JPS6265736A - Solid oil-in-water type emulsion and its production - Google Patents

Abstract

PURPOSE:To improve shape retention and decrease water sepn. by compounding respectively specified ratios of emulsifiers such as 1, water soluble polyglycerol fatty acid ester 2, monoglycerol fatty acid ester and sorbitan fatty acid ester. CONSTITUTION:An oil phase component is prepd. by adding the emulsifier such as monoglycerol fatty acid ester having >=30 iodine number to lipid having >=45wt% solid fat ratio at 10 deg.C at 3-15wt% by the weight of the oil phase component. The water soluble polyglycerol fatty acid ester is added and dis solved therein at 0.05-1.0wt% of the water phase component to prepare the water phase component. 70-39wt% water phase component (by the weight of the final product) and 7-30wt% oil phase component (by the weight of the final product) are mixed. The mixture is preliminarily emulsified and homog enized and is then quickly cooled, by which the average grain size of the fat cells of the oil-in-water type emulsion is adjusted to <=0.5mu and the solid oil-in- water type emulsion is produced.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention is an oil-in-water emulsion with a high water content, but has a solid state, excellent shape retention, and low syneresis. For more information about oil-in-water emulsions with novel physical properties and their production methods, please refer to a wide range of applications such as cheese foods, desserts, spreads, low-calorie margarine and other foods or their ingredients, pharmaceutical base materials, and cosmetic base materials. Regarding oil-in-water emulsions that can be used for various purposes and their production method [Technical Background and Description of Prior Art] "Solid" in this specification refers to oil-in-water emulsions that can be used for various purposes, such as butter or cheese immediately after being removed from the refrigerator. The "hardness" in lO'c of solid oil-in-water emulsions was reported by Seiji Yoshikawa [Seiji Yoshikawa (Agriculture: Food Research Institute):
Food Industry, Volume 11, No. 16, No. 1200 (1% 8 years)
] is a value determined by a texturometer measurement (note, see Test 1 for details), and the "solid fat ratio" of lipids is determined by nuclear magnetic resonance spectroscopy
L. Madison & R. Sea Hill: Journal of the American Oil Chemists Society (B.L., Madison & R.C.).

Hill: Journal of the A+n
erian O1lChemiSt's 5oci
ety) Vol. 55, No. 3, p. 328 (1978)]
The average particle size of lipid particles is
Centrifugal automatic particle size distribution analyzer Caba Manufacturing (CAPA)
-500 type)], the particle size in the emulsion was 0 at a centrifugal speed of 5000 rpm and a particle spacing of 0.3 jl.
．． The particle size distribution of fat globules in the range of 3 to 3.3μ is measured, and this is the particle size when the cumulative particle size distribution reaches 50%.

Traditionally, solid foods such as cheese and food require a certain amount of solids to maintain their shape, and foods with high moisture content require the use of gelatin and other substances to retain moisture and maintain firmness. Gelling agents, starch, and processed products thereof are used, but they are not able to maintain sufficient hardness. No practical method other than increasing the solid content has yet been developed to maintain the required hardness.

The present inventors have conducted repeated research in order to solve the above problems in the conventional method, and in this research, the combination of types of emulsion stabilizers in the aqueous phase and oil phase, the particle size of fat globules, and the number of raw materials have been investigated. By adjusting the solid fat ratio of lipids, f + solid content,
It has been discovered that a solid oil-in-water emulsion with hardness can be obtained from a low-lipid-containing oil-in-water emulsion, and based on this finding, the present invention has been achieved.

[Object of the invention and summary of the invention]

An object of the present invention is to provide an oil-in-water emulsion having novel physical properties and suitable for use as a food product or its material, a medical product base material, or a cosmetic base material, and a method for producing the same.
Despite being an oil-in-water emulsion with a high water content,
The object of the present invention is to provide a solid oil-in-water emulsion that has a solid state, has excellent shape retention, and can be used in a wide range of applications that require little attention, and a method for producing the same.

