JPS6115732A - Emulsified composition - Google Patents

Abstract

PURPOSE:To enhance oxidation stability and photooxidation stability, by preparing an emulsified composition by containing one or more of water-soluble polyphenols having 4 or more of phenolic OH-groups in the molecule thereof in an outer layer. CONSTITUTION:One or more of water-soluble polyphenols having 4 or more of phenolic OH-groups in the molecule thereof and a water-soluble component such as a metal chelate agent are preliminarily uniformly dissolved in a water phase while oil-soluble components are uniformly dissolved in a similar way under heating, mixing and stirring and both of them are mixed, stirred and emulsified at 70-90 deg.C and cooled under stirring to obtain an emulsified composition. As the aforementioned polyphenols, catechin, epi-catechin, catechin gallate or quercetin are designated and the compounding amount thereof is 0.003-0.5wt% in the case of ice cream.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is characterized by blending one or more types of polyphenols having four or more phenolic OH groups in the molecule, which has good oxidation stability and is highly resistant to photooxidation. The present invention relates to a highly safe emulsified composition with excellent stability.

Since ancient times, many natural oils and fats have been used in emulsion compositions for foods, medicines, cosmetics, and the like. This means that natural oils and fats have good flavor and safety when eaten, and
This is due to its many advantages, such as being safe when applied to the skin, having good affinity with the skin, and feeling good on the skin. However, many natural fats and oils have unsaturated fatty acids, and are susceptible to oxidative deterioration due to changes over time or exposure to sunlight or other rays, which may impair the flavor of the product. It is known that peroxides can be produced, causing odor and discoloration, and in severe cases can be harmful.

Conventional measures to prevent these problems include (1) modifying oils and fats to have a stable structure, such as by hydrogenating them;

(2) Improving the airtightness and light-shielding properties of the container.

(3) Adding antioxidants to fats and oils.

Such methods have been used. However, although the method (1) of modifying fats and oils by hydrogenation, etc., has the effect of stabilizing oxidation, it often significantly changes the properties of the fats and oils, and in severe cases, the properties of the fats and oils are significantly changed. This was not a very preferable method as it sometimes caused solidification. Also,
The method (2) of improving the airtightness and light-shielding properties of containers is an excellent method and is widely used. This method is particularly effective when preserving products, and is often used in the food industry.However, this method alone is often insufficient (for example, when preserving products with a relatively long shelf life) For products such as cosmetics, which require a relatively long period of time from the time the user opens the product until the user finishes using it,
This method alone cannot provide sufficient oxidation stability. Therefore, it is usually used in combination with method (6). On the other hand, method (3) of adding an antioxidant to fats and oils is the most common method and is used in products in many fields. Antioxidants that are commonly used in the fields of food, medicine, cosmetics, etc. include oil-soluble butylhydroxyanisole (B・H-A), 7′-hydroxytoluene (B・H-T), and copherol. , propyl gallate, etc., but in recent years their toxicity has become a problem, and there are also concerns about the ability of oil-soluble chemicals to accumulate in the body.

Furthermore, tocopherol, which is considered to be relatively safe, has drawbacks such as easy discoloration and insufficient antioxidant power. It is also known that the above antioxidants are not very effective against photo-oxidation.

As mentioned above, there are many problems in preventing oxidation of oils and fats, and there has been a desire for oil and fat compositions with good oxidation stability and high safety.

Therefore, in view of the current situation, the present inventors conducted intensive research and found that the antioxidants conventionally added for the purpose of preventing oxidation of fats and oils are naturally oil-soluble, and are not found in fats and oils. It was thought that it was necessary to dissolve the
For emulsified compositions whose inner layer is an oil or fat, such as an oil-in-water emulsion or an oil-in-polyhydric alcohol emulsion, it is not necessarily necessary to add an antioxidant to the inner layer, which is an oil. By adding a water-soluble substance having antioxidant ability to a certain water layer or polyhydric alcohol layer, it is possible to obtain a highly safe emulsion composition that has good oxidation stability and is stable against photo-oxidation. I found out. In other words, it is known that oxidative deterioration of fats and oils generally occurs from the parts of the fats and oils surface that are in contact with the atmosphere. Thus, even if oil-soluble antioxidants are not added to the fats and oils, if the inner layer is fats and oils like 07w emulsion, sufficient oxidation stability can be achieved by adding a substance with antioxidant ability to the outer layer. It was found that good properties and photo-oxidative stability were obtained. As a result of various studies, we found that the substance with antioxidant ability to be added to this outer layer, water layer or polyhydric alcohol layer, contains phenolic oxygen in the molecule.
It was discovered that water-soluble polyphenols having four or more H groups are the most effective, and the present invention was completed. The present invention is based on this knowledge.

