JPS6099333A - Solidified emulsifier based on phospholipid - Google Patents

Abstract

PURPOSE:To improve handling workability of the product by solidifying pasty phospholipid with an animal or vegetable fat having high melting point, or natural wax having high melting point. CONSTITUTION:Phospholipid such as soybean phospholipid, yolk phospholipid, or rape seed phospholipid, etc. is solidified by mixing with wax having >=35 deg.C melting point (e.g. beeswax, rice wax, beef tallow, soybean oil, palm oil, etc.) if necessary, together with other emulsifier. The proportion of the high melting wax is 1-300wt% basing on the total weight of the emulsifier (phospholipid plus other emulsifier).

Description

[Detailed Description of the Invention] The present invention relates to a phospholipid-based solidified emulsifier, which is truly solid at room temperature, has excellent workability, and has excellent solubility in oil. .

Traditionally, phospholipids (lecithin), such as soybean phospholipids, are the only natural emulsifiers, and in addition to emulsifying effects, they have useful properties such as antioxidant, water-retaining, dispersing, and viscosity-reducing effects. , is widely used in the food industry. Therefore, this soybean phospholipid is in the form of a viscous base I, which generally contains 30 to 40% soybean oil, and therefore, the measured amount at the time of measurement is used as a liquid raw material oil or other target product. When trying to add it, a large amount adheres to and remains in the measuring container, and it takes time and effort to quantitatively add the entire amount to the target object, which has the disadvantage of extremely poor workability. Ta.

In addition, soybean phospholipids are oil-soluble, but in order to dissolve them uniformly in oil, there is a problem in that the temperature of the oil must be raised and the oil must be stirred well.On the other hand, some emulsifiers are liquid at room temperature. However, these emulsifiers also have the same drawbacks as soybean phospholipids.

By the way, when using emulsifiers in the food industry, it is rare that phospholipids such as soybean phospholipids are used alone, but other emulsifiers are mixed with them, and such mixtures are used. At present, the emulsifying effect, dispersing effect, or other effects of phospholipids are brought out. However, when using emulsifiers containing these phospholipids, it is necessary to accurately control the amount added to the target material such as raw oil or fat. However, if the product is not thoroughly stirred in oil, it will not have a significant negative effect on the physical properties of the product, so measuring the emulsifier and stirring it in oil are important steps in the process. Therefore, poor workability has always been a problem when using emulsifiers containing phospholipids.

Here, as a result of extensive research to solve these problems, the present inventors have developed a phospholipid emulsifier using soybean phospholipids, etc., in which high-melting point animal and vegetable oils and/or high-melting point natural By incorporating waxes, effective solidification is achieved, which not only improves workability such as measuring, but also makes it easier to dissolve in liquid oils and fats used in the food industry. We have discovered that it is possible to obtain an emulsifier that is solid at room temperature and that dissolves and disperses more quickly in such liquid fats and oils and can exhibit excellent effects in terms of work efficiency, and has thus arrived at the present invention.

That is, the present invention provides a phospholipid-based solid obtained by solidifying a paste-like phospholipid as an emulsifier with a high-melting point animal or vegetable oil and/or a high-melting point natural wax, along with other emulsifiers if necessary. The emulsifying agent is a characteristic feature of the phospholipid-based emulsifier, and as a result, the handling efficiency of the phospholipid-based emulsifier can be significantly improved, and its dispersion and solubility in oil can be effectively improved.

The high melting point animal and vegetable oils used in the present invention include solid fats and fats such as beef tallow, coconut oil, and palm oil, and their hydrogenated oils; hydrogenated liquid oils and fats such as soybean oil, corn oil, and cottonseed oil, etc. However, in order to give the target emulsifier composition hardness at product temperature, in other words, to solidify it, the melting point must be 35°C or higher, preferably 50°C.
It is desirable to use solid fats and oils having the above properties.

Also, natural waxes with high melting points used here include beeswax, rice wax, etc., and these natural waxes also have a melting point of 35°C or higher, preferably 50°C or higher, similar to the above-mentioned animal and vegetable oils. It is desirable to have one. Note that, if necessary, it is also possible to add ordinary liquid oils and fats together with such high melting point animal and vegetable resins and/or natural waxes within a range that does not affect solidification.