The present invention comprises: a) an oil phase component containing a lipid having a solid fat ratio of 10' (by weight) or more and containing in the final product at least 7% (by weight);
and aqueous phase components contained in the final product in an amount of 93% (by weight) or less; b) water-soluble polyglycerol fatty acid esters in an amount of 0.05 to (0% (by weight)) of the aqueous phase components;
c) a monoglycerin fatty acid ester with an iodine number of at least 30, a sorbitan fatty acid ester with an HLB of at least 6.7, HLB
An emulsifier selected from the group consisting of polyglycerol fatty acid esters having a polyglycerol fatty acid ester of 5 or less and mixtures thereof is added to the oil phase component.
in an amount of ~15% (by weight); and d)
A solid oil-in-water emulsion characterized by a hardness of at least 0.5 Kg as measured at lOoC using a Texturometer.

The solid oil-in-water emulsion of the present invention comprises a) lipids having a solid fat ratio at 10°C of 45% (weight) or more, monoglycerin fatty acid ester with an iodine value of 30 or more, and HLB of 6.7 or more. Sorbitan fatty acid ester, HL below 5
An emulsifier selected from the group consisting of polyglycerol fatty acid esters and mixtures thereof in B is added to the lipid in an amount of 3 to 15% (by weight) based on the oil phase component, and melted to form the oil phase component. b) preparing a water-soluble polyglycerin fatty acid ester at a ratio of 0.05 to 0.05 to a water phase component;
(C) 70-93% (by weight) in the final product by adding and dissolving to prepare paddy rice ingredients.
d) mixing the oil phase component in the amount contained in the final product in an amount of 7 to 30% (wk by weight) with the amount of the water phase component contained in the amount; and d) the resulting mixture. It is produced by pre-emulsifying, homogenizing and rapidly cooling the product, thereby adjusting the average particle size of the fat globules of the oil-in-water emulsion to below 0.5 JI.

[Detailed explanation of the invention]

The oil-in-water emulsion of the present invention is an oil consisting of a lipid and an emulsifier having a solid fat ratio of 45% (weight) or more at 10°C.
1] component and an aqueous phase component containing a water-soluble polyglycerin fatty acid ester, and is produced by the method detailed below.

3 to 15% (by weight) of the oil phase components in an amount contained in the final product in an amount of at least 7% (by weight).
The amount of emulsifier is added to the lipid, and the resulting mixture is heated and decomposed while stirring to prepare an oil phase component.
Maintain temperature between 0 and 806C.

Separately, 0.05 to 0.05% of the water phase is added to the rice ingredients in an amount of 93% (weight fIk) or less in the final product.
(Add soluble polyglycerol fatty acid ester to 0% (by weight) of water, heat the resulting mixture with stirring to dissolve it to prepare aquarium ingredients, and add rice ingredients to a temperature of 70 to 80℃. to hold.

Dispersed sugars, pigments,
It is also possible to dissolve taste substances, effect substances, etc. in water.

The above-mentioned oil phase component is added to this aqueous phase component, and the resulting mixture is pre-emulsified by a conventional method (for example, vigorous stirring using a super mixer), and after sterilization if necessary, the pre-emulsified liquid is mixed at 70-80°C (t7). temperature and high pressure (e.g. 200
-900 Kg/cyl) using a high-pressure homogenizer to adjust the fat globules of the oil-in-water emulsion to a Hiramachi particle size of 70, 5μ or less. Homogeneously stirred mixture at 10℃
to obtain a solid oil-in-water emulsion.

The lipid used in the present invention is 45% (by weight) or more at 10°C.
Any lipid can be used as long as it has a solid fat ratio of .

For example, ordinary edible animal and vegetable oils, hydrogenated oils, fractionated oils, transesterified oils, etc. that have been chemically and/or physically treated, mixed oils and fats thereof, vaseline,
Solid paraffin or mixtures thereof, etc. can also be used.

The solid fat ratio of lipids was determined by Cedar magnetic resonance spectroscopy [B. L. Madison & R. C. Hill: Journal of the American Oil Chemistry Society (B. L., Madlson & R+C, tl.
ill: Journal of the
American O4l Chemist's
5ociety) Vol. 55 No. 3 No. 328 (197
8 years)].

Although the above method is a method for measuring the solid fat ratio of animal and vegetable oils and fats, in the present invention, the above method is also applied to lipids other than animal and vegetable oils to determine the solid fat ratio.

The water-soluble polyglycerol fatty acid ester used in the preparation of the aqueous phase component of the solid oil-in-water emulsion of the present invention may be one that is normally used as an emulsifier.
Anything can be used, including decaglycerin monolaurate, decaglycerin myristate, hexaglycerin monolaurate, decaglycerin monostearate, decaglycerin monooleate, decaglycerin myristate, Hexaglycerin monostearate, hexaglycerin monostearate,
Preferably, one is selected from the group consisting of decaglycerin distearate, decaglycerin dioleate, tetraglycerin monolaurate, hexaglycerin sesquistearate and mixtures thereof.

