JPS6154230A - O/w type emulsion composition - Google Patents

Abstract

PURPOSE:To stabilize the titled emulsion by containing casein, citric acid monoglyceride and/or lactic acid monoglyceride in the prescribed proportion. CONSTITUTION:The O/W type emulsion composition is obtained by containing <=0.3wt% casein and 0.01-0.9wt% citric acid monoglyceride and/or lactic acid monoglyceride as an emulsifier. By the above composition, the stable emulsion is obtained in which the changes in a state and in viscosity in 2-9pH, the separation and the plasticization are not caused.

Description

Detailed Description of the Invention "Field of Industrial Application" The present invention is an O/W with no viscosity change in a wide pH range.
The present invention relates to type emulsion compositions. More specifically, in the wide pH range of PH2 to 9, it is possible to adjust the rR from the beginning at a predetermined pH, or even if the pH is changed using an acid solution etc. This invention relates to a novel O/W emulsion composition that is stable without state changes such as plasticization or separation, and which does not impair the required functions of whipped cream, coffee cream, mayonnaise, dressings, etc. due to changes in pH. be.

"Prior Art""Problems to be Solved by the Invention" In recent years, as a result of the diversification of foods, cosmetics, etc., various O/W emulsions have been developed and supplied to the market. The O/W emulsion referred to here is one in which a continuous layer containing water as a dispersion medium disperses a layer containing oil as a dispersion phase.For example, it is used in whipping cream, coffee, cream cheese-like foods, ganatsu similar foods, mayonnaise, dressing, emulsion for mold release, ice cream, soft serve ice cream, ham, 0/W emulsion for kneading sausages,
This includes all O/W type emulsions such as emulsions for baked goods. Furthermore, things like cosmetics are O/W.
It also includes those contained in type emulsions.

These foods are usually eaten as they are, or are often cooked or simply cultivated by mixing or combining them with other foods.Among these, foods that are given acidity or added to acidic substances are often eaten as is. The former often includes mayonnaise, dressing-like foods, etc., and the latter includes,
For coffee cream, ham, and sausage kneading 0/
Examples include Wl emulsion.

However, all these natural or processed emulsions are unstable to pH. That is, when an acid solution or a base is added for the purpose of cooking or processing, there may be an extreme change in viscosity, and further phenomena such as separation and solubilization may occur.

In some cases, these state changes are used for cooking and processing,
As food products become more diverse than they have been in recent years, this can often be detrimental, and it is desirable to have foods that do not change in condition. It is almost impossible to supply the

"Means for Solving the Problems" In order to solve these problems, the present inventors conducted intensive research and obtained an emulsion-in composition that is stable in the extreme pH range of 2 to 9. This has led to the present invention.

Particularly, the present invention has a casein content of 0.3% by weight or less, and 0.01 to 0.9ffifi% of citric acid monoglyceride and/or lactic acid monoglyceride as an emulsifier.
The content is an O/W type emulsion composition containing. Stability here means that there is almost no change in state, and includes elements such as no change in viscosity, no separation, and no plasticization. Say that there is no change in .

The present inventors investigated the mechanism by which phenomena such as viscosity change, separation, and plasticization occur when various 0/W emulsions are changed to pH 9.
Firstly, this is due to isoelectric precipitation or aggregation of proteins in the acidic M region, and secondly, it is due to a decrease in the strength of the O/W interface under the acidic region, resulting in adsorption at the oil/water interface. Proteins that are not easily affected by pH changes, i.e. casein content of 0.3% or less,
More preferably, the weight is 0.1 9A or less, other proteins are used, and as an emulsifier, an organic acid monoglyceride that strengthens the oil/water interface strength in an acidic PH range, or a polyglycerin fatty acid ester together with this is used. This was solved by

The protein to be used is, for example, whey protein, and as the emulsifier, citric acid monoglyceride and lactic acid monoglyceride, which are particularly preferred among lr organic acid monoglycerides, alone or in combination, and in combination with polyglycerol fatty acid ester are used. do. When the casein content exceeds 0.3% by weight, the emulsion tends to break down. The viscosity of various 0/W emulsions is often determined by the oil/water ratio, and the SCI of the oil, the dispersion dispersed in the continuous layer, the protein adsorbed on the film, and the emulsifier are interrelated. Determine viscosity.

Therefore, we now prepared oil and fat contents of 20%, 50%, and 70% (ffi amount %, the same hereinafter) using the above protein and emulsifier.
As is clear from Table 1, which shows the viscosity change due to P) (0) of each emulsion, no viscosity change is observed in the pH range of 2 to 9 for the emulsion. This is an epoch-making product that could not be obtained with the /W type emulsion.

In the present invention, whey protein, etc., which is not affected by pH changes, is added as a protein, and citrate monoglyceride and/or lactic acid monoglyceride is added as an emulsifier, but the amount is 0.5% of the total amount of emulsion. ~5
．． 0%, citric acid monoglyceride and/or lactic acid monoglyceride 0.01-0.9%, preferably 0.05
~0.3%, polyglycerin fatty acid ester 0.01~
0.5%, preferably 0.05-0.3%. Exceeding 0.9% of citric acid monoglyceride and/or lactic acid monoglyceride and 0.5% of polyglycerin fatty acid ester is unfavorable in terms of flavor;
If it is less than 0.01%, the emulsifying effect will not be sufficient. If the protein content is less than 0.5% or more than 5.0%, emulsification may become unstable or the viscosity of the emulsion may increase, which is not preferable.

