JPS5945860A - Milky lotionlike antioxidizing pharmaceutical - Google Patents

Abstract

PURPOSE:The titled pharmaceutical, consisting of tocopherol, gallic acid, L-ascorbic acid, water and a monoglyceride, and having a very high effect of the tocopherol as a water-dispersible antioxidant and improved emulsion stability. CONSTITUTION:A milky lotionlike antioxidizing pharmaceutical consisting essentially of 1-40wt% tocopherol, 0.1-5wt% gallic acid, 0.1-5wt% L-ascorbic acid, 20-95wt% water and 0.2-5wt% monoglyceride, and if necessary one or more selected from a fat or oil, gummy materical and dibutylhydroxytoluene. The addition of the gallic acid and L-ascorbic acid to the tocopherol improves remarkably the antioxidizing ability of the tocopherol. Both the gallic acid and the L-ascorbic acid are acidic substances making the emulsification of the tocopherol difficult. However, the use of the monoglyceride as an emulsifying agent provides the aimed good emulsion.

Description

DETAILED DESCRIPTION OF THE INVENTION BHA (butylated hydroxyanisole) has been used to prevent oxidation, but its safety has been raised as a problem, and administrative measures have recently been taken to prohibit its use in foods. For this reason,
There has been a strong desire to develop a safe antioxidant to replace BHA. Antioxidants used in processed seafood foods are generally used by dissolving them in the fish soaking liquid or kneading them into the fish. Since a sufficient antioxidant ability cannot be obtained unless the oxidation properties are very good, oil-soluble antioxidants such as tocopherols cannot be used unless they are emulsified with water. However, emulsifying only tocopherol does not have sufficient antioxidant ability and requires the addition of a considerable amount to achieve the desired effect, which is disadvantageous from an economic and other point of view. .

The purpose of the present invention is to improve the low antioxidant ability of tocopherol, which is a disadvantage of tocopherol as described above, and to improve this ability by adding emulsion L-ascorbic acid, the antioxidant ability of tocopherol can be significantly improved. As a result of various studies on emulsions, the present invention was completed.

Both gallic acid and L-ascorbic acid are acidic and dusty substances that make it difficult to emulsify tococo-7erol, but it has been found that by using monoglyceride as an emulsifier, a milky lotion with a good emulsification state can be obtained.
This made the invention practically possible.

That is, the present invention contains 1 to 40% by weight of tocopherol (hereinafter "CH" indicates weight), 0.1 to 5% of gallic acid, 0.1 to 5% of L-ascorbic acid, 20 to 95% of water, and 02 to 5% of monoglyceride. The present invention provides an emulsion-like antioxidant preparation containing Chin as a main component.

In the present invention, a mixture of the essential components of tocopherol, gallic acid, L-ascorbic acid, water, and monoglyceride in the above proportions has a significantly high effect of tocopherol as a water-dispersible antioxidant, and has high emulsion stability. In good condition. Outside the above blending range, the antioxidant effect may not be sufficient or the emulsion stability may be poor.

The tocopherols used in the present invention include naturally concentrated tocopherols and those diluted with fats and oils, and these can be used alone or in appropriate combinations.

3- Furthermore, the monoglycerides used in the present invention include glycerin fatty acid monoesters such as stearic acid monoglyceride and oleic acid monoglyceride, organic acid monoglycerides such as citric acid monoglyceride, succinic acid monoglyceride, and diacetartrate monoglyceride. These can be used alone or in appropriate combinations.

In addition to the essential components of tocopherol, gallic acid, L-ascorbic acid, water, and monoglyceride, the emulsion-like antioxidant preparation of the present invention also contains fats and oils (for the purpose of diluting tocopherol), gum (emulsifying ) and BHT (dibutylhydroxytoluene: antioxidant) can be appropriately blended depending on the purpose.

In order to obtain the milky antioxidant preparation of the present invention, these raw materials may be mixed and emulsified by a known method using a high-speed stirrer or homogenizer.