In addition, the phospholipid used in the present invention is usually soybean phospholipid, which generally contains 30 to 40% of soybean oil.
This is a normal viscous paste-like phospholipid containing approximately 1.5% of the phospholipid content, but other phospholipids derived from animal and vegetable oils such as egg yolk phospholipid and rapeseed phospholipid may also be used. It is also possible to partially mix powdered phospholipids.

Furthermore, as other emulsifiers that may be blended as necessary with such phospholipids, as long as the emulsifier composition according to the present invention is mainly used for food applications, common food emulsifiers are generally used. For example, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, etc. will be used. In addition, when using a sucrose fatty acid ester, it is possible to improve the solubility in liquid fats and oils by using one having an HLB value of II or less.

In the emulsifier composition according to the present invention using such emulsifier components, the high melting point animal and vegetable oils and/or natural waxes are in proportion to the total amount of the emulsifier (phospholipids and other emulsifiers). They are mixed in a proportion of 1 to 300% by weight. However, if the amount of animal and vegetable oils and/or natural waxes is too small, the paste-like phospholipids cannot be sufficiently solidified, and if the amount of animal and vegetable oils and/or natural waxes is 300% Although the purpose of solidification is achieved even if the emulsifier is added in a proportion exceeding As a result, it affects the physical properties of the product, so it is desirable to keep the amount as small as possible, and generally it is desirable to keep it at 300% or less. Furthermore, even if a large amount of such animal/vegetable oils and fats and/or natural waxes is added, it will hardly contribute to promoting the dissolution and dispersion of the constituent emulsifier in the oil, compared to when a small amount is added.

In addition, if the emulsifier other than phospholipids is a solid such as flakes or wax at the product temperature, the amount of
About 50%, preferably about 2 to 40%, and if the other emulsifier is in liquid or paste form at product temperature, about 50 to 300% of the total amount of emulsifier, it accounts for one part of the emulsifier composition. In terms of solidification state and solubility in fats and oils,
There will be no problem and the proportions will be within this range.

In any case, the emulsifier composition is prepared by adding and mixing a predetermined amount of a predetermined high-melting point animal or vegetable oil and/or natural wax to a mixture of phospholipids or other emulsifiers. This not only makes it easier to turn it into a solid state, but also makes it easier to dissolve it in liquid fats and oils.

Further, the solid emulsifier composition according to the present invention can be prepared by heating and dissolving predetermined proportions of phospholipids, other emulsifiers, high melting point animal and vegetable oils and/or natural waxes, and then mixing them. It is manufactured by mixing the phospholipids at room temperature and then heating and dissolving the mixture.However, if the viscosity of other emulsifiers added in addition to phospholipids is high after dissolution, teeth,
The latter method is preferably selected, and thereby the time required to produce the desired emulsifier can be effectively shortened. By cooling the thus dissolved mixture, the mixture is solidified, thereby obtaining the desired lean lipid-based solidified emulsifier, which may be in the form of powder or granules. , flake-like, block-like, etc., and a shape with good workability is appropriately selected depending on the purpose of use.

Hereinafter, some examples of the present invention will be shown to clarify the present invention more specifically, but the present invention should not be interpreted in any way limited by the description of these examples.
It goes without saying.

Note that all parts and ratios in the examples are expressed on a weight basis.

Moreover, the melting temperature in each example was measured as follows. That is, first, 50 g of white soybean oil was placed in a 100 mA Erlenmeyer flask, and 1 g of powder of each emulsifier was added. The emulsifier powder was obtained by heating and dissolving each emulsifier composition, cooling it to room temperature, forming a thin film with a thickness of lw, and then pulverizing this into an appropriate size. Then, while measuring the oil temperature in the Erlenmeyer flask, the temperature was raised at a rate of 2°C/min until it reached 40°C, and then heated and raised at a rate of 0.5°C/min.
Then, while stirring the Erlenmeyer flask at a rate of about once every 20 seconds, the temperature at which the added emulsifier powder began to melt and the temperature at which it completely melted were read, and these were taken as the melting temperature.

