a rich fat feeling despite the small amount of fat. In the preparation of W-type oil and fat compositions, the first primary emulsification was carried out using a span-based emulsifier such as nrubitan monooleate at an oil content of 10% or more, followed by secondary emulsification.

However, if an emulsifier with an oil content of 10% or more is used, the taste of the emulsifier becomes strong, which is undesirable, and it cannot be used generally, especially for food products.

The present inventors conducted research to find an excellent W10/W type composite emulsion that can also be used for food products, and found that if a lipophilic polyglycerin fatty acid ester is added to fats and oils, emulsifying effect and/or It was discovered that by using a substance having an emulsion stabilizing effect in combination, a W10/W type composite emulsion can be obtained even with a low concentration of emulsifier.

The present invention was completed based on this knowledge, and consists of adding a lipophilic polyglycerol fatty acid ester to an oil and fat, and adding a substance having an emulsifying effect and/or an emulsion stabilizing effect as necessary to the oil and fat, and water or fat. This is a method for producing a W10/W type composite emulsion, which is characterized by mixing an aqueous phase containing a substance having an emulsifying effect and/or an emulsion stabilizing effect.

A feature of the present invention is that one or more selected from lipophilic polyglycerin fatty acid esters are first added to fats and oils. Separately, substances with emulsifying and/or emulsion stabilizing effects are required, which may be added simultaneously to the fat or oil or to the aqueous phase. After that, an excellent W10/W type emulsion can be obtained directly by simply mixing and stirring the two.

The polyglycerin fatty acid ester used in the present invention is an ester bond of a glycerin polymer and a fatty acid or a fatty acid polymer, and there are a large number of them, and their properties range from hydrophilic to lipophilic. .

Examples of polyglycerol fatty acid esters and their HLBs are as follows.

〃 Tristearate 4〃
Pentastearate 2〃 Monoauto 8〃 Pentaolate
2 Monolaurate 1゜〃Condensed lysyl acid ester-hexaglycerin monostearate 11 Sesquistearate 1〃Tristearate 7 Bentastearate 4〃 Monooleate 11〃
Pentaolate 4 monolaurate
16 s m combined v silic acid ester - decaglycerol monostearate 16 monooleate 16 〃 decaorate, 3 monolaurate 15 What is added to the oil and fat of the present invention is one selected from lipophilic polyglycerol fatty acid esters or the like. That's all.

In the present invention, first, the lipophilic polyglycerin fatty acid ester is added to the oil in an amount of 0.1 to 5%, preferably 0.7% based on the oil.
~2.5%, more preferably 1.0~2.6% is added and mixed. Any type of oil or fat may be used, but when hardened oil is used, it is melted by heating 17 before use.

Further, a substance having an emulsifying effect and/or an emulsifying stabilizing effect may be added to the fat or oil, and in this case, it is possible to emulsify the oil by mixing only water.

In the present invention, an aqueous phase containing water or a substance having an emulsifying effect and/or an emulsion stabilizing effect is separately prepared.

Substances with emulsification and/or emulsion stabilizing effects used in the present invention include conventionally known substances, such as sugar esters, lecithin, hydrophilic emulsifiers such as hydrophilic polyglycerin fatty acid esters, and skim milk. , sodium caseinate, casein decomposition product, soybean protein, soybean protein decomposition product, gellan, protein such as glycoprotein, complex protein, starch, dextrin, gum, etc. Molecular polysaccharides, etc.

In addition, coloring agents, flavoring agents, etc. may be added depending on the purpose. This aqueous phase is
It is preferable that the temperature is about 0 to 80°C.

In the present invention, when adding lipophilic polyglycerol fatty acid ester to oil or fat, if necessary, hydrophilic emulsifiers such as sugar ester, lecithin, and hydrophilic polyglycerol fatty acid ester, and sodium caseinate,
Substances such as starch, dextrin, and gum that have an emulsifying effect and/or a stabilizing effect on KN and lZ may be added, and these substances may be added to both the fat and oil phase and the aqueous phase. It is.

In the present invention, the oil or fat prepared as described above is mixed with water or an aqueous phase.

Further, the amounts of oil and fat and water (or aqueous phase) may be any appropriate amount depending on the purpose, but it is preferable that oil:water = 4 = 1 to 1:4.

As for the order of addition, water or an aqueous phase may be added to the fat or oil sequentially, the fat or oil may be added to the water or the aqueous phase one after another, or even a large amount may be mixed at the same time.

Stirring is performed using a homomixer, for example, at 3000 to 8000 rpm.
A strong one of about m is preferable. An emulsifying machine such as an oscillator, a homogenizer, or a stirring device such as a boiler may be used. In this case, it may be heated to 5° to 80°C to improve emulsification.

When the resulting emulsion is observed under a microscope at a magnification of about 600 times, 1 to 6 water droplets can be seen among the oil droplets in the aqueous phase, and large water droplets can be seen among the oil droplets in the aqueous phase. Furthermore, it can be seen that a complex emulsion is formed, with 1 to 7 oil droplets observed within it.

The method of the present invention provides an extremely simple method for producing a W/O/W type composite emulsion.

As described above, in the present invention, it is possible to obtain a stable W10/W type composite emulsion that has extremely fine water droplets, so this can be used to produce milk that is low in fat and has a rich window, as well as its milk. It is possible to manufacture similar products, processed products, etc.

Next, examples of the present invention will be shown.

Example 1 950 g of hydrogenated soybean oil was heated to 50° C., and 20 g of tetraglycerin condensed lysyl phosphate was added thereto and mixed.

On the other hand, 1940 g of water was heated to 50° C., and 60 g of sodium caseinate was added thereto and mixed.

Mix both at once and mix at 8000+pm with a homo mixer.
Stir for 5 minutes with a homogenizer, then add 100 lr with a homogenizer.
treated with lil/d, cooled to 5°C, and treated with W10/W
A type composite emulsion was obtained.

The obtained W10/W type composite emulsion was stable even when stored at room temperature.

Example 2 Hydrogenated soybean oil 950! 9 was heated to 50° C., and 2 y of tetraglycerin condensed lysyl phosphate and 3 ag of sucrose monostearate were added and mixed.

Meanwhile, 2000 g of water was heated to 50°C.

Mix both at once, stir at 800 rpm for 5 minutes with a homomixer, and further add 100 kg/d with a homogenizer.
This was cooled to 5° C. to obtain a w10/w1 junction emulsion.

The obtained W10/W type composite emulsion was stable even when stored at room temperature.

Agent Patent Attorney 1) Parent Male

Claims (1)

[Claims] Adding lipophilic polyglycerin fatty acid ester to fats and oils,
W10/W characterized by mixing oil or fat to which a substance having an emulsifying effect and/or an emulsion stabilizing effect is added as necessary, and an aqueous phase containing water or a substance having an emulsifying effect and/or an emulsifying effect. Method for producing mold composite emulsion.