The emulsifier used in the preparation of the oil phase component of the solid oil-in-water emulsion of the present invention is nystyl monoglycerol fatty acid with an iomonovalent value of at least 30, an HLB of at least 6
．． The emulsifier is selected from the group consisting of sorbitan fatty acid esters having an HLB of 5 or less, polyglycerin fatty acid esters having an HLB of 5 or less, and mixtures thereof.

Any sorbitan fatty acid ester that is commonly used as an emulsifier can be used, but +1LB is at least 6.
7, for example selected from the group consisting of sorbitan monopalmitate, sorbitan monolaurate and mixtures thereof.

Any polyglycerin fatty acid ester that is normally used as an emulsifier can be used, but it is preferable to use one with an HLB of 5 or less; for example, decaglycerin Pentaoleate, hexaglycerol pentastearate, hexaglycerol pentaoleate, tetraglycerol tristearate, decaglycerol pentastearate,
Decaglycerin decaoleate, hexaglycerin tristearate, tetraglycerin pentastearate,
Preferably, it is selected from the group consisting of tetraglycerol pentaoleate and mixtures thereof.

Any monoglycerol fatty acid ester that is commonly used as an emulsifier can be used, but the monoglycerin fatty acid ester has an iodine value of at least 3.
For example, it is preferably selected from the group consisting of glycerin monostearate, glycerin monooleate, and mixtures thereof.

When the solid oil-in-water emulsion of the present invention is used as a food, raw materials desirable for the food are appropriately selected and used.

Although the solid oil-in-water emulsion of the present invention is an oil-in-water emulsion with a high water content, it has a solid state,
It has novel physical properties such as excellent shape retention and less clumping, making it suitable for cheese foods, desserts, spreads,
In addition to foods such as low-calorie margarine or their ingredients, it can be used as an ingredient in pharmaceuticals and cosmetics.

The present invention will be explained in more detail below using test examples, but the present invention is not limited to these examples.

Test Example 1 A test was conducted on a range of oil phase contents of oil-in-water emulsions.

(1) Preparation of sample Using a commercially available hydrogenated coconut oil (manufactured by Taiyo Yushi Co., Ltd.) with a solid fat ratio of 67% (weight) in IOoC (measured by the above-mentioned nuclear magnetic resonance 1 spectrum method), Oil-in-water emulsions with oil phase contents ranging from 5 to 35% (by weight) as shown were prepared as in Example 1. However, in Example I, the oil content was changed to 5-35% (by weight) as described above.
It is different from

(2) Test method 2-1) Measurement of height In the preparation of the sample lip described above, the sample before being cooled to IO°C was poured into a cylindrical container with an outer diameter of 55 mm and a thickness of I5 mm.
After cooling to 10°C, it was fixed on a fringed plate made of aluminum alloy with a lid of a texturometer (manufactured by Zento Co., Ltd.).
Using an aluminum alloy plunger with an outer diameter of 12 mg, the penetration depth is 10++s+ and the chewing speed is 6/min.
The texture profile was measured at 760 mw and 7 minutes at a chart speed of 7 minutes, and the hardness was determined as follows.

FIG. 1 is a texturometer curve of a concrete oil-in-water emulsion of the present invention, which will be explained using this figure. The height of the peak of A was determined from the same figure, and the hardness was calculated from the following formula.

Input voltage (volts) 2-2) Measurement sample for water retention with vertical and horizontal lengths of 2 crn and height of I
A Cm long sword was prepared, placed in a petri dish, and left at room temperature (25°C, 60% humidity) for 8 hours, and the state of tissue infestation and syneresis were observed and judged.

Good: No tissue changes (increase or decrease in hardness) or syneresis.

Poor: There are tissue changes and syneresis.

2-3) Average particle size of fat globules The sample immediately after homogenization was diluted 500 to 3000 times with steamed water, and diluted with a centrifugal automatic particle size distribution analyzer [Horiba, Ltd. (CAP)].
A-500 model)] was used to measure the particle size distribution of fat globules in the range of particle diameters from 0.3 to 3.3μ at 5000 rpm and a particle spacing of 0.3μ, and the cumulative particle size distribution was 50%.
The particle size when the particle size reached was defined as the average particle size.

