JPS6362535A - Production of emulsifying agent - Google Patents

Abstract

PURPOSE:To enhance the stability of emulsion by emulsifying lecithin and polyglycerin-aliphatic acid ester in a starch decomposition soln. and also dissolving artificial starch and xanthane-gum to prepare an emulsifying agent. CONSTITUTION:An emulsifying agent is finally produced by emulsifying lecithin and polyglycerin-fatty acid ester in a starch decomposition soln. and dissolving artificial starch and xanthane-gum. In this case, as a representative example, the composition contg. 0.3-1wt% lecithin, 1-3wt% polyglycerin-oleic acid ester, 3-10wt% hydroxypropyl-starch and 0.1-0.4wt% xanthane-gum is shown. The obtained emulsifying agent has nearly the same emulsifying stability as gum arabi even in a wide pH range.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing an emulsifier, and more particularly to a method for producing an emulsifier having excellent emulsion stability and capable of replacing gum arabic.

[Conventional technology]

Conventionally, when gum arabic is used as an emulsion stabilizer for foods, stable emulsions can be obtained in a wide pH range, and O/W type emulsification can be performed even in the presence of electrolytes such as salt, and the emulsions can contain fats. It is an excellent emulsifier unlike any other emulsifier, with small spheres and low interfacial energy. And by taking advantage of these characteristics,
It has been considered important as a general-purpose emulsifier in food production such as flavor preparations, Western confectionery, powdered oils and fats, and dressings, as well as in the fields of pharmaceuticals and industrial products. However, in recent years, the production and arrival of gum arabic have repeatedly decreased, making it extremely difficult to obtain gum arabic, and the logs have died, and it has come to be said that it will not be possible to return to production for several years.

In order to meet this demand, the present inventor developed an alternative product and filed an application earlier, but this emulsion stabilizer has a large oil diameter when emulsified and high viscosity when dissolved, making it difficult to process with a homomixer. However, problems have arisen in that the stability of emulsions is somewhat low and that emulsions tend to gel during refrigerated storage.

[Object and outline of the present invention]

In order to meet the above-mentioned needs, the present inventor continued research on the development of an even better emulsifier, and dissolved and emulsified lecithin and polyglycerin fatty acid ester in a starch decomposition product solution, as well as dissolved modified starch and xanthan gum. They discovered that the intended purpose could be achieved by doing so, and successfully completed the present invention.

[Structure of the invention]

The method for producing the emulsifier of the present invention is basically a method of dissolving and emulsifying lecithin and polyglycerol fatty acid ester in a solution of starch decomposition product, and dissolving modified starch and xanthan gum. At this time, the order in which these components are emulsified and dissolved in the starch decomposition product aqueous solution is not limited in any way, as long as the above-mentioned respective predetermined components are finally emulsified and dissolved in the starch decomposition product water/8 liquid.

For example, you can emulsify lecithin, then emulsify polyglycerin fatty acid ester, and then add and dissolve other ingredients, or add all or part of other ingredients to a solution of starch decomposition product and dissolve and emulsify. Also good. Among these methods, particularly preferred is a method in which lecithin and polyglycerol fatty acid ester are dissolved and emulsified in an aqueous solution of starch decomposition product, and then other components are added and dissolved. Furthermore, since the emulsifier of the present invention has excellent powderability, emulsifier powder can be easily obtained by combining it with means such as spray drying. Further, the desired emulsifying effect can be sufficiently exerted by powdering some components without adding them, and adding the components after powdering and mixing the powders.

The spray drying means at this time is not particularly limited, and any of various conventionally known means may be employed.

The starch decomposition product used in the present invention is obtained by hydrolyzing starch by a conventional method, and the hydrolysis conditions are usually those using α-amylase or acid, and the degree of hydrolysis is DB3 to 25, preferably in the range of 4-15. In addition, various kinds of starches that are conventionally known can be used, such as corn starch, tapioca starch,
Specific examples include bittersweet starch, potato starch, and waxy corn starch.

The concentration of the aqueous solution of the starch decomposition product varies depending on the object, the use of the emulsifier, etc., but it is usually about 15 to 60% by weight, preferably about 30 to 55% by weight.

