JPS63302929A - Production of emulsifier composition - Google Patents
Production of emulsifier compositionInfo
- Publication number
- JPS63302929A JPS63302929A JP62140602A JP14060287A JPS63302929A JP S63302929 A JPS63302929 A JP S63302929A JP 62140602 A JP62140602 A JP 62140602A JP 14060287 A JP14060287 A JP 14060287A JP S63302929 A JPS63302929 A JP S63302929A
- Authority
- JP
- Japan
- Prior art keywords
- mixture
- lipase
- lecithin
- product
- oils
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 20
- 239000003995 emulsifying agent Substances 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 24
- 102000004882 Lipase Human genes 0.000 claims abstract description 19
- 108090001060 Lipase Proteins 0.000 claims abstract description 19
- 239000004367 Lipase Substances 0.000 claims abstract description 19
- 235000019421 lipase Nutrition 0.000 claims abstract description 19
- 239000000787 lecithin Substances 0.000 claims abstract description 18
- 235000010445 lecithin Nutrition 0.000 claims abstract description 18
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 13
- 229940067606 lecithin Drugs 0.000 claims abstract description 13
- 239000003921 oil Substances 0.000 claims abstract description 13
- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 claims abstract description 9
- 102000015439 Phospholipases Human genes 0.000 claims abstract description 9
- 108010064785 Phospholipases Proteins 0.000 claims abstract description 9
- 239000003925 fat Substances 0.000 claims abstract description 9
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 abstract description 15
- 238000006243 chemical reaction Methods 0.000 abstract description 14
- 102000004190 Enzymes Human genes 0.000 abstract description 10
- 108090000790 Enzymes Proteins 0.000 abstract description 10
- 230000001804 emulsifying effect Effects 0.000 abstract description 9
- 235000019198 oils Nutrition 0.000 abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 abstract description 4
- 239000001110 calcium chloride Substances 0.000 abstract description 4
- 229910001628 calcium chloride Inorganic materials 0.000 abstract description 4
- 239000000725 suspension Substances 0.000 abstract description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract description 3
- 239000008158 vegetable oil Substances 0.000 abstract description 3
- 210000002683 foot Anatomy 0.000 abstract 1
- 230000007062 hydrolysis Effects 0.000 abstract 1
- 238000006460 hydrolysis reaction Methods 0.000 abstract 1
- 238000006386 neutralization reaction Methods 0.000 abstract 1
- 235000011837 pasties Nutrition 0.000 abstract 1
- 239000007858 starting material Substances 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 description 9
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 8
- 239000007864 aqueous solution Substances 0.000 description 7
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 239000002253 acid Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 229940083466 soybean lecithin Drugs 0.000 description 2
- 150000003626 triacylglycerols Chemical class 0.000 description 2
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010019160 Pancreatin Proteins 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 229940055695 pancreatin Drugs 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229940005741 sunflower lecithin Drugs 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
Landscapes
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
【発明の詳細な説明】
（８１産業上の利用分野
本発明は新規な乳化剤組成物の製造法に関するものであ
り、とくに食品用に適した乳化剤に係る。DETAILED DESCRIPTION OF THE INVENTION (81) Field of Industrial Application The present invention relates to a method for producing a novel emulsifier composition, and in particular to an emulsifier suitable for food use.
（ｂ）従来の技術
リン脂質は乳化、起泡の安定化および湿潤化の促進等の
ための天然の乳化剤として広く食品加工の分野において
使用されている。(b) Prior Art Phospholipids are widely used in the field of food processing as natural emulsifiers for emulsification, stabilization of foaming, promotion of wetting, and the like.
最近、リン脂質混合物をより親水化、親油化した製品が
開発され、一層乳化力の向上がはかられている。そのう
ち、酵素処理レシチンは特にリン脂質の極性を高め、Ｏ
／Ｗ乳化能を高める方法として有用である。Recently, products in which phospholipid mixtures have been made more hydrophilic and lipophilic have been developed, and efforts are being made to further improve emulsifying power. Of these, enzyme-treated lecithin particularly increases the polarity of phospholipids and
/W is useful as a method for increasing emulsifying ability.
（Ｃ）発明が解決しようとする問題点
乳化剤に対しては、常に乳化力の向上が求められている
。(C) Problems to be Solved by the Invention Emulsifiers are always required to improve their emulsifying power.