Example 1 Soybean phospholipid was used as the phospholipid, hydrogenated beef tallow oil with a melting point of 60.8°C was used as the animal and vegetable oil, and glycerin fatty acid ester (main component is monostearate): Emulgy MS ( Using Riken Vitamin Co., Ltd. (M), each component is mixed at various mixing ratios as shown in Table 1 below, then the mixture is heated and melted, and after the mixture becomes homogeneous, it is cooled to room temperature. By this, the solidification state of each emulsifier composition was observed. Further, the melting temperature of each thin film of lam thickness of each emulsifier composition obtained was measured. The results are also shown in Table 1.

Table 1 As is clear from the results in Table 1, by incorporating soybean phospholipids, the dissolution temperature of the emulsifier in soybean oil is lower ( It is understood that the solubility is improved.

Furthermore, it was found that by further blending hydrogenated beef tallow oil with the soybean phospholipid and glycerin fatty acid ester, not only the solidification state of the emulsifier composition was improved, but also the dissolution temperature thereof was further lowered.

Example 2 HLB value of 2 to 2 for soybean phospholipids and hydrogenated beef tallow oil
3, sucrose fatty acid ester; Ryoto Sugar Ester S-370 (manufactured by Ryoto Co., Ltd.) was blended in the proportions shown in Table 2, and the solidification state and melting temperature of the obtained emulsifier were examined. They are also shown in Table 2.

As is clear from the results in Table 2, sucrose fatty acid ester alone requires a melting temperature of 80°C or higher, but when mixed with soybean phospholipid, the melting temperature is lowered, and hydrogenated beef tallow oil is By adding it, not only the solidification state of the emulsifier composition is improved, but also the melting temperature is further lowered.

Table 2 In addition, for sucrose fatty acid esters with different HLB values, each component was blended in the proportions shown in Table 3 below, and the solidification state and melting temperature of the resulting emulsifier compositions were investigated. The results are also shown in Table 3. In addition, sucrose fatty acid ester S-370, S-570, S
-770, S-970, and S-1170 are each 2~
It has an HLB value of 3.5.7.9.11.

Table 3 Example 3 Sorbitan fatty acid ester (Tristeare 1~): Sunozun 65 (manufactured by Kao Soap Co., Ltd.) was used along with soybean phospholipid and beef tallow hydrogenated oil at the blending ratio shown in Table 4 below. A target emulsifier composition was prepared, and its solidification state and dissolution temperature were examined, and the results are also shown in Table 4. As is clear from the results in Table 4, Example 1.
Although it is not particularly noticeable in 2, it is observed that the emulsifier made of sorbitan fatty acid ester and soybean phospholipid has a good solid state and a lower dissolution temperature when formulated with hydrogenated beef tallow oil.

Table 4 Example 4 Polyglycerin fatty acid ester (monooleate) with soybean phospholipid and hydrogenated beef tallow oil: SY-Glister M
O-500 (manufactured by Sakamoto Pharmaceutical Co., Ltd.) was mixed with °ζ in the proportions shown in Table 5 below to prepare the desired emulsifier composition, and the solidification state and dissolution temperature were adjusted to the same as in the above example. A similar investigation was conducted and the results are also shown in Table 5.

As is clear from the results in Table 5, soybean phospholipids,
By coexisting the three components, hydrogenated beef tallow oil and polyglycerin fatty acid ester, the solubility in soybean white oil was improved and the solidification state was also good.

Claims (5)

[Claims] (1) Paste-like phospholipid as an emulsifier is mixed with other emulsifiers as needed, animal and vegetable oils and/or fats with a high melting point.
Alternatively, a phospholipid-based solidified emulsifier characterized by being solidified with a high melting point natural wax. (2) The solidified emulsifier according to claim 1, wherein the animal and vegetable oil and/or natural wax is blended in a proportion of 1 to 300% based on the total amount of the emulsifier. (3) The animal and vegetable oil or the natural wax is 3
Claim 1 or 2 having a melting point of 5°C or higher
The solidifying emulsifier described in Section 1. (4) The animal and vegetable oils and fats are selected from the group consisting of beef tallow, coconut oil, palm oil and their hydrogenated oils, and hydrogenated oils such as soybean oil, corn oil, or cottonseed oil. The solidified emulsifier according to any one of Item 3. (5) The solidified emulsifier according to any one of claims 1 to 4, wherein the phospholipid is a soybean phospholipid.