The present invention will be explained in detail below.

The polyphenols used in the present invention are water-soluble polyphenols having four or more phenolic T groups in the molecule, such as catechin, epicatechin, catechin gallate, gallocatechin gallate, quercetin, epicatechin gallate, Epigallocatechin gallate, epigallocatechin, gotsivetin, quercetin, 1,
Examples include 4-bis-(dioxyphenyl)butane. Here, when the polyphenol has less than 4 phenolic OH groups in the molecule, for example, propyl gallate, butylhydroquinone, tocopherol, etc.
In the 07w emulsion, most of it is distributed to the oil droplets in the inner layer, which is not preferable because the anti-oxidation effect on the surface of the oil droplets, which is the aim of the present invention, is diminished.

Of course, the antioxidant effect also occurs when the antioxidant is contained in the oil droplets, but the emulsified composition applied to the present invention, that is, the outer layer of water, polyhydric alcohol, etc. has antioxidant ability. By adding polyphenols,
This is inefficient compared to an emulsified composition that effectively prevents oxidation on the surface of the oil droplet, which is the inner layer.

The polyphenols mentioned above need to be water-soluble, and this is clear from the fact that the polyphenols need to be present in the outer layer in the o/w emulsion, as described above. In this case, water-soluble means that
In a normal o/w emulsion, most of it exists in the outer aqueous layer.

Furthermore, the aforementioned polyphenols may change color due to metal ions, etc. in the emulsified composition, and if this is expected, it is also suitable to add a metal chelating agent or the like. Known metal chelating agents can be used as they are, and both oil-soluble metal chelating agents and water-soluble metal chelating agents can be used. Water-soluble metal chelating agents are preferably used because of their effectiveness. Such metal chelating agents include, for example, edetate,
Examples include citric acid, malic acid, phytic acid, phosphoric acid, and polyphosphoric acid.

In addition, an emulsified composition in which the above-mentioned polyphenols are added to the outer water layer or polyhydric alcohol layer, and an oil-soluble antioxidant is added to the inner oil layer has further oxidation stability. It has good properties and can be suitably used in emulsion compositions containing polyunsaturated oils and fats such as linoleic acid and eicosapentaenoic acid. As the oil-soluble antioxidant added to the inner layer, known ones can be used, such as BHT and BHA.

Examples include tocopherol.

As described above, the present invention can be widely used in emulsion compositions having an inner layer of fats and oils, and it goes without saying that it can be used in oil-in-polyhydric alcohol emulsions in addition to oil-in-water emulsions. The emulsified composition according to the present invention can be applied to a wide range of applications, including cosmetics such as emulsions, creams and foundations, foods such as creams, K-stries, and mayonnaise, and their fine drug bases. (Thus, the present invention provides a highly safe emulsion composition that has good oxidative stability and excellent photooxidative stability.

As a method for producing the emulsified composition of the present invention, a method for producing a normal emulsified composition can be used as is. For example, water-soluble components such as the polyphenols are uniformly dissolved in an aqueous layer in advance. Set aside, heat, mix, and stir the oil-soluble components in the same way to uniformly dissolve them.
An emulsified composition can be obtained by mixing, stirring, and emulsifying both at 70°C to 90°C, and cooling while stirring.

The blending amount of the polyphenols is arbitrarily selected depending on the properties of the emulsified composition. For example, in the case of face cream, it is approximately 0.003 to 0.5% by weight, and in the case of emulsion, it is approximately 0.001 to 0. 0.3% by weight, and 0.001 to 005% by weight for foods such as cream, starch, and mayonnaise. Therefore, the amount of the polyphenols added to the emulsified composition is approximately 0.001 to 0.5% by weight.

