JPS603365B2 - Fat-soluble vitamin powder and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a fat-soluble vitamin powder and a method for producing the same.

Conventionally, fat-soluble vitamins have been mixed with other powders to produce powders.

For example, the invention disclosed in Japanese Patent Application Laid-Open No. 48-49917 or Tokusekki No. 51-89507 has been known as this type of invention.

The invention disclosed in Tokokukan Sho 48-49917 is a method in which fat-soluble vitamins are mechanically mixed with freeze-dried egg white and a dispersant such as methylcellulose.

Further, the invention disclosed in Tokusei No. 51-89507 involves mixing or dispersing and emulsifying an egg white hydrolyzate with a decomposition rate of 30% or less into fat-soluble vitamins, followed by mist drying.
However, in any of the above cases, the fat-soluble vitamins are mixed with other substances to produce them, so the vitamin content in the powder and granules is low and the physiological activity is unstable. was there.

The present inventors have succeeded in obtaining a powder in which fat-soluble vitamins are emulsified.The powder in which fat-soluble vitamins are emulsified in this way has a very high content of the vitamin, and the emulsification causes the oil to be absorbed. Since the droplets are covered with a protein membrane and do not come into direct contact with air, their physiological activity remains stable.

With this, the above-mentioned conventional drawbacks can be completely solved. Therefore, the fat-soluble vitamins in this invention include vitamins A, D, E, F, K, and U, and only one of these may be used, or a mixture of two or more thereof may be used. Good too.

It may also be a mixture of one or more of the above fat-soluble vitamins and other fats and oils (hereinafter, the above-mentioned vitamins will be collectively referred to as fat-soluble vitamins). As the emulsifier, one or more of glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and lecithin are used.

In addition, when using two or more types of emulsifiers, when a lipophilic type and a hydrophilic type were used together, emulsification was easiest and stability was also good.

The emulsifier preferably has an HLB value of about 7.0 or less, preferably 4.0 to 6.0, and this is clear from the following experimental results.

This experiment was carried out in a 74q○ constant temperature bath after emulsification.
The degree of separation was measured by secretion, and the composition was as follows.

Combined vitamin E 73g Dextrin 15g Sodium caseinate 7g Emulsifier 3.5g Salt 1. Experimental results regarding the stability of emulsification and HL concentration of Spotted Water 200 The optimum amount of the emulsifier to be used is 1% by weight or less, preferably about 3 to 7% by weight, based on the fat-soluble vitamin.

Although emulsification is not affected even if the amount of emulsifier used is more than 1% by weight, in this case, the content of fat-soluble vitamins becomes relatively small, which is not preferable.

Alkaline salts are used as emulsification accelerators, and one or more of sodium chloride, potassium chloride, disodium phosphate, and dipotassium phosphate are used.

This alkali salt is necessary and sufficient in an amount of 5% by weight or less based on the fat-soluble vitamin. Especially when used as a vitamin supplement, it is better to have less alkali salts. For the water-soluble protein, one or more of milk, skim milk, skim milk powder, whole milk powder, casein, sodium caseinate, whey, gelatin, and soybean protein is used as the protein source.

These protein sources have different protein contents, but in any case, the weight in terms of protein is 25% by weight or less, preferably 5 to 5% by weight, based on the fat-soluble vitamins.
It is used at a concentration of 15% by weight. At this time, separation of proteins is not an essential condition. Even if the protein content is 25% by weight or more, it does not affect powdering, but in that case, the content of fat-soluble vitamins is relatively low, which is not preferable. Next is the emulsification method. First, a lipophilic emulsifier such as a glycerin fatty acid ester is added to the fat-soluble vitamins heated and melted to 7 to 80 C and dissolved.

Separately, hydrophilic emulsifiers such as sucrose fatty acid esters, alkali salts, and water-soluble proteins are added to
Dissolve in water heated to 70oo. Note that the heating described above during melting is not an essential condition. The two solutions thus obtained are mixed and emulsified using a homogenizer or the like while heating to 60° to 80°C.

The emulsion thus produced is very stable. In addition, when only one type of emulsifier is used, it is dissolved in fat-soluble vitamins, and an aqueous solution of alkali salts and water-soluble protein is separately prepared, and these are mixed and emulsified.

A powder of fat-soluble vitamins can be obtained by drying and powdering the emulsion thus obtained by a method such as mist drying.

Since the vitamin powder is obtained by emulsifying fat-soluble vitamins as described above, the vitamin content in the powder always exceeds 80%.

On the other hand, the vitamin content in the case disclosed in Taroseki Publication No. 48-49917 is approximately within the range of 5% to 15% when judged based on its examples. In addition, in the case of the invention described in Tarukekikai No. 51-89507, spicy oil = 50%, vitamin E = 45%, vitamin K = 50%.
, safflower drops = 50%, soybean oil = 45%, natural vitamin E = 50%. It is therefore clear that the vitamin content of the powder according to the invention is much higher than that of the conventional powder.

In addition, in the case of the present invention, since the oil droplets are emulsified as described above, the oil droplets are covered with a protein film and do not come into direct contact with air, so the powder has stable physiological activity and can be stored for a long time. However, for example, there was almost no oxidation of linoleic acid, and the peroxide value and acid value hardly increased.