(3) Test results The test results were as shown in Table 1 and Figure 1.

(Left below) Table 1: Phase content 1 of oil-in-water emulsions and their characteristics When the oil phase content in the sample is 7% (heavy electric) or more, the hardness is 0.5K.
However, when the oil phase content was less than 7% (M amount), the hardness was 0.5 to less than 9, and the water retention was also poor.

Furthermore, samples with an oil phase content exceeding 30% (by weight) had increased hardness and were not suitable for products such as cheese foods and desserts.

Figure 1 shows the texturometer curve of the solid oil-in-water emulsion of the present invention, and Figure 2 shows the texturometer curve of commercially available butter; in both figures, the vertical axis is the texturometer curve. – Load weight per input voltage (Kg/
V ), the horizontal axis indicates time (minutes). Figure 2 shows the texturometer curve of commercially available butter measured under the same conditions as the solid oil-in-water emulsion of the present invention. Although the solid oil-in-water emulsion of the present invention has the same system as fresh cream, it shows a curve very similar to that shown in FIG. 2. This shows that although the solid oil-in-water emulsion of the present invention has a high water content, it has a hardness similar to that of commercial first-tier butter. Similar tests were conducted using different types of lipids, and similar results were obtained in each case.

Test Example 2 A test was conducted regarding the amount of emulsifier used in the aqueous phase of an oil-in-water emulsion.

(1) Preparation of samples As shown in Table 2, decaglycerin monolaurate (H
An oil-in-water emulsion was prepared in the same manner as in Example 1, except that the amount of LB: 15.5 (manufactured by Nikko Chemicals) was changed.

However, the difference from Example 1 is that the amount of decaglycerol monolaurate was changed. It was measured as follows.

(3) Test results The test results were as shown in Table 2.

(Margins below) Table 2 Amount of emulsifier in the aqueous phase of the oil-in-water emulsion and characteristics of the oil-in-water emulsion The amount of decaglycerol monolaurate used in the aqueous phase of the oil-in-water emulsion ranges from 0.05 to (In the range of 0% (weight it), the hardness was 0.5 to 9 or more, the water retention was good, and it was in a solid state. However, the hardness of decaglycerol monolaurate used in the water phase was Samples with a weight of 0% (weight) and samples with a weight of more than 0% (weight) have a hardness of 5K.
The types of water-soluble polyglycerol fatty acid esters used in the oil phase composition of oil-in-water emulsions and the water phase of oil-in-water emulsions, which have a water retention property of less than 9 and have poor water retention properties, are as follows: A similar test was conducted by changing to an indicative substance, but
Similar results were obtained in both cases.

The water-soluble polyglycerin fatty acid esters used in these tests were decaglycerin monolaurate, decaglycerin myristate, hexaglycerin monolaurate, decaglycerin monostearate, decaglycerin monooleate, and decaglycerin myristate. , hexaglycerin monostearate, hexaglycerin monooleate, decaglycerin distearate, decaglycerin dioleate, tetraglycerin monolaurate,
Hexaglycerol sesquistearate and mixtures thereof.

Test Example 3 A test was conducted regarding the type of emulsifier used in the oil phase of an oil-in-water emulsion.

(1) Preparation of sample An oil-in-water emulsion was prepared in the same manner as in Example 1 using the emulsifier shown in Table 3.

In Table 3, glycerin monooleate, glycerin monostearate, sorbitan monostearate, sorbitan monopalmitate, and sorbitan monolaurate are manufactured by Kao Seki Kenju, and tetraglycerin monostearate, decaglycerin pentaoleate, Hexaglycerin pentastearate, hexaglycerin pentaoleate, tetraglycerin tristearate, decaglycerin pentastearate, decaglycerin decaoleate, hexaglycerin tristearate, tetraglycerin pentastearate and tetraglycerin pentaoleate are manufactured by Nikko Chemicals. I used a company made one.

(2) Test method The hardness, water retention, and flat particle size of fat globules of the oil-in-water emulsion were measured in the same manner as in Test Example 1.

(3) Test results The test results were as shown in Table 3.

(Margins below) (Notes to Table 3)] <: Glycerin monostearate was added to glycerin monooleate to adjust the iodine value.