The emulsion-like antioxidant preparation of the present invention has an excellent antioxidant effect of preventing browning of the product when used.
It is also effectively used to prevent oxidation of general foods.

Next, examples of the present invention will be shown.

Example 1 Oil phase (% by weight) Natural tocopherol (40% purity product) 40 Citric acid monoglyceride 2 Aqueous phase L-ascorbic acid 2 Gallic acid
1 xanthan gum
0.05 water
65 water in which 5495 xanthan gum is dissolved
After heating to °C, gallic acid and L-ascorbic acid were mixed, and the oil phase, which had been mixed and dissolved in advance at 65 °C, was mixed and stirred, then a homogenizer (pressure 180Q/
! ), and after homogenization, the mixture was cooled to 10'C to obtain an emulsion-like antioxidant formulation with the above formulation. Even when this product was left at room temperature of 5° C. and 35° C. for one month, it remained in a good emulsified state at both temperatures and was well dispersed in water.

Example 2 Oil phase (weight) dt-α Tocopherol (for shoes) 20 rapeseed oil 20 diacetyl tartrate monoglyceride 1.5 aqueous phase L-ascorbic acid 3 gallic acid
2 xanthan gum
0.1 water
534 An emulsion-like antioxidant preparation having the above formulation was obtained in the same manner as in Example 1. This item is 5°C1 normal temperature 35°C
Even after being left undisturbed for one month, the emulsification state was good at all temperatures and it was well dispersed in water.

Example 3 Oil phase (wt%) dt-α tocopherol (plated) 3BHT
10 Soybean oil 2゜6-Diacetyl tartrate monoglyceride 1 Oleic acid monoglyceride 0.5 Aqueous phase L-ascorbic acid 2 Gallic acid
0.5 gum arabic
5 water
58 A milky antioxidant formulation having the above formulation was obtained in the same manner as in Example 1. This one is 5°C1 room temperature, 35°
Even after being left undisturbed for one month at C, the emulsification state was good at all temperatures and it was well dispersed in water.

Comparative formulation example 1 Oil phase (wt%) dt-α tocopherol C) 20 rapeseed oil 2° citric acid monoglyceride 2 aqueous phase xanthun gum 005 water
5 7.95 Comparative formulation example 2 7- Oil phase (weight) dt-a): I7 Oil (M) 20 Rapeseed oil 20 Citric acid monoglyceride 2 Water phase L-Ascorbic acid 3 Xanthan gum 0.05 water
5495 Example 4 In a pot containing 10 tons of water, put 5 of the emulsion-like antioxidant preparation obtained in Example 1, bring it to a boil, and then add 0.5 tons of the milky antioxidant preparation obtained in Example 1 to a pot containing 10 tons of water. The dried sardines were boiled for 5 minutes and dried with warm air at 40°C to obtain dried sardines. For the emulsion-like antioxidant preparations of Example 2, Example 3, Comparative Formulation Example 1, and Comparative Formulation Example 2, dried sardines were separately prepared in the same manner using the same amount.

At the same time, we also made a trial version of dried sardines without the addition of antioxidants, stored them at room temperature, and observed the degree of browning due to oil burn over time. The results were as shown in Table-1.

8- Table-1 Oral changes in dried sardines m: No browning 1: Slight browning 10: Browning 廿: Obviously browning From the results of 1, the dried sardines of the present invention almost never brown even after 60 days. It can be seen that the antioxidant effect is excellent.

patent applicant 10- 301

Claims (1)

[Claims] 1. 1 to 40% by weight of tocopherol, 0.1 gallic acid
-5% by weight, L-ascorbic acid 0.1-5% by weight, water 20-95% by weight, monoglyceride 0.2-5% by weight?
An emulsion-like antioxidant preparation containing the main ingredient. 2. The emulsion antioxidant preparation according to claim 1, further comprising one or more selected from fats and oils, gums, and J-tatylhydroxytoluene.