Furthermore, the powder obtained by emulsification in this way has good water resistance and the oil droplets are in the form of a fine colloid, so when it enters the intestine through oral administration, it is easily digested and absorbed. Become.

Furthermore, since it can be freely blended with fat-soluble vitamins, it is also effective in manufacturing pharmaceuticals.

The present invention will be specifically explained below based on examples.

Example 1 {1'Vitamin E (tocopherol). Shigeru'2) Glycerin fatty acid ester 1. Female '3' sorbitan fatty acid ester 2. Female HL price '4 Lucitin
0. Boat length approx. 4.8'5} Sodium chloride
1g {6) Sodium caseinate 8g
The above vitamin E is heated and melted to a temperature of 70%, and glycerin fatty acid ester, sorbitan fatty acid ester, and lecithin are dissolved therein.

Separately, sodium chloride and sodium caseinate were dissolved in 60° C. warm water, and both solutions were mixed and emulsified, followed by mist drying to obtain a fat-soluble vitamin powder.
This powder was easy to handle in terms of physical properties and gave good results.
Example 2 '1} Vitamin A (8-carotene) 2 females ■ Vitamin F (linoleic acid) 2 females Soybean oil 4 females '4L sorbitan fatty acid ester 3g HLB value'
51 Lecithin 1g Approximately 5.4■Sodium chloride 1g'7) Sodium caseinate log■Skim milk powder 5g 3-Carotene and linoleic acid are heated, soybean oil and sorbitan fatty acid ester are dissolved therein, and lecithin and chloride are separately added. Dissolve the sodium, sodium caseinate and skim milk powder in 200 ml of water.

When the two solutions thus prepared were mixed and emulsified and dried by a method such as spray drying, a complete powder of fat-soluble vitamins was obtained. Example 3 {1' Cod liver oil (vitamins A, D) 10 females [2-Glyceriso fatty acid ester crab HLB value '3' Lecithin
1g approx. 4.5 [4) Disodium phosphate
1g'5-sodium caseinate log
Cod liver oil was heated to 80 qo, and glycerin fatty acid ester was dissolved therein. Separately, lecithin, disodium phosphate, and sodium caseinate were dissolved in 300 ml of hot water, and after heating it to 8,000 qo, these were dissolved. When both solutions were mixed and emulsified and dried, a complete cod liver oil powder was obtained.

Claims (1)

[Claims] 1 One or more types of fat-soluble vitamins or a mixture of the fat-soluble vitamins and other fats and oils (hereinafter referred to as fat-soluble vitamins) have an HLB value of 7.0 or less and for that fat-soluble vitamin. Emulsify by adding 10% by weight or less of an emulsifier, 5% by weight or less of alkali salts relative to the fat-soluble vitamin, and 25% by weight or less of water-soluble protein relative to the fat-soluble vitamin, and dry it. Powdered fat-soluble vitamin powder 2 As the emulsifier, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester,
Using one or more types of lecithin, its HL
Fat-soluble vitamin powder 3 according to claim 1, wherein the B value is 4.0 to 6.0 and the emulsifier is 3 to 7% by weight based on the fat-soluble vitamin. Claim 1 describes the use of one or more of sodium chloride, potassium chloride, disodium phosphate, and dipotassium phosphate, and the content thereof is 5% by weight or less based on the fat-soluble vitamin. Fat-soluble vitamin powder 4 As the water-soluble protein, milk,
One or more of skimmed milk, skim milk powder, whole milk powder, whey, casein, sodium caseinate, gelatin, and soybean protein is used, and the protein contained therein is used for the fat-soluble vitamins. Fat-soluble vitamin powder 5 according to claim 1 containing 2 to 15% by weight
A solution prepared by adding a lipophilic emulsifier to heat-melted one or more fat-soluble vitamins or a mixture of the fat-soluble vitamins and other fats and oils (hereinafter referred to as fat-soluble vitamins), a hydrophilic emulsifier, and alkali salts. Method 6 for producing fat-soluble vitamin powder, which involves mixing and emulsifying a solution of a water-soluble protein dissolved in water and then drying the mixture 70°~
A solution of a lipophilic emulsifier dissolved in the fat-soluble vitamin heated and melted at 80°C and water in an amount equal to or three times the amount of the fat-soluble vitamin are heated to 50° to 70°C, and the hot water becomes hydrophilic. Method 7 for producing fat-soluble vitamin powder according to claim 5, which comprises mixing a liquid emulsifier, the alkali salts, and a solution of water-soluble protein, emulsifying it, and drying it. Glycerin fatty acid ester, propylene glycol Using one or more of fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, and lecithin to reduce the HLB value to 7.0 or less and to 10% by weight or less with respect to the fat-soluble vitamins. using an emulsifier and one or more of sodium chloride, potassium chloride, disodium phosphate, dipotassium phosphate, and adding it to the fat-soluble vitamin
Alkaline salts reduced to % by weight or less, and one or more of milk, skim milk, skim milk powder, whole milk powder, whey, casein, sodium caseinate, gelatin, and soy protein, which are contained therein. A method for producing a fat-soluble vitamin powder according to claim 5 or 6, using a water-soluble protein containing 25% by weight or less of the protein based on the fat-soluble vitamin powder.