(as an emulsifier in the oil phase of an oil-in-water emulsion) a monoglycerin fatty acid ester with an iodine lambda value of at least 30;
Sorbitan: 'M115 acid ester with ratio B of at least 6.7 and polyglycerin fatty acid ester with 1lLI3 of 5 or less are used, and the hardness is 0.5 K9 or more, good water retention and solid form. It showed a shape of 1'm.

Similar tests were conducted by changing the oil phase 1 of the oil-in-water emulsion and the type and amount of the water-soluble polyglycerol fatty acid ester used in the water phase of the oil-in-water emulsion. Similar results were obtained in the case of zuh.

Test Example 4 A test was conducted on emulsifier )-1, in which the oil before oil-in-water emulsification is used in the eyes.

(1) Extra-trial preparation As shown in Table 4, an oil-in-water emulsion was prepared in the same manner as in Example I except that 1 of the monoglycerin fatty acid ester (iodine value: 90, manufactured by Hanamishi Ken Co., Ltd.) was changed. aIIIl was made. However, the difference from Example 1 is that the amount of monoglycerol fatty acid ester was changed.

(2) Test method The hardness, water retention, and average particle size of fat globules of the oil-in-water emulsion were measured in the same manner as in Test Example 1.

(3) Test results The test results were as shown in Table 4.

(Left below) Table 4 Amount of emulsifier in the oil phase of oil-in-water emulsion and characteristics of oil-in-water emulsion (Note) * in Table 4 indicates that measurement was not possible due to the liquid state. .

In the preparation of oil-in-water emulsions, when the amount of monoglycerin fatty acid ester (iodine value: 90) is 3% (weight) or more based on the fat or oil, the hardness is 0.5 to 9 or more, the water retention is good, and the hardness is This shows the state of the shape. However, monoglycerin fatty acid ester for fats and oils (iodine value: 90)
When the amount exceeds 15% (by weight), the taste of the oil-in-water emulsion is poor and the odor characteristic of the emulsifier remains, making it undesirable as a product.

Oil phase content of oil-in-water emulsion 1, type and amount of water-soluble polyglycerin fatty acid ester used in the water phase of oil-in-water emulsion, and type of emulsifier used in the oil phase of oil-in-water emulsion A similar test was conducted with different values, but similar results were obtained in each case.

Test Example 5 A test was conducted on the solid fat ratio of oils and fats used to prepare oil-in-water emulsions.

(1) Preparation of samples Commercially available rapeseed oil (manufactured by Taiyo Yushi Co., Ltd.) with a solid fat ratio (measured by nuclear magnetic resonance spectroscopy) of 0% (weight) at 10°C and a solid fat ratio of 67 at lO'c %(
weight) of commercially available hydrogenated coconut oil (manufactured by Taiyo Yushi Co., Ltd.) to achieve a solid fat ratio of 3 at 10°C as shown in Table 5.
5 to 67% (by weight) fats and oils were prepared, and using these fats and oils, an oil-in-water emulsion was prepared in the same manner as in Example ff1l 1.

However, the difference from Example 1 is that the solid fat ratio of the oil and fat was changed.

(2) Test method The hardness, water retention, and average particle size of fat globules of the oil-in-water emulsion were measured in the same manner as in Test Example 1.

(3) Test results The test results were as shown in Table 5.

(Leaving space below) Table 5 Fats and oils for oil-in-water emulsions at 10°C When the solid fat ratio at 10°C of the fats and oils used for the preparation of oil-in-water emulsions is less than 45% (by weight), the hardness is 0. 5 to 9
The water retention property was also poor. However, when the solid fat ratio at 10°G is 45% (weight) or more, the hardness is 0.
・It was 9 out of 5. It had good water retention and was in a solid state.

Oil phase content of oil-in-water emulsion, 9R of water-soluble polyglycerin fatty acid ester used in the water phase of oil-in-water emulsion
Similar tests were conducted by changing the type and IN of the emulsifier used in the oil phase of the oil-in-water emulsion, and similar results were obtained in each case.

The present invention will be explained in more detail by showing an example of implementation below.

Example 1 A solid oil-in-water emulsion with an oil phase content of 15% (weight 1'fk) in the final product was produced.