本発明者らは、酵素処理したリン脂質にモノグリセリド
を添加することにより、乳化力が飛躍的に向上すること
を見出した（特願昭６２−８３５５３号）。The present inventors have discovered that emulsifying power can be dramatically improved by adding monoglyceride to enzyme-treated phospholipids (Japanese Patent Application No. 83553/1983).
しかしながら、消費者のより安定性を求める志向が強ま
っており、その点から人体に安全な天然の乳化剤が強く
要望されている。However, there is an increasing desire among consumers to seek greater stability, and from this point of view, there is a strong demand for natural emulsifiers that are safe for the human body.
本発明の目的は、安全性が高く、しかも乳化力のすぐれ
た天然の乳化剤組成物の製造法を提供することにある。An object of the present invention is to provide a method for producing a natural emulsifier composition that is highly safe and has excellent emulsifying power.
（ｄ）問題点を解決するための手段
即ち、本発明はリン脂質と油脂の混合物をホスフォリパ
ーゼＡおよびリパーゼで処理することを特徴とする乳化
剤組成物の製造法である。(d) Means for Solving the Problems, That is, the present invention is a method for producing an emulsifier composition characterized by treating a mixture of phospholipids and fats and oils with phospholipase A and lipase.
植物油の精製過程で副生し、商業的にはレシチンと称さ
れているものは一般にリン脂質とトリグリセリド（油脂
）との混合物であり、本発明にいう「リン脂質と油脂の
混合物」に相当する、このようなものとして、例えば大
豆レシチン、なたねレシチン、サフラワーレシチン、ひ
まわりレシチン、綿実レシチン等の植物レシチンが挙げ
られるが、価格、供給等の面から大豆レシチンが有利で
ある。卵黄レシチンも機能的には変わりないが価格、供
給等の面でやや不利である。Lecithin, which is produced as a by-product in the refining process of vegetable oils and is commercially called lecithin, is generally a mixture of phospholipids and triglycerides (oils and fats), and corresponds to the "mixture of phospholipids and fats and oils" as referred to in the present invention. Examples of such lecithins include plant lecithins such as soybean lecithin, rapeseed lecithin, safflower lecithin, sunflower lecithin, and cottonseed lecithin, but soybean lecithin is advantageous in terms of price, supply, etc. Egg yolk lecithin is functionally the same, but is slightly disadvantageous in terms of price, supply, etc.
本発明でいう「リン脂質と油脂の混合物」としては、上
記のような各種のレシチン（ペースト状レシチン）のほ
か、これらの原料である脱ガム油滓を用いることもでき
る。As the "mixture of phospholipids and fats and oils" as used in the present invention, in addition to the various lecithins (paste lecithins) as described above, degummed soapstock, which is a raw material for these lecithins, can also be used.
本発明に用いる酵素はリン脂質のエステル結合を特異的
に分解するホスフォリパーゼＡ（以下ＰＬ−Ａという）
およびトリグリセリドのエステル結合を特異的に分解す
るリパーゼの２種類である。The enzyme used in the present invention is phospholipase A (hereinafter referred to as PL-A), which specifically decomposes ester bonds in phospholipids.
and lipase, which specifically decomposes the ester bonds of triglycerides.
リパーゼもリン脂質の得結合を分解する活性を有してい
る。しかしながら、トリグリセリド分解能と比較した場
合、その活性は非常に低いため、リパーゼ単独で使用す
るとリン脂質のエステル結合は極くわずかしか分解をう
けない。ＰＬ−Ａとリパーゼの両者を併用することで反
応を効率良く行うことができ、非常に望ましい結果が得
られる。Lipase also has the activity of breaking down the bonds of phospholipids. However, its activity is very low when compared to triglyceride decomposition ability, so when lipase is used alone, the ester bonds of phospholipids are only slightly degraded. By using both PL-A and lipase, the reaction can be carried out efficiently and very desirable results can be obtained.
本発明の製造法は次の通りである。The manufacturing method of the present invention is as follows.