Next, examples of the present invention will be shown. Incidentally, the blending ratio is in parts by weight.

Example 1 Emulsion Mix and heat the above Formulation B to 70°C.

To this is added the above-mentioned formulation A mixed and heated to 70° C., uniformly emulsified with a homomixer, and cooled to obtain a product.

Example 2 Face Cree-2mi B “1,3 Butylene Glycol 4.0C Fragrance
Mix and heat an appropriate amount of the above Formulation A to 80°C.

To this is added Formulation B, which has been mixed and heated to 80° C. in the same manner, and homogeneously emulsified with a homomixer, and the above C is added and cooled to obtain a product.

Example 3 Emollient Cream C Fragrance 0.4 The manufacturing method is the same as in Example 2 above.

Example 4 Mayonnaise B Salad oil 75.0 Mix and stir the above formulation A to make it homogeneous, gradually add the above B and continue stirring to emulsify it, then add C and mix and stir to make it homogeneous. do.

Next, in order to examine the oxidation stability of the emulsified composition applied to the present invention, the emollient cream of Example 3 excluding ericatechin was used as a base cream, the base cream (control product), and the base cream with dl-
Added α-tocopherol (comparative product)
An oxidation stability test was conducted on a base cream containing 0.05% catechin (product of the present invention), and the results are shown in Table 1.

The test method is as follows.

0 oxidation stability test sample 20? Each of the samples was placed in a 20-screw tube and left in an egg floater kept at 50° C. without a stopper, and the peroxide values (p, o, v,) were measured. The measurement was carried out according to the standard general test method for fats and oils, and the number of samples was 3 for each, and the pov in Table 1 is shown as the average value.

Table 1 As shown above, the emulsion composition applied to the present invention has good oxidation stability, and can obtain the same oxidation stability over time as conventional oil-soluble antioxidants. .

Next, in order to examine the photooxidative stability of the emulsion composition applied to the present invention, a photooxidative stability test was conducted, and the results are shown in Table 2. The analytes and peroxide value measurements are the same as in the oxidation stability test described above.

However, the amounts of dl-α-tocopherol and catechin added were 0.1%.

The test method is as follows.

0 photooxidation stability test 1.0 volt of each sample was weighed into a 4 crnφ mini-Petri dish, kept uncovered at 40° C., irradiated with xenon lamp light, and then the peroxide value was measured.

The xenon lamp light used had a spectrum similar to that of sunlight, and the amount of irradiation energy in the ultraviolet region was approximately equal to that of sunlight. The number of samples was 6 for each, and the pov in Table 2 was shown as the average value.

Table 2 As shown above (the emulsion composition applied to the present invention is
It was much more stable than the base cream, even under harsh conditions such as exposure to direct sunlight at low temperatures. Furthermore, even when compared to a composition containing tocopherol, which is considered to be relatively safe, the emulsified composition of the present invention suppresses the production of peroxides.

In this experiment, a yellowing phenomenon was observed when the base cream containing tocopherol was irradiated with a xenon lamp for 16 hours.

As described above, the emulsified composition of the present invention has excellent oxidative stability and photooxidative stability without using conventional antioxidants such as BHT, BHA, ) coferol, etc. By adding polyphenols having antioxidant properties to the outer layer of an emulsified composition having an inner layer of fats and oils, an emulsified composition with excellent selective oxidation stability, photooxidation stability, and safety was obtained. be.

Claims (4)

[Claims] (1) Oil-in-water or oil-in-water emulsion composition of a polyhydric alcohol, characterized in that the outer layer contains one or more water-soluble polyphenols having four or more phenolic OH groups in the molecule. thing. (2) The emulsified composition according to claim (1), wherein the water-soluble polyphenols are catechins such as catechin, epicatechin, catechin gallate, gallocatechin gallate, quercetin, epicatechin gallate, and epigallocatechin. . (3) The emulsified composition according to claim (1), wherein the inner oil layer contains an antioxidant. (4) The emulsion composition according to claim (1), which contains a metal chelating agent in multiple layers.