Commercially available hydrogenated coconut oil [manufactured by Taiyo Yushi Co., Ltd., solid fat ratio at 10°C: 67% (weight):] 14 to 9, monoglycerin fatty acid ester (manufactured by Kao Sekiken Co., Ltd., iodine value: 90) l
Add K9 (corresponding to about 7% (1 weight) based on lipid), warm it to 80°C, stir and dissolve it to prepare the oil phase component of the oil-in-water emulsion, which is heated to 80°C and dissolved at that temperature. was held at

Separately, water 84.75 to 9 to decaglycerin monolaurate (Nikko Chemicals iJ, 111B: 15°5) corresponds to about 0.3% (weight) to 0.25 to 9 fire. ] was added, heated to 80° C., stirred and dissolved, and the water component of the oil-in-water emulsion was prepared, and this was maintained at that temperature.

The oil phase component of the oil-in-water emulsion was added to the water phase component of this oil-in-water emulsion, and the mixture was mixed in T, K, homomixer (
The mixture was pre-emulsified by stirring at 80°C for 10 minutes using a Tokushu Kika Kogyo Co., Ltd., followed by heat sterilization at 85°C for 15 minutes. 80″C temperature and 700 Kti/
CR! The mixture was homogenized at a pressure of t and immediately thereafter rapidly cooled to 10° C. to obtain about 95 kg of a solid curved-in-water emulsion.

The hardness, water retention, and average particle size of fat globules in this oil-in-water emulsion were measured in the same manner as in Test Example 1. The result was a solid oil-in-water emulsion with a hardness of 4.8 kg, good water retention, and an average particle size of fat globules of 0.3 u.

Example 2 A solid oil-in-water emulsion was prepared with an oil phase content of 15% (by weight) in the final product.

Commercially available Kochosugi paraffin (manufactured by Wako Pure Chemical Industries, Ltd.) ll1K
Add monoglycerol fatty acid ester (manufactured by 7ε Wang Sekiken Co., Ltd., iodine value: 50) lK9 (approximately 7% (according to the fat)) to g, heat to 80°C, and stir. The oil phase component of the oil-in-water emulsion was prepared by dissolving and maintaining it at that temperature.

Apart from this, 84.75 water, 9 and decaglycerin monolaurate (manufactured by Nikko Chemicals, IILD: 15
．． 5) 0.25Kg [: 3% sail to water (heavy fi
1)] was added, moistened to 80', stirred to dissolve, and the water component of the oil-in-water emulsion was prepared, which was maintained at that temperature.

The oil phase component of the above oil-in-water emulsion was added to the water phase component of this oil-in-water emulsion, and the mixture was stirred at 80°C for 10 minutes using an ice mixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). The mixture was then heat sterilized at 85°C for 15 minutes (the resulting mixture was heated to 80°C and 700 Kg/
Cy! The mixture was homogenized at a pressure of 100 mL and immediately thereafter rapidly cooled to IO'c to obtain about 95 kg of a solid curved-in-water emulsion.

The hardness, water retention, and average particle size of fat globules in this oil-in-water emulsion were measured in the same manner as in Test Example 1. The result was a solid oil-in-water emulsion with a hardness of 1.5 kg, good water retention, and an average particle size of fat globules of 0.47 μm.

〔Effect of the invention〕

The solid oil-in-water emulsion of the present invention has a solid state despite being an oil-in-water emulsion with a high water content,
What is the unique physical property of having excellent shape retention and little syneresis?

[Brief explanation of drawings]

11 is a chart showing the texturometer curve of the emulsion of the present invention, and FIG. 2 is a chart showing the texturometer curve of commercially available butter.

Claims (12)