原料として前述のリン脂質と油脂の混合物を水に分散し
、懸濁液とする。ＰＬ−Ａの至適ｐ）（がアルカリ性で
あるため、水酸化ナトリウム水溶液を用いて調整を行う
。さらにＰＬ−Ａがカルシウムイオン要求性の酵素であ
るため、１ｍＭ程度の塩化カルシウムを添加する。ＰＬ
−Ａとリパーゼの使用量はそれぞれ重量比で１／１００
〜１／１００，０００好ましくは１１５０，０００〜１
／１０，０００である。反応温度トシではＰＬ−Ａの熱
安定性が高いため、高温での反応が可能であるが、リン
脂質が熱により劣化を受けやすいため、５０℃を上限と
するのが望ましい。反応ｐＦ（はかなりの広範囲で進行
するのであるが、反応の進行に伴うｐＨの低下を防止す
るため、適当量の水酸化ナトリウム水溶液を加えること
が望ましい。反応時間は、使用する酵素量、ｐＨ，温度
等によって異なるが、おおよそ２〜ＩＯ時間でよい。適
当量の酸を加え、ｐＨを中性にして反応を停止した後、
乾燥し、製品を得る。As a raw material, the above-mentioned mixture of phospholipid and oil is dispersed in water to form a suspension. Since the optimal p) of PL-A is alkaline, it is adjusted using an aqueous sodium hydroxide solution.Furthermore, since PL-A is an enzyme that requires calcium ions, about 1 mM of calcium chloride is added. P.L.
-The amounts of A and lipase used are each 1/100 in weight ratio.
~1/100,000 preferably 1150,000~1
/10,000. Since PL-A has high thermal stability at the reaction temperature, the reaction can be carried out at high temperatures; however, since phospholipids are susceptible to deterioration due to heat, it is desirable that the upper limit is 50°C. The reaction pF (proceeds over a fairly wide range, but in order to prevent the pH from decreasing as the reaction progresses, it is desirable to add an appropriate amount of sodium hydroxide aqueous solution.The reaction time depends on the amount of enzyme used, the pH Although it varies depending on the temperature, etc., it may take approximately 2 to 10 hours.After adding an appropriate amount of acid to neutralize the pH and stop the reaction,
Dry and get the product.
ＰＬ−Ａおよびリパーゼは同時に用いてもよいし、まず
ＰＬ−Ａで処理し、次いでリパーゼで処理してもよい。PL-A and lipase may be used simultaneously or first treated with PL-A and then treated with lipase.
酵素処理されたリン脂質は乳化剤中１％（重量。Enzyme-treated phospholipids are 1% (by weight) in the emulsifier.
以下同様）以上含有されていることが望ましい。(The same applies hereinafter) It is desirable that the content be at least 100%.
また、リン脂質は必ずしも全てが酵素処理を受けている
必要はないが、酵素処理リン脂質が全リン脂質の１０％
以上含有されていることが好ましい。Furthermore, although not all phospholipids need to be enzyme-treated, enzyme-treated phospholipids make up 10% of all phospholipids.
It is preferable that the content is above.
さらに加水分解された油脂はリン脂質に対し、１％以上
含有することが望ましい。Furthermore, it is desirable that the hydrolyzed oil and fat be contained in an amount of 1% or more based on the phospholipid.
ｔｅｌ実施例
実施例ル
シチンＤＸ（日清製油製 ペースト状レシチン、アセト
ン不溶分６５％）２０ｇを温水１８０ｇに分散し、ホモ
ミキサーで均一に懸濁する。ＩＮ水酸化ナトリウム水溶
液を適量加え、ｐＨを８．０に調整し、１Ｍ塩化カルシ
ウム水溶液を０．２ｍｌ添加する。５０℃に加温後、レ
シターゼ！ ＯＬ（ノボインダストリー製 ＰＬ−Ａ）
を２０ｍｇおよびリパーゼＯＦ（泡糊産業製 リパーゼ
）を２ｍｇ添加し、撹拌しながら反応を行う。反応中通
量の水酸化ナトリウム水溶液を加えつつ、ｐ Ｈを８．
０〜９．０に維持する。８時間後、塩酸を加え、ｐＨを
７．０とし反応を停止し、濃縮・乾燥の工程を経て目的
の乳化剤１８ｇを得る。このものは酸価６５、アセトン
不溶分５５％であった。tel Examples Examples 20 g of Lucitin DX (Nissin Oil Co., Ltd. paste lecithin, acetone insoluble content 65%) is dispersed in 180 g of warm water and homogeneously suspended using a homomixer. Add an appropriate amount of IN sodium hydroxide aqueous solution to adjust the pH to 8.0, and add 0.2 ml of 1M calcium chloride aqueous solution. After heating to 50℃, recitase! OL (PL-A manufactured by Novo Industries)
and 2 mg of lipase OF (Awa-Nori Sangyo Lipase) were added, and the reaction was carried out with stirring. While adding the same amount of sodium hydroxide aqueous solution during the reaction, the pH was adjusted to 8.