In addition, as lecithin, commonly used lecithin can be used in a wide range, and specific examples include soybean lecithin and egg yolk lecithin.
0.1 to 5 parts by weight, preferably 0.5 parts by weight
~3 parts by weight. In addition, the amount of polyglycerol fatty acid ester used is 0.2 to 0.2 to 100 heavy wall parts of the starch decomposition product.
The amount is 10 parts by weight, preferably 1 to 5 parts by weight. At this time, if the amount of lecithin added is less than the above range, the diameter of the oil droplets in the emulsion becomes large, which tends to cause separation, which is undesirable. This is undesirable because the flavor tends to deteriorate as a result.

Polyglycerin fatty acid esters are commercially available products, such as those in which some of the hydroxyl groups of polyglycerin are directly esterified with fatty acids such as stearic acid, oleic acid, and lauric acid, and also products produced by transesterification with oils and fats. Both of these can be used effectively, and the amount used is 0.2 parts by weight per 100 parts by weight of starch decomposition product.
~IO parts by weight, preferably 0.8 to 5 parts by weight. If the amount of polyglycerol fatty acid ester added is less than the above range, the oil droplet diameter of the emulsion will become large, and if it is too much than the above range, the effect will not increase.

Various types of modified starches can be used, and hydroxyalkyl discouche is a typical example.

Examples of the phosphate include hydroxypropyl discouchi phosphate, hydroxyalkyl starch, preferably hydroxypropyl starch, discouchy phosphate, etc.
Used in a mixed system of more than one species. Among these, hydroxypropyl discouti phosphate is most preferred.

The amount used is about 3 to 25 parts by weight, preferably about 5 to 15 parts by weight, per 100 parts by weight of the starch decomposition product. If the amount used is less than the above range, a sufficient emulsion stabilizing effect cannot be obtained, and if it is more than the above range, the viscosity of the emulsifier tends to be too high, which is not preferable.

Various types of xanthan gums also known as xanthan gums are used, and various commercially available products can be used effectively. The mixing ratio thereof is 0.1 to 5 parts by weight, preferably 0.1 to 0.5 parts by weight, per 100 parts by weight of the starch decomposition product. In this case, if the amount is less than the above range, the emulsion will tend to separate, and if it is too much, the viscosity of the emulsion will increase, which is undesirable.

When producing the emulsifier of the present invention, it is sufficient to finally emulsify lecithin and polyglycerin fatty acid ester in an aqueous solution of starch decomposition product, and also to dissolve modified starch and xanthin gum. The order of water i8 of starch decomposition products is not particularly important, but the order of water i8? (It is preferable to emulsify lecithin polyglycerol fatty acid ester in l and then dissolve the remaining components. Also, the solution temperature at the time of dissolution is 60°C or higher because the dissolution rate is fast, and the dissolution and emulsification of polyglycerol fatty acid ester is This is the most preferred method because it is easy to use and is also convenient for dissolving modified starches that are insoluble in cold water.

The concentration of the active ingredient and the type of each ingredient in the emulsifier of the present invention may be appropriately determined depending on the purpose of use and conditions of use of the emulsifier. Contains 0.3-1% by weight of lecithin, 1-3% by weight of polyglycerin oleate, 3-10% by weight of hydroxypropyl starch, and 0.1-0.4% by weight of xanthan gum. The following compositions can be mentioned.

In the present invention, the liquid emulsifier having the above composition may be used as it is, or it may be dried and used as a powder. Those dissolved in warm water remain soluble in cold water even after being powdered. Lecithin and polyglycerin fatty acid ester may be emulsified in this starch decomposition product solution, and modified starch and xanthin gum may be mixed in powder form. , is the most preferable because it becomes a cold water soluble emulsifier.

When using the emulsifier of the present invention, the amount and concentration may be changed as appropriate depending on the content of the substance to be emulsified, such as oil.

In addition, the emulsifier of the present invention may include conventional Arabic
Various additives that have been used together with gum can be blended. Examples of additives in this case include dextrin and casein, and gum arabic can also be used in combination.

〔Effect of the invention〕

The emulsifier obtained by the method of the present invention has various emulsifying properties equivalent to or better than gum arabic, and has the same emulsifying power, emulsion stability, O/W emulsifying property in the coexistence of electrolytes, etc. as gum arabic. It shows almost the same excellent effects and also has almost the same emulsion stability as gum arabic even in a wide pH range of 1. In addition, a wide range of oils can be emulsified, including vegetable oils, flavor oils, and mineral oils.
The particle size of the emulsion is also very small.

Therefore, the emulsifier of the present invention can be used in all fields in which gum arabic has traditionally been used, such as flavor preparations, emulsified flavors, powdered flavors, powdered oils and fats, seasonings, confectionery, bakery products, dairy products, and medical preparations. It is effectively used for such purposes.