[Claims] (1)a) Contains lipids with a solid fat ratio at 10°C of 45% (by weight) or more, and contains at least 7% (by weight) of lipids in the final product.
% (by weight) of an oil phase component and an aqueous phase component contained in the final product in an amount of not more than 93% (by weight); b) water-soluble polyglycerin fatty acid esters; Contain in an amount of 0.05 to 1.0% (by weight) of the aqueous phase components; c) monoglycerin fatty acid ester having an iodine value of at least 30, sorbitan fatty acid ester having an HLB of at least 6.7, and an HLB of 5 or less; containing an emulsifier selected from the group consisting of polyglycerol fatty acid esters and mixtures thereof in an amount of 3 to 15% (by weight) of the oil phase components; Solid oil-in-water emulsion, characterized in that it weighs at least 0.5 kg. (2) The solid oil-in-water emulsion according to claim 1, wherein the oil phase component is contained in the final product in an amount of 7 to 30% (by weight). (3) A solid oil-in-water type according to claim 1 or 2, wherein the aqueous phase component is contained in the final product in an amount of 93 to 70% (by weight). emulsion. (4) Water-soluble polyglycerin fatty acid esters include decaglycerin monolaurate, decaglycerin myristate, hexaglycerin monolaurate, decaglycerin monostearate, decaglycerin monooleate,
Selected from the group consisting of decaglycerin monolinoleate, hexaglycerin monostearate, hexaglycerin monooleate, decaglycerin distearate, decaglycerin dioleate, tetraglycerin monolaurate, hexaglycerin sesquistearate, and mixtures thereof. A solid oil-in-water emulsion according to any one of claims 1 to 3, characterized in that the solid oil-in-water emulsion is (5) The sorbitan fatty acid ester with an HLB of at least 6.7 is selected from the group consisting of sorbitan monopalmitate, sorbitan monolaurate, and mixtures thereof. The solid oil-in-water emulsion according to any one of items 1 to 4. (6) The polyglycerin fatty acid ester with an HLB of 5 or less is decaglycerin pentaoleate, hexaglycerin pentastearate, hexaglycerin pentaoleate, tetraglycerin tristearate, decaglycerin pentastearate, decaglycerin decaoleate, Any one of claims 1 to 5, characterized in that it is selected from the group consisting of hexaglycerol tristearate, tetraglycerol pentastearate, tetraglycerol pentaoleate, and mixtures thereof. The solid oil-in-water emulsion described in . (7) The monoglycerin fatty acid ester having an iodine value of at least 30 is selected from the group consisting of glycerin monostearate, glycerin monooleate, and mixtures thereof. 7. The solid oil-in-water emulsion according to any one of items 6 to 6. (8) a) Lipids with a solid fat ratio of 45% (weight) or more at 10°C, monoglycerin fatty acid ester with an iodine value of 30 or more, sorbitan fatty acid ester with an HLB of 6.7 or more, and polyester with an HLB of 5 or less. preparing an oil phase component by adding and dissolving an emulsifier selected from the group consisting of glycerin fatty acid esters and mixtures thereof to the lipid in an amount of 3 to 15% (by weight) based on the oil phase component; b) c) preparing a water phase component by adding and dissolving a water-soluble polyglycerin fatty acid ester in an amount of 0.05 to 1.0% (by weight) based on the water phase component; The aqueous phase components in an amount present in an amount of ~93% (by weight) contain 7-30% (by weight) in the final product.
d) pre-emulsifying, homogenizing and quenching the resulting mixture;
Thereby, the average particle size of fat globules in the oil-in-water emulsion was reduced to 0.
A method for producing a solid oil-in-water emulsion, characterized by: adjusting the particle size to 5μ or less. (9) Water-soluble polyglycerin fatty acid esters include decaglycerin monolaurate, decaglycerin myristate, hexaglycerin monolaurate, decaglycerin monostearate, decaglycerin monooleate,
Selected from the group consisting of decaglycerin monolinoleate, hexaglycerin monostearate, hexaglycerin monooleate, decaglycerin distearate, decaglycerin dioleate, tetraglycerin monolaurate, hexaglycerin sesquistearate, and mixtures thereof. 9. A method for producing a solid oil-in-water emulsion according to claim 8. (10) The sorbitan fatty acid ester having an HLB of at least 6 is selected from the group consisting of sorbitan monopalmitate, sorbitan monolaurate, and mixtures thereof. A method for producing a solid oil-in-water emulsion according to item 9. (11) The polyglycerin fatty acid ester with an HLB of 5 or less is decaglycerin pentaoleate, hexaglycerin pentastearate, hexaglycerin pentaoleate, tetraglycerin tristearate, decaglycerin pentastearate, decaglycerin decaoleate, Any one of claims 8 to 10, characterized in that it is selected from the group consisting of hexaglycerol tristearate, tetraglycerol pentastearate, tetraglycerol pentaoleate, and mixtures thereof. A method for producing a solid oil-in-water emulsion as described in . (12) Claim 8, characterized in that the monoglycerin fatty acid ester having an iodine value of at least 30 is selected from the group consisting of glycerin monostearate, glycerin monooleate, and mixtures thereof. A method for producing a solid oil-in-water emulsion according to any one of items 1 to 11.