Maintain between 0 and 9.0. After 8 hours, hydrochloric acid was added to adjust the pH to 7.0 to stop the reaction, and through the steps of concentration and drying, 18 g of the desired emulsifier was obtained. This product had an acid value of 65 and an acetone insoluble content of 55%.
実施例２
大豆脱ガム油滓（アセトン不溶分３２％）４０ｇを温水
１６０ｇに分散し、ホモミキサーで均一に懸濁する。Ｉ
Ｎ水酸化カリウム水溶液を通量加え、ｐＨを８．０に調
整し、１Ｍ塩化カルシウム水溶液をＱ 、２ｍ ｌ添加
する。５０℃に加温後、豚パンクレアチン（和光純薬工
業製 ＰＬ−Ａ）を５９ｍｇ添加し、攪拌しつつ反応を
行う。反応中、適量の水酸化カリウム水溶液を加えつつ
、ｐＨを８．０〜９．０に維持する。６時間後さらにリ
パーゼＭ（天野製薬製 リパーゼ）を２ｍｇ添加し、２
時間反応を行う。反応液をｔＭ縮・乾燥後、目的の乳化
剤１７ｇを得る。このものは酸価８０、アセトン不溶分
６０％であった。Example 2 40 g of soybean degumming soapstock (acetone insoluble content: 32%) is dispersed in 160 g of warm water and homogeneously suspended using a homomixer. I
Add a volume of N potassium hydroxide aqueous solution to adjust the pH to 8.0, and add 2 ml of 1M calcium chloride aqueous solution. After heating to 50° C., 59 mg of porcine pancreatin (PL-A manufactured by Wako Pure Chemical Industries, Ltd.) is added, and the reaction is carried out with stirring. During the reaction, the pH is maintained at 8.0 to 9.0 while adding an appropriate amount of potassium hydroxide aqueous solution. After 6 hours, 2 mg of Lipase M (Lipase manufactured by Amano Pharmaceutical Co., Ltd.) was added.
Perform a time reaction. After condensing and drying the reaction solution for tM, 17 g of the desired emulsifier was obtained. This product had an acid value of 80 and an acetone insoluble content of 60%.
以上の実施例において製造された乳化剤の乳化試験を行
ったところ、表−１に示す結果が得られた。When the emulsifiers produced in the above examples were subjected to emulsification tests, the results shown in Table 1 were obtained.
乳化力の試験は次のとおりにおこなった。即ち乳化剤０
．２ｇを大豆白絞油５０ｇに添加し、６０℃に加温する
。６０℃の水５０ｇをホモミキサーで６．０ＯＯｒｐ＋
Ｉｌで攪拌しつつ、乳化剤を添加した大豆白絞油を徐々
に滴下し、６．０００ｒｐｎ＋で５分間乳化する。乳化
液を３ Ｑｍ＃とり、メスシリンダーに入れ、室温で静
置し、６時間後、乳化層の割合を測定する。対照として
それぞれの実施例の製造法においてリパーゼを使用せず
、ＰＬ−Ａのみで処理を行った試料を用いた。The emulsifying power test was conducted as follows. i.e. emulsifier 0
．． Add 2g to 50g of white soybean oil and heat to 60°C. 6.0OOrp+ of 50g of water at 60℃ using a homomixer
While stirring with Il, soybean white squeezed oil containing an emulsifier was gradually added dropwise and emulsified at 6.000 rpm+ for 5 minutes. Take 3 Qm# of the emulsion, put it in a measuring cylinder, let it stand at room temperature, and measure the proportion of the emulsified layer after 6 hours. As a control, a sample was used in which lipase was not used in the production method of each Example and the sample was treated with PL-A only.
表−１
（ｆ）発明の効果
本発明の方法によればレシチン中に含有される植物油を
加水分解してモノあるいはジグリセリドを得ることによ
り、従来の酵素処理レシチンに較べ、はるかに優れた乳
化能を有する製品を得ることができ、しかもその製造は
非常に容易である。Table 1 (f) Effects of the Invention According to the method of the present invention, the vegetable oil contained in lecithin is hydrolyzed to obtain mono- or diglycerides, which has far superior emulsifying ability compared to conventional enzyme-treated lecithin. It is possible to obtain a product having the following characteristics, and its manufacture is very easy.