〔Example〕

The method of the present invention will be specifically explained below with reference to Examples.

Example 1 Starch decomposition product of DElo, 5 (manufactured by Matsutani Chemical Co., Ltd.
3 parts by weight of lecithin and 5 parts by weight of tetraglycerin pentaoleate (Sakamoto Pharmaceutical Co., Ltd. rPo-310J') were added to 1000 parts by weight of a 30% aqueous solution of Pinedenox #2''), and emulsified. Distarch phosphate (“Farinex VA-70J” manufactured by Stadex, Sweden) 25 parts by weight,
An emulsifier solution was prepared by dissolving 0.5 parts by weight of xanthin gum. The emulsion stability properties of this product were measured by the following method, and the results are shown below.

Prepare gum arabic and a 30% diluted product of Example 1 above, place 50 g of it in a homogenizer container, add 1 Qcc of orange oil, stir with a homomixer, and then mix with a universal homogenizer.
Emulsification was performed for 90 seconds at 2000-13000 rpm.

Transfer this to a test tube and leave it at 5°C for 1 week, then at 37°C.
Although it was left standing for one week, no separation occurred.

Further, even when dispersed in 15% alcohol, it does not aggregate, and 10%
Even when dispersed in saline, no demulsification occurred. Also 1
Even when dispersed in 0% sucrose solution (adjusted to pH 3.0 with citric acid), no demulsification occurred.

Example 2 The emulsifier solution of Example 1 was spray-dried using a Production Minor type spray dryer manufactured by Niro Corporation at a hot air temperature of 170°C and an exhaust air temperature of 100°C to obtain an emulsifier powder.

The emulsion stability of the powder emulsifier under various conditions was tested. The results are shown below.

12 parts by weight of the powder emulsifier were dissolved in 28 parts by weight of 70°C warm water, and each of the following substances was added thereto and emulsified in the same manner as in Example 1 to confirm stability.

All had good stability.

a. Low pH range vinegar 10 parts by weight Salad oil 50 parts Sodium casein coexisting with protein 10 parts by weight Salad oil 50 parts C9 salt coexisting table salt 1.5 parts by weight Salad oil 50 parts Example 3 Starch decomposition product with DE8.1 9 parts by weight of lecithin and 12 parts by weight of hexaglycerin tristearate (rTS-500J, manufactured by Sakamoto Pharmaceutical Co., Ltd.) were added to 1 part of 1,500 fft of a 45% aqueous solution of (Matsutani Chemical Co., Ltd. "Pinedesox #1") and emulsified. , to 500 parts by weight of the powder obtained by spray drying this in the same manner as in Example 2, 60 parts by weight of a pregelatinized product of hydroxypropyl distarch phosphate ("Farinex VA-70CJ" manufactured by Stadevx, Sweden) was added. and 1.2 parts by weight of xanthan gum were mixed together to prepare an emulsifier powder.

Using this emulsifier powder, various emulsions having the following formulations were trial-produced and compared with those using gum arabic, and BVTV showed that they exhibited superior stability.

a, Emulsified fragrance powder emulsifier 15 parts by weight Propylene glycol 10 parts by weight Water 35 parts by weight Orange oil 1 o weight ff1413b, Taraudi fragrance emulsifier powder 20 parts by weight 5 AIB 14 parts by weight Orange oil 6 parts by weight Water 60 parts by weight C0 powder spice

Claims (4)

[Claims] (1) A method for producing an emulsifier, which comprises emulsifying lecithin and polyglycerin fatty acid ester in a starch decomposition product solution, and dissolving modified starch and xanthan gum. (2) One or more starch hydrolysates with a DE of 3 to 25 are used, and the modified starch is at least one of hydroxypropyl distarch phosphate, hydroxypropyl starch, and distarch phosphate. A method for producing an emulsifier according to claim 1, which uses seeds. (3) 0 lecithin per 100 parts by weight of starch hydrolyzate
．． 1 to 5 parts by weight, polyglycerin fatty acid ester is 0.2 to 10 parts by weight, and modified starch is 3 to 25 parts by weight.
The method for producing an emulsifier according to claim 1 or 2, wherein the amount of xanthan gum is 0.1 to 5 parts by weight. (4) The method for producing an emulsifier according to claim 1, 2, or 3, which comprises drying the emulsifier solution.