When carrying out the present invention, first, the whey protein and polyglycerin fatty acid ester are added in an amount of 0.5 to 5.0% and 0.01 to 0.5%, respectively, based on the total amount of the emulsion.
is dissolved in water heated to 60°C, and separately 0.01 to 0.3 VD of citric acid monoglyceride and/or lactic acid monoglyceride based on the total amount of the emulsion is heated to about 60°C. Then, 80-30% of the protein solution mixture and 20-7% of the oil/fat mixture are dissolved.
0% is pre-emulsified using a homomixer, then homogenized using a homogenizer at a homogenization pressure of approximately IQQ kg/c+j, and cooled to a temperature below sterilization 1&5°C. The obtained 0/w2 emulsion is stable against pH changes and does not undergo plasticization.

Now, to give a preferred example, hydrogenated rapeseed oil, coconut oil, and corn oil are heated and dissolved at 60°C, and 0.1% of citric acid monoglyceride and 0.1% of glycerin lipid ester are added to this.
Dissolve 1%. On the other hand, 1.0% whey protein and 0.3% polyglycerin fatty acid ester were dissolved in water heated to 60°C, and the oil and fat mixture was pre-emulsified therein at a ratio of 50:50 using a homomixer, Then, it is homogenized using a homogenizer, sterilized, and cooled. The viscosity change and air content (overrun jOR) change due to PH of the obtained O/W type emulsion are shown in Table 2. As is clear from Table 2, the viscosity of the obtained emulsion was not affected by the PH at all, In addition, although the air content slightly decreases in the alkaline region, it shows a high value in the acidic region, and such excellent physical properties cannot be obtained with conventional whipped cream.

In addition, the degree of feathering of the O/W emulsion thus obtained by adding it to coffee and the Ji (measurement of FF) of the separated oil were measured by changing it to PH. The results are shown in Table 3, and while the emulsion using casein (blank) shows severe oil separation in the acidic region, the emulsion of the present invention (sample) is stable to heat even at low PM, and is coffee white. It could also be used as a glue.

"Examples" The present invention will be described in detail below with reference to Examples, but the present invention is not limited to these in any way.

Example 1 Corn oil was heated to 80° C. to dissolve it, and 0.2% of citric acid monoglyceride and 0.3% of sorbitan fatty acid ester were added thereto and mixed uniformly. Also,
A protein solution was prepared by preparing whey protein at a concentration of 1.0% based on the total amount, to which 0.1% phosphate and 0.3% polyglycerol fatty acid ester were added, and the mixture was heated to about 60°C. 4.7 kg of the fat IM product and 5.3 kg of the protein solution,
were mixed using a homomixer while keeping the temperature at 60°C.
Then, the homogenization pressure was 100 kg/aj using a homogenizer.
It was homogenized with After sterilization at 140°C for 2 seconds, it was immediately cooled to 5°C.

The obtained O/W type emulsion was extremely stable without any change in blackness or thickening in the pH range of 2 to 9.

Example 2 Corn oil was heated to 70° C. to dissolve it, and 0.5% of lactic acid monoglyceride and 0.3% of polyglycerin fatty acid ester were added thereto and mixed uniformly. A whey protein solution containing 260% of the total amount of the emulsion was prepared as a protein solution, and 0.1% phosphate and 0.55/6 polyglycerol fatty acid ester were added thereto and heated to about 60°C. 2.0 kg of the oil and fat product and 8.0 kg of the protein solution were mixed using a homomixer while keeping the temperature at 60° C., and then the same procedure as in Example 1 was carried out to obtain an O/W emulsion.

The obtained emulsion did not thicken in the pH range of 2 to 9, and no syneresis was observed at all.

Example 3 An emulsion was prepared in Example 2 by reducing lactic acid monoglyceride to 0.3% and adding 0.3% citric acid monoglyceride. The obtained emulsion had a slightly higher viscosity than Example 2, but the viscosity did not change at all in the pH range of 2 to 9, and was not affected by pH changes (excellent whipping properties were exhibited).

Example 4 In Example 3, with zero polyglycerol fatty acid ester, slight separation of fats and oils was observed near pH 1.5, but no change in viscosity was observed in the pH range of 2 to 9. .

Table 1 (Unit: cp) Table 2 Table 3 *9 g of sample emulsion was taken into a Pubcock bottle, constant heating, centrifugation, and cooling were repeated, and the amount of separated oil was read.

"Action""Effects of the Invention" As mentioned above, the present invention has a casein content of 0.3 or less,
In addition, by using a specific emulsifier, it provides an extremely stable emulsion that is not affected by pH.
Cooking processing and uses have expanded dramatically, and the contribution to dietary life has been tremendous.

Claims (1)

[Scope of Claims] 1. O having a casein content of 0.3% by weight or less and containing 0.01 to 0.9% by weight of citric acid monoglyceride and/or lactic acid monoglyceride as an emulsifier. /
W type emulsion composition. 2. 0 polyglycerin fatty acid esters as emulsifiers
．． The composition according to claim 1, containing 0.01 to 0.5% by weight.