また、原料はすべて天然物であるため、得られる製品は
安全性の面からも優れており、食品分野での利用に最適
である。In addition, since the raw materials are all natural, the resulting product is excellent in terms of safety and is ideal for use in the food field.
Claims (4)
びリパーゼで処理することを特徴とする乳化剤組成物の
製造法。(1) A method for producing an emulsifier composition, which comprises treating a mixture of phospholipids and fats and oils with phospholipase A and lipase.
／またはペースト状レシチンを用いる特許請求の範囲第
１項記載の製造法。(2) The production method according to claim 1, wherein a degummed soapstock and/or a paste lecithin is used as the mixture of phospholipid and oil.
Ａで処理し、ついでリパーゼで処理する特許請求の範囲
第１項記載の製造法。(3) The production method according to claim 1, wherein the mixture of phospholipids and fats and oils is first treated with phospholipase A and then treated with lipase.
リパーゼで同時に処理する特許請求の範囲第１項記載の
製造法。(4) The production method according to claim 1, wherein a mixture of phospholipids and fats and oils is simultaneously treated with phospholipase A and lipase.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62140602A JP2559591B2 (en) | 1987-06-03 | 1987-06-03 | Method for producing emulsifier composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62140602A JP2559591B2 (en) | 1987-06-03 | 1987-06-03 | Method for producing emulsifier composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63302929A true JPS63302929A (en) | 1988-12-09 |
| JP2559591B2 JP2559591B2 (en) | 1996-12-04 |
Family
ID=15272521
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62140602A Expired - Fee Related JP2559591B2 (en) | 1987-06-03 | 1987-06-03 | Method for producing emulsifier composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2559591B2 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4976984A (en) * | 1989-01-17 | 1990-12-11 | Kao Corporation | Edible oil/fat compositions |
| US5061498A (en) * | 1988-06-14 | 1991-10-29 | The Japanese Research & Development Association For Bioreactor System In Food Industry | Method for reforming fats and oils with enzymes |
| US5989599A (en) * | 1995-04-24 | 1999-11-23 | Nestec S.A. | Process for the interesterification of phospholipids |
| EP1084265A1 (en) * | 1999-03-01 | 2001-03-21 | Kemin Industries, Inc. | Improved method for the conversion of lecithin into lysolecithin |
| DE10340739A1 (en) * | 2003-09-04 | 2005-04-07 | Satia Gmbh | Process for the enzymatic preparation of mono- and diacylglyceride-containing emulsifiers |
| CN114224767A (en) * | 2021-12-23 | 2022-03-25 | 南京泛成生物科技有限公司 | Natural emulsifier and preparation method and application thereof |
-
1987
- 1987-06-03 JP JP62140602A patent/JP2559591B2/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5061498A (en) * | 1988-06-14 | 1991-10-29 | The Japanese Research & Development Association For Bioreactor System In Food Industry | Method for reforming fats and oils with enzymes |
| US4976984A (en) * | 1989-01-17 | 1990-12-11 | Kao Corporation | Edible oil/fat compositions |
| US5989599A (en) * | 1995-04-24 | 1999-11-23 | Nestec S.A. | Process for the interesterification of phospholipids |
| EP1084265A1 (en) * | 1999-03-01 | 2001-03-21 | Kemin Industries, Inc. | Improved method for the conversion of lecithin into lysolecithin |
| EP1084265A4 (en) * | 1999-03-01 | 2004-05-12 | Kemin Ind Inc | Improved method for the conversion of lecithin into lysolecithin |
| DE10340739A1 (en) * | 2003-09-04 | 2005-04-07 | Satia Gmbh | Process for the enzymatic preparation of mono- and diacylglyceride-containing emulsifiers |
| US8637278B2 (en) * | 2003-09-04 | 2014-01-28 | Satia Gmbh | Method for the enzymatic production of emulsifiers containing mono- and diacylglycerides |
| CN114224767A (en) * | 2021-12-23 | 2022-03-25 | 南京泛成生物科技有限公司 | Natural emulsifier and preparation method and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2559591B2 (en) | 1996